820 CLOUDBERRY. 
sity, and its lower surface rests generally upon 
the earth or the water. This is the proper even- 
ing cloud, and appears first toward sunset. To 
this belong also those creeping fogs, which, in 
calm evenings, ascend frem the valleys, and ex- 
tend themselves in undulating masses. The 
stratus remains quiet, and accumulates layers, 
till it last it falls as rain. This phenomenon— 
the dissolution of clouds into rain—is called 
mimbus. Woward further makes subdivisions, as 
curro-cumulus, cirro-stratus, &c. Also the real 
stratus, the horizontal layer of clouds, sometimes 
rises higher than at other times, which depends 
on the season, the polar height of the place, or 
the heights of mountains: the cumulus is also 
sometimes higher and sometimes lower. On the 
whole, however, the different kinds remain one 
above another. 
CLOUDBERRY,—botanically Rubus Chame- 
morus. An indigenous, perennial-rooted, fruit- 
ing herb, of the bramble and raspberry genus. Its 
stem is from 3 to 8 inches high, and is usually 
garnished with two lobated leaves, standing at a 
distance from each other; its flower is solitary 
_ and white, and appears in May and June; and 
its fruit is a small, black berry, somewhat simi- 
lar to the dewberry, and one of the most delici- 
ous wild productions of our country. It occurs, 
in considerable plenty, on the boggy parts of the 
lofty mountainous regions of the north of Eng- 
land and of the Scottish Highlands; and it 
abounds on the alpine boggy grounds of Norway 
and other portions of northern continental Eu- 
| rope; but it has not yet, to any considerable ex- 
tent at least, been successfully cultivated in gar- 
dens or town-parks for the supply of the city 
market. Its berries have a peculiarly pleasant 
flavour, and are both nutritious and medicinal. 
They are consumed in large quantities, as food, 
as raw condiment, as confection, as dessert, and 
in other ways, in both the towns and the rural 
districts of Norway and Sweden; and they are 
believed to be grateful to the stomach, cooling 
to the blood, and sanative of bilious complaints. 
One cannot but wonder that the cloudberry has 
not become, in at least the cooler parts of Great 
Britain, a subject of extensive cultivation. 
CLOUTED CREAM. A butyraceous prepara- 
tion in great vogue in the West of England. It 
is practically a thinnish or weakish butter, but 
is prepared by a very different process from 
churning. “The milk is suffered to stand in a 
bell-metal vessel 24 hours; it is then placed over 
a small wood fire, so that the heat shall be very 
gradually communicated to it. After it has been 
| over the fire about an hour and a half, and is 
approaching to the state of s¢mmering, the vessel 
is struck every now and then with the knuckles, 
or is very carefully watched. As soon as it 
ceases to ring, or the first bubble appears, a 
slight agitation or simmering, previous to boil- 
ing, has commenced; and the secret of the pre- 
paration is, that this simmering shall not proceed 
CLOVER. 
to boiling. The milk is immediately removed 
from the fire, and set by for 24 hours more. At 
the end of this time, all the cream will have 
arisen, and be thick enough to cut with a knife; 
it is then carefully skimmed off.” [Knowledge 
Society’s Treatise on Cattle.] This preparation 
is obtained from milk in about 20 per cent. 
greater abundance than butter; and in several 
parts of the West of England, particularly in 
Devonshire, it is preferred to butter for both its 
taste and its flavour. The residuum of the milk, 
however, is so poor as to be fit only for the use 
of pigs. 
CLOVE. See Carnation and Crove-TREE. 
CLOVER. The agricultural species of the 
trefoil genus,—herbaceous and forage plants, of 
the lotus division of papilionaceous legumes. 
Nearly twenty species of trefoils are now enu- 
merated in agricultural works as clovers; and 
though some of these are comparatively obscure 
and unimportant, others are exceedingly promi- 
nent, very valuable, and considerably diversified. 
Even others, and probably not a few, of the 150 
species of trefoils which have been described by 
botanists may eventually be found well worthy of 
the attention of the farmer; yet only such as have 
already been either adopted or favourably tried, 
shall here be treated as clovers. 
composed of three leaflets, flowers arranged in 
dense oblong or globular heads, petals remaining 
attached when withered, and pods, for the most | 
part, shorter than the calyxes. 
The common red species, 7rifolium pratense, is 
by far the most prominent, and exists in a con- 
siderable number of distinct and well-marked 
varieties. It is both indigenous and exotic,— 
both perennial and biennial; and varieties of 
it which are perennial become biennial by long 
cultivation,—varieties which are biennial can be 
prolonged through three or more years by being 
prevented from running to seed,—and some vari- 
eties which have for a time been exuberant upon 
any locality, sometimes become suddenly shy, 
sickly, refractory, or otherwise unproductive. — 
The stems of all the varieties are upright, branch- 
ing, and, on the average, about two feet high; 
the leaflets are oval or inversely heart-shaped ; 
the stipules are ovate and bristle-pointed; the 
flowers grow in dense globular or slightly elon- 
gated heads; and the teeth of the calyxes are 
bristly-like, and the lower one is longer than the 
others. The colour of the flowers, though pre- 
vailingly reddish purple, is of various shades in 
the several varieties, and sometimes is even white. 
The native, wild variety of red clover grows 
naturally in old pastures, heathy moors, neglect- 
ed meadows, and way-sides; and has a general 
character of such obvious distinctiveness from 
the cultivated varieties as to have been some- 
times pronounced a different species. Its stems, 
its leaves, and its flowers are darker in colour 
than those of the cultivated red clover; its leaf- 
lets are narrower; its roots are more fibrous; and 
All have leaves | 
