IMPROVEMENTS IN COOKING APPARATUS."
Year: 1872

page_text: LETTERS PATENT to Charles Markham Cox, of the town and County
of Northampton, Gentleman, for the Invention of "IMPROVEMENTS IN
COOKING APPARATUS."
PROVISIONAL SPECIFICATION left by the said Charles Markham Cox,
at the Office of the Commissioners of Patents, with his Petition,
on the 30th August 1872.
I, CHARLES MARKHAM Cox, of the Town and County of Northampton,
Gentleman, do hereby declare the nature of the said Invention for "Im-
PROVEMENTS IN COOKING APPARATUS," to be as follows:-
The primary object of my Invention is to construct a portable
apparatus of compact form adapted for cooking purposes, such as boiling,
stewing, steaming, and frying; and suitable for the use of soldiers,
yachtsmen, travellers, picnic parties, and others, as well as for domestic
purposes.
1
I proceed first to describe the construction of the apparatus as a whole,
and then to state what are the distinguishing features of my Invention.
The exterior or outer case of the apparatus may consist of either a stove.

page_text: or a bucket, as preferred. The stove when such is used is round, at one
portion of its circumference is a chimney provided with a hinged lid
which is secured when the apparatus is packed by a wire loop and stud.
Opposite the chimney is an opening provided with a door for feeding the
fire. If the apparatus has a fixed bottom there is a second door below
the grate to rake out the ashes. The bottom of the grate is a circular
piece of sheet metal rather smaller than the interior of the stove and
formed with a number of holes about half an inch in diameter. Several
pieces of iron are rivetted to this perforated plate at equal distances
round the circumference and projecting a shade less than the difference
between the size of the plate and the interior of the stove. Attached to
the inside of the stove, about 2 inches from the bottom and at equal
distances apart, are catches into which the projections at the bottom of
the grate fit and support the whole when in use at that distance above
the bottom or ground, as the case may be. The sides of the grate are
formed by (say) four strips of sheet iron with holes punched in them,
hinged at three corners and with a hook and eye at the fourth, the whole
shutting up quite flat when packed away. Inside the stove and about a
quarter of an inch from the top are small projections, on which when
packed up the frying pan rests inverted, forming a lid to the whole. A
rim of iron corresponding with the top of the stove at the bottom, but
sloping inwards so as to have a smaller opening at the top, is attached
by a loose hinge at the side and a hasp corresponding with a staple
attached to the stove at the other, and which can be secured with a
padlock when packed. This rim secures the whole when packed, and
supports the kettle or frying pan when in use. In those patterns of the
apparatus in which lightness is the principal object, the grate can be
made to serve as a bottom to the stove when packed by a simple arrange-
ment of catches, and as in this case the ashes fall to the ground no ash
hole door is required.
When a bucket is used as the packing case instead of the stove, it is
made of the same shape and size as the stove, and is provided with a
deep lip spout (having a sliding lid) to receive the spout of the tea-
kettle. There are projections inside the top to support the frying pan in
the same manner as in the stove, and the whole is secured by a movable
rim like that of the stove. A strap goes round the whole when packed,
passing through metal loops at the sides and ends to buckle together
backwards as a handle for the bucket when in use.

