From a rich Jersey milk, by removing the upper twenty-two ounces, or about two-thirds the bottle.
Cream is often spoken of as if it were the fat in milk. It is really the part of the milk which contains most of the fat and is obtained by skimming, after the milk has stood usually for twenty-four hours; this is known as "gravity cream." It is also obtained by an apparatus called a separator; this is known as "centrifugal cream," most of the cream now sold in cities being of this kind. The richness of any cream is indicated by the amount of fat it contains.
The usual gravity cream sold has from sixteen to twenty per cent fat. The cream removed from the upper part (one-fifth) of a bottle of milk has about sixteen per cent fat. The usual centrifugal cream has eighteen to twenty per cent fat. The heavy centrifugal cream has thirty-five to forty per cent fat.
The digestibility of cream depends much upon circumstances. Many serious disturbances of digestion are caused by cream.
It is convenient in calculation to make up twenty ounces of food at a time. The first step is to obtain the seven per cent milk, then to take the number of ounces that are called for in the formula desired.
One should not make the mistake of taking from the top of the bottle only the number of ounces needed in the formula, as this may be quite a different per cent of cream and give quite a different result.
There will be required in addition, one ounce of milk sugar and one ounce of lime water in each twenty ounces. The rest of the food will be made up of boiled water.
These formulas written out would be as follows:
| I | II | III | IV | V | VI | VII | VIII | IX | |
| Oz. | Oz. | Oz. | Oz. | Oz. | Oz. | Oz. | Oz. | Oz. | |
| 7 per cent milk | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| Milk sugar | 1 | 1 | 1 | 1 | 1 | ¾ | ¾ | ¾ | ¾ |
| Lime water | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
| Boiled water | 17 | 16 | 15 | 14 | 13 | 12 | 11 | 10 | 9 |
| — | — | — | — | — | — | — | — | — | |
| 20 | 20 | 20 | 20 | 20 | 20 | 20 | 20 | 20 |
The approximate composition of these formulas expressed in percentages are as follows: