UNIVERSITY FARM LIBRARY UNIVERSITY OF CALIFORNIA DAVIS U. S. PATENTS MILK AND HANDLING OF MILK LIBRARY UNIVERSITY OF CALIFORNIA DAVIS MISCELLANEOUS Patent Subject Author Date 1,214,168 Edible container 1,407,400 Preservative waterproof and moldproof compound for wrapped food products and method of producing the same. Johnson Ferrari Jan. 30, 191' Feb. 21, 192 ba L. V, JOHNSON A H. BENSON. EDIBLE CONTAINER. APPLICATION FILED OCT. 14. 1916. 1,214,168. Patented Jan. 30, 1917. UNITED STATES PATENT OFFICE. LEONARD VERNON JOHNSON AND OTIS HARPER BENSON, OF ST. MICHAELS, MARYLAND. EDIBLE CONTAINER. 1,314,168. Specification of Letters Patent. Patented Jan. 30, 191 7. Application filed October 14, 1916. Serial No. 125,530. To nil whom it may concern : Be it known that we. LEONARD VERNON JOHNSON and OTIS HAKPER BENSON, citi- zens of the United States of America, and 6 residents of St. Michaels, Talbot county. State of Maryland, have invented certain new and useful Improvements in Edible Containers, of which the following is a specification. .JO The use of an edible cone as a receptacle for nn order of ice cream is well known. Such cones are used by practically all small dealers who sell cheap ice cream which is handled in bulk as distinguished from that 15 which comes in small hard pressed rectangu- lar blocks which are usually separately wrapped, and each of which contains one order of ice cream. These blocks are some- times of a single flavoring; more often, they 20 are made up of a mixture of several differ- ent flavors and colors and are known as "harlequin" blocks. While the cones adapted to be filled each with, a measure of soft ice cream sold in 25 bulk are popular with the trade which pat- ronizes the small confectionery stores and country groceries, they are not acceptable for use at private entertainments where va- rious people not experienced in such mat- 30 ters fill the cones, nor do they meet the re- quirements of the large soda fountains and other distributers whose customers require a higher grade of commodity more tempt- ingly served. Under such circumstances, the 35 block ice cream is much more easily sold and in all instances it is more easily handled as it comes all wrapped and measured. The objection to it is on the ground that hither- tofore it was necessary to serve the block 40 ice cream with dish and spoon which must be washed and dried fast enough to meet the demands of the customers. k This circum- stance not only puts a limit on the speed with which service may be accomplished but 45 raises a question of sanitation as it is dif- ficult to sterilize the ware with sufficient rapidity to meet the demands of rush hours at a popular soda fountain, or the crowd that must be served at various entertain- 50 ments. With these facts in view, the applicants have devised an edible container for block ice cream which eliminates the necessity for washing both dishes and spoons. The 55 wrapped blocks sold by most dealers are of uniform she or may easily be so made and obtained. For convenience in handling the blocks, which are always rectangular, the applicants have devised a cake container ' which is also rectangular and preferably 6 o slightly tapered so as to give it some draft, and of dimension such that it fits snugly over the ice cream blocks with only a slight clearance and makes it possible to handle the blocks with convenience and comfort gg and with no considerable chance of spilling any of the contents of the container. To give the heat applied in qooking easy access to the dough and to give the cake a pleasing appearance, various raised patterns 70 may be introduced and the container may be made of any preferred (Sake, as nabisco and the like. In the accompanying drawing, we have shown an edible ice cream block container 75 constructed in accordance with my inven- tion. Figure 1 is a perspective view of the con- tainer with a block of ice cream; and Fig. 2 is a horizontal section. go The drawing shows a container 1 of ap- proximately a rectangular form, preferably being slightly tapered from the bottom 2 to the top 3, the top dimensions being larger than the corresponding bottom dimensions 86 so as to give the container draft and make it easy to remove from the mold. As has been already pointed put, the con- tainer is of dimensions to receive the arti- cle known in the trade as a harlequin block, 90 of course including blocks of single flavor, of the size in which they come wrapped ready for serving. The ice cream block in the present instance is indicated by refer- ence character 4. As shown, in the pre- 95 f erred form of the invention, the block has about a quarter of an inch clearance all around. The cake may be made corrugated or given any pleasing design, as shown. 100 For convenience jn removing the cake from the mold, preferably the two opposite surfaces 5 and 6 only are made corrugated, the other two sides 7 and 8 being plain. The cake may be of any constituency. It 105 is referred to in the claims as baked and pressed or molded and pressed, this meaning that the baking process is practically com- pleted within the mold and that the cake rises or swells to fit the mold producing a 110 product wliicr ; s not dense or solid but porus and at tLa same time may be referred 1,214,168 to as pressed in that the surfaces conform to th surfaces of the mold and are ordi- narily slightly confined by the mold in bak- ing. 5 The terms molded and baked or pressed and baked serve to distinguish from the doughnut-like cakes formed by dipping an internal mold or former in dough and then dipping it in hot fat until the dough adher- 10 ing to the mold becomes partly baked and is disengaged from the mold and the cooking completed by boiling or frying in the fat. This cake is not pastry in the ordinary sense of the term which means pie-crusts 15 and the like consisting principally of grease and flour, but a dry cake. The manner of serving has already been fully dismissed. We have thus described our invention 20 specifically and in detail in order that its nature and operation may be fully under- stood; however, the specific terms herein are used descriptively rather than in their limiting sense and the scope of the invention is defined in the claims. 25 We claim : 1. An edible container for ice cream of pressed cake and of rectangular form to re- ceive and fit the commercial single order rectangular ice cream block. SO 2. In combination, a commercial single order rectangular ice cream block and an edible container for the same of molded and baked cake, the container being of substan- tially rectangular cross section to fit the 35 block and slightly tapered as to its verti- cal section. Signed by us at St. Michaels, Talbot county, Maryland, this llth day of October, 1916. LEONARD VERNON JOHNSON. ..OTIS HARPER BENSON. Witnesses : CURTIS B. SEWBLL, E. K. SMITH. ". UNITED STATES PATENT OFFICE. CHARLES CK FERRARI. OF PHILADELPHIA, PENNSYLVANIA. PRESERVATIVE WATERPROOF AND MOLDPROOF COMPOUND FOB WRAPPED FOOD PRODUCTS AND METHOD OF PRODUCING THE SAME. 1,407,400. V* Drawinp. Specification of Letters Patent. Patented Feb. 21, 1922. Application filed April 13, 1921. Serial No. 461,046. To all whom it may concern : Be it known that T. CHARLES G. FERRARI, a citizten of the United States, residing at the city of Philadelphia, in the county of 5 Philadelphia and State of Pennsylvania, hare invented certain new and useful Im- provements in Preservative Waterproof and Moldproof Compounds for Wrapped Food Products and Methods of Producing the 10 Same, of which the following is a specifi- cation. _ My invention has for its object thr provi- sion as an article of manufacture, of elastic or yielding preservative mixtures so com- 15 pounded as to become homogeneous and for applying to foil wrapped food products, as cheeses, as well as yeast and other similar products, to prevent growth of aerobic molds, the absorption by the wrapped prod- 20 ucts of undesirable odors, as well as for rendering proof of such food packages against moisture or arr. Hitherto it was the general custom to put up cheese, such as the cream, ancre, 26" Neufchatel, as well as other brands or types, in a foil wrapper, but by sudden changes of temperature or climatic conditions the aero- bic molds formed quickly and not only de- teriorated the products, but transformed 30 them into a condition rendering such un- safe for use. This has particularly hap- pened in summer weather. Tn the past in some cases paraffin- wax was employed around the wrapped products, but this has 36 not been an assured success, because not pli- aWe or elastic in application, for it is found when becoming hard the wrapped products cracked so that there was created rapid de- terioration as well as undesirable odors and <6 growth of aerobic molds rendering su<-h products highly unsafe for use. Such prod- ucts so wrapped and treated it was found keep but a short time and hence heavy losses in trie past have been sustained. To overcome the foregoing objectionable. as ^ell as serious features, and to preserve food products of a character, readily spoil- ing by exposure, thus rendering unfit for use, is the purpose of my present invention. My invention will be better understood as to the character thereof from the follow- ingdescription of the sam& The compounding of the mixture hi one 45 50 form which has been found for some time past highly efficient, is as follows: 55 Mineral oil 3.5% Paraffin-wax 87.5% Beeswax 5.0% Paracoumarone resin 4.0% 60 100% 80 The mineral oil is technically liquid pet- rulahun and is known under the appella- tion of petrolatum liquidum, liquid paraffin 65 and mineral oil. Tt is a mixture of liquid hydrocarbons obtained chiefly from petro- leum, a colorless, transparent, oily liquid free or nearly so from fluorescence, odorless, as well as tasteless when colcl. Its specific 70 gravity varies between 0.828-0.905 at 25 centigrade. The preferred oil to be used has a specific gravity of approximately 0.86. The paraffin-wax used is a purified mix- ture of solid hydrocarbons usually obtained 75 from petroleum, is colorless, and is more or less translucent and odorless, as well as taste- less. Tt is slightly greasy to the touch. The paraffin preparation has a melting point at about 52 centigrade. The beeswax is the pure yellow beeswax containing no impurities, such as added par- affin-wax. The paracoumarone resin used is a syn- thetic compound having an approximate 85 melting point of 90 to 100 centigrade. Physically it is brittle, amorphous, resem- bles rosin somewhat and is a dark reddish brown. The source is from the polymeriza- tion of aromatic naphthas and technically it 90 consists essentially of a mixture of polymer- ization products of coumarone, indene and their homologs. Practice has demonstrated that its use is preferable to ordinary rosin or colophony, because it contains essentially 95 no material which is volatilized during the beating of the wax mixture and also because of its remarkable chemical inertness. Ordi- nary rosin partly decomposes, yielding vola- tile products and leaving a gummy resinous 100 residue in the bottom of the mixture which is annoying because of its adherence to the sides and bottom of the container and be- cause the initial properties of the mixture are thus disturbed. The employment in tlto preservative com- 1,407,400 pounded mixture of the mineral oil is to give a soft coat-like mixture and one highly pliable. The beeswax aids in a similar man- ner and in addition imparts to the com- 6 pounded mixture a certain toughness which is decidedly advantageous to the same. The resin serves to make the wax-like mixture adhere firmly to the wrapped cheese, food, yeast or other similar products, and like- 10 wise to strengthen the same so contained for preservation, shipment or handling in a sanitary or hygienic manner. The foregoing described ingredients en- tering into the composition of the compound- 15 ed mixture of my said invention itTias been found by extended practice to give most de- sirable results by mixing in any well known type of steam jacketed kettle in which they respectively, melt and form a homogeneous 20 mixture at about 100 centigrade. The ex- treme temperature for coating the foil wrapped product, such as cheese or yeast, is between 110 and 120 centigrade. Within range of the recited temperatures the 25 wrapped products will have a thin coating provided them, in a very pliable condition. Physically when cold or more or less set, it is of a light amber color and has a melt- ing point at about 52.5 centigrade. The 30 mixture in its liquefied condition is of a dark brown color. It has been found that the hereinbefore described compounded preservative mixture for the purposes defined possesses the f ollow- 35 ing decidedly advantageous features. First. It is very pliable in application to packaged food products, permitting of very considerable bending;, without crack- ing, as well as clinging or adhering to the 40 foil or other type wrapper to which applied. Moreover, it enters the pores of the wrapper, thus sealing the product completely, as prac- tice has demonstrated, to the surrounding air. By the exclusion of the air is absolutely 45 prevented growth of aerobic molds, particu- larly on soft cheese, cream cheese, Neuf- chfitel cheese and ancre cheese, thus making it possible to keep the same from molding for periods of months, maintained at or- 50 dinary temperatures or under refrigerating conditions. The use of the compound does not so completely close the package as to make tearing of the foil difficult to open the package at the seams. 55 Second. This compounded preparation is transparent, thus allowing the label to be clearly observed. The coating is also water- proof. Third. If stored in a damp place, it is 60 equally efficient in preventing encroachment of molds to the cheese from outside sources, as well as preventing absorption of unde- sirable odors. Fourth. K is found it will prevent the r\ * growth of aerobic molds on any food prod- 65 ucts in wrapped form. Moreover, if acci- dentally ingested, it does not harm the human system. It dries with greater eager- ness than ordinary waxes ; particularly in a current of air. Again it does not stick 70 tenaciously to other objects, when partially cool, if placed against them. Fifth. It will not prevent changes in any food product due to the bacterial activity of facultative aerobes or anaerobes. 75 From the foregoing it will be understood that the hereinbefore recited exact per- centages of ingredients employed in the com- pounding of the said preservative mixture may be subject to variations from those given 80 and still be effective for required results. Also,' if one or more of the ingredients is or are used with properties different from those described by the foregoing formula, the proportions may be varied. In a similar 85 manner the ingredients are capable of sub- stitution by other similar elements, as a dif- ferent resin or wax, and a preservative mix- ture similar in physical properties to the original formula as hereinabove given and 90 equally efficient results be obtained. Having thus described the nature and ob- jects of my invention, what I claim as new and desire to secure by Letters Patent is : 1. As an article of manufacture, a pre- 96 servative waterproof and mold proof com- pounded mixture composed of mineral oil, paraffin-wax, beeswax and resin in propor- tions substantially as described and for the purposes set forth. 100 2. As an article of manufacture, a pre- servative waterproof and moldproof com- pounded mixture, composed of mineral oil, paraffin-wax, beeswax and paracoumarone resin compounded under heat in proportions 105 substantially as hereinbefore described and for the purposes set forth. 3. As an article of manufacture, a pre- servative waterproof and moldproof com- pounded mixture, composed of mineral oil, 100 paraffin- wax, beeswax and paracoumarone resin compounded and combined under steam heat in proportions substantially as herein- before described to provide a homogeneous waterproof and moldproof mixture, as and 115 for the purposes set forth. 4. The method of producing a preservative waterproof and moldproof compounded mix- ture which consists in treating under heat mineral oil, paraffin wax, beeswax and resin 120 in respective proportions substantially as set forth to thereby transform into a homo- geneous waterproof and moldproof mixture and then applying at a temperature above that at which compounding of the mixture 125 was effected, substantially as and for the purposes set forth. ,5. The method of producing a preservative 1,407,400 waterproof and moldproof compounded mix- ture which consists of treating mineral oil, paraffin wax, beeswax and paracoumarone resin in respective proportions substantially 5 as set forth and under steam heat at about 100 centigrade to thereby transform into a substantially homogeneous mixture and then applying at a temperature ranging between 110 and 120 centigrade in the coating of 10 a wrapped food article to be sealed to air as well as the growth of aerobic molds, substan- tially as set forth. In witness whereof, I have hereunto set my signature in the presence of two subscrib- ing witnesses. CHARLES G. FERRARI. Witnesses : J. WALTER DOUGLASS, ROSE E. MCCARTHY. BUTTS H Patent 25,672 171,532 226,457 232,051 240,126 559,634 624,891 689,292 Subject Mode of restoring rancid butter. Improvement in processes of preserving butter. Preservation of butter. Method of pruifying rancid butter. Preserving batter. Compound for purifying butter Compound for removing taint of onions or weeds from butter. Process for preserving butter. Author Prentiss Sacc Wilkins Morris Harger Terman Bately Meulemeester Date Oct. 4, 1859. Dec. 28,1875. Apr. 13, 1880, Sept. 7,1880. Apr. 12, 1881, May 5, 1896. May 9, 1899. Dec. 17, 1901, . . 7 wer. UNITED STATES PATENT OFFICE. JOSIAH W. PEENTISS, OF PULTNEY, NEW TOHK. MODE OF RESTORING RANCID BUTTER. Specification of Letters Patent No. 25,672, dated October 4, 1859. To all whom it may concern: Be it known that I. JOSIAH W. PRENTISS, of Pultney, in the county of Steuben and State of New York, have invented a Method 5 of Restoring Rancid Butter in the Firkin, which I have described in the following specification and illustrated in its accom- panying drawings with sufficient clearness to enable competent and skilful workmen 10 in the arts to which it pertains or is most | nearly allied to make and use my invention, j My said invention consists in the mode j hereinafter described, of employing the well known disinfectant qualities of charcoal in 15 restoring rancid butter without removing the butter from the firkin ; which I accom- plish by first removing one of the heads nd all of the hoops except just enough of the lower ones to hold the remaining head, in- 20 closing the firkin thus prepared in a sack of a texture sufficiently close to prevent the passage of broken charcoal, and surrounding the firkin so prepared and inclosed with broken charcoal, as hereinafter more fully 25 set forth. The devices which I employ in carrying my invention into practice are represented in the accompanying drawings in perspective, the front of the box being broken away to 30 allow the representation of the interior parts. A is a box or bin for containing charcoal, which box may be made of any form and size that may be required to suit the circum- 35 stances of the case and to contain the neces- sary amount of this disinfectant to accom- plish the purpose to be realized. B is the keg or firkin in which the butter is contained, supposed to be of the form 40 and size usually employed in packing butter for market. As represented, all the hoops except two or three of the bottom ones are removed, and also the upper head of the firkin, to open the joints of the firkin and 45 allow the disinfectant properties of the charcoal to act upon the butter without re- moving the butter from the firkin, and by so opening the keg. the space around the but- ter is sufficiently opened for this purpose, 50 and the necessary atmospheric circulation is provided for. Having thus prepared the firkin, I then inclose it in a sack or bag C, which may be made of any common ma- terial used for making bags. It should however be sufficiently open in its texture to 55 allow the gases to circulate, without being so much so as to allow the charcoal to comp in contact with the butter. The mouth of the bag having been carefully closed, I place the firkin in the box A, fill the space around 60 it with broken charcoal, and having care- fully closed the box, allow the whole to re- main undisturbed for about eight days, in which time I find by practice that the char- coal will usually absorb from the butter 65 the impure acids and gases from which its unpleasant taste and the disagreeable effluvia proceed. In extreme cases and under certain circumstances a longer time may be required, while under more favorable conditions, and 70 where the butter is but little changed, a less time may very often be quite sufficient for the purpose. It is well known that but- ter in the firkin frequently from some fault in the firkin or other cause becomes slightly 75 damaged upon the outside while the interior of the mass retains nearly or quite its primi- tive sweetness, and the restoration of the outer strata is all that is required. By this arrangement this is accomplished without 80 removing the butter from the firkin, which is a very great advantage, for the less butter can be handled after once packed till it is used the better, and besides, the saving of handling avoids expense. It is further to be 85 considered that the unpacking and re-pack- ing of butter has a tendency to injure its appearance even if it did no other harm, and spoils its sale in the market. It is well known that charcoal is a dis- 90 infectaiit, and I make no claim to its use for purifying purposes. The object and purpose of my invention is to purify rancid butter in the keg or firkin, and it is to the mode described of 95 accomplishing this purpose that my inven- tion is strictly confined. I am aware how- ever that there may be slight variations in the process, Avhich, not being in any respect material, do not change the invention, which 100 my improvement would of course include, as for example the use of a sheet or other cloth in place of the sack which I generally employ. 25,672 The particular improvement which I claim as having been originally and first invented by me, is The mode described of restoring rancid butter in the firkin by removing the hoops so as to open the joints, inclosing it in a bag or other textile fabric, and then surrounding the whole with charcoal, substantially as hereinbefore described and for the purpose set forth. J. W. PRENTISS. Witnesses : JAMES F. GRIDLEY, H. W. BOARUMAX. SKI UNITED STATES PATENT OFFICE, FEEDEEIC H. L. 0. SACC, OF NEUFCHATEL, SWITZEELAND. IMPROVEMENT IN PROCESSES OF PRESERVING BUTTER. Specification forming part of Letters Patent No. 171,932, dated December 28, 1875; application filed November 4, 1875. To all whom it may concern : Be it known tbat I, FREDERIC H. L. C. SACC, of Neufchatel, in the Swiss Eepublic, have invented a certain new and useful Pro- cess of Preserving Butter, of which the fol- lowing is a specification : In my process I avail myself of the anti- septic properties of alcohols, which prevent that change in the nitrogenous or azotic ele- ments of butter which produces rancidity. My process consists in malaxating or inti- mately mixing butter with, say, two per cent., more or less, in weight, of alcohol at 90 cen- tesimal that is to say, ninety per cent, pure alcohol. The butter thus prepared is put in suitable receptacles, such as earthen, glass, metal, or wooden vessels. When it is desired to use the butter it is washed by kneading in fresh water, after which it will be found as fresh and pure as though newly made. By the process above described the butter may be preserved for an indefinite length of time. I have thus kept butter for two years or more absolutely intact and pure. I can make use of all alcohols, either pure or mixed with coloring or aromatic matters. 1 do not claim, broadly, the use of alcohol as a preservative for butter; but I claim The described process of preserving butter by mixing the same with two per cent, of al- cohol at 90 0., as set forth. In testimony whereof I have hereunto signed my name this 3d day of November, A. D. 1875. FBEDEEIO SACO. Witnesses: E. A. PIPEB, W. H. L. LEE, H. GAULLIEW. UNITED STATES PATENT OFFICE. THOMAS P. WILKINS, OF LONDON, ENGLAND. PRESERVATION OF BUTTER. SPECIFICATION forming part of letters Patent No. 826,467, dated April 13, 1880. Application filed December 3, 1879. Patented In England June 83, 1879. To all whom it may concern: Be it known that I, THOMAS FOSTER WIL- KINS, of Upper Baker street, London, in the . county of Middlesex and Kingdom of Eug- 5 land, have invented certain new and useful Improvements in the Preservation of Butter, which are folly set forth in the following speci- fication. This invention relates to the preservation 10 of batter bv means of glacial metapbospboric acI3. In carrying oat my invention I take of glacial metaphosphoric acid in solution, say, twenty-four grains of acid for every pound of 15 butter. This solution I thoroughly mix, blend, and incorporate with the butter by -any suita- ble meant*. The preservative process is then complete, and the butter thus prepared may be placed in any suitable vessel for domestic 20 or commercial purposes. Instead of applying the glacial metaphos- pboric apid in solution,.! may apply it in a sulkl crashed state. The strength of the solution will vary ac- 25 cording to circumstances and requirement say from three drams to one ounce to the ounce of water. * I would observe that it is preferable that the .butter should be treated with the preservative 30 agent as soon after it is taken from the chnru as possible, and that the butter be thoroughly freed from buttermilk; also that the flavor will be improved by the addition of a small quan- tity of salt. 35 H&dog now described the nature of my in- 5 vention and in what manner the same is or may be performed, I would have it distinctly understood that I do not confine myself to the relative proportions hereinbefore given, as such may be varied to suit various kinds of 40 butter, the length of time for which it is de- sired to preserve the batter, the atmospheric conditions under which itSs prepared, and other causes. The proportion of the preservative agent will not, however, in, any case exceed 45 one dram to one pound of batter. . I am aware that phosphates and phosphites have been long known as' antiseptics, and also that metaphosphoric acid in solution has been proposed as A preservative for fish, vegetables, and fruits, and for hardening fats by being melted therewith. Such I do not claim as ray invention, nor would such means or methods be applicable to the preservation of batter. The. mechanical ad mixture of the uietapbos- 55 phoric acid with the .butter as carried out in practicing my invention effects the preserva- tion of the butter by bringing the reagent in contact with the caseineand other substances which would otherwise putrefy. I claim as my invention As a new article, of manufacture, butter con- taining metaphosphoric acid intimately incor- porated therewith, whereby the butter is pre- served, substantially aa set forth. THOMAS FOSTER WILKINS. Witnesses : WILLIAM EDWARD GEDGE, JOHN FOSTER. LENNOX STKES. 60 , osi UNITED STATES PATENT OFFICES JAMES CHESTON MORRIS, OF PHILADELPHIA, PENNSYLVANIA. METHOD OF PURIFYING RANCID BUTTER SPECIFICATION forming part of Letters Patent No. 232,051, dated September 7, 1880. Application filed June 10, 1880. (No specimens.) To all whom it may concern : < \ Be it known tbat I, JAMES CHKSTON MOR- RIS, a citizen of the United States, residing in Philadelphia, Pennsylvania, have invented aii 5 Improvement in Purifying Rancid Butter, of which the following is a specification. The object of my invention is to restore to its original purity and sweetness butter which has become rancid; awl this- object I attain 10 by treating the rancid butter with boracic acid or its compounds in the manner hereinafter set forth. In carrying out iny invention I first make a saturated solution, in water, of boracic acid. 15 employing, by preference, three hundred and twenty (320) grains of boracic acid to the pound of butter. The rancid butter is then thor- oughly worked in this solution, the operation being continued until all parts of the mass are 20 exposed to the action of the solution. I have found, 'hi practice, that with a solu- tion of the above-mentioned strength five minutes gene-rally suffices to insure the effect- ive action of said solution on the butter, al- 25 though if the solution is of a weaker character than that mentioned a longer time will be nec- -essary. After being subjected to the action of the boracic-acid solution the butter is thoroughly 30 washed in pure water, so as to free the mass from the acid aud the butyrates and other im- purities which have been freed from the but- ter by the action of the acid thereon, the impurities, with the acid, being held in solu- 35 tion or suspension by the water, thus leaving the butter in a sweet and wholesome state and ready for treatment with salt or coloring-mat ter, as when freshly gathered from the churn. The same solution maybe used 10 treat suc- cessive batches of butter until it becomes so 40 affected by the impurities which have been extracted from the butter as to fail to properly perform its duty, in which case the solution may be subjected to distillation or other pro- cess, whereby the boracic acid is recrystallized 45 and recovered. Compounds of boracic acid such, for in- stance, as biborate of soda may in some cases be used in place of the acid itself, although the use of the latter is preferred. 50 I am aware that boracic acid is well known as an antiseptic, and that its use has hitherto been proposed for preventing the souring of milk and for preserving other articles of food from putrefaction; but I am not aware that 55 it has heretofore been known that butter, after it once became rancid, could be deprived of its impurities and rendered sweet and whole- some by treatment with'the acid. Hence, I claim as my invention and desire to secure 60 by Letters Patent The within-described improvement in the art of purifying rancid butter, said improve- ment consisting in subjecting the butter to the action of a solution of boracic acid or its 65 compounds, as set forth. lu testimony whereof I have signed my name to this specification in the presence of two sub- scribing witnesses. Witnesses: J. CHESTON MORRIS. JAMES F. TOBIN, HARRY SMITH. UNITED STATES PATENT OFFICE. JOHN HARGER, OF TORONTO, ONTARIO, CANADA. PRESERVING BUTTER. SPECIFICATION forming part of Letters Patent No. 240,126, dated April 12, 1881. Application filed August 11, 1880. (No specimens.) Patented in Canada July 10, 1880. To all whom it may concern : Be it known that I, JOHN HARGER, of To- ronto, in the Province of Ontario, Dominion of Canada, have invented a new and useful 5 Improvement in Preserving Butter, of which the following is a specification. The object of this invention is to prevent butter from becoming rancid, and to preserve its flavor, so that it will remain sweet for a long 10 time even in very warm weather. The invention consists in the mode of pre- serving butter by incorporating with the milk or cream before churning, and with the butter after churning, boracic acid dissolved in hot 1 5 glycerine, and sulphate of potassium dissolved iu boiling water, as will be hereinafter fully described. Incarrying my invention into practical effect I dissolve one pound of boracic acid in five 20 pounds of hot glycerine. I next dissolve one pound of sulphate of potassium in five pounds of boiling water. These two solutions I then pour together to form my preserving com- pound. 25 When the milk or cream is placed in the churn for churning I add thereto two table- spoonfuls of the compound for each gallon of milk or cream. The quantity of the solution used may b varied according to the season of 30 the year, a little more being used in very warm weather and a little less when the weather is cooler. When the butter has been produced and the buttermilk worked out I add to the butter two table-spoonfuls of the compound for 35 each pound of butter, and thoroughly work it into the butter. Butter thus treated will keep fresh and sweet for a long time in any climate. In defining my invention more clearly with respect to the prior state of the art, I would 40 state that I am aware that borax has been dis- solved in glycerine for preserving fruit, and that sulphate of potash has been used for as- sisting in the preservation of milk. I do not know, however, that free boracic acid has ever been used in connection with sulphate of pot- 45 ash for preserving the butter by treatment of the same direct or by preliminary treatment of the butter-globules in the cream. Having thus fully described my invention, I claim as new and desire to secure by Letters 50 Patent 1. The mode of preserving butter by incor- porating with the milk or cream, before churn- ing, and with the butter after churning, boracic acid dissolved in hot glycerine and sulphate 55 of potassium dissolved in boiling water, sub- stantially as herein shown and described. 2. The mode of preserving butter by incor- porating with the milk or cream, before churn- ing, boracic acid dissolved in hot glycerine and 60 sulphate of potassium dissolved in boiling wa- ter, substantially as herein shown and de- scribed. 3. The mode of preserving butter, substan- tially as herein shown and described, by incor- 65 porating with the butter, after churning, bo- racic acid dissolved in hot glycerine and sul- phate of potassium dissolved in boiling water,' as set forth. 4. The herein-described composition of mat- 70 ter to be used for the preservation of butter, consisting of boracic acid dissolved in hot glycerine and sulphate of potassium dissolved in boiling water, in the proportions specified. Dated at Toronto, Canada, August 2, 1880. JOHN HARGER. Witnesses : J. T. CARTER, Jos. PEASE. UNITED STATES PATENT OFFICE. JAMES W. TERMAN, OF NEW SHARON, IOWA, ASSIGNOR OF ONE-HALF TO D. CHAMPLAIN, OF COLFAX, IOWA. COMPOUND FOR PURIFYING BUTTER. SPECIFICATION forming part of Letters Patent No. 559,634, dated May 5, 1896. Application Sled September 28, 1895. Serial No. 563,962. (No specimens,) To all whom it may concern: Be it known that I, JAMES W. TERMAN, a citizen of the United States of America, re- siding at New Sharon, in the county of Ma- 5 haska and State of Iowa, have invented a new and \iseful Composition of Matter to be Used for Purifying and . Preserving Butter and Milk, of which the following is a specification. My object is to provide in suitable quanti- 10 ties and in suitable sealed packages a manu- facture adapted to be handled advantageously as merchandise to be used in the manner hereinafter set forth. My composition consists of the following 15 ingredients, combined in the proportions stated, viz: boracic acid, one (1) pound; sor- ghum-sugar, one-fourth (\) pound; burnt alum, one-fourth () pound; saltpeter, one- eighth^) pound; pea-flour, three (3) ounces. 20 These ingredients are to be thoroughly min- gled by agitation. In using the above-named composition to purify and preserve ten (10) pounds of fresh butter I place it in a non-corrosive vessel 25 and then place the vessel in another water- tight vessel of corresponding shape, but of larger diameter, so that water can be filled in between the two vessels, and then place the vessels on a stove and boil the water suf- 30 ficiently to bring the butter in the inner ves- sel to eighty (80) or ninety (90) degrees of heat. Then remove it from the fire and add one-half () ounce of the composition and stir it in the butter that has been thus ster- 35 iiized and made an emulsion. After stand- ing five or ten minutes, skim off all foreign matter that rises to the top and then pour the butter into a suitable vessel, and when cold it will be ready for use. If it is to be kept 40 for future use, it should be hermetically sealed while hot. The antiseptic substances in the composition are thus utilized in de- stroying the life of all micro-organisms that may exist in the matter treated and the pea- flour in the composition will be liberated by 45 the heat, and, being of less specific gravity than butter and milk, will rise to the top and carry therewith dead microbes and other for- eign matter, so that such impurities that gather and adhere to the flour will be readily 50 skimmed off from the top of the substance treated and purified. It is therefore obvious that the pea-flour or its equivalent is an ac- tive and essential ingredient in accomplish- ing the purposes contemplated by my inven- 55 tion. Stale or rancid butter should be treated in the same way, but to ten (10) pounds of but- ter one (1) ounce or more of the composition (according to the condition of the butter) 6s should be added and the butter heated to one hundred (100) degrees or more. Columbia or other suitable coloring-matter and salt may be added to the butter in such quantities as desired at the same time the 65 composition is stirred in. To purify and preserve sweet milk, treat it in the same manner as fresh butter and add my composition in about the same pro- portions given for fresh butter. 70 Bacteria or other micro-organisms that may exist in butter and milk are thus certainly destroyed and the pure .sterilized food used Avithout danger of causing disease in those who partake thereof. 75 What I claim as new, and desire to secure by Letters Patent of the United States there- for, is The herein-described composition of mat- ter to be used for purifying butter and milk, 80 consisting of boracic acid, 'sorghum - sugar, burnt alum, saltpeter and pea-flour, in about the proportions specified. JAMES W. TERMAN. Witnesses: JOHN W. CARR, H. H. HAMMOND. UNITED STATES PATENT OFFICE. STEPHEN SAMUEL BATELY, OF MITCHELL, SOUTH DAKOTA, ASSIGNOR TO LILLY BATELY, OF SAME PLACE. COMPOUND FOR REMOVING TAINT OF ONIONS OR WEEDS FROM BUTTER. SPECIFICATION forming part of Letters Patent No. 624,891, dated May 9, 1899. Application filed November 6, 1896. Serial No. 611,246. (No specimens,) To all ivJiom it mmj concern: Be it known that I, STEPHEN SAMUEL BATELY, a citizen of the United States, resid- ing at Mitchell, in the county of Davison, 5 State of South Dakota, have invented a new and useful composition of matter to be used forcleansing and purifying butter and remov- ing therefrom all onion and weedy flavors and unnatural taints, during the process of to churning, of which the following is a speci- fication. Mycomposition consistsof the following in- gredients combined in the proportions stated, viz.: nitrate of potash, thirty grains; bicar- 15 bonate soda, fourteen grains; borax, fourteen grains; powdered slaked lime, two grains. These ingredients are to be thoroughly min- gled and mixed. In using the above composition caution 20 must be taken that the churn, vat, or other vessel in which the cream is placed be thor- oughly clean. Scald the churn, vat, or other vessel with boiling water or steam and rinse with cold water before using. Immediately 25 after skimming reduce the temperature of the cream to 54 Fahrenheit and add salt heavily until the cream in the vat or vessel is thor- oughly brined, stir thoroughly and frequently, allowing the temperature of the cream to 30 gradually rise to 00 Fahrenheit and hold at that temperature until the cream is ripe, and then place the cream in the churn. Further precaution must be taken after placing the cream in the churn that its temperature be 35 from 58 to 00 Fahrenheit. Then add the necessary color. In order to insure the de- sired results, now mix from one to two drams of the composition to each gallon of cream in the churn. If the cream be strongly flavored 40 with onions, weeds, or other foreign matter, it is advisable to use proportionately more of the composition, and then the temperature of the cream should be made proportionately lower. After the butter is separated from the milk in small globules of about the size of a pin-head 45 do not draw off the buttermilk, but dilute it in the churn by adding about one-third the quantity of clear cold water at a temperature of 54 Fahrenheit and turn the churn very slowl y by hand ten or twelve times, then draw 50 off one -half of the buttermilk through a strainer and dilute the remainder with clear cold water at a temperature from 50 to 52 Fahrenheit and turn the churn very slowly by hand ten or twelve times, then draw off 55 all the buttermilk and add clear cold water at a temperature of 48 to 50 Fahrenheit un- til the butter floats in the churn, then turn the churn very slowly by hand for five min- utes, and then draw off the water through a 60 strainer. Wash the butter in this Way once or twice or until such time as the water drawn from the butter is absolutely clear. The but- ter will then be perfectly sweet. The buttermilk being very salty should be 65 diluted with the wash-water from the churn before being given to hogs. By the use of the above composition and making of the butter as above specified it will be cleansed of all foreign tastes and fla- 70 vors and will retain its natural flavor. What I do claim, and desire to secure by Letters Patent of the United States, is The herein-described composition of mat- ter for purifying milk, cream or butter, which 75 consists of nitrate of potash, bicarbonate soda, borax, and powdered slaked lime combined in the proportions and in the manner speci- fied. STEPHEN SAMUEL BATELY. Witnesses : J. L. HANNITT, HOYT Cox. UNITED STATES PATENT OFFICE. EMILE DE MEULEMEESTER; OF .BRUSSELS, BELGIUM, ASSIGNOR TO FORCE SOf lETtf ANONYME, OF ANTWERP, BELGIUM! PROCESS OF PRESERVING BUTTER. SPECIFICATION forming part of letters Patent No. 689,292, dated December 17, 1901. Application filed August 23, 1901 . Serial Ho, 73,058. (No specimens.' To all whom it IIMIJ concern,: Be it known that I, EMILE DE MEULEMEES- TER, gentleman, a subject of the King of Bel- gium, residing at 02 Rue de Neuchatel, Brus- 5 sels, in the Kingdom of Belgium, have in vent- ed an Improved Process of Preserving Hot- ter, of which the following is a specification. This invention relates to a process for pre- serving butter, which is based upon the prop- 10 erty possessed by gum-arabic of rendering the water orthe milk contained in butter non-fer- mentable. The researches of Fehling have established the fact that gum-arabic and its concentrated 15 solutions are not fermentable, and numerous experiments which I have made have demon- strated that' by mixing ppw.dered gum-arabic with butter in the requisite proportions for absorbing the water contained in the latter to (about fourper cent.) the butter may bo kept for a long period without becoming rancid. In addition to this witli a small admixture of salt the butter preserves its aroma. Never- theless this method of procedure presents the 25 disadvantage that it necessitates too large a proportion of gum-arabic and that this gum should be exempt from impurities. Now it is difficult to procure pure gum in large quan- tities, and its price would speedily become 30 prohibitive if the consumption became large. In order to obviate these disadvantages, I proceed in tho following manner: I dissolve raw gum-arabic in water and filter the solu- tion in order to remove impurities such as 35 fragments o'f'bark, dust, &o. contained in the gum. I then mix the filtered solution with the butter and finally extract the excess of liquid contained in tho mixture. By way of example I will describe a method of carry - 40 ing my invention into practice which has given the desired result. / Raw gum-arabic is dissolved in water in the proportion of one part, by weight, of gum for two parts of water, and tho .solution is filtered 45 in a filter-press, the frames of which are pro- vided with a fabric sufficiently close for re- taining the dust mixed with the gum. This solution is mixed with tho butter, in the pro- , portion of about six to ten liters of solution for 50 one hundred kilograms of butter, in a suitable mixing-machine, and when the mixture has become thoroughly intimate it is caused to pass between two hollow cylinders arranged in juxtaposition and rotating in opposite direc- tions. The surface of these cylinders is per- 55 f orated in order to perm it the liquid expressed from the mixture to escape. The cylinders are covered with a permeable fabric, so as to pre- vent the butter from entering these perfora- tions. As butter ordinarily contains from ten 60. to fifteen per cent, of water, this proportion is raised to sixteen to twenty-two per cent. 'by the addition of the gum-arabic solution, and this excess of water is readily removed by causing the butter to pass once or twice be- 65 tween the pressing-cylinders. Operating In- this manner, a portion of the gum-arabic is removed with tho water, and the proportion of gum remaining in the butter may readily be reduced to one per cent, as against the 70 proportion of four per cent, given by the method of treating butter with gum-arabic in powder. Before mixing' with the butter the filtered solution of gum-arabic there is added to this latter the quantity of salt necessary 75 for imparting to the butter the degree of salt- ness which it is desired to obtain. I have found that an addition of salt in the propor- tion of one-half to one part per one hundred parts of butter has the property of preserv- 80 ing the aroma of this\latter when it is treated with gum-arabic in Accordance with (his in- vention. I do not limit myself to a particular form of apparatus for carrying my invention into 85 practice nor to the proportions of the various ingredients which have beeu-given by way of example; but What I claim as my invention is-" , 1. A process for the preservation of butter 90 consisting in dissolving gum-arabic in water, in eliminating from this solution the impni-ir . ties originally contained in the gum, in mix- ing this solution vith the butter to be treated, then in removing from the mixture a portion 95 of the water originally contained in the but- ter and a portion of the gum-arabic solution which has been added to tho butter substan- tially as described. 2. A process for the preservation of butter 100 consisting in preparing a solution of gum- arabic in water in the proportion of one part 689,292 by weight of gum for two parts of water, io filtering this solution, in mixing the butter to be treated with this solution in the propor- tion of MX to ten liters of the solution for one hundred kilograms of butter nnd in submit- ting the mixture to pressure in order to ex- press a portion of the water originally con- tained in the butter ami also a portion of the gum-arabic solution which has been mixed therewith substantially ns hereinbefore de- io scribed. In .testimony whereof I have hereunto sot my hand, in presence of two subscribing wit- nesses, this 9th day of August, 1901. . EMILE DE MEULEMKKSTKR. Witnesses: II. J. E. KlRKPATRICK, GREGORY PHELAN. ! FIC CHEESE Patent Subject Author PROVEMENT IN PREPARING RENNET FOB MAKING CH 146,851 Impro vement in preparing TSidger rennet for making cheese, etc. 1,163,066 Cheese. Carpenter 1,186,524 Process of sterilizing cheese Kraft and an improved product pro- duced by such process. 1,334,693 Process of making Emraenthal Doane or Swiss. cheese. 1,350,870 Process of sterilizing and Kraft packaging cheese. 1,368,624 Cheese and process for steri- Garstin lizing same. 1,374,141 Process of sterilizing cheese. Eldredge 1,389,095 Swiss cheese and method for Carpenter sterilizing the same. 1,389,577 Cheese and process for steri- Carpenter lizing the same. 1,400,171 Process of preparing cheese. Kraft Date Jan. 27, 1874. Dec. 7, 1915. Dec. 23, 1919. Mar. 23, 1920. Aug. 24, 1920. Feb. 15, 1921. Apr. 5, 1931. Aug. 30, 1921. Sept. 6, 1921. Dec. 13, 1921. . 158,3*1 r.Gn . *V. .. he* bGOtlb i? . . *C ESiW >ee , Sr UNITED STATES PATENT OFFICE, MIXER YA A. WIDGEE, OV 1)E KALB, ASSIGNOR OP ONE -HALF HER RIGHT TO DAVID F. BARCLEY AND MARCUS MALLORY, OF ELGIN, ILLINOIS. IMPROVEMENT IN PREPARING RENNET FOR MAKING CHEESE, &c. Specification forming part of Letters Patent No. 146,85 1, dated January 27, 1874 : application filed December 13, 1873. To (ill whom it may concern: Be it known that I, MINEUYA A. WIDGER, of De Kalb, in the county of De Kalb and State of Illinois, haA'e invented a new and useful Process for Increasing" the Coagulating Properties of Rennet; and I do hereby declare the following to be a full, clear, and exact description thereof, -which will enable others skilled in the art to which my invention apper- tains to compound the ingredients employed, and to use the same. My invention relates to a process for increas- ing the coagulating properties of rennet used in coagulating milk for the manufacture of cheese; and to that end it consists in the em- ployment of a solution composed of nitrate of ]>otassa and alcohol, which is applied to the green rennet, together with u proper propor- tion of common salt. The rennet, when suffi- ciently dry, is cut in pieces and placed in a tight vessel, and a quantity of sweet whey or water added. The whole is then allowed to re- main a given time, when the required quan- tity of liquid to be used is strained off, adding each day to the remaining liquid a quantity of sweet whey or water equal to the amount of liquid used. In carrying out my invention, take of pul- verized nitrate of potassa, two parts, and alco- hol, one part, each by weight, mix the same together and add a sufficient amount of water to dissolve the nitrate of potassa. To each green rennet apply two ounces of common flue salt, and one ounce of the solution, distribut- ing the same evenly over the rennet; then hang the same in a warm dry place and allow it to remain for about thirty days, by which time it will be properly cured. To use the rennet, take about the following proportions that is to say take five rennets, cut them in pieces and place in a tight vessel, add two quarts of sweet whey or water, let it remain for about three days, stirring the same each day, when it will be ready for use. To each two thousand pounds of milk, heated in the usual manner, add one-half pint of the strained liquid, allowing the milk to remain for thirty minutes, when the same will be properly coagulated. To obtain the full strength of the rennet, add each day to the liquid remaining in tin- vessel a quantity of sweet whey or water, equal to the amount taken from the vessel, together with a small quantity of salt, until it is found that its coagulating properties are decreasing; then remove the rennet and add a new amount, as at first. It is found, by actual experiment, that the coagulating properties of rennet cured in a so- lution of nitrate of potassa, alcohol, and salt, as specified, are much greater than with those cured in the usual manner that is to say, the coagulating properties of one rennet is equal to that of three. This is produced by preventing the rennet from becoming decom- posed while being cured or soaked for use, thereby preserving the full strength. This may be accomplished by other solutions than that formed of theingredients mentioned that is to say, in place of the nitrate of potassa, or in admixture with it, the nitrates of soda, lime, or magnesia may be used, which will have the same chemical action on the rennet, thereby preserving the same. I do not wish to confine myself to this pro- cess for curing green rennets only, as the same may be used with rennets cured in the usual manner and with a like result, the same pre- venting the rennet from decomposing while being soaked for use. In this latter case the same quantity of the solution is added when the rennet is put in soak, adding a small quan- tity of the solution each day as the liquid is used. Having described my invention, I claim The process of increasing the coagulating properties of rennet by the use of nitrate of potassa and alcohol, or their equivalents, ap- plied to the green rennet or used with previ- ously cured rennets, in the manner specified. The above specification of my process signed by me this 8th day of December, 1873. MINERVA A. WIDGER. Witnesses : ELI B. GILBERT, M. E. NEAKING. 06,6, 1,163,066. L. E. CARPENTER. CHEESE. APPLICATION FILED MAR. 30, 1915. Patented Dec. 7, 1915. Li&n E. Carpenter. UNITED STATES PATENT OFFICE. LINN EUGENE CARPENTER, OF EAST ORANGE, NEW JERSEY. CHEESE. 1,163,006. Specification of Letters Patent, Patented Dec. 7, 191 5. Application filed March 30, 1915. Serial No. 18,016. To all whom it may concern: Be it known that I, LINN EOCENE CAR- i-EXTKK, a citizen of the United States, re- siding at East Orange, in the county of 6 Essex and State of New Jersey, have in- vented certain new and useful Improve- ments in Cheeses, of which the following is a specification. My invention relates to cheeses, and 10 among the objects I seek to accomplish are the following: I. To give the cheese an im- proved taste and a distinctive flavor. II. To prevent, or at least retard, the decom- position of the cheese especially in instances 15 where the cheese is eoft or has an unstable composition such as ordinarily invites rapid decay. III. To confer upon the cheese a heterogeneous texture, so as to prevent it from becoming pasty. IV. To give the 2o cheese a distinctive and attractive appear- ance. I begin with a cheese body, which may it- self be a finished cheese. I prefer to use a so-called soft cheese, because of the richness 25 of its flavor. Cream cheese answers the purpose admirably. Cream cheese, as its name implies, is made from materials con- taining an excess of cream, and because of this fact is not only soft but unstable. 30 Under ordinary conditions, it does not stay fresh very long, especially in warm weather. The decomposition of cheese of this kind is perhaps not properly designated as putre- faction. Even after undergoing partial de- 35 composition the cheese is still edible, but owing to the gradual accumulation of vari- ous organic acids within the cheese body the taste of the latter is greatly impaired, and the flavor is no longer uniform for cheeses 40 of the same kind or even for different parts of an individual cheese. Again, the partial decomposition tends to separate the liquid from the solid portions, and to cause the evolution of odoriferous gases. The taste of 45 lactic acid begins to predominate, and gives the cheese a sour taste. While lactic acid is itself healthy, the sour taste due to its for- mation under conditions here contemplated is objectionable. 50 What I seek to do. therefore, is to dis- tribute throughout the cheese body a com- minuted, edible, organic material capable of not only acting as a preservative of the cheese, but also of conferring upon the latter 55,. an agreeable flavor, thus overcoming the flavor of badly-tasting acids therein con- tained. For this purpose I use ordinary preserved cherries, which I cut or commi- nute into little bits and work into or mix with the cheese body, and so distribute with eo approximate uniformity throughout the mass thereof. Reference is made to the accompanying drawing forming a part of this specification, and in which like letters indicate like parts, 95 the figure being a perspective of a bar of cheese made in accordance with my inven- tion. The body appears at 1, and at 2 are shown the bits or pieces of cherries, which are dis- ?Q tributed throughout the mass or substance of the bar, as nearly uniform as practicable. The particular specimen here shown is a so- called package cheese; that is, a flat bar or small brick-like member adapted to be 75 wrapped in tin foil or otherwise protected until ready for immediate use. My im- proved cheese, however, can be put up in any other form desired. As a typical illustration, I will use cream BO cheese. This is soft, as above indicated. To each ninety pounds of the cheese body I use ten pounds of ordinary preserved cher- ries, such for instance as are usually sold as bottled cherries. These are so commonly 86 known as to need no description. As orig- inally prepared they are seeded, and then with about ten per cent, by weight of sugar thev are cooked, after which they ane bot- tled. I take these preserved cherries, run 90 them through a sausage grinder and thus cut them into bits, and then mix these bits with the cream cheese. The entire mass is now worked up, and next passed between rollers and finally cut or molded into bars 85 or bricks', as shown in the drawing. The completed bar of cheese contains by weight about ten per cent. of. the commi- nuted cherries, about one per cent, of the entire mass or ten per cent, of tile contained 100 cherries being sugar. In the cheese thus prepared life flavor is very pleasant, as tne taste of the cheese body blends harmoniously with the taste of both the sugar and the cherries. The cherries 105 have antiseptic properties, and this is also true of the sugar. Hence, the cherries thus used have a tendency to preserve the cheese body. By actual trial I have found that tlu> comminuted cherries preserve the entire 110 mass of the cheese body, though not in actual contact with the mass at every point therein. 1,163,066 Each bit or portion of cherry appears to have a tendency to preserve portions of the cheese body close to it, though not resting directly against it. In other words, each 5 bit of cherry tends to preserve all the ma- terial contained in a miniature zone of larger size than the bit of cherry. I find that a cheese, treated as above de- scribed, will last twice as long, before under- 10 going a given degree of decomposition, as if not so treated. Because of the heterogeneous character of the finished article, it is not pasty and can not readily become so. It retains all the 15 richness of flavor peculiar to a cream cheese or other soft cheese, and it has a marked tendency to maintain its original consistency and its general appearance unchanged for a relatively long period of time. 20 I claim : 1. A cheese, comprising a cheese body having its mass interspersed throughout with comminuted cherries. 2. A cheese comprising a soft cheese body 25 having its mass interspersed with com- minuted cherries. 5. A cheese comprising a body of cream cheese having its mass interspersed with comminuted cherries. 30 4. A cheese comprising a cheese matrix in- terspersed with distinct bodies of appre- ciable size, each of said bodies consisting of a vegetable substance sweetened with a fla- voring material. 5. A cheese body comprising a matrix of 05 cream cheese interspersed with distinct bodies of readily noticeable size, each of said bodies consisting of a vegetable sub- stance sweetened with sugar. (>. A cheese comprising a cheese body fla- 40 vored with preserved cherries. 7. A cheese comprising a cream cheese body containing cherries. 8. A cheese comprising a cream cheese body interspersed with -comminuted cherries <5 preserved in sugar. 9. A cheese comprising a cream cheese body interspersed with comminuted cher- ries preserved in sugar, in the proximate portion of nine parts uf said cheese body to 50 one part of said cherries, by weight. 10. A cheese, comprising a cheuse body in- terspersed throughout with comminuted cherries preserved in sugar, the proximate proportions, by weight, being one part of 55 sugar, nine parts of cherries and ninety parts of said cheese body. Signed in the presence of two subscribing witnesses. LINN EUGENE CARPENTER. Witnesses : J. F. WHITNEV. L. E. BUCKBIE. v V/ UNITED STATES PATENT OFFICE. JAMES LEWIS KRAFT, OF CHICAGO, ILLINOIS, ASSIGNOR TO J. L. KRAFT & BROS. CO., A CORPORATION OF ILLINOIS. ) PROCESS OF STERILIZING CHEESE AND AN IMPROVED PRODUCT PRODUCED BY SUCH PROCESS. 1 4,777. f Specification of Reissued letters Patent. Reissued Dec. 23, 14*19. No Drawing. Jciiginal No. 1,186,524, dated June 6, 1916, Serial No. 86,764, filed March 25, 1916. Applica- > tion for reissue filed October 18, 1919. Serial No. 331,721. To all whom f' ~iay concern: Be it know/, chat I, JAMES LEWIS KRAFT, a citizen of the United States, residing at Chicago, in the county of Cook and State of Illinois, have invented certain new and Improved Processes of Sterilizing Cheese and Improved Products Produced by Such Processes, of which the following is a speci- fication. 10 This invention relates to an improved process of sterilizing cheese to render it per- manently keeping, and to the product there- by produced. The chief object of the invention is to con- 16 vert cheese of the Cheddar genus into such condition "that it may -be kept indefinitely without spoiling, under conditions which would- ordinarily cause it to spoil, and to accomplish this result without substantially 80 impairing the taste of the cheese. Inciden- tally, the process has a marked value in that it has the effect of permanently arresting the curing or flavor-development of the cheese, from which it follows that the cheese 26 may be brought to the precise stage of ripen- ing desired and then permanently arrested and kept in that stage or condition until consumed. The invention consists in the matter here- 80 inafter described and more particularly pointed out in the appended claims. It is common knowledge that various feed products may be sterilized by the applica- tion of heat and then hermetically sealed un- 85 der sterilized conditions and so rendered per- manently keeping. But the attempt to ap- ply such treatment to cheese 'of the Cheddar genug has invariably resulted in failure, so far as rendering the product permanently 40/ keeping is concerned. _ / " is a well known fact that cheese of the vCheddar genus cannot be heated to a tem- perature much above its melting point with- out disintegrating and permanently losing 46 its true cheesy character. That is to say, the melted cheese becomes stringy and the casein and fats separate and cannot be returned to their original combined true cheese form arid homogeneous condition. For this reason 60 it has been impossible to treat such cheese to a high sterilizing temperature without spoiling it, and a completely sterilized, that is to say. a permanently keeping cheese of the Cheddar genus has not been produced prior to my discovery j 55 I understand that*4arkms cheeses, espe- cially of the soft varieties, such as Camem- bert, Limburger, Brie, etc., which in the ad- vance images of curing* become liquid or semi-liquid, have been made permanently 60 keeping by sterilizing with heat and sealing hermetically under sterilized conditions. I belit ve the explanation to, be that in the process of making and curing soft cheeses of the varieties stated, all those bacteria which 65 can only be killed by heat of a comparatively high degree, have been killed off, (possibly by a toxic condition of the cheese as re- gards such bacteria, developed by the cur- ing) while the remaining bacteria are all 70 such as may be 'killed at a relatively low temperature, a temperature below that at which the cheese will disintegrate and be spoiled. Hence, sterilization of these cheeses has been possible. On the other hand, in 76 case of cheese of the Cheddar genus, the making and curing or ripening does not eliminate bacteria present and which require a relatively high temperature to kill them, and it follows that a high temperature for 80 sterilizing is imperative, and coupled with such high temperature treatment, some treatment which will prevent the high tem- perature from spoiling or disintegrating the. cheese. 85 f ' I have discovered that cheese of the "Cheddar genus may be prevented from dis- integrating under the action of heat of as high temperature as 175 F. or even more, by subjecting the mass to proper agitation and 90 stirring continuously or substantially con- tinuously throughout the period beginning with the application of heat to the cheese, and continued until it has reached the nec- essary temperature and been maintained at 95 that temperature amply long enough to in- sure thorough sterilization. A temperature of 175 F. maintained for a period of ten or fifteen minutes is ample to insure thor- ough sterilization. lot In carrying ojut my improved process, a preferred way is substantially as follows: The cheese having been made and cured to the desired stage in the usual or any suit- 14,777 able way, the bandages are removed and the cheese cut up into small pieces, preferably by the use of a suitable slicing machine; the cutting up being desirable to facilitate the 5 stirring in the early stages and to allow the heat to penetrate quickly and with approxi- mate uniformity. The cut up cheese is placed in a steam jacketed or hot water jacketed kettle, or other suitable heating cle- 10 vice, wherein it may be subjected to the de- sired temperature without scorching. The kettle or other receptacle in which the cheese is treated is desirably equipped with mechanical stirrers, though stirring might 15 be performed manually. The steam, hot water, or other source of heat, is then ap- plied gradually to the vessel and the tem- perature raised until th'e contents of the ket- tle reach approximately 175 F. at approxi- 20 tnately which temperature it is held for a period sufficient to effect complete steriliza- tion, usually for approximately fifteen min- utes. While the cheese is being melted and while it is held at sterilizing temperature, 25 it is actively stirred or agitated by suitable stirrers, and this treatment results in main- taining the mixture homogeneous, prevents it from losing its true cheese character and causes it to retain its homogeneous condi- 30 tion when cooled. After complete steriliza- tion is assured, the liquid cheese is run off into suitable containers and, ordinarily, her- metically sealed under sterile conditions. After it has cooled it possesses its original 35 flavor unimpaired, or substantially unim- paired, and its texture is homogeneous and substantially the same as it was before the treatment, excepting, of course, the elimi- nation of such cellular cavities as may have 40 existed in the cheese. The hermetically sealing under sterilized conditions is pref- erably and readily accomplished by draw- ing off the cheese into thoroughly clean cans or jars and sealing these while the cheese 45 still remains at a sterilizing temperature. The subsequent cooling of the contents of the containers produces a partial vacuum and causes atmospheric pressure to supple- ment the mechanical pressure through which 50 the seal is effected ; such vacuum sealing be- ing well understood in the art of canning ' and packaging fluids. In the use of the term "Cheddar genus" I I refer to all the cheeses, however named, -v55 made by a Cheddar process. The group of so-called American cheeses are typical ex- \___arnples of the Cheddar genus. ~~ I claim : 1. The improved process of rendering 60 cheese of the Cheddar group permanently keeping, which consists in heating and melt- ing the cheese, actively stirring it while melted, and while thus maintained in ho- mogeneous condition, raising its tempera- 66 turc to such degree as to effect complete sterilization, and then inclosing it in pro- tective containers under sterilized condi- tion. 2. The unproved process of rendering- cheese of tl\Q Cheddar genus permanently 70 keeping, which consists in heating it to ap- proximately 175 F., retaining it at such raised temperature for a substantial period, agitating or stirring the cheese during the treatment with. heat, and finally placing it 75 while sterile in suitable sterilized hccmeti- cally sealed containers. 3. As a new article of manufacture, com- pletely sterilized cheese of the Cheddi genus. 4. As a new article of manufacture, a her- metically sealed completely sterilized pack- age of cheese of the Cheddar 1 genus. 5. As a new article of manufacture, a her- metically sealed completely sterilized pack- age of non-liquid homogeneous cheese of the Cheddar genus. 6. As a new article of maii-ufrtpture, a packaged product, comprising honfogeneoas sterilized cheese of the Cheddar genus, in- 90 closed in a hermetically sealed container. 7. As a new article of manufacture, chetese of the Cheddar genus, homogeneous and ; 9o sterilized as to be permanently keeping, --- 8. The improved process of rendering 95 cheese of the Cheddar group permanently keeping, which consists in heating the cheese, meanwhile actively stirring it to maintain it in homogeneous condition, raising its tem- perature to such a degree as, to effect steri- 100 lization throughout and then inclosing it in protective containers. 9. The method of treating cheese of the Cheddar group which consists in heating the same to a temperature of approximately 105 175 F., maintaining at least said tempera- ture for not less than ten minutes and ac- tively stirring the cheese during said heat treatment. 10. The improved process of rendering no cheese of the Cheddar group permanently keeping which consists in heating the cheese to approximately 175 F., maintaining at least said temperature for not less than ten .minutes whereoy sterilization is effected, dc- 115 tiycly stirring tile cheese during said heat , pfttment to prevent disintegration, and ift- 'froMug said cheese in a protective container^- ---^ 11'." As a new article of manufacture cheese of the Cheddar genus homogeneous in tex- 120 ture, sterile, and permanently fixed against further ripening. 12. The improved process of rendering cheese of the Cheddar group ripened to the desired flavor permanently keeping, which 125 consists, after the 'cheese has been ripened to a desired stage, in heating the cheese mean- , while actively stirring it to maintain it Jn~ homogeneous condition, and raising its tern perature to such a degree as to effect steri- 18*0 J, 14,777 a lization throughout and arrest-further ripen- ing. 13. The improved process of rendering cheese of the Cheddar group ripened to the 5 desired flavor permanently keeping, which consists, after the cheese has been ripened to a desired stage, in heating the cheese, mean- while actively stirring it to maintain it in homogeneous condition, raising its tempera - 10 ture to such a degree as to effect .sterilization throughout and arrest further ripening, and inclosing the same in hermetrically sealed containers. 14. The improved process of rendering 15 cheese of the Cheddar genus permanently keeping, which consists in comminuting the dice.-*', heating the same sufficiently to ef feet sterilization and actively stirring the, material during the tinie of heating thereby producing a homogeneous ma.^s and main- 20 taining the cheese texture. 15. The improved process of rendering cheese of the Cheddar genus permanently keeping, which consists in comminuting tlits cheese, heating the same to approximately 25 170'" I-\, maintaining at least said tempera- ture for not less than ten minutes, actively stirring the material during said heating to prevent disintegration and effect homo- geneity and inclosing the same in hermeti- 30 callv sealed containers. JAMES LEWIS KRAFT. J. UNITED STATES PATENT OFFICE. 1,334,693. No Drawing. CHARLES F. DOANE, OF EUREKA, CALIFORNIA. PROCESS OF MAKING EMMENTHAL OR SWISS CHEESE. specification of Letters Patent. Patented Mar. 23, 1920. Application filed May 23, 1919. Serial No. 299,124. 55 To all whom it may concern : Be it known that I, CHARLES F. DOANE, residing at Eureka, in the county of Hum- boldt and State of California, have invented certain new and useful Improvements in Processes of Making Emmenthal or Swiss Cheese ; and I do hereby declare the follow- ing to be a full, clear, and exact description of the same. At the present time the manufacture of Emmenthal cheese (made and marketed in the United States under the name of domes- tic Swiss) is a highly developed ail requir- ing great skill, acquired through long ex- perience, to secure average results. Prac- tically all of the Swiss cheese makers in the United States are men who learned the art usually in Switzerland. The length of time required to learn the art, and the very hard hours of labor required to manufacture the product, under the usual method, has dis- couraged residents of the United States from learning the business. The skill acquired in learning Swiss cheese making is largely in the ability to tell when the curd is ready to dip from the whey and in adjusting the cooking temperature. If the curd is dipped too soon, glaesler, or blind cheese, may result. If the time is too long and the curd becomes too dry, the rind will peel while the cheese is being handled in the press, and the cheese may crack badly in the curing room. Either of these condi- tions, resulting from too long or too short cooking, is very serious. A difference in time of a very few moments frequently re- sults in failure. It is doubtful if any one unfamiliar with cheese curds of any kind can acquire the requisite skill in less than two years, though an experienced maker of American, or ched- dar, cheese may acquire the skill in one year. In Switzerland apprenticeships of a number of years are required. The inspector of Swiss cheese factories for the Wisconsin Dairy and Food Commission has advocated the establishment of a State Swiss cheese factory for instructional purposes. He urged that in case such a factory was established, at least three years' experience in a Swiss cheese factory be required for entrance to the instructional courses, on the ground that this length of time was required to master the primary knowledge of cheese making. With the present knowledge and practice of Swiss cheese making, probably not more than ten per cent, of this type of cheese made in the United States would grade "fancy'', or would be a satisfactory substi- tute for the imported cheese, which in turn 60 is the best, from the standpoint of the Ameri- can consumer, of the cheese made in Swit- zerland. It is not unusual in Wisconsin for a factory operated by an experienced and capable cheesemaker to fail to turn out a 65 single fancy cheese, in the course of a season, and it is extremely unusual for a factory to make as much as fifty per cent, of cheese of this grade in one season. Factories making an unusually large percentage of the best 70 grade one year may not make as much as ten per cent, of the same grade the year fol- lowing, though operated by the same man. The objects mainly sought to be attained by the present invention are: 75 Firstly, to provide a process which will render unnecessary that high degree of skill and experience which has heretofore been necessary to produce cheese of "fancy" grade. so Secondly, to provide a process with which rheese of a much higher average quality can be produced than with processes heretofore practised. Thirdly, to eliminate losses due to deterio- 85 ration, cracking, swelling, etc., in the curing stages. ,-'p '. fourthly, to provide a process in which the product is rendered more rubbery and elastic, the distribution of the eyes is made 90 more uniform, and the eye formation is car- ried to a higher development without danger of cracking the rind. Fifthly, to provide a process with which the uniformity and average flavors may be 95 controlled and modified. To the above ends, this invention consists in certain novel modifications or variations in the usual process in connection with cer- tain additional steps or manipulation of the 100 milk and curd, all as will be hereafter point- ed out in such wise as to be readily under- stood by those skilled in the art of Swiss cheese making. In its broader aspect, the process of the 105 present invention involves a step of prelimi- nary preparation of the milk by heat where- by the subsequent cooking time and tempera- ture become factors which in practice can be determined by comparatively unskilled HO operatives, or reduced to a time and tem- perature basis applicable in substantially 1,334,693 all conditions met with in commercial prac- tice. In other words, a standard of temper- ature and of cooking time becomes prac- ticable, with little or no clanger of spoiling 5 the batch, without the highly technical skill heretofore essential for practically suc- cessful results. The following is an example of proven practice giving temperature and time which 10 are preferred because of the excellence of the resultSj but which are subject to consid- erable variation with good results, in some instances desirable where different texture and flavor are desired. 15 The milk from any source, in which lactic acid development is not excessive, and hav- ing the requisite butter fat content, is raised in temperature to approximately 143 F., preferably in a known creamery apparatus, 20 such as a continuous heater. If heated to a higher degree say 155 F. the indications are that immediate cooling is desirable, but at lower temperatures (and the indications are that temperatures as low as 135 F. may 25 be employed) the temperature may be main- tained for a considerable period without in- jury. After being held for approximately thirty minutes, the milk should be cooled to a tem- 30 perature desirable for bacterial culture inoc- ulation, an effective temperature being be- low 90 F., or approximately 88 F.. and at this time the milk may be pumped into the usual steam jacketed round bottom . kettles. 35 The bacteria] cultures and a salt or acid are preferably added either simultaneously or successively before the rennet, or other known casein-coagulating enzyms, to impart the capacity of forming a curd which is less 40 sensitive to over cooking in the subsequent cooking stages. This is conveniently accom- plished by addition of hydrochloric acid or salt (XaCl). Hydrochloric acid of commer- cial strength answers well, and about 110 45 c. c. are added to 1650 pounds of milk, for example, in each kettle. The acid is diluted with cold water say two gallons so as to prevent coagulation before it is thoroughly mixed with the batch of milk. 50 The bacterial cultures of two different organisms are then added. These cultures are characterized by the production of a high percentage of lactic acid at high tempera; tures, even up to the cooking temperatures 55 subsequently employed, and by the produc- tion of the eyes and characteristic Swiss cheese flavors. The first culture may be recognized as Bulgarians, and it is added to the batch in 60 the proportion of. say, two quarts of milk diluted with two gallons of cold water. The existence and action of the other organism or organisms having the stated characteristics is recognized and proven, but 65 at this time a specific identifying name is not recognized. It, or they, may be pro- vided by adding 30 grams of ground Swiss cheese to 1500 c. c. of sterilized whey, and developing for a period of about 24 hours. This quantity is added to each batch. 70 The organisms last referred to have been isolated, developed in sterile media, and dried. The indications are that the dried product will enable the commercial opera- tions to be carried on with an increased cer- 75 tainty of result, but the identification, isola- tion, development, etc., of these characteris- tic Swiss cheese bacteria or organisms con- stitutes no part of my invention and is not claimed herein. 80 After slightly warming the milk, say to bring it to a temperature of approximately 95 F., about 110 c. c. of rennet extract fs added to each batch. The milk is "set" for about thirty min- 85 utes; i. e., coagulation takes place, and then the curd is cut, the temperature at this time, owing to radiation losses, being a few de- grees lower than 95 F., last above referred to, although this is of no moment. The cut- 90 ting is done with the customary^ harp in both directions, and the cut curd is stirred for about five minutes with the scoop to bring up any large chunks and the latter are cut with the scoop. Following this, stirring 95 with the harp is continuous until the par- ticles are fairly small say approximately the size of kernels of corn. About twent}' minutes after the first cut- ting, steam is applied and the curd is 100 brought up to approximately 130 F. The period required to attain this temperature being about thirty minutes. During the heating, and continuing for, say, forty minutes after the said temperature has been 105 reached, active stirring with a standard whip stirrer is continued, when the curd should be ready for dipping. Contrary to prior practice, considerable \ ariations in temperatures and time are per- 110 missible under .all conditions in cooking under present process without injuriously affecting the product, and it may be noted that the time given is comparatively long and the temperature comparatively high, 115 but the practical results have been excel- lent. Any conditions in the milk heretofore causing uncertainty in result unless the cooking temperature and the dipping time were performed exactly right, are overcome. ] 20 It will, therefore, be seen that with the present process, certainty in results is as- sured under all conditions, and the opera- tions may be reduced to a time and temper- ature basis within wide limits which can be 125 followed readily by comparatively unskilled operators. Subsequent steps in the process are briefly as follows : The curd is dipped, or seined, with a linen 130 1,334,693 cloth of open mesh, preferably by removing the entire mass of curd in one dip, and the curd is placed in a hoop and pressed to give form to the cheese. The formed curd is 5 turned and cloth changed about four times at intervals of about one hour, and the press- ing is continued for about twenty hours longer. The now formed cheese is placed in a 10 brine tank for, say, 48 hours, to form a hard rind, and is then placed in a cold room (56 F. to 60 F. or thereabout). After this it is placed in a warm room (68 F. to 72 F. or thereabout) where eyes are fully de- 15 veloped, and it is then returned to a cold room until flavor and texture are developed. The time period may be three or four months for all shelf or room handling, and during this period the cheese should be 20 turned, washed and salted every other day. While it may not yet be stated as a fully determined fact, it is believed the excellence of the product and the latitude permissible in the time and temperature ranges at the 25 periods where heretofore the highest skilled operators could not be certain of the result, are due to the physical changes wrought in the milk in the initial step or steps of the process, but it is not desired that the claims 30 should be limited, except where so specified, to the particular time and temperature stated, especially in those portions of the process which substantially conform to prior practice. 35 The term "rennet" is employed herein as representative of known enzyms which are casein coagulants adapted to be used in cheese manufacture. "Cooking", as the term is used herein, is 1 40 that part of the process in cheese making where the curd is given the desired firmness and the moisture or whey is expelled from the curd particles by the application of heat through an extended period of time. 45 What I claim is: 1. A process of making cheese of the Emmenthal or Swiss type which consists in preliminarily heating the milk to a tempera- ture between 134 and 155 F., cooling the same, adding rennet thereto and forming a 50 curd, and finally cooking the curd by the application of heat to give the desired firmness and expel the moisture or whey from the curd particles. 2. A process of making cheese of the Em- 55 menthal or Swiss type, embodying the steps of preliminarily heating the milk to a tem- perature above that of the subsequent cook- ing temperature of the curd, and not in ex- cess of approximately 155 F., the duration 60 of the heating period being inversely in pro- portion to the temperature employed, cool- ing the milk, adding rennet thereto to form a curd, and finally cutting, stirring and cooking the curd. 65 3. A process of making cheese of the Em- menthal or Swiss type which consists in heating the milk to a temperature between 134 and 155 F., cooling the same, adding thereto an acid or salt having the property 70 of restoring or increasing rennet action, also adding thereto bacterial cultures capable of producing a high percentage of lactic acid at high temperatures and operating to pro- duce eyes and characteristic Swiss cheese 75 flavor in the cheese; adding rennet; allow- ing the curd to set; cutting, stirring and cooking the curd ; and finally withdrawing and forming the curd into cheese. 4. A process of making cheese which con- 80 sists in heating the milk to approximately 143 F., cooling the same, adding thereto an acid or salt having the property of re- storing or increasing rennet action and also adding thereto bacterial cultures capable of 85 producing a high percentage of lactic acid at high temperatures and operating to pro- duce eyes and characteristic Swiss cheese flavor in the cheese; adding rennet; allow- ing the curd to set; cutting the curd; stir- 90 ring and cooking the curd at a temperature of approximately 130 F., and finally with- drawing and forming the curd into the cheese. CHARLES F. DOANE. UNITED STATES PATENT OFFICE. JAMES L. KRAFT, OF CHICAGO, ILLINOIS. PBOCESS OF STHJULIZING AND PACKAGING CHEESE. 1,350,870. Ho Drawing. Specification of tetters Patent. Patented Aug. 34, 1920. Application filed October 18, 1919. Serial So. 331,032. To all whom it may contwn : Be it known that I, JAMES L.- KRAFT, a of the United States, residing at Chicago, in the county of CJpok and State of Illinois, have invented or discovered a cer- tain new and Improved Process of Steriliz- Packaging Cheese, of which the foi- ls a specification. This invention or discovery relates to an improved process of sterilizing and packag- i*se, and applies more specifically to ;he treatment of clieese of the Cheddar genus. [ have heretofore patented a somewhat simi- lar process of sterilizing cheese, in my Pat- nt No. 1,186,524. dated June 26, 1916, "which : has proven very successful and gone ended use. ,My present invention or ry effects certain economies in cost of nt, shortens the time during which skilled supervision of the process is 1, and tends to better retain and pre- 16 more delicate flavors of the cheese. With the foregoing and other objects in dew, the invention consists in the matter lereinal'ter described, and more particularly lointed out in the appended claims. As clearly set forth in my patent above re- 'erred to, the fundamental difficulty of steri- izing cheese, of the Cheddar genus by Ii-eat s in keeping the cheese from disintegrating, . jL preventing the butter fat from sepa- ating from the casein when the cheese is ieated to the necessary sterilizing tempera-- dm I have now discovered how to-so treat h^cheese as to raise its disintegration-tem- *rat urc -point above the temperature re- lired to effectively sterili/e it, and to effect, is result by a low temperature treatment ; temperature considerably below that at B> effective sterilization can be secured, scribing the preferred way of carrying iffthe process, I select cheese of the de- .:d, condition and degree of ripeness after removing the bandages, commi- ite the cheese, usually by the use of an or- fty cheese slicing or grinding machine. Kt place the cheese in a steam or water- ckcted kettle or other suitable heating ves- tfflrherein it may be subjected to the re- lired temperature without scorching. The other heating vessel is preferably nipped with mechanical stirrers, bv which e cheese may be stirred actively while un- ting treatment, but the stirring may be me manually with a paddle, spoon or ther itablo implement. The steam, hot-water, or other kind of heat is applied to the vessel and the tem- perature of the contents thereof gradually raised until the cheese u| thoroughly melted. 60 While the cheese is being melted it is ac- tively stirred and this stirring is continued until the cheese reaches the proper condition sought by this step. The temperature of - the cheese is raised to about 120 to 140 6ft Fahrenheit, after reaching which tempera- ture the heat is so regulated as to prevent it from rising much higher; but the temper- ature is maintained for a period and until the cheese reaches a coadition which I terra 70 a stably-homogenized condition. The heat- and-stirring treatment is then stopped. This stably-homogenized condition has been reached, and is shown, when the cheese ap- pears smooth and homogeneous throughout, 75 and has a marked viscous consistency, so that it can be drawn out, while, hot, into long at- tenuated strings like taffy or very thick syrup. Ordinarily, the homogeneous treat- ment will require from 30 to 50 minutes to 80 niise the temperature of the cheese to the de- sired point, and a further treatment of from 10 to 15 minutes to bring it to a fully stably- homogenized condition. At the conclusion of the homogenizing 85 step, the cheese is in condition to withstand an indefinitely continued temperature of 212 F., or more, without disintegration or separating out of its butter fat, although it be subjected to such heat without stirring 90 or agitation. The cheese is next placed in cans, jars, or other containers, capable of being hermeti- cally sealed, and after being sealed is proc-- (ssed to effect sterilization. 95 To secure effective sterilization so as to insure permanent keeping qualities in the cheese under all climatic conditions, it must be brought to a temperature of about 175 F. and kept at or above that temperature for 100 about fifteen minutes, although a somewhat lower temperature, say 160 F., continued for a longer time, say twenty or thirty min- utes, is usually sufficient to effectively steri- lize.' 106 Accordingly, after the cheese has been put in containers and sealed, I put it in a steam chamber, or hot water, and subject it to the above described sterilizing heat for the requisite period. I do not find it neces- 110 sary, or even desirable, to leave the cans, unsealed while being processed, as is some- 1,350,870 times done, hut, of course, this way of pro- ceeding is feasible, in which case each can or container must be sealed while the contents are in sterile condition. 5 Treating the cheese at a low temperature only while exposed to atmospheric and un- dergoing stirring or agitation, and subject- ing the cheese to the required higher ster- ilizing temperature under sealed condition, K minimizes the changes in flavor of the cheese due to heating it. That is to say, my pres- ent process, I believe, preserves the deli- cate flavors of the cheese somewhat better than does the process of my Patent No. 15 1,186,524. .Because the open heating is at a lower temperature and for a shorter period, any possible change of flavor due to heat is minimized, and less moisture and less of the aroma of the cheese are expelled and 20 lost. Inasmuch as skilled or expert super- vision is required only during the period of the homogenizing step, a saving is effected in that respect. The possibility of infec- tion while the cheese is being canned or 25 packaged is avoided, since the sterilization is effected after the canning is completed. The herein described process of stably- homogenizing cheese is useful and valuable without carrying the cheese through the 30 subsequent canning and sterilizing steps. Cheese thus stably-homogenized will keep as well and perhaps somewhat better than ordinary untreated cheese, without being sterilized, and it may be kept for a long 35 time if placed in the proper containers which are not air-tight. Such cheese is ad- mirably adapted for making Welsh rarebite and other foods in which the cheese is cooked, for the reason that it melts and 40 blends, or mixes with the other ingredients without disintegrating or becoming lumpy or grainy. It will be obvious that the process herein described may be modified somewhat with- 45 out departing from the invention. I claim as my invention: 1. The process of putting up cheese of tho Cheddar genus, which consists in melting the cheese, actively stirring it while melted, and while below a temperature at which 50 effective heat sterilization would take place, until brought to a stably-homogenized con- dition, then placing it in suitable containers and subjecting it to heat sufficient to effec- tively sterilize and render the cheese perma- 65 nently keeping in all climatic conditions so long as it remains hermetically sealed. 2. The process of treating cheese of the Cheddar genus, which consists in melting the cheese, and actively stirring it while 60 melted and while below a temperature at which effective heat sterilization would take place, until brought to a stably-homogen- ized condition. 3. The process of putting up cheese of the 65 Cheddar genus, which consists in commi- nuting the cheese, then melting the cheese, actively stirring it during melting, while melted, and while maintained at a tempera- ture below that at which effective heat ster- 70 ilizatipn would take place, until brought to a stably-homogenized condition, then plac- ing it in suitable containers, sealing it there- in, and subjecting said sealed containers and the contents to heat sufficient to effec- 75 tively sterilize and render the cheese perma- nently keeping in all climatic conditions so long'"as it remains hermetically-sealed. 4. The process of putting up cheese of the Cheddar genus, which consists in melting 80 the cheese, actively stirring the cheese dur- ing melting and while melted and main- tained at a temperature between 120 F. and 150 F. until brought to a stably-homog- enized condition, then placing it in suit- 85 able sealed containers and subjecting it to a temperature in excess of 160 F. main- tained for a period of not less than fifteen minutes. JAMES L. KRAFT. UNITED STATES PATENT OFFICE. GEORGE HERBERT GARSTIN, OF SIDNEY, NEW YORK, ASSIGNOR TO PHENIX CHEESE COMPANY, A CORPORATION OF NEW YORK. CHEESE AND PROCESS FOR STERILIZING SAME. 1,368,624. Ho Drawing. Specification of Letters Patent. Patented Feb. 15, 1921. Application filed October 28, 1920. Serial No. 418,320. To all whom it may concern: < Be it known that I, GEORGE HERBERT GAB- STIN, a British subject, residing at Sidney, in the county of Delaware and State of New 6 York, have invented certain new and useful Improvements in Cheeses and Processes for Sterilizing the Same, of which the following is a full, clear, and concise description. My invention relates to the sterilization 10 of cheeses by means of heat applied thereto under proper conditions, the purpose of my improvement being to so prepare the cheese as to give it, when melted and poured into cans, a suitable degree of smoothness and 16 homogeneity, and to enable the cheese, after being thus poured into the cans and during the subsequent step of sterilization by heat- ing, ;o n aintain its smoothness and homo- - geneity. 20 My invention further contemplates im- provement of cheese by increasing its di- gestibility and by adding to it a small pro- portion of a medicinal substance which is harmless and has the properties of a mild 25 laxative and a liver tonic. My invention is' based in part upon the discovery that the properties above set forth as desirable in the cheese are produced by adding to the cheese a small proportion of SO a salt of orthophosphoric acid. Under the present practice of sterilizing cheese by heat the cheese is ground up, heat- ed to a temperature somewhat higher than its melting point, stirred for a time by me- 35 chanical stirrers, poured into cans and sealed. The cans containing the cheese are then placed in a sterilizer and there heated for a sufficient length of time varying with the character of the cheese, the size of the 40 cheese mass, and within proper limits the temperature, to complete the work of sterili- zation. In carrying out the steps of the process just mentioned, however, there arises a diffi- 45 culty in maintaining the cheese homogene- ous. As soon as the cheese is heated to a temperature much above its melting point and high enough to enable it to be poured into cans, the cheese begins to disintegrate. 50 That is to say, the heat causes the butter fats to separate from the casein and to float upon the surface thereof. Except under special conditions it is not an easy matter to pre- vent this disintegration of the cheese, or to 56 cause the butter fats and casein, after their disintegration, to reunite into a homogeneous mass of the requisite smoothness. For this purpose it has in some instances been ad- visable to add to the cheese some material for use as a mulsifier. 60 I find that tertiury sodium phosphate (Na 3 PO 4 ), designated in the United Stated Pharmacopoeia as medicinal sodium phos- phate and which is the neutral salt of ortho- phosphoric acid, is an ideal substance for the 65 purpose of maintaining the homogeneity of the cheese and of accomplishing the other re- sults above contemplated. It is used to the best advantage upon cheeses which have no material acid qualities. English dairy 70 cheese and other cheeses of the Cheddar genus, if not unduly aged, and various other kinds of cheeses if not rendered acid either by fermentation or by the use of a sour curd, may be treated in connection with the ter- 75 tiary sodium phosphate. I also find that if a cheese, foR instance an English dairy or other cheese of the Cheddar genus, is very old and over - ripe and thus has become slightly alkaline owing SO to the presence of ammonia, it is prac- ticable to use the acid sodium phosphate (XalI 2 PO 4 ), or in other words the primary sodium phosphate, to accomplish the result. I proceed as follows: 85 To each 100 pounds of cheese, ground up or otherwise comminuted, I add 5 pounds of the sodium phosphate and 5 to 10 pounds of water, the sodium phosphate being in the form of a dry powder which dissolves 90 in the water and therewith becomes incor- porated in the cheese. The cheese mass is now placed in a steam-jacketed kettle and stirred by mechanical stirrers until formed into a smooth, semi-liquid mass having the 95 consistency of very thick, condensed milk and entirely free from all lumps. The mass should be heated and stirred as described until it reaches, a temperature of about 180 degrees Fahrenheit, the time being pref- 100 erably from thirty to forty-five minutes. However, the length of time required to bring the mass to the required degree of smoothness js a matter of experience and judgment on the part of the operator, and 105 of course varies with the kind and condi- tion of the cheese. The object 'is to obtain a smooth, semi-liquid mass of the consist- ency of condensed milk and which will readily flow into tin cans, and for this nur- 110 1,368,624 pose the temperature and the length of time required for the purpose may be varied as required. The cheese mass is next caused to flow into 5 tin cans which are paper lined, and the cans are closed and sealed in the conventional manner, usually upon n automatic sealing machine. The seal should be hermetical. Jfext the cans, now filled and sealed, are 10 placed in a sterilizer and s.ubjected to a tem- perature of 230 degrees Fahrenheit for a period of time, varying from forty minutes lor cans of small size to an hour and a half for cans of large size say five pounds ca- 15 pacity. However, a somewhat lower degree of heat coupled with a longer time or a somewhat higher degree of heat with a shorter time, can accomplish approximately the same result. 20 - This completes the sterilizing process. I find that by treating the cheese as above described its flavor is not impaired and is changed but slightly if at all, and- that its odor is not affected, or at least not affected 25 injuriously. The precise manner in which the sodium phosphate acts upon the cheese is problem- atical. It seems probable, however,- that it acts upon the albumin contained, and its 30 effect upon the casein is quite marked, as the entire cheese mass is converted into a smooth mass, and is easily digested. It seems highly probable that the sodium phosphate has a food value, as both sodium 35 salts and potassium salts are, found in the human body and are considered essential thereto. While my invention may be used to ad- vantage in connection with cheeses of many 40 different varieties, it is peculiarly well adapted for use with cheeses of the Ched- dar genus, including English dairy. It is also well adapted for use with cheeses of the Swiss and Camembert types. ^5 During the process above described there is a little evaporation of the water during the time in which the cheese is heated be- fore the cans are sealed. In the finished ar- ticle, the percentage of the contained sodium 50 phosphate is approximately five per cent. This percentage may be varied within nar- row limits, but if the content of the sodium phosphal be less' than five per cent, there is d anger 'pf impairing the homogeneity of the cheese hia,ss, either before or after it is 55 poured into,, cans. The cheese treated and canned as above described is in appearance, taste and smell very much like cheese sterilized in the man- ner well known in this art. 60 I do not limit myself to the exact process or to the specific article above described, as variations may be made therefrom without, departing from my invention, the spirit of which is commensurate with my claims. 65 Having thus described my invention, what I claim as new and desire to secure by Letters Patent is as follows: 1. The method, herein described, of treat- ing cheese; which consists in comminuting 70 the cheese, adding to it "a small proportion- of sodium phosphate, and sterilizing the re- sulting mass. 2. The process, herein described, of treat- ing cheese ; which consists in comminuting 75 the cheese, adding to it approximately five per cent, by weight 'of sodium phosphate, . and sterilizing the resulting mass. 3.- The process herein described of treat- ing cheese; which consists in comminuting 80 the cheese, melting and stirring said'cheese, adding" to said cheese a salt of orthophos-- phoric acid, and sterilizing the resulting mass. 4. As an article of manufacture, cheese 85 containing a salt of phosphoric acid and sterilized. 5. As an article of manufacture, sterilized cheese containing tertiary sodium phosphate. (i. As an article of manufacture, a cheese 90 -of the Cheddar genus containing a salt of orthophosphoric acid and sterilized. 7. As an article of manufacture, a cheese of the Cheddar genus containing sodium phosphate and sterilized. ,. 95 8. As an article of manufacture, English dairy cheese containing sodium phosphate and sterilized. 9. As an article of manufacture, a steri- lized cheese of the Cheddar genus containing 100 sodium phosphate and hermetically sealed in .a can. GEORGE HERBERT GARSTIN. v. ar, UNITED STATES PATENT OFFICE. 1,374,141. No Drawing. ELMER E. ELDREDGE, OE SIDNEY, NEW YORK. .PROCESS OF STERILIZING CHEESE. Specification of Letters Patent. Patented Apr. 5, 1921. Application filed September 24, 1919. Serial No. 326,038. To all whom, it may concern:. Be it known that I, ELMER E. ELDREDGE, a citizen of the United States, residing at Sidney, State of New York, have invented 6 new and useful Improvements in Processes of Sterilizing Cheese, of which the follow- ing is a specification. This invention relates to a process of sterilizing cheese and the product which is 10 obtained thereby and has for its object the provision of a process whereby the cheese may be completely sterilized in such a man- ner that the disintegration of the cheese is prevented and a cheese mass produced of 15 a good body and texture and very palatable. In my previous application Serial No. 303,391, filed June 11, 1919, 1 have described a process for sterilizing cheese which con- sists essentially in the following steps: 20 The cheese is trimmed and ground or sliced into small particles after which it is placed in a mixing kettle and about two per cent, of sodium citrate by weight and a small amount of water is added, after which the 25 material is brought to a temperature of about 170 F. While it is in the melted condition it is then poured into containers which are hermetically sealed. The contain- ers after being filled and sealed in the man- 30 ner described, are then placed in a steam retort and the temperature of the container and its cheese content is raised to about 240 F. where it is maintained for a period of time sufficient to completely sterilize the 35 cheese. In practice it is found advisable to maintain this temperature of approxi- mately 240 F. until the center of the cheese has been maintained at this. temperature for about 20 minutes. The duration of the 40 sterilizing treatment is therefore determined by the size of the can or package of cheese, the larger size containers requiring a greater time for complete sterilization. In this process I have described that by 45 adding the two per cent, of sodium citrate by weight to the cheese mass, the constitu- ents of the cheese are prevented from dis- integrating as for example, the fats and casein will not separate out and this is true 60 even when the sealed container and its cheese contents is raised to a temperature of approximately 240 F. In my prior process I have described that sodium citrate or sodium lactate are the 65 only ingredients which may be added to the cheese mass and which to my knowl- edge will prevent the disintegration of the cheese. I have discovered however, that there can be substituted for the sodium cit- rate or the sodium lactate, other chemicals 60 * which will react with the cheese in the same manner and prevent the disintegration of the cheese. Accordingly, therefore, the present inven- tion consists, in the process as above outlined 05 with the exception that, instead of adding 2% by weight of sodium citrate or sodium lactate, I use in place of these salts approxi- mately 2% by weight of sodium phosphate. This chemical is added to the cheese while 70 in the mixing kettle, as previously described, and I have found that by the use of this chemical instead of sodium citrate, the separation of the cheese mass into its con- stituents is prevented and, in fact, a cheese 75 obtained which has a good body and is very palatable. Therefore, it is, my intention to claim Jthe process above described in combi- nation with the use of the chemical de- scribed, as will be clear from the scope of 80 the claims appended hereto. I claim, 1. In a process of sterilizing cheese, the steps which comprise mixing approximately 98% of the cheese with 2% of sodium 85 phosphate, then heating the mass to a steri- lizing temperature. 2. In a process of sterilizing cheese, the steps which comprise mixing approximately 98%. of cheese with approximately 2% of 90 sodium phosphate, then heating the mass and while in a melted condition packing it in containers and thereafter sealing the con- tainers and finally raising the temperature of the container and its contents to a steril- 95 izing teiiiperature and maintaining this temperature for a sufficient period of time to sterilize the cheese. 3. In a process of sterilizing cheese, the steps which comprise mixing approximately 108 98% of cheese with approximately 2% of sodium phosphate, then heating the mass and while in a melted condition packing it in containers and thereafter sealing the con- tainers and finally raising the temperature 105 of the container and its contents to approxi- mately 240 F. and maintaining this tem- perature for a sufficient time to sterilize the cheese. 4. In a process of sterilizing cheese, the 110 steps which comprise mixing approximately 98% of cheese and 2% by weignt of sodium Q 1,374,141 \ phosphate, then heating the mass and while in a melted condition packing it in contain- in a melted condition packing it in con- ers and thereafter sealing the" containers tainers and thereafter sealing the contain- and finally raising the temperature of the 15 ers and finally raising the temperature container and its contents to approximately 5 of the container and its contents to_a steril- 240 ty F. and maintaining t' is temperature izing temperature and maintaining thistem^ for a sufficient period of i\tne to sterilize perature for a sufficient period of time to the cheese, sterilize the cheese. G. A sterilized cheese mass consisting sub- 20 5. In a process of sterilizing cheese, the stantially of 98% of cheese and 2% of 10 steps which comprise mixing approximately sodium phosphate. 98% of cheese with 2% by weight of sodium phosphate, then heating the mass and while ELMER E. ELDREDGE. 1 , 3, ? 3 035" UNITED STATES PATENT OFFICE. LINN EUGENE CARPENTER, OF EAST ORANGE, NEW JERSEY, AND ELMER ELLSWORTH ELDREDGE, OF SIDNEY, NEW YORK. ASSIGNORS TO PHENIX CHEESE COMPANY OF NEW YORK, N. Y., A CORPORATION OF NEW YORK. SWISS CHEESE AND METHOD FOR STERILIZING THE SAME. 1,389,095. Specification of Letters Patent. Patented Aug. 3O, 1921. Ho Drawing. Original application filed June 21, 1915, Serial No. 35,477. Renewed March 14, 1918 Serial No. 222,514. Divided and this application filed March 14, 1918. Serial No. 222,312.' To all whom it may concern : Be it known that we, LINN EUGENE CAR- PENTER and ELMER ELLSWORTH ELDREDGE, both citizens of the United States, the for- 6 mer residing at East Orange, in the county of Essex and State of New Jersey, and the latter residing at Sidney, in the county of Delaware and State of New York, have in- vented new and useful Improvements in 10 Swiss Cheeses and Methods for Sterilizing the Same, of which the following is a speci- fication. This application is a division of our ap- plication Serial No. 35,477, filed June 21, 16 1915, for cheeses and processes for sterilizr ing the same. Our invention relates to the sterilization of cheeses, and more particularly cheeses of the type known commercially as Swiss 20 cheeses, in order to prevent or at least greatly lessen the tendency thereof to de- cay, and to destroy any disease germs there- in contained. We also seek to improve the flavor and 25 the appearance of the cheese, and to render its texture homongeneous and uniform. We have made the discovery that quite a large variety of cheeses, differing consid- erably in kind, may by comparatively sim- 30 pie and inexpensive treatment be given remarkable powers for resisting decay, and that by such treatment the cheese is other- wise greatly improved in many ways, prin- cipally by ridding it of certain kinds of 35 undesirable bacteria. We have also made the discovery that the basic material to be operated upon to pro- duce the results desired may be either cheese of a single kind or a mixture of cheeses of 40 different kinds, and that for some pur- poses a mixture of cheeses is preferable. For Swiss cheese, we proceed as follows: We first grind the cheese, for instance in a sausage grinder, and add two or three 46 per cent., by weight, of sodium citrate and eight to ten per cent., by weight, of water. We also add two per cent., by weight, of No. 1 Neufchatel cheese. The mass is now heated to approximately 1G5 degrees Fahrenheit, 50 and stirred violently, while this tempera- ture, is mwinl lined for thirty minutes. Dry salt is n<'rV uild^d, sufficient in quantity to rendei". t'ic flavor saline to any extent de- sired. The mass is found to be soft and plastic, and all of the water it contains is 66 diffused uniformly as moisture. The last step is to pour into molds or boxes. Citrates having alkaline bases other than sodium may be substituted for the sodium citrate and in some -Jhstances the alkaline eo salt may be dispensed with altogether. The stirring, however, js quite essential in order to promote circulation and thus insure that every particle of the cheese is subjected to an adequate degree of heat. The stirring 65 also tends to prevent the heat from burn- ing the cheese or causing its disintegration. In this connection we call attention to a fact which may be readily confirmed bv casual observation, namely, that when cheese 70 of any kind is heated under ordinary con- ditions, it is broken up and changed greatly in character. For instance, in making Welsh rarebit, where the cheese is simply heated in a frying pan to a, temperature 75 approximating the boiling point for water, the resulting mass is resolved into a vis- cous, adhesive yellowish material accom- panied by a quantity of free butter fat. Again, if a piece of cheese be heated to 80 almost any temperature a little below the boiling point of water, the cheese will be- come grainy and lose a part of its flavor. We have made the discovery that if the temperature used for heating be .carefully 85 adjusted as above described, a cheese may be sterilized or pasteurized, yet without be- ing broken up or having any of its ingredi- ents separated from others. The particular temperature for this purpose varies slightly 90 under different conditions and with different cheeses, but allowing for this fact there is usually a proximate critical temperature at which the greatly desired result is easily . accomplished. 