Process and Container for Preserving Milk, Cream, and other Liquids.
Year: 1894

page_text: Date of Application, 12th June, 1894
Complete Specification Left, 12th Mar., 1895-1ccepted, 27th Apr., 1895
PROVIDIONAL DIBUITIVATION.
Process and Container for Preserving Milk, Cream, and other
Liquids.
I, WOLFF FREDERIK ENGELBRETH CASSE of 16 Hortensiavej, Copenhagen,
Denmark, Civil Engineer, do hereby declare the nature of this invention to be as
follows:-
The object of this invention is to preserve or keep in a fresh or sweet condition
for a lengthened period milk, cream and other liquids in vessels all as hereinafter
described.
A vessel is provided made of "tin" or other suitable metal; this vessel is quite
surrounded by another outer vessel so that a space or jacket some inches wide
is formed between them. The outer vessel is provided with a plug for filling the
space or jacket with water also with a small inwardly opening valve for preventing
the formation of a vacuum. The inner vessel is provided with a neck which is
carried to the outer vessel and may be closed by a cork or lid. The outer vessel
is surrounded by heat insulating material such as cork, felt, sawdust or the like.
The space or jacket is charged with water which is made to freeze either by
means of an ice machine or by a freezing mixture and the plug is then put in.
The inner vessel is on its outside provided with small projections or hooks for
holding the ice fast thereto. When the freezing operation is finished the milk,
cream or other liquid is poured into the inner vessel through the neck and the
latter closed by its lid or cork.
The ice which fills the jacket or space between the inner and outer vessel will
gradually thaw from the outside thus leaving a gradually thinning layer of ice on
the outside of the inner vessel.
Although this ice layer grows thinner day by day it will keep the cream or milk
cold until the ice is about all melted and hence the cream or milk will keep
unchanged for a long time.
It would be quite different if the space or jacket were merely packed full of
pieces of ice and then the outer vessel were surrounded by heat insulating
material. The same amount of ice will be thawed as in the former case if the
insulation is the same but the water gradually formed by the melting of the ice
(by the accession of heat through the insulating material) will collect below so that the
inner vessel containing the milk or cream will in the course of some days stand
in water below and not in ice. With every passing day a larger part of the
inner vessel will be surrounded by water. This water will have a temperature
which at all events as regards its lowest part may rise to some degrees above
freezing point, and the milk or cream will therefore partly acquire about the same
temperature and thus become spoilt. It is only by providing for a layer of ice
around the whole of the inner vessel that the result is attained of keeping the
cream or milk at freezing point and in that respect it does not matter whether this
layer of ice is thick or thin.
Dated this 12th day of June 1894.
JENSEN & SON,
77, Chancery Lane, London, W.C., Patent Agents.

page_text: Process and Container for Preserving Milk, Cream, and other
Liquids.
1, WOLFF FREDERIK ENGELBRETH CASSE of 16 Hortensia vej, Copenhagen
Denmark, Civil Engineer 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 object of this invention is to preserve or keep in a fresh or sweet condition
for a lengthened period, milk, cream, and other liquids in vessels, all as hereinafter
described:
A vessel is provided made of "tin" or other suitable metal; this vessel is quite
surrounded by another outer vessel, so that a space or jacket some inches wide is
formed between them. The outer vessel is provided with a plug for filling the said
space or jacket with water; it is also provided with a small inwardly opening valve
for preventing the formation of a vacuum. The inner vessel is provided with a
neck which is carried to the outer vessel and is adapted to be closed by a cork or
lid. The inner vessel is on its outer surfaces provided with small projections or
hooks or equivalent means for holding the ice fast thereto which is to be formed in
the jacket.
Fig. 1 is a vertical section of a vessel which may suitably be used in the
carrying out of my invention. It consists of an outer part B and an inner part A
with a neck d which unites them. c is a plug for filling the intermediate space or
jacket, and is a vacuum valve. The vessel is outwardly surrounded by heat
insulating material such as cork, felt, sawdust, or the like.'
The space or jacket is through the hole at c charged with water, which is made
to freeze either by means of an ice machine or by a freezing mixture and the
plug c is then put in. When the freezing operation is finished, the milk, cream or
other liquid is poured into the inner vessel A through the neck d, and the latter
closed by its lid'or cork.
The ice which fills the jacket or space between A and B will gradually thaw
from the outside, thus leaving a gradually thinning layer of ice on the outside of
vessel A, being held fast thereto by the hooks g as shown.
Although the ice layer grows thinner day by day, it will keep the cream, milk,
or other liquid cold until the ice is about all melted, and hence the cream or other
liquid will keep unchanged for a long time.
It would be quite different if the jacket were merely packed full of pieces of
ice, and then the outer part B were surrounded by heat-insulating material.
The same amount of ice would be thawed as in the former case if the insulation is
the same, but the water gradually formed by the melting of the ice (by the
accession of heat through the insulating material) would collect below, so that the
inner part A containing the milk or cream would in the course of some days stand
in water below, and not in ice: With every passing day a larger part of the inner
vessel A would be surrounded by water: This water would have a. temperature,
which at all events as regards its lowest part might rise to some degrees above
freezing point, and the milk or cream would.therefore partly acquire about the
same temperature and thus become. spoilt. It is only by providing for a layer of
ice around the whole of the inner vessel A that the result is attained of keeping
the cream or milk at freezing point, and in that respect it does not matter whether
this layer of ice is thick or thin.
}
.

page_text: Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed I declare that what I
claim is :
1. The process for preserving milk cream and other liquids in suitable jacketed
vessels, consisting in surrounding the inner wall of the vessel with a firm or
coherent layer of ice, which is produced by admitting water to the jacket and
freezing it and then charging the vessel with the milk, whereby is attained that
the milk almost till all the ice is melted is all surrounded by a coherent layer of
ice which retains the interior of the vessel at freezing point, substantially as set
forth.
2. The process for preserving milk, cream and other liquids in jacketed vessels
of the character described consisting in charging the jacket with water, freezing the
latter, charging the vessel with the milk and surrounding the vessel with non-
conducting material, substantially as set forth.
3. For the process described the employment and use of a vessel consisting of
inner part A, outer part B, the former being provided with hook like projections g,
said vessel having a neck d for charging the milk, a plug for charging the water,
and a vacuum valve, substantially as described and shown.
Doted this 19th dow of March 1805
JENSEN & SON,
77, Chancery Lane, London, W.C., Patent Agenta.
JENSEN & SON,
77, Chancery Lane, London, W.C., Patent Agents.