CERTAIN IMPROVEMENTS IN APPARATUS FOR COOKING, PREPARING, AND CON- TAINING HUMAN FOOD AND DRINKS, AND IN OPENING AND CLOSING OVEN DOORS; PARTS OF WHICH IMPROVEMENTS ARE APPLICABLE TO OTHER SIMILAR PURPOSES
Year: 1847

page_text: TO ALL TO WHOM THESE PRESENTS SHALL COME, I, JOHN
BRITTEN, of Birmingham, in the County of Warwick, Machinist, send
greeting..
WHEREAS Her present most Excellent Majesty Queen Victoria, by
Her Royal Letters Patent under the Great Seal of the United Kingdom of
Great Britain and Ireland, bearing date at Westminster, the Eighth day of
December, One thousand eight hundred and forty-seven, in the eleventh year.
of Her reign, did, for Herself, Her heirs and successors, give and grant unto
me, the said John Britten, my exors, admors, and assigns, Her especial
licence, full power, sole privilege and authority, that I, the said John
Britten, my exors, adiñors, and assigns, or such others as I, the said John
Britten, my exors, adiñors, 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, my Invention of
"CERTAIN IMPROVEMENTS IN APPARATUS FOR COOKING, PREPARING, AND CON-
TAINING HUMAN FOOD AND DRINKS, AND IN OPENING AND CLOSING OVEN DOORS;
PARTS OF WHICH IMPROVEMENTS ARE APPLICABLE TO OTHER SIMILAR PURPOSES;"
in which said Letters Patent is contained a proviso, that I, the said John
Britten, shall cause a particular description of the nature of my said Inven-
tion, and in what manner the same is to be performed, by an instrument in
writing under my hand and seal, to be inrolled in Her said Majesty's
High Court of Chancery within six calendar months next and immediately.

page_text: after the date of the said in part recited Letters: Patent, as in and by the
same, reference being thereunto had, will more fully and at large appear.
NOW KNOW YE, that in compliance with the said proviso, I, the said John
Britten, do hereby declare that the nature of my said Invention, and the
manner in which the same is to be performed, are fully described and
ascertained in and by the following statement thereof, reference being had
to the Drawings hereunto annexed, and to the figures and letters marked
thereon, that is to say:-
-
•
My Invention consists, firstly, of an improved arrangement of the several
parts of a kitchen range. Figure 1 represents a longitudinal section (through
the dotted. x, x, Figure 2,): of my improvement; and Figure 2. represents a
transverse section through the dotted line z, z, Figure 1. a is the fire-place;
.b, the boiler; c, the reservoir for water; d, the oven; f, the cinder pan, and
m the boiler shield. The arrows indicate the course of the oven draught,
which, it will be observed, passes between the boiler and oven, under the oven,
and up the back of the fire-place to the flue h. k is a flue connected with
the top of the fire. When the oven is required to be heated for baking, the
shield m must be inserted under the boiler through an opening in front
of the apparatus in the manner of an ordinary sliding damper. When the
oven is not required for baking the shield m is removed; the principal part of
the heat is then absorbed by the boiler, and the current of heated air passing
round the oven does not communicate a greater heat to the said oven than is
required for a hot closet. The cinder pan f is perforated at bottom, so that
when the mixed cinders and ash fall from the grate, the cinders are retained
by the said pan, while the ash falls through its perforated bottom into the ash
pang below. The water reservoir c is protected from the heat of the flue by
an iron plate and a packing of sand or other imperfect conductor of heat; the
water in the said reservoir becomes heated by the surplus heat of the boiler &
in the manner herein-after described with reference to Figure 5.
'I claim with regard to this part of my Invention the relative positions of
the oven and boiler, and arrangement of the flues in kitchen ranges, herein-
before described and represented in Figures 1 and 2 of the accompanying
Drawing: also the construction of an ash pan for kitchen ranges, in which the
ash and cinders are separated by a perforated plate or surface.
My Invention consists, secondly, of a method of retarding combustion when
desirable in kitchen or other grates. I effect this object by the use of a hori
zontal sliding damper under the grate, and also a door hung on the front of
the grate; by these means the draft may be checked and the combustion in
the grate retarded.