95 In instances where two kinds of cheese are mixed, a single common temperature suffices for the mixture. Generally the mix- ture desired contains a soft cheese and a relatively small proportion of a harder 100 cheese. The steps such as grinding, adding water and salt and pouring into molds or boxes, though usually desirable in practice, arc, riot in every instance absolutely necessary. The 105 stirring, however, is essential. 1,389,005 What is claimed and what is desired to be secured by United States Letters Patent 1 1. As an article of manufacture a sterile 5 cheese containing a preponderance of bwiss cheese, a small percentage of some other cheese capable of mixing therewith into a homogeneous mass, and a small percentage of sodium citrate. 10 2. The method, herein described, of treat- ing cheese, which consists in grinding bwiss cheese, adding thereto a small percentage of sodium citrate, water and Neufchatel cheese, heating the mass to approximately lb-> 15 grees Fahrenheit for about thirty minutes, and stirring the mass constantly while thus heated. 3. As an article of manufacture, a cheese of the Swiss genus, sterilized sufficiently to 20 enable it to keep indefinitely under ordinary climatic temperatures, said cheese having a homogeneous texture. 4 As an article of manufacture, a cheese of the Swiss genus, so far sterilized as to 25 enable it to keep under ordinary climatic temperatures, said cheese being inclosed in a container and having a homogeneous tex- ture. 5. As an article of manufacture, a cheese mass containing a preponderance of a cheese 30 of the Swiss genus, said cheese mass being inclosed in a container and sufficiently steri ized to keep indefinitely under ordinary c matic temperatures. 6 As an article of manufacture, a cheese 35 mass sufficiently sterilized to keep indefi- nitely under ordinary climatic temperatures, said cheese mass containing a preponderance of Swiss cheese and a small percentage of another cheese. 7. The method herein described of ing a cheese mass containing a preponder- ance of cheese of the Swiss genus, which, consists in heating the cheese actively stir- ring it while thus heated, the temperature 45 being maintained sufficiently high and the heating and stirring being continued for a sufficient length of time to render the cheese mass permanently keeping, and inclosing the cheese mass in a contained In testimony whereof we have hereunto signed our names, this 5th day of March, 1918. LINN EUGENE CARPENTER. ELMER ELLSWORTH ELDREDCF /. I, 38-S 3-77 L. E, CARPENTER AND E. E. ELDREDGE. CHEESE AND. PROCESS FOR STERILIZING THE SAME. APPLICATION FH.ED JUNE 21, 1915. RENEWED MAR. 14, 1918. 1,389,577 PatentedSept 6, 1921. j^a^a^^.. INVENTORS Linn Eugene Carpenter Elmer Ellsworth Eldredqe DV V BY theft- ATTORNEY UNITED STATES PATENT OFFICE. JO LINN EUGENE CARPENTER, OF EAST ORANGE, NEW JERSEY, AND ELMER ELLSWORTH ELDREDGE, OP NEW BERLIN, NEW YORK, ASSIGNORS TO PHENIX CHEESE COM- PANY, OF NEW YORK, N. Y., A CORPORATION OF NEW YORK. CHEESE AND PROCESS FOR STERILIZING THE SAKE. 1,389,577. specification of Letters Patent. Patented Sept. 6, 1921. Application filed June 21, 1915, Serial No. 35,477. Renewed March 14, 1918. Serial No. 222,514. To dtt whom it may concern: Be it known that we, LINX EUGENE CAR- PENTEK and ELMEK ELLSWORTH ELDREDGE, both citizens of the United States, the for- 5 mer residing at East Orange, in the county of Essex and State of New Jersey, and the latter residing at New Berlin, in the county of Chenango and State of New York, have invented new and useful Improvements in 10 Cheeses and Processes for Sterilizing the Same, of which the following is a specifi- cation. Our invention relates to the sterilization of cheeses, in order to prevent or at least 16 greatly lessen the tendency thereof to decay, and also to improve the cheese by the de- struction of disease germs therein contained. We also seek to improve the flavor and the appearance of the cheese, and also to render its texture homogeneous and uniform. We have made the discovery that quite a large variety of cheeses differing consid- erably in kind, may by comparatively simple and inexpensive treatment be given 15 remarkable powers for resisting decay, and that in doing this the cheese is otherwise greatly improved in many ways, principally by ridding it of certain kinds of undesirable bacteria. We have also made the discovery that the basic material to be operated upon to pro- duce the results desired may be either cheese of a single kind or a mixture of cheeses of different kinds, and that for some purposes a mixture of cheeses is preferable. Our invention may be practised in several ways differing slightly in detail, and varied to suit cheeses of many different kinds. It is impracticable to describe every possible 40 application which the invention may as- sume. However, e will describe a specific instance which may be considered as typical. No particular form of apparatus is es- sential to our invention, but for the sake 11 of clearness we disclose a few mechanical devices which may be conveniently employed in connection with our process. is made, to the- accompanying 30 35 drawing forming a part of this specificMtion and in which like letters indicate like parts. 60 Figure 1 is a fragmentary view of a grind- ing device, and quantity of cheese being ground thereby, j Fig. 2 is a perspective of a heating vessel used for heating the materials, and a spoon 65 for stirring them while thus heated. Fig. 3 is a perspective of a box for re- ceiving a quantity of the finished product, this box also serving the purpose of a mold. We will describe our invention as asso- 60 ciated with the cheese known -as Camembert. This is a rather soft cheese, often shipped and sold in metallic boxes, and under nor- mal conditions does not keep very long un- less maintained at a low temperature. Or- 66 dinarily this cheese is covered with a nv>:dy crust, or dirty-looking skin, which is uiufit to be eaten, and is stripped off when f ,he cheese is placed upon the dining table. We take the commercial Camen I ert 70 cheese just as we find it in the market find first remove the mold or crust. Jjoxt we grind the cheese in a mill. A sau- sage grinder 4 will answer the purpose. The ground cheese 5 is homogeneous and 76 throughout is smooth to the touch. We now add one-tenth of one per cent, by weight, of sodium citrate in the form of a liquid, and one to five per cent, by weight of cheddar cheese, which should also be ground, as 80 above described with reference to the Ca- membert. The entire mass 6 is next placed in a heat- ing vessel 7. provided with a handle 9, and heated in a hot water bath to 170 degrees 86 Fahrenheit, this temperature being steadily maintained for thirty minutes, during which period the mass is stirred constantly bv aid of a spoon. No water need be. added, the moisture originally contained in the ma- 90 terials, if maintained, being sufficient. The mass C, being now plastic and soft, is poured into molds, one of which appears at 10, and which may conveniently be the boxes in which the cheese is to be marketed. Each 96 box is provided with a cover 11. i 1,389,677 It is preferable, though not essential, that the boxes be nrade of tin plate or other sheet metal. It is not at all necessary that the boxes be air tight. 5 It has been ascertained upon actual trial that as. the temperature is gradually raised to 150 degrees the fat at first has a tendency to separate from other parts, but between 150 and 170 degrees the fat reunites with 10 the other parts and the mass gradually be- comes homogeneous. The completed product is a cheese having the appearance of the finest Camembert. It is smooth in appearance and to the touch. 15 It is free from all granular particles, and its flavor is practically identical with that of a high grade of Camembert. It differs from Camembert, however,' in that it is less pasty, slightly fii-mer and more resilient. It 20 differs quite 'radically from Camembert in another particular which is all-important, namely, it is sterilized of decay germs, and of various kinds of disease-bacteria. It may be kept for long periods of time without 25 taking any subsequent precaution to protect it from the air at least nothing more than keeping it in a box which is not air tight. It may be removed from the box and ex- posed directly to the air, even in warm 30 weather, and yet it will keep for a rela- tively long time. As will be readily understood from the foregoing, we have found that by adding certain ingredients to the cheese at the right 35 stage, and by heating the mass to a moderate temperature for a short time, we produce a pasteurized cheese having improved texture and exceptional keeping qualities the cheese thus produced being free of disease-bacteria. *0 Citrates haying alkaline bases other than sodium may be substituted for the sodium citrate and in some instances the alkaline salt may be dispensed with altogether. In this connection we call attention to a 45 fact which may be readily confirmed by casual observation, namely, that when cheese of any kind is heated under ordinary condi- tions, it is broken up and changed greatly in character. For instance in making Welch 50 rarebit, where the cheese is simply heated in a frying pan to a temperature .somewhat higher than the boiling ]w>int for water, the resulting mass is resolved into a viscous, ad- hesive yellowish material floating in clear 55 oil. Again, if a piece of'cheese be heated to almost any temperature ir little below the boiling point of water, the cheese will l>o- come grainy and lose a part of its flavos. We have made the discovery that if the tem- 60 peratnre used for heating be carefully ad- justed as above described, the cheese may be sterilized or pasteurized, yet without being broken up or having any of its i;, gradients separatee! from others. The part ionlar ten > 65 peratnre- for this purpose varies slightly tin der different conditions and with different cheeses, as above explained, but allowing for this fact there is a proximate critical tem- perature at which the greatly-desired result is easily accomplished. 70 In instances where two kinds of cheese are mixed, as above described, a single common temperature suffices for the mixture. The mixture desired contains a soft cheese and a relatively small proportion of a harder 75 cheese. The steps such as grinding, adding water and salt and pouring into molds or boxes, though usually desirable in practice, are not in every instance essential. go What is claimed and what is desired to be secured by United States Letters Patent is: 1. The method herein described, of treat- ing cheese, which consists in grinding the 85 cheese, adding to it a small proportion of an alkaline citrate, heating the mass to a tem- perature high enough to destroy undesir- able bacteria contained in the cheese but not sufficiently high to disintegrate the cheese, 90 and maintaining the temperature until the cheese is sterilized. 2. The method, herein described, of treat- ing cheese, which consists in adding to the cheese a small proportion of an alkaline 95 citrate, heating the mass to a temperature of 165 to 170 degrees Fahrenheit, and main- taining the temperature for approximately thirty minutes. 3. The method, herein described, of treat- 10 ing cheese, which consists in adding thereto a small proportion of sodium citrate, heat- ing the mass to a temperature of 165 to 170 degrees Fahrenheit and maintaining this temperature for thirty minutes. 105 4. The cheese mass herein described, con- taining sterilized cheese and sodium citrate. 5. The method herein described of treat- ing cheese which consists in mixing Camem- bert cheese' with one to five per cent, by no weight of cheddar cheese, adding one-tenth of one per cent, by weight of sodium citrate and heating the mass for thirty minutes at a temperature of 170 degrees Fahrenheit. 6. As an article of manufacture, a cheese 115 of the CamenYbert genus, sterilized suf- ficiently to enable it to keep indefinitely under ordinary climatic temperatures, said cheese having a homogeneous texture. 7. As an article of manufacture, a cheese 120 of the Camcmbert genus, so far sterilized as to enable it to keep under ordinary cli- matic temperatures, said cheese being in- closed in a container and having a Tio- mogeneous texture. 12 8. The method herein described of treat- ing a cheese mass containing a preponder- ance of cheese of the ? Camcmbert type, which consists in heating the cheese mass to a temperature of about 170 degrees Fiihren- 13 1,389,577 heit and thus melting it, stirring the cheese mass for about thirty minutes while main- taining it at said temperature, and pouring the cheese mass into containers. 5 9. The method herein described of treat- ing a cheese mass containing a preponder- ance of cheese of the Camembert genus, which consists in heating the cheese, actively stirring it while thus heated, the tempera- ture being sufficiently high and the heating 10 and stirring being continued for a suf- ficient length of time to render the cheese permanently keeping, and then inclosing the cheese mass in a container. In testimony whereof we have hereunto 15 signed our names. LINN EUGENE CARPENTER. UMER ELLSWORTH ELDREDGE. 4.*- 1,400,171. J. I. KRAFT. PROCESS OF PREPARING CHEESE. APPLICATION FILED ftl. 21, 1921. Patented Deo, 13, 1921. Kjwfenlor James JE. J(r UNITED STATES PATENT OFFICE. . . , 1,400,1 71. JAMES L. KRAFT, OP CHICAGO, ILLINOIS. r.s aw *{ PROCESS OP PREPARING CHEESE. Specification of Letters Patent. Patented Dec. 13, 1921. filed February 21, 1921. Serial No. 446,674. To all it: horn, it may concern: Be it known that I, JAMES L. KRAFT, a citizen of the United States, residing at Chicago, in the county of Cook and State of 5 "Illinois, have invented or discovered a cer- tain new and Improved Process of Preparing Cheese, of which the following is a specifica- tion. My invention relates to improvements in 10 process for preparing cheese and has par- ticular reference to a method of preparing for sale in convenient units cheese of a nor- mally solid variety such as " American " cheese, which has been manufactured accord- 15 ing to the Cheddar or analogous process in the ordinary country cheese factory. With respect to the preliminary steps of my improved process, reference may be had to Patent No. 1,323,869, issued to' me De- 20 cember 2, 1919, for process for treating cheese, in which patent I described a method of remaking from cheese of the character above referred to, cheeses similar to those of the Edam or Gowda types. Although 25 the method of manufacturing such cheeses, as set forth in my previous patent above referred to, is eminently feasible and suc- cessful, it will be understood that the de- mand for Edam and Gowda cheeses is rather 30 limited in this country compared with the demand for standard American cheese in other shapes. It has been recognized for some time that there would be an extensive market for 35 American cheese put up in relatively small units if it were possible to manufacture such units successfully and of such form as to be convenient to handle by the retailer and con- sumer without waste. It will be understood 40 that on account of the round or curved shape of the Ordinary American cheese heretofore manufactured and because of the presence of a hard rind unpalatable to most people, there has been substantial wastage of cheese, 46 which wastage is obviously greater in a small cheese than in a large one. Hence, it will be apparent that the prin- cipal objects of my invention are to prepare cheese of the type described, in units of 50 such size and shape .that can be readily sold to the smallest retailer without cutting the cheese or breaking the package ; to provide such cheese units so prepared and packaged that the retailer can cut off and sell to the 65 consumer any desired weight or quantity while at the same time drying out or spoil- age of the unsold cheese is practically elimi- nated; to provide a cheese of the American variety which shall be free from objection- able rind or inedible skin ; to provide cheese 60 units which as such shall be practically odorless and also which will not absorb ex- traneous objectionable odors; to provide cheese units which may be stored for pe- riods of many weeks without substantial 66 drying out or other deterioration or loss of texture or flavor; to provide a cheese pack- age which shall be highly attractive in ap- pearance while at the same time being prac- tical and convenient to handle, distribute 70 and market both at wholesale and at retail; to provide an improved process of producing and preparing such units and in general to provide an improved product and process of the character referred to. 75 In the drawings which accompany this application I have illustrated in a conven- tional manner a packaged cheese unit pre- pared according to my invention. In said drawings 80 Figure 1 is a perspective view of the empty container, a corner of same being broken away. Fig. 2 is a perspective view of the finished package. 85 Fig. 3 is a perspective view of the block after removal from the container. In practising my invention, I employ ini- tially the preliminary steps of my previ- ously patented process. However, in view 90 of the fact that according to the present in- vention I desire and secure an entirely dif- ferent product, the later steps of the pre- vious process av.r not followed, an entirely different process or method being practised 95 for finishing the cheese. 1 In practising my improved process a num- ber of cheeses of a normally solid variety, such as Cheddar, selected according to flavor, percentage of butter fat, condition of cure, 100, etc., are cut up into small strips or chunks and comminuted in any suitable grinding machine. A charge of the ground up cheese is then introduced into a suitable mixing and heating vessel, said vessel being prefer- 106 ably provided with a jacket by means of which steam or circulating hot water may be employed to raise the temperature of the , vessel. The vessel should also be provided with the necessary stirring devices consist- HO 1,400,171 ing pl-eferably of a set of power driven ro- tary paddles and a cooperating set of sta- tionary or oppositely rotating paddles. The inner receptacle is preferably equipped 6 with a suitable cover to retain heat and also to prevent undue evaporation of moisture, it being understood that in order to facili- tate the practising of the. process and to se- cure proper texture and consistency of the 10 final product a substantial percentage of water may be added to the comminuted cheese during or before the application of heat. The charge of comminuted cheese in the receptacle is heated gradually by turn- 16 ing on the steam or circulating hot water which supplies the outer jacket and during the application of heat the stirring de- vices are operated preferably continuously throughout the duration of the process or 20 until the further application of heat is dis- continued. After the heat has been applied for a cer- tain length of time, for example for from fifteen to thirty minutes, and the tempera- 25 ture has been raised from the ordinary room temperature to in the neighborhood of 130 to 150 F., the comminuted cheese mass has attained a plastic consistency somewhat like that of ordinary baker's dough, and in 30 order to secure cheese of the finest flavor and texture the application of heat should preferably be discontinued when this stage has been reached. If the heating be con- tinued further, for instance to 160 or 180 35 F., the rubber-like or doughy character of the cheese disappears, the fluidity increases until a creamy consistency results, and the resulting product, although quite edible and palatable, does not po'sess the texture which 40 is ordinarily associated with that type of cheese which is being treated. It will, of course, be understood that the handling of the heated material may be made somewhat easier by carrying the heat 45 a little further than I have indicated, there- by securing a somewhat more fluid and more easily handled material. However, from the standpoint of flavor and texture I have found it desirable not to exceed a tempera- 50 ture of 150 F. After the cheese mass has been heated sufficiently and has reached the desired con- sistency, the application of further heat is suspended, the material being now ready 56 for the finishing steps' of the process. I have in readiness a number of containers each adapted to hold the desired quantity of the finished cheese. A convenient pack- age for many purposes is one which will 60 snugly contain a block weighing .about five pounds and of cross section such that the cheese may be cut into slices of the right size to make ordinary sandwiches. - The outer container which I use in practising my invention preferably has rigid sides and 66 in the preferred form shown comprises a wooden box of the required cubical con- tent. These boxes are made up in advance, the covers being left off, and before the cheese is introduced into the containers the 70 boxes are lined with tinfoil. Such lining preferably comprises a wide strip or sheet 10 having flaps 11 long enough to overlap substantially when folded over the top of the cheese, end strips 12 75 being also used to cover the ends of the brick, the lower end of each end piece hav- ing a part 13 overlapping with the bottom of the main strip 10 and also having an upner extension 14, which is arranged to 80 fold over the top of the block and overlap the upper portions of the said main sheet 10. It will be understood that by the use of the three sheets of tinfoil comprising the main sheet 10 and the two end sheets 12, the 35 block of cheese may be completely incased on all six sides. Before placing the hot plastic or fluid cheese into the open box containers the mass is subdivided into portions of the desired 90 weight, in the present instance five pounds. Each five-pound batch or unformed mass of cheese is then introduced directly into the container and after waiting a few seconds to permit the mass to flow into the corners 95 of the container, the projecting side flaps and end flaps of the tinfoil are folded over the top of the brick. The cover is then pressed down upon the top of the block and nailed onto the box, which thus serves as a 100 mold as well as a container for the finished package. When cooled it is ready for dis- tribution to the trade or for immediate con- sumption, if desired. The tinfoil lining' with which the hot 105 cheese mass comes directly into contact, sticks to the outer surfaces of the block, and when the block of cheese contracts slightly, which occurs on cooling, the tinfoil will fol- low the brick. Hence, there will be no tend- 110 ency of the tinfoil to stick to the surfaces of the boards which form the rigid container. Cheese put up according to my improved process will keep in a satisfactory manner without appreciable deterioration for a 115 period of upward of three months, provided, of course, that it be kept in a reasonably cool place and in a, reasonably dry atmos- phere. Also, as an important feature of my invention, owing to the fact that the process 120 has a, substantial curing effect, the product is edible and palatable within a few hours after it has been packaged even if prepared largely from fresh or uncured cheeses. The tinfoil coating on the block, although 125 permitting the necessary slight "breathing" action, substantially prevents evaporation of the moisture present in the cheese. It also 1,400,171 prevents the cheese from absorbing any ob- jectionable extraneous odors which may be present in the wood of the box or in the place of storage and it also substantially does 5 away with the rather. penetrating cheesy smell which is usually in evidence where ordinary cheese is stored. The package itself is of an attractive and practical character, and presents many ad- 10 vantages over the previous methods of dis- tributing cheese to the trade. For instance, the manufacturer's trade-name or other de- scriptive data may be branded or printed on the outside of the box or on the inner 15 covering of the cheese itself. The box is of such size that the retail purchaser may be served directly from such package, thereby insuring against substitution or palming off of different or inferior product. 20 There is also no waste in selling or serving the cheese. Usually the customer who goes into a retail store will purchase not more than from a half to two pounds of cheese at a time. It is a simple matter for the re- 25 tailer to pry off the lid of the box and invert the latter, whereupon by reason of the con- traction of the brick in cooling and because of the smooth tinfoil coating, the block will fall freely from the box, making it possible 30 for the storekeeper to cut off from the end any desired thickness. It is not necessary to remove the tinfoil before slicing off the amounts purchased ; in fact, I prefer not to disturb the tinfoil for the reason that it is 35 a substantial protection against undue dry- ing out of the cheese when the block is re- moved from the container. It will be manifest that the block pi cheese iri its tinfoil wrapper presents a highly at- 40 tractive appearance in the show case or other place where the cheese is displayed for sale. I find as a matter of fact that retailers of cheese packaged according to my improved process are enabled to secure a very substan- 45 tial" increase in price over that which they can-*ecure for ordinary cheeses of the same general class from which my improved units are prepared. It will be understood that the scope of my 60 invention must be determined by reference to the appended claims, said claims being construed as broadly as possible consistent with the state of the art. I claim : 1. The improvement in the art of pre- 55 paring cheese of a normally solid variety, which consists in comminuting cheese which has previously been manufactured in >a country factory, stirring and heating the same until the mass has attained a uniform 60 consistency and is capable of flowing to as- sume the shape of a container, and inclosing definite portions of the fluid mass while still heated in substantially rigid containers lined with sheet material which will stick to the 65 cheese rather than to the walls of the con- tainer and will contract with the cheese and which material is substantially impervious to moisture. 2. The improvement in the art of prepar- 70 ing cheese of a normally solid variety, which consists in comminuting previously manu- factured cheese, stirring and heating the same until the mass has attained a uniform consistency and is capable of flowing to as- 75 sume the shape of a container, and inclosing a definite portion of the fluid mass, while still heated, in a rectangular mold lined with metal foil, forming on cooling, a finished mercantile unit from which the retailer may 80 cut slices or sections of like area and of different thicknesses to suit the particular weights desired by the consumer. 3. The improvement in the art of prepar- ing cheese of the Cheddar genus which con- 86 sists in comminuting cheese which has been previously manufactured in a country cheese factory, stirring and heating the same until the mass has attained a uniform consistency and is capable of flowing to assume the shape 90 of a container and inclosing a definite por- tion of the fluid mass, while still heated, in a rectangular wooden box lined with metal foil, and permitting the package to cool and thereby causing the metal foil to stick to the 95 material and contract with same on cooling, the cooled package constituting a finished article of merchandise in condition to be shipped without further boxing and from which the resultant foil-coated block of 100 cheese may be readily removed by the re- tailer for the purpose of severing from said block slices of like area and of different thickness to suit the particular weights de- sired by the consumer. JAMES L. KRAFT. MILK patent Subject Author 175,760 Improvement in preparation of Hohland Koumi ss. 170,003 Improvement in preserving milk Lester against injury by transporta- tion. 173,105 Improvement in compositions Barney for preserving milk. 250,294 Compound for preserving milk Slutz and cream. 267,043 Preserving milk. Von Hoden 277,352 Method of preserving milk. Scherff 303.421 Apparatus for preserving Meyenberg milk, 308.422 Process of preserving milk. Meyenberg 327,023 Preservative for milk. Sanborn 358,213 Process of preserving milk. Meyenberg 364,579 Process for preserving milk. Dahl 602,315 Process for preserving milk. Fernandez 713,841 Process for preserving milk. Birchmore 714,510 Process of aerating and pre- Nash serving milk. 867,641 Apparatus for concentrating Campbell milk. 929,464 Dipping device for bottles or McGinnis jars. 994,641 Process of retaining milk in Hansen fresh condition. 1,000,409 Preserving milk. Howe 1,005,275 Froce&s for treating milk. Mollinger 1,008,063 Process for preserving milk. Pusey 1,069,096 Milk-modifier. Alberty Date Apr. 4, 1876. Nov. 16, 1875. Feb. 8, 1876. Nov. 29, 1881. Nov. 7, 1882. May 8, 1883. Nov. 25, 1884. Nov.25, 1884. Sept. 29, 1885, Feb. 22, 1887. Je. 7, 1887. Apr. 12, 1898. Nov. 18, 1902. Nov. 25, 1902. Oct. 8, 1907. Jl. 27, 1909. Je. 6, 1911. Aug. 15, 1911. Oct. 10, 1911. Nov. 7, 1911. Aug. 5, 1913. , .1 ,' . . I . ,oes . , * iliffi , MILK (Continued! Patent Subject Author Date 1,073,135 Manufacture of a salutary drink from dairy residues. 1,080,204 Process for producing casein preparations. 1,080,920 Manufacture of alimentary products. 1,057,519 Process for preserving milk. 1,083,659 Process for curdling milk. 1,085,380 '*hey emulsion. 1,091,054 Composition for producing lactic food products. 1,092,616 Process of treating milk and milk products. 1,094,380 Process of treating milk and other liquids. 1,101,044 Fermented-milk food product and process of making the same. 1,120,330 Medicated food product. 1,125,692 Method for the utilizing of skim-milk and in milk composition. 1,126,429 Process for making casein from buttermilk. 1,126,734 Desicated milk product and process for producing same. 1,139,031 Manufacture of artificial milk. 1,143,516 Method of making a whole- milk product. 1,157,976 Method of preserving milk and milk products. 1,159,455 Lacteal mixture and method of making the same. 1,160,086 Moldable milk product and method of making the same. 1,175,876 Method of treating milk. 1^178,808 Method of treating milk. 1,181,219 Milk product. Jolles Dunham Muller Atkins Brenaike Downhara Frederiksen Wieda Tait Thoumaian Odle Kitchen Eilersen Dunham Gossel Dunn Davis '.Vie da Knudsen Sinclair Kit chen Goucher Sept. 16, 1913. Dec. 2, 1913. Dec. 9, 1913. Apr. 1, 1913. Jan. 6, 1914. Jan. 27, 1914. Mar. 24, 1914. Apr. 7, 1914. Apr. 21, 1914. Je. 23, 1914. Dec. 8, 1914. Jan. 19, 1915. Jan. 26, 1915. Feb. 2, 1915. May 11, 1915. Je. 15, 1915. Oct. 26, 1915. Nov. 9, 1915. Nov. 9, 1915. Mar. 14, 1916. Apr. 11, 1915. May 2, 1916. , MILK (Continued) Patent Subject Author Date 1,190,369 Process of making artificial cream* 1,193,477 Food product and method-of pro- ducing the same. 1,197, 70 Method of preserving milk. 1,200,782 Apparatus for manufacturing milk. 1,230,091 Pood composition. 1,230,817 Food 1,230,479 Self-preserving acid milk and process of making the same. 1,255,483 Process of canning milk, 1,272,035 Milk-food product and method of making the same. 1,274,218 Process of making and new food product of milk. 1,274,748 Process of treating milk. 1.274.750 Process of treating milk and the like* 1.284.751 Process of treating milk. Bookman Crary Laries Von Bigler Kitchen Barnett Grelck Start zenbach Grelck Turney Mel sen Nielsen ilusaino Jl. 11, 1916. Sept. 5i Oct. 10, tt Je. 12, 191'* Je. 19, 1917. Je. 19, 1917. Feb. 5, 1918. Jl. 9, 1918. Jl. 30, 1918. Aug. 6, 1918. Aug. 6, 1918. NOT. 12, 1918. . 19J UNITED STATES PATENT OFFIC: ROBERT ROHLAND, OF NEW YORK, N. Y. IMPROVEMENT IN PREPARATION OF KOUMISS. Specification forming part of Letters Patent No. 1TS,T6O, dated April 4, 1876; application filed February 21, 1876. To all whom it may concern: Be it known that I, ROBERT ROHLAND, of the city and State of New York, have in- vented an Improvement in the Manufacture of Koumiss, of which the following is a specifi- cation : The nutritious beverage made by the Tar- tars from mare's milk, and known as "Kou- miss," is possessed of very useful medicinal properties. The carbonic acid that exists in the same is produced by fermentation, and it is difficult to check this fermentation at the proper time; hence the bottles containing the same are liable to burst, and the caseine is lumpy and does not mix uniformly, but has to be agitated before, being used. The object 'of my invention is to make the koumiss complete and uniform, so that there will not be any change by fermentation, or by the lapse of a reasonable time between the manufacture and use of the article. By this improvement the koumiss is adapted to being transported, the bottles are not liable to burst, and the beverage is more palatable than that heretofore made. I employ either fresh cow's milk or condensed milk in the manufacture of the koumiss. If condensed milk is used I add about four times its bulk of warm water, and dissolve in it sugar until, the saccharometer indicates 8.6, and if fresh milk is used about one-quarter its bulk of warm water is to be added with the sugar, the object being to render the liquid of a composition similar to mare's milk. I now add yeast in about the proportion of one ounce compressed yeast, or three table-spoon- fuls of fresh liquid yeast, to four and a half gallons, tasteless and colorless yeast preferred, and stir the same well and place it in a warm place,, say, G5 to 70 Fahrenheit, and allow it to ferment, and agitate it from time to time and skim off the butter and other floating particles, and allow the fermentation to pro- ceed eight or ten hours, and filter the liquid through a clean piece of muslin in order to remove a part of the caseine, and allow the fermentation to proceed until it is exhausted. The liquid is now charged with carbonic-acid gas in any of the known agitators similar to those used in the manufacture of soda or min- eral water, and the material should be sub- jected to a pressure of about one hundred and fifty pounds for siphons and fountains, and fifty to eighty pounds for bottles. This oper- ation prevents any further fermentation, and fully saturates the liquid with carbonic-acid gas. This is very important, as the koumiss is preserved, and its medicinal properties pro- moted by the carbonic acid. A uniform amount of carbonic acid is introduced into the koumiss, and the pressure will be easily determined, so that risk of the bottles burst- ing is prevented. The koumiss is free from the lumpy dis- agreeable appearance usual in consequence of the precipitated caseine, as such caseine is dissolved fully by the carbonic acid, and the koumiss remains uniformly liquid, or nearly so. This koumiss can be kept in any suitable vessels. It may be bottled like soda-water or champagne, or it may be drawn off through siphons or fountains, so as to be convenient for use as a beverage, with all the effervescing properties of soda-water, and with the nutri- tive and medicinal properties of koumiss. The koumiss may be mixed with milk charged with carbonic acid, or there may be sirups and flavoring extracts added, either in the liquid, or, preferably, into the tumbler re- ceiving the liquid. I do not claim the manufacture of koumiss from cow's milk; neither do I claim the intro- duction of carbonic acid into milk by agita- tion. I claim as my invention The method herein described of manufac- turing koumiss by fermentation, and the in- troduction of carbonic acid, substantially as set forth. Signed by me this 16th day of February, A. D. 1876. ROBERT ROHLAND. Witnesses: GEO. D. WALKER, CHAS. H. SMITH. , Xnr-. UNITED STATES PATENT OFFICE, JOHN H. LESTER, OF NEW YORK, N. Y. IMPROVEMENT IN PRESERVING MILK AGAINST INJURY BY TRANSPORTATION. Specification forming part of Letters Patent No. 170, OO3, dated November 16, 1875; application filed October 26, 1875. To all wiiom it may -concern: Be it known that I, JOHN HENRY LESTKE, of the city, county, and State of New York, have discovered a iiew and useful Improve- ment in the Method of Preserving Milk from Injury by Transportation ; and I hereby de- clare that the following is a full, clear, and ex- act description thereof. Heretofore it has been found impossible to transport milk for any considerable distance in warm weather for two reasons: the jolt- ing of the vehicles of transportation keeps up such constant agitation that the milk is soon churned; contact with the atmosphere speed- ily sours it. 1 obviate both these causes of destruction by so compressing the milk, by the aid of a force-pump or other means, within a strong and air-tight can, that the milk becomes so nearly a solid body as practically to prevent all movement. This, however, does not pre- vent the rising of the cream, which form is perfect in flavor, and not inferior to cream formed in the ordinary way, while the milk left after its removal is thought to be better than other milk which hits traveled any dis- tapcc, and in such manner that the milk and cream will be churned together. I have found from twenty to sixty pounds to the square inch pressure produces the desired re- sult. However, I do not limit myself to just this, my main idea being to prevent the move- ment of the milk as-much as possible within the vessel. It is one of the advantages of my process that this natural action is not interfered with or disturbed, but goes on during transporta- tion, just as if the milk were at rest in a dairy. If the temperature of the car in which it may be is as low as in a dairy, it will keep as long. By this process injury of the milk by electric- ity is also completely prevented. I do not confine myself to the use of cans such as are now commonly used in the trans- portation of milk, but propose to use vessels of any kind so constructed as to admit of the desired amount of pressure, and afford the greatest convenience and economy. What I claim, and desire to secure by Let- ters Patent, is The process herein described for preserving milk against injury by transportation or other- wise, which consists in forcing milk into an air-tight vessel, thereby presenting, as nearly as possible, a body immovable within the re- ceptacle containing the same, substantially as specified. JOHN HENRY LESTER. Witnesses : S. J. GORDON, JOHN W. RIPLBT. 113,105" UNITED STATES PATENT OFFICE. W. SCOTT BARNEY, OF BALTIMORE, MARYLAND. IMPROVEMENT IN COMPOSITIONS FOR PRESERVING MILK. Specification forming part of Letters Patent No. 173,105. dated February 8, 1876; application tiled August 30, 1875. To all ichom it may concern: Be it known that I, W. S. BARNES, of Bal- timore, State of Maryland, have invented cer- tain new and useful Improvements in Pre- serving Milk; and do hereby declare that the following is a full, clear, and exact description thereof. The nature of my invention consists in a new, cheap, and simple process for preserving milk sweet and fresli for a limited period by the addition to the same of a few simple chemicals that shall prevent the milk from becoming sour, but shall not injure the milk as an article of food, nor be in the slightest de- gree detrimental to the health of the consum- er. All dealers and consumers of milk under- stand and appreciate the difficulties attending their efforts to preserve milk sweet even for a few hours during the summer season, and when brought from a distance is often found, upon its arrival, unflt for delivery to consum- ers, thereby entailing great loss upon the pro- ducer and serious inconvenience to the public. My invention will, to a great extent, over- come all the above-named objections and dif- ficulties, and has no objectionable features, as the chemicals in the quantities used are not detrimental to health ; but sour milk is when fed to infants, and is decidedly unpalatable to adults. In order to enable others skilled in the art to make and use my invention I will now pro- ceed to describe the manner in which the same may be carried into effect. 1 dissolve in a sufficient quantity of water the following-named ingredients, and add the same, when thoroughly dissolved, to thirteen gallons of milk, or in the same proportion for a greater or less quantity : Salt, (chloride of sodium,) three ounces ; sugar, (saccharum,) four ounces ; saleratus, (bicarbonate of pot- ash,) one ounce; saltpeter, (nitrate of potassa,) one- fourth ounce. I do not confine myself to the exact propor- tions in the above formula, as the proportions may be varied somewhat. Having thus fully described my invention, what I claim as new, and desire to secure by Letters Patent, is The within-described composition for the prevention of souring of milk, the composi- tion consisting of salt, sugar, saleratus, and niter, substantially in the proportions speci- fied. In testimony that I claim the foregoing I have hereunto set my hand and seal this 30th day of August, 1875. W. SCOTT BARNEY. Witnesses: GEO. H. MELLEN, E. L. SCHMIDT. UNITED STATES PATENT OFFICE FRANK M. SLUTZ, OF KANSAS CITY, MISSOURI. COMPOUND FOR PRESERVING MILK AND CREAM. forming part of Letters Patent No. 250,294, dated November 20, 1881. Application filed September 10, 1881. (No specimens.) To all whom it may concern .' Be it known that I, FRANK M. SLUTZ, a citi- zen of the United States, residing at Kansas City, in the county of Jackson and State of 5 Missouri, have invented certain new aurl use- ful Improvements in Compositions for Preserv- ing Milk and. Cream ; and I do hereby declare the following to be a fall, clear, and exact de- scription of the invention, such as will enable 10 others skilled in the art to which it appertains to make and use the sam. My invention relates to a new and useful composition forprcservUiK uiilk aiwl <-,fnH, whereby it will remain swee.ti and pure from 15 thirty-six to forty-eight hours longer than will milk without the preservative added, and which composition will not affect any of the beneficial properties of the milk in the least. In boiling it does not separatc.while it freezes 20 better in the manufacture' of ice-cream than milk without the composition. My composition consists of the following in- gradients, combined in about the proportions stated, viz: sixty grains baking-soda, eighty 25 grains common salt, eight grains burnt su- gar dissolved in small quantity of water, twen- ty grains cream-tartar, five grains of saltpeter dissolved in gilLof water, one-half pound of good white sugar. Dissolve the above corn- 30 position in pure water, and add to ten gallons sweet milk or cream. In cities where milk is necessarily kept for a number of hours before delivery to .custom- ers, and is often shipped long distances to 35 wholesale dealers, my improved composition will prove of great value, as it will enable the consumer to be furnished with pure sweet milk that may be kept over night. My improved composition will have a tend- ency to drive out of the market "chalk and 40' water "and injurious adulterations, by enabling large dealers to ship in pure milk from longer distances, and keep it sweet for a longer time. In fresh, warm milk there is a great amount . of animal heat, and On this account in warm 45 weather milk '-taints" or sours very quickly, and cannot be canned or put into closed vessels until after it is cooled. Experience has dem- onstrated that the cream-of-tartar has the ef- fect of counteracting this tendency to taint, 50 wbi4e th* small quantity oscd wiH not coagu- late the milk, and if it be added to the com- pound the compound may be put into the milk while it is yet warm, thereby obviating the ne- cessity of artificially cooling the milk. 55 I am aware that a chemical preparation for preserving butter and meat consisting of the following ingredients: common salt, twelve parts; saltpeter, three parts; loaf-sugar, four parts; soda, one part; water, one hundred and 60 thirty-seven parts, is old, and such I distinctly disclaim as not of ray invention. Having thus fully described my 'invention, I claim and desire to secure by Letters Patent The herein-described composition for pre- 65 serving milk and cream, consisting of soda, common salt, burnt sugar, cream-tartar, salt- peter, and white sugar dissolved in water, sub- stantially in about the proportions specified. In testimony whereof I affix my signature in 70 presence of two witnesses. FRANK M. SLUTZ. Witnesses: JOHN W. BBEBE, WM. B. TEASDALE UNITED STATES PATENT OFFICE. HBINRICH W. L. OTTO VON RODEN, OF HAMBURG, GERMANY. PRESERVING MILK. SPECIFICATION forming part of Letters Patent No. 267,043. dated November 7, 188?. 4pplic*tioo filed JUrott 15. 1682. (No specimens.) Patented in England November 14, 1881, No. 4,982. ' To all whom it. may concern: Be it known that I, HEINRICH WILHELM- LTJDTOG OTTO VON llODEN, a subject or the Emperor of Germany, residing at Hamburg, 'f 5 in the German Empire, bave invented certain new and useful Improvements iu Preserving Milk; and I do.herebydeclare that the follow- ing its 'a full, clear, and exact description of the invention, wtovcn wiTt enable others skilled m f o the art to which it appertains to make and use the same. Heretofore milk has been preserved either rn a condensed state or by adding antiseptic chemicals. Both methods injure tbe taste of 5 milk thus preserved, whiclrcan very seldom be used to replace ffesh milk. Tb^ object of my invention is to preserve milk in such a manner as not to alter its taste and to leave it in such a degree of liquidity ao as to allow its immediate use after opening the bottles or vessels containing such milk. To cany my invention into effect "I strain fresh milk, directly after milking, and till it in glass bottles, or other vessels, with the pre- 25 caution of not filling full. the entire interior of the bottle, but leaving it empty about, one- sixth. Then I add some fine salad-oil, just enough to cover the surface of the milk about one-twelfth of an inch, and heat the bottles 30 prepared in this manner about half an Iionr in a, yv'JNM bath. .The heat must v be regulated in such a manner as .not to be les,s than 158 and not more ^tban 176 Fahrenheit. Then the fire is removed and the water iu the bath slowly cooled to 304. After taking 35 away the oil from tbe milk by means of a si- phon or a glass syringe, or by any other con- venient apparatus, the bottles are closed by good- plugs, either of cork or rubber, which should -be fastened with wire. Then the 40 closed bottles are heated again in the water bath during an hour to 194 to 208 of Fahreu- heit, a-nd at last cooled in the bath to 86. I do not limit myself to tbe application of salad-oil, but any other equivalent thereof 45 may be used which will protect the surface of the milk against the entry of air after remov- iug the air .contained iu tlus/resh milk by heating, as above described, only the natural film of butter, which is produced iu he'atiug 50 milk being excluded to form an object of my invention; alsb, any other means of heating the vessels to the mentioned degrees may be employed which will replace the water bath iu a satisfactory manner. 5;, Having thus fully described my invention, what I desire to claim and secure by Letters Patent is In the process of preserving milk by bot- tling, tte method of excluding air prior to 60 sealing, which 'consists in covering the- Dtilk with a film. or layer of edible oil during the first beating, then removing the same, settling, and reheating. HEINRICH WILHELM LUDW1W OTTO n Witnesses: J. W. BAILEY, ALEXANDER SPECHT. UNITED STATES PATENT OFFICE. EDUARD SCHERFF, OF WENDISCH BTJOHHOLZ, PRUSSIA, GERMANY. METHOD OF PRESERVING MILK. SPECIFICATION forming part of Letters Patent No. 277,352, dated May 8, 1883. Application filed Jane 23, 1833. (No specimens.) Patented in Germany February 20, I860, No. 15.341 ; in France April 7, 18HI, No. 142,183, and in England February 14, 1883, No. 717. To all whom it may concern: Be it known that I, EDUARD SCHERFF, a subject of the King of Prussia, residing in the town of Wendisch Buchholz, have invented 5 certain new and useful Improvements in the Preservation of Milk, (tor which I have re- ceived Letters Patent in the German Em- pire, No. 15,341, bearing date February 20, 1880, ami in France, No. 142,183, bearing date 10 April 7, 1881 ;) ami 1 do hereby declare that the following is a full, clear, and exact descrip- tion of the invention, which will enable others skilled in theartto which it appertains to make and use the same. 15 My said invention relates to improvements in the preservation of milk. According to my German Patent No. 15,341 I employ the following method : Gold milk is filled in bottles and closed by means of a cork, 20 which is cut off level with the mouth of the bottle, and adisk of cork of such size laid over the mouth of the said bottle that the mouth of the bottle is well covered, when the said disk is pressed firmly on the mouth of the bottle by 25 means of one of the well-known lever-stopping devices. The bottles are now placed in aa up- rightcylindrical receptacle provided with ther- mometerand manometer, the bottom and sides of which are provided with a serpentine tube. 30 The bottom of the receptacle is covered with water, and the receptacle is then hermetically closed. Steam of more than two atmospheres' pressure is admitted at the lower part of the coil or serpentinetube,sothat the water israp- 35 idly brought to the boiling-point and heats the said coil or serpentine tube, so that the steam produced near the same can ascend, where the said steam is condensed by con tact wi th the cold milk until the temperatures of the source of the 40 heat and of the milk are uniform. As soon as a pressure of two atmospheres is reached the steam is cut off, so that the milk is subjected to a steam and air bath of about 100 centi- grade temperature. If cold water is now ad- mitted through the serpentine tube or coil, the 45 manometer will in a short time show no extra pressure, during which time the bottles are slowly cooled. This produces a difference in pressure, so that the milk is so forced through the pores of the cork, which were opened by 50 the preceding operation, that the said milk penetrates to the surface of the said cork, where butter is deposited and albumen pre- cipitated through the tannin of the cork. The bottles are now removed from the apparatus 55 and placed in a cool position. The milk cools, and air enters through the cork into the vacu- ous space so created, from which said air the sporules or germs are so perfectly filtered that the milk cannot be spoiled or injured thereby. 60 The cork closure filters the sporules or germs ; but as they remain in the said cork disk they would germinate rapidly and find their way through the cork. For this reason the cork disk, and the germs or sporules with the same, 65 is removed, and the entrance of all further spores prevented by immediately coating the cork with paraffine. Having now described niy said invention and the means of carrying the same into effect, 1 70 desire it to be understood that what I claim, and desire to secure by Letters Patent, is The process of preserving milk, which con- sists insubjectingsuch milkin a tightly-corked receptacle in boiling water, then cooling the 75 milk by cold water, or otherwise, forcing the cream through the cork, whereby the albumen is precipitated, reducing the temperature still further, whereby a vacuum is produced in the bottle and air permitted to enter, such air be- 80 ing filtered by passing through the cork which closes the bottle, and then coating the said cork with paraffine, substantially tor the pur- pose set forth. EDUARD SCHEKFEr Witnesses : J. L. BIBO, EDWIN A. BBYDGES. (No Model.) J. MEYENBERQ. APPARATUS FOR PRESERVING MILK. No. 308,421. Patented Nov. 25, 1884. UNITED STATES PATENT OFFICE. JOHN MElfENBEBG, OF ST. LOUIS. MISSOURI. APPARATUS FOR PRESERVING MILK. SPECIFICATION forming part of Letters Patent No. 308,421, dated November 25, 1884. Application Hied February Hi, 1884! (No model.) To all whoitt: it inay concern : Be it known that I, JOHN MEYENBERG," of the city of St. Louis, iu the State of Missouri, have invented a certain new and useful Ini- 5 provement in Apparatus for Preserving Milk, of which the following is a full, clear, and ex- act description, reference being had to the ac- companying drawings, forming part of this specification, and in which 10 Figure 1 is a side view of the condenser. Fig. 2 is a longitudinal section of same. Fig. 3 is an end view. Fig. 4 is a transverse sec- tion taken on line 4 4, Fig. 2. Fig. 5 is a simi- lar view4aken on line 5 5, Fig. 2, and Fig. 6 15 is a similar view taken on line G 0, Fig. 2. The milk is put into cans of desired sixes, which are hermetically sealed and placed in a frame, H, (see Figs. 2' and 5,) which consists of bars connected by beads II'. This frame 20 is inclosed by a cylinder,-!, held in supports I'. One end of the frame is supported within the cylinder on friction-rollers J, jourualcd in one head of the cylinder. (See Fig. 2.) The other end of the frame is supported on one 25 end of a driving-shaft, L, passing through the other head of the cylinder. The outer end of the shaft is supported in a journal-box, M, on a standard, M . . On this shaft are two loose driving-pulleys, O O', one of them being large 30 and tbe other small, and both of them being provided with notches or teeth O 1 , to engage a eliding clutch, P, arranged to turn with the shaft. Both pulleys are provided with driv- ing-belts, and by connecting one or the other 35 of them to the shaft by the sliding clutch the frame H may be turned fast or slow, as de- sired. The frame H can be removed from the cylinder, to be filled with cans, through an opening which can be closed by a door, Q, 40 held in place by a swinging frame, T, and a screw, T'. The interior of the cylinder may be heated by steam passing through pipe or pipes U, and may be cooled by air entering through pipes V. Before the cans are placed 45 in the frame H they are immersed in water and the milk cooieu 10 a temperature ot about 35. The milk may be pqt into open cans and cooled off and then be put into tight cans, as stated. The tight cans should not be quite filled with the milk, so that the milk 50 can move when the frame H is turned. It is better that the cans should have very lit- tle, if any, contact one with another in tbe frame H. When the cans are put in the frame and the cylinder closed, the frame being sup- 55 ported within the cylinder, as shown in Fig. 2, steam is admitted to the pipe or pipes U, heating the interior of the cylinder. The frame is simultaneously turned slowly, about two or three revolutions per minute. This is con- 6c tinued about thirty minutes, (the temperature should not exceed 218 to 228,) and then the steam is turned off and the pipe or pipes U cooled by water being passed through them or it. At the same time air is admitted to the 65 interior of the cylinder through the pipes V. The frame is then turned quickly for fifteen minutes, more or less, during which time the milk is cooled to a temperature of 25 or 30. The cans are then taken out and examined to 70 see if there is any leakage, which will show whether or not they were hermetically sealed. The cans can then be stored -away and the milk will keep good for years. I claim as my invention 75 1. The combination of the revolving frame adapted to. receive cans, the outer inclosing- cylinder, and theairami steam pipes, arranged and operating substantially as and for the purpose set forth. 80 2. The combination of the 'revolving frame H, cylinder I, surrounding the frame, steam- pipes U within the cylinder beneath the frame, air-pipes entering one end of the cylinder.and adoor at the other end of the cylinder, through 83 which the frame passes, as set forth. JOHN MEtfENBERG. In presence of ' GEO. H. KNIGHT, SAML. KNIGHT. UNITED STATES PATENT OFFICE. JOHN MEYENBEEG, OF ST. LOUIS, MISSOURI. PROCESS OF PRESERVING MILK. SPECIFICATION forming part of Letters Patent No. 308,422. dated November 25, 1884. Application filed July 9, 1884. (No specimens.) . To all whom it may concern: Be it known that I, JOHN MEYENBEEG, of the city of St. Louis, in the State of Missouri, have invented a certain new and useful Jni- 5 provement in Process of Condensing Milk, of which the following is a full, clear, and exact description. In carrying my invention into effect I hoat the milk as it comes from the cows with steam ID out of contact with the milk, the milk being stirred and exposed to the air until about one- sixth of its volume is evaporated. Next th>; 'nil is cooled out of contact with the air by cold water, while the stirring is continued, the 15 milk of course being oat of contact with the water. Next all vapors and air that might be generated nre withdrawn from the milk by exliaustk.j. This operation prevents all changes or the formation of germs of fermenta- 20 tion. The milk is next cooled down to from 100 to 105 Fahrenheit. Then it is twice strained and condensed to the desired consistence un- der vacua- t-o from one-fourth to one-half of its original volume, until the condensing opera - 25 tiou is finished, to prevent contact of the milk with the atmosphere, for the purpose set forth. After this operation the milk is drawn off and cooled by cold water; (and while being con- tinually stirred) down to from 50 to (0 Fahr- 30 enheit. After this the milk is put into tight cans of different sizes, as demanded by the trade or customers may want it, being careful not to fill them completely, as there is some room needed in the can for the motion of the milk 35 in the next process. The cans are then her- metically sealed and continually agitated by revolving them, and heated by steam to not over 240 Fahrenheit, kept at that tempera- ture for a sliort time, and then cooled down 40 with cold air to ' tut t!0" Fahrenheit. This last cooling prout-ss must 1m done quickly. After this the cans are examined to discover if all are air-tigh', and if so are then ( "eady for the market. 45 Tarn aware that milk to be preserved and condensed has been heated beneath the boil- ing point of 212 Fahrenheit, to fit it for evap- oration in vacua. I am also aware that the milk has been stirred while being heated. 50 I am also aware that milk has been put into cans, hermetically sealed, anil heated while the cans have been revolved. Such steps in the process, therefore, I do not claim, broadly. 1 claim as my invention 55 1. The process for condensing and preserv- ing milk herein described, which consists in heating the milk by steam out of contact therewith while the milk is exposed to the air and stirred, until about one-sixth of its volume 60 is evaporated, then cooling the milk while the stirring is continued and the vapors aud air are being drawn off by exhaustion, continuing the cooling down to about 100 or 105 Fahr- enheit, then straining it,then condensing it in 65 vacua down to about one half or one fourth of its original volume, then cooling it down to about 50 or 00 Fahrenheit, while still stirring it, and finally canning it, as set forth. 2. The process tor condensing and preserv- 70 ing milk herein described, which consists ip heating the milk by steam out of contact there- with while the milk-is exposed to the air and stirred, until about one-sixth of its volume is evaporated, then cooling the milk while the 75 stirring is continued and the vapors and air are being drawn off by exhaustion, continu- ing the cooling down to about 100 or 105 Fahrenheit, then straining it, then condensing it in iwitti down to about one-half or one- 80 fourth of- its original volume, then cooling it down to about 50 or. * ;';'*>-. u* UNITED STATES PATENT OFFICE. JOHN MEYENBERG, OF HIGHLAND, ILLINOIS. PROCESS OF PRESERVING MILK. SPECIFICATION forming part of Letters Patent No. 358,213, dated February 22, 1887. Application filed Jnuc 12, 1866. Serial No. 504,987. (No specimens.) To all whom it may concern: Be it known that I, JOHN MEYENBERG, of Highland, in the county of Madison and State of Illinois, have invented certain new and use- 5 ful Improvements in Processes of Preserving Milk, of which the following is a specification. This invention relates to an improved pro- cess of preserving milk after the same has been condensed in vacua and canned ; and the to invention consists of the process herein de- scribed of preserving milk after condensing the same in vacua and canning the same by subjecting the cans in a hermetically-closed chamber to a vacuum by exhausting the air, 15 then subjecting them to an air-pressure of about two atmospheres, next heating the air in the chamber by admitting steam to a tem- perature not exceeding 235 Fahrenheit while rotating the cans, and finally quickly cooling 20 the same. Heretofore milk was subjected to a much higher temperature than I use. In the pro- cess used heretofore the milk was boiled a con- siderable length of time in the open air until 25 it was reduced about one-sixth of its volume. It was then cooled slowly to about 100 Fahr- enheit and then brought into the vacuum-pan. This process requires much time, gives the milk a yellowish color and a peculiar taste. 3 For preserving the milk it has been customary heretofore to use hot water, in which the milk- cans were placed and heated,and also by which the milk was heated to about 240 Fahrenheit, kept at this temperature for about twenty min- 35 utes, and agitated. In carrying out my invention, the milk in its fresh state is boiled and condensed in vacuo to a suitable consistency. The milk is then slowly cooled and placed into cans of larger 40 or smaller size, as required by the trade, which cans are then hermetically sealed in the usual manner. They are next placed into a drum to which rotary motion can be imparted, which drum is located in a hermetically-closed cham- 45 ber. This chamber is connected to an air- pump of simple construction, which can be used as a suction and force pump, and the same worked as a suction-pump until a vacuum of about two atmospheres is established in the chamber. The cans are subjected to this press- 50 ure for some time for the purpose of testing them as to their being properly closed. Any leaking cans are removed, so that only her- metically-closed cans are subjected to the pro- cess. The air -cock of the chamber is then 55 opened and air forced into the chamber by the air-pump until a pressure of about two atmospheres is produced in the same. This pressure also serves for testing the tightness of the cans, as by the exterior pressure any 60 imperfectly - closed or leaking cans can be readily discovered and removed. The air in the chamber is then slowly heated by admit- ting a sufficient quantity of steam into the same until a temperature of about 230 to 235 65 Fahrenheit is obtained in the chamber, care being taken that this temperature of 235 Fah- renheit is not exceeded. "While exposed to this temperature the cans are rotated by the drum and exposed to said temperature for 70 about twenty - five to thirty minutes, after which they are quickly cooled by admitting water or other cooling medium. By the thorough testing of the cans, which is accomplished by exposing the same first to 75 a vacuum and then to an air-pressure of two atmospheres, they are fully tested as to their tightness. Any imperfectly-sealed cans are excluded from further treatment and carefully sealed, so as to be subjected to the vacuum 80 and air-pressure with the next set of cans. The temperature of 235 Fahrenheit, to which the cans are exposed, is sufficient to destroy the fermenting germs contained in the same, while the milk is not burned and spoiled, which would 85 be the case if a higher temperature than 235 Fahrenheit would be employed. By this tem- perature no "burned" taste is imparted to the milk, and the original color, smell, and taste of the same retained. Milk thus condensed 90 without sugar can be preserved for any length of time and shipped to any climate without undergoing any change in color and quantity. Having thus described my invention, I claim as new and desire to secure by Letters Patent 95 The process herein described of preserving milk after the same has been condensed invacuo, which consists in subjecting the cans in a her- 358,213 metically-closed chamber to avacuam of about two atmospheres pressure; secondly, subject- ing them to an air-pressure of about two at- mospheres; thirdly, heating the air in the 5 chamber to a temperature not exceeding 235 Fahrenheit while continually rotating the cans, and, finally, quickly cooling the milk, substan- tially as set forth. In testimony that I claim the foregoing as my invention I have signed my name in pres- 10 ence of two subscribing witnesses. JOHN MEYENBERG. Witnesses: JULES A. EOHR, BERNART SIDLER. UNITED STATES PATENT OFFICE C KRISTIAN GERHARD DAHL, OF DRAMMEN, NORWAY. PROCESS OF PRESERVING MILK. SPECIFICATION forming part of Letters Patent No. 364,579, dated June 7, 1887. Application died October 4, 1886. Serial No. 215.2S5. (No specimens.) Patented in England August 2(i. 1886,No. 10,903; in France September 14, 1886, No. 178,501; in Belgium September 14, 1886, No. 74,528; in German}- September 14, 1886, No. 39,796; in Ciinailn, October 13, 1886, No. 25,115, and in Anstria-JIunsary January 23, 1887, No. 3(i,H20. To all whom it may concern: Be it known that I, KRISTIAN GERHARD DAIIL, a subject of the King of Sweden and Norway, residing at Dram men, Norway, have ;; invented certain new and useful Improvements in a Process for Preserving Milk, (for which Letters Patent have been granted in Great Britain, No. 1 0,903, dated August 26, 1886; in Prance, No. 178,501, dated September 14, 1886; 10 in Belgium, No. 74,528, dated September 14, 1880; in Germany, No. 39, 796, dated September 14,1886; in Austria-Hungary, No. 36,626, dated January 23, 1887, and in Canada, No. 25,115, dated October 13, 1886;) and I do hereby de- 1 5 clare that the following is a full, clear, and ex- act description of the invention, which will enable others skilled in the art to which it appertains to make and use the same. Through the researches and experiments of 20 Pasteur and others it has for several years been known that the developed living organ- isms in milk arc destroyed at a much lower temperature than the germs ofsuch organisms. The object of this invention is to provide 25 means whereby milk may be preserved indefi- nitely without rendering it unpalatable by treatment at high temperature, without con- densing the same, and without mixing there- with a preservative of any kind. 30 After extensive experiments,extendingover a period of several years, I have found that milk can be preserved by treating it at such temperatures as will not render it unpalatable, although these temperatures are not sufti- 35 cii-ntly high to destroy the germs of the mi- crobe or organisms, yet they are high enough to destroy the living microbes or organisms present. I have found that I can destroy the living 40 microbes,aswell as their germs, by treating the milk under occlusion of atmospheric airby first heating it to that degree that will destroy the living organisms, then lowering the tempera- ture to that point which is most conducive to 45 the development of the germs into living or- ganisms, to be again destroyed as before, and repeating this operation to insure the entire destruction of all the germs contained in the milk, which may then be kept indefinitely, of 50 course under occlusion of atmospheric air, without the admixture therewith of a pre- servative agent. . The invention therefore consists, essentially, in the process of treating milk under occlusion of atmospheric air at such temperatures as will 55 destroy the living organisms therein, then bringing the milk to a temperature that is most conducive to the development of the germs into living organisms, allowing the milk to stand at such temperature to develop the fo gerir.s,and then increasing the temperature to destroy the living organisms developed, and repeating this operation once or twice, sub- stantially as hereinafter described, and as set forth in the claims. 65 The milk as it comes from healthy cows is strained and cooled down at once to about 10 or 15 centigrade in vessels intended for trans- port from the stable or other place, to the fac- tory where the milk is to be treated. In the 70 factory I put the cooled milk into the vessels in which the milk is supplied to the consumer. I prefer to put the cooled milk into small flat or shallow carefully-cleaned "tins" orboxesmade of tinned iron and which are only used once; or, 75 I may put the milk into larger vessels, which, when used, are returned empty to the factory for refilling. Theselarger vessels are by preference square in section, and having two opposite sides bulged in slightly for the purpose of mak- 80 ing allowance for expansion caused by increase of temperature. If I use the large vessels, I first carefully clean them and then dry and heat them in a hot-air chamber at about 150 centigrade for about one and one-half hour, 85 which drying may be done the day before the treatment begins, the vessels being kept there till wanted; or they may meanwhile be keptin a place where the air is perfectly pure and cool, and hence free from germs of living or- 90 ganisms. The aforesaid small or large vessels, having been filled with the cooled milk, are then at once hermetically sealed and exposed to a tem- perature of about 70 centigrade in a suitable 95 heating -vessel for the space of about one and three-fourths hour, whereby the bacteria con- tained in the milk are, as I believe, killed. I then cool them down to about 40 centigrade, and keep them at that for about one and three- 100 fourths hour for the purpose of quickly devel- oping the remaining germs,as I believe, where- upon they are quickly heated up to about 70 centigrade for the purpose of killing the de- 364,579 veloped germs or bacteria, as I believe. I Lave found it advisable to repeat this opera- tion ouce or twice. The last heating to 70 should, however, only be for about half an 5 hour. There may then be some remaining or- ganisms which, however, as I believe, arc not so much developed as to have formed any germs, and these organisms are killed by rais- ing the temperature to 80 or 100, which 10 maximum must be kept for about one-half or three-fourths hour. The milk is now, as I be- lieve, free from living bacteria and germs of same. The vessels are then cooled down to 15, or less. 15 For the purpose of ascertaining and regu- lating the temperature with large tins I use a tin of the same size filled with water and fitted with a thermometer. The time is reckoned from the moment that the thermometer shows 2c the right temperature. For small tins this is unnecessary. I may add that whether my aforesaid theory is right or wrong, one thing is certain viz., that the milk so treated will keep, and that re- 25 suit has not heretofore, to my knowledge, been obtained; and I have, moreover, done this with varying quantities of milk up to fifty liters. The time which the aforesaid pro- cess or alternating treatment takes varies 30 slightly in accordance with the size of the ves- sels, and may, with the larger vessels, be per- formed in about nine hours. The tempera- tures given must, however, be adhered to, else the process is a failure. 35 In order quickly to bring the temperature down to 40, the cooling- water must evidently be much colder than 40, and when the tem- perature approaches the 40 I let steam into the heating- vessel until the temperatures in it 40 and in the tins become alike. If I, for in- stance, heat from 40 to 70, I accelerate this i process by sending up the temperature in the heating-vessel to about 80, and then regulate by means of the aforesaid thermometer; but with small tins the thermometer is superflu- 45 ous, as the tins quickly acquire the same tem- perature as the liquid in which they are im- mersed in the heating-vessel. By using milk-vessels with flat sides or ends, the expansion caused by increase of tempera- 50 ture is allowed for, and I also gain the impor- tant advantage that if an expansion should take place after the process is completed it would indicate that the process in that case, from some carelessness or accident, was a fail- 55 ure, because gas-pressure had been produced in the vessel, and I may thus reject such tins and prevent disappointment of the consumer. Having fully described my invention, what I desire to claim and secure by Letters Pat- 60 cut is The herein-described process of preserving milk, which consists in first cooling the freshly- obtained milk to about 10 or 15 centigrade, then subjecting the same to the following 65 treatment nnderocclusion of atmospheric air, to wit: first heating to about 70 centigrade for about one and three-quarters hour, then re- ducing the temperature to about 40 centi- grade, and keeping same at that temperature 70 for about the same period of time, and repeat- ing this treatment, the last heating lasting for about one-half an hour, then subjecting the milk to a temperature of from 80 to 100 centi- grade for about one half an hour, and finally 75 reducing the temperature to about 15 centi- grade, substantially as and for (lie purpose specified. KRISTIAN GKTCHAKD DAIIL. Witnesses: O. WINGE, A. BoDTKK. GO*. (No Model.) No. 602,315. A. FERNANDEZ. PROCESS OF PRESERVING MILK. Patented Apr. 12, 1898. r MTIRt CO . FHO'O-trtNO . WWMIMCTON. D C UNITED STATES PATENT OFFICE. AURELIO FERNANDEZ, OF SANTIAGO, CHILE. PROCESS OF PRESERVING MILK. SPECIFICATION forming part of Letters Patent No. 602,31BLdated April 12, 1898. Application filed July 16, 1897. Serial No, 644,786. (No sperf&ens.) To all whom it may concern: Be it known that I, ATJRELIO FERNANDEZ, a citizen of the Republic of Chile, residing at Santiago, Chile, have invented certain new 5 and useful Improvements in Preserving Milk, of which the following is a specification. My invention relates to a process for pre- serving milk indefinitely in its natural state without adding any substance whatsoever 10 thereto by exhausting the gases contained therein and then canning and sterilizing it, which process can be carried on without chang- ing any of its properties and without exposure to the air. 15 This invention is an improvement on that of Letters Patent granted to Enrique Taulis for a process of and apparatus for sterilizing milk, dated July 28, 1890, and numbered 564,851, which process I have simplified by 20 doing away with the filtration of the milk through charcoal, the pasteurizer, the refrig- erator, the introduction of steam into the cans before filling them, and the pumps which force the entrance of the milk into the cans, and I have added to it an air-exhauster or vacuum-machine, which, before the cans are filled with milk, extracts the air from them, making a vacuum, and draws the milk into the cans by the continued operation of the 30 air-exhauster. In this manner I fill the cans with milk without its having come in contact with the air. In carrying out my improved process the milk to be preserved is first poured into a re- 35 ceptacle of convenient size, from which it passes by a pipe to a suitable exhaust or vac- uum apparatus, by means of which the air and gases contained in the milk are removed. The purified milk is then forced into a stor- 40 ing-tank ready for canning. For the purpose of properly packing in a convenient form the purified milk, so it may be readily handled, I unite by means of small pipes a series of cans of a convenient size, one end of each series 45 being connected to a pipe running from the storage-tank, the other end of each of said series being joined to an air-exhauster of ap- proved type. The pipe leading from the storage-tank to the cans is provided with a 50 valve, which being closed the air is by means of the said air-exhauster exhausted from the cans, after which the milk is drawn under the influence of the vacuum from the storage-tank to the cans, filling every part of them. The connections between the cans are then her- 55 metically closed and the cans separated, af- ter which they are introduced into a suitable apparatus for heating and thereby sterilizing the purified milk. The accompanying drawing shows an appa- 60 ratus adapted to the carrying out of my im- proved process. A is the primary milk- receptacle; B, the vacuum apparatus, connected to the recepta- cle A by a pipe a, and C the storage-tank, hav- 65 ing an air-tight movable cover fr, the tank be- ing iinited to the vacuum apparatus B by a pipe c. B' is a secondary vacuum apparatus which takes the gases extracted from the milk in B. 70 D represents series of cans connected to a pipe d, leading from the storage-tank, and to a pipe e, closed at one end and provided at the other with an air-exhauster or vacuum- pump E. The several cans of the series are 75 joined by the tubes /, which, after the vac- uum has been made in the cans and they have been filled, are closed, after which the cans are separated. The pipes are provided with suit- able valves for manipulation during the sev- 80 eral operations described. Having thus described my invention, I claim The herein-described process of preserving milk which consists, first, in submitting milk 85 at normal temperature to reduced pressure for the removal of all gases therefrom ; then introducing the purified milk at normal tem- perature, solely by means of a vacuum and without exposure to the atmosphere, into a 90 series of connected air-exhausted cans; then hermetically sealing each can of said series of filled cans; then separating the series into individual cans, and finally subjecting the milk within the said sealed and separated 95 cans to sterilization by heat alone, substan- tially as set forth. In testimony whereof I have hereunto set my hand, in the city of Baltimore and State of Maryland, this 15th day of July, 1897. AURELIO FERNANDEZ. Witnesses: A. V. GANA, HARRY W. RODGERS. 'A. UNITED STATES PATENT OFFICE. WOODBRIDGE H. BIRCHMORE, OP BROOKLYN, NEW YORK, ASSIGNOR OF ONE-HALF TO CLARKSON A. COLLINS, OF NEW YORK, N. Y. PROCESS OF PRESERVING MILK. SPECIFICATION forming part of Letters Patent No. 713,841, dated November 18, 1902. ippHnatlon filed March 19, 1902, Serial No. 98,942. (No specimens.) T o all whom it may concern: . Be it known that I, WOODBRIDGE H. BIRCH- JJ'ORE, asubjectof the King of Great Britain, residing in the borough of Brooklyn, city of 5 New York, county of Kings, and State of New York, have invented certain new and useful Improvements in Processes of Preserving Milk, of which the following is a specification. While iny invention may be applied gener- ic ally to any liquid which it is desired to pre- serve from the action of destructive bacilli, it is more especially intended to be applied to the preservation of milk, the importance of accomplishing which is well understood. 15 Heretofore an attempt has been made to ac- complish tliis by a process which consists of the steps, in the order named, of charging the liquid into a suitable air-tight vessel, forcing in a sterile gas under pressure sufficient to ex- 20 pel the liquid from the vessel, and^nally sub- jecting the vessel and its contents to a pas- teurizing temperature. This process has, how- ever, proven commercially impracticable be- cause of the abnormally r great amount of 25 breakage of the glass containing vessels when subjected to the temperature essential to the pasteurization of the liquid. I have discov- ered that this breakage is due to the strain upon the vessel caused by the expansjpn of 30 the gas, already under pressure within the vessel, when the necessary degree of- heat is applied and that by subjecting the vessel to a pastenrizing-heat before the introduction of the gas the liquid is equally well preserved 35 and the breakage of the vessels in the course of heating is avoided. My'process is designed to be practiced in connection with an air-tight distributing ves- sel havingan outlet-valve, such as the siphon- bottle illustrated in the drawing, in which the milk is contained under gas -pressure SMffi- cient to expel it therefrom, so that it car. be drawn in successive portions as required for consumption without access of the external 45 atmosphere to the portion remaining. As a preliminary step I prefer to sterilize the interior of the vessel before filling it with milk, as by forcing steam into or through it, to the end of destroying any disease-germs that might be contained in it. The milk is 50 then charged into the vessel in the desired quantity, space being left for the presence of gas under pressu re sufficient to expel the milk from the bottle. The milk is then pasteur- ized in the well-known manner by raising it 55 to a proper temperature under 212 C Fahren- heit, as is well understood. After the milk is pasteurized a sterile or sterilized gas is forced into the vessel until pressure sufficient to serve to expel the milk from the bottle as 60 required for use is attained. Any sterile gas, such as atmospheric air sterilized by heat, that will not be readily absorbed by and will not act deleteriously upon the milk may be employed. The milk is then ready for use 65 and may be drawn from the bottle as required. By means of my invention not only is the milk freed from destructive bacilli and pro-, tected from contamination by contact with theatmosphere when drawn in successive por- 70 tions, but its pasteurization is effected with- out the prohibitive breakage of the contain- ing vessels which has hitherto attended all attempts to practice such a process. The ad- vantages of this will be readily apparent to 75 those skilled in the art. What I claim as new, and desire to secure by Letters Patent, is The process of preserving milk for use in successive portions which consists in steril- 80 izing an air-tight containing vessel having an outlet-valve, charging the milk into such ves- sel, pasteurizing the milk in the vessel and finally forcing into the.vessel a sterile gas un- der pressure sufficient to expel themilk there- 85 from. In testimony whereof I have hereunto sub- scribed my name this 10th day of March, A. D. 1902. WOOD15RIDGE II. BIRCHMORE. Witnesses: CLARKSON A. COLLINS, WILLIAM J. KINDOEN. 714. No. 714,510 (No Model.) R. G. NASH. PROCESS OF AERATING AND PRESERVING MILK (Application filed Dec. 28, 1897. Patented Nov. 25. 1902. u. >^SE ^~ ,7 p^r INVENTOR WITNESSES: Attorneys, No, 867,641. PATENTED OCT. 8, 1907. C. H. CAMPBELL. APPARATUS FOR CONCENTRATING MILK, &o, APPLICATION FILED OOT.'3, 1906. 2 SHEETS-SHEET 2. A JL FIG. 3. FIG. 4. _ a _ i ~*~) * 2 2 2 _ S_ UNITED STATES PATENT OFFICE. CHARLES H. CAMPHELL, OV NEW YOUR. X. V. APPARATUS FOR CONCENTRATING MILK, &c. No. 867,641. Specification of Letters Patent. Application file.'. October 3, 1906. Serial No. 337,320. Patented Oct. 8, 1907. To all whom it may concern: Bo it known that I, OHAULKS II. CAMBPKM., a citizen of the United States, residing in the borough of Man- hattan, city, county, and State of New York, have 5 invented certain new and useful Improvements in Apparatus for Concentrating Milk, &c., of which the following is a specification. This invention aims to provide an improved appa- ratus for concentrating various liquids, being espe- 10 cially adapted for concentration of milk from the ordi- nary extremely liquid condition to a semi-liquid or doughy mass or to substantial or complete dryncss. The apparatus is extremely simple and cheap, and is particularly advantageous on account of the ease 15 with which it may be kept clean, and with which it may be adjusted to secure a more. or less rapid concen- tration, and a concentration to a greater or less degree. The milk is run in a coating or film over an inclined support which is fixed in position during use, and the 20 heat used in concentrating it is applied to the surface of the milk instead of to the support over which it runs, as has been proposed in previous machines. By rea- son of the low conductivity of the atmosphere in con- tact with the surface of the milk, the milk is prevented 25 from being raised to an extremely high temperature at any point so as to burn it or cause it to become se- riously caked on its support. The support is adjust- able toward and from the source of heat, and the tem- perature' is variable from the top to the bottom of the 30 support. By varying the inclination of the support also, the relative temperatures at different points may be varied, and the rate of speed with which the milk (lows may be increased or diminished in order to effect a greater or less degree of concentration. 35 The accompanying drawings illustrate more or less diagrammatically an apparatus embodying the inven- tion; .Figure 1 is a side elevation showing certain parts in section; Fig. 2 is an approximately horizontal section 40 on the line 2 2 in Fig. 1; Fig. 3 is a face elevation of the support which carries the milk; Fig. 4 is a face elevation of the heater. Referring to the embodiment of the invention illus- trated, the support comprises a flat sheet of metal A 45 arranged in an inclined approximately vertical posi- tion. The support may be mounted at opposite sides upon channel irons B, the lower ends of which are pivoted as at C to the horizontal arms D of end frames which have also vertical arms E to which the upper 60 ends of the channels B are adjustably connected, as for example by means of hooks F pivoted at one end to the channels B and adapted to hook aA their oppo- site end over any one of a series of pins G at different heights on the vertical frames E. 65 A scraper If. is arranged to move up and down over the lower portion of the support where the milk be- comes so thick as not to run down easily. I his scraper being reciprocated at intervals cither by hand or auto- matically. A suitable automatic means comprises arms 1 at opposite ends of a rotating shaft K. these 60 arms engaging arms L connected. to the ends of the scraper H, and passing through guide rollers M which (ravel up and down in the grooves of the channels B. The arms J rotate slowly in the direction of the arrow in Fig. 1, and move the scraper II about half way up the 65 support and then allow it to fall by gravity, the arms J engaging it again at the end of a revolution, and the rollers being stopped by the extended ends of the pivot C. The end frames E may be connected to each other 70 by means of cross braces N as well as by the shafts C and K, and are preferably mounted on rollers O to per- mit the support to be moved toward or from the heater bodily. Instead of being a perfect plane, the support A may 75 be curved in vertical section, the lower part being nearly or quite vertical, while the upper part departs more largely from the vertical so as to compensate for the more easy flow of the more liquid milk at the top of the support. 80 The milk may be fed to the support through a perfo- rated pipe P, which is bent at its ends and extends down to the discharge end of a pump Q, the inlet end of which may be connected to a pipe R ad ipted to ex- tend into a milk can or other receptacle S, or it may 85 be alternately connected by means of suitable valves to a pipe T into which milk is discharged from a vessel U arranged below the lower edge of the support A. If the valve V of the vessel U be opened and the valve W be closed, then after the milk has passed over the 90 support A and been partially concentrated, it will be again conducted to the top of the support and run down to be further concentrated. In the usual operation, however, the valve V will be closed and the valve W opened, so that the pipe 11 will take up fresh milk and 95 the desired concentration will be effected in one pas- sage over the plate A, so that the milk which is run first into the receptacle U will be of the desired degree of concentration. If it is desired to desiccate this milk, it may be conducted from the vessel U by way "of 100 valve V to any suitable desiccating apparatus, sucli as drying trays or the cylindrical apparatus described in Patent No. 008,162. The pipe P may be fastened upon the upright portions E of the main frame, and the pump Q may also be attached to this main frame so as to 10 > move with it, although for the sake of clearness the pump is shown separately in the present cose. \\ here the pump is separate from the main frame, a portion of the pipe P must be flexible to allow of the bodily ad- justment referred to. 110 The healing of the milk may be effected in a great variety of ways. 1 have shown for this purpose a stand- 867,641 ard X carrying at different heights a series of perforated pipes Y similar to those used in gas heated ovens, these pipes being supplied with gas from a main Z, and being provided each with a valve a, so that the supply of gas 5 may be varied as desired. Ordinarily it will be great- est for the uppermost of the pipes Y, and will vary gradually to the lowest, so as to neutralize the greater tendency of the milk to burn ae it becomes thicker. In case the adjustment, of the valves a is not sufficient 10 to effect the desired variation in temperatures between the top and the bottom, or in case a heating means is used which is not adapted to regulation by such valves, the* standard X will be pivoted at b upon a base c, and will be angularly adjustable, the angle being deter- 15 mined for example by a notched link d engaging a pin on an arm / extending upright from the fixed base c. The pipe Z may be flexible to allow of the desired ad- justment. The particular value of this adjustment lies in the ability to vary temperature at different' heights 20 without at the same time varying the rapidity with which the milk runs down its support. Especially when concentrating milk it is important to avoid such a high temperature as will injure the solids ae by coagu- lating the albumen. The coagulation, however, takes 25 place at a lower temperature, where the mass has little water in it, than where the mass has a large quantity of water. Therefore the desired concentration can be more quickly effected by using the highest tempera- ture which for the condition of the milk at any moment 30 w ill just fall short of coagulation. As shortness of time is of the greatest importance in the concentration of milk, it being often impossible to get milk perfectly fresh, this adjustability of the degree of temperature is a particularly valuable feature of the machine. 35 The degree of concentration may be carried to any desired point, even to the point of complete dryness, on the support A. Likewise the scraper H may be ar- ranged to move up the support to any desired height. What I claim is: 40 1. An apparatus for concentrating inilk Including in com- bination an approximately vertical Inclined support, sta- tionary in operation and adjustable tn inclination, means for supplying the milk to the top of said support so that it spreads thereon und runs down the support in a thin 45 coating, and a heater opposite the face of the inclined sup- port so that the milk Is heated to a higher degree than Its support. 2. An apparatus for concentrating milk Including in com- bination an inclined support, means for supplying the milk to the top of said support so that it spreads thereon nnrt 50 runs down the support in a thin coating, and a heater op- posite the face of the inclined support so that the milk Is heated to a higher degree than its support, said heater comprising heating devices at different elevations anil adapted to be adjusted to different intensities opposiie the 65 portions of the milk of different degrees of concentration. 3. An apparatus for concentrating milk including In com- bination an Inclined support, means for supplying the milk to the tou f said support so that It spreads thereon and runs down the support in a thin coating, and a heater op- 60 pnsite the face of the Inclined support so that the milk IK heated to a higher degree than i,ts support, and a scraper arranged to scrape the concentrated miik from the support. 4. An apparatus for concentrating milk including in combination a sheet A constituting a support and arranged 65 in an Inclined approximately vertical position and adapted to be adjusted In Inclination, means for supplying milk to the top of said support so that it spreads thereon and runs down the support In a thin coating, and a heater opposite the face of the Inclined support and comprising a standard 79 X carrying a series of heating devices at different heights. 5. An apparatus for concentrating milk Including In combination a support comprising a sheet A, end frames having horizontal arms D and vertical arms E, the sheet A being pivoted near Its lower edge to the horizontal arms 75 I), and niears for attaching the upper part of the sheet to the vertical arms E and at different distances therefrom so as to vary the Inclination, a pipe 1' arranged to dis- tribute milk upon the sheet A, and a pump Q for forcing the milk through said pipe 1'. so (i. An apparatus for concentrating milk Including In combination a support comprising a sheet A, end frames having horizontal arms D and vertical arms E, the sheet A being pivoted near its lower edge to the horizontal arms 1), and means for attaching the upper part of the sheet to 35 the vertical arms E and af different distances therefrom so as to vary the Inclination, a pipe P arranged to dis- tribute milk upon the sheet A, a pump Q for forcing milk through said pipe I', a receptacle U arranged below the sheet A to receive the material therefrom, and connected 90 with the pump Q to permit the reconcentratlon of said material. 7. An apparatus for concentrating milk Including In combination a stationary inclined support, means for sup- plying the milk to the top of said support so that It spreads 95 thereon and runs down the support in a thin coating, and a heater opposite the face of the inclined support comprising a standard X pivoted and adjustable In inclina- tion, A series of heating devices Y at different elevations upon snid standard, and means for regulating separately 100 the Individual heating devices. . In witness whereof, I have hereunto signed my name in the presence of two subscribing witnesses. CHARLES H. CAMPBELL. Witnesses : DQMINOO A. USINA, FitKD WHITE. 929,464, B. W . MoGINNIS. DIPPIIG DETIOE FOB BOTTLES OB JABS. APPLICATION TILED SEPT. 30, 1908. Patented July 27, 1909. stot44>i^ each other. With the device in this position, it may be set upon a table with the cleats 4 disposed on the under side, and resting upon the surface of the table. The bottles or jars are then inserted in the openings from above, as indicated in Figs. 2 and 4. After the openings have all been tilled with bottles, the lever 7 is thrown over to the position in which it is shown in Fig. 4. This slides the plate 2 upon the plate 1, and r.~> the plate 1 then engages the necks of the bottles under the lips thereof and holds them securely against withdrawal. The upper edge of the plate 2 is provided with a suit- able handle 14 which can be held when the CO device is being immersed with the bottles which it holds in a sterilizing or scalding bath. After the bottles have been dipped, the device may be set upon a table or shelf so as to enable the bottles to drain. 05 In the practical construction of the device, the links 10 and arm 9 are arranged in such a way that the pivot connection 15 between them" will pass beyond the line joining the pins 8 and 11; in this way the device jams 100 or locks the slides relatively to each other. After bottles are drained, the device with bottles can be inserted over a delivery case and by unlocking the lever the bottles will drop into the case. 105 Having thus described my invention, I claim as new and desire to secure by Letters Patent, 1. A dipping device for bottles and jars, comprising a pair of horizontally elongated 110 plates, means for guiding one of said plates upon the other, a handle attached to one of 929,484 said plates on the edge thereof whereby said plates may be normally held in a substan- tially vertical plane when dipping the bot- tles and jars, said plates having a plurality : of openings adapted to register and whieh may be thrown out of register, and means for locking said plates with respect to each other with said openings slightly out of register to hold the necks of the bottles and 10 jars inserted in said openings. 2. A dipping device for bottles and jars, comprising a horizontally elongated plate having a plurality of openings formed therethrough, a sliding member adapted to 15 reduce the area through said openings and i'.dapted to engage the necks of bottles or jars inserted therethrough, and a handle at- tached at the edge of said plate and afford- ing means for holding the same normally in 20 a substantially vertical plane. 3. A dipping device for bottles and jars, comprising a horizontally elongated plate having a plurality of openings formed there- through, a sliding member adapted to re- 25 duce the area through said openings and adapted to engage the necks of bottles or jars inserted therethrough, a handle attached at the edge of said plate and affording means for holding the same normally in a 30 substantially vertical plane, and members attached to the side of said plate and adapted to project beyond the mouths of said bottles or jars and affording means for supporting said plate in a substantially hori- zontal position, said members being attached 1 on the side opposite to which the necks of said bottles or jars are inserted in said open- ings. 4. A dipping device for bottles and jars, comprising a plate having guides, a second 40 plate mounted on said first plate and mov- able in said guides, said plates having open- ings adapted to register and adapted to be thrown out of register when said plates slide one upon the other, means for actuating said -i ~> plates, and means for holding said plates with said openings in register or out of register. .">. A dipping device for bottles and jars. comprising a plate having guides, a second ;-o plate mounted on said first plate and mov- able in said guides, said plates having open- ings adapted to register and adapted to be thrown out of register when said plates slide one upon the other, means for actuating said plates, means for holding said plates with said openings in register or out of register, and a handle attached to the edge of one of said plates. In testimony whereof I have signed my name to this specification in the presence of two subscribing witnesses. BERT W. McGINNIS. Witnesses : O. L. JACQUES, C. E. ARNETT. -4, G4 H. E. HANSEN. PEOCESS OF RETAININO MILK IN FRESH CONDITION. APPLICATION FILED SEPT. 7, 1910. 994,641 . Patented June 6, 1911. Jf- UNITED STATED PATENT OFFICE. HARALD EMIL H.A-N S E N , 01 LOS ANGELES, CALIFORNIA. PROCESS OF RETAINING KILK IN FRESH CONDITION. 994,641. Specification of Letters Patent. Patented June 6, 191 1. Application filed September 7, 1910. Serial No. 580.936. To all whom it may concern: Be it known that I, HAKALD ESIIL HAN- j SEN, a subject of the King of Denmark, re- siding at Los Angeles, in the county of Los g Angeles and State of California, have in- vented a new and useful Process of Retain- ing Milk in Fresh Condition, of which the following is a specification. The object of my invention is to provide 10 a cheap and effective process whereby a large percentage of the microbes or bacilli is de- stroyed and the germination or propagation thereof prevented in cow's milk, thereby maintaining such milk in sweet or fresh 15 state. I have discovered that milk can be re- tained in its sweet or fresh condition for a considerable period, sufficient to cover the time required for transportation, and for 20 ordinary storage, by subjecting it to the action or carbonic acid gas in the manner hereinafter set forth, and then reducing the pressure of the gas so as to restore the milk to substantially atmospheric pressure, but 25 retaining an atmosphere of carbonic acid gas in contact with the milk, whereby the milk is delivered free from effervescence and in a condition in which it can be used in the same manner as ordinary milk, the process SO having no effect on the appearance or quality of the milk and not - interfering with the rising of the cream in the usual manner. The accompanying drawings illustrate apparatus suitable for carrying out the in- 85 vention. Figure 1 is a vertical section of a can showing an elevation of the apparatus for supplying carbonic acid gas thereto, said can being adapted for shipping purposes or for 40 treatment of the milk or other fluid on a comparatively small scale. Fig. 2 is a ver- tical section of a tank for treating milk or other fluid on a large scale. Referring to Fig. 1 a can 1 which may 45 be of usual shape and dimensions for ship- ping is provided at the top with a cover 2 screwing into a screw-threaded neck 3 so as to give a gas-tight joint. In the lower part of the can is provided an inlet 6 for 60 carbonic acid gas, said inlet having a valve 7 and being adapted for connection to a hose or flexible pipe 8 leading to any suitable source of carbonic acid gas, for example, a gas holder or tank 9, provided with a valve 55 12 and with a pressure gage 13. In carrying out my process by the use of the apparatus shown in Fig. 1, milk is placed in the can 1, the cover 2 having first been removed, after which the cover 2. is screwed down tight and the connection to 60 the carbonic acid gas holder 9 having been made, the valve 7 is opened, allowing the carbonic acid gas to pass into the body of milk in the tank 1, the gas being admitted until the pressure reaches say, 6Q pounds per 65 square inch, the carbonic acid ' gas then present in the milk being sufficient to ki]l a large proportion of the microbes, and the pressure 'thereof insufficient to cause separa- tion of the casein from the milk. 70 The killing of the microbes is substan- tially instantaneous upon the subjection of the milk to the gas, the valve 7 being then shut and the connection to the carbonic acid supply being removed. At any time there- 75 after the pressure of the gas may be re- duced, for example, by turning the can on its side and opening the valve 7, the car- bonic acid gas being thereby allowed to flo\v out until the pressure within the can ap- 80 proximately equalizes with that of the at- mosphere, sufficient pressure being, however, left in the can to exclude the atmospheric air, the residual pressure being slightly in excess of the atmosphere. The removal of 85 pressure from the carbonic acid gas is pref- erably effected before the milk is shipped so that the milk can be shipped under atmos- pheric pressure in the same manner as un- treated or pasteurized milk without any 90 special provisions for retaining pressure thereon and I have found that subjecting milk to the action of carbonic acid gas will preserve the same even after removal of the pressure of the gas and the milk can be 95 shipped without liability of becoming sour. The initial treatment with the carbonic acid gas under pressure is found to be suffi- cient to considerably reduce the number of live microbes in the milk and to reduce the 100 activity of the remaining microbes in such manner that in the absence of air which is insured by the retention of an atmosphere of carbonic acid gas on the milk, there is not only no further development but a 105 gradual decrease in the number of live microbes in the milk. It will be understood from the above de- scription that the gases originally in the milk will be displaced in part by the car- 110 bonic acid gas, such jgases accumulating with the excess of carbonic acid gas in the upper 994,641 .part of the can and escaping together with such excess of carbonic acid gas, from the can when the can is turned on its side an'd the valve 7 is opened. When the valve 7 is 5 opened in tbis manner, the carbonic acid gas which has oeen absorbed by the milk by reason of th >, condition of pressure, escapes from the liquid, leaving only that amount in the liquid which is retainable by the 10 liquid at atmospheric pressure. With a small body of milk such as that in the can, a moderate time of exposure to the atmos- phere in this manner is sufficient to release substantially all of the excess of carbonic 15 acid gas due to the original charge under pressure, and the amount left in the milk is not sufficient to affect, the taste or render it in any way materially different from sweet or fresh milk, except as regards the reduc- 20 tion of active microbes. In carrying out the process on a large body of milk as will be necessary in a large plant, it is desirable to provide special means for incorporating the carbonic acid gas into 25 the body of milk and releasing it therefrom. In Fig. 2 the tank 15 which is provided with a man-hole at the top for filling and clean- ing and with an outlet 17 at the bottom hav- ing a valve 18, is further provided with a 30 shaft 19, driven by pulley 20 and carrying a blade or paddle 21, is adapted to stir or agitate the milk. The supply pipe 22 for carbonic acid gas leads to any suitable source for such gas and is provided with the valve 35 23 and with a flexible hose 24 for detachable connection to outlet 17. The process is car- ried out in this apparatus as above described except that the paddle or agitator means is kept in operation during the process so as to facilitate thorough mixture of carbonic acid 40 gas with the milk and to expedite removing the carbonic acid gas from the milk when the gas is released through the valve 26 in the top of the tank, and to prevent separa- tion of the cream from the milk, after the 45 carbonic acid gas is released and it is desired to draw off the milk. What I claim is: 1. The . process of retaining milk in fresh condition', which consists in passing carbonic 50 acid gas into the milk under pressure, and subsequently reducing the pressure and re- taining on the milk an atmosphere of car- bonic acid gas at substantially atmospheric pressure in contact with the milk. 55 2. The process of retaining milk in fresh condition, which consists in subjecting the milk to the action of carbonic acid gas and retaining the milk in an atmosphere of car- bonic acid gas at substantially atmospheric 60 pressure. 3. The process of retaining milk in fresh condition, which consists in forcing carbonic acid gas under pressure into the body of milk, agitating the body of milk to incorpo- 65 rate the carbonic acid gas therewith, expos- ing the body of milk to atmospheric pres- sure and agitating the milk to release ap- proximately all of the carbonic acid gas therefrom. " In testimony whereof, I have hereunto set my hand at Los Angeles, California, this 31st day of August 1910. HARALD EMIL HANSEN. In presence of ARTHUR P. KNIGHT, FRANK L. A. GRAHAM. LOGO TV F. W. HOWE. PEESEEVINO MILK. APPLIOATIOH FILED SEPT. 23, 1907. 1,000,409. Patented Aug. 15, 1911. Inventor., Frederic W.Howe. UNITED STATES PATENT OFFICE. 1,OOO,409. FREDERIC W. HOWE, OF FRAMINGHAM, MASSACHUSETTS. PRESERVING MILK. Specification of Letters Patent. Patented Aug. 15, 1911. Application filed September 23, 1907. Serial No. 394,039. To all whom it may concern: Be it known that I, FREDERIC W. HOWE, a citizen of the United States, residing at Framingham, in the county of Middlesex 5 and Commonwealth of Massachusetts, have invented a certain new and useful Improve- ment in Preserving Milk, of which the fol- lowing is a specification. In the distribution of milk to consumers, 10 it is essential to first thoroughly refrigerate the same in an attempt to remove the ani- mal heat, in order to retard bacteriological alteration therein as long as possible. In my position as chemical expert for a great 15 milk receiving and distributing concern, I have had ample opportunity to observe the inefficiency of the present method of cooling by means of ice. After considerable study and experiment upon this subject, I finally 20 conceived of the possibility of cooling the milk by subjecting the same to a vacuum. In further experiment, I not only found that such subjection to a vacuum proved a suc- cess in refrigerating the milk and 25 thoroughly removing all animal heat, but in addition it served to remove all noxious and odoriferous gases present in the milk, and further, killed the larger part of the bacteria therein. 30 The object of this invention is, therefore, for preserving, purifying and cooling milk. In carrying this process into effect, I have devised the apparatus shown in the accompanying drawings, in which 35 Figure 1 is an elevation, partially in sec- tion, illustrating the same. Fig. 2 is an en- larged horizontal section on the line X X in Fig. 1. Fig. 3 is a cross section of the three-way valve which I prefer to use. 40 The apparatus shown is arranged for the treatment of milk after being put in the usual milk-jar, but the process is equally applicable to milk in any other styles of containers. It is on many accounts prefer- 45 able to employ the process upon the milk after it is placed in the. can, jar or other container in which it is to be delivered to the consumer, in order that there may be no further opportunity for its contamina- 50 tion. For the production of the vacuum, any ordinary form of vacuum pump may be employed, as the pump 1 shown in Fig. 1 ; and an air-tight chamber 2 may be used, 55 from which the pump is constantly with- drawing the air and vapor. Connected with said chamber is a bell-mouthed member 4, having its inner surface covered with a soft rubber lining 5. By pressing the open mouth of the jar or can 10 up within said 60 bell-mouthed member, into intimate contact with the rubber lining 5, and then turning the valve 6 to open the connecting pipe 7, the milk within said can or jar is subjected to the vacuum maintained in said chamber. 65 Thus subjected to the vacuum, the milk rapidly gives off watery vapor to a sufficient extent to soon cool it to the required de- gree, preferably about 38 degrees F. At the same time the gases within the milk 70 also escape; the bacteriological germs are largely killed, and the milk is left in a con- dition of coolness and purity which will in- sure its keeping sweet and pure for several days. The valve 6 is then shut, to turn off 75 the suction; the jar is removed, and its cover or other sealing device applied. Dur- ing this part of the work, however, more or less air reaches the surface of the milk, and to a limited degree re-contaminates it. To 80 prevent this, I serrate the throat of the bell- mouthed member at a suitable distance above the section reached by the mouth of the jar 10, as shown in Fig. 2, and insert the paper disk 12 usually used for sealing jars of this kind. As this disk is appliec with one hand, the valve 6 is given a partial turn, enough to retain the disk in place by suction, and then the glass jar is applied as shown in Fig. 1. Then the valve is opened 90 wide; the watery vapor and gases pass from the milk through the spaces between the disk and serrations 11, until the milk is sufficiently treated; and finally the valve 6 is turned to another angle to shut off the 95 vacuum-pipe 7, and admit the atmosphere through the valve. By having the same a three-way valve, as shown in Fig. 3, this is easily done. The atmosphere being thus admitted to the space above the paper disk, * the latter is instantly forced down into the mouth of the jar in its sealing position. The jar of milk is then ready at once for shipment. It is well to thus use a three- way valve even if no seal is to be applied ] through its means, in order that the vacu- um shall not interfere with the jar's re- moval. If desired, the intake 13 of said valve may be suitably screened to prevent any access of contaminating germs to the milk when being sealed as above. By means of this process, the milk, 85 1,000,409 whether in a jar, can or other receptacle, is simultaneously cooled, purified and made capable of lengthy preservation in but a moment of time and at a merely nominal 5 expense. What I claim as my invention and for which I desire Letters Patent is as follows, to wit; The herein described method of prepar- 10 ing milk for delivery to customers, which consists in filling the container which is to be shipped to the consumer, with milk freshly drawn from the cow, connecting a vacuum producing device with the con- tainer until the gases and animal heat have 15 been eradicated from such milk, and then applying a permanent seal to the mouth of the container without the access of atmos- pheric air. In testimony that I claim the foregoing 20 invention, I have hereunto set my hand this 19th day of September, 1907. FREDERIC W. HOWE. Witnesses : A. B. UPHAM, BURTON PAYNE GRAY. Copies of this patent may be obtained for five cents each, by addressing the Washington, D. C." 1 Commissioner of Patents. 