page_text: The frying pan is circular, resembling those in ordinary use, but
deeper and with more upright sides. A small piece of iron forged or
bent into a square loop is rivetted to the interior at about 3/16ths of an
inch from the bottom. The handle is a loose piece of flat iron bent at
two points, viz., at about half an inch from the inner end and at a point
at such a distance from the first bend as is equal to the depth of the
frying pan, this second bend corresponding with the inclination of the
side of the pan. The short bent piece hooks into the square loop, and
lies flat upon the bottom of the pan. When- the apparatus is packed
this handle is held by loops or sockets on the outside of the apparatus.
The kettle has by preference a bottom which is concave externally.
The lid has a detached portion in the centre about four or six inches
in diameter, forming as it were a distinct lid. This smaller lid is flat
while the outer or annular lid is convex externally. A small loop
handle is attached to the smaller lid, and will lie flat thereon when
required; but when in use it can be prevented from falling flat by
sliding it a little in its tube or holder which has a slot cut in one end for
the purpose.
The inner lid has catches to secure it to the outer or
annular lid when necessary, so that the loop handle forms a handle to
both.
The stew pan fits into the top of the kettle when in use, and is made
with a jacket or double sides so that the steam passes up from the kettle
all round the stew pan to the steamer above. It has a lid and two wire
handles, which latter are slightly bent at the ends to make them fit
more closely to the sides when packed. The bottom is convex externally,
and the inner cylinder is slightly higher than the outer, so that when in
use the steamer rests on the inner one or on the lid, and prevents the
fumes or drainage of the vegetables and condensed steam entering. The
handles should be rivetted to the outer part before the inner cylinder is
put in its place.
The steamer fits on the top of the stew pan outside, a rim about half
an inch deep being attached to the bottom for the purpose. A row of
small holes all round the bottom corresponding with the space between
the two cylinders of the stew pan admits the steam. The bottom is
slightly bent downwards from the sides as far as the outside of the row
of holes, and the remaining portion is concave externally, so that the
condensed steam drains back to the kettle at once. A narrow movable
.

page_text: rim fitting in the top of the steamer enables the lid of the tea kettle
which is smaller than the steamer to be used as a cover. The steamer is
made just large enough to contain the stew pan when packed, the latter
being inserted bottom upwards.
The pudding or egg boilers are small round saucepans, fitting one
inside the other, and smaller at the bottom than at the top. The larger
one corresponds with the opening in the annular lid of the tea kettle,
and the inner lid of the latter fits it. They have small feet or knobs to
raise them just clear of the bottom of the tea kettle or steamer when in
use. The height of the larger is regulated by the depth of the kettle
inside, and that of the smaller by the distance between the bottoms of
the stew pan and. kettle when in use together. They may have wire
handles which fold against the side when packed.
The wet weather cover which also forms the frying pan lid is a sheet
just small enough to pack inside the stove or bucket, and to fall to the
bottom above the grate. It has a wire handle and a rim to make it act
as a lid to the frying pan.
A movable rim is attached to the sides when
cooking in wet weather, such rim sloping outwards to throw the rain off.
This wet weather cover is supported by standards fixed in sockets at the
side of the stove.
The teapot is so constructed as to hold the cups, each of which will
also hold a canister for mustard or other like condiments. A portion of
the spout screws off and the. handle is jointed so as to shut up and to
allow of the teapot being packed inside the stewpan. The whole of the
top is movable. The shape is a flat oval with straight sides, the pro-
portion of the height to the width varying according to the number of
cups and canisters it is intended to hold.
The apparatus also comprises sectional stew pans for soup or sauce to
stand inside the kettle or the steamer; they are packed inside the
kettle and may contain or serve as canisters for coffee, sugar, or other
like articles of food, and one of the sections may form a cruet box.
Small cups are made with flanges at the bottom so that two cups will
fit together bottom to bottom to form an egg cup. To pack the
apparatus, remove the outside rim of the stove, shut down the lid of the
chimney, and secure it by slipping the wire loop over the stud, raising
the lid again a little so as to get the loop well behind the stud, and fasten
the door (or doors, as the case may be) with the hooks. Turn the stove