page_text: I claim with regard to this part of my Invention the use of a horizontal
sliding damper, underneath .open. kitchen
other grates for the purpose of
retarding combustion.in the same.
to
My Invention.consists, thirdly, of a method. of heating brick or stone ovens,
or such ovens as are heated in the interior by means of an ordinary kitchen fire;
Figure 3 represents a section of a fire-place .and oven constructed according
my Invention. a is the fire-place; b the oven ;. c à perforated shelf; da
cheek or plate in contact with the fire, and having studs or projections cast on
the side next the oven. As the air becomes heated by contact with the studs.
or projections on the cheek d, it rises and flows into the oven through the
opening 6. After giving out its heat, it descends through the perforated plate
or shelf ċ, and re-enters the space g. at f.
:
It is desirable that an oven thus heated should be furnished with a door
cased, with some bad conductor. of heat; I also heat brick ovens in connection
with kitchen ranges by a draught from the bottom of the fire in the manner
ordinary iron ovens are heated, but with the exception that. in heating brick
ovens I pass the draught through them, which I prefer doing, by causing the
said draught to enter at bottom and passing through a perforated plate similar
to that represented at c, Figure 3, pass out at the top. of the said oven instead
of passing the said draught around their exterior.
I claim with regard to this part of my Invention the methods herein described,
and. in part represented in Figure 3, of heating ovens made of brick, stone, or
other bad conductor of heat by the fire of a kitchen grate or that of a kitchen
range.
My Invention consists, fourthly, of an improved method of opening, and.
closing oven doors. This part of my Invention is illustrated by. Figure 4;.
is the oven; b. the door turning on the hinge b¹; c,. c, are two links jointed
together and attached to the oven and door in the manner shewn in the
Drawing; d is a weight attached to one of the links. When the door is par-
tially open, and the links c, c, in the position shown in the Drawing, the weight
tends to force the door wider open, but when the door is so far closed that
the link to which the weight d is attached has passed the vertical position and
approaches that represented in dotted lines, the said weight has a tendency..to
close the door and hold it in a closed position.
I claim with regard to this part of my Invention the method herein described
and represented in Figure. 4. of opening and closing oven doors.
My Invention consists, fifthly, of a method. of causing the surplus. heat of a
boiler to beat the water of a reservoir connected with the said boiler.. This
part of my, Invention.is illustrated by Figure 5.; a,.the boiler; receives its heat

page_text: direct from the fire, and the surplus heat of the said boiler, (that is to say,) the
excess of heat above that necessary to maintain the water of the said boiler at
a boiling temperature, is made to heat the water contained in the reservoir b,
which is connected with the boiler; c is an inclined shelf, placed near that side
of the boiler in contact with the fire; any steam formed is collected by the said
inclined shelf and conducted into the tube d, which said tube, enters the
reservoir 6 and opens above the surface of the water f. As the steam rushes
up the tube d, it projects before it a portion of the hot water contained in the
said tube, and a corresponding portion of water passes from the reservoir 6
through the tube e into the boiler.
I claim with regard to this part of my Invention the method herein described
and represented in Figure 5, of constructing and arranging a boiler and
reservoir in such a manner that so long as the water in the boiler does not boil
no circulation (or a very imperfect one) of the water of. the said boiler and
reservoir shall take place; but that on the ebullition of the water in the boiler
a portion of the water of the said boiler shall pass into the reservoir, while an
equal volume of water shall be supplied to the boiler either from the said
reservoir or from some other source; I sometimes carry into effect that part
of my Invention herein last described in the manner illustrated by Figure 6.
The steam produced in the boiler a passes through a tube into a condenser ċ.
The condensation of the steam in the condenser c raises the temperature of the
water in the reservoir b. The water produced by the condensation of the
steam in c runs into the heater d, where it again becomes heated nearly to the
boiling point by contact with the boiler a, and may be drawn from the said
heater for any required purpose. Instead of collecting the condensed water in
d, the said water may be carried off by any convenient means, and the heater d
supplied with water from the reservoir b; the object being in either case to
avoid drawing water from the boiler a, since the continued ebullition of the
water in the said boiler renders it unfit for culinary purposes by concentrating
any impurities it may contain.
I do not claim with regard to this part of my Invention either the con-
densing of the steam from the kitchen boiler, or the heating of water by
passing it through a vessel in contact with boiling water; but I claim the com-
bining of these two processes in one apparatus, whether the heater d be
heated by direct contact with the water of the boiler a, or whether it be only
heated by the steam which arises from the said boiler.
My Invention consists, sixthly, of an improved method of supplying boilers
where it is inconvenient to supply the same with water laid on by pipes. a,
Figure 7, is the boiler; 6 the reservoir, which is portable, and has to be carried.

