CREAM of Milk, generally called simple cream, is the 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 parts, for the purpose of making butter, from the caseous and ferous parts. See AGRICULTURE INDEX. Cream of milk is not only an agreeable aliment when recent, but also useful in medicine as a lenient, when applied to tetter and erysipelas attended with pain and proceeding from an acrid humour.