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Milk, Keeping in Summer of Cream Or

Milk that has been scalded, and from which the excellent Devonshire cream is produced, will keep sweet longer than a pan of raw milk; hence, to scald milk is the best way to preserve it sweet. The cream, when skimmed, with the addition of enough powdered white sugar to make it tolerably sweet, may be kept two days; but in large dairy farms, where the cream is plentiful, each day's produce should be turned into butter.