page_text: away to be filled. While the water in the boiler remains above the level of
the opening in the tube c, no water, can flow from the reservoir from want of
air, but when the water in the boiler falls below that level air will be admitted
into the reservoir and displace a portion of water, which will flow into the
boiler.
In filling the reservoir, it must be.inverted and water introduced at the pipe
c, or at some other opening. On restoring the filled vessel to the position
shewn in the Drawing, a little water may be spilled, but by practice it may be
replaced without the loss of an inconvenient quantity.
I claim with regard to this part of my Invention the supplying of boilers
from a reservoir, in which the water is sustained by atmospheric pressure at a
level higher than that of the water in the said boiler.
My Invention consists, seventhly, of a method of applying steam for the
purpose of cooking. This part of my Invention is illustrated by Figure 8. In
order to render this part of my Invention more intelligible, I will here describe
and represent part of an Invention for which Letters Patent were granted to
me, bearing date the Twenty-fifth day of February One thousand eight hundred
and forty-six-a is a shallow vessel, in the bottom of which is a hole c; this
hole may
either be fitted with a short tube e, or otherwise; 6 is a larger vessel,
inverted over the vessel a. The article to be cooked is placed between the
two vessels and the hole c connected with an apparatns for the supply of
steam. The food to be cooked will thus be surrounded with the steam. The
condensed water will fall into the shallow vessel a, and if the said 'vessel be not
furnished with the short tube e will run through the hole c; the vessel 6 being
made somewhat larger at its base than at the open end, when it is placed with
its open end uppermost, it will extend over the shallow vessel a, and rest on
the rim of the said vessel a. In this position steam may be brought into
contact with nearly the whole of the bottom of the vessel 6, and any liquid
contained therein heated.
I am aware that liquids or solids immersed in liquids have been cooked
by surrounding the vessel containing them with steam; I therefore only
claim, with regard to this part of my Invention, the construction of vessels
for cooking liquids by steam, in such manner that the steam, is only admitted
to the bottom of the said vessels.
My Invention consists, eighthly, of a method of constructing vessels for the
purpose of more effectually cooking meat by digestion in heated water. It is
found in cooking by this process that it is advisable, after having immersed the
meat for a few minutes in boiling water, to reduce the temperature of the said
water to about one hundred and sixty. degrees Fahrenheit, and keep it at that

page_text: temperature till the meat is completely cooked. I accomplish this end, that
is to say, the maintenance of a uniform temperature, in the following manner:―
I use a vessel, underneath which I place a shallow vessel, such, as is repre-
sented by a, Figure 8, but make the said vessel of much smaller size than the
bottom of the vessel to be heated. In order to determine what extent of -sur-
face of the bottom of the vessel containing the water should be exposed to
steam heat in order to maintain the said water at a proper temperature, I. fill.
the said vessel with water of the proper temperature and enlarge or diminish
the size of the steam chamber underneath, until I find that when fully supplied
with steam the said steam chamber supplies heat to the vessel of water at a
rate equal to that at which the said vessel of water loses heat by radiation and
absorption by the joint being cooked.
I claim with regard to this part of my Invention the construction and use
of vessels for cooking meät, in which a surface of such size is exposed to
the action of steam or boiling water as is sufficient to compensate the loss
of heat sustained by the said.vessel by radiation and other causes, and thus
maintain the said vessel at or about a temperature of .öne hundred and sixty.
degrees Fahrenheit.-.-
**
My Invention consists, ninthly, of 'improved thermometers to be used in
cooking, and in the means of applying thermometers for cooking. Figure 9
represents in section one of my improved thermometers adapted to the cover
of a kettle. a is a tube of metal, having a flange b at its top; c is a tube of
thick glass, closed at both ends, and having its lower end expanded into a bulb
of thinner substance than the upper part; this bulb and tube are introduced.
into the metal tube a, and steel or other metallic filings or other suitable con-
ducting substance introduced between the said metal tube a and glass tube
and bulb c; the said tube and bulb c are filled with a dark-coloured liquid to
such a height that 'the said liquid shall indicate a temperature of one.hundred
and fifty degrees Fahrenheit when the said liquid rises a little above the flange
b; a hole is made in the cover of the kettle, and the thermometer is passed
through it in such manner that the flange b may rest loosely on the cover. A
portion of the said tube is immersed in the liquid contained in the vessel.
Figure 11 represents a section of an oven door and thermometer' arranged in
such a manner that while the bulb is exposed in the interior of the oven the
scale is without.
I claim with regard to this part of my Invention the thermometers described
and the adaptation of thermometers to kettles and ovens, in such manner that
while the bulb or sensitive.part of the thermometer is in the interior of' such
kettle or oven the scale or index shall be on the outside thereof.

