CREAM

n. Krem. Lat.,./?os lactis, cremor. Fr., creme. Ger., Rahm. It., Sp., crem a. 1. The thick, unctuous, yellowish-white layer formed on the surface of milk that is allowed to stand for some hours, consisting chiefly of the corpuscular elements of the milk. It should constitute from 14 to 16 per cent, of the milk. It is a palatable and highly nutritious article of food, and is used externally for irritated states of the skin. 2. Any alimentary or medicinal substance resembling c. [A, 385.] Cold c. See the major list. C. fruit. The fruit of Roupellia grat a. [B, 19, 121, 275 (a, 24).] C. nuts. The fruit of Bertholletia excels a. [B, 5.] C. of tartar. Lat., cremor tartar i. Fr., creme de tartre. Ger., Weinsteinrahm. Pota ium bitartrate. [B, 81.] C.-of-tartar fruit. The fruit of A dans on i a Oregorii. [B, 81.1 C.-of-tartar tree. The A dans on i a Gregorii. [B, 19, 275 (a, 24).] C.-of-tartar whey. A drink made by adding about 2 drachms of pota ium bitartrate to a pint of milk. [B, 5 (a, 21).] C. syrups. A variety of syrups given with carbonic-acid water, to which they impart an agreeable flavor; made by di olving without heat 14 pounds of powdered sugar in a gallon of fresh cream. [B, 5 (a, 21).] Pectoral c. See CR pectorale de Pierquin. [s. 438]