IN OF THE PRESERVATION THEREFOR MILK AND IN APPLIANCES " IMPROVEMENTS AND APPARATUS
Year: 1882

page_text: LETTERS PATENT to Margarethe Elisabeth Pohl and Otto Ernest Pohl of
Liverpool in the County of Lancaster for an Invention of
IN
OF
THE PRESERVATION
THEREFOR
MILK AND IN
APPLIANCES
" IMPROVEMENTS
AND
APPARATUS
PROVISIONAL SPECIFICATION left by the said Margarethe Elisabeth Pobl
and Otto Ernest Pohl at the Office of the Commissioners of Patents on the
15th November 1882.
MARGARETHE ELISABETII POHL and OTTO ERNEST POHL, of Liverpool, in the
county of Lancaster, IMPROVEMENTS IN THE PRESERVATION OF MILK AND IN
APPLIANCES AND APPARATUS THEREFOR
The fact that milk will keep if heated to certain temperatures along with
exclusion of the germ life of the atmosphere is known.
Our improvements are founded upon this fact and our invention has for its
object to preserve milk with all its original flavor with the use of large glass
bottles or vessels Heretofore only small bottles (pints or at best quarts) have
been successfully employed by other methods. We use any size of bottle or vessel
and obtain the results at so reduced a cost that milk is preserved much more
economically. Other material besides glass may be used.
As a security against explosions and fracture especially during boiling and cooling
we employ bottles or vessels with a cover of wickerwork.
The bottles in which the milk is to be preserved are filled direct from the animal
by means of a funnel furnished with moveable sieves to enable them (fuunel and
sieves) to be thoroughly and effectively cleaned. The milk on leaving the teat of
the animal breaks upon the sieve without spurting or foaming and the risk of
injuring the milk by frequent handling of the containing vessels is avoided.
The bottles are then set ready for corking or stopping. The upper portion of
each cork or stopper we boil in paraffin The cork is holed lengthwise. A glass
tube is inserted in the hole and said tube is drawn down to the size of a straw in
order to allow of easy sealing with the blow pipe as soon as the operation is
'The
finished and when the air-tight closing of the bottle becomes necessary.
upper part of the said glass tube is filled with cottonwool saturated in glycerine,

page_text: or glycerine digested with boracic acid may be used, also on the upper or outer end
salicylic acid may be employed instead of the boracic but the arrangement must
be made so that the air passing through does not take any of the salicylic acid
into the milk to which it would impart a bitter taste besides being in other respects
undesirable.
Instead of glycerine and boracic acid or salicylic any other agent may be employed
which is destructive to gern life but for brevity and the purpose of this specifi-
cation we mention only boracic and salycilic acid. We would here note that even
a mixture of bichromate of potash and sulphuric acid may be used with perfect
safety. Amongst other materials which may be used are asbestos moistened with
manganate of potash or the solid permanganate in the form of powder.
When employing a straight tube the cotton wool is rammed into it as tight as
possible and in that case only glycerine and boracic acid perhaps salicylic on top of
all are recommended whilst the other chemicals are with greater safety employed
in the modification of tube now to be described.
The upper part of the tube is bent in N form and has a bulb in each of two
limbs. The germ destroying agents hereinbefore mentioned may be used in this
tube and so also may fluid glycerine (which no sucking force is able to dislodge)
thus presenting an absolute barrier to the atmosphere and the germs suspended
therein.
ល
The corking is effected by hollow plungers which are worked by screws or
otherwise. When the cork with tube is to be driven home plungers are
employed which allow of pressure being applied to the cork or stopper without
interfering with the glass tube passed through the cork.
The said plungers are made to press upon the upper surface of the cork but
contain a cavity through which the said glass tube passes and are arranged so that
no injurious strain is put upon the said glass tube while corking. The plungers
may be connected to the press instrument.
The cork is driven tightly into the neck of the bottle so that the rim of the
bottle neck stands over the head of the cork exactly as described by Mr. Morrison
in his Specification to Patent N° 4350 of the year 1819. In the space thus left a
mixture of paraffin and rosin is poured in the melted state which causes a more
perfect closure than paraffin only. Equal parts of rosin and paraffin give good
results; however any other way of making the cork absolutely air-tight will do;
for instance gypsum with rosin on top.
The bottles being corked are put in a water or brine bath which is heated either
by fire direct or circulating stove boilers or by tubes in the bath heated with steam
or by any other suitable means.
The bottles are placed with the tops of their necks above water and pass through
holes cut in the cover of the bath.
Each bath has a test bottle of equal size and construction with the others. The
same is filled with water and is furnished with a thermometer showing the tempe-
rature and reaching nearly to the bottom of the bottle. This bottle may remain
in the bath permanently and serve with the proper instruments to indicate the
temperature reached in the milk bottles.
ល
ហ
N
As soon as the thermometer shows 212° F or nearly so the open end of the
tube (when the tube is used) is stuffed with cottonwool and boracic acid
digested in glycerine and on the top of all salicylic acid pure glycerine having
been previously put into the tube to form a permanent barrier to in whole or
in part, the passage of germs. When the straight tube is used a fresh charge of the
filtering agent is entered as soon as the proper temperature has been reached
The bottles when heated sufficiently are taken out of the bath for cooling as
quickly as possible or the hot water may be run out of the bath. As soon as cooled

page_text: to about atmospheric temperature the thin place in the glass tube above the cork
is closed by the blowpipe.
Milk expands in volume about five per cent on being raised from 60° to 212° F
and corresponding space is to be left when filling the bottles.
If it appears
desirable to have the bottles full the following method is adapted.
The apparatus is enlarged and modified. A supplementary vessel sufficiently
large to receive that milk which is pushed out of the filled bottle during heating is
placed in the holed cork by a tube belonging to such vessel. On the top of the
said supplementary vessel are arranged the N tube and appliances hereinbefore
described.
The said bottle and supplementary vessel are submerged in the heating bath and
heated and when cooled the tube extending from the supplementary vessel and
passing through the cork in the bottle is hermetically sealed by the blow pipe
Another method of carrying out our said invention is as follows:-
8
ល
A number of bottles in a bath are connected with an iron tube laid in the water
of the bath. Flexible connections are used between the glass tubes in the corks
and the said iron tube or its branches. At the end of the iron tube which reaches
outside the end of the bath is an air-tight cock. On the other end of the iron tube
tube with bulbs is secured the said tube being charged as described. An iron
worm is connected with the iron tube beyond the air cock and between both the
worm and the cock a thermometer is fitted air-tight in the iron tube. The worm
is heated by suitable means to such a temperature as shall destroy all germ life.
As soon as cooling is to take place the india rubber connection of the tube with
ល
the iron one is closed air-tight and the air cock opened admitting the heated air
freed from all germs. After cooling the thin places in the glass tubes are closed by
the blow pipe. Milk once properly prepared by our invention has kept for months
fresh and sweet and there is no reason to doubt its keeping for years.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Margarethe Elisabeth Pohl and Otto Ernest Pohl in the Great Seal
Patent Office.on the 14th May 1883.
MARGARETHE ELISABETH POHL and OTTO ERNEST POHL of Liverpool in the
County of Lancaster. "IMPROVEMENTS IN THE PRESERVATION OF MILK AND IN
APPLIANCES AND APPARATUS THEREFOR
"
The fact that milk will keep if heated to certain temperatures along with
exclusion of the germ life of the atmosphere is known.
Our improvements are founded upon this fact and our invention has for its
object to preserve milk with all its original flavour with the use of large bottles or
vessels. Heretofore only small bottles (pints or at best quarts) have been success-
fully employed by other methods. We use any size of bottle or vessel and obtain
the results at so reduced a cost that milk is preserved much more economically.
Other material besides glass may be used.
As a security against explosions and fracture especially during boiling and cooling
we employ bottles or vessels with a cover of wickerwork.
The bottles in which the milk is to be preserved are filled direct from the animal
by means of a funnel furnished with moveable sieves to enable them (funnel and
sieves) to be thoroughly and effectively cleaned. The milk on leaving the teat of
the animal breaks upon the sieve without spurting or foaming and the risk of
injuring the milk by frequently handling of the containing vessels is avoided.
The bottles are then set ready for corking or stopping. The upper portion of
each cork or stopper we boil in paraffin. The cork is holed lengthwise. A glass
tube is inserted in the hole and said tube is drawn down to the size of a straw in
order to allow of easy sealing with the blow pipe as soon as the operation is
finished and when the airtight closing of the bottle becomes necessary. The upper
part of the said glass tube is filled with cotton wool saturated in glycerine, or
glycerine digested with boracic acid may be used, also on the upper or outer end
salicylic acid may be employed instead of the boracic but the arrangement must be
made so that the air passing through does not take any of the salicylic acid into
the milk to which it would impart a bitter taste besides being in other respects
undesirable,
In fig 1 a is the upper part of a bottle for containing milk. b cork, c glass
tube, d portion of tube drawn down to allow of easy closing by means of the blow
pipe. The tube c above d is filled with cotton or fibrous matter saturated as
above set forth.
Instead of glycerine and Boracic acid or salycylic acid any other agent may be
employed which is destructive to germ life but for brevity and the purpose of this
specification we mention only Boracic and salicylic acid. We would here note that
even a mixture of Bichromate of Potash and sulphuric acid may be used with
perfect safety. Amongst other materials which may be used are asbestos moistened
with Manganate of Potash or the solid per manganate in the form of powder.
When employing a straight tube the cotton wool is rammed into it as tight as
possible and in that case only glycerine and boracic acid perhaps salicylic on top
of all are recommended whilst the other chemicals are with greater safety employed
in the modification of tube now to be described under fig 2.
a is the bottle, b cork, c tube drawn down at d, there the upper part of the
tube is bent as shown at e and is formed with two bulbs f. g. Any of the germ
destroying agents herein before mentioned may be used in this tube and so also by
itself may glycerine (which no sucking force is able to dislodge) thus presenting
an absolute barrier to the atmosphere and germs suspended therein.
The corking is effected by hollow plungers which are worked by screws or

