Improvements in or connected with the Production of Butter from Cream or Milk.
Year: 1893

page_text: Date of Application, 6th Oct., 1893
Complete Specification Left, 4th Aug., 1894-Accepted, 8th Sept., 1894
PROVISIONAL SPECIFICATION.
Improvements in or connected with the Production of Butter from
Cream or Milk.
I, STRETHILL HARRY WRIGHT, of Ganarrew Manor House, in the County of
Monmouth, Doctor of Medicine, do hereby declare the nature of this invention to
be as follows:-
:―
This invention has reference to the production of butter from cream or milk,
and has mainly for its object to effect such production in a manner or by a method
superior to that or those commonly employed.
Under this invention, cream or milk is churned by passing air or other gases or
air in combination with other gases through it, whereby it is briskly and continuously
agitated, aerated, and butter rapidly formed.
In or according to one mode of operating upon the milk or cream with air or
other gases as above specified, it (the air or other gas) is caused to pass through
the milk by exhausting or extracting same from a vessel in which the milk or cream
is placed and the air being admitted to the vessel in such a manner as to cause it
to pass through the milk or cream and agitate, aerate, and churn it.
One special combination of apparatus or parts for and mode of passing air
through the milk or cream by exhaustion or extraction, consists in employing a
suitable vessel or vessels (say of cylindrical or other suitable form) in which the
cream or milk is contained, and employing in connection with it a tube or tubes, or
system of tubes, down which water is allowed to flow part bore, whereby the air
in said pipe is extracted or carried down with the water and an exhaustion in the
container above the liquid is maintained.
Another means of effecting the extraction of air from the containers consists in
employing in connection with them jet exhausting apparatus, operated by steam or
other fluid under pressure, the pipes from which are connected with the container.
In lieu of either of these,
Or, again, an ordinary air exhaust pump may be used.
however, the air may be forced through the cream or milk.
Further, according to this invention, completely finished butter may be produced
without being manipulated or worked by hand at all, and in the same apparatus ;
that is, butter is not only produced, but it is "made," viz. the buttermilk and water
removed. In effecting this, in apparatus such as specified, after the butter is
formed, it may be washed by forcing, by the apparatus above specified or suitable
means, water through it, first in one direction and then in the other. By alternately
washing the butter in this manner, the buttermilk is removed from it. Then, to
complete the making, I may subject it to considerable pressure, say in the lower
part of the apparatus. This I may effect by creating say a full vacuum below it,
whereby between 14 and 15 lbs. of pressure may be brought upon its upper surface,
and the butter pressed into a pat, lump, or form, taking the shape of, say, the lower
part of the churn or container. The butter so made may be pressed out through
an aperture in the churn or container, or otherwise suitably removed.
alternating washings are resorted to as above specified, suitable pipes and taps or
valves may be provided for the alternating operations; or, suitable provisions for
connecting and disconnecting pipes should be provided for the purpose.
Dated this 5th day of October 1892.
When
CHEESBROUGH & ROYSTON, Fels. Chart. Inst. P.A.,
15, Water Street, Liverpool, Applicant's Patent Agents.
:

page_text: Improvements in or connected with the Production of Butter from
Cream or Milk.
I, STRETHILL HARRY WRIGHT, of Ganarew Manor House, in the County of
Monmouth, 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 :--
It has long been known that butter may be produced from cream or milk by
merely passing air suitably tempered through it; and prior to the date of this
present application for Patent, Letters Patents have been applied for and obtained,
in the Specifications of which, different modes of or means for carrying out this
method of making butter have been proposed. Heretofore, however, no simple
and sufficiently inexpensive apparatus has been proposed or produced, to make air
churning a practicable process, i.e. a process that could be adapted generally by
milk and cream producers, as farmers and others, without a large expenditure.
The present invention has reference to, and consists mainly of, a special combination
of apparatus or parts, hereinafter particularly specified, constituting a complete
churning or butter making apparatus, by which air churning is rendered generally
and commercially applicable and useful; that is to say, the apparatus is such that
the part by which the air is moved is of simple nature and action, and the whole
apparatus is without any moving part and is of small cost; namely, of such cost as
will enable, and form an inducement to, milk and cream producers, as farmers and
dairymen, to acquire and use it.
A special combination of apparatus or parts according to this invention for the
mode of producing butter from milk or cream by passing air through the milk or
cream by exhaustion or extraction, consists in employing a suitable vessel or vessels
(say of cylindrical or other suitable form) in which the cream or milk is contained,
and employing in connection with it a tube or tubes, or system of tubes, down
which water is allowed to flow part bore, whereby the air in said pipe is extracted
or carried down with the water and an exhaustion in the container above the liquid
i maintained. In lieu of this, however, the air may be forced through the cream
or milk by said part-bore operated tubular device.
After the butter is formed, it is washed by forcing, by the apparatus above
specified, water through it, and this inay be done first in one direction and then in
the other. By washing the butter in this manner, the buttermilk is removed
from it.
When alternating washings are resorted to as above specified, suitable pipes and
taps or valves may be provided for the alternating operations; or, suitable
provisions for connecting and disconnecting pipes should be provided for the
purpose.
In the drawings illustrating this invention, 1 shew an apparatus according to this
invention wherein there is employed in combination a vessel for containing the
cream or milk and in which the butter is made, and a device for moving the air to
be passed through same consisting of a tubular device through which water is
passed part bore. In these drawings,
Figure 1 is a side elevation, and Figure 2 is a front elevation of apparatus wherein
the air moved by the part-bore operated tubular device is passed through the
containing vessel by exhausting the air from above the cream or milk by such
device; and
Figure 3 shews in detail the construction of the internal formation of the apparatus
shewn in Figures 1 and 2.
Figures 4 and 5 shew the internal constructions of part bore air moving device
referred to. And

