Improvements in the Manufacture of Cheese.
Year: 1898

page_text: Date of Application, 21st Apr., 1898
Complete Specification Left, 20th Jan., 1899-Accepted, 25th Feb.,
1899
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Cheese.
I, WILLIAM FURMAGE PALMER, of Wandle House, Garratt Lane, Wandsworth,
in the County of Surrey, Secretary to a Public Company, do hereby declare the
nature of this invention to be as follows:-
My invention consists in the production of cheese possessing the flavour and
savour of celery, so that these can be enjoyed all the year round in connection with
the partaking of cheese, while heretofore such flavour and savour could only be
enjoyed for the short period that the celery is in season. I impart the celery
flavour to the cheese by adding thereto while making, as soon as the milk is curdled,
or in the process of development of the cheese. The addition may be in the form
of essential oil extracted from the celery seed or plant or it may be the seed or
plant in a pulverized or comminuted form. The invention is applicable to various
kinds of cheese. By rendering the same more savoury I both increase the flow of
saliva and the production of gastric juice while eating so that the cheese is more
easily digested.
3
A
1000
JENSEN & SON,
77, Chancery Lane, London W.C., Patent Agents.
I, WILLIAM FURMAGE PALMER, of Wandle House, Garratt Lane, Wandsworth,
in the County of Surrey, Secretary to a Public Company, do hereby declare the
nature of this invention and in what manner the same is to be performed to be
particularly described and ascertained in and by the following statement:-
My invention consists in the production of cheese possessing the flavour and
savour of celery, so that these can be enjoyed all the year round in connection with
the partaking of cheese, while heretofore such flavour and savour could only be
enjoyed for the short period that celery is in season. I impart the celery
flavour to the cheese by adding thereto an essential oil produced from celery. The
addition is made during manufacture, that is to say, before the final pressing or
moulding into shape, and by preference, in order to save oil, after the whey has been
removed or separated from the curds. A suitable proportion of the essential oil
of celery is about one half teaspoonful per four pounds of cheese. The oil has to be
thoroughly mixed and incorporated with the curds. The manufacture of this kind
077

page_text: of cheese can be carried on throughout the year or at any desired time. The inven-
tion is applicable to various kinds of cheese. By rendering the same more savoury
I both increase the flow of saliva and the production-of gastric juice while eating
so that the cheese is more easily digested.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed I declare that what I
claim is-
(1.) In the process of cheese manufacture the addition to and thorough incorpora-
tion with the curds before the final pressing or moulding of same of essential oil of
celery, substantially as set forth.
(2.) Cheese containing essential oil of celery in intimate admixture, substantially
as set forth.