A NEW COMPOUND APPLICABLE AS A SUBSTITUTE FOR BUTTER AND LARD FOR COOKING PURPOSES
Year: 1882

page_text: LETTERS PATENT to Herbert John Haddan, of Kensington, Middlesex for
an Invention of A NEW COMPOUND APPLICABLE AS A SUBSTITUTE FOR BUTTER
AND LARD FOR COOKING PURPOSES A communication to him from abroad
by Samuel H. Cochran, of Everett, State of Massachusetts, United States of
America
PROVISIONAL SPECIFICATION left by the said Herbert John Haddan at the
Office of the Commissioners of Patents on the 15th August 1882.
HERBERT JOHN HADDAN, of Kensington, Middlesex, A NEW COMPOUND
APPLICABLE AS A SUBSTITUTE FOR BUTTER AND LARD FOR COOKING PURPOSES,
a communication to me from abroad by Samuel H. Cochran, of Everett, State of
Massachusetts, United States of America,
This invention consists in the preparation of the said compound by various
processes, to wit:
Purifying, flavoring and deodorizing beef suet oil and the fat or oil of swine,
and mixing therewith about the one-threehundredth part of slippery elm bark.
Purifying, flavoring and deodorizing cotton-seed and equivalent oils, and mixing
therewith the one-seventieth or one-eightieth part of slippery elan bark.
Purifying and deodorizing twenty parts of beef suet oil, and sixty-eight of
cotton seed or equivalent oils, compounded with five parts of beef stearine,
substantially in these proportions.
Purifying and deodorizing twenty parts of swine's fat or oil and sixty-eight
parts of cotton seed or equivalent oils, compounded with the one-threehundredth
part of slippery elm bark and five parts of beef stearine, substantially in these
proportions.
Purifying and deodorizing twenty parts of beef suet oil, or swine's fat or oil,
and sixty-eight parts of cotton seed or equivalent oils, compounded with five parts
of beef stearine, substantially in these proportions.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Herbert Jolin Haddan in the Great Seal Patent Office on the
14th February 1883.
COMPOUND
HERBERT JOHN HADDAN, of Kensington, Middlesex A NEW
APPLICABLE AS A SUBSTITUTE FOR BUTTER AND LARD FOR COOKING PURPOSES,"
a communication to me from abroad by Samuel H. Cochran, of Everett, State of
Massachusetts, United States of America
I take what is known as cane and kidney beef suets and trim the same carefully,
and then pass them through a cutter, or such process as will soften and prepare the
suets for easy rendering. I then place the same in steam jacket kettles or other
vessels to be beated, and subject the mass to heat of about 150° Fahrenheit, and
keep the same in constant agitation until the whole is sufficiently rendered. To
purify and give a flavor to the oil, and also to hasten the settling of the scraps, I
introduce, during the process of rendering, about one-threehundredth part of
ground or powdered slippery elm bark. After the scraps are settled, I then draw
off the clear oil thus prepared for use in the compound.
I may also take for a compound for a like purpose, instead of beef suet the fat
derived from swine, rendered purified and deodorized in the same manner as beef
suet, by mixing with the fat while being rendered, slippery-elm bark in the
following manner, viz: take the crude fat, trim and cleanse it, in any of the well
known ways of easy rendering; place the same in steam jacket kettles, or other
vessels for rendering fats, and subject the same to heat, at a low temperature, say,
from about 150° to 200° Fahrenheit, and keep the same in constant agitation_until
the whole is sufficiently rendered.
I also take refined cotton-seed oil, or any equivalent vegetable oil, and place the
same in steam-jacket kettles, or other vessels to be heated, and while the same is
being heated I mix into the oil about one-seventieth or one-eightieth part of
slippery-elm bark powdered or ground. This serves both to purify the oil and
rectify its strong odor.
I then subject the same to heat of about 190° or 200° Fahrenheit for about one
and a half hours, and during the process I cause the mass to be constantly
agitated. I then remove the steam from the kettle and leave the oil to cool for
about eight or ten hours, and then draw off the oil ready for use in the compounds
to be described.
I then take beef stearine, which I prepare in the following manner; I render the
beef suet in suitable kettles at a low temperature until the suet becomes liquified,
and draw off the clear oil into a cooling tank and allow the oil to cool until it
becomes granulated or thick; I take folding bags made of cloth suitable for the
purpose, and place one or two pounds of granulated oil upon the cloth unfolded,
and fold the ends of the cloth over the granulated oil so that the folded bag shall
be, in size, about five inches by six inches, and lay the bags on the bottom of a
press for this use, and thus lay the bags in series, one above the other, until the
press is full; then, gently at first, bring pressure to bear upon the bags, and increase
the pressure until the oleine and margarine constituents of the oil are pressed out
through the bags; the remaining constituent of the oil is left in a white, solid cake;.
and this is stearine.
To form a compound containing beef suet, I take about sixty eight parts of the
prepared cotton-seed oil, and twenty eight parts of the prepared beef suet oil and
add thereto about five parts of beef stearine, and place the mass in steam-jacket
kettles, or other vessels, and heat the same to about 160° Fahrenheit, constantly
agitating or stirring the same for about half an hour.

page_text: To form a compound containing swine's fat or oil, I take the same proportions of
cotton-seed oil, swine's fat and beef stearine, and subject the same to about the
same degrees of heat and treatment. In either case the compound is prepared to
be drawn off into a cooling tank, and should be kept in constant agitation all the
while until it is cooled to about the consistency of cream: it may then be drawn
off into packages suitable for the market, and the compound will harden to about
the consistency of lard.
A compound thus formed is found to be superior to, and more economical than
butter or lard for all cooking purposes; and this method of purifying and settling
the scraps of suets, and of purifying and deodorizing the oils, by means of slippery-
elm bark is new and useful. Slippery-elm as applied, also, at the same time corrects
the disagreeable odors, arising from the oils, and imparts an agreeable and pleasant
odor, when the compound is usel.
I am not confined to the exact proportions of the above described ingredients,
nor am I confined to the exact degrees of heat in treatment; but I have found the
best results as herein set forth
1. The described method or process of purifying, flavoring and deodorizing beef
suet oil and the fat or oil of swine which consists in mixing therewith slippery-
elm bark, substantially in the proportions and in the manner and for the purpose
described.
2. The described method or process of purifying, flavoring and deodorizing
cotton-seed oil and its equivalent oils, which consists in mixing there with slippery-
elin bark in the proportions, substantially, and in the manner and for the purpose
described.
3. The compound composed of beef suet oil, cotton-seed oil and its equivalents,
deodorized and purified, as described, and beef stearine, substantially in the
proportions set forth and for the purpose described.
4. The compound composed of swine's fat or oil, and cotton-seed oil, deodorized
and purified with slippery-elm bark, and beef stearine, substantially in the propor-
tions, and in the manner and for the purpose described.
5. The combination of beef suet oil, or swine's fat, with cotton-seed oil and its
equivalents, and beef stearine, substantially in the proportions, and in the manner
and for the purpose described.
In Witness whereof I the said Herbert John Haddan have hereunto set my
hand and seal this 14th day of February A.D. 1883.