Certain Improvements in the Manufacture of Butter, and in the Better Flavouring, Colouring, and Preserving of the same, and in the Cleansing, Flavouring, Colouring, and Preservation of Rancid Butter, Margarine, and all other Artificial Butters, and Apparatus therefor.
Year: 1888

page_text: Date of Application, 24th Mar., 1888
Complete Specification Left, 24th Dec., 1888
Complete Specification Accepted, 23rd Mar., 1839
Certain Improvements in the Manufacture of Butter, and in the
Better Flavouring, Colouring, and Preserving of the same, and
in the Cleansing, Flavouring, Colouring, and Preservation of
Rancid Butter, Margarine, and all other Artificial Butters, and
Apparatus therefor.
I, THOMAS ADAIR B.A., of 119, Wellesley Avenue, Lisburn Road, Belfast in the
Cornty of Antrim, Ireland, University Tutor do hereby declare the nature of this
invention to be as follows:-
This invention relates to the manufacture of butter by new and improved processes
in which churning may be dispensed with, and a purer better flavoured butter of
more uniform consistence & colour, and with excellent keeping qualities is the result;
and by which rancid butter, margarine, and other artificial butters may be thoroughly
cleansed from butyric acid, and other offensive acids, & products, the results of the
chemical decomposition of casein, and animal albumen, and from all other impurities
contracted in the usual process of churning, or manufacture; and whereby a purer
& better flavoured butter possessed of the same excellent keeping qualities may be
produced, and the butters may, if desired, be kept quite fresh for considerable periods
without the use of salt in the mixing of the same; & whereby butters of firmer
consistence, and more uniform texture, flavour, & colour may be produced than is
possible by the ordinary Danish or other methods, ancient or modern involving
churning; and whereby margarine and other artificial butters may be cleansed,
flavoured, & preserved better than in any other way. The invention involves also the
construction of certain special apparatus, & machines, all of which with their several
parts, details, combinations and arrangements will be more fully set forth in the
complete specification, and are more briefly described in this specification.
1. This method of butter making, cleansing, colouring, flavouring,
keeping has
all the advantages of rapidity, simplicity, cleanliness, and inexpensiveness to
recommend it whether in the home, the diary, or butter factory, and is believed by
its inventor to be, in its essential character, quite new, and more in accordance with

page_text: chemical and natural laws than the old method of churning, or manufacture, by
means of which it is impossible to obtain pure butter, margarine, or margaric
product that will keep fresh for any considerable time without the addition of a large
or small quantity of salt. And the quantity of salt required in most cases, soon
destroys the delicate flavour of the best ordinary butter; and, besides, the addition
of salt even in small quantity is, in ordinary cases, rather injurious than otherwise to
the keeping quality & flavour of the butter, as, in using salt, owing to its chemical
character & great affinity for water, it is wholly impossible to remove the latter from
it, and chemical change and decomposition are thereby invited, and facilitated.
These defects are practically obviated by the present mode of butter making, cleansing
colouring, flavouring, and preserving, also applicable to margarine and other artificial
butters, which is substantially as follows:-
2. In making butter by this process, the milk or cream is gradually raised, if
possible when fresh, to such a temperature as is sufficient to melt the butter molecules
after the manner of making Devonshire cream, so that, when set aside until cool,
the butter globules are formed on the top of the milk. This process is rendered easy
if, before heating, a small quantity of alkaline albumen-solvent be added to the
cream or milk. The butter is then removed by means of a strainer and ladle to a
filter or other suitable apparatus, and thence to a bath of pure distilled water, or
spring water, or boiled & filtered pipe water, raised to a temperature sufficient to melt
the butter globules, and keep them in a melted state for a considerable time (about
90° F. to 92° F.) the butter, when all melted, is agitated gently for some time to
free it from the milk. It is then allowed to settle and stand for some time at this
temperature which may be easily kept up by means of a spirit lamp, and is then,
on cooling to 80° F. or so, carefully ladled, filtered, or run off by a pipe at the top of
the wash vessel into a fresh bath of similar warm water, and is agitated as before.
Having been kept at from 90° F. to 92° F. for some time, on cooling to from 80° F.
