AN IMPROVEMENT OR IMPROVEMENTS ON HIS PATENT COOKING APPARATUS
Year: 1830

page_text: TO ALL TO WHOM, THESE PRESENTS SHALL COME, I; . The
Honorable WILLIAM ERSKINE COCHRANE, of Regent Street, in the County
of Middlesex, send greeting.
WHEREAS His late Majesty King George the Fourth did, by His Letters
Patent, under the Great Seal of Great Britain, bearing date at Westminster,
the Twentieth day of March, in the year One thousand eight hundred and
thirty, in the eleventh year of His reign, give and grant unto me, the said
William Erskine Cochrane, His especial licence that I, the said William.
Erskine Cochrane, my exors, admors, and assigns, and such others as I, the..
said William Erskine Cochrane, my exors, admors, or assigns should at any
time agree with, and no others, from time to time and at all times during the
term of years therein mentioned, should and lawfully might make, use, exercise,..
and vend, within England, Wales, and the Town of Berwick-upon-Tweed,
and also in all His Majesty's Colonies and Plantations abroad, my Invention
for "AN IMPROVEMENT OR IMPROVEMENTS ON HIS PATENT COOKING APPARATUS ;"
in which said Letters Patent is contained a proviso, that I, the said William
Erskine Cochrane, shall cause a particular description of the nature of my.
said Invention, and in what manner the same is to be performed, to be in;
rolled in His Majesty's High Court of Chancery within six calendar months
next and immediately after of the said in part recited Letters Patent, as in
and by the same, reference being thereunto had, will more fully and at large
appear.

page_text: NOW KNOW YE, that in compliance with the said proviso, I, the said
William Erskine Cochrane, do hereby declare that the nature of my In-
vention, and the manner of carrying the same into effect, are particularly
described and ascertained in manner following, reference being had to the
Shoet of Drawings hereunto annexed, that is to say :-
My improvement or improvements are applicable to my patent cooking
apparatus, for which His late Majesty granted to me His Royal Letters
Patent, bearing date the Fifteenth day of January, One thousand eight
hundred and twenty-eight, and which patent cooking apparatus is fully
described in my Specification thereof, and inrolled in the High Court of
Chancery the Fifteenth day of July, One thousand eight hundred and twenty-
eight. In that Specification two separate apparatuses are described, one
being a portable steam cooking apparatus, with a boiler beated by a lamp, for
the boiling of water, and for producing steam for cooking in several distinct
vessels, which can be applied around the said boiler, and which can be con-
nected therewith or detached therefrom at pleasure. The other apparatus is
a portable oven or stove, heated by a lamp, for baking pastry, bread, or meat,
or for roasting ment, or frying or stewing, or for other purposes, for which a
hot hearth or stove is usually employed. And my present Invention of an
improvement or improvements upon my aforesaid patent cooking apparatus
consists in the combination of an oven for baking, roasting, frying, stewing, or
for those purposes for which a hot hearth or stove is usually employed, with a
boiler for heating water and for producing steam, by which several dishes
may be cooked at once in distinct and separate vessels, which are disposed
around the apparatus, and can be removed at pleasure, the said oven being
placed within the boiler in such manner that the heat produced by the flame
of a lamp or lamps will heat both the oven and the boiler at the same. time,
whereby the two operations of roasting or baking and of boiling may go
on at once in the same apparatus, by means of a lamp or lamps, without
the use of coal or wood fire. The Drawing hereunto annexed represents
an apparatus constructed according to my improvement or improvements.
Figure 1 is a horizontal plan, and Figure 2 a transverse section, of the
boiler and oven A, A, B, B. a, a, b, b, is the boiler for boiling water and
producing steam, with which several dishes may be cooked at once in separate
vessels disposed around the said boiler, and which vessels may be detached
therefrom at will. The boiler is composed. of two vessels, whereof one,
B, B, is fixed inside the other, A, A, and they are united together by the
top in, m, having an annular space between them for the water and steam.

