530 
Farming in Devon and Cornwall. 
the district, follow the contour of the land so as to work with 
greater ease, and in all cases when approaching the ends of 
the furrow lines the ploughs are turned upwards or outwards 
so that no headlands are left. For heavy land the " Climax " 
is preferred. On some farms excellent work was seen done by 
a Chamberlain Digging Plough. Most of the other implements 
worked by horses are of the ordinary patterns in general use, 
but the hand-tools are somewhat ancient and clumsy. 
Devonshire Cream. 
The method which is known as the scald-cream process is the 
one almost invariably in use in the dairies of the two counties. 
Very rare indeed are the instances in which the ordinary 
or raw-cream system is adopted. Each day's milk is scalded 
on the following morning, except in sultry weather, when the 
morning's milk is scalded the same evening. The scalding is 
done by placing the tins of milk, as they come from the dairy, 
into water in either a copper " scalder " or bath (which holds two 
tins at a time, and which is afterwards placed on a stove), or in 
a specially prepared stove, in the top of which are holes to admit 
of four tins being scalded at the same time. The heating of 
the water and the scalding are so regulated as to gradually 
increase the heat of the milk, but never to cause it to boil. 
In " thunder " weather the scalding is done more rapidly, other- 
wise the milk turns sour during the process. The scalding 
occupies some 15 to 20 minutes, and is considered complete 
when small bubbles or blisters begin to appear under the head 
of the CTearn. The tins are then taken back to the dairy, where 
they remain till next day, when the cream, which by this time 
has become firm, is lifted bodily off, and placed in glasses, or 
small cans, in which it can be sent by Parcel Post, or otherwise, 
to the actual consumer. If not sold as clouted cream, it is 
made into butter, which is produced readily enough "by stirring 
for a few minutes in a dish with either the hand or a wooden 
spoon. 
It is not within the province of the writer to discuss the re- 
lative merits of this and the raw-cream process. Before making 
such a comparison, it would be necessary to ascertain more 
correctly the actual time and labour required for each process, 
and the proportions of cream and butter obtained from the same 
quantity of milk, together with sundry other items. He has 
simply to chronicle that lie found the scalding process almost 
absolute in the two counties, and that it will probably remain so 
as long as the demand for Devonshire cream exists. 
