Oleomargarine, and similar Substances.
Year: 1887

page_text: Date of Application, 9th Mar., 1887
Complete Left, 9th Dec., 1887
Complete Accepted, 13th Jan., 1888
Oleomargarine, and similar Substances.
We, HENRY NATHANIEL HILLMAN, of 5 Tidy Street, Bow Common Lane, in the
County of Middlesex, Manager of Works, and GERHARDT BERNHARDT KLEINPASS, of
35 Blackthorn Street, Devons Road, in the County of Middlesex, Foreman, do hereby
declare the nature of this invention to be as follows:-
Our invention relates to the manufacture of margarine, oleomargarine, butterine
and dripping or similar substances, and its chief object is to provide for obtaining a
cheap and good substitute for butter from the marrow and other fatty or oleaginous
matters contained in the bones of oxen and other animals.
Heretofore oleomargarine and butterine have been manufactured from the internal
fat of such animals, that is to say, from the fat contained in the internal organs of the
animals. In such manufacture it is necessary to collect and treat this fat as soon as
practicable after the animal is killed, in order to avoid any liability of the fat to
become rancid and unfit for food. If it becomes rancid it is unfit for such manufacture.
The fat contained in the bones is hermetically sealed in the substance of the bones and
is therefore not liable to turn rancid, therefore we can treat the bones after the meat
bas been removed from them. Moreover the bones will bear much rougher handling
than the fat ordinarily employed in such manufacture. Our said invention, therefore,
affords great advantages over the well known methods of manufacturing oleomargarine
and butterine.
We are aware that fatty or oleaginous substances have been extracted by boiling
from the bones of oxen and other animals, for use as dripping and for use in the manu-
facture of soap and for other purposes; we are not aware, however, that any method
or process has yet been devised for the manufacture of edible fat, other than dripping,
(such as oleomargarine or butterine) from bones; moreover the fat obtained from the
bones by the methods or processes heretofore adopted is unfitted for this purpose.
By our invention we are enabled to utilise bone-fat (which has hitherto not been
utilized for food) for the production of a highly pure and nutritious food. In other
words, instead of making bone-fat as used for the manufacture of soap or the like,

page_text: we convert the greater portion of the fat contained in the bones into margarine for
use in the manufacture of butterine.
Our said invention affords the further advantage that a much higher percentage
than heretofore of the gelatinous matter is left within the crushed bones after the
extraction of the fat, thereby increasing their weight and also their value because the 5
gelatinous matter contains the nitrogen which, when given out by decomposition in
the form of ammonia, is, at the present time, considered the most useful and costly
constituent of so-called artificial manures, in the manufacture of which bones are
largely used.
In carrying our said invention into practice we use only the fresh bones and reject
those which have become stale.
We take the leg, shin, buttock and clod bones, and, by means of a circular or other
saw, we sever the knobs or ends from the middle portion at each end of the tube
containing the marrow; we then force the marrow out of the middle portions, which
aretechnically known as "pipe bones," by means of a force pump or by a jet of water
under pressure or by any other well known process. The marrow is then rendered
down as hereinafter described.
The knobs or ends so sawn off, together with the rump, aitch, jaw and other bones
are passed through three mills, each succeeding mill having slightly finer teeth than
the preceding one, thereby gradually reducing the bones to small pieces.
By reducing the bones to very small pieces, we open the cells containing fat, and
thus facilitate the extraction of such fat and enable it to be extracted at a lower
temperature than if the bones were not reduced to such small pieces. We then place
these crushed bones in a large vat containing water and having within it a coiled
perforated pipe for heating the same by means of steam; the water having been
previously heated by such means to 90 degrees Fahrenheit.
The temperature of the water is then gradually increased by the same means to
about 150 degrees Fahrenheit, the crushed bones being kept in constant agitation by
means of a suitable stirrer or agitator, and the fat or margarine is thus freed and rises
to the top of the water where it floats at a temperature of from 105 degrees to
110 degrees Fahrenheit. Care should be taken not to permit the temperature of the
fat or margarine to, at any time, exceed 120 degrees Fahrenheit. The fat or margarine
extracted up to this stage is of the very best quality and should be at once run off and
passed through muslin or other suitable straining material into a settling pan and kept
entirely separate from further products. This running off is effected by allowing
water of the same temperature as that within the vat to enter the vat and thus raise
the fat or margarine floating upon the top of the water to the level of an outlet or
overflow pipe fitted in the side of the vat through which it will then flow by gravita-
tion through the muslin or straining material into the settling pan. The conveying
pipes and settling pan should be of iron, enamelled or galvanized internally, or of
other suitable material. The water in the jacket of the settling pan must never be
allowed to exceed 120 degrees Fahrenheit or thereabouts. After standing in the
settling pan for from 1 to 2 hours the fat or margarine is drawn off clear of all water
and deposit and is conveyed to another settling pan wherein it is further refined or
clarified. It is then packed in casks without stirring or agitation. It should be
allowed to cool slowly, as by this means the "oleine" is more readily separated for
making the butterine.
The bones left in the vat are further treated as follows, that is to say-The
temperature of the water is increased to about 180 degrees Fahrenheit when a second
quality of fat or margarine is obtained and run off and treated in the manner above
described. The temperature of the water is then further increased to 212 degrees
Fahrenheit and a third quality of fat is obtained and run off and treated as above
described, which can be sold or used as dripping.
The water is then run off from the vat, a grain-door at the bottom is opened and
the wet bones are allowed to pass through.
The vat is then thoroughly cleaned, after which it is ready for another charge of
crushed bones.

