An Improved Process and Apparatus for Preserving Milk and Certain other Classes of Fresh Foods by Sterilization.
Year: 1896

page_text: Date of Application, 28th May, 1896-Accepted, 22nd May, 1897
COMPLETE SPECIFICATION.
An Improved Process and Apparatus for Preserving Milk and
Certain other Classes of Fresh Foods by Sterilization.
I, ARTHUR JOHN VAUSE, Bachelor of Medicine, of Tempe Sydney in the
Colony of New South Wales, Australia, do declare the nature of my
invention for "An improved process and apparatus for preserving milk and certain
other classes of fresh foods by sterilization," and in what manner the same is to be
performed, to be particularly described and ascertained in and by the following
statement:-
The process that forms the subject of the present application for Letters Patent
is specially applicable to the preservation of milk, and throughout the specification
milk will be referred to as the article that is being treated, but other classes of
foods may also be treated by the process such as fresh meats, fruits, and other
foods that are not liable to be destroyed by the application of heat, as butter for
instance.
The process aims at the preservation of the food treated, by the destruction of
microbic germs or of potential putrefactive or other noxious germs that may be in
the food before it is treated, which germs if allowed to multiply, would destroy the
market value of the food.
The invention consists in placing the milk in a chamber where it will be
subjected to the action of heat up to about 230 degrees Fab. This is best effected
by the receptacle in which the milk is placed consisting of a jacketted pan that is
closed from the atmosphere and the jacket being supplied with steam from a
generator.
The milk having been raised to the desired temperature of about 230 degrees
Fab. is maintained at that temperature for the space of about five minutes, after
which the milk in the pan would be drawn off into a tin or bottle that is placed in
such a position as to receive it. The tin, bottle or receptacle to receive the milk is
contained within a closed chamber that is dry heated up to a temperature of about
260 degrees Fah. The connection between the milk pan and the receptacle to
receive the sterilized milk must be so arranged that the milk in its passage from
the pan to the bottle or other receptacle placed to receive it does not come in
contact, in anyway, with the external or unsterilized atmosphere.
The dry heated chamber in which the receptacle is placed is for the purpose of
sterilizing the air and the tin or receptacle so that the sterilized milk shall be
drawn off from the milk pan into a sterilized receptacle.
A third chamber is provided for the purpose of sterilizing the corks, stoppers,
capsules, or other appliances that are intended to close up and seal the receptacles
that contain the sterilized milk. This stopper or capsule chamber is also dry
heated to a temperature of about 230 degrees to 260 degrees Fah. and the stoppers
or closing appliances are maintained in that temperature for a period of about five
minutes.
A fourth chamber is provided for filling and corking the bottles and this
chamber must be primarily sterilized by the admission of heat but it may be
subsequently cooled down to say 100 degrees Fah. or 150 degrees Fah. so that it
may never be below the temperature of the external air.
Appliances must be provided for feeding the bottles forward to a position below
the nozzle leading from the milk pan, and appliances are also provided for
stoppering, corking, or capsuling the filled bottles or receptacles that are contained
within the dry heated or sterilized chamber.

page_text: Any suitable appliances may be adapted to the chamber for these purposes; in
the matter of capsuling or soldering (if tins are used) electric appliances would be
found to be the most suitable.
As it would be inconvenient to bottle the milk while it is at a temperature of
230 degrees Fah. and in a chamber the temperature of which is about 230 degrees
it is advisable to stop the admission of steam to the lower part of the bottle
sterilizing chamber and to the bottling chamber, and allow cold water to circulate
where steam had been circulating before. By this means the temperature of the
milk, the bottling chamber, and the receptacles for the milk, i.e. either bottles or
tins may be reduced to any desired extent, but it is, not advisable that the
temperature of the bottling chamber should be reduced to a point below that of
the external atmosphere. A temperature of about 100 degrees Fah. or 150 degrees
would be found to be, generally speaking, a good working temperature at which to
effect the bottling. The temperature of the cork sterilizing chamber will however
be maintained up to 260 degrees Fah. as also will the temperature of the middle
and upper part of the bottle sterilizing chamber.
From the above description it will be seen that from the time the milk is first
introduced into the milk pan and raised to a temperature of about 23 degrees Fah.
it will throughout the whole of the operations of being sterilized, bottled and
corked, remain in a sterilized atmosphere, the whole of the parts of the apparatus
used to give effect to the process and with which the sterilized milk may come in
contact will be sterilized and thus freed from microbic or noxious germs that would
have a putrefactive or deleterious effect upon the preserved milk.