page_text: otherwise. When the cork with
tube is to be driven home plungers are employed
which allow of pressure being applied to the cork or stopper without interfering
with the glass tube passed through the cork. The said plungers are made to press
upon the upper surface of the cork but contain a cavity through which the said
glass tube passes and are arranged so that no injurious strain is put upon the said
glass tube while corking. The plungers may be connected to the press instrument.
Figs 3 and 4 are perspective views of plungers suitable for use in pressing or
forcing corks into bottles substantially as above set forth. Fig 3 shows a solid
plunger of any suitable material with a side cavity h to allow room for the glass
tube. Fig 4 shows a plunger formed of upper and lower plates i connected by
standards j k is a slot in the lower plate to adinit of the passage of the glass
tube. piece for closing the slot k when the plunger is being used.
The cork is. driven tightly into the neck of the bottle so that the rim of the
bottle neck stands over the head of the cork exactly as described by Mr Morrison
in his specification to patent N° 4350 of the year 1819. In the space thus left a
mixture of paraffin and rosin is poured in the melted state which causes a more
perfect closure than paraffin only. Equal parts of rosin and paraffin give good
results: however any other way of making the cork absolutely air tight will do,
for instance gypsum with rosin on top.
The bottles being corked are put in a water or brine bath which is heated either
by fire direct or circulating stove boilers or by tubes in the bath heated with steam
or by any other suitable means.
The bottles are placed with the tops of their necks above water and pass through
holes cut in the cover of the bath.
Each bath has a test bottle of equal size and construction with the others. The
same is filled with water and is furnished with a thermometer showing the tempe-
rature and reaching nearly to the bottom of the bottle. This bottle may remain
in the bath permanently and serve with the proper instruments to indicate the
temperature reached in the milk bottles.
As soon as the thermometer shows not less than 212° F the open end of the
U tube when the U tube is used is stuffed with cotton wool and boracic acid
digested in glycerine and on the top of all salicylic acid, pure glycerine having
been previously put into the U tube to form a permanent barrier in whole or in
part to the passage of germs. When the straight tube is used a fresh charge of the
filtering agent is entered as soon as the proper temperature has been reached.
The bottles when heated sufficiently are taken out of the bath for cooling as
quickly as possible or the hot water may be run out of the bath. As soon as cooled
to about atmospheric temperature the thin place in the glass tube above the cork
is closed by the blow pipe.
Milk expands in volume about five per cent on being raised from 60° to 212° F
and corresponding space is to be left when filling the bottles. If it appears desirable
to have the bottles full the following method is adapted.
A modification of apparatus under our invention is shewn by fig 5. A supple-
mentary vessel m sufficiently large to receive the milk which overflows from the
filled bottle during heating is placed in the tube c between the bent part e and the
cork of the bottle a. The said bottle and supplementary vessel are immersed in
the heating bath and heated and when cooled the tube c between the cork b and
the supplementary vessel m is hermetically sealed by the blow pipe.
Another method of carrying out our said invention is illustrated in fig 6. A
number of bottles a in a bath n are connected with an iron or other suitable tube o
laid in the water or liquid of the bath; flexible connections p are used between the
glass tubes c through the corks b and branches 9 of the said tube o at the end of
the tube o which reaches from end to end of the bath n is an airtight cock 7 and
beyond that is a worin 8 of metal or suitable material such as iron. At the other
end of the tube o is a U tube e with bulbs ƒ and g connected to the said tube o by
the flexible jointed or other tubing.

page_text: The tube e when more or less filled with liquid acts as a pressure valve and
regulates the temperature to which the milk in the bottles may be raised. t are
nippers or squeezers or screw cocks. The worms is heated by suitable means to
such a temperature as will destroy all germ life in the air. As soon as cooling is
to take place the flexible connections p between the tubes cand branches q are
closed air tight by means of the nippers t, and the air cock is opened admitting
the heated air free from all germs. After cooling by emptying the bath the tubes c
are closed as before mentioned by means of a blow pipe. u fig 6 shows a safety
valve which may be used in place of the U tube e.
.
.
Having now described the nature of the said invention in such manner that
others will be enabled to carry our improvements into effect we claim :-
The method of and apparatus or appliances for the preservation of milk substan-
tially as herein set forth.
In Witness Whereof I the said Otto Ernest Pohl for myself. and the said
Margarethe Elisabeth Pohl have hereunto set my hand and seal this
eleventh day of May in the year of Our Lord, one thousand eight hundred
and eighty three.
JAMES JOHNSON
Patent Office
4 Clayton Sqr
Liverpool
Witness
OTTO ERNEST POHL (L.S.)