to 65° F., and settling, it may again, as before be passed into a fresh bath, and the
process repeated as often as is necessary so as to secure any required degree of
purity in the butter. When a tumbler or other glass vessel into which a small
quantity of the melted butter and its wash water or bath have been ladled reaches
the temperature of from 80° F. to 65° F., and on standing for some time, shows no
signs of milkiness, when held up between the eye & the light, the washing process
may be stopped. But in the process of washing, better results may more readily be
obtained by first placing the butter in a vessel provided with two or three cocks or
more, and capable of being emptied by one cock, & by others connected with reservoirs
of pure rain, ice, or snow water filtered, or, failing these, spring, or ordinary pipe
water, boiled & filtered, and kept at from 90° F. to 92° F. and also at temperatures
below 56° F. to 40° F. This is necessary in a butter factory. And in the rancid
butter and margarine processes, one reservoir may be kept at 163° F. to 165°,
and even higher for the margarine. The ingress and egress of the water, with the
convective currents, assist in agitating the butter. It is not desirable to let the
water in or out too rapidly. When cooled to from 80° F. to 65° F., and settled,
the butter, floating on its bath, may be gradually let down to near the bottom of
the wash vessel. This process may be again repeated until the results as above
are obtained. By the third cock, pure spring, or boiled-& filtered pipe water at
from below 56° F. to 32° F. may gradually be admitted to the wash vessel until the
temperature has fallen to 60° F., when the butter in a semigelatinous state may be
either cooled by the gradual admission of colder water to the basin or wash vessel, or,
preferably, removed by ladle from the wash vessel or basin, and placed in more pure
distilled water at about 54° F. until the temperature of the mass has fallen to from
58° F. to 56° F. when it should be lightly gathered and compressed with a large
butter spoon or spatula, using increasing pressure; or it may be worked on a revolving
table with some pure water at 54° F. when it will be found rather suddenly to stiffen
and become firm. The water is then removed, and the butter is subjected to pressure
in the dish or basin, or in rolling and mixing on a revolving table until all or nearly
all the water is removed. The result is pure and unadulterated butter of uniform

page_text: texture, colour, and consistence, but devoid of taste, scent, or flavour, in consequence
of its purity.
3. To remedy this defect, the butter must be flavoured. This may be done
immediately before the last process but one when the butter is at from 80° F. to 65° F.
This is effected by adding at the time indicated a few drops of any essential oil, essence,
or substance which is found to impart an agreeable and appetising flavour to the
butter, or, preferably, the purified butter essence or volatile acid described in the
application of this process to rancid butter, and which flavour, when isolated from
butter or casein has now for the first time been employed in this process to impart
to butter, whether natural & pure as here described, or artificially purified as in the
process for cleansing rancid butter, or to butterine, or margarine so purified the
peculiar aroma of what is known as fresh cream butter, and this in any degree required
for any special taste, or market; and which, as well as, or together with the use of
any other essence, essential oil, acid, or other substance employed in imparting any
desired flavour to pure butter now first satisfactorily prepared according to these
processes, forms a peculiarly novel feature of the present invention, and one which is
likely to prove generally useful and acceptable especially to invalids and delicate
persons.
The special process by which this butter essence is obtained from rancid butter is
described below in the process of purifying it as follows:-
4. The rancid butter or butter refuse is first sliced thin, and then transferred to the
wash vessel mentioned above. For use with rancid & refuse butter, this vessel is provided
with a domed or conical air tight lid having at the top an opening to allow of the
insertion of a cork, or stopper, & the formation with a pipe of an air tight joint in
order that the acid and other volatile products rising from the heated butter may be
collected and distilled in another special apparatus to be more fully described in the
complete specification.
5. Pure distilled water, or spring water, or boiled-and filtered pipe water, rain
water, or snow and ice water especially, and these in all cases if possible, but filtered-at
from 90° F. to 92° F., is then admitted from the reservoir, and allowed to melt the
butter. The domed or conical air tight lid being on, and the wash vessel in air tight
connection by means of a pipe with the aforesaid distillation apparatus. During the
melting, it is not desirable to allow a temperature above 90° F. or 91° F. or the
melting point of butter, and this temperature must be kept up for a considerable time.
This may easily be done by a small spirit lamp at the bottom of the wash vessel, the
contents of the vessel being agitated to thoroughly melt the butter and blend it with
the water. It is necessary from time to time to examine by a thermometer inserted
in the wash vessel the exact temperature at this period, and, if rising above 91° F.,
remove the spirit lamp. The distillation apparatus is now cut off from the wash
vessel by turning a cock on the pipe leading from the air tight lid. When the
contents of the wash vessel have settled, the melted butter rising to the top, & the
water and other impurities sinking to the bottom, and when the temperature has
fallen to about from 80° F. to 65° F., the impure water is drawn off, the melted butter
sinking gradually to near the bottom of the wash vessel. Before just reaching the
bottom, the waste water cock is closed, and more water at 91° F. to 92° F. admitted,
again agitating the melted butter, and gradually raising it to the top of the vessel.
Before admitting the warm water, the connection with the distillation apparatus is
again made, so that any additional volatile acids or essences may be collected, &
distilled over.
