CERTAIN IMPROVEMENTS IN THE CON- STRUCTION AND ARRANGEMENT OF APPARATUS FOR COOKING, FOR HEATING AND EVAPORATING FLUIDS, AND OBTAINING DECOCTIONS AND INFUSIONS FROM CERTAIN VEGETABLE AND ANIMAL MATTERS, PART OF WHICH IMPROVEMENTS ARE APPLICABLE TO CERTAIN CHEMICAL PROCESSES
Year: 1849

page_text: TO ALL TO WHOM THESE PRESENTS SHALL COME, I, THOMAS
MASTERS, of Regent Street, in the County of Middlesex, send greeting.
WHEREAS Her present most Excellent Majesty Queen Victoria, by Her
Letters Patent under the Great Seal of the United Kingdom of Great
Britain and Ireland, bearing date at Westminster, the Seventh day of June,
in the twelfth year of Iler reign, did give and grant unto me, the said Thomas
Masters, my exors, adiiors, and assigns, Her especial license, full power, sole
privilege and authority, that I, the said Thomas Masters, my exors, adñiors,
and assigns, and such others as I, the said Thomas Masters, my exors, adññiors,
and assigns, should at any time agree with, and no others, from time to time
and at all times thereafter during the term of years therein mentioned, should and
lawfully might make, use, exercise, and vend, within that part of the United
Kingdom of Great Britain and Ireland called England, Her Dominion of
Wales, and Town of Berwick-upon-Tweed, and also in the Islands of Jersey,
Guernsey, Alderney, Sark, and Man, and in all Her Majesty's Colonies and
Plantations abroad, my Invention of "CERTAIN IMPROVEMENTS IN THE CON-
STRUCTION AND ARRANGEMENT OF APPARATUS FOR COOKING, FOR HEATING AND
EVAPORATING FLUIDS, AND OBTAINING DECOCTIONS AND INFUSIONS FROM CERTAIN
VEGETABLE AND ANIMAL MATTERS, PART OF WHICH IMPROVEMENTS ARE APPLICABLE
TO CERTAIN CHEMICAL PROCESSES;" in which said Letters Patent there is con-
tained a proviso requiring that I, the said Thomas Masters, shall particularly
describe and ascertain the nature of my said Invention, and in what manner
the same is to be performed, by an instrument in writing under my hand and
seal, to be enrolled in Her Majesty's High Court of Chancery within six

page_text: calendar months next and immediately after the date of the said in part recited
Letters Patent, as, reference being thereunto had, will more fully and at large
appear.
NOW KNOW YE, that in compliance with the proviso contained within
the said Letters Patent, I, Thomas Masters, do hereby declare the nature
of my said Invention, and the manner of performing the same, to be duly
ascertained and described in and by the following description thereof, reference
being had to the Six Sheets of Drawings hereunto annexed, and to the letters
and figures marked thereon (that is to say):
-
My Invention relates in the first place to apparatus or utensils applicable in
and for the purposes of cooking, which are exhibited in Sheets A, B, C. The
several Figures representing these improvements are merely shewn in vertical
section, that being sufficiently illustrative without other views.
Fig. 1 represents a saucepan, in which the cooking is performed simply by the
generation of steam, or what is known as "steaming," the pan being furnished
with two strainers or perforated trays, on which the different articles to be
cooked may be placed without detriment to each other. In order that a tem-
perature rather above boiling heat may be obtained, I secure the cover d by
means of a cross bar b and screw c, so as to press it down on the saucepan.
interposing a thickness of vulcanized india rubber between it and the cover d.
The cover is furnished with a safety valve e, in order to regulate the amount of
pressure and escape of steam from the pan.
Fig. 2 represents a saucepan (I use the term saucepan in its general accep-
tation for culinary utensils), in which the articles are cooked by steam, and
also by the external application of hot water to the inner vessel. In this
saucepan or vessel there are two casings, an inner and an outer casing, the
outer one being filled with water at the plug a, which will act as a safety
valve, for which purpose I surround it with vulcanized india rubber, which
ensures an uniform amount of elasticity; this, however, would only be requisite
where the cover is fitted closely and secured down. These remarks will also
be applicable to the other vessels herein described. The water being filled
to the height of the plug a, encircles the inner vessel b, b, heating it by contact,
and when steam is evolved it descends through a channel or channels on the
extension of b, and, entering at the bottom of which, it ascends through and
assists in cooking the articles contained in the inner vessel, which is furnished
with a double bottom, the lower one being for the purpose of receiving the
condensed water, and thereby keeping the article under opération dry, and also
as a receptacle for any water that may boil over. A perforated tray d is also
shewn here in addition to the bottom e.