page_text: The boiler A, A, B, B, is made of copper or tin. The outer case A, A, is
closed on all sides, its upper rim being soldered to the outer edge of the cover
m, m, and the inner edge of that cover m is soldered to the upper rim of the
inner case B, B. A neck a, a, is united to the centre part of the bottom of the
vessel A, A, and surrounds a smaller neck b, b, which is united to the centre
part of the bottom of the interior vessel B, B. The lower edges of these two
necks a, a, b, b, are soldered together. The water contained in the boiler fills
all the space marked c, c, around and under the vessel B, B, and also between
the necks a, a, and b, b, leaving the space between the surface of the water
and the cover m, m, for steam, so that the vessel A a, a A, B b, b B, is a
boiler with a large internal reservoir B, B, b, b. The internal vessel B, B, is
closed only at the sides, but it is open at top and also at bottom by the neck
b, b, which receives the neck of the lamp, placed under the apparatus, (see
Figure 2). C, C, is the oven, placed in the internal reservoir B, B. It is a
cast-iron vessel, supported by a short arms d, d, formed on its upper edge,
which arms rest upon the upper edge of the vessel B, B, so that the oven
C, C, does not touch the interal vessel B, B, either at the side or at the
bottom, but a space e, c, is left between them for the passage of the flame and
heated air that arise from the burner of the lamp. The said flame and
heated air pass all around the oven in the space e, e, between the oven and
the internal side B, B, of the boiler. The oven C, C, is covered by a large
coverlid D, D, whose lower edge applies exactly to the upper edge of the
oven C. The cover D, D, may be removed by its handles x, x, in order to put
meat or other article that is to be cooked into the oven, but the oven is covered
while the meat or other article is being cookerl. The flame of the lamp
strikes against the bottom of the oven and heats it very strongly; the heat
penetrates through the metal into the interior of the oven, and passes also out-
side and around the oven into the space e, e, which is filled by the flame and
heated air that arise continually from the lamp, and circulate through the
space e, e, whereby the vessel B, B, forming the inside of the boiler becomes
heated, and the water contained in the space e, e, is caused to boil. The
upper edge of the vessel B, B, rises rather higher than the annular cover
m, m, of the vessel A, A, and that rising border is pierced full of holes all
round it, which holes are as it were a chimney to allow the escape of the heated
air and gas after they have given out the greatest part of their heat to the
oven and the water contained in the boiler; and when, therefore, they contain
no more heat than is sufficient to cause them to rise and go out at the said
holes, in order to create a continual current of fresh air, which must be
supplied to the flame of the lamp, in order to contain combustion; the

page_text: current of fresh air can enter freely from below all around the outside
of the wick of the lamp and also inside the said wick, the lamp (see Figure
2) being of the kind well known by the name of an Argand lamp, with
a cylindrical wick, making a ring or hollow cylinder of flame, supplied
by two currents of air, one passing inside the ring of flame,. and the other
surrounding the same. K, K, is the reservoir for containing oil, tallow,
fat, cocoa-nut oil, or other combustible material used for producing light.
That material is introduced into the reservoir by an opening formed in
the upper part of the same, and which is closed by a screw plug, and the
oil or other matter can flow freely to the cylindrical wick (which is con-
tained, in the usual manner of Argand burners, in an annular space between
two concentric tubes,) through holes made in the outer tube, so that the
wick is always plunged in fluid. O, O; P, P, is a double ring, fixed on
the upper part of the moveable tube that surrounds the wick, in order to
turn the said tube by three handles p, p, that project out on three sides of the
ring o, o, for raising or depressing the wick. The two circles-P, P, 0, 0, of
the double ring O, O, P, P, are united together by three little stumps, so that
they leave between them an open space for the air to pass. The upper
ring P, P, is cone-shaped, and enters into the lower opening of the neck 6, 6,
Figure 2, fitting therein sufficiently tight to close that opening. The inside of
the ring P, P, is also conical, in order that the air which enters into the space
between the two rings of the double ring O, O, P, 'P, may be concentrated
and directed upon the wick to meet the flame. The interior current of air
which enters inside the wick is admitted through the holes 12, 12, at the
bottom of the column of the lamp, see Figure 2. s is a small tube open at:
both ends and passing through the sides of both the vessels A and B, to which
it is soldered. It is used to look, from the outside of the apparatus, whether
the flame of the lamp burns properly, in order to be able to regulate the flame
by raising or depressing the wick by the handles p, p. The opening of the
tube s is closed by a wooden stopper t, suspended by a chain from the ring L.
The apparatus is mounted upon a tripod stand L, N, formed of an iron ring L
fixed upon three legs N, and small arms n project from that ring to bear the
boiler A, A, B, B. The lamp may stand on a wooden 'block which being
removed, the lamp will come down low enough to draw the cone of the
ring P, P, out of the opening of the neck b, b. When it is desired to burn
tallow, or fat, or cocoa-nut oil in the lamp, the same must be melted first and
then poured into the reservoir K, and when the lamp is once lighted the heat
of its own flame is sufficient to keep the matter contained in the rescrvoir in
a state of fluidity.
When such matters have been used in the lamp, and that "

