Take four quarts of new cream; it must he of the richest quality,
and have no milk mixed with it. Put it into a preserving kettle,
and simmer it gently over the fire; carefully taking off whatever
scum may rise to the top, till nothing more appears. Then stir,
gradually, into it four pounds of double-refined loaf-sugar that
has been finely powdered and sifted. Let the cream and sugar boil
briskly together half an hour; skimming it, if necessary, and
afterwards stirring it as long as it continues on the fire. Put it
into small bottles; and when it is cold, cork it, and secure the
corks with melted rosin. This cream, if properly prepared, will
keep perfectly good during a long sea voyage.