IMPROVEMENTS IN THE MODE of AND APPARATUS OR MACHINERY FOR THE MANUFACTURE AND REFINING OF ARTIFICIAL BUTTER
Year: 1881

page_text: LETTERS PATENT to Edward Griffith Brewer, of 33, Chancery Lane, in the
County of Middlesex, for an Invention of "IMPROVEMENTS IN THE MODE of
AND APPARATUS OR MACHINERY FOR THE MANUFACTURE AND REFINING OF
ARTIFICIAL BUTTER." A communication from abroad by Leon Quentin Brin,
of Paris, France.
PROVISIONAL SPECIFICATION left by the said Edward Griffith Brewer
at the Office of the Commissioners of Patents on the 8th April 1881.
EDWARD GRIFFITH BREWER, of 33, Chancery Lane, in the County of Middlesex.
"IMPROVEMENTS IN THE MODE OF AND APPARATUS OR MACHINERY FOR THE
MANUFACTURE AND REFINING OF ARTIFICIAL BUTTER." A communication from
abroad by Leon Quentin Brin, of Paris, France.
Hitherto, in the manufacture of artificial butter, chemists have believed it
possible to make use of chemical agents, such as alkaline salts, potash, for example,
acids, such as hydrochloric or sulphuric acid.
It has also been proposed to press the udders of cows, and the stomachs of pigs,
extracting from them a sort of pepsine, and this liquid being brought into contact
with the oleaginous parts of fats, that artificial butter is thereby obtained; that is
perhaps possible, but of this the inventor says he is certain that butter made in
this way is not eatable while thus manufactured; however much care may be taken
during the manufacture, it can only be putrid from several points of view, and
unwholesome in all respects.
The subject matter of this application is physical and mechanical, and the
greatest care has been taken to exclude all cheinical agents of any sort or kind, the
chief object being to create on a new basis a manufacture which inevitably will
produce pure alimentary products, as to taste and to composition, all being the
direct result of mechanical and not chemical work, which latter always frightens
the consumers, and justly too.

page_text: According to this Invention the fat of beef, pork, or even veal, has with it not
only blood partially blackened by contact with air, but other impurities; it is then
important to remove from the fatty bodies all these impurities. For this purpose
they are conducted into a machine, provided inside with several metal knives,
- preferably steel, and also with blades arranged in a heliocidal form on a shaft, to
which rotary motion is communicated; there the fats are treated in such manner
as to be brought to a sort of paste, a stream of water passes at the same time
through the middle of the machine. The fat treated in this manner is immediately
placed in a vessel to be melted; this vessel is arranged in such manner that all the
fatty matters put in fusion may always be completely protected from the air during
the operation. The vessel is provided with a bain marie water bath jacket or
external vessel; it has in the interior a serpentine coil for free steam; the external
vessel is also provided with a similar coil, in order to be able with facility to
equalize the internal and external temperature. In the internal vessel two rollers
are placed one above the other, the object of which is to break or crush up the fat,
which at a low temperature separates by this pressure and this motion of all the
membranes, as well as of its impurities. The two vessels are provided with
The internal
thermometers for showing the temperature of both.fat and water.
vessel is arranged so as to have a cover, which is furnished with two glass sight
holes, a thermometer, and a safety valve. To drive the slight. portion of air which
remains above the fat before commencing the operation a tap from the steam pipe
The fat
is opened, leaving the steam to take its place at the part above the fat.
ought always to be melted at about 65° centigrade (151° Fahrenheit); when it has
attained this temperature the rollers are put in motion; eight minutes is sufficient
for this operation; then it is allowed to rest for 15 minutes, and the layer of water
which is contained in the second vessel is run off by means of a tap; the fat is
drawn off by the same tap to be placed in the granulating and grinding vessels; if
the fat is to be preserved without being pressed, for it can be pressed or not
according as to whether it is to be churned later, or not to be churned at all, which
can be done by this new mode of operation, and the facilities offered by the
machines here described.
