Improvements connected with Churning and Churning Apparatus.
Year: 1894

page_text: Date of Application, 7th Dec., 1894
Complete Specification Left, 9th Sept., 1895-Accepted, 16th Nov., 1895
PROVISIONAL SPECIFICATION.
Improvements connected with Churning and Churning Apparatus.
I, STRETHILL HARRY WRIGHT, of Ganarew Manor House, near Monmouth,
in the County of Hereford, Doctor of Medicine, do hereby declare the nature
of this invention to be as follows:-
The kind of churning and churning apparatus to which my present invention
chiefly has reference, is that where air is alone used as the means of agitating and
producing butter from the cream or milk, by its being caused to pass through the
milk or cream; it, however, has reference in part to churns or churning apparatus
where means other than air passed through the cream or milk is the means of
agitation and production of butter, for convenience of description, my invention will
be mainly described with reference to the method of production where air is the
means employed.
According to this invention, in connection with churning apparatus or the method
of churning where air passed through the milk or cream is alone employed as the
means of churning it-the milk or cream, I provide special modes of and means for
tempering such air, and thereby the cream or milk which is passed through it, and
the improvements consist of or comprise the employment of a porous body or
material in connection with the churning apparatus, as a means of taking up or
absorbing heat through a suitable vehicle as water, and giving it out or imparting
it to the air used in the churning operation, by passing such air over the surfaces
of the porous body, whereby the air is tempered according to the temperature of
the fluid held in the porous body, and so, in passing through the cream or milk,
keeps it the cream or milk-at the correct or desired temperature, say from
65 to 75 degrees Fahr.
In carrying out the above mode of tempering air there should be employed
a considerable body or mass of porous material containing a considerable amount of
surface, over which the air used in the churning operation would be caused to
pass; and the kind of porous material which may be used with advantage is porous
earthenware or the like.
In operation the porous body will be caused to take up hot or cold water
accordingly as the temperature of the air at which the churning operation is being
carried on is above or below that desired, that is, hot water will be used when it is
desired to warm or heat the air used in the churning operation, or cold fluid, when
it is desired to cool the air. A simple and convenient mode-when it is desired to
heat or warm air-of causing the porous body or material to take up heat, to be
subsequently given out, is to soak or immerse the said body or material in hot water,
and after it is absorbed, cause the air used for churning to pass over the surface.
The action is, that the air in passing over a porous body holding the liquid becomes
heated by the exhalation of heat, and moistened also by the evaporation of the
water, which latter is carried along with the air so heated and passed through the
milk or cream.
When it is desired to cool the air, the porous body or material is
charged with cold water, and in this case the cooling is due to the cooled surfaces
of the material over which the air passes, and the effect of evaporation caused by
the passage of air over the surface of the said body.
In one form of churning apparatus according to this invention and provided with
improvements above specified, there is employed a jar of unglazed earthenware in
which cream or milk is contained, and outside this a second vessel; that is the jar