page_text: Figure 6 is a diagrammatic view of apparatus wherein the air moved by the
part-bore air moving device is forced through the milk or cream by pressure.
Figure 7 is a diagrammatic view of another modification wherein air is forced in
through the milk or cream.
Referring to Figures 1, 2 and 3 of the drawings, a is the vessel in which the
cream or milk is contained and converted to butter, such vessel being preferably
made of glass and provided at its bottom with a movable perforated plate b, which
may be sprung over and off the bulbous edge thereof when desired, and having a
supporting ring a' thereon. c is a vessel, open at the top, into which the cream or
milk is introduced prior to the vessel a being placed in the position shewn, such
vessel being adapted to rest by its ring al on the upper edge c³ of the vessel c.
d is a vessel closing the vessel e on three sides, and in which water is contained ;
and d' are conduits, of which there may be any desired number, having apertures
in them opening into the vessel c beneath the vessel a. e is a stand on which the
vessel d is supported by the projecting part d', and in this a lamp f shewn in
Figure 3 for heating the water in the vessel d is contained.
The air moving device h consists of a tube down which water is caused to pass
part bore, and perforated diaphragms i (see Figure 4) by which the water used is
distributed, and by which a high efficiency as regards the moving of air is effected.
k is a tube connecting the upper part or chamber of the tube with the vessel a,
and is an ordinary three way cock on this tube by which it and the vessel a are
put in communication with the outside atmosphere and shut off from same as and
when desired. m is the pipe by which water is conveyed to the device h, m' being
a cock thereon for containing the water supply.
n is a standard with a bent neck and head by which the tube is supported,
such tube being say of rubber. This standard and the stand e supporting the parts
wherein the butter is produced, are fixed or placed upon any suitable base, as a
special table, or any suitable existing surface.
As regards the maintenance of the cream or milk at the required temperature
whilst being acted upon by the air passed through it, in those portions of the year
when the temperature is below between 60° and 80° Fahr., I prefer a temperature
of about 70°, which is effected by the direct introduction of stean into the body of
the cream or milk being operated upon. The construction or parts by which this
is done will now be described. It may, however, be here stated that artificial
means of keeping up the temperature of the cream or milk at the required degree
are unnecessary under all circumstances in those portions of the year when the
outside temperature is between 60° and 80°, neither will it be at all necessary at
any period of the year to employ any artificial means of keeping the temperature
of the milk up, if the process is carried on in a room wherein the temperature of
the air is at about this degree. Therefore where the process is carried on under
the latter condition, no means of providing artificial heat need he provided with the
apparatus. The steam for this purpose is produced by heating the water in the
vessel d by the lamp f, the steam generated being conveyed down the tubes d',
attached to the outer and underside of the vessel and introduced or injected
directly into the cream through holes, out of which the steam can issue, as
indicated by the arrows, passing into the vessel through the perforated bottom b.
It is to be stated that the mode of heating forms no part of, and is not claimed
per se under this application.
When churning is carried on in a very high external temperature, chilling of the
cream facilitates or renders possible the process. In such case I subject the cream
to the influence of any well known freezing mixture.
In action, the vessel c has poured into it the cream or milk from which the butter
is to be obtained, which may, if desired, be previously warmed up to the desired
temperature, viz. between 60° and 8° Fahr. in cold weather, while the vessel dis
filled with say hot-water, and the lamp flighted. At this temperature the
cream is maintained practically throughout the whole operation by the steam
introduced into it. After the cream so introduced, the vessel a is placed in

