CREAM of Milk

CREAM of Milk, generally called simple cream, is the most

most oily part of the milk; which being naturally only mixed, and not dissolved in the rest, soon separates from them, as being specifically lighter; after which it collects on the surface; from which it is generally skimmed, to complete the disengagement of the oily from the caseous and serous parts that is to make butter*. Cream of milk is not only an agreeable aliment when recent, but is also useful in medicine as a lenient, when applied to tetter and erysipelas attended with pain and proceeding from an acrid humour.

Cream of Tartar. See CHEMISTRY, n° 886.