The third operation is the granulation; this is done alone, on the condition that
the fats are held in the middle, where the temperature will be at least 25° centi-
grade (87° Fahrenheit), and to leave them at rest eight or ten hours during the night.
The next day the fats are put into the cloths, and are then submitted to hydraulic
pressure. The hydraulic press in order to have always the same temperature
throughout the fats is arranged as follows:-The plates interposed between the
cakes of fat are cast or formed hollow, and a current of hot water heated by steam
to the regular temperature flows constantly in the interior. The extraction of the
oleic portion is complete and regular. The stearine remaining in the cloths is whiter
and much more firm than usual; the oleine of the fat is remelted; there is then
added according to the consistency to be obtained some white vegetable oil and
colour, then it is poured into a churn; the milky substances are then added, such
as milk and cream. As soon as it is hermetically full the churn is put in motion;
and as it is fitted in a "bain marie" (water bath) ten minutes is sufficient to
agglomerate the milky substances with the fats. This operation terminated, the tap
which is placed under the churn is opened, the pump is put in motion, and all the
semi-liquid material is driven into a tube, which takes it to the bottom of a basin
containing cold water, the object of which is to dip the fat as steel is dipped; this
causes instantly the solid fat to assume the particular granular appearance.
At this stage even the butter is not yet finished; it is churned by wood rollers,
then it commences to be supple; it is afterwards placed in a machine of special
construction, that the inventor calls an agglomerator. This agglomerator is
provided in the interior with wood arms, and it has tubes for alternate currents of
hot and cold water. In this machine any deficiency of milk may be restored to
give the butter more body, more strength, and at the same time a better appearance.

page_text: It is also in this machine that by means of water the butter is purified, and as it
is closed hermetically there is no fear of oxydation by the air, which invariably acts
on all fatty bodies without distinction.
The superposed apparatus or feed vessel of the churn, which keeps a constant
level in the churn, can be provided with a cooling or a heating bain marie or
jacket, as required, and in this case the action of this second basin is important,
because it forms an automatic filling appliance as well as a receiver in case of the
dilatation of the products. If cooling takes place the material diminishes in the
churn; if reheating, it expands in proportions which would cause the bursting of
the envelope without this precaution provided for by this apparatus.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Edward Griffith Brewer in the Great Seal Patent Office on the
8th October 1881.
EDWARD GRIFFITH BREWER, of 33, Chancery Lane, in the County of Middlesex.
"IMPROVEMENTS IN THE MODE OF AND APPARATUS OR MACHINERY FOR THE
MANUFACTURE AND REFINING OF ARTIFICIAL BUTTER." (A communication from
abroad by Leon Quentin Brin, of Paris, France.)
Hitherto, in the manufacture of artificial butter, chemists have believed it possible
to make use of chemical agents, such as alcaline, salts, potash, for example, acids,
such as hydrochloric or sulphuric acid.
It has also been proposed to press the udders of cows and the stomachs of pigs,
extracting from them a sort of pepsine, and this liquid being brought into contact
with the oleaginous parts of fats, that artificial butter is thereby obtained; that is
perhaps possible, but of this the inventor says he is certain that butter made in
this way is not eatable while thus manufactured; however much care may be taken
during the manufacture, it can only be putrid from several points of view, and
unwholesome in all respects.
In withdrawing the machines which the communicator has one after the other
invented to make this manufacture a practical success in the point of view of the
manufacture, there remains absolutely nothing but a laboratory history, on which
it was impossible or more or less difficult to establish in spite of this being an
important industry.
The subject matter of this application is physical and mechanical, and the
greatest care has been taken to exclude all chemical agents of any sort or kind, the
chief object being to create on a new basis a manufacture which inevitably will
produce pure alimentary products as to taste and to composition, all being the
direct result of mechanical and not chemical work, which latter always frightens
the consumers, and justly too.