1,00 5, T. 0. MOLLINGEB. PROCESS FOB TREATING MILE. APPLICATION FILED BEFT. 82, 1910. 1,005,275. Patented Oct. 10, 1911. 2 SHEETS-SHEET 1. T. Q. MOLLINGEB. PBOCES8 FOE TREATINQ MILK. APPLIOATIOH FILED SEPT. 22, 1910. 1,005,375. Patented Oct. 10, 1911. 2 SHEETS-SHEET 3. UNITED STATES PATENT OFFICE. THEODORE G. MOLLINGER, OP KALAMAZOO, MICHIGAN, ASSIGNOR TO STEPHEN B MONROE, TRUSTEE, OP KALAMAZOO, MICHIGAN. PROCESS POR TREATING MILK. 1,005,275. Specification of letters Patent. Patented Oct. 10, 1911. Application filed September 22. 1910. Serial No. 583,270. To all whom it may concern: Be it known that I, THEODORE G. MOL- LINGER, a subject of the Queen of the Nether- lands ; and now residing at Kalamazoo, 5 Michigan, have invented certain new and use- ful Improvements in Processes for Treating Milk, of which the following is a speci- fication. In the accompanying drawings, I illus- 10 trate an apparatus such as I prefer to use in carrying out my improved process, the various parts thereof being sljown mainly in conventional form, and without particu- lar regard to scale or proportions. 15 Figure 1 is a side elevation of an appa- ratus for carrying out my improved process, certain of the parts being shown in conven- tional form, they being illustrated merely for the purpose of illustrating the general 20 arrangement of the apparatus and the con- nections for the various parts thereof. Fig. 2 is a vertical longitudinal section through the heating and cooling elements, the con- nections being shown in 'full lines. Fig. 3 25 is an enlarged transverse section through the cooling element, taken on a line correspond- ing to line 3 3 of Fig. 2. Fig. 4 is an end view of the heating element, looking from the left of Fig. 2. Fig. 5 is a transverse sec- 30 lion through the heating element, taken on a line corresponding to line 5 5 of Fig. 2. In the drawings, similar reference char- acters refer to similar parts throughout the several views, and the sectional views are 35 taken k :>king in the direction of the little arrows at the ends of the section lines. The essential principle of my process re- sides in the exposure of the milk to a rela- tively high temperature within definite lim- 40 its and considerably in excess of the boiling point of milk, such exposure being so con- trolled as to be practically momentary and the milk being under substantial pressure. This step is immediately followed by the 45 very rapid cooling of the milk, down to a point closely approximating, but not higher than, the boiling point. This is again fol- lowed by a more protracted, but still defi- nitely .limited, period of cooling down to a 50 temperature in excess of normal, after which the milk is allowed to cool throughout the remaining range of temperature, down to normal, without specific control. Referring to the accompanying drawing, 65 1 represents the heating element and 2 the cooling element. The heating element is connected to deliver to the cooling element through a pipe 3, the milk being delivered to the heating element through the pipe 4 by means of a pump 5, which is shown 60 herein in conventional form. The tank 6 represents the supply of milk and is con- nected to the pump through the pipe 7. The treated milk is delivered through the pipe 8 to a delivery receptacle 9, which has a draw- 65 off faucet 10 controlled by a suitable valve, as 11. The pipe 8 is preferably provided with a pressure regulator 12, so that the desired pressure may be maintained on the milk as 70 it is forced through the heating and cooling elements by means of the pump. A steam pump is preferably used, as it is desirable ordinarily to maintain high pressure, and to force the milk rapidly through the. heating 75 and cooling elements. The heating element 1 preferably con- sists of a cylindrical jacket 13, a pipe of about four inches diameter being found practical. The pipe is provided with heads 80 or caps 14 and 15. Steam is admitted to the jacket by the pipe 1C connected to the head 15 and is discharged through the pipe 17 connected to the head 14. The supply pipe 4 is connected to the inlet end of the coil 85; arranged within the jacket. Steam is sup- plied from a suitable source, so that it may be delivered under high pressure to secure the desired temperatures. The heads 14 and 15 are provided with 90 plug-like end pieces 18 and 19, respectively, which are adapted to receive the ends of a plurality of tubes forming the coil, the structure illustrated having 5 tubes as 20, 21, 22, 23 and 24. See Figs. 2, 4 and 5. 95 These tubes are preferably of copper about T 5 T of an inch internal diameter and about ten feet long. They are preferably open at each end for convenience in cleaning. These tubes are connected to form a single con- 100 tinuous channel. The connections in the structure illustrated are the headers 25 and 2G, which are removably clamped against the outer faces of the pieces 18 and 19, re- spectively, screw bolts, as 27, being provided 105 in the structure illustrated for the purpose. These headers are provided with channel- like passages 28, the ends of which register with the pipes to be connected. At -the left hand end of Fig. 2 the channels are shown 110 1,005,275 in cross section, they are also indicated by dotted lines in Fig. 4. The channels at th'e right hand end of the heating element are shown by dotted lines in Fig. 5. The pipes 6 are thus connected so that the milk passes from the intake pipe 20, which is connected to the milk supply pipe 4, by a coupling 29, to the outlet pipe 23 of the heating element which is connected by the pipe 3 to the cool- 10 ing element. A thermometer 31 is provided for the heating element, it being preferably mount- ed on -the pipe 3. The cooling element preferably consists 16 of a cylindrical jacket 32, having heads or caps 33 and 34, respectively. Within the jacket is a plurality of conduits or pipes 35. These pipes are supported by and extend through the end pieces 3G of the heads and 20 open into the chambers 37 in the headers 38 and 39, the header 38 being at the inlet end and the header 39 being at the discharge end. The pipe 3 is connected to deliver to the header 38, while the header 39 is con- 26 nected to the discharge pipe 8. Couplings 30 are preferably provided for the pipe 3 adapted to be readily removed. A thermometer 40 is preferably arranged at the discharge end of the cooling element. 30 The headers are preferably removably secured, so that the pipes of the cooling ele- ment can be readily cleaned. These pipes are also formed of copper and are of about the same diameter as the pipes forming the 35 coil of the heating -element. In the struc- ture illustrated, this is accomplished by pro- viding the heads with flanges 41 and the headers with end plates 42, the parts being clamped together by the bolts 43. 40 The cooling fluid is delivered to the jacket by means of the pipe 44 and is discharged therefrom through the pipe 45. The reservoir 9 is provided with a vent 46 which is screened by a mass of cotton or 45 other suitable material. This reservoir is also provided with a steam inlet 47, by which the water and steam may be introduced for cleaning and sterilizing the reservoir. With the parts thus arranged, the mftk to 50 be treated is delivered from the supply G by means of the pump, first to the heating ele- ment, then to the cooling element and then to the delivery tank. The pump is, as stated, adapted to deliver 55 the milk under high pressure, so that it "is rapidly forced through the heating and cool- ing elements and also, it is desirable to main- tain the pressure while the milk 'is being treated, in order to secure the most satis- 80 factory product It will be noted that the heating element exposes the milk to the heat in a relatively small or attenuated body or stream. The cooling element also exposes the milk in a 5 small or attenuated body or stream, the dif- ference being that there is preferably a con- tinuous single passage for the milk in the heating element and a plurality of passages in the cooling element. This causes the milk to flow more rapidly while being heat- 70 ed than while being cooled. This rapid movement of the milk through the heating element keeps it properly agitated so that it is evenly heated and prevents its burning. The presentation of the milk to the heat jn 75 the attenuated body or stream makes it pos- sible to accomplish the desired heating rap- idly. In treating milk by my improved process, the heating and cooling elements are brought 80 to the proper temperatures and the milk .forced therethrough by means of the pump. Sweet milk, preferably as fresh as possible, is introduced at its normal temperature, for instance, about 20 centigrade, that is, no 85 preliminary heating or cooling is required. The milk is forced through the apparatus, by means of the pump, under considerable pressure, preferably of about GOO pounds, per square inch, which however, may be 90 materially varied, and at such a rate that the time of passage through the heating element shall be preferably about two sec- onds, and that preferably the time of pas- sage through the cooling element shall He 95 similar. The heating element is maintained at a temperature sufficient to raise the milk, in Us passage through the same, to a tempera- ture preferably of about 138 centigrade 100 at the time of its exit therefrom. The tem- perature, to which the milk is ultimately thus raised, may vary within certain limits, but should not be substantially less than 130 centigrade, nor substantially more than 105 1.3.> centigrade. The temperature of the steam in the heating element may, of course, be higher than the maximum limit above . mentioned for the milk, depending upon the conductivity of the apparatus, the initial HO temperature of the milk, or other conditions. Upon passing to the cooling element, the temperature of the milk is reduced to a point not substantially exceeding its boil- ing point iind preferably about 98 centi- H 5 grade. This cooling action should preferably take place with a rapidity substantially equal to that of the heating. The milk, having been received in the reservoir 9, and the pressure having been reduced, is then 12 inclosed, preferably as soon as possible, in vessels which have been st/rilized by heat, and whose temperature should preferably correspond substantially with that of the milk at this stage, the vessels being filled as 125 nearly full as possible and promptly sealed. The subsequent cooling of the milk down to a temperature of about 70 centigrade, is thereupon controlled in any convenient man- ner, so that a substantial period, preferably 13 1,005,275 about fifteen minutes, shall be required for the drop from its temperature at the mo- ment of exit from the cooling element, (say 98 centigrade) to 70 centigrade. This 5 prolonged secondary cooling insures the de- struction of injurious bacteria, including any which may have obtained access after the emergence of the milk from the primary cooling apparatus and during the bottling 10 operation. After the expiration of the time required for the secondary cooling, the milk may be allowed to cool down to a normal temperature without specific control. Milk when thus treated, is thoroughly 15 sterilized without any substantial impair- ment of color or breaking of the cream line, and retains the flavor of new untreated milk. I employ the term " bottling ", as a con- 20 venient one to describe the inclosure of the milk in any suitable vessel, and it will there- fore be understood that said term does not imply any limitation as to the character of the vessel. 25 I have specified above the preferred tem- peratures and periods which give the best results in my process, but it is proper to state that some variation therefrom is permissi- ble; thus, the milk may be raised to a tem- 30 perature between 130 and 155 centigrade, but these limits should not be exceeded in either direction. The period of actual main- tenance of the milk at the maximum tem- perature should be momentary, preferably 35 only the fraction of a second, although the actual passage through the heating and cooling elements, during which the temper- ature is raised and lowered ia of course longer. Under no circumstances should the 40 milk be maintained at a temperature above 130 centigrade, for more than two seconds. The primary cooling to about 98 centigrade should, as before stated, be very rapid, and should preferably correspond in duration 45 with that of the heating, and the secondary cooling from about 98 centigrade to about 70 centigrade, while prolonged during a substantial -period, in order to subject any new bacteria to destructive exposure^to heat, should not be protracted substantially be- 50 yond thirty minutes. I am aware that the sterilization of milk by the controlled application of heat, is not broadly new, and I am also aware that it has been proposed to sterilize fluids, includ- 55 ing milk, by exposing them to a temperature considerably above the boiling point, as set forth in Letters Patent of the United States No. 786,819, dated April llth, 1905. I, there- fore, do not broadly claim the brief exposure 60 of milk to high heat, for I have found by ac- tual experience that such exposure must not only be definite but must be attended by the definite control of the subsequent cooling, in order to produce the desired result of steril- 65 izing the milk without impairment of its qualities. The essence of my invention re- sides in the organization and successive steps of treatment both in regard to tem- perature and periods of duration whose 70 limits are above set forth. Having thus described my invention, what I claim as new and desire to secure by Let- ters Patent, is: The hereinbefore described process for the 75 sterilization of milk, which consists in the heating of an attenuated body Of milk to a temperature not substantially less than 130 centigrade or substantially more than 155 centigrade, during a period not substantially 80 exceeding two seconds ; the primary rapid cooling of the milk to a temperature of about 98 centigrade; the bottling and seal- ing of the milk ; and the prolonged second- ary cooling of the milk to a temperature of 85 about 70 centigrade. In witness whereof, I have hereunto set my hand and seal in the presence of two wit- nesses. THEODORE G. MOLLINGER. [L. s.l Witnesses : M. PHINA WOODRUFF, CLARA E. BRADEN. W. D. PUSEY. PROCESS OF PRESERVING MILK. APPLICATION FILED JAH. 16, 1911. 1,008,063. Patented Nov. 7, 1911. A PLANOORAPH CO., WASHINGTON, O. C. UNITED STATES PATENT OFFICE. WALTER DOBSON PUSEY, OF WOODLUPINE, NEAR PERTH, WESTERN AUSTRALIA, AUS- TRALIA, ASSIGNOR OF ONE-HALF TO ARCHIBALD ROBERTSON FLEMING OF ALBANY, WESTERN AUSTRALIA, AUSTRALIA. PROCESS OF PRESERVING MILK. 1,008,063. Specification of Letters Patent. Patented Nov. 7, 1911. Application filed January 16, 1911. Serial No. 602,941. To all whom it may concern: Be it known that I, WALTER DOBSON PUSEY, a subject of the King of Great Britain, residing at Mills Street, Woodlu- pine, near Perth, in the State of Western Australia, Commonwealth of Australia, ar- chitect, have invented an Improved Process for the Preservation of Milk, of which the following is a specification. This invention has been devised with the object of providing a simple and efficient process whereby milk may be preserved for a practically indefinite period under vary- ing conditions of temperature or climate. Accordingly the fresh warm clean milk from the animal is placed in suitable bottles, cans, or other similar receptacles previously thor- oughly cleansed of all foreign matter, steri- lized and allowed to dry. When almost full, 20 sound corks thoroughly washed in clean water and then boiled in a solution of boracic acid (H 3 BO 3 ) in the approximate propor- tion of 1 teaspoonful of boracic acid to each quart of water, are then forced (preferably 25 while still warm) into said receptacles, and wired in position. If desired, metal or wooden disks are placed between the corks and the wires in order to prevent the latter cutting into the former. The receptacles 30 Avith their contained milk are then com- pletely immersed in open boilers, tanks, or the like containing a sufficiency of tepid water to completely cover said receptacles. Heat is then applied to the boiler, etc., and 35 the temperature of the water raised to boil- ing point (212 F.). At this temperature it is retained for about 15 minutes, when the heating agent is removed and the water al- lowed to cool down to its original tepid 40 state. The milk containers are then re- moved and hermetically sealed with wax or the like and are then ready for storage or delivery. Milk treated by this process will keep 45 practically indefinitely without any percep- tible change taking place in its constitution and even after the containers are opened it will keep fresh for several days. It will be obvious that no special appa- ratus is necessary for the carrying out of 50 this process, but the following arrangement has been found to fulfil the necessary con- ditions. Referring to the accompanying drawing, which is a longitudinal section through the 55 tank, A designates the latter, B the bottom thereof, and C a perforated false bottom upon which the bottles D are conveniently placed side by side, while E is a fire grate, which may be made removable. It will be 60 noted that the tank A is of sufficient depth to contain the amount of water necessary for the complete immersion of the bottles but is not so deep as to interfere with the easy manipulation of same. 65 Having now particularly described and ascertained the nature of my said invention and in what manner the same is to be per- formed, I declare that what I claim is : The hereindescribed process for the preser- 70 vation of milk, which consists in placing the milk in sterilized receptacles, closing such receptacles by sterilized corks, completely immersing the receptacles containing the milk in tepid water, increasing the tempera- 75 ture of such water to the boiling point and retaining it at such temperature for a period of time sufficient to sterilize the milk, allow- ing said water to cool to approximately nor- mal temperature, removing the receptacles 80 from the water, and finally hermetically sealing the receptacles. In testimony whereof I have hereunto set my hand in presence of two subscribing wit- nesses. WALTER DOBSON PUSEY. Witnesses : EVERETT HENRY BARDWELL, WILLIAM JAMES PARSONS. Copies of this patent may be obtained for five cents each, by addressing the ''Commissioner of Patents, Washington, D. C." jOGS.oae UNITED STATED PATENT OFFICE. ADA M. ALBERTY, OF SEATTLE, WASHINGTON. MILK-MODIFIER. 1,069,096. No Drawing. Specification of Letters Patent. Patented Aug. 5, 1913. Application filed July 22, 1909. Serial No. 508,916. To all whom it may concern : Be it known that I, ADA M. ALBERTY, a citizen of the United States, residing at Seattle, in the county of King and State of 5 Washington, have invented certain new and useful Improvements in Milk-Modifiers, of which the following is a specification. This invention relates to infants' foods ; and has for its object the provision of a i o food preparation to be used with cow's milk as a modifier of the latter's tendency to co- agulation when used as human food. Under natural conditions cow's milk used as food becomes acidulated by the secretions 15 (if the stomach and often, especially in the case of infants, forms into dense and con- tinuous curds which resist the normal proc- esses of digestion and become an element of danger to the child's health. Preparations 20 which are designed to overcome this exces- sive coagulation have heretofore been dele- terious to health owing to their action upon milk being chemical in character and tend- ing to interfere with the natural and neces- 25 sary changes properly taking place in milk under digestive conditions. My improved modifier of cow's milk con- sists of a combination of food substances which are, formed during the process of 30 manufacture largely into dextrin and solu- ble starch. After addition to cow's milk and heated a colloidal starch is formed which is not subject to precipitation by the acids of the digestive tract and which inter- 35 poses a barrier against the formation of continuous, hard clots through the intense coagulation of the casein present in the milk. The coagulum is evenly distributed throughout the liquid, is somewhat granu- 40 lated or flaky in texture and affords a prod- uct readily assimilated by the digestive or- gans. This action of the modifier is ap- parently wholly mechanical in its effect and is clue to the interposition of the colloids of 45 soluble starch rendering the milk unable to combine into a coagulum hard enough to be injurious to health. While the same results may be obtained by varying somewhat the materials and 50 methods of manufacture, the preferred manner in which I proceed to carry out my invention is as follows: I bake finely ground white wheaten flour in a moder- ately heated oven until of a deep brown color, and until the starch therein has as 55 thoroughly as practicable been changed to soluble starch and dextrin. Finely ground and sifted flour made from the whole wheat is then added to the treated white flour in the proportions of two parts of the browned 60 white flour to one part of the whole wheat flour, and to each six parts of the mixture thereof I add one part of finely powdered sugar of milk. This may be prepared and preserved for use in unlimited quantities as 65 it is not subject to rapid deterioration and is usually put up in metal cans. It is pre- pared for use by adding one part of the modifier just described to ten parts of milk, or milk and water in the proportions proper 70 to the age and condition of the child. It is heated and kept at a temperature of about two hundred degrees Fahrenheit for several minutes whereupon it is cooled and strained for use. 75 The partially predigested farinaceous and other ingredients of which the food is com- prised lend an added food value to the milk by increasing the relative amount of carbo- hydrates therein. 80 Having described my invention, what I claim is 1. A milk modifier adapted when boiled with milk to interpose a barrier to the for- mation of continuous clots therein when 85 subjected to coagulation consisting of browned white flour, whole wheat flour, and sugar of milk substantially in the propor- tions specified. 2. A milk modifier adapted when boiled 90 with milk to interpose a barrier to the for- mation of continuous clots therein when subjected to coagulation, comprising four parts of browned white flour, two parts of whole wheat flour, and one part of sugar of 95 milk. 3. A milk modifier adapted when boiled with milk to interpose a barrier to the for- mation of continuous clots therein when subjected to coagulation, comprising 100 browned white flour, two parts, and whole wheat flour, one part. Signed at Seattle, Wash., this 7th day of July, 1909. ADA M. ALBERTY. Witnesses : HORACE BARNES, M. M. SMITH. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents, Washington, D. C." 1,073,135 heating an acid capable of sterilizing rhe same and treating the sterilized product with charcoal and bone black to remove the odor and color. 5 3. The process of manufacturing a durable salutary drink from whey or other milk residue, which comprises adding without heating an acid capable of sterilizing the same and treating the sterilized product with 10 charcoal to remove the odor and color, and then filtering the deodorized product. 4. The process of manufacturing a durable salutary drink from whey or other milk residue, which comprises adding without 15 heating an acid capable of sterilizing the same, treating the sterilized product with charcoal to remove the odor and color, fil- tering the deodorized product and adding carbonate of soda to the clear filtrate. 5. The process of manufacturing a durable 20 salutary drink from whey, which consists in sterilizing the whey by adding thereto without heating pure hydrochloric acid, treating the sterilized whey with wood char- coal and bone black to remove the odor and 25 color, filtering the treated product and add- ing to the clear filtrate carbonate of soda. In testimony that I claim tire foregoing as my invention, I have signed my name in presence of two subscribing witnesses. ADOLF JOLLES. Witnesses : JOSEF JRuBASCH, AUGUST FUOGER. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents, Washington, D. C." UNITED STATES PATENT OFFICE. ANDBEW A. DUNHAM, OF BAINBBIDGE, NEW YOBK, ASSIGNOB TO CASEIN COMPANY OF AMERICA, A CORPORATION OF NEW JERSEY. PROCESS FOR PRODUCING CASEIN PREPARATIONS. 1,080,204. Specification of Letters Patent. Patented Dec. 2, 1913. No brawing. Application filed May 14, 1913. Serial No. 767,560. To all whom it may concern : Be it known that I, ANDREW A. DUXIIAM, a citizen of the United States, residing at Bainbridge, in the county of Chenango and 5 State of New York, have invented or dis- covered certain jiew and useful Improve- ments in Processes for Producing Casein Preparations, of which the following is a specification. 10 This invention or discovery has for its object the manufacture, in an- inexpensive and simple way, of a chemical compound consisting of casein and a glycerophos- phate. 16 The processes heretofore practised in the manufacture of a casein or albuminous sub- stance, made by treating the albuminous substance with a glycerophosphate, are ex- pensive and complicated, an objection 20 which is avoided by the present invention. In carrying the present invention into effect freshly precipitated casein, made by any of the well-known methods of adding acid to milk, is washed three or four times 25 in water to remove as much as possible of the acid. The curd is then heated in water to about 180 F., after which the water is strained off and the curd or casein drained for about twenty-four hours. The product 30 is now in a heavy dough-like mass, contain- ing about 60 or 70% water, but dry enough so that it can be readily separated into fine particles, for instance by putting it through an ordinary sausage grinder. The com- 35 minuted material is now transferred to a mixer of any suitable design, and to the calculated dry weight of the casein 5% of glycerophosphate, also calculated on a dry weight basis, is added. These two sub- 40 stances are thoroughly mixed together in such a manner as to insure a very complete mingling thereof and the compound is then dried at a temperature of about 120 F., after which the product is ground and sift- 45 ed to the desired mesh. If it be desired to prepare a sodium glycerophosphate, t"he procedure is as fol- lows: With 100 grams of anhydrous glyc- erin mix 125 grams of 85% phosphoric acid and heat to a temperature of about 122 F. 50 and then nearly neutralize this mixture with sodium carbonate. It requires about 110 grams of anhydrous sodium carbonate to secure the right neutralization. It is preferable, however, to leave the product 55 slightly acid to litmus paper. The above mixture makes a solution of sodium glycerophosphate, of about 75% strength. The product which is secured by treating 60' casein with glycerophosphate in the manner above described is an edible compound, very high in protein and combining phosphates in an easily assimilable form, and at the same time a product which may easily and 65 readily be manufactured. The preparation produced as above de- scribed is completely soluble in water, although it reacts acid to litmus paper. Having thus described my invention or 70 discovery I claim and desire to secure by Letters Patent : 1. The process of producing a casein glycerophosphate compound, soluble in water, which comprises mixing together 75 casein in a comminuted form, containing water, with a slightly acid solution of a simple glycerophosphate, and thereafter drying the compound thus produced. 2. The process of producing a casein 80 glycerophosphate compound, soluble in water, which comprises thoroughly mixing about 5 parts of a simple glycerophosphate in the form of a slightly acid solution there- of, with casein in amount corresponding to 85 100 parts of dry casein, and thereafter dry- ing and grinding the compound thereby produced. In testimony whereof I affix my signa- ture, in presence of two witnesses. ANDREW A. DUNHAM. Witnesses: L. A. STEVENS, H. V. DUNHAM. 1,080, UNITED STATES PATENT OFFICE. PHILIPP MtJIXEB, OF FBANKFOBT-ON-THE-MAIN, GERMANY. MANUFACTUBE OF ALIMENTABY PBODTJCTS. 1 ,080,920. No Drawing. Specification of letters Patent. Patented Dec. 9, 1913. Application filed March 7. 1910. Serial No. 547,771. To all whom it may concern: Be it known that I, PHILIPP MULLER, mer- chant, residing at Wingertstrasse 3, Frank- fort-on-the-Main, Germany, have invented 6 new and useful Improvements in the Manu- facture of Alimentary Products, of which the following is a specification. It has been found that in carrying out the process described in Patent No. 863081 10 of August 13, 1907 for the manufacture of alimentary products, suitable for constant use, from buttermilk, flour and sugar, the time (about six weeks) required for storing the intermediate product can be shortened or 15 dispensed with if a certain quantity of cane sugar be added to the buttermilk before the latter has been soured. The storage de- scribed in the patent before named had for effect to bring about the complete conver- 20 sion of the cane sugar and of the lime still remaining in combination with the casein after the souring of the buttermilk, and thus improved the digestibility and suitability of the food. According to the present in- 25 vention this complete conversion of the origi- nal constituents of the food can also be ef- fected by adding cane sugar to the butter- milk before the latter has been completely soured, for the reason that the lactic fer- 80 mentation (souring) then proceeds in pres- ence of a larger quantity of sugar (i. e. milk sugar and cane sugar). In consequence of the cane sugar being subjected to the process of fermentation 35 which occurs in the buttermilk, the liability of the food to undergo fermentation during its passage through the alimentary canal is also considerably lessened; this result being the same as that produced by the pro- 40 longed storage of the intermediate product, according to the method described in the patent already mentioned. Hence, the in- termediate product, obtained by subsequent treatment in the manner described in that 45 patent can now be evaporated to dryness without the necessity for further storage. The phenomenon described above as re- sulting from the addition of cane sugar previous to the souring of the buttermilk is 60 also found to ensue when whole milk or skim milk is used in place of buttermilk. The following example illustrates how the process of this invention is carried out, if the desired alimentary product is to be 65 used as a food for infants: To 1 liter milk approximately 60 grams of cane sugar are added before the milk has been completely soured. This mixture of milk and sugar is then subjected to souring. If the acidifica- tion has not advanced further than 5 de- go grees according to Thoerner's scale (See Chemikerzeitung, 1892, No. 80, and MUch- zeitung, 1893, page 58), 15 grams of flour are added and the mixture obtained in this manner is then heated and boiled under 95 constant stirring, then poured, at a tempera- ture of about 90 degrees centigrade, into previously sterilized vessels and, when the vessels have been closed, heated for a short time (say for 10 minutes) at a temperature 70 of 100 degrees centigrade. This heating (sterilization) has for its object to render the percentage of acid in the milk unalter- able and giving a fixed and unchanging com- position to the mixture so that it can be 75 desiccated and stored without the risk of any appreciable chemical change taking place in the same manner as is the case in the process of the said U. S. Patent 863081 but without the storage of about 6 weeks. The 80 process described may also be performed in such a way that during the boiling of the mixture of milk, cane sugar and flour, sugar may again be added and the mixture boiled again. 85 If the desired alimentary food is .to be used for feeding young animals (such for example as calves and suckling pigs) the amount of the flour and sugar to be added must be suitably modified so that it may cor- 90 respond with the natural food of these suck- ling animals. Having thus described my invention, what I claim and desire to secure by Letters Pat- ent, is 85 1. The herein described process for the manufacture of an alimentary product which consists in adding cane sugar to milk, souring the milk, mixing the resulting prod- uct witli flour, heating and boiling the mix- 100 ture, then subjecting the product to steriliza- tion in a closed vessel, substantially as and for the purpose described. 2. The herein described process for the manufacture of an alimentary product 105 which consists in adding cane sugar to milk from which the fat has been removed, sour- ing the milk, mixing the resulting product with flour, heating and boiling the mixture, then subjecting the product to sterilization 110 in a closed vessel, substantially as and for the purpose described. 1,080,920 3. The herein described process for the manufacture of an alimentary product which consists in adding cane sugar to but- termilk, souring the milk, mixing the re- 5 suiting product with flour, heating and boil- ing the mixture, then subjecting the product to sterilization in a closed vessel, substan- tially as and for the purpose described. 4. 'i'he herein described process for the 10 manufacture of an alimentary product which consists in adding cane sugar to milk from which the fat has been removed, sour- ing the milk, mixing the resulting product with flour, heating and boiling the mixture, 15 adding sugar during the heating operation and subjecting the product to sterilization in a closed vessel, substantially as and for the purpose described. 5. The herein described process for the 20 manufacture of an alimentary product which consists in adding cane sugar to but- termilk, souring the milk, mixing the re- sulting product with flour, heating and boil- ing the mixture, adding sugar during the 25 heating operation and subjecting the prod- uct to sterilization in a closed vessel, sub- stantially as and for the purpose described. 6. The herein described process for the manufacture of an alimentary product 30 which consists in adding cane sugar to milk from which the fat has been removed, sour- ing the milk, mixing the resulting product with flour, heating and boiling the mixture, adding sugar during the heating operation, boiling the mixture repeatedly, subjecting 35 the product to sterilization in a closed vessel, storing the sterilized product in a closed vessel and then evaporating to dryness, sub- stantially as and for the purpose described. 7. The herein described process for the 40 manufacture of an alimentary product which consists in adding cane sugar to but- termilk, souring the milk, mixing the re- sulting product with flour, heating and boil- ing the mixture, adding sugar during the 45 heating operation, boiling the mixture re- peatedly, subjecting the product to steriliza- tion in a closed vessel, storing the sterilized product in a closed vessel and then evaporat- ing to dryness, substantially as and for the 50 purpose described. In testimony, that I claim the foregoing as my invention I have signed my name in presence of two witnesses, this 12th day of February 1910. PHILIPP MULLER, Witnesses: RUDOLPH FRICKE, ALBERT ROSMANN. Copies of this patent may be obtained for five cents each, by addressing the Washington, D. C." Commissioner of Patents. 0. H. ATKINS. PBOCESS OF PRESERVIN& MILK. APPLIOATIOH TILED MAE. 3, 1911. 1,057,619 Patented A]Jr. 1, 1913. A TTORNEY. UNITED STATES PATENT OFFICE. 1,057,510. CHARLES H. ATKINS, OF SPRINGFIELD,. MASSACHUSETTS. PROCESS OF PRESERVING MILK. Specification of letters Patent. Patented Apr. 1, 1913. Application filed March 3, 1911. Serial No. 812,147. ft To all whom it may concern: Be it known that I, CHARLES H. ATKINS, a citizen of the United States of America, residing at Springfield, in the county of 5 Hampden and State of Massachusetts, have invented new and useful Improvements in Processes of Preserving Milk, of which the i following is a specification. This in ventiori' relates t*> the preservation A of rnilk, broadly, and specifically to the proc- ess for the preservation of milk on a com- I mercial scale, as compared with the purely experimental or laboratory basis. The prior art discloses, in a numher of .5 patents, the fact that milk, when subjected to a certain degree of heat, can be. made sterile and in such condition, provided air . is excluded from the container, it may be I kept in a palatable condition for a long 10 time. So far as applicant is aware, there is no disclosure in the prior art whereby the ., public has in any degree been benefited by this knowledge up to the present time. '5 Heretofore, for example, as disclosed in Let- ters Patent of the United States issued to Walker on May 18, 1899 numbered (525,280, milk has been charged in a close vessel, pressure has then been applied to that ves- 10 sel. and then it has l>een subjected to. a suffi- |. cient degree of heat to properly sterilize the contents, the vessel being provided with a ^ tube and faucet of the ordinary so-called "siphon bottle" whereby the contents may 15 be drawn off. as required. This method, while it involves 'the basic idea of storili/a- f tion as employed in the process forming I the subject of the present application, is | only capable of being practised on a rela- tively small scale, and the distribution of I the product can extend only over a re-la- s' tively small area; and, furthermore, in car- ' rying out this process, it is ne* essary to cm- c ploy mechanism for forcing the milk into a !$ closed container against constantly increas- ' ing pressure, due to (he air contained there- in before the beginning of the charging op- eration. This not o'.ly involves consider- able expense, which \s vital from a commer- iO cial point of view, but it also involves pass- ing the milk through a pump or similar de- vice employed in charging the container, and under these, conditions of operation cleanliness, as understood at the present time, would be practically impossible, 55 though theoretically it might be possible by frequently dismantling the charging appa- ratus and thoroughly cleaning and steriliz- . ' ing the same. Other patents might be cited in which the same fundamental idea of 60 sterilization is disclosed, but so far .as ap- plicant is aware, as stated above., they con- tain no disclosure whereby the daily prod- uct of a dairy may be handled and packaged on a commercial scale, without fear of con- 65 lamination, and so treated as to make it possible to preserve the contents in palatable condition for many months. The object of the present invention is, therefore, to provide a process whereby 70 milk may be so treated on a commercial scale as to make it possible to keep it in a palatable conditipn for months without the use of ice or refrigeration, which will per- mit its transportation and distribution in 75 bulk, as practised at the present time, with the advantage, however, that the element of time 'in effecting this distribution is a negli- gible fpctor permitting the selection of the cheapest mode of transportation. 80 In the drawings forming part of this ap- plication, Figure 1 is a sectional elevation of a container of the preferred form, the cap for closing it being secured thereon and the cover inclosing the removable cap be- 85 ing secured in its place. Fig. 2 is a view similar to Fig. 1 showing the cover re^ moved and the container mounted on a standard- Fig. 3 is a plan view of the un- derside of the container shown in Fig. 1. 90 Fig. 4 is a cross sectional view on line 4 4, Fig. 1, showing the construction of the nee- dle valve on a somewhat enlarged scale. Fig. 5 is a sectional view of the cap showing means applied thereto for opening the nee- 95 die- valve. The container a. as shown in Figs, l.and 2, is preferably made in the form of a cyl- inder of steel with a head b welded into the open end thereof, there being an opening c 100 in said head into which is fitted a closing cap d which may be secured to the head in any suitable manner, as by means of the bolts c, whereby the container may be h'er- met'jally sealed. A passage / is made 105 through the cap a and is so disposed that 1,057,519 fhe screw-threaded needle-valve g may be ..operated to open or close said passage at will. This valve is located in a hole h drilled into the cap. preferably in such man- 5 ner that the needle-valve y is inaccessible except by means of a specially devised tool k, as shown in Figs. 3 and 5, said concealed valve being provided to prevent surrepti- tious abstraction of the contents of the con- 10 tainer. The outer end of the passage / is through a projection m which is screw- threaded to receive a pipe whereby the re- quired volume of air under pressure may be introduced into the container after the cap d !5 has been secured in place. . All of the parts of *he container should be tinned to provide against corrosion. To protect the cap d from injury during .shipment, a cover o of metal is fitted closely 20 over the rim p 01 the head 6, the latter be- ing provided with the ears q through which bolts r extend which are. earned on lugs s on the cover, whereby the latter may be tightly secured to the head by turning up 2/> the nuts on the bolts, the latter being pref- erably bung on pins t between the lugs , as shown, similar bolts being used to secure the container to tbe supporting standard, as shown in Fig. 2. 30 When the container is set up for use, it is mounted upon a circular frame ?>, as sho'vn in Fig. 2, which frame, by neans of the U-shaped arms w extending f'um a suit- able base ii-, supports the container at a con- 35 venient distance from the floor, the whole being so arranged that the valve-operating tool k may be conveuiently used to open and close the valve g to draw the contents of the container off. 40 Tn carrying out this process, the cap d is removed from the container and through the relatively large opening c in the head &, the milk may be poured into .the container from pails, or otherwise, until, in a con- 5 tainer of the capacity specified, viz., 50 quarts, an amount equal to about 44 quarts of milk has been introduced. The cap is then put into place, and a pipe connection screwed onto the projecting end on the cup, 50 and air, under pressure of 100 Ibs., more or less, is then admitted into the vacant space remaining in the container. The desired pressure having been attained, the valve q is closed, the container then being subjected, 55 in a suitable apparatus provided therefor, to the action of about 225 degrees of heat, , Fahrenheit, for a sufficient length of time to thoroughly sterilize (lie contents, say for about one hour and a half. The container 60 is then removed from the sterilizing cham- ber, and the cover o secured in place over the head, and from this time on no further attention is required. The container, with its contents, may -now be left indefinitely in 65 any temperature- it may be handled with impunity and the contents drawn there- from, as required, the container being set up, as described, whereby a constant pres- sure of the contents will be maintained against the hfead thereof. With the amount of space in the container devoted to the air chamber at the pressure indicated, the en- tire contents of the container may be drawn off without exhausting the pressure, which will permit the complete evacuation of the container without permitting the entrance of any outside air. Therefore, when the receptacle is returned for refilling, decom- position will not take place therein of the particles of milk which might adhere to the walls, and consequently the consumer is not only protected but the cost of re-steriliza- tion, before refilling the container, is avoided. Preferably, before the milk is placed in the container, it is passed through' a sepa- rator to reinovt any foreign substances which will inevitably' find a lodgment there- in in spite of the utmost care used in 'col- lecting it; and the products of the separator, that is the cream and milk, are then poured into the container and thereby again be- come mixed together: or, the separator ma,y be so located as to deliver its contents di- rectly into the containers. Another fact which greatly simplifies the use of this proc- ess is that when the milk has been treated as herein set forth, the cream contained therein will not rise to the surface, no mat- ter how long* a container may be left in one position. This fact makes it possible, there- fore, to deliver relatively large containers which may be set up in a convenient place and the milk drawn therefrom, as required, and the natural distribution of the fatty substances throughout the fluid body of the milk remaining unchanged, the user is al- ways assured of a supply of milk in prac- tically normal condition. The process is equally adapted to the preservation and distribution of cream on a large scale, thus making it possible to supply users of large quantities very eco- nomically with a product which, as collected and distributed at present, is frequently a menace to the public health. By means of the herein described process, milk, in times of plentiful supply, can be pui up and stored anywhere. What T claim, is: The process for preserving and handling milk which consists in freely pouring into a container open to the atmosphere a quan- tity of milk of less volume than the capacity of'the container, then closing the container and introducing therein air under sufficient pressure to provide and maintain an excess air-p.ressure within the container, then sub- jecting the sealed container and contents to a sufficiently high temperature for A suffi- 70 80 85 90 10 11 11 12 12 13' 1,067,819 cient length of time to prevent the subse- quent development of living organisms therein, and finally removing the liquid con- tents of the container while in an inverted 6 position whereby the excess air-pressure will insure the complete expulsion of the entire liquid contents and stifl leave the container wholly filled with sterile air to maintain the inside walls of the container sterilized for refilling purposes. CHARLES H. ATKINS. Witnesses: HARRY W. BOWEN, WM. H. CHAPIN. K f UOTTED STATES PATENT OFFICE. JOHN BRENSIKE, OF HTJSTISFOBD, WISCONSIN. PROCESS FOB CURDLING MILK. 1,083,659. No Drawing. Specification of Letters Patent Patented Jan. 6, 191 4. Application filed October 12, 1912. Serial No. 725,474. To all whom it may concern: Be it known that I, JOHN BRENSIKE, a citizen of the United States, residing at Hustisford, in the county of Dodge and 5 State of Wisconsin, have invented certain new and useful Improvements in Processes fo'r Curdling Milk; and I do hereby de- clare the following to be a full, clear, and exact description of the invention, such as 10 will enable others skilled in the art to which it appertains to make and use the same. This invention relates to a process for curdling milk. An object of the invention is to provide 15 a new and comparatively inexpensive proc- ess for curdling milk, preparatory to con- verting the' same into cheese, and the inven- tion consists in such improved process as will be hereinafter fully described and af- 20 terward specifically claimed. The rennet which is well known in the art. for curdling milk, is substituted in the present invention by a rennet prepared from the stomach and intestines of fishes of vari- 25 ocs kinds. In carrying out my process I take a quan- tity of the stomachs and intestines of fish and after having removed the contents thereof I thoroughly dry the casing either 30 by exposure to the atmosphere or in suit- able drying machines. These dried mate- rials are then placed in a vessel with suffi- cient water to cover or float them and are allowed to thus remain for several hours. 35 or a sufficient time for them to become satu- r'ted and soft. I now surround the vessel containing this material with warm water and keep it in this condl on for one or more hours, until the whole mass has be- 40 come thoroughly warm. I then draw off the liquid and filter the same through any suit- able filtering medium, the result being a fish extract or ferment ready for use. I may use this fish extract or ferment either as a substitute for the well known rennet, or I 45 may use it in connection or combination therewith, a small quantity of the fish ex- tract in the latter case being employed for the destruction of harmful bacteria in the liquid being treated. This fish extract or 50 ferment has been found very effective, either alone or mixed with rennet, for all the pur- poses for which rennet has heretofore been used, my extract having been found to be a great destroyer of injurious or objectionable 55 bacteria contained in the liquid being' treated. To curdle milk I mix a suitable quantity of my fish extract or rennet, either plain or mixed with rennet, as described, with 60 milk whereupon the milk is curdled and freed from harmful bacteria. What I claim as new is : A process for curdling milk and destroy- ing harmful bacteria therein consisting of 65 drying a quantity of the stomachs and in- testines of fish from which the. contents have been removed, adding water sufficient to cover the mass and permitting it to stand until it has become thoroughly saturated 70 and soft, subjecting the mass to a warm temperature for a period of one or more hours, then separating the liquid from the solid matter by filtering, then mixing the liquid with a suitable quantity of rennet, 75 and finally applying the mixture to the milk. In testimony whereof I have signed my name to this specification in the presence of two subscribing witnesses. JOHN BKENSIKE. Witnesses : O. T. GOETSCH, F. A. GOETSCH. UNITED STATES PATENT OFFICE. WALTER SEYMOUR DOWNHAM, OF WHEATLEY, ONTARIO, CANADA, ASSIGNOR OF ONE- SIXTH TO ADAM THOMAS BELL AND ONE-SIXTH TO MICHAEL STEELE, BOTH OF TAVISTOCK, ONTARIO, CANADA. WHEY EMULSION. 1,085,380. No Drawing. Specification of letters Patent. Patented Jan. 27, 1914. Application filed March 28. 1913. Serial No. 757,307. To all whom it may concern : Be it known that I, WALTER SEYMOUR DOWNHAM, of the hamlet of Wheatley, county of Kent, Province of Ontario, Can- 5 ad a. medical doctor, have invented certain new and useful Improvements in Whey Emulsions for Babies, Infants, and Inva- lids, of which the following is a specifica- tion. 10 This invention relates to the production of a whey emulsion made from sweet cow's milk, to be fed to babies, infants, and inva- lids, particularly invalids suffering from typhoid fever, stomach and intestinal trou- 15 bles. kidney disease, heart trouble, and arte- Irio sclerosis, and one of the objects of my invention is to provide a baby-food in the form of a whey emulsion, the prolonged use of which will not be accompanied by infan- 20 tile scurvy. Another object of my invention is to pro- vide a whey emulsion for the market in which the spores are all killed, thus insuring a product of this class that will keep for an 25 indefinite period. A still further object of my invention is the production of a product of this class wherein the casein of cow's milk coagulates in the stomach in the form of a flocculent 80 precipitate in which state it is very easily digested. ~ As is well known by one skilled in this art, the use of ordinary untreated casein of cow's milk, results in the formation of ropy curds, 35 which are hard to digest, and which cause by their presence irritation producing vari- ous forms of stomach and bowel disorders, and cholera-infantum. Now by emulsifying the ingredients of my product, the casein is 40 broken up into very small particles in which state it is very easily digested, and the en- velops surrounding the fat globules are broken, thus liberating the fat particles which thoroughly mix with the other in- 45 gradients, and cannot be separated there- from in the ordinary way, except to a small extent such as by means of a cream separa- tor or by allowing the mixture to stand. It is very important that the covering sur- 50 rounding the fat globules be broken so that the fat cannot again separate from the mix- ture in the form of cream, and. furthermore, to insure the fat being easily assimilated and digested. When my whey mixture is prop- erly homogenized 'and emulsified, the fat 55 globules or cream, and the casein, remain evenly distributed throughout the mixture for an indefinite period. By mixing with the ingredients of my product a suitable prophylactic agent, such as sodium citrate, 60 the casein is acted upon in such a way that when taken into the stomach it will be co- agulated in a flocculent form, in which state it ceases to be a cause of the disorders above noted. 65 This emulsion, for example in the case of babies, passes through the stomach and bowels free of all chunks of curd. I have found that it is a soothing nourishment in cases of ulcer of the stomach, and duodenum, 70 and in gastritis. It is very important to note that since there is no curdy residue deposited in the stomach and bowels as a result of the use of this emulsion, the conditions are absent 75 which irritate and cause perforation of the inflamed and ulcerated Fever's patches. Consequently it will be found that this emul- sion can be well retained by patients suffer- ing from typhoid fever. 80 By providing my emulsion with a suitable prophylactic agent, the casein, in the cow's sweet milk or cream used, is rendered in characteristics like the casein of human milk, which is flocculent and coagulable 85 only in soft curds. It is to be noted that this product is not a mechanical mixture of the various ingredi- ents, but is a true emulsion. In compounding the ingredients of this 90 product, I obtain sweet whey either from cow's milk as it comes from the cow, or, from skimmed milk, and test the same to ascertain that it does not contain over a certain percentage of lactic acid, preferably 95 18%. To this sweet whey is added a certain amount of butter fat in the form of sweet cream. To this mixture is now added a cer- tain percentage of milk sugar, or, as a sub- stitute therefor, a certain percentage of cane 100 1,085,380 sugar. Then a certain amount of a suitable prophylactic agent, such as sodium citrate, is added. The mixture is of course more or less stirred and then it is pasteurized, and 5 after pasteurization it is passed through what is known as a homogenizing machine which emulsifies the ingredients thoroughly after the manner well known. As a result of such emulsification, the fat contained in 10 the mixture thoroughly mixes with the other ingredients and cannot again be separated therefrom except with great difficulty, thus forming a substantially stable emulsion. The particles of the prophylatic agent are, 15 as a conseqvience of said treatment, also broken up and emulsified, and are conse- quently readily digested. So soon as the mixture has been made into an emulsion, it is cooled off and hermetically 20 sealed in suitable receptacles and then ster- ilized in a temperature that will kill all spores therein, thus resulting in a product that will keep indefinitely. I find that by subjecting the emulsion to a temperature of 25 from 225 degrees F. to 235 degrees F. and maintaining it in this temperature for ap- proximately a half an hour, the spores will be killed. If desired, the casein may be in- troduced into the mixture as part of the sweet 30 cream or as part of sweet skimmed milk. During the compounding of the ingredi- ents, sweet skimmed milk may be added to the whey and cream mixture in varying quantities, so that the mixture may contain 35 from 25% to 75% of skimmed milk, pro- vided it also contains from 1% to 3.5% of butter fat. This will enable me to provide my emulsion possessing varying percentages of casein so that the emulsion may be suit- 40 able as food for infants and invalids whose digestion is fairly good. I shall now give below the relative pro- portions ot the ingredients of my emulsion for babies and infants, as well as for in- 45 valids. The following ingredients compose one quart of the emulsion compounded to be fed to delicate infants. This quart con- tains the following ingredients in approxi- mately the proportions mentioned; 99% 50 sweet whey and 1% of butter fat, to which is added 20 grains of a suitable prophylactic agent, such as sodium citrate. The following ingredients compose one quart of the emulsion compounded to be fed 55 to babies and infants and invalids whose digestion is fairly good. This quart con- tains the following ingredients in approxi- mately the proportions mentioned; 73% sweet whey; 2% butter fat; 1% of milk 60 sugar, or, as a substitute therefor, one half of 1% of cane sugar, and skimmed milk to the amount of 25% which is equivalent to one half of 1% of casein. To the foregoing is added 30 grains of a suitable 66 prophylactic agent, such as sodium citrate. The following ingredients compose one quart of the emulsion compounded to be fed to healthy children. This quart contains the following ingredients in approximately the proportions mentioned; 36.5% sweet whey; 70 3.5% butter fat; 2% of milk sugar, or, as a substitute therefor, 1% of cane sugar, and skimmed milk to the amount of 60% which is equivalent to 1.2% casein. To the fore- going is added 40 grains of a suitable pro- 75 phylactic agent, such as sodium citrate. I may manufacture my emulsion in a con- centrated form, and in order to do so it will be necessary to reduce the amount of mois- ture in the emulsion by boiling or evap- go' orization. until the volume thereof is sub- stantially one quarter to one eighth of its volume before boiling or evaporization. The concentrated form is prepared for feeding by mixing water therewith accord- 85 ing to the directions indicated on the re- ceptacles containing the emulsion, until it is of the desired consistency. My emulsion prepared according to for- mula? 1 and 2 may be fed to adult patients 90 suffering from typhoid fever, gastritis and indigestion. What T claim as my invention is : 1. As a new article of manufacture a whey emulsion from which the fat particles can- 95 not again be naturally nor mechanically sep- arated except to a small extent, sterilized after being manufactured to form a sterile food. 2. As a new article of manufacture, a io< whey emulsion containing sweet whey; but- ter fat. and a suitable prophylactic agent. 3. As a new article of manufacture, a whey emulsion containing sweet whey; but- ter fat ; milk sugar, skimmed milk and a 101 suitable prophylactic agent. 4. As a new article of manufacture, a whey emulsion containing the following in- gredients in approximately the proportions mentioned: 73% sweet whey; 2% butter fat; nj 1% milk sugar: 25% of skimmed milk and 30 grains of sodium citrate. 5. As a new article of manufacture, a whey emulsion composed of sweet whey; butter fat; a sugar; casein, and a prophy- ill lactic agent. 6. The process of manufacturing a food for infants and invalids which consists in taking the desired quantity of sweet whey; adding the desired amount of butter fat 121 thereto, to which ingredients is added the required amount of a prophylactic agent; pasteurizing the compound and then emulsi- fying the same. 7. The process of manufacturing a food 12! for infants and invalids which consists in taking the desired quantity of sweet whey; adding the desired amount of butter fat thereto, to which ingredients is added the required amount of a prophylactic agent; 13J 1,086,380 pasteurizing the compound ; emulsifying the same, and sterilizing -the compound in her- metically sealed receptacles in a temperature that will kill all spores. 8. As a new article of manufacture, a sub- stantially stable whey emulsion containing a prophylactic agent, made from cow's milk, the casein in which has been rendered in characteristics like the casein of human milk. 10 In testimony whereof I affix my signature in presence of two witnesses. WALTER SEYMOUR DOWNHAM. Witnesses : G. CLEVELAND WAGNER, CHAS. DUCHMANN. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents, Washington, D. C." UNITED STATES PATENT OFFICE. JOHAN D. FREDERIKSEN, OF LITTLE FALLS, NEW YORK. COMPOSITION FOR PRODUCING LACTIC FOOD PRODUCTS. 1,091,054. No Drawing. Specification of Letters Patent. Patented Mar. 24, 1914. Application filed July 23, 1913. Serial No. 780,662. To all whom it may concern : Be it known that I, JOHAN D. FREDERIK- SEN, a citizen of the United States, residing at Little Falls, in the county of Herkimer and State of New York, have invented a new and useful Improvement in Compositions for Producing Lactic Food Products, of which the following is a specification. This invention relates to the production of food products in which milk, curdled by means of rennet ferment, is an ingredient. In my Letters Patent No. 1,046,766, De- cember 10, 1912, a composition is described which is used for curdling milk by the direct admixture to the milk of the composition in a dry state. That composition is available where milk can be obtained but is not avail- able in the absence of milk. The object of the present invention is to produce a dry composition which contains milk, skimmilk. or partially skimmed milk in a dry state mixed with rennet ferment also in a dry state, so that the desired food product containing the curdled milk can bo produced by simply mixing the composition with water. In practising this invention milk powder composed of dried full milk, skimmilk or partially skimmed milk is intimately mixed with rennet powder, the latter consisting of dry rennet ferment mixed with a very large proportion of sugar or salt. The dry com- position also contains such flavoring and col- oring ingredients as may be desirable for producing the desired ultimate product. Preferably it also contains a small admix- ture of a calcium salt, such as hypophos- phite of calcium, the object of which is to restore to the dried milk the property of curdling firmly under the action of the ren- net ferment, which property may have been partially destroyed by the evaporating pro- cess. In this composition the rennet ferment is uniformly distributed throughout the mass and unequal coagulation is thereby avoided when the mixture is dissolved in water or a similar liquid. When strong liquid rennet extract or rennet powder is added to milk, the milk particles in the immediate vicinity of the point at which the rennet ferment is supplied to the milk are apt to be coagulated much more quickly than the more remote parts of the milk and sometimes instantane- ous coagulation takes place in part of the milk, thereby producing a coagulum or curd which is of very uneven firmness or texture. To counteract this the milk is usually stirred vigorously immediately when the rennet is added until perfect and intimate blending is go secured. By mixing the rennet powder and the milk powder, as is done in practising the present invention, the particles of the two ingredients are brought into intimate- and uniform proximity throughout the mass, the 65 rennet ferment ready to act uniformly upon the adjacent milk particles and the latter ready to be so acted upon as soon as the con- dition for action is supplied by the addition of water or a similar liquid, and perfect uni- 70 formity is insured. The period of time required for coagulat- ing ordinary milk, skimmilk or partially skimmed milk depends mainly upon the strength of the rennet preparation, its pro- 75 portion to the milk, the temperature of the milk and the condition of the milk as to acidity, bacteria contents, &c. Usuajly the strength of the rennet preparation and the temperature can be closely regulated but the 80 condition of the milk, its acidity and the number and species of bacteria contained therein cannot be controlled and vary to such an extent that the period required for coagulation varies greatly, so that in the 85 ordinary use of rennet for curdling milk the results are uncertain and lack uniformity. A proportion of rennet which would curdle sweet milk for pudding in five minutes may curdle milk which is perceptibly acid in one 90 minute or sometimes even before the rennet can be thoroughly mixed with the milk, caus- ing the curd to be sloppy and of uneven texture. With milk powder, on the other hand, the quality of the milk is definite and 95 unchangeable, and the manufacturer of the composition described in this application can regulate it to a nicety so that, if a defi- nite quantity of the powder is added to a definite quantity of water at a definite tern- 100 perature, the time when coagulation will take place can be exactly determined. In the composition covered by this appli- cation, the acidity of the dry milk is defi- nite and unchangeable until it is dissolved 105 and the proportion of rennet can be readily fixed by the manufacturer to a nicety, so that the user has only to mix the composi- tion with a suitable exact amount of water or similar liquid at a certain temperature 110 to make the coagulation take place in a defi- nite time without danger of disturbing the 1,091,054 process by stirring to thoroughly dissolve the powder. The consistency or texture of the result- ing food product depends upon the propor- tion of casein which is present in relation to the amount of water. In ordinary liq- uid milk this proportion and the consistency of the coagulum cannot be controlled. With milk powder, on the other hand, the con- 10 sistency of the ultimate food product can be nicely regulated by using more or less of the milk powder or the finished composi- tion for a given amount of water. This dry composition is available for pro- 15 duoing food products where milk cannot be obtained, as, for instance, in camp, on board ship . in the arctic and tropical regions, or in the home when the supply of milk has been consumed. 20 The flavor can be of any desired character and the flavoring ingredient can be incor- porated with the sugar and, if necessary, a gelatinous substance to hold it, such as gum tragacanth, as described in Letters Patent 25 No. 1,046,766. As an illustration the fol- lowing formula may be given: In case the flavor is vanilla, about 21G cubic centime- ters of a concentrated extract of vanilla, preferably about ten times stronger than the 30 usual flavoring extract of commerce, and a coloring ingredient, if such is desired, are mixed with forty-three grams of gum which has been soaked in water so as to form a smooth paste. This mixture is then added 35 to and thoroughly incorporated in about thirty - two pounds of finely granulated sugar and the whole mixture is dried at a low temperature, say about 120 F. It is then ground into a moderately fine powder 40 and thoroughly mixed with about ten grams, of rennet powder and about fifty-seven grams of hypophosphite of calcium. Other flavors, such as orange, lemon, maple, pis- 55 tiO tachio, raspberry, coffee, chocolate, &c., may be incorporated in a similar way, with or 45 without a gelatinous substance as a con- veyer. By adding one part, by weight ; of the above dry mixture to one part of milk pow- der consisting of dried skimmilk. and add- 50 ing 3| ounces of this composition to one pint of water at 100 F., stirring for one or two minutes and then letting the solution stand at rest, a firm pudding will be produced in seven minutes. For producing soft cheese, such as Neu- chatel or cream cheese, an exceedingly small quantity of rennet ferment is mixed with the milk powder, sufficient to curdle the wa- tery solution in from 18 to 24 hours. I claim as my invention : 1. A dry composition for producing lac- tic food products, comprising milk powder and rennet powder intimately mixed, which composition dissolves and curdles upon the 65 addition of water. 2. A dry composition for producing lac- tic food products, comprising milk powder, rennet powder and a calcium salt intimately mixed, which composition dissolves and cur- 70 dies upon the addition of water. 3. A dry composition for producing lac- tic food products comprising milk powder and a pulverized mixture of rennet ferment, a calcium salt and sugar. 4. A dry composition for producing lactic food products comprising milk powder, ren- net powder, a calcium salt, sugar and a flavoring ingredient. Witness my hand in the presence of two 80 subscribing witnesses. JOHAN D. FREDERIKSEN. Witnesses : S. J. SECKNSR, E. TOBORG. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents, Washington, D. C." UNITED STATES PATENT OFFICE. EBNST F. W. WIEDA, OF PATERSON, NEW JERSEY. PROCESS OF TREATING MILK AND MILK PRODUCTS. 1,092,010. No Drawing. Specification of letters Patent. Patented Apr. 7. 1914. Application filed August 2, 1912. Serial No. 712,898. To all 'whom it may concern : Be it known that I, EKXST F. W. WIEDA, a citizen of (he United States, residing at Paterson, in the county of Passaic and State of New Jersey, have invented certain new and useful Improvements in the Process of Treat ing Milk and Milk Products, of which the following is a specification. According to a well-known method of treating dried milk or milk powder with a view to rehabilitate the milk as liquid milk a mixture of the powder, bnfter and water in a certain proportion is first thoroughly agitated at a suitable temperature (say, 120 F.) for a sutiable time (say, 30 to 40 min- utes) ; secondly, the temperature being ap- preciably reduced (to say 100 F., or not less than 95 F.), the mixture is again agitated for a suitable length of time; thirdly, the mixture is forced through a re- stricted orifice or otherwise subjected to pressure at from 150 to 250 on a kilogram gage, which again raises its temperature, to approximately 110 F. ; and, finally, the mixture is cooled to and retained until used at 35 F. The first step, including agita- tion and sufficient heat for the purpose, pro- duces the melting and breaking up of the butter into fat particles and their diffusion throughout the liquid; the second or "tem- pering" step continues the diffusion phase of the first step under a temperature condi- tion (lowered) where the specific gravity of the butter is such as to advance the diffusion to as perfectly uniform state as possible; the third, known us the "emulsifying" or "homogenizing", step gives the emulgent character to the mixture not possible by agitation alone; and the fourth step is a matter merely of preservation of the mix- ture. The first, two steps, including heat- ing and then reducing the temperature ap- preciably, accomplish \yhat is known as "pasteurizing", destroying any active or- ganisms present. The product of this method, though hygienically superior to natural or raw milk, possesses a taste and smell quite distinct from those of the raw or natural product a condition which it has heretofore been attempted to correct, but so far as I am aware without success. My object is to improve this process and, more generally, to provide a process for the treatment of milk and certain milk prod- ucts, such as dried milk and skimmed milk, whose product shall in every material re- spect be superior to the raw product and yet possess a taste and smell not different from those of the raw product. Proceeding, now, to describe my invention 6C in detail, and particularly, first, in respect to the rehabilitation of dried milk as liquid milk: A mixture of 31 Ibs. of butter, 80 Ibs. of dried milk and 700 Ibs. of water is first placed in a suitable vessel, and, maintained $5 at a temperature of approximately 120 F., is melted and thoroughly agitated by some suitable expedient with a view to break up the butter into as fine particles or globules of fat as possible and s'ecure the highest 70 possible degree of uniformity of their diffu- sion throughout the mixture, for a reason already explained. Next, the temperature having been appreciably reduced and the mixture agitated at that temperature the 75 mixture is emulsified or homogenized, say in the way already explained, this having the effect of raising the temperature of the mixture to approximately 110 F. So far, the improved process is substantially iden- go tical to that already known and above out- lined. I now introduce the following novel steps responsible for the improved product accomplished by my invention. The mix- ture (which leaves the homogenizing or 85 emulsifying apparatus at approximately 110 F.) is placed next in a suitable vessel and is reduced to the materially lower tem- perature of approximately 90 F., being further agitated, if desired. Either while 90 the mixture is cooling or after it has reached the temperature last named I find it helpful to aerate the mixture, though this is not es- sential. Thereupon, the mixture is subjected again to the emulsifying or homogenizing 95 operation at substantially the same pressure as before. The mixture is then cooled to a temperature of approximately 35 F., corre- sponding to the last step in the old process already described. Finally, it is preferable 100 to nernte the mixture again and then store it for twenty-four hours or longer at 35 F. The product of this process will be found to have a taste and smell [indistinguishable from those of the raw or natural product, 105 being otherwise, of course, in every respect equal to the produce of the old pnx-css, first. Described. I may proceed in the snme way and, in- stead of nsuig water .uui dried milk, use 110 skimmed milk; thus: a mixture of 31 Ibs. of butter and 7SO Ibs. of skimmed milk. The 1,002,616 result will be the same as that of the im- proved process as first described, to wit, whole milk of Z% butter-fat standard. Proceeding in the same way I may also 5 produce cream, (1) cither by using a mix- ture of 166 Ibs. of butter, 55 Ibs. of dried milk and 660 Ibs. of water; or (2) 166 Ibs. of butter and 715 Ibs. of skimmed milk; or (3) 124 IDs. of butter and 700 Ibs. of whole 10 (raw) milk, the product in each case being cream of 16% butter-fat standard. The essential feature of my invention, whereby the improved taste and smell result, is the emulsifying or homogenizing in a 15 process otherwise of substantially the nature of that first described herein, at a tempera- ture of approximately 90 F. The temperatures and quantities and other details herein mentioned are chosen with ref- 20 erence to producing the several products in conditions found by me to be the best, but they may be varied tvithout departure from the invention. Having thus fully described my invention, 25 what I claim and desire to secure by Letters Patent is : 1. The herein-described process consisting in agitating a liquid mixture containing but- ter-fat and milk at a suitable, temperature and meanwhile reducing the temperature appreciably; then subjecting the mixture to the emulsifying operation substantially as herein described; then cooling the mixture appreciably; then, v/hilc the mixture is sub- stantially at the temperature at which it was 3 J when last cooled, again subjecting the mix ture to the emulsifying operation substan- tially as herein described; and then cooling the mixture to a temperature suitable for the preservation thereof, substantially as du- 40 scribed." 2. The hei :;in-described process consisting in agitating i liquid mixture containing but- ter-fat and milk at a suitable temperature and meanwiiile reducing the temperature 45; appreciably then subjecting the mixture to the emulsifying operation substantially as herein described; then cooling the mixture appreciably and aerating the same; then, while the m'xUire is substantially at the tern- 50? perature at which it was when last cooled, again subjecting the mixture (< the emulsify- ing operation substantially as herein de- scribed; and then cooling the mixture to a temperature suitable for the preservation 55 thereof, substantially as described. In testimony whereof 1 affix my signature in presence of two witnesses. ERNST F. W. W1EDA. Wit nesses: JOHK W. STBWAHD, WM. D. BELL. ; 6. M. S. TAIT. PROCESS OF TREATING MILK AND OTHER LIQUIDS. APPLICATION TILED JULY 28, 1913. 1,094,380. Patented Apr. 21, 1914. ATTORNEYS UNITED STATES PATENT OFFICE. GODFREY M. S. TAIT, OP WASHINGTON, DISTRICT OF COLUMBIA. PROCESS OF TREATING MILK AND OTHER LIQUIDS. 1,094,380. Specification, of Letters Patent. Patented Apr. 21, 1914. Application filed July 28, 1913. Serial No. 781.633. To all whom it may concern : Be it known tliat I, GODFREY *M. S. TAIT, a subject of Great Britain, residing at "Washington, in the District of Columbia, 5 have invented certain new and useful Im- provements in Processes of Treating Milk and other Liquids, of which the following is a specification. This invention relates to the sterilization or pasteurization of liquids; and it com- prises, as a process, a process of sterilizing milk or other liquids in bottles or other con- tainers, according to which the containers are first washed and scalded or otherwise 15 sterilized, and while in a still highly heated condition from the washing are filled with preheated milk or other liquid, and without being allowed to cool the bottled milk or containers containing other liquid are sub- 20 sequently maintained in a heated condition until the sterilization or pasteurization is completed, the sealing of the bottles or other containers being effected either before or after the completion of the pasteurization or 25 sterilization. More specifically, the invention comprises, as a process, a process of pasteurizing milk in bottles according to which the bottles are first washed and scalded and thereby steri- 30 lized, and without being allowed to cool ap- preciably, but while still in a highly heated condition and at or above the pasteurizing temperature are filled with milk preheated to or. above the pasteurizing temperature, 36 after which the bottled milk is prevented from cooling and maintained at the pasteur- izing temperature until the pasteurization is completed, the heat of the preheated milk and of the heated bottles being retained and 40 utilized to effect the pasteurization, a small amount of heat being supplied if necessary to prevent the bottled milk from cooling be- low this temperature, all as more fully here- inafter set forth and as claimed. 45 The present invention relates to the steri- lizing or pasteurizing of milk or other liquids in the -bottles or containers as dis- tinguished from the pasteurization or steri- lization in bulk. so The invention will be more particularly described in connection with the pasteuriza- tion of milk in bottles, but it will be under- stood that such description is by way of illustration and that the invention is ap- 55 plicable also to the treatment of other liquids such as beer, etc. In the pasteuriza- 80 tion of milk it is necessary to heat the milk to a te'mperature of about 130 to 140 F. and to maintain such temperature for a con- siderable period of time to effect the pas- 60 teurization. The present invention comprises such a process of pasteurization according to which the milk is first preheated and is filled into bottles themselves also in a highly heated 65 condition, after which the. milk in the bot- tles is kept at the pasteurization temperature to -omplete the pasteurization, the milk bot- tles being capped either before or after the completion of the pasteurization and the 70 bottles being subsequently cooled and con- veyed to a suitable refrigerating or storing apparatus. More particularly, the invention com- prises a combined process of washing and 75 sterilizing the milk bottles and of filling and pasteurizing the same according to which the milk bottles are washed and scalded and are subsequently filled with pre- heated milk while still heated to a tempera- ture above 130 F.. the bottles being subse- quently kept at such temperature to com- plete the pasteurization. According to this process the heat necessary for the pasteur- ization or sterilization is furnished partly by 85 the heat contained in the heated bottles and partly by the preheating of the milk or other liquid, the bottled milk or other liquid being already at a temperature at or above that of pasteurization and it being necessary only 90 to retain this Ijeat and the temperature necessary for pasteurization until the pas- teurization is completed. For retaining such heat it is necessary only that the bottled milk be kept in a sterilizer or pasteurizer 95 similar in nature to the fireless cooker in which the cooling of the bottled milk is pre- vented and the temperature maintained at, that of pasteurization, a small amount of heat being applied to the steriliper if neces- 100 sary to insure that the required temperature is maintained and to prevent cooling of the bottled milk. On the accompanying drawing is shown an apparatus illustrative of the present in- 106 vention, the various parts of this apparatus being for the most part -shown diagrammati- cally. The process of the present invention will be described in detail in connection with no this drawing which is illustrative of one embodiment of the invention and of one 1,094,380 form of apparatus in which the process of the present invention can be carried out. In this drawing a suitable conveyer is shown at 1 which may be of the roller or rail type 5 and which may be provided with means (not shown) for insuring- a regular and con- tinuous travel or an intermittent travel of the crates of bottles thereon. A washing apparatus is shown at 3 10 through which the crates 2 are adapted to pass on the conveyer 1 and in which the bot- tles in the crates 2, which crates and bottles are upside down, are subjected to washing with alkali or soap or other cleansing agent 16 and are subsequently rinsed and scalded, the scalding water usually being near the boil- ing point and the bottles leaving the wash- ing apparatus still heated to a temperature more or less close to the boiling point. The 20 washer 3 is provided with doors 4 at its ends which, in the normal operation of the device, are filled and closed by the crates of bottles which pass through the washer in a continuous stream, these doors being of such 25 a size that the crates practically fill the same. It will be understood that the washer 3 is provided with suitable pipes or other means for insuring the necessary washing and scalding of the bottles, but it is not 30 deemed necessary to illustrate or describe such washing device in detail. From the washing device the crates 2 are conveyed to the end of the conveyer 1 onto the conveyer 5 which turns the crates upside down and 35 conveys them to the filling device 7 which is operated by a foot lever 10, the crate be- ing raised and 'the bottles themselves operat- ing automatically the valves controlling the milk supply. The filler 7 is fed with milk 40 preheated in the heater 8 by means of the steam coil 9 to about or above the pasteuriza- tion temperature, e. g 130 to 150 or 160 F. This preheater is shown as a heater of the " flash " variety but it will be understood 45 that other suitable heating means can be used for preheating the milk. Since the milk bottles are conveyed from the washing and scalding apparatus directly to the .filling device thev reach the filling device still in 60 a highly heated condition and a t-npera- ture usually above that of pasteurization. By preheating the milk and filling the heat- ed bottles with the preheated milk the pas- teurization is started before the milk reaches 56 the bottles and is continued immediately after reaching the bottles so that the pas- teurization isjbegun before the bottles reach the pasteurizing apparatus, a very mate- rial saving in heat being thus effected and 60 the process being very materially shortened and simplified. It is not necessary to heat cold bottles after filling them with cold milk or to first pasteurize the milk and cool it and bottle it in cold bottles, but the bottles 65 are filled while still hot from the washing and scalding apparatus and the heat still contained in the bottles is made use of in effecting the pasteurization. The disad- vantages incident to the filling of cold bot- tles with hot milk or of hot bottles with cold milk are also avoided and the milk imme- diately upon filling the bottles is already at or above the pasteurization temperature and requires merely a small amount of heat to maintain it at this temperature until the pasteurizing is completed. The preheating of the milk and of the bottles and the start- ing of the pasteurizing process is thus begun before the crates of bottles reach the main sterilizing apparatus and it is necessary only for such apparatus to maintain the bot- tles in a heated condition. Since only a small amount of heat is necessary for this purpose, as compared with the amount 'of heat necessary for first heating the milk and bottles, the sterilizer requires only a small amount of heat to be supplied to it. In the apparatus illustrated, the sterilizer 11 which usually extends for a considerable distance, is shown as provided with doors 12 for the entrance and escape of the crates, the doors being practically closed by the crates which pass in a continuous stream on the conveyer 6 through the apparatus. The sterilizer 11 is shown as heated by steam coils or hot water coils 13 which in turn are heated by the gas heater 14. the gas burner 15 being controlled by the thermostat 17 in the sterilizer and by the controlling valve 16 so thnt the temperature can be maintained practically constant at about 130 to 140 F. The length of the sterilizing chamber can be made sufficient to insure the sterilization of the milk bottles while passing through it. the conveyer 6 being provided with suitable means (not shown) for insuring the progres- sive feed of the crates of bottles to and from the filling and capping device and through the sterilizer. The caps can be applied to the bottles in the crates either before or after the passage of the crates through the sterilizer. In the embodiment of the invention illus- trated, the capping device is shown at 18 and is arranged to cap the bottles after they come from the pasteurizer, the capping of the bottle being effected by the lever 19 which rhises the crate against the capping devices. The bottles of milk which nre now pasteurized and capped are cooled bv the water spray 20 and are conveyed to ^he re- frisrerating or storing chamber 21. It will be seen that in the embodiment of the invention ilhistrated the bottles are kept in crates into which they are suitably se- cured so that the crates may be conveyed into the washing device upside down and the bottles thoroughly washed, rinsed and scald- ed and allowed to drain, after which the crates are reversed by the conveyer 5 and 70 75 80 85 90 95 100 IDE 11C 115 120 12o 130 1,094,380 reach the filling device right side up. Other suitable forms of washing apparatus can be used and other means for reversing the crates and bringing the bottles into an up- right position. Also other means for heat- ing tho sterilizer can be employed, it being necessary only that the temperature of the sterilizer be maintained at the pasteuriza- tion temperature and that means be provided for maintaining the sterilizer or pasteurizer nt this temperature. It will be seen that the process and apparatus of the present inven- tion enables the pasteurization of milk or the sterilization of other liquids to be effected in 5 a simple and efficient manner and that the heat contained in the bottles from the scald- ing and washing operation, together with the preheating of the milk, are made use of in eliWting the pasteurization. It is advanta- geous to heat the milk, to a temperature somewhat greater than that of pasteuriza- tion, for example, up to 150 3 F. or even higher, and it is also advantageous to fill the bottles while still heated above the pasteur- 5 ization temperature, the bottles frequently reaching the filling apparatus from the washer at a temperature above 150 F. By using milk heated to such a temperature and bottling it in bottles also heated above 10 the pasteurizing temperature the bottled milk is prevented from cooling below the pasteurizing temperature before it reaches the sterilizer and it is necessary for the steri- lizer merely to prevent the cooling of the '5 milk below the temperature necessary for pasteurization. The so-called sterilizer is in fact merely a heat retainer upon the princi- ple of the fircless cooker. It is provided with insulated walls to retain the heat in the bottled milk and it is heated only sufficiently to prevent the milk from cooling below the required temperature. This sterilizer or pasteurizer is accordingly merely an appa- ratus for retaining in the bottkd milk the 5 heat already contained in it so that practi- cally the pasteurization is effected by the heat applied to the preheated milk and the heat contained in the heated bottles. Since the preheating of the milk is carried out in a flash or instantaneous heater it is possible to heat the milk considerably above the pas- teurizing temperature for the necessary short interval of time without injuring it in its taste and properties., heat thus applied to 5 the milk being made use of in the manner in- dicated to effect or assist in the pasteuriza- tion. While the process of the present invention and the apparatus illustrative of the present invention have been described in connection with the pasteurization of milk, yet it w.ill be understood that other liquids can be treat- ed in a similar manner, the heat necessarv for the pasteurization being applied princi- pally to the liquid before bottling and to the ' bottles during the. washing and scalding step. It will be understood also that varia- tions can be made in carrying out the process and in the apparatus described without de- parting from the spirit and scope of the in- 70 vention. as set forth in the accompanying claims. Having described my invention, what I claim as new and de'sireto secure by Letters Patent, is 75 1. The process of pasteurizing milk in bottles which comprises filling the bottles while in a highly heated condition with pre- heated unpasteurized milk and continuing the heating of the milk in said- bottle to go complete the pasteurization. . . 2. The process, of pasteurizing milk in bottles which comprises washing and scald- ing the bottles, filling the bottles after scald- ing and while in a highly heated condition 35 with preheated impasteurized milk, and con- tinuing the Keating of the milk in said bot- tles to complete the pasteurization. 3. The process o:r pasteurizing milk in bottles which comprises tilling the bottles 90 while in a highly heated condition with un- pasteurized milk preheated to about 130 to 150 F., and continuing the heatins of the milk in said bottles at about 130 to"l40 F. to complete the pasteurization. 95 4. The process of pasteurizing milk in bottles which comprises washing and scald- ing the bottles, filling the bottles while still heated to a temperature above that of pas- teurization with unpasteurized milk pre- 100 heated to about the pasteurization tempera- ture, and continuing the heating of the milk in said bottles to complete the pasteuriza- tion. 5. The process of pasteurizing milk in 10B bottles which comprises washing and scald- ing the bottles, filling the bottles after scald- ing and while still at a temperature above 130 F. with unpasteurized milk preheated to a temperature of about 130 to 150 F. and 110 continuing the heating of the milk in said bottles at a temperature of about 130 to 140 F. to complete the pasteurization. 6. The process of pasteurizing liquids in containers which comprises filling heated 115 bottles or other containers heated above the pasteurization temperature with the unpas- teurized liquid preheated to about the pas- teurization temperature an,d maintaining the heated liquid in the containers at the 120- pasteurization temperature to effect pas-;, teurization, whereby the heat of the contain- ers and the preheating of the liquid are uti- lized for effecting the pasteurization. 7. The process of pasteurizing milk in 125 bottles which comprises filling inilk bottles heated above the pasteurization tcmperatuve with unpasteurized milk preheated to about the pasteurization temperature and. prevent- ing the cooling of the bottled milk below the J 1,094,380 pasteurization temperature until pasteuriza- tion has been effected. 8. The process of pasteurizing milk in bottles which comprises filling milk bottles 6 heated to above 130 F. with unpasteurized milk heated to above 130 F. and preventing the cooling of the bottled milk below 130 F. until pasteurization has been effected. 9. The process of pasteurizing milk in 10 bottles which comprises washing and scald- ing the milk bottles, filling said bottles while stul heated above the pasteurization temper- ature with unpasteurized milk preheated to above the temperature necessary for pas- 16 teurization, and preventing the cooling of the bottled milk below the pasteurization temperature until pasteurization is effected, whereby the heat necessary to effect the pas- teurization is supplied principally or en- 20 tirely by the preheating of the milk and the heat contained in the heated bottles. 10. The process of pasteurizing milk and other liquids in bottles which comprises fill- ing heated bottles heated above the pasteuri- zation temperature with preheated unpas- 26 teurized milk or other liquid and maintain- ing the bottled liquid at the pasteurization temperature by means of dry heat until pas- teurization is effected. 11. The process of pasteurizing milk -in so bottles which comprises filling milk bottles heated above the pasteurization temperature with unpasteurized milk preheated to about the pasteurization temperature and main- taining the bottled milk at the pasteuriza- 36 tion temperature by means of dry heat un- til pasteurization has been effected. In testimony whereof I affix my signature in the presence of two witnesses. GODFREY M. S. TAIT. Witnesses : F. E. BARHOWS, A. F. CAFFREY. UOTTED STATES PATENT OFFICE. ABMEN H. THOUMAIAN, OF BALTIMOKE, MARYLAND. FEHMENTED-MILK FOOD PRODUCT AND PROCESS OF MAKING THE SAME. 1,101,044. Ho Drawing. Specification of Letters Patent. Patented June 23, 1914. Application filed May 17, 1913. Serial No. 768,879. To all whom it may concern: Be it known, that I, ARMEN H. THOU- MAIAN, a citizen of the United States, resid- ing at Baltimore, in the State of Maryland, have invented certain new and useful Im- provements in Fermented-Milk Food Prod- ucts and Processes of Making the Same, of which the following is a specification. My invention relates to a new and im- proved fermented milk food product, and process of making the same. The object of the invention is to provide a fermented milk food product which is highly palatable and nutritious, possesses good keeping qualities, is acceptable to the most delicate stomach and easily digestible, and is, therefore, a valuable article of diet for infants and invalids and others having impaired digestive organs, and which is, further, free from the objections incident to other fermented milk foods and, besides constituting a pleasant, agreeable and nour- ishing article of food and beverage, for general use, is of especial benefit and ad- vantage in the alleviation and cure in gen- eral of all disorders of the digestive and in- testinal tracts. A further object of the invention is to provide a process of manufacture where- by a fermented milk food product of the character set forth may be reliably and ef- ficiently prepared. My improved fermented milk food prod- uct is prepared from pure, fresh, whole- some milk, and cream, a special ferment combining the lactic acid bacillus and the Bulgaricns bacillus, and egg albumen. The milk and cream, after being cooled, tested and found thoroughly clean and free from disease germs, are placed in a suitable ves- sel and intimately combined, and either, be- fore or after admixture, but preferably after, are sterilized . at a temperature below boiling, namely, at about 210 F. The ster- ilized mixture of milk and cream is then cooled to a suitably lower temperature, and at a temperature of from 170 to 180 F. a desired quantity of pure egg albumen is added thereto and thoroughly combined 1 therewith, after which the special ferment is introduced and the mixture allowed to actively ferment under the; action thereof for a period of from two to three hours, usually about two and oae-hl| horn's. The product is then chijle^ straia*d and bot- tled or stored in other suitable receptacles for use. In practice, cream in the proportion of from six to ten parts, or from six per cent. to ten per cent., and albumen in the pro- 60 portion of from three to six parts, or from three per cent, to six per cent., to each one ' hundred parts of milk, are used, according to the degree of richness and nutritive qual- ities desired. It will, of course, be under- 66 stood that, irrespective of other factots, the albumen renders the product more wholesome and nutritious than would other- wise be the case but, in addition, I have found that the albumen in this product em- 70 ploying lactic acid and Bnlgaricus bacilli, exceptionally valuable properties, in that it acts as a vehicle and diffusing agent for the ferment and, hence, promotes and has- tens the process of fermentation to a ma- 75 terial degree. Moreover, after a certain period, namely, at the end of the most ac- tive stage of fermentation, it retards fur- ther fermentation, and, hence, serves as a preservative, enhancing llie keeping prop- go crties of the product. Finally, the albu- men performs the highly valuable and im- portant function of reducing the acidity to a practically negligible point, an objection present in all other fermented tailk food 8$ products with which I am familiar, and renders the product bland and qbothing, ac- ceptable to the most delicate stomach and non-irritating even-in serious inflammatory conditions of the alimentary canal.- The product prepared in the manner de- scribed, and under the action of the spe- cial ferment set forth, is of a yellowish- white color, of thick cream-like consistency, smooth and without clots of separation, of 95 a pleasant, faintly-acid odor and entirely free from cheese-like odor, totally devoid of acridity, and neither sweet nor sour, but of a most agreeable cream-like taste and de- licious flavor. Unlike ordinary milk or ' cream, it is not constipating and 'does not leave a fatty taste in the mouth, but. on the contrary', is slightly laxative and leaves tlie mouth sweet and pure, and does not co- agulate into curds in the stomach under the 106 action of the gastric juices, remaining liq- uid, so that it is easily attacked by the, gas- tric j.uices and may be digested 5n the fcost delicate stomach. It ia for ibis, and the other reasons stated nl the utmost value HP 90 1,101,044 in malnutrition, diseases of the digestive and intestinal tracts, fevers and other wast- ing diseases, as it may be retained and di- gested When all other food substances are 5 -rejected. It is also bland and healing in ( all inflammatory conditions. Chemical analysis of this food product shows that it retains all the ingredients and food values of the original milk and cream, 10 while being readily digestible, and having the other desirable qualities noted, the prod- uct containing protein (combined) five per cent., fat five and two tenths per cent, and carbohydrate, four per cent. Its calorific 15 value per quart, is from eight hundred and fifty to one thousand calories, whereas the average good quality 'milk gives only from six hundred to six hundred and fifty calo- ries. Bacteriological and microscopical ex- 20 amination shows the presence of a prolific growth of a short bacillus the lactic acid bacillus, and a long bacillus known as the Bulgaricus bacillus, also a lactic acid-form- ing organism, one of the most vigorous 25 known, and exceptionally few yeast cells and no colon bacillus pus or disease produc- ing organisms. It is, therefore, antag- onistic to the pathogenic and other disease producing germs which infest the intestinal 30 tract, as well as those germs which produce fermentation in the refuse remaining from undigested food, and by prohibiting the growth of such germs acts as an intestinal antiseptic and preventive of many diseases. 35 The product may be weakened by the ad- dition of water, if desired, to suit the taste or fancy, used as a beverage as well as a food, and served hot or cold. By evapora- tion it may be reduced to a powder, to which 40 a required amount of water may be added when used. I claim : 1. A fermented milk food product having the following characteristics and properties, 45 to wit: of a yellowish-wMte color, thick cream-like consistency, smooth and without clots of separation, a pleasant faintly-acid odor and freedom from cheese-like odor or acridity, neither sweet nor sour but of a 50 cream-like taste and agreeable flavor, and ism-curdling and freely digestible under the action of the gastric juices, the said product containing protein (combined) approxi- mately fi ve per cent., fat, approximately five 55 and two tenths per cent., carbohydrate, ap- proximately four per cent., a prolific growth of lactic ucid bacillus and Bulgaricus ba- cillus, and having a caloric value per quart of approximately from eight hundred and 60 fifty to one thousand calories, substantially as described. ' 2. A fermented lacteal feed product of the character described containing milk, lactic acid bacillus and Bulgaricus bacillus. 3. A fermented lacteal food product of 65 the character described containing milk, cream, egg albumen, lactic-acid bacillus and Bulgaricus bacillus. 4. A fermented milk food containing lac- tic acid and Bulgaricus bacilli and egg 70 albumen. 5. The herein-described method of mak- ing a fermented lact-albumen food prod- uct, which consists in combining egg al- bumen with a lactael fluid, and fermenting 75 the mixture by the action of a ferment con- taining lactic-acid and Bulgaricns bacilli. (j. The herein-described method of mak- ing a fermented food product, which con- sists in mixing a small proportion of cream 80 with milk, sterilizing the mixture at a tem- perature close to but below the boiling point, and then fermenting the mixture by the action of' a ferment containing lactic- acid and Bulgaricus bacilli. 85 7. The herein-described method of mak- ing a fermented lact-albumen food product, w.nich consists in mixing a small propor- tion of cream with milk, sterilizing the mix- ture at a .temperature close to'but below the 90 boiling point, cooling the mixture to a de- gree below the sterilizing temperature, add- ing thereto egg albumen, and then ferment- ing the mixture by the action of a fer- ment containing lactic-acid and Bulgaricus 95 bacilli. 8. The hrein-described method of mak- ing a fermented lact-albumen food product, which consists in mixing a small proportion of cream with milk, sterilizing the mixture 100 at a temperature of about two hundred and ten degrees, cooling the mixture to a tem- perature between one hundred and seventy degrees and one hundred and eighty de- grees, adding thereto egg albumen, and then 105 j fermenting the mixture by the action of a ferment containing lactic-acid and Bulgari- cus bacilli. 9. The herein described method of mak- ing a fermented milk food product, which 110 j consists in subjecting a lacteal fluid to a process of sterilization at a temperature . close to but below the boiling point, and then fermenting the sterilized fluid by the action of a ferment containing lactic acid 116 j and Bulgaricus bacilli. In testimony whereof I affix my signature in presence of two witnesses. ARMEN H. THOUMAIAN. Witnesses: AGNES I. STEW AST, BENNETT S. JONES. ) UNITED STATES PATENT OFFICE IRA D. ODLE, OF GAINESVILLE, FLORIDA. ' MEDICATED FOOD PRODUCT. 1,120,330. No Drawing. Speciftcation of letters Patent. Patented Dec. 8, 1914. Application filed June 18, 1914. Serial No. 845,793. Kail whom it may concern : Be it known that I, IRA D. ODLE, citizen the United States, residing at Gaines- le, in the county of Alachua and State of 5 Klorida. have invented certain new and use- ful Improvements in Medicated Food Prod- ucts; and I do hereby declare the follow- ing to be a full, clear, and exact description of the invention, such as will enable others 10 skilled in the art to which it appertains to make and use the same. My invention relates to medicated food products or palatable therapeutical prepara- tions, its prime object being to provide a 15 palatable and readily stored medium for introducing bacteria into the human system. It has long been known that certain bacilli when introduced through the stomach will propagate within the digestive organs of the 20 body and will act as germicides for destroy- ing the toxins tending to produce digestive orders. Such a therapeutic action has been particularly noted in connection with lactic acid bacilli, such as the Bacillus Bul- 25 garicus studied by Professor Metchnikoff, which readily propagates in the alimentary tracts and acts as an effective germicide for preventing auto-intoxication and the like. Such bacilli have heretofore been introduced JO into the system as constituents of liquids of the order of butter-milk, the preparation of which liquids required conditions not al- ways available, and which liquids could be kopt only for very limited periods of time. !5 Moreover, the liquids thus prepared are not palatable to those who have no fondness for the taste of butter-milk and will not permit of being flavored to suit various tastes. The prime objects of my invention are to 10 provide a food product which will act as a carrier for introducing such bacilli into the digestive tracts of the body, which may easily be stored and kept for a considerable length of time, and which may be varied in >5 flavoring so as to make it palatable to per- sons of widely varying tastes. I accomplish these objects primarily by mixing a suitably concentrated culture of the desired bacilli with cream and freezing the mixture after the customary manner to make ice cream, which ice cream may be suitably flavored either before or after the freezing process. In carrying out my invention, I prefer- ably start with a pure culture which may 5 be obtained on the market in liquid form, or with bacillary tablets as also obtainable on the market. This initial culture is grown in one quart of sterile skimmed (or practically fat free) milk at a temperature of approx- imately 37 C., the incubating being con- 60 tinued until an acid value of 8.8 to 4 per cent, is reached. The liquid is then mixed with at least as large a quantity of sterile, fat free milk, after which it is incubated again until it shows an acid value between 65 2.8 and 3, the acidity being readily de- termined by titrating a sample of the liquid with sodium hydroxid, preferably using a -fa normal solution. When the culture liquid has reached this desired degree of 70 acidity, it is cooled to a temperature of from 5 to degrees C., at which temperature the liquid may be kept as a stock culture. How- ever, if this stock solution is kept for some time, it should be tested frequently as a 76 check on the gradual decrease of its bac- terial content, which latter can be restored to its proper value by adding sterile and substantially fat free milk and again in- cubating. I preferably use five gallon tanks 80 for the storage for the stock solution, as I have found them more satisfactory than tanks of larger size. The tank used should preferably be equipped with means for stirring the liquid to effect a uniform dis- 85 tribution of the bacteria and it should have a faucet at the bottom for enabling the liquid to be drawn off as needed. The stirring may be effected by supporting the entire tank in such a manner that it 90 may be swung or churned back and forth. As the final step in preparing my medi- cated food product, I add the stock culture (prepared as above) to pasteurized cream and thereupon freeze the cream after the 95 usual manner to produce ice cream. The proportions of the pasteurized cream and the standard stock culture may be varied ac- cording to the bacterial content desired in the resulting product; that is to say, one 100 volume of the stock culture may be added to from 1 to 20 volumes of the cream. If the proportion of stock culture to the cream is relatively large, some of the flavors com- monly used with ice cream (any of which 105 flavors may be added before the cream ad- mixed with the stock culture is frozen) may not eliminate the acid taste. In this case, I preferably add a small amount of lime to neutralize the acid, although I have found lie 1,120,330 that this usually will not be necessary when the acidity of the mixture of cream and stock culture does not exceed 2. When the culture-laden ice cream has 5 been prepared as above, the bacteria in the same are practically dormant and will de- crease in number very slowly. Conse- quently, the medicated food product of my invention may be stored for a considerable 10 period of time without appreciably losing its therapeutic value. However, as soon as the ice cream is eaten and melted by the warmth of the body, the bacilli contained therein will propagate rapidly and particu- 15 larly so as the cream forms an excellent medium for their growth. It will be evident that by varying the flavor used in the manu- facture of the ice cream, or by adding suit- able flavoring matter to the ice cream when 20 it is being served, the taste can be varied so as to make my food product palatable to practically everyone. It will also be evident that other bacteria, besides the Bulgarian lactic acid bacilli above mentioned may be 26 used ari8 that the preparation may be varied in numerous details without departing from the spirit of my invention. For example, the incubating of the original culture may be done at a somewhat higher temperature, 30 although I prefer not to have this tempera- ture exceed 40 C. It will also be evident that if any putrefactive bacteria should be present in the cream to which the stock cul- ture is added, the lactic acid formed during 35 the incubation of the stock culture will act as a germicide to prevent their development. Consequently, there will be no danger of the propagation of such bacteria as streptococci, which grow better at low temperatures than 40 at a high temperature and which must, there- fore, be checked by a germicide, the effect of which latter will not be detrimental when taken into the body. Consequently, my in- vention simultaneously provides a check for 45 impurities in the cream (although the lat- ter is preferably pasteurized before being mixed with the stock culture) and also pro- vides a germicide which will readily become active within the digestive tracts of a person 50 eating this palatable food product. "While I have described my food product as comprising a culture-laden ice cream, it will be evident that other frozen confections (such as sherbets or water-ices) may be 55 similarly medicated by mixing a culture of bacteria with the ingredients thereof before freezing the latter. However, I preferably use my invention in connection with ice- cream as the cream after being eaten affords a better medium for the propagation of the bacteria within the digestive system. I claim as my invention : 1. The medicated food product compris- ing a frozen confection containing a culture of lactic acid bacilli, the said culture being mixed with the ingredients of the confec- tion before the freezing of the latter. 