This process just described may be repeated as often as is necessary
for any required degree of purity, and this either in the same vessel, or by drawing
off the melted butter at 80° F. to 65° F. from the top of the wash vessel, or receiving
it in another similar vessel, or vessels arranged in a series of two, three, four, five,
or any other number. By this arrangement in a factory, the greatest degree of
purity may be obtained, the butter being now comparatively free from the characteristic
smell of ordinary butter is again allowed to sink almost to the bottom of the wash
vessel, and the distillation apparatus being isolated if desired by turning the cock,
and the head of the wash vessel uncorked, hot water is now admitted to the butter

page_text: at about 168° F. to 164° F. or higher, so as to raise the temperature of the wash
vessel to 163° F. or what is sufficient to drive off the last of the volatile acids or
essential oils. The contents of the vessel are again agitated, and the heat is kept up
for some time. This process may be repeated as often as is necessary not merely in one
wash vessel, but in a multiple series of similar vessels until the desired degree of
purity in the butter is reached. It will greatly assist in shortening the purifying
process if a little suitable weak alkalines albumen-solvent be added to the wash vessel
so long as any milkiness is visible in the test tumbler. A weak alkali dissolves the
last remaining traces of milk or casein. The best time to put in the alkali is when
the waste water has been drawn off, before admitting the fresh warm water. This
also applies to the cream butter process explained above.
6. At last the butter is freed from all smell of a disagreeable character. It is then
again allowed to sink on the descending waste water almost to the bottom of the
wash vessel. It had previously collected at the top of the vessel (temp. 80° F.
to 65° F.) Water at 90° F. is then admitted by the warm water cock, & colder
water so as to reduce the temperature to 65° F. or so. This may be effected by
letting off the waste water, and gradually admitting cold water. It is at this
temperature or, indeed, at any temperature before the butter becomes too gelatinous,
that the flavouring essential oil, volatile acid, or alcohol is to be added; or preferably
for our ordinary markets, a small portion of the butter essence obtained by distillation
as above described at from 90° F. to 100° F. or even 120° F. or thereabouts. It is
intended by the inventor that the isolation of this purified butter essence by fractional
distillation at gradually increasing temperatures, and its use in flavouring pure
butter, and artificial butters with all necessary apparatus therefor shall be included
in this process as part of that for which protection is claimed, also the finished
product, or products to be used in flavouring purified butters margarine & all artificial
butters. The butter at from 65° F. to 60° F. is now drawn off by a pipe from the
top of the wash vessel, or in domestic practice, ladled by a clean ladle into a clean dish,
mixer, or rolling table, and pure cold water at about 54° F. is poured on it, and it is
gently stirred until the temperature of the mass has reached about 58° F., when it
should be mixed as in the manner described in the previous method of making butter,
and with results exactly similar.
7. In case it should be desired to colour the butter either in this process or in the
previous one for making butter, it will be necessary to add the butter colour when
the butter is in the wash vessel at the temperature of 90° to 80° F. immediately
after the process for getting rid of the coarser acids, essential oils or alcohols. The
butter colour should be a pure oil colour, the colouring matter anatto or other
harinless vegetable colour added to the oil when it is perfectly dry, and completely
dissolved in the oil.
8. In case it be desirable to employ a little salt to give the usual taste to these
purified butters, it should be put in either when the butter is in the mixing dish or
rolling table, but only in the form of brine, or strong solution of pure salt in pure
water, or else at the same time the flavour is added in which case it will come more
closely into contact with every part of the butter.
9. It may also be desirable in the last stage to introduce at the same time as the
butter flavour, or brine, a small quantity of borax solution or boric acid solution,
(though if perfectly pure filtered rain water be employed, it is not necessary) or the
borax or boric acid solution in pure water may be put in during the final process of
washing and cooling the butter from its temperature at 80° F. to that of 65° F., and,
in this case also, care should be taken to thoroughly blend the solution with the
butter. Preferably the butter flavour, brine, and borax or boric acid solution should
be introduced, the first and last at from 70° F. to 65° F., and the brine solution, as
has always been done at the final stage when the butter has reached the temperature
of 65° F. or else in the mixing dish or rolling table; but for pure butter, and to
keep it so, neither salt nor borax, nor boric acid, nor indeed butter flavour is
required or desirable, only that these may be necessary in varying quantities to adapt
the butter to the requirements of the various markets.

page_text: 10. In the final stage of expelling the last of the surplus water, solidifying, and
preparing the butter for market, the inventor has devised a new machine. The butter
is carefully placed in a sectionally cylindrical, square, or hexagonal metallic mould of
any convenient length & size, internally plated or glazed, and placed under the
adapted platten of a screw press, the platten being ball & socket jointed to the
end of the screw, and moving easily up & down, but closely fitting in the mould.
The butter inay thus, at about 56° F. or 57° F., be compressed in the mould to any
required degree of firmness. To get rid of any surplus water or air, it is necessary
to make small vents in the butter when in the mould by means of needles, nickelled
or silvered, &, by guide rods, automatically moved into the butter from below by
the press itself through a horizontal slide which, by means of a joint at the side of
the press and bottom of it, admits of being removed at the close when the air &
water have all been expelled. The butter may then receive its final pressure from the
screw, & be removed from the mould. By filling the mould with butter at 60° F.
in a granular state, cooling to 56° F. &, with greater cold, applying pressure
gradually, this press supersedes all other modes of removing water and air from
Butter. Provision is made for enclosing the mould in a water bath at about 56° F.
or so, that while in the mould the butter may be kept at any desired temperature, &
removed from it at any other. The needle arrangement is connected with a cross-
head of the press immediately under the handles, and works automatically, the needles
following the platten, and always remaining at the same distance from it; and it
admits of being easily detached from the cross head and mould.