page_text: upside down and shake out the grate and ashes.
If there is time scrape
the soot off the interior of the stove and the bottoms of the kettle and
frying pan with a thin flat knife, and wipe the whole clean with a wisp
of straw, grass, paper, or other similar material at hand. (Cleaning is
advisable but there is no necessity for it, as nothing which touches the
food ever comes in contact with the soot.) By this time the grate will
have cooled; place the forefinger through the large hole in the centre,
lift into the stove and let it fall to the bottom (in the apparatus without
fixed bottoms, slip the projections under the catches at the bottom of
the stove and secure them in that position). Take the wet weather
cover to pieces and place the sheet on the top of the grate bottom
upwards; place the lid of the stew pan the right way upwards on the
top of and in the centre of the sheet; remove the lid of the teapot;
place a canister inside, large end downwards, and slip a cup over it; place
another cup by the side of the former and slip another canister into that;
proceed in the same manner with the remaining cups and canisters ; put
in the lid, unscrew the spout, and shut the handle flat to the side; place
the plates at the bottom of the stew pan and lay the teapot on the top
of them; place the knives, forks, spoons, egg cups, and spout of the tea-
cup by the side of the teapot, and make all firm with drying cloths or
paper; shut down the handles of the stew pan and slip the steamer over
it; turn the steamer right side up and the rounded bottom of the stew
pan will now be uppermost; place the movable rim of the steamer in
its place and lifting the steamer as now packed by the handles which are
to be left standing up, place it at the bottom of the stove, taking care to
get it inside the fixed rim of the wet weather cover, which adapts the
same to the frying pan, so that it stands firmly on the sheet of the wet
weather cover, the lid of the stew pan being inside the whole; place.
the broad rim of the wet weather cover, narrow end down, on the top of
the steamer, and close to the sides of the stove; slip the wet weather
supports down by the side of the steamer. If available, place a piece of
paper or a dish cloth on the top of the steamer, shut down the handles
of the kettle, remove the lids, and place it with both hands in the stove,
inserting the spout into the chimney and move it until it stands firmly
on the top of the steamer and in the centre of the stove; fill up the
kettle with the boilers, sectional canisters, and cruet box, and put on the
lids, shutting down their handles flat; place the narrow rim of the
wet weather cover round the top of the kettle, so that the bottom rests
against the sides of the stove on the studs; place the frying pan bottom

page_text: upwards on the top, the edges resting on the rim of the wet weather
cover lastly, put on the outside rim lock and strap.
The distinguishing features of novelty in my Invention are:-The
general arrangements or combinations of parts forming a compact
cooking apparatus; the double or jacketted stew pan and the steamer
with the adaptation of the lid of the kettle to the stew pan, by the
addition of the movable rim; the form of and mode of attaching and
detaching the frying pan handle; the movable rim on the top of the
stove to allow everything to be packed inside; the addition of doors to
the stove; the construction of the grate; the wet weather cover and
mode of supporting it; the shape of the teapot and the mode of con-
structing the spout and handle; the lid of the chimney and the mode of
securing it; the boilers as used with the kettle and steamer; the
sectional canisters and cruet box to fit inside the kettle; and the small
loop handles which although folding flat cannot fall down when made to
slide in one direction. Some of these improved parts such for instance
as the jacketted stew pan and the loose frying pan handle can be used in
cooking with an ordinary range or fire-place.
SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said Charles Markham Cox in the Great Seal Patent
Office on the 27th February 1873.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, CHARLES
MARKHAM Cox, of the Town and County of Northampton, Gentleman,
send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Thirtieth day of August, in the year
of our Lord One thousand eight hundred and seventy-two, in the thirty-
sixth year of Her reign, did, for Herself, Her heirs and successors, give
and grant unto me, the said Charles Markham Cox, Her special licence
that I, the said Charles Markham Cox, my executors, administrators,
and assigns, or such others as I, the said Charles Markham Cox, my
executors, administrators, and assigns, should at any time agree with,
and no others, from time to time and at all times thereafter during
the term therein expressed, should and lawfully might make, use,

