a general name applicable to all substances that separate from a liquor, and are collected upon its surface; but more particularly applied to the following:

Cream of Lime, is that part of the lime which had been dissolved in the water in its caustic state, but having again attracted some fixed air from the atmosphere, becomes incapable of solution, and therefore separates from the water in the mild state of chalk or limestone.

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 serous 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 sores and erysipelas attended with pain and proceeding from an acrid humour.

Cream of Tartar, the trivial name of the tartarate or the acidulous tartarate of potash. It is also denominated crystals of tartar. In this salt there is an excess of the tartaric acid. See CHEMISTRY Index.