page_text: what remains thereof in the reservoir has become hard in cooling, a little oil
or, melted tallow must be poured into the reservoir; that liquid, flows over the
surface of the hard matter and penetrates to the-wick to support the com-
bustion until the lamp is sufficiently heated to melt the hard matter contained
in the reservoir K. .Z, is an opening by which the boiler is filled;-.it: is closed
by a screw plug m.. Y.is a safety valve to allow the steam to escape, when it
becomes too strong. The safety valve Y is not shewn in the section, Figure:2,
for it is of the ordinary construction, that is, a small conical plug rests in-an
opening of the same form in the top m, m, of the boiler; and a weight is
suspended to the stem of the said plug inside the boiler to keep the plug or
valve shut when the steam does. not get beyond the proper elasticity.. X. isia
cock to draw. off hot water or to empty the boiler; and W is a guage cock.to
shew. when the boiler contains enough water. The. boiler should. be filled until
the water begins to flow..by the cock W, then the cock should be shut: and..the
apparatus set to work. r, Figures:1 and 2, is a small vertical.tube inserted in
the mouth of a tube that descends into the boiler near to the bottom. thereof.
If the water is suffered to sink into the boiler below the lower-end of the
tuber, the steam enters into the tube.r and rushes. up it, escaping by a very
small hole at the top of the tube r, so as to make a hissing noise, that
gives notice. to the attendant to refill the boiler: The steam produced in.the
boiler A, A, B, B, passes out through the cocks U, V, and pipes T, into
the vessels S, in which the meat or other articles are to be cooked by steam.
Note. The apparatus represented in the Drawings is adapted to supply.four
such vessels S. at once, but it may be constructed for a greater or less number.
Figure 2. shews, the construction of the pipes and cocks. U, V, .T.. The
pipe T, the upper part of which receives the cock U,. descends to the bottom
of the boiler, where it is bent and turns out of the boiler to enter into the
mouth y of each vessel S. The upper part of the tube T is contained in a
small cap V, which is soldered to the upper part of the boiler. The steam
arising from the boiling water enters into and fills always the. cap. V all around
the pipe T; an opening on one side of the pipe T corresponds to the opening
of the cock U, when the cock-is set open; and then the steam enters from the
boiler through the passage of the cock U and passes down the pipe. T. to enter
into the vessel S, which is attached to the end of that pipe. If the cock. U is
turned so as to shut the opening at the upper end of the pipe T, .tben-steam
cannot go out of the boiler. Each vessel.S.is connected to the boiler by ä
cock U and pipes T. and V, see Figure 1, and by means of those cocks' the
supply of steam may be regulated, so as to cause the meat or other articles to
be boiled more or less rapidly in all or in any one of the vessels...