page_text: The marrow extracted from the "pipe bones" is subjected to a gentle heat in a
jacket pan or closed oven or room. The heat in every case is gradually raised until
the marrow attains a temperature of about from 105 to 115 degrees Fahrenheit. The
marrow is then run through muslin or other suitable straining material into a settling
pan and treated in the same way as that above described for the treatment of the fat
obtained from the crushed bones.
The margarine obtained by our process is much superior in colour and quality to
the margarine heretofore obtained and is produced at a considerably reduced cost.
Dated this 9th day of March 1887.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London,
Agents for the Applicants.

page_text: Oleo-margarine, and similar Substances.
We, HENRY NATHANIEL HILLMAN, of 5 Tidy Street, Bow Common Lane, in the
County of Middlesex, Manager of Works, and GERHARDT BERNHARDT KLEINPASS,
of 25 Blackthorn Street, Devons Road, in the County of Middlesex, Foreman, 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:
Our invention relates to the manufacture of margarine, oleomargarine, "premier jus,"
butterine, and dripping or similar substances, and its chief object is to provide for
obtaining a cheap and good substitute for butter from the narrow and other fatty or
oleaginous matters contained in the bones of oxen and other animals.
Heretofore oleomargarine and butterine have been manufactured from the internal
fat of such animals, that is to say, from the fat contained in the internal organs of the
animals. In such manufacture, it is necessary to collect and treat this fat as soon as
practicable after the animal is killed, in order to avoid any liability of the fat to
become rancid and unfit for food. If it becomes rancid it is unfit for such manu-
facture. The fat contained in the bones is hermetically sealed in the substance of the
bones and is therefore not liable to turn rancid, therefore we can treat the bones after
the meat has been removed from them. Moreover the bones will bear much rougher
handling than the fat ordinarily employed in such manufacture. Our said invention,
therefore, affords great advantages over the well known methods of manufacturing
oleomargarine and butterine.
By our invention we are enabled to utilize bone-fat for the production of a highly
pure and nutritious food, in other words, instead of making bone-fat as used for the
manufacture of soap or the like, we convert the greater portion of the fat contained
in the bones into margarine for use in the manufacture of butterine.
Our said invention affords the further advantage that a much higher percentage
than heretofore of the gelatinous matter is left within the crushed bones after the
extraction of the fat, thereby increasing their weight and also their value, because the
gelatinous matter contains the nitrogen which, when given out by decomposition iu
the form of ammonia, is at the present time, considered the most useful and costly
constituent of so-called artificial manures, in the manufacture of which bones are
largely used.
In carrying our said invention into practice, we use only the fresh bones and
reject those which have become stale. We take the leg, shin, buttock and clod bones
and, by means of a circular or other saw, we sever the knobs or ends from the middle
portion at each end of the tube containing the marrow; we then force the marrow
out of the middle portions which are technically known as "pipe-bones,” by means
of a force-pump or by a jet of water under pressure, or by any other well known
process. The marrow is then rendered down as hereinafter described.
The knobs or ends so sawn off, together with the ramp, aitch, jaw and other bones
are passed through three mills, each succeeding mill having slightly finer teeth than

