§ XIII.
Cream.
I took five litres of cream taken with care from milk of the preceding evening. I condensed it in the water-bath to four litres, without skimming it. I took off the skim which was formed above, in order to strain it through a boulting cloth afterwards, and let it cool. After having taken off the skim which had risen while cooling, I put it in half bottles, observing the usual process, and let the water-bath boil for one hour.
At the end of two years this cream was found as fresh as if prepared the same day. I made some good fresh butter with it; making from four to five ounces of butter from half a litre of cream.
§ XIV.
Whey.
I prepared some whey by the ordinary process. When clarified, and grown cold, I put it in bottles, &c. and let it remain in the water-bath which was boiling one hour. However well the whey may be clarified, when put into the water-bath, the application of the heat always detaches some particles of cheese which are deposited. I preserved some in this way two and three years, and before I made use of it, I strained it that it might be very clear. On an emergency you may content yourself with carefully decantering the whey for this purpose.