A NEW MODE OF TREATING MILK FOR PURPOSES OF NUTRIMENT
Year: 1847

page_text: TO ALL TO WHOM THESE PRESENTS SHALL COME, I, THOMAS.
SHIPP GRIMWADE, of Sheepcote Farm, Harrow-on-the-Hill, in the County of
Middlesex, Farmer, send greeting.
WHEREAS Her present most Gracious Majesty Queen Victoria, by Her
Letters Patent under the Great Seal of Great Britain,' bearing date at West-
minster, the Fourteenth day of May, in the tenth year, of Her reign, did, for
Herself, Her heirs and successors, give and grant unto me, the said Thomas
Shipp Grimwade, Hér especial licence, that I, the said Thomas Shipp
Grimwade, exors, admors, and assigns, or such others as I, the said
Thomas Shipp Grimwade, my exors, admors, or assigns, should at any time
agree with and no others, from time to time and at all times during the term
of years therein expressed, should and lawfully might make, use, exercise,
and vend, within England, Wales, and the Town of Berwick-upon-Tweed, and
also. in all Her said Majesty's Colonies and Plantations abroad, my Invention
of "A NEW MODE OF TREATING MILK FOR PURPOSES OF NUTRIMENT; " in which
said Letters Patent is contained a proviso obliging me, the said Thomas. Shipp
Grimwade, by an instrument in writing under my hand and seal, particularly
describe and ascertain the nature of my said Invention, and in what manner
the same is to be performed, and to cause the same to be inrolled in Her
said-Majesty's High Court of Chancery within six calendar months next and
immediately after the date of the said in part recited Letters Patent, as in
and by the same, reference being thereunto bad, may more fully and at large
appear.
NOW KNOW YE, that in compliance with the said proviso, I, the said
immed dohereby declare the obiect of my said Invention

page_text: to be the preservation of milk for lengthened periods, and rendering it fit for
use at any time by the simple admixture of pure water, and that the nature
of my said Invention consists in boiling milk in vacuo so as to deprive it of
the greatest portion of its aqueous particles while at a low temperature, having
previously added a small quantity of saltpetre, and after it has been so boiled,
in admitting it into and confining it in bottles or other receptacles, from which
atmospheric air has been previously extracted, and in then securing the said
milk from any re-admission of such air into the said bottles
receptacles until opened for use, and in then mixing the said milk with as
much pure water as has been extracted from it, or other suitable fluid, and so
making it fit for purposes of nutriment again. And in further compliance with
the said proviso, I, the said Thomas Shipp Grimwade, do hereby describe the
manner in which my said Invention is to be performed by the following state-
ment thereof, reference being had to the Drawing annexed, and to the figures
and letters marked thereon, similar letters and numbers being used to denote

page_text: the perforated tube N, and, having performed its office, is caught in the
tank O, placed beneath the receiver, thence to flow through the waste pipe t
into a drain below, or to be pumped up again as occasion requires into the reser-
voir M. The condenser L communicates with an air pump Q. beside which is
another air pump P. the piston rods of which have disconnecting joints Y. Y, for.
throwing one out of gear when the other is at work. The air pump P. com-
municates with an exhausted receiver R. which receiver has an air-tight
communication between it and the vacuum pan F above it. These two air
pumps P and Q are worked by an ordinary steam engine 'S. which receives its
steam from the boiler A by means of the steam pipe T. through the medium of
slide valves in the usual manner: U is the guage of the exhausted receiver.
and Y is the glazed inspection hole of the same. V is the glazed inspection
hole of the vacuum pan: W is the screwed plug of the feed or charging hole.
through which the vacuum pan is supplied with the milk to be operated upon.
and X is the thermometer of the vacuum pan: is the vacuum guage of
that part of the apparatus which is used for bottling, and Z is the bottling
apparatus, which will be more particularly described hereafter, with reference to
Figures 3. 4. 5, 6, 7, 8, 9, 10, and 13. which, it will be seen, are drawn to a
larger scale for the purpose of more clearly explaining them. Figure 2 is a
plan of Figure 1, and Figures 11 and 12 are a view on an enlarged scale of
the sluice and the air-tight connection between the vacuum pan F and the
exhausted receiver R. And having now described the apparatus required for
carrying my said Invention into effect. I will proceed to describe its modus
operandi.
3
Having procured a quantity of new milk from the cow, and having
added to it some pure saltpetre in fine powder. in the proportions of four
grains to every pint of milk, I pour the mixture into the vacuum pan.
through the charging hole W. having first closed the sluice q, the two
cocks 5, and the discharge cock 15; I then close the charging hole so as
to be perfectly air-tight; I then close the cocks Nos. 1, 2, 3, and 4, commu-
nicating with the vacuum pan and steam jacket, and the cock No. 6, which
communicates with the condenser, and is merely for letting off any condensed
steam which may collect. The cock No. 7, which is in the pipe leading
from the condenser to the air pump Q, I open, and turn on the steam through the
cock No. 8, to the steam engine. This sets the air pump Q to work, the pump P
being disconnected, which exhausts the air out of the condenser and vacuum pan.
When the mercury in the vacuum guage G indicates 28 or 29 on the index plate,
I open the cock No. 1, and the cocks Nos. 3, 13, and 14, and admit steam into
the jacket H, which I fill with hot steam, and then shut cock No. 13. This

