A PROCESS AND APPARATUS FOR PRODUCING A NEW ARTICLE OF FOOD FROM Mк
Year: 1874

page_text: LETTERS PATENT to George Haseltine, of the "International Patent
Office," Southampton Buildings, London, Doctor of Laws, for the
Invention of "A PROCESS AND APPARATUS FOR PRODUCING A NEW ARTICLE
OF FOOD FROM Mк."-A communication from abroad by Budd Smith,
COMPLETE SPECIFICATION filed by the said George Haseltine at
the Office of the Commissioners of Patents, with his Petition and
Declaration, on the 8th April 1874, pursuant to the 9th Section
of the Patent Law Amendment Act, 1852.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, GEORGE
HASELTINE, of the "International Patent Office," Southampton
Buildings, London, Doctor of Laws, send greeting.
WHEREAS I am in possession of an Invention for "A PROCESS AND
APPARATUS FOR PRODUCING A NEW ARTICLE OF FOOD PROM MILK," and have
petitioned Her Majesty to grant unto me, my executors, administrators,

page_text: and assigns, Her Royal Letters Patent for the same, and have made
solemn Declaration that it has been communicated to me from abroad
by Budd Smith, of San Francisco, California, United States of America.
NOW KNOW YE, that I, the said George Haseltine, do hereby
declare that the following Complete Specification, under my hand and
seal, fully describes and ascertains the nature of the said Invention, and
in what manner the same is to be performed, in and by the following
statement, reference being had to the accompanying Drawing forming
a part of this Specification:-
This Invention relates to a process for producing from milk a new article
of food which I term buttereine, the same being a compound of cheese
and butter, and which may be used as a substitute for either, and it.
consists in subjecting the milk, in connection with a base of prepared
butter, to chemical action and mechanical agitation by means of which
the curd is precipitated and the oily globules burst and gathered to form
butter.
°
In connection with this process certain essential apparatus is employed
which will be fully described herein-after.
A suitable quantity of a base of butter prepared, as will be herein-after
described in detail, is placed within a churn of peculiar construction
with the yolk of eggs; to this a suitable quantity of fresh milk is added,
and by proper instrumentalities the mass of milk and butter is subjected
to galvanic action and also thoroughly agitated. By these means a
compound is formed resembling fresh butter in appearance and taste,
and which is composed of curd or cheese from the caseine of the milk
and butter gathered from its oily globules.
The butter employed as the base is prepared in the following manner :
-I take first an earthenware cylinder or bottomless dish A, Figure 6,
and provide it with a zinc bottom a and also with a similar cover a¹,
which should be perforated to allow the escape of steam.
The zinc plates forming the bottom and cover are first prepared by
coating them with saltpetre, which operation may be performed by
placing a proper quantity of the substance in a teakettle and directing
upon them a steam jet from the spout. When thus prepared I place in
the dish a proper quantity of good sweet butter, packing the same
loosely or with a space at the bottom. I then place the dish in a flat

page_text: .
cover 6* and a proper convex dasher 65 having spiral or inclined
openings 6 as shown.
The base of prepared butter is placed in this churn mainly at the
bottom, but the sides also may be coated by rubbing with the hand.
The churn when thus prepared is allowed to stand thirty minutes to
permit the butter and egg to become thoroughly incorporated.
In the meantime or previous to coating the churn the heater C is
prepared as follows:-This heater consists of a cylindrical vessel made
entirely of zinc. Previous to using it it is coated with saltpetre in a
manner similar to that above described. I then take two fluid gallons
of water if the above described proportions are used in which has been
placed a tablespoonful of saltpetre and reduce the same by boiling to one
gallon. I then pour the same into the heater C and add a teaspoonful of
salt and stir the whole well. When the temperature of this water is
about 110 degrees Fahrenheit the milk (one gallon of which should be
used with one pound of butter) may be poured into the churn which
already contains the prepared butter and egg yolk, and the churn then
placed in the heater C containing the hot solution of saltpetre. The
dasher of the churn should then be immediately operated in the usual
well-known manner and continued in operation for about sixty seconds,
more or less, according to the quality of the milk, then the churn
should be removed and set in the cooler D, which consists simply of a
cylindrical vessel made of zinc and coated as before described, and
contains cold water having about a tablespoonful of salt to the gallon.
The dasher being still operated for about thirty seconds the churn may
be removed, when it will be found that the milk has entirely disappeared
and a compound has been produced resembling in appearance and taste
fresh butter which may be pressed and molded in glass molds.
That portion of the compound which is formed from the milk consists
mainly of curd or cheese and butter.
After the compound has once been made a portion of it may be
employed if desired to form a new batch.
If the operation is properly performed as above described the results
will be as set forth, the theory of the operation being it is believed as
follows: The galvanic action arising from the saltpetre battery decom-
poses a portion of the caseine consequently lactic acid is formed from
the sugar of milk, by means of which the curd is precipitated, the

page_text: mechanical agitation at the same time bursting the oily globules and
uniting the compound in one homogeneous mass.
It will be understood that while this is a compound of several elements,
butter, cheese, and egg yolk, it is in no sense an adulteration, all the
articles being pure and healthful.
It is evident that it can be produced at a small cost, and that it can
be used as a substitute for butter.
It should be understood that in producing this Invention much
depends upon immediate operation when the right temperature of the
liquid is obtained in the heater.
It will be understood that this new compound does not so closely
resemble butter as to deceive one accustomed to examine the same.
Having thus fully described the said Invention as communicated to
me by my foreign correspondent, and the manner of performing the
same, I wish it understood that I claim, the process herein described
and also the apparatus employed in connection therewith for the purpose
specified.
In witness whereof, I, the said George Haseltine, have hereunto
set my hand and seal, this Eighth day of April, in the year
of our Lord One thousand eight hundred and seventy-four.
Witness,
W. ROBT. LAKE.
GEORGE HASELTINE. (L.S.)