page_text: Fig. 3 represents an arrangement in which the external vessel, the plug a,
pipes c, c, and inner vessel b, b, are the same as before, but having a perforated
bottom below which the steam is admitted, in order to diffuse it more equally
over the area of the pan. The cover of this is also secured, and furnished
with a safety valve for the purpose before described.
Fig. 4 represents a saucepan constructed on the double-casing principle, but
having in addition an arrangement for catching or preventing the return of
the condensed water on the articles under operation, as before; the vapour enters.
the inner vessel by the pipes c, c, and passing upwards condenses on the under
side of the cover, which should be of such an inclination as to cause the
condensed water to adhere to and trickle down the under side towards the
circumference, where it is received in a return lip or collector g, which has at
one end a conical spout h, into which the whole is collected; this conical spout
fits into the top of a pipe i, by which it is conveyed below the level of the
water in the outer vessel. The conical spout h should be fitted so as to:
prevent any egress of steam in that direction. By this arrangement the drop-
ping or depositing of condensed water on the articles under operation is
prevented, which oftentimes is very detrimental.
Fig. 5 represents a modification of the foregoing arrangement, in which the
outer casing is dispensed with. Water is placed in the pan so as to cover the
lower ends of the pipes; the steam generated by the application of heat to the
bottom rising through the perforated trays and condenses on the cover, is
collected by the rim g, and descends through the pipes i, i, two apertures in the
collector being opposed to the pipes i, i. The contact is insured by the screwing.
down of the cover, as represented by the bail and binding screws.
Fig. 6, Sheet B, represents a culinary utensil or saucepan, in which the
improvement consists in the employment of a lining of porcelain, earthenware,
or other similar substance, in order to obviate metallic contact with the contents.
I am aware that a material usually denominated porcelain has heretofore been
employed as an inner coating to culinary utensils, but which is incorporated
with or made to adhere to the vessel to which it is applied, and is only
applicable to particular ware. The heat to which these utensils is subject
causing expansion, which, however, is in unequal proportion, is detrimental to
this lining. To obviate this I form a separate vessel, a, the lining of porce-
lain or similar substance, and incase it in tin plate, copper, or other metal
suitable for the exterior; b, a cover, may also be similarly lined. A saucepan
of this description is at once durable and inexpensive, and at the same time
possessing all the advantages manifest in the permanent lining. These
utensils are also capable of. being readily repaired. To allow the escape of
air I insert a small tube. between the two vessels; I also apply porcelain as

page_text: the inner vessel of sauce or stew pans, as represented in Fig. 7, Sheet D,
the porcelain a, a, being either permanently fitted therein, or merely set in
and having a surrounding water space, with suitable apparatus for supplying
or drawing off the same. I sometimes also apply a water joint. b, b, to the
cover for the better retaining the heat transmitted through the surrounding
water, which through this medium would only be in a moderate degree.
Fig. 8 represents a fish kettle in which the descending pipes c, c, are
employed to convey the steam below a perforated bottom d, d, in addition to
the strainer, in order that the steam may have equal effect over the whole
area of the kettle, and thereby ensure an uniform degree of cooking to the
whole contents.
Fig. 9, Sheet C, represents a sauce or stew pan having a water compart-
ment with descending steam pipes c, c, from which the steam issues into
the inner vessel d, d. A third vessel e, e, is placed within the casing d, d,
and which may be of greater or less depth, having the sides and bottom
exposed to the action of the steam. The vessel d, d, should be furnished
with a safety valve escape aperture to regulate the temperature required; the
contents of the vessel e, e, may thus have an uniform degree of heat ensured
for their preparation.
Fig. 10, Sheet C, represents what I term a stock-pot, being for containing
soups in order to retain them in a heated state, or, if necessary, to retain
such soups without liability to injure them. It consists of a double vessel
a, b, the outer one, a, being of metal, and the inner of porcelain or other
analogous material. Hot water being introduced in the space between the
two vessels at the plugged aperture will retain the heat for a great length
of time, and if necessary, the vessel may be placed on the fire without fear
of injury to the contents. I also employ the water joint in order to seal the
cover.
Fig. 11, Sheet B; represents a vessel known as a "biscuit pan" but which
has hitherto consisted only of a single vessel. It is used for the
purpose of
beating up or whisking batters. It is usual in the ordinary biscuit pans to
obtain the requisite amount of heat by placing them on the fire with the
ingredients to be operated on, which, however, frequently results in spoiling
the whole from undue temperature. In my improved plan I form it either of
metal or earthenware, as at a, and enclose it within an exterior vessel b, fur-
nished with a plugged aperture c for the introduction of hot water,. by which
the requisite heat may be obtained, or if desired it may be placed on the fire
without danger to the contents.
Fig. 12, Sheet B; represents an apparatus for containing soups and preparing
coffee on an extensive scale. a, a, is an external chamber for containing