2. The medicated food product compris- ing a frozen confection containing a culture of bacteria and a sufficient quantity of lime for approximately neutralizing the acidity of said culture, the said culture and lime being mixed with the ingredients of the confection before the freezing of the latter. 3. The medicated food product compris- ing ice cream made by freezing cream ad- mixed with a culture of lactic acid bacilli. 4. The medicated food product compris- ing ice cream made by freezing cream ad- mixed with a culture of lactic acid bacilli, and with a sufficient quantity of lime for neutralizing the acidity of the said culture. 5. The medicated food product compris- ing ice cream containing a dormant culture of lactic acid bacilli capable of being propa- gated in the cream to which the said ice cream is molten by the body warmth of the eater of the ice cream. 6. The medicated food product made by incubating bacteria in substantially fat free milk to an acidity not exceeding about four per cent., mixing the resulting culture with additional fat free milk, incubating the mix- ture, stirring the said mixture into at least as large a volume of cream, and thereafter free/ing the resulting mixture. 7. The medicated food product made by incubating lactic acid bacilli in a gradually increased quantity of substantially fat free milk, mixing the resulting culture with cream, and thereafter freezing the said mixture. In testimony whereof I have signed my name in presence of two subscribing wit- nesses. IEA D. ODLE. Witnesses : E. K. SELLERS, C. A. MARTINI. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents, Washington, D. c." UNITED STATES PATENT OFFICE. JOSEPH MOSES WARD KITCHEN, OF EAST ORANGE, NEW JERSEY. METHOD .FOR THE UTILIZING OF SKIM-MILK AND IN MILK COMPOSITION. 1,125,692. Ho Drawing. Specification of Letters Patent Patented Jan. 19, 1915. Application filed January 9, 1913. Serial No. 740,963. To aH whom it may concern : Be it known that Tr JOSEPH MOSES WARD KITCHEN, a citizen of the United States, residing in the city of P'ast Orange, county 5 of Essex, State of New Jersey, have in- vented a new and Improved Method for the Utilizing of Skim-Milk and in Milk Com- . position. The object of this invention is to so treat 5 skim milk as to make of it a part of a nutritively well balanced form of healthful food for human bejngs in convenient prac- tical form to use in commerce. It is common practice to admix fluid skim 5 milk and corn meal or other cereals in such balanced proportions as to render the com- position nutritively desirable for feeding domestic animals: but the large water con- tent in skim milk and its tendency to quickly deteriorate from fermentations, deprives large human populations of the advantages of using such food compositions. Further- more, the fact of having had the butter fat removed from skim milk renders it not only : Unpalatable, but also ineffective from a nutritive point of view. Nevertheless, if skim milk is properly dehydrated and used in admixtures containing fatty constituents, and perhaps other constituents, it makes a .very valuable food for human beings. : In view of the now recognized fact that certain of the- protein constituents of maize sire more or less lacking in nutritive avail- ability, the desirability of adding to maize an available nutritive protein like skim milk that has not undergone marked chemical change from high heat, will be obvious. It mould l>e noted that there are physiological virtues in milk that are not calculable as equivalents in the ordinary terms for energy or nutrition that are applicable to other foods. The skimming of fat from the milk in no way damages it for food so far as its protein, sugar, mineral salts and other nutri- tive, constituents 'are concerned. In carrying out my inventive idea, I do not confine myself to any special method of dehydrating skim milk and of making compositions therefrom. The general idea is to remove a sufficient amount of water from it and to secure through other food additions, a sufficient content of constitu- ents that in the aggregate comprises suffi- cient fat to replace so far as is dietically desirable as much of the fat that has been skimmed from the milk as may be nutri- tively desirable. I also, in my idea of utilizing skim milk, may introduce constitu- ents other than fats, such as starchy and flavoring matters. , , 60 It is obvious that the general idea of the invention maj' be carried out by mixing various constituents with a fluid skim milk, and then drying and pulverizing the mix- ture, or, by drying and pulverizing the in- 05 gradients separately and admixing such con- stituents in desired proportions. The manner in which I carry out the pur- pose of the invention may be an important feature of the invention. Some methods 70 are better than others. It is old to make compositions of whole milk and cereals; and to dry and pulverize such compositions, as through for example; the complicated method of making a dough of milk and 75 meal, baking it, drying it and pulverizing the baked product. This method is too costly and unsatisfactory as to economic and dietary results. Another way is to mix a cereal with milk and then dehydrate the 80 mixture to dryness and finally pulverize the dried product. This process is not very satisfactory inasmuch as the cereal becomes more or less dissolved in the milk, and a very hard horny mass is produced which is 85 difficult to grind and which is difficult to digest. To overcome these defects, I may adopt several other methods. For example: I dry and pulverize skim milk separately and apart from any other food principle, so by any known method, or by a special method that I have devised. I then add a definite proportion of the dried pulverized milk to a selected proportion of maize meal or other comminuted suitable food 1 material 95 such ns ground chocolate or dextrinized bar- ley, and then thoroughly admix the food constituents, which are afterward packaged. Such packages are preferably of an air and moisture proof character, and prefer- 100 ably, are subjected to a sterilizing heat after their sealing. Sometimes I double-seal the packages against external decomposing in- fluences. Sometimes I use a paper pack- age, and sometimes a hermetically sealed 106 metal package, as -in case of a condensed composition of skim, milk and chocolate. In the latter instance, I merely condense the skim milk and add chocolate to it either before, during or after the condensing 110 process; and then can the composition in the usual way; the closed can being ster- 1,126,682 ilized after the can is sealed. I may use admixtures of dried skim milk and dried chocolate powder, with or without addi- tions of sugar or other materials. In this 6 instance, I prefer to use a paper package prepared from stiff cardboard in packing the composition, of a square, or of a rounded form. It should be noted here, that dried whole milk does not keep as well as dried 10 skim milk, because of decompositions of the fat which occur in the whole milk. If, however, the fat is closely associated with the vegetable substance in which the fat originates, the objection as to poor keeping 15 quality in the composition is overcome, the contained fat not becoming disassociated' until after the composition is moistened and heated during its preparation for consump- tion. The original state of association pro- ' 20 tects the fat from oxidizing processes, and perhaps other decomposing activities. I usually aim to secure the elimination of most of the water from skim milk by some process which leaves the dried milk and ad- 25 mixed other constituents in the form of dry powder or fine granules; the admixed con- stitutents being added either during the proc- ess of drying the milk or after its drying, and being of nutritive matters such as corn meal, 30 barley, other cereals or chocolate, in suf- ficient quantities to secure A desirable nu- tritive balance to the admixture. This espe- cially applies in connection with adding fat containing food constitutents. In carrying 35 out any method of performing this process, it may be accomplished in any one of vari- ous ways. I may gradually add to corn meal skim milk, and heat and dry the same during the process. This method I have 40 specifically described and claimed in my co- pending application, Sr. No. 814,188 filed, January 24th 1914. i may add some de- sirably flavored materials to the skim milk, such as chocolate, and then concentrate the 46 several materials. If the admixed materials are reduced to a substantially dry condition, I preferably pack the same in some form of- paper package that more or less prevents at- mospheric infections of, and moisture from 50 entering the package. I preferably subject any package of such compositions to steril- izing temperatures after its sealing. In- asmuch as I usually add more or less in some form of cereal to the skim milk, if 66 the preparation is to be marketed in dry form, I preferably use a cereal that is rich in vegetable fats ; but not haying fat in such large proportions as to incite non-organic decomposition in the package. If I add 60 fats that would be subject to such decompo ? sitions, I hermetically seal such packages, using preferably a metal container for tl admixed ingredients. This is particular the_ case, if I add chocolate as an ingredie: to incompletely dehydrated skim milk. " The present invention differs from t! prior art inasmuch that I recognize the d sirability of preparing such compositions i will have a satisfactory, nutritively well ba anced content of the several ingredient ?{ To secure my aim I perform 'a combined & ries of steps or processes that must be c actively carried out in full to secure n aimed for result,- some of which individu steps may have been individually and sing 7 performed in other instances out witho: securing the advantage of my particuL combination of steps or processes. Subject matter is herein disclosed whii is not herein claimed ; but which is claimt g( in one or more of the following of my c< pending applications, viz; that which pa ticularly relates to special methods of deh; drating milk and other fluids, in ST. N 814,188, filed Jan. 24, 1914; and that whic 8! particularly relates to compositions of coc( and skim milk, in Sr. No. 872,707, filed N. vember 18, 1914. What I claim as new is : 1. The method herein described, whic n consists in, admixing pulverized cerea with dehydrated skim milk, said pulverize cereal having a fat content at least reli tively equal to the butter fat removed fro: the milk in its skimming. .2. The method herein described, whic consists in, drying and pulverizing skii milk and a food material rich in vegetab fat, said material having its fat natural] associated with the other constituents ( li the material and being pi-^ent in suitab proportion to gove the admixed materials fat content approximately equivalent to tl butter fat removed from the milk. 3. As a new food product, a dry con H minuted composition of skim milk an maize or Indian corn, said compound ha 1 ing sufficient proportions of skim milk an maize therein to give the dried compositio a definite well balanced economic nutrith 1 ratio of proteids and fats between its sever! constitutents. 4. The food product herein describee which consists of an admixture of dried pu verized skim milk and ground maize, tt 1 admixture having a desired nutritive ba ance. JOSEPH MOSES WARD KITCHEN. Witnesses: GEO. L. WHZELOCK, BEATRICE MIBVIS. UNITED STATES PATENT OFFICE. RICHARD EILERSEN, OP COPENHAGEN, DENMARK. PROCESS FOR MAKING CASEIN FROM BUTTERMILK. ,130,439. Jo Drawing. Specification of Letters Patent. Patented Jan. 36, 1915. Application filed March 19, 1914. Serial No. 825,838. 'o all whom it may concern : Be it known that I, KICHARD EILERSEN, lerchant, a citizen of the Kingdom of Den- mrk, residing at No. 24 Kronprinsessegade, openhagen, Denmark, have invented cer- iin new and useful Improvements in Proc- ;ses for Making Casein from Buttermilk, id of which the following is a specification. Hitherto all casein has been made from dmmed milk only, and it has up to now :en considered impracticable to make casein om buttermilk. Now, however, it has been iccessfully done to make casein from but- rmilk by the following process: The but- rmilk is heated to 40-65 C., and is left a iiw hours until the curd has separated from lie whey; then the whey is drawn off and lie curd is washed with cold water, and cold ater is added (while stirring) to such an ':tent, that the original quantity is again )tained. To this liquid is added enough carbonate of soda to dissolve the casein, id this solution is now run through a sep- 'ator; thus the liquid is divided into three irts; the butterfat of the buttermilk is mplv skimmed off through the cream pipe ' the separator; the dissolved casein flows it through the other pipe of the separator id the albumen is thrown against the des of the separator and clings there, and taken out in thick cakes or layers. The ssolved casein is then precipitated by mu- riatic acid and washed with cold water; then it is pressed and dried. I claim as my invention: 35 1. The process of producing casein from buttermilk consisting in separating the whey and curd by the application of heat, wash- ing the curd with cold water, adding suffi- cient cold water to replace the separated 40 whey, dissolving the casein by an alkali bi- carbonate, separating the casein solution, precipitating the casein by a mineral acid, and washing the precipitate with cold water. 2. The process of making casein from but- 45 termilk consisting in heating the buttermilk to 40~65 C., separating thereby the whey from the curd, drawing off the whey, wash- ing the curd with cold water, adding a quantity of cold water equivalent to the 50 separated whey, dissolving the casein by the addition of a sufficient quantity of bi- carbonate of sodium, eliminating the butter fat and separating the albumen, adding mu- riatic acid to the remaining solution to pre- 55 cipitate the casein, and washing the precipi- tate with cold water. In testimony whereof, I affix my signa- ture, in presence of two witnesses. KICHARD EILERSEN. \v itnesses: MARCUS MOELLER, VRYGO C. EBERTT. pies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents, Washington, D. C." UNITED STATES PATEKT OFFICE. ANDREW A. DUNHAM, OF BAINBRIDGE, NEW YORK, ASSIGNOR TO CASEIN COMPANY OF AMERICA, A CORPORATION OF NEW JERSEY. DESICCATED MILK PRODUCT AND PROCESS FOR PRODUCING SAME. 1,126,734. No Drawing. Specification of Letters Patent. Patented Feb. 2, 1915. Application filed April 16, 1914. Serial No. 832,172. To all whom it may concern : Be it known that 1, ANDREW A. DUNHAM, a citizen of the United States, residing at Bainbridge, in the county of Chenango and 5 State of New York, have invented or dis- covered certain new and useful Improve- ments in Desiccated Milk Products and Processes for Producing Same, of which the following is a specification. 10 This invention has for its object the pro- duction of a food or medicinal composition consisting of sodium glycerophosphate, or other suitable glycerophosphate, admixed with or in combination with the solid con- 15 stituents of whole or skim milk; that is to say, admixed with or in combination with casein, lactose, albumen, butter fats (where whole milk is used) and the salts which con- stitute the so-called solid constituents of 20 milk, the composition to be used for food or medicinal purposes. In speaking of milk in the paragraphs following I refer either to whole milk, skim milk or to a combina- tion of both. 25 Numerous processes and products have heretofore been known in which albumin- ous substances, like the proteids of corn, wheat, etc., have been treated in various ways with sodium glycerophosphate to pro- 30 duce a product in an easily assimilable form. So far, however, as is known to me no one has produced a dry food composition con- sisting of sodium glycerophcsphate, or any other suitable glycerophosphate, admixed 35 with or in combination with the solid con- stituents of milk. In carrying out my invention I prefer first to evaporate the milk to a heavy con- densed form, that is to about 15 degrees 40 Batime. This can be done in a vacuum pan or any other suitable receptacle for evapo- ration, and the resulting condensed milk is then treated with sodium glycerophosphate or any other suitable glycerophosphate. 145 Now to about 95 parts of the condensed milk I add preferably about five parts of sodium glycerophosphate, figured on a dry weight basis of the milk. The sodium glyc- erophosphate is thoroughly incorporated 50 with the milk and the mixture is then dried by any suitable means. The resulting prod- uct is quite palatable and is perfectly solu- ble in cold water. The sodium glycerophos- phate does not coagulate the casein in the milk, even though the sodium glycerophos- 55 phate used reacts acid to litmus. This novel product has a very distinct ad- vantage over other compositions containing a glycerophosphate and albuminous sub- stance, because the product is palatable, co easily soluble and may be easily assimilated. Instead of adding the sodium glycero- phosphate to condensed milk a small per- centage thereof may be thoroughly mixed with dried milk, or milk powder, if desired, 65 to produce the novel food product. Instead of sodium glycerophosphate, any other suit- able glycerophosphate may be employed, meaning by " suitable " a glycerophosphate which when thoroughly incorporated with 70 milk and the mixture dried, or when ad- mixed or combined with the solid constitu- ents of milk, will produce a product that will be palatable, easily soluble and easily assimilated, and which possesses food and 75 medicinal values. While it is preferred to combine about five per cent, of the glycerophosphate with the dry constituents of the milk, in produc- ing the novel food or medicinal product, it go will be understood that this percentage of the glycerophosphate may be varied to suit different conditions. Having thus described my invention or discovery I claim and desire to secure by 85 Letters Patent: 1. The herein described process for pro- ducing glycerophosphate milk powder, con- sisting in thoroughly mixing a glycerophcs- phate with milk on a basis of about five parts 90 of the glycerophosphate to about ninety- five parts of the solid constituents of the milk, and then drying the mixture to solid form. 2. The herein described process for pro- 95 ducing sodium glycerophosphate milk powder, consisting in thoroughly mixing so- dium glycerophosphate with milk on a basis of about five parts of the sodium glycero- phosphate to about ninety-five parts of the 100 solid constituents of the milk, and then dry- ing the milk to solid form. 3. The herein described process for pro- ducing a glycerophosphate milk powder, consisting in first condensing the milk to 105 about 15 degrees Baume, then thoroughly 1,126,734 incorporating a glycerophosphate with the condensed milk in a proporticn of about five parts of the glycerophosphate to about ninety-five parts of the solid constituents of 5 the milk, and then drying the mixture to solid form. 4. The herein described process for pro- ducing sodium glycerophosphate milk powder, consisting in first condensing the 10 milk to about 15 degrees Baume, then thor- oughly incorporating sodium glycerophos- phate with the condensed milk in a propor- tion of about five parts of the sodium glyc- erophosphate to about ninety-five parts of the solid constituents of the milk, and then drying the mixture to solid form. 5. A food or medicinal product consisting of desiccated milk containing a small per- centage of a glycerophosphate. 6. A food or medicinal product consisting of desiccated milk containing a small per- centage of sodium glycerophosphate. In testimony whereof I affix my signature, in presence 01 two witnesses. ANDREW A. DUNHAM. Witnesses : CAKLTON CRUMB, L. A. STEVEXS. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents. Washington, D. C." F. GOSSEL MANUFACTURE OF ARTIFICIAL MILK. APPLICATION FILED MAYS, 1914. RENEWED MAR. 25, 1915. 1,139,031. Patented May 11, 1915. UNITED STATES PATENT OFFICE. FRITZ GOSSEL, ,OF FRANKFORT-ON-THE-MAIN, GERMANY. MANUFACTURE OF ARTIFICIAL MILK. 1,139,031. specification of Letters Patent. Patented May 11, 1915. Application filed May 5, 1914, Serial No. 836.428. Renewed March 25, 1915. Serial No. 17,051. To all whom it may concern : Be it known that I, FRITZ GOSSEL, citi- zen of the German Empire, residing at Frankfort-on-the-Main, Germany, have in- vented certain new and useful Improve- .ents in the Manufacture of Artificial Milk, of which the following is a specification. This invention relates to the manufacture if artificial milk from vegetable seeds or ans in a manner similar to that described in my prior Patent 1082118 patented Decem- ber 23rd, 1913. The present invention is directed to a process of manufacturing such an artificial milk in a cheap and effective 15 manner. In manufacturing artificial milk from the soy bean, it is sought first of all to obtain an extract containing the ingredients of the bean which resemble tlie components of 20 milk. In the manufacture of any particu- lar kind of milk the next step is to add to and emulsify with this extract any other ingredients as may be lacking therein. By the present method it is possible to obtain a 25 highly nutritious and pleasant tasted milk in which the albumins and fats are very finely divided and perfectly emulsified; and the milky product may at pleasure be varied to simulate various natural milks. 30 In the following description while I shall refer more specifically to the use of soy beans, it will be understood that the other seeds, and mixtures of seeds, referred to in said patent may be used in the same way. 35 The beans are washed, decorticated and then round into a fine flour. In practice the our should be fine enough to pass through 100 mesh sieve, as the fineness of the flour improves the efficiency of the extraction. 40 If a coarser flour is used then a relatively greater quantity must b* employed to get he same strength or concentration in the tract. In the accompanying illustration I have own more or less diagranunatically, partly vertical section and partly ,in elevation, n organization of apparatus elements which ay be usefully employed in the hereinde- scribed process. In this showing, element a is a hopper or receptacle for fine flour. Communicating with it is a screw conveyer b leading to chute c. Communicating with this chute are a water p_ipe d and steam pipe e. With- 55 in the chute is a rubbing and mixing device composed of a sieve g provided with 50 ing brush h. The chute feeds to mixer / heated by a steam jacket i. The mixer is provided with a stirrer j run by any suit- able power. Communicating with this mixer eo is a centrifugal separator k. This centrifu- gal separator discharges liquid into cooling tank m. Liquid may be taken from this tank to a centrifugal device of the general type of a cream separator n. Liquid treated 65 in this separator passes to tank o. From this tank it passes through pipe p to emulsi- fier q. Vacuum may be produced in this ves- sel by a pipe r communicating with any suitable vacuum producing means. The 70 emulsifier is provided with a steam jacket s, an inlet t for oil or fat and a sight gage u. A glass window may also be used. From the emulsifier the material may pass via cooler u' into a storage tank v whence it 75 ma.y bo withdrawn by any suitable means and packaged in any suitable manner. The soy bean, as well as other analogous seeds, varies in composition and in the solu- bility or ease of extraction of the albumin go and fats. There is a variation also with the age of the bean or meal. For the pur- pose of facilitating extraction, it is best to add phosphate of soda or a similar sub- stance in small quantities. 85 In a specific embodiment of my process using the apparatus described, I first f^ed the fine flour from a b^ means of b to ele- ment c. In c the flour is mixed with water and brought into the form of a thin paste. 90 The water entering by pipe d may be tem- pered by steam from pipe e so that it con- tacts with the flour at a temperature of about 90 to 95 C. The water used should be as pure as possible and is preferably 95 boiled and cooled before entering through pipe d. Presuming %at about 100 liters of milk are to be made in an operation, the quantity of flour fed in may be 10 kilo- grams. If the flour is sufficiently fine the 100 quantity of water may be TOO liters. With this quantity about 5 grams of phosphate of sodium will be sufficient where the bean flour is of the ordinary freshness. The "aging" or deteriorating action proceeds 105 more quickly on flour than on the bean and for this reason the flour should always be used as soon after grinding as may be. The thin paste in c is best well rubbed down be- fore going to the mixer /. For this pur- no pose sieve g and rotating brush h are con- venient. The pasty material passing to f is 1,139,031 kept therein until the extraction is suffi- ciently complete. As a rule the tempera- ture should be about 95 C. and ordinarily extraction will be complete in about an hour. 5 While the soy bean flour of course varies, it may be assumed to have a composition about as follows: Albumin 43 percent. Fats and fatty acids 22 " " 10 Carbohydrate 21 " " Salts 5.5 " Cellulose and fiber 8.5" " 100.0 Using a kilo of flour with 10 liters of water, with the usual degree of extraction (which is of course never absolutely per- fect) it may be assumed that with material 80 of this analysis the liquid in the mixer will contain on an average about Albumin 3.7 per cent. Fats, fatty acids 2.0 " " Carbohydrate 1.8 " " 18 Salts _____ 0.5 " " The liquid in the mixing device of cour.se contains a solid residue in addition to the materials which have gone into solution. 30 This must be separated, which may be con- veniently effected in the centrifugal separa- tor k shown. Care should be taken that no solid matter emerges with the liquid. The liquid leaving the centrifugal and passing 35 into tank m should be cooled down; best approximately to room temperature. It is orten advisable to reduce the quantity of oil or fat in the liquid, thereby reducing the particular flavor of the spy bean. This 40 separation or partial separation of fat may be effected in the separator n shown. The liquid leaving this separator and having its content of fat and oil reduced to the de- sired degree is the raw material for the 45 manufacture of milk. This milk in the present process now has its composition ad- justed to simulate more nearly a natural animal milk. For this purpose it is ordi- narily necessary to add additional materials. 50 The amounts to be added will in all cases depend on the degree of concentration of the extract and on the amount of fats or fatty acids removed in the separator n. If we assume that 1 per cent, of fats still re- 55 main in the liquid and it is desired to pro- duce a milk containing say 3.5 per cent, of fats, then in the case under consideration 2.5 kilos of any suitable fat or oil or mixture of fats or oils may be added. The other 60 ingredients to be added may be calculated the same way. The ingredients usually added are soluble carbohydrates (sugars), sodium chlorid, and carbonate of sodium or the like. With material such as just de- 65 scribed about 2.4 kilograms of carbohydrate may be added, with 6 grams of sodium chlorid and 60 grams of carbonate of so- dium. The choice of the fat to be used and also of the carbohydrate is determined by the 70 nature of the "product desired. If a thick creamy liquid is desired, a thick or heavy oil is used, such as cocoanut oil. If a thin- ner product is required a thinner oil or mixture of oils is used, such as sesame oil. 75 The carbohydrate, or carbohydrate material, used depends on the flavor and other prop- erties desired. Cane or beet sugar, milk sugar, malt extract, etc., may be used. If it is desired to produce a milk which will go not discolor on heating, malt extract is avoided and milk sugar or beet or cane sugar is used or any mixture of these. Choice as regards flavor, etc., of oil or car- bohydrate must of course in every case be 85 made according to the results required and this also applies to the addition of any flavoring or bacterial culture which may be added. The added ingredients are thor- oughly admixed and emulsified with the 90 liquid in q. Emulsification may be under either pressure or vacuum; and is advan- tageously under vacuum. While ordinary types of emulsifying apparatus in which liquids are passed at a high pressure through 95 narrow tortuous passages, etc., may be used, I regard as advantageous a simple type of apparatus using vacuum, such as is illus- trated. In the emulsification it is advan- tageous to provide some degree of vacuum 100 prior to introducing the liquid from tank o. During emulsification, the temperature may be maintained at from 35 to 40 C. At this temperature under vacuum the liquid may be boiled with a production of some vapors. 105 It is best to add the oils and other ingredi- ents during the emulsification rather than prior thereto (in vessel o), using for this purpose introductory means t. The added material should enter the emulsifier at .no about the same temperature as prevails therein or at a little higher temperature. Ebullition may be continued until complete emulsification is reached. Conditions in the emulsifier should be carefully watched 115 and kept constant. A temperature of about the degree indicated gives very good results. When the liquid circulating within the emulsifier shows no visible indications of fatty globules or particles ajid is of a uni- 120 form nature, emulsification may be regarded as completed. The conditions should be carefully watched and kept constant and the temperature according to my experience hitherto, should be also kept about the de- 125 gree indicated above. A glass window or glass tube u should be provided in the tank q to facilitate observation. When the liquid passing the glass shows no signs of fatty globules or particles and is of a uniform 130 1,130,031 a nature, emulsification is completed. Alter the emulsification the liquid should he quickly cooled, as by the device n' shown. The liquid finally collected in storage (auk 5 v will of course be less than 100 liters, (op- erating in the described manner) since more or less vapor will be drawn oil' in produc- ing the vacuum. Suflicicnt pure water may therefore be added to the milk to briny the 10 volume back to 100 liters. The milk is now ready for consumption or use in cooking, baking, or the manufacture of the usual milk products. If desired pure cultures of suitable bac- 16 teria such as the organism known as B. lavtis acidi or B. massal, may be added to the milky material. What I claim is: 1. The method of manufacturing artifi- 20 cial milk from vegetable beans which com- prises making an extract of such beans with hot water at a temperature below 100 C. .of those ingredients suitable for making milk, removing undissolved substances from 25 said extract and adding to and emulsifying with the extract fats, sugars and the like while maintaining the extract under as con- stant condition of temperature and pres- sure as possible. 30 2. The method of manufacturing artifi- cial milk from vegetable beans which com- prises making a water extract from beans in a finely divided form, of the albumins, fats, carbo-hydrates and salts contained 35 therein, separating said extract completely from the residue of the beans and adding to the extract and emulsifying therewith fats, sugars and the like, said emulsification being effected under constant conditions of 40 temperature and pressure. 8. The method of manufacturing artifi- cial milk from vegetable beans which com- prises making a water extract from such beans in a finely divided form, of the al- 45 bumins, fats and carbohydrates and salts, separating said extract completely from the residue of the beans, removing a portion of the fats, and adding to the extract and emulsifying therewith additional fats, 50 sugars and the like, said emulsification be- ing e fleeted under constant conditions of temperature and pressure. (.The method of manufacturing syn- thetic milk from vegetable beans consisting in making an extract in water of the nutri- 55 tne constituents of said beans, eliminating fatty matter from said extract and adding to and embodying with the resulting prod- uct such materials as are required' to make its composition approximate that of milk. 60 ">. The method of manufacturing artifi- cial milk from vegetable beans which com- prises treating fine Hour of the bean with pure hot water and intimately mixing said (lour and water at a temperature below the 65 boiling point, retaining said flour and water in paste form and -hot for a time, com- pletely separating the liquid extract from the residue, removing a portion of the fats in said extract, and emulsifying fats with 70 .said extract at a temperature of about 40 C. G. In the manufacture of artificial milk from vegetable beans, the process which comprises making an extract of the bean containing the fats, albumins and other con- 75 stititents in finely divided form, introduc- ing additional fats and other constituents of milk to said extract at approximately the same temperature as the extract itself and emulsifying suid extract and fat under con- 80 slant conditions of heat and pressure. 7. In the manufacture of artificial milk from vegetable beans, the process which comprises making an extract of the bean containing the fats, albumins and other con- 85 stitiients in finely divided form, passing said extract into an evacuated vessel 'and maintaining the same at a temperature of about 40 C., adding fat at about the same temperature and maintaining the vacuum ao and temperature so that the liquid is in a constant state of ebullition until emulsifica- tion ir- complete. In test/ in yiiy whereof I have signed my name to this specification in the presence of 95 two subscribing witnesses. FRITZ GOSSEL. Witnesses : LYON HARRIS, JEAN GRUND. UNITED STATES PATENT OFFICE. BURT E. DUNN, OF MUNCIE, INDIANA, ASSIGNOR TO DUNN'S WHOLE MILK BUTTER- MILK COMPANY, INC., OF MUNCIE, INDIANA, A CORPORATION OF INDIANA. METHOD OF MAKING A WHOLE-MILK PRODUCT. 1,143,516. Specification of tetters Patent. Patented June 15, 1915. No Drawing. Application filed August 11, 1914. Serial No. 856,238. To oil whom it may concern : Be it known that I, BURT E. DUNN, a citizen of the United States, residing at Muncie, in the county of Delaware and State 5 of Indiana, have invented new and useful Improvements in Methods of Making a Whole-Milk Product, of which the following is a specification. The present invention relates to a milk 10 product particularly suitable for use by in- valids, or other persons having weak diges- tion, which also will be suitable for use as a general beverage, which shall have a flavor similar to buttermilk but which production 16 will be materially more nourishing than but- termilk since it contains all the ingredients of the whole milk. This material also will be as easy to digest as buttermilk, and on account of the fact that it contains all the 20 fat of the original milk will be more nourish- ing than ordinary buttermilk. In producing this beverage I may start with sour milk, containing up to about .6 % of lactic acid or if sour milk is not available, I may use sweet milk. In operating upon sweet milk I heat the same to a temperature of 90 F., and allow the same to stand at this temperature for ten to twelve hours, or until an acidity equal to about .6 % of lactic acid 30 is developed. After reaching the desired state of acidity, the milk must be at once cooled to a tem- perature of 45 F., since if allowed to stand at a temperature of 90 F., for a longer time, the fat would separate, in the form of butter, which would injure the product, since it would remove the fat content. The milk is then placed in a cylindrical agitator and is rapidly and vigorously agitated the agitat- 25 ing member being rotated at a speed of one 40 hundred and fifty revolutions per minute for about twenty minutes, in order to pro- duce a thorough and complete mixture of the ingredients. Thereupon the product is ready to be 48 placed into bottles, and iced ready for ship- ment and use. In this condition it will keep for several weeks, being maintained at a temperature below 45 F., during said time. I call attention to the fact that no harmful 60 ingredients are added to the milk at any stage, and nothing is removed from the milk, except the sugar which has been converted more or less into lactic acid. I claim: 6B 1. A process of producing a nutritive milk beverage, said process comprising, maintain- ing untreated whole milk at a temperature of about 90 F., for ten to twelve hours, cooling said milk before separation of the 80 butter fat occurs, to a temperature of about 45 F., and thoroughly agitating the same, while at said temperature. 2. A process of producing a milk beverage, which comprises maintaining untreated 86 whole milk at a temperature of about 90 F., until an acidity equal to about .6 % of lactic acid has been secured, at once cooling the product to about 45 F., and thoroughly agi- tating, while at said temperature, in order to produce a homogeneous mixture containing all the fat of the whole milk. In testimony whereof I affix my signature in presence of two witnesses. BUET E. DUNN. Witnesses : NOAH D. BERRY, WILL B. KOONS. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents, Washington, D. C." aarrATB era .at xaua XJOff -..B*I, - A.J. DAVIS. METHOD OF PRESERVING MILK AND MILK PRODUCTS. APPLICATION FILED DEC. 18, 1911. 1,157,976. Patented Oct. 26, 1915. 2 SHEETS-SHEET I. A J. DAVIS. METHOD OF PRESERVING MILK AND MILK PRODUCTS. APPLICATION FILED DEC. 18, 1911. 1,157,976. Patented Oct. 26, 1915. 2 SHEETS-SHEET 2. UNITED STATES PATENT OFFICE. 1,157,976. ALBERT J. DAVIS, OF NEW YORK, N. Y. METHOD OF PRESERVING MILK AND MILK PRODUCTS. Specification of letters Patent. Patented Oct. 86, 1915. Application filed December 18, 1911. Serial Ho. 666,535. To aU whom it may concern : Be it known that I, ALBERT J. DAVIS, a citizen of the United States, and a resident of the city, county, and State of New York, 5 have invented a Method of Preserving Milk and Milk Products, of which the following .is a specification. The principal objects of m}' invention are to preserve milk and milk products for as 10 long a time as possible, and without ma- terially changing their character except by the removal of the injurious bacteria from the products. Another object of my invention is to re- 16 move all bacteria and other elements that are injurious to health from the milk or milk products, and to prevent the admis- sion of said elements to the products for as long a time as possible, but without ma- 20 terially changing their character. My invention consists in subjecting the milk or milt products to a pasteurizing tem- perature of from about one hundred and thirty five to one hundred and sixty five de- 26 grees Fahrenheit (135 to 165 F.), intro- ducing said products at said pasteurizing temperature into clean and preferably hot bottles, jars, or other receptacles, the tem- . perature of said receptacles at such time 30 when hot being about or near that of said pasteurizing, then closing the receptacles while they and the inclosed products are at said temperatures. After this the closed re- ceptacles containing the pasteurized prod- 35 ucts, may be held at said temperature for any desired time in order to insure complete pasteurization, and then allowed to cool at the ordinary temperature, or cooled in any convenient manner, as desired. 40 The accompanying drawing is a diagram- matic illustration of apparatus such as could be used for carrying out my invention in the treatment of milk or milk products. Figure 1 represents a bottle washing ap- 45 paratus, a milk pasteurizer, a bottle filling and stoppering machine, and one end of a device for holding the bottled milk or milk products at an even temperature, and Fig. 2 represents the other end of said device and 50 a cooling apparatus. The following characters represent like parts in both figures : 1 is an ordinary milk bottle washing apparatus, 2 is a milk pas- teurizer, 3 is a milk bottle filling machine, 4 55 is a bottle stoppering machine. 5 is an ap- paratus for keeping milk or similar prod- ucts at an even temperature, 6 is a cooling apparatus, and 7 is a table beyond said ap* paratus. All of the above devices are preferably 80 used in my improved method of preserving milk and similar milk products, and all of said devices except the pasteurizer being ar- ranged in continuous order from the bottle washing apparatus to the final cooling ap- 85 paratus and delivery table. The bottle washing apparatus is provided with a receptacle 8 which is nearly closed, leaving room, however, for the admission to and outlet from the same of boxes or cases u containing milk bottles. Extending longi- tudinally within and beyond said receptacle 8 is a horizontal support 9 preferably in the form of rails for supporting the boxes con- taining the milk bottles and guiding them 75 thereon. This support or table 9 continues beyond the washing apparatus 1 through the bottle filling and stoppering machines and to the apparatus for keeping the even tem- perature, 5. Supported under the rails of so the support 9 are shallow jackets 10, into which are led small outlet pipes 11. Other outlet pipes 12 are situated within the cas- ing 8 above the support 9, and both pipes 11 and 12 are connected with supply pipes 13 86 from a source of hot water or other liquid supply under pressure, as, for example, from a pump 14. 15 is a receiving tank for the pasteurized milk which enters said tank from the pas- 90 teurizer hereinafter to be described. 16 is a vertically movable platform, which is adapted to be raised and lowered at will by means of bell crank lever 17, 18, the handle being shown at 17. 95 19 represents the ordinary spring valves that are connected with the tank 15 for the purpose of filling the milk bottles, when they are raised by the platform 16 so that the necks of said bottles will press upon 100 the lower ends of said valves and open the same. 20 is a tank for holding the supply of milk to be treated. Extending downward from said tank is an inlet pipe 21 for the 106 passage of the milk from the tank 20 into the pasteurizer 2. 22 is a steam inlet pipe for the introduc- tion of steam into a steam jacket 23 sur- rounding the inlet pipe 21. Surrounding 110 the outer wall of said jacket 23 is a casing 24 there being a space between said casing 1,157,976 and wall and a passageway at the bottom of said casing from said space outward. Outside of the casing 24 is the exterior cas- ing 25 which is preferably corrugated, there 6 also being a space between said two casings 24 and 25. The top of casing 24 is closed, as is also the top of the casing 25 except for the introduction of the outlet pipe 28. Both .ends of the steam jacket 23 are closed, 10 and said upper ends are also connected by a closed dome or ceiling, except for the pas- sage therethrough of the outlet end of the pipe 21. The outlet pipe 28, as above stated passes through the closed top of the outer 16 casing 25 and extends down into the tank 15 of the bottle filling machine 3. 29 represents milk bottles inclosed in an ordinary box or casing 30. 31 represents the vertical tubes for .con- 2o taining the ordinary paper or similar disk stoppers for the milk bottles, and 32 is the handle -lever for forcing the same down to the bottles and inserting the disks or other stoppers. 25 33 is an endless carrier provided with wings or partitions 34 extending outward from the same, and for the purpose of divid- ing the device 5 into compartments, since said wings 34 extend to, or almost to, the 30 top of said device 5. 35 is a jacket for hot water or steam for the purpose of keeping the device 5 and whatever is in said device of practically the same temperature as said jacket. <6 The cooling apparatus 6 is supplied with tanks 36, 37 for water or other liquid, said tanks being divided by a partition 38. There may be as many of these tanks as desired, but the last tank should be for cold liquid, 40 preferably iced. The preceding tank or tanks may be of warmer water, those of each succeeding tank being for liquid colder than the preceding one. The carrier 34 is adapt- ed to pass not only through the device 5 but 46 through the cooling apparatus 6, and the tank or tanks of said apparatus. For this purpose I have shown the partition 38 in the form of a double incline and with the car- rier 33, 34 passing through said tanks and 50 over said incline, to the delivery table 7. There is also a decline for the carrier 33, 34 from the device 5 into the first tank 36 of the cooler 6, and there is an incline from the last tank 37 to delivery table 7. The car- (5 rier 33, 34 can be operated in any manner, as, for example, by providing it with sprocket chains passing over ordinary sprocket wheels 39. My improved method when used with the 60 above described apparatus is as follows: The boxes or empty bottles 29, 30 are first inserted in the receptacle 8 of the washing apparatus 1 on the rails of the put 9, over the jackets 10. The hot 4 by the pomp 14 to be pipes 11 and 12 so that the interior of the bottles and the boxes and the exterior of the same shall be completely washed and pref- erably heated, the hot water or steam that is injected through .the pipes 11 and 12 70 thoroughly cleansing and heating the. bottles. While this is taking place, the milk from the tank 20 passes down to pipe 21 into the pasteurizer, which Heats the milk to a tern-, perature about 135 to 165 F., preferably 75 somewhat over 135, to prevent too much cooling of the milk before it enters the bottles. The milk in the pasteurizer 2 is heated by the surrounding steam jacket 23, the milk passing up through the pipe 21, go into the dome above the steam jacket and outside of said jacket, and then around the inner casing 24 and out of the pipe 28 into the tank 15. The boxes of bottles 29, 30 are tnen drawn out of the washing apparatus 1. 85 and turned right side up upon the platform 16 of the filler 3. Said platform is then raised by the lever 17, 18 so that the outlet ends of the valves 19 enter the mouths of said bottles, and the pasteurized milk from M the tank 15 enters the bottles 29. The tem- perature of the bottle washing machine 1 in order to produce the best results should keep the bottles up to as near as possible the temperature of the pasteurized milk tf that is to enter said bottles. After the bottles have been filled, the platform 16 is. lowered, and the boxes of bottles 29, 30 are drawn along the rails of the platform 9 un- der the tubes 31 of the stoppering machine, IM when the disk stoppers are inserted in the necks of the bottles in the usual manner by means of the handle 32 'forcing the disks or stoppers into the bottle necks. Up to this point the milk at a pasteurizing temperature 105 has been introduced into the clean bottles when they were at practically the same tem- perature, and sealed. If desired, the filled bottles will then be allowed to cool naturally, or in any desired manner. The best results n for insuring complete pasteurization, how- ever, are attained by retaining the filled bottles at the pasteurizing temperature^for some little time, and this can be done by passing the filled bottles 29 in the boxes 30 115 onto the carrier 33 between two adjacent wings 34, and then drawing the same through the device 5 over the heating jacket 35. The carrier can be operated at will as fast or as slowly as desired, or it may remain 120 quiet for a while with the filled bottles in- side the receptacle 5. In the apparatus above described and illustrated in the draw- ings, after the filled bottles in the boxes have been passed by the carrier out of the 125 device 5, they are carried down into the tank of cooling liquid 36, and then pass into a tank of a still colder liquid 37 and then said tank out upon the delivery table the bottles containing the milk are IM 1,157,976 ready for sale or shipment. As above stated, the last tank 37 should be very cold and for containing iced water or some other rapidly cooling medium. 5 I am aware that it is old to preserve milk by sterilizing it, but this treatment entirely changes the character of the milk, in fact, it boils it. The main object to be attained in preserving milk is to still retain its origi- 10 nal character. I have found that cold bot- tles or receptacles accumulate a large amount of injurious bacteria, which soon causes everything that is placed therein to spoil and renders it unfit for use. The cleaning 15 of the bottles at a temperature of 135 to 165 F., and retaining them at this tempera- ture while the milk at practically the same temperature is inserted therein, and then the sealing of the bottles -will accomplish the 20 purpose of preventing the admission and growth of injurious bacteria in the bottles and in th milk. When the bottles treated in the manner above described are kept at a temperature of the pasteurized milk at say 25 from 135 to 165, for a short time and then afterward cooled, the milk may be kept pure and fresh for a considerable length of time without any extra refrigeration or addi- tional cooling. 30 I do not limit myself to the precise meth- od above set forth, nor to the apparatus aboye described and shown in the drawings, as it "will be evident that many changes may be made therein without departing from the 35 spirit of my invention, or sacrificing its principal advantages. What I claim as new and desire to secure by Letters Patent is: 1. The improved method of preserving 40 milk and similar products consisting in pasteurizing the same, then while at its pas- teurizing temperature and without interme- diate treatment, introducing it into a clean heated receptacle and closing said receptacle 45 while hot, and with the product at the pas- teurizing temperature. 2. The improved method of preserving milk and similar products consisting in pas- teurizing the same, then while at its pasteur- 50 izing temperature and without intermediate treatment, introducing it into a clean re- ceptacle heated to pasteurizing temperature and closing said receptacle while hot. 3. The improved method of preserving milk and similar products consisting in pas- 55 teurizing the same, then while at its pasteur- izing temperature and without intermediate treatment, introducing it into a clean heated receptacle, closing said receptacle while hot, and with the product at the pasteurizing 60 temperature, and rapidly cooling the recep- tacle an(l inclosed product. 4. The improved method of preserving milk and similar products consisting in pas- teurizing the same, then while at its pasteur- 65 izing temperature and without intermediate treatment, introducing it into a clean recep- tacle heated to pasteurizing temperature, then closing said receptacle, and cooling the receptacle and inclosed product. 70 5. The improved method of preserving milk and similar products consisting in pas- teurizing the same, then while at its pasteur- izing temperature and without intermediate treatment, introducing it into a clean recep- 75 tacle heated to pasteurizing temperature, then closing said receptacle, then retaining the receptacle and inclosed product at sub- stantially the same temperature for an ap- preciable timie and then cooling the same. 80 6. The improved method of preserving milk and similar products consisting in pas- teurizing the same, then while at its pasteur- izing temperature and without intermediate treatment introducing it into a clean heated 85 receptacle, closing said receptacle while hot, and with the product at the pasteurizing temperature and retaining for an appreci- able time the receptacle and inclosed prod- uct at substantially the ame temperature, 90 and then cooling the same, for the purpose set forth. In testimony whereof, I have signed my name to this specification, in the presence of two subscribing witnesses. ALBERT J. DAVIS. Witnesses : EDWIN SEGER, ADAH SCHMIDT. 5" 3 - -J IHSTITED STATES PATENT OFFICE. ERNST F. W. WIEDA, OF PATERSON, NEW JERSEY. LACTEAL MIXTURE AND METHOD OF MAKING THE^ SAME. 1,159,455. Ho Drawlntr. Specification of Letters Patent. Patented Nov. 9, 1915. Application filed January 25. 1915. Serial No. 4.352. To all whom it may concern: Be it known that I, ERNST F. W. WIEDA, a citizen of the United States, residing at Paterson, in the county of Passaic and State 5 of New Jersey, have invented u certain new and useful Improved Lacteal Mixture and Method of Making the Same, of which the following is a specification. This invention relates to the manufacture 10 of lacteal food products and it consists, first, in a novel method of preparing a lacteal food product in which, among other advan- tages, th fat globules or fat-including solid constituents shall be retained in a state of 15 separation from each other; second, in the product of this method.; third, in the method first stated, when supplemented by desic- cation, thereby to produce a dried lacteal food product which will resist deterioration 20 for a materially longer period than .ordinary so-called dried milk or milk powder and the like; and, fourth, in the product of the latter method. According to this invention, the lacte'al 25 content and some viscious innocuous sub- stance that is soluble in water, for instance, gelatin, sugar, starch, certain gums, albu- men and the like, are subjected to some op- eration, as emulsifying or homogenizing, 30 whereby the lacteal content and the viscous siibstance are broken up each into a highly divided state and thoroughly mixed to- gether. This treatment has certain well defined 35 advantages. In the first place, the product of the treatment if retained in the liquid state will have the fat globules or fat-in- cluding solid particles not only highly di- vided but homogeneously distributed in or 40 thoroughly disseminated throughout the mixture and separated from each other, such particles being retained in this condition by the liquid constituent of the mixture, on ac- count of the viscosity imparted thereto by 45 the viscous substances, long after the time when the fat particles would otherwise ag- glomerate as cream. If the product of this treatment is desiccated, there is the further advantage that the resulting powder may 50 be kept for. a considerably longer period of time than ordinary milk powders ; for, upon drying, each fat-globule or fat-including particle will be found to have an envelop- ing deposit of the substance (gelatin, 55 sugar, starch, gum, albumen, etc.) which 05 70 imparted viscosity to the liquid constituent of the mixture dried thereon and forming a protection to such particle from the deteri- orating influences of the atmosphere. If desired, a mixture of the two ingredi- ents may first be formed and in this case the viscous substance may be introduced into the mixture either in the solid state, to be allowed to dissolve in the liquid constituent of the lacteal content, or in liquid form. The drying of milk or other lacteal prod- ucts is known to deprive the milk of certain qualities, notably its natural viscosity, so that when restored to the liquid condition its taste is flat, insipid and unnatural. My treatment has the still further 'arvantage that when the dried product is dissolved in a suitable quantity of water to restore it to the liquid state the viscosity, and conse- quently the v flavor, remains substantially 75 the same as the viscosity and flavor of natu- ral milk. My invention will be found to possess cer- tain other advantages, according to the na- ture of the product, whether liquid or dry, 8 according to the kind of substance used to impart viscidity to the liquid with which the lacteal content is associated, and according to the specific purpose for which it is to be used. For instance, in the making of a mix- 86 ture suitable for conversion by freezing into ice cream (as disclosed in my allowed ap- plication Serial No. 817,460), using, for ex- ample, sugar 8 Ibs., gelatin lb., cream (20%) 6.4 qts., skimmilk 16 qts., mixing 90 these ingredients together, and then passing the mixture through an emulsifying or homogenizing apparatus, the product is one which, when it has been converted into ice cream, is very much more free of either the 95 gritty or granular condition, or any tend- ency to assume such condition on standing,- than ordinary ice cream mixtures, has an un- usually smooth texture and pleasing taste, and affords a considerable economy in that the "swell" or increase in bulk resulting from the freezing is greater than when Ordi- nary ice cream mixtures are used, these qualities being attributable to the fact that, with what is known in the ice-cream maker's art PS a "binder" (gelatin, in the present in- stance) present, the emulsification leaves the lacteal content and the binder so thoroughly broken up and uniformly distributed throughout "the mixture that when the mix- 100 105 1,160,450 ture is frozen and then left to stand crys- tallization is prevented from ensuing, and that in the freezing process the incidental agitation causes air to be incorporated in 5 the frozen product 0 the upper surface or scum of the charges in the incubating vessels is skimmed off to a depth of about one-fourth of an inch. The scum is thrown away and the remain- ing content of each vessel is thoroughly 65 stiired in its respective vessel until each of such contents becomes of a smooth creamy consistency. This is done with each of the two cultures. A quantity of the pasteurized skim-milk by-product is previously cooled 60 in a separate container to 90 Fahrenheit and the contents of two vessels containing the t>, ii cultures, being about one quart of each ruh ure, and then added to the cooled pasteurized skim-milk, thus practically, or 6 nearly making 1 a two per cent, mixture; the proportions being about two volumes of the combined cultures to one hundred volumes of the pasteurized skim-milk by- product ; that is to say, the amount of pas- teurized by-product to which the approxi- /: mately two quarts of culture may be added with perfect success will be one hundred quarts or twenty-five gallons. The twenty five gallons of cultured mixture is then sub- jected to a temperature of 90 Fahrenheit for 76 a period of from fourteen to eighteen hours, thus allowing such mixture to coaguLte and ripen, with the result that the mixture reaches a gelatinous consistency which de- termines the completion of the ripening so process. Water is then separately heated to a temperature of 180 Fahrenheit, and while thus heated is added to the twenty five gallons of coagulated or gelatinous mixture and slowly stirred until water to 85 the amount of twenty per cent, by volume of the mixture has been added, thus forming a dilute mixture having a temperature of about 100 F. Then the dilute mixture is allowed to stand at such temperature of 80 about 100 Fahrenheit for a period of from ten to twenty minutes. During this period the contents of the container separate into curds and whey, the curd rising to the sur- face of or being suspended in the whey 95 which tends to sink to the bottom of the container. The curds are then removed from the liquid contents beneatli them and are placed in a washing and draining box 4 which is constructed of convenient size 10'. with slats 5 in the bottom and in which a closely-woven sheet of cheese-cloth (i has been spread, the edges of the cheese-cloth being drooped over the edges of the box. As many boxes may be used as the operator 105 deems most convenient and tlie boxes may lie mounted on legs 7. When a mass of curds has thus been placed in a washing and draining box, water is introduced into such mass through a hose 8 extending cen- 110 t rally of the box and having its outlet 9 opening downward near the bottom of the box. The water thus' introduced is at a temperature of about fiO Fahrenheit and the cashing is continued for a period of llf about one hour after allowing the water to rise through the curds until the box is fil'.cil and water over-flows around the edges. Sufficient water is allowed to flo' 1 through the hose to cause the liquid to overflow at 120 the surface in a thin sheet all around the edges of the box. At the stme time some portion of the water is drai.ied out through the apertures between the slats ">. said slats being about one inch across and -separated 12f by one inch of open space After the wash- ing has thus been effected, thereby remov- ing the whey and lactic 'r.ci'd from the curd, the water is shut ort' and the edges of the cheese-cloth are lifted and the cnnt.uts of 18c 1,160,086 the sheet are shaken, thus to loosen the curds from the sheet and allow the liquid to drain through the sheet. Though this washing removes the whey it is found that a quan- 5 tity of milk sugnr remains in the curd. Such shaking and draining may be con- tinued for a period of about ten minute's and then the sheet and its contents are sus- pended in a refrigerator and brought to a, 10 temperature of about 40 Fahrenheit, thus checking the growth of any bacteria that may remain in the curd. The whole mass is allowed to remain in the refrigerator having such temperature of 40 Fahrenheit 15 for a period of twelve hours. Then the mass is removed from the refrigerator and is thoroughly stirred and beaten by suitable mechanism corresponding to that of an ice- cream freezer mechanism, the mass being 20 meanwhile kept at an ordinary atmospheric temperature say, C8 Fahrenheit, more or less, until the mass becomes of a smooth and creamy consistency and is readily moldable; whereupon the finished product thns pro- 25 duced is put in paraffined air tight boxes for distribution and sale. By keeping the product at a low tempera- ture, say about 40 to 50 Fahrenheit it wilL remain practically without change for a 30 period of one week more or less. The final product is characterized as an amorphous milk product composition con- taining proteid and milk sugar having about two-tenths per cent, of butter fat and some- 35 what resembling cottage cheese but different therefrom ; being practically free from acid, being of low cohesion, being of a smooth creamy consistency and of a creamy color and having a mild nut flavor and taste, and 40 having better keeping qualities than cottage cheese. I claim: 1. The amorphous milk product compo- sition set forth containing proteid and milk 45 sugar having about two-tenths per cent, of butter fat and somewhat resembling cottage cheese but differing therefrom being prac- tically free from acid being of low cohesion and being of a smooth creamy consistency 50 and of a cream color and having a mild nut flavor and taste, and having better keep- ing qualities than cottage cheese. 2. A milk product of an amorphous com- position containing proteid and milk sugar 55 and being of a smooth creamy consistency and having a mild nut flavor and taste. 3. In the method of producing a milk food product the step set forth which con- sists in coagulating sweet skim-milk by 60 means of combined cultures of Bacillus lactic-acidi and Bacillus Bulgaricus sub- stantially as set forth. 4. In the method of producing a skim- milk food product, the steps set forth which 8 (.insist in coagulating sweet skim-milk by 70 75 80 means of combined cultures of Bacillus lactic-acidi and Bacillus Bulgaricus in the proportions of about two parts of the bacillary mixture to about one hundred parts of the skim-milk. 5. In the method of producing a skim- milk food product, tne steps set forth, which consist in coagulating 'sweet skim-milk by meatas of combined cultures of Bacillus lactic-acidi and Bacillus Bulgaricus in the proportions of about two parts of, the bacillary mixture to about one hundred parts of skim-milk, and heating the same and separating and thoroughly washing out the whey. 6. The method set forth of making M skim-milk food product which consists in ; sterilizing pure milk by quickly raising the temperature thereof to 220 Fahrenheit, cooling a portion of said milk to a tempera- 35 ture of 90 Fahrenheit and adding thereto a pure culture of Baccillus Bulgaricus; cool- ing a portion of said milk to 80 Fahren- heit and adding thereto a pure culture of Bacillus ' lactic acidi; separately stirring 90 each portion of the milk with the added bacillus culture therein ; incubating bacteria in said milk culture by maintaining each milk culture at the temperature stated, viz., 90 and 80 Fahrenheit, respectively. 95 for a period of eighteen hours and allowing scum to rise to the top; preparing skim- milk by pasteurizing the same to. a temper- ature of 140 Fahrenheit and holding the same at that temperature for a period of 100 twenty minutes and then quickly cooling said skim-milk to a temperature of 96 Fahr- enheit; stirring the cultures respectively until they become of a smooth creamy con- sistency and adding said cultures to the 105 cooled pasteurized skim-milk in the propor- tions of about two volumes of combined cul- tures to one hundred volumes of the pasteur- ized skim-milk ; subjecting the cultured mix- ture thus produced to a temperature of 96 no Fahrenheit for a' period of from fourteen to eighteen hours, thus allowing the cultured mixture to coagulate and ripen, said ripen- ing being determined by the mixture reach- ing a gelatinous consistency; adding water 115 at a temperature of about 180 Fahrenheit until water to the amount of twenty per cent, by volume of the cultured mixture has been added, thus forming a dilute mixture having a temperature of 100 Fahrenheit; 120 allowing said dilute mixture to stand for a period of from ten to twenty minutes and allowing the same to separate into curds and whey ; removing the curds from tti'e liquid contents: washing out the whey and acids 126 by washing the curds with water for a period of about one hour, thereby removing whey and lactic acid from the curd; drain- ing the liquid from the curd and refriger- ating at a temperature of about 40 Fahren- 130 1,180,080 heit, thus checking the growth of bacteria; and stirring and beating the mass at an or- dinary temperature until the mass becomes of a smooth and creamy consistency and is readily moldable. 7. The method set forth of making a skim-milk food product which consists in; adding to a portion of sterilized pure milk at a temperature of 90 Fahrenheit a pure ^0 culture of Bacillus Bulgaricus; adding to another portion of said milk at 80 Fahren- heit a pure culture of Bacillus litclir gravity, water content, acidity, ash; most nearly approximates normal as to milk sugar and fat. The total proteids approxi- mate normal, and in certain treatments from which tests show a reduction of casein with i5 increase in globulin or albumin, the totals still approximate normal for the proteids, seemingly confirming that some transposi- tion has occurred in the proteid group. In view of these normal or standard conditions 50 prevailing, there remains the question as to changed features. It is a normal product and sterile sterilization or rendering free from bacteria has not wrought any change in the general characteristics, as observed 65 in the fresh product. This treated product has, when kept on ice, retained sweetness, in summer season for fourteen and one-half days. There are changes produced in the product, for carefully conducted culture tests, show, when treated, no growth, while 60 there was considerable bacteria content be- fore treatment. "Sterilized" and "pasteur- ized" milk have digestibility thereof made more difficult than when raw or natural, while comparative and confirmative tests using 65 artificial gastric juice with and without ren- net bring out the fact that the product here- in not only does not have its digestibility made more difficult than the normal or raw milk, but in reality is more easily digestible. 70 This product of molecularly agitated milk is apparently without any marked deviation from many normal chemical conditions of the milk. Considerable microscopic research develops the fact of dissemination or ap- 75 parent breaking up and more uniform scat- tering of the cell groupings or globules in the milk solids, not only of the proteids, but also of the fat. These discoveries are confirmed by noting conditions in the milk 80 after standing. When the cream rises, which seems to occur more readily than in normal raw milk, the volume of cream as shown by the cream line indicates an increase vary- ing from as much as 25% to as high as 40% 85 above that of the raw milk from which the sample is taken. This should establish breaking up of the fat globules, or a more general diffusion or scattering thereof, thus leaving more susceptible to attack by di- 90 gestive agents. A to-some-extent similar condition as to breaking up or dissemina- tion seems to occur in the proteids. The after confirmation of this fact is found in the uniformity in texture of the portion of 95 the original treated milk below the cream, for there is not a separation of the curd and whey even when first souring stage is reached. It is accordingly seen applicant has a bacteria-free product; that such prod- lon net not only has no detrimental features_ as to digestibility over normal milk, but is im- proved ; and that there has been a dissemi- nation of the solids of the normal milk. The bringing about of this condition, or the pro- 1 duction of this milk, is made possible by the fluid treatment, apparatus adapted for the performance of which in handling milk is shown in the drawings to add to clearness of steps of operation. no 1,181,219 Figure 1 is a general view of the appa- ratus, partially in outline and partially in vertical section, with parts broken away, showing an embodiment for carrying on the 5 steps of the process of invention hereof ; and Fig. 2 is a section on the line II II, Fig. 1. The fluid, herein considered as milk, may be received through the supply pipe i and forced by circulation pump 2 through line 10 3. having valve 4 therein. By controlling the speed of the pump 2, the rate of deliv- ery of milk into the regulator 5 may be varied. In connection with this force feed system by the pump, which permits of in- j 5 creased rate of working, there may be a gravity feed system, the milk supply being delivered by line 1 to the elevated tank 6, from which leads the line 7 having a valve 8 therein. This line 7 through line 3 en- 20 ters the regulator 5. "With the gravity sys- tem working, valve 8 may be adjusted to regulate rate of flow, while valve 4 cuts out the pump 2. With the force system work- ing, valve 8 may be closed to cut out the 25 overhead tank 6. The regulator 5 has sup- ply lines 9 for fluid to bring the temperature of the entering milk to a predetermined point. The fluid entering the regulator 5 at lines 9 is discharged therefrom by line 30 10. The milk brought to a uniform temper- ature in the regulator 5, passes through line 11. having thermometer 12 therein, to per- mit checking up of the operation of the regulator and adjusting as the circumstances 35 warrant. From line 11, the milk passes through insulating fitting 13 in the housing 14, to the semicircular, or rather hemispher- ical electrode 15, spaced by gasket 16 from circular insulator block 17, provided with 40 central opening 18 which serves to materi- ally reduce cross-sectional area of the milk stream, and accordingly increase the flow rate or velocity. The milk passing through opening 18 from electrode 15. enters the next 45 of the series of electrodes 19 which are of an hour-glass form, having at the restricted portion a communicating passage 20. The two sections or reservoir portions of the elec- trode 19 are hemispherical and similar to 50 electrode 15. After passing through the se- ries of electrodes 19 and insulators 17, the milk reaches the terminal electrode 21, which by means of the threaded bar 22 and nut 23, is not only itself held in position, but serves 55 at this one locking point to firmly bind to- gether, or release the whole series of elec- trodes and insulators of the treating appa- ratus in the housing 14. The milk from elec- trode 21 leaves the housing through insu- 60 lating fitting 13 connected up with the pipe 24 ; which has a thermometer 25 therein, per- mitting a checking of milk temperature as read on the thermometer 12 when entering the treating apparatus proper. The line 65 24 enters the cooler 26. from which the milk is conducted by line 27 to the bottling ma- chine, if to be bottled, or to such vessels as are to be used for storage. Each of the electrodes 15, 19, 21, is provided with an electric terminal 28, alternate ones of which terminals are connected by lines 29, and switches 30 with main 31 to one side of the transformer 32. The remaining electrodes are connected by lines 33 with the electric main 34 to the opposite terminal of the ad- justable transformer 32. The transformer 32 is in communication with a source of elec- tric power, as the alternating current gen- erator 35. For the purpose of controlling the steps of the process, in addition to the checking up of operation by the thermome- ters 12 and 25, there are provided in the elec- tric circuit the ammeter 36, voltmeter 37 and wattmeter 38. The resistance of milk varies with its temperature, so by bringing the milk in the regulator 5 to a certain temperature before starting the treating, and causing a uniform rate of flow so that the thermometer 25 shall show milk leaving the treatment is of constant temperature, then there will be no variation in the resistance in the milk por- tions of the electric circuits between oppos- ing bowl-shaped electrodes and the perfo- rate intervening insulator. This means that the demand for electricity during the treat- ment will not vary, and in consequence the volts and amperes, as well as watts may be uniform for a given rate of flow of milk with a certain temperature for the milk on enter- ing. This electric current is of a wave ac- tion so readily controlled and of such range of vibration as to effect the dissemination, purification and improvement in the milk as outlined. While "sterilizing" milk contemplates heating to 212 F., and "pasteurizing" is de- fined as heating to at least 150 F. for a period of twenty minutes, or 160 F. for ten minutes, the heating herein is kept below the minima of time and temperature thus recited, and is effectual. The heating of milk to 150 F. or above brings about un- desirable changes in the physical character- istics of the milk, which are avoided herein. as the treatment may be successfully pur- sued with the milk leaving the apparatus at 146 F. and lower. In the treating, the flow may be governed absolutely, and due to the particular structure of the machine, the flow is positive and at any given point therein of always uniform cross-section regardless of flow rate. Furthermore, the completely in- closed features thereof, also make operation possible independent of the placing of the treater proper as to whether the milk is caused to flow up, down or more or less in a horizontal direction. As to the uniform temperature for entering the treater. it may be varied to suit conditions, but a convenient 1,181,310 temperature for use is 120 F. The rate of flow through the treater, while adjustable or controllable as are all the other features hereof, in regular operation may be such as 5 to expose the milk to treatment of less than one minute duration and still produce the sterile product as outlined. For instance, in practice some milk can be satisfactorily treated while flowing at the rate of six hun- 10 dred quarts per hour through the machine and subjected to 2200 volt, 6 ampere current of electricity. Due to condition of the milk, it may offer a resistance below the average, and for ready adjustment to take care of 15 such emergencies, flow rate may be increased or one or more switches 30 thrown out to apply such uniform wattage or amperage as is desired to effect the result. The complete inclosing of substance treated during the 20 performance of the steps, not only adds to the safety in operation, but also insures against contamination or departure from certain normal conditions. The disposal of the bowl-shaped elec- trodes with contact surface of large area uni- 25 formly distant from maximum flow and cur- rent passages 18, permits a radiating diffu- sion of current to avoid effective intensity except in the congested passages 18. The pre-heating economizes electricity, but the so additional incidental heating in treating by the current is not a cooking. What is claimed and it is desired to secure by Letters Patent is: A sterilized milk of improved digestibility 35 having approximately normal viscosity, nor- mal specific gravity, normal acidity, normal content of water and ash, decreased casein content, and increased globulin and albu- min content over normal milk. 40 In testimony whereof I hereunto set my hand in the presence of two witnesses. JAMES L. GOUCHER. Witnesses : FRANK W. GOUCHER, CHARLES H. KITCHEN. Copies of this patent may be obtained for five cent* each, by addressing the "Commissioner of Patent*, Waihington, D. C." .**; . .......,-. ISO UNITED STATES PATENT OFFICE. HERMAN C. BECKMAN AND GEORGE E. DYCK, OF CHICAGO. ILLINOIS, ASSIGNORS TO NATIONAL SYNTHETIC PRODUCTS CO., OF CHICAGO, ILLINOIS, A CORPORATION OF NEW JERSEY. PROCESS OF MAKING ARTIFICIAL CREAM. 1,190,369. Specification of Letters Patent. Patented July 1 1; 1010. No Drawing. Application filed September 19, 1912. Serial No. 721,142. /',, nil it'hom it may conrern: Be it known that we. HERMAN* C. BECK- MAN and GEOROE E. DTCK, citizens of the United States, residing at Chicago, in the county of Cook and State of Illinois, have invented a certain new and useful Improve- ment in Processes of Making Artificial Cream, of which the following is a full, clear, concise, and exact description, refer- ence being had to the accompanying draw- ings, forming a part of this specification. Our invention relates to a method or proc- ess of making cream artificially, and its ob- ject is to provide a simple, practical and effective method of making cream or the like, so that the product shall be a very close, resemblance to. if not in fact substan- tially identical with natural cream, and shall be pure, healthful and wholesome in every respect, and capable of being utilized for all the purposes for which natural cream can be used, and at the same time the process is very cheap and expeditious. In accordance with our invention we pro- vide certain ingredients, pretty largely the natural ingredients of cream, and we mix and manipulate these in such a way as to form the cream. We may take, for example, beef fat. or in lieu, thereof, butter fat. ani- mal or vegetable oils, such as oleo. olive, cot- ton-seed or peai ut oil, or a mixture of the two. together- with either full milk, con- densed milk, milk prepared with milk powder, or skim milk, and milk sugar or anv other sugar or glucose, and lecithin if desired, and these we will combine in suit- able manner, one satisfactory method of which we find to be. as follows: We. heat the oil. beef or- butter fat. and then dissolve the lecithin in the oil (if lecithin be used), the lecithin being soluble in such fat. The milk sugar or other- sugar- is dissolved in the. milk, in full milk or skim milk, whichever mav be used. These two mixtures are then united, as for example bv pouring both of them into a container provided with some suitable agitator- and surrounded by a steam or hot water jacket, or having some other suitable agitating and heating arrange- ment. We find it desirable, although not essential to put the milk with the sugar dissolved in it into the container first and then heat that mixture, to start the agitator, and then pour- in the, fat or oil solution with the lecithin dissolved in it. the same having 55 been previously heated to bring it to a liq- nid state. Then the entire mixture is pas- teurized and then emulsified. It is then taken out and cooled, preferably by running it through some suitable cooler or cool- 00 ing apparatus. To this mixture after cool- ing we preferably, though not necessarily, add a certain amount of starch. However, the use of this particular agent is not an essential feature of our process, as we may 05 use any one of various agents to produce, the result desired in this respect, which is that of binding the ingredients together to prevent separation, or of stabilizing the. product. For instance, we have used besides 70 starch, rennet and other active ferments, gelatin, calcium sncrute, gum tragacanth, gum arable, Iceland moss, Irish moss, and carragheen irross. The above agents also have a thickening effect. 7.V We- hhve obtained good results also by merely oxidizing the product after pas- teurization, by blowing through it air or air containing ozone. In the step of oxidiz? ing the product we find that ozone possesses SO a remarkable efficiency and produces a su- perior article due to its stabilizing effect. This agent also has a thickening effect. The product made as above is palatable, and can be used in place of natural cream in S5 all ways -in which the latter is used. The. product made as above is also (prite stable, the oil being ,so thoroughly incorporated into the milk base that it does not separate out under ordinary circumstances. We at- no tribute this result largely to the use of starch or similar agent, as described above, since the oil <|iiickly separates on standing if it is attempted to make the cream without using such an agent, which- lias the effect of bind- 95 ing the Tjirions ingredients together and so stabilizing the product. We find, however, that under certain severe circumstances the agents or ingredients mentioned above do not make, the product sufficiently stable. 10" For- instance, if the product is shipped a long distance by mil. as from Chicago to St. Louis, the. oil is apt to separate from the, milk base, due perhaps to the jarring in transit, render-ing the product valueless as 105 cream. To further liind the oil to the base, therefore, and to render the product suffi- cientlv stable to withstand rail transportn- 1,190,309 tion, we add casein, preferably in solution, although it may be added undissolved. Casein is soluble in practically any alkaline solution. Consequently we may dissolve the 5 casein in any harmless alkaline solution. Bicarbonate of soda, ammonia water, caustic soda, sal soda, or caustic potash may be used in either hot or cold water to provide a solvent for the casein. We prefer to use 10 bicarbonate of soda on account of its abso- lute harmlessness; Consequently, if casein is used in our process, it is dissolved in a so- lution of bicarbonate of soda and added to the mixture at any time during the process, 15 but preferably prior to emulsincation. The finished product is then ready for delivery. If desired we can add some ingredient which will serve as coloring matter, such ingredient being well known on the market. 20 We can then, if desired, add other ingre- dients which are at times desirable to add. For instance we can add any one or more, or all of the following: cholesterol, phytos- terol, or lipochrome. These are all natural 25 ingredients of cream and will serve to give the product more of the properties of the natural article. These elements may be - added either in -addition to or in place of lecithin. They 'are desirably added prior to 30 pasteurization. If desired we will also add, and these would also, desirably be added prior to pasteurization, any one or more or all of the glycerids of the following acids, to- wit: acetic, butyric ? caproic, caprylic, 35 lauric, myristic, palmitic, stearic, aracliidic and oleic, the same being ingredients of nat- ural cream. The cream made by this process will be clean and pure, the whole having been pas- 40 teurized and the various elements having been inspected and purified as required by pure food laws, before they are used. It will be seen that all of the ingredients used, with the exception of starch, are natural 45 ingredients of cream, the starch being sim- ply used as a binder or thickener. The glycerid of butyric acid will serve to flavor the product, it being one ot tne natural fla- voring elements. The cream is thoroughly wholesome and palatable and resembles 50 natural cream very closely, and can be used in all the ways that natural cream can be, either as such, or by being manufactured into other products such as butter, ice cream and pastry and the like. 55 It will be understood that changes and modifications can be made without depart- ing from the spirit of the invention. What we claim as our invention is: 1. The process of making artificial cream 60 which consists in preparing a mixture of an oleaginous substance, a milk base, adding casein, pasteurizing and emulsifying the whole, and subjecting the resulting product to the action of a binding agent. 65 2. The process of making artificial cream which consists in preparing a mixture of an oleaginous base, a milk base, adding casein, pasteurizing and emulsifying the whole, and adding starch. 70 3. The process of making artificial cream which consists in preparing a mixture of an oleaginous base, a milk base, adding casein in solution, pasteurizing and emul- sifying the whole, and adding starch. 75 4. The process of making artificial cream which consists in preparing a mixture of an oleaginous substance and a milk base, pasteurizing and emulsifying the same, and subjecting the resulting product to the ac- 80 tion of oxygen. 5. The process of making artificial cream which consists in preparing a mixture of an oleaginous substance and a milk base, pasteurizing and emulsifying the same, and 85 subjecting the resulting product to the ac- tion of ozone. Ii\ witness whereof, we hereupto subscribe our names this 5th day of July, A. D., 1912. HERMAN C. BECKMAN. GEORGE E. DYCK. Witnesses : ' . A. MILLER BELFIELD, A. L. JONES. UNITED STATES PATENT OFFICE. RALPH W. CBABY. OF WATJKESHA, AND STEWABT B. BABNETT, OF ALBANY, WISCON- SIN, ASSIGNOBS TO CBABY BBOKEBAGE COMPANY, OF WAUKESHA WISCONSIN A COBPOBATION OF WISCONSIN. FOOD PBODUCT AND METHOD OF PBODUCING THE SAME. 1,193,477. Specification of letters Patent. Patented Aug. 1, 1916. No Drawing. Application filed April 14. 1916. Serial No. 91,070. To all whom it may concern: Be it known that we, RALPH W. CRART, a resident of Waukesha, Waukesha county, State of Wisconsin, and STEWART R. BAK- 5 NETT, a citizen of the United States, residing at Albany, in the county of Green and State of Wisconsin, have invented a new and use- ful Food Product and Method of Producing the Same, of which the following is a speci- 10 fication. The object of our invention is to produce a new food product composed of non-fatty portions of animal milk and the fixed fatty acids of alimentary vegetable oils, whereby 15 the high value animal fats of animal milks may be utilized separate from milk and the low priced vegetable oils may be made palat- able and available as foods. ^It has heretofore been proposed to com- 20 bine skimmed milk with vegetable oils, but heretofore proper care has not been exercised in the preliminary extraction of the free fatty acids of the vegetable oils and the veg- etable oils have been combined with the 25 skimmed milk prior to concentration. As a consequence, the free fatty acids of the vege- table oils have resulted in rancid tastes in the final product and the product has been non-uniform, owing to the difference in the 30 specific gravity between the skimmed milk and the oils during the process of concentra- tion. In producing our improved product, we proceed in the following manner : An animal 35 milk, such as cow's milk, is subjected to any well known process for the removal of butter fat as far as possible. Preferably this proc- ess includes a heating of the whole milk to iibout 98 F. ai.d a mechanical separation of 40 the butter fat therefrom, this sepa ration be- ing carried to a high degree in order that as much of the high-value butter fat be made available for separate sales as possible, Thereupon the skimmed milk is concentrated 45 by the removal of a portion of the water in the usual manner of producing evaporated or condensed milk. Any well known process for accomplishing this result may be fol- lowed, but it is desirable to carry the process somewhat beyond the usual standards in or- 50 der .that the resultant product may be some- what heavier in consistency than the desired final product, owing to the thinning effect of the oil which is to be added. After the concentration has been accomplished to the 56 desired extent, an alimentary vegetable oil, from which the free fatty acids have been principally eliminated, is introduced into the concentrate and the mixture homogenized. It is highly important that a, thorough 60 mixture and homogenization be accom- plished in order that the ultimate product be uniform. It is also important that the free fatty acids of the oil be eliminated to a high degree before the oil is added to the concen- 65 trate. The oil is, of course, of less specific gravity than the concentrate and ordinary methods of mechanical mixture, especially if the mix- ture is permitted to stand for any consider- 70 able period prior to homogenization. are not satisfactory. Where ordinary mechanical mixing of the concentrate and oil is accomplished and the mixture then drawn off from the bottom of 75 the mixing vessel, the lower strata of the mixture will be much less rich in oil than the upper strata, and a considerable portion of the oil, which inevitably rises to the top of the mixture, will stick to the walls of the 80 mixing chamber. As a consequence, the product would be non-uniform and also in- . accurate as to the proper porportioning of oil and milk solids. In order to avoid the difficulties set forth 85 above, we have found it extremely desirable to introduce the oil into the concentrate just prior to delivery to the homogenizer and in such manner that the oil is provided with an envelop of concentrate so that the oil does 90 not come into direct contact with the supply piping of the homogenizer. In order to ac- complish this, the oil is delivered to the con : centrate through ah aspirator, i. e., through a small diameter tube which is projected into 95 a larger diameter tube through which the concentrate is delivered to the homogenizer. Any desired form of homogenizer may be 1,103,477 used, several such devices being at present upon the market and their operations being well understood, the material delivered thereto being broken up and intimately as- 5 sociated by reason of the pressure under which the material is driven through the homogenize!-. By the method described, the mixture, in the form of an infinite number of infinitely thin disks, composed of a center 10 of oil and a surrounding ring of concentrate, is delivered to the homogenizer, and, as a consequence, :ui exceedingly uniform prod- uct having definitely proportioned amounts of oil and milk solids not fats, is produced. 15 After the product leaves the homogenize!', it is packaged in any usual manner. The precise proportion of oil to milk solids not fats may of course, be readily de- termined and varied by a control of the 20 amount of oil delivered through the aspi- rator. If the oil is introduced into the milk be- fore concentration, the heating of the mix- ture necessary for purposes of concentration, 25 results in a thinning of the oil so that it is practically impossible to maintain a uni- form mixture during concentration, and, as a consequence, the upper strata are richer in oil than the lower strata, and a considerable 30 proportion of the oil would be lost both I;/ volatilization and by adherence to the walls of the concentrating chamber. In practice, we have found that, while , many of the alimentary vegetable oils are 35 satisfactory, cocoanut oil, from which the free fatty acids have been carefully re- moved, produces a product of exceptionally high character and pleasing taste. We claim as our invention: 40 1. That improvement in the art of pro- ducing a food product from animal milk, which comprises the addition to a concen- trate of skimmed milk, of an alimentary vegetable oil and the homogeiiization of said 45 mixture. 2. That improvement in the art of pro- ducing a food product, wind! comprises the addition to a concentrate of skimmed cow's milk of an alimentary vegetable oil from 50 which' the free fatty acids have been re- moved, and the homogeiiization of said mix- ture. 3. That improvement in the art of pro- ducing a food product, which comprises the 65 addition to a concentrate of skimmed cow's milk of an alimentary vegetable oil, and the honiogeni/ation of said mixture. 4. That improvement in the art of pro- ducing a food product, which comprise:-, the 60 addition to a concentrate of skimmed cow's milk of cocoanut oil from which the free fatty acids have bee removed, and the homogeni/ation of said mixture. 5. As an article of manufacture, a food product composed of a homogenized mixture 65 of a concentrate of skimmed animal milk to which has been added, after concentra- tion, an alimentary vegetable oil from which the free fatty acids have been removed. 0. As an article of manufacture, a food 70 product composed of a concentrate of skimmed animal milk homogenized in suc- cessive small quantities with proportioned quantities of an alimentary vegetable oil associated with the concentrate immediately 75 prior to homogeiiization. 7. As an article of manufacture, a food product consisting of u concentrate of skimmed cow's milk and cocoanut oil from which the free fatty acids have been re- 80 moved, the mixture being homogenized. 8. As an article of manufacture, a homo- genized compound resulting from the liomo- genization of an envelop of Concentrated skimmed cow's milk, and a core of alimen- 85 tary vegetable oil from which the free fatty acids have been removed. 9. As an article of manufacture, a homo- genized compound resulting from the hoino- genization of an envelop of concentrated 90 skimmed cow's milk and a core of cocoanut oil from which the free fatty acids have been removed. 10. That improvement in the art of pro- ducing a food product from animal milk, 95 which comprises the injection of a core of an alimentary vegetable oil into an envelop of a concentrate of skimmed milk, and the prompt treatment of said envelop and core in successive portions by a homogenizer. 100 11. That improvement in the art of pro- ducing a food product from animal milk, which comprises the injection of a core of an alimentary vegetable fat, from which the free fatty acids have been removed, into an 105 envelop of a concentrate of skimmed milk, and the prompt treatment of said envelop and core in successive portions by a homo- genizer. 12. That improvement in the art of pro- no ducing a food product from cow's milk, which comprises the injection of a core o'f an alimentary vegetable oil into an envelop of a concentrate of cow's milk, and the prompt treatment of said envelop and core 115 in successive portions by a homogenizer. 13. That improvement in the art of pro- ducing a food product, which comprises the injection of a core of an alimentary vege- table oil, from which tlie free fatty acids 120 have been removed, into an envelop of a con- centrate of cow's milk, and the prompt treat- ment of said envelop and core in successive portions by a homogenizer. 14. That improvement in the art of pro- 125 ducing a food product, which comprises the injection of a core of cocoanut oil into an en- velop of cow's milk, and the prompt treat- 1,193,477 3 10 ment of said envelop and core in successive portions of a homogenizer. 15. That improvement in the art of pro- ducing a food product, which comprises the injection of a core of cocoanut oil, from which the free fatty acids have been re- moved, into an envelop of cow's milk, and the prompt treatment of said envelop and core in successive portions by a homogenizer. In witness whereof, we have hereunto set our hands at Waukesha, Wisconsin, this tenth day of April, A. D. one thousand nine hundred and sixteen. RALPH W. CRARY. STEWART R. BARNETT Witnesses for Crary : FRED J. STRONG, JOHN J. STAUB. Witnesses for Burnett: CHAS. E. HUGHES, FRED WINSHSLL. UNITED STATES PATENT OFFICE. JOHN W. DAVIES, OF BOSTON, MASSACHUSETTS. METHOD OF PRESERVING MILK. 1,197,270. No Drawing. Specification of letters Patent. Patented Sept. 5, 1916. Application filed January 24, 1916. Serial No. 73,784. To all whom it may concern : Be it known that I, JOHN W. DAVIES, a citizen of the United States, residing at Boston, in the county of Suffolk and State 3 of Massachusetts, have invented an Improve- ment in Methods of Preserving Milk, of which the following is a specification. The invention to be hereinafter described relates to the process or method of preserv- 1) ing milk and cream and its purpose is to keep such liquids in a sweet and palatable condition for an indefinite length of time, ready for use. Heretofore, attempts have been made to 15 preserve milk by subjecting it to a treat- ment, the preservative basis of which has been refrigeration. In these prior attempts, the milk has been first pasteurized by sub- jecting it to a temperature sufficiently high 2) to destroy most of the bacteria and then immediately cooled to a temperature suf- ficiently low to prevent the development of bacteria life. Where the milk is to be pre- served for any length of time, the tempera- 25 ture must be still further lowered, which causes the milk to solidify or freeze, and in practice the refrigerating temperature has been approximately 10 F. So long as the refrigerating temperature has been main- 30 tained, the milk has remained in the solid state and been well preserved for indefinite periods. Before such milk can be used, how- ever, its temperature must be raised and the solid mass liquefied. This has caused a 35 separation of the milk constituents. In some attempts, the milk has been pas- teurized and then or within a very short time after pasteurization, it has been placed in bottles and cooled to a temperature of 40 substantially 40 F. At this temperature, however, bacteria development takes place, although more slowly than at temperatijres somewhat higher, so that the length of time the milk can be preserved by this method is 45 limited to a few days, during which the bacteria multiply and finally, at the end of three or four days, render the milk unfit for use. Applicant has discovered that if milk be 50 subjected to a temperature sufficiently high to destroy bacteria or germ life and be per- manentlr maintained at substantially such temperature or a temperature sufficiently high to prevent bacteria development, it 65 may be preserved for months in a stable, pure, and wholesome condition, ready for use. The first step in the present process con- sists in pasteurizing the milk. This is best accomplished at a temperature of between t>o 140 and 152 F. which serves to slowly de- stroy bacteria or germ life without "cook- ing" the milk, or coagulating the albumin, and may be continued until most of the bac- teria have been rendered harmless. This 65 step in the process may be carried out by any of the usual pasteurizing apparatus or it may be performed by hand. After it has been pasteurized, it is subjected to the per- manent preservative temperature treatment 70 which should be sufficiently high to prevent the development of bacteria. The preserva- tive temperature treatment is conveniently carried into effect by transferring the pas- teurized milk to a hot room, either directly 75 in bulk or by placing the pasteurized milk in suitable containers for transfer to the hot room. Experiments have shown that the best results are secured by a minimum preservative temperature of not lower than 80 about 140 F. and a maximum of not over approximately 152 F. Contrary to the generally-accepted theory that milk preservation for any material length of time must depend upon mainte- 85 nance of a low or ref rigerating temperature, such as hereinbefore noted, I have discov- ered, and my experiments have demon- strated, that if fresh milk be pasteurized and its temperature thereafter be perma- 90 nently maintained sufficiently high to pre- vent bacteria development, the milk may be indefinitely preserved in stable condi- tion, and without disintegration of the con- stituents as happens when milk is frozen 95 and then liquefied. A temperature of about 145 F. is sug- gested as a good pasteurizing and mean pre- servative temperature, but it is to be un- derstood that such temperature may vary ion within a range of temperatures that will in- sure proper pasteurization and permanent preservation thereafter, as I believe I am the first in the art to preserve milk in sta- ble condition for long periods of time by 105 permanently and continuously subjecting it to a" high temperature, as contradistin- guished from a low or refrigerating tem- perature. The term "milk" is hereby employed in no 1,197,270 its general sense and of course includes milk constituents, such as cream ; and likewise the term "pasteurizing" is used in its general sense, to indicate a temperature treatment 5 sufficiently high to destroy bacteria life. What is claimed is: 1. The process of preserving milk in sta- ble condition for long periods of time, which consists in pasteurizing the milk and then JQ subjecting the pasteurized milk to a perma- nent preserving temperature sufficiently high to prevent bacteria development. 2. The process of preserving milk, which consists in pasteurizing the milk, transfer- 15 ring the milk to containers while still main- taining the pasteurizing temperature, and subjecting the milk to a permanent preserva- tive temperature sufficiently high to pre- vent bacteria development and hold the 20 milk in stable condition for long periods of time. 3. The process of preserving milk, which consists in pasteurizing the milk, then trans- ferring the milk to a hot room in which the j3 temperature is maintained sufficiently high to prevent bacteria development, whereby the milk may be permanently preserved in stable condition. 4. The process of preserving milk, which consists in pasteurizing the milk at a tern- ac perature sufficiently high to destroy bacteria or germ life without changing the condition of the milk constituents, placing the milk in containers while at substantially the same temperature, and transferring the milk to 35 a hot room in which the temperature is maintained between substantially 140 F. and 152 F., whereby the milk may be main- tained in stable condition for use for long periods of time. 40 5. The process of preserving milk, which consists in subjecting the milk to a pasteur- izing treatment at a temperature of between 140 F. and 152 F., and then transferring the pasteurized milk to a hot room having a 4 temperature of between 140 F and 152 F. to permanently preserve the milk in stable condition. In testimony whereof, I have signed my name to this specification, in the presence J of two subscribing witnesses. JOHN W. DA VIES. Witnesses : BEATRICE I. SMITH, PETER C. HAINS, Jr. Copies of this patent may be obtained for five cents each, by addressing the "Commissioner of Patents, Washington, D. C." G. VON RIGLER. APPARATUS FOR MANUFACTURING MILK. APPLICATION FILED MAR. 6, 1914. 1,300,782. Patented Oct. 10, 1916. 2 SHEETS SHEET I. Witnesses . Inventor .- 1,200,782. G. VON RIGLER. APPARATUS FOR MANUFACTURING MILK. APPLICATION FILED MAR. 6, 1914. Patented Oct. 10, 1916. 2 SHEETS SHEET 2. Witnesses * JSyAtfcrneys, UNITED STATES PATEjSTT OFFICE. QUSTAV VON BIGLEB, OF KLATJSENBUBG, AUSTBIA-HUNGABY. APPABATUS FOB MANUFACTUBING MILK. 1,300,782. Specification of Letters Patent. Patented Oct. 10, 1916. Original application filed May 22, 1913, Serial No. 769,178. Divided and this application filed March 6, 1914. Serial No. 822.843. To all whom, it may concern: Be it known that I, GUSTAV VON RIGLER, a subject of the King of Hungary, residing in Klausenburg, Austria - Hungary, professor 5 in the University of Kolozsvar, Hungary, have invented certain new and useful Im- provements in Apparatus for Manufactur- ing Milk, of which the following is a speci- fication. 10 The invention relates to apparatus for the production of artificial milk, similar not only to the composition and appearance of the natural milk, but also in behavior when subjected to the ordinary methods of treat- 15 ing milk, such as cooking, cooling, coagu- lating, etc. The attaining of the latter quality is the object of the present invention. For it is not difficult, from constituents such as are 20 contained in natural milk, to produce a fluid whose composition is similar to that of the natural milk, possessing the external quali- ties of the same. I have, however, so se- lected materials to be employed in the pro- 25 duction and to so treat them that the arti- ficial milk thus formed will undergo cook- ing, cooling and other operations which are carried on with milk in the household and in the food industry like the natural milk 30 and without their milky qualities suffering a change. The present invention answers these demands, gluten being employed as the albuminous matter for the production of the artificial milk, which material can be dis- 35 solved or suspended in the solvent in such a way that the same remains in uniform dis- tribution both under heat and under cold at rest or in motion, and also holds the other materials combined in solution, for instance, 40 the fat in perfect emulsion and in conse- quence thereof can easily be sterilized, pre- served and transported. The use of gluten as albuminous basic ma- terial for the artificial milk offers the still 45 further advantage that the same is avail- able in large quantities and at relatively low prices and in consequence of its vege- table origin excludes those dangers which in the use of animal albuminous material, in 50 consequence of the disease causing bac- teria and spores contained in certain cases in them, can occur, an advantage which in a food, like milk, which forms the specific food of nursing children, sick people, convalescent and weak people, 55 needs no extensive discussion. It must be consequently considered an extremely for- tunate circumstance that it has been possible to discover right in a vegetable albuminous material, in gluten, that albuminous mate- 60 rial which perfectly answers all the require- ments for the production of artificial milk. For the purpose of transferring the gluten into the partly dissolved, partly suspended form, similar to the albuminous materials 65 of the natural milk the gluten in accordance with the process of the present invention is used in the fresh raw condition. In such treatment of the gluten there are employed very diluted solvents or suspending means 70 and very energetic mechanical agitation. As solvent or suspending means there is used a very dilute aqueous alkali solution, preferably a potassium hydrate solution, to which a little alcohol is added. The dissolv- 75 ing or suspending of the fresh gluten in this solution is carried out at ordinary tempera- ture and the mechanical treatment is con- tinued until a liquid of slightly yellowish color, thick, opaque and strongly foaming 80 appears. From which on standing only the starch kernels contained in the gluten sepa- rate, and these are run off by filtration, standing or removed in any other way. The appearance of the liquid thereby suffers no 85 change, and the filtered liquid shows no per- ceptible change if it is allowed to stand for a considerable time, is heated or cooled or treated mechanically, for example, shaken or stirred. The reaction of the liquid should 90 be very weakly alkaline. Therefore the amount of alkali employed for the solvent or suspending liquid must be proportioned in accordance with the amount of gluten to be added. As an example, if 150 grams of 95 raw gluten is to be employed per liter of the finished product then there is employed a potassium lye of 0.10 to 0.15 per cent, strength, which contains 0.5% alcohol. The product above described forms the 100 basic material upon which this apparatus is peculiarly designed to operate in the manufacture of the artificial milk. Into this basic material there are now brought the necessary mineral constituents, taking 105 into consideration the composition of the water to be employed and the circumstance that the basic material already contains the 1,200,782 necessary amount of potassium if potas- sium lye was employed in the production of the same. As a general rule then, the use of pure faultless drinking water being as- 6 sumed, to which of course the greatest care is to be given, it becomes a question of the addition of the lime, soda, chlorin and phos- phorus. These materials are preferably added in the form of cooking salt, lime 10 water, and phosphoric acid to the basic ma- terial, and in the form of previously pre- pared dilute solutions. In adding these ma- terials care is to be taken that the basic ma- terial does not lose its alkaline reaction. 15 To the basic fluid there is added the requi- site sweetening material sugar of any kind or, if prepared for those suffering from sugar in the blood, in the place of the sugar, saccharin. These materials are preferably 20 put in the solid condition into the liquid and dissolved in this itself. The alkalinity of the basic fluid contain- ing the mineral materials and sweetening material should preferably for ten c. c. of 25 liquid correspond to 0.5 c. c. of \Q c /< normal acid (indicator phenolphtalein). The fat is emulsified in the basic liquid, which is preferably performed under very energetic mechanical treatment at a some- 30 what high temperature about 70-100 C. As fat substances there are employed pref- erably vegetable fats or vegetable oils, from the same hygienic standpoint as was men- tioned above with reference to the vege- 35 table albumin, the gluten. Of course, how- ever, in case of necessity animal fats or oils can also be employed. With regard to the fact that at times cocoanut fat can be most easily and cheaply obtained there will be set 40 forth at length hereinafter the. treatment of the cocoanut fat as the representative of the fats employed. An amount of cocoanut fat amounting to about 3.5^i by weight of the basic fluid is 43 melted in hot water and then mixed with the basic fluid heated to at least 70 C. The mixing is carried on slowly at the begin- ning, then gradually more rapidly and ener- getically and at the same time the tem- CO perature of the basic fluid is gradually in- creased, preferably by means of the water or steam bath, for example, in such manner that the same rises about 10 C. every quar- ter of an hour up to 100 C., at which tem- 55 perature the stirring is continued still for about half an hour longer. If care is taken for a corresponding energetic mixing then in this manner within four to five quarter hours the finished, hot and consequently 63 sterile milk is let off and in case care is taken for suitable settling, filtering, cooling and bottle-filling devices, can be filled in bottles in a sterile condition. The finished artificial or vegetable milk C5 possesses in many respects the characteris- tics of natural milk. It curdles in the open air in open vessels. The curd is of a looser structure and consists of finer flocks than that of cow's milk. The taste of the same is an agreeable sweetish sour. After three 70 days the curd rises to the surface in conse- quence of the bubbles (Co 2 ) developed in the same. When the curdled artificial milk is cooked the coagulate thickens and forms a mass similar to the curd yet somewhat 75 looser. This possesses a very agreeable taste similar to that of the curd of sheep's milk. This curd can be employed for all purposes of cooking in the same manner as animal curd. By inoculating with kephir of jog- so hurt fungus there is obtained from the arti- ficial milk a food similar to the product ob- tained from cow's milk of loose curd and agreable taste. In the accompanying drawings is illus- gj t rated one praticable embodiment of a form of nw improved apparatus, in which drawing Figure 1 is a vertical section of the ap- paratus, and Fig. 2 a cross-section taken on 9C a plane at about the line II II of Fig. 1. The apparatus comprises such a grouping of the mixing, clarifying, emulsifying and cooling devices that the same are arranged in the succession of their application as re- 95 gards each other in such a manner that the liquid flows immediately out of one device into the next succeeding it. This, with a proper arrangement and adjustment of valves enables the purifying and steriliz- IOC ing of the entire apparatus with hot wash- ing or sterilizing liquid or water. In the drawing the mixing vessel serving for the production of the basic fluid is desig- nated by the reference character 1, the stir- 105 ring device 2, the feeding inlet 3, the ex- pansion vessel 4, for receiving the foam. The stirring device rotates preferably at 150-200 revolutions per minute, and the mixing receptacle has preferably a quad- 110 ratic cross-section. It has been demon- strated that the illustrated construction of mixer effects the solution or suspending of the gluten in a relatively short time with perfectly satisfactory results, the rotary 115 stirrer in the quadratic mixing chamber pro- ducing eddy currents which are desirable in making an emulsion. The foam receiver 4 communicates with the upper part of the mixing chamber through a narrow passage, 120 a conduit 4' of small cross-sectional area be- ing illustrated. It has further been proved as advanta- geous to so arrange the stirring device that the same does not touch the bottom of the 125 receptacle. The frame constituting the stir- ring device is shown located below the nor- mal surface level of the liquid in the mixing chamber, and is suspended therein in such manner that an entirely free space is present lit 1,200,782 between the bottom of the said frame and the bottom of the said chamber. This free and open space materially contributes to the accomplishment of the desired results. 