FARM DAIRYING 



teurizing process makes rich cream very thin in 

 appearance. This thinness is apt to deceive the 

 consumer as to the richness of the cream, and its 

 natural thickness may be restored by adding a 

 small quantity of viscogen. This substance is per- 

 fectly harmless, and does not change the taste of 

 the cream if too much be not added. 



Viscogen may be made as follows: Take one 

 pint of sugar to two pints of water; boil into a 

 syrup. Make a separate mixture of one pint of 

 clean fresh lime and three pints of water. Mix the 

 syrup and the lime solution thoroughly together 

 by shaking well in a bottle. Give an occasional 

 shake. The next day pour off the clear liquid and 

 store in clean bottles. Keep well corked. 



Use one ounce, or two tablespoonfuls, to one 

 gallon of cream. 



A teaspoonful of viscogen added to the cream 

 pitcher improves the cream for strawberries, etc. 



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