Cooley's Cyclopaedia of Practical Receipts Volume I Part 164

3. Spermaceti, white wax, and hard tallow-soap, of each equal parts; lamp-black, q. s. to colour.

_Obs._ Some makers melt the soap, wax, and lamp-black in an iron ladle, over a brisk fire, and allow the mixture to blaze for a few seconds before adding the sh.e.l.l-lac, which is no sooner thoroughly incorporated than the heat is increased until the ma.s.s again kindles, when it is at once removed from the fire and stirred until it is cool enough to be poured into the moulds. This method leads to trouble and loss, without any corresponding advantage. These crayons are used to draw designs upon lithographic stones.

=Crayons for Writing on Gla.s.s.= _Prep._ 1. From French chalk, cut into suitable pieces. Marks made with these crayons, when obscured or rubbed out, may be several times revived by simply breathing on the gla.s.s.

2. (Brunquelle.) Spermaceti, 4 parts, tallow, 3 parts, wax, 2 parts, are melted together in a cup; and red lead, 6 parts, and carbonate of pota.s.sa (in fine powder), 1 part, stirred in; the ma.s.s is kept melted and stirred for about half an hour longer, then poured into gla.s.s moulds (tubes) of the thickness of a common pencil, and cooled as rapidly as possible. The ma.s.s may be screwed up and down in the tube, and cut to a point with a knife. A crayon is thus obtained which will readily write upon clean, dry gla.s.s.

=CREAM.= _Syn._ CREM'OR, C. LAC'TIS, FLOS LAC'TIS, L. The oleaginous portion of milk, which collects in a thin stratum upon the surface, when that fluid is left undisturbed for some time. By violent agitation, as in the process of churning, the fatty globules unite together, forming b.u.t.ter; whilst the liquid portion, consisting of caseum, serum, and a little b.u.t.ter, const.i.tuting the residuum, is called b.u.t.ter-milk. This separation is effected the most readily when the cream has become partially sour and coagulated by being kept a few days, a change which occurs in consequence of the conversion of some of the sugar of the serum into lactic acid, which precipitates the caseous matter contained in the small portion of the milk with which the cream is mixed. On these simple facts chiefly depend the successful manufacture of b.u.t.ter. The cream intended for churning should therefore be kept until it turns slightly sour, and a.s.sumes the condition above referred to, as then the b.u.t.ter will readily 'come.' If churned while quite sweet the operation will be tedious, and will frequently fail. When this happens the dairy maids declare the milk is 'charmed' or 'bewitched,' and reluctantly proceed with the operation. The addition of a little rennet or vinegar is the proper remedy in this case, and will cause the almost immediate separation of the b.u.t.ter.

When cream is suspended in a linen bag, and allowed to drain, it gradually becomes drier and harder, by the separation of the liquid portion, and then forms what is known by the name of cream cheese. By the application of slight pressure the separation of the whey is more completely effected, and the product is not only better, but will keep longer.

_Qual._ Cream, in a dietetic point of view, may be regarded in the same light as b.u.t.ter, as it is converted into b.u.t.ter in the process of digestion. On this account much cream should never be taken at once by persons of delicate stomachs. In eating cream with fruit persons are hardly aware of the large quant.i.ty they consume, until they find it disagree with the stomach, when the condiment is blamed for the indiscretion of those who take it.

Mr w.a.n.klyn gives the following as the composition of six different samples of cream:--

1. 2. 3. 4. 5. 6.

Water 7220 712 6636 6017 5362 5000 Fat 1900 141 1887 3302 3817 4390 Milk, Sugar,} Casein, } 880 147 1477 681 821 610 and Ash. }

A quart of good cream generally yields from 13 oz. to 15 oz. of commercial b.u.t.ter.

Mr Blyth says: "The a.n.a.lysis of cream is conducted on exactly the same principle as that of milk; but the cream must be weighed, not measured; and smaller quant.i.ties may be evaporated to dryness in order to estimate the water, if the ratio of water to the solids not fat is such that adulteration may be suspected; for this ratio, although occasionally disturbed by some of the casein rising with the fat, is practically the same as in milk." Mineral adulterations, such as carbonate of magnesia, will be detected, if present, in the ash. See MILK, b.u.t.tER, &c.

=Cream, Al'mond.= _Prep._ From sweet almonds, 2 oz.; bitter almonds, 4 in no.; blanched and beaten in a mortar to a smooth paste, adding a teaspoonful of water to prevent oiling; and afterwards a pint of cream, and enough powdered lump sugar to sweeten; the whole is then whisked to a froth, the gla.s.ses filled with the liquor, and some of the froth placed on the top of each. Some persons add the juice of a lemon.

