r. Very little salt is used in the best Epping butter; but a
certain proportion of acid, either natural or artificial, must be used
in the cream, in order to secure a successful churning. Some keep a
small quantity of the old cream for that purpose; some use a little
rennet, and others a few tea-spoonfuls of lemon juice. It has been
ascertained however, by a variety of experiments, that it is more
profitable to churn the cream, than to churn the whole milk, as is
practised in some parts of the country. Cream butter is also the richest
of the two, though it will not keep sweet so long.

CIDER. Particular caution is requisite in bottling this useful beverage,
in order to its being well preserved. To secure the bottles from
bursting, the liquor must be thoroughly fine before it be racked off. If
one bottle break, it will be necessary to open the remainder, and cork
them up again. Weak cider is more apt to burst the bottles, than that of
a better quality. Good corks, soaked in hot water, will be more safe and
pliant; and by laying the bottles so that the liquor may always keep the
corks wet and swelled, will tend much to its preservation. For this
purpose the ground is preferable to a frame, and a layer of sawdust
better than the bare floor; but the most proper situation would be a
stream of running water. In order to ripen bottled liquors, they are
sometimes exposed to moderate warmth, or the rays of the sun, which in a
few days will bring them to maturity.

CIDER CUP. To make a cooling drink, mix together a quart of cider, a
glass of white wine, one of brandy, one of capillaire, the juice of a
lemon, a bit of the peel pared thin, a sprig of borage or balm, a piece
of toasted bread, and nutmeg grated on the top.

CINNAMON CAKES. Whisk together in a pan six eggs, and two
table-spoonfuls of rose water. Add a pound of fine sugar sifted, a
desert-spoonful of pounded cinnamon, and flour sufficient to make it
into a paste. Roll it out, cut it into cakes, and bake them on writing
paper.

CITRON PUDDING. Boil some Windsor beans quite soft, take off the skins,
and beat a quarter of a pound of them into a paste. Then add as much
butter, four eggs well beaten, with some sugar and brandy. Put a
puff-paste in the dish, lay some slices of citron on it, pour in the
pudding, garnish with bits of citron round the edge of the dish, and
bake it in a moderate oven.

CLARIFIED BROTH. Put broth or gravy into a clean stewpan, brea