11. Various mechanical arrangements, & details in connection with the washing
process, mixing and water expelling, some of them non-essential, will be given in the
drawings, & some of them as novel in the process, either essentially, or by reason of
the combinations, and special applications shall be claimed for, as dependant on it, or
necessary to it. The final making up is either in the usual way, but without
hand contact, or by means of an ordinary butter press, or, preferably of the
needle press and mould above referred to.
12. The application of these new methods, processes, and apparatus to the
cleansing, colouring, flavouring, & preserving of margarine and other artificial
butters is by no means difficult. The same steps & details are employed, but, in
this case, tho process is simpler. The margarine or other artificial butters need not
be kept at 90° F. or 163° F. or any degree except what is found by experience
necessary finally to expel the last of the many volatile organic fatty acids, and
essential oils with which such compounds usually abound, save and except when, the
compound has been churned with buttermilk, in which case, the first & second
stages at 91° F. and 163° F. and above must be gone through several times &
some weak alkaline albumen-solvent added the second time when the compound is
melted. When at the higher temperatures, such chemical, acid, alkali or other
product may be added to the margarine in the wash vessel as is chemically necessary
to remove such acids impurities and oils by volatilisation at the proper temperature,
by solution in the water, or by precipitation to the bottom of the wash vessel. The
waste products, as before, are removed by the suitable cocks, & the processes of
washing, cooling, & solidification proceed as in case of the rancid butter process
until the finished solid margarine, or other margaric product is the result.
13. But it is necessary to modify the temperatures to suit each special case, as such
product being of very various composition, no definite rule can be laid down to meet
each particular case. The necessary experience of these temperatures, with the best
modes of applying them can, in the light of the preceding methods as applied
especially to rancid butter, be learned by actual practice, with the varying proportions
of each ingredient. But if the final mixture, before cleansing, melt at 91° F.,
more likely to resemble ordinary butter, and will be better adapted to this process
than if it melt at a higher or lower temperature. It should be seen also that it
solidifies at 56° F. or 57° F. under slight pressure. By employing these two tests in
combining the ingredients, & increasing or diminishing the quantity of each
it is

page_text: ingredient accordingly, an article closely resembling butter, and certainly clean &
wholesome, may be prepared.
14. The several processes admit of course of considerable variation as regards
temperature, time, and other matters non-essential; also the machinery and apparatus
may vary in size, shape, and material according to the extent of the business, and the
taste of the maker.
15. The inventor desires to reserve to himself the right of altering, modifying, or
withdrawing any of the processes or details of his invention, or of adding thereto in
his final & complete specification, so long as such alteration is a fair or legitimato
development of, or improvement on his process, combination, or apparatus.
Dated this 22nd day of March 1888.

page_text: Certain Improvements in the Manufacture of Butter, and in the
Better Flavouring, Colouring, and Preserving of the same, and
in the Cleansing, Flavouring, Colouring, and Preservation of
Rancid Butter, Margarine, and all other Artificial Butters,- and
Apparatus therefor.
I THOMAS ADAIR B.A. of 119, Wellesley Avenue, Lisburn Road, Belfast in the
County of Antrim, Ireland University Tutor, 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 :—
This Invention relates to the manufacture of Butter by a new and improved
process in which churning may be dispensed with and a purer better flavoured
butter of more uniform consistence & colour, and with excellent keeping qualities is
the result, and by which rancid butter, margarine, and other artificial butters may be
cleansed from butyric acid, and other offensive acids & products the result of the
chemical decomposition of casein and animal albumen, and from all other impurities
contracted in the usual process of churning or manufacture; and whereby a purer &
better flavoured butter possessed of the same excellent keeping qualities may be
produced, and the butters may, if desired, be kept fresh for considerable periods
without the use of salt in the mixing of the same and whereby butters of firm consistence,
and more uniform texture, flavour & colour may be produced than is possible in churning
by the ordinary Danish, or other ancient or modern methods involving churning; and
whereby margarine and other artificial butters may be cleansed flavoured & preserved
better than in any other way.
This invention involves also the construction of certain special apparatus, and
machines, which, with their several parts, details, combinations, and arrangements
are set forth in the drawings accompanying this specification.