=Cream, Bran'dy.= _Prep._ To the last add the yolks of 6 eggs; heat it gently over the fire until it thickens, keeping it well stirred, then farther add two or three gla.s.sfuls of brandy, and pour it into small cups or shallow gla.s.ses.

=Cream, Burnt.= _Prep._ Cream, 1 quart; ca.s.sia, a small stick; peel of half a lemon; boil for 5 minutes, cool a little, take out the spice, and add the yolks of 9 eggs, and sugar, q. s. to sweeten; stir until cold, put it into a dish, strew pounded sugar over it, and bake it until brown.

=Cream, Choc'olate.= _Prep._ Chocolate, sc.r.a.ped fine, 1 oz.; thick cream, 1 quart; sugar (best), 6 oz.; heat it nearly to boiling, then remove it from the fire, and mix it well; when cold, add the whites of 8 or 10 eggs; whisk rapidly, and take up the froth on a sieve; serve the cream in gla.s.ses, and pile up the froth on the top of them.

=Cream, Cof'fee.= _Prep._ 1. As the last, omitting the chocolate, and using a pint of the strongest made coffee.

2. Add a teacupful of very clear, concentrated, made coffee to 1 pint each of clarified calf's feet jelly and good cream; sweeten with lump sugar, give it one boil up, and pour it into shapes or gla.s.ses when nearly cold.

=Cream, Cold.= See COSMETIC, CERATE and GRANULATED CREAM (_below_).

=Cream, Costorph'in.= After a village near Edinburgh, where it is commonly made. _Prep._ The milk of 3 or 4 consecutive days, together with the cream, are allowed to remain until sour and coagulated; the whey is then drawn off, and fresh cream added. It is eaten with sugar and fruit, especially with strawberries and raspberries.

=Cream, Dev'ons.h.i.+re.= _Prep._ 1. (DEVONs.h.i.+RE RAW CREAM.) From sour cream mixed with an equal quant.i.ty of fresh cream, and sweetened with sugar.

Eaten with fruit.

2. (DEVONs.h.i.+RE SCALDED CREAM, D. CLOUTED C.) The milk of yesterday is set in a polished, shallow, bra.s.s pan, over a clear fire free from smoke, and gradually heated until very hot, care being taken not to let it boil; when the undulations on the surface look thick, and form a ring round the top of the fluid, the size of the bottom of the pan, it is removed from the fire and allowed to cool; the next day it is skimmed off for sale. Used with either tea or coffee, and excellent with both; it is also eaten with sugar and fruit, and is made into b.u.t.ter. See CREAM (_above_).

=Cream, D'Illotte's.= _Syn._ CRYSTALLISED CREAM, VEGETABLE C. The ingenious manufacturer whose anagrammatic powers have converted his patronym of Elliott into one less familiar to vulgar English ears, prepares this really elegant hair cosmetic as follows:--Oil of almonds, 3 oz., and spermaceti, 1/2 oz., are melted together; and bergamot, neroli, and verbena, of each 5 drops, and huile au jasmin, 10 drops, are then stirred in, and the mixture is at once poured into small, wide-mouthed bottles, to crystallise. If preferred harder, 1/2 dr. more spermaceti may be used, but the precise quant.i.ty to produce the best crystalline appearance depends greatly on the season of the year, more being required in winter than in summer.

=Cream, Facti"tious.= _Syn._ MOCK CREAM. _Prep._ 1. Beat 3 eggs, with 2 oz. of sugar, and a small piece of b.u.t.ter, until the combination is complete; then add warm milk, 1 pint; put the vessel into another containing hot water, and stir it one way until it acquires the consistence of cream.

2. Arrowroot, 1 spoonful; wet it with a little cold milk, then add, gradually, boiling milk, 1/4 pint; mix well, and further add, of fresh b.u.t.ter, 1 oz.; sugar, 1-1/2 oz.; cold milk, 3/4 pint; and continue stirring until the whole is quite cold.

=Cream, Ice.= See ICE.

=Cream, Fruit.= _Prep._ From pulped or preserved fruit, 1 lb.; cream, or good raw milk, 1 quart; sugar q. s.; boil for 1 minute; cool, and add a gla.s.sful of brandy. A froth is raised on these creams with a chocolate mill. It is taken off and placed on a hair sieve, and some of it, after the gla.s.ses are filled with the cream, placed on the top of each. The expressed juice of raspberries, of currants, and several other kinds of fruit, also make delicious creams. In winter, raspberry jelly, jam, or syrup may be used. A gla.s.s of good brandy improves these creams.

=Cream, Fur'niture.= See POLISH.