page_text: water, and suitable for the application of heat thereto, so that it may be
retained at the boiling point, or any less degree of heat, the water being
drawn off to a suitable height by the tap b. The two side vessels c, c, are.
receptacles for containing soups, and formed of porcelain in order to preserve
them for any length of time without such injury as would result from metallic
contact for any, lengthened period; the centre vessel it is for the infusion or
decoction of coffee. This vessel is also formed of porcelain or similar material,
in order to prevent any injurious effect from the retention of the decoction of
coffee within it. In preparing the coffee with this apparatus it is placed
within the double strainer e, e, and boiling water poured upon it, the extract
being further enhanced by the heat applied externally to a; the decoction of
coffee passing through the double strainer e, e, is received in the vessel d,
where it is retained until required. A third strainer f is placed in the.
bottom of d, through which the coffee is passed when being drawn off. The
percolation through this strainer is slow on account of its passing through a.
cloth or woven fabric. The interior of the strainer f is therefore of such
dimensions as will contain the requisite amount required at one time. The
coffee thus prepared is drawn off by the tap g, in communication with the
strainer f, of a pipe h, which should be lined with porcelain or other substance
unaffected by the decoction. In order that the contents of the strainer may
be readily drawn off an air supply pipe i is provided for the admission of air
to the pipe h and strainer f, rendering the withdrawal independant of the
further percolation of the coffee from the bulk which proceeds slowly after the
space bas been vacated, the air escaping from thence as it entered.
Fig. 13, Sheet C, represents an improved indicator applicable to ovens for
the purpose of indicating when to introduce different articles in cooking. It
consists simply of a scale graduated so as to indicate the proper temperature
for each individual purpose that may be required. I prefer for the purpose
a glass tube a, hermetically sealed, and containing mercury, which may be
placed in any convenient or conspicuous position, and connected with a
metal tube c containing mercury, proceeding from the interior of the oven,
the expansion of the mercury from heat causing it to rise. The scale f is
graduated, as will be seen, with apples, tarts, confectionary, meats, poultry,
indicating when such should be introduced, and the temperature retained
during their stay in the oven. These different graduations are arranged on
the outer circle, while the time to remain is indicated by the inner circle.
Other means may be resorted to for indicating the heat in connection with
this scale, as in the pyrometer, or by the expansion of mercury in a tube having
a float actuating a hand, as in the wheel barometer.