This method of butter making, cleansing, colouring, flavouring and keeping has all
the advantages of rapidity, simplicity, cleanliness and inexpensiveness to recommend
it whether in the home, the dairy, or the butter factory, and is believed by its inventor
to be, in its essential character, quite new, and more in accordance with science and
natural law than the old methods, by means of which it is impossible to obtain pure
butter, or margarine that will keep fresh for any considerable time without the
addition of a large quantity of salt. And the quantity of salt required in most cases
soon destroys the delicate flavour of the best ordinary butter; these defects are
practically obviated by the present mode of making, cleansing, colouring & flavouring
& preserving, also applicable to the preparation of margarine, and other artificial butters,
which is substantially as follows:-
In applying this process to making butter, the milk or cream, if possible when
fresh, is raised to such a temperature as is sufficient to raise or set free the butter
molecules after the manner of making Devonshire cream, so that, when set aside

page_text: •
until cool, the butter globules are found on the top of the milk. These are then removed
by means of a strainer and ladle to a filter or other suitable apparatus, and thence to
a bath of pure spring or filtered rain water or distilled water, or boiled & filtered pipo
water raised to a temperature snfficient to melt the butter globules, and keep them in
a melted state for a considerable time (from 90° to 92° F.). The butter when all
melted, is agitated gently for some time to free it from the milk. It is then
allowed to settle and stand for some time at this temperature which may easily be
kept up by a spirit lamp, & is then, on cooling to about 80° F. or so, carefully ladled,
filtered, or run off by a pipe at the top of the vessel into a fresh bath of similar warm
water, & reagitated as before. Having been kept at from 90° to 92° F. for some
time, on cooling to from 60° F. to 65° F. and settling, it may again be passed as
before into a fresh bath, & the process repeated as often as is necessary so as to
remove the last traces of the milk, and secure any required degree of purity in the
butter. When a tumbler, or other glass vessel, into which a small quantity of the
butter and its bath or wash water have been ladled, reaches the temperature of
from 80° to 65° F., and on standing for some time shows little or no sign of
milkiness when held up to the light, the washing process may be stopped. But,
in the process of washing, better results may be more readily obtained by first
placing the butter in a vessel provided with two or three cocks or more, and capable
of being emptied by one cock, and by others connected with reservoirs of pure spring
water, or rain, ice or snow water filtered, or failing these, ordinary pipe water
boiled & filtered, and kept at from 90° F. to 92° F. in one cistern, and. at from 40° F.
to 56° F. in another.
And in the rancid butter and margarine processes, one of the reservoirs may be
kept at from 163° to 165° F. or even higher. These cisterns are necessary in a
butter factory. The ingress and egress of the water from the cisterns will assist in
agitating the butter. When cooled to from 80° F. to 65° F. and settled, the butter,
still floating on its bath, may be gradually let down to near the bottom of the
wash vessel. This process may be again & again repeated until the results as above
are obtained.
By the third cock, pure spring, or boiled & filtered pipe water at from 40° F.
to 56° F. may gradually be admitted to the wash vessel until the temperature has
fallen to 60° F., when the butter, in a semi gelatinous state, may be either cooled by
the gradual admission of more water, or preferably removed from the wash vessel,
and placed in pure water at about 54° F. until the temperature of the mass has fallen
from 58° to 56° F. when it should be lightly gathered and compressed with a large
butter spoon or spatula, and gradually increasing the pressure, or it may be worked
on a revolving table with some pure water at 54° F., when it will be found rather
suddenly to stiffen and become firm between 55° F. and 57° F. The water is then
removed, and the butter is subjected to further pressure in the dish or in rolling &
mixing on a revolving table, until all or nearly all the remaining water is removed.
The result is pure and unadulterated butter of uniform texture, colour & consistence,
but without scent or flavour in consequence of its purity.
To remedy this defect, the butter must be flavoured. This may be done immediately
Before the last process but one, when the butter is at from 80° F. to 65° F. This is
effected by adding at the time indicated a few drops of any essential oil, essence, or
substance which is found to impart an agreeable and appetising flavour to the butter, or
preferably, the purified butter essence, or volatile acid described in the application of
this process to rancid butter, and which flavour, when isolated from the butter has
now for the first time been employed in this process to impart to butter, whether
natural, and pure as here described, or artificially purified as in the process for
cleansing rancid butter, or to margarine when purified the peculiar aroma of what is
known as fresh cream butter, and this in any degree required for any special taste or
market, and which, as well as, or together with, the use of any essence or essential
oil, acid, or other substance employed in imparting any desired flavour to pure butter
now first satisfactorily prepared according to these processes, forms a peculiarly
novel feature of the present invention, and one which is likely to prove generally

page_text: acceptable especially to invalids & delicato persons. The special process by which this
butter essence is obtained from rancid butter is described below in the process of
purifying it as follows:-
The rancid butter, or butter refuse is first sliced thin, and then transferred to the
wash vessel W. V. mentioned above. For use with rancid or refuse butter, this
vessel is provided with a domed or conical air-tight lid having at the top an opening
to allow of the insertion of a stopper, and formation with a pipe of an air tight joint
in order that the acids and other volatile products rising from the heated mass may
be collected and distilled in another apparatus fully described in the key to the
drawings accompanying this specification. This is called the distillation apparatus.
