The second method is to place the fresh butter, or the residue from the former process, into tin pans and boil until the water is evaporated, when the albuminoids solidify at the bottom of the pans. The fat which is then on the surface is ladled out. This is inferior in quality, and has a disagreeable smell imparted by the albuminoids which come in contact with the hot pan. _Xynogala or Yaourti_ The former is the Greek, the latter the Turkish name for this preparation of sour milk. Unlike fresh butter, it forms, in season, part of the diet of almost every Cypriot household. It is now made in England and sold as "Bulgarian milk" or "yaourti." It is in the form of clotted cream, but if placed in a bag of fine cloth and if the whey is left to drain off, it forms a thick paste, and has an excellent creamy flavour, and is eaten in both cases either alone or, like Devonshire cream, with stewed fruits, etc. _Trachanas_ This is another favourite milk preparation, being a mixture of "yaourti" and ground wheat made into a thick paste. This is sun-dried and makes an excellent soup. _Kaimaki or Tsippa_ This much resembles Devonshire clotted cream. It is the natural cream formed after boiling the milk overnight and setting it in shallow pans to cool. If the boiled milk is poured into the pans from a height, so as to make a foam, a better result is obtained. V. CROPS AND OTHER PRODUCE OF THE LAND CEREALS The Messaoria plain is the principal corn-producing area of the island. Wheat, barley and oats are the chief cereals grown, and they are sown more or less throughout the whole of Cyprus, nearly up to the summit of Troödos, to an altitude of about 4,500 ft. Indian corn has been cultivated for ten years or so, and is becoming more general both for green food and for seed, and rye has begun to make its appearance during the last few years. Dari is becoming more known. The preparation of the land for cereals is as follows: About the middle of January, when the land is soaked with rain, the fallow field ([Greek: neasma] or [Greek: neatos]) is broken up, and in some cases sown with a green fallow, and in March or April it is cross ploughed ([Greek: dibolo]). If the autumn rains are early, the field is ploughed for a third time ([Greek: anakomma]), after which the crop is sown; but if the rains are late, the sowing is done on fields which have been cross ploughed only. As a rule sowing begins after the autumn rains, and may go on until January. But if rain does not come before the end of October, many sow before the rain; and in many places farmers sow regularly before, _i.e._ without waiting for the autumn rains. This sowing is called [Greek: xerobola]. Lands flooded by a river or other running water are called [Greek: potima] (_Handbook of Cyprus_, p. 154). The sowing is done broadcast; the drill is not used. [Illustration: PLATE V. Fig. 1.--Carting Corn. Fig. 2.--Threshing Corn with Native Threshing Board.]