page_text: for containing cream or milk is placed within the second vessel, both being of
porous earthenware, the outer and larger vessel being in some cases, glazed on its
outside. In connection with these, I provide a further porons body and surface in
the form of a wall or diaphragm interposed between the walls of the first and
second vessels or jars, and so arranged as to cause the air used, to pass down and
up over the surfaces of all these parts. This third or intervening body or surface
may conveniently be connected with or form part of a lid or cover to the
apparatus. Passing down through this cover and into the inner jar, a further vessel,
say of glass, which I call the churning vessel, is passed, it being made air tight
with the said lid, or cover, and with the passage or conduit through which air is
conveyed to it; and this passage, in some cases, may be conveniently carried
through the wall, or wall and bottom of the inner jar. This passage also, in some
cases, may serve as the conduit for introducing the cream from the inner jar
or vessel into the churning vessel, and this can be effected by making a passage
connecting it with the interior of said jar or vessel, controlled by a valve operated
by a rod or other means, from outside." The said passage or passages may be also
provided with cleaning plugs.
The upper part of the churning apparatus is provided with a cover fitting or
made air tight thereon as by means of a rubber band or the like, and having on or
in connection with it a tap for admitting air to it when desired, and a tube or pipe,
also provided with a tap, connecting it with the means of exhausting by which the
introduction of air into the apparatus and its passage through the cream or milk in
the churning vessel, is effected. The means of moving air in this manner which
I use in conjunction with the apparatus hereunder, by preference consists of a
tubular apparatus down which the water is caused to pass through a tube charging
it to less than its full bore capacity, as for instance, the apparatus described in my
former Patent No. 19654 of 1893, that is a tube having perforated diaphragms at
different points of its length, to which water is supplied so as to charge it less than
its full bore capacity, and which is connected with the said churning vessel.
Apparatus for the inlet of air past the upper edge of the inner and outer vessel
may be provided by making the said upper edges serrated or grooved, and for
admitting the air past the intervening wall or diaphragm, serrations, grooves, or the
like may be formed in the lower edge of same.
In the preferred mode of using this apparatus—when it is desired to warm the
air and cream-the cream would be heated in its containing jar or vessel, by filling
the space between the inner and the outer jars or vessels with hot water; this
water could be introduced in any suitable way, and let out in any suitable
way, say by an aperture controlled by a tap in the lower part of the outer
vessel.
As a means in this apparatus of withdrawing buttermilk, an aperture in juxta-
position to the aforesaid pessage in the wall of the inner jar or vessel for the
admission or supply of air ay he provided in the lid or ever, by fans of which
a syphon tube may be inserted, and so the buttermilk withdrawn, tops and openings
to en ble this to be done being provided and regulated.
In operation, the cream is nilapted to be used in portions or fractions and is
drawn off from its containing jar in portions or fractions. Before starting the
churning action proper the imjar filed with cream and the outer one say with
hot water, and such hot water is retained until the cream is heated to the required
temperature, and the walls for air heating have absorbed sufficient or became fully
charged with water. The water is then withdrawn from the apparatus, leaving the
porous material saturated with it. The exhausting or air moving device being set
in action, a portion of the cream is caused to rise into the churning vessel, its inlet
being controlled by a valve as described, and when the vessel is charged this valve
is closed, and air is caused to pass through the apparatus inwards over the moist
heated surface and through the cream in the churning vessel, which it agitates and
shortly causes to produce butter. After this the buttermilk is removed, by the
means above described, and then a fresh quantity of cream introduced into the

page_text: churning vessel, and the operation repeated; au so the whole quantity of cream
is churned by the repetition of these operations.
Dated this 6th day of December 1894.
HEESBROUGH & ROYSTON, Fels. Chart. Inst. P.A.,
15 Water Street, Liverpool, Applicant's Patent Agents.
1, STRETHILL HARRY WRIGHT, of Ganarew Manor House, near Monmouth,
in the County of Hereford, Doctor of Medicine, do hereby declare the nature of
this invention and in what manner the same is to be performed, to be particularly
described and ascertained in and by the following statement :-
The kind of churning and churning apparatus to which my present invention
chiefly has reference, is that where air is used as the means of agitating, and
producing butter from, the cream or milk, by its being caused to pass through the
milk or cream.
According to this invention, in connection with churning apparatus, or the
method of churning, where air passed through the milk or cream is alone employed
as the means of churning it-the milk or cream, I provide special modes of and
means for tempering such air, and thereby the cream or milk which is passed
through it, and the improvements consist of or comprise the employment of a porous
body or material in connection with the churning apparatus, as a means of taking
up or absorbing heat through a suitable vehicle as water, and giving it out or
imparting it to the air used in the churning operation, by passing such air over the
surfaces of the porous body, whereby the air is tempered according to the
temperature of the fluid held in the porous body, and so, in passing through
the cream
or milk, keeps it-the cream or milk-at the correct or desired
temperature, say from 65 to 75 degrees Fahr.
In carrying out the above mode of tempering air, there should be employed a
considerable body or mass of porous material containing a considerable amount of
surface, over which the air used in the churning operation would be caused to pass;
and the kind of porous material which may be used with advantage is porous
earthenware or the like.
In operation, the porous body will be caused to take up hot or cold water
accordingly as the temperature of the air at which the churning operation is being
carried on is above or below that desired; that is, hot water will be used when it is
desired to warm or heat the air used in the churning operation, or cold fluid, when
it is desired to cool the air. A simple and convenient inode-when it is desired to
heat or warm air-of causing the porous body or material to take up heat, to be
subsequently given out, is to soak or immerse the said body or material in hot
water, and after it is absorbed, cause the air used for churning to piss over the
surface. The action is, that the air in passing over a porous body holding
the liquid becomes heated by the exhalation of heat, and moistened also by the
evaporation of the water, which latter is carried along with the air so heated and
passed through the milk or cream. When it is desired to cool the air, the porous
body or material is charged with cold water, and in this case the cooling is due to
the cooled surface of the material over which the air passes, and the effect of
evaporation caused by the passage of air over the surface of the said body.
One form of apparatus according to this invention is illustrated in the drawing:
n this illustration the tempering portion is shewn in cross section.
Referring now to this drawing, a is a jar, say of glass, or earthenware glazed
on the outer side, in which the cream to be churned is contained. Outside this, is
second vessel, comprising the annular walls b 6', and the bottom 6*. Then, above