page_text: position in the vessel c, resting on the upper edge c' thereof. Water is then turned
on to start the apparatus so as to charge the tube h and to keep that device supplied
with water in operation, the flow being so regulated that all the apertures in the
diaphragms i (see Figures 4 & 5) will have water passing through them in quantity
equal to say-capacity of the tubes. When this exhausting device or apparatus
is started, the cock is so operated as to shut off the admission of air to the pipe k
from the outside atmosphere, and to make a closed connection between the air
exhausting device and the vessel a. Thereupon the air is extracted from the
vessel a, and the outside air enters the vessel c through the apertures cat the top
of same, and acting on the cream in said vessel forces it through the perforated
plate b up into the vessel a. When this is done the air continues to pass up through
the cream or milk. The cream or milk is thus constantly agitated by the air, its
temperature being maintained at the required point by the steam introduced into it.
As regards the entry of air into and through the cream or milk, this should be
distributed; and for that object, in the case of the apparatus shewn, the movable
bottom is perforated with apertures distributed as required. These may be
spaced for example an inch apart, and consist of " apertures.
By continuing this action as described, butter will be shortly produced, and when
produced, the tap may be moved so as to admit the outside atmosphere into pipe k,
when the passage of air through the vessel a ceases, and the buttermilk falls to the
bottom, and this will be left in the vessel c when the vessel a is lifted out thereof,
which is done prior to the butter being washed, the butter being caught and held
by the bottom b.
The washing of the butter is effected by taking the vessel a and placing it in a
separate vessel containing water, as for instance, an ordinary vessel, as shewn in
Figure 2 and marked o. When the lower end of the vessel is placed in this basin
or vessel, the tap is again turned so as to exhaust the vessel a when the water in
the vessel o passes up into the vessel a and through the butter, and by again
admitting air to the tube m by turning the tap 1, the water will fall back into the
basin or vessel o; thus the butter is washed in reverse directions, and this may be
done as many times as may be deemed necessary or desirable.
If it is desired to produce salt butter I prefer to salt the cream before churning
it. By this means saltness of any degree is produced and a thorough admixture
of the salt obtained.
As regards the particular form of the part-bore charged air moving device,
illustrated in Figures 4 and 5, this is the best type of part-bore air moving device,
and I prefer to employ it exclusively; its special construction however, forms,
per se, no part of this invention and Specification, and no claim, per se, is specially
made to it hereunder.
Another form of part bore charged air moving device consists of simple tubes
say of not more than inch in diameter, down which water is allowed to How part
bore, but this form is not so serviceable, as a number of tubes would have to be
used to effect the operation, whereas with the type above referred to, a single tube
of the required diameter, and say about six to eight feet long may be alone used
to effect the purpose of the invention. Neither does the device for supplying air
in the manner set forth with reference to Figures 6 and 7 constitute, per se, any
part of this invention, and is not claimed per se, hereunder.
In the modification shewn in Figure 6, the air moved by the part-bore charged
apparatus is passed through the cream or milk by being forced through under a
pressure greater than that of the atmosphere. In this case a chamber p is provided
in connection with the part-bore air moving device h, into which the air is forced
by the action of such device, such chamber being connected with a butter making
vessel a by a pipe p', by which the air is conveyed from the pressure chamber P to a.
The water from the chamber p is carried off by a pipe p² which has a cock p³
thereon by which the escape is regulated. d' is a pipe by which the steam for
heating the cream or milk in a is introduced, it being fitted with a tap-not shown―
to regulate the supply.

page_text: In the arrangement shewn in Figure 7, the air moving device his adapted to
create a minus pressure above the milk or cream in the vessel a, and a plus pressure
beneath it, in the air supplied through the pipe p'. Thus, in this arrangement, the
mode of causing the passage of air through the milk or cream described with
reference to Figures 1 to 3, and to Figure 6, respectively, are used in combination.
In operation, when the apparatus is started, the tap is opened to the atmosphere
and air carried round into the upper chamber h¹ of the device h into the chamber p,
and thence forward into the bottom of the vessel a through the pipe pl. The cock!
is then closed, and the action goes on, only the air or gas in the machine is carried
round and round with no external communication.
Having now particularly described and ascertained the nature of this inven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
1. Apparatus substantially as set forth for making butter from cream or milk,
comprising or consisting of a vessel for containing cream or milk in which the
butter is made, and an air moving device for causing air to pass through same
consisting of a tube or tubular device of the kind herein referred to, through which
water is passed part bore, operating after the manner described, said device being
connected by a suitable conduit with the aforesaid vessel.
2. The butter making apparatus comprising the air moving device and parts for
holding the cream or milk as set forth with reference to and shewn in Figures 1 to 3,
Figure 6, and Figure 7 of the drawings.
Dated this 3rd day of August 1894.
CHEESBROUGH & ROYSTON, Fels. Chart. Inst. P.A.,
15, Water Street, Liverpool, Applicant's Patent Agents.