page_text: will soon cause the milk to boil. It should then be watched carefully through
the inspection hole. V, and the admission of steam into the jacket regulated, so
as to prevent:its, boiling up too-violently: If it should boil over, which will be
at once shewn by the glass-milk gunge K, the overflow, must be admitted into
the vacuum pan again, by opening the cock No. 4. As soon as the water in
the milk begins to evaporate, the cock No. 9-should be opened, and the cold
water from the reservoir M should be allowed to flow from small jets in the
pipe N over the condenser; and the aqueous particles of the milk thus con-
densed will be drawn through the air pump Q, and collected in the 'small
waste reservoir at its upper part, just above the piston, where the quantity
drawn over may thus be ascertained; or it may be allowed- to run over through
the small pipe into a graduated measure placed for the purpose. During
the whole of this process I so regulate the action of the air. pump Q, and the
supply of steam to the jacket H, by the cocks Nos. 1 and 8, that the vacuum
guage G stands at from 27 to 28, and the thermometer X, at from 112 to
12000 degrees of Fahrenheit; taking care that the temperature never exceeds
14000, and that the mercury in the vacuum guage G never stands at less than
26. This boiling. in vacuo- should be continued until the milk is reduced to
one-fourth of its original quantity, which may be ascertained with sufficient
accuracy for all practical purposes by measuring the condensed water drawn
through the air pump Q. and collected in the small waste water reservoir
above the piston. The evaporating process being completed, my next operation
is to draw off the contents of the vacuum pan into the receiver R, which I
perform in the following manner-I close the cock No. 7, and thus cut off
the connection through the condenser L, between the vacuum pan F and the
air pump Q; and I then open the cock No. 10 in the pipe which connects the
receiver R with the second air pump P, and put that air pump in motion,
having first disconnected the air pump Q; thus I exhaust the receiver R until
its vacuum guage U indicates 29, when I open the proof sluice q, and the
two cocks No. 5, near the proof sluice, and let the contents of the vacuum pan
run into the exhausted receiver below. I then shut the two cocks No. 5
again; and, when the vacuum guage U indicates 29 again, I immediately
shut off the communication again between the receiver R and the air pump P
by again closing the cock No. 10. And now the vacuum pan will be ready. to
receive a second charge of new milk, if required. I cleanse the vacuum pan,
when necessary, by admitting steam into it through the branch pipe D, which
is for that purpose, by opening the cock No. 2. The receiver R is cleansed
by similar means. The foregoing processes having been performed, the con-
tents of the receiver R is now fit for bottling, which operation is to be. per-
:

page_text: .. Having
formed with the apparatus shown at: Figures 3; 4, 5, 6, 7, 8, 9, 10, and 13,
and which I will now proceed to describe, having first stated the mode. of pre-
paring the .corks, to render them fit for this operation of corking.
obtained corks of the very best quality, of about the same length, but nearly
twice the thickness that would be required in the ordinary way of bottling, I
boil them for
an hour in new milk, over an open fire, in any convenient vessel,
and then take them out and thoroughly dry them. I then dip them for half
their length in melted white wax, and when cold, re-dip them, in order to
obtain a second coating. (Note.) That end of the cork which is inserted in
the bottle neck is not to be waxed.
I will now proceed to describe the bottling apparatus.
Figure 3 represents
a front elevation of the bottling apparatus. marked Z in Figure 1. but here
drawn to a much larger scale. a. a, a, a, are parts of the iron framing of the
bottling apparatus, bolted firmly to the framing of the general machinery ;
b is a fixed conical chamber, the apex of the cone of the internal chamber
being downward; c is a pipe in connection with the receiver R; d is a pipe
in connection with the air pump P; and e is a pipe in connection with a
vacuum guage. Figure 1, beneath the conical- chamber. b is a sunk facing
(shewn in Figure 6) to receive a leather or vulcanised indian-rubber collar;
h is a glass bottle and i is a leather cup to receive the bottom of the bottle.
This leather cup i is fixed on to a vertical rod j, which is raised when necessary
by the treadle k, and passes through two fixed guide plates 1: 1. having a part
of its length screwed, so that by means of the adjusting handled nut m. it may
be retained at any height required for keeping the top of the neck of the
bottle tightly pressed against the leather or vulcanized indian-rubber collar.
Into the conical chamber b is put the cork which is to be used in corking the
bottle; and n is a plunger by which the cork is forced into the bottle neck by
means of the bent balance lever o, p, turning on the fixed fulcrum z, as will
be hereafter more particularly explained. Figure 4 is a side elevation of
Figure 5 is a plan of the guide
Figure 3, with the balance lever removed.
plate, and handled nut m. Figure 6 is a plan drawn to a still larger scale,
of the under side of a metallic casting g. Figure 8 (full size), forming the
conical chamber b, and the pipes c, d, e, and Figure 7; g is a metallic ring
drawn to the same scale, which screws on to the under side of the metallic
casting g, Figures 6 and to secure the leather or. caoutchouc collar. Figure 8
is a section also of the metallic casting g, Figure 6, drawn on the same enlarged.
scale through the conical chamber on the line A, B, on Figures 6 and 7; the
collar being here coloured red. Figures 9, 10, and 13, further. explain the
action of the plunger.

page_text: Having now described the bottling apparatus, I will proceed to state how it
is to be used. A cork, prepared as herein-before described, is to be dropped
into the conical chamber b; the balance lever o. p. having been previously
raised to the position shewn by dotted lines at Figure 3, but more clearly at
Figure 10, and pressed firmly into the cone as far as the red dotted line.
Figure 8. The bottle is then to be applied, and the rim of the neck forced
firmly up against the leather or vulcanized caoutchouc collar, and the treadle
pressed upon. when the handled nut m should be screwed down the screwed
part of the rod i, in order to retain the height and pressure given to the bottle
by the treadle, when the pressure on the treadlé may be removed. The bottle
being thus firmly fixed in its place, a communication must be opened with the
air pump P, by opening the cock No. 11, and the bottle exhausted of its air,
till the vacuum guage, Figure 1, stands at 29, when the two cocks, No. 12
and 12", should be opened, and the bottle will immediately be filled from the
receiver R above it. It should only be allowed to fill about half way up. the
neck, when the cocks, No. 11 and No. 12, should be closed, and the cork in
the conical chamber forced into the bottle by means of the balance lever
o, p, being brought down to the position shewn in Figure 3. I then remove the
corked bottle with its contents, and dip that part of the cork which remains
exposed and the neck of the bottle into melted sealing wax; and while hot,
tie it over with bladder, or other material, impervious to the air. I, of course,
continue this bottling process till the receiver is exhausted of its contents;
and then repeat my various operations, as herein-before described, with a
second charge of milk.
Now whereas it is evident that other mechanical means may be adopted
for obtaining the object of my said Invention, besides those herein-before
set forth, and that the milk of other animals besides cows may be treated
according to my Invention. But what I claim as new, and as my method of
treating milk for the purposes of nutriment, is the mixing of saltpetre with
milk, and then the exposing of it to heat in vacuo, so as to evaporate and
extract the aqueous particles thereof, and then the inclosing of the fluid, which
is the result of these operations, in bottles, or other suitable vessels, from which
the air has been previously exhausted, and the then corking or otherwise
closing such bottles or vessels in such manner as to prevent the external air
from gaining re-admission to the contents of the said bottles or other vessels
until the bottles or other vessels are opened, that their contents may be
applied for the purposes of nutriment; and the then adding of water in the
proportion of 3 to 1 of the said contents, or in other proportions, or the adding
of other suitable fluids to bring the milk back to a proper state for nutriment.