FROM SWEET FROM SOUR CREAM. CREAM. _Percent._ _Percent._ Water, 89.74 90.93 Fat, 1.21 0.31 Milk sugar, 4.98 4.58 Protein, 3.28 3.37 Ash, 0.79 0.81 Acidity, ... 0.80 =Bonnyclabber.=--Bonnyclabber is a term applied to milk which has become soured by lactic fermentation, producing a gelatinous coagulation of casein which is sufficiently firm at times to prevent the liquid from being poured. Clabber may be regarded as a natural cheese curd except that the fat is chiefly on top. It is a beverage or food of a very agreeable taste to most persons and is often eaten with sugar. In the summer it is often formed during hot murky weather, especially of that character which produces thunder storms. For this reason it is a common supposition that thunder or lightning sours milk. The thunder and lightning, however, have nothing to do with this process. The condition of the atmosphere which produces an environment favorable to electrical disturbances of this kind also favors in the highest degree the growth of the organisms which produce the lactic ferments. Hence thunder storms and the rapid souring of milk are frequently coincident leading to the popular impression as above mentioned. Inasmuch as the souring of milk usually takes place after the cream has risen the composition of clabber is practically that of skimmed milk modified by the lactic fermentation which has taken place. BUTTER.