page_text: stove. Attached to the inside of the stove, about 2 inches from the bottom
and at equal distances apart are catches a³, into which the projections a
of the bottom of the grate fit and support the whole when in use at that
distance above the bottom, as seen in Figure 2. The sides a of the
grate are formed by (say) four strips of sheet iron with holes punched in
them, hinged at three corners, and with a hook and eye at the fourth,
the whole shutting up quite flat when packed away. One side of the
grate is clearly seen in Figure 2. This piece is also shewn in Figures 7
and 8. Inside the stove A, and about a quarter of an inch from the top,
are small projections a (see Figure 6), on which, when packed up, the
frying pan rests inverted, forming a lid to the whole. A rim of iron B
corresponding with the top of the stove A at the bottom, but sloping
inwards so as to have a smaller opening at the top, is attached by a loose
hinge at one side and a hasp ¹ corresponding with a staple a¹ attached
to the stove at the other, and which can be secured with a padlock when
packed. This rim B secures the whole when packed, and supports the
kettle or frying pan when in use. The loose hinge just referred to is, by
preference, simply a thin piece of iron attached to the edge of the rim B
and bent upwards at its outer end; it slips into a loop or staple on the
stove A.
When a bucket is used as the packing case, as represented in Figure 5,
instead of the stove it is made of the same shape and size as the stove
(except that it may be about 1/4 inch shallower), and is provided with a
deep lip spout c (having a lid c¹ which slides inwards), to receive the
spout of the teakettle. There are projections inside the top to support
the frying pan in the same manner as in the stove, and the whole is
secured by a movable rim B like that of the stove.
A strap c² goes
round the whole when packed, passing through metal loops c³ at the
sides, and serving as a handle for the bucket when in use.
:
The frying pan D, Figures 4 and 9, is circular, resembling those in
ordinary use. A small piece of iron d, Figure 9, forged or bent into a
square loop is rivetted to the interior at about 3/16ths of an inch from the
bottom. The handle d', Figures 4, 9, and 10, is a loose piece of flat iron
bent at two points, viz., at about half an inch from the inner end and at
a point at such a distance from the first bend as is equal to the depth
of the frying pan, this second bend corresponding with the inclination of
the side of the pan. The short bent piece hooks into the square loop d,
and lies flat upon the bottom of the pan. When the apparatus is packed,

page_text: this handle is held by loops or sockets a¹ on the outside of the apparatus,
as seen in Figure 5.
The kettle E, Figures 1, 2, and 3, has by preference a bottom, which
is concave externally, as shewn. The lid F, which is represented
separately in plan in Figure 11, has a detached portion f in the centre,
about four or six inches in diameter, forming as it were a distinct lid.
This smaller lid f is flat, while the outer or annular lid is convex
externally, as seen in Figures 3 and 6. A small loop handle f¹ is
attached to the smaller lid f, and will lie flat thereon when required;
but when in use it can be prevented from falling flat by sliding it a little
in its tube or holder f which has a slot cut in one end, as shewn for
the purpose. The inner lid f has catches f³ to secure it to the outer or
annular lid when necessary, so that the loop handle f¹ forms a handle to
both.
It
The stew pan G, Figures 1 and 2, fits into the top of the kettle E, as
shewn, when in use, and is made with a jacket or double sides g, so that
the steam passes up from the kettle E all round the stew pan to the
steamer above. There is an enlargement at the base of the outer jacket
about 5/8ths of an inch in depth to make it fit the top of the kettle.
has a lid g¹ and two wire handles g², which latter are slightly bent at the
ends to make them fit more closely to the sides when packed. The
bottom is convex externally, and the inner cylinder is slightly higher
than the outer, as seen in Figure 2, so that when in use the steamer
rests on the inner one or on the lid, and prevents the fumes or drainage
of the vegetables and condensed steam entering. The handles should
be rivetted to the outer part before the inner cylinder is put in its
place.
The steamer H, Figures 1 and 2, fits on the top of the stewpan G out-
side, a rim h about half an inch deep being attached to the bottom for
the purpose. A row of small holes ¹ all round the bottom corresponding
with the space between the two cylinders of the stew pan G admits the
steam. The bottom is slightly bent downwards from the sides as far as
the outside of the row of holes, and the remaining portion is concave
externally, so that the condensed steam may drain back to the kettle at
once. The steamer is made just large enough to contain the stew pan
(all but the enlarged base) when packed, the latter being inserted
bottom upwards; the diameter and depth of the steamer at the centre

