USRE9899E - Apparatus foe separating cream from milk - Google Patents

Description

P. SHAW, Decd, B. H. SHAW, assignee by mesne assignments. APPARATUS FOR SEPARATING CREAM FROM MILK.

No. 9,899; Reissued 001i.- 18,1881.

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UNITED STATES PATENT- OFFICE.

' BETSEY H. SHAW, OF BOSTON, MASSACHUSETTS, ASSIGNEE, BY MESNE ASSIGNMENTS, OF PHILANDER SHAW, DECEASED.

APPARATUS FOR SE PARATlNG CRE-AMFROM MILK.

SPECIFICATION forming part of Reissued Letters Patent No. 9,899, dated October 18, rest.

Original No. 207,822, dated September 10, 1878. Application for reissue filed April 5, 1880.

Toall whom it may concern:

Be it known that PHILANDER SHAW, of

Boston, in the county of Suffolk and State of Massachusetts, having invented certain new and useful Improvements in Obtaining Cream from Milk and Apparatus therefor, I do hereby declare that the following is a. full, clear, and exact description of the invention, which will enable others skilled in the art to which it appertains to make and use the same, reference being bad to the accompanying drawings, and to letters of reference marked thereon, which form a part of this specification.

The invention relates to improvements in apparatus for separating cream from milk, and it is carried out in the following manner: The milk from which the cream is to be separated is put into a can preferably of a cylindrical shape and of greater altitude than diameter. This can is closed in its upper end by means of a hollow float, resting on the surface of the milk in the can, so as to prove evaporation during the process of raising the cream. The said can is provided in its upper end with a transparent pane of glass, through which the formation of the cream and its depth can readily be ascertained. The can is furthermore provided with a hollow tube rising from near the bottom to about two-thirds of the height of the can, which tube projects through the side of the can near the bottom, where itis provided with a suitable stop-cock. The upper end of said tube is open, and into it is a closelyfitting and vertically-adjustable tube, open at both ends, and having attached to it at its upper end a graduated scale and an index with a handle for operating it, by which the percentage of cream that is obtained and drawn off through the telescopic tubes is easily ascertained, the index being located behind the transparent glass frame, so as to show the exact level from which the cream is ,drawn on". This index is located even with the top of the adjustable telescopic tube, that can be adjusted up and down, so as to draw the cream ofl' from the desired depth.

The milk-can, after being filled with milk, is placed within a water-jacket contained in a chamber. This chamber is surrounded on its sides and bottom with a hollow receptacle, into I which steam and coldwater are alternately inward that generally exist in milk-cans in which the wholesurface is kept at the same temperature, and in which evaporation takes place at the top. By preventing such downward currents within the milk-can the cream is allowed to rise with the utmost freedom and in the quickest time possible, and the operator is thus enabled to separate a larger percentage of cream in a much quicker time than heretofore has been the case in the ordinary manner.

The disadvantages in raising cream in ordinary open cans areas follows: Evaporation takes place at the top of the milk, which consequently becomes colder than the rest, and consequently. heavier, with a. tendency to sink downward against the rising cream, which, bein g thus impeded, is preven ted from rising upward, and may even be carried downward into the lower body of the milk, by which two objections arise, namely, first, a less amount of cream is formed than would otherwise have been the case had no such downward currents existed within the can; and, secondly, the necessary time for forming cream is increased on account of the resistance it has to overcome in going upward against the downward currents. These objections are entirely overcome, first, in closing the mouth of the milk-can by means of a movable float of a non-conductive downward curents impeding the upward-rising cream. After the cream is drawn olf downward through the telescopic tubes, the milk that remains is found to be in a great degree curedfrom souringorchanging by atmospheric conditions, and this improvement in the milk arises from its having been heated through a water-jacket. Such heating through a waterjaeket will not impart any unpleasant taste or flavor to the milk, as is generally the case when milk is directly exposed to live heat.

0n the accompanying drawings, Figure 1 represents a central longitudinal section of an apparatus used for carrying out the invention. Fig. 2 represents a horizontal section on the line A B, shown in Fig. 1; and Fig. 3 represents a side elevation of the upper portion of the improved milk-can.

Similar letters refer to similar parts, wherever they occur, on the dili'erent parts of the drawings.

v a represents the milk-can, with its hollow cover b, that may be provided with a downward-projecting annular rim, 1), if so desired.

0 represents the transparent glass pane in the upper end of said can.

d represents the stationary outlet-pipe for the cream, with its valve or cut-ofi' e.

f represents the adjustable telescopic pipe, fitting inside of the stationary outlet-pipe d.

9 represents the graduated scale, having a handle, 9, in its upper end, by means ofwhieh it can be adjusted vertically with the telescopic tube f to any desired altitude, and h is the index at the upper end of the tube f, as and for the purpose set forth.

When the cream is formed the operator looks through the transparent pane 0, so as to ascertain the depth of cream so formed, and places the 40 scale 9, with its index h and tube f, in such a position that the upper end of said tube and its index it shall be about on a level with the junction of the cream and milk in the can a,'and this is done by manipulating the handle g in the upper end of the index h. The cream will then be allowed to flow out through the pipes f and d as soon as the cock 0 is opened, after the can a has been removed from the receptacle i,- and it will thus be seen that when the upper end of the pipe f is located in such a position as described nothing but cream is drawn 011' through the tubes fand d, theformerbeing made adjustable up and down through the latter, and fitting closely within it. The gradations on the scale 9 will indicate to the operator how many inches of cream are being drawn off, or how large a percentage of cream is drawn ofl' in proportion to the contents of the whole can.

i is the water-jacket contained in the vessel k.

l is the closed receptacle sunrounding the vessel k. 1

m is an ordinary heater, with its steam-pipe n leading into the hollow'receptacle l.

0 is a valve or cut-off on the steam-pipe n.

p is an ordinary water-cooler, provided with the deliverypipe q, having a valve or cut-ofl', r, as shown. The pipe q is made to enter the hollow receptacle lat its bottom and below thevessel k, for the purpose set forth.

8 is a waste-pipe, leading from the lower part of the receptacle l, which waste-pipe is provided with a valve or cut-ofi', t. as shown.

What I wish to secure by Letters Patent, and claim, is

1. The herein-described apparatus for obtainingcream from milk,consisting of the milkcan a, the water-jacket i, the closed receptacle l, the heater m, and the cooler p, as set forth.

2. -A can for milk and cream separation, having an adjustable automatic discharge-faucet and a transparent pane, by which the place or degree of adjustment may be determined.

3. Acan for milk and cream separation, having an adjustable discharge-tube, f, and 'a transparentpane, c, as and for the purpose set forth.

4. The combination, with a milk-receptacle, a, of a telescopic discharge-tube, d f, graduated scale 9, transparent pane c, and index h, as and for the purpose described.

BETSEY H. SHAW,

Assignee. Witnesses:

ALBAN ANDREN, HENRY CHADBOURNE.

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