In 7 cremour. [a. L. cremor thick juice obtained by steeping, pressure, or decoction, broth, pap (? related to cremāre to burn), and obs. F. cremeur ‘a creamic or milkie disposition or humor’ (Cotgr.), where the sense is app. influenced by crème cream.]
a. A thick juice or decoction; a liquid of this consistency: a broth, pap. b. By erroneous association with F. crème, CREAM sb.2, a scum gathering on the top of a liquid.
1657. Tomlinson, Renou’s Disp., 163*. Of their cremour may be made a certain sorbicle.
1657. Phys. Dict., Cremor, the top or flower of any liquor or cream of milk, yeast, the juyce of steeped barley, &c.
1691. Ray, Creation (1714), 27. The food is swallowed into the stomach, where, mingled with dissolvent juices, it is reduced into a Chyle or Cremor.
1757. Walker, in Phil. Trans., L. 128. When the water was exposed for some days to the air, there was a cremor separated from it of a shining chalybeat colour.
1851–60. Mayne, Expos. Lex., Cremor, cream; also, any substance floating on, and skimmed from the surface of a fluid; also, a thick decoction of barley.
b. Cremor of tartar (= cremor tartari): cream of tartar; see CREAM sb.2 4.
1656. Ridgley, Pract. Physick, 201, Cremor Tartar dissolved in steeled Wine.
1756. Nugent, Gr. Tour, France, IV. 16. The chief commodities of this country … verdigrease, cremor tartari, &c.