(See fig. 2.)
Pure water raised to from 90° to 92° F. is then admitted from the reservoir, and
allowed to melt the butter, the domed or conical air tight lid being on and the wash
vessel in air tight connection by means of the pipe P with the aforesaid distillation
apparatus. During the melting, it is not desirable to allow a temperature above 90° F.
or 91° F. or the melting point of butter, and this temperature must be kept up for
a considerable time. This may be easily done by means of a spirit lamp under the
wash vessel, its contents being agitated to thoroughly melt the butter, and blend it
with the water. It is necessary from time to time to examine by a thermometer th,
inserted in the vessel the exact tomperaturo at this period, and if rising above 91° F.
remove the spirit lamp. The distillation apparatus (Fig. 2) is now cut off from the
wash vessel, that is when volatile acids are no longer distilled over, by turning a cock
on the pipe P leading from the air-tight lid L. When the contents of the wash vessel have
settled, the melted butter rising to the top, and the water and other impurities sinking
to the bottom, and when the temperature has fallen to from 80° F. to 65° F., the
impure water is drawn off, the melted butter sinking gradually to the bottom of the
wash vessel. Before just reaching the bottom of the vessel, the waste water
cock W. W. C. is closed, and more water at 91° F. to 92° F. admitted, again agitating
the melted butter, and gradually raising it to the top of the vessel. Before
re-admitting the warm water, the connection with the distillation apparatus is again
made so that any additional volatile acids or essences may be collected & distilled
over. This process, just described, may be repeated as often as is necessary for any
required degree of purity, and this either in the same vessel, or by drawing off the
melted butter at from 80° F. to 65° F., from the top of the wash vessel, and receiving
it in another similar vessel or vessels arranged in a series of two, three four or five, or
any other suitable number. By this arrangement in a factory, the greatest degree of
purity in the butter may be obtained.
The butter, being now comparatively free from the characteristic smell of ordinary
butter, is again allowed to sink almost to the bottom of the wash vessel, and the first
products of distillation being removed, if the foregoing treatment be not found
sufficient to get rid of the last traces of Butyric & other acids, hot water is now
admitted to the wash vessel from cistern C kept at a temperature of 168° F. or
higher, so as to raise the temperature of the wash vessel to 163° F., and so drive off
the last of the volatile acids. The contents of the vessel are again agitated, & the
heat is kept up for some time, and this process may be repeated as often as is
necessary not merely in one vessel but in a multiple series of similar vessels until the
required degree of purity is reached.
It will greatly assist in shortening the purifying process if a little suitable weak
alkaline albumen solvent,-limewater, caustic soda or potash be added to the wash
vessel so long as any milkiness is visible, as mentioned in the previous cream butter
process; and this is equally applicable to that process. A weak alkali dissolves the last
remaining traces of milk or casein. And the best time to put in the alkali is when
the waste water has been drawn off, & before admitting the fresh warm water.
At last the butter is freed from all smell of a disagreeable character. It is then again
allowed to sink almost to the bottom of the wash vessel. It had previously collected
at the top of the vessel, its temperature being brought to from 80° F. to 65° F. by
admission of colder water from cistern C. Water at 90° F. is then admitted by the

page_text: warm water cock WA W C. and colder water so as to reduce its temperature to 65° F.
or so. This may be effected by letting off the waste water, & gradually admitting
cold water. It is at this temperature in both the rancid butter & cream butter processes
that the flavouring essential oil, volatile acid, alcohol, or purified butter essence is to
be added preferably, for our ordinary market, a small portion of the butter essence
obtained by fractional distillation, as above described, at from 90° F. to 100° F. or
upwards. And the isolation of this purified, & suitable butter essence by fractional
distillation at gradually increasing temperatures, and its use in flavouring pure butter
and all artificial butters, with all necessary apparatus therefor as described in the key
to the drawings accompanying this specification, are included in the claims of the
present inventor in this specification; also the finished product or products so
obtained & those to be used in flavouring purified butters, margarine, and all other
artificial butters.
.
The butter, at from 65° F. to 60° F. is now drawn off by a pipe from the top of the
wash vessel, or in domestic practice, ladled with a clean ladle into a clean dish,
mixer, or rolling table, & pure cold water at about 54° F. poured on it, and it is
gently stirred until the temperature of the mass has reached about 58° F., when it
should be treated as in the manner described in the previous method of making butter,
and with results exactly similar.
In case it should be desired to colour the butter either in this process or the
previous one, it will be necessary to add the butter colour when the butter is in the
wash vessel, (at 80° F.) immediately after the process for getting rid of the volatile
products. The butter colour should be a pure oil colour, the colouring matter anatto,
or other harmless vegetable colour added to the oil when it is perfectly dry, and
completely dissolved in the oil.