In order that my process may be the better understood I will now proceed to
describe the apparatus, with reference to the accompanying drawings, by which it
is or may be carried into effect.
The apparatus consists of four main parts, viz.,
1. A pan for sterilizing the milk,
2. A chamber for sterilizing the bottle or receptacle,
3. A chamber for sterilizing the cork, stopper, capsule or other appliance for
hermetically closing the receptacle, and
4. A chamber in which the bottles may be filled and corked.
Almost any kind of liquid, beside milk, might be treated in the apparatus
illustrated in the drawings, but where solid foods are under treatment the
construction of the apparatus would have to be modified so as to meet the
conditions necessary for the successful treatment, tinuing, or canning, capsuling or
soldering of the article. In every case however, the principle involved in the
construction of the apparatus would be adhered to, thus, supposing rabbits were to
be treated, it is obvious that the rabbit would have to be conveyed from one part
of the apparatus to another by means, other than pipes that the tins or cans
made to receive them would have to be manipulated in a manner somewhat different
to that shewn in the drawings, while special apparatus for soldering or capsuling
the tins would have to be devised to meet the conditions necessary to the successful
hermetically sealing of the receptacles by means other than corks or sockets.
In the accompanying drawings-
Fig 1. is a vertical section of the entire apparatus.
Figs. 2, 3, & 3 are details on a larger scale of the appliances used for corking
the bottles,
Figs. 4 & 5 are details on a larger scale of tumbler and quadrant apparatus for
removing bottles from zigzag and placing them in a vertical position on rotatory
table.
Fig. 6. represents details on a larger scale of filling apparatus.
AA; is a jacketted pan that is intended to receive the milk a that is fed into
the pan through the funnel a 1.
B. B; are steam pipes that convey steam from any suitable generator to the
space between the jacket and the pan A A;
C; is a valve, which when open will allow the sterilized milk to escape from the

page_text: pan A and descend towards the bottling appliance. Between the pan A. and the
bottling appliance is placed an enclosed deodoriser D. that consists of a number of
inclined trays down which the milk will traverse in a serpentine or zigzag course.
The trays may be covered with any suitable deodorising agent, and so arranged
that a current of sterilized air may pass over them with the object of carrying
away any cowy or other odors from the milk.
From the deodoriser the milk passes to a sterilized chamber E. fitted with a
gauge e. so that the quantity of milk contained within it may be seen at any time,
there is also an air tube f. connected with the main air tube F. so that fluids may
pass freely either into or out of the chamber E. when it is full the cock C. is
turned off so that no more milk may pass over the inclined trays until the contents
of the chamber E. have been bottled, otherwise the chamber D. would become filled
with milk and the deodorising process interfered with. The hottling apparatus H,
is in direct communication with the chamber E. by means of the pipe A" and
chamber E. is connected with deodoriser D. by means of pipe el.
H; is the bottling or filling appliance which consists of a moveable funnel A.
that may be moved up or down by means of a rack and pinion 1. Fig. 6. that is
operated by the lever h 2. When the funnel tube h. is raised a fresh bottle may be
placed below so that when the lever à 2. is depressed the funnel tube enters the
neck of the bottle. A valve or stop cock is so placed above the moveable funnel
tube A. and provided with an elongated terminal tube à 3. that when the handle 4.
is moved a quarter of a turn it will permit the milk or other fluid to pass out of
the milk sterilizer into the bottle through the moveable tube A.
By means of a moveable pipe J. provided with a valve j the whole of the course
through which the sterilized Auid has to pass from the sterilizing chamber to the
bottle or receptacle intended to contain it, may be thoroughly sterilized or purified
by the admission of steam prior to allowing the milk or other fluid to pass, it is
only necessary to raise the pipe J. screw it firmly into position in the sockets j 1.
aud turn on the valve K. after seeing that valves C. and j. are closed, and a pressure
of steam will be secured in the pipes etc. from K. to j. which will effectually purify
them.
The corking apparatus is placed on the top of the bottling chamber and is
heated by steam from the generator entering a jacket L that surrounds the corking
chamber proper. The corking chamber contains a rotary table x. that is perforated
with a number of apertures (see Fig. 34) to receive the corks.
