An Improvement in or applicable to the Construction of Churns.
Year: 1894

page_text: Date of Application; 8th Oct., 1894
יד
'
Complete Specification Left, 8th July, 1895-Accepted, 10th Aug., 1895
PROVISIONAL SPECIFICATION.
An Improvement in or applicable to the Construction of Churns.
I, THOMAS BRADFORD, of High Holborn, in the County of London, Dairy
Engineer, do hereby declare the nature of the said invention to be as follows:-
This invention relates to an improvement in or applicable to the construction of
churne, the improvement being applicable to churns generally irrespective of their
particular formation or construction, and having special reference to all surfaces of
the churn with which the cream or milk comes in contact or by which it is agitated
during the churning treatment thereof into butter.
Wood is the material most generally employed for the purpose of constructing
such churns, but considerable difficulties are experienced when such material is
employed, however carefully selected and seasoned it may be, such difficulties.
arising principally from the constant expansion and contraction to which a
churn is exposed whether in constant or occasional use, more especially in hot
weather.
Various metals; and glass and porcelain bave been tried in the construction of
churns to overcome such difficulties; but they have all been found to be deficient in
in most essential requisite in. butter-making qualities, principally on account.of the
smoothness and non-porosity and non-absorbency, and consequent quickly-acquired
greasiness of the surfaces against which the cream or milk comes in contact or by
which it is agitated during the churning thereof into butter, which condition is very
detrimental to the production of butter of good quality.
A further disadvantage attendant upon the use of glass and porcelain, and also
of fine cast metal (such as has been tried as aforesaid) when moulded or cast in
damp sand, whereby it is quickly cooled and unduly hardened superficially, is the
tendency (due to the sudden expansion and variation of the surface tension) of the
same cracking or breaking on the churn being scalded, as it frequently requires to
be, to keep the same sweet and clean.
I have, however, determined by long-continued and carefully conducted experi-
ments, that a coarse or rough-grained and sufficiently porous and absorbent surface,
of special advantage in avoiding the acquirement of such greasiness and in the
speedy production of butter of good quality, and devoid of liability of injury to the
butter granules during such production and not liable to crack or break,, may be
obtained by the use of a low grade or coarse grained or porous.quality of soft cast
iron in the construction of such apparatus and of such acting surfaces thereof;
while also overcoming the aforesaid difficulties existent when the apparatus is
constructed of wood, and I, therefore, propose to use such grade or quality of such
metal in the construction of churns, and to use the rough,cast interior, surfaces
thereof as the surfaces against which the cream or milk is impelled or caused to
act, and also to use such grade or quality of such metal in the construction of all
contained agitators, rollers, beaters, dashes, diaphragms or other interior appliances
of the churn which may act conjunctively with the churning vessel in producing
the butter.
I even find it of advantage to accentuate the rough cast interior surface of the
churn and of all parts thereof with which the milk or cream will come in contact
or by which it will be agitated during the churning operation by oxidising the same
(which may be done from time to time) by exposure to atmospheric influences or
otherwise in any convenient manner.

page_text: The use of such grades or qualities of such metal in the formation of such surfaces
of such apparatus is of special advantage in that the small superficial cells or pores
of such surfaces when so formed act as receptacles for moisture (either that of the
water which forms a large component part of the milk or cream being churned, or
that afforded' by the water or such liquid as skimmed milk which it is necessary to
add to the cream during the churning process at the critical period when it is
thickening into butter) and are, consequently, effective in lubricating said surfaces,
which, prevents the butter granules contacting therewith or impelled thereagainst
from sticking thereto and causing the same to acquire a smooth and greasy surface;
which latter, as aforesaid, is a feature and disadvantage common to such churns as
have been made of glazed porcelain, or glass, or finely-rolled steel, or iron-plate,
or tin-plate, the surfaces of which are not cellular or porous or water-holding, and
upon which the butter granules during the churning process quickly stick and cause
the same to become greasy and unsuitable for churning purposes, the market value
of the product being also greatly depreciated.
'I' find that the more such cells or pores are enlarged or accentuated by continued
or repeated oxidation, the better conditioned' they become to perform such function
of lubrication. They lend themselves readily to be rinsed or scoured out with
scalding water, or by steam when available, so that after a number of separate
churnings, if the butter'should begin to stick and possibly to fill into said pores or
cells, it only requires to rinse the same well with scalding water or to turn on
steam, and then, if required, to re-oxidize the same by exposure to the atmosphere
or otherwise.
"
The oxidation of such surfaces and parts of the churn is also of advantage in
imparting to the butter a richer colour by perfectly innocuous "and wholesome
means, avolding the objectionable practice! (condemned by butter judges) of
colouring the butter by such colouring matters as are now specially prepared for
sale and generally used for such purpose.
4
'Dated this 8th day of October 1894.
DAY, DAVIES & HUNT,
321, High Holborn, London, W.G., Agents for the Applicant.
COMPLETE SPECIFICATION.
:
An Improvement in or applicable' to the Construction of Churns.
"I,THOMAS BRADFORD, of High Holboru, in the County,of, London, Dairy
Engineer; do hereby declare the nature of the said 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 an improvement in or applicable to the construction of
churus, the improvement being applicable to churns generally, irrespective of their
particular formation or 'construction, and having special reference to all surfaces of
the churn with which the cream or milk comes in contact or by which it is agitated
during the churning treatment thereof into butter.
Wood is the material" most generally employed for the purpose of constructing
Buch churns, but considérable difficulties are experienced when such material is
"employed, however carefully selected and seasoned it may be, such difficulties
arising principally from the constant expansion and contraction to which a churu'is
exposed whether in constant or occasional use, more especially in hot weather.
Various metals, and glass and porcelain, have' been experimentalised with and
tried in' the construction of churns to overcome such difficulties, but they have all
been found to be deficient in a most essential requisite in' butter making qualities,
principally on account of the smoothness and non-porosity and non-absorbency, and
consequent quickly-acquired greasiness of the surfaces against which the cream or
milk comes in ccntact or by which it is agitated during the churning thereof into

