CLIMATURE. 



CLOTTED CREAM. 



there very luxuriantly. The vinous fermenta- 

 tion can also be i)est conducted in a climate 

 comparatively cool ; and all the pressing, fer- 

 menting, and distillation of the juice of this 

 delicate fruit can be safer and more profitably 

 managed in a mild region. 



"The olive, and other oleaginous plants, 

 yield more fruit, of a richer flavour, and can 

 be better pressed, and the oil preserved, in a 

 mild climate. In France the tree is healthier, 

 and the fruit and oil better than in Spain or 

 Italy ; and the Barbary States are known to 

 import their oil from France and Italy. 



" Many other plants might be named, whose 

 habits would equally support our position. It 

 is presumed, however, that enough have been 

 cited to call the attention of philosophy to this 

 curious subject, and enable us to give proper 

 attention to it, in all the practical operations 

 of agricultural pursuit. Much time and ex- 

 pense might be saved, and profits realized, if 

 this were more generally understood. 



" We have already observed, that the heat 

 of the sun in southern climes forces plants to 

 a false maturity, runs them on too rapidly to 

 fructification, and renders dry and woody the 

 culms, stalks, and leaves of the plants, where 

 these parts are used. Hence the chaffiness of 

 the leaf, the dryness of the culm, the lightness 

 of the grain, and the unsavoury, spongy quality 

 of the pulp of the plants in those latitudes. 

 Hence the difficulty of fermenting their juices, 

 distilling their essences, and preserving for 

 use the fruit, juice, or blades of such plants. 

 The prevalence of insects is another bar to the 

 productiyeness of southern plants : swarms 

 of them invade and strip the leaves, bore the 

 fruit, and lead to blight and decomposition ; 

 and just in proportion as the labours of man 

 have rendered plants succulent, and their 

 fruits and seeds sweet and pleasant, do these 

 insects multiply on them, devour their crops, 

 and defeat the objects of husbandry. 



"The labour of man too is more conserva- 

 tive in northern climates, because his arm is 

 better nerved for exercise, his health and 

 spirits more buoyant; and instead of saying, 



* Go and work,' he says, ' Come and work ;' 

 treads with a cheerful heart upon his own soil, 

 and assists in the cultivation, collection, and 

 preservation of his own productions. It is in 

 temperate climates that man can be most fami- 

 liar with nature ; it is there he has the best 

 opportunities of observing the guarantees 

 which nature has for the preservation of her 

 animals and plants against the devastation of 

 the elements ; he sees an occasional apparent 

 neg.ect of individuals, but a constant parental 

 care of races. In every thing he sees the wis- 

 dom and benevolence of God." 



CLIMATURE. A word sometimes employ- 

 ed in much the same way as climate. It is a 

 term made use of by some agricultural writers. 



CLOG SHOES. The country name for 

 wooden shoes. 



CLOTBUR. See COMMON BURDOCK. 



CLOTHING. In horsemanship, the prac- 

 tice of covering the animals with cloths, with 

 the view of keeping them healthy, and giving 



fine coat. 



PLOTTED or CLOUTED CREAM. Under 

 338 



the head of BUTTEII, the process of making this 

 preparation is described; but as the subject is 

 one of particular interest to the American 

 dairy, the following more detailed account is 

 inserted, taken from the Library of Useful Knoio- 

 ledge, 2d vol. of British Husbandry. The dairy* 

 maids of the western counties of England think 

 that clouted cream furnishes one-fourth more 

 cream from the same quantity of milk than 

 can be obtained in any other way. The process 

 is simply this. " The milk while warm from 

 the cow is strained into either large shallow 

 brass pans, well tinned, or earthen ones, holding 

 from two to five gallons, in which should be a 

 small quantity of cold water. This is thought 

 to prevent the milk from burning, and to cause 

 the cream to be more completely separated and 

 thrown to the top. 



" The morning meal of milk stands till about 

 the middle of the day ; the evening meal until 

 the next morning. The pans are now steadily 

 carried to, and placed over a clear, slow fire; 

 if of charcoal, or over a stove, the cream is 

 not so apt to get an earthy or smoky taste as 

 when the milk is scalded over a turf or wood 

 fire. The heat should be so managed as not 

 to suffer the milk to boil, or, as they provin- 

 cially term it, 'to heave;' as that would injure 

 the cream. The criterion of its being suffi- 

 ciently scalded is a very nice point ; the earthen 

 pan, having its bottom much smaller than the 

 top allows this point to be more easily ascer- 

 tained; because when the milk is sufficiently 

 scalded, the pan throws up the form of its bot- 

 tom on the surface of the cream. 



" The brass pan, if almost as big at the bot- 

 tom as at the top, gives no criterion to judge 

 by, but the appearance and texture of the sur- 

 face of the cream, the wrinkles upon which 

 become smaller and the texture somewhat 

 leathery. In summer, it must be observed, the 

 process of scalding ought to be quicker than 

 in the winter, as in very hot weather, if the 

 milk should be kept over too slow a fire, it 

 would be apt to run or curdle. 



"This process being finished, the pans are 

 carefully returned to the dairy; and should it 

 be the summer season, they are placed in the 

 coolest situation; if on stone floors or slate 

 benches, the better; but should it be the winter 

 season, the heat should rather be retained, by 

 putting a slight covering over the pans, as 

 cooling too suddenly causes the cream to be 

 thin, and consequently yield less butter: the 

 mode of making which is this : The cream 

 should, in hot weather, be made into butter the 

 next day ; but in winter it is thought better to 

 let the cream remain one day longer on the 

 milk. The cream, being collected from the 

 pans, is put into wooden bowls, which should 

 be first rinsed with scalding, then with cold 

 water. It is now briskly stirred round one 

 way, with a nicely cleaned hand, which must 

 have also been washed in hot and then in cold 

 water, for these alternate warm and cold ablu- 

 tions of bowl and hand are not only for the 

 sake of cleanliness, but to prevent the butter 

 from sticking to either. 



"The cream being thus agitated, quickly 

 assumes the consistence of butter, the milky 

 part now readily separates, and being poured 



