DEVONSHIRE CREAM.

Wairarapa Daily Times, Volume 3, Issue 876, 17 September 1881, Page 2

DEVONSHIRE CREAM.

(From " Dairy Fanning," by-Professor Sheldon.) ...

When the milk is brought iuto the dairy, it is at once strained into rather large and deep pans, in which it is allowed to stand from eight to twelve hours, At the expiration of that period the paus are placed in a vessel containing boiling water, and over a fire. In other, cases the milk is placed on the stove immediately after milking, where it stands -the- prescribed time, and the stove is their lit, this method obviates the carrying of the paus containing the: milk, and removes the danger of disturbing the cream that has formed on the surfacp. When the time for heating comes,-the millraiid crop together ate gradually warmed up to about 200 deijs, Fnhr., at which time there is a wrinkled circle of oream towards the edge of the pan ; a sort of film overspreads the cream, and little blisters rise in it, but the cream is not allowed to boil, and when the first bubble appears, the pan N is immediately and carefully removed to the dairy, or the fire is at once removed from the stove. After the scalding, the' cream remains undisturbed for twelve hours longer,- at the end of which time it will be found of considerable thickness; this second period of- waiting will,vary : from twelve to twenty-four hours according to the weather. The cream is then removed in squares, or oblong reotangular pats, an inch or more in thickness, and in this state is neatly packed in the cleanest straw.and sent to market, In Devonshire this thickened cream is not uncommonly churned into'butter, by simplybeating it with the hand in a bowl, and by virtue of the process it has previously gone through butter is quiokly, produced in this manner, Devonshire cream is too well-known to netd further description ; its reputation rests on a basis at once so ancient and so sound, that it is not in any danger of becoming inconspicuous. A fame Buch as this does not easily'die'.