The celebrated clouted cream of Devonshire, England, and the butter made from it, contains an unusual quantity of casein, the consequence of heating the milk. "It is prepared by straining the warm milk into large shallow pans into which a little water has previously been put, allowing these to stand from six to twelve hours, and then carefully heating them over a slow fire, or on a hot plate, till the milk approaches the boiling point. The milk, however, must not actually boil, nor must the skin of the cream be broken. The dishes are now removed into the dairy, and allowed to cool. In summer the cream should be churned on the following day; in winter it may stand over two days. The quantity of cream obtained is said to be one-fourth greater by this method, and the milk which is left is proportionably poor."--[_Johnston._] BUTTER. Electricity Has much to do with the changes in milk, as in all other substances. Glass milk-pans might, therefore, be supposed to be the best vessels for keeping the milk unchanged and sweet. It may possibly not afford any practical result, yet intelligent experiments for introducing a stream of electricity might well be justified, to aid in the separation of the butteraceous particles in the operation of churning. Sour Cream. Cream, for the purpose of churning, is usually allowed to become sour. It ought to be at least one day old, but may with advantage be kept several days in cool weather, if it be previously well freed from milk, and be frequently stirred to keep it from curdling. This sour cream is put into the churn, and worked in the usual way until the butter separates. This is collected into lumps, well beat and squeezed free from the milk, and in some dairies is washed with pure cold water as long as the water is rendered milky. In other localities the butter is not washed, but after being well beat, is carefully freed from the remaining milk by repeated squeezings and dryings with a clean cloth. Both methods, no doubt, have their advantages. In the same circumstances, the washed butter may be more easily preserved in the fresh state, while the unwashed butter will probably possess a higher flavor. Sweet Cream May be put into the churn and the butter be obtained, but in most cases it requires more labor and longer time, without, in the opinion of good judges, affording in general a finer quality of butter. In all cases the cream becomes sour during the agitation, and before the butter begins distinctly to form. Clouted Cream