{ "items" : [
    { "id" : "http://dbpedia.org/resource/Clotted_cream"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms \"clots\" or \"clouts\"." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Clotted cream" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/ClottedCream.JPG" ] ,
        "http://dbpedia.org/ontology/alias" : [ "Clouted cream, Cornish cream, Devonshire cream" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/United_Kingdom" ] ,
        "http://dbpedia.org/ontology/region" : [ "http://dbpedia.org/resource/Cornwall",
          "http://dbpedia.org/resource/Devon" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/ClottedCream.JPG?width=300"] } } }