page_text: this, is a lid e having an annular apron c', which fits in the annular space between
the walls and b¹. Both the vessel and lid are of porous material, and in them, a
considerable body or mass of such material is comprised. The outer vessel should
have the outer surface of its outer wall b, and the bottom b, glazed; while the
outside of the cover is also glazed. The part of the apparatus shewn in which
the actual churning of the cream is carried on, consists of a glass cylinder h set in
a metal socket i, and having at the top a removable metal cap, in which the
In the
pipe, through which the air passed through the cream is drawn, is fixed.
centre of the apparatus, the air delivery tube kis placed; this tube having
The interior
perforations in it, as shewn, from which the air passes into the cream.
of the tube is in communication with the cream heating apparatus by a pipe d, a
portion d' of which may be conveniently of india-rubber. From this pipe d, two
pipes are led into the tempering apparatus; one, e, being that by which cream is
drawn over into the churn portion from the vessel a, and the other, f, that through
which air is drawn through the apparatus and over the surfaces of the porous
material, and to the churning apparatus; while between these two is a tap g, by
which the pipe fis put in or out of communication with the pipe d as and when
required.
As regards the specific construction of the air tempering part of the apparatus,
apertures are provided between the underside of the lid cand the walls; and
between the lower edge of the apron c and the bottom of the outer vessel; through
which spaces the air passes during the churning action.
85
The operation of the apparatus is as follows:-Assuming it to be the case, that
the cream and air are to be heated, the cover or lid c of the heater being removed,
the vessel is filled with hot water (or hot water is circulated through it, as may be
found convenient); and the cream jar a, filled with cream, being placed in the
central part of the apparatus, the lid is put on. When, by this, the cream has
become heated to the required degree, and the porous earthenware has absorbed
the desired amount of hot water, the vessel is emptied of its water by the passage
and a tap, the shank of which only is shewn. Then, assuming the pipe j and
vessel k to be under the operation of being exhausted of air by a suitable exhaust
motor, and the tapy closed, cream is drawn over from the jar a into the churning
vessel k, and when a sufficient quantity-say half of the jar's contents has been
drawn into it, the tap g is opened and communication is made between the vessel k
and pipe d, and the atmosphere, by way of the pipe f and the annular spaces
between the various walls of the heating apparatus; and air is drawn in from
outside, first passing down the annular space between the walls b and c, then up
between the walls and b, and then down the space between the wall and the
vessel a to the inlet of the air pipe. By the time the air reaches the inlet of this
pipe, it will have become heated and charged with more or less moisture from the
hot water satmatul porous walls; and in this condition passes away to the churning
17, which the map from the apertures in the pipe 4, anu
butter is quickly produced. The buttermilk is removed by running of the milk
from the vessel k by a suitable tap, and the butter removed by first taking off the
cap The tap is again closed, whereupon the remainder of cream from the
vessel is drawn into the churning vessel; the tap is then opened and warm
damp air is introduced into the cream as before.
Having now particularly described and ascertained the nature of this inven
tion and in what manner the same is to be performed, it is to be stated that the
invention is in no way restricted to the particular form of apparatus set forth with
reference to and shewn in the drawings for carrying out the purposes and objects
of the invention, but that these may be constructed in various and widely different
manners without departing from the chief or main characteristics of the inven
tion; and I declare that what I claim in respect of the herein described
invention is :-
1. The improvement herein described connected with churning by air, namely,

page_text: tempering the air used in churning by the employment of porous material such as
described, and causing it to absorb or become charged with liquid of the desired
temperature, and then subsequently causing such air to be passed over the surfaces
of such porous material; for the purposes set forth.
2. In air churning apparatus, the means of tempering air, consisting of a vessel
or vessels consisting of or comprising porous material in considerable body or mass,
which, when said vessel is filled with said liquid, becomes charged with the liquid,
and so constructed, that when emptied, the vessel constitutes or forms channels,
through which the air used in the churning action is adapted to be passed,
whereby such air is tempered and moistened: substantially as and for the purposes
specified.
3. The air heating apparatus constructed and adapted to operate as set forth
with reference to and shewn in the drawings.
4. An air churning apparatus comprising a cream container, an air tempering
device through which the churning air is drawn and thereby heated, and a
churning vessel, such vessel being connected with the cream container and air
heating device, and adapted to be put in and out of communication with them,
alternately, whereby, when the air is exhausted from the churning vessel, cream is
forced into it, and tempered air subsequently drawn through such cream,
substantially as in the manner described.
Dated this 6th day of September 1895.
CHEESBROUGH & ROYSTON,
15 Water Street, Liverpool, Applicant's Agents.