IMPROVEMENTS IN THE METHOD OF AND THE APPARATUS FOR SEPARATING CREAM FROM MILK A
Year: 1882

page_text: "
LETTERS PATENT to Donald Baynes of Canterbury in the County of Kent,
Doctor of Medicine for an Invention of "IMPROVEMENTS IN THE METHOD
OF AND THE APPARATUS FOR SEPARATING CREAM FROM MILK A communi-
cation to him from abroad by P. H. McIntosh, of L'Orignal in the Dominion
of Canada
PROVISIONAL SPECIFICATION left by the said Donald Baynes at the Office
of the Commissioners of Patents on the 17th August 1882.
DONALD BAYNES, of Canterbury in the County of Kent, Doctor of Medicine
"IMPROVEMENTS IN THE METHOD OF AND MEANS FOR SEPARATING CREAM.
FROM MILK [A communication to him from abroad by P. H. McIntosh, of
L'Orignal, in the Dominion of Canada.]
"
This invention relates to improvements in the method of separating cream from
milk and in apparatus for such purpose, and its object is to effect such separation
by cooling the milk and thereby the separation is more thoroughly and more
speedily effected. For this purpose the vessel containing the milk to be "creamed
is brought into contact with either a double column or a double stream of cold
water say well water, or iced water.
"
The apparatus I employ for carrying this invention into practice consists
substantially of a triple cylinder of sheet metal constituting a vessel having three
compartments whereof the outermost and the central one communicate at the bottom
whilst the one between these two does not communicate with either. The whole
is preferably of the shape of a cylinder whose length considerably exceeds its
diameter.
The lower part of the outer compartment is partly removed and an aperture is
thus provided which lays the second compartment bare and makes it accessible.
This aperture is preferably arched in shape and is so closed in as to prevent the
escape of water.
In that part of the second compartment which is visible through the described
aperture a glazed sight hole and a tap or drawing off cock are provided another
drawing off cock being provided in the outer compartment and for convenience also

page_text: close to the said aperture. The outer compartment has moreover an overflow-pipe
at a suitable height.
The outer and central compartments, which as stated communicate, serve for the
reception of water, the second compartment is filled with the milk to be "creamed"
and it has an inclined bottom
A lid is provided for the milk compartment which also extends over the central
water compartment. In this lid are three apertures, one central to the water
compartment and the other two over the milk space, the two latter are by preference
covered with wiregauze. A second lid serves to cover the whole of the apparatus
and like the first has three apertures, two over the milk compartment, fitted with
wire gauze or the like, and one central to the apparatus; a funnel is fixed in the
latter and extends through the central opening in the second lid.
The lids (which are movable) and also the apparatus are fitted with ears or
handles to facilitate manipulation.
The operation is as follows: The second compartment is, as stated, filled with
milk, the outer and central ones with water.
The milk thus brought into almost immediate contact with the water on two
sides of the vessel which contains it, is rapidly cooled, the more so as the surface of
exposure is largo. By this cooling the liquid becomes more dense and differences
in specific gravity more pronounced, so that the cream rapidly rises.
If the water is sufficiently cold and the weather is cool, it will not require
frequent renewal. When however it is to be renewed this is effected by simply
opening the tap in the outer vessel allowing the water to escape and refilling the
communicating two compartments When desired a continuous circulation of
water may be produced by directing a stream of water through the funnel in the
outer lid into the central compartment, it thence flows into the outer compartment
and escapes through the overflow pipe.
The apertures in the two lids (covered with wire gauze) serve for ventilation so
as to allow the animal heat to be freely given off by the milk, this being further
promoted by the contact of the air with the two columns of water.
When the cream has completely risen, viz is completely separated, the contents
of the second compartment are drawn off the sight hole enabling the operator easily
to ascertain when all the skim-milk has been removed and when the cream begins
to flow.
The apparatus has been described as cylindrical as this form is preferable but it
may be of any other suitable shape if preferred.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Donald Baynes in the Great Seal Patent Office on the 14th February
1883.
DONALD BAYNES of Canterbury in the county of Kent, Doctor of Medicine
"IMPROVEMENTS IN THE METHOD OF AND THE APPARATUS FOR SEPARATING
CREAM FROM MILK."-a communication to me from abroad by P. H McIntosh of
L'Orignal, in the dominion of Canada.
This invention will be best understood by reference to the accompanying
drawings in which like letters of reference represent like parts.
Fig 1 is a vertical section of the creamer complete with the outside can or tank.
Fig 2 a plan of the same with the lid removed and Fig 3 an elevation with the
lid on. Fig 4 is a vertical section with the lid removed and Fig. 5 an elevation
with the lid on, of the creamer with the outside can removed.
I will first describe the single can shown in Figs 4 and 5. A is a central tube
placed in the can B; a slanting false bottom C leads down to the tap D whilst the
central tube A is open to the space between the false bottom C and the real
bottom E. A piece of glass F (Fig 5) is let into the side of the can B. In the
lid G are provided one or more gratings or openings K to allow of the escape of
animal heat. H H are the handles to lift it by. This can is used as follows;
milk is placed in the annular space I between the central tube A and can B, and
cold water in the central tube A and space between the two bottoms, and the
whole can is placed in a tub or tank of cold water, so as to get the milk as much
as possible exposed to the action of the water. When it has stood a sufficient time
The
the can is lifted out of the tub and the milk is drawn off by the tap D until the
cream reaches the level of the tap which can be seen through the glass F.
tap is then closed and another vessel placed to receive the cream which is then
also drawn off, and the can cleansed ready for a repetition of the process.
The form shown in Figs 1. 2 and 3 differs from that described above in having
another casing L which serves in place of the tub required in the former case, and
makes the creamer complete in itself The milk is placed in the space I as before
and drawn off in the same way; the water is poured into the central tube A,
enters the space between the two bottoms and by the holes M enters the outer
space N between B and L-As it is of advantage to keep the water changing a
funnel O may be provided in the lid and an overflow P in the outer casing L, so
that if the creamer be placed under a tap for instance, water may be kept running
in at the funnel and out at the overflow and a constant change of cold water be
thus kept up round the milk. The recess R is provided in the water casing to
make room for the tap D and glass F. A second tap S may also be provided in the
outer casing for drawing off the water when done with.
Having now described this invention and the method of performing the same
I wish it to be understood that what I claim and desire to protect under the
herein before in part recited Letters Patent is
In a creamer constructed substantially as set forth, the employment of the
central tube A.
In witness whereof I the said Donald Baynes have hereunto set my hand
and seal this thirteenth day of February in the year of Our Lord one
thousand eight hundred and eighty three.
DONALD BAYNES, M.D. (L.S.)