sometimes also called Clouted-cream; a curious method of preparing cream for butter, almost peculiar to Devonshire. Dr Hales, in Philosophical Transactions volume xlix, p. 342, 1755, Part I. gives some account of the method of preparing this delicate and luxurious article; other writers also speak of it. With an elucidation or two, we shall nearly quote Mr Feltham's account from the Gentleman's Magazine, volume lxi, part ii. It is there observed, that the purpose of making scald-cream is far superior butter than can be procured from the usual raw cream, being preferable for flavour and keeping; to which those accustomed are so partial, as seldom to eat any other. As leaden cisterns would not answer for scalding cream, the dairies dairies mostly adopt brass pans, which hold from three to five gallons, for the milk; and that which is put into those pans one morning, stands till the next, when, without disturbing it, it is set over (on a trivet) a steady brisk wood fire, devoid of smoke, where it is to remain from seven to fifteen minutes, according to the size of the pan, or the quantity in it: the precise time of removing it from the fire must be particularly attended to, and is, when the surface begins to wrinkle or to gather in a little, showing signs of being near the agitation of boiling, which it must by no means do; it is then instantly to be taken off; and placed in the dairy until the next morning, when the fine cream is thrown up, and may be taken for the table, or for butter, into which it is now soon converted by stirring it with the hand. Some know when to remove it from the fire by sounding the pan with the finger, it being then less sonorous; but this can only be acquired by experience.

Dr Hales observes, that this method of preparing milk takes off the ill taste which it sometimes acquires from the cows feeding on turnips, cabbage, &c.