According to this Invention the fat of beef, pork, or even veal has with it, not
only blood partially blackened by contact with air, but other impurities; it is then
important to remove from the fatty bodies all these impurities. For this purpose
they are conducted into a machine, Figure 1, provided inside with several metal
knives, preferably steel, and also with blades arranged in a helicoidal form on a
shaft to which rotary motion is communicated; there the fats are treated in such
manner as to be brought to a sort of paste; a stream of water passes at the same
time through the middle of the machine. The fat treated in this manner is imme-
diately placed in a vessel to be melted, Figure 2; this vessel is arranged in such
manner that all the fatty matters put in fusion may always be completely protected
"bain marie "
from the air during the operation. The vessel is provided with a
water bath jacket or external vessel; it has in the interior a serpentine coil for
free steam; the external vessel is also provided with a similar coil, in order to be
In the
able with facility to equalize the internal and external temperature.
internal vessel two rollers are placed one above the other, the object of which is to
break or crush up the fat, which at a low temperature separates by this pressure
and this motion all the membranes as well as its impurities. The two vessels are
provided with thermometers for showing the temperature of both fat and water
The internal vessel is arranged so as to have a cover, which is furnished with two
glass sight holes, a thermometer, and a safety valve. To drive the slight portion
of air which remains above the fat before commencing the operation, a tap a from
the steam pipe is opened, leaving the steam to take its place at the part above the
fat. The fat ought always to be melted at about 65° centigrade (151 Fahr.); when

page_text: it has attained this temperature the rollers are put in motion; eight minutes is
sufficient for this operation; then it is allowed to rest 15 minutes, and the layer of
water which is contained in the second vessel is run off by means of a tap; the fat
is drawn off by the same tap to be placed in the granulating and grinding vessels
if the fat is to be preserved without being pressed, for it can be pressed or not
according as to whether it is to be churned later, or not to be churned at all, which
can be done by this new mode of operation and the facilities offered by the machines
here described.
The third operation, Figure 3, is the granulation; this is done alone on the
condition that the fats are held in the middle where the temperature will be
at least 25° centigrade (87° Fahr.) and to leave them at rest 8 or 10 hours
during the night. The next day the fats are put into the cloths and are then
submitted to hydraulic pressure. The hydraulic press, in order to have always the
same temperature throughout the fats, is arranged as follows:-The plates interposed
between the cakes of fat are cast or formed hollow, and a current of hot water
heated by steam to the regular temperature flows constantly in the interior. The
extraction of the oleic portion is complete and regular. The stearine remaining in
the cloths is whiter and much more firm than usual, the oleine of the fat is remelted,
there is then added according to the consistency to be obtained some white
vegetable oil and color; then it is poured into a churn, shown at Figures 4 and 5 ;
the milky substances are then added, such as milk and cream. As soon as it is
hermetically full the churn is put in motion, and as it is fitted in a "bain marie"
(waterbath) ten minutes is sufficient to agglomerate the milky substances with the
fats. The operation terminated, the tap B, which is placed under the churn, is
opened, the pump is put in motion, and all the semi-liquid material is driven into
a tube, which takes it to the bottom of a basin, Figure 5, containing cold water,
the object of which is to dip the fat as steel is dipped; this causes instantly the
solid fat to assume the particular granular appearance.
At this stage even the butter is not yet finished. It is crushed by wood rollers;
then it commences to be supple; it is afterwards placed in a machine of special
construction that the inventor calls an agglomerator. This agglomerator is shown
at Figure 6 and in the interior is provided with wood arms, and it has tubes for
alternate currents of hot and cold water. In this machine any deficiency of milk
may be restored to give the butter more body, more strength, and at the same time
a better appearance. It is also in this machine that by means of water the butter
is purified, and as it is closed hermetically there is no fear of oxydation by the air, -
which invariably acts on all fatty bodies without distinction.
Description of the apparatus shown in the Drawings:
-
Figure shows in side elevation partly in section the machine which is to be
used according to this Invention for breaking up the fats or fatty bodies.
