In order to obtain this, the milk is suffered to stand in a vessel for 24 hours. It is then placed over a stove, or slow fire, and very gradually heated to an almost simmering state, below the boiling point. When this is accomplished (the first bubble having appeared), the milk is removed from the fire, and allowed to stand for 24 hours more. At the end of this time the cream will have arisen to the surface in a thick or clouted state, and is removed. In this state it is eaten as a luxury; but it is often converted into butter, which is done by stirring it brisklv with the hand or a stick. The butter thus made, although more in quantity, is not equal in quality to that procured from the cream which has risen slowly and spontaneously; and in the largest and best dairies in the Vale of Honiton the cream is never clouted, except when intended for the table in that state.