Improvements in the Making or Production of Butter.
Year: 1897

page_text: Date of Application, 28th Sept., 1897-Accepted, 13th Nov., 1897
COMPLETE SPECIFICATION.
Improvements in the Making or Production of Butter.
I, BENJAMIN WILLCOX, of 47 Lincoln's Inn Fields, in the County of London,
Patent Agent, do hereby declare the nature of this Invention (which has been
communicated to me from abroad by The Bearden Butter Company, of Knoxville
Tennessee, in the United States of America) and in what manner the same is to
be performed to be particularly described and ascertained in and by the following
statement:-
Heretofore in converting cream into butter it has been the custom to exclude,
as far as possible, from the compound all the elements of the cream except the
fatty articles, so as to make, as nearly as possible, an oleaginous mass. In
doing this the cream is deprived of the phosphatic and other salts, and the casein,
and other elements. As is well known cream is one of the perfect foods, con-
taining as it does all the elements necessary to support life. When changed to
butter its oleaginous part is the sole element. This element when taken as food
has only heat producing qualities. The phosphatic and other elements that supply
the tissue wants of the human body are, in the form of buttermilk, usually thrown
away or wasted, so far as man is concerned.
The object of this invention is to combine with the oleaginous portion, the
aforesaid heretofore discarded elements, in such proportions that there is pro-
duced therefrom a compound that has all the useful characteristics of butter,
and at the same time constitutes a food that will sustain life.
In carrying out the process according to this invention it is preferred to use
an open vessel, or churn with the cover removed, so that air can have free access
to the contents of the churn. In this vessel a certain amount of butter is placed,
and there is also placed therein cream in quantity by weight or measure the same
as the butter. The mixture is then churned, or agitated until the ingredients are
thoroughly mixed together, when it will be found that the entire contents of the
vessel has become a solid mass.
This mass is removed from the vessel and worked in the ordinary way. The
best, quickest, and most satisfactory results are obtained, by taking equal quantities
of sweet cream and of cream which has stood for some hours and become sour
and coagulated, and adding one pound of good butter to every pint or pound of
such cream, and thoroughly mixing and commingling all together in some vessel
that admits of the free circulation of air. The cream and butter should be at
a temperature equal to about 70 degrees Fahrenheit when placed in the vessel.
Butter can be made by this process from either sweet, or sour cream alone, but
at the expense of greater time and labour. Of course, by varying the proportions
of cream and butter the composition produced will vary. If less butter be used
the proportions of phosphatic, and other salts, and of casein, and other elements
will be increased. On the other hand any increase in the amount of butter put
in the churn, will decrease the proportions of phosphatic, and other salts, and
of casein and other elements. The proportions stated are preferred as producing
the best results, but I do not limit myself thereto.

page_text: Having now particularly described and ascertained the nature of this inven-
tion and in what manner the same is to be performed I declare that what I
claim is:
The herein described process of making butter, consisting in adding to cream
one pound of butter to each pint of cream, churning the mixture in an open vessel
at a temperature of about 70° Fahrenheit until combined in a solid mass, and
then working the mass in the usual way, substantially as described.
Dated this 28th day of September 1897.
JOHNSONS & WILLCOX,
47 Lincoln's Inn Fields, London, W.C., Agents.