page_text: the preceding one, thereby gradually reducing the bones to small pieces. By reducing
the hones to very small pieces, we open the cells containing fat, and thus facilitate the
extraction of such fat and enable it to be extracted at a lower temperature than if the
bones were not reduced to such small pieces. We then place these crushed bones in
a large vat containing water and having within it a coiled perforated pipe for heating
the same by means of steam, the water having been previously heated by such means
to 90 degrees Fahrenheit.
The temperature of the water is then gradually increased by the same means to
about 150 degrees Fahrenheit, the crushed bones being kept in constant agitation by
means of a suitable stirrer or agitator, and the fat or margarine is thus freed and rises
to the top of the water where it floats at a temperature of from 105 to 110 degrees
Fahrenheit. Care should be taken not to permit the temperature of the fat or
margarine to, at any time, exceed 120 degrees Fahrenheit. The fat or margarino
extracted up to this stage is of the very best quality and should be at once run off and
passed through muslin or other suitable straining material into a settling pan and kept
entirely separate from further products. This running off is effected by allowing
water of the same temperature as that within the vat to enter the vat, and thus raise
the fat or margarine floating upon the top, to the level of an outlet or overflow pipe
fitted in the side of the vat, through which it will then flow by gravitation through
the muslin or straining material into the settling pan. The conveying pipes and
settling pan should be of iron, enamelled or galvanized internally, or of other
suitablo material. The water in the jacket of the settling pan must never be allowed
to exceed 120 degrees Fahrenheit or thereabouts. After standing in the settling pan
for from 1 to 2 hours, the fat or margarine is drawn off clear of all water and
deposit, and is conveyed to another settling pan wherein it is further refined or
clarified. It is then packed in casks without stirring or agitation. It should be
allowed to cool slowly, as by this means the oleine is more readily separated for making
the butterine.
The bones left in the vat, are further treated as follows, that is to say:- ―The
temperature of the water is increased to about 180 degrees Fahrenheit, when a second
quality of fat or margarine is obtained and run off and treated in the manner above
described. The temperature of the water is then further increased to 212 degrees
Fahrenheit and a third quality of fat is obtained and run off and treated as above
described, and can be sold or used as dripping. The water is then run off from the vat,
a grain-door at the bottom is opened and the wet bones are allowed to pass through.
The vat is then thoroughly cleaned, after which it is ready for another charge of
crushed bones.
The marrow extracted from the pipe-bones as hereinbefore described is subjected to
a gentle heat in a jacket-pan or closed oven or room. The heat in every case is
gradually raised until the marrow attains a temperature of about from 105 to 115 degrees
Fabrenheit. The marrow is then run through muslin or other suitable straining
material into a settling pan and treated in the same way as that above described for
the treatment of the fat obtained from the crushed bones.
The margarine obtained by our process is much superior in colour and quality to
the margaring heretofore obtained and is produced at a considerably reduced cost.
Having now particularly described and ascertained the nature of our said
invention and in what manner the same is to be performed we wish it understood
that we are aware that fatty or oleaginous substances have been extracted by boiling
from the bones of oxen and other animals, for use as dripping and for use in the
manufacture of soap and for other purposes; we are also aware that a method or
process has been described in the specification of former letters patent dated
28th August A.D. 1871 No. 2200 for the manufacture from the bones of animals of a
substitute for butter for culinary purposes by ebullition, we therefore do not claim
broadly or irrespectively of our improvements herein set forth the manufacture of
edible fat from bones, but we claim ;-
First. The manufacture of margarine, oleomargarine, "premier jus," batterine or

page_text: similar substances by forcing or drawing the marrow out of the bones of oxen or other
animals and rendering it down, substantially as hereinbefore described.
66
Second. The improved method of manufacturing margarine, olcomargarine,
"premier jus," buttorine or similar substances, consisting in crushing the bones
of oxen and other animals, placing the same in warm water and raising the tempera-
ture thereof whilst keeping the crushed bones in constant agitation, and then
running off the different qualities of fat or margarine and, if necessary, clarifying
or otherwise treating the same, substantially as herein before described.
Dated this 9th day of December 1887
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C.,
Agents for the Applicants.