page_text: of the inside also corresponds with that of the kettle, but the bottom of
the kettle being more concave externally than that of the steamer the
depth of the kettle at the sides is greater than that of the steamer.
The egg boiler, represented in Figure 12, and the pudding boiler,
represented in Figures 13 and 14, are small round saucepans, fitting one
inside the other, and smaller at the bottom than at the top. The larger
one I, Figure 12, has a fluted rib i all round near the top, and corresponds
in diameter just below the rib with the opening in the annular lid F
of the teakettle, and the inner lid ƒ of the latter fits it. They have
small feet or knobs i to raise them just clear of the bottom of the tea-
kettle or steamer when in use. The height of the larger, Figure 12, is
regulated by the depth of the kettle inside, and that of the smaller J,
Figure 13, by the distance between the bottoms of the stew pan and
kettle when in use together. They may have wire handles ³, which
fold against the side when packed.
The boiler represented in Figure 14 may be placed in the steamer for
cooking or warming condiment or food.
The wet weather cover K, Figure 4, also forms the frying pan lid. It is
made of such shape and depth as to fit the inside of the frying pan D as
closely as possible when reversed, the sides sloping from the opening
towards the flat top so as to just clear the loop d inside the frying pan.
A narrow rim k sloping in the opposite direction fits the inside of the
frying pan when the cover is used as a closed lid. It has a small loop
handle shutting flat like that of the stew pan or kettle.
weather cover is supported by standards k¹, fixed in sockets at at the
side of the stove.
This wet
The teapot L, Figure 15, is so constructed as to hold the cups M,
Figure 16, one or more of which will also hold a canister N, Figure 17, for
mustard or other like condiments. A portion of the spout / screws off,
and the handle is jointed so as to shut up, as shewn in dotted lines, and
to allow of the teapot being packed inside the stew pan. The whole of the
top is movable. The shape is a flat oval with straight sides, the propor-
tion of the height to the width varying according to the number of cups
and canisters it is intended to hold. It must be small enough to lie in
the stew pan on the top of the plates when packed.
The apparatus also comprises sectional canisters for tea, coffee, sugar,
or other like articles of food. One of these canisters is shewn at Q,

page_text: Figures 18 and 19. I prefer to employ four of them of equal size. There
is a fluted rib on that side of each canister which touches the sides of
the kettle when packed to facilitate the lid of the kettle being put in its
place, and is just far enough from the top of each canister to allow the
edge of the kettle lid to rest on it. They are packed inside the kettle
and may serve as stew pans for soups or sauce standing in the steamer.
The small cups, of which there may be 8, more or less, represented in
Figures 20 and 21, are made with flanges at the bottom, so that two
cups will fit together bottom to bottom to form an egg cup, as shewn in
Figure 22.
;
The process of packing the apparatus is as follows, and Figure 6
should be referred to in order the better to understand the modus
operandi-Remove the outside rim of the stove B, shut down the lid a¹
of the chimney and secure it by slipping the wire loop a² over the stud a³,
raising the lid again a little so as to get the loop well behind the stud,
and fasten the doors with the hooks. Turn the stove upside down and
shake out the grate and ashes. If there is time scrape the soot off the
interior of the stove and the bottoms of the kettle and frying pan with a
thin flat knife, and wipe the whole clean with a wisp of straw, grass,
paper, or other similar material at hand. (Cleaning is advisable, but
there is no necessity for it, as nothing which touches the food ever comes
in contact with the soot). By this time the grate a will have cooled ;
place the fore finger through the large hole in the centre, lift into the
stove and let it fall to the bottom. Place the lid g¹ of the stew pan G
the right way upwards on the top of and in the centre of the grate a®,
remove the lid of the teapot L; place a canister N inside, large end
downwards, and slip a cup M over it; place another cup by the side of
the former and slip another canister into that; proceed in the same
manner with the remaining cups and canisters. Unscrew the spout
and put it inside, put on the lid, and shut the handle flat to the side;
place the plates O, Figure 6, at the bottom of the stew pan and lay the
teapot on the top of them. In order to prevent the plates getting
chipped by knocking against each other it will be best to employ a bag
of canvas or other suitable material, formed with distinct compartments
for the separate plates. A bag of this description is represented in
Figure 6 as containing the plates. Place the knives, forks, spoons, and
egg cups by the side of the teapot in the spaces indicated by the letter P,
in Figure 6, and make all firm with drying cloths or paper.

