IMPROVE- MENTS IN PRESERVING BUTTER
Year: 1858

page_text: LETTERS PATENT to William Clark, of 53, Chancery Lane, in the County
of Middlesex, Engineer and Patent Agent, for the Invention of "IMPROVE-
MENTS IN PRESERVING BUTTER."-A communication from Louis Belin,
residing at Moulins (Allier) in the Empire of France
Sealed the 19th November 1858, and dated the 27th May 1858.
PROVISIONAL SPECIFICATION left by the said William Clark at the Office
of the Commissioners of Patents, with his Petition, on the 27th May
1858.
J, WILLIAM CLARK, of 53, Chancery Lane, in the County of Middlesex,
Engineer and Patent Agent, do hereby declare the nature of the said Inven-
tion for "IMPROVEMENTS IN PRESERVING BUTTER," to be as follows:-
This Invention relates to an improved mode of preserving butter; this
method has the advantage of preserving it for a considerable length of time.
For this purpose I use the following means:-
First, I beat up the butter while yet fresh, that is to say, seventy-two hours
after it is made; the object of this first operation is to remove the whey and
matter which causes rankness (which generally remains in the butter), which
ensures a product being obtained in a perfectly fit to state to undergo the
second operation.
Secondly, I cover or surround the butter (thus deprived of all the washing
water and whey) with a prepared paper coated on each side with albumen
made from the white of eggs, in which about fifteen and a half grains of
chloride of sodium and half that quantity of salt of nitre is dissolved for tho
white of every egg beaten up; I use the nitre chiefly when the butter has
commenced to get rank.

page_text: Thirdly, the said paper, before and after its preparation, is submitted to a
high temperature by meaus of a hot iron, or otherwise.
Thus covered, the butter may be kept and carried about for six weeks, and
even two months, in a very good state of preservation. In order to preserve
the butter for a longer period, it is necessary to place it (covered as above
described) in a very dry place, especially in hot weather. If the weather
should become too damp, chloride of calcium is placed in the room in which
the butter is kept.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said William Clark in the Great Seal Patent Office on the 25th
November 1858.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, WILLIAM
CLARK, of 53, Chancery Lane, in the County of Middlesex, Engineer and
Patent Agent, send greeting.
WHEREAS Iler most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Twenty-seventh day of May, in the year of our Lord
One thousand eight hundred and fifty-eight, in the twenty-first year of
Her reign, did, for Ierself, Iler heirs and successors, give and grant unto
me, the said William Clark, Iler special licence that I, the said William
Clark, my executors, administrators, and assigns, or such others as I,
the said William Clark, my executors, administrators, and assigns, should
at any time agree with, and no others, from time to time and at all times
thereafter during the term thercin expressed, should and lawfully might
make, use, exercise, and vend, within the United Kingdom of Great Britain
and Ireland, the Channel Islands, and Isle of Man, an Invention for "Iм-
PROVEMENTS IN PRESERVING BUTTER," upon the condition (amongst others)
that I, the said William Clark, my executors or administrators, by an instru-
ment in writing under my, or their, or one of their hands and seals, should
particularly describe and ascertain the nature of the said Invention, and in
what manner the same was to be performed, and cause the same to be filed
in the Great Seal Patent Office within six calendar months next and imme-
diately after the date of the said Letters Patent.
NOW KNOW YE, that I, the said William Clark, do hereby declare the
nature of the said Invention, and in what manner the same is to be performed,
to be particularly described and ascertained in and by the following statement,
that is to say-

page_text: This Invention relates to improvements in preserving butter, which have
the advantage of preserving it for a considerable length of time; it consists as
follows:-
First, I beat up the butter between two thicknesses of linen cloth, which I
do within seventy-two hours after it is made; the object of this first operation
is to remove the whey and any matter which may cause rankness (which
generally remains in the butter), this ensures a product being obtained in a
perfectly fit state to undergo the second operation.
Secondly, I cover or surround or envelope the butter (thus deprived of all
the washing water and whey) with a prepared paper,) coated on each side with
albumen made from the white of eggs, in which about fifteen and a half grains
of chloride of sodium and half that quantity of salt of nitre is dissolved for the
white of every egg beaten up; I use the nitre principally if the butter has
commenced to get rank.
Thirdly, the said paper, before and after its preparation, is submitted to a
high temperature by means of a hot iron, or otherwise.
Thus covered, the butter may be kept and carried about for six weeks, and
even two months, in a very good state of preservation. In order to preserve
the butter for a longer period, it is necessary to place it (covered as above.
described) in a very dry place, especially in hot weather. If the weather
be to damp, I place chloride of calcium in the room in which the butter
is kept.
Having described the nature of the Invention, and the manner of performing
the same, I declare that what I claim as the Invention to be protected by the
herein-before in part recited Letters Patent is, the treating and preparing butter
in order to preserve it, as above described.
In witness whereof, I, the said William Clark, have hereunto set my
hand and seal, this Twenty-fifth day of November, in the year of our
Lord One thousand eight hundred and fifty-eight.
Witness,
W. G. E. SWINNOCK,
53, Chancery Lane, London.
W. CLARK. (L.S.)