In the cover of the corking chamber is an opening leading down to the table,
into which opening a cork is fed by hand and then is depressed by means of the
plunger z 1. until it enters one of the circular spaces in the rotary table. The
rotary or corking table a. is rotated by means of a hand wheel a 2. operating a
worm and worm wheel a 3., the axis x 4. of which, is the axis of the table x. Any
suitable dividing appliances may be used in order to ensure that the opening a 5.
shall always overlie one of the circular apertures in the rotary table below. Each
cork will make one entire revolution, or thereabouts, within the heated chamber,
during which revolution the heat of the chamber will have the effect of sterilizing
any germs that might be adhering to the cork when it is first introduced into the
table z. The cork will then be brought underneath an opening in the cover of the
chamber through which a plunger 6. is caused to descend and the cork will be
forced from its aperture in the table into the guide tube M. The guide tube M.
is placed immediately above the centre of the circle of sockets on the table N 1.
below. When a bottle has been filled with milk from the milk pan A, it will
travel round intermittently with the table N 1. until it arrives plumb below the
guide tube M. The attendant will then depress the treadle m. which will raise the
plunger m 1. and elevate the bottle Z. upon the plate m 2. until the mouth of
the bottle enters the funnel mouth of the guide tube M. While in this position,
the bottle is ready to receive the cork, which will be squeezed into the neck of the
bottle by depressing the band lever m 3. and thus causing the plunger a6. to
lescend.

page_text: pan A and descend towards the bottling appliance. Between the pan A. and the
bottling appliance is placed an enclosed deodoriser D. that consists of a number of
inclined trays down which the milk will traverse in a serpentine or zigzag course.
The trays may be covered with any suitable deodorising agent, and so arranged
that a current of sterilized air may pass over them with the object of carrying
away any cowy or other odors from the milk.
From the deodoriser the milk passes to a sterilized chamber E. fitted with a
gauge e. so that the quantity of milk contained within it may be seen at any time,
there is also an air tube f. connected with the main air tube F. so that fluids may
pass freely either into or out of the chamber E. when it is full the cock C. is
turned off so that no more milk may pass over the inclined trays until the contents
of the chamber E. have been bottled, otherwise the chamber D. would become filled
with milk and the deodorising process interfered with. The hottling apparatus H,
is in direct communication with the chamber E. by means of the pipe h* and
chamber E. is connected with deodoriser D. by means of pipe e 1.
H; is the bottling or filling appliance which consists of a moveable funnel A.
that may be moved up or down by means of a rack and pinion 1. Fig. 6. that is
operated by the lever 2. When the funnel tube h. is raised a fresh bottle may be
placed below so that when the lever h 2. is depressed the funnel tube enters the
neck of the bottle. A valve or stop cock is so placed above the moveable funnel
tube . and provided with an elongated terminal tube 3. that when the handle 4.
is moved a quarter of a turn it will permit the milk or other fluid to pass out of
the milk sterilizer into the bottle through the moveable tube h.
By means of a moveable pipe J. provided with a valve j the whole of the course
through which the sterilized fluid has to pass from the sterilizing chamber to the
bottle or receptacle intended to contain it, may be thoroughly sterilized or purified
by the admission of steam prior to allowing the milk or other fluid to pass, it is
only necessary to raise the pipe J. screw it firmly into position in the sockets j 1.
aud turn on the valve K. after seeing that valves C. and j. are closed, and a pressure
of steam will be secured in the pipes etc. from K. to j. which will effectually purify
them.
The corking apparatus is placed on the top of the bottling chamber and is
heated by steam from the generator entering a jacket L that surrounds the corking
chamber proper. The corking chamber contains a rotary table x. that is perforated
with a number of apertures (see Fig. 34) to receive the corks.
In the cover of the corking chamber is an opening leading down to the table,
into which opening a cork is fed by hand and then is depressed by means of the
plunger 1. until it enters one of the circular spaces in the rotary table. The
rotary or corking table a. is rotated by means of a hand wheel 2. operating a
worm and worm wheel a 3., the axis 4. of which, is the axis of the table x. Any
suitable dividing appliances may be used in order to ensure that the opening 5.
shall always overlie one of the circular apertures in the rotary table below. Each
cork will make one entire revolution, or thereabouts, within the heated chamber,
during which revolution the heat of the chamber will have the effect of sterilizing
any germs that might be adhering to the cork when it is first introduced into the
table. The cork will then be brought underneath an opening in the cover of the
chamber through which a plunger a 6. is caused to descend and the cork will be
forced from its aperture in the table into the guide tube M. The guide tube M.
is placed immediately above the centre of the circle of sockets ou the table N 1.
below. When a bottle has been filled with milk from the milk pan A, it will
travel round intermittently with the table N 1. until it arrives plumb below the
guide tube M. The attendant will then depress the treadle m. which will raise the
plunger m 1. and elevate the bottle Z. upon the plate m 2. until the mouth of
the bottle enters the funnel mouth of the guide tube M. While in this position,
the bottle is ready to receive the cork, which will be squeezed into the neck of the
bottle by depressing the hand lever m 3. and thus causing the plunger 6. to
descend.

