Improvements in and relating to Apparatus for Testing Butter, Margarine, and the like, and in the Method of Employing such Apparatus.
Year: 1896

page_text: Date of Application, 18th May, 1896
Complete Specification Left, 26th Feb., 1897-Accepted. 27th Mar.. 1887
PROVISIONAL SPECIFICATION.
Improvements in and relating to Apparatus for Testing Butter,
Margarine, and the like, and in the Method of Employing such
Apparatus.
I, ROBERT WELLS, of 22 Commercial Street, Scarborough in the County of
York, Foreman Baker, do hereby declare the nature of this invention to be as
follows:-
This invention relates to an improved method of, and combination of apparatus
for, testing samples of butter and margarine, for the purpose of determining
approximately the proportions of either butter or margarine contained in the
samples examined.
The apparatus employed in carrying out this invention is very simple in
construction, and no part of it is novel in form, but the manner in which it is
used for the purpose named, the combination of the various articles employed,
the arrangement of the various steps of the process, and the results arrived at,
are novel.
The small utensils or apparatus referred to are all included in the complete set for
testing butter or margarine.
The efficacy of the test depends upon the difference in time required in the
solidification of butter and of margarine, after they have been liquefied by gentle
heat.
A shallow basin is nearly filled with boiling water and in this is set a small
metal cup into which one ounce of the article to be tested has been weighed.
This must remain a quarter of an hour for the article to be completely liquefied.
A test-glass is employed of cylindrical form, having a conspicnous ring or mark
to indicate the line at which it is half filled, and up to this mark is filled with
cold water, at a temperature of 45° to 55° F.
A small funnel is fitted on the top of the test-glass, and the liquefied article to
be tested is poured into the funnel, when the oily liquid falls upon the cold water,
and may be left to cool after removing the funnel.
The lower the temperature of the water employed, and of the room in which the
test takes place, the sooner will the test be completed.
If the article tested is pure butter, solidification will take place in from 15 to
20 minutes.
When the article tested consists of butter which has been adulterated by the
addition of margarine, the time required in solidifying will vary with the relative
proportions of butter and margarine, as stated in the following table.
Pure butter will become solid in 15 to 20 minutes.
A blend of 75% butter with 25 % margarine, in 50 minutes.
Equal quantities of butter and margarine mixed, in 80 minutes.
A blend of 25% butter with 75 ° margarine, in 132 minutes.
Margarine by itself requires 2 to 3 hours to solidify.
°
0
The solidity of butter or margarine, after liquefaction, is tested by a button-
ended stirrer, with wire stem and ring-handle, which stirrer forms part of the set
of apparatus.
WILLIAM J. BAKER,
Peasholme House, Scarborough, Agent for the Applicant.

page_text: COMPLETE SPECIFICATION.
Improvements in and relating to Apparatus for Testing Butter,
Margarine, and the like, and in the Method of Employing such
Apparatus.
I, ROBERT WELLS, of 22 Commercial Street, Scarborough in the County of
York, Foreman Baker, 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 an improved method of, and combination of apparatus for,
the purpose of determining approximately, the proportions of either butter or
margarine contained in the samples examined.
The apparatus employed in carrying out this invention is very simple in construction,
and no item of it is novel in form, but the manner in which it is used for the purpose
named, the combined use of the various utensils employed, the arrangement of the
various steps of the process, and the results arrived at are novel.
The small utensils or apparatus referred to, are all included in the complete set for
testing butter or margarine, or a mixture of both, in various proportions.
The efficacy of the test depends upon the difference in time required for the
solidification of butter and of margarine, after being liquefied by gentle heat.
In testing a sample, a shallow basin is nearly filled with boiling water, and in this
is placed a small metal cup, into which one ounce of the article to be tested has been
weighed. This must remain a quarter of an hour for the article to be completely
liquefied.
A cylindrical test glass is employed, which is marked with a conspicuous ring
at a plane of half its capacity, and up to this mark is filled with water at from
45 to 55° F.
A small funnel is fitted to and rests upon the top of the test glass, and the liquefied
article to be tested is poured into the funnel, the oily liquid falling into the cold water,
and subsequently resting upon its surface, where it may be left to cool, after removing
the funnel.
The lower the temperature of the water employed, and of the room in which the
test takes place, the sooner will the result be apparent.
Pure butter submitted to this test solidifies in from 15 to 20 minutes.
When the sample tested is a mixture of butter and margarine, the time required
for solidification corresponds with the relative proportions of butter and margarine,
as given approximately in the following table.
75 er cent. of butter, mixed with 25 per cent. of margarine, solidifies in
50 minutes.
Equal quantities of butter and margarine mixed, solidify in 80 minutes.
25 per cent. of butter, with 75 per cent. of margarine, solidify in 132 minutes.
Margarine by itself, when tested requires 2 to 3 hours to solidify.
The amount of water or milk, originally contained in the sample, may be
determined by again weighing the solidified mass, after testing, when the water
and milk, as well as the water in which it has been tested, have been carefully
drained away.
The solidity of the article being tested, is ascertained by means of a button-
ended stirrer having a ring handle, the button end being pressed upon and forced
into the mass.
Having now particularly described and ascertained the nature of the said inven-
tion, and in what manner the same is to be performed, I declare that what I
claim is.
1. In apparatus or means employed in determining the relative proportions

page_text: of butter and margarine in certain samples, the use of the various utensils herein-
before referred to, or a combination of them, in the order and in the manner
set forth.
2. The method of determining approximately the ingredients of samples of
butter and the like, by observing the time required in solidification, after the
operations hereinbefore described, and comparing such time with the table herein
given.
3. In testing samples of butter and the like, the use of the various utensils
named, in the order and for the purposes described, combined with the time test
applied to solidification in the manner described.
TL
1007
WILLIAM J. BAKER,
Peasholme House, Scarborough, Agent for the Applicant.
WILLIAM J. BAKER,
Peasholme House, Scarborough, Agent for the Applicant.