5 5 is the belt pulley of the stirring device. The finished basic fluid flows through the pipes 6 6 provided with valves alternately into the one or the other of the settling re- ceptacles 7 7, so that for further working 10 settled basic fluid can always be available put of which the starch content of the gluten is already separated. By proper adjust- ment of the three-way valve 8 8, the settled basic fluid is now let off through one of the 15 filters 9 9, into the fat emulsifying recepta- cle 10 provided with a stirring device 11 driven by the pulley 13, into which fat emul- sifying receptacle the fatty material is in- troduced by the feeding inlet 12. The con- 20 struction of the stirring device illustrated is identical with that of the one previously mentioned; the emulsifying vessel also pos- sesses advantageously a quadratic horizon- tal cross-section, and is also furnished with 25 receptacles 24 24 for the reception of the foam. Conduits 24' 24', preferably of small cross-section, are illustrated for establish- ing communication between the upper part of the emulsifying vessel 10 and the ex- 30 pansion vessels or foam receivers 24 24. A foam receiver is preferably provided for each side of the vessel 10. Valves are shown in the conduits 24' 24' which are useful when cleansing or sterilizing the apparatus. 35 The stirring device should be able prefer- ably to rotate at the rate of 400 rotations per minute. The emulsifying vessel stands in the water bath 14, which by means of the heating worm 15 can be heated with hot 40 water to about 100 C. Finished milk flows through the filter 16 into the pre-cooling receptacle 17, where it will remain for about an hour subjected to the slow, cooling action of the same, then it is subjected to 45 the rapid action of the cooler 18, and finally passed to the filter 20. It \vill be perfectly cooled and filtered and can be filled at 21 in bottles. By means of the branch pipe 22 the en- 50 tire apparatus can be placed under hot water or any other sterilizing and purifying fluid, which flowing over the ordinary course of the milk rinses and sterilizes the same. There are provided for the purpose 50 of mechanical purification of the receptacles suitably disposed holes. The whole appara- tus is arranged on the frame 25 and the ladder 23 makes the higher lying portions easily accessible. 60 As is seen the fluid traverses the appara- tus up to the point of the complete finish- ing of the milk in a closed stream without the same coming into contact with the outer air or the human hand, so that the possi- bility of infection is avoided. 65 The stirrers 2 are illustrated formed of a number of pieces of wood dovetailed to- gether, and held to their shafts by some suitable means, such as pins 26 and 27. It will be understood that the foregoing 70 is illustrative of my invention, and that changes may be made within the scope of the claims without departing from the spirit of the invention. This application is a division of my ap- 75 plication Serial No. 769,178, filed May 22, 1913, for artificial milk and the process of and apparatus for the production of the same. I claim as my invention: $0 1. A milk manufacturing plant com- prising mixing chambers, settling and cool- ing chambers, filters, etc., so constructed, connected together and relatively disposed that the material under treatment passes by 85 gravity from one part of the apparatus to the next in order in a closed stream shield- ed from the outer air, thereby facilitating the carrying out of the process and also affording means wherein the entire appara- 90 tus may be placed under the influence of sterilizing and purifying fluid flowing through the apparatus over the ordinary course of the milk. 2. In a device for the production of arti- 95 ficial milk the combination with a mixing chamber, a plurality of settling chambers, pipes extending from the mixing chamber to the settling chambers, a second mixing chamber and a conduit extending from each 10 o of the settling chambers to said mixing chamber. 3. In a device for the production of arti- ficial milk the combination with a mixing chamber, of a foam receiver disposed above 10 5 said mixing chamber and a conduit of small cross-sectional area extending from the up- per part of the mixing chamber to said re- ceiver. 4. In a device for the production of arti- 110 ficial milk the combination with a mixing chamber, of a stirrer therein, a foam re- ceiver disposed above said mixing chamber, and a conduit of small cross-sectional area extending from the upper part of the mix- ng ing chamber to said receiver. In witness whereof, I have hereunto signed my name in the presence of two sub- scribing witnesses. GTJSTAV VON RIGLER, Witnesses: DR. FRIEDRICHSTEIN, ARTHUR VOLTANK. Copies of this patent may be obtained for five cents each, by addressing the "Commissioner of Patents. Washington. D. C." no, c UNITED STATES PATENT OFFICE. JOSEPH MOSES WARD KITCHEN, OF EAST ORANGE, NEW JEBSEY. FOOD COMPOSITION. 1,230,091. Ho Drawing. Specification of Letters Patent. Patented June 13, 191 7. Application filed November 20, 1916. Serial No. 132,288. To all whom it may concern: Be it known that I, JOSEPH MOSES WAKD KITCHEN, a citizen of the United States, re- siding in the city of East Orange, county 6 of Essex, and State of New Jersey, have invented Improvements in Food Composi- tions, of which the following is a specifica- tion. . The object of the present invention, which 10 is a continuation of my copending applica- tion, Sr. No. 872,707, is to provide for a commercial and economical utilization of skim milk as human food, as well as to pro- duce an excellent table beverage of im- 15 proved hygienic character, of low cost, agreeable gustatory quality and well bal- anced as to its nutritive constituents. In my application for patent, Sr. No. 740,963, which was filed January 9, 1913, 20 and has developed into Patent No. 1,125,692, I refer to chocolate as a desirable addition to skim milk in making food compositions, the addition of which confers improved hy- gienic and gustatory quality to skim milk 26 through replacement of the butter fat that has been removed from the milk in its skimming, by an equivalent amount of fat that of the vegetable fat in the chooolate, which addition also confers a chocolate SO flavor to the milk. In that patent 1 lay stress on -the idea of nutritively re-balanc- ing skim milk with fat, by the addition of food materials rich in fat other than milk, in which the fat is not disassociated from 85 the fibrous, tissue of the material used, which condition of retained fat association prevents the occurrence of rancidity in the composition. In my Patent No. 1,127,778, I describe a preferred method of dehydrat- 40 ing fluid food compositions through which successive layers of fluid are dried upon a nucleus, at moderate temperatures, which moderate application of heat largely pre- vents changes in the digestibility of the food 45 that ordinarily occurs when exposed to higher temperatures in the drying process. The present application has for purpose, specifically claiming several novel inven- tive ideas that were more or less disclosed 60 in the referred to patents; as well as other related ideas. It specifically claims a method, and a product containing a cocoa preparation made by the method, which in constitution is much as described in the 65 cited patents. The general idea of utilizing admixed skim milk and a cocoa constituent is old; but the advance I have evolved, I believe, is new. In this case, when reference is made to a cocoa preparation, a preparation of the 60 entire cocoa seed, such as forms of pulver- ized chocolate, is meant. The making of food compositions of chocolate or other preparations of cocoa and whole milk, is commonly practised ; but 65 such compositions besides being more costly than my composition, have too large a fat content to be . hygienically desirable. I overcome that objection by using skim milk instead of whole milk, and thus secure a 70 lessened cost, as well as an increased hy- gienic-dietetic value. To secure a commer- cially desirable product, I partly dehydrate the skim milk, either before or after ad- mixing it and the chocolate or other cocoa 75 preparation and other admixed constituent, which may be sugar, starchy cereals or flavoring matter; and from such admixed materials, I make partly fluid, solid, or dry powdered compositions, packaged in various 80 known incasements. The partly fluid, con- densed form, is preferably incased in her- metically sealed tins, the solid form in soft paper, and the powdered form in stiff card- board incasements or non-hermetically sealed 85 sheet metal packages. All of these forms should be sterilized against fermentative ac- tion, after being packaged. In preparing any composition of this character, I prefer that the skim milk and 90 cocoa preparation should be partly dehy- drated under a reduced atmospheric pres- sure, as I do not pre-digest my milk. The composition thus produced has only been subjected to a limited extent to a degree of 95 heat that reduces digestibility in the prod- uct. My method secures better results as compared with compositions entirely dried under high heat. My next preferred method is to dry such compositions as are herein 100 claimed, under the method described in my Patent No. 1,127,778. However, I do not confine myself to any special method of de- hydrating the skim milk or in pulverizing or in otherwise preparing the cocoa constituent 106 of the composition. The cocoa constituent may be-partly deprived of its naturally con- tained fat if desired, in order to secure a maximum gustatory flavoring effect from the cocoa constituent, and yet avoid an un- no desirable presence of fat in the composi- tion. In cow's milk of average composition 1,230,001 the various food constituents are present in desirable proportions; hence I prefer, in making my compositions, to imitate the nu- tritive proportions of the solids found in 5 cow's milk of average character as to its food constituents. I do not confine myself to any degree of dehydration of the skim milk, or definite proportions of cocoa or chocolate that I add 10 to the skim milk; other than enough is added to make good the butter fat that has been removed from the milk. I may admix dry powdered skim milk with powdered chocolate or cocoa in my 15 compositions, the base of which is normal undigested skim milk as a rule. I use any preparation made from cocoa seeds that is designated as cocoa, chocolate, broma, or that may be otherwise named; except so- 20 called cocoa-butter that has been disasso- ciated from the fibrous tissue of the cocoa seed ; for I prefer to use, especially -in dry compositions, a preparation of cocoa thai re- tains its fatty constituents in natural asso- 25 . ciation with the vegetable fiber and flavor- ing matter of the cocoa seed ; and thus avoid decomposition in and a greasy texture of the mixture, and also secure a oetter diges- tive quality, as well as a good gustatory ef- 80 feet in such compositions. In further carrying out the aim of the invention, I preferably add some powdered starchy constituent to it ; such as barley or wheat flours, with the aim of reducing the 35 cost of the totally contained nutrients, and also to secure a thicker character in the com- position when prepared for consumption. This addition also promotes the digestion of the milk proteids by preventing clotting in 40 the stomach of the milk ? in such large hard masses as would otherwise occur. Although I prefer to make my product in the form of a partially dehydrated com- position, I may admix in suitable propor- 46 tions, dry powdered forms of cocoa with pulverized skim milk prepared by the known method of drying the milk on a highly heated roll, or otherwise produced. This form of product is of a lesser cost ; but 50 the high heat of the process coagulates the proteids of the milk and renders them more difficult of digestion, and it takes longer time to prepare the completely dried prod- uct for table consumption. 55 My method of drying as indicated in Patent No. 1,127,778, is preferable, but is more costly. My method of incorporating the ingredients in the fluid form, partially dehydrating them under reduced atmos- 80 pheric pressure, and then hermetically seal- ing the same in sheet metal incasements, is the most costly of the several methods; but it is the best, as in its preparation for imme- diate use, it merely requires the addition of 65 w-^rtn water to be prepared for consump- tion; and the process of dehydrating the milk under reduced atmospheric pressure preserves the wholesome quality of the milk to an extent that otherwise would not obtain. In making my food compositions, I may, 70 and usually do add other constituents; but for hygienic reasons, I prefer not to add sugar before the product is marketed, leav- ing the matter of adding a sweetening in- gredient, to individual consumers. It will 75 be particularly noted that a special aim of this invention is to produce a nutritive bev- erage of a very low cost, as well as a com- position that is edibly attractive, and of an improved hygienic quality. . go In the ordinary forms in which cocoa compositions are prepared for consumption at the table, not only is whole milk gener- ally used, containing a large butter fat con- tent; but also, butter fat in the form of 85 whipped cream, is generally added, which total addition or fat to an already fatty ma- terial, is dietetically objectionable. I aim to produce a composition that is designedly well balanced in its constituents of proteids, 90 fat, and sugar to secure the best dietetic re- sults, and in proportions that are harmoni- . ously equivalent to those of whole milk of ordinary composition, and vet, that shall have the generally relished chocolate flavor. 95 I claim: 1. The method of producing the food com- position herein described, which consists in, (1) skimming milk, (2) adding to the skim milk pulverized cocoa seed and a pulverized 100 cereal, and (3) partly eliminating water from the admixed materials under a de- creased atmospheric pressure. 2. The method of producing the food com- position herein described, which consists in, 105 (1) adding to skim milk a cocoa product in quantity sufficient to replace the fat skimmed from the milk by an equivalent amount of the fat contained in the cocoa preparation, (2) adding a thickening cereal to the skim no niilk and. cocoa preparation, 'and (3) con- densing the skim milk,, cocoa preparation and thickening cereal under a lessened at- mospheric pressure. 3. The method of producing the food com- 116 position herein described, which consists in, admixing skim milk, pulverized cocoa seeds and a thickening material, and eliminating water from .the admixed material under a lessened atmospheric pressure. 120 4. As a new food composition, skim milk, pulverized cocoa seed and a pulverized cereal. 5. As a new food composition, partly de- hydrated skim milk, pulverized cocoa seed 125 and a cereal. 6. The method of producing the food com- position herein described, which consists in, mixing skim milk and powdered cocoa seeds and dehydrating the admixture under de- 130 1,230,091 creased atmospheric pressure, whereby a thorough emulsion is secured. 7. As a new food composition skim milk, powdered cocoa seeds and a cereal. 5 8. As a new food composition, mi emul- sion of powdered cocoa seed; aid skim milk, produced in a vacuum pan. 9. As a new food composition, powdered cocoa seeds and skim milk, the proportion of 10 cocoa seeds used, comprising a fat content equal to the butter fat that was in the milk before it was skimmed. 10. As a new food composition, powdered cocoa seeds and skim milk, the fat in the powdered cocoa being retained in associa- 15 tion with the vegetable tissue of the cocoa and in proportionate amounts substantially equaling the amount of fat removed from the milk in its skimming. JOSEPH MOSES WARD KITCHEN. Witnesses : BEATRICE MIRVIS, GEO. L. WHEELOCK. UNITED STATES PATENT OFFICE. STEWABT B. BABNETT, OF ALBANY, WISCONSIN, ASSIONOB TO CBABY BBOKEBAGE COMPANY, OF WAUKESHA, WISCONSIN, A COBPOBATION OF WISCONSIN. 1,330,817. No Drawing. FOOD. Specification of letters Patent. Patented June 19, 191 7. Application filed June 26, 1916. Serial No. 106,015. To all whom it may concern: Be it known that I, STEWART R. BARNETT, a citizen of the United States, residing at Albany, in the county of Green and State 5 of Wisconsin, have invented a new and use- ful Food, of which the following is a speci- fication. The object of my invention is to produce, in commercial form, a stable concentrated 10 food product which, when diluted with water, will prove satisfactory as a food for babies and invalids, especially those who are in a condition of "fat intolerance", and. in some cases, those who require an assimilated 15 hematinic food. This concentrated food product comprises concentrated cow's milk (either whole or skim) ; malt soup extract, preferably alka- line; an alimentary vegetable oil, such as 20 olive oil, and preferably one from which the free fatty acids have been removed ; and finally, if desired, peptonized iron. In preparing this food product I prefer- ably use (1) approximately 79.63%, more 25 or less, of cow's milk (whole or skim) con- centrated by any well known process. This concentrate should be warmed or taken di- rectly from the concentrating apparatus and to it is added, by mechanical agitation (2) 30 16.66%, more or less, of a malt soup extract, preferably alkaline. "Malt soup extract", in its present usual commercial form, is a combination of dex- tro-maltose and potassium carbonate, and 35 gives an acid reaction, although it is not readily fermentable in its concentrated form. When diluted with water or milk or concen- trated milk, however, it becomes more readily affected by micro-organisms and 40 yeasts. In order, therefore, to make this material available for my stable product, it is necessary to render the dextro-maltose compound clearly non-acid and preferably alkaline, in order to neutralize, at least in 45 part, the acidity of the milk concentrate. This non-acid or alkaline product may be produced by any desirable neutralizing agent, such, for instance, as suitable car- bonates or oxids of alkalis or alkaline earths. 50 To the mixture comprising the elements (1) and (2) as above described, is added (8) approximately 3.7% (more or less in order to make the combined fat ingredients r- 65 preferably from 9.5% to 10.5% of the whole) of an alimentary vegetable oil from which 55 have been removed the free fatty acids. The addition of the oil is accomplished prefer- ably by introduction through a small pipe lying within a larger pipe, after the manner of an inspirator. These two pipes are so 60 arranged that simultaneous flow there- through may be accurately graduated and the mixture composed of the two elements (1) and (2) is delivered to the larger pipe. Thetwopipes deliver to any standard homog- enizer and, by the arrangement described, the oil reaches the homogenizer in the form of a core to an envelop of milk and is thus at all times accurately proportioned so that the homogenized product is thoroughly uni- 70 form. Ordinary bulk mixing of the oil with the milk before concentration, or with the concentrated milk, will not give the most satisfactory results. Care should be exer- cised in the full removal of the free fatty 75 acids from the oil, as otherwise the product is apt to have a disagreeable taste, especially if kept for any considerable time. The homogenized compound, above de- scribed, should be cooled to approximately 80 42 degrees Fahrenheit, or lower, and there- upon (4) peptonized iron is added by me- chanical agitation. There are at the pres- ent time two well known brands of pepton- ized iron on the market, one containing 25% 85 of ferric oxid and the other containing 5% of ferric oxid. If the first brand is used, about i^y of 1% is added to compound (1), (2), (8), while if the second brand is used, the quantity is about -fa of 1%.. These 90 quantities may be varied within reasonable limits. It is highly important that the introduc- tion of the peptonized iron be carefully per- formed and the most satisfactory results are obtained if it is first mixed to a small quan- tity of the homogenized compound and then mixed with the total bulk. If the addition is made while the homogenized compound is warmer than 42 degrees Fahrenheit a di- gesting action begins which tends to alter the proteins and produce coagulation, where- as, if the compound is first cooled, this dan- ger, either at the time of mixture, or during the later sterilization, is avoided. The proportion of the oil may be varied, 95 100 105 1,230,81-? depending largely upon the quantity of fat in the concentrated milk, but for ordinary purposes the intention is that the total fat content (both animal and vegetable) shall 5 be sufficient to produce, when diluted with water in the .ordinary manner, a milk which, in its proportions, shall closely approach mother's milk. While any one of the alimentary vege- 1 table fats may be used, I consider, at the present time, that olive oil is preferable be- cause of its generally-recognized laxative and nutritive value. The peptonized iron is used because of the 15 character of its iron content rather than for the peptones. The homogenization should be carried out at as high a pressure as the milk will stand. It will be readily understood that, both 20 because cow's milk naturally varies to a con- siderable extent in its cream content, and also because at times a greater or less residue of natural cream may be desired in the prod- uct, the compound which has heretofore been 25 described may contain a greater or lesser percentage of cream and that, therefore, the cow's milk may be used either whole or skimmed to a greater or lesser extent. The term "milk" used in the claims, therefore, SO is intended to mean either whole milk or milk from which some of the natural cream content, or even practically all of the nat- ural cream content, has been removed. I claim as my invention : 35 i. A food product comprising an homog- enized compound of concentrated cow's milk; alkaline malt soup extract; olive oil; and peptonized iron. '2. A food product comprising an homog- 40 enized compound of concentrated cow's milk; malt soup extract; olive oil; and pep- tonized iron. i. A food product comprising an homog- enized compound of concentrated cow's 45 milk: alkaline malt soup extract; and olive oil. 4. A food product comprising an homog- enized compound of concentrated cow's milk: non-acid malt soup extract: olive oil; 50 and peptonized iron. 5. A food product comprising Hi) homoge- nized compound of concentrated cow's milk; non-arid mult soup extract; and olive oil. (!. A food product comprising an homoge- 55 ni/.cd compound of concent rated cow's milk' alkaline malt soup extract; olive oil from which the free fatty acids have bcon re- moved: and peptonized iron. 7. A food product comprising an homoge- 90 ni/od compound of concentrated cow's milk; alkaline malt soup extract; and olive oil from which the free fatty acids have been removed H. A food product comprising an hoinogu- 65 nixed compound of concentrated cow's milk; 80 85 90 malt soup extract; olive oil from which the free fatty acids have been removed; and peptonized iron. 9. A food product comprising an homoge- nized compound of concentrated cow's milk ; 70 non-acid malt soup extract ; olive oil from which the free fatty acids have been re- moved; and peptonized iron. 10. A food product comprising an ho- mogenized compound of concentrated cow's 75 milk ; non-acid malt soup extract ; and olive oil from which the free fatty acids have been removed. 11. A food product comprising concen- trated cow's milk; alkaline malt soup ex- tract; an alimentary vegetable oil from which the free fatty acids have been re- moved ; and peptonized iron. 12. A food product comprising concen- trated cow's milk; .alkaline malt soup ex- tract; and an alimentary vegetable oil from which the free fatty acidy have been re- moved. 13. A food product comprising concen- trated cow's milk; malt soup extract; an alimentary vegetable oil from which the free fatty acids have, been removed; and peptonized iron. 14. A food product comprising concen- trated cow's milk; non-acid malt soup ex- 95 tract; an alimentary vegetable oil from which the free fatty acids have been re- moved; and peptonized iron. 15. A food product comprising concen- trated cow's milk; non-acid malt soup ex- 100 tract; and an alimentary vegetable oil from which the free fatty acids have, been re- moved. 16. A food product comprising concen- trated cow's milk; alkaline- malt soup ex- 105 tract; an alimentary vegetable oil; and pep- tonized iron. 17. A food product comprising concen- trated cow's milk; alkaline malt soup ex- tract; and an alimentary vegetable oil. no 18. A fond product comprising concen- trated cow's milk: malt soup extract; and alimentary vegetable oil; and pcptnrii/ed iron. 10. A food product comprising conceit- 115 (rated cow's milk; non-acid malt soup ex- tract; an alimentary vegetable oil; and pep- tonized iron. '20. A food product comprising concen- trated cow's milk; non-acid malt soup ex- 120 tract; ami an alimentary vegetable oil. til. A food product comprising an ho- mogenized compound of concent rated cow's milk; alkaline malt soup extract,; olive oil; and pcplonized iron added to the other in- 125 gredients after said ingredients lui.ve. Urn reduced to a temperature as low ns approxi- mately Iti degrees Fahrenheit. ti'2. A food product comprising an ho- mogenized compound of concentrated cow's 130 1,230,817 milk; non-acid malt soup extract; olive oil; and peptonized iron added to the other in- gredients after the said ingredients have been reduced to a temperature as low as ap- 5 proximately 42 degrees Fahrenheit. 23. A food product comprising an ho- mogenized compound of concentrated cow's milk ; malt soup extract ; olive oil ; and pep- tonized iron added to the other ingredients 10 after said ingredients have been reduced in temperature as low as approximately 42 de- grees Fahrenheit. 24. A food product comprising an ho- mogenized compound of concentrated cow's 15 milk; alkaline malt soup extract; olive oil from which the free fatty acids have been removed; and peptonized iron added to the other ingredients after said ingredients have been reduced to a temperature as low as 20 approximately 42 degrees Fahrenheit. 25. A food product comprising an ho- mogenized compound of concentrated cow's milk; non-acid malt soup extract; olive oil from which the free fatty acids have been 25 removed; and peptonized iron added to the other ingredients after the said ingredients have been reduced to a temperature as low as approximately 42 degrees Fahrenheit. 26. A food product comprising an ho- 30 mpgenized compound of concentrated cow's milk ; mult soup extract ; olive oil from which the free fatty acids have been removed; and peptonized iron added to the other in- gredients after the said ingredients have 35 been reduced to a temperature as low as approximately 42 degrees Fahrenheit. 27. A food product comprising an ho- mogenized compound of concentrated cow's milk; alkaline malt soup extract; an ali- 40 mentary vegetable oil; and peptonized iron added to the other ingredients after the said ingredients have been reduced to a tempera- ture as low as approximately 42 degrees Fahrenheit. 45 28. A food product comprising an ho- mogenized compound of concentrated cow'i milk; non-acid malt soup extract j an ali- mentary vegetable oil; and peptonized iron added to the other ingredients after the said ingredients have been reduced to a tempera- 50 ture as low as approximately 42 degrees Fahrenheit. 29. A food product comprising an ho- mogenized compound of concentrated cow's milk; malt soup extract; an alimentary 55 vegetable oil ; and peptonized iron added to the other ingredients after the said ingre- dients have been reduced to a tempirature as low as approximately 42 degrees Fahr- enheit. . 60 30. A food product comprising an ho- mogenized compound of concentrated cow's milk; alkaline malt soup extract; an ali- mentary vegetable oil from which the free fatty acids have been removed; and pep- 65 ionized iron added to the other ingredients after said ingredients have been reduced in temperature as low as approximately 42 de- grees Fahrenheit. 31. A food product comprising an ho- 70 mogenized compound of concentrated cow's milk; non-acid malt soup extract; an' ali- mentary vegetable oil from which the free fatty acids have been removed; and pep- tonized iron added tp the other ingredients 75 after said ingredients have been reduced to a temperature of approximately 42 degrees Fahrenheit. 32. A food product comprising an ho- mogenized compound of concentrated cow's 80 milk; malt soup extract; an alimentary .vegetable oil from which the free fatty acids have been removed; and peptonized iron added to the other ingredients after said ingredients have been reduced to a tempera- 85 ture of approximately 42 degrees Fahren- heit. In witness whereof, I have hereunto set my hand at Indianapolis, Indiana, this sec- ond day of June, A. D. one thousand nine 90 hundred and sixteen. STEWART R. BARNETT. UNITED STATES PATENT OFFICE. WILLIAM V. w . GRELCK, OF EVANSTON, ILLINOIS, ASSIGNOR TO BtBTHA H. GRELCK, OF LINCOLN, NEBRASKA. SELF-PRESERVING ACID MILK PRODUCT AND PROCESS OF MAKING THE SAME. 1,230,479. So Drawing. Specification of Letters Patent. Patented 'June 10, 1917. Application filed Hay 10, 1915. Serial Ho. 27,022. To all whom it may concern: Be it known that I, WILLIAM P. M. GRELCK, a citizen of the United States, re- siding at the city of Evanston, in the county 5 of Cook and State of Illinois, have invented certain new and useful Improvements in Self-Preserving, -Acjd_ Milk Products arid Processes of Making^ftie Same, of which the following is a specification. 10 My invention relates to the production of food products from milk which has been soured, and especially from buttermilk from which the fats have been taken, and which therefore is practically a waste product of 15 the butter manufacturer. Many attempts have been made in the past to utilize in port- able and convenient form this great source of food material, but until now no practical means of producing a wholesome, edible 20 product has been discovered. In order that the difficulties to be met may be understood as well as the means by which I have succeeded in overcoming them, I will say briefly : Normal milk, even when 26 called " sweet " has an acid reaction. The acidity thereof increases with keeping, as the result of the formation of lactic acid following the development the'rein of lactic acid bacilli a change which is facilitated 30 by moderate heat. When the lactic acid amounts to about -^ of one per cent, in vol- ume, the casein begins to be precipitated, an action which proceeds more rapidly as the temperature is raised to moderate but not 35 sterilizing heat. In the first steps of sepa- ration the casein appeal's as a slight floceu- lent precipitate. As the precipitation con- tinuejs a soft gelatinous mass or curd is tormed, the consistency of which gradually 40 increases while it retains the same general characteristics, until a temperature of about 120 degrees Fahr., is reached, when the char- acter of the mass undergoes a radical change. The physical change is marked, and 45 this is probably due to an extensive chemi- cal change as well. It is not to be under- stood that the changes stated occur in a fixed, definite and unvaryiry manner. They vary according to the amount of acidity in 60 the milk, the temperature at which and the length of time during which heat is applied ; ancl perhaps with local atmospheric condi- tions. But, and subject to special variations, the foregoing sets out the general changes 55 which take place while milk is passing from a s*weet condition to that at which is formed a homogeneous insoluble curd of coagulated casein precipitate. Owing to the conditions slated, the sour milk products made or attempted have here- 60 tofore fallen into two classes: In one class a high enough degree of heat is directly ap- plied to precipitate, coagulate, cook and dry the casein. The milk albumen, sugar and riiineral salts may thus be retained if de- 85 sired, but the product is left in solid, homo- geneous masses, which, from their character and size, resist the action of the gastric juices thereon. Moreover, the product is in soluble, except in the presence of weak 70 alkalis or strong acids, neither of which conditions obtains in the normal processes of animal digestion. This material there- fore is not fit for food, but is only adapted for use iu certain of the mechanical indus- 75 tries. On the other hand, the attempt* which have been made to prepare acceptable food products have taken account of the re- fractory character of casein when coagu- lated in masses according to the nature 80 thereof, and, have sought to use the pre- cipitated casein, stopping short of the heat necessary to coagulate or to cook it. And the heat actually used therefore was not sufficient to sterilize or pasteurize the ma- 85 terial. The result has been a raw unstable product, in which the action of lactic and other bacilli is continuous and which is com- paratively unfit for. food consumption. And when the whey is withdrawn from the mass 90 before drying, as is usually done when these methods are followed, the milk albumin, milk sugar and mineral salts are in large part lost. The attempt has been made to overcome the coagulation of the casein in 95 large masses by introducing foreign matter, such as wheat flour, only with the result of adding an incongruous element without at- taining the practical end of a nutritious and wholesome food. Moreover, these low tern- 100 perature methods are slow, thereby unduly developing the acidity of the product and the expense of manufacture. It is the object of my invention to pro- duce a food product of definite acidity, to 105 so treat the soured milk or buttermilk as to cause the casein to precipitate and finally be fixed in very finely separated non-ad- herent particles, to also coagulate the albu- min and preserve it, together with the milk no 1,280,479 sugar and other mineral salts of the result- ing product ; in fact, to preserve all the con- stituents of the milk operated upon, except the water of solution, and moreover, to leave 5 such product in a sterilized condition and containing the elements of self preservation. It is thoroughly cooked and will be found a wholesome and readily digested food. It can moreover be made so economically and 10 in such quantities as to be available for feeding to poultry and the lower animals. In the practice of my invention, I prefer to have about T % of one per cent, of lactic acid in the buttermilk developed at the nor- 15 mal temperatur^ t'hereof. I then apply heat to produce rapi'd precipitation followed by fixation of the casein before any appreciably greater production of lactic acid takes place. Such heat is preferably applied in a steam 20 r water jacketed kettle, in which the tem- perature may be accurately gaged, bringing the milk gradually to a temperature of about 140 degrees Fahr. This temperature with the named percentage of lactic acid 25 causes the casein in the presence thereof to be precipitated. The kettle should also be provided with paddles or any other means for rapidly and thoroughly stirring the fluid. 30 In my process, therefore, as soon as the temperature, begins to rise I violently agi- tate the mixture by the paddles or other means provided. As a result of the develop- ing flocculent particles of precipitating 35 casein have no opportunity to coalesce. Each particle follows its normal law of develop- ment and becomes separated from the other particles in a completely fixed or hardened condition, in which it will not adhere to 40 other like particles. Instead, therefore, of a homogeneous curd I have an infinite num- ber of separately formed non-adherent par- ticles in suspension in the whey. The process should be so timed that a 45 pasteurizing or sterilizing temperature shall be maintained long enough to destroy all germs and particularly the lactic acid ba- cilli, thereby limiting the further produc- tion of lactic acid. 50 One object of my invention is attained at this point. The material is sterilized so that it no longer contains the germs which will produce further changes, and particularly ' those germs which will form lactic acid. 55 But the heat sufficient to produce this condi- tion and which ordinarily would have left the casein in the form of a continuous in- digestible mass has only cooked the casein and left it in the form of an infinite number 00 of minute particles. The resulting produce may be used and will be found an agreeable and wholesome potable food. In forming a condensed product further sieps may be taken as follows: The tt is evaporated to dryness, the product and the process of preparing it are equally within the scope of my in- vention, no I claim : 1. The process of producing a food prod- uct from soured milk which consists in pre- cipitating the casein by the agency of heat and simultaneously agitating the precipi- 115 tate whereby the casein is mixed in the form of finely divided non-adherent particlea 2. The process of producing a food prod- uct from soured milk which consists in pre- cipitating the casein by the agency of heat, 120 simultaneously agitating the precipitate to keep the particles thereof out of continuous contact, and then increasing the boat to fix the said particles in finely divided non-ad- herent form. 125 3. The process of producing a food prod- uct from soured milk which consists in pre- cipitating the casein by the agency of heat, agitating the precipitate while forming to keep the particles thereof out of continuous 130 1,230,479 contact, and then increasing the heat fix the said particles in finely divided non-adherent form and sterilize the mass. 4. The process of producing a food prod- 5 uct from soured milk which consists in pre- cipitating the casein, agitating the precipi- tate to keep the particles thereof out of con- tinuous contact and fix the said particles in finely divided non-adherent form and then 10 evaporating the surplus fluid. 5. The process of producing a food prod- uct from soured milk which consists in pre- cipitating the casein by the agency of heat, agitating the precipitate, heating the pre- 15 cipitated particles during agitation until they become non-adherent and then evapo- rating the surplus fluid. 6. The process of producing a food prod- uct from soured milk which consists in pre- 20 cipitating the casein by the aid of heat, agi- tating the precipitate while forming where- by the particles of casein are kept out of continuous contact and fixed so as to become non-adherent, and then evaporating the sur- 25 plus fluid. 7. The process of producing a food prod- uct from soured milk which consists in pre- cipitating the casein by the aid of heat, agi- tating the precipitate whereby the particles 30 thereof are kept out of continuous contact and fixed so as to become non-adherent, co- agulating the milk albumin, and then evapo- rating the surplus fluid. 8. The process of producing a food prod- 35 uct from soured milk which consists in heat- ing the milk to precipitate the casein, simul- taneously agitating the milk to cause the precipitating casein to retain the form of minute discontinuous particles, increasing 40 the heat to fix the said particles in discon- tinuous non-:tdherent form and to sterilize the mass, increasing the heat to coagulate the milk albumin, and then ovapora f: ng the surplus fluid. 9. The process of making an acid milk 45 product which consists in developing in milk sufficient acidity to cause the casein to be precipitated, raising the same to sufficient temperature to sterilize it and fix the casein, agitating the milk while being so 50 heated, coagulating the albumin thereof, and evaporating the surplus fluid. 10. An ac,id milk food product having a casein content in the form of minute pre- cipitated, fixed, discontinuous, non-adherent 55 particles. 11. An acid milk food product having a casein content in the form of minute pre- cipitated, fixed, discontinuous, non-adherent particles, and containing a preservative 60 quantity of lactip acid. 12. A sterilized acid milk food product having the casein thereof in minute precipi- tated, fixed, discontinuous, non-adherent particles. 65 13. An acid milk food product having a casein content in the form of minute, pre- cipitated, fixed, discontinuous particles which are non-adherent in the presence of a substantially normal quantity of water. 70 14. The process of making an acid milk product which consists in developing in milk sufficient acidity to cause the casein to be precipitated, raising the same to sufficient temperature to sterilize it and fix the casein, 7 and agitating the milk while being so heated. In witness whereof, I have hereunto sub- scribed my name in the presence of two sub- scribing witnesses, this 22nd day of April, 1915. WILLIAM P. M. GRELCK. Witnesses : C. K. CHAMBEKLAIN, A. S. PHILLIPS. o> CM 6 Q_ 52 CO o OJ o O It is hereby certified that in Letters Patent No. 1,230,479, granted June 19, 1917, upon the application of William P. M. Grelck, of Evanston, Illinois, for an im- provement in " Self-Preserving Acid Milk Products and Processes of Making the Same," errors appear in the printed specification requiring correction as follows: i Page 2, line 33, strike out the word "of "; same page, line 60, for the word "pro- duce" read product; same page, line 116, claim 1, for the word "mixed" read fixed; and that the said Letters Patent should be read with these corrections therein that the same may conform to the record of the case in the Patent OflBce. Signed and sealed thia 18th day of September, A. D., 1917. [8EAL .j R. F. WHITEHEAD, Acting Commissioner ofPatentt. Cl. 9911 5" .5 .<' H. J. STARTZENBACH. PROCESS OF CANNING MILK. APPLICATION FILED JUNE 23, 1916. 1,255,483. Patented Feb. 5, 1918. UNITED STATES PATENT OFFICE, HEKMAN J. STAKTZENBACH, OF ATLANTIC CITY, NEW JEHSEY. PROCESS OP CANNING MILK. 1,255,483. Specification of Letters Patent. Patented Feb. 5, 1!M8. Application filed June 23. 1916. Serial No. 105,348. To all whom it may concern: Be it known that I. HERMAN J. STAKTZEN- BACH, a citizen of the United States, resid- ing at Atlantic City, in the county of At- 5 lantic and State of New Jersey, have invent- ed a certain new and useful Process of Can- ning Milk, of which the following is a speci- fication. The principal object of the present inven- 10 tion is to provide an expeditious and reliable- process for canning milk and cream in such a way that the canned product will be uni- form, will keep almost indefinitely in any climate, will contain no preservative, will 15 not cream up, will not have objectionable cooked characteristics, and will keep for days in a cool place after the cans have been opened. The canned cream is in taste prac- tically indistinguishablejfrom fresh cream 20 although the milk may taste slightly differ- ently from fresh milk and both the canned cream and canned milk are not distinguish- able in chemical composition from fresh milk, but they are physically and bacterio- 25 logically different. In referring to cans and canning the intention is to include the use of other vessels which, like cans, can be sealed. My invention involves a process in which so use is made of steps, old in themselves, but the process as a whole and in many of its parts or details I believe to be both new and useful and it is adapted to produce a com- mercially new and unique product. 35 According to my process of canning, fil- tered or strained milk or cream is pasteur- ized and homogenized and cooled. The pas- teurized and homogenized and cooled milk or cream is sealed in cans and sterilized at 40 relatively low temperature and at relatively high temperature for certain intervals of time, .which are critical, while confined in the cans, and then rapidly cooled. Lime water h"lps milk or cream to withstand this 45 treatment without undue alteration and therefore I may add from 3 to 6% by weight of that substance or material to the raw milk or cream. The addition of lime water ac- cording to, medical authorities improves the 50 product for use in feeding children. The temperature to which the canned product is raised in the sterilizer varies with the per- centage of butter fat, being higher for milk than for cream. The object is to treat the 55 product in the sterilizer at such tempera- tures and for such periods of time that it \yill keep but without imparting to it objec- tionable cooked characteristics of taste and constituency. For milk containing ','< of butter fat. the temperature in the .sterilizer should be substantially IOC." C. for ir> min- utes, then raised ;is -suddenly us possible to 128 C C. for 10 minutes ami then suddenly reduced to about (i.V- C... The drawings diagramniatically illustrate apparatus useful in the practice of my proc- ess of canning milk and cream, and in them Figure 1. is in elevation and Fig. 2, i.~ in transverse section. Keferring to the, drawings and to the practice, of the invention for canning 8'.'< butter fat milk; strained or filtered milk containing from 3 to (J',< by weight of 1'iue water is run through the pasteurizer 1, lio- mogenizer 2, and cooler 3. The cool product is therefore pasteurized and homogenized and it will not cream up and is m a certain sense sterile. This product is canned and the cans are sealed. The canned product at this stage of the process -would not keep in all climates or for any considerable length of time. To make the product keep in all climates' and practically indefinitely -the cans are put into the rotary carrier 4, of the sterilizer 5, and subjected to the heat and pressure of steam at 106 C. for 15 minutes and then the temperature is suddenly raised to 128 C. for 10 minutes, and thereupon the product is suddenly cooled as by means of a cold water spray applied to the cans. G, are steam and 7, are water connections. The motion imparted to the rotary carrier 4, in respect to the heating and cooling me- diums and to the contents of the cans insures uniformity of the product. For cream the temperature .is 102 C. for 15 minutes and then suddenly to 123- C. for (8) eight minutes followed by sudden cooling. Of course some departure is per- missible in respect to both temperature and time but I regard those matters as of im- portance for they seem to be necessary to impart the property of keeping to the prod- uct without unduly cooking it or adding preservatives to it. The result of this ster- ilizing step in the process is to produce prod- ucts which will keep for very long periods of time, measurable by years, and in all climates in the cans, and which, when the cans are opened, do not possess objection- able cooked characteristics and which will keep, if kept cool, for several days after tho too 1 10 1,266,483 cans are opened. Moreover, the product by , reason of being homogenized and treated sub- stantially as described does not cream up and responds to all the requirements of pure 5 milk or cream. I claim : 1. The process of canning milk and cream svhich consists in pasteurizing and homog- enizing and cooling the same, canning the 10 cooled product, sterilizing the product in the cans by the application of heating and cool- ing mediums, and subjecting the canned product and the heating and cooling me- diums to relative movement during steriliza- i* tion, substantially as described. 2. The process of canning milk and cream which consists in adding lime water to the raw fluid, pasteurizing and homogenizing and cooling the mixture, canning the cooled product, and sterilizing and cooling the can- 20 ned product, substantially as described. 3. The process of canning a milk product containing 8% butter fat which consists in pasteurizing and homogenizing and cooling the same, canning the cooled product, and 25 sterilizing the cooled product by subjecting it in the cans to. steam at 106 C. for 15 minutes and suddenly raising the tempera- ture to 128 C. for 10 minutes, and suddenly cooling it, substantially as described. HERMAN J. STARTZENBACH. Copies of th} patent may be obtained for five cents each, by addressing the "Commissioner of Patent*. Washington, D. C." W. P. M. GRELCK. MILK FOOD PRODUCT AND METHOD OF MAKING THE SAME. APPLICATION FILED DEC. 26, 1316. 1 ,273,035. Patented July 9, 1918. WITNESSES: I o INVENTOR. ATTORNEYS. UNITED STATES PATENT OFFICE. 1,273,035. WILLIAM P. M. GRELCK, OF LINCOLN, NEBRASKA. MILK-FOOD PRODUCT AND METHOD OF MAKING THE SAME. Specification of Letters Patent. Patented Juljr 0, 1918. Application filed December 26, 1916. Serial Ho. 138,724. To all whom it may concern : Be it known that I, WILLIAM P. M. GRELCK, a citizen of the United States, re- siding at the city of Lincoln, in the county 5 of Lancaster and State of Nebraska, have invented certain new and useful Improve- ments in Milk-Food Products and Methods of Making the Same, of which the following is a specification. 10 My invention relates to food products and particularly to those which are pri- marily founded upon the solid constituents of milk, especially that from which the but- terfat has. been removed, and thereby has 15 become a creamery by-product. It may, however, be used in connection with the milk solids in which the butterfats have been retained in whole or part. My proc- ess involves the use of the milk solids of 20 buttermilk or separated or whole milk so prepared as to become a more easily diges- tible product, the individual elements thereof being non-adherent and readily di- visible. And to make the best possible use 25 of such solids in the art of bread making, for which my product is primarily designed, I mingle with the same, preferably in the process of manufacture, a considerable quantity of malt extract, thus producing 30 what may be described as a malted acid milk product. It is a matter of general knowledge that the gradually increasing production of lac- tic acid in milk resulting from the action of 35 the lactic acid bacteria tends to precipitate the casein thereof, and that such precipita- tion is aided by the application of heat. The casein so precipitated normally forms a solid coherent mass separated from the 40 milk serum or whey which, unless further treated, retains the greater portion of the milk albumin, sugar and salts. The curd thus formed is non-soluble in water, except, upon the addition of alkalis or strong acids 45 which make it unavailable for food pur- poses. But by permitting a certain amount of lactic acid to form, up to from 0.3 te 0.6 per cent, of the bulk, applying heat thereto 50 sufficient to raise the product to about 140 degrees Fahr., and violently agitating the milk meanwhile, the precipitation or sep- aration of the casein from its natural solu- tion or suspension in the milk serum is effected. But the molecular elements which 55 at the instant of precipitation are mutually coherent are prevented from coming into such contact with each other as to permit the individual cohesion thereof. The tend- ency or capacity for such adhesion speedily 60 passes. And the resultant precipitated casein instead of being in the form of a strongly adherent undissolvable curd is in the form of an extremely large number of non-adherent particles in suspension in the 65 milk fluids. The resulting product may be condensed to semi-solid consistency and then dried, preferably in vacua, and affords a valuable food product which may be put into solution by mingling it with water, and 70 thus or in other ways used with flour or other ingredients in the manufacture of bread. The value of this product may be gre'atly enhanced and a considerable convenience 75 afforded by the mixture therewith of a cer- tain proportion, preferably about 25%, of the extract of malt. This also is largely used by bakers in the production of bread, thereby making a more digestible product .80 as the diastase acts on the soluble starch to transform it into dextrin during the process of fermentation, while the "resulting malt- ose is acted upon by the yeast in the well- known manner to give off the leavening car- 85 bonic dioxid gas and alcohol. While the constituents severally derived from the malt and milk used may be sepa- rately prepared and then mixed together, I prefer to produce the elements concurrently 90 and mingle them as a part of the process, so that when it is conducted to the point where the desired amount of water is removed the resulting product will be a uniform and homogeneous one. In either case I consider 95 the desirable proportion of the. elements mingled to be approximately one of malt solids to four of the milk solids. A diagrammatic representation of appa- ratus which may be used in carrying out I he 100 1,272,036 principles of my invention is shown in the drawings, in which 1 represents a tank adapted for the reception of soured milk through the inlet opening 2. It is provided 5 with suitable stirring apparatus 3. 4 is a second .receptacle having stirring apparatus 5, and inlet opening 6. A tubular connec- tion 7 is provided by which the soured milk in fluid condition is drawn from tank. 1 to 10 receptacle 4; and 8 is a connection through which high pressure steam may be forced through the nozzle 9 into the pipe 7. It thus acts to draw the milk from tank 1, meeting the same at the point of steam dis- 15 charge and heating it so as to cause a pre- cipitation of casein from the soured milk. The pressure of the steam should be. so con- trolled as to heat the milk to about 160 de- frees Fahr., at which temperature pasteuri- 20 zation will take place and the further pro- duction of lactic acid bacteria prevented. The forcible impact of the steam upon the soured milk will prevent the adhesion of the particles of casein as precipitated. As the 25 milk fluids with the precipitated particles of the casein are carried into the receptacle 4 the action of the stirrer upon the heated fluid will prevent the formation of aggluti- nated masses by adhesion of the particles of 30 casein. In the vat 10 provided with the in- let 11 and outlet 12 may be placed ground barley malt mixed with -from four to HYP. times its bulk of water, sufficient to make a suitable mash, and this being heated to about 35 135 to 150 degrees Fahr., a wort rich in malt diastase will be formed, although the de- tails of such preparation of malt extract form no part of mv invention. Connection is made by means of the pipes 13 and 14 with 40 the vacuum pan 15. The latter is provided with a vacuum pump 1C and suitable con- denser 17. When a vacuum is produced in the vacuum pan a flow of fluids from the receptacle 4 and the vat 10 may be produced 45 in proper proportion bv means of the valves 4' and 10'. After a sufficient quantity of the fluids from receptacle 4 and tank 10 in proper proportion to each other is contained in the vacuum pan, the operation thereof 50 will remove the surplus water, leaving the finished product in semi-solid condition and ready to be removed and placed for use. It will be noted that in order that the diastase may be preserved the heat in the vacuum 55 pan should not exceed about 150 degrees Fahr., although at the same time this heat is sufficient to finish any sterilization of the milk which before had been be;un and which may not have been fully completed up to the 60 time 'that it was 'carried into the vacuum pan, The product which is a part of my inven- tion is not to be considered limited to the particular manner in which the particles or molecules of casein are precipitated and 65 made mutually non-adherent. It is equally a part of my invention if such condition of the casein is produced by other means than that herein set out as. for instance, that shown and described in my Patent No. 70 1.230,479, issued June 19, 1917. I claim: 1. The method of preparing a food prod- net from soured milk which consists in sub- jecting the milk to the action of a steam jet, 75 whereby the casein is precipitated and fixed in the form of minute mutually non-adher- ent particles. 2. The method of preparing a food prod- uct from soured milk which consists in sub- 80 jecting the milk to the action of a steam jet, wliereby the casein is precipitated, and agitating the milk whereby the casein is fixed in the form of minute mutually non- adherent particles. 85 3. The method of preparing a food prod- uct from soured milk which consists in sub- jecting the milk to the action of a steam jet, whereby the casein is precipitated and fixed in the form of minute mutually npn- 90 adherent particles, and then evaporating the excess fluids in vacuo at a pasteurizing temperature. 4. The method of preparing a food prod- uct from soured milk which consists -in pre- 95 cipitating the casein, agitating the precipi- tated particles so that they become mutually non-adherent, and intermingling extract of malt, with the said particles and removing the. excess fluid therefrom. 100 5. The method of preparing a food prod- ,uct from soured milk which consists in pre- cipitating the casein, agitating the precipi- tated particles so that they become mutually non-adherent, adding extract of malt there- 105 to, and evaporating the excess fluids at a temperature lower than that destructive of malt diastase. G. As a new article of manufacture; a food product comprising malt extract and 110 the solids of soured milk in which the case- in is present in the form of fixed discon- tinuous particles. 7. As a new article of manufacture; a food product comprising malt extract and 115 the casein of sour milk in ihn form of fixed discontinuous particles. 8. As a new article of manufacture; a food product including malt extract and the casein and butterfats of sour milk. 120 9. An acid milk food product having a casein content in the form of minute pre- cipitated fixed discontinuous non-adherent particles with which extinct of malt is in- termingled. 125 10. An acid milk food product having a 1,372,036 Q casein content in the form of minute pre- tated fixed discontinuous non-adherent par- cipitated fixed discontinuous non-adherent tides intermingled with extract of malt, particles with which extract of malt is in- In witness whereof, I have hereunto sub- 10 termingled, and containing a preservative scribed my name, this 20th day of Decem- 5 quantity of lactic acid. ber, 1916, at Lincoln, in the county of Lan- 11. A pasteurized acid milk food product caster and State of Nebraska, having the casein thereof in minute precipi- WILLIAM P. M. GRELCK. TJKTTED STATES PATENT OFFICE. PAUL W. TURNEY, OF PORTLAND, OREGON. PROCESS OF MAKING AND NEW FOOD PRODX7CT OF MILK. 1,274,218. No Drawing, Specification of letters Patent. Patented July 30, 1918. Application filed March 22, 1917. Serial Ho. 156.783. To all whom it may concern: Be it known that I, PAUL W. TURNEY, a citizen of the United States, and a resident of Portland, county of Multnomah, State 5 of Oregon, have invented a certain new and useful Process of Making and New Food Product of Milk, of which the following is a specification. I have discovered that in the process of 10 making curd from the casein of milk there is a stage when the curd particles are in the form of fine flakes which will precipitate in a jelly-like mass, resembling cream. And if maintained in this state by low temper- 15 ature it constitutes an easily digested, whole- some article, suitable for preparing many palatable foods and drinks. For example, the article so produced is adapted for being used as a substitute, in many instances, for 20 the cream of milk in preparing articles of food ; also in making a product resembling ice cream ; and at soda fountains in the preparation of various drinks. The articles so prepared, furthermore, 25 have a special advantage from the stand- point of digestibility, and of economy. With some persons the fat of cream does not agree. For such my article is specially suited, for my product may be made from 30 skimmed milk if desired. And since skimmed milk is frequently a mere left- over product, having only a limited use, by my discovery this skimmed milk is given a commercial value. 45 I produce my product by proceeding, in the first instance, as in the case bf artifi- cially producing curd from the casein of milk. But the process is permitted to de- velop only to a certain stage, and is then 40 arrested by refrigeration, that is, by the rapid reduction of the temperature to the point where the cnzym used for the product is rendered inactive. A flocculent curd is so produced which is permitted to settle, and 45 then the whey is poured off. The low tem- perature must be maintained until the prod- uct is consumed. In detail, the process which I pursue for producing my product is as follows: 50 I first heat the milk to from 80 to 100 Fahrenheit in order to ripen it. that is. place it in that state best suited for curdling by the addition of an en/.yin. 1 then add the enzym, such as rennet or pepsin: s;ii between such in- 7( ner and outer walls. An annular flange or apron 0. encircles, and has its inner edge welded to. the inner wall 2, its outer edge being connected or integral with the outer wall 4, so as to cover and inclose the space 7J 5 and form an air tight or hermetically sealed chamber, which entirely surrounds the inner casing on all sides, and al-<> in- closes the bottom. A cover 8 is preferably used for said cas- 80 ing and chamber. This cover is, by prefer- ence, integral with the casing and is pro- vided with an opening or manhole 0. having a cover 10 adapted to be secured in air-tight engagement with the flange or rim 11 which 85 surrounds the manhole. The cover is re- movably secured in position to form a clo- sure for the- manhole by means of screws or other suitable, ordinary and well known securing means and a vent cock 12 having a 90 valve -controlled passage communicating with the chamber 7 is provided and mounted by preference upon the removable cover 10. ' A discharge pipe 12' leads from the bot- tom of the liquid containing chamber or 95 reservoir 7, and is provided with a cock or valve 13 for opening and closing the dis- charge passage formed by said pipe and communicating with the chamber. Vacuum and pressure gages 14 and 15 are mounted 100 in position to communicate with the cham- bers or spaces 5 and 7, respectively, the gage 14 being provided with a passage 16, which communicates with the chamber 5 and the gage 15 having a passage 17 conir 105 municating with the chamber 7. A safety valve 18. which may be of any ordinary and well known suitable* construction, is mounted in position tp communicate with the cham- ber 7, and a similar safety valve 19 is 110 mounted in position to communicate with the chamber 5. said valve being mounted, by 1,274,748 preference, upon an exhaust, pipe 20 wuich forms the upper or high level exhaust pas- sage leading from the annular chamber 5 formed between the inner and outer walls 5 2 and 4. This exhaust passage is provided with a controlling valve or cock 21 for open- ing and closing the passage when desired, and a lower exhaust passage or conduit 22 leads from the chamber 5- at a point below 10 the level of the exhaust passage or conduit 20 and near the bottom of the chamber 5. The lower exhaust passage or conduit 22 is provided with a cock or valve 23 for open- ing and closing said passage, and communi- 15 cates with a main exhaust pipe 24 into which the upper exhaust passage 20 leads when the cock 21 is in passage opening posi- tion. A steam supply pipe 25, which communi- 20 cates with a suitable source of steam supply, (not shown), which may be in the form of a boiler of any suitable, ordinary or well known type, communicates with the interior of the chamber 5, and is provided with a 25 cock or valve 26 for opening and closing said passage, and regulating the admission of steam to the interior of the chamber 5 for heating the casing 2 and its contents. A recording thermometer 27. having a stem 28, 30 is mounted in position to record the temper- ature in the chamber 7, and a vacuum pump 29, which may be of any desired or well known form adapted to provide a suitable vacuum, or partial vacuum, in the .chamber 35 7, is operatively connected with the tank by means of a pipe 30, the receiving end of which communicates with the upper ex- tremity of the chamber 7, and forms an out- let passage 31 leading to the suction cham- 40 ber of the pump 29. The tank is provided with an agitator, here shown as a propeller 32, comprising agitator blades secured to .a propeller shaft 33 by means of a central head or hub por- 45 tion 34. The hub is secured to the shaft by means of a nut 35 in threaded engagement with the inner end of the shaft or by similar suitable securing means. The shaft ex- tends into the chamber 7 through an open- 60 ing 36 in the casing 2, and through an open- ing 37 in the outer w all 4, and is rotatively supported by a bearing sleeve or bushing 38, the inner extremity of which is in threaded engagement with a threaded annu- 55 Jar flange 39. which may be integral with the casing 2 and surrounds the opening 36. The outer extremity of the bushing or journal bearing member 38 is mounted in a packing box 40 fixed to the outer wall 4 and provided 60 with suitably packing material 41 which is held in snugly fitting engagement with the bushing by means or a packing gland 42, which is secured in position by means 01 screws or bolts 43, or "similar securing 65 means. The propeller shaft has an enlarged inner end or head 44, having a conical bear- ing surface 45, adapted to engage a tapered or concave seat 46 in or formed by the inner end of the journal bearing bushing 38. This shaft is provided at its outer extremity 70 with a similar head or annular shoulder 47, having a conical or tapered surface portion 48 which extends into a similarly tapered concave seat 49 formed in the outer end of the journal bearing member or sleeve 38, and 75 a nut 50 is mounted in threaded engage- ment with the head 47, and engagement with a stationary part of .the structure so as to enable the conical surface portion 46 of the inner head 44 on the shaft to be held 80 in air-tight engagement with its seat when the shaft is stationary and the propeller not in active operation. The escape of fluid from the chamber 7 is thus effectively pre- vented when the propeller is stationary. ' 85 When the agitating means, here shown as the propeller 32. is 'operated, the milk or liquid contained in the chamber 7 will be circulated rapidly in such a manner -as to thoroughly agitate the liquid contents of the 90 chamber throughout the entire mass' of the material operated upon. The contents will thus be so evenly and rapidly exposed *o the surfaces of the chamber that the walls 2 may be heated to a very high degree 'of tern- 95 perature considerably above the boiling point of tin? liquid or milk without scorch- ing or burning, or detrimentally affecting the milk appreciably, either with respect to its flavor or vvith respect to the condition 100 of the particles of cream or butter fat.: or what is commonly referred to as the cream line of the treated milk. The rotation of the agitator in the opera- tion of stirring the liquid also- causes the 105 conical bearing surface 45 of the propeller shaft to engage the conical seat 46, so as to prevent the escape of any. liquid from the chamber 37, except an exceedingly small quantity, barely sufficient to properly lubri- 110 cate the journal bearing of the propeller shaft. The propeller shaft is provided with a driving wheel 51. which may be of any de- sired ordinary and well known form adapted to connect the shaft with a motor 115 or source of. power for driving the same. In order to provide means for cooling the tank and its contents, a main 'water supply pipe 52 is provided which is adapted to be connected with a water main or other suit- 120" able source of water supply for furnishing cooling water under pressure, and a coil 01^ annular conduit, which may be in the form of a pipe 53, having a scries of perforations 54 therein, is mounted in the upper part of 125 the chamber 5 formed between the inner and outer walls of the tank, the annular passage ">4, formed by the annular spray coil or pipe 53, is connected with the main water supply pipe 52 by means of a connecting pipe 55 13* 1,374,748 8 which extends through the wall 4 and com- municates with the passage f>4. A series of drain passages 50 is provided for draining the coil 53. These drain passages are, by 6 preference, in the form of angular depend- ing tubes, the lower extremities 57 of which open toward the inner casing wall '2. and lead from the bottom of the passage 54. so as to force cooling water, in the form of a 10 spray or small jets a,gainst the inner casing wall, and also thoroughly drain the pipe 53. The perforations 54 also serve to discharge cooling water or spray, in small jets, against the casing wall 2. 15 There is provided a brine pump 58 having an inlet or suction passage 50 \yhich com- municates with a brine containing receptacle or chamber 00. and having a brine supply or discharge passage 01 which communicates 20 with the conduit 55 leading to the passage 54 formed by the perforated pipe 53. The pipe (il has a controlling cock or valve 02 for opening and closing the passage formed bv said pipe and is provided with a safety 25 valve 03. which may be in the 1 form of an ordinary spring-pressed safety valve, such as is well known in the art. A refrigerator or ice chest 04. having a refrigerator or cooling compartment 05 adapted to contain 30 ice or an equivalent cooling medium, and having a passage 00 communicating and adapted to conduct cool brine through a screen 07 and into the brine containing chamber 00. is provided, and arranged in po- 35 sition to supply cool brine to the brine pump 58, for cooling the tank 1 and its contents. The ice chest has a cover 08, and the brine chamber 01 has an overflow passage or out- let 00 which may he in the wall 70 of the 40 brine chamber. An outlet passage or conduit 71 leads from the bottom of the chamber 5 formed between the inner and outer walls of (he tank 1 and is provided with a goose-neck or liquid 45 sealed trap 72. The passage formed by the pipe 71 communicates with a pipe 73 tli rough the medium of the trap 72. and also communicates with a discharge or waste pipe 74. The waste pipe 74 has a controlling 50 cock 75 for opening and closing the dis- charge passage formed by said pipe: and tin- pipe 73. jvhich leads into the cooling cham- ber 05. has an opening or openings 70 adapt- ed to discharge cooling liquid received from 55 the chamber 5 into the cooling chamber (55. and is provided with a controlling cock 77 for controlling the passage formed by. the pipe 73 and leading from the trap 72 into the cooling chamber 05 or ice chest. 60 The main water supply pipe 52 has a con- trolling cock 52' for regulating the supply of water from the original source of water supply. The apparatus above described is adapted 5 tebe used to advantage in the practice of my improved method or process of t Mi ting milk. In practising my improved method 01 process of treating milk, and particular!}* the method of pasteurizing, holding and 70 cooling milk, a supply of milk to be operated upon is placed in the treating chamber 7, and the agitating mechanism is set in oper- ation by starting the driving mechanism for operating the same., The agitating media- 75 nism. constructed and arranged as above de- scribed, is adapted to set the entire liquid contents of the tank in. motion and cause the liquid to circulate with such evenness and rapidity, where it comes in contact with 80 the inner surface of the wall 2. and through- out the entire mass of liquid, that the \yali of the chamber' 7 may be heated at once to a high degree of temperature considerably above the boiling point of the milk or liquid 85 operated upon, and the milk or liquid may be. and in practice is. subjected to such a temperature, for instance, 220 degrees Fahrenheit, for a .prolonged period of time, sufficient to bring the entire mass of milk 90 or liquid to a temperature of 100 F.. while exposed to a surface temperature at the, inner surface of the glass or enamel lined wall of the treating chamber, such as would be produced by heating the outer surface, 95 of the wall 2 to approximately --'20 F. The wall 2 being of metal, and the lining or covering of glass or enamel, the temperature of the glass or enamel lining, which would be in actual contact with the milk, would bf 100 somewhat below the temperature of the me- tallic portion of the wall 2 actually in con- tact with the steam or heating medium. The temperature at the surface of the glass lin- ing, which is ,in actual contact with the milk 105 during the operation of stirring and treat- ing the milk, in accordance with my inven- tion, and improved process, is,, by pref- erence, above 110 F.. and I' find in practice that the best results are accomplished by no maintaining such a temperature that the glass lining will have a temperature of ap- proximately 200 F.. or in other words, a temperature produced by heating the metal- lic-wall 2 of the receptacle by subjecting 115 it to the action of steam at a temperature of 220 F. The heating of the walls of tbs> receptacle or treating chamber by means of the introduction of steam at a temperature of approximately 220 F. into the chamber 5 120 and in contact with the wall 2 is in practice continued until the milk or liquid contained in the treating chamber has thus been heated to a temperature of between 140 F. and 100 F. throughout the entire mass of the 125 liquid treated, and the entire mass is simul- taneously stirred or agitated in such a man- ner as to cause the fluid to be kept in such rapid motion during such heating operation and while subjected to a temperature of 130 1,274,748 preferably between 210 F. and 2-20 F., as to prevent scorching or injury of the milk or fluid treated. In practising my improved process of pas- 5 teurizing milk, the milk to be treated is. by preference, introduced into the treating chamber or receptacle at a temperature be- low 40 F., or below a bacilli forming tem- perature, or temperature which is conducive 10 or favorable to the growth and development of bacilli. It is well known by those skilled in the art to which this invention relates that bacilli or bacteria will develop in milk at temperatures between 40 F. and 110 F. 15 with great rapidity as said temperatures are favorable to the growth of bacteria. It is also well known that temperatures above 110 F. are less favorable to .the growth and development of bacteria, and that tempera- 20 tures above 110 F., and particularly tem- peratures between 140 F. and 160 F. or even as low as 130 F., are not only unfavor- able to the growth of bacteria but are actu- ally destructive to the life of bacteria. 25 I have found in practice that milk can be heated to a temperature of 160 F. without scorching or injury to the milk, and that it can be introduced into a treating chamber at a temperature of 38 F. and subjected to 30 the action of heat sufficient to raise the tem- perature of the entire mass of milk or fluid to a temperature of 140 F. within a period of eight minutes without scorching or injury: to the milk. ' 35 Having introduced a quantity of milk to be treated into a treating chamber or recep- tacle at a temperature below 40 F., steam is introduced into the chamber 5 in contact with the outer surface of the wall of the 40 treating chamber, the steam being at a tem- p^rature of approximately 220 F., as al- r^fldy suggested, thus subjecting the mass of jiiftlk to a temperature of between 200 F. .'/and 220 F., which is the temperature of the .45 steam heated wall of the treating chamber or receptacle. This temperature is maintained for and during a sufficient period of time to raise the temperature of the liquid from 38 F. to a temperature of between 140 F. and 50 160 F. The entire mass of milk or fluid is at the same time stirred or agitated in such a manner as to keep the entire mass in such rapid motion during the entire period dur- ing which it is being heated, as "to prevent 55 scorching or injury to the milk during such heating and stirring of the mass. The en- tire batch or mass of milk, having thus been rapidly heated from a temperature' of 40 F. or lower, to a temperature of approxi- 60 mately l(iO F.. and above 110 F., the time for the growth and development of bacteria, with the fluid at temperatures between 40 F. and 110 F., is reduced to a minimum an/Ho all intents and purposes entirely pre- 65 vented, and the bacteria originally contained in the milk or fluid before the beginning of the operation are thus destroyed or reduced to a minimum in the shortest possible time consistent with the treatment or pasteuri/.- . ing of the milk without scorching or other 70 detrimental effect. During the admission of the steam into the chamber 5, for heating the material, which is accomplished by means of the steam supply conduit 25. the high level steam out- 75 let conduit 20 is kept open. The operation or process of pasteurizing the milk or fluid in the manner abo\ c e de- scribed, having been completed, the supply of steam is then shut otf. and the upper ex- 80 haust steam conduit 20 is closed. The milk or material treated is thus in condition to be cooled or allowed to cool, and to he trans- ferred directly from the treating chamber into bottles or receptacles or containers of 85 any desired suitable form. It is also in con- * dition to be condensed or evaporated while in the treating chamber, if desired. In case the treated material is to be held in the re- ceptacle, or placed in bottles or receptacles 90 without further treatment, such, for in- stance, as condensation or evaporiiation, it is usually desirable to cool the material to a temperature suitable for holding or for handling, for instance, a temperature of 95> 40 F. In order to cool the material contained in the chamber 7. cooling liquid may be ad- mitted to the chamber 5 by first opening the cock 52' which controls the water supply 10 conduit 52. The cock 75 may then be opened, so as to allow the cooling water to flow into and through the chamber 5 from the water supply conduit 52 and pipe 55, and out through the discharge pipes 71 and id 74, until the temperature of the fluid treated has been reduced to a considerable extent. In case the available cooling water is suffi- cient in quantity and cool enough for the purpose, it may be found that no other cool- ll ing medium will be required. Whenever the supply of cooling water is i limited, or not sufficiently cool to lower the temperature of the milk or fluid to the desired extent, the outlet conduit 74 may be ll closed before. shutting off the cooling water from pipe 52, and cock 77 may be opened and a sufficient quantity of water permitted to flo,w into the refrigerating or cooling chamber 65 of the ice box (unless the re- frigerator chamber 65 has been previously supplied with sufficient water) for making brine. The main water supply conduit 52 is then closed, and the brine pump 58 is set I in operation, after opening the cock 62, which controls'the brine conduit 61. Cooled j liquid, which is by preference in the form of 1 brine, is thus caused to flow through the! chamber 5, and from said chamber back torn the cooling chamber 65 to be cooled and U 1 1,274,748 again caused to flow into and through the chamber 5 until the milk or liquid in the treating chamber has been reduced to the desired temperature. 6 The milk thus treated or pasteurized and copied, is in condition for bottling, or for being placed in any desired receptacle or receptacles, by passing directly from the treating chamber, or treating and holding 10 chamber 7 into the bottles or receptacles. The transferring of the milk or treated fluid to a cooler and the exposure of the milk to contamination or pollution is thus avoided. In 'case it becomes desirable to hold the 15 treated milk or fluid for a period of time before placing it in a container or containers, it is plain that the tank is adapted to serve for holding the fluid and to keep it at the desired uniform and unvarying temperature 20 for any desired length of time. In order to enable this to be accomplished in a highly efficient manner it is only necessary to stop the brine pump when the treated fluid has . been cooled to the desired temperature, and 26 to close the cock 62, and allow the cooling liquid to run out of the chamber 5 of the tank until said chamber is empty. In case the liquid thus emptied from the chamber if brine, it should of course be allowed to flow 30 into the cooling chamber 05 of the refrig- erator. When not required to be used again, the liquid from the chamber 5 may be dis- charged through the waste pipe or conduit 74, and the cock 75 should then be closed. 35 In order, to render the treating and hold- ing tank even more efficient as a means for holding the treated milk or fluid for any desired length of time and at a desired uni- form temperature, a practical and very effec- 40 tive and desirable vacuum or partial vacuum is provided in the chamber 5 between the outer and inner walls of the tank, and the walls of the tank are rendered heat-'resisting or heat-insulated to the greatest possible ex- 45 tent, by admitting steam to the interior of the chamber 5 by opening the steam supply cock 26 for a short time, and allowing the products of condensation to escape by open- ing the cock 75, and then closing the cocks (0 26 and 75 while live steam is in the chamber 5, and when all other cocks and conduits com- municating with the chamber 5 are closed, thus providing a vacuum or partial vacuum in the chamber 5 and providing a holding 55 tank, the walls of which are heat-insulated. The tank is thus adapted to serve as a vacuum holding tank or thermos tank or receptacle, and is like a thermos bottle in its heat-resisting qualities. 60 During the operation of heating and stirring the milk or fluid in the process of pasteurizing milk, the upper opening 9, or the top of the treating chamber 7 may be open. In order to carry out the process of con donsmg or evaporating the milk to ba treated, it is only necessary to keep the trip opening 9 and all openings to the chamber 7, except the upper opening or passage 81, closed, during the operation of stirring of 70 agitating and heating the milk, and to have the passage 31, which leads from the cham- ber 7 to the vacuum pump opening and the pump 29 in operation, with the high-level steam exhaust conduit 20 closed and the 75 low-level or lower steam exhaust conduit 22 and cock 23 open, and to continue the stirring and heating until the desired evapo- ration and condensation has been accom- plished, go The supply of steam may then be shut off. and the process of cooling may be car- ried out and completed in the manner already described in connection with the process of pasteurizing. 85 When the high-level steam exhaust con- duit is closed and the lower steam exhaust conduit is open, the hot steam is prevented from ascending to the top of the chamber 5 by reason of the fact that circulation is pre- 90 vented from occurring in the upper part of the chamber above the level , of the lower steam exhaust conduit. The undesirable heating of the walls of the treating cham- ber above the level of the milk operated 95 upon in the operation of condensing or vaporizing the milk, is thus prevented, and only so much of the chamber as contains milk or fluid to be treated is exposed or sub- jected to the action of the steam in actual 100 contact with the receptacle wall to be heated. The top of the milk or fluid, during the latter part or at the completion of the operation of condensing or evaporating a batch of milk or fluid, is indicated by the 106 broken line 78, in Fig. 1. I claim 1. The process of treating milk, which consists in introducing into a receptacle a batch of milk to be treated, increasing the 110 temperature of the entire mass of fluid at the rate of at least 12 F. per minute to a temperature of 140 F. by applying a heat- ing medium to the walls of the receptacle, and keeping the mass of fluid in such rapid' 115 motion as to prevent scorching of the. fluid during such heating of the mass. 2. The process of treating milk, which consists in introducing into a receptacle a quantity of milk at a temperature below 120 40 F., subjecting the walls of the recepta- cle which are in contact with the milk to a temperature between approximately 212 F. and 220 F., until the mass is heated to a temperature of at least 140 F., and si- 125 multaneously stirring the fluid and main- taining the entire mass in such rapid mo- tion during the heating operation 99 to pre- vent the heat thus produced from scorching or ir.ji'ring the milk. 130 1,274,748 3. The process of heating, milk or other liquid food, which consists in placing the milk or other liquid food in a vessel, agi- tating the same, heating the same rapidly 6 while in agitation to a temperature of about 140 3 F. and then cooling such milk or other food to about 40 F. without removing the same from such vessel. 4. The process of treating milk or other 10 liquid food, which consists in placing the milk or other food in a vessel, agitating the same, heating the same while in agitation to a temperature of about 140 F. and then cooling such milk or other food to about 40 15 F. without removing the same from such vessel. 5. The process of treating milk or other liquid food, which consists in placing the milk or other food in a vessel, agitating the 20 same so as to evenly and quickly expose all parts of the milk or other 'liquid food to the walls of the vessel, rapidly heating .such food while being so agitated to a tempera- ture of about 140 F., and then cooling such 25 food to a temperature of about 40 F. with- out removing the same from aboat such ves- sel. f>. The process of treating milk or other liquid food, which consists in placing the 30 milk or other food in a vessel/ agitating the same so as to evenly and quickly expose all parts of the milk or other liquid food to the walls of the vessel, rapidly heating such food while being so agitated to a tempera- 85 ture of about 140 F. and then cooling such food to a temperature of about .40 F. while so agitated, without removing the same from such vessel. 7. The process of treating milk or other 40 liquid food, which consists in placing such food in a vessel, agitating such food while in such vessel so as to evenly and quickly expqse all parts of the food to the wallri of the vessel, rapidly heating such food 46 through a heating agency, applied to the walls of said vessel until the temperature of such food is about 140 F., and then cool- ing such food while thus in agitation, to a temperature of about 40 F. by applying a cooling agency to the walls of said vessel 50 and without removing said food from said vessel. 8. The process of treating milk or simi- lar liquid food, which consists in bringing such food to a temperature of about 40 F. 65 and running the same at such temperature into a vessel, applying to the walls of such vessel a heating medium preheated to a tem- perature of aooiit 212 F. to 220 F., and thereby at a rate of 12 F. or 15 F. per minute heating such food to about 160 F. and above 110 F., thereby limiting the time for development of bacteria, and meanwhile agitating the food to evenly and quickly expose all parts thereof to the walls of the 65 vessel and therethrough to the heating me- dium, and thereby preventing scorching of such food. 9. The process of treating milk or simi- lar liquid food, which consists in bringing TO such food to a temperature of about 40 F. and running the same at such temperature into a vessel, applying to the walls of such vessel a heating medium preheated to a temperature of about 212 F. to 220 F., 76 and thereby at a rate of 12 F. or 15 F. per minute heating such food to about 160 F. and above 110 Fl, thereby limiting the time for development of bacteria, and mean- while agitating the food to evenly and go quickly expose all parts thereof to .the walls of the vessel and therethrough to the heat' ing medium and thereby preventing scorch- ing of such food, and then cooling such food while thus in agitation to ,a temperature of 85 about 40 F. by applying a cooling agency in place of such heating agency to the walls of said vessel and without removing such food from said vessel. In witness whereof. I have hereunto set *0 mv hand this 9th day of Feb., 1918. NIELS D. NIELSEN. * 5*0 N. 0. NIELSEN. PROCESS OF TREATING MILK AND THE LIKE. APPLICATION FILED MAR. 22, I 9 I 8. 1,274,750. Patented Aug. 6, 191& NIELS D. NIELSEN INVENTOR BY WTTORtiEY UNITED STATES PATENT OFFICE. NIELS D. NIELSEN, OF ELYKIA, OHIO. PROCESS OF THEATING MILK AND THE LIKE. 1,274,750. Specification of Letters Patent. Patented Aug. 6, 1918. Original application filed February 9, 1918, Serial No. 216,622. Divided and this application filed March 22, 1918. Serial No. 223,909. To all whom it may concern: Be it known that I, NIELS D. NIELSEN, a citizen of the ^United States, residing at Elyria, in the county of Lorain and State 6 of Ohio, have invented certain new and use- ful Improvements in Processes of Treating Milk and the like; and I do hereby declare the following to be a full ? clear, and exact description of the invention, such as will 10 enable others skilled in the art to which it appertains to make and use the same. This application is a division of my appli- cation No. 216,622, filed Feb. 9, 1918. This invention relates to processes for )5 treating and handling milk or the like, and has for its principal object the provision of an improved process for eliminating any possibility of infection of the milk, its cer- tain and proper preservation and for a 20 simplification of such processes. One of the objects of the invention is to provide a simple, economical and efficient process for treating milk or the like, and of providing means for cooling the milk in 26 the container in which it has been sterilized, and of preserving it at a low temperature in such condition until it is to be drawn for use, for example, into bottles, small con- tainers or the like. 8u Other and further objects of the invention will appear from an examination of the fol- lowing description of an embodiment of my invention and of the appended claims, and from an inspection of the accompanying i5 drawings which are made a part of this specification. Figure 1 shows one embodiment of my in- vention, illustrating the container and the cooling apparatus in section, and the ducts, <0 pipes, etc., in elevation. Fig. 2 is a section showing one form of agitating means suitable for employment with my invention. Referring now to the drawing, at 3 a're 45 shown the walls and at 100 the interior of a receptacle, here shown as a closed tank for heating, cooling, holding and otherwise treating milk or like liquid in accordance with my invention. In the embodiment 60 shown, the tank is closed by a top 4 and preferably provided with a lining 5 of glass or enamel. The major portion of the tank is surrounded by a jacket 6, providing a jacket space 7 between the tank proper 3 and 6 the jacket 6. At 8' is shown an apron, which closes the top of the space 7, making the same gas-proof. The apron 8 may be con- nected to the tank in any suitable manner, such as by welding. The top 4 is provided with a manhole 9 having a cover 10 there- 60 for adapted to suitably close the manhole in the top of the tank. This cover may be removably connected to a sleeve 11 on the top of the tank. A vnt tube 12 may be mounted upon the manhole cover 10 and 65 controlled by a valve 13. A discharge pipe 14 leads from an open- ing 15 through the space 7 and an opening 16 in the jacket 6 to any suitable destination. A valve 17 is provided for controlling this 70 discharge pipe 14. Vacuum and pressure gages are shown at 18 and 1!) mounted in position to communicate with the interior of the tank and with the space 7, respec- tively. A passage 20 connects the gage 18 75 to the 'space 7 and a passage 22 connects the interior of the tank to the pressure gage 19 and to a safety valve 21. The gages and safety valve, of course, may be of any well known construction. 80 A steam supply pipe is shown at 25, lead- ing from a suitable source of steam (not shown) to the space 7 and is controlled by a valve 20. A recording theremometer 27. is employed to indicate and record the tern- 86 perature of the interior of the tank to which it is connected by a tube 28. . The tank is provided with agitating means, here shown as a propeller 32 mount- ed upon a shaft 33, which passes through a ^0 sleeve 34 mounted in the walls 3 and 6. Means through which the propeller is driven is provided and here consists of a pulley 35. The details of this construction are not de- scribed here, since they constitute no part 95 of this invention. When rotated, the propeller cooperating with the walls of the tank, distributes the contents thereof about in such a manner as to cause the heating or cooling effect of the 100 medium in the space 7 to act uniformly or substantially uniformly upon the contents of the tank', and thereby more quickly and evenly bring it to the desired temperature. Apparatus is provided for producing and 106 introducing a cooling medium to the space 7, here shown as an ice chest for cooling brine, and means for introducing it to said space and withdrawing it therefrom. At 50 . is shown the ice chest proper filled with ice ilfr 1,274,750 51. A brine chamber is shown at 52, sepa- rated from the ice chest proper by a screen 53. A brine pump is shown at 54, which, when operated, causes the brine to flow 5 through the intake 55 and the discharge pipe 56 to a delivery pipe 57, whence it is delivered to the walls 'of the tank and the space 7. The delivery pipe 57 is best formed to completely surround the tank and is pro- 10 vided with a plurality of perforations 58 and jets 59 from which the cooling fluid is sprayed upon the various portions of the wall of the tank in such a manner us to run down the walls in a sheet. A valve 60 con- 15 trols the pipe 56. A second valve 61 con- trols a pipe 62 leading froin any source of water at ordinary temperature, such as a city main, to the delivery pipe 57. It will be apparent that the valve 60 may 20 be closed and the valve 61 opened, when wa- ter of ordinary temperature is to be supplied to the tank. The brine is returned through a pipe 65 to a feed pipe 68, which is controlled by a 25 valve 69. The brine flowing through 65, 69 and 68 is returned to the ice chest through openings 70 in 'the feed pipe 68. A dis- charge pipe is shown at 71 controlled by a valve 72. When it is desired to discharge 30 the brine rather than return it to the ice chest, the valve 09 may be closed and '72 opened. At 73 is shown an overflo.w pipe for the brine chamber 52, and which leads from an overflow opening 74 therein to 35 waste. Suitable means are provided for supporting the tank and associate structure, such as columns 80. The ice chest is sup- ported by blocks 81 and is covered with a suitable cover 82. The pipe 68 is dead-ended 40 by a cap 83. A safety valve 84 is employed in connection with the pipe 56. The valves, both ordinary and safety, may be of any suitable form, many of which are upon the market. I may also use any suit- 45 able form of pump at 54 for conveying the brine to the jacket chamber 7, or it will be apparent that any other suitable means may be employed . for causing the brine to flow into such chamber. 50 In practising my improved method or process of treating milk or the like, a supply of milk to be operated upon is placed in the treating chamber 100 inclosed by the walls 5, and the same is pasteurized", by introducing 65 the heating medium, such, for example, as steam, which may be introduced to the space 7 through the pipe 25. During the exposure of the contents of the chamber 100 to such heating medium, the agitator 32 is operated 60 to quickly and uniformly expose all parti- cles of the contents of such chamber to such heating medium. The contents of the chamber having thus been pasteurized, the valve 26 is closed, leav- 5 ing the space 7 filled with steam, which is condensed by introducing cool water, cold brine or other steam condensing medium. In the embodiment shown this is introduced through the feed pipe 57 from the source connected with pipe 62, or through the pipe 70 56 from the cooling apparatus. The con- densation of the steam in space 7 leaves a vacuum or partial vacuum therein, which acts as a heat insulating medium and pre- serves the consents of the chamber 100 at a 76 constant or substantially constant tempera- ture for as long a period of time as is de- sirable in this work; for example, the con- tents of the tank may be brought to a tem- perature of 142 F. or 145 F. and main- 80 tained at such temperature for thirty minutes. It is very important to cool the milk or the like, without removing it from the cham- ber in which it was pasteurized, to avoid ex- 86 posing it to contamination during such mov- ing. Accordingly, the means for introducing the cooling brine to the space 7 is operated in the manner already described and the con- tents of the chamber 100 brought to the de- W sired temperature without removing it from the tank. Durino; the cooling, the agitating means should be operated to uniformly and evenly distribute the contents of the tank to the cooling medium, so as to quickly bring ' 5 it to a uniform temperature, preferably about 36 F. When such temperature is reached, the pump 54 is stopped and the valve 60 is closed so as to prevent further introduction of cooling brine to the space 7. 1W The brine, however, is permitted to drain from the chamber 7 so as to 'empty the .cham- ber thereof. It is important to maintain the contents of the tank al the temperature to which it has thus been brought, often for 101 some hours. It is also important to accom- plish this purpose without removing the contents of the tank from such tank, in order not to expose it to contamination. This step' of my invention is accomplished in the fol- H< lowing way: The valves 69 and 72 are closed, and valve 26 is opened, permitting enough steam to flow through the pipe 25 to fill the space 7 between the walls 3 and 6. The valve 26 HI is then closed. Enough of cooling water is then introduced . through the distributing pipe 57 to condense the steam in 7, and thereby produce a vacuum or substantially a vacuum in such space, which, acting as a 1( heat insulating medium, prevents the access of heat to the contents of the tank, whereby the temperature of such contents is main- tained constant, or substantially constant for the desired period of time: The condensing 181 fluid may be introduced to the space 7 either through the pipe 62 controlled by the valve 61, or the pipe 56 controlled by the valve 60. It will be apparent that the supply of milk or the like in the taak may thus be pre- 18 1,274,780 Served at substantially the temperature to which it has been reduced, for considerable periods of time, and that it may be with- drawn from the tank, for use, into bottles or. 6 the like, without any opportunity of its having been infected, and with certainty of its purity. I have illustrated and described this em- bodiment of my invention for the purpose of 10 better "explaining the same. I do not wish to be limited to such embodiment, or the details thereof, as I contemplate many de- partures therefrom without departing from the spirit of my invention, which is set forth 15 in the appended claims. I claim: 1. The method of treating milk or like liquid, which consists in sterilizing the same, then cooling said liquid to about 36 F. 20 and. then filling a space surrounding or sub- stantially surrounding a vessel containing said liquid with a condensable gas and then condensing said gas and thereby creating a heat insulating vacuum about said liquid 25 and then thus maintaining the temperature of such liquid at about 36 F. for a desired length of time. 2. The method 'of treating milk or like liquid, which consists in sterilizing the same 30 by heat applied to the vessel containing the liquid through a heating" medium confined in a space between the walls of such vessel and a jacket thereabout, then cooling said liquid .to about 36 destroying the bacteria and also for cooking purposes. Invariably after the milk is heat- ed to this high temperature, a skin forms upon its exposed surface, which is objec- tionable and is usually removed from the 20 surface of the milk before use. This skin contains an appreciable quantity of the nu- tritive content of the milk, so that the milk remaining after the skin is removed is in markedly impoverished condition. 25 This invention has for its object a process whereby milk may be heated or retained hot without the formation of this skin. It is also well known that milk which is placed in a receptacle and is not completely 30 filled and sealed, is frequently infected with the bacteria which are present in the air. It is also the object of the invention to pro- vide against the infection of the milk in this manner. 35 The formation of the skin upon the ex- posed surface of milk which is brought to the boiling point or to a temperature ap- proximating the boiling point, has been at- tributed to various organic changes oc- 40 curring in milk when heated. According to some authorities the formation of the skin is the result of the desiccation of a portion of the proteid content of the milk, due to surface evaporation. In some instances it 46 has been attributed to the coagulation of the casein and albumen when exposed to contact with the air. According to the present in- vention, the upper surface of the milk in a receptacle in which it is heated or in which 80 it is kept hot, is completely covered, in siich a manner as to prevent surface evaporation and to exclude the surrounding air. One embodiment of an apparatus in which the process may be carried out, is shown in the 66 accompanying drawings in connection with which the process will be described in de- tail, and in which Figure 1 shows a vertical section through the apparatus; and Fig. 2 is a top plan view thereof. 60 The apparatus comprises a receptacle 1 which may be of any desirable shape, but is preferably cylindrical and may be provided with a handle 2. This part of the appara- tus is in no wise different from the usual 65 pan or boiler, which is utilized at the pres- ent time for heating or boiling milk. The receptacle 1 may be provided with the usual cover 3, which, in the present con- struction, is provided with a centrally-dis- 70 posed opening 4. The novel portion of the boiler comprises a float 5 which may be of a hollow metal construction, or of any other suitable material whose specific gravity is less than that of milk, whereby it will float 75 upon the surface of the milk contained with- in the receptacle. This float is of slightly less diameter than the diameter of the re- ceptacle so that practically none of the sur- face of the milk within the receptacle is ex- 80 posed when the float is in place thereon. The float may be provided with a stem C. which passes through the central opening 4 within the cover 3 which serves to prevent the float from tipping. The cover 3, how- 86 ever, is not essential to the apparatus. The manner in which this boiler is used is as follows: The cold milk is poured into the receptacle 1 and the float 5 is placed upon the same, whereby the entire upper 90 surface of the niilk is completely covered by the float which is in contact therewith. The boiler is then placed over a suitable heating medium, and the milk heated until it reaches its boiling point, which will be 95 indicated by a rise of the float within the receptacle. The boiler is then removed from the fire and when the milk cools to a temperature below the temperature at which the skin forms upon its exposed sur- 100 face, it may be poured from the receptacle and used as desired. To pour a portion of the milk from the receptacle, it is not neces- sary to remove the float, for if the top cover 3 is removed, the milk may be poured from 106 the receptacle by tilting the same, the float resting upon the surface of the liquid. Before pouring the milk from the recep- tacle, it is preferable to push the float down into the milk and twirl it gently for a few 110 1,284,761 turns. The reason for this is that even where the float is used, it has been found that when milk is heated, the cream gradu- ally rises toward the surface of the milk $ without coagulating and adheres to the bot- tom of the float. When a slight twirling movement is given to the float, the cream ad- hering to the bottom of the float is removed and is again incorporated into the milk. 10 The skin will form upon hot milk which is not quite to a boiling temperature, as well as upon milk while at or above the boiling temperature, and for this reason care should be exercised to keep the float upon the milk lj until the milk cools down to a temperature below the point at which the skin forms. It has been found that when milk is heat- ed, or^ is retained hot in this manner, the objectionable skin, which has heretofore in- '2'.) variably formed upon the milk, is entirely eliminated. Another advantage of the apparatus and process described, is that the float prevents the air from coming into contact with the 2 , exposed surface of the milk. If the usual milk receptacle is partially emptied, the ex- posed surface of the milk absorbs the bac- teria from the air which will then breed witMn milk. With the present construction, : ) however, if a portion of the milk is utilized, the float still remains in contact with the exposed surface of the remainder of the milk within the receptacle, and will thus prevent contact between the exposed surface and the air until the entire quantity of milk has been 3 j used. The process described may be carried out with other types of apparatus than the one described, the scope of the invention being apparent from the appended claims. 40 I claim: 1. The process of treating milk, which consists in heating the milk in an open ves- sel to a temperature above that at which a skin normally forms thereon, and continu- 45 ously maintaining a rigid seal in contact with the upper surface of the milk. 2. The process of treating milk in an open vessel, which consists in boiling the milk, and maintaining a floating seal on the 50 upper surface of the milk while the latter is being heated to the boiling point. 3. The process of treating milk in an open vessel, which consists in boiling the milk, and continuously maintaining a floating 55 rigid seal in contact with the upper surface of the milk. In witness whereof, I subscribe my sig- nature in the presence of two witnesses. MICHEL MUSSING. Witnesses : B. EOBINSON EUJCT, S. HENDERSON. Copies of this patent may be obtained for five cents each, by addressing the Washington, D. C." 'Commissioner of Patents. 8 O' is if -,t. 5 no ft tdi ,rnfi? orfj .FiftfOff ifit !o MILK- STERILIZATION Patent Subject Author 361,045 Preserving mi lie, Brin 524,649 Process of sterilizing milk. Popp 597,082 Process of and apparatus for Kuhn sterilizing liquids. 615,050 Apparatus for continuously Salenius sterilizing milk. 615,108 Apparatus for starili zing milk. De Segundo, 669,702 Process for sterilizing milk. Hash 678,691 Process of sterilizing liquids. Miller 786,819 Process of sterilizing milk De Jong and other fluids. 963,244 Process of sterilizing milk, Palmer 1,006,992 Process for sterilizing milk Wiener and milk products. 1,036,606 Process and apparatus for ster- Desmaroux Hieing milk and other organic liquids. 1,050,707 Process of sterilization of Volney liquids. 1,081,483 Process of sterilizing milk. Bonine 1,140,717 Process of sterilizing milk, Rutter cream, beverages, and other alimentary substances. 1,190,769 Apparatus for treating liquids. Jurist 1,199,642 Apparatus for the steriliza- Walkey tion of fluids. 1,230,751 Process of sterilizing liquids. Merle 1,235,698 Sterilizing apparatus. Keyes 1,325,094 Process for treating fruit- Hieber juices. Date Apr. 12, 1887. Aug. 14, 1894. Jan. 11, 1898. Nov. 29, 1898. Nov. 29, 1898. Mar. 12, 1901. Jl. 23, 1901. Apr. 11, 1905. Jl. 5, 1910. Oct. 24, 1911. Aug. 27, 1912. Jan. 14, 1913. Dec. 16, 1913. May 25, 1915. Jl. 11, 1916. Sept. 26, 1916. Je. 19, 1917. Aug. 7, 1917. Dec. 16, 1919. . -f is .' ,tl .6* i ? .&& - - ! .it jeiijji .e- eav.cei,. Model.) No. 361,045. A. BBIN. PRESERVING MILK. Patented Apr. 12, 1887. UNITED STATES PATENT OFFICE. ARTHUR SRIN, OF PARIS, FRANCE. PRESERVING MILK. SPECIFICATION formiug pait of Letter* Patent No. 361.045, dated April 12, 1887. * pplicat ton fllfd February 21, 188T. Serial Xo. 2*>,3?7. (Xo model.) Pntrntod in Engtaid Julj 28. 168(1, No. 9,738. To nil n'hojti, i.i may concern* Be it kuowu that 1, AiiTKim BRIN, engi- neer and chemist, a citizen..of the BepnWio of France, and residing at 7 Roe Gavarni, Paris, 5 iu the said Republic, have invented certain new and useful Improvements in Treating Mjilk for Preserving it, (for which I have applied fora patent in Great Britain on the 28tb of July, 1886, No. 9,738,) of which the following ia 'is a specification. . This invention relates to pjcsecviug. raiHi-^ and it consists in impregnating the milk with pure oxygen by placing the milk in a closed vessel and introducing thereinto, under. press- 15 nre, the oxygen with which the niiik is to be impregnated. I prefer to employ for the pur-- pjjse the exygen produced according to the process described in the specification of Brit- ish Letters Patent No. 157, granted to Leon 20 Qoentin Brinand myself, asot'the 5th of -Janu- ary, 1885. Jn order that the way in which my inven- tion may be carried into effect inay he well understood, I have illustrated iu the accora- 25 panying drawing an apparatus suited to the purpose. A is a closed vessel with a pipe at a, with . an inner nojzle, b. The pipe C leads from a reservoir of the milk to be treated into the 30 pipe a, and the pipe B leads from a reservoir of oxygen gas under pressure into the nozzle b. Both these pipee are controlled by valves. . Tfie pipe a terminates in a perforated rose, ''. When the milk and oxygen gas are turned ou, 35 they pass together from the rose a', and the milk is thoroughly submitted to' the action of the oxygen and collects in the lower part of the vessel A. E is an outlet leading by a pipe, e,'to the bottliug-machine F, which may be Off the or- 40 dinary kind used for bottling aerated waters, the said outlet being controlled by a vaVve, e*. G is a blow-off cock ibr blowing out the con- tents of the apparatus for cleaning or other- purpose. 