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Webster 1913 Edition

Cream

Cream

(krēm)
,
Noun.
[F.
crême
, perh. fr. LL.
crema
cream of milk; cf. L.
cremor
thick juice or broth, perh. akin to
cremare
to burn.]
1.
The rich, oily, and yellowish part of milk, which, when the milk stands unagitated, rises, and collects on the surface. It is the part of milk from which butter is obtained.
2.
The part of any liquor that rises, and collects on the surface.
[R.]
3.
A delicacy of several kinds prepared for the table from cream, etc., or so as to resemble cream.
4.
A cosmetic; a creamlike medicinal preparation.
In vain she tries her paste and
creams
,
To smooth her skin or hide its seams.
Goldsmith.
5.
The best or choicest part of a thing; the quintessence;
as, the
cream
of a jest or story; the
cream
of a collection of books or pictures
.
Welcome, O flower and
cream
of knights errant.
Shelton.
Bavarian cream
,
a preparation of gelatin, cream, sugar, and eggs, whipped; – to be eaten cold.
–
Cold cream
,
an ointment made of white wax, almond oil, rose water, and borax, and used as a salve for the hands and lips.
–
Cream cheese
,
a kind of cheese made from curd from which the cream has not been taken off, or to which cream has been added.
–
Cream gauge
,
an instrument to test milk, being usually a graduated glass tube in which the milk is placed for the cream to rise.
–
Cream nut
,
the Brazil nut.
–
Cream of lime
.
(a)
A scum of calcium carbonate which forms on a solution of milk of lime from the carbon dioxide of the air.
(b)
A thick creamy emulsion of lime in water.
–
Cream of tartar
(Chem.)
,
purified tartar or argol; so called because of the crust of crystals which forms on the surface of the liquor in the process of purification by recrystallization. It is a white crystalline substance, with a gritty acid taste, and is used very largely as an ingredient of baking powders; – called also
potassium bitartrate
,
acid potassium tartrate
, etc.

Cream

,
Verb.
T.
[
imp. & p. p.
Creamed
(kr?md)
;
p. pr. & vb. n.
Creaming
.]
1.
To skim, or take off by skimming, as cream.
2.
To take off the best or choicest part of.
3.
To furnish with, or as with, cream.
Creaming
the fragrant cups.
Mrs. Whitney.
To cream butter
(Cooking)
,
to rub, stir, or beat, butter till it is of a light creamy consistency.

Cream

,
Verb.
I.
To form or become covered with cream; to become thick like cream; to assume the appearance of cream; hence, to grow stiff or formal; to mantle.
There are a sort of men whose visages
Do
cream
and mantle like a standing pool.
Shakespeare

Webster 1828 Edition

Cream

CREAM

,
Noun.
[L., G.]
1.
In a general sense, any part of a liquor that separates from the rest, rises and collects on the surface. More particularly, the oily part of milk, which, when the milk stands unagitated in a cool place, rises and forms a scum on the surface, as it is specifically lighter than the other part of the liquor. This by agitation forms butter.
2.
The best part of a thing; as the cream of a jest or story.
Cream of lime, the scum of lime water; or that part of lime which, after being dissolved in its caustic state, separates from the water int he mild state of chalk or limestone.
Cream of tartar, the scum of a boiling solution of tartar.
The purified and crystalized supertartrate of potash.

CREAM

,
Verb.
T.
1.
To skim; to take off cream by skimming.
2.
To take off the quintessence or best part of a thing.

CREAM

,
Verb.
I.
1.
To gather cream; to flower or mantle.
2.
To grow stiff, or formal.

Definition 2024

créam

créam

See also: cream and creăm

Irish

Verb

créam ‎(present analytic créamann, future analytic créamfaidh, verbal noun créamadh, past participle créamtha)

  1. to cremate

Conjugation

Mutation

Irish mutation
Radical Lenition Eclipsis
créam chréam gcréam
Note: Some of these forms may be hypothetical. Not every
possible mutated form of every word actually occurs.

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