page_text: The second part of my Invention has reference to the evaporation of fluids,
as in the evaporation of fluids holding salts or other articles in solution as
employed by confectioners or for chemical purposes.
Fig. 14 and 15 represent the apparatus I employ for this purpose. Fig. 14
consists of a double vessel, as before, with reference to the cooking apparatus;
but in this instance the space a between the vessels b and c is supplied with
steam by the pipe d from a boiler, and the space a allowed to contain water
or otherwise, as desired. The solution to be evaporated is placed within the
inner vessel c, c, to which the steam has access; the descending pipes e, e,
circulating through the solution, may either have a loaded safety valve escape
or free egress to the atmosphere, as may be most desirable. f is a tap for
drawing off the concentrated solution, and 9 another for removing the
condensed water from the space a. Fig. 15 represents an apparatus for
concentrating or evaporating, where it is desirable that the steam should not
commingle with the contents of the inner vessel c, c, in which case the steam
is simply allowed to circulate through the space a, and escape by a free or
loaded escape aperture, according to the temperature required. ƒ and g are
stopcocks, as before. A spiral tube may be introduced in the vessel c connected
with the casing a, as may be required.
The third part of my Invention relates to improvements in apparatus for
obtaining infusions or decoctions of coffee. In order to the obtaining a good
infusion of coffee, it is necessary that it should be thoroughly filtered, which
requires considerable time. Now there have been various improvements in
these utensils in order to insure a greater purity, but it is always accompanied
with a proportionable loss of heat, or has to be reheated; now, according to
my Invention, the decoction is protected from loss of heat during its filtration,
and is also preserved from the deterioration consequent on metallic contact.
Fig. 15, Sheet D, represents a coffee pot or vessel for the infusion of coffee,
according to my Invention. It consists of an interior chamber formed of
porcelain or similar substance; this is fitted to the interior of a metallic
vessel b, b, having space of greater or more cubical content than the vessel a.
Water is introduced to this vessel at the plugged passage c, which, as before
mentioned with reference to cooking utensils, acts as a safety valve. The
coffee to be infused is placed within the bag filter and strainer d. On the
boiling of the water consequent on the external application of heat, the steam
generated presses on the water between the vessels a and b, causing its ascent
up the tubes e, e, and to be ejected on the perforated cover of the strainer d,
through which it descends, passing through the coffee into the vessel d.
When the filtration is complete: the strainer d is removed, The decoction

page_text: will be kept hot by the external water, which will also facilitate the better
extraction of the coffee. Coffee may remain in this vessel for a length of time
without detriment thereto, and may be reheated through the medium of the
surrounding water, which, however, will in most cases retain its heat for the
time required.
Fig. 16 represents another arrangemeut of coffee pot, in which the water
is forced by pressure through the coffee. a, a, is the earthenware lining or
inuer vessel, and b, b, the water space; c, the depository for the coffee, to
which access is had by the screwed or otherwise secured cover d, having a
safety valve e. The water, as before described, is forced up the pipe f, and
through the body of coffee lodged in c, the decoction being forced through the
upper part of the diaphragm g, which consists of double perforated plates,
having between them a thickness of cloth or other reticulated substance.
A decoction of coffee may thus be produced at the moment the water is caused
to boil.
:
Fig. 17 represents another arrangement of apparatus for the ready productions
of decoctions of coffee. In this case it consists of a double chamber; the one,
d, for receiving the coffee to be infused, and the other, b, the water; both these
vessels are securely attached, having their upper surfaces in the same plane for
the purpose of fitting the cover c, so as to enclose both, and effectually separate
the one from the other at one time, which is effected by screwing it down by
the thumb bolts d, d, and interposing a thickness of vulcanized india rubber
between the cover and its points of contact; the cover c is furnished with a
suitable stand for holding a jug or other receiver of the infusion. The coffee,
on being introduced to the chamber c, is retained by a bag filter f, fitted by its
supporting ring to the vessel c, so as to prevent the passage of water other-
wise than through the filter. The whole apparatus having been secured, as
shewn, with the requisite quantity of water and coffee in their respective
vessels, steam is generated by the application of a spirit lamp or other heat to
the bottom of b, which causes the water to rise in the pipe.h, and thence
descending on the coffee in the filter, passing through which the decoction
rises up the pipe i, and is conveyed into the jug placed for its reception,
as shewn, which may be removed and replenished at pleasure.
Fig. 18 represents a vessel for the infusion of coffee in large quantities. It
consists of a double vessel a and b, as before, the inner being of porcelain or
other analogous substance. Coffee is prepared by placing it within the double
strainer c, and having boiling water poured upon it; the decoction is farther
strained through the cloth strainer d, adapted for the reception of the quantity
that may be required at one time, as before explained with reference to
Fig. 12, and like that furnished with an air tube c, the infusion being drawn