In case it be desirable to employ a little salt to give the usual taste to these purified
butters, it should be put in when the butter is in the mixing dish or rolling table, but
only in the form of brine, a strong solution of salt in pure water, & when the butter
has been deprived of its superfluous water.
It may also be desirable in the latter stage to introduce at the same time a small
quantity of borax solution, or boric acid solution, (though if perfectly pure filtered
rain water be employed, it is scarcely necessary) or the borax or boric acid solution
may be added during the final process of washing & cooling the buiter from its
temperature of 80° F. to that of 65° F. and, in this case also, care should be taken to
thoroughly blend the solution with the butter.
Preferably, however, the butter flavour should be introduced at from 70° F.
to 65° F., and the borax or boric acid solution at the same time as the brine solution
as has always been done in the final stage of mixing, or rolling when the butter has
reached a temperature of from 65° F. to 60° F. and just before solidification. But
to preserve pure butter, neither salt, nor acid, nor butter flavour is required only
that these may be necessary in varying quantities to adapt the butter to the require-
ments of the various markets.
In the final stage of expelling the last of the surplus water, solidifying, and
preparing the butter for market, the inventor has devised a new machine as described
below and in the key to the drawings. The butter is carefully placed in a sectionally
cylindrical, square, or hexagonal mould m m, of any convenient size & length,
internally plated or glazed, and placed under the adapted platten pl of a screw
press (Fig. 2,) the platten being ball & socket jointed to the end of the screw,
and closely fitting the mould, but moving easily up & down in it. The butter at
about 56° F. to 57° F. may thus be compressed in the mould to any required degree of
firmness. To bring the butter to the required temperature before applying the
screw, an arrangement is provided by means of which the mould may be surrounded
by water of the proper temperature admitted by the cold water cock C. W. C. To
get rid of any surplus air or water, it is necessary to make small vents in the butter
when in the mould by means of needles N N° nickelled or silvered, and, by guide
rods gr, automatically moved into the butter from below by the press itself through a
horizontal slide nf, which, as part of the needle frame, by means of joints at the

page_text: side of the press hihi. and at the bottom of it, admits of being easily moved to one
side at the close when the air and water have all been expelled through needle vent
holes in the upper part of the needle frame nf which furnishes a temporary
horizontal sliding bottom to the mould m m." The butter may then receive its final
pressure in the mould, and be removed from it.
The needle arrangement is connected with the ends of a crosshead or bar of the
press by connecting rods (shown in the figure by dotted lines from JCR to the
bottom of the needle frame). The one end only of this crosshead is seen at J (R.
It should be shown not exactly as in the figure (No. 2) but immediately under the
handles h h, and it may be at right angles to them. This cross head is pierced in the
centre by the screw, moves up and down with it, but is not attached to the handles.
The needle frame admits of being easily separated from the crosshead by removing
pins (one of which is seen at n f. fastening the connecting rods to the needle frame.
The upper part of the needle frame nf2 revolves around the guide rod gr. sufficiently
to open the bottom of the mould. It is fixed at hi, and moves in a socket there so that
it cannot descend on the rod gr, and its other end moves in a slide attached to the
bottom of the cooling chamber. The needles N N always follow the motions of the
platten, and remain at the same distance from it.
The final making up is either in the usual way, but without hand contact, or hy
means of the ordinary butter press, or, preferably, by means of the needle press and
mould above referred to.
The application of these new methods, processes, and apparatus to the cleansing,
colouring, flavouring & preserving of margarine and other artificial butters is by no
means difficult. The same steps and details are employed, but, in this case, the process
is simpler. The margarine need not be kept at 90° F., 163° F. or any degree except
what is found necessary by experience finally to expel the last of the many organic
products, volatile fatty acids, and essential oils with which such compounds usually
abound; save and except when the compound has been churned with butter-milk, in
which case, the first and second stages at 91° F. and 163° F. and above may be gone
through several times, and some weak alkaline albumen solvent, as in the rancid butter
process, may be added. When at a proper temperature, such chemical, acid, alkali,
or other product may be added to the margarine in the wash vessel as is necessary to
remove such acids impurities and oils by volatilisation at the proper temperature, by
solution in the water, or by precipitation to the bottom of the wash vessel. The waste
products are removed by the suitable cocks, and the process of washing, cooling &
solidification proceeds, with necessary modifications as in the case of the rancid butter
process, until the finished solid margarine is the result.
It is necessary to modify the temperatures to suit each special case, as such products
being of very various composition, no definite rules can be laid down to meet each
particular case. The necessary experience of these temperatures, with the best modes
of applying them, can, in the light of the preceding methods as applied to rancid
butter be learned by actual practice with the varying proportions of each ingredient.
