Year: 1891

page_text: te of Application, 2nd June, 1891-Accepted, 15th. Aug., 1891
vation, party in section of apparatusio maning yong
Fig. 9 is a diagram of the safety valve.
C is
A is the fire place or furnace, fitted with fire bars a, a flue b, and damper bl.
a vertical boiler, the lower part of which is exposed to the action of the fire in A.
M is a chamber for cooking by steam, and R is an oven for cooking by dry, heat;
steam being excluded therefrom. Two or more of the chambers M and P may be
fitted in one apparatus, if required. mm are bars forming shelves fitted in the.
steam chamber M; and
are ledges to which the bent shelf p² may be
suspended in the oven P. B is a receptacle for ashes, to which is fitted a flued and
damper d, leading to the chimney a ABM and P³ are the doors of the
"
chambers A B M and B; the door M being made steam tight.
Steam is led from the vertical boiler C by the pipe f, governed by the cock f.
From the pipe the steam travels through perforated tubes to the chamber,M.
m' is an inclined plate for receiving gravy or dripping; from which it may be drawn
off by the cock m². The steam pipe 9, is used for expelling the air from the
chamber. M: This pipe is fitted with cocks or valves g' gg. Disa pump, which
is used for supplying the boiler C with water from the cistern D.by means of the
pipe e. This pipe is fitted with a funnel E and cocks, and e; also with a pet
cock el having a nozzle et for ascertaining the height of the water in the boiler.
This pipe is carried down to nearly the bottom of the boiler at B, whereby the
deposit or sediment may be blown oụt of the boiler through the cock e under a
suitable steam pressure.
In cooking meat or other viands by steam, they are laid upon perforated plates
supported by the bars m m in the chamber M. The door M being closed, the
attendant expels the air from the chamber M by opening the valve. The steam
enters the chamber through the perforated tubes. The valve gl and cock g
are then opened, g' being kept closed; whereby the air can escape to the flue by:
means of the branch pipe . When the air has been expelled gl and g² are closed.
The cooking then commences. The meat being exposed to the action of the hot steam,
a crust is formed upon its surface, which keeps all the nourishing fluids enclosed in
After this the heat of the steam is communicated to the mass, whereby
it is rendered, suitable for digestion, and any organic germs therein are destroyed
by the heat.
the meat.
If it is required to prepare the meat in accordance with the practice in France, "
the meat is removed, after receiving the formation of the crust, from.the chamber M

page_text: to the oven P, and is placed on the shelf P². The door is opened to allow the
heat to pass into the chamber N, in the direction of the arrows, as shown in Fig. 1,
to the flue n, (fitted with a damper n') and thence to the chimney, the damper
being closed. The oven P is double cased, having an air space P¹ between the
plates.
The boiler is fitted with a tube l, attached to a stop cock and steam whistle.l¹ or
other device for indicating the height of the water in the boiler by means of the
float attached to a lever operating a valve. When the water is low the float /
falls and opens the valve, thereby admitting steam to the pipe. On turning the
tap the whistle will then be sounded, showing that the boiler requires feeding.
is a pressure gauge.
The milk boiling apparatus consists of a vessel I, into which the milk to be
boiled is poured. The tube L³, attached to L, is carried inside the boiler C. L'is
a perforated strainer. L' is a junction connecting L with L³. Gis a ball valve in
the junction L. The end L of the pipe L3 projects through the side of the
boiler C. When milk is poured into the vessel L, a small quantity enters the
tube L, by moving the ball valve G away from its seat. The tube L being. hot,
the milk therein begins to boil. The steam from the milk then closes the ball
valve G and drives the milk through the tube L³ into the vessel L. A small
quantity of milk then again passes into the tube L³, and the operation is repeated
until the whole of the milk in the vessel L has passed through the pipe L³ into the
vessel L.
v is a
The apparatus for making tea or coffee is shown in Figs. 2, 5, 8 and 9.
water chamber or reservoir. w is the extraction chamber. s is the cooling chamber,
and t is a vessel for receiving the prepared tea or coffee. Steam is passed from the
boiler C through the tube, into the tube ³, in which the steam is partially
condensed, supplying the vessel v with hot pure water. This water is passed into the
extracting chamber w, where it saturates the tea or coffee contained in the perforated
vessel w. The vessel has a perforated strainer near the bottom, and a steam-
tight door w², for inserting and removing the tea or coffee.
First, hot steam is let into the chamber wo by opening the cock us, and shutting.
the cock v¹. After a short time the cock is shut, and the cock opened for the
purpose of passing the water from v into w and extracting the essence of the tea or
coffee. The tube ", (shown by dotted lines) enters the boiler C and extends below
the water level; it is fitted with a cock u and connected with the tube . In case a
greater quantity of tea or coffee, should be required, than could be conveniently
made by the above described process, the cock v¹ may be shut and the cocks u
and opened. Any suitable quantity of water can thus be run into the chamber w.
The tea or coffee thus prepared needs to be cooled before passing it into the vessel t.
For this purpose the chamber s is provided, fitted with extended surfaces » for
cooling the infusion on its passage to t. is a cock for regulating the flow. is
a pipe fitted with a cock t' for serving the tea or coffee. is a gauge glass, the
lower end being fitted to the tube t, and the upper end to a socket t³, showing the
quantity of beverage in t.
uu are safety valves fitted to branch pipes u' u' attached to the pipe u, as shown
in Fig. 9.
All the tubes and vessels are internally coated or lined with silver or other
suitable anticorrosive metal; and the tube L' is preferably formed entirely of
silver:
T is a gauge glass for showing the height of the water in the boiler C (see Figs. 3
and 5) T and T being the gauge cocks and T³ a cock for drawing out hot water,
when required, through the pipe T.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed, I declare that what I
claim is
1. In a cooking apparatus, the combination of a fire-place A, vertical boiler C,.

page_text: and steam cooking chamber M, severally operating substantially as hereinbefore
described and illustrated by the drawings.
2. In a cooking apparatus, the combination of a fire-place A, vertical boiler C,
steam cooking chambers M and P, severally operating substantially as hereinbefore
described and illustrated by the drawings.
3. In a cooking apparatus as aforesaid, the combination therewith of the appliances
for boiling milk, substantially as hereinbefore described and illustrated by the
drawings.
4. In a cooking apparatus as aforesaid, the combination therewith of apparatus
for preparing tea and coffee, substantially as herein before described and illustrated
by the drawings.
5. The general construction, arrangements and combinations of the several and
respective parts, constituting my invention of improvements in apparatus for cooking,
substantially as hereinbefore described and illustrated by the drawings.
GEO. DOWNING,
8, Quality Court, London, W.C., Agent for Applicant.