A is the tube for supplying water; B is the cylinder containing the knives;
C, C, are the pulleys for driving the shaft on which the knives are mounted; D is
the supporting frame of the machine; F is the vessel to receive the fats issuing
from the machine.
Figure 2 is a side elevation partly in section of the melting vessel; A is the
internal vessel; B is the bain marie or water bath of the same; C, C₁, are the
crushing rollers; a, b, c, are the steam cocks, that marked a to the top of the
internal vessel, that marked b to the internal coil, and that marked c to the
external serpentine coil; F is the internal thermometer; C is the cover; F¹, F¹, are
the pulleys driving the roller shaft and communicating motion to the rollers
having wood teeth: G is the shaft support; H is the escape valve for gas and
steam; I is the cover counterweight; J is the exit tap; and K is the framing
supporting the apparatus.
Figure 3 is a side elevation of the hydraulic press.
A, support for the press; B are the columns; C, C, are the pipes for the supply
and circulation of the hot water; D is the reservoir, vessel, or basin for warm
water, its thermometer and its coil supplying warm water to the interior of the

page_text: plates of the press; 0, 0, 0, 0, 0, 0, 0, 0, 0, are india rubber ligatures connecting each
plate to the general supply channel for hot water; the same are on the opposite
side for the escape; G is the water inlet pipe; H is tap for regulating the water
exit; and I is the vat for receiving the oleine.
Figure 4 is a side elevation partly in section, and Figure 5 a partly vertical
section of a churn constructed according to this Invention, which may be fitted on
to a bain marie; A, body of the churn; B, general drawing off tap; C is the frame
supporting the churn; D, D, is the overflow reservoir provided with a bain marie
supplying the churn; E is the driving shaft; F, F, pulleys thereon; G, G, G, are
the beaters or pallets fixed on a shaft by clutches; G¹, G, G¹, are the fixed pallets
or blades; H is the movable cover of the churn; I, internal thermometer;
J, external thermometer of the bain marie; K, water outlet; L, cold water outlet;
M, inlet for steam to heat the bain marie; N, pump for pumping the material into
the refrigerator; O, pipe by which the material passes; P, vessel containing the
cooling water; Q, the supply pipe for cold water.
Figure 6 is a side elevation partly in section of the agglomerator constructed
according to this Invention; A is the body and envelope of the agglomerator;
B, filling reservoir maintaining a constant level; C, cover; D, inlet pipe for warm
water; E, inlet pipe for cold water; F, shaft carrying the blades; G, support or
frame of the agglomerator.
•
The superposed apparatus or feed vessel of the churn, which keeps a constant
level in the churn, can be provided with a cooling or a heating bain marie or jacket
as required; and in this case the action of this second basin is important, because
it forms an automatic filling appliance as well as a receiver in case of the dilitation
of the products. If cooling takes place, the material diminishes in the churn; if
reheating, it expands in proportions which would cause the bursting of the envelope
without this precaution provided for by this apparatus.
Having now described the nature of the said Invention, and in what manner
the same is to be performed, I declare that I claim,—
First. The process, as above described, whereby chemical agents are dispensed
with in the manufacture of artificial butter and the fatty bodies are treated in
hermetically closed vessels, all substantially as set forth.
Second. The arrangement and construction of apparatus, as described, for
operating on fatty bodies in general, substantially as set forth.
Third. The arrangements of the currents of hot water in the hydraulic press, as
well as the alternate currents of hot and cold water in the apparatus called an
agglomerator, substantially as set forth.
Fourth. The superposed apparatus in the churn, constructed and acting substan-
tially as and for the purposes set forth.
Fifth. The application of cold water for cooling and solidifying the fats instantly
by avoiding the granulation, substantially as set forth.
In witness whereof, I, the said Edward Griffith Brewer, have hereunto
set my hand and seal, this Eighth day of October, in the year of our
Lord One thousand eight hundred and eighty one.