250 DAIRY MANAGEMENT OF 



with greater rapidity and efte6t, than limpljf 

 depoiiting the milk in open velTels in the 

 ordinary way, produces. 



The milk having flood fome hours, in 

 broad pans or velTels, either of brafs or 

 earthen ware, it is placed in thefe pans 

 over a gentle heat ;— generally, over the 

 wood embers of the ordinary hearth ; but 

 fometimes over charcoal, in ftoves lifted 

 up for that purpofe ij—and remains in that 

 fituation until it approaches nearly to 

 boiling heat : the proper degree of heat 

 being indicated by pimples, or bhflers, 

 wliich rife on the furface of the cream. 

 The fmalleft degree of ebullition mars the 

 procefs ', which is there Ibre properly 

 .termed ■* fcalding ;" and the cream thus 

 raifed is termed *' fcalded cream," qr 

 *' clouted cream ;" probably from the 

 tough cloth-like texture which it acquires 

 by this procefs. 



The cream, thus raifed, remains on the 

 milk, — which is rendered very fheer lean 

 and 6/ue by the procefs, — until the dairy 

 woman wants ** to make the butter :" 

 another lingular operation, in the Devon- 



iliire 