page_text: My Invention consists, tenthly, of an improved egg boiler or sand glass.
This part of my Invention is illustrated by Figure 12, which represents a
section of one of my improved egg boilers. The novelty consists in the
cylindrical glass part being graduated, and also in the foot or part of the
frame being made to receive the sand when running in one direction. c is the
aperture through which the sand flows into the foot.
I claim with regard to this part of my Invention the graduation of egg
boilers, and that construction of the foot by which the sand when running
in one direction enters the said foot.
My Invention consists, eleventhly, of an improved meat hastener and
basting ladle. Figure 18 represents a front view of the hastener; Figure 14,
a section of the dripping pan and basting ladle; and Figure 15 a cross section
of the dripping pan, shewing the ash guard f. a is the body of the bastener;
b, b, two wings or doors placed in front; c, the dripping pan;
e, the basting ladle; f, the ash guard.
the well;
I claim with regard to this part of my Invention, first, the addition of one
or more wings or doors in front of hasteners, in lieu of or in addition to the
ordinary door at the back; secondly, making the basting ladle as nearly as
possible the size and form of the well, so that when the former is. pressed
down into the well it may force nearly all the liquor upwards, and cause it
to flow into the said baster; thirdly, forming, the baster with a spout or lip,
as shewn in the Drawing, by which means much slopping of the liquor is pre-
vented; fourthly, in supplying the front of the dripping pan with a plate f,
Figure 15, arranged so that it may project over the dripping pan when in its
ordinary position; and thereby prevent ashes falling therein, and may be made
to rise into the position represented by the dotted line f when the meat is
being basted:
.
My Invention consists, twelfthly, in an improved jack for suspending meat
before the fire. This part of my Invention is represented in connection with
the hastener, Figure 13. 9 is. a conical tube, resting on the top of the
hastener; h is a skein of fine silk or other fibrous material, suspended from
the top of the tube g. The meat is hung to the ring attached to the lower
end of the silk, and a rotatory motion being given to the said meat it will
continue to turn from twenty minutes to an hour, the length of time varying
with the length of the skein and the fineness of the material of which it is
composed.
. I claim with regard to this part of my Invention the construction of an
apparatus for suspending meat while roasting, in which silk or other suitable
fibrous material is enclosed in a tube or chamber for. protecting it from heat

page_text: and dust, such chamber containing no other means of keeping up a rotatory
motion than the torsion produced by giving a rotatory impulse to the weight
suspended on it. I do not confine myself to the form represented, as the jack
may be suspended from a hook or otherwise, instead of resting on its base on
the top of a hastener.
My Invention consists further of a stove for broiling chops, steaks, &c.
a; a, Figure 16, is the body of the stove, constructed of brickwork or other
non-conducting material; b, the fire-place; c, the flue; d, the aperture for
inserting the steak to be cooked. When not in use, the opening d and the
bottom draught may be stopped by any convenient means.
I claim with regard to this part of my Invention the covering of fire-places
for cooking chops and steaks, or other similar purposes, with a fixed or movable
non-conducting material.
My Invention consists further of an improved bottle for holding aerated
liquids. The novelty which I claim as my Invention consists in forming two
holes immediately opposite each other below the rim or mouth of the bottle.
After the cork has been driven in, a strong peg of any suitable material is
passed through these holes and the cork, thereby retaining the latter in it's
place, without resorting to the ordinary method of tying down the cork with
wire. I also claim the construction of bottles with only one hole, or with one
in addition to the two before mentioned, the said third hole being made a
little lower in the neck than the two last mentioned, but yet so high in the
neck as to be completely covered and closed when the cork is forced into the
neck of the bottle. If the cork be carefully withdrawn, so as to pass the
lowest hole, a portion of the contents of the bottle may be withdrawn, and by
When
driving the cork in again the remainder may be kept for future use.
it is intended to withdraw portions of the contents of the bottle, I prefer fixing
the bottle in a frame, as represented in Figure 17, in which figure a represents
the bottle; b, the hole in the neck; c, the frame; d, a pressing screw for
reforcing the cork into the bottle.
When I use the frame, Figure 17, I prefer the use of a bottle with but one
hole in its neck.
I claim also the construction of a frame to be applied to soda water or other
bottles for the purpose described.
My Invention consists further of an improved bottle for holding fish sauces
or other liquids, which are likely to run down and soil the outside of the
bottle containing them. Figure 18 represents a section of my improved
bottle.
In using my improved bottle the liquid should be poured out over the