page_text: The chamber N. is entirely closed from the outer air and is internally provided
with a steam coil n. that is connected with a steam generator before mentioned.
The chamber N. is supported upon a standard N 2, that is preferably made hollow
so as to contain bevel gear n 1. that is used for the purpose of rotating a circular
table N 1. that is within the chamber N. by means of the band wheel N 3. The
lower surface of the table N 1. is provided with a circle of sockets z, each socket
being sufficiently large to receive the lower end of the bottle Z. and is provided
with spring catches 1. to prevent the bottle falling out, each of the studded
apertures in the table that contains a bottle will in turn arrive over a down pipe Z 1.
and as it approaches this down pipe the downwardly projecting springs z 1. will
impinge against the periphery of an oval z 2. aud be caused to open outwards as
shewn in Fig. 1. thus withdrawing the studs from beneath the bottle, and allow it
to fall down the pipe Z 1. into a vessel containing lime water or other suitable
liquid antiseptic. The table N 1. is caused to rotate by working the gear n 1. by
the hand wheel N 3. The table may be divided with any dividing rack or appliance
that will cause the sockets z. to stop underneath the bottling funnel tube h. or
under the corking arrangement M.
The chamber Q. is for sterilizing the bottles or receptacles and for feeding them
forwards to the rotary table N 1. in the bottling chamber N, within this chamber Q.
there is a zigzag or serpentine passage Q 1. down which the cylindrical objects will
roll until they reach the bottom, between each stratum in the serpentine course
are closed triangular chambers Q2. for the purpose of containing steam or other
heating agent. These chambers are connected together in series by connecting
pipes g. so that the heating agent may be able to circulate throughout the whole
system. It is preferred to use super heated steam, as by means of this agent,
a great heat may be obtained. The bottles therefore will pass down the zigzag
passage Q1. and over and under each of the steam chambers Q2. and will thus
become heated to such an extent as to effectually destroy any life germs that
might be adhering to them. As however the heat will he too great to permit of
readily bottling anything under ordinary conditions it has been necessary to cool
the bottles down to a much lower temperature before filling them.
To this end a cock 9 1. may be introduced at any convenient point in any one of
the connections q. so that the steam might be cut off from the compartments Q2.
next ensuing and cold water be introduced through the pipe q 2 into the lowest
compartment from which it will travel to the other compartments by the pipe
connections aud finally escape through the pipe 93. when it has become too hot.
The introduction of the water will have the effect of cooling down the bottles
to the desired temperature and suit them for the bottling operation which is to take
place.
The bottles having travelled down the inclines Q 1. and reached the bottom will
be in a horizontal position, but in order to render the bottling operation possible
it is necessary that they should be in a vertical position.
To this end a tumbler apparatus R. will receive them at the bottom of the lowest
incline, one bottle at a time turn the bottle over as shewn in Figs. 4 & 5, and drop
it into a wire cage r. that is placed on top of a weighted swinging quadrant RI.
that is so balanced that when a bottle is projected into the cage on top the
resistance of the weight 1. shall be overcome and the quadrant will turn through
an arc of 90 degrees or thereabouts as shewn in Fig. 4. in dotted lines, thus
bringing the bottle into a vertical position as shewn in Fig. 1. As soon as it has
reached this position the bottle will be knocked off the projecting foot 2. by
means of two projecting fingers 3 Figs. 4 & 5. placed one on either side of the
swinging quadrant R 1. The vertical rod or plunger P. will now have arrived
immediately beneath the bottle Z. and will be ready to receive it, the weight of
the bottle will counterbalance the weight p. and the bottle will descend to its
position in the socket 2. attached to the under surface of the revolving table N 1.
