[Fr.] Cream is milk-fat, and rises above the watery particles of the milk. When cream is examined with a microscope, it is seen to be composed of very small balls of fat, each of which has a skin or covering of curd. By churning, the skin of curd is broken, and the little lumps of fat unite to form the yellow solid called butter. (See Curds)-Cold-cream, an ointment of white wax, almond oil, rose-water, and borax, used as a salve.