CLOTTED CREAM. 241 



sented a memoir on the subject to the Society of 

 Arts, in the spring of 1833. 



A peculiar process of extracting cream from milk, 

 by which a superior richness is produced in the cream, 

 has long been known and practised in Devonshire : 

 this produce of the dairies of that county being well 

 known to every one by the name of " clotted" or 

 " clouted cream." As there is no peculiarity in the 

 milk from which this fluid is extracted, it has been 

 frequently a matter of surprise that the process has 

 not been adopted in other parts of the kingdom. A 

 four-sided vessel is formed of zinc plates 12 inches 

 long, 8 inches wide, and 6 inches deep, with a false 

 bottom at one half the depth. The only communi- 

 cation with the lower compartment is by the lip, 

 through which it may be filled or emptied. Having 

 first placed at the bottom of the upper compartment 

 a plate of perforated zinc, the area of which is equal 

 to that of the false bottom, a gallon, (or any given 

 quantity) of milk is poured (immediately when drawn 

 from the cow) into it, and must remain there at rest 

 for twelve hours ; an equal quantity of boiling water 

 must then be poured into the lower compartment 

 through the lip ; it is then permitted to stand twelve 

 hours more, (i. e. twenty-four hours altogether), when 

 the cream will be found perfect, and of such consistence 

 that the whole may be lifted off by the finger and 

 thumb. It is, however, more effectually removed by 

 gently raising the plate of perforated zinc from the 

 bottom by the ringed handles, by which means the 

 whole of the cream is lifted off in a sheet, without re- 

 mixing any part of it with the milk below. With this 



M 



