Cream

Cream, krēm, n. the oily substance which forms on milk, yielding butter when churned: the best part of anything: any cream-like preparation, as cold cream for the skin, &c., or any dish largely made of cream, or like cream, as chocolate-cream, ice-cream, whipped-cream, &c.—v.t. to take off the cream.—v.i. to gather or form cream.—ns. Cream′-cake, a kind of cake filled with custard made of cream, &c.; Cream′-cheese, cheese made of cream.—adj. Cream′-col′oured, of the colour of cream, light yellow.—n. Cream′ery, an establishment where butter and cheese are made from the milk supplied by a number of producers: a shop for milk, butter, &c.—adj. Cream′-faced, pale-faced.—ns. Cream′-fruit, the fruit of a creeping West African plant of the dogbane family, yielding a cream-like juice; Cream′iness.—adj. Cream′-laid, of a cream-colour and laid, or bearing linear water-lines as if laid.—ns. Cream′-nut, the Brazil nut; Cream′-slice, a wooden blade for skimming cream from milk.—adjs. Cream′-wove, woven of a cream-colour; Cream′y, full of or like cream: gathering like cream.—Cream of tartar, a white crystalline compound made by purifying argol, bitartrate of potash. [O. Fr. cresme, creme—L. chrisma.]