45 . II is a- pressure gage for ascertaining the pressure in. the vessel A. Having now particularly described and as- certained .the nature of my said invention and in ..what manner the same ia to be performed; 50 I dectare that what I claim is 1. The treatment of milk by impregnating it with oxygen, substantially as hereinbefore described. 2. The treatment of milk by impregnating 55 it with oxygen, by injecting the oxygen gas under pressure into the milk while the said milk is contained in a closed vessel, substan- tially as hereinbefore explained with reference to the accompanying drawing. 60 In testimony whereof I have signed my name to this specification in the presence of two sub- scribing witnesses. ARTHUR BR1N. ' Witnesses: DOUGLAS J. NEWTON, 9 Birchin Lane, London. CHAS. MILLS, . 47 Lincoln? - Inn Pieyl*, London. O (a/ Model.) G. POPP & J. H. BECKER. PROCESS OF STERILIZING MILK, &c. No. 524,649. Patented Aug. 14, 1894. WITNESSES: INVENTORS: o-pp B*c\.r, BY ATTOR UNITED STATES PATENT OFFICE. GEORG POPP AND JOIIANN HEINRICII BECKER, OF FRANKFORT ON-TIIE- MAIN, GERMANY. PROCESS OF STERILIZING MILK, &,c. SPECIFICATION forming part of Letters Patent No. 524,649, dated August 14, 1894. Application filed April 11, 1893. Serial No. 469,990. receptacles while in the chamber, removing the same wheti 'c'osed and qpoliug, then re- placing in tue chamber, th en introducing the sterilizing fluid into the chamber, simultane- ously opening the receptacles while in the 95 chamber; reheating, and finally simultane- ously closing the receptacles again while in the chamber and removing the same, sub- stantially as described. 3. The herein described process for the f rac- 100 tional sterilization of liquids in separate re- ceptacles, consisting in placing the recepta- cles and contents into a steam chamber, heat- ing with the receptacles open, closing and then cooling, then opening the receptacles 105 while in the chamber in the presence of steam, and reheating with the receptacles open, then reducing the steam pressure in the chamber for the purpose of agitating the liquid, then raising the pressure to the normal, and then 1 10 closing the receptacles and removing the same. In testimony whereof we have signed our names to this specification in the presence of two subscribing witnesses. GEORG POPP. JOHANN HEINRICH BECKER. Witnesses: ALVESTO S. HOGUE, JEAN GRUND. E. W. KUHN. PROCESS OF AND" APPARATUS FOR STERILIZIM LIQUIDS. No. 597,082. Patented Jan. 11, 1898. UNITED STATES PATENT OFFICE. ETIEXXK W. KrilX, OK PARIS, FRANCE. PROCESS OF AND APPARATUS FOR STERILIZING LIQUIDS. SPECIFICATION forming part of Letters Patent No. 507,082, dated January 11, 1808. Applicttlon filed My 14, 1893. 8fril Uff. E49,3TtSSTiiWfl.") PitttifWTtl BfcTgin"m"Ott<)t!?I9, itn To all whom it nuiy concern.- Be it known that I, ETIKSNE WILLIAMS KtTHN, engineer, a citizen of tfie French Re- public, residing at 42 Rue du Louvre, Paris, 5 in the Republic of France, have invented cer- tain Improvements in Processes of and Appa- ^atusforSterilizing Liquids, (for which I have obtained a patent in Belgium, dated October 15, 1804, No. 112,247,) of which the following to is a specification. This invention has reference to the sterili- zation of liquids; and its object is to sterilize liquids such as beer, milk, and the like in bulk without physical, chemical, or organic 15 change taking place therein. Prior to my invention the successful com- mercial sterilization in bulk of liquids, such as beer and milk, had never been accom- plished, and where such liquids had been ster- 20 ilized at all they were treated in small ouan- tities streh as in bodies, cans, Ac. with re- sults far from satisfactory. The various applications of heat which have hitherto been tried for the sterilization of fer- 25 mented liquids have not given satisfactory results for commercial purposes, partly be- cause the processes employed did not permit the treatment of sufficiently large masses at one operation and partly because the changes 30 brought abont in the nature or condition of tlxe liquid by tho treatment to which it was subjected in apparatus such as have been used hitherto impaired the commercial value of the product. 35 I observed that the heat, applied in prior processes of sterilization, while effective for the purpose of destroying micro-organisms in tho liquid, also had injurious effects, such as causing alterations in the taste, smell, color, 40 or limpidity of the liquid treated. The fail- ures hitherto met with were therefore due in large _part to the fact that up to the present time means have never been provided which fulfilled the necessary conditions for hermitting tiie gases and volatile 55 principles of the liquid under treatment to rcninin in such H way that chemical disnsso- cintion is prevented and retention of the said Kascs aiid volatile principles is insured when the" press n re is relieved on cooling. When 60 (he apparatus is lilted sufficiently, the rocks K and I, are closed. 1 lot water or other heat- ing agent, from any suitable source of supply is then admitted through the pipes Dltnu /, which are fully opened for the purpose. The 65 temperature of six-h water or heating agent should not exceed by more than ten 'dogiip^s t he final temner.ituro for sterilization', as any contact between the liquid treated and a sur- face heated to a higher temperatnre would cause changes to occur in those portions of 70 the liquid so brought into contact with the superheated surfaces, and .it is an object in carrying out my invention to avoid this by insuring absolute uniformity of heating.effect throughout the liquid under treatment. The 75 hot water or other heatingagent flows through the rows of tubes Bin succession, and through the compartments c, as indicated by the ar- rows, so that it traverses the said tubes in two directions, passing from one end of the 80 -apparatus to the other and then baclt again alternately, thus exerting its maximum heat- ing effect in a thoroughly equalized way upon the liquid under treatment, and on arriving at the inner compartment c the liquid escapes 85 through the outlets. Hot water or other heat- ing agent also passes through the jacket F, entering by the inlet /and leaving by the out- let / 2 . The liquid to be treated, being thus in contact on all sides with the heating me- 90 ! dium, is in a short time raised to sterilizing heat, and when this has been attained the supply of hot water or other heating agent employed is discontinued after the zymotech- nical and physiological effects of the destruc- 95 tion of micro-organisms or bacteria have been produced, care being taken to impart to the cylinder A alternating rotary or oscillatory movements, preferably not less than one hun- dred and eighty degrees in amplitude, the 100 effect of such movements being to render -the temperature of the whole liquid mass per- fectly uniform or homogeneous. The pipes connected wilh the apparatus may be made of india-rubber or other flexible material to en- 105 able them to follow the movements of the cyl- inder. When the desired result is attained, there is admitted through the same passages as those by which the hot water or other heat- ing ageiit was previously admitted and caused no to circulate in the same manner the cooling agent say ice- water at about zero tempera- ture, or, betterstill,uncongealablc liquid at 10" centigrade, supplied from cold-producing ma- chines, which cooling medium causes instanta- 115 neous cooling of the liquid under treatment to take place, and in a very short time the whole of the liquid will in consequence fall to its initial low temperature. During this cooling process all the gaseous volatile principles Are 120 retained by the cooled liquid, which thus does not lose itsoriginal properties. The operation is then completed, and the sterilized liquid, the other properties of which have undergone nosubstantial-nlteration whatever, may bede- 125 canted or drawn oft" for use or be introduced into sterilized casks or other vessels for ship- ment or storage, if necessary, the precautions being, taken of previously washing the vessel ^ with an antiseptic, and subsequent in'troduc- 130 tion of t,he fluid by isobarometric pressures into such vessel, so as to avoid any infection from noxious germs and any subsequent loss of gas. 597,083 To recapitulate, the characteristic features of the invention explained iu the foregoing description and which are for the most part necessary to practical success (said invention 5 having as its primary object the sterilization for the market on a large scale that is to say, in large quantities and iu a practical man- ner those liquids such as beer, milk, wine, cider, vegetable-sugar juices, , the stoppers S being placed i,i the mouths JS ^of the bottles, but not fixed. Through a stuffing-box in the bottom of A passes a rod E, carrying a cross- head F with arms_Q, from which project upward palfS of rods II, these rods passing through holes in 40 the plates C and each pair carrying two guide- bars J and a bar K of trough-section, which can be adjusted in height by a wedge and screw. . In the lower part of A a circular per- for^ted pipe P is carried nearly all around, 45 its ends being closed, and its middle commu- nicates with two branches having fstop-cocks or valves Q and R, the one leading from a steam-boiler and the other from a water reser- voir or service. Frofii the middle of A leads a 50 discharge-pipe with stop-opuk or valve T. V is a safety-valve. U is a thermometer. X is a pressure-gage, and Y is a glass wa- ter-gage which can be shut off by a stop-cock. The charged bottles B being placed in paral- 55 lei double rows on the plates C, their mouths being within the guide-bars J and the pro- jecting parts W of the wires for fastening their stoppers being immediately under the sides of the bar K, the cover A' is put on and 60 fixed, the joint being made air-tight by suit- able packing between the flanges of A and A'. Steam is then admitted, tfy which the air is expelled, and the contents of the bottles f.re heated to about 100 centigrade. After 65 a certain time the supply of steam is cut off and water is admitted until it attains a level a little below the bottle-mouths. To prevent the breakage of the bottles due to sudden ad- mission of cold water, the temperature of the 70 water can at first be. regulated by th'e simul- taneous admission of steam. When the con- tents of the bottles are thus cooled, the water is run off, and steam is again admitted, rais- ing the temperature to about 106 centigrade. 75 After a certain time the rod E is pulled down b^ any convenient mechanism, such as a rack and pinion or lever, and thus the projecting wires W are all simultaneously pushed down, -. securely fastening the stoppers. The sup- 80" ply of steam being now cut off, the bottles are allowed to cool a little and then more rapidly cooled by admitting water, and, after running it off, the cover A' is raised, and the bottles, having their contents sterilized, are 85 removed. Having thus described the nature of HUH invention and the best means I know of car- rying the same into practical effect, I claim 1. In sterilizing apparatus the combination 90 with a chamber adapted to receive the vessels which contain the substance to be treated, of a removable cover, valve - controlled inlets and outlet for steam and water and for dis- charge, supports arranged within said cham- 95 ber for the vessels containing the substance to 'be treated, a movable cross-head arranged transversely to said supports and carried by a rod packed through a stuffing - box- said crosis-head having transverse arms provided 100 with vertical rods at their ends, a presser- bar mounted on each pair of said rods, and guide-bars mounted upon supports carried by the presser-,bar and arranged one on each sido 615.108 of the latter to push down the projecting wires which fasten the stoppers in said vessels, sub- stantially as described. 2. In sterilizing apparatus the combination 5 with a chamber of a removable air-tight cover, valve-controlled inlets and outlet for steam and water and for discharging the same, hori- zontal supports arranged in said chamber for the vessels containing the substance to be 10 treated, a movable cross.-head arranged trans- versely to said supports, and provided with transverse arms having vertical rods at their ends, a presser-bar mounted on each pair of said rods, .guide-bars one on each side of and parallel with the presser-bar, said guide-bars 15 being supported by arms transverse to said presser-bar, means for adjusting the latter vertically and a rod packed through the bot- tom of the chamber to operate the cross-head, substantially as described. 20 In testimony whereof I have hereunto set my han^l in presence of two subscribing wit- nesses. EDWARD C. DE SEGUNDO. Witnesses: FRED C. HARRIS, W. M. HARRIS. ^ r> -> c- No. 669,702. (No Model.) R. G. NASH. PROCESS OF STERILIZING MILK, &c. (Application filed Nov. 15, 1897.) Patented Mar. 12, 1901. C f J3 J) ovJjtti. UNITED STATES PATENT OFFICE. RICHARD GRAINGER NASH, OF LUCAN, NEAR DUBLIN, IRELAND. PROCESS OF STERILIZING MILK, &,o. SPECIFICATION forming part of Letters Patent No. 669,702* plated March 12, 1901. ', Application filed November 15, 1897. Serial No. 658,596. (No specimens.) To all whom it may concern: Be it known that I, RICHARD GRAINGER NASH, a subject of the Queen of Great Britain and Ireland, residing, at Finnstown House, 5 Lucan, near Dublin, Ireland, have invented a new and useful Improved Process for Use in Sterilizing Milk and other Liquids or Sub- stances, (in respect whereof I have obtained a patent in Great Britain, dated April 8, 1897, 10 No. 8,977,) of which the following is a speci- fication. This invention relates to an improved proc- ess of treating milk, cream, fruit, and other comestibles for the purpose of effecting their 15 sterilization, the said process being effected in apparatus adapted for the reception of the bottles or other vessels containing such com- modities. Apparatus adapted for carrying out my im- 20 proved process is illustrated in Figure 1 of the accompanying drawings, Figs. 2 and 3 being vertical sections showing means for closing the vessels whereof the contents are being treated, the former consisting of a cork 25 having a notch at one end applicable for use with an ordinary bottle, while the latter com- prises a cork of the ordinary construction and a bottle-nock formed with a vent-hole in its side. 30 A is a steam-tight vessel provided with suit- able pipes and valves B C, serving, respec- tively, for the admission of steam and the escape of the water of condensation and fur- nished with a steam-gage a and thermometer 35 a', the latter extending by preference into one of the bottles. A pipe and stop-cock D for the admission of cold water when required may also be provided, a door A', which may be rendered steam-tight in any suitable uian- 40 ner, being applied at a convenient part of the vessel. A short distance above the floor of the vessel is sit uated a perforated false bot- tomE whereon the bottles or other vessels con- taining the liquid or substance to be treated 45 are placed. If preferred, the bottles maybe placed in a trolley or basket and then depos- ited on the false bottom. Above this false bottom and above the bottles is a plate F, which may be of perforated iron, suitable 50 means, such as a screw /or lever, being pro- vided for effecting the vertical adjustment of the said plate, which maybe provided with guides or rollers working over rails /' in the interior of the vessel for facilitating the up- and-down movement thereof. 55 When the liquids or substances to be ster- ilized are contained in receptacles of the or- dinary construction, such as bottles, a cork G, having a V or other shaped notch which I locate between 10 the tub C ami 'the outer cylinder 7. This injector consists of a tube 7t', the upper end of whic^ is be.nt over the funnel d to direct the steam and hot water into said funnel. The lower gnd of the tube is flared, as shown 15 at W, -and projecting within this flared end is a steam or hot- water pipe h 3 , controlled by a cock, A 4 and connected at its .upper end to the main steam-pi pe/< 3 . A second steam-pipe 7i 6 , provided with a controlling-cock h 1 , pro- 20 jec.ts through the tub 6 and is connected with a perforated coil h s , which is arranged within the tub at the bottom thereof. When the machine is in operation, the hot water is fed into the tub and entirely sur- 25 rounds the cylinder 7. The cock h 4 is now opened and the injector put into action. The hot water is now drawn from the tub by the injector and fed into the funnel d and pass- ing down the centrally- disposed vertical pipe 30 is discharged into the cylinder 8 at the bot- tom thereof. It will thus be seen that the cylinders 7 and 8 will be kept at the same temperature, so that the milk being fed be- tween said cylinders will have a uniform tem- 35 perature. If desired, the tub may be pro- vided with an overflow-pipe h 9 . After the liquid has been thoroughly ster- ilized it is desirable to cool the same or re- duce it to a low temperature, by doing which 40 it is found that the cooked taste so objection- able in sterilized liquids is entirely removed, and the sudden subjection of the liquid to a lower temperature entirely destroj's any germs or bacteria which may be in the liquid. 45 It is essential in transferring the liquid from the sterilizer to the heater to pass it through the air or vent it, so as to permit of the es- cape of the obnoxious fumes and gases. The manner of accomplishing this will soon ap- 50 pear from the following description: The cooler hereinbefore referred to consists of a tub or casing 19 and the cylinders 20 and 21. Within the tub 19 and within the cylin- der 21 is adapted to be placed a cooling agent, 55 such as cold water, or,-4f desired, I may use cold water in the tub and cold water and ice in the cylinder 21. The inner cylinder 21 is provided with a helical corrugated feed-screw 22, which coacts with the interior wall of the 60 cylinder 20 to feed the liquid under treatment upwardly in a like manner as in the descrip- tion of the sterilizer. The conductor-pipe 12 extends from the trough of the sterilizer to a feed-pipe 23, which 65 communicates with a pipe 24, which leads to the space between the cylinders 20 and 21 and conveys the liquid from the sterilizer to said space. As the liquid is discharged from the pipe 12 into the pipe 23 it is subjected to the atmosphere, and the gases and fumes sepa- 70 rated from said liquid by the action of the sterilizer are liberated, so that the liquid when admitted to the cooler is freed from such fumes and gases and is in condition to have any bacteria or germs therein destroyed by 75 the shock incident to the sudden changing of the temperature of the liquid. The cylinder 21 is provided with a shaft 25 for rotating it, and this shaft is provided with a gear-wheel 25', meshing with a gear 25 2 , fixed to the drive- 80 shaft. The cylinder is also provided with a centrally-disposed tube 26, open at each end and having at its upper end a funnel 26'. Through this funnel is adapted to be passed cold water from a pipe 27', provided with a 85 stop-cock 27*. The upper end of the cylinder 20 is provided with a trough 27, while the up- per end of the'cylinder 21 is provided with an overhanging flange or shield 28. 29 denotes a discharge-pipe leading from 90 the trough 27 to a point where the liquid is to be bottled or stored. The cylinder 20 of the cooler is preferably provided with a spiral strip 42, having a con- tinuous flange 43 to form a spiral chamber, 95 and is provided at its upper end with a trough 42 a , having an outlet-pipe 42" near its upper edge and may be inclosed within the casing 19. The tub at the lower end com- municates with a vertically-disposed external 100 pipe 42 d , which leads upwardly and commu- nicates with the trough 42". A cold-water pipe 42 e , provided with a stop- cock 42 f , extends through the trough 42 a and communicates with the upper end of the tub. 105 The ice, if used as a cooling agent, is placed within the cylinder 21 and the water turned on and discharged from its respective pipes 27' and 42. The water discharging from the former pipe enters the funnel of the verti- iio cally-disposed tube and is discharged at the bottom of the inner cylinder and flows, up- ward over the flange or shield 28 and empties into the trough 42 a and escapes through the escape -pipe 42 b . The water entering the 115 outer cylinder passes in a tortuous stream, around the same until it reaches the lower end of the cylinder, from whence it escapes into the vertical pipe 42 d , and is led to the trough 42 a and discharged therefrom through 120 the escape-pipe 42 b . From the foregoing description, taken in connection with the accompanyingdrawings, it is believed that the process will be fully understood without requiring an extended 125 explanation. It may be well to lay stress upon the fact that the process is a continuous one and that there are no periods of rest, thereby enabling me to carry out the process without waste of time, which is common to 130 processes used for similar purposes, wherein after the liquid, under treatment has been raised to a certain temperature it is held to that temperature for a certain period before 678,891 halt Fn ll d t0 the C0oler > thus necessitating halt m the process, and consequently reduc ing the capacity of the machine with which ^cooler m a li ke manner thorougTyU l the eps: suddenly raising Where f Ihave hereunto set f tw Ascribing JOHN C. MILLER. Witnesses : BENJ. G. COWL, SAML. A. DRURY. 78" G, 8- IS No. 786,819. PATENTED APR. 11, 1905. C. DE JONG. PROCESS OF STERILIZING MILK OR OTHER FLUIDS. AiVLICATION FILED JAN. 3, 1903. / J-\j No. 786,819. Patented April 11, 1906. UNITED STATES PATENT OFFICE CORSTIAAN |)K .JONG, OF HUIZE.SNIPPEHCHRIK AMSTELVEENSCHE WE(i NEAR AMSTERDAM, NETHERLANDS. PROCESS OF STERILIZING MILK OR OTHER FLUIDS. SPECIFICATION forming part of Letter* Patent No. 786,819, dated April 11, 1905. Application filed January 3, 1903. Serial Ho. 137,878. To nil irltoni it IIKII/ concern:. lie it known that I, COUHTIAAN UK JONO, a subject of the Queen of the Netherlands, re- siding in Ilni/.c Snippesclirik Amstelveensche 5 Weg, near Amsterdam, Netherlands, have in- vented certain new and useful Improvements in Processes of Sterilizing Milk or other Fluids, of which the following is a specifica- tion. to M.v invention aims to pr>t a high velocity 5$ through u tube, heating it above its boiling- point i'n the fore part of said tube as, for example, by means of a steam-jacket sur- rounding the tube and cooling it in the rear part of said tube as, for example, by means 60 of a water-jacket. The accompany ing drawing shows an appa- ratus suitable for the carrying out of the proc- ess. The apparatus shown consists, essen- ticHy, of a tubular coil , the fore part of 65 which is preferably of smaller diameter than the rear part and is surrounded by a Chamber /> in order to heat the fluid passing through this part of the tube materially above its boil- ing-point and for a sufficient length of time 70 by means of steam under very high pressure or by means of any other suitable heating medium at a high temperature. The rear part of the tube, which, preferably, as above ex- plained, is of greater diameter than the fore 75 part, is likewise provided with a chamber or jacket c in order to quickly and immediately cool the hot fluid by means of water or some other cooling medium. Between the heating and cooling parts of the tube there is prefer- 80 ably arranged a thermometer iling-point for a brief 85 period, and then immediately coolingthe same. In witness whereof I have hereunto signed my name in the presence of two subscribing witnesses. CORSTIAAN DE JONG. Witnesses: W. F. TROOST. PAUL STAAL. . 0. C. PALMEE. PEOCESS OF STERILIZING MILK. APPLICATION FILED FEB. 18, 1907. 963,244. Patented July 5, 1910. UNITED STATES PATENT OFFICE. CASSIUS CLAY PALMER, OF CRANFORD, NEW JERSEY. ASSIGNOR TO MARTHA ELLA PALMER. OF CRANFORD TOWNSHIP. UNION COUNTY, NEW JERSEY. PROCESS OF STERILIZING MILK. 963,244. Specification of letters Patent. Patented July 5, 1910. Application filed Febiuaiy 16, 1907. Serial No. 357,670. To all whom it may concern: Be it known that I, CASSIUS CLAY PALMER, a citizen of the United States, and a resi- dent of Cranford, in the county of Union 5 and State of Xew Jersey have invented certain new and useful Improvements in Processes of Sterilizing Milk, of which the following is a specification. This invention relates to an improvement 10 in the process of sterilizing milk, the object being to destroy the germs of decomposition or disease commonly present in unsterilized milk. The invention consists in the improved 15 process set forth in and falling within the scope of the appended claims. In order to destroy the germs such as above recited, I have found that it is de- sirable to heat the milk to a temperature 20 upward of 167 F., and furthermore, that it is desirable that the entire body of milk be subjected to heat at the same time; that is to say, no portion or particle of the milk should be left unheated, while it is further 25 desirable that the milk should not reach the boiling point. In carrying out my invention I pass a cur- rent of 'heated air to the body of milk and preferably force such air through the milk 30 by pressure or suction, so that the body is agitated and the heated air well distributed therethrough, thus resulting in the complete and uniform heating of the entire bulk. In the accompanying drawing I have 35 shown one form of apparatus by means of which my invention may be carried into ef- fect, but it will of course be understood that other forms of apparatus may be employed in the performance of the process. 40 In the accompanying drawings A indi- cates a heater, B a receptacle containing the body or bulk of milk, and C indicates a com- pressor. The heater A, which may be of any suitable construction of stove, furnace 45 or the like, has therein an air pipe, pref- erably in the form of a coil indicated at 5, and provided with an open end portion 0, enlarged or flared and which, if desired, may be covered with a screen 7 of fabric or 50 other suitable material for the purpose of preventing the entrance of dust and the like. This coil is connected with the re- ceptacle B by means of suitable pipe connec- tions 8, leading into the receptacle and ter- 55 minating preferably in a coil 9 provided with air outlets or perforations 10. The receptacle B and the compressor C are also connected by the air pip 11 and such com- pressor is preferably in the nature of a suction device exerting a drawing or suction 00 effect upon the body of milk sufficient to draw the heated air which passes through the heating coil and the connection 8, to the coil 9, and thence through the openings 10 into the body of milk. This action of 05 the compressor in drawing the heated air through the orifices or perforations 10 in the coil tends to draw such air upward through the body of milk and thus cause the agitation or bubbling of the milk. As the 70 compressor is started the air from over the milk will be exhausted and a vacuum pro- duced. At the same time the heater is in operation and the coils of the interior of such heater raised to the desired temperature 75 necessary to sterilize the air as it passes through the pipes. The vacuum in the milk receptacle or tank draws the air through the pipes between the heater and the tank, thus causing the agitation before described 80 and at the same time the heat of the air assists in raising tfte temperature of the milk to the desired degree to insure" steriliza- tion. It is obvious that by this process it will be impossible for any portion of the 85 milk to escape contact with the temperature necessary to cause the sterilization. If desired, the receptacle B may be placed in an auxiliary heating device such as a sand bath D, and the pipe connection be- 90 tween the heater and the receptacle pro- vided with a thermometer 12. In the present invention I do not limit myself to drawing air through the milk by suction, for any other arrangement may be '& employed for passing the air through the body of milk. After sterilizing the milk should be cooled as rapidly as possible and any suit- able means may be employed for this pur- 10 pose. Having thus described my invention, what I claim as new and desire to secure by Let- ters Patent is : 1. The process of sterilizing milk, which 106 consists in passing fine streams or globules of air heated to a sterilizing temperature through a body of milk for a period of time sufficient to render the milk sterile. 2. The process of sterilizing milk, which 110 063,244 consists in placing a body of milk in a closed container, forcing a body of air heat- ed to approximately 150 F. through the body of milk, the air being broken up into fine streams or globules in passing through the milk so as to come in intimate contact with the milk particles, and creating a cir- culation of the air through the container. In testimony whereof I have hereunto signed my name to this specification in the 10 presence of two subscribing witnesses. CASSIUS CLAY PALMER. Witnesses : R. B. CAVANAGII, Jos. J. PIEUAXRO. 0/\ r v t J b , ; 2 v. t. WltiWfcft. PEOCESS FOE STERILIZING MILK AND MILK PRODUCTS, APPElCATION TILED SEPT. 12, 1910. 1,006,992. Patented Oct. 24, 1911. UNITED STATES PATENT OFFICE. 1,006,992. EMIL WIENER, OF VIENNA, AUSTRIA-HUNGARY. PROCESS FOR STERILIZING MILK AND MILK PRODUCTS. Specification of Letters Patent. Patented Oct. 24, 191 1. Application filed September 12, 1910. Serial No. 581,615. To all ii'Tiom it may concern: Be d known that I, .EMIL WIEXERJ doctor of medicine, subject of the Emperor of Aus- tria-Hungary, residing at Vienna, in the 5 Empire of Austria-Hungary, have invented certain new and useful Improvements in the Process for Sterilizing Milk and Milk Prod- ucts, of which the following is a specifica- tion, reference being had therein to the ac- 10 companying drawing. The sterilization of liquids and in par- ticular of milk by the employment of ozone or ozonized air is already known; in ac- cordance with the methods heretofore known 15 the milk or other liquids to be sterilized are treated either by conducting them into a sieve and filling the chamber into which the drops or jets fall with ozonized air, or, ozonized oxygen is emulsified with the liquid 20 to be atomized and conducted wi. Thus (he milk is made to circulate in the apparatus for sterilizing by heat. The membrane A, of rubber or other suitable material, is pressed 65 downward in the receptacle D, remaining 75 in contact with the liquid, so that the latter finds itself submitted on one side to the pressure necessary to produce the circula- tion of the liquid during heating, without being able to produce any phenomenon of ebullition. This renders the operation ab- solutely harmless, so that there is no altera- tion of the milk or modification of its chemi- cal composition. When the membrane k, which serves to isolate the milk from the compressed fluid by which it is circulated, reaches the bottom of the receptacle D and expels practically all of the milk under con- stant pressure, the compressing fluid is stopped and withdrawn, the spring r again go lifts the membrane k, and the receptacle D can receive a new charge of liquid. The sterilization apparatus may be of any known or suitable type. In the drawing it is supposed to be composed of a heater H 85 and a temperature interchanging apparatus G. The latter is composed substantially of vertical boxes formed of frames G' sepa- rated by plates G 2 , the whole held together by ties v. The boxes G' G 2 formed by the 9^ frames of the plates, communicate in pairs through small tubes with the outer boxes y y' at top and bottom, so that there is a circulation of the colder milk in one direc- tion and the warmer milk in the opposite 95 direction, with only thin walls between the two streams, so as to permit an interchange of heat between the two streams. The lower one of the outer boxes, y, is connected to the receptacle D, and the upper one, y', commu- 100 nicates through the tube 2 with the heater H. The milk is thus circulated through the boxes y and y' going to the heater. The milk passing out of the heater passes through a tube z', a. box w, and the alterna- 105 tive passages in the interchanger G' to the box w', and thence through the tube o' to the bottling apparatus. The two streams passing through the interchanger G' with only the plates G 2 between them, partly ex- no change their temperatures, so that the in- coming milk is warmed and the outgoing milk cooled. The heater II is composed of tubes in two groups connected respectively to the tubes nr> z and z' ', and each group communicating with the other at the opposite end of the heater, so as to provide for circulating the milk and heating the same, the heating tubes being in a closed receptacle for hot 120 water or other heating medium. After sterilization and cooling in the inter- changer G, the milk passes to the bottling apparatus I. What I claim is: 125 1. The sub-process in the sterilizing of an organic liquid, which consists in first treat- ing it with an active gas and then removing all volatile matter held in solution in such liquid by means of a vacuum and at a low 130 1,036,806 temperature, carrying the operation to the point of vaporization of a small quantity of the liquid. 2. An apparatus for use in sterilizing an organic liquid, comprising means for finely dividing the liquid and subjecting it to an active gas, means for subjecting the liquid to a vacuum at a low temperature to remove all volatile matter held in solution, and means for finally heating it to between 110 and 120 degrees centigrade. 3. An apparatus for sterilizing an organic liquid comprising, means for finely dividing the same, and means for subjecting it in such finely divided state to an active gas, in combination with means for subjecting the liquid to a vacuum at a low temperature to volatilize all matter held in solution therein. 4. An apparatus for sterilizing an organic liquid comprising -means for finely dividing the same, and means for subjecting it in* such finely divided state to an active gas, in combination with means for subjecting the liquid to a vacuum at a low tempera- ture to volatilize all matter held in solution therein, and means for subjecting it to fluid pressure without contact with the pressure medium and heating it to between 110 and 120 degrees centigrade. In witness whereof, I have hereunto signed- my name in the presence of two sub- scribing witnesses. JOSEPH DESMAROUX Witnesses : H. C. COXE, GABRIEL BEIXIARD. 2 5 30 1,05*0,701 C. W. VOLNEY, DEC'D. 8. L. 0. VOLHEY, EXEOUTEIX. PROCESS OF STERILIZATION OF LIQUIDS, APPLICATION FILED NOV. 14, 1908. 1,050,707. Patented Jan. 14, 1913. \- FIP.,, n >N. o.i.-. UNITED STATES PATENT OFFICE. CARL WALTER VOLNEY, OF KEYPORT, NEW JERSEY; SARAH L. G. VOLNEY EXECUTRIX OF CARL WALTER VOLNEY, DECEASED. PROCESS OF STERILIZATION OF LIQUIDS. 1,050,707. Specification of Letters Patent. Patented Jan. 14, 1913. Application filed November 14, 1908. Serial No. 462,612. To all whom it may concern : Be it known that I, CARL W. VOLNEY, a citizen of the United States, residing in Keyport, in the county of Monmouth and 5 State of New Jersey, have invented certain new and useful Improvements in Processes of Sterilization of Liquids, of which the fol- lowing is a specification. The object of the present invention is to 10 provide a process for the effective and com- plete sterilization of liquids by the treat- ment of the liquid with a gas and subse- quently washing out the gas from the treat- ed liquid with another gas. 15 This invention is particularly applicable to the sterilization of milk by the use of a relatively small quantity of a germicide sub- stance, and which process will also effec- tively and completely destroy not only all of 20 the infusorial and bacterious or germ-like matters of the treated milk but will also completely remove from the substance the germicide, employed and at the same time will not injure or affect in any manner the 25 treated milk. Although this invention may be used in the sterilization and treatment of various liquids yet its application to the steriliza- tion of milk will be described in detail. 30 It is well known that infusorial organisms in milk are destroyed by heating and boil- ing, but it has also been found that effective sterilization requires a high degree of heat sustained for a considerable length of time 35 and under such treatment denaturation and coagulation of protein matter, evaporation of volatile constituents and other undesir- able changes are produced in the milk so that sterilization and disinfection at lower 40 temperatures has always been held desir- able. And it is also well known that by the application of antiseptic germ destroy- ing matter to the milk sterilization may be effected at lower and at ordinary tempera- 45 tures but that the use of such matters is limited and prohibited in a great measure by custom and law whenever any trace of the sterilizing or disinfecting matter re- mains in the milk imparting to the latter 50 injurious or disagreeable qualities. From these considerations it follows that the ap- plication of germicide material to milk de- pends upon the non-injurious character of the germicides if there is any trace of thest left in the milk after sterilizing, and on the 55 condition of being completely removed from the same_ after sterilization. It is conse- quently indicated by these considerations, that the germicide or disinfecting matter for the milk should be of a gaseous or suffi- 60 ciently volatile character, so that it can be removed readily after sterilization, and that it should not have v.uj deleterious effect on the milk during its reaction on the infusorial organisms. 65 Although the hereinbefore mentioned in- fusorial matter consists usually of an in- finite number of individuals, it would form, if all these individuals were collected, but an infinitely small portion of the mass: and 70 it follows that a correspondingly small quan- tity of germicide necessary for its destruc- tion would be likewise required. It is, how- ever, known that the quantities of germ destroying matter with which organic ma- 75 terial is usually treated, is greatly in excess of the quantity actually needed for the de- struction of the comparatively small quan- tity of infecting or decomposing matter; and it will thereon be found, that this excess 80 of germicide is used because, by the methods at present in use, the destroying medium could not be brought in thorough contact therewith throughout the proportionately large volume of matter to be sterilized. 85 It is the purpose of my invention to over- come these difficulties ; to reduce the quan- tity of the germ-destroying matter on a rational basis, and to render it effective at the same time; and finally, after having ef- 90 fected the desired sterilization, to remove all traces of the disinfecting matter from the milk. To that end, I first diffuse a com- paratively very small mass of carbon mon- oxid in a proportionally very large quan- 95 tity or volume of a suitable indifferent gas, preferably atmospheric air, and then treat the milk with this volume of prepared air, causing it to pass through the liquid as many times as appears necessary to affect 100 and destroy all the noxious infusorial mat- ter. By these means, the intended contact 1,O5O,707 filtered and sterilized air containing a very small quantity of carbon monoxid relative to the quantity of the milk to be treated, re- peatedly forcing such germicide laden air through and into intimate contact with the entire mass of the milk, and thereupon re- moving said gases from the milk by pass- ing filtered and sterilized air through the same. GAEL WALTER VOLNEY. Witnesses : GEORGE W. BROWN, HATTIE P. SIMMONS. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents Washington, D. C." ff 1,081,483. C. E, BONINE. PROCESS OF STERILIZING MILK. APPLICATION TILED DEC. 17, 1912. Patented Dec. 16, 1913. 4 SHEETS-SHEET 1. C. E, BONINE. PROCESS OF STERILIZING MILK. APPLICATION FILED DEO. 17, 1912. 1,081,483. Patented Dec. 16, 1913. 4 SHEETS-SHEET 2. 1,081,483. C. E. BONINE. PROCESS OF STERILIZING MILK. APPLICATION FILED DEC. 17, 1012. Patented Dec. 16, 1913. 4 SHEETS-SHEET 3. 1,081,483. C. E. BONINE. PROCESS OF STERILIZING MILK. APPLICATION FILED DEO. 17, 1012. Patented Dec. 16, 1913. 4 SHEETS-SHEET 4. CharlesjE.Boniue, UNITED STATES PATENT OFFICE. CHARLES E. BONINE, OF PHILADELPHIA, PENNSYLVANIA. PROCESS OF STERILIZING MILK. 1,081,483. Specification of Letters Patent. Patented Dec. 16, 1913. Application filed December 17, 1912. .Serial No. 737,195. To nli whom it may concern : Be it known that I, CHARLES E. BOXINE, of Philadelphia, in the county of Philadel- phia and State of Pennsylvania, have in- 5 vented certain new and useful Improve- ments in Processes of Sterilizing Milk, whereof the following is a specification, ref- erence being had to the accompanying draw- ings. 10 It is well known that the taste and odor of milk are due, in a large measure, to the dissolved gases contained therein. Proc- esses, as now practised^or sterilizing milk ' result in the separation of these gases from 15 the milk which imparts thereto a boiled taste and a peculiar odor, both of which are objectionable to the consumer. An object of the present invention is to provide a process whereby milk may be 20 thoroughly sterilized without this resulting separation of the gases contained therein from the milk, and whereby the desired taste and odor of the milk are maintained. A further object of the invention is to 25 provide a process wherein the milk may be .sterilized in the containers in which it is to be handled, or stored, which process pre- vents a separation of the gases from the milk, either during sterilizing or during the subsequent cooling of the milk. These and other objects will in part be obvious, and will in part be hereinafter more fully disclosed. In the drawings, which show one form of 35 apparatus for carrying out my improved process, Figure I. is a plan view showing an apparatus wherein the milk may be placed in separate containers and sterilized by my improved process and subsequently cooled. 40 Fig. II, is a side view of the same, the oper- ating shaft and the blower being omitted. Fig. Ill, is a transverse sectional view show- ing the apparatus for cooling the containers in end view. Fig. IV, is a longitudinal hori- 45 zontal sectional view through the steriliz- ing chamber. Fig. V, is an end view of the sterilizing chamber. Fig. VI. is a sectional view on the line VI, VI, of Fig. I. Fig. VII, is an enlarged sectional view showing 50 one of the containers and the supporting frame therefor. Fig. VIII, is a view show- ing one of the containers filled with milk, in accordance with my invention. The process consists generally of heating the milk to a temperature somewhat in ex- 55 cess of 100 C.. long enough to destroy the bacteria, or to a higher temperature, ap- proximately 130 C., until the spores are destroyed, and the maintaining of a surface pressure on the milk during the entire ster- 60 ilizing of the same, which exceeds the vapor pressure of the milk, whereby the gases con- tained in the mill: are prevented from sepa- rating therefrom. According to my process this surface pressure on the milk is secured 65 by placing the milk in closed containers in which the milk is heated to sterilizing tem- perature and subsequently cooled. During the heating of the container and the con- tents, there occurs an expansion of the milk 70 and the dissolved gases, an expansion of the air in the container over the milk, and also an expansion of the material forming the container, that is the volume of the con- tainer. If the volume of air in the con- 75 tainer be rightly proportioned, the result- ing pressure of the air on the surface of the milk will exceed the vapor pressure of the milk. I have found in practice that when the container is filled at about 20 C. and at 80 atmospheric pressure, it should be filled to from 85% to 92% of its full capacity. The amount of milk placed in the container varies with the material of the container. Referring to the apparatus shown in -the 85 drawings, the process will be described in further detail, it being understood, however, that the present apparatus is described purely for the purpose of a better under- standing of the process set forth in the ap- uo pended claims, and in no wise restricts or limits the scope of my invention. In Fig. I, of the drawings, I have shown a sterilizing apparatus consisting of a steri- lizing chamber 1, which is preferably cylin- 95 drical in shape. This sterilizing chamber is formed with a head 2, which is fixed thereon, and a head tfj similarly secured to the sterilizing chamber, and having a door 4. hinged at 5, to the head, so that the steri- 100 lizing chamber may be readily opened or closed. This door 4, is sealed when it is closed and is held closed by locking bolts 6, of the usual construction. A shaft 7, ex- tends through the head 2, into the sterilizing 105 chamber. This shaft is rotated from the main driving shaft 8, which may be oper- ated from any suitable source of power. 1,081,483 Inside of the sterilizing chamber are two V-shaped tracks 9, 9, on which is adapted to roll \a carriage 10, mounted on suitable wheels 11. This carriage consists of a suit- 6 able frame on which the wheels 11, 11, are mounted, and carried on the frame is a tray 12, which is pivoted to tL . supporting frame of the carriage. These pivotal supports are in the form of trunnions, which extend 10 through their bearings and each is provided with a cross-arm 14. This tray for the con- tainers is so proportioned that it may rotate in the carriage in the supporting bearings therefor. The containers 15, as herein 15 shown, are of glass, and of the usual form. The containers are adapted to be placed on their sides in suitable wire pockets 16, formed therefor, and are held in place by a similar wire cover 17, which is hinged at go one side, as at 18, and is held closed on the containers by suitable latches 19. (See Fig. VII.) When the containers are placed in the tray formed therefor, as above noted, and the wire cover closed on the same, they 25 may be rotated with the tray. The shaft 7, which extends into the steri- lizing chamber, is formed with a forked clutch 20. When the carriage is rolled into the sterilizing chamber, the cross-arms 14, 30 are caused to engage the clutch 20. The door 4, is formed with an abutment 21, which lies adjacent the opposite trunnion 13, of the carriage, and holds the cross-arms 14, in the clutch 20. By the rotating of the 35 shaft 7, the tray holding the containers will be rotated in the carriage. . The sterilizing chamber, as herein shown, is heated by steam pipes 22, and 23, which extend lengthwise of the chamber. The 40 pipe 23, is formed with openings on its up- per face, which are directed so that when steam is admitted to the pipe, the jets are directed slightly outwardly toward the inner wall of the sterilizing chamber and away 45 from the container held on the tray. The steam pipe 22, is formed with openings in the lower face thereof, which are directed so that the jets of steam issuing therefrom will be directed against the inner wall of the 50 sterilizing chamber and away from the con- tainers. Steam is admitted to the pipes 22, and 23. from a pipe 24, having a controlling valve 25, therein. The steam may be ex- hausted from the chamber through a pipe 55 2G, connecting with each end thereof, and the pressure in the chamber may be con- trolled by a hand valve 27. The container is closed by the usual form of cap, which may be held thereon in any de- 60 sired way. As herein shown a retaining bail is used which clamps the cap to the con- tainer. Other devices may, however, be used for this purpose, and it is with this understanding that I refer to the container 65 hereafter as sealed. The sterilizing apparatus is mounted ad- jacent one end of a main supporting bed 28, and the cooling apparatus is mounted adja- cent the other end thereof. This cooling apparatus consists of a frame 29, carrying 70 V-shaped tracks 30, on which the carriage for the containers may roll. A track 31, may be also utilized for conveying the car- riage from the sterilizing chamber to the cooling frame. When the carriage is placed 75 on the cooling frame, the cross-arms 14, en- gage the clutch 32, carried by the shaft 33, mounted in suitable bearings on the main supporting frame 28. This shaft 33, is driven . through suitable connections with go the main shaft 8. In this position, the tray may be rotated in the carriage, while the containers are being cooled. The present apparatus is especially adapted for cooling containers made of glass, and I have, there- 85 fore, utilized in connection with the cooling apparatus, a blower 34, which is mounted on the main shaft 8, and is of the usual type. A blast of cool air may be delivered through a suitable connecting casing to a de- 90 livering nozzle 35, and from the delivering nozzle 35, against the containers in the ro- tating tray. It will be noted that the con- tainers are so placed in the tray that they are rotated in planes extending longitudi- 95 nally of the containers, and, therefore, the milk contained therein will be thoroughly agitated. In carrying out my improved process, the milk to be sterilized is given a preliminary 10 cooling to remove the animal heat, and is then placed in the containers in which it is to be stored or handled. These containers are filled within a certain percentage of the container volume. If the container is of ^5 glass, it is filled between 90 c /o and 92% of its volume. The bottles or containers are then secured on the frame or tray 12, and the carriage is run into the sterilizing cham- ber. The door is closed and sealed and the no main shaft operated at a slow speed of pref- erab y 100 revolutions per minute. This ro- tat.-.g of the shaft will cause the bottles or ontainers carried on the tray or frame t< otate end over end. Steam is admitted 115 ti- the sterilizing chamber through the pipe 1 . the steam preferably being at about 50 .' junds gage pressure. The agitation of the milk during the heating secures a uniform heating thereof. This treatment is contin- 120 iu;d at this pressure for a period of approxi- mately five minutes, the period of time de- pending upon the thickness of the bottle walls, size of bottle, and character of treat- ment desired. Immediately at the end of 125 this time, the steam valve is closed, shutting off the steam supply, and the exhaust valve is opened, discharging steam to the atmos- phere. The door of the chamber is then quickly opened and the carriage carrying 130 1,081,483 the bottles or containers is run out along the track to the cooling apparatus, where the tray or frame is again rotated. During this rotation of the tray, the fan or blower sub- . jects the bottles or containers to a blast of air. The bottles are .rotated in the blast of air for about ten minutes, after which they are cool enough to be handled and packed for shipment. JQ It has been found in practice that the steam pressure in the sterilizing chamber can be raised from atmospheric pressure to that indicated above very quickly when the bot- tles are rotated and the steam enters 15 through a set of jets so that steam cannot impinge on any part of the bottle. When the milk in the containers is sub- jected to the temperature of steam around the container, the heat at first is absorbed 20 by the milk at a very rapid rate, which rate of heat flow is reduced as the temperature of the milk rises.' The temperature of the milk would continue to rise at a decreasing rate until it finally reaches the temperature of 25 the surrounding steam, if the containers are allowed to remain in the sterilizer a suffi- cient length of time. It is well known that steam at fifty pounds pressure has a tem- perature of approximately 147 C. As 30 above noted, the temperature desired in sterilizing milk is approximately 130 C, In carrying out my process, the time of treatment is so gaged that the milk is al- lowed to reach about 130 C., at which time there is still a considerable difference be- tween the temperature of the milk and the temperature of the steam, yet not such a great difference that the rate of temperature increase in the milk is so rapid, but that the 40 operator is given a sufficient time margin within which to remove the milk from the sterilizer to the cooler without danger of too great variation in the temperature maxi- mum in the milk from that desired. At a 45 lower pressure than fifty pounds per square inch, the time of treatment required in order to reach the desired temperature in the milk would be so great that the constitution pf the milk would be altered. At a greater 50 pressure the rate of temperature change is so rapid that the operator cannot easily stop the treatment at the proper temperature. The length of the time of treatment there- fore and the temperature of the steam are 55 important items in securing the best results by my improved process, without causing the albumin in the milk to turn in color and to give a sufficient work period for the withdrawing of the container from the ster- 80 ilizer. If metal bottles or cans are used, the time of treatment will be shorter, or the steam pressure varied, because of the better heat conductivity of the walls of the con- tainer, also if metal bottles are used, the 55 same may be cooled after treatment by sub- 35 jecting them to a spray of cool water in place of the air blast, as shown, in order to lower the temperature of the milk. as quickly as possible. It will be noted that by this process of 70 treatment, the dissolved gases contained in the milk, when the same is first introduced into the bottle, cannot escape or be separated from the milk, as the pressure in the bottle during heating is substantially higher than 75 the normal vapor pressure of the liquid, and the tendency for such gases to go out of so- lution is suppressed. If any such gases should be liberated, even to a slight extent, they will be again dissolved in the cooling 80 cycle, owing to the thorough agitation. The temperature to which the milk is to be heated, is such that the bacteria and spores are destroyed, if the milk is to be kept for any considerable period. If, however, it is 35 intended to partially sterilize the milk that is, where the milk is to be kept only a short time then the maximum tempera- ture of treatment may be such as to destroy only the bacteria. It is preferred, however, 90 to effect complete sterilization of the milk, and the temperature to accomplish such treatment must approximate a maximum of J30 C. It has been found in practice that the milk being treated, if in glass contain- 95 ers, must fill such container over 85% of the full volume, in order to prevent its boil- ing- that is, in order to maintain a surface pressure on the milk in excess of the vapor pressure of the milk. It has been also found ioo in practice that if the container be filled above 92%, the internal pressure is likely to burst the container. Therefore, I prefer to fill the bottle between 90% and 92% of its volume with the milk to be treated. The 105 sealing of the bottle, after it is filled, and the sterilizing of the milk result, as above noted, in the destroying of the bacteria and the spores without causing the separation of the gases contained in the milk from the no milk, with the undesirable result of chang- ing the taste and odor. From the above description it will be noted that by my improved process practi- cally all possibility of the milk becoming 115 contaminated during handling is removed. Furthermore, during the sterilizing of the milk, the container is also thoroughly ster- ilized. While I prefer the above process, wherein 120 the pressure on the surface of the milk is obtained through the relative unequal ex- pansion of the milk, the air over the milk, and the material of the container, it is ob- vious that from certain aspects of the inven- 125 tion, the surface pressure on the milk may be otherwise obtained. The essential fea- tures of the invention broadly consist in the heating of the milk to sterilizing tempera- ture, and the maintaining of a surface pres- 130 1,081,483 sure on the milk during the heating or cool- ing, which is in excess of the normal vapor pressure of the milk. Having thus described my invention, I 5 claim : 1. The process of sterilizing milk, con- sisting in heating the milk to sterilizing tem- perature, agitating the milk during heating and maintaining, during heating, a surface 10 pressure on the milk in excess of the normal vapor pressure of the milk. 2. The process of sterilizing milk, consist- ing in heating the milk to approximately 130 C.. agitating the milk during -heating 15 and maintaining, during heating, a surface pressure on the milk in excess of the normal vapor pressure of the milk. 3. The process of sterilizing milk, consist- ing in filling a container with milk to 85% 20 to 92% of the container volume, sealing the same, heating to sterilizing temperature and agitating the milk continually during heating. 4. The process of sterilizing milk, con- 25 sisting in filling a container with milk to 85% to 92% of the container volume, seal- ing (he same, heating to approximately 130 C., agitating the milk continually during heating and subsequently cooling the same 30 in the container. 5. The process of sterilizing milk, consist- ing in filling a container with milk to ap- proximately 90% of the container volume, sealing the same, heating to approximately 35 130 C., and agitating the milk continu- ally during heating. 6. The process of sterilizing milk, consist- ing in filling a container with milk to ap- proximately 90% of the container volume, sealing the same, heating to approximately 40 130 C., and agitating the milk continually during heating, and subsequently cooling the same in the container. 7. The process of sterilizing milk, con- sisting in placing the same in glass con- 45 tainers, each of which is filled to approxi- mately 90% of its capacity, sealing the con- tainers, heating the containers in a steri- lizing chamber under pressure to about 130 C., and quickly withdrawing from thecham- 50 ber and cooling with a blast of air, said con-' tainers being rotated during heating and during cooling. 8. The process of sterilizing milk, con- sisting in filling a container with milk to 55 approximately 90% of the container vol- ume, sealing the same, introducing into a sterilizing chamber holding the container steam at approximately fifty pounds pres- sure, agitating the milk during heating, per- 60 mitting the container to remain in the stori- lizing chamber until the temperature of the milk is approximately 130 C., then quickly withdrawing the container and cooling the same. 65 In testimony whereof, I have hereunto signed my name at Philadelphia, Pennsyl- vania, this sixteenth day of December. 1912. CHARLES E. BONINE. Witnesses : JAMES H. BELL, E. L. FTJLLEKTON. - UNITED STATES PATEOT OFFICE. RUTTER, OF MENTONE, VICTORIA, AUSTRALIA. PROCESS OP STERILIZING MILK, CREAM, BEVERAwiiS, AND OTHER ALIMENTARY SUBSTANCES. 1,140.717. No Drawing. Specification of Letters Patent. Patented May 35, 1915. Application filed December 19, 1913. Serial No. 807,692. To all whom it may concern.: Be it known that I, ALFRED RUTTER, A. R. C. Sc., a subject of the Kingx>f Great Britain, residing at "Marlton," Florence 6 street, Mentone, in the State of Victoria, Australia, analytical chemist, have invented a Process of Sterilizing Milk, Cream, Bever- ages, and other Alimentary Substances, of which the 'following is a specification. 10 This invention has for its obje^ the de- struction of. the micro-organisms m milk, cream and other alimentary substances and beverages in such a manner as to economize the cost, increase the utility and widen the 1 5 scope of the process and enable the substance treated to be received by the consumer in a sterilized condition and 'free from contami- nation and less susceptible to deterioration but without having its taste or nutritive or 20 digestive qualities impaired. It is well known that nascent oxygen and ozone have a very destructive effect on micro-organisms and attempts have been made to industrially apply nascent oxygen 25 for such purposes by the employment of peroxid of hydrogen either directly or by chemical action. Peroxid of hydrogen how- ever is of un unstable character and liable to quickly deteriorate besides which its pres- 30 ence in any quantity other than a trace is undesirable, and moreover it does not effec- tively sterilize except in undesirable quanti- ' ties. The substances employed in this in- vention are stable at ordinary temperatures 35 when kept in tubes away from moisture and air and by the use of this invention the ob- ject mentioned above can be attained in re- spect of many alimentary substances, and the excess of hydrogen peroxid, if- any, is a 40 minimized amount, and is so controlled that it is a secondary consideration to the pro- .duction of oxygen to the maximum amount. For instance, alkalis, heat, ferments, cata- lysts, reducing Sgents and a low pressure 45 are agencies whicjb promote the decomposi- tion of hydrogen peroxid and act against its formation, whereas in prior proposed proc- esses the conditions which obtained both as regards method and material were such as to 50 favor the production of hydrogen peroxid to the maximum degree, the use of hermetically sealed vessels with slow action materials tending not only to produce a maximum of hydrogen peroxid, but also preventing the decomposition of the hydrogen peroxid 55 molecule. This is responsible for a consid- erable excess of hydrogen peroxid in the re- sultant product, which is exceedingly diffi- cult of removal. Moreover, the production of solid precipitates in milk, beverages, and 60 alimentary substances generally is disad- vantageous on commercial and physiological ..grounds and J,he production of soluble mat- ters is eminently necessary. It is desirable that the process be carried C5 out in vessels wherein the substance under treatment is protected from contamination during and after the operation and that the process be conducted under atmospheric, pressure, a condition which favors the break- 70 ing down of the hydrogen peroxid molecule into water and oxygen. I have found that by the introduction into the substances to be treated of a small pro- portion of the peroxid of such an alkali 75 metal or alkaline earth metal as may without injurious or detrimental effect be introduced into the substances to be treated so that re- action will ensue with acids in the substances to be treated arid (or) with one of the acids 80 allowable to be introduced under the process hereinafter set forth and by the adoption of the process as hereinafter directed the de- struction can be achieved of the micro-or- ganisms in milk an'd cream and in some other 85 alimentavy substances in such a manner as to enable the substance treated to be received by the consumer in a sterilized condition free from contamination .and less susceptible to deterioration and without impairing the 90 taste or nutritive or digestive qualities of such substances. Described in general terms my process is as follows : A very small proportion of sodium peroxid as previously mentioned but pref- 95 erably sodium peroxid is gradually added to thft substance for treatment and is thor- oughly mingled therewith by constant stir- ring or agitation for the purpose of rapidly producing nascent oxygen and (or) ozone 100 \ 1,140,717 when heated in a vessel under ordinary at- mospheric pressure. Unless the substance under treatment contains sufficient acid to neutralize or almost neutralize the alkali in 5 the peroxid, an amount of some suitable acid (that is to say, an acid which when combined with.the base of the peroxid will yield a salt which in the amount produced will have no injurious or detrimental effect 10 upon the substance under treatment) such as citric phosphoric carbonic or sulfuric should be added. The substance under treatment should then be gradually warmed to and maintained at a temperature 'exceed- 15 ing 30 C. and which may require to be varied in accordance with the nature and quality of such substance and for a period of time which may also require to be varied in like manner. The temperature should not 20 be allowed to rise to a degree which would prejudicially affect the taste or impair the nutritive or digestive qualities of the sub- stance under treatment, but subject to this condition should be as high as practicable. 25 The amount of peroxid used must be as nearly as possible just sufficient to generate the requisite quantity of nascent oxygen and (or) ozone to destroy the micro-organisms in the substance under treatment. Should 30 the acid naturally present in the substance to be treated be sufficient to fully neutralize of- more than neutralize 1 the alkali in the peroxid introduced carbonate of soda or the like may sometimes be used with good effect 35 to reduce the acidity. The process may be varied by first warm- . ing the substance to be treated before ad- ding any of the materials and applying the process aa described above. 40 Having in general terms described the process I will now more particularly de- scribe its application in certain particular cases: In the case of milk gradually add from about 0.05 per cent, to about 0.15 per 45 cent, by weight (in. proportion to the de- gree of deterioration of the milk) of so- dium peroxid with constant stirring. If the milk after such addition and stirring is alkaline, immediately add an amount of 50 citric or other suitable acid as mentioned above, in quantity just siifficie'nt to almost neutralize the alkalinity. The degree of alkalinity of the milk may be determined by titration and. the quantity of acid required 55 calculated from the chemical reaction. If the milk to be treated is free from acid and citric acid is employed in the process, 1.0 parts of citric acid to every part of sodium peroxid should be added as the sodium 60 peroxid will thus be very slightly in excess. The milk should be placed in suitable ves- sels open to atmospheric pressure but as far us practicable protected from contami- nation in such n manner that air or gases can freely enter or leave the vessel, but all 65 microbes are precluded from contaminating the liquid both during and subsequent to the process. The substance is accordingly treated at atmospheric pressure and the use of hermetically sealed vessels is thereby ob- 70 viated. The milk is then gradually warmed by any suitable means to a temperature ap- proximating to but preferably not exceed- ing 52 C., and maintained at that tempera- ture for thirty minutes or more according to* 76 the degree of deterioration in the milk. The prolongation of the time for which the tem- perature is maintained for even four or five hours would not prejudicially affect the working of the process. The warming of 80 the milk to the temperature mentioned above may, if preferred, immediately pre- cede the application of the process. The presence of lactic or other acid if any in the milk to be treated will dispense with the 86 necessity for the artificial addition of acid to an extent equivalent to the amount of lactic or other acid present In the case of cream the treatment is the same as above described for milk. If the 90 cream has been ripened prior to the treat- ment the addition of acid will be rendered unnecessary by reason of the presence of lactic acid in the ripened cream. In the case of grape juices, fruit juices, 95 fruit pulp, beer, aerated waters and other beverages the treatment is also substan- tially the same as for milk, the .amount of sodium peroxid used being approximately .05 per cent., and again the use of acid is 100 unnecessary if present in sufficient quantity in the product treated. It will be well understood that in lieu of sodium peroxid, potassium peroxid, or such other equivalent alkaline peroxid may be 106 used as well in the presence of an acid when heated rapidly produce iascent oxygen and (or) ozone, and have no 1 injurious or detri- mental effect on the substance under treat- ,ment. HO Having now fully described and ascer- tained my said invention and the manner in which it is to be performed, I declare that what I claim is: 1. In the sterilization of alimentary liquids, H6 treating such liquids at atmospheric pres- sure by gradually adding thereto and thor- oughly mingling therewith a small propor- tion of sodium peroxid, and heating the said substance substantially as herein set forth. 120 2. In the sterilization of alimentary liquids, treating such liquids at atmospheric pres- sure by gradually adding thereto and thor- oughly mingling therewith small propor- tions of sodium peroxid and an acid, and 125 heating the said substance, substantially aa herein set forth. 3. The improvements in and relating to 1,140,717 Q the sterilization of alimentary liquids by my hand in presence of two subscribing wit- the production therein of nascent oxygen nesses. and ozone without the production of hydro- ALFRED RUTTER. gen peroxid to a prejudicial or undesirable Witnesses: 5 extent in the manner herein specified. EDWARD N. WATERS, In testimony whereof I have hereunto set WILLIAM G. HOLDEN. I, 1307 * ) 1,190,769. B. JURIST. APPARATUS FOR TREATING LIQUIDS. APPLICATION FILED NOV. 27, 1911. Patented July 11, 1916. 2 SHEETS-SHEET 1. IWEHTOR U r*i -a I. ORNEY 1,190,769. B. JURIST. APPARATUS FOR TREATING LIQUIDS. APPLICATION FILED NOV. 27, 1911. Patented July 11, 1916 2 SHEETS-SHEET 2. WITNESSES 42 INVENTOR WNEY UNITED STATES PATENT OFFICE. BENJAMIN JURIST, OF NEW YORK, N. Y., ASSIGNOR TO BRYER H. PENDRY, TRUSTEE. APPARATUS FOR TREATING LIQUIDS. 1,190,769. Specification of Letters Patent. Patented July 11, 1916. Application filed November 27, 1911. Serial No. 662,555. To all whom it -may concern: Be it known that I, BENJAMIN JURIST, a citizen of the United States, and resident of New York, in the county of Kings and 5 State of New York, have invented certain new and useful Improvements in Apparatus for Treating Liquids, of which the follow- ing is a specification. This invention relates particularly to the 10 treatment of liquids with ultra violet rays. Ultra violet rays have as is well known, remarkable bactericidal and chemical actinic jwwers. By reason of the power of destroy- ing and inhibiting the growth of germs it 15 has been proposed to use the ultra violet rays for the sterilization of liquids and by reason of their power to effect chemical changes it lias been proposed to use them for (vrtain industries for instance, the treatment 20 and bleaching of oils and in the acceleration of various chemical processes. The most effective lamps for emitting ultra violet rays at present on the market are vacuum lamps and usually operate most 25 efficiently at a comparatively high tempera- ture and for this reason it is well to avoid having the liquids which are to be treated come in contact with the lamp owing to the cooling effect of the liquid. It has also been 30 found that when the liquid comes in contact with the lamp deposits are likely to be formed on the outer portion of lamp which are more or less opaque and thus interfere with the passage of the rays. Some liquids 35 are themselves more or less opaque to ultra violet rays and in such cases the effects of the rays eitlier bactericidal or merely chemi- cal are limited to the depth of penetration which is determined by the degree of 40 opacity. If an opaque liquid is treated in any considerable mass the effect is unsatis- factory owing to the fact that the penetra- tion i.s so slight. The liquid is therefore not uniformly treated. 45 In any continuous process for the treat- ment of liquids if the lamp at any moment fails to operate it is obvious that a certain quantity of liquid will receive less treatment than it should. If this uncompletely treat- 50 ed liquid is permitted to mingle with the completely treated liquid or any part of it the product will of course be contaminated. In cases of sterilizing processes the effect might be very dangerous since some germs would be certain to pass into the product. 55 It has also been found desirable in many cases to keep the liquid at a fairly low tempera- ture during its treatment. 'As the lampa give off more or less heat it is therefore de- sirable to provide some suitable form of 60 cooling device to prevent an undue rise in the temperature of the liquid. In some cases the ultra violet rays from a lamp produce certain changes in the surrounding air such as the formation of ozone. While this may 65 be valuable in some processes for instance, in treating and bleaching oils, it is objection- able in other processes as for instance, in sterilizing liquid foods such as milk. It is therefore well to provide means if desired 70 for carrying off the gaseous products. It is the object of this invention to pro- vide a process for the treatment of liquids and also to provide apparatus for carrying out such a process in which the foregoing 75 principles will be properly developed so that liquids may be treated efficiently and com- pletely in a continuous manner uniformly at proper temperatures. It should be un- derstood that any suitable type of lamp for 80 emitting ultra violet rays may l>e employed but as a mercury vapor lamp having a transparent quartz container is thus far the most efficient source of ultra violet light at present on the market, the invention will l>e 85 described with particular reference to such a lamp. Briefly considered the invention contem- plates treatment of a thin layer of liquid by the rays from a lamp spaced apart from the 90 liquid. The liquid is allowed to flow over a surface a short distance from the lamp at a uniform speed. The shape and design of the liquid guiding surfaces will depend upon the type, design and power of the lamp em^ 95 ployed. The guiding surfaces should be such as to allow the liquid the greatest pos- sible exposure with the greatest permissible velocity. For small installation a single lamp may be used but for commercial 100 processes of magnitude a number of lamps may l)e employed, the liquid supporting or guiding surfaces being designed so as to cause the liquid to pass through the in- fluence of the rays from the different lamps 105 successively. The lamps not being in con- 1,190,769 10 25 tact with the liquid operate at their most efficient temperature. The guiding surfaces may be cooled in a suitable manner. To avoid the accumulation of any deleterious taseous products in the apparatus a suitable orrn of ventilation may also be provided. In case the current supplying the lamps fails at any time the supply of liquid to the apparatus can be instantly and automati- cally checked. In case of failure of a lamp or lamps to operate the product from the apparatus can be instantly and automati- cally prevented from flowing out into the receptacle for treating the liquid. When a 15 number of lamps are used in one apparatus the flow of liquid can be automatically regu- lated according to the varying power of the lamps to emit ultra violet rays, be it in the case of a fluctuating electric current in the 20 lamp or should one or more of the lamps fail to operate. In the accompanying two sheets of draw- ings the principles of the invention are illus- trated. Figure 1, is a vertical cross sectional view of a simple form of apparatus embodying the invention with a vertical type or mercury vapor lamp. Fig. 2, is a vertical sectional view of another form of apparatus with a 30 horizontal type of vacuum lamp. Fig. 3, is a vertical sectional view of a form of the in- vention made up of a plurality of independ- ent sections so that the liquid is treated in successive stages. Fig. 4, is a diagrammatic 35 view showing the electric circuit for operat- ing the lamps and the valves. Fig. 5, is a vertical sectional view of another form of apparatus embodying the invention, the liq- uid guiding surfaces being arranged in the 40 form of cascades one below the other. In the form of apparatus illustrated in Fig. 1 the lamp 1 is supported by holders 2. Surrounding the lamp is the fluted or cor- rugated cylindrical wall 3 forming the guid- es ing surfaces for the liquid to be treated. 4 is the supply pipe for the liquid which dis- charges into the annular distributing mem- ber 5 above the wall 3. The distributer 5 is provided with perforations so that the liq- 50 uid is allowed to trickle in fine streams on to the corrugated wall 3. The bottom 6 of the treating chamber is funnel-shaped so that the liquid may collect and run out _ through the outlet or discharge pipe 7. The 56 upper end of the treating chamber is closed by a cover 8. A cap, window or observa- tion opening 9 may be provided at the up- per end. In some cases the corrugated wall 3 may serve to provide all the cooling sur- 60 faces necessary or a jacket 10 may be pro- vided outside of it forming a cooling cham- ber 11 through which air or other cooling fluid may be forced, entering through the pipe 12 and flowing out through the pipe 13. C5 In case it is desired to remove the gases from the treating chamber a ventilating or suc- tion pipe 14 may be provided. In case it is desired to admit fresh air to the treating chamber, a filtering inlet 15 may be provided if desired. The inside of the treating chain- 70 ber may have its inner surface formed of white enamel so as to reflect such of the rays as are not completely absorbed in di- rect passage through the liquid. The ob- servation opening 9 may be provided with 75 colored glass if desired to protect the eyes of the operator. In this form of apparatus the liquid passes with considerable speed over the corrugated wall 3. Owing to the sur- faces being corrugated, the liquid is sub- go jected to the rays from the lamp through a suitable period of time, greater of course than would be the case if the wall 3 were smooth or uncor ruga ted. In some cases the corrugated wall 3 will provide sufficient 85 cooling surfaces, in other cases the cooling jacket 11 may be provided. Ventilation by suction through the pipe 14 will also tend to keep down the temperature of the apparatus. In the form of apparatus shown in Fig. 2 90 the lamp 20 is substantially horizontal and the guiding walls 21, 21 are inclined toward each other so as to form a flattened funnel leading to the discharge pipe 22. Cooling vanes 23 may be provided if desired. The 95 liquid to be treated is supplied through the pipe 24 and the distributer 25 so that the liquid is distributed around the upper edges of the guiding walls 21. 21. This construc- tion is particularly adapted to short hori- 100 zontal lamps with high intrinsic power. While the apparatus thus far described is suitable for small out-puts and while of course the capacity will be proportional to the size of the apparatus it has not been 105 found practical to increase the capacity by a simple increase of si/e beyond certain limits. It is believed that the most prac- tical method of increasing the capacity with- out shortening the time of exposure or ex- 110 cessively increasing the velocity of flow of the liquid is to build the apparatus in sev- eral independent sections through which the liquid passes successively as for instance in Figs. 3 and 5. The apparatus of Fig. 3 con- 115 sists of the combination of three sections such as are shown in Fig. 2. The liquid to be treated is introduced from a suitable reservoir through the pipe 30, past the valve 31 and through the distributing member 32 120 into the upper chamber. The liquid then flows over the guide surfaces 33 out through the pipe 34 and through the distributing member 35 into the second chamber. It then flows over the surface 30. is collected 125 and flows through the pipe 37 and is dis- tributed by the member 38 into the lower treating chamber. When the liquid has flowed down the incline of the guide sur- faces 39, it is collected and passes out through 130 1,190,769 pipe 40 past the valve 41 and through dis- charge pipe 42 into a suitable collector or receptacle. The lamps 43, 44 and 45 sup- ply the rays for treating the liquid in suc- 5 cessive steps in the three chambers. Obvi- ously any number of these chambers with suitable lamps may be employed. Cooling fluid may be supplied through the pipe 40 and pass upward through the jackets 47, 48 10 and 49 and out through the outlet 50. When desired, the chambers may be ventilated through the pipe 51 having branches 52, 53 and 54 leading to the three chambers re- spectively. 15 In the form of apparatus shown in Fig. 5 the liquid guiding members are in the form of inclined planes such as <>0, 01, 62 and 03 arranged as cascades and with suitable lamps such as G4, 05, 60 and 07. These are 20 all inclosed in a casing 68 from which the air may be withdrawn through a pipe 09. The liquid to be treated is supplied through pipe 70 and the distributer 71 which dis- charges fine sprays upon the upper edge of 25 the incline 60. A ledge 72 forms the trough to collect the liquid into the pipe 73^and dis- charge it through the distributer 74 on to the incline 61. In a similar manner the liquid passes successively over the successive 30 inclines beneath the successive lamps and discharges from the pipe 75 at the bottom. Cooling jackets such as 76 may be provided for the liquid surfaces through which a cool- ing fluid may be forced through the pipe 77 35 and out through the outlet pipe 78 at the top. Multiple chamber treating apparatus in addition to the advantage of great capacity is particularly valuable on account of the 40 uniform results obtained. As the liquid is treated in each chamber of the apparatus it is collected and redistributed into the next chamber and in this manner the liquid is thoroughly mixed so that in the final result 45 there has been practically a perfectly uni- form exposure of the entire mass of liquid. When the apparatus has once been installed it is easy to increase the capacity by sim- plv adding one or more treating chambers 50 and increasing the rate of flow of the liquid correspondingly. It is possible to operate one of these multiple unit systems at a frac- tion of its total capacitv by simply shut- ting off one or more of the lamps. The 55 liquid is then onlv treated in the other cham- bers where the lamps are running and the chambers where the lamps are turned off servo, simply as mixing chambers. Other imnortant improvements of this in- 60 vent ion reside in the automatic regulation of the supply of liquid to the apparatus and the, automatic regulation of the discharge. The principles of this part of the invention are illustrated and described in conjunction i with the type of apparatus shown in Fig. 3 but it will be obvious that the automatic regulation can be applied to any form of apparatus as heretofore described. Valves 31 and 41 have previously been, re- ferred to as located in the supply and dis- 79 charge pipes respectively. These valves are raised by the action of solenoids SO and 81 respectively which solenoids are connected in series in the power supply circuit of the system. One branch 82 (Fig. 4) of the cir- 75 ciiit connects the two solenoids 80 and 81 and the other branch 83 includes the lamps 43, 44 and 45. A switch 84 is provided for controlling the system. Each individual lamp may be controlled by a switch such go as 85 and each lamp has in series with it, as is customary with such lamps, an induction coil 80 and a series resistance 87 for steady- ing and regulating the lamp current. As long as the current is on and the lamps are 35 operating the solenoids hold up the valves so that the liquid is supplied to the appa- ratus and discharge into a suitable recepta- cle. As the current in the lamp circuit fluc- tuates the valve 31 is raised and lowered so 90 that with an increase of current a greater supply of liquid to the apparatus is per- mitted and with a decrease of current there is a corresponding decrease in the supply of liquid. The result is that the supply of 95 liquid is proportioned to the available cur- rent and the available effective power of the lamp or lamps. In case the supply of current fails or the lamps are all shut oil', the valve 31 drops and stops the supply of 100 liquid to the apparatus which then over- flows into some suitable receptacle through the overflow pipe 88. In case the current is shut off or the lamps fail to operate while the liquid is being treated, the solenoid 81 105 releases the valve 41 and closes the outlet to the pipe 42 as previously mentioned. The liquid which at this time is in the appa- ratus is thus prevented from mingling with the properly treated liquid and flows out 110 through the trap 90 into the overflow pipe 91. The trap 90 prevents air from flow- ing back into the outlet and contaminating the product. This is particularly valuable in sterilization processes. 116 On account of the danger which would result from mingling incompletely treated liquid with the completed product it is de- sirable to prevent the outlet valve 41 from being automatically raised after it has once 120 been closed by failure of the lamps. The lamp or lamps may go out for only a few seconds so that while the supply would be shut off the liquid in the apparatus would not have time to entirely drain out before 125 the valve 41 was again opened. This is par- ticularly dangerous in sterilization proc- esses. Similar difficulties may be encoun- tered with quart/, lamps operating under high pressure. The mercury vapor arg does 130 1,190,769 not reach its highest actinic power until several minutes after starting and the re- sult will be an imperfectly treated liquid if the flow of liquid was permitted before 5 the lamp reached its proper running condi- tion. A self-locking mechanism is therefore provided as indicated in Fig. 4. A pivoted lever 92 has one end adapted to engage in a notch 93 in the stem of the valve 41. 10 When the valve is once closed, the lever en- gages in the notch 93 and prevents the valve from being opened until the operator man- ually resets the lever 92. In order to warn the attendant of inter- 15 ruptions in the operation of the apparatus a signal system may be employed as illus- trated in Fig. 4. A local circuit 95 contains a bell 96 or any other suitable form of signal device and a source of current 97. 20 Any suitable form of contacts may be em- ployed and may be conveniently actuated by the lever 92. In this case the lever 92 is pulled upwardly by a spring 98 and one end of the lever has a contact 99 adjacent to the 25 stationary contact 100. When the end of the lever 92 falls into the notch 93 in the stem of the valve 41, the local signal cir- cuit is closed and the signal given calling attention to the condition of the apparatus. 30 Obviously where several treating appa- ratuses are used in one installation an elec- tric annunciator may be used as a signal de- vice. It is obvious that the supply valve 31 may also be equipped with a self-locking 35 mechanism and signal device as just de- scribed. Thus in small apparatus such as those shown in Figs. 1 and 2 the safety valve 41 may be omitted and only a regu- lating valve 31 provided in the supply pipe. 40 It is obvious that many changes may be made in details of construction and method of operation herein shown and described and it should be understood that the claims are not limited to the specific disclosure 45 herein except so far as required by the prior art. In the claims where terms such as "lamp", "wall", "surface" etc., are used it should be understood that they are used in a broad 50 sense to cover the use" of one or more. What I claim is: 1. Apparatus for treating liquids com- prising a treating chamber, a lamp, and electro - magnetically controlled means for 55 regulating the supply and discharge of the liquid in accordance with the operation of the lamp. 2. Apparatus for treating liquids com- prising a lamp for emitting ultra violet rays, 60 a chamber for treating the liquid and means for automatically checking the discharge of liquid in case the lamp is extinguished. 3. Apparatus for treating liquids com- prising a lamp for emitting ultra violet 65 rays, a chamber for treating the liquid, means for automatically checking the dis- charge of liquid in case the lamp is extin- guished and means for preventing the re- sumption of discharge in case the lamp is again started. 70 4. Apparatus for treating liquids com- prising a lamp, a liquid treating chamber having a discharge outlet and an electro- magnetic device in series with the lamp for controlling the discharge. 75 5. Apparatus for treating liquids com- prising a lamp, a liquid treating chamber having a discharge outlet, an electro-mag- netic device in the lamp circuit operating a controlling valve in the discharge and a 80 latch for automatically locking said valve when said valve has been closed and so pre- venting a resumption of the operation of said valve after the lamp has been once ex- tinguished and before said automatic lock- 85 ing device is released. 6. Apparatus for treating liquids com- prising a plurality of lamps for successively affecting the liquid and means variable with the operation of the lamps for regulating 90 the discharge of liquid. 7. Apparatus for treating liquids com- prising a plurality of independently oper- able sections, each section equipped with a distributer and a collector for the liquid con- 95 nected so that the liquid flows successively through the series of said sections, in each section an electric lamp emitting ultra vio- let rays, a source of supply for the liquid to be treated connected to the distributer 100 of the first section, an automatic valve for electro-magnetically regulating the supply of liquid to be treated according to the elec- tric current in all lamps, means for direct- ing the untreated liquid past the distributer 105 of the first section when said valve in said supply is closed, a discharge pipe connect- ed to the last section, an outlet for the per- fectly treated liquid, an automatic valve for electro-magnetically controlling the connec- 110 tion between said discharge and said outlet so as to interrupt the connection upon inter- ruption of the electric current in all lamps, means for directing the partly treated liquid in the discharge pipe past the outlet for the 115 perfectly treated liquid when said valve has closed the connection between said discharge and said outlet, means for automatically locking said valve in the discharge pipe af- ter it has been closed and means for signal- 120 ing the interruption of the electric current. 8. Apparatus for treating liquids com- prising a plurality of inclined liquid guid- ing members arranged in the form of a cas- cade, a source of ultra violet rays arranged 125 adjacent each of said guiding members, a distributing member at the top of each in- clined member, means for collecting the liq- uid at the bottom of each inclined member and delivering the liquid into the next lower 130 1,190,769 distributing member, means for supplying liquids to be treated and means for collect- ing the treated liquid, an electro-magneti- cally. operable valve for controlling the out- 5 let of liquid to be collected and a by-pass for the liquid operable when the said valve has closed the normal outlet, a latch for said valve and a means for signaling the inter- ruption of the current. BENJAMIN JURIST. Witnesses : ROBT. S. ALLTN, BRYEE H. PENDRT. Copies of tills patent may be obtained for five cents each, by addressing the "Commissioner of Patents, Washington, D. C." \ a ^ & ^ * c W. R. WALKEY. APPARATUS FOR THE STERILIZATION OF FLUIDS. P "' 8 ' im ' PatentedSept. 26, 1916. 2 SHEETS-SHEET . W. R. WALKEY. APPARATUS FOR THE STERILIZATION OF FLUIDS. APPLICATION FILED APR. 8, 1915. 1 199 642. Patented Sept. 26, 1916. 2 SHEETS-SHEET 2. p UNITED STATES PATENT OFFICE, WILLIAM BICHAKD WALKEY, OF WESTMINSTER, LONDON, ENGLAND. APPARATUS FOB THE STERILIZATION OF FLUIDS. 1,199,643. Specifipation of letters Patent. Patented Sept. 26, 1916. Application filed April 8. 1915. Serial Ko. 19,896. To all whom it may concern : Be it known that I, WILLIAM KICIIAKD WALKEV, a subject of the King of England, residing in Westminster, London. England, 5 have invented certain new and useful Im- provements in Apparatus for the Steriliza- tion of Fluids, of which the following is a specification. This invention relates to apparatus where- 10 in is employed ultra-violet light for the sterilization of milk, beer and other liquids, more particularly opaque liquids, such as milk. The object of the present invention is to 15 provide a sterilizing apparatus, the efficiency of which shall be considerably greater than apparatus hitherto employed and to effect this the surface over which flows the fluid to be sterilized, is arranged in a particular 20 manner and is of a particular character, such as will afford the best possible concentration of the light-rays upon the fluid. Thus, according to this invention, a steri- lizing apparatus comprises in combination a 25 source of ultra-violet light and a stationary member providing a surface over which the fluid to be sterilized may flow in contact by adhesion or surface tension under the action of gravity, (sometimes referred to as capil- 30 lary attraction) in a thin film to be acted upon by the said ultra-violet light-rays, char- acterized by the said surface being corru- gated in a vertical plane and also curved as a whole so that the rays of light from the 35 source strike the fluid in a normal or sub- stantially normal direction or at least are in- clined away from the normal to a substan- tially less degree than would be the case if an uncurved surface were employed in place 40 of the curved surface. Preferably means are also provided for maintaining a circula- tion of air over the said surface. According to one particular embodiment of the invention there is a plurality of sur- 45 faces curved' as above described and arranged symmetrically around the source of light. More particularly the said surfaces are curved apart from their corrugations only in one plane, generally in a horizontal plane. 60 The invention will be more clearly under- stood by reference to the following descrip- tion taken in connection with the accom- panying drawings Avhich illustrate a pre- ferred embodiment thereof, and in which 55 Figure 1 is an elevation, partly in section, of the apparatus; Fig. 2 is a plan of Fig. 1, parts being removed for clearness; Fig. 3 is a plan of one of the surfaces having a con- venient curvature: Fig. 4 is a section on line 4 4 of Fig. 3. Figs. 5 and 6 diagram- 60 matically illustrate modified forms of por- tions of the apparatus. Like letters indicate like parts throughout the drawings. The main frame of the apparatus consists 86 of vertical supports A tied at A 1 at the top and bottom. Between each adjacent pair of supports A is a swinging side B, each of which is identical so that a description of one will suffice for all. The important fea- 70 ture of the sides is that they shall be curved as shown in plan in Figs. 2 and 3. They may constitute swinging sides by being hinged at B 1 to the supports A and, if de- sired, any convenient form of clip may be 76 employed to hold them in place. Supported above the sides B is a tank C having holes C 1 disposed close to the upper edge of the sides B so that fluid may fall by gravity from the tank C on to the sides. The holes C 1 are so 80 dimensioned that the fluid passes on to the side B in a thin film and by adhesion under the action of gravity flows over the surface on the corrugations. Arranged centrally in the tank C is a fun- 85 nel C 2 which opens the interior of the appa- ratus to the outer surrounding atmosphere and serves as an uptake for the exit of any ozone which may be formed and also for the air as it becomes slightly heated during 90 the operation of the apparatus. Thus a cir- culation of air is maintained which keeps the air in the apparatus cool and pure. Within the apparatus is a source of ultra- violet light which may conveniently consist 95 of two mercury vapor lamps D suspended from the support A. The curvature of the sides may be such as to, as closely as possi- ble, approximate that of a circle struck from a center approximately coinciding with the 100 position of the source of light. Thus, re- ferring to the dotted lines in Fig. 3, assum- ing E to be the lamp, it will be seen that while a ray, diagrammatically shown at E 1 , strikes the curved surface B substantially in !05 a normal manner, it strikes the plane sur- face F in an oblique direction, while simi- larly a ray, such as E 2 , far more nearly ap- proximates to a normal ray in relation to the curved surface B than it does to the HO 1,199,642 plane surface diagrammatically shown at F. It has been found convenient in practice to curve the surface B on either the lines of a parabolic curve or of a circle having a 5 somewhat larger diameter than the diame- ter of the apparatus, which latter may con- veniently be 12-18 inches internally. The fluid drains from the sides B into a recepta- cle G from which it is removed by a drain- 10 pipe G 1 . Although the invention has been described in detail it is not limited to the particular construction illustrated as that is shown merely as one convenient arrangement of 15 the various parts. Thus, the surfaces B may be curved in their length from top to bottom as diagrammatically shown in Fig. 5 to in- crease the benefit obtained from the inven- tion. Further, a fan H may be employed in 20 conjunction with the funnel or uptake (see Fig. 6) to cause a continuous flow of air through the apparatus and to remove posi- tively the ozone and warm air and at the same time more effectively to keep the appa- 25 ratus cool. What I claim as my invention and desire to secure by Letters Patent is : A. sterilizing apparatus comprising in combination, a source of ultra-violet light, a plurality of hinged members arranged 30 around the source of light each of said mem- bers having a surface which is curved so that it presents a concavity to the source of light and has on it corrugations which are transverse to its vertical axis, an annular 35 container surmounting the said members and having a central chimney-like extension and peripheral orifices communicating with the inner faces of the said members for the purpose described, and means to remove the 40 fluid after it has been sterilized from the lower edges of the said members. In testimony whereof I have signed my name to this specification in the presence of two subscribing witnesses. WILLIAM RICHARD WALKEY. Witnesses : H. D. JAMESON, , O. J. WORTH. Copies of this patent may be obtained for five cents each, by addressing the "Commissioner of Patents, Washington, D. C." . 3.^0 1 5"! V 1,330,751. j. MERIE. PROCESS OF STERILIZING LIQUIDS. APPLICATION FILED APR. I 7, 1914. Patented June 19, 1917. 2 SHEETS SHEET I. aK^ N VEN TO M 1,230,751. J. MERIE. PROCESS OF STERILIZING LIQUIDS. APPLICATION FILED APR. 17, 1914. Patented June 19, 1917. 2 SHEETS SHEET 2. a 3 INVENTOR Jean Merie ATTORNEYS 1TMO. MUMfrMCFOW. I UNITED STATES PATENT OFFICE. JEAN MEBIE, OF PABIS, FBANCE. PBOCESS OF < STERILIZING LIQUIDS. 1,230,751. Specification of Letters Patent. Patented June 19, 1917. Application filed April 17, 1914. Serial No. 832,660. To all whom it may concern: Be it known that I, JEAN MERIE, of 135 Rue d'Alesia, in the city of Paris, Republic of France, have invented Improvements in 5 the Process of Sterilizing Liquids, of which the following is a full, clear, and exact de- scription. In the specification of my pending patent application filed December 18th, 1912, Serial 10 No. 737,412, I have described a process of sterilizing milk in which the milk, protected from the air, is continuously circulated un- der constant pressure through conduits which are of constant area in order to avoid, 15 in the course of the operation, any prolonged contact of the milk with the walls of the apparatus and any expansion of the liquid likely to lead to the liberation of the gases dissolved in the milk. 20 The apparatus by means of which this process is carried into effect, comprises a sterilizing apparatus proper and a heat- recuperator or economizer connected there- with, in which the milk to be sterilized is 25 brought gradually to a temperature very near to the sterilizing temperature before it is admitted to the sterilizing apparatus, by the heat given off by the sterilized milk flow- ing out of the latter. 30 The present invention relates to improve- ments in this process of sterilization and has for an object to permit of the initial ster- ilization of the apparatus before the liquid to be treated is admitted thereto and to bring 35 about the sterilization of the liquid at the very commencement of the operation so that at no time shall there be any prolonged con- tact of the liquid with the walls of the ap- paratus or any stoppage of its circulation, 40 from which it follows that at no time dur- ing the operation is there produced either "scorching" of the casein or caramelization of the lactose. The accompanying drawing schematically 45 illustrates the sterilizing apparatus wherein the present process is carried out : Figure 1 shows in a plan view the whole of the sterilizing apparatus. Fig. 2 is a detail view showing an eleva- 60 tion of a heat-recuperating device partially in vertical section. Fig. 3 is a horizontal section taken on the line 33 of Fig. 2. Fig. 4 is a detail view illustrating the 55 valves and chamber in the outlet of the coil of the sterilizer proper; As shown in the drawing, such sterilizing apparatus comprises: 1. Two heat-recuperating or economizing devices a, a', consisting of several super- 60 posed elements, each of which, as shown by Figs. 2 and 3, is constituted by two sheets of tinned copper a 2 , a 3 , spirally coiled, about a core b; the said sheets are joined together by bands c which alternately close the said 65 elements on the upper side and on the lower side, as shown in Fig. 2. The bands c serve to connect the sheets a 2 , 3 , and maintain be- tween the latter the space for the circulation of the liquid. Thus each element comprises 70 two channels d, e, the one being open at the bottom and the other at the top. Two suc- cessive elements are separated by two sheets of rubber / or other elastic material, between which is placed a copper plate g. Above and 75 underneath the apparatus are two strong plates k, i, which may be connected with each other by bolts, whereby the whole is united. 2. A heater or sterilizer constituted by a vessel j, heated in any suitable manner and 80 crossed by parallel tubes &, connected on the outside of the vessel by removable intercom- munications. The said tubes constitute a coil immersed in water in the vessel, the water forming a water bath, the temperature 85 of which may be easily regulated, so that the same remains constant. The liquid to be treated comes by a pipe I and enters the channel d of each element of the first heat-recuperating device a by 90 nozzles I' , and flows through the said chan- nel ; and then flows out through the nozzles m' and is introduced from the conduit m into channel d of each element of the second heat-recuperating device a'. On leaving 95 the latter, the liquid passes through the pipe n to the coil k of the sterilizer proper. The sterilized liquid on flowing out of the latter is introduced from the conduit o into the channels e of the heat-recuperator a', 100 then on leaving the latter flows through the pipe p into the channels e of the heat- recuperating device a, and finally flows out of the apparatus through the pipe q. In order to provide for a supply and cir- 105 dilation of the liquid under a constant pressure, the plant, as shown in Fig. 1, in front of the first heat-recuperating device a, has a pump f, and a closed tank s which acts to regulate the pressure. In Fig. 1, an inlet HO for water to the apparatus is indicated at 1, and an inlet for milk of other liquid to n r r p [/r r iiT' 1,230,751 be sterilized, is indicated at 2, cocks con- trolling said inlets. On the inlet and outlet of the first heat- recuperator a are mounted two valves or 5 cocks t, u, and two pressure gages v, w, wljich permit of regulating the discharge of the liquid at the desired pressure. The inlet valve t being quite open, it may be ascertained on the pressure gage v 10 whether the pressure, under which the liquid is forced, corresponds to the pres- sure or tension of the vapor at the steriliz- ing temperature; by adjusting the outlet valve or cock w, the flow of liquid may be 15 regulated for the delivery desired. The pressure being held constant at the inlet, the pressure at the outlet is also con- stant, for a constant delivery. In the present improved process, at the 20 commencement of the operation, the appa- ratus is filled with an inert liquid, for in- stance water, which enters the apparatus at the water inlet 1. The operation begins by filling with water the whole of the appa- 3o ratus, that is to say, the heat- recuperators a, a', the coil k of the sterilizer proper and the whole of the piping; then the sterilizer is heated to the sterilizing temperature. The outlet cock u is then slightly opened, SO the water contained in the sterilizer coil k is evaporated and the steam so formed forces the water in front of it; when the steam appears at the cock u, the operator is thus warned that the apparatus is sterilized. S6 When this sterilization is completed the cock u is closed and water is forced by the pump r into the apparatus for filling it again. When the apparatus is filled with water and the cocks of the circulation 40 closed, the sterilizer is boated, preferably by admiting in the water bath of the sterilizer, until the whole of the apparatus is brought into the normal condition of service. When the temperature has reached 80 c., for in- 45 stance, the circulation valves t, u are slightly opened, the temperature of the liquid entering the apparatus increases rapidly and in a few minutes reaches very nearly the sterilizing temperature (about 50 110) its passage into the heated sterilizer at last giving it the temperature required for the sterilization, (115). When equilibrium of temperature or the normal condition of service has been estab- 55 lished the water inlet is closed and milk ia introduced into the apparatus through the milk inlet 2, from a reservoir maintained at the pressure necessary to equilibrake the tension of the vapors produced at the steri- 60 lizing temperature. Thus the milk is intro- duced so that the operation may proceed without change, stoppage, or expansion, the milk forcing the water in front of it to and out of the outlet. 65 The sterilization of the milk is thus effect- fc ed according to the conditions set out in the above mentioned patent application, that is to say without any risk either of carameliz- ing the lactose or of scorching the casein. At the end of each operation it is neces- 70 sary to expel the milk to the last drop in or- der not to leave any of it in prolonged con- tact with the hot walls of the passages; to this end the inlet for the milk is closed and the apparatus is filled with water immedi- 75 ately after the exit of the milk, while con- tinuing to heat the sterilizer, so that the said cleaning water is itself sterilized. The water so introduced forces in front of it the milk which is still in the apparatus. Water go is so forced through the apparatus until such water is delivered quite clea r. The apparatus thus cleans itself by the passage of the hot water and may remain in operation for several weeks without being g5 taken to pieces if the precaution be observed of passing through it an alkaline solution from time to time in order to get rid of the greasy residues which adhere to the walls. At the end of each operation the sterilizer 90 remains full of water under pressure. In order to avoid, when the heating of the sterilizer is stopped, the water which, has not yet passed through the sterilizer (and which has not been sterilized) from contamina- 95 ting the sterilized water which lias passed through the sterilizer, the exit pipe of the sterilizer is provided with a set of valves by means of which this contamination is avoided. On the outlet pipe of the coil k of the steri- lizing apparatus are arranged two valves a>, as' mounted at each end of a chamber y which is provided with a purge cock z. When the two valves a?, as' are closed the purge cock z is opened in order to empty the chamber y which is then dried by heating it by a flame so as to create between the two valves a;, x' a dry and sterilized chamber. It will be understood that when the appa- no ratus is filled with water at the close of an operation and the heating of the sterilizer is stopped, the above described arrangement is used to separate the sterilized water which has passed through the sterilizer from the 115 unsterilized water and prevent contamina- tion of the sterilized water. With this arrangement it is not necessary, when the operation ceases and the heating of the sterilizer is stopped, to begin the whole 120 process anew. When the apparatus is to be put again into operation the valves ;r, a?', are opened to allow passage therethrough only at the mo- ment when the water which the coil k of the 125 heating device or sterilizer contains has reached the sterilizing temperature. Beer, wine, cider, and in fact all kinds of alimentary liquids as well as water, may be treated by this improved process. 130 100 105 1,230,751 Claims : 1. A process for sterilizing alimentary liquids in a sterilizing apparatus, consisting in sending water into the whole of the ap- 5 paratus, at the beginning of the operation, in bringing this water to the sterilizing tem- perature, in causing said water to be dis- placed by the liquid to be treated and, at the end of the operation, in displacing by water 10 the liquid which has been treated. 2. In a process for sterilizing alimentary liquids in a sterilizing apparatus, displacing by water the liquid which has been treated leaving the apparatus full of water when the 15 operation ceases, and separating the steril- ized water which has passed through the sterilizer from the unsterilized water in the apparatus. 3. A process for sterilizing alimentary 20 liquids in a sterilizing apparatus, consisting in sending water into the whole of the appa- ratus at the beginning of the operation, in bringing the water to the sterilizing temper- ature, in displacing said water by the liquid to be treated, then, a little before stopping 25 the operation, in displacing by water the liquid which has been treated, and finally in separating the sterilized water in the appa- ratus from the unsterilized water, to prevent, while the apparatus is at rest, the contami- 30 nation of the sterilized water. The foregoing specification of my im- provements in the process of and in appa- ratus for sterilizing liquids signed by me this second day of April, 1914. JEAN MERIE. Witnesses : CHAS. P. PRESSLY, RENE THIKIOT. Copies of this patent may be obtained for five cents each, by addressing the "Commissioner of Patents, Washington, D. C." I lo T.iuol"-.tinni8'0" sri; ^d ,rfa j .-i i 2. as IN *--. W -W VJ \.-<, jvu/i r F. G. KEYES. STERILIZING APPARATUS. APPLICATION FILED JULY t, 1913. 1,235,698. Patented Aug. 7, 1917. UNITED STATES PATENT OFFICE. FREDERICK G. KEYES, OF BOSTON, MASSACHUSETTS. ASSIGNOR TO COOPER HEWITT ELECTRIC COMPANY, OF HOBOKEN, NEW JERSEY, A CORPORATION OF NEW JERSEY. STERILIZING APPARATUS. 1,235,698. Specification of letters Patent. Patented Aug. 7, 1917. Application filed July 1, 1913. Serial So. 776,757. To all whom it may concern : Be it known that I, P'RKDERICK G. KEYES, a citizen of the United States, and resident of Boston, county of Suffolk, State of Mas- 5 sachusetts, have invented certain new and useful Improvements in Sterilizing Appa- ratus, of which the following is a specifica- tion. In a companion application executed on 10 the same date -here with, I have shown and described an invention relating to the treat- ing of liquid by exposure to a suitable active influence for sterilization or other purposes. As a source of the active influence, I have 15 therein shown a mercury vapor apparatus comprising .a quartz container hermetically sealed and electrodes therein joined to suit- able leading in wires, whereby, in operation, ultra-violet radiation is produced. 