_Devonshire Cream._--The milk should be left in the pan till the cream has sufficiently risen--about 12 hours in summer, and 24 hours in winter. The whole pan must then be placed over a close range or on a stove, and left there till the milk becomes quite hot, when the surface will look thick, and bubbles will appear. Then take the pan back to the dairy, and skim the cream off on the following day. The milk must not be allowed to boil, and it should be heated slowly. The time that it takes to scald the cream will depend upon the heat of the fire, the temperature of the milk, and other circumstances; and it is only by practice that you will learn to know when it is sufficiently done. In Devonshire, celebrated for its clotted cream, the pans are of tin and shallow. They contain 10-12 qt. milk. These, after standing 10-12 hours, are placed on an iron hot-plate, or over a stove, until the cream has formed, which is indicated by the air bubbles rising through the milk, and producing blisters on the surface of the cream; it is then near boiling point, and the pan must be removed at once to a cool place. After some hours the cream is skimmed off with a slice. Milk which is carried from a distance, or much agitated before being put into pans to settle for cream, never throws up so much, nor such rich cream, as if used directly after being milked. The last drawn milk of each milking is at all times richer than the first, and for that reason should be set apart for cream. _Devonshire Junket._--(_a_) If you cannot get milk from the cow warm, take fresh milk, and put it in the oven, or on a hot stove, until it becomes the same warmth as from the cow. Put a glass of brandy and powdered sugar into it sufficient to sweeten it; add a piece of rennet to the milk, or if you cannot get this use the essence of rennet, which you can buy at the chemist’s. If you have used the former, remove it in a few minutes, and leave the milk to set in solid curd, which it will soon do; then lay over the top of it either very good cream, quite smoothly, or Devonshire cream, or you may whip the cream. The real Devonshire way is to remove cream from the top of a dairy pan in one sheet, and lay it over. Ornament the top with nutmeg. (_b_) Rub 2 large lumps of sugar on a lemon, put them with 1 pint milk and ½ pint cream in a saucepan, and make warm, but be careful not to let it be hotter than you can hold your finger in. Have ready in a china bowl a small teacupful of brandy, pour the milk and cream into it; suspend a piece of rennet (which you must well wash from all the salt) by a string, and place it in a cool place to set. When turned enough, take it out, pour ½ pint cream on the top, add some powdered cinnamon, and serve.