page_text: In the smaller sizes of the apparatus, and where the diameter of the
stew pan is less than ten inches, or thereabouts, some or all of the.
knives, forks, and spoons must be packed by the side of the steamer in
the same way as the cook's knife, fork, and spoon, subsequently
mentioned. Shut down the handles 92, Figure 1, of the stew pan G, and
slip the steamer H over it; turn the steamer right side up and the
bottom of the stew pan will now be uppermost. Lifting the steamer as
now packed by the handles, which are to be left standing up, place it at
the bottom of the stove, as seen in Figure 6, taking care that the rim at
the bottom rests on the grate a all round, clear of the stew pan lid g¹;.
slip the wet weather supports k¹, Figure 4, cook's knife, fork, and spoon,
and the sides of the grate shut up, Figure 8, down by the side of the
steamer. If available place a piece of paper or a dish cloth on the top
of the steamer H; shut down the handles of the kettle E, remove the
lids, and place it with both hands in the stove, inserting the spout into the
chimney, as shewn, and move it until it stands firmly on the top of the
steamer and in the centre of the stove. Fill up the kettle with the boilers,
Figures 12, 13, and 14 (the boiler, Figure 13, containing mustard pot,
pepper box, and salt cellar), and sectional canisters, Figures 18 and 19,
and put on the lids, shutting down the handle flat; place the wet
weather cover K over the top of the kettle so that it rests on the studs;
place the frying pan D bottom upwards on the top, the edges resting on
the rim of the wet weather cover; lastly, put on the outside rim B,
inserting the frying pan handle d¹, Figure 5, into the loops a¹, Figures 1
and 5, and finally lock and strap.
The distinguishing features of novelty in my Invention, and what I
claim under the present Letters Patent are, the general arrangements or
combinations of parts forming a compact cooking apparatus; the double
or jacketted stew pan and the steamer; the form of and mode of
attaching and detaching the frying pan handle; the movable rim on the
top of the stove to allow everything to be packed inside, and to support
the kettle or frying pan when in use; the construction of the grate;
the wet weather cover and mode of supporting it; the lid of the chimney
and the mode of securing it, all substantially as herein-before described
with reference to the annexed Drawings.

page_text: that many of the improved parts can be advantageously employed or
combined with other forms of cooking apparatus.
Some of these improved parts are also adapted for cooking with an
ordinary range or fire-place; for instance, the kettle, stew pan, and
steamer combined, and the combination of the pudding and egg boilers
therewith; but for domestic purposes the circular form, the enlarged
base of the stew pan, and the opening in the annular lid are not essential.
For domestic purposes the kettle, stew pan, steamer, and pudding or
egg boilers may be of an oval or other convenient form, and I prefer the
rim at the bottom of the steamer to be in direct continuation of the
sides; the diameter of this rim would then correspond both with that of
the kettle and the steamer itself, consequently while the same lid would
fit both vessels the enlarged base of the stew pan would be rendered
unnecessary.
With regard to dimensions the Drawings are half the size that I prefer
for a portable apparatus or canteen, but the capacity will of course be
varied according to requirement.
In witness whereof, I, the said Charles Markham Cox, have here-
unto set my hand and seal, this Twenty-fifth day of February,
One thousand eight hundred and seventy-three.
CHARLES MARKHAM COX. (L.S.)