20 The special object sought to be obtained by the apparatus of the companion applica- tion is that of securing a thin uniform layer of suitable material which is to be exposed to the action of ultra-violet radiation sup- 25 plied through walls of the source. In the present instance I attain the desired uni- formity and thinness of liquid material by utilizing as a surface along which the liquid, such as milk, is allowed to pass while ex- 30 posed to the rays from the source, a sheet or screen of gauze or fabric, usually of fibrous material, the same being either sus- pended from or supported upon a metallic or other surface. The liquid to be sterilized 36 or otherwise affected drops down over this screen and is separated into uniform layers as it passes downward, said layers being sufficiently thin to admit the complete ster- ilization of the liquid or, in the case of cer- 40 tain other materials, say the bleaching or partial oxidation of oil, as the case may be. From this it appears that, sterilization is not the sole object to which my apparatus may be applied but other results aimed at 46 may be attained according as they are ap- propriate to the properties of the liquid to be treated. I show such a screen as I have described in the accompanying drawing. 50 "Referring to the accompanying drawing, the part 1 is a screen suspended by means not shown in such a position as to be exposed to the radiation from a source of ultra- violet light. The screen may be of material such as iron or copper, in which case it is 55 preferably tinned before being woven into the mesh. When material such as metallic gauze is employed it can readily.be washed off after use so that the same gauze or fab- ric may be employed repeatedly. Should 60 the gauze be made of fibrous material, it might, in case milk, for example, was the liquid allowed to pass over it, have to be removed after every use and replaced by a fresh piece. 05 The liquid to be treated is admitted through a tube 7, through which pass at intervals drips, 8, 8, subject to regulation by mill-heads 9, 9. By the proper manipu- lation of the mill-heads, the amount of 70 liquid passing through each drip is regu- lated until all become adapted to furnish a practically uniform supply which then falls upon the upper edge of the gauze 1, whence it passes downward by gravity into a trough 76 10 and passes out through an outlet 11 into a jar or other receptacle '12. During this passage the liquid is subject to the effects of radiation from the quartz lamp or tube 2, and when it passes into the jar 12 it is 80 in a sterilized or otherwise altered condi- tion. When the gauze fabric is' made of fibrous material, it is evident that the mesh of said material may be so chosen as to act in co- 86 operation with gravity in the nature of a sponge, attracting the liquid uniformly through the region occupied by the fabric. I claim as my invention : 1. A sterilizing apparatus comprising a 90 gauze screen supported to hang in a vertical plane, means for distributing the liquid to be sterilized to the top of the gauze, a trough for cooling the sterilized liquid at the bot- tom, and a source of ultra-violet radiation in 95 proximity to the gauze. 2. A sterilizing apparatus for liquids com- prising a gauze fabric supported to hang in a vertical plane, means for distributing the liquid to be sterilized to the ton of the fab- 100 ric, and a source of ultra-violet radiation in proximity to the fabric. 2 1,235,698 3. In a sterilizing apparatus for liquids, Signed at New York in the county of New a source of ultra-violet radiation, a gauze York and State of New York this 27th day fabric of fibrous material supported to hang of June A. D. 1913. in a vertical plane, means for distributing FREDERICK G. KEYES. the liquid to be sterilized to the top of the Witnesses: said fabric, the meshes of the gauze fabric WM. H. CAPEL, being close together. THOS. H. BKOWN. 1,335,094. J. G. F. HIEBER. PROCESS FOR TREATING FRUIT JUICES. APPLICATION FILED OCT. 21, 1918. Patented Dec. 16, 1919. 2 SHEETS SHEET 1. 1,325,094. J. G. F. HIEBER. PROCESS FOR TREATING FRUIT JUICES. APPLICATION FILED OCT. 21, 1918. Patented Dec. 16, 1919. 2 SHEETS-SHEET 2. ] E 3 t Ci.Fffiebev dot UNITED STATES PATENT OFFICE. JOHN G. F. HIEBER, OF SPOKANE, WASHINGTON. PROCESS FOB TREATING FRUIT-JUICES. 1,325,094. Specification of letters Patent. Patented Dec. 16, 1919. Application filed October 21, 1918. Serial No. 259.162. To all whom it may concern: Be it known that I, JOHN G. F. HIEBER, a citizen of the United States, residing at Spokane, Spokane county, and State of 6 Washington, have invented certain new and useful Improvements in Processes for Treat- ing Fruit-Juices, of which the following is a specification. The present invention relates to imprpve- 10 ments in the process of treating fruit juices, involving the sterilization, cooling, and storing the juice from apples, grapes, ber- ries, etc., which juices are obtained directly from the press, and the treatment accom- 15 plished in hermetically sealed vessels. The primary object of the invention is the utilization of a process for the production of unfermented fruit juices by means of which infection is prevented, contact with the air 20 is eliminated, and a pure fruit juice is at- tained in the storage tanks or casks. In the production of fruit juices according to the present process, the juice is free from all possible contact from the atmosphere, 25 from the time the juice leaves the press un- til it is stored in the storing vessels, and in order to illustrate the steps in the treatment of the juices I have shown an apparatus which embodies the principles of the inven- 30 tion, arranged according to the best mode so far devised for the practical application of these principles. Figure 1 is a view, partly in section, show- ing in diagrammatic form, the physical em- 35 bodiment of the invention. Fig. 2 is an enlarged view of the sterilizer. Fig. 3 is a top plan view of the parts of the apparatus including the pre-heater, sterilizer, cooler, and one of the vats or 40 storage tanks. Tn the treatment of the juices, the fruit or berries are first placed in the press indi- cated by the numeral 1. and from there the juices flow to the pre-heater 2, which is a 45 vessel, closed, and inclosing the pair of tanks 3 and 4. The juice is not conveyed to the interior of the pre-heater, but to the interior of a pair of cylinders 3 and 4 with- in the pre-heater, through the inlet hopper 60 5 and pipe 6, these cylinders being joined by a connecting pipe 7 leading from the top of the first cylinder 3 to the bottom of the second cylinder 4, and the passage of juice through these pipes is controlled by the re- 65 spective valves 8 and 9, Following the course of the fruit juice from the cylinders within the pre-heater to the sterilizer, the juice leaves the upper end of the cylinder 4 by way of pipe 10 and enters the first cylinder 11 within the steri- 60 lizer casing 12 by way of the short pipe 13. Preferably there are a series of these cylinders 11 and they are joined by a suc- cession of lower connecting pipes 14 and the stand pipes 15, the latter connected to the 65 top of a cylinder and at its lower end con- nected to a lower connecting pipe 14 in vyhich are placed the valves 16 for control- ling and regulating direct communication of all the cylinders 11 at their lower ends. At 70 their upper ends each cylinder has a vent 17, and in Fig. 2 it will be noted that the bottoms of the sterilizer cylinders are on gradually lowering planes, so that the series of cylinders may be drained when it is nee- 75 essary to cleanse them. Following the course of the fruit juice, after being heated in the sterilizer, tlv* juice passes to the pre-heater 2 by way of th^ pipe 18 from the bottom of the last sterilizing 80 cylinder to the interior of the pre-heater. And the juice passes around the two cylin- ders 3 and 4 of the pre-heater, heating the incoming juices as they flow from the press, and passing around the interior of the pre- 85 heater casing as indicated, incidentally los- ing some of the heat units which are with- drawn by the comparatively cool juice com- ing from the press. From the pre-heater, the juice flows to *0 the cooler 3, or rather to the series of cyl- inders 19 within the cooler, by way of the connecting pipe 20. These cooling cylin- ders are arranged substantially in the same manner as the cylinders in the sterilizer, 95 with a connecting short pipe 21 at their bot- toms, and a longer stand pipe 22 from the top of each cylinder to its short pipe, there being a controlling valve 23 for each short pipe 21. 100 After being cooled, the juice is passed to the storage vats or tanks indicated as 24, 25, 26, by way of the pipe 27 from the top of the last, cooling cylinder 19, from which short branch pipes 28 pass up into the stor- 105 age tanks, and valves 29 are provided to regulate the flow of juice or liquid. Thus it will be observed that the fruit juice passes from the press through the cylinders 3 and 4, thence through the sterilizing cylinders 110 1,325,004 11, thence through the prc-heating vessel 2, and thence through the cooling cylinders and to the storage tanks. The sterilizing or heating medium used in 5 the sterilizing casing or tank 12, may be hot water or steam, as desired, the medium of course being brought to the proper and suit- able temperature, and in the pre-heater the medium utilized to raise the temperature of 10 the incoming juice, is the sterilized juice, the heat exchange between the sterilized juice and the fresh juice serving to increase the temperature of the fresh juice and de- crease the temperature of the sterilized juice. 15 Thus the juice passing to the sterilizer is partly prepared, and the juice passing to the cooler is also partly prepared, each for further treatment. In the cooling tank or receptacle 3, a brine solution or cold water 20 is utilized for cooling the sterilized juice. During the treatment of the juice just de- scribed, it is necessary, at intervals to agi- tate and stir the juice to prevent the accumu- lation of slimes, or to break up such a condi- 25 tion. should it exist. For this purpose a cir- culating pump 30 is provided, preferably of the rotary type, and this pump has a pipe 31 connecting with the pipe 13 to the steriliz- ing cylinders, and another pipe 32 connected 30 with pipe 18 which connects the last steriliz- ing cylinder with the pre-heater. Thus by closing the valve 33 in pipe 10 and opening valve 34 in pipe 31, and opening valve 35 in pipe 32 and closing valve 36 in pipe 18', and 35 opening the valves 16 in connecting pipes 15, the pump will cause a circulation of the juice through the bottoms of the sterilizing cylinders, the pump and its branch pipes, to effectively break up any tendency of the 40 juice to coagulate, and to maintain the juice in a liquid condition. When the pump is not in use, of course the proper valves are manipulated to provide for cutting out the pump and for establishing the necessary 45 communication for the sequential movement of the juice as it is treated. From the time the juice passes from the press until it is finally treated and stored in the vats or tanks, air is excluded therefrom, 60 and in order that air may not come in con- tact with the juice while being stored, car- bonic gas is furnished to the interior of the tanks above the inflowing juice, as indi- cated in tank 24 in Fig. 1 of the drawings. 65 At frequent intervals the apparatus is cleansed, and for this purpose the covers of the cylinders may be removed, and the in- terior walls of the cylinders swabbed with suitable cleansers, and preferably live steam is injected into the receptacles and pipes to 60 thoroughly cleanse them. By means of the circulation pump the juice is caused to move regularly and evenly through the different apparatus and is subjected uniformly to the sterilizing step of the process, the slimy sub- 65 stances of the fruit are prevented from co- agulating until they reach the storage vats, and then all sediment and solid matters are congregated at the bottom of the storage tank below the inlet end of the pipe 28, thus 70 insuring a rapid settlement and clarifying of the juice. Suitable thermometers are pro- vided for ascertaining the heat conditions, a7id the vents 17, it will be understood are for escape of air, as the cylinders are filled 75 with liquids or juices. What I claim is : 1. The process of treating fruit juices which consists of flowing the fresh juice to a preheater, thence to a sterilizing appara- 80 tus and subjecting the juice to a heating medium, passing the sterilized juice to a container positioned about the pre-heater, whereby the sterilized juice constitutes a heating medium for juice in the pre-heater 85 and then storing the sterilized juice. 2. The process of treating fruit juice con- sisting of passing the juice through a pre- heater, thence into and through a heater, thence into a container positioned about the 90 pre-heater whereby the heated juice consti- tutes a heating medium for the juice in the pre-heater, then passing the juice through a cooler and from the cooler into the lower portion of a closed storage receptacle having 95 gas heavier than air positioned therein. 3. The process of treating fruit juices by furnishing the fresh juice to a pre-heater, conveying the juice from the pre-heater to a sterilizer and applying heat to the juice in 100 the sterilizer, conveying the sterilized, heat- ed, juice to a jacket positioned about the pre- heater whereby the sterilized juice consti- tutes a heating medium for juice in the p_re- heater, agitating the juice while circulating 105 it through the sterilizer, and then cooling the partly cooled juice and storing it. 4. The process of treating fruit juices con- sisting of passing juices through a pre- heater, thence to a heater and from the 110 heater to a jacket about the pre-heater, then passing the juices through a cooler and into the lower end of a storage receptacle having a medium placed therein for sealing the juices against contact with the air in the 115 upper portion of the receptacle. In testimonv whereof I affix my signature. JOHN G. F. HIEBER. MILK, CONDENSED Patent Subject .author Date 376,496 Apparatus for condensing V on iioden Jan, 17, 1888, and carbonating milk. 957,686 Condensing fluid substances. Kalb May 10, 1910. 992,705 Manufacture of condensed Campbell May 16, 1911. milk. 1,067,336 Milk-condenser Hay Jl. 15, 1913. (No Model.) 0. VON RODEN. APPARATUS FOE CONDENSING AND CARBONATING MILK. No. 376,496. Patented Jan. 17, 1888. \ rtLcuZ fyvyVLd. UNITED STATES PATENT OFFICE. OTTO VON RODEN, OF NEW YORK, N. Y., ASSIGNOR TO THE YON RODEN MANUFACTURING COMPANY, OF NEW YORK. APPARATUS FOR CONDENSING AND CARBONATING MILK. SPECIFICATION forming part of Letters Patent No. 376,496, dated January 17, 1888. Application Bled Dpcrmlier 12, 1885. Serial So. 183,527. (Xo raodd.) To all whom it may concern: Be it known that I, OTTO VON RODEN, for- merly of Hamburg, Germany, but now of the city, county, and State of New York, have in- 5 vented certain Improvements in Apparatus for Preparing Milk, &c., with Carbonic Acid, of 1 which the following is a specification. The object of this invention is to provide a new and useful apparatus intended for the 10 preparation of milk charged with carbonic- acid gas; and it comprises certain novel com- binations of parts whereby provision is made for heating the milk for partially concentrat- ing the same by removal of aqueous vapor and 15 for charging the same with carbonic-acid gas. Figure 1 is a side view and a partial verti- cal sectional view showing the construction and illustrating tlte operation of my said in- vention. Fig. 2 is a detail view, on a larger 20 scale, of one part of the apparatus. A is a vacuum-pan of suitable construction, and which may be provided with a glass win- dow, a, through which the contents thereof can be inspected, and also with a thermome- 25 ter or thermostat, b, of any suitable construc- tion, by which the temperature within the vacuum can be readily ascertained. The vac- uum-pan is heated by any ordinary or suitable means as, for example, by the coil of steam- 30 pipes C. D is an outer shell or jacket attached to the vacuum-pan A, withaspacejd 7 , between, within which space is placed the coil of heating-pipes C aforesaid. An inlet-pipe, E', having a suit- 35 able cock, b', is arranged to introduce cold water or other refrigerant into the space a' when required, as hereinafterexplained. At c.is an outlet, which is provided with a suitable cock, whereby, when desired, the cold 40 water or refrigerant is permitted to flow or cir- culate through the space a'. A cock, /, is so applied as to enable the water or refrigerant to be entirely withdrawn from the space a' when required. A pipe, E, is provided, if de- 45 sired, with a cock, g, which connects the vac- uum-pan A with the air pump F, by means of which the vacuum or partial vacuum is main- tained in the vacuum-pan. G is a strong vessel or receiver of any ordi- 50 nary or suitable construction, and which has a suitable cock, r. The receiver G connects by means of the pipe II, having a suitable cock, h, with the bottom of the vacuum-pan A. I is a pipe which extends from the vacuum pan and is continuous with an outlet-pipe, K, 55 which is provided with a suitable cock, k, the pipe I being also provided with a suitable cock, as at i. The pipe K connects with any suitable source for the supply of carbonic-acid .gas as, for example, with a generator, R, 60 which may be substantially the same as the generators which are in common use for the manufacture of carbonic-acid gas for various purposes in the arts. The pipes I and K connect with the pipe H 65 by a pipe, L, which has a cock, , and which is connected with the pipe H, as follows: In the pipe II is a hollow bulb or chamber, n. The end of the pipe L is passed through the side of this bulbn, and is turned to - a position 70 which should be parallel or coincident with the axis of said bulb or with that of the pipe H. This extremity of the pipe L is constructed to form an ejector-nozzle having a fine or nar- row orifice through which on occasion the car- 75 bonic-acid gas issues at a high velocity and with great force, so as to carry with it the milk-or other liquid simultaneously admitted to the, bulb from the pan A to the receiver G. The carbonic-acid gas is thus brought into 80 contact under pressure with the milk when the same is in a sprayed or minutely-divided condition, thereby effectually charging the milk with the gas. The receiver G is provided with a suitable cock, r, by means of which car- 85 bonic acid is admitted to or shut off from the pipe H. The operation of the apparatus is as fol- lows: The milk to be treated and incidentally partially concentrated and to be charged with 90 carbonic-acid gas is introduced into the vacu- um-pan A through any suitable inlet, which is afterward closed in, any ordinary or suitable manner. It is preferred that the vacuum-pan be filled to about two thirds of its capacity. 95. The cocks i and h being closed, the vacuum- pap, by. means of the steam-pipes C or other suitable means, is heated so as to raise the* milk to a temperature, say, of 180" Fahrenheit aqd the air-pump F being meanwhile kept in r>arntiis for carrying out my method without departing from the spirit thereof, the scope of the invention being set forth by the appended claims. , 35 The apparatus illustrated and described is not herein claimed, but forms the subject matter of a separate application, filed July 30, 1908, Serial Number 446,169. What I claim as my invention is : 40 1. The method of condensing fluid sub- stances which consists in introducing the material in atomized condition to a current of air, maintaining the air in motion, and forcing the air through the body of mate- 45 rial being treated, substantially as described. 2. The method of condensing fluid sub- stances which consists in .subjecting air to a spray of liquid material and in forcing the air so sprayed- through the material being 50 treated, substantially as described. 3. The method of condensing fluid sub- stances which consists in subjecting air to a spray of liquid material, in forcing the air so sprayed through the material, and in 55 keeping the liquid in motion, substantially as described. Signed by me at Chicago, Illinois, this 25th day of January 1909. ALBERT G. KALIi. Witnesses: GEO. F. YATES, W. F. HAYDEN. UNITED STATES PATENT OFFICE. CHARLES H. CAMPBELL, OP NEW YORK, N. Y. MANUFACTURE OF CONDENSED MILK. 993,705. No Drawing. Specification of Letters Patent. Patented May 16, 1911. Application filed December 9, 1909. Serial No. 532,182. To all whom it mat/ concern: Be it known that I, CHARLES H. CAMP- BELL, a citizen of the United States, residing in the borough of Manhattan, city, county, 5 and State of New York, have invented cer- tain new; and useful Improvements in the Manufacture of Condensed Milk, of which the following is a specification. According to this invention I purpose to 10 make the condensed milk not from ordinary fresh milk but from a milk of which a part of the water has previously been extracted. Or in other words I purpose to divide the process into at least two stages. In the first 15 stage the volume is reduced by the extrac- tion of water and preferably without high heat, and in the second stage this concen- trated milk is increased in volume by the coagulation of the albuminoids or by the ad- 20 dition of water, or in both ways. This process has great commercial and technical advantages. The milk can be col- lected in a grazing country far from the center of manufacturing industries, and can 25 be there treated to remove a large part of the water before being shipped to the place where it is' condensed and marketed, thus saving the cost of shipping a large quan- tity of the water. This concentrated milk 30 because of the small quantity of water in it, will keep fresh much longer than ordinary milk, and will thus bear shipment to a greater distance and at less expense. It can be perfectly controlled as to its contents of 35 butter fat and water, so as to supply at the point where the last stage of the process is to be carried out, a milk which needs only to be heated to the coagulating point (o give the desired final product. Or it may be re- 40 duced to such an extent that in the second stage it will require the addition of some water as well as the application of heat. There is for example such a concentrated milk now on the market known as White 45 Cross Milk, of such a composition that by mixing one part of water with three parts of this milk and heating to the coagulating point, a condensed milk of the right thick- ness and of about twelve per cent, butter fat 50 is obtained. A specific example of the complete process is as follows: A concentrated milk is first made in accordance with the processes de- scribed in the patent of Joseph H. Camp- 55 bell, No. 668,161, and in my reissued patent No. 12,649. This concentrated milk is then shipped (or if the two images of the process are to be carried out at the same place is kept for a convenient time) and subjected to the second stage of the process. In the first 60 stage the milk was heated to a temperature maintained below the coagulating point of albumin, and concentrated by exposure to a blast of air in considerable volume, which removes the water so rapidly as to prevent 65 souring. This process preserves the pro- teids or albuminoids in soluble and pepto- genic condition. Preferably this process is continued until the milk is reduced to about one-fourth to one-Sixth of its' original vol- 70 ume. In that case the second stage of the process is performed by adding about one part of water to three parts of the concen- trated milk, and heating to the coagulating temperature by injecting live steam into the 75 mass, or by heating with a water jacket. The temperature must be at least high enough to coagulate the albuminoids, and in practice I have used temperatures of 185 to 190 F. This temperature is maintained 80 for only a few minutes, sufficient to effect the desired extent of coagulation. The milk is then cooled, preferably by circulating a cooling medium through a jacket surround- ing the vessel. During the heating and 85 cooling it is kept in constant agitation. The water may be added either before or after the application of the coagulating heat or simultaneously therewith. The process may be carried out from be- 90 ginning to end with the same quantity of cream in the mass. Preferably, however, the quantity of cream in the final product is determined separately; the milk being first skimmed and then concentrated in the man- 95 ner described, and the desired quantity of cream being mixed with the concentrated skim milk until the mass is reduced to a suit- able emulsion, and without breaking up the fat globules. This is the process described 10i in my reissue patent above referred to, and secures a product which is directly market- able, and which also is valuable for the manufacture of condensed milk. AYhile it is preferable for most uses that 10 the final product contain a substantial quantity of butter fat. this is not essential. The material from which the condensed milk is made may be entirely or substa:: tially lacking in cream, being a concentrated l 1 902,705 skim milk ; and the subsequent concentration may be effected with or without the addition of cream at some suitable stage. What I claim is: 5 1. In the making of condensed milk, the heating of the milk to a temperature below the coagulating point of albumin, the simul- taneous concentrating of it by exposure to air in such volume that it is concentrated 10 so rapidly as to prevent souring and its proteids are preserved in soluble and pepto- genic condition, the heating of the mass to a coagulating temperature, and the cooling of the mass wnile keeping it in agitation. 15 2. In the making of condensed milk, the concentrating of it to a thick fluid with ap- plication of heat at a temperature below the coagulating point of albumin, and the heat- ing of the concentrated milk to a coagulat- 20 ing temperature. 3. In the making of condensed milk, the concentrating of skim milk to a thick fluid with application of heat at a temperature below the coagulating point of albumin, the mixing of cream with the concentrated skim 25 milk, and the heating of the mass to a coagulating temperature. 4. In the making of condensed milk the performing of the process in two stages in the first of which the volume is reduced by 30 extracting water, and in the second of which it is increased by coagulation of the albumi- noids and the addition of water, in quantity at least equal to about one third of the re- duced volume resulting from the first stage. 3f In witness whereof, I have hereiinto ! signed my name in the presence of two sub- I scribing witnesses. CHARLES H. CAMPBBLL. Witnesses : D. ANTHONY USINA, FRED WHITE. S. P. HAY. MILK CONDENSES. APPLIOATIOH FILED JAH. Z, 1913. 1,067,336. Patented July 15, 1913. J ./ %%%%^^ ^ ^ i/Vf Attorney UNITED STATES PATENT OFFICE. SOREN P. HAY, OF SPOKANE, WASHINGTON. MILK-CONDENSER. 1,067,336. Specification of Letters Patent. Patented J ulv 15, 1913. Application filed January 2. 1913. Serial No. 739.864. To att whom it may concern : Be it known that I. SOREN P. HAY, a citi- len of the United States, residing at Spo- kane, in the county of Spokane and State of Washington, have invented a new and use- ful Milk-Condenser, of which, the following is a specification. The present invention relates to milk con- densers, and is particularly an improvement over the milk condenser disclosed in my former Patent No. 1,042,912 issued October 29, 1912. The present invention contemplates the production of a milk condenser of the gen- eral character of the apparatus disclosed in the above mentioned patent but which shall be more simple, compact and inexpensive in construction, as well as of higher efficiency, and serviceability. The present invention incorporates the prominent features of the apparatus dis- closed in the aforesaid patent, and in addi- tion thereto incorporates certain additional advantages, the cardinal of which is the pro- vision whereby the apparatus may be con- nected to a tank or other suitable supply of milk and in order that the milk may be Automatically supplied to the apparatus as the milk within the apparatus condenses due to the desiccating action. A further feature, as provided by the present improved apparatus, is the provision of a turbine rotor adapted to be actuated by the steam for heating the milk, in order that the steam or other heated fluid may be em- ployed for actuating the agitator, sprayer and exhaust fan. With the above and other objects in view, which will appear as the description pro- ceecls, the invention resides in the combina- tion and arrangements of parts and in the details of construction hereinafter described and claimed, it -being understood that changes in the precise embodiment of the in- vention herein disclosed can be made within the scope of what is claimed without de- parting from the spirit of the invention. The invention has been illustrated in the accompanying drawing, wherein : Figure 1 is a vertical central section of the improved apparatus. Fig. 2 is a sec- tional view taken on the line 2 2 of Fig. 1. Referring specifically to the drawing, the E resent apparatus is mounted on a suitable ase 3, upon which is mounted an insulating jacket 4, the jacket being constructed of any suitable material, such as a composition con- taining abestos or other heat resisting ele- ment. Hung within and enveloped by the jacket 60 4 is the milk receptacle 6 having the upper or exterior flange 7 seating on the upper end of the jacket, the bottom' of the receptacle being spaced from the base 3 and the sides thereof being spaced from and concentric 65 with the jacket. A superimposed casing 8 has an inwardly projecting flange 9 at its lower end resting on the flange 7 of the milk receptacle, it be- ing understood that the jacket, milk recep- 70 tacle and casing may be secured together in any desirable manner. The flange 9 over- hangs the receptacle 6 and the inner or free edge of the flange is bent downwardly in the form of a funnel as designated by the 75 numeral 10, so that any milk precipitating or gathering on the flange 9 will be directed centrally or axially into the milk receptacle. The casing 8 is provided at one side with a relatively large inlet opening 11. and at it.s 80 opposite side with a relatively small inlet opening 11', the respective openings being provided with the inwardly disposed apron* or deflectors 12 arid 12' secured at the upper ends of the openings. A partition 13 is also 85 provided within the casing S adjacent its upper end, the said partition being provided with a central opening 14. and an exhaust conduit 15 being attached to the casing S above the said partition. Arranged axially within the apparatus is the upright or vertical shaft 16. the lower end of which enters the socket 17 provided in the base and rests on an anti-frictional ball 18 within the socket. A turbine rotor 19 is mounted on the shaft 16 between the bottom of the milk receptacle and the base, and a supply pipe or nozzle 20 projects in- wardly through the jacket so as to cooperate with the rotor 19. Thus, steam or any other, 100 heated fluid may be admitted into the jacket so as to actuate the rotor and then ascend within the jacket to surround the milk re- ceptacle for heating the same. The steam condenses within the jacket. Thus, the steam or other agent serves the dual func- tion of actuating the apparatus and heating the milk receptacle, it being desirable how- ever, that the temperature of the milk recep- tacle wjH be retained below the point of 90 95 106 1,067,336 coagulation bo as not to destroy the pepto- genic properties of the casein or other pro- teids. Fpon tlie other hand, it is desirable to retain the milk receptacle at a sufficiently 5 high temperature (o prevent (lie milk from Buttering as it is agitated. In order to permit, the condensation to pass off. the bnse 3 is preferably provided with a trap 21, which will permit the cou- 10 densation to pass off. The shaft 16 passes through the bottom of the milk receptacle, the bottom being pro- vided with an upstanding packing receiving collar 22 on which is screw-threaded a gland 15 !.''}. A horizontally rotating agitator 24 is secured to the shaft within the milk recep- tacle, while a disk or sprayer 25 is secured to the shaft within the casing 8 or above the milk receptacle. 20 A fan 26 of any suitable character is se- cured to the shaft above the partition' 13 or within the chamber provided by the parti- tion, said fan being rotated by the shaft so as to create an upward current of air 25 through the opening 14 in the partition and outwardly through the exhaust conduit 15. Thus, the rotary fan or centrifugal blower will tend to rarefy the air within the casing 8 and above the milk receptacle, thereby 30 causing air to be drawn in through the open- ings. 11 and 11', which \vill be drawn up- wardly through the casing 8 and around the sprayer or breaker 25 to ; the rotary fan. An upstanding eduction pipe 27 is secured 36 to the flange 9 adjoining the wall of the milk receptacle and has its upper end bent to form an angular arm 28 overhanging the sprayer 25. The eduction pipe 27 is prefer- ably arranged adjacent the inlet 11', although 40 its particular locality does not alter its en- vironments. The milk supply pipe is denoted by the numeral 29, the same entering the casing 8 adjacent its lower end and being attached 45 to the flange 9, preferably below the open- ing 11 and at a point diametrically opposite the eduction pipe 27. The milk receptacle 6 is also provided with an outlet spout 30 adjacent its lower 50 end and passing through the jacket 4 and having a discharge or outlet faucet 31. The apparatus as above described and as illustrated in the drawing will therefore pos- sess the advantages and features pointed out 55 in the introduction, and so combines and revises the apparatus disclosed in the afore- said patent as to increase the efficiency and utility of the apparatus. In operation, the. supply or feed pipe 29 60 is connected to a suitable tank or oilier re- ceptacle containing the milk to be condensed the flow of milk being i-egulated or governed by means of any suitable valve. ,is usual. After the flow of milk bus boon established, 65 in order to properly fill tho milk receptacle, the steam line may be opened so as to admit the steam into the jacket' for actuating the rotor and for heating the milk contained in the. receptacle to the proper degree to pre- vent coagulation. Or, if desired, the shaft may be driven by any other suitable power, it no( being necessary to employ (he rotor, (lie same running free \vilh (lie shaft when the latter is driven by a belt or otherwise, and (he -steam .merely being admitted for heating (lie milk receptacle. When the agi talor 24 is rotated with the shaft, the milk within the receptacle will be whirled to form an eddy or a wall of milk around the sides of the milk receptacle, this centrifugal action forcing the milk upw r ardly under the flange 9. The superincumbent milk will therefore choke or cut off the passage through the supply pipe 29, and the flow of freh milk into the apparatus will be re- tarded or arrested, until the desiccating ac- tion reduces She quantity of the milk and thereby admits sufficient fresh milk lo make up for the loss. The upward thrust of the milk against the flange 9 also forces the milk up the eduction pipe 27 so as to be dis- charged on the sprayer 25, the milk being br; ken and thrown from the sprayer there- by to form a foggy or mist like cloud in the casing . In a condenser, a receptacle, a rotary agitaloi' therein, an annular flange over- hanging the receptacle, a casing mounted above the receptacle, a rotary sprayer mounted within the casing, an eduction pipe 15 upstanding from the flange- and overhang- ing the sprayer, and means for creating a current of air upwardly through the casing. 6. In a condenser, a receptacle, a rotary agitator therein, a casing mounted on the 10 receptacle and having an inwardly project- ing flange at its lower end overhanging the receptacle, the casing having an air inlet, a rotary sprayer within the casing, an educ- tion pipe upstanding from the flange and 15 overhanging the sprayer, and* a rotary fan mounted in the upper end of the casing for rarefying the air within the casing. 7. In a condenser, a liquid receptacle, a centrifugal agitator therein, an annular >0 flange overhanging the receptacle, a rotary sprayer above the receptacle, an eduction pipe upstanding from the flange and over- hanging the sprayer, and a liquid supply pipe attached to the flange. >5 8. In a condenser, a base, a jacket mount- ed thereon, a receptacle suspended wittfiin, the jacket, a shaft passing through the bot- tom of the receptacle, an agitator secured to the shaft within the receptacle, a rotor se- 10 cured to the shaft between the base and receptacle, and means for supplying a heated fluid to the rotor for actuating the agitator and for heating the receptacle. i). In a condenser, a base, a jacket sup- ported thereon, a receptacle suspended with- 65 in the jacket, a casing mounted on the jacket, an upright shaft journaled through the bot- tom of the receptacle and supported by the base, an agitator .secured to the shaft within the receptacle, the casing having an in- 70 wardly projecting flange overhanging the receptacle, a sprayer mounted on. the shaft within the casing, an eduction pipe upstand- ing from the flange and overhanging the sprayer, and means for creating a current of 75 air' HfrWiirrtly through the casing* 10. In a' condenser, base, a jacket sup- ported ther~*, ft receptacle suspended with- in the jacket!,- casing mounted on the jacket, an upright s&aft journaled through 80 the bottom of the f'e*jptacle and supported by the base, an agitator secured to the shaft within the receptacle, the casing having aa inwardly projecting flange overaanging tte receptacle, a sprayer mounted on the shijjft 85 within the casing, an eduction pipe upstand- ing from the flange and overhanging the sprayer, means fof creating a current of air upwardly through the casing, the casing having air inlets therein, a fan secured to 90 the shaft at the upper end of the casing for rarefying the air within .the casing, and a supply pipe affftthed to the said flange. 11. Tn a condenser, base, a jacket sup- ported thereon, a receptacle disposed within 95 the jacket haying an upper exterior flange seated on the jacket, a casing having a' lower inwardly projecting flange seated! on the said flange and overhanging the receptacle, the inner edge of the latter flange being 100 downturned, the casing having air inlets, inwardly opening flap valves for the said inlets, an upright shaft journaled through the bottom of the receptacle and supported by the base, a rotor mounted on the shaft 105 between the base and receptacle, means for supplying a heated fluid to the rotor, a sup- ply pipe connected to the latter flange, a sprayer carried by the shaft within the cas- ing, an eduction pipe upstanding from the no latter flange and overhanging the sprayer, a rotary fan secured to the shaft at the upper end of the casing for expelling the air from the casing, and an agitator carried by the shaft within the receptacle. J15 In testimony that I claim the foregoirg as my own, I have hereto affixed my signature in the presence of two witnesses. SOREN P. HAY. Witnesses : LEONA MEEK, WM. E. RICHARDSON. MILK, DE3I GATED Patent Subject Author Date 1,127,778 Method of dehydrating milk Kitchen 3teb. 9, 1915. and milk compcjitions. 1,292,577 Apparatus for producing Campbell Jan. 28, 1919, dried milk. Y *>& , s-. . UNITED STATES PATENT OFFICE. JOSEPH MOSES WARD KITCHEN, OF EAST ORANGE, NEW JERSEY. METHOD OF DEHYDRATING MILK AND MILK COMPOSITIONS. 1,127,778. No Drawing. Specification of Istters Patent. Patented Feb. 9, 11)15. Application fi:ed January 24, 1914. Serial No. 814.188. To all u'/iom it may concern: Be it known that I, JOSEPH MOSES WARD KITCHEN, a citizen of the United States, re- si d rig in the city of East Orange, county of Essex, State of New Jersey, have invented Improvements in Methods of Dehydrating Milk and Milk Compositions, of which the following is a specifiers tion. The object of the present invention is to 1ft secure the dehydration of milk in a uniform manner, and with the least injury to its di- festibility; and especially, to secure the de- ydvation of skim milk when used in com- positions including other food materials, - 15 such as maize or other cereal meals, to which proteid constituents are desirable additions. There is a very large amount of skim milk ineffectively utilized for human food, be- cause of the large proportion of water in the 20 skim milk, because of lack of stability in milk due to bacterial fermentations in it. and because of a lack of fatty constituents in it. I aim to prepare a dry, easily handled 25 food product for general use from skim milk; and particularly, from skim milk and cereals such as maize, producing a well bal- anced food nutritively that will be a very low cost food, and yet be hygenically, as well 30 as in physical character, a desirable food composition. If corn meal and a cons : derable amount of skim milk are admixed, and then dehy- drated through the application of high heat, 35 a hard horn-like mass is produced that is difficult to thoroughly dry, pulverize after drying, and which is somewhat difficult of digestion. To compound a ration of corn meal and skim milk that is nutritively well 40 balanced, approximately three parts by weight of skim milk and one pound of corn meal should be used; and to completely de- hvdrate this mixture, and secure a desirable physical character in the composition, the 45 sk'm milk should only be added gradually to the meal and dehydrated at a moderate heat, so that the meal granules are not dis- solved and diffused in 'the milk. I find that a desirable method to adopt in carrying out 50 this principle, is to continually but slightly mo ; sten the meal with the milk, and to dry at low temperatures most of the milk on the external surfaces of the meal by the aid of a substantially immediate, continuous and ex- 55 tended contact with the milk of fresh vol- umes of drying air in such manner that a dried layer of milk of greater gr less thick- ness is formed on the outside of the meal granules. This is preferable to allowing the milk to become much absorbed into the meal GO granules. Such a composition is of desir- able physical character and d : gestib:lity: in . use, it producing a more light and porous food-mass capable of more immediate and quick penetration by the d'gestivc juices. C5 This procedure can be successfully per- formed in various ways; and dried food compositions having various proportions of milk may be produced. Milk by itself can be dried into granular form in this manner. 70 As an example of carrying out the process, may be cited the method of repeatedly sift- ing granules of repeatedly moistened meal through a heated atmosphere, using an ele- vating device for continually raising to a 75 high level, the meal being treated ; and cm- ploying other devices for separating and spacing the moistened granules o they are precipitated through the heated atmosphere. The drying heated air rising in vertical 80 counter-current to the falling granules, im- parts its highest heat to the granules at the lowest level, and' gradually and progres- sively looses its heat to the falling granules at progressh ly higher levels. ' Another 85 plan is to have a steam jacketed trough for holding the meal. The trough is provided with a revolving set of lifting paddles pe- ripherally attached to a shaft, the revolution of \vh ; ch continually lifts the moistened menl 90 in such manner as to secure its precipitation back into the steam heated trough ; the pre- cipitated - granules passing through and losing moisture to the air heated by the heated contents of the trough. The milk is 95 gradually but continually being added to the meal in moderate amounts; and by mechani- cal admixture, is d'stribiited throughout the meal-mass, slightly moistening the surfaces of the meal granules in a substantially con- JOO tinuous manner, while the drying process is continually being carried on through diffu- sion into the atmosphere of the warmed watery constituents of the milk. I especially avoid very high temperatures in this per- 105 formance by Avoiding the heating of the ma- terial being treated, to over 150 F. A dry- ing of the material is easily secured by moderate heat, in a somewhat slow manner, but with a desirable result as to the char- 110 a.cter of the product. It will be observed that this performance is substantially a con- tinual one of moistening, aerating and dry- ing the milk. 1,127,778 I do not confine myself to v any special method of dehydration of milk, it will be obvious that u granular product of dried milk may be produced in this m. inner by 6 stalling the process with fine si/ed nuclei of meal, Ui-y sugar, or other substance. It is obvious (hat the method herein de- scribed can be applied to the drying of other nutrient fluids besides milk; and that nu- 10 clear material on which the mnk or other nutrient fluids can be dried by my process, may include a variety of such materials; and that the dehydration of such fluids or compositions, can be effected without the re- 15 Bulling damage to digestive character that may follow the high heating of a food sub- stance. The same objection of applying high heat in dehydrating milk, also more or less applies to the dehydration of other ani- 20 mal, and vegetable fluids containing protein and other constituents. But the process per- tains in particular to skim milk, because of the immense amounts of that material that are either wasted, or inadequately utilized 25 for human food. Subject matter is herein disclosed which is not herein claimed, but which is claimed in both of two copending applications of ap- plicant, viz : that which especially relates to 30 compositions of skim milk and maize, and other cereals rich in vegetable fats, in Sr. No. 740,963, filed January 9, 1914; and that which particularly relates to milk and cocoa compositions, in or. No. 872,877, filed Nov. 35 18, 1914. What I claim as new is: 1. The method herein described, which consists in, slowly moistening a cereal gran- ule with milk while mechanically stirring 40 the milk and cereal granules and continu- ally drying the milk oh the granules by ex- posure to dry volumes of air until a desired amount of milk is dried on the granules. 2. The method herein described, which 45 consists in, gradually, slowly but continu- ally moistening with milk a granular-nu- trient, continually admixing by stirring, aerating and drying the moistened granules nt a moderate temperature, of about 150 50 F., and finally withholding the milk and completely drying the granular nutrient. 3. The method herein describe.d, which consists in, coating granules with milk with- out saturating the granules, continually 55 drving the milk on the granules and form- ing thereon a coat of dried milk in pro- gressively increasing thickness, continually adding more milk to the dried coating and drying it on the dried coating of milk, snid 60 granules and their coatings being finally completely dried. 4. The method herein described, which consists in, adding to a cereal rich in vege- table fat, skim milk in desired definite pro- portions suited to the composing of a de- 05 sirably balanced ration, such addition being gradually performed, and such admixed ma- terial being dried by continual aeration with drying air. 5. The method herein described, which 70 consists in, gradually admixing skim milk with and continually drying the skim milk on the granules of a comminuted cereal in an atmosphere of a temperature, below 200 F., the milk being admixed with, the gran- 75 ules and being continually dried upon the surface of the granules of the comminuted cereals progressively as the milk is added to and admixed with the granules. G. As a new food product, a dry, com- 80 bined composition of dehydrated skim milk and pulverized cereal granules, said skim milk having been dehydrated by continually applying the milk to and drying the milk in a progressively thickening coat to said 85 granules during the process of evaporation of the moisture of the milk from the sur- faces of the granules at a temperature stilli- ciently low to prevent the dissolving of the granules, little or none of the milk having 90 been absorbed into the substance of the in- terior of the granules. 7. As a new food product, nmixe gran- ules coated with dried skim milk, said gran- ules having a form substantially such as 95 they had before the milk coating was ap- plied. 8. As a new food product, a gnmiilo of comminuted cereal having a coating ((im- posed of successively applied films of fluid 100 milk dried onto snid granule. 9. As a new food product, a composition of cereal granules coated with dried skim milk, said coating being composed of suc- cessively applied and dried coats of skim 105 milk. 10. As a new food product, a granule of nutrient material having a coating com- prised of successively applied films of milk dried thereon. HO 11. -As a new food product, a dried nu- trient granule, said granule being composed of a nutrient nucleus and successively ap- plied and dried coats of a nutrient flii'd composed of at least a cons'demble amount 115 of protein constituent, said dryins having been effected at a temperature below the boiling point of water and the digestive character of said dried coats having lioen conserved by said temperature in said dry- 120 ing. JOSEPH MOSES WARD KITCHEN. Witnesses : OKO. L. WIIEELOCK, FLORENCE JACKSON. 1,292,577. C. H. CAMPBELL. APPARATUS FOR PRODUCING DRIED MILK. APPLICATION FILED APR. II, 1917. Patented Jan. 28, 1919. 4 SHEETS-SHEEt I. 1,292,577. C. H. CAMPBELL. APPARATUS FOR PRODUCING DRIED MILK. APPLICATION FILED APR. II, I9H Patented Jan. 28, 1919. 4 SHEETS-SHEET 2. 1,292,677. C. H. CAMPBELL. APPARATUS FOR PRODUCING DRIED MILK. APPLICATION FILED APR. 11, 1917. Patented Jan. 28, 1919. 4 SHEETS SHEET 3. 1,292,577. C. H. CAMPBELL. APPARATUS FOR PRODUCING DRIED MILK, APPLICATION FILED APR. 1 1 . 1917. Patented Jan. 28, 1919. 4 SHEETS SHEET 4. STATES PATENT OFFICE. CHABLES H. CAMPBELL, OF NEW YORK, N. Y., ASSIGNOB TO BORDER'S CONDENSED MILK COMPANY, OF NEW YOBK, N. Y., A COBPOBATION OF NEW JEBSEY. APPABATTTS FOB PBODXTCING DBIED MILK. 1,292,577. specification of letters Patent. Patented Jan. 28, 1919. Original application filed December 21, 1915, Serial No. 67,996. Patent No. 1,233,448, dated July 17, 1917. Divided and this application filed April 11, 1917. Serial No. 161,147. . To all whom it may concern: Be it known that I, CHARLES H. CAMP- BELL, a citizen of the United States, resid- ing in the borough of Manhattan, city, 5 county, and State of New York, have in- vented new and useful Improvements in Ap- paratus for Producing Dried Milk, of which the following is a specification, this applica- tion being a division of my application Serial 10 No. 67,996, filed December 21, 1915, on which was granted Patent No. 1,233,446, July 17, 1917. My invention relates to apparatus for producing dried or desiccated milks, and its 15 objects comprise provision of means in aid of an industrially practicable procedure, the final product of which is composed solely of constituents of the natural milk, whence it is derived, and which, as compared with 20 any other dried milks known to me, is more rapidly and perfectly soluble in water, which, as thus "reconstituted," possesses more nearly and perfect^ all the desirable characteristics and behaviors of natural 25 milk, and the peptogenic properties of which are even more effective than those of the natural milk. Figure 1 is a side view, largely in section, of my aerating and stirring devices. 30 Fig. 2 is a detail perspective \iew of one of the stirrers isolated. Fig. 3 is, on enlarged scale, a cross sec- tional view on line 3 3 of Fig. 1 viewed in the direction of the arrow. >6 Fig. 4 is a sectional view on line 7 7 of Fig. 3 viewed in the direction of the arrow, and showing the means for holding the re- movable bars. Fig. 5 is a side view largely in section of 40 my drying apparatus. Fig. 6 is, on enlarged scale, a detail view partly in section of my appliances for feed- ing the aerated batter onto the conveyer, and regulating its thickness thereon. 45 Fig. 7 is a fragmentary plan, on enlarged scale, of part of my air-permeable conveyer belt. Fig. 8 is a detail side view of the belt showing the disposition thereon of the 60 aerated batter. Like reference numerals and letters refer to like parts in the respective figures. My method of producing my dried milk product is as follows : I first procure, or produce, in any convenient way, a concen- 65 trate of normal, fluid, skimmed,- milk. I have discovered that it is essential for req- uisite viscosity that the albumin of such concentrate be uncoagulated, and it is pref- erable that all of its other constituents re- 60 tain likewise their normal characteristics and qualities as in the natural milk. Such concentrate is producible by such method and means as are disclosed in Let- ters Patent No. 668.161, dated February 19, 65 1901, to Joseph H. Campbell, or in my pend- ing application for Letters Patent Seiial Nos. 781,081, filed July 25th, 1913, i nd 865,647, filed October 8th, 1914, in which, by aid of blowing air through the milk, it is 70 concentrated so rapidly as to avoid unde- sired changes of its constituents. I have also discovered that in order to produce the most desirab 1 -' form of my dried product, it is preferable that the milk be 75 thus concentrated down to not less than one- third, and preferably down to about one- sixth, of its original volume. This concentrated milk thus obtained, I next aerate, in such manner, as to perva- 80 sively and homogeneously occlude, through- out the mass, the greatest possible number of separated, relatively minute, bodies of air, thereby pervading the semi-liquid viscous concentrate of milk solids by a great num- 85 ber of mutually, closely approximated rela- tively minute and persistent spherical cells, whereby a substantially infinite number of curved interior surfaces are imparted to the mass. 90 Such aeration I accomplish by injecting into the concentrate, air, or other suitable gas, under pressure, and meanwhile stirring the commingled air and concentrate, the pressure, volume, and direction of the gas, 95 and the rapidity and extent of the stirring, being so regulated, as is readily ascertained in each particular case, to insure presence of the greatest possible number of the said cells in the concentrate. 100 It will be understood that the object and result of such cotemporaneous aeration and stirring is not to expand and lift portions of the concentrate in the form of bubbles or foam, but to uniformly expand all parts of 106 the mass simultaneously and evenly by the 1,292,677 multitude of small gas-containing cells thus created therein. The instrumentalities employed to thus stir, should be of such form and operation as 5 to continuously displace, distort, and break up therewith contacting portions of the viscid concentrate, and of thereagainst bear- ing bodies of compressed gas, whereby is se- cured the desired multiplication and minute- 10 ness of the subdivisions of the latter in the concentrate. I have invented in aid of thus aerating the thus concentrated milk, the combination of devices shown in Figs. 1, 2 and 3 of the 15 drawings, in which 12 represents a suitably stationarily supported, longitudinally ex- tended, tank or container, for the concen- trated milk, divided by partitions 12' into a series of alike intercommunicating cham- 20 bers, and preferably provided with any suit- able cover 12 2 and with an ordinary jacket, or jackets, 13, connected in the usual manner, or by suitably valved conduits 13' with the usual sources (not shown) of temperature 25 influencing mediums, and provided as of course with the usual outlets 13 2 . Into each compartment, adjacent the bot- tom thereof, means are provided for inject- ing thereinto compressed air, or other suit- 30 able gas, these being, in this instance, the conduit pipes 14 leading to a suitable source of supply (not shown) and each provided with a valve 14' whereby the volume ad- mitted may be regulated as required. 35 Incidentally, I prefer to also connect the said pipes with a steam supply, as per the brancli pipe 14 2 (Fig. 3) provided with a valve 14 3 whereby the temperature of the compressed air may be raised if desired. 40 A pipe 15 (Fig. 1) connecting the in- terior of one end of the tank with any suit- able source of supply of the concentrated milk, and provided with a valve 15', affords means for charging the tank as and when 45 required. Another pipe 16 provided with a valve 16' affords an outlet for the concen- trate after its treatment in the tank. Intercommunication between the cham- bers, such as to enable the milk to flow se- 50 quentially through the series, is provided, in this instance, by means of openings 17 (Fig. 3) in each of the partitions, the aper- ture of which is variable as required, by means of removable bars 17' slidably held 55 by aid of guide flanges 17 2 (Fig. 4) carried by the partition adjacent the vertical sides of the opening, the height of the opening being proportional to the number of said bars at any time so held across it. 60 A rotatory shaft 18 is mounted in the sides of the tank and its partitions, and provided with the usual pulley 18', belt 18 2 . and other connections with a source of power (not shown). 65 The shaft 18 carries within each of the chambers a stirring or mixing device 19 (Fig. 2), in this instance, composed of a plurality of mutually-parallel attenuated rods 19', preferably about one-quarter inch diameter, carried by frames 19 2 secured to 70 the shaft. The construction is such that, as follows from the foregoing, means are provided whereby the temperature in some of said chambers relatively to the temperature in 75 others is variable by the operator as may be . indicated; likewise the volume of gas in- jected into any chamber as compared to an- other: also means are provided whereby the feed of milk into the first in series, and the 80 discharge of aerated milk from the last in sequence, of said chambers is likewise vari- able. These features are of great importance be- cause during the latter stages of aeration a 85 lower temperature and injection of gas in greater volume than during the earlier are, in connection with other features described, conducive, if not indispensable, to attain- ment of my aforesaid peculiarly aerated 90 product in its best form. The operation is as follows : The aforesaid concentrated milk is admitted through pipe 15 in quantity sufficient to fill the first com- partment. The valve 14' being now opened, 95 compressed air is then injected thereinto and the shaft 18 simultaneously rotated. The rods are thus caused to constantly, momen- tarily, divide therewith contacting portions of the viscous concentrate, and of the air 100 bodies therein in motion. This results in an intimacy and completeness of mixture of the air and concentrate otherwise unattain- able, and the concentrate being sufficiently viscous, the very minute subdivisions of air, 105 or bubbles, are thereby persistently re- tained, as compared with otherwise larger occlusions of air. As the operation proceeds the feed of concentrate is continued, and the overflow passes through the openings 110 in the partitions sequentially through each of the chambers, and during its transit is progressively more and more completely and homogeneously aerated, the product as it emerges through the outlet 16 being filled 115 as full as it can hold of the minutest possible air bodies, or bubbles, which are so crowded in the concentrate matrix, and so minute, and many, as to remain substantially sta- tionary and inertly imprisohed and intact, 120 notwithstanding gravity, atmospheric pres- sures, or the moderate disturbing influ- ences to which exposed by the next step of my method. During the operation there is circulated through the jacket 13 and its con- 126 nections, the usual flow of a temperature-in- fluencing medium, such as heated water, but in order to preserve the milk constituents unchanged, and, particularly at this stage, the viscosity of the concentrate, the tempera- 1 80 1,898,577 ture should not be raised above that of the coagulating point of albumin. My next step consists in dehydrating or extracting from, my, at this stage, aerated batter substan- 5 tially all of its remaining moisture, or suffi- ciently to produce my final dried product. From the outlet pipe 16 the batter is con- veyed in any convenient manner and spread in a layer of uniform thickness upon a for- 10 warding instrumentality, adapted to expose the greatest surface thereof with least dis- turbance to the therein occluded bubbles. I have discovered that these requirements are best subserved by using as such instru- 15 mentality, an endless carrier in the form of an air-permeable yielding belt 20 (Figs. 5-8), composed, in this instance, of nine- teen gage wire two and one half mesh. This belt is carried and endlessly for- 20 warded in the direction of the arrow, in the usual manner, as by aid of pulleys 21, 21", (Fig. 5) and other instrumentalities hot shown. Adjacent one of these pulleys, I support, stationarily, over the belt, a rec r 26 (angular storage hopper 22 (Figs. 5 and 6) beneath the open bottom of which I sta- tionarily support a floor or bottom 23 with which the lateral sides of the hopper con- tact. The sides of the hopper, transverse 80 the belt, are preferably inclosed, as shown in Fig. 6, and provided with inclined plates 22 a and 22 b adjustable in any convenient manner, as by set-screws 22c and 22% so that their edges may be approximated and held, 36 in required relation to the top of the belt, which passes between them and said floor as shown. These plates, or at least their belt-approximating edges, should be com- posed of flexible or, to an extent, yielding 40 material. The outlet pipe 16 vents into the hopper, as shown in Fig. 6. The con- struction is such that some of the aerated batter concentrate, D, is constantly accumu- lated upon the belt within the confines of 45 the hopper. By adjusting the proximity of the lower edge' of the plate 22" to the top of the belt, a uniform desired thickness is imparted to the layer of batter which is being entrained and carried forward by 60 its entanglement with the belt. This sub- stantial uniformity of thickness in the layer is of essential importance, inasmuch as without it, it is impossible to uniformly dry with desired rapidity all portions of the 55 belt-carried batter. The plate 22" should be adjusted to as close contact with the belt and floor as is permissible without undue frictipnal retardation of movement. The function of this plate is not only to close 60 that side of the hopper against undue leak- age of the batter, but also to wipe off of the thereunder-advancing belt any particles of thereto still adherent dried milk. The relative dispositions of the belt and 65 its thereto adherent layer of aerated batter, are indicated in Fig. 8, in which the layer and the warp wires are shown in section, and the woof wires in perspective. The belt, as it advances, carries the layer into a drying chamber 24, where it passes, 70 as shown, between an extended series of oppositely-disposed, stationarily supported, alike, driers 25, consisting of a reservoir connected by pipes 25% and 25", with a source of heated, or dried and heated, air, 76 (not shown) under pressure sufficient to propel the air. Each reservoir is open to- ward the belt, but in order to insure uni- formity of distribution and to avoid any disturbing air pressures rainst the batter, 80 I prefer to interpose o r the opening a screen 25 C of moderately open mesh, and, to the same end, fo internoso inftL'V in the reservoir another like screen 25 d of somewhat larger mesh. By , .r means a 85 constant outbreath of heated air is simul- taneously applied to 1 >th sides of the layer of batter, but so diffusedly and gently that the integrity of the air bubbles in the oat- ter is not destroyed, or jeopardized, as might 90 be if the ordinary hot air blasts of the art were employed. I prefer that the drying should be ac- complished without raising the temperature so high as to coagulate the albumin, nor so 95 high as to change the natural physical and chemical characteristics of the other milk solids and constituents other than water. The thus rapidly and uniformly drying batter is, by the belt, conveyed, within the J0 drying chamber, around the pulley 21 a and thus out of the 'chamber. Thence it passes into a removal chamber 26 (Fig. 5), where- in any convenient instrumentalities can be operated to remove the now dried product 106 from the belt. I have in the present in- stance diagrammatically indicated such in- strumentalities as scrapers 27, supported and disposed to yieldingly scrape the prod- uct off of the belt, also as coacting rolls 28, HO 28'. These instrumentalities break off of the belt in flake-like forms, or groups, most of the thereto adherent, now dried, milk solids. These fall by gravity to the bot- tom of the chamber, whence they may be 116 removed, for use, by any well known means. I provide adjacent the main removal cham- ber an auxiliary chamber 29 for collection, therein, of minute particles of the dried solids which may still adhere, to the belt, 120 and which are of value as a secondary, though less desirable commercial product, these minute particles, though more rapidly and perfectly soluble than any dried milk known to me, being in mass not quite so 126 rapidly soluble as the larger flakes. In the chamber 29 I brush the belt thoroughly, using, in this instance, cylindrical revolving brushes 30, 30'. of type too familiar to re- quire further description here. The belt 130 1,889,877 emerges from the chamber 29 substantially cleansed of all thereto - adhering particles, passes over the pulley 21 and returns to its original position beneath the hopper 22, and 5 the cycle is indefinitely repeated. It will be noted that throughout the op- erations described, care is taken to exempt the aerated batter, until dried, from any shocks or pressures capable of seriously dis- 10 rupting its integrity and continuity, or of causing the therein occluded air globules to disrupt or escape from the still plastic magma constituting their matrix. But the constitution imparted to that magma by the 15 preceding procedures and treatment is such that it is sufficiently viscous and tenacious to endure all the ordinary strains incident to the operation, without releasing its oc- cluded air. In this, it differs notably from 20 anything producible by merely beating or otherwise converting raw milk, or even con- centrated milk, into mere froth or foam. I am aware that it has been suggested that milk be so frothed or foamed by beaters, 25 and the resulting foam or froth dried, but this I have found impracticable because of the instability of the large bubbles thus produced, and the impossibility of thus homogeneously and persistently aerating the 30 milk treated. The rods 19' are preferably cylindrical, i. e. of circular cross section, their function being to continuously slice or cut smoothly and evenly, in a multitude of planes, the 35 viscid concentrate through which the air is being upwardly and relatively gently forced, and thus produce the desired impregnation with the least possible ebullition from the surface. To this end, the mixing device 19 40 is preferably maintained at all -times com- pletely immersed in the concentrate, thus avoiding any spasmodic heating into the lat- ter of uncontrollably irregular volumes of surface air. 45 The dimensions of each of the intercom- municating chambers of the tank 12 may, in the specimens shown in the drawings, be taken to be 12 inches square by 30 inches deep. The tops of the openings 17 are *0 about 18 inches above the floor of the cham- bers. These dimensions will, of course, be varied according 1 to circumstances, and I mention them only as a guide to approxi- mately proper proportions. 55 Having tnus described my invention, w.hat I claim and desire to secure by Letters Pat- ent is the following : 1. In an apparatus for treating milk, a plurality of chambers interconnected by a 60 pathway for the milk, means to inject gas into, and stirring means in, each of a plu- rality of said chambers. 2. In an apparatus for treating milk, a plurality of chambers interconnected by a 65 pathway for the milk, means to inject gas into, and stirring means in, each of a plu- rality of said chambers, and means to vary the temperature in one of said chambers relatively to the temperature in another. 3. In an apparatus for treating milk, a 70 plurality of chambers, a partition between each mutually adjacent pair thereof pro- vided with an opening located between the top and bottom of said chambers, means to inject gas into, and stirring means in, each 75 of a plurality of said chambers. 4. In an apparatus for treating milk, a series of like chambers interconnected by a pathway for the milk; a rotatdry shaft mounted in said chambers; a plurality of so agitating members carried by said shaft in' each of said chambers, and means to inject gas into said milk in each of said chambers. 5. In an apparatus for treating milk, a plurality of chambers interconnected by a 85 pathway for the milk,' means to inject gas into, and stirring means in, each of said chambers, and means to vary the volume of gas so injected into one of said chambers relatively to the volume so injected into an- so other. 6. In an apparatus for treating milk, a plurality of chambers interconnected by a pathway for the milk, means to inject gas into, and stirring means in, each of a plu- 95 rality of said chambers; means to vary the temperature in one of said chambers rela- tively to the temperature in another; and means to vary the volume of gas so injected into one of said chambers relatively to the 100 volume so injected into another. 7. In an apparatus for treating milk, a plurality of chambers interconnected bv a pathway for the milk, means to inject gas into, and stirring means in, each of a plu- 105 rality of said chambers; means to vary the temperature in one of said chambers rela- tively to the temperature in another; means to vary the volume of gas so injected into one of said chambers relatively to the vol- 110 ume so injected into another; means to feed the milk into the first in series of said cham- bers ; means to regulate said feed ; means to discharge the aerated milk from the last in sequence of said chambers; and means to 115 regulate said discharge. 8. In an apparatus for treating milk, a plurality of chambers, a partition between each mutually adjacent pair thereof pro- vided with a variable opening located be- 120 tween the top and bottom of said chambers, means to inject gas into, and stirring means in, each of a plurality of said chamoers. 9. In an apparatus for treating milk, a series of horizontally side-by-side intercom- 125 municating chambers for the milk ; a rotatory shaft mounted in said chambers, a plurality of pairs of parallel arms carried by said shaft in each of said chambers and project- ing radially from said shaft at right angles 130 1,293,877 thereto ; a plurality of rods carried by each said pair of arms in parallelism with said shaft and with each other, and means to in- ject gas into each of said chambers below the 5 path of said rods. 10. In an apparatus for treating concen- trated milk, a covered, chamber having an opening in one side, between the top and bot- tom, thereof; a rotatory horizontally dis- 10 posed shaft mounted in said chamber ; a plu- rality of pairs of parallel arms, carried by said shaft and projecting radially from said shaft at right angles thereto ; a plurality of rods not exceeding one-quarter inch in diam- 15 eter carried by each said pair of arms in parallelism with said shaft and with each other; and means to inject gas into said chamber below the path of said rods* 11. In an apparatus for treating concen- 20 trated milk, a covered chamber having an opening in one side, between the bottom and top, thereof; an agitator movable within said chamber; and means to inject gas into the path of sai-1 agitator in said chamber. 12. In an apparatus for aerating concen- 25 trates, a consecutive &i ries of chambers in- terconnected by a pathway, for the concen- trate, extending above the bottom of said chambers; means for aerating the concen- trate in each of a plurality of said chambers 30 independently of the others; means to con- tinuously supply the concentrate to the first of said series of chambers ; and means to withdraw the aerated concentrate from the last in series of said chambers, whereby the 35 more aerated and rising portions of the con- centrate in each chamber are progressively withdrawn therefrom and further aerated in another of said chambers apart from less aerated portions of the concentrate. CHARLES H. CAMPBEI ,. Witnesses : TIMOTHY J. MAIIONET. T). HAROLD BUSH. PASTEURIZATION Patent Subject Author 14,567 Spark-arrester. Lutz 562,038 Pasteruizing apparatus. Sohier 562,460 Bottled-beer steamer. ?reiwald 556,268 Process of pasteurizing milk. Fagersten 593,140 Pasteurizing bottled liquids. Westelaken 607,304 Beer-pasteurizing apparatus. Wagner 607,770 Apparatus for pasteurizing Ruff beer. 654,369 Apparatus for pasteurizing Wagner beer. 672,788 Device for hoisting and trans- Lieber ferring bottled beer in bottling establishments. 675,996 Electric meter. Gutmann 678,724 Apparatus for pasteurizing Gangloff liquids in bottles. 701,622 Pasteurizer. Ruff 708,738 Pasteurizing apparatus. Schirmer 713,952 Pasteurizer. Busch 725,489 Pasteurizer. Schirmer 727,575 Process of treating bottled Birkholz goods. 731,131 Pasteurizer. Buff 740,837 Apparatus for pasteruizing Pesenmeier beer. 749,547 Metnod of pasteurizing. Fesenmeier 755,108 Pasteurizer. Busch 764,657 Pasteurizing apparatus. Clasmann Date Apr. 1, 1856. Je. 16, 1896. Je. 23, 1896. Aug. 18, 1896. Nov. 2, 1897. Jl. 12, 1898. Jl. 19, 1898. Jl. 24, 1900. Apr. 23, 1901. Je. 11, 1901. Jl. 16, 1901. Je. 3, 1902. Sept. 9, 1902. Nov. 18, 1902. Apr. 14, 1903. May 12, 1903. Je. 16, 1903. Oct. 6, 1903. Jan. 12, 1904. Mar. 22, 1904. Jl. 12, 1904. . . . s;r- .leJeavrt- . fci- .lecii- ?ofi cealeXe.i . Jod so OM.f leosaW . oe? *c 11- aciisi jL 8a Is liar . fid tetfi 8 1 '-.JS 36C,3Va ;? , 'e^efi^t 98* f c \ Ifi iel?^, J lo eeeoo*rt . 003 T:"* iQJKOFi ' .TS titie JEB*! ;oe^8fi*l PASTEURIZATION ( Continued ) Patent Subject Author Late 767,960 Pasteurizer. Ruff Aug. 16, 1904. 767,961 Pasteurizer. Suff Aug. 16, 1904. 767,962 Pasteurizer. Ruff Aug. 16, 1904. 768,550 Process of pasteurizing beer. 7,'agner Aug. 23, 1904. 775,144 Pasteurizing bottled liquids. ilathie Nov, 15, 1904. 781,860 Pasteurizing apparatus. Wright Feb. 7, 1905. 782,878 Pasteurizer. Huff Feb. 21, 1905. 798,833 801,693 Intermittent movement in pasteurizers. Pasteurizer. Euff Huff Sept. 5, 1905. Oct. 10, 1905. 805,025 Pasteurizing apparatus. Kissen Nov. 21, 1905. 806,266 806,354 Machine for pasteurizing beer, Pasteurizer. King Loew Dec. 5, 1905. Dec. 5, 1905. 808,668 Process of pasteurizing beer. Loew Jan. 2, 1906. 817,495 Pasteurizer. Loew Apr. 10, 1906. 832,581 839,926 862,623 Apparatus for sterilizing bottled carbonated liquids. Method of effecting the destruc- tion of pathogenic organ- isms in water or other liquids Sterilizing apparatus. Kowarsch Griffith . Emerick Oct. 2, 1906. Jan. 1, 1907. Aug. 6, 1907. 866,870 Pasteurizer. Loew Sept. 24, 1907. 886,012 Pasteurizing apparatus. Paul Apr. 28, 1908. 886,013 Pasteurizing apparatus. Paul Apr. 28, 1908. 902,826 Pasteurizing apparatus. Loew JTov. 3, 1908. 904,986 Pasteurizing apparatus. Finds t of te Nov. 24, 1908. 907,639 Pasteurizing apparatus. Paul Dec. 22, 1908. . V 1 1^ . -s"? 136,' B* i - , \ -2 O 1 6 b ^ J O (No Model.) 2 Sheets Sheet 1. 0. B. SCHIER. PASTEURIZING APPARATUS. No. 562,038. Patented June 16, 1896. Model.) No. 562,038. 0. B. SCHIER. PASTEURIZING APPARATUS. Patented June, 16, 1896. UNITED STATES PATENT OFFICE. dSCAU I!. S( IIIKK, OK IIAI.TI.MOUK, .MARYLAND. PASTEURIZING APPARATUS. SPECIFICATION forming part of Letters Patent No. 562,038, elated June 16, 1896. Application filed January 25, 1896.. Serial No. 576,807. 'No model.' Tit nJl ii'tiiiiii it liinij riiitfrrii,: l!o it known that I, OSCAK 1>. SCHIKI:, aciii- /en of (id-many, residing at Baltimore, in 'lie Slate of .Maryland, have invented certain 5 new and useful Improvements in PasteurMug Apparatus; and I do declare the following to be a full, cleat-, and exact description of the invention, such as will enable others skilled in the art to which it appertains to make and 10 use the same, reference being had to the ac- companying drawings, and to the letters of reference marked thereon, which form a part of tliis specification. }Iy invention relates to apparatus for pas- 15 tcuri/.ingorsterili/.ing milk and other articles of food. In carrying out these processes it i.s quite necessary to maintain an even tempera- ture throughout the entire chamber in which the bottles or other food-containing vessels 20 are contained, so that the results maybe uni- form in all the vessels. Heretofore it lias be 311 difficult to do this, owing to the imper- fect or wrong construction of the apparatus employed. .My invention overcomes this dif- 25 ficulty and produces a temperature in the heating-chamber which docs not vary one- half a degree from a given rate at any point therein. In pasteurizing and sterili/ing the object 30 is to destroy by heat the germs which may be contained in the milk or other liquid food. For sterili/.ing a temperature of 100' centi- grade (iM2 J Fahrenheit) to JOiJ' J centigrade (21iH Fahrenheit) is required. Paste nri/.ing, 35 on the contrary, requires a temperature be- twjen 08' centigrade (155'' Fahrenheit) and * 75" centigrade, (iCO Fahrenheit.) The prin- ciple of pasteur.v.ing is to heat the liquid quickly to the given temperature and expose 40 it to the same for twenty-live to thirty-live minutes, according to' the season of the year. After a proper exposure it must be cooled down as quickly as possible. In sterilizing it is easy to obtain and maiii- 45 tain the necessary temperature by the use of steam whose temperature ranges from 100 centigrade upward; but some difficulty arises from using steam directly when the tempera- ture is below boiling, owing to the well-nigh S'J impossibility of controlling theheatingelTect. In almost all devices for pasteurizing, there- fore, water is used as the healing medium, from which arises the dillicully of getting an even temperature in all parts of the appa- ratus. 55 In my improved apparatus I use a water- tank, containing a steam-coil of peculiar con- struction, whereby the water is evenly heated to any given temperature. Suitable arrange- ments are made for cooling quickly, and in 6c practice the Apparatus has proved most sat- isfactory. In the drawings, Figure 1 is a top plan view of my apparatus. Fig. 2 is a longi t udinal sec- tional elevation on line -' :.', Fig. 1. Fig. o is 65 a cross-section on line '} 3, Fig. 1. Fig. 4 is a modification. The lank A is of any suitable si/.e and shape, preferably -rectangular, and is com- posed, preferably, of tongue -and -grooved 70 boards. The walls arc preferably double, with a layer of non-conducting material JJ, as asbestos, bet ween them. The tank is lined with metal 0, such as gal van i/cd iron, and has a suitable cover, preferably two lids L), hinged 75 to a middle cross-bar K. The lids may be fas- tened by lever-handles F, such as arc used upon ice-chests. At any convenient pointer points, such as in one of the lids I), is inserted one or more thermometers , in galvanized baskets X, which are put into the tank upon the rails M. Tlic tank is then tilled witli water high enough to just cover the Coils '![ 11'. All the steam-' 60 valves are then opened wide until the water of condensation begins to leave the, outlets. Then the outlet-valves JJ are part ialfy closed to allow only steam enough to flow through ,the coils to heat the water quickly to the 65 boiling-point.. The space above the Mater is tilled with the live steam thus generated, which sterilizes the empty bottles. After cooling down gradually they are ready to be filled. If milk is the liquid to be treated, it must be fresh and should be thoroughly 70 strained or run through a centrifugal sepa- rator. The tilled bottles are put into the baskets and placed in the tank, which is filled with water high enough to reach an inch above the bottles. Steam is then turned into 75 the coils, passing in opposite directions through them, so that the sum of the heat- ing capacity of any two adjacent lengths of pipe in different loops is" constant at any part of the tank. In this way a complete So equalization of temperature is secured, the outlet-valves S being set exactly alike, so that the quantity of steam passing through one coil is precisely the same as that passing through the other. The water of condensa- 85 (ion escaping through the outlet-valves S is, conducted back into the tank by the pipes R', and being injected with some force by the steam behind it it, acts as a mixing-jet to stir up the water and assist in equalizing its tern- 90 peraturc. The hoods T aid in this effect by causing tiro water to How past the noz/lcs in a certain direction. The degree of temperature is regulated by the valve P' in tlic main steam-pipe, admit: 95 ting more or less, as maybe required. When the required temperature is reached, it can be easily maintained, since the*non-cviih and adjacent 130 to those of the other coil, and all in the same plane, a main steam-pipe having branches 562,088 leading to the inlets of the two coils, and a separate outlet-pipe for each coil provided with a stop-valve, the inlet of one coil being adjacent to the outlet of the other substan- 5 tially as described. 4. An apparatus for sterilizing or pasteu riz- ing, comprising a tank containing a double steam-coil, the inlet of each coil being adja- cent to the outlet of the other, a main steam- 10 pipe having branches leading to the inlets, a stop-valve in said pipe, and two separate out- let-pipes each having a stop-valve, and ter- minating below the level of the water in the ..tank, substantially as described. 15 5. Anapparatusforsterilizingorpasteuriz- ing, comprisinga tank haviuga steam-coil, an outlet-pipe for said coil provided with a valve and terminating below the level of the water in said tank, and a nozzle on the end of said so pipe surrounded by an open-ended hood, sub- stantially as described. 6. An apparatus for sterilizing orpasteuriz- ing, comprising a tank containing a steam- eoil in, its lower part, a cold- water-supply pipe, 5 And a header connected with said pipe and lying just above and transverse to said coil and containing perforations directed down- wardly, substantially as described. 7. An apparatus for sterilizing or pasteuriz- ing, comprising a tank containing a steam- 30 coil, a cold-water-supply pipe, a perforated header lying just above said coil, and connec- tions for directing the cooling-water through the steam-coil before it reaches the header, substantially as described. 55 8. An apparatus for sterilizing orpasteuriz- ing, comprising a tank containing a double steam -coil, notched spacing -bars clamped upon said coil, and crate-supports carried by said bars, substantially as described. 40 9. An apparatus for sterilizing or pasteuriz- ing, comprising a tank containing means for heating water therein, an outlet pipe or pipes leading from the bottom of said tank, and up- right overflow-pipes removably inserted into 45 said outlet-pipes, substantially as described. In testimony whereof I affix my signature in presence of two witnesses. OSCAR B. SCHIER. Witnesses : C. EUGENE KLEIN, CHARLES T. DAVIS. v* If 9 1, 4 Q (No Model.) No. 562,460. G. FREIWALD. BOTTLED BEER STEAMEB. Patented June 2-3, 1896. UNITED STATES PATENT OFFICE. 3U8TAV FREIWALD, OF STERLING, ILLINOIS, ASSIGNOR OF ONE-HALF TO T.OIIIS O. SPIES, OF SAME PLACE. BOTTLED-BEER STEAMER. SPECIFICATION forming part of Letters Patent No. 562,460, dated Juno 33, 1896. Application Sled Augont- 26, 1896. 8*rll Ho. 560,530. (No model.) To all wJioni it may concern: lo it known that I, GUSTAV FREIWALD, a citizen of tho United States, residing at Ster- ling, in tho county of AVhitcsklc and State of 5 Illinois, have invented certain now and use- ful Improvements in Bottled-Bcer Steamers; and I do declare the following to be a full, dear, and exact description of the invention, such as will enable others skilled in the art 10 to which it appertains to make and use the same, reference being had to the accompany- ing drawings, and to the letters of reference marked thereon, which form a part of this specification. 15 My invention has reference to improve- ments in bottlcd-becr steamers; and it con- sists in certain novel and efficient mechanism for uccuiuplibhing the steaming of the bottled beer in a uniform, convenient, and satisfac- o tory manner. As is well known to those familiar with (he business of bottling beer, it is impractica- ble toeliminatoallof the yeast principle from tlic beer when the latter is in readiness and 85 condition otherwise for being bottled. The presence of the smallest particle of living yeast, if permitted to remain in the bottle.s, will soon begin a fermentation which will sour ami destroy the beer. ;o The dillicully in the work of steaming beer after the latter has been bottled arises from the i'aet that it rc<[nircsaeciiain temperature to effectually kill the yeast, so as to preclude any future fermentation therefrom, and that 5 this degree of heat necessarily expands the air, gases, and vapor within the bottles with '. the resultant danger of bursting the latter, and if the temperature is permitted to rise much above that necessary, as aforesaid, the > bursting of the Itoltlo is almost certain to en- sue. Tlic method heretofore employed for this purpose has been to fill and effectually cork the bottles by appliances which will not permit the cork to escape, then to place the bottles thus lilted and corked in a vessel con- taining sufficient water to submerge- the bot- tle and then heat the water to the desired temperature by means of steam injected therein. In order to have the necessary prog- iii this work, a large number of these tilled bottles must be treated at the same time. Tho receptacle therefor being neces- sarily somewhat capacious, the difficulty has been to heat all of the water at a u inform temperature sufficient to kill the yeast as 55 aforesaid. ' This difficulty is increased by the fact that the bottles, are seated in the recep- tacle very closely togetherand the movement of the water thereby greatly impeded. My purpose is to overcome these difficulties 60 and to impart to the whole body of water an equal temperature to any desired degree by drawing the water downwardly through the bottom of the vessel or receptacle at differ- ent localities in the base of the latter and to 65 discharge the water thus drawn upward through the bottom, of said receptacle with a swirl and in connection with steam and at as many points as the size of the receptacle may render desirable. 70 I have reduced my invention to actual prac- tice and in the use thereof, have proven by exi>cricncc that it will flcpomplish the result desired. I attain the above objects by the ineehan- 35 ism illustrated in the accompanying dt"aw- ings, in which Figure 1 is a plan of a steaiuing-receptacle provided with my invention. Fig. 2 is a view in perspective of the bottom of said recepta- So cle exhibiting the application to the latter of my invention. Fig. 3 is a detail, partly in sectio' of the mechanism for commingling the stc.iiu and water, including the inlet and discharge oi>eniiigs. 85 Similarlctters re|er to similar part 8 through- out the several views. A is * receptacle in which the beorrbottles, after being elfectually lilled and corked, are ' placed in an erect position. This receptaclfe 90 may be of any desired shape or size. In thi base of the receptacle A are formed openings 1J, located preferably near the corners or mar- gins of the receptacle and in such number as may be desired. 95 C is a circular plate suitably supported from the bottom of the receptacle A about an inch above the tipper end of the combined steam and water inlet opening I). F is a vertical tube suitably attached to the 160 562,400 base of the receptacle A and projected through the opening D in the bottom of the latter, di- rectly under the plate C. G G are water-pipes communicating at their 5 outer ends with the openings B in the base of A and at their inner ends with the interior of thp vertical tube F. . H is an inverted cap, 'screw-seated in the lowerendofthetubeF. Ahollowsteani-atem 10 J is rigidly seated centrally in the base of the cap H and extended upwardly through the latter and projected within the tube F to a point about an inch above the junction with the latter of the water-pipes G. The upper 15 end of the stem J is of a conical form and pro- vided with a central opev.ing K. The" stem J extends a suitable distance below tbf* eap H and is seated at its lower extremity in the steam-pipe L, the latter being provided with 20 the usual adjusting and stop cock M. On the lower surface of the plate C there is rigidly seated and projected downwardly into the upper end of the tr.)x- F the steam and water diverter N, provided peripherally with 25 double spiral flanges O. A rotating collar V", provided with distrib- utiag-wings W, is loosely seated on the di- verter N directly under the plate C and serves to thoroughly distribute the water and steam 30 received through t he tube F, and from the di- verter N. Aperforateti bottom X, provided withshort legs 1, is seated on- -the inner irfoxly of the 'water in the receptacle A, as tho natural tendency is for the heated water to remain 85 at the top. Jify invention draws the cooler water -from the bottom through the openings B and_dis- charges the heated water and steam into' the receptacle A close to the bottom of the lat- 90 ter, from whence it gradually rises toward the top, and thus tho entire body of water is uniformly heated. What I claim 'as my invention, and desire to secure by Letters Patent of the United 95 States, is 1. In a bottled-beer steamer, tho combina- tion, with a receptacle, the .bottom of which is provided with inlet and outlet openings, a 4iibe cnidtnnnicat.in with the inlet-ononing, a 100 ttieam-stein projecting mcd tn Interior of the tube, pipes communicating with the outlets of the bottom of the receptacle and with tho tube below the end of the steam-stem, a di- verter above the end of the tube, and a rota- 105 table deflector at the upper end of said di- verter, substantially as set forth 1 . 2. In a bottled-beer steamer, the combina- tion, with a receptacle, of a tube in the bot- tom thereof, a steam-stem projecting into tho tube, a plate above the end of the tube, a diverter rigidly secured to the plate and pro- jecting into the tube, the periphery of which is provided with a spiral, a collar loosely mounted upon the tube between the spiral 115 and tho plate, and wings secured to tho col- lar and movable between tho plate and the bottom of the receptacle, substantially as set forth. 3. The combination of the receptacle A pro- i zcr vided with openings B in its bise, a tube F seated in the base of receptacle A, pipes G connecting the openings B with\ tho interior of tube F below said receptacle, a plate C seated over the outlet of tube F, a diverter N provided with peripheral flwigps O seated centrally in the upper. end of jthe tube. F, steam-stem J provided with opening.K In ita upper end and projected within tho low%r portion of the tube F, the rotating dollar V,' provided with -wings W, and a feed-steam pipe L communicating with the Ipwcr portion of tho stem J substantially us shown and for the purpose described. 562,460 3 4. In a bottled-beer steamer, a receptacle having a plate suitably supported above the bottom thereof, a tube attached to the base "-of the ry constructing the helical blade with portions running length- 75 wise of the shaft first in one direction and then in the opposite direction the water is not only moved laterally but longitudinally in opposite directions at different portions of the tank. The lateral and other motions of 80 the water in the tank can be made rapid or slow by increasing or decreasing the speed of rotation of the shaft. After the beer Is heated, as above set forth, it is essential that, the bottles and the beer 85 contained therein be properly and rapidly cooled for the purpose of placing the beer in the proper or best condition for the market, so that its quality is improved and it is pre- served and can be kept for a long time with- 90 out danger of fennentation or deleterious changes. In the cooling step the steam is shut off and cool water is permitted to flow into the tank in any suitable manner, prefer- ably through the medium of the devices illus- 95 trated in the drawings hereinbefore described. As the cool water flows into the water already in the tank the cooler particles of water are swiftly distributed throughout the tank and the entire body of water gradually and uni- too formly cools, and no one part of any beer- bottle is cooled to a measurably greater or less extent than som'e other part or parts of such bottle, whereby breakage of bottles is reduced to a minimum, if not entirely avoided. 105 If perfect bottles are properly filled and corked or stoppered, it is possible with my invention to pasteurize any number of bot- tles at one charge without breaking a single one by the heating or cooling action. 'iio While the cool water is flowing into the tank for cooling the bottles, water should dis- charge from the tank in proportion to the quantity which is flowing thereinto. This can be conveniently effected by properly ad- 115 justing the valve 28 of the discharge-pipe 24. If the water-level in the tank rises above a certain point, some of the water will pass off through" the overflow 23. In practice the water discharged from the tank is conveyed 120 to another tank to economize in the use of water. The equal or uniform heating of all parti- cles of the water equalizes the heating of all parts of the bottles, and likewise the equal or 125 uniform cooling of all the particles of water in the tank equalizes the cooling of all parts of the bottles. In the practical use of the steam heating- pipes 4, arranged in the chamber beneath the 130 false bottom of the water- tank, it is prefer- able to provide them with jet orifices or per- 593,140 f orations in their lower sides, so that the steam can pass directly into the water; but it is pos- sible to use the steam-pipes for heating pur- poses without providing them with such jet 5 orifices or perforations. Having thus described my invention, what I claim is 1. The combination, in an apparatus for pasteurizing bottled liquid's, of a water-tank :o having means for supporting the bottles there- in, means for heating and subsequently cool- ing the water, a plurality of helical blades, one extending in a spiral path the reverse of another, and means for driving the helical 15 blades, substantially as described. 2. The combination, in an apparatus for pasteurizing bottled liquids, of a water-tank, means for heating the water in the tank, a shaft having helical blades rotating in the 20 water and one extending in a spiral path the reverse of another, and means for driving the shaft, substantially as described. 3. The combination, in an apparatus for pasteurizing beer in bottles, of a water-tank 25 in which gangs of beer-bottles are supported along the opposite sides thereof, a shall ex- tending centrally the full length of the tank between the gangs of beer-bottles and having a helical water-agitator running substantially the full length thereof, and means for rotak ;o ing the shaft from the exterior of the tank, substantially as described. 4. The combination, in an apparatus for pasteurizing beer in bottles, of a water-tank in which gangs of beer-bottles are supported 35 along the opposite sides thereof, a perforated tubular shaft extending the full length of the tank between the gangs of bottles and having a helical water-agitator thereupon which runs substantially the full length of the shaft, 4.0 means for introducing water into said shaft, and means for rotating the shaft, substan- tially as described. In testimony whereof. I have hereunto set my hand in presence of two subscribing wit- 45 nesses. PETER VAN DE WESTELAKEN. Witnesses: JAMES L. NORRIS, LEONARD MARBURY. r. ft; GOT No. 607,304. (No Model.) E. WAGNER. BEER PASTEURIZING APPARATUS. (Application filed Jan. 3, 1898.) Patented July 12, 1898. UNITED STATES PATENT OFFICE. EDWARD WAGNER, OF ST. tOtJIS, MISSOURI. BER-PASTEUfl!Z!NG APPARATUS. SPECIFICATION fonnSBfr p*t of latter* Patent Wo. 607,304, dated July ,12, 1898. AppUcrtloa filed JMiaiT3, 1898. Sril Ho. 635,350. (So model.) 20 To all whom it may concern; Be it known, that I, EDWARD WAGNER, a citizen of the United States, residing at the city of St. Louis, in tbe State of Missouri, have 5 invented certain new and useful Improve- ments in Beer-Pasteurizing Apparatuses, x>f which the following is a full, clear, and exact description, reference being had to the ac- companying drawings, forming part of this 10 specification. My invention relates to that character of apparatus in which bottled beer is treated to the action of hot water to destroy the life of yeast molecules and germs contained in the 15 beer, whereby further fermentation is pre- vented. My invention consists in features of novelty hereinafter fully described, and pointed out in the claims. Figure I illustrates a vertical longitudinal section taken on line 1 1 through the appa- ratus. Fig. II is a top or plan view of the apparatus. Fig. Ill is a sectional view taken on the line III III, Fig. IV. Fig. IV is a de- 25 tail top view of one of the corners of the ap- paratus, showing one of the chain-receiving sprocket-wheels arid the pocket in which it turns. Fig. V is a top view of a portion of the conveyer. Fig. VI is a side view of one 30 of the bottle-receiving receptacles. ' Fig. VII is a detail view of a portion of one of the con- veyer-chains and shows a cross-section of two of the bottle-receiving receptacles. 1 designates a tank which is preferably di- vided into three compartments 2, 3, and 4, into which water is fed by inlets 2*, 3*, and 4* and overflow-outlets. The compartment 2 is separated from the compartment 3 by a partition 5. and the compartment 4 is separ 40 rated from : the compartment 3 by a parti- tion 0. The compartment 2 is designed to 'receive watm water, the compartment 3 hot water, and the compartment 4 cold water, and in the 45 operation of the apparatus the bottles con- ' tailing the beer are conveyed in the .manner to be hereinafter described, first through the warjri - water compartment, where they .are slightly heated, then through the hot-water 50 compartment, where the pasteurization of the beer is accomplished, and finally through the cold-water compartment to cool the' bottles. 35 7 designates a standard* Ideated *t one side of the tank, and 8 the driving-shaft for the conveyer, mounted in said standard, the inner 55 end of which is mounted in the adjoining side of the tank. On the shaft 3 are tight and loose pulleys 9 and 10, that receive a driving- belt 11., 12 designates a spur-wheel on the shaft 8, 60 the teeth of which mesh with the teeth of a spur-wheel 13, mounted on a shaft 14, that is - journaled in boxes on the tank 1-. This shaft 14 extends from side to side of the tank and bears a pair of sprocket- wheels 15 t located in- 65 terior of the walls of the tank. 1 6 designates standards exterior of the tank 1 and located short distances from the ends of the tank. These standards are arranged in pairs, each pair receivinga shaft carrying 70 & pair of sprocket-wheels IS, located in prox. imity to the standards. . At the opposite end of the tank to that where the driving mechanism is located is a shaft 19, that carries a pair of sprocket- 75 wheels 20. In each of the compartments 2 and 4 of the tank is a pair of sprocket-wheels 21, carried by shafts 22, mounted in the side walls of the tank. So 23 designates sprocket-wheels carried by shafts 24, mounted in the side walls of the tank and within the central compartment 3. Approximately in line, with the division- partitions 5 and are shafts 25, mounted in 85 the side walls of the tank, that carry pairs of sprocket-wheels 26, 27 designates endless chains that travel in engagement with the various sprocket-wheels described, the course of such chains being 90 over some of the sprocket-wheels and under some of them, as will hereinafter appear. 28 designates bottle- receptacles' pivctally connected to the chains 27 at frequent inter- vals Atki preferably to the pins that join each 95 link of theehains to the adjoining link. The receptacles are of U shape, the in turned ends recemng^the pins by which the receptacles are connected to the' chains. At one side of e"ach receptacle is a bar 29, 'such bars being 100 arranged at a corresponding side of each re- ceptacle, so that in each instance a pocket is formed f orjthe bottles, inasmuch as the bot- tles in any one of.the receptacles rest between , 607,304 the inner face of Hie bar 29 of the receptacle iu which they are contained and the outer face of the bar 29 on the next adjoining re- ceptacle. The position the bottles assume in. 5 the receptacles is illustrated in Figs. V, VI, and VII. In order to avoid arranging the sprocket- wheels 15, 19, and 25 at an elevation and thus cause the conveyer to travel a eousider- TO -able distance upwardly out of the tank, I form openings in the end walls of the tank and the partitions 5 and 0. These openings I close l>y means of pockets 30, in which the sprocket-wheels operate, the pockets prevent- 15 ing the water from flowing from the tajik or the water of varying temperatures in the different compartments from mixing. For the purpose .of gradually cooling the bottles and tlie bocr contained by them I pro- 20 vide a spray-pipe :j], from which a spray of cold water is directed upon the bottles as they leave the 'hot- water compartment and before they outer the succeeding compart- ment, in which they are immersed in cold 25 water. In the operation of the apparatus the bot- tles eon tain ing the beer to be pasteurized are fed into the receptacles 28 at one end of the machine, and the conveyer, receiving motion 30 from the driving median ism, conveys them through the tank. The conveyer is intended to travel at a slow speed, and the bottles first entering the compartment 2 are thoroughly warmed by the warhi water in such compart- 35 inents. In traveling through the next suc- ceeding compartment containing hot water the yeast molecules contained in thebeerare destroyed by the action of the heat, as are also any germs that may be present in the 40 beer. From the hot-water compartment the conveyer ca rries the bottles next into the cold- water compartment 4 for the purpose of cool- ing them i but before they enter the cold wa- ter they receive n. spray of water from the 45* spray-pipe 31, that causes their temperature to be gradually lowered, so that they will not l.K! broken by entering the cold water while still hot from the effect of the hot water. When the bottles leave the compartment 4, 50 the pasteurization of the beet is completed, and the bottles are removed froni the recepta- cles by an attendant stationed at tlwvt end of the apparatus. AVhile I have described the apparatus for use in pasteurizing beer, I wish it understood that I do not limit myself to its use for thi# purpose. Another use to which I desire to put it is to the soaking of empty bottles in cleansing them. It is well adapted to this use, and iu such use the partitions 5 and C may be employed, or, if desired, such parti- tions may be omitted and the tank therefore contain but a single" compartment. I claim as. my invention J. In an apparatus of the character de- scribed, the combination of a tank, a pair of endless chains, sprocket-wheels in engage- ment with which said chains are adapted to travel, bottle-receiving receptacles pivoted to said chains, and means for driving said chains, substantially as described. 2. In an apparatus of the character de- scribed, the combination of a tank, a pair of endless chains, sprocket-wheels in engage- ment with which said chains are adapted to travel, bottle-receiving receptacles pivoted to said chains, said receptacles comprising U- shaped bars and cross-bars arranged on cor- responding sides of said U-shaped bars, and means for driving said chains, substantially as described. 3. In an apparatus of the character de- scribed, the combination of a tank divided into three compartments for warm, hot and cold water, a conveyer arranged to travel through said compartments, said conveyer comprising a pair of endless chains, and bottle-receiving receptacles pivoted to said chains, sprocket-wheels in engagement with which said chains are adapted to travel, means for driving said chains, "and a spray-pipe ar- ranged to direct a spray of water onto the bottles in the conveyer after they leave the hot-water compartment of said tank, substan- tially as described. EDWARD WAGNER. In presence of E. S. KNIGHT, N. V. ALEXANDER. 55 60 7 75 80 s oo DISCLAIMER. CO o 607,304. Edvnrd Wagner, St. Louis, Mo. BEER-PASTEURIZING APPARATUS. Patent dated July 12, 1898. Disclaimer filed October 23, 1903, by the patentee and the assignee, The Model Bottling Machinery Company. Enter their disclaimer CB " To that part of the claim in said specification which is in the following words, J (being lines 54, 55, 5C, 57, 58, 59, 60, Gl, 62, and 63 on page 2 of the specification,) _ to wit : "While I have described the apparatus for use in pasteurizing beer, I wish it under- stood that I do not limit myself to its use for this purpose. Another use to which I wish topjut it is to the soaking of empty bottles in cleansing them. It is well adapted to this use, and in such use the partitions 5 and 6 may be employed, or, if desired. _ such partitions may be omitted and the' tank therefore contain but a single compart- , ment." [Official Gazette, October #7, 1903. Is o ~p ' No. 607,770. (No Model.) W. J. BUFF. APPARATUS FOR PASTEURIZING BEER. (Application Sled June 8, 1887.) Patented July 19, 1898. UNITED STATES PATENT OFFICE. WILLIAM J. RUFF, OF QUINCY, ILLINOIS. APPARATUS FOR PASTEURIZING BEER. SPECIFICATION forming part of Letters Patent No. 607,770, dated July 19, 1898. Application filed Jnne 5, 1897, Serial No. 639,581. (No model.) To all whom it may concern: Be it known that I, WILLIAM J. RUFF, a citizen of the United States, residing at Quincy, Adams county, State of Illinois, have 5 invented a certain new and useful Improve- ment in Apparatus for Pasteurizing Beer, of which the following is a full, clear, and exact description, reference being had to the ac- companying drawings, forming part of this 10 .specification. My invention has for its object an improved apparatus to be utilized in pasteurizing beer, whereby the operation is more perfectly car- ried out and the beer more, effectually and 15 uniformly treated and its chemical properties preserved. ,The manufacture of beer is based upon many material changes, many of which are of a chemical nature, both in the raw mate- so rial employed and in the product itself. The barley by proper manipulation becomes malt to properly fit it for brewing, as the starch is put in a condition for saccharification by be- ing exposed to diastatic action at proper tem- 25 peratures, which converts the starch into sugar and dextrin, the latter being a by-prod- uct of starch. The albuminoids are in part extracted and in part remain unchanged in the beer. The albuminoids and the dextrin 30 which remain unchanged in the beer impart fullness of taste and body to the beer and are considered the nutritive qualities of the beer. During fermentation the sugar is con- verted into alcohol and carbonic -acid gas. 35 Some forms of albumen are absorbed by the yeast, while others remain unchanged (in so- lution) in the beer, as stated above. When beer is ready for market and it is in- tended to preserve it for a long-distance ship- 40 ment or where the same will be used slowly, it is customary to accomplish this to use chem- ical preservatives or to sterilize the beer by means of heat. This latter is commonly termed "pasteurization" of beer, and is the 45 method usually employed, as the beer is more healthful than where chemical preservatives are used ; but there are also objections to this method, notably the secretions of albumen from the soluble to the insoluble form, which 50 greatly impairs the nutritive quality of the beer. This change, which is of a chemical na- ture, is the result of exposing the boer to heat, and is also proportionate to the length of time the beer is exposed to the heat. It is therefore important to rapidly lioat the 55 beer and to rapidly cool it after it has been sufficiently heated, as the rapid heating shortens the duration of the process and the rapid cooling removes the beer in a few mo- ments from the hurtful effects of the heat, Co which are the secretions of albumen, losses of the highly-expanded carbonic-acid gas, and the volatile alcohol contained in the beer through the pores of the cork. Rapid cooling condenses the gas, which, with the alcohol, is 65 reabsorbed and retained by the beer. It has heretofore been the practice to heat the beer by introducing steam or hot water into the tank containing the bottles immersed in cold water, and this process is necessarily 70 slow, because if the steam or hot water is in- troduced too fast the bottles will break un- der the sudden change of temperature. Af- ter the beer has been heated sufficiently it has been the practice heretofore to allow the 75 bottles to stand in the hot water, and the only efforts to reduce this temperature and avoid the chemical changes referred to have been, so far as my knowledge goes, an at- tempt to cool the beer by the introduction of 80 cold water to the tank. This method of cool- ing is also necessarily very slow for the rea- son that if cold water is admitted otherwise than very slowly to the tank the bottles will be broken, and this method, therefore, re- 85 quires considerable time to cool the bottles, and the beer thus remains hot for a long time and secretions occur and also the loss of ex- panded gas and alcohol, and the action of the hot water on the corks makes them spongy 90 and extracts tannic acid therefrom, which percolates into the beer, and this being a re- agent for albumen makes the beer turbid, and thus it will be seen that chemical actions are directly involved, both in the time con- 95 sumed in heating the beer and the time con- sumed in cooling it. With my improved ap- paratus, which is hereinafter described, and pointed out in the claims, I heat the beer by introducing water of gradually-increasing ioc temperature, which can be done rapidly with- out danger of breaking the bottles, and I cool the beer by water of gradually - decreasing temperature, usually in ten or fifteen 007,770 utos, thus gradually yet rapidly and effec- tually reducing the chances of changes oc- curring in the beer and retaining the chem- ical properties in the beer, and it remains 5 more healthful, has more nutritive and stimu- lating qualities, and has all the characteris- tics of fresh keg-beer and there are absent the usual secretions deposited out of coagulated albumen, and by preventing these secretions 10 the beer remains almost unchanged and is only effected during the time actually neces- sary to expose it to sufficient heat to insure stability. Referring to the drawings. Figure I is a side 15 view, part in vertical section and illustrative of my improved apparatus. Fig. II is a hori- zontal section taken on line II II, Fig. I. Fig. Ill is an end view. Fig. IV is a detail vertical section taken on line IV IV, Fig. II. 20 Fig. V is an enlarged detail view, part in section and part in elevation and snowing a modification. Fig. VI is a sectional view of the jet-pump. , 1 represents a tank having a closed bottom 25 2, above which is a perforated false bottom or partition 3. About midway of the height of the tank there is also preferably placed a perforated partition 4. The bottles are placed on the partitions 3 and 4. 