page_text: part c. The trough a, a, catches any portion which may run down the neck
after use, and conducts it back through the hole b to the bottle. I am aware
that moveable necks have been adapted to bottles for a purpose similar to
that which I have described. I therefore claim with regard to this part of
my Invention the construction of a bottle in which a trough is formed on the
neck, as herein described and represented in Figure 18 of the accompanying
Drawings, and also the application of the same principle to cans for holding.
treacle and other semi-liquid substances.
My Invention consists further of a method of removing the insipidity of
filtered water; I effect this object by supplying the receiving part of the filter
with sponge or other porous material, by which the water is arrested in falling
and spread over an extensive surface; at the same time I introduce carbonic
acid gas into the said lower part of the filter. The gas is absorbed in small
quantities by the water and an agreeable flavour is thereby communicated.
The said carbonic acid gas may be produced and supplied by so many well-
known and commonly practised methods, that I deem it unnecessary to
describe the same.
I claim with regard to this part of my Invention the adapting to the lower
part or receiver of a water filter an apparatus by which the said receiver.
shall be supplied with carbonic acid gas, and also the introduction therein of
a sponge or other suitable means for spreading the filtered water over a large
surface, and thereby favouring the absorption of the gas.
My Invention consists further of a method of maintaining the temperature
of any aqueous liquid or solution at or near the boiling point, and partially
obviating the concentration of the same by evaporation. a, Figure 19,
represents a water or steam bath; 6 the vessel, containing the liquid to be
heated; c, the cover of the vessel b. The said cover c rests upon a rim
attached to the outer vessel a, and the, steam from a in rising will in part
flow into the vessel b, and obstruct evaporation in the said vessel b..
I claim with regard to this part of my Invention the construction and use
of a vessel or vessels of the kind last described for. holding aqueous liquids
or solutions while being heated.
My Invention consists further of improved instruments for cutting or slicing
bread. One of my improved bread slicers. is represented in Figure 20. a, a,
represents the base of the apparatus; b, a plane surface, on which the loaf to
be cut is placed; c, a sunken part for receiving the slices; d, d, two vertical
guides for the knife, which are connected at top so as to form the handle of the
instrument. The loaf to be cut is placed on the part 6, and pushed between

page_text: the guides d, d, until its surface is flush with those edges of the said guides
marked d; a knife is then placed against the opposite edges of the guides and
pressed down through the loaf; the said knife bearing during its motion
against the said guides; the piece cut off falls into the sunken part c. When
it is wished to cut only stale bread, I hinge or hook one end of a knife to
the part e, and give the knife a motion about that point as a centre, but in
cutting new bread I prefer the use of a knife detached from the machine as a
sliding motion as well as pressure must be used in. cutting new bread; my
other improved bread slicer is represented in Figure 21. a is the handle; b
the blade; c a guide, which may either be affixed to the knife, or may be made
moveable. In using this bread slicer, 'the guide c rests on the upper surface
of the loaf and keeps the slice of uniform thickness.
I claim with regard to this part of my Invention the method herein
described and represented in Figure 21 of the accompanying Drawings of
guiding and hinging a knife for slicing bread, also the attaching of a guide to a
knife of the ordinary construction for the same purpose.
My Invention consists lastly of an improved sugar nipper; this part of my
Invention is illustrated by Figure 22. a, a, is the bed or base of the
instrument; b, a vibrating bar, turning upon a joint at 6'; c, c, are the cutters;
e, a helical spring connected with the bent arm d of the bar or lever b; the
said spring e raises the bar 6 after each stroke; f is a dropper (of which
there may be several) jointed to a part of the frame of the instrument not
shown in the Drawing by a pin at m; g is a board supported by a spring on a
level with the edge of the bottom cutter c; on this board are two guides or
ridges (not shewn in the Drawing), between which the pieces of sugar to be
broken are placed and gradually pushed forward underneath the droppers f
to the cutters c, the bar b and upper cutter being kept in motion by a treadle.
I claim with regard to this part of my Invention the constructing of a sugar
nipper, in which one of the cutters is kept in motion by a treadle and spring,
and the sugar supported on a table or board which is capable of yielding; also
the use of the droppers for holding the sugar still while under the operation
of the cutters.
In witness whereof, I, the said John Britten, have hereunto set my
hand and seal, this Fifth day of June, in the year of our Lord
One thousand eight hundred and forty-eight.
JOHN (L.S.) BRITTEN.

page_text: AND BE IT REMEMBERED, that on the Fifth day of June, in the
year of our Lord 1848, the aforesaid John Britten came before our said
Lady the Queen in Her Chancery, and acknowledged the Specification
aforesaid, and all and every thing therein contained and specified, in form
above written. And also the Specification aforesaid was stamped according
to the tenor of the Statute made for that purpose.
Enrolled the Sixth day of June, in the year of our Lord One thousand
eight hundred and forty-eight.