The swinging quadrant R 1. will have attained a position shewn by dotted lines
Fig. i. and will be held there by catch r4. the bottle will then rest upon studs

page_text: that are attached to side springs 21. that project downwards from the revolving
table N 1. the revolving table is provided with any suitable number of these
studded apertures and sockets to receive the bottles as they are fed from the
zigzag, and there is a connection between each socket, so that the plunger P. which
is provided with a small wheel at its upper extremity, may pass easily from the
bottom of each bottle to the space corresponding to the socket next following so
as to be ready to receive the next bottle from the tumbler and quadrant arrangement
as the table N1 revolves. At the same time as the. table is caused to rotate a
rotary tumbler motion is imparted to the tumbler R. by means of the shaft and
gearing R 2, thus the fall of a bottle from the incline Q 1. into the tumbler R. will
synchronise with the forward movement of the table and will be intermittent, the
time allowed being just sufficient to fill the bottle with its liquid contents before
another bottle is tumbled into the table.
In order to ensure that the quadrant shall not commence to return to its normal
position shewn by hard lines in Fig. 4. until the bottle has been delivered from the
cage r, the quadrant is provided with a stop catch r5 which is caught by a stop
catch 4. on the spring 6. Fig. 4. and is retained in that position until the cam S.
on the shaft R 2. comes round in its regular rotation and releases it.
As this apparatus is a sterilizing apparatus, it is important that the bottles should
not come in contact with unsterilized air until they have been filled and corked. It
is necessary therefore that all the working parts that have comparatively free play
should be contained within chambers to which unsterilized air has no admission.
The counter-weight p. therefore is contained within a chamber T. that is provided
with an internal steam coil n 2. for the purpose of sterilizing the air that may be
contained within before the bottles are fed forwards.
It is important that the positions of the bottles or of the apertures should be
clearly indicated as in one case the rod P. should be plumb beneath an aperture
that is to receive a bottle, in other cases the bottles themselves should come plumb
beneath the bottling and corking appliances and finally the filled and corked bottles
should come plumb over the down pipe Z 1. before it can be delivered from the
apparatus.
Should the apparatus not be used for any time, it would be necessary before
the apparatus is used for sterilizing any food, that the whole of the interiors of the
apparatus itself should be preliminarily sterilized.
To this end the pan A may be heated to say 260 degrees Fab. by means of
steam jacket.
The air tube F. by steam from pan A.
The supply tube extending from pan A. to funnel tube h. may be purified by
steam direct from generator.
The cork sterilizer by steam from generator to jacket L.
The bottling chamber by steam coil n. direct from generator.
The bottle sterilizing chamber Q. by wedged shaped compartments Q2. heated
by steam from generator.
The enclosed chamber T. by steam direct from generator through coils n 2.
As before mentioned, the main feature of the invention consists chiefly of the
five sterilizing chambers viz.;
1. The pan A.
2. The bottling chamber N.
3. The enclosed chamber containing the cork table x.
4. The bottle sterilizing chamber Q. and
5. The enclosed chamber containing the counterpoised plunger P.
Also an important feature of the invention consists in the zigzag arrangement Q 1.
within the bottle sterilizing chamber Q. combined with the tumbler and quadrant
for changing the horizontal position of the bottles into a vertical one and so
facilitating their movement forward on the revolving table N 1. within the bottling
chamber N.
All the other parts may be modified in construction so as to adapt them to the

page_text: requirements of the special class of goods that are being treated. I wish therefore,
to emphasise the fact that I do not wish to limit myself to any special construction
of the sterilizing chamber for the food; any special construction of the chamber
for sterilizing the receptacle to receive the fond; or any special construction of the
chamber for sterilizing the appliances that may be used for closing, stopping, or
hermetically sealing the receptacle when charged with sterilized food. Or to any
special construction of the zigzag arrangement combined with the tumbler and
quadrant in the bottle sterilizing chamber.
As the success of the process for sterilizing the milk and bottling it depends
largely on the temperatures at which the apparatus is worked, thermometers T 1,
T2, T3, T4, and T 5, are placed at different points so that the attendant will be
-enabled to ascertain,
1. The temperature of the steam as it enters the jacket T 1,
2. The temperature of the milk that is in the pan T 2,
3. The temperature within the bottling chamber T 3,
4. The temperature within the cork sterilizer, T 4, and
5. The temperature of the bottle sterilizer T 5.
As the milk is drawn off from the pan A, sterilized air will be admitted to the
pan above the milk from the tube F. which opens into the bottling chamber N.