5 represents a jet- 30 pump, which may be of any well-kriown form or type. (See Fig. VI.) 6 is an eduction-pipe leading from the pump to the center of the bottom of the tank, through which it extends. This pipe connects with a head 7, located 35 within the tank beneath the false bottom 3. Communicating with this head 7 are longi- tudinal imperforate feed-pipes 8 and trans- verse imperforate feed-pipes 9. The pipes 9 communicate with longitudinal perforated 40 distributing-pipes 10, and at the ends of the pipes 10 and the pipes 8 are transverse per- forated distributing-pipes 11. The perfora- tions in the pipes 10 are preferably in each side thereof, so that the water will escape in 45 both directions from these pipes, as indicated by the arrows, Figs. II and IV, and the per- forations in the pipes 11 are preferably made in the outer sides thereof, so' that the water will escape toward the end of the tank, as 50 shown by the arrows in Fig. II, and I thus ob- tain an even and uniform distribution of the water. 12 represents a pipe connecting with the suction side of the pump 5. This pipe has 55 branches 13 extending to the right and left, as shown in Fig. II, and which project aronnd the sides of the tank, preferably about to the center thereof, as shown in' Fig. I. These pipes 13 have extensions 14 leading to the 60 right and to the leftand communicating with pipes 15, that communicate with the interior of the tank. 16 represents a steam-pipe, and 17 a water- pipe connecting with the pump 5. 65 In operation the bottles are placed in the tank on the partitions 3 and 4, and the tank is then filled with water up to the Height or a little above the line of the pipes 15, the vari- ous pipes referred .to being filled with water passing from the tank. Steam is now turned 70 on by opening the valve in pipe 1C, and it creates a circulation of water through the pipes and the tank, as indicated by the arrows, the water being gradually heated outside the tank and the circulation being kept up at a 75 rapid rate, preferably at the rate of about sixty gallons per minute. This is continued until shortly before the final maximum tem- perature contemplated in pasteurizing pro- cesses is reached at the top of the tank, and So the steam isihen turned off. The reason for turning off the steam before the temperature of the water at the top of the tank indicates the final temperature desired is because heat naturally rises and the water being some de- 85 grees warmer at the bottom of the tan k the tem- perature will diffuse itself equally through- out the tank, so that when the steam is turned off the water at the top of the tank will con- tinue to increase in temperature, and hence 90 the desirability of turning off the steam shortly before the water at the top of the tank indicates the temperature finally de- sired. After the steam has been turned off for some time the temperature of the water 95 will fall, partly owing to contact with the surrounding atmosphere and partly owing to the beer in the center of the bottles being still cooler than that adjacent to the walls of the bottles. The steam is therefore turned i oo on again after a lapse of a few minutes and the temperature brought up to the desired point, and this is repeated until there is no more perceptible falling off of the temper- ature. Not more than one-half of an hour to three-quarters of an hour ought to bo con- sumed for this purpose. The apparatus is now allowed to stand for about one hour, so that the beer in the bottles is uniformly heat- ed throughout and all germs destroyed, and the cooling process is then started, and to fully preserve the chemical properties of the beer this also must be done as speedily as possible. This with my improved apparatus can bo accomplished very rapidly, within ten or fif- 115 teen minutes, and thus the chemical proper- ties of the beer be preserved, as explained. To cool the beer, the jet-pump is started by turning on cold water in pipe 17. The pump now draws the hot water from the tank 120 through the suction-pipe and its branches and mixes it with the cold water, by which it is moderated, and this water is forced through the pipe 6 at the bottom of the tank. The flow is kept up, additional cold water being 125 turned on, if necessary, until the beer in the bottles has cooled to a proper temperature, and the bottles may then be removed. The mixing of the cold water with the hot water taking place outside of the tank causes the 130 former to be moderated by the latter before it reaches the tank,' and thus the bottles and the beer are gradually cooled down without danger of the bottles being broken, whereas, 607,770 B if cold water were admitted by itself to the tank the bottles wonld be broken, and thus it will be observed how the chemical properties in the beer may be maintained by the use 6f 5 my improved method and which would be to a great extent lost, as explained, if the beer were allowed to stand until it cooled off by the natural escape of heat. The foregoing has been demonstrated by 10 practical experience in the use of iny method and apparatus. By providing the feed and distributing, pipes in the bottom of the tank, as shown and explained, there is an even distribution of the 15 water at the bottom of the tank, and provid- ing the suction-pipe 12 with the pipes com- municating therewith and with the top of the tank the water is taken from the tank evenly during the process of circulation. 20 If desired, the pipe 6 may pass through the tank from one end or side to the head 7, as shown in Fig. V, and this I prefer in many cases, as the water surrounding said pipe 6 and the imperforate pipes still further moderates 25 the temperature of the incoming water dur- ing the cooling process and also condenses the steam and attemperates the water during the heating period. While I prefer and while my improvement 30 is most effectually carried out by both heat- ing the beer by water of gradually-increasing temperature and cooling it by water of grad- ually-decreasing temperature, still my inven- tion may in a measure be carried out by heat- 35 ing the beer by the use of water of gradually- increasing temperature and then cooling the beer in the old way or by heating the beer in the old way and then cooling it by the use of water of gradually-decreasing temperature, 40 as in either instance the duration of the pas- teurizing process will be shortened, and the chemical and alcoholic properties of the beer will bo preserved to the extent that my im- provement is used. 45 I claim as my invention 1. An apparatus "for pasteurizing bottled liquids comprising a tank adapted to receive the bottled liquid to be treated, means for circulating water through said tank, and 50 moans located outside f of the tank for com- mingling a heating or a cooling liquid with the water, as it passes from and to the tank, for changing the temperature of the water before it is introduced into the tank; where- 55 by the temperature of the bottled liquid to be treated is raised and lowered by constantly replacing the tank-contained water by water of changed temperature until the desired tem- perature within the tank is reached for both heating and cooling the beer; substantially as 60 described. 2. In an apparatus for pasteurizing beer, the combination of a tank for containing water, a perforated partition within the tank for supporting the bottles, a jet-pump, sue- 65 tion-pipe connecting with the jet-pump and having branches communicating with the up- per part of said tank, an eduction-pipe con- nected to the jet-pump and extending to the bottom of the tank, and steam and cold- water 70 pipes connecting with said pump, substan- tially as set forth. 3. In an apparatus for pasteurizing beer, the combination of a tank for containing water, a perforated partition within the tank 75 for supporting the bottles, a jet-pump, a suc- tion-pipe connecting with the jet-pump, and having branches communicating with the up- per part of said tank, an eduction-pipe con- nected to the jet-pump and extending to the 80 bottom of thetank,distributing-pipes located within the tank at the bottom thereof and communicating with said eduction-pipe, and steam and cold-water pipes connecting with said pump, substantially as set forth. . 85 4. In an apparatus for pasteurizing beer, the combination of a tank containing water, a perforated partition within the tank for supporting the bottles, a jet-pump, a suction- pipe connecting with the jet-pump and hav- 90 ing branches communicating with the upper part of said tank, an eduction-pipe connected to the jet-pump and extending to the bottom of the tank, feed-pipes 8 and 9, and distribut- ing-pipes 10 and 11 located within the tank 95 at the bottom thereof and communicating with said eduction-pipe, and steam and water pipes connecting with said pump, substan- tially as set forth. 5. In an apparatus for pasteurizing beer, ior the combination of a tank for containing water, a perforated partition within the tank for supporting the bottles, a jet-pump, a suc- tion-pipe connecting with the jet-pump, and communicating with the upper part of the 105 tank through means of pipes 13, 14 and 15, an eduction-pipe connected to the jet-pump and extending to the bottom of the tank, feed- pipes 8 and 9, and distributing-pipes 10 and 11 located within the tank at the bottom no thereof and communicating with the said eduction-pipo,and steam and cold-water pipes connecting with said pump, substantially as set forth. WILLIAM J. RUFF. In presence of GERHARD G. ARENDS, Jr., J. II. DUKER. No. 654,369. (No Model.) E. WAGNER. APPARATUS FOR PASTEURIZING BEER. (Application filed June 30, 1890.) Patented July 24, 1900. ) UNITED STATES PATENT OFFICE. EDWARD WAGNER, OF ST. LOUIS, MISSOURI, ASSIGNOR TO THE MODEL BOTTLING MACHINERY COMPANY, OF SAME PLACE. APPARATUS FOR PASTEURIZING BEER. SPECIFICATION forming part of Letters Patent No. 664,369, dated J-.ily 24. 1900. Application filed June 30, 1899. Serial No. 722,439, (No model.) To all whom it may concern: Be it known that I, EDWAKD WAGNER, a citizen of the United States, residing at the city of St. Louis, in the State of Missouri, 5 have invented a certain new and useful Im- provement in Apparatus for Pasteurizing Beer, of which the following is a full, clear, and exact description, such as will enable others skilled in the art to which it apper- 10 tains to make and use the same, reference being had to the accompanying drawings, forming part of this specification. This invention relates to an improved ap- paratus for pasteurizing beer, the object be- 1 5 ing to provide a simple, cheap, and con venient apparatus for treating the bottled beer to de- stroy the yeast moleculesand germs contained therein, whereby further fermentation is pre- vented. 20 The invention consists in the improved ap- paratus hereinafter fully described, particu- larly pointed out in the claims, and clearly illustrated by the accompanying drawings, in which 25 Figure 1 is a vertical longitudinal sectional view of my improved apparatus. Fig. 2 is a top plan view of the same. Fig. 3 is an e** larged detail view of the chain on which the bottle-carriers are mounted. Fig. 4 is a sirni- 30 lar view illustrating a slightly-different man- ner of mounting the bottle-carriers on the chain. Fig. 5 is a detail view of the bottle- support. Fig. 6 is a detail view of a modified form of bottle-support. 35 Referring now more particularly to the drawings.a indicates a tank made, preferably, of sheet metal and divided by partition- walls 6 and c into compartments d, e, and /, adapted to contain a pasteurizing fluid, the compart- 40 ments being provided with suitable supply and overflow pipes. (Notshown.) Said tank is supported by vertical standards g, between which are arranged cross-pieces h, preferably T-shaped in cross-section. The standards 45 extend some distance above the tank and are connected at their upper ends by horizon- tally-arranged L-shaped rails i, while cross- pieces./ also connect the upper ends of the standards. Rails i carry suitable journal- 50 boxes, in which are mounted sTiafts having sprocket-wheels k and I, the former being lo- cated at the front end of the machine and the latter at the rear end thereof. These sprockets k and I are preferably arranged in pairs and are fixed to their respective shafts. 55 in indicates L-shaped rails or elongated brackets, which are secured to the inner faces of the side walls of the several compartments of the tanks near the upper edges thereof, while above the ends of said rails are mounted 60 pairs of idle sprockets n on suitable shafts ex- tending across the top of the tank. o indicates idle sprockets of somewhat larger diameter than the sprockets n or of such diameter that the bottles carried by the sup- 65 ports will clear the shafts of said sprockets. The tank is provided with suitable pockets or offsets p in its side walls for receiving the idlers o for the purpose of enabling said sprockets to run. free and not to be partially 70 submerged in the contents of the tank. These sprockets o are in juxtaposition to the parti- tion-walls 6 and c and also arranged between the ends of the several rails m in the tank. q indicates parallel endless chains, which 75 run over sprockets k, I, and o and under the sprockets n, which last-mentioned sprockets force the chains down onto the rails m, while the sprockets o, between said rails, cause the chains to rise over the partitions in the tank. 80 Chains q preferably consist of the links r, through whose eyes pass rods s, said rods be- ing common to both chains. The usual spac- ing-blocks i are arranged between the links of the chain for well-understood purposes. 85 Rods s carry bottle-supports, preferably such as shown in Figs. 5 and 6, in which former the support (marked u) consists of a rod or wire so bent as to form eyes at its extremity, which encircle the rods s, while the middle portion 90 of the rod or wire is looped and then bent to form the rearwardly-opening pocket for re- ceiving the neck of the bottle, the flange forming the month of the bottle resting on the rod or wire and supporting the bottle, as 95 shown by dotted lines in Fig. 5. In Fig. 6 the bottle-support consists of a wire v, formed with eyes or bent portions, by which the same may be attached to the rods s, the extremities of said rod or wire crossing 100 each other and forming a yielding support, having a contracted mouth through which 664,369 the neck of the bottle is forced and tightly held in position, the bottle being supported by the flange "forming the mouth, as shown by dotted lines. 5 In using the construction shown in Fig. 3 the pocket preferably opens toward the rear end'of the machine, so that the resistance encountered by the bottles passing through the pasteurizing fluid of the compartments 10 tends to firmly seat the bottle in this support. The support shown in Fig. 6 in grasping the neck of the bottle may open either to-. ward the front or rear end of the machine, as is obvious, but preferably toward the Fear 15 end, and this construction has the advantage of being capable of employment in connec- tion with empty bottles when it is desired to wash them in the tank, the yielding mouth preventing the empties from floating and es- 20 caping from their supports. As shown in JFig. 3, the eyes of the supports which encircle the rods s abut against each other, and thus space the supports the proper distance apart, or, as shown in Fig. 4, wash- 25 era w may be strung on the rods s, between the supports, to act as spacers therefor. Sleeves x are also preferably employed on the rods s to act as distance-pieces between the chains; but these sleeves can be dispensed 30 with, in which event the bottle -supports proper will act as distance-pieces. Any suit- able gearing or power -transmitting device may be employed for driving either of the sprockets k or I; but I prefer to drive the 35 rear sprocket, as the weight in the construc- tion shown in Fig. 1 is on the lower side of the chain and will then be pulled through the tank. An attendant stands at the front end of the 40 machine and introduces the bottles in their supports, which bottles are then carried on- ward by the chains and submerged in the pasteurizing fluid of compartment d. The sprockets are partially relieved of the weight 45 of the bottles by the rails TO, the sprockets n at the ends of said rails holding the chains in the proper position thereon. As the bottles approach the rear end of the first compart- ment the chain is elevated by the first pair of 50 sprockets o and the bottles clear the parti- tion 6, after which they sink into the pasteur- izing fluid of the second compartment e, where- in the chains are likewise supported by rails m, the idle sprockets n at the ends holding 55 said chains in their proper position. As the chains are elevated by the second pair of sprockets o in order that the bottles may clear the partition c said bottles receive the spray from a pipe y. The chains in this compart- 60 mentare supported on said rails m, being held thereon by idle sprockets n, as already de- scribed, after which the chains rise upwardly to the driving-sprockets I, and in rising the bottles receive the spray from a second pipe 65 y. An attendant at the rear end of the ma- chine receives the bottles as they emerge from the last tank mid removes them from their supports. By arrangiug'fhe endless conveyer whereby it passes downwardly at an inclination into 70 the tank at the forward end thereof and up- wardly at an inclination from the rear end and in returning travelb0vee rotatable element or armature is re- lieved of the weight of the latter element. A third feature of my invention consists in an adjusting device for modify ing a magnetic field comprising main and supplemental mag- 65 netic cores relatively movable with regard to each other, the supplemental core having an eccentric mounting, whereby the adjust- ment may be rapidly and effectively secured. I will explain my invention more particu- 70 larly by reference to the accompanying draw- ings, illustrating the preferred embodiment thereof as applied to meters. Figure 1 is a side elevation illustrating the construction of a meter equipped in accord- 75 ance with the invention. Fig. 2 is L. plan view of the structural parts illustrated in Fig. ], the relation of the instrument 'to the system of distribution being diagrammatic- ally indicated. Figs. 3, 4, and 5 illustrate 80 modifications of the supplemental core and its secondary winding. Figs. 6 and 7 are vector diagrams illustrating the field-current and pressure phase relations. Fig. 8 is a per- spective view illustrating my improved ad- 85 justing means for modifying the pressure- field. "Figs. 9, 10, 11, and 12 are detailed views of my improved means for relieving the rotatable element or armature of exces- sive friction, Fig. 11 being a side view of the 90 structure illustrated in Fig. 10, while Fig. 13 is, a plan view of the magnet illustrated in Fig. 12. Fig. 13 is a plan view of the magnet entering into the device illustrated in Fig. 12. Like parts are indicated by similar charac- 95 ters of reference throughout the different fig- ures. Referring more particularly to Fig. 1, the armature a therein illustrated is constructed in accordance with theaforosaid patentgrant- 100 675,996 ed to me, being preferably provided with a damping-disk b at its lower end, the arma- ture and damping-disk being mounted upon a common spindle c, jonrniiled in upper and 5 lower bearings d! d. The armature is prefer- ably cup-shaped, as illustrated. The instrument shown is a recording- watt- meter, a counting-train e being shown in op- erative engagement With a spindle or shaft c. 10 Damping-magnet/is in inductive relation to the disk b to properly retard' the rotation of the armature. A magnetizable laminated core g is shown in the form of a horseshoearid is located upon the exterior of the armature, 15 this core being provided with a shunt- wind- ing, which constitutes a primary winding and is preferably subdivided into two coils h h, each disposed upon a leg of the core. The shunt core and coils are shown at the lower 20 part of the armature arranged in a plane parallel with the plane of rotation of the ar- mature, the series or current coils i i being located above the shunt-coils and preferably near the top of the armature. Any suitable 25 means may be employed for supporting the coils of the instrument. Where the structure is employed in a meter, the current-coils i i may be unprovided with magnetizable cores. By the arrangement illustrated the windings 30 7t and i do not cooperate to produce a rotat- ing field. The core g forms one part of the compound magnet system. The remaining part or core portion It of this system is contained within 35 the armature and is preferably located in the same plane with the core g and at right au- gles to the contiguous legs of the latter core. This core portion k not only serves to reduce the magnetic reluctance of the magnetic cir- 40 cuit for the flux due to the shunt-winding, but also serves, in combination with a closed conductor I, to maintain the resultant pres- sure-field in quadrature with the impressed pressure. The closed conductor I may be in 45 the form of a conducting-band of suitable metal, as copper, or may be in the form of a number of turns of wire, and,- as illustrated in Fie. 5, included in a closed circuit with a resistance I'. . 50 As illustrated in Fig. 2, the meter is con- nected in circuit with a suitable source of al- ternating curretit m, supplying translating devices n, which may be either inductive or non-inductive, or both inductive and non-iii- 55 ductive, the meter serving to measure prop- erly the trne watts, irrespective of the nature of the load. The current and pressure coils are shown conduct! vely included in circuit, the current-coils being included in one of the 60 mains, while the pressure-coils are in bridge of the mains. By locating the closed conduc- tor upon the supplemental core k a compo- nent magnetic field iscreated that is displaced nearly one hundred and eighty degrees from 65 the impressed electromotive force and from j the current when the load is non-inductive, 1 being in quadrature with the current iu the shunt-winding. Referring to the vector diagrams illustrated in Figs. 6 and 7, it will be readily understood in what manner the phase adjustment is se- cured. The lino 1 2 in each figure represents the impressed electromotive force which is in phase with the current when there is a non-inductive load. The line 1 3 represents a component field due to the shunt-winding. The line 1 4 represents the component field due to the supplemental core of the compound magnetic system, while the line 1 5 repre- sents the resultant field, whose phase relation with respect to the electromotive force may be determined. In Fig. G the resultant magnetic field is shown in quadrature with the impressed electromotive force, while in Fig. 7 it is slightly greater than ninety degrees, this ad- justment being determined by the resistance in the closed conductor of the supplemental core. I secure this result b)' making the core portion k separate from the core g, whereby two distinct component fields are produced, one due to the core k and the other to the core g, the core k, which is initially threaded by lines of force from the core g, having addi- tional magnetic flux superimposed upon the initial flux by means of the closed conductor I, whereby the phase of the flux flowing through the core k is modified sufficiently to secure the desired resultant pressure-field. The supplemental core k may be constructed as shown in Fig. 2, where a core of readily- magnetizable laminated iron, homogeneous throughout, is illustrated, or the construc- tion illustrated iu Fig. 3 may be- employed, where I have illustrated the core inclosed by a conductiug-sheathing o. The construction illustrated in Fig. 4 may be employed, if de- sired, where the pole-faces of the core k are alone provided with metallic-faced plates p. These separately-applied facings of the core k are well adapted for the generation of Fou- cault currents. These facings supplement the action of the closed secondary conductors about the core k and serve to still further in- c'reaso the lag between the impressed pres- sure and the component field due to the core k, as they act in the capacity of closed con- ductors. To secure this result, these facings are placed transversely to the flux. For spe- cific compensations either the conductor I or the facings p may be alone employed. The form illustrated in Fig. 5 is well adapt- ed for power-motors. The operation of the apparatus will now be understood. The magnetic core g is en- ergized by the shunt-winding h, polar regions opposite the armature being established at the ends of the core. Magnetic flux passes through the core k, due to tho inductive ac- tion of the core g, this core k being subjected to a secondary magnetization due to the closed conductor /. The poles of the inner 7 75 80 90 95 100 [ 10 "5 120 12: 675,996 core face those of the outer core, a difference in phase existing between the poles of the inner core and the poles of the outer core, which serves to secure the desired phase re- 5 lation between the resultant pressure-field due to these cores g and k and the impressed pressure, the component fields due to the cores, however, serving in no wise to effect rotation of the armature. This is an impor- 10 tant feature of my present invention, as by this means I am enabled to secure the re- quired phase adjustment without causing the armature to rotate on no load, which it would be liable to do if these component 15 fields of displaced phase acted to secure ro- tation. Any meter that has no automatic compensation is liable to run backward when the power factor of the circuit is low, because in such event the shunt-current will lead, 20 while with non-inductive loads the shunt- current lags behind the series current. In Fig. 8 I have shown my improved means for effecting the adjustment of the core por- tion k. This core portion is provided with 25 a mounting eccentric to the axis of rotation of the armature, one end being preferably mounted upon a pivot q, projecting from the base of the core 7;;. The other end of the core Ic is provided with an adjusting- screw r, 30 which engages a lug s, projecting from the base of the meter, this screw serving to se- cure delicate adjustment of the core k upon its eccentric pivot. A.screw I is employed to secure the- cork 1; in its adjusted position. 35 By this adjusting means I am enabled to readily effect a compensation for friction in the movable parts of the meter, so that the instrument will measure on the slightest load. I have illustrated iuFigs. 9 to 13, inclusive, 40 means constructed in accordance with my in- vention for reducing the friction to which the armature is subject. In Fig. 9 I have illustrated a permanent horseshoe -magnet u, stationarily disposed, 45 and a magnetizable disk#, of iron or steel, carried by the armature and facing the mag- net. The pressure or weight of the armature upon its lower bearing is thus decreased. I am aware that it has heretofore been pro- 50 posed to overcome armature friction by mag- netic means, which in the course of time be come weakened and which cause stray mag- netic fields, which improperly modify the op- eration of the meter. 55 By the construction illustrated in Fig. 9 the magnet is practically close-circuited, whereby its strength is maintained, the disk v acting also as a shield that magnetically separates the magnet u from the. remainder of the in- 60 strument. In Figs. 10 and 1 1 electromagnets are shown, these magnets acting on the plate or disk v. The windings of the magnets may be included in circuit with the shunt- winding h. The 65 disk v in this instance also acts as a cover to the cylindrical armature. In Fig. 12 I have shown an electromagnet having a circular winding contained in an annular recess of the core. This magnet may be connected in circuit with a suitable source 70 of current. I have herein bhowu and particularly de- scribed the invention as applied to alternat- ing-current wattmeters; but I do not wish to be limited to the application of the invention 75 to this class of devices, as the invention may be applied to meters and motors of other con- struction and possessing other modes of op- eration; but, Having thus described my invention, I 80 claim as new and desire to secure by Letters Patent 1. In an electric motor, the combination with an armature, of a compound magnet sys- tem having two distinct cores inductively re- 85 lated to said armature, a primary energizing- winding for one of said cores, a secondary closed conductor about the remaining core, the latter core being unprovided with any primary winding, and means coacting with 90 said magnet system for effecting rotation of the armature, substantially as described. ; 2. In a wattmeter, the combination with an armature, of a compound magnet system hav- ing two distinct cores inductively related to 95 said armature, a primary energizing-winding for one of said cores, a secondary closed con- ductor about the remaining core, the latter core being unprovided with any primary wind- ing, a current-winding also in inductive re- too lation with the armature, and a measuring element operated by the armature, substan- tantially as described. 3. In .an electric meter, the combination with current and pressure field windings, of 105 a cylindrical armature subjected to the action of the fields due to said windings, a measur- ing element actuated by said armature, a compound magnet system having two distinct cores arranged in a plane transverse to the no axis of rotation of the armature, one of said cores being upon the interior of the armature and the other upon the exterior, one of said cores being associated with the pressure-wind- ing, and a closed conductor for the remain- 115 ing core, substantially as described. 4. In an electric meter, the combination with current and pressure field windings, of an armature subjected to the action of the fields due to said windings, a measuring ele- 120 ment actuated by said armature, a compound magnet system having two distinct cores, the said pressure-winding cooperating with one of said cores to produce one component mag- netic field, and means cooperating with the 125 second Core for producingasecond component field substantially in quadrature with the aforesaid component field, whereby a result- ant pressure-field is produced substantially in quadrature with the pressure,substantially 130 as described. 5. In an electric motor, the combination 675,996 end of said armature having one of its sides exposed to said magnet-poles, substantially as described. 22. In a friction-reducing device, the com- bination with a stationary magnet, of an en- ergizing-coil for said magnet, an armature op- erating the latter, and a magnetic shield in- terposed between the fields actuating said ar- mature and the field of the first-named mag- net, substantially as described. 10 In witness whereof I hereunto subscribe my name this 23d day of May, A. D. 1900. LUDWIG GUTMANN. Witnesses: FLORENCE WICKLIN, HARVEY L. HANSON. No. 678,724. (No Model.) L. GANGLOFF. APPARATUS FOR PASTEURIZING LIQUIDS IN BOTTLES (Application filed Dec. 1, 1900.) Patented July 16, 1901. 4 Sheets-Sheet I. No. 678,724. (No Model.) L. GANGLOFF. APPARATUS FOR PASTEURIZING LIQUIDS IN BOTTLES. (Application ftUd Dec I, 19OO.) Patented July 16, 1901. 4 SheeU-Sheet No. 678,724. L. GAN6LOFF. APPARATUS FOR PASTEURIZING LIQUIDS IN BOTTLES. (Application Uted Dc. 1, 19OO.) Patented July 16, 1901. (.No Mods).) 4 SMt-Sht 1. titf^J^ Fig./* *-/**- v rfft^/v^ -K~ No. 678,724. L. GANGLOFF. APPARATUS FOR PASTEURIZING LIQUIDS IN BOTTLES. (Application filed Dec. 1, 180O.) Patented July 16, 1901. (No Model.) 4 Sheets-Sheet 4 UNITED STATES PATENT OFFICE. LOUIS GANGLOFF, OF HAGENAU, GERMANY. APPARATUS FOR PASTEURIZING LIQUIDS IN BOTTLES. SPECIFICATION forming part of Letters Patent No. 678,724, dated July 16, 1901. Application filed December 1, 1900. Serial Ib. 38,320. OTo model.) To all whom it may concern: Be it known that I, Louis GANGLOFF, a subject of the German Emperor, residing at Hagenau, Alsace, in the German Empire, have 5 invented certain new and useful Improve- ments in Apparatus for Pasteurizing Liquids in Bottles and the Like, (for which I have ap- plied for patent in Germany, dated October 5, 1899,) of which the followingis a specification. 10 My present invention relates to an appara- tus for uniformly pasteurizing bottled beer and the like in which the bottles can be grad- ually raised to the required temperature and when desired reduced gradually to the nor- 15 mal temperature without danger of their be- ing broken. According to my invention the bottles to be pasteurized are placed continuously into the compartments (hereinafter called "cells") of 20 the apparatus in order to be raised to the de- sired temperature, and after being pasteur- ized and cooled are removed from the appa- ratus without interrupting the operation. This method of gradually heating and cool- 25 ing the bottles to be pasteurized and their continuous feed and removal is carried into effect by the apparatus shown in the accom- panying drawings, in which Figure 1 is a cross-section, and Fig. 2 a hori- 30 zontal section, of the apparatus. Fig. 3 is a perspective view of the stopper shown in posi- tion on one of the overflow-pipes of the cells. Fig. 4 is a perspective view showing the man- ner of connecting the separate cells of the ap- 35 paratus, while Figs. 5 to 22 are diagrams illus- trating the operation of the apparatus. The pasteurization of the bottles is effected in a nnmbeFof cells 1 to 24, arranged adja- cently in a ring and all heated from a common 40 source. These cells are connected together by overflow-pipes r' in the manner hereinaf- ter described. The heating is effected by steam in an apparatus shown in Fig. 1 at h. This apparatus consists of a hollow vessel/ 45 which is situated at the center of the system of cells (1 to 24, Fig. 2) and is provided with a steam-pipe t' and a steam-injector i. By means of the injector i the water to be heated is fed into the heater h in the well-known 50 manner. Through the pipe t' steam can be admitted into the heater ft direct, and the temperature of the water contained therein can be raised to the degree desired. To the heater h a suction-pipe a and an overflow- pipe d are connected. These pipes are so 55 constructed and arranged that they can con- nect the heater h with each and every one of the cells. The cells are uniformly filled with water before putting the apparatus to work. The heater operates in the following man- 60 ner: On opening the valve v' the steam-in- jector is put into operation, the suction-pipe a having been previously connected with the overflow-pipe of one of the cells, and the cold water therein is conducted in the direction of 65 the arrow p into the heater h. By opening the valve i? the temperature will b further raised. The heater h, which for the purpose of enabling the temperature to be better reg- ulated, is provided with a thermometer r, and 70 the water which has been raised to the desired temperature is conducted by the pipe d in the direction of the arrow p' to the cell where the pasteurization commences. Owing to the peculiar relative position. of 75 the cells and the arrangement of the heater with regard to the same all the cells can be successively raised to the temperature re- quired forpasteurizing say, for example, 60 centigrade while the peculiar form and ar- 80 rangement of the cells enables the uniform cooling of the contents of the same after the pasteurization has been effected. The principle of conducting the water from the one cell into the heater h and then deliv- 85 ering this water at a higher temperature to another cell is utilized in order to obtain the uniform successive heating and coolipg of all the cells. In order to render this possible, the cells are connected together in the man- 90 ner shown in Fig. 4. Each cell is provided with a projecting chamber at n, to which one end of the overflow-pipe r' is connected, the other end of which is connected to the adja- cent cell, so that when the water has reached 95 a certain level in one cell it overflows into the next one. The change in the level of , the water, which is effected by the injector of the heater, causes the gradual circulation of the contents from 100 cell to cell. As now all the cells a're not uni- formly heated, but one compartment alone receives the principal share of the heat in each case. The temperature of each cell is 678,724 communicated gradually, commencing with the hottest one, to all the others to an extent depending on the quantity of hot water over- flowing from cell to cell. Tt will be evident 5 that inasmuch as the one cell delivers its ex- cess hot water to the next one a gradual heat- ins of the contents of all the cells thus of the bottles in the same is effected. In order to 'insure a uniform continuance of the opera- te tion, it is, however, necessary to enable the cells which have attained the highest tem- perature to be cut off from the others. For this purpose stoppers o, Fig. 3, are provided to fit the overflow -pipes of the cells. By 15 means of these stoppers the attendant can interrupt the 'operation at any time. The entire operation of an apparatus hav- ing twenty-four cells is illustrated in Figs. 5 to 22 of th drawings. The figures between so the arrows on the extreme circumference rep- resent the numbers of the cells, while the numbers in the cells represent the tempera- ture in the same. The arrows on the pipes a and d and at the periphery show how the wa- 25 ter circulates at each step in the operation. Where the peripheral arrows are omitted, the cells have been cut off from the others, as will be explained by the temperature given. According to the diagram shXnvn the entire 30 operation is as follows: When all the cells have received sufficient water, the cells 1 to 11 are filled with the bpttles to be pasteur- ized, Fig. 1. The suction-pipe a is now placed in connection with the cells 13 and the over- 35 flow-pipe d with the cell 1 in the manner shown in Fig. 1, this motion being permitted by flexible hollow couplings of common con- struction placed at the angles of the pipes, adjacent to the boiler. On opening the valve 40 of the steam-injector water will be conduct- ed through the pipe a into the heater h, and when the.heater is full it will overflow through the pipe dinto the cell 1. The temperature can, as above mentioned, be accurately reg- 43 ulated by means of a thermometer. FoV pas- teurizing beer a temperature of 50 has been found to be the best, and this temperature is obtained by such a heater in. fifty minutes. As now water is taken from one cell when the 50 water is at the same level in all the cells and this water is conducted to another cell, the water in all the cells is caused to circulate. It will be evident that when water is drawn from the cell 13 the level of the water in this j55 cell will differ from that in the neighboring cells 12 and 14, and water will consequently flow from these Cells 12 and 14 into the cell 13 in order to attain a like level. This change of level 'will take place throughout the whole 6c series of the cells. In addition to the change pflevel in the cells.which is caused by draw- ing off the water from one of the cells, a fur- ther change of level is produced by the overr flowing into the neighboring cells of the hot 65 water from the cell to which the hot water is delivered from the heater. The water flow- ing through the piped into the cell 1 raises the level of the water in this cell, and water will accordingly overflow into the cells 2 and 24. This change of level and overflow takes place 70 throughout all the cells, and two different di- rections of flow or currents are accordingly produced, as shown by the arrows at the pe- riphery in Fig. 5. It will be evident that the hot or warm water overflowing from cell to 75 cell in this manner will gradually raise the temperature of the water in the cell in pro- portion to the circulation throughout the cells. The heating action proceeds from the cell 1 to the cell 11 and from the cell 2-1 to the cell 80 16, and the differences of temperature pro- duced in this manner in each of the cells are. shown by the numbers placed in the cells in the diagram. The differences of temperature in the cells 85 represented in Fig. 5 are produced in the fol- lowing manner: The water entering the cell 1 through the pipe d has a temperature of 50, and owing to the fact that water is being drawn from the cell 13 through the tube a the 90 hot water becomes gradually mixed with the cold water in the calls. The water overflow- ing from the cell 1 is distributed at the com- mencement of the operation in the manner shown in Fig. 5, passing through the cells 2, 95 *. , No. 701,622. (No Model.) W. J. RUFF. PASTEURIZER. (Application filed Sept. 16, 1901.) Patented June 3, 1902. 3 Sheets Sheet I. N No. 701,622. W. J. RUFF. PASTEURIZER. [Application filed Sept. 16, 1901.) (No Model.) Patented June 3, 1902. 3 Sheets Sheet 2. ^.7 3ZT 4^W>/ U jJE TizJ e,7TJB?~r- . No. 701,622. (No Model.) W. J. RUFF. PASTEURIZER. (Application filed Sept. 18, 1001.) Patented June 3, 1902. 3 Sheets Sheet 3. UNITED STATES PATENT OFFICE. WILLIAM J. RUFF, OF QUINCY, ILLINOIS. PASTEURIZER. SPECIFICATION forming part of Letters Patent No. 701,622, dated June 3, 1902. Application filed September 16, 1901. Serial No. 75,509, (No model.) To alJ Tt-ltmn, H m,mj r-oncern: \ Beitknownthatl.WlLLiAM J. RUFF, a citi- zen of the United States, residing in Quincy, in tho connty of Adams and State of Illinois, 5 have invented certain new and useful Im- provements in 1'asteurizers, of which the fol- lowing is a full, clear, and exact description, reference being had to the accompanying drawings, forming part of this specification. 10 My present invention relates to a pasteur- izer or sterilizer wherein the temperatures of the beer itself (or other material bei ng treated) both before and after entering the machine nre utilized through the automatic operation 15 of the machine to maintain the proper tem- perature of the water, thereby increasing the economic operation of the machine. When beer is being bottled and before it is pasteurized, it is kept at a very low tem- 20 perature about 37 Fahrenheit to prevent foaming, and in pasteurising it is heated to about l-t2 Fahrenheit and should be cooled down to less than 100 Fahrenheit before leaving the machine to prevent too rapid cool- 25 ing and to avoid danger of breaking the bot- tles and to utilize through tho automatic op- eration of tho machine the waste heat in the cooling of the bottles for tho initial heating of the bottles and at the same time to util- 30 izc the cold temperature of the bottles just as they arc entering the machine for the purpose of keeping down the temperature of the water caused by the cooling of the hot bottles is, as stated, the object of niy present invention. 35 With these objects in view my present in- vention consists in features of novelty here- inafter fully described, and pointed out in the claims. Figure I is a side elevation of my improved 40 pasteurizer. Fig. II is an end view. Fig. Ill is an enlarged horizontal section taken on lino III III, Fig. I, the pumps, valves, and regu- lators beig shown in plan view. Fig. IV is a section taken on line IV IV, Fig. V. Fig. 45 V Ls a section taken on lino V V, Fig. IV. Fig. V I is a section taken on lino VI VI, Fig. V. Fig. VII is an enlarged section taken on line VII VII, Fig. I. Fig. VIII isan enlarged section taken on line VIII III, Fig. I. Fig. 50 IX i.s. an enlarged detail view showing tho maniujrof connecting, tho bottle-holding bars to their carrying-chains. Fig. X is a id elevation, partly in section, illustrating one of the temperature-regulators made use of in my improved pasteurizer. 55 A represents a casing or housing forming a comluit consisting of vertical legs 1, 2, 3, 4, 5, and 0, which are preferably rectangular in cross-section, as shown in Fig. III. This cas- ing rests within a frame 7, mounted on posts 60 8. The 4egs 1 and 6 are open at top and con- nect at the bottom, respectively, with the legs 2 and 5. The legs 2 and 5 are connected at top, respectively, with legs 3 and 4, and tho legs 3 and 4 are connected at bottom, all of 65 which is illustrated in Fig. I. The bottles pass through the machine first down leg 1, thence up leg 2, down leg 3, up. leg 4, down leg 5, and up leg C, where they leave the con- duit. In the use of the machine the conduit 70 is filled with water in any suitable manner such, for example, as by means of valved pipes (not shown) it being filled nearly' to the top of legs 1 and C, the water in legs 3 and 4 being heated by means of steam Intro- 75 ducod through a pipe until the temperature is raised sufficiently high to effect the pas- teurization of beer. In starting the machine and subsequently, if necessary, tho water in legs 5 and C is likewise heated to the proper 80 cooling temperature by means of steam intro- duced through a pipe 10. The introduction of steam through the pipes and 10 is auto- matically con trolled by regulators 9'and 10 a , which are attached to the respective legs and 85 which may be of any well-known form or type. Tho regulators control tho passage of compressed air through pipes 9 b and 10 b , said pipes leading from a suitable compressed-air supply, (not shown,) which may bo of any 90 suitable form, such as a compressed-air tank, into which air is forced by any well-known form of air-compressor, which air acts to close the valves !)'' and 10 in the respective pipes and 10 when the temperature of the water 95 in the machine rises to that which is desired. To maintain tho water at a uniform temper- ature in legs 3 and 4, 1 provide a rotary pump 11, connected to tho upper portion of these legs and which maintains a circulation of the 100 water between the two legs. This pump may bo of any well-known form or type. As already stated, there is in the pasteur- izing of boor a change in the totn perature from 701,622 a very low to a high temperature and back again to a low temperature, and it adds very much to the economic operation of the ma- chine if these temperatures can be utilized 5 to keep the water at the proper temperature in the different parts of the machine, (by dis- pensing to this extent with the use of fuel for heating and water for cooling.) With my im- proved machine I am able to do this, the ma- 10 chine acting automatically to maintain the temperature even at all times. 12 represents a pipe forming a connection between legs 5 and 2, and in this pipe is lo- cated a rotary pump 13, that acts to conduct 15 the water from leg 5 to leg 2, thus bringing water that has been heated in cooling the beer from leg 5 into leg 2, where the waste heat is utilized for the preliminary or initial heating of the beer. In the pipe 12 is a valve ->o It, (shown in detail in Figs. IV, V, and VI,) this valve controlling the passage of water through the pump. When the valve is in the position shown by dotted lines in Fig. VI, the water circulates through the pipe 12 from the 25 leg 5 to the leg 2; but when the valve is moved to the position shown iu full lines in Fig. IV the watercirculatesaround the pump through a by-pipe 15, so that at this time there is no movement of the water from leg 5 30 to leg 2, and the water is caused to take this course when the water in leg 2 is at the de- sired temperature through means of a regula- tor 1C, attached to the leg 2 and which is con- nected to the valve 14 by means of a com- 35 pressed-air pipe 17, said pipe 17 leading from the hereinbefore -mentioned compressed-air supply. As soon as the temperature of the wa- ter in leg 2 falls beneath the desired point the regulator 1C operates, whereupon the pump 40 will start a circulation of water from leg 5 to leg 2. As soon as the temperature in leg 2 reaches the desired height the regulator 10 operates again and the water simply circulates around the pump through pipe 15. It will thus be 45 scon that the machine operates automatically to maintain the water in the warming or at- temperating legs 1 and 2 at the desired tem- perature. Any desirable form of atemperature-regu- 50 lator may be made use of in my improved pasteurizer; but I prefer to use a regulator similar to the one illustrated in Fig. X, this form being simple .in construction and posi- tive in operation. In this construction a,cy- 55 Iindrical'casing35 is secured in any suitable manner to the legs of the pasteurizer, and to said casing is formed -integrally a tubular portion 3G, that extends some little distance into the leg to which it is attached. Screw- 6c seated in the outer end of this tubular por- tion 3G is the end of a rod 37, the opposite end of which carries a valve-plug 37% having a conical end 38. The outer end of the casing 35 is closed by a cap 39, on the outer face of 65 which is provided a dial 40. Passing through the center of this plug 39, in aliuement with the center of the rod 37, is a screw-threaded rod 41, the outer end of which is provided with a nut 42 and indicating-finger 43. Pass- ing approximately half-way throughout the length of this rod 41 is a bore or passage-way 44, the inner end of which extends laterally through the rod 41 and communicates with a groove 45, formed in the screw-threaded por- tion of the rod. The inner end of the tubu- lar portion of this rod 41 terminates in a valve- seat 46, adapted to receive the conical end of the valve-plug 38. Formed in the plug 30 is a passage-way 47, the inner end of which com- municates with the groove 45. One end of the air-pipe 17 is tappedlato the plug 30 p.nd is in communication with the passage-way 17. On the opposite side of the plug 3!i one end of the air-pipe 17 is tapped into said plug and i.s in communication with a bore or passage-way 48, theinnerend of which communicates with the chamber within the tubular easing '>,">. The regulator is set by adjusting the nut 12, which turns the rod 41 in the desired direc- tion to bring the finger 43 to the proper point on the dial 40, and by this operation the po- sition of the valve-seat 40 relative to the end of the conical plug is varied, for the reason that the rod 41 is moved toward or drawn away from the valve- plug 38, according to the direction in which said rod is turned. The proper temperature -within the leg ex- pands the tubular portion 30 sufficiently to cause the valve-plug 38, carried by the rod 37., to feinain unseated, and while in this po- sition the compressed air from the pipe 17 passes through the bore 48 into the chamber within the casing 35, from thence through the bores 44 and 47 into and through the upper pipe 17 to the diaphragm-valve to keep said valve closed, at which time the pump is sim- ply circulating the water around itself through the pipe 15. When the temperature within the leg 2 falls below the proper point or the point at which the valve is set to actuate, the contraction of the tubular portion 30 due to the lowering of the temperature will move the conical plug 38, carried by the rod 37, which is in turn carried by the tubular por- tion 30 toward and against the valvb-se.it 47, thus closing the passage of the compressed air through the regulator. The supply qjf compressed air thus being shut off will allow the diaphragm-valve to open and the pump will conduct the water from leg 5 to leg 2. When the valve 38 closes, the air in the up- per part of the pipe 17 escapes through : valve 17% which is so adjusted as to always have a small leak. The regulator-pipe 9 :l of pipe '.' is the same and operates the same as the regulator It!, which is Above described. To complete the circulation between logs 2 and 5, a connection is made between legs 1 and C by the use of a pripe IS, as shown in Figs. I and III, the cool water produced by the initial heating of the beer thus passing around to legs and ."> and acting to keep down the temperature in these legs which lias been created by the hot boor as it passes 701,622 through these legs from the sterilizing-legs 3 and 4, the cool temperature of the beer when entering the machine being thus utilized to keep down the temperature created by the 5 cooling of the beer, while the high tempera- ture produced by the cooling of the beer is utilized to offset the lowering of the temper- ature in heating the beer. The pipe If? com- municates with the legs 5 and 2 by means of 10 perforated headers 19, (see Fig. Ill,) and the pipe 18 communicates with the legs 1 and G by means of perforated headers 20. 21 represents the bottle-carrier, consisting of endless chains 22, that pass around pulleys 15 25, secured to shafts 24, jonrnaled in boxes 23. The chains are connected together at in- tervals by means of cross-bars 2C, that have pivoted connection with the chains. (See Fig. IX.) These cross-bars are provided with 20 spring-fingers 27, formed to receive the necks o the bottles, as shown in Fig. Ill, and which support the bottles in a vertical position as they are earned through the machine. The fingers 27 project on each side of the bars 26, 25 and thus pK>vidp for the carrying of'double the quantity of bottles through the machine that could be carried with a single set of fin- gers. One pair of the pulleys 25 is support- ed on a pivoted counterbalanced frame 25 a for 30 the purpose of keeping the carrier-chains taut. 30 represents a driving-pulley geared to one of the shafts 24 for imparting movement to the carrier. 31 represents thermometers attached to the 35 water-legs to indicate the temperature of' the water. The legs 1 and 2 may be referred to as an ' ' attemperati ng-compavtment," the legs 3 and 4 as a 'sterilizing-compartmont," and the legs 40 5andP -sa"cooling-compartinent,"and these parts are so referred to in thefollowing claims. It will be observed that the circulation of water through the legs 1 and 2 and through the legs 5 and G is in a direction contrary to 45 that in which the bottles are moved through the legs. The pump 11 is run to putnp water from leg 4 into, leg 3, and therefore maintains a circulation df water in these legs in the di- rection of the movement of the bottles through 50 the legs. I do not herein claim a pasteurizer consist- ing of an attemperating-tank, a cooling-tank, a sterilizing - tank without communication with said tanks, means for moving the sub- 55 stance to be sterilized from one tank to an- other, means for causing a circulation of wa- ter between the attemperating-tank and the cooling-tank, and means for maintaining the water in the sterilizing-tank at a higher tem- 6c peratnre than the water in the other tanks, as such is the subject-matter of my applica- tion filerl April 15, 1901, Serial No. 5/5,809. I claiii as my invention 1. In a pasteurizer, the combination of an 65 attemperating - compartment, a sterilising compartment, a cooling-compartment, moan,-; exterior of the machine and out of communi- cation with the sterilizing-compartment for creating a circulation between the attemper- ating and 'cooling compartments, means for 70 automatically starting and stopping said cir- culating means, and means for carrj'ing the substance to be sterilized through said com- partments, substantially as set forth. 2. In a pasteurizer, the combination of a 75 pair of water-legs forming an attemperating- coinpartinent, a pair of water-legs forming a sterilizing-compartment, a pair of water-legs forming a cooling-compartment, means for conveying the bottles through said legs, and 80 means for creating a circulation of water be- tween the attemperating-compartment and cooling -compartment, substantially as set forth. 3. In a pasteurizer, the combination of an 85 attemperating-compartment, a sterilizing- . compartment, a cooling-compartment, means exterior of the machine and out of communi- cation with the sterilizing-compartment for creating a circulation between the attemper- 90 at ing-compartment and the cooli..g-compart- ment, and means for automatically starting and stopping said circulating means, sub- stantially as set forth. 4. In a pasteurizer, the combination of an 95 attemperating-compartment, a sterilizing - compartment, a cooling-compartment; and automatic means exterior of the machine and out of commnuicatiou with the sterilizing- compartment for creating a circulation of wa- ioo ter between the attemperating-compartment andcooling-compartment,substantiallyasset forth. 5. In a pasteurizer, the combination of an attemperating-compartment, a sterilizing- 105 compartment, a cooling -compartment, a pump and a return-pipe exterior of the ma- chine and out of communication with tho sterilizing-compartment for creating a circu- lation of water between the attemperating- no compartment and cooling-compartment, and a valve and regulator for automatically con- trolling the passage of water from said pump to said attemperating-compartment as the temperature therein rises and, falls, substan- 1 15 tially as set forth. G. In a pasteurizer, the combination of a pair of water-legs forming an attemperating- compartment, a pair of water-legs forming a sterilizing-compartment, and a pair of water- 120 legs forming a cooiing-compartment, means for conveying the bottles through said water- legs, and automatic mechanism for creating a circulation of water between the attemper- ating-compartment and the cooling-compart- 125 mont, substantially as set forth. 7. In a pasteurizer, the combination of a pair of water-legs forming an attemper ating- compartment, a pair of water-legs forming a storilizing-compartment, a pair of water-legs 130 forming a cooling-compartment, means for conveying bottles through said compartments, and means for cansingji circulation of water from one water-leg of the sterilizing-compart- 701,622 ment to the other water-leg thereof, substan- tially as set forth. 8. In a pasteurizer, the combination of a pair of water-legs forming an attemperating- 5 compartment, a pair of water-legs forming a sterilizing-corapartment, a pair of water-legs forming a cooling-compartment, means for conveying the bottles through said water-legs, means for creating a circulation of water be- 10 tween the attemperating-compartment and the cooling-compartment, and means for cre- ating a circulation of water between the two water-legs of the sterilizing-compartment.snb- stantially as set forth. 15 9. In a pasteurizer, the combination of a pair of water-legs forming an attemperating- compartment, a pair of water-legs forming a sterilizing-compartment, a pair of water-legs forming a cooling-compartment, means for ao conveying the bottles through said compart- ments, automatic means for controlling a cir- culation of water from the cooling-compart- ment to the attemperating-compartment as the temperatui e rises and falls, and means for 25 maintaining a circulation of water between the two water-legs of the sterilizing-compart- ment, substantially as set forth. 10. In a pasteurizer, the combination of a pair of water-legs forming an attemperating- 30 compartment, a pair of water-legs forming a sterilizing-compartment, a pair of water-legs forming a cooling-compartment, means for conveying the bottles through said compart- ments, means for causing a circulation of wa- ter through the attemperating and cooling 35 compartments in a direction contrary to that in which the bottles move, and means for caus- ing a circulation of water through the steril- izing-compartment in the same direction that the bottles move, substantially as set forth. 40 11. In a pasteurizer, the combination of an attemperating-compartment, a two-part ster- ilizing-compartment, a cooling-compartment, means for creating a circulation between the attemperating-compartmentand cooling-corn- 45 partment, means for creating an independent circulation between the two parts of the ster- ilizing-compartment, and means for carrying the substance to be sterilized through said compartments, substantially as set forth. 50 12. In a pasteurizer, the combination of a pair of water-legs forming an attemperating- compartment, a pair of water-legs forming a sterilizing-compartment, a pair of water-legs forming a cooling -compartment, means for 55 conveying the bottles through said legs, means for creating a circulation of water between the altempe rating-compartment and the cool- ing-compartment, and means for causing an independent circulation of water through the 60 two legs of the sterilizing-compartment, sub- >, stantially as set forth. WILLIAM .1. Rl/FF. In presence of E. S. KNIGHT, M. P. SMITH. \ No. 708,738. (No Model.) B. F. SCHIRMER. PASTEURIZING APPARATUS^. (Application filed liar. 4, 1008.) Patented Sept. 9, 1902. 2 Sheets Sheet I. Oi 9 No. 708,738. (No Model.) B. F. SCHIRMER. PASTEURIZING APPARATUS. (Application filed Mar. 4, 1902. Patented Sept. 9, 1902. 2 Sheets-Sheet 2 0Z&^^ 1- 1. ITNE55 ES iq-4. NVENTD R UNITED STATES PATENT OFFICE. BALDWIN F. SCIIIRMER, OF INDIANAPOLIS, INDIANA. PASTEURIZING APPARATUS. SPECIFICATION forming part of Letters Patent No. 708,738, dated September 9, 1902. Application filed March 4, 1902. Serial No. 96,598, (No model.) To all whom it may concern: Be it known that I, BALDWIN F. SCHIRMER, a citizen of the United States, residing at In- dianapolis,'in the county of Marion and State 5 of Indiana, have invented a certain new and useful Improvement in Pasteurizing Appara- tus, of which the following is a specification. My invention relates to that form of pasteu r- izing apparatuses in which an endless carrier 10 is employed to cause the articles to be pas- teurized to move into, through, and out of a liquid which has been heated to the proper degree in order to secure the destruction of the germs which it is the purpose of the heat 15 to kill. The novelty of my apparatus consists in the construction and adaptation of the parts, as will be more specifically pointed out in the claims. o In the drawings, Figure 1 is a side elevation and a partial section of my apparatus, por- tions being cut away to show concealed parts. Fig. 2 is a vertical section on the plane of line 2 2 in Fig. 1. Fig. 3 is a similar section on 25 the plane of the line 3 3 in Fig. 1. Fig. 4 is a detail of the take-up apparatus of the main carrier-chain, showing the means of moving longitudinally the sprocket-wheel bearings. Fig. 5 is an enlarged sectional detail of the 30 guides for the carrier, and Fig. 6 is a side ele- vation thereof. Fig. 7 is a side elevation of the upper middle portion of the tank, show- ing the doors which close it at the top. In the drawings, A is a fluid-tank made of 35 any suitable material, oblong in shape and provided near one end with a door A' to ad- mit of access to its interior and on top witli doors A" A", opening upward and arranged to swing on hinges or pintles in the usual 40 manner. It is also provided with means for heating its interior and any fluids which mny be contained therein, consisting of transverse pipes, as B, connected with a source of steam- supply. (Not shown.) Thermometers 13' are 45 mounted along' its sides to enable the tem- perature within to be ascertained from the outside, and means for drainage, such as the pipe B*, are provided at proper places. An endless carrier and means for propelling the 50 same are mounted within the tank. The car- rier C consists of two parallel chains C' and C'-', each consisting of links <; and rollers c', secured together in the usual way. Placed transversely between the chains are slats or plates c 3 , secured to the links in any suitable 55 manner for instance, by screws c 4 . Near the discharge end of the tank sprocket-wheels D (one only being shown) are mounted near the opposite ends of a shaft driven from a source of power (not shown) and mounted in suitable 60 bearings in the side of the tank, which wheels engage with the carrier-chains and propel them through the tank. Near. the inlet end of the tank there is similarly mounted in bearings d a second shaft carrying sprocket- 65 wheels D' D', Fig. 2, which also engage with the carrier-chains. The wheels D' may be idlers rotated by the motion of the carrier C or may be driven to assist in propelling the carrier, if deemed 'desirable. In the latter 70 case their shaft would be connected with a source of power (not shown) by a belt or simi- lar mechanism. The shaft of the wheels D' extends beyond the side of the tank A, and carried by itatitsendsaretwoothersprocket- 75. wheels D* and D 3 , which drive a supplemental carrier E, consisting of a series of rollers E', mounted in bearings placed on a table or platform F, arranged alongside of the tank A, the rollers being provided with sprockets 80 adapted to engage with one or two chains which are actuated by the wheels D* and D 8 . The wheels E', Ac., are placed about on a level or a little above the level of the car- rier C at its highest point. 85 The bearings d for the wheel D' are ad just- able longitudinally of the tank A, a screw G passing through the frame on which they are mounted and operated by a hand-wheel G', serving to move them forward or backward, 90 and thus take up the slack, if any, in the main carrier C. * It will be observed that the whaels D and D' are each mounted within the tank A at its opposite ends and near the top of the same. 95 It is my purpose to propel the carrier through the tank close to the bottom. I there- fore provide the tank with guides consisting of strips of angle-iron B 3 , with the under sur- face of which the rollers come into contact 100 and are thereby kept near the bottom in pass- ing through the tank. A hood H is secured to and above the tnnk and extends over a part of the table or plat- 708,738 form F. It is made of sheet-iron or other suit- able material and terminates upward in a chimney H'. It is also provided with an open- ing to admit of the entrance of^the bottle-hold- 5 ing receptacles. This opening is closed by an automatic door H 2 , opening inward, of com- mon construction, so that the steam or hot air within the tank does not readily escape into the outer air. At the discharge end of the 10 tank is a similar hood H 3 without a chimney and a similar automatically-closing door. Alongside of the discharge end of the tank is placed a table or platform I, provided on its upper surface with rollers I' I' in a posi- 15 tion slightly lower than the highest position of the carrier C at that end. As the carrier C moves upward the boxes holding the bot- tles are carried to the highest point, and then as the carrier turns to move down ward around 20 the sprocket-wheel D the. boxes are pushed over onto the rollers I' I', where they are re- moved by the operator as they pass through the door of the hood H 3 . A cooling device consisting of one or more rose-spouts at the 25 end of a pipe K, connected with a source of water-supply whereby a fine spray of cold wa- ter is showered upon the bottles, is arranged above the platform. A drip-pan k and drain- age-pipe K' are arranged beneath the plat- 30 form. The bottle - holding receptacles are boxes with .perforated sides or baskets made of steel wire or other suitable material. The operation of my apparatus is as follows : The tank A is filled more than half full with 35 water and the upper doors A" A", &c., are closed. The steam is turned on and the wa- ter thereby heated to the desired tempera- ture, which can be ascertained from the ther- mometers B'. By means of chimney H 2 a 40 draft toward the inlet end of the tank is cre- ated. Power is then applied to the shaft of sprocket-wheels D D and, if necessary or de- sired, to that of sprocket-wheels D' D . This causes the propulsion of the carrier C through 45 the tank. It is made to move very slowly. The filled bottles to be pasteurized having been already placed in the proper receptacles are then placed upon the supplemwatary car- rier E. This causes them to move forward 50 and drop upon the slats of the main carrier C. They then move downward, passing under the hood II and becoming heated as they slowly go through the current of steam and vapor which is drawn into the chimney. As 55 the carrier continues its forward and down- ward course the bottle-holders and bottles gradually pass into the hot water, and so on- ward until they reach the intended level near the bottom of the tank. They then pass on 60 through the water until the point is reached whore the carrier is deflected upward. Con- tinuing they gradually emerge from the wa- ter and thence to the highest point above the sprocket-wheel D. At this point the boxes 65 drop upon the rollers I' I' upon the platform, one box pushing the other over the series of ( rollers and out through the door, which closes i behind them, the operator removing the boxes as they are discharged. The cool wa- ter assists in lowering the temperature of the 70 bottles, so that they can be handled without injury. By means of this apparatus the bottles are first heated in the vapor above the water be- fore they reach the liquid, the chimney in the 75 hood creating a current in the direction of the inlet. The danger of cracking the bottles by a sudden change in temperature is thus in part avoided, and as a further precaution the immersion of the bottles in the liquid takes So place slowly. The bottles are also gradually cooled as they emerge from the fluid. The apparatus is simple, economical, and little likely to get out of order. Having thus fully described my invention, 85 what I claim as new, and desire to secure by Letters Patent of the United States, is 1. In a pasteurizing apparatus, the combi- nation with a fl uid-tank having iu let and out- let openings at opposite ends, of means for 90 heating the tank, a normally closed door at each opening, an endless carrier in the tank, a supplementary carrier connected therewith, means for propelling the supplementary car- rier through the inlet-opening, bottle-holders 95 on the supplementary carrier for opening the inlet-door, and means for receiving the bot- tle from the main carrier at the outlet-door. 2. In a pasteurizing apparatus the combi- nation with a fluid-tank having inlet and out- 100 let openings at opposite ends, normally closed doors at said openings, an endless carrier in the tank, a shaft and sprocket-wheels at the inlet end for supporting and driving said car- rier, a supplementary carrier mounted at its 105 inner end on said shaft and extending through the inlet-opening, means for adjusting the shaft to take up slack, and bottle-holding re- ceptacles carried by the supplementary car- rier and serving to open the normally closed no inlet-door. 3. In a pasteurizing apparatus, the combi- nation with a normally closed fluid-tank, a main endless carrier, means for propelling it through the tank, inwardly-projecting side 115 flanges on the side of the tank engaging the carrier and deflecting it downward from the inlet end to the center of the tank and up- ward from the center to the outlet end, a sup- plementary carrier mounted upon and driven 120 by the shaft at the inlet end of the main car- rier, bottle-holders on the supplementary car- rier serving to open the inlet of the tank, a receiving roller-carrier outside the outlet of the .tank, and means for projecting the bot- 125 tie-holders on the main carrier through the outlet and upon the receiving roller-carrier. 4. lu a pasteurizing apparatus, the combi- nation witli a fluid-tank, of a transverse shaft at each end near the outlet and inlet respec- 130 lively and near the top of the tank, sprocket- wheels on said shafts, an endless carrier engag- ing said sprocket-wheels, horizontal flanges projecting inwardly from the sides of the tank 708,738 at its mid-length and near the bottom, said flanges being parallel with the bottom of the tank for some distance and provided with up- wardly-inclined ends, and rollers at the sides 5 of the carrier engaging between and guided by said flanges. Witness my hand this 15th day of Febru- i ary, 1902, in the presence of two subscribing witnesses. BALDWIN F. SCHIRMER. Witnesses: CHARLES H. LOEW, WILLIAM R. BAIRD. No. 713,952. Patented Nov. 18, 1902. A. A. BUSCH. R. GULL & T. J. BARRY. PASTEURIZER. [Application filed June 22, 1901.) No Model.) 2 Sheets- Sheet I. No. 713,952 Patented Nov. 18, 1902. A. A. BUSCH, R. GULL & T. J. BARRY. PASTEURIZER. (Application filed June 22, 1901.1 (No Model.) 2 Sheets-Sheet 2. ' UNITED STATES PATENT OFFICE. AUGUST A. BUSCH, RUDOLF GULL,- AND THOMAS J. BARRY, OF ST. LOUIS, MISSOURI. PASTEURIZER. SPECIFICATION forming part of Letters Patent No. 713,952, dated November 18, 1902. Application filed June 22, 1901. Serial No, 65,627. (No mtdolJ To all whom it riiay concern: Be it known that we, AUGUST A. BUSCH, a citizen of the United States, RUDOLF GULL, a citizen of Switzerland, and THOMAS J. BARRY, 5 a citizen of the United States, all residing: in the city of St. Louis, in the State of Missouri, have invented certain new and useful Im- provements in Pasteurizers, of which the fol- lowing is a full, clear, and exact description, 10 reference being had to the accompanying drawings, forming part of this specification. Our invention relates to an apparatus par- 'ticularly intended for pasteurizing beer, but which may be used for sterilizing inilk and 15 other substances. The object of the invention is to produce a pasteurizer or sterilizer in which there is a gradual heating of the substance being steril- ized to the maximum temperature and then a 20 gradual cooling of the substance to about at- mospheric temperature, so that while'under- going sterilization the substance is not sub- jected to deleterious effects, and to further accomplish this result the vessels containing 15 the substance to be sterilized are retained in the batli from the beginning to the end of the operation. With these objects in view our invention consists in features of novelty hereinafter 30 fully described, and pointed out in the claims. Figure I is a vertical section of our improved pasteurizer. Fig. II is a top or plan view. Fig. Ill is a detail vortical section taken on line III III, Fig. I, and looking in the diroc- 35 tion of tbe arrow that crosses the section-line. Referring to the drawings, 1 represents a closed casing or housing.interiorly divided into compartments 2, 3, 4, 5, G, and 7 by means of vertical partitions 8, 9, 10, 11, and 40 12, the compartments forming a continuous conduit through whicb the heating water or liquid is passed in one direction and the sub- stance to be sterilized is passed in the oppo- site direction. The partitions 8, 10, and 12 45 extend downwardly from the top 13 of the casing and the partitions 9 and 11 extend up- wardly from the Jbottom of the casing. The top 13 of the casing covers the compartments 3, 4, 5, and 6, so that the heat in these com- 50 partments is largely retained, while the com- partments 2 and 7 are left open at top to per- mit the passage of the bottle-carrying recep- tacles. 14 represents a water-supply pipe leading into the upper part of compartment 2, and 15 55 represents a water-discharge pipe leading out of the upper part of compartment 7. Located in the lower part of the compartments 4 and 5 is a heating-coil 16, (a perforated pipe being preferably used,) that receives hot air or steam 60 from a pipe 17, and if desirable a heating-coil 18 may be located in the bottom of compart- ments 3 and 6, which would receive the heat- ing fluid from branches 19 of the pipe 17. 20 represents baskets or receptacles for re- 65 ceiving the substance to be sterilized, this substance being contained in bottles or other closed vessels. The baskets are connected to endless cables 21, that pass over sheaves 22, located above the casing, under sheaves 23, 70 located in the lowerpai'tof thecom partments, as seen in Fig. I, and over sheaves 24, located in the u pper part of the compartments. These sheaves are secured to shafts suitably jour- naled in the casing, one or more of the shafts 75 being provided with a driving-pulley 25. The sheaves are grooved and their flanges are pro- vided with notches 20 to receive the rods that connect the baskets to the cables. The top 13 of the casing is provided with 80 manholes 27, through which access may be had to the upper part of the interior of the casing, and the lower part of the casing is provided with manholes 28 to provide access to the interior of the'lower part of the casing. 85 The operation is as follows: The water passes into the casing from the pipe 14 and out of the casing through the pipe 15, a circu- lation being maintained through the conduit formed by the various compartments, the pas- 90 sag* of the water being in the direction indi- cated by the featherless arrows. When tb&; . water in the compartments 4 and 5 has -become J sufficiently heated for sterilizing purposes-*- K say to about 145 A Fahrenheit the basket-ear; ; 95 ryingcablesaresetiu motion, moving the bas-? kets in the direction of the feathered arfows* the material beingsterilized thus being moved:* in the opposite direction to the circulation of the water, so that the cold bottles are upon 100 entering the casing brought into contact with the warm water leaving the apparatus, while < 713,953 the hot bottles are brought iuto contact with the cold water entering the apparatus, the result being: that the substance in the bottles is gradually heated after first entering the 5 apparatus until the maximum temperature is reached in the bottom of the compartments 5 and 4, and then the bottles are gradually cooled off until they pass ontof the compart- ment 2, at which time the substance is about 10' the temperature of the atmosphere. As there is a constant circulation of water through the baskets, (which are made of wire-netting or other open-work,) a thorough heatingand cool- ing of the bottles is effected, thus producing 15 perfect sterilizHtion or pasteurization, and as the vessels do not leave the bath after they once enter until theyarecooled down to about atmospheric temperature there is no danger of the bottles being broken by being subjected 20 to sudden changes of temperature, and at the same time deleterious effecis by the sudden Changes of temperature on the contents of the bottles are prevented. To insure a perfect circulation of water 5 .through the baskets and to prevent a stronger flow of water up the sidts of the conduit through the spaces left a; the ends of the baskets to accommodate the sheaves 23 and 24,. we secure L-shaped brackets 30 to the 30 inside of the casing, as shown in the draw- ings, these brackets acting to deflect the wa- ter into the path traveled by the baskets should there be a tendency for a stronger cur- rent of water at the ends c f the baskets than 55 through the baskets. We- claim as our invention 1. In a pasteurizer, th combination of a closed casing having inlet and outlet open- ings, said casing divided into compartments 40 formed in interior condui;, means for moving the substance to be sterilized through said inlet, the conduit and sa d outlet in one di- rection, means for causing a circulation of. water through the condait in the opposite 45 direction to that in which the substance is moving, and means for haating the water in the central part of the conduit, substantially as set forth. 2. In a pasteurizer, tht combination of a 50 closed casing having inle.and. outlet open- ings, said casing divided nto vertical com- partments forming a conduit, means for caus- ing a circulation of water Inrough the con- duit in one direction, means for moving the 55 substance to be sterilized through said inlet, the conduit and said outlet, in the opposite direction to that in which the water moves, and means for heating the water In the cen- tral part of the conduit; the substance being 6c sterilized entering the conduit at the end thereof at which the water is discharged, sub- stantially as set forth. 3. In a pasteurizer, the combination of a casing having inlet and outlet openings, said 65 casingdivided interiorly into aconduit by par-. titipns projecting downwardly from above the water-line, but not extending to the bottom of the casingahd upwardly-projecting partitions that do not extend to the top of the casing, means for causing a circulation of water 70 through the conduit in one direction, means for moving the substance to be sterilized through said inlet, the conduit and said out- let in the opposite direction to that in which the water moves, and means for heating the 75 water in the central part of the conduit. 4. In a pasteurizer, a casing divided inte- riorly into a conduit by partitions extending downwardly from the top thereof, but not ex- tending to the bottom of the casing, and np- 80. wardly-extending partitions that do not ex- tend to the top of the casing and which ter- minate beneath the water-line, means for heating the water in the central part of the conduit, means causinga circulation of water 85 through said conduit in one direction, and a carrier for moving the substance to be ster- ilized through the conduit in the opposite di- rection without removing the substance to be sterilized from the water-bath from the time 90 it enters the machine until it leaves the ma- chine. 5. In a pasteurizer, the combination with ' a water-casing divided interiorly into an at- temperating compartment, a sterilizing com- 95 partrnent, and a cooling compartment, of . means for heating the water in the sterilizing compartment, means causing a circulation of water through said compartments in one di- rection, and means conveying the substance 100 . to be sterilized through each of said compart- ments in the opposite direction, without re- moving the same from the water-bath, from the time it enters the casing until the time it leaves the casing. 105 6. In a pasteurizer, the combination of a casing having inlet and outlet openings, said casing having interior vertical partitions forming a conduit, means for causing a cir- culation of water through the conduit in one no direction, means for moving the substance to be sterilized through said inlet, the conduit and said outlet in the opposite direction to that in which the water moves, and means for heating the water in the central part of 115 the condnit; the central portion of the con- duit being closed at top and the ends of the conduit being left open for the passage of the receptacles, substantially as set forth. , 7. In a pasteurizer, the combination of a 120 closed casing having inlet and outlet open- ings, said caaipg having an interior conduit, means for creating a circulation of water through the conduit in one direction, means . for heating the water In the central part of 125 the condnit and means for carrying the sab- stance to be sterilized through said inlet, the conduit and said outlet in the opposite direc- tion to that in which the water moves; said last - mentioned means consisting of cables 130 passing over sheaves and bottle-receiving re- ceptacles pivotally connected to the cables, substantially as set forth. 8. In a pasteurizer, the combination of a 713,952 closed casing having inlet and outlet open- ings, said casing having an interior conduit, fieaus for causing a circulation of water through the conduit in one direction, bottle- irrying baskets arranged to move through *id inlet, the conduit and said outlet in the apposite direction to that traveled by the wa- ter, means for heating the water in the cen- ' tral part of the conduit, and brackets 30 se- cured to the inside of the casing, substantially as set forth. 9. In a pasteurizer, the combination of a casing having inlet and outlet openings, said casing having an interior conduit, means for causing a circulation of water through the conduit in one direction, bottle-carrying bas- kets arranged to move through said inlet, the conduit and said outlet in the opposite direc- tion lo that traveled by the water, deflectors on the walls of said conduit insuring a per- fect circulation of water through said bas- kets, and means for heating the water in the central part of the conduit. 10. In a pasteurizer, the combination of a casing having inlet and outlet openings, said casing divided into compartments formed in interior conduit, sheaves located above said casing -ind sheaves located within said cas- ing, endless cables carried by said sheaves, | baskets for conveying the substance to bo 30 sterilized, said baskets carried and adapted to be moved by said cables through said in- let, the conduit and said outlet in one direc- tion, and means for causing a circulation of water through said conduit in an opposite di- 35 rection, said means comprising a water-sup- ply pipe near said outlet-opening and a waste- pipe near said inlet-opening, of deflectors on the walls of said conduit insuring a perfect circulation of water through said baskets, and 40 heating-coils located in the bottom of said compartments whereby the water may be treated to different degrees of temperature in different parts of the conduit. 11. Inapasteurizer,asuitablecasing, means 45 for causing a circulation of water through said casing in one direction, means for mov- ing the substance to be sterilized through said casing In the opposite direction, and means for heating said water in the central 50 part of said casing. AUG. A. BUSCIL RUDOLF GULL. THOMAS J. BARRY In presence of E. S. KNIGHT, M. P. SMITH. I &ctgx,'- % ;i No. 725,489. HO MODEL. PATENTED APR. 14, 1903. B. F. SCHIRMER. PASTEURIZER. APPLIOATIOH FILED JAN. 8, 1903. 2 SHEETS-SHEET 1. kr No. 725,489. NO MODEL. PATENTED APR. 14, 1903. B. F. SCHIRMER. PASTEURIZER. APPLICATION TILED JAN. 6, 1903. 2 SHEETS-SHEET 2. Fig. 3 . QJ Q Qr Fig. 4. 3Z- UNITED STATES PATENT OFFICE. BALDWIN F. SCHIRMER, OF CLEVELAND, OHIO. PASTEURIZER. SPECIFICATION forming part of Letters Patent No. 725,489, dated AprU 14, 1903. Application filed January 6, 1903. Serial No. 138,056. (No model.) To all whom it may concern: Be it known that I, BALDWIN F. SCHIRMER, a citizen of the United States, and a resi- dent of Cleveland, in the county of Cuyahoga 5 and State of Ohio, have invented certain new and useful Improvements in Pasteurizers, of which the following is a specification. My invention relates to a pasteurizing ap- paratus for the treatment of beer-bottles and io the like; and its novelty consists in the con- struction and adaptation of the parts, as will be more fully hereinafter pointed out. In the drawings, Figure 1 is a central ver- tical longitudinal section and partial plan 15 view of my improved apparatus, the center portion being shown cut away to permit of the illustration of the end portions on the one sheet of drawings. Fig. 2 is an end plan view looking toward the apparatus from the 10 delivery end. Fig. 3 is an enlarged detail plan view of a part of one of the jaw-plates and chain to which it is attached, and Fig. 4 is a side view thereof. In the drawings, 11 is a fluid-tank adapted 25 to hold a quantity of water and provided with means for heating the same for example, a steam -pipe 12 and its connections. It is closed at the top by means of a long hood 13, projecting upward at the receiving and de- 30 livery ends to permit of the elevation of the sprocket-wheels above the level of the top of the tank. This hood is provided with suit- able openings closed by covers 14 14 along its upper surface and another opening closed 35 by a door 15 at the receiving end and a simi- lar permanent opening 16 at the delivery end of the apparatus. Mounted in suitable bearings on each side of the tank 11 are three sets of sprocket- 40 wheels 20, 21, and 22, which are adapted to be rotated by suitable mechanism from a source of power not shown and the nature of which is immaterial to the operation of the apparatus. Actuated by these sprocket- 45 wheels are two sprocket-chains 23, mounted in parallel vertical planes. Transversely se- cured between these sprocket-chains is a se- ries of jaws 30, constituting with the chains and sprocket-wheels an endless bottle-car- 50 carrier. Each jaw consists of a transverse flat plate 31, adapted to receive the bottle in an upright position. Rigidly attached there- to or made integral therewith is a second plate 32, substantially at right angles thereto. This plate 32 is provided with upwardly-ex- 55 tending flanges 33, struck out from the plate 32 by a die or embossing-roll, leaving an aper- ture 34 after the flange 33 has been bent up- ward. These flanges form guards between which the bottles are placed and which pre- 60 vent their lateral motion. The plates 32 are secured by rivets 35 or otherwise to a flange 37, which is in turn secured to a link 24 of the chain 23. Each of these plates 32 is divided by the guards 33 into a series of pockets or 65 compartments preferably adapted to hold six or twelve bottles across the width of the apparatus. It will be observed that the.sprocket-wheel 20 is so arranged that the bottles may be 70 placed on the transverse jaws so as to stand upon the plates 31 in an upright position, ac- cess being had to the carrier by the opening in the hood when the door 15 is lifted. The endless carrier then dips down into the solu- 75 tion with which the tank is wholly or partly filled and is caused slowly to travel forward toward the delivery end of the apparatus. As it reaches a point near such end it is 'gradually caused to be elevated by reason of 80 the elevation of the sprocket-wheel 22 above the upper surface of the tank. Turning around the sprocket-wheel 22 the several jaws of the carrier are reversed in position, so that the bottle no longer rests against the plate 85 31, but rests against the plate 32, and finally as the carrier continues to move forward the bottle drops out from the carrier by its own weight. There is provided to receive it a sliding 90 table 40, so placed that the bottles falling from the carrier will gently drop thereon and slide toward the delivery end thereof. At this point there is provided an endless belt or apron 41, mounted upon two rollers 42, 93 supported upon brackets 43 of a suitable height and caused to be rotated by mechan- ism not shown. This traveling belt or apron carries the bottles away from the pasteuriz- ing apparatus, moving each row forward and io out of the path of the succeeding row deliv- ered from the carrier. 726,489 Near the delivery end of the carrier the hood. is provided with pipes 50, connected with a water-supply and suitably perforated, so. as to deliver .a stream of water upon the 5 bottles in the form of a fine spray. This serves to cool the bottles after they have arisen out of the hot solution. The carrier having delivered its load of bottles is caused to be returned through the 10 tank toward the receiving end of the appa- ratu's. At this end the hood is provided with a chimney 51, the opening in which is con- trolled by a suitable damper 52. This device serves to draw the vapors and steam arising 15 from the heated solution in the tank toward the receiving end of the apparatus and to raise the temperature of the bottles as they are caused to be moved downward toward the solution, so as to prevent the shock arising ao from a sudden change in their temperature, and thus lessen the liability to breakage. Each of the jaws 30 is so arranged tipon the sprocket-chains that there is little more than sufficient space between any plate 32 25 and its neighbor in front or behind it to per- mit a bottle to stand upright. Consequently any plate 32 will limit the rearward move- ment of the bottle and prevent it falling out of the carrier from the pocket immediately in 30 front of it. My apparatus is made of simple materials, is strong in construction, is readily repaired, and is efficient in its operation. What I claim as new is 35 1. A jaw for a bottle-carrier consisting of a plate adapted to receive the bottles in an up- right position, a second plate adapted to pre- vent their forward movement and a series of guards adapted to separate the bottles from 40 contact with each other, the whole being made integral. 2. A jaw for a bottle-carrier consist! ng of a plate adapted to receive the bottles in an up- right position, a second plate adapted to pre- 45 vent their forward movement, and a series of guards struck out and bent up from one of said plates and adapted to separate the bot- tles from contact with each other, the whole being made integral. 50 3. A jaw for a bottle-carrier consisting of a plate adapted to receive the bottles in an up- right position, a second plate adapted to limit their forward movement and a series of guards struck out and bent up from one of 55 said plates dividing the plates into a plural- ity of bottle-receiving pockets, the whole be- ing made integral. 4. Thecombi nation wi'h an endless carrier, of a plurality of transversely-held bottle-hold- 60 jng jaws, each consisting of a plate adapted to receive the bottles in an upright position, a second plate substantially at right angles thereto and a series of guards struck out and bent up from one of said plates and dividing 65 each of the jaws into a plurality of bottle-re- ceiving pockets, the parts of each jaw being made in one piece. 5. In a pasteurizing apparatus, the combi- nation with a fluid-tank having inlet and out- let openings at opposite ends, of an endless 70 carrier, a plurality of transversely-held bot- tle-holding jaws each consisting of a plate adapted to receive the bottles in an upright position, another plate adapted to prevent or limit the forward movement of the bottles 75 and a series of guards separating the bottles from contact with each other, means'for pro- pelling the carrier and means for inclosing the tank. 6. In an apparatus of the class described, 80 the combination with a pair of sprocket-chains mounted to move in the same direction in par- allel planes, of a plurality of transversely : held bottle-holding jaws each consisting of a plate adapted to receive the bottles in an up- 85 right position, a second plate adapted to limit the forward movement of the bottles and a series of guards adapted to separate the bot- tles from contact with each other, the plate which is adapted to limit the forward move- 90 ment of the bottles serving also to limit the rearward movement of the bottles placed upon the jaw immediately in front of it on the carrier. 7. la an apparatus of the class described, 95 the combination with a pair of sprocket-chains mounted to move in the same direction in par- allel planes, of a plurality of transversely- held bottle-holding jaws each consisting of a plate adapted to receive the bottles in an up- 100 right position, a second plate adapted to limit the forward movement of the bottles and a series of guards adapted to separate the bot- tles from contact with each other, the plate which is adapted to limit the forward move- 105 inent of the bottles serving also to limit'the rearward movement of the bottles placed upon the jaw immediately in front of it on the carrier, means for moving the sprocket-chains and an endless traveling apron adapted to no carry away the bottles at the delivery end of the carrier. 8. In an apparatus of the class described, the combination with a pair of sprocket-chains mounted to move in the same direction in par- 115 allel planes, of a plurality of transversely- held bottle-holding jaws each consisting of a plate adapted to receive the bottles in an up- right position, a second plate adapted to limit the forward movement of the bottles and a 120 series of guards adapted to separate the bot- tles from contact with each other, the plate which is adapted to limit the forward move- ment of the bottles serving also to limit the rearward movement of the bottles placed 125 upon the jaw immediately in front of it on the carrier, means for moving the sprocket-chains and an endless traveling apron adapted to carry away the bottles at the delivery end of the carrier, and a slide placed intermediate 130 the carrier and the traveling apron. 9. The combination with an endless carrier of a series of transversely-held bottle-holding jaws each consisting of a plate adapted to re- 725,489 3 ceive the bottles in an upright position, a sec- ond plate substantially at right angles there- to, and a series of guards adapted to separate the bottles from contact with each other, of means for moving the carrier consisting of sprocket - wheels whereby the bottles are transported through a tank in an upright po- sition and by a change of direction of the car- rier are caused to rest upon the second plate of the jaw and finally to slide therefrom at the delivery end of the apparatus by the force of gravity. Witness my hand this 3d day of January 1903, at the city of Cleveland, in the county of Cuyahoga and State of Ohio. BALDWIN F. SCIFRMER. Witnesses: Louis J. GROSSMAN, ARTHUR H. LICHTIG. No. 727,575. PATENTED MAY 12, 1903. R. BIRKHOLZ, DEC'D. J. W. BIEKHOLZ, ADMINISTRATOR. PROCESS OF TREATING BOTTLED GOODS. APPLIOATIOH FILED JUSE 13, 1901. KO MODEL. No. 727)575. Patented May 12, 1903. UNITED STATES PATENT OFFICE, JULIUS W. BIRKHOLZ, OF MILWAUKEE, WISCONSIN, ADMINISTRATOR OF RICHARD BIRKHOLZ, DECEASED, ASSIGNOR TO THE LINK BELT MACHINERY COMPANY, OF CHICAGO, ILLINOIS, A CORPORATION OF ILLINOIS. PROCESS OF TREATING BOTTLED GOODS. SPECIFICATION forming part of Letters Patent No. 727,575, dated May 12, 1903. Application filed June 13, 1901. Sarial Ho. 64,347. (No specimens.) To all whom it may concern: B0 it known that RICHARD BIRKHOLZ, de- ceased, late a citizen of the United States, residing at Milwaukee, in the county of Mil- 5 waukee and State of Wisconsin, did invent a certain newand useful Improvement in Proc- esses of Treating Bottled Goods, of which the the following: is a specification. Said invention relates to a process for treat- 10 ing by variations in temperature bottled goods, and has particular reference to a suc- cession of steps in a process whereby the bottles are safely raised from a relatively low temperature to a relatively high temperature 15 and the temperature is then reduced, by means in which the heat extracted from he bottles in cooling them is preferably con- served for the purpose of assisting in raising the temperature of the incoming cool bottles. 20 There are various steps, as above suggested and hereinafter to be more fully explained, vhich may be variously combined and some of them omitted to carry out the invention. The drawing illustrates a longitudinal sec- 25 tion through an apparatus adapted to carry out the process. Like parts are indicated by the same letter in the drawing. A is a closed tank having the body of still 30 water B in the bottom thereof and the hot- vapor chamber C at the top. D is an upper chamber; E E, a series of pulleys or sprocket-wheels over which runs the belt F, provided with the carriers G G, 35 in which the receptacles or bottles II H are contained. J is a pipe entering the tank at one end and discharging steam or hot water into one end of the tank, and K is a similar pipe at the 40 other end of the tank. L is a pipe through which steam or hot water can be introduced into the vapor-cham- ber, and M a pipe through which the over- flow in the tank A can be drawn off. 45 N N are a series of pipes connected at one end with the spray-pipe 0, provided with discharge-apertures in the upper part of the vapor-chamber D, above the line of travel of the bottles, and connected at the other end with the cooling-tank P and the device R for 50 keeping up the circulation of the water. S is a pan which receives the water dis- charged from the apertures in the pipe O, and thus a circulation is maintained from the pan S through the pipes N to the cooling- 55 chamber P, thence by pipe N through the circulation device or pump R, thence through the pipes N to the discharge-apertures in the pipe 0, thence down across the two lines of travel of the bottles to the pan. 60 T is the opening into the chamber D,where- by the bottles are removed from and placed in the carriers. The operation of the several devices is as follows: The bottles at some point along the 65 line of travel are put into the receptacle. As they pass along they are first subjected to a spray of water which is hotter than the bot- tles, and which therefore heats the bottles somewhat and is itself relatively cooled and 70 then falls into the tank or pan below. The bottles pass on and are then subjected to the action of the vapor-chamber and then to the still water in the tank. This tank-water is preferably of varying temperature along the 75 line of travel of the bottles and the bottles are very considerably heated. They then emerge from this tank and continue their journey until they reach the point where they are again subjected to the action of the circulat- 80 ing water, preferably the same as the water to which they were previously subjected, and which therefore is at this point cooler than the bottles, for the bottles have now become highly heated and the water has become 85 cooled by its exposure to the cool bottles and perhaps, also, by the action of the cooling-coil or the cooling-chambe>r, if either or both of these devices should be employed. The wa- ter is now heated by the hot bottles and re- 90 turned by the pipes to the point where it is discharged upon the incoming bottles, while the bottles which have just passed through the tank are removed. It will be evident that the arrangement of 95 parts can be very greatly varied without de- 727,575 parting from the spirit of the invention and that some steps in the pro'cess may be omit- ted without affecting the action of the other or remaining steps. 5 What is claimed is 1. The process of treating bottled goods, which consists in subjecting the filled bottles in their relatively cool condition, to the action of relatively hot circulating water, then pass- 10 ing them through a heating medium and si- multaneously exposing their thickened por- tions to a heat greater than that to which the rest of the bottles are exposed. 2. The process of treating bottled goods, 15 which consists in subjecting the filled bottles in their relatively cool condition, to the action of relatively hot circulating water, then pass- ing the."i through a heating medium and si- multaneously exposing their thickened por- 20 tions to a heat greater than that to which the rest of the bottles are exposed, then passing them through a body of heating-water. 3. The process of treating bottled goods, which consists in subjecting the filled bottles ^5 in their relatively cool condition, to theac-tioii of relatively hot circulating water, then pass- ing them through a heating medium and si- multaneously exposing their thickened por- tions to a heat greater than that to which the .f Ricltar A. FOSTEU, CIIAS. K. WILD. 40 31 No. 731,131 VO MODEL. PATENTED JUNE 16, 1903. W. J, RUFF. PASTEURIZER. APPLIOATIOH FILED APE. 15, 1901. ^ $ J I I I I t fw t No. 731,131. Patented June 16, 1903. UNITED STATES PATENT OFFICE. WILLIAM J. RUFF, OF QUINCY, ILLINOIS, PASTEURIZER. SPECIFICATION forming part of Letters Patent NA 731,131, dated June 16, 1903. Application filed April 15, 1901. Serial No. 55,899. (No model.) To all whom it may concern: BeitknowntuatI, WILLIAM J. RUFK, a citi- zen of the United States, residing at Quincy, in the county of Adams and State of Illinois, [ have invented certain new and useful Im- provements in Pasteurizers, of which the fol- lowing is a full, clear, and exact description, reference being had to the accompanying drawings, forming part of this specification. > The object of my present invention is to provide an apparatus for pasteurizing beer (and which may be used for sterilizing milk and other substances) which is inexpensive in construction as well as effective in opor- 5 ation, and which can be used without danger of breaking the bottles, and which will do the work in a minimum space of time without deleterious effect on the beer due to too rapid heating and cooling of the beer. > My invention consists in features of novelty hereinafter full} 7 described, and pointed out in the claims. Figure I is a side view illustrative of my invention, part in section. Fig. II is a top or ; plan view showing one of the 'branch pipes broken away to show perforations therein , and Fig. Ill is a sectional view of one of the jet- pmaps. Referring to the drawings, 1 represents a a tank having end compartments 2 and 3 and a middle compartment 4. 5 represents one or more traveling cranes or hoists by which the bottle-carrying recep- tacles 6 are handled. 5 7 represents a water-pipe forming a com- munication between the upper 'and the lower part of compartment 2. In this pipe is a jet- pump 8, which may be of any well-known form or type, and with the jet-pump there connects a pipe 9. In the pipe 9 is a valve 10, between which and the upper part of the pipe 7 is a regulator 11, which may be of any well-known form or type and which acts to open and close the valve 10 in conformity ; with the temperature in the pipe 7. The pipe 7 has perforated branches 12 located within the compartment 2, so that as the wa- ter is introduced into the bottom of the com- partment from the pipe 7 it is. distributed J over the bottom of the compartment. In the bottom of the compartment 4 are a number of branch pipes 13, perforated in the j same manner as the pipes 12 and communi- ] eating with a water-pipe 14, that extends be- neath the tank and upon one side of the tank, s\ its upper end being provided with branches 15, that communicate with the upper portion of the tank through subbranches 1C. In tho pipe 14 is a jet-pump 14^ which corresponds in construction and operation to the pump 8, 6c and to this pump there connects a steam- pipe 17. 18 represents a regulator forming a com- munication between the pipe 14 and a valve 19 in the pipe 17, tins regulator correspond- 65 ing to the regulator 11 of tho pipe 7. 20 represents a water-pipe forming a coiu- nection between the bottom of compartment 3 and a pump 21, and 22 represents a pipe forming a communication between the pump 70 and the pipe 7 where the latter enters the compartment 2. 23 represents a pipe forming a coraniunic-a- tion between the upper portions of the com- partments 2 and 3. 75 In operating the apparatus the compart- ments 2, 3, and 4 are filled with water up to about the line of the pipe 23. Steam is then turned on through the pipes 9 and 17 to heat the water in the compartments 2 and 4, the 80 water in the former being heated to approxi- mately 100 to 105 Fahrenheit and the wa- ter in the latter being heated to approxi- mately 144 to 148 Fahrenheit. The pump 21 being set in operation water will circulate 85 from the compartment 2 to the compartment 3 and back again through the pipes 23 and 22, and thus the water in these two compart- ments will be raised to and maintained at ap- proximately the same temperature. When 90 the water is thus properly heated, the recep- tacle 6, loaded with bottles, is lowered into the compartment 2 for the initial heating of the beer, the temperature in this compart- ment not being sufficient to heat the bottles 95 rapidly enough to break them or not being hot enough to have ny deleterious effect on the beer on account of too rapid heating. After the bottles have remained Su the com- partment 2 for approximately thirty minutes 16" the receptacle is shifted into the compart- ment 4, where it is allowed to remain for ap- proximately one hour and in which the beer is heated sufficiently to be thoroughly pas- 731,131 teurized. The receptacle is tuen shifted into the compartment 3, whore the beer and bot- tles are cooled down sufficiently toavoid dele- terions effects on the beer from being too rap- 5 idly cooled by contact with the atmosphere and the bottles sufficiently cooled down to avoid breakage by contact with the atmos- phere. The apparatus is one in which beer or other 10 substances can be quickly and effectively sterilized with a small amount of labor and within a minimum period of time. There may be any desired number of re- ceptacles G and hoists 5 used at one time, the 15 number being controlled by the size of the tank and its compartments. It is well known that if beer in pasteuriz- ing it is heated beyond a certain tempera- ture or even if it remains at a minimum pas- 20 teurizing temperature beyond astated length of time changes in the composition of the beer will take place, snch as coagulation of the albumenoids and in some cases elimina- tion of the same, and the brilliancy of the 25 beer will thereby be affected and the taste of the beer changed to a disagreeable and an unnatural one, and the beer will also take. on an objectionable odor. With my system of handling the bottles and transferring them 30 bodily from one compartment to another of different temperature the length of time that they are allowed to remain in either com- partment can be regulated as circumstances may require, and in neither compartment 25 need the bottles be allowed to remain longer than is necessary to produce the best results, and this system of pasteurizing, wherein the bottles are bodily changed from one compart- ment to another, is very advantageous when 40 quarts and pints are being treated at the same time. It requires a longer time to pas- teurize beer in quart bottles than it does in pint bottles, because it takes longer for the maximum temperature to reach the center 45 of the bottles. With my system one recep- tacle may be loaded with quarts and the other with pints and each allowed to remain in the different baths the requisite time required for each, whereas with the old system of con- 50 veying the bottles by means of an endless carrier no beer can be removed until the tank is cooled, and consequently the bfeer con- tained in pint bottles would sufferdeleterious effects before the beer contained in the quart 55 bottles becomes thoroughly pasteurized. In my apparatus the compartment 2 may be termed an "atteinperating-tank," the com- partment 4 the "sterilizing-tank," and the compartment 3 the "cooling-tank." 60 By forming a communication between the tanks 2 and 3 and cansing the water to cir- culate from one to the other the condition of the beer itself is utilized for attemperating purposes that is to say, when the hot beer is moved from the sterilizing-tank into the 65 cooling-tank it would raise the temperature of the water in the latter tank above the de- sired cooling-point were it not for the fact that the water is caused to circulate from the tank 3 to the tank 2, thus causing water to 70 be brought from the tank 2 (which has been cooled by the cold beer) into tank 3, and the warmer water taken. from tank 3 to tank 2 acts to assist in raisi'ng the temperature in fcjie latter tank to a desired degree for attein- 75 perating purposes. In this way I economize in the use of an independent heating medium for the* water in tank 2 and in the use of an independent cooling medium for the' water in the tank 3. 80 I claim as my invention 1. In a pasteurizer, the combination of an attemperating- tank, a cooling- tank, a steriliz- ing-tank without communication with said tanks, means for moving the substance to bo 85 sterilized from one tank to another, means for cansing a circulation of water between the attempo rating-tank and the cooling-tank, and means for maintaining the water in the sterilizing-tank at a higher temperature than 90 the water in the other tanks, substantially as set forth. 2. In a pasteurizer, the combination of an atteraperating-tank, a cooling- tank, a steriliz- ing-tank without communication with said 95 tanks, means for moving the substance to be sterilized from one tank to another, means for heating the water in the attemperating and cooling tanks, means for causing a cir- culation of water between the two last-men- i c tioned tanks, and-raeans for maintaining the water in the sterilizing-tank at a higher tem- perature than the water in the other tanks, substantially as set forth. 3. In a pasteurizer, the combination of an ioj attemperating - compartment, a sterilizing- compartment, a cooling-compartment, means exterior of said compartments creating a cir- culation between the attemperatiug-compart- meut and cooling-compartment, said means nc being without communication with the ster