Year: 1887

page_text: Date of Application, 5th Aug., 1887.
Specification Accepted, 6th Sept, 1887.
1, JOSEPH SEARS of Chicago, Illinois, United States of America, 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 relates to a compound intended for use in cooking, as a substitute
for lard or plain cotton-seed oil, and it consists in a non-fluid compound of refined
but unbleached cotton-seed oil and an animal or vegetable fat adapted to impart to
the mixture a desired degree of stiffness.
Heretofore cotton-seed oil has been used largely in the manufacture of refined lard,
and it has also been used alone as a substitute for lard. In the former case it has
been bleached to give the compound into which it entered the white appearance of
lard. The bleaching of the oil, however, imparts to it a somewhat objectionable
flavor, and the compound has been, on this account, properly considered as inferior
to genuine lard, and regarded as an adulterated article. Pure, refined but unbleached
cotton-seed oil is, on the other hand, destitute of all objectionable flavor and is
admitted by those who have made comparative tests, to be in every respect fully equal
or superior to genuine lard for cooking purposes. The only objection to such refined
oil on the part of those accustomed to the use of lard, lies in its fluidity, which involves
new and less convenient modes of handling it and dissimilar forms of packages.
It is the object of this invention to produce a compound having the distinctive merits
and wholesomeness of refined cotton-seed oil without the objectionable quality
heretofore given it in the attempt to produce a resemblance to lard in color, while
also having the rigidity or non-fluid quality of lard by which it may be packed in the
style of lard and manipulated by accustomed modes in the household.
To this end I compound with refined and unbleached cotton-seed oil a sufficient
quantity of stearine or fat, to give the required consistency. The stearine of beef suet
is preferred but that of other wholesome fat, either animal or vegetable, may be used,
or the suet or fat itself, containing the oil as well as stearine, may be employed by
using a larger relative quantity. In practice it is found that one part of the stearine
of beef suet added to three or four parts of refined cotton-seed oil gives a compound

page_text: having the desired rigidity, corresponding with that of ordinary lard. The stearine
added to the cotton-seed oil is preferably also unbleached, but it may, within my
invention, be bleached if desired, the bleaching of this ingredient having no seriously
objectionable effect upon the flavor of the compound.
In the preparation of the compound described the mixture may be effected by
raising the temperature of the oil sufficiently to melt the fat or stearine, introduced
cold or in its solid state, or both the oil and the fat may be raised to the melting
temperature of the fat or stearine and the heated ingredients then mixed.
compound, from a melting temperature of the several ingredients is chilled rapidly to
prevent crystalization and separation.
The
In color the compound above described is essentially that of the refined and
unbleached oil itself, though somewhat lighter owing to the presence of the stearine.
This distinctive color is a desirable feature as it distinguishes the product from lard,
of which it is not intended to be an imitation but for which it is a superior substitute.
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 :-
As an article of manufacture the herein described compound composed of refined,
unbleached cotton-seed oil and a fat adapted to give a stiffness to the compound
corresponding substantially to that of refined lard.
Dated this 5th day of August 1887
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London,
Agents for the Applicant.
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