Improvements in Apparatus and Method for the Preparation of Artificial Human Milk.
Year: 1899

page_text: Date of Application, 18th Sept., 1899
Complete Specification Left, 22nd May, 1900-Accepted, 7th July, 1900
Improvements in Apparatus and Method for the Preparation of
Artificial Human Milk.
We, HENRY JOHN BLACKLER, M.B. (London), of Redhill, in the County of
Surrey, Medical Practitioner, and WILLIAM THOMAS BURGESS, F.I.C., of Reigate,
in the County of Surrey, Analytical Chemist, do hereby declare the nature of
this invention to be as follows:-
This invention relates to the preparation of artificial human milk from cows'
milk and is intended to render the process very simple and easy to perform.
In order to "humanize" cows milk, it is necessary, while securing and retain-
ing the proper proportion of fat, to abstract a certain proportion of the casein,
and to make an addition of milk-sugar to bring the latter to the proper pro-
portion.
As commonly practiced the process entails the use of complicated apparatus
or methods not easily applicable to domestic use.
Now our invention secures these results by simple means available for
domestic or any other use.
According to our invention our improved apparatus comprises a glass vessel
provided with certain graduations whereby the proportion of cream can be-mea-
sured and also provided with a tubulure fitted with a plug or other suitable
device whereby the excess of casein can be removed by drawing off the required
volume of the separated milk from below.
It comprises also a second glass vessel provided with certain graduations, and
with or without a sliding scale attached, to act as a measure for the milk-sugar
necessary to be added to the milk.
In operating with this apparatus according to our invention we set the milk
in the first named glass vessel and when the cream has risen we draw off a
portion of the casein from below by means of the tubulure.
The second vessel is then filled with milk-sugar up to the mark which corre-
sponds with (or bears the same number as) that division on the scale in the first
vessel at which the milk is standing. This measured quantity of milk-sugar is
then added to the milk in the first vessel, and which is then made up to its
original volume by means of water, either plain or prepared in any desired way.
The amount of casein to be abstracted varies with the quality of the milk
and the digestive powers of the child and this proportion is best ascertained by
noticing how a sample prepared according to a normal scale affects the child.
By the use of our invention unskilled persons can prepare humanized milk at
home and consequently can use it more freshly made, and at a much less cost,
as compared with any that can be purchased ready prepared.
Dah 18th day of Suntomber 1899

page_text: Improvements in Apparatus and Method for the Preparation of
Artificial Human Milk.
We, HENRY JOHN BLACKLER, M.B. (London), of Redhill, in the County of
Surrey, Medical Practitioner, and WILLIAM THOMAS BURGESS, F.I.C., of Reigate,
in the County of Surrey, Analytical Chemist, do hereby declare the nature of
this invention and in what manner the same is to be performed to be particu-
larly described and ascertained in and by the following statement:-
:-
This invention relates to the preparation of artificial human milk from cows
milk and is intended to render the process very simple and easy to perform.
In order to humanize" cows' milk, it is necessary, while securing and retain-
ing the proper proportion of fat, to abstract a certain proportion of casein,
and to make an addition of milk sugar to bring the latter to the proper pro-
portion.
As commonly practiced the process entails the use of complicated apparatus
or methods not easily applicable to domestic use. •
Now our invention secures these results by simple means available for
domestic or any other use.
According to our invention our improved apparatus comprises a vessel pre-
ferably of glass provided with certain graduations whereby the proportion of
cream can be measured and also provided with a tubulure fitted with a plug or
other suitable device whereby the excess of casein can be removed by drawing
off the required volume of the separated milk from below.
It comprises also a second vessel provided with certain graduations, to act as
a measure for the milk sugar necessary to be added to the milk.
In the accompanying sheet of drawings we have represented our said apparatus.
Fig. 1, is a side elevation of the first named vessel with part of the tubulure
and part of the plug represented in section. Fig. 2, is a front elevation and
Fig. 3, a plan of the same. Fig. 4, is a perspective representation of the draw-
ing off tube and plug, and Fig. 5, is an elevation of the smaller vessel for mea-
suring the sugar of milk. The same letters of reference indicate the like parts
in all the figures.
A is a vessel, preferably of cylindrical form, on which is marked a set of
graduations b, by which the quantity of milk which the vessel is adapted to
operate is divided into twelve or any other convenient number, of equal parts.
c, is a tubulure fitted with a pierced stopper & preferably of vulcanized rubber,
and e is a bent tube capable of rotation in the stopper so that it may be placed
with its principal part in a vertical position and so that it may be inclined to
any required degree so as to allow the contents of the vessel to flow out until
the quantity remaining in the vessel is reduced to any required level. The
inner end of the tube may if desired be made longer than is shown in the draw-
ings and curved downwards towards the end, so that when the tube is fully
lowered for drawing off the contents the inner end may touch, or nearly so,
the bottom of the vessel, so that the whole of the contents may be drawn off.
f is a cap or cover for the vessel.
The arrangement for drawing off the separated milk admits of considerable
variation, and one form which I have found to work well consists of using,
instead of the tuber e as shown in the drawings, a tube or syphon bent over at
top and down again so that the open end of it is at the level of say the No. 6
division, the bend of the tube being placed at the level of the surface of the
fluid when the vessel is filled up to the zero mark and with this arrangement it
suffices, when the portion of the milk is to be drawn off, to incline the whole

