This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A new process has been invented recently for separating cream from milk mechanically; the appliance is called "Laval's separator." This contrivance has quite revolutionized the ordinary round of operations in the dairy. Instead of allowing the milk to stand in large shallow pans for several hours, so as to permit the cream to separate and rise to the top in virtue of gravity, the separator takes advantage of the so-called centrifugal force, and, by rapidly whirling the milk round at the rate of over 5,000 revolutions a minute, the cream collects at the centre, whilst the skim-milk passes to the circumference, and each can be readily drawn off immediately and continuously.
A Devonshire specialty, but a common enough product of New England dairies. The pans of milk are heated before they are put away for the cream to rise and let stand for two days. The cream so gathered is clotted; it is considered a luxury to eat with fruit and hot cakes. "An attractive looking temperance kiosk for the sale of dairy products and light refreshments. The six-penny plates of preserved apricots and clotted cream obtainable here are liberal as to quantity, and present a really delicious combination".