A New or Improved Cooler for Butter, Lard, and the like.
Year: 1892

page_text: Date of Application, 10th June, 1892-Accepted, 16th July, 1892.
COMPLETE SPECIFICATION.
A New or Improved Cooler for Butter, Lard, and the like.
I, JOHANN CHRISTIAN REESE, of 46 Sophienstrasse, St. Pauli, Hamburg,
Germany, Manufacturer, 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 :-
This invention has for its object to make a cooler or cooling device which can be
easily inserted into such products as butter, lard, and the like which are exposed
for sale in open vessels. In order that the cooler can be easily inserted into any
part of the material it is made wedge or cone shaped.
The want of a suitable cooler for butter, lard etc., has been long felt by the
trade.
As the cooler can always be inserted in the strata of butter, etc. the dealer is
always enabled to supply hard fresh butter with but a small use of ice.
The cooler is made of a material, such as glass, which does not injuriously affect
the products.
And in order that my said invention may be properly understood, I have here-
unto appended an explanatory sheet of drawings, whereon
Fig. 1 is a section showing the insertion-cooler applied to butter or lard.
Figs. 2, 3 and 4 show in longitudinal section, cross section and plan, respectively,
a wedge shaped cooler.
Figs. 5 and 6 show in cross section and plan, respectively, a cone shaped cooler.
The cooler consists of a vessel A which is closed air-tight by a lid B. On the
sides hooks a are arranged. The hooks are for securing the handle b in place.
The ice vessel can be closed air-tight in any suitable or well-known manner.
The haudle for lifting the vessel can also be made in various shapes.
Up to the present time, butter, etc., has been kept cool by merely putting pieces
of ice on or around it. Both these methods of cooling have the great disadvantage
that, proportionally, a large quantity of ice is used and that in the first method the
ice-water comes directly into contact with the butter and to a certain extent
deteriorates it.
By the present invention these objections are overcome and as the vessel is
closed air-tight the cooling effect is considerably increased whilst much less ice is
required.
By this invention, as will be seen, the ice cooler can be inserted in any part
of the tub or vessel so that the butter can be kept sound and fresh until it is all
consumed.
The small waste of ice arises from the fact that the cooling takes place from the
centre outwards, instead of, in the old method where pieces of ice were put on the
butter, the cooling taking place from the outside to the centre.
The effect of the ice in the old methods was considerably impaired by the turning
or moving of the butter tub.
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 :-
An insertion-cooler for butter, lard etc., consisting of a tapered vessel (A)

page_text: containing ice and which is closed air-tight by a suitable lid (B), substantially as
herein before set forth.
Dated this 9th day of June 1892
H: D. FITZPATRICK,
70, Wellington Street, Glasgow, Agent.