Having now particularly described and explained the nature of my said invention
and in what manner the same is to be performed, I wish it to be understood that
I do not confine myself to the exact details of construction of apparatus described,
as modifications may be made without departing from the essential features of my
invention, but what I claim is-
1. The process for preserving milk and other classes of food, by sterilization, the
-same consisting essentially in subjecting the food product, the receptacle to receive
it and the stoppering or sealing appliances to action of dry heat for a limited time
in a chamber or chambers heated up to about 230 degrees Fah. placing the sterilized
food product into the sterilized receptacle and closing such receptacle by any
suitable sterilized appliances, all such operations being conducted in a sterilized
:atmosphere.
2. In combination, a steam generator or other source of heat, a closed chamber
to receive the food to be sterilized, a closed chamber for sterilizing the receptacle
that is to receive the sterilized food, and a closed sterilizing chamber that is to
receive the corks, stoppers, capsules, or other appliances with which the receptacle
is to be closed and hermetically sealed when charged with the sterilized food, and
a closed chamber in which the filling and corking may be conducted without the
admission of unsterilized air.
The connections between the several chambers being such, that when the food
has once been placed in the first sterilizing chamber, it shall be itself sterilized and
enclosed within a sterilized receptacle and hermetically sealed with any suitable
sterilized stopping appliances without coming into contact with unsterilized air
until it has been placed and stoppered or closed in sterilized appliances and is
withdrawn from the apparatus, as herein specified.
3. In combination, a steam generator, a closed sterilizing chamber that is heated
by steam from the generator a closed deodorising chamber, a closed reservoir
between deodoriser and filler, a closed chamber that is heated by steam from the
generator for sterilizing the receptacles to receive the sterilized food, a closed
chamber that is heated by steam from the generator for sterilizing the stoppering
appliances for closing the sterilized receptacles, and a closed chamber in which the
filling and corking may be conducted without the admission of unsterilized air,
the connections between the chambers being such, as to exclude all unsterilized air
therefrom: means for conveying the sterilized food from the food sterilizing
chamber to the sterilized chamber for filling and corking, means for conveying the
receptacles from the point where they receive sterilized food, to the point within
the filling and corking chamber, where such receptacles are closed and hermetically

page_text: sealed, and means for stoppering and hermetically sealing the charged receptacles,.
as herein specified.
4. In combination, a vertical zigzag or W shaped passage, the intermediate
spaces being provided with chambers to receive steam or other heating agents the
whole being enclosed within a casing whereby the heat from the steam will be
prevented from escaping and the articles on the zigzag inclines be thereby subjected
to a heat sufficient to kill any life germs that might be adhering to thein as hersin,
set forth.
5. In combination, a vertical zigzag or W shaped passage, at the bottom of
which is a tumbler for the purpose of receiving a bottle, turning it over a d
delivering it on to an apparatus that will transfer it from a horizontal to a verticil
position as and for the purposes specified.
6. In combination, a vertical zigzag or W shaped passage, at the bottom of
which is a tumbler for the purpose of receiving a bottle, turning it over an.l
delivering it on to an apparatus that will transfer it from a horizontal to a vertical
position as and for the purposes specified, and a platform to receive one bottle-
therefrom which platform is counter-weighted to just a sufficient extent that it may
be depressed by the weight of a bottle but returned to its normal position so soon.
as the weight of the bottle be removed as and for the purposes specified.
7. In con:bination, a vertical zigzag or W shaped passage, at the bottom of
which is a tumbler for the purpose of receiving a bottle, turning it over and.
delivering it on to an apparatus that will transfer it from a horizontal to a vertical
position as and for the purposes specified, and a counter-weighted platform to lower
the bottle and convey it to a circular revolving table in which are apertures to
receive the bottles, the table and tumbler being operated by any suitable gear so as.
to obtain an intermittent rotary motion as and for the purposes specified.
8. In combination, a vertical zigzag at the end of which is a tumbler and
apparatus for transferring the cylindrical object from a horizontal to a vertical
position, a counter-weighted platform for the purpose of lowering the object on to
a revolving table and means for releasing the object from the table as soon as the
operations for which the object was placed upon the table have been completed as.
herein set forth.
9. The general arrangement construction and combination of parts in my
apparatus for sterilizing milk and certain other classes of fresh food by sterilization
as and for the several purposes herein set forth in accordance with the requirements
of my process.
1100e
W. Lloyd Wise,
A. J. VAUSE.
46, Lincoln's Inn Fields, London, W.C., Agent for the Applicant.