page_text: vessel slightly towards the tube, thereby raising the level of the surface of the
milk on that side so that some of it flows over the bend, and the flow once
established continues until the necessary quantity has flowed out.
Fig. 5, is a graduated measure G, marked with a scale of equal divisions
commencing at a point marked zero and numbered consecutively up to 12, or
other number corresponding with the number of divisions on the larger vessel A.
In operating with the apparatus according to our invention we set the milk
in the first named glass vessel and when the cream has risen we draw off a por-
tion of the casein trom below by means of the tubulure.
The second vessel is then filled with milk-sugar up to the mark which corre-
sponds with (or bears the same number as) that division on the scale in the first
vessel at which the milk is standing after the said portion of it has been drawn
off. This measured quantity of milk-sugar is then added to the milk in the first
vessel, which is then made up to its original volume by the addition of water,
either plain or medicated or prepared in any desired way.
The amount of casein to be abstracted by the drawing off of a portion of the
milk as above mentioned varies with the quality of the milk and the digestive
powers of the child, and as milk is now usually sold of a fairly definite standard
quality it is possible to formulate a rule which shall be applicable to average
samples, and for children of average digestive capabilities, but where the milk
to be humanized differs much from the usual standard quality or if, as is
oftener the case, the child's digestive powers are abnormal, the proper propor-
tions are best ascertained by noticing how a sample of milk prepared according
to a normal scale affects the child.
In using the apparatus, the vessel A is first filled with cows milk up to the
zero line of the scale, which in the apparatus represented in the drawings would
be 1 pints, the outlet tube being at this time perpendicular as represented in
the drawings. This is to be allowed to stand until the cream, which may be
expected to occupy about one and a half divisions of the scale, has risen.
The hitherto vertical tube is now to be inclined and some of the milk from
below the cream run off until that remaining in the vessel A has sunk to the
division marked 6.
The tube e is then restored to the vertical position. The smaller vessel G is
next filled, with sugar of milk up to the division marked 6 (ie. to the division
of the same number as that at which the reduced contents of the vessel A stand)
and the sugar so measured is tipped from the vessel G into the vessel A and
added to the milk. Water or other diluent, such as barley water, gelatine
water, or white of egg and water, or lime water, is now added to fill the vessel A
up to the zero mark of the scale, (i.c. to the original quantity) the whole is
stirred till the sugar is dissolved and the operation is complete.
The quantity to be drawn off may vary according to the circumstances men-
tioned before, and if it is found that milk humanized according to the above
directions, is not properly digested, as evidenced by producing symptoms of colic,
diarrhoea vomiting or the passing of undigested curds, a greater proportion of
casein should be removed-and the drawing off may be continued until the upper
surface of the liquid reaches, say, the line marked S or 9. If on the contrary
the effect of normally treated milk is found to be perfectly well digested
but not quite satisfying to the child a less proportion of casein must be with-
drawn and the drawing off may be stopped when the surface has reached say the
division marked 4.
In graduating the vessels it will be observed that all the divisions on the
vessel A are equal—the_zero_line being-placed-so-as-to-mark-the-quantity-the-
vessel is intended to hold, and space below being divided into twelve divisions
of equal capacity.
In vessel G there is a considerable space between the zero line and this is of
such capacity as to hold the quantity of sugar of milk necessary to be added to
the quantity of normal milk held by the larger vessel, in order to bring up the

page_text: percentage of sugar to that of human milk. Each of the divisions above the
zero line are of such capacity as to hold the quantity of the sugar of milk equal
to the quantity of it contained in the milk between any two lines of the divi-
sions of the vessel A. From this it will be understood that by adding the
quantity of sugar contained in the vessel G when it is filled up to the division
corresponding with that to which the milk has been reduced in the vessel A, we
are adding 1st the quantity of sugar required to make the whole quantity of
cow's milk equal in this respect to human milk, and 2ndly the quantity necessary
to restore the quantity of the sugar removed by the drawing off of part of the
milk to remove the superfluous casein.
In the apparatus represented in the drawings which is adapted for converting
1 pints of milk, the vessel G is so graduated as to hold 260 grains of milk sugar
when filled, without compression, up to the lowest or zero mark. When simi-
larly filled up to the line marked 12 it holds altogether 2 oz.
It will be obvious that the sugar of milk may be weighed instead of measured,
and for this purpose a set of weights graduated to correspond with the before
described divisions, or other weighing apparatus correspondingly graduated,
may be substituted for the vessel G.
By the use of our invention unskilled persons can prepare humanized milk at
home and consequently can use it more freshly made, and at a much less cost,
as compared with any that can be purchased ready prepared.
Having now particularly described and ascertained the nature of our said
invention and in what manner the same is to be performed, we declare that
what we claim is:-
-
(1) The apparatus substantially as here-described for converting cows milk
into a close approximation to human milk..
(2) For the purpose of humanizing cows milk the apparatus substantially as
herein before described and shown in the drawings.
(3) The process herein before described of converting cows milk into a milk
closely resembling human milk and specially adapted for feeding infants.
(4) A process and apparatus for humanizing cows milk characterized by the
use of two vessels or one vessel and one weighing apparatus with mcans for
drawing off from one of them a pre-determined quantity of separated milk and
with graduations for regulating the same and the quantity of sugar of milk to
be added substantially as herein before described.
(5) An apparatus and method for humanizing cows milk by which milk of
average quality may be converted into humanized milk of average quality and
which apparatus and process provide facilities for dealing satisfactorily with
abnormal qualities in the original milk or abnormal qualities desired in the pro-
duct, all substantially as herein before described.
Dated the 22nd day of April 1900.
W. T. BURGESS.
H. J. BLACKLER.