=Cream, Gran'ulated.= _Syn._ GRANULATED COLD CREAM. _Prep._ (Owen.) Almond oil, 6 oz., white wax and spermaceti, of each 2 oz., are melted together, and a little otto of roses added; the liquor is then poured into a large Wedgwood-ware or marble mortar, previously warmed, and containing 1-1/2 to 2 pints of warm water; brisk agitation with the pestle is then had recourse to, until the oleaginous portion is well divided, when the whole is suddenly thrown into a vessel containing a gallon or two of clean cold water; lastly, the granulated cream is thrown on a muslin filter; and as much water as possible is shaken (gently) out of it; after which it is put up for use.

=Cream, Lem'on.= _Prep._ From cream, 1 pint; yolks of 3 eggs; powdered sugar, 6 oz.; the yellow rind of 1 lemon (grated), with the juice; mix, apply a gentle heat, and stir until cold. If desired white, the whites of the eggs should be used instead of the yolks.

=Cream, Or'ange.= Similar to lemon cream, but using oranges.

=Cream, Pis"tachio.= From the kernels of pistachio nuts, as almond cream.

=Cream, Rasp'berry.= See CREAM, FRUIT.

=Cream, Sat'urnine.= _Syn._ CREM'OR PLUM'BI ACETA'TIS, L. _Prep._ (Dr Kirkland.) Cream, 1 oz.; solution of diacetate of lead, 1 dr.; mix.

Cooling, sedative, and astringent; a useful application in certain cases to irritable ulcers, sore nipples, &c. It is poisonous.

=Cream, Scotch Sour.= _Prep._ (Gray.) Skimmed milk is put over night into a wooden tub, with a spigot at the bottom, and this tub is put into another filled with hot water; in the morning the small tub is taken out and the thin part of the milk ('wigg') drawn off until the thick, sour cream begins to come. This process requires practice as to the heat of the water; when it succeeds, skimmed milk yields nearly one half of this cream, which is eaten with sugar as a delicacy; it is only distinguishable from cream by its taste, and sells for double the price of fresh milk.

=Cream, Stone.= _Syn._ CREAM BLANCMANGE. _Prep._ From isingla.s.s, 1/2 oz., dissolved in boiling water, a teacupful, adding cream, 1 pint, and sugar, 4 oz.; stirred until nearly cold, and then poured over fruit or preserves, placed on the bottom of gla.s.s dishes.

=Cream, Tarax'ac.u.m.= _Syn._ CREM'OR TARAX'ACI, L. _Prep._ (Dr Collier.) From washed dandelion roots (sliced), sprinkled with spirit of juniper, and then pressed for their juice.--_Dose._ A table-spoonful twice or thrice daily, as a stomachic and tonic, in dyspepsia, &c.

=Cream, Vanil'la.= _Prep._ 1. Boil a stick of vanilla (grated), and isingla.s.s, 1/2 oz., in milk, 1 pint, until the latter is dissolved; strain, add sugar, 6 oz., and cream, 1 pint; stir till nearly cold, then pour it into moulds like blancmange.

2. Cream and strong isingla.s.s jelly, of each 1 pint; sugar, 6 oz.; essence of vanilla, 1/4 oz.; mix as before.

=Cream, Vel'vet.= _Prep._ As the last, but, instead of vanilla, flavour with the rind and juice of a lemon, and about a teacupful of white wine.

=Cream, Whipped'.= _Prep._ From the whites of 12 eggs; cream, 1 quart; pale sherry, 1/2 pint; essence of musk and ambergris, of each, 10 drops; essences of lemon and orange peel, of each, 3 or 4 drops; whisk to a froth, remove the latter on to a sieve, fill the gla.s.ses with the cream, and then pile the froth on the top of them.

=CRE'ASOTE.= See KREASOTE.

=CRE'ATINE.= See KREATINE.

=CREAT'ININE.= See KREATININE.

=CReME.= [Fr.] _Syn._ CREAM. This name is applied to several compound spirits and cordial liquors, especially by the French liqueuristes, who pride themselves on the superior quality and cream-like smoothness of their manufactures. Like the cordials of the English, they are mostly dilute spirit, aromatised, and sweetened. See LIQUEURS.

=CREME DE BEAUTe.= A cosmetic consisting of an emulsion of bitter and sweet almonds.

=CREN'IC ACID.= A brown substance discovered by Berzelius in certain mineral waters. It is a modification of HUMUS, and is produced by the decay of vegetable matter.

=CRESYLIC ACID.= C_{7}H_{8}O. _Syn._ CRESOL, KRESYLIC ACID, KRESOL. One of the h.o.m.ologues of carbolic acid, found in coal tar. Cresylic, like carbolic acid, is a useful disinfectant.

=CRIB-BITING.=--The use of deal or any unseasoned wood for the manger may induce this habit in horses. To remedy it the stable fittings should be of iron. As the habit very frequently arises from acidity of stomach in horses, the administration of chalk or other antacids has been recommended.