But if the final mixtures, before cleansing, melt at 91° F., the margarine is more
likely to, resemble ordinary butter, and will be better adapted to this process than if
they melted at a higher or lower temperature. It should be seen also that the
mixtures solidify at 56° F. or 57° F. under slight pressure. By employing these
two tests in combining ingredients and increasing or diminishing each ingredient
according to its melting & solidifying point, an article closely resembling butter &
certainly clean and wholesome may be prepared.
The several processes admit, of course of considerable variation as regards tem-
perature, time and other matters non-essential; also the machinery & apparatus
may vary in size, shape, and material, according to the extent of the business and
the taste of the maker.

page_text: wa. w. c the warm water cock, w. w. upper windows for examining the height of
the melted butter, we lower windows for examining waste water, ww, warin
water, c. cold water, yg grooves for catching acids, bap butyric and other acid
pipe going to the distillation apparatus (Fig. 2); A A air tight conical lid, L cover,
at air tight connection, P acids pipe leading to distillation apparatus (Fig. 2)
C the cold water reservoir, C¹ warm water reservoir, and w to the waste water
cock.
In Fig. 2, sheet 2, h h are the screw handles, J CR joint of connecting rod ("one
being on each of the opposite sides of the mould ") shown in the figure by dotted
lines. Being the means of connecting the needle frame nf, n f2 with the crossbar
under the screw handles, the one end of this crossbar is seen in the fig. at right angles
to the head of the press, and is made to fit the top of the screw immediately under
the handles h. It moves up with the screw, but does not turn round with it.
is the upper collar of the screw. It has a smooth bore. C, is the lower collar
of the screw, and has also a smooth bore; but s s is a small screw with handle s h for
stopping the free downward motion of the screw S when it is necessary to put on
screw pressure. H. H. is the hopper, and CC the cooling chamber, a space formed
by two concentric cylinders; pl is the platten of the press prepared to compress the
butter mm is the mould "with perforated bottom nf;" to the worm of the
distillation apparatus in section, & position, and leading from the pipes P and bap
(Fig. 1); CCCCC five small cocks for tapping the worm at various elevations;
wwe the warm water cock conveying the water from the distillation apparatus ;
hihi hinges attaching the needle frame nf. nf" to the guide rod gr, "on which it
turns as on an axis;" N N the needles after piercing the butter with their point
resting in the sliding bottom of the press, the top of the needle frame nf; pi pin
for fastening the needle frame when the press is working; wp is the pipe for the
waste water from the moulding apparatus "which escapes down the needles NN;"
a p the acids pipe, and c wc the cold water cock. The thermometer is marked th.
Sl. is the slide for nf attached to the bottom of the cooling chamber; pn the pin
fastening the bottom of the needle frame nf to the connecting rod CR. The socket
of the hinge joint of n f2 is seen at So.
b
29
Having now particularly described & ascertained the nature of my Inven-
tion, & in what manner the same is to be performed, I declare that what I
claim is:
CLAIM.
1. The system of butter making, cleansing colouring and preserving by the use,
in the manner above described, of warm & cold water, and the several processes,
ngredients, combinations, & mechanical arrangements substantially set forth in the
previous specification.
2. Its application to the cleansing, colouring, flavouring, & preserving of rancid. &
other refuse butters, and also to margarine and all artificial butters.
3. The use of the wash vessel, or vessels & reservoirs herein described with their
several parts in combination as a ready & rapid method of conducting the cleansing
& other processes herein described:
4. The peculiar method of connecting the wash vessel with the reservoirs and
distillation apparatus used in these processes by the various pipes and ways described
above.
'
5. The special distillation apparatus itself in its various details as a combination
used in these processes for the isolation of the various products as butyric and other
volatile acids and alcohols, the results of the decomposition of casein.
6. The preparation of the bye products, and of the purified butter essence, by the
method of fractional distillation above described, and its use as a ready means of
imparting to the pure butters now prepared by these processes, an agreeable aroma
similar to that of fresh butter; also the flavouring of these butters with any essential
oil, volatile acid, alcohol, or other substance that shall impart to them an agreeable
appetising flavour.

page_text: 7. The use of an alkaline albumen solvent at the time and in the manner indicated,
so as to dissolve & remove the last traces of the cascin of the milk from cream butter,
rancid butter & margarine, and the use, as described in the margarine process, of such
acid, alkali, or other chemical product for removing acids, oils, and impurities by
volatilisation, solution, or precipitation.
.
8. The employment of the combined brine and borax, or boric acid solution at the
time and in the manner described above.
9. The needle press, mould, & cooling chamber in combination as above described
with their several parts as a new method of readily extracting the water from the
butter, and moulding and branding the same.
10. The employment in the margarine process of the combined melting &
solidification test for the mixed ingredients, as referred to above, in conjunction with
varying pressure.
11. The union of needle press and distillation apparatus in the manner shown in
the Figure (No. 2).
Dated this 22nd day of December 1888