Cream

n . [Fr. crême; It. crem a; Lat. cremor; A.S.ream; Ger. rahm ; Du. room; Icel. riómi , perhaps allied to Gr. rho me, strength, and Heb. rum , to lift up one's self, to arise.] The oily part of milk. A semi-fluid, yellowish sub- stance, which collects on the surface of milk, and which is made into butter by the proce of churning. When the milk of any animal is allowed to stand for some time, it spontaneously undergoes certain changes, the cream rises to the surface, and forms a thin stratum, which consists chiefly of oily globules; while the milk below, which of course is thinner than it was before the C. was separated from it, is of a pale bluish color, and consists of a solution of the curd, or caseum, in the whey. When C. is kept for some days, it gradually becomes thicker and partially coagulated; and if put into a linen bag and suspend- ed in a cool room, it will acquire the consistence of soft cheese; and this is one among other modes of making cream-cheese. When C. is churned, it is resolved into butter and buttermilk. In order to make butter, it is not always nece ary that the C. should be separated from the milk; but whether separated or not, the pro- ce is facilitated by allowing the liquid to stand for some time, during which a part of the sugar contained in the serum, or whey, is changed into an acid, which shortens the proce of churning by facilitating the sep a- ration of the butter from the milk. When either cream or milk is churned without having previously become slightly sour, the proce is more tedious; and some- times, from causes not easily accounted for by the dairy- maid, it is unsucce ful, and the milk is said to be be- witched. The true cause, however, is the want of acid- ity; because it has been found that the addition of a very small portion of vinegar will di olve the charm, and cause the almost immediate appearance of butter. C., when separated from milk, and kept until it has be- come acid, is frequently eaten with sugar, and is one of the most delicious preparations of the dairy. Common clotted C. is simply milk and cream in a coagulated state, and sour. When the clotted C. is broken and stirred, and the whey drawn off, the ma may be turned into cheese by artificial pre ure, or by suspending it in a porous bag, in a cool, airy situation. See BUTTER, CHEESE, dAIRY. -That part of a liquor which separates from the rest, re- siles, and collects on the surface; as, cream of lime. -The quinte ence or best part of a thing; as, the cream of a joke, the cream of a scandal. kinds of tinted paper, and for sketching cartoons, or the -v. a. To skim; to take off cream by skimming. outlines of paintings of considerable size on canvas. C. -To take the quinte ence or choicest part of a thing. of various colors and tints are also made by mixing -v.n. To gather cream; to flower or mantle; to become vegetable and mineral coloring-matter with pipe-clay Cream'-cake, n. ( Confectionary .) A kind of custard- Cream-cheese', n. Cheese made with clotted cream. as, a cream - colored horse. Cream'-faced, a . White; pale; having a coward look. Cream Ridge, in Mi ouri , a former post-office of Liv- ingston co. Cream'-slice, n. A description of thin wooden knife, used in dairies. Cray'on-drawing, Crayon - painting, n. (Fine Arts.) The art or practice of drawing with cray--Resembling cream; rich; fatty; unctuous; as, a creamy Cre/ance, n. [Fr.] ( Sport .) In falconry, a fine small line made fast to a hawk's leash when she is first lured. Crease, ( krès ,) n . [Icel. kreisti , to pre ; Arm. kriz , a wrinkle; Ger, kräuseln , to curl, to plait; L. Sax. krüsen , to crisp, to curl, to lay in folds, to plait.] A line or mark made by folding or doubling anything; a hollow streak like a groove; as, a crease in cloth. to wait with patience till some satisfactory solution of-Having credit; reliable; not to be questioned. the difficulty may be arrived at. It was an excellent "My authority bears a credent bulk."-Shaks. advice of an eminent divine, to learn to " trust God Credential, a . Entitling to credit; as, a credential where we cannot trace Him." It is to be regretted that Christians have frequently been led into the error of -n. That which gives a title to credit; the warrant upon attempting to establish the truth of Christianity upon a solution of such difficulties as those that occur in the enterprise proving a failure. The integrity of its management becoming impeached, a Congre ional investigation was ordered in 1872-3, and it resulted in proving that the affairs of the company had been conducted on an illegal and corrupt basis. letter. which belief or authority is claimed. "Reason our best credential doth appear." - Bucking ham . is entitled to credit, or is invested with authority; usually applied to the instruments or letters which an amba ador or other diplomatic minister receives from Cred'itre , Creditrix, n. [Lat.] A female cred- his own government, to present to that to which he is