page_text: butter, which condition is very detrimental to the production of "butter of good
quality.
A further disadvantage attendant upon the use of glass and porcelain, and also of
fine cast metal (such as has been tried as aforesaid), whon. moulded or cast in lamp.
sand, whereby it is quickly cooled and unduly hardened superficially, is the
tendency (due to the sudden expansion and variation of the surface tension), of the
same to crack or break on the churn being scalded, as it frequently requires, to be
to keep it sweet and clean.
I have, however, determined, by long continued and carefully conducted
experiments, that a coarse or rough-grained and sufficiently porous, and absorbent
surface, of especial advantage in avoiding the acquirement of such greasiness and
in the speedy production of butter of good quality, and devoid, of liability of injury
to the butter granules during such production, and not liable to crack or break as
aforesaid, may be obtained by the use of a low grade or coarse grained porous.
quality of soft cast iron in the construction of such apparatus and of such acting
surfaces thereof; while also overcoming the aforesaid difficulties existent when the
apparatus is constructed of wood, and I, therefore, propose: to use such grade or
quality of such metal in the construction of churns, and to use the rough cast.
interior surfaces thereof as the surfaces against which the cream or milk is
impelled or caused to act, and also to use such grade or quality of such metal in
the construction of all contained agitators, rollers, beaters, dashes, diaphragms or
other interior appliances of the churn which may act conjunctively with the
churning vessel in producing the butter.
I even find it of advantage to accentuate the rough cast interior surface of the
churn and of all co-acting parts thereof with which the milk or cream will come in
contact or by which it will be agitated during the churning operation by oxidising
the same (which may be repeatedly done from time to time) by exposure to
atmospheric influences or otherwise in any convenient manner.
The use of such grade or quality of such metal in the formation of such surfaces.
of such apparatus is of special advantage in that the small superficial cells or pores
of such surfaces when so formed act as receptacles for moisture (either that of the
water which forms a large component part of the milk or cream being churned or
that afforded by the water or such liquid as skimmed milk which it is necessary
and usual to add to the cream during the churning process at the critical period
during which it is thickening into butter;) and are, consequently, effective in
lubricating said surfaces, which prevents the butter granules contacting therewith
or impelled thereagainst from sticking thereto and causing the same to acquire.a.
smooth and greasy surface; which latter, as aforesaid, is a feature and disadvantage
common to such churns as have been made of glazed porcelain or of glass, or of
finely rolled steel, or of iron plate or of tin plate, the surfaces of which are not.
cellular or porous or water holding, and upon or to which the butter granules,
during the churning process, quickly stick and cause the same to become greasy
and unsuitable for churning purposes, the market value of the product being also.
greatly depreciated.
I find that the more such cells or pores are enlarged or accentuated by continued
or repeated oxidation, the better-conditioned they become to perform such function
of lubrication. They lend themslves readily to be rinsed or scoured-out with
scalding water, or by steam when available, so that after a number of separate
churnings, if the butter should begin to stick and possibly to fill into said pores or
cells, it only requires to rinse the samo well with scalding water or to turn on
steam, and then, if required, to re-oxidize the same by exposure to the atmosphere
or otherwise.
The oxidation of such surfaces and parts of the churn is also of advantage in
imparting to the butter a richer colour by perfectly innocuous and wholesome.
means, avoiding the objectionable practice (condemned by butter judges) of
colouring the butter by such colouring, matters as are now specially prepared for
sale and generally used for such purpose.

page_text: Having now particularly described and ascertained the nature of the said inven
tion and in what manner the same is to be performed, I declare that what I
claim is:-
"
The herein before described improvement in or applicable to the construction of
churns, the same consisting in the construction of churns and of all surfaces thereof
with which the cream or milk comes in contact, and of all contained agitators or
other interior appliances by which the cream or milk is agitated during the
cburning treatment thereof into butter, of a low grade or coarse grained porous
quality of soft cast iron, and the accentuation of the rough cast interior surfaces of
the churn and of all co-acting parts thereof with which the milk or cream comes in
.contact or by which it is agitated during the churning treatment, by oxidising the
same by exposure to atmospheric influences or otherwise in any convenient
manner.
те
DAY, DAVIES & HUNT,
321, High Holborn, London, W.C., Agents for the Applicant.