page_text: :
For
Note. Figures 1 and 2 do not agree in the arrangement of the several vessels
and pipes. Figure 1 shews the arrangement that I find suitable, and Figure 2
is drawn without regard to that arrangement, being intended to shew the
several parts in section. For roasting meat or baking bread they are put into
a large metal dish F, which is placed within the oven C, and supported upon
feet f, so as not to touch the bottom of the oven.. w, w, are two openings in
the cover D, D, of the oven, fitted with two sliding doors inside, which can be
opened or shut by their handles d, d. The doors w, w, are opened when meat
is roasting in order to allow the steam that arise from the meat to escape; but
for baking bread the doors w, w, must be shut to make a close oven.
stewing, the coves D, D, is taking off and the stew pans are placed upon the
bottom of the oven C. The heat communicated by the flame of a lamp to the
oven and to the boiler is sufficient to perform all these operations completely..
Figure 3 is a transverse section of one of the vessels S, and Figure 4 a plan
of the same. They are made of tin, round; or oval, or square, and of different
sizes, according to what is to be cooked in them; they are fitted with covers H,
whose edges enter into a channel h, formed all round the upper part of the
vessels S. At the bottom of each vessel S a false bottom G. is placed, pierced
full of holes, and standing upon legs, see Figure 3. The meat or other article
that is to be cooked is placed on this false bottom, and is boiled by the steam that
enters at the mouth y from the boiler and fills the vessel S. The mouth y is
soldered to the upper end of a vertical tube g, which is soldered to the outside
of the vessel S, and communicates with the inside thereof by a hole near the
bottom of the vessel. The steam that condenses in the inside of the vessel S
falls in drops through the false bottom.G, and flows through a few small holes
made in the bottom of the vessel S into another vessel or dish I, in which
the vessel S stands, supported by-arms that are soldered to the sides of the
vessel I; i is a small tube, communicating from the channel h to the top of
the vessel I, in order to allow the superflous water, that accumulates in the
channel (by the condensation of steam under the cover H) to drain off
into the vessel I. Some water remains always in the channel h, and the edges
of the cover H standing therein, a water-tight joint is made thereby, so that no
air can enter under the cover. The lower vessel or dish I may be dispensed
with, and the vessel S placed on the floor or on legs; then the drainage water
from the channel h must be carried down into the bottom of the vessel .S
itself under the false bottom G, and the bottom of the vessel S must not have
any holes in it.
Note-Green vegetables will not boil properly if hot steam is allowed to
rush in upon them suddenly, but they require to be boiled gradually. For

page_text: such articles the vessels S must be made without any holes in their bottoms to
hold water, and the vegetables must be placed on the vessels S in cold water.
The stream is introduced through the pipe G into the vessel S to mix with
the cold water and heat it gradually until it boils.
There are two openings 2, in the top of the boiler A, A, B, B, to which may
be fitted small saucepans 5, see Figure 6, for cooking sauces and other small
articles. Those saucepans have an outer case 6; with a small pipe 7 at
botton, that joins to the opening 2, and admits the steam into the space
between the saucepan 5 and the outer case 6, in order to heat the internal
saucepan, which contains the sauce or other article, and a cover 8 is applied
upon the saucepan. Note.-A very small hole is made in the top of the
caso 6 at 9, Figure 6, to allow the air to escape therefrom-when steam is
admitted into it from the boiler.
Figure 5, is a large boiler Q, for boiling soup or other messes for a ship's
company. The boiler is made of copper; the lower part is of the same form
and size as the oven C, whose place the boiler is intended to fill up, and the
heat of the lamp is communicated to it in the same manner as to the oven C.
In order to convey the heat all around the upper part of the boiler, where it
rises above the boiler A, A, B, B, that upper part of the boiler is surrounded
by a casing 9, 3, soldered to it all round, and making an annular space, which
receives steam from the boiler. The steam is admitted by a tube 1, soldered
into the lower part of the case q, and the end of which is adapted to fit into
one of the openings 2 in the top of the boiler A, A, B, B.
Note. That opening is shut by a plug. When the boiler Q is not used, a
cock 4 will allow steam to be introduced from the case q into the inside of
the boiler Q, when it is desired to cook by steam therein, instead of boiling
with water; then only a little water is put into the boiler Q to keep the
bottom from burning out.
In witness whereof, I, the said William Erskine Cochrane, have hereunto
set my hand and seal, this Twentieth day of September, One thousand
aight dudoad and thi

page_text: AND BE IT REMEMBERED, that on the Twentieth day of September,
in the year of our Lord 1880; the aforesaid William Erskine Cochrane came
before our said Lord the King in His Chancery, 'and' acknowledged the
Specification aforesaid, and all and every thing therein contained and specified,
in form above. written: And also the Specification aforesaid was stamped
according to the tenor of the Statute made for that purpose.
Inrolled the Twentieth day of September, in the year of our Lord One
thousand eight hundred and thirty.