page_text: off at the tap f. The coffee is retained at a uniform temperature by the
water in the space between the casings, which is again subjected to the action
of a hot plate, or some equivalent therefor. The internal strainer c being
removed, the infusion of coffee may be kept.hot without being subject to the
injurious effects arising from the use of metal vessels, or from burning by the
direct application of heat to the containing vessel.
Figs. 19 and 20 represent coffee urns or infusers, in which the third strainer
a, a, is removable also from the top after the infusion has been prepared.
Fig. 19 being furnished with the interior porcelain vessel, and kept hot by
the introduction of water between it and the outer vessel; while the other,
Fig. 20, the requisite heat is produced by a spirit lamp.
are provided for the withdrawal of the infusion as required.
Suitable taps e, e,
Fig. 21, Sheet E, represents another arrangement of apparatus for the infusion
of coffee, furnished with the inner porcelain vessel a, a, in which the depository b
for the coffee is supported from a single arın c, forming the tube for the passage
of the boiling water. This tube has a conical piece d fitted to a corresponding
seat in the top of the vertical conduit pipe e; the depository 6 is furnished with
the usual strainer f, and has its cover fitting moderately tight, so that the
pressure of the steam in the outer vessel causes the water, as before explained,
to pass up the tube e, and thence through the coffee in the vessel b; the infusion
passing through the strainer f is deposited in the porcelain vessel a. The
vessel b may now be removed from the interior by simply raising the conical
part d from its seat, that being the only point of connection. The water in
the outer vessel in this as well as the other coffee pots should be placed at
such a height that the required quantity may pass over; when it has fallen to
the lower end of the pipe e, it will cease. Should any subsequent addition be
required, more water should be introduced at the plug g, and again caused to
boil, or instead of depending on the amount of water in the outer vessel
containing a superabundant supply, and stopping the passage up the tube e
by opening the plug 9, or a stopcock applied for the purpose, by which the
steam generated may escape without effecting any pressure on the surface of
the water. The apparatus shewn at Fig. 21 is represented mounted on a
stand for the application of a spirit lamp or other heating apparatus.
Fig. 22 represents a novel mode of securing a coffee pot lid where the water
is raised by the pressure of steam. The cover a is fitted on the vessel with a
thickness of vulcanized india rubber, the cover being pressed down on it by
two inclined screws b, b, which, when partially withdrawn, allow the cover a
to be removed; a false cover, c, is fitted to the vessel for ornament or other-
wise. The same arrangements are observed in the other parts of the appa-
ratus, the water from the outer vessel passing up the channel, from

page_text: the side of which it issues on the strainer e into the filter f containing
the coffee, and the infusion drawn off by the tap g, as before. A small
air passage should be provided for the escape of air from the porcelain
container h.
Fig. 23 represents a modification of the preceding arrangement, in which
the cover a is secured only on the depository b, b, of the coffee. This is con-
nected with the pipe c for the passage of the water, while the receptacle for the
infusion is simply enclosed by the ordinary cover.
Fig. 24 represents an arrangement of apparatus on the principle of heating
by means of the hot water chamber. The coffee is infused in this apparatus
by pouring water on the coffee placed in the strainers or filters a, a, while the
heat is maintained or increased by means of the water in the surrounding
space b. Two spouts, c and d, are fitted one to each vessel, by which arrange-
inent either hot water or an infusion of coffee may be obtained, c being in con-
nection with the hot water space, and d with the porcelain vessel containing
the infusion.
Fig. 25 represents an arrangement. of apparatus in which the vessel for
containing the coffee is attached to the cover and removed with it. The
cover a has a hollow crown connected with the ascending pipe by the
channel c. The crown has a perforated distributor d, with tubular stud for
securing the filter e, which is drawn up against a washer of vulcanized india
rubber f of the screw nut g. The close fitting of the cover and the junction
of the pipe b and channel c are also insured by the same thickness of rubber,
the whole being on the same plane. The cover is secured by the lugs h, h,
and binding screws i, i. The coffee to be infused is placed in the filter e,
which is screwed up to the cover described, and the whole secured in its
position. The action of this apparatus is similar to those already specified, and
will not therefore require further description. This apparatus, which is appli-
cable for the infusion of large quantities of coffee, has attached to it an
indicator for the purpose of shewing the contents of the inner vessel at any
given point. This indicator consists of a float k, with a stem 7 passing through
the cover, and which is graduated to shew the number of cups of coffee
remaining in the vessel, which will be indicated by the height it stands above
the cover, the stem being loosely fitted to the aperture through the cover, in
order to permit of its full movement, and also for the escape of air from the
inner vessel. The float k should be of porcelain, or other material unaffected
by the infusion, as it always remains partially immersed therein.
Fig. 26, Sheet F, represents an apparatus for filtering and heating water
or any liquid, and intended for the purposes of an urn. It is divided into two-

page_text: compartments a and b, having a communication by means of a tube c carried
down towards the bottom of b. The upper part of this pipe terminates in a
chamber containing sponge, or some other filtering material e. The lower
chamber b is formed with a conical bottom, from the apex of which a worm or
spiral channel d is conducted, and passes out at the side. The heat evolved
from a spirit lamp is thus conducted through the body of the water, exposing
a greater or less extended surface, according to the length of the pipe d. On.
the boiling of the water the steam generated pressing on the surface of the
water (the chamber being filled at the elastic plug aperture) causes it to ascend
the pipe c.
The water being thus partially purified by leaving the deposit
resulting from boiling in the chamber 6, is further purified by passing through
the filtering substance e. The water will be retained in the upper vessel a so
long as heat be applied to the bottom of the chamber b, but when allowed to
cool, it descends to the vessel until heat be again applied. The lower
chamber should be furnished with a stopcock for the purpose of regulating
the escape of steam, or it may be allowed to pass up the pipe c when the
water has fallen to the lowest point, by which arrangement it will pass through
the water in the upper chamber, and out at the cover.
Fig. 27, Sheet F, represents an apparatus adapted for heating or warming
the feet and legs of railway or other travellers. It consists of a double metal
casing a, a, somewhat in the form of the human foot and leg, but sufficiently
large to permit of the easy insertion and withdrawal of the foot, it being of a
rigid material. The hot water is introduced by the screw plug b, and may be
wholly or only partially filled, the vapour rising from the water being sufficient
to keep the upper part warm. Hot water thus retained will impart a gradual
heat to the feet; and in order to prevent heat from external radiation, I
envelope it either permanently or temporarily in some non-conducting sub-
stance. Instead of employing a separate vessel for each foot, one may be
made sufficiently wide for the introduction of both feet in the same vessel.
Fig. 28 represents a modification of the foregoing foot-heating vessel
adapted for ladies. This is constructed so as only to enclose the foot and
ankle. The construction is similar to the preceding, and does not therefore
require further mention. This modification will also be applicable for gentle-
men where greater portability is desirable.
Having thus described the nature of my Invention, and the manner of per-
forming the same, I would have it understood that what I claim is as
follows:-
First, the several improvements described with reference to the cooking
utensils or saucepans, namely the double strainers or perforated trays, together

page_text: with the surrounding water space and descending steam pipes, and other
appurtenances, as described.
Secondly, I claim the several contrivances for collecting the condensed water
in sauce or stew pans, as described.
Thirdly, I claim the lining saucepans or like culinary utensils with a vessel
of porcelain or other analogous material, as described with reference to Fig. 6,
Sheet B, and also the employment of an inner vessel of such material with
the water space, as described.
Fourthly, I claim the improved indicator for shewing the different degrees
of heat for cooking purposes, the indicator being graduated, as described.
Fifthly, I claim the improved biscuit pan described.
Sixthly, I claim the apparatus for evaporating as described and represented
at Figures 14 and 15, Sheet C.
I claim in the construction of coffee filters:-
First, the use of porcelain, earthenware, glass, or other vitrified substances
as a containing vessel for the infusion, whether such vessel be employed as an
inner vessel or simply as a lining, as described with reference to the saucepan
shewn at Fig. 6, Sheet B.
Secondly, I claim the employment of an inner vessel surrounded with water
for the purpose of heating and facilitating the infusion of coffee according to
the various modifications herein described.
Thirdly, I claim the improved tea urn represented at Fig. 26, Sheet F, in
which filtration is performed during the upward passage of the water, and also
the introduction of a spiral coil in the lower chamber for heating the water, as
described.
Lastly, I claim the improved feet warmers, as described.
In witness whereof, I, the said Thomas Masters, have hereunto set my
hand and seal, the Seventh day of December, One thousand eight
hundred and forty-nine.
THOMAS (L.S.) MASTERS.
Signed, sealed, and delivered, in the
presence of
Witness, W. CLARK.
Enrolled the Seventh day of December, in the year of our Lord One