CREAM AN"D ITS PECULIARITIES. 269 



very much improve tlie character of the cream and but- 

 ter, and thus this washing maybe resorted to for the pur- 

 pose of freeing over-sour cream from taints of all kinds. 



Much has been written about churning sweet cream. 

 There is an unwritten side of this subject, however, 

 which has been ignored by persons who have ad.vocated 

 this practice, but which should be noticed. When sweet 

 ■ cream is put into the churn and violently agitated, the 

 particles are separated and become profusely mixed-with 

 air, heat is also generated, and the process of oxidation 

 is rapidly performed ; thus in effect the same results are 

 attained, only in a longer time than in churning sour or 

 *'ripe" cream. And sweet cream requires a considerably 

 longer time to churn than cream that is slightly acid, or 

 in the best condition for making butter. So in reality 

 there is but a slight difference between the butter made 

 from sweet cream after its long churning, and the acid 

 or rijDC cream ; and that difference is in favor of the ripe 

 creanii tlueJ>Urtter-f rom which has a perfect flavor which 

 that from sweet cream lacks. 



One of the desirable uses of cream in its sweet state is 

 for making clouted cream, a delicious article of food, 

 a substitute for butter, or a condiment for fruit and 

 pastry. It is made as follows : The milk having stood 

 in shallow pans for twelve hours, the pans of milk are set 

 upon a stove or heater without any disturbance of the 

 cream and are gradually brought to a heat of 180 de- 

 gi'ees, at which temperature the cream becomes slightly 

 wrinkled or ''crinkled." The pans are then put back 

 into the dairy. In twenty-four hours more a thick solid 

 skin of cream is thrown up, which can be rolled up and 

 lifted off from the milk without falling apart. This 

 cream is then sold for immediate use as above mentioned, 

 or is made into cream cheese, or is churned into butter 

 while it is sweet. The butter thus made has a flat in- 

 sipid flavor, but will keep good a long time. 



