of it. It does not even throw light on it. A profound
and scholarly Englishman--a specialist--who had made
the great Heidelberg Tun his sole study for fifteen years,
told me he had at last satisfied himself that the ancients
built it to make German cream in. He said that the average
German cow yielded from one to two and half teaspoons of milk,
when she was not worked in the plow or the hay-wagon
more than eighteen or nineteen hours a day. This milk
was very sweet and good, and a beautiful transparent
bluish tint; but in order to get cream from it in the
most economical way, a peculiar process was necessary.
Now he believed that the habit of the ancients was to collect
several milkings in a teacup, pour it into the Great Tun,
fill up with water, and then skim off the cream from
time to time as the needs of the German Empire demanded.

This began to look reasonable. It certainly began
to account for the German cream which I had encountered
and marveled over in so many hotels and restaurants.
But a thought struck me--

"Why did not each ancient dairyman take his own teacup
of milk and his own cask of water, and mix them,
without making a government matter of it?'

"Where could he get a cask large enough to contain
the right proportion of water?"

Very true. It was plain that the Englishman had studied
the matter from all sides. Still I thought I might catch