Improvements connected with Butter Churns.
Year: 1890

page_text: Date of Application, 2nd May, 1890-Accepted, 14th June, 1890
COMPLETE SPECIFICATION.
Improvements connected with Butter Churns.
I, Baron ALEXANDER IVANOVICH CHERKASSOV, of Moscow, Russia, do hereby
leclare the nature of this invention and in what manner the same is to be performed
o be particularly described and ascertained in and by the following statement :-
It has been found by practice that milk and cream can be preserved in a good
state for a long period the more they are saturated with oxygen from the air.
This led me to think of
This can only be effected in well ventilated chambers.
means and appliances for effecting a circulation of air into and through the Churn
itself in order to impart preservative qualities to the Butter about to be pro-
duced. The observations of Schübler and Hoppe relative to the absorption of
oxygen from the air by milk and cream and the yield of carbonic acid therefrom
fully confirmed my views.
In my Butter Churn which may assume any suitable shape, the air circulation is
effected through hollow beater shafts which are furnished besides the ordinary
beaters with hollow arms open at the bottom, by means of which, the air entering
through the hollow shaft is forced to escape under the action of centrifugal power
as soon as the shaft is set rotating rapidly.
The accompanying drawings illustrate my improved Butter Churn. Figures 1
and 2 are two vertical sections at right angle to one another. Figure 3 is a horizontal
section and Figure 4 shows a section of the hollow beater shaft furnished with the
hollow arms above mentioned.
The Butter Churn a has, as clearly shown on the drawing, the shape of an oval
vessel, but other shapes may be adopted, in which are preferably arranged two beater
shafts b. The vertical shafts b, b, are hollow and turn below upon semi conical pins c,
which are fixed in the bottom of the Churn. The upper part of the said shafts turn
in bearings formed in the lid or cover d and carry the bevil wheels f,f, at the top.
When the lid or cover d is raised, the shafts 6 can be lifted out of the Churn. The
wheels ff, gear with the toothed wheels g, g, which are fixed upon the main shaft h
and set in rotation by crank handles. The shaft is carried in bearings upon the
frame A upon which the Butter Churn rests. The beater shafts b, b, are provided
with beaters 6', 6', and with hollow arms 62, 62. The latter form pipes or tubes which
are screwed in a slant position in corresponding projections of the shafts 6 and are
bent at an angle at their lower extremity close to the bottom of the Churn. These
tubes or pipes are connected with the inner part of the hollow shafts. The Churn is
provided with an outlet pipe or passage i (Figure 2) and two lateral sight holes k,
while two elbow or double bent pipes o are inserted in the lid or cover for the
purpose of fixing thereto two india rubber pipes or hoses o¹, o¹.
The mode of operation and the manipulation of the apparatus is as follows:-
After the Butter producing material (milk, sweet or sour cream) has been placed
in the vessel a so as to half fill or at the most a third of its capacity, the lid or cover
is placed on the said vessel in such a manner as to be held by the two bent pipes o,
After the india rubber
the beater shafts being introduced at the same time.
pipes o, o, have been screwed over the ends of the bent pipes o and the motor wheel g
which had been first pushed on one side in order to remove the lid d, has been placed
again in gear with the wheels f, the motor shaft h is set in rotation by the handle
fixed at one end thereof.
As soon as the beater shafts have reached their customary speed (40 revolutions
per minute are sufficient) the fresh air drawn in through the shafts, in consequence of
the centrifugal force, passes through the arms b' into the Butter making material
which commences to froth and to ascend, thus expelling through the india rubber
pipes of and then outside the air heated by reason of the mechanical action which

page_text: takes place during the process and located between such Butter producing material
and the lid or cover.
In this manner a thorough and constant agitation of the said
Butter producing material and a free circulation of air is ensured during the whole
process of Butter making. The said material absorbs a constant and fresli amount of
oxygen from the air while it yields up its carbonic neid.
After the churning operation is terminated, the driving wheel g is pushed on one
side, the indin rubber pipes o' are unscrewed and the lid with the beater shafts is
removed, so that the Baller swimming on the surface of the Butter Milk can be
withdrawn by means of a scoop or spoon. The Butter or skim milk is then run off
through the outlet pipe i.
A thermometer may be inserted in the lid of the Churn in order to ascertain the
temperature in the same.
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. A Churn in which the beater shafts used for the production of Butter are
made hollow, and are provided with arms open at their extremities, through
which, as soon as the said beator shafts are set in rotation, air is drawn in by
centrifugal power and forced into and through the Butter producing material,
which is thus thoroughly and continuously oxygenates, as set forth.
2. In the Churn claimed above, the arrangement of the pipes o in the lid or
cover of the same for the purpose described.
SE MAYOR V.
H. GARDNER,
Patent Agent, 166, Fleet Street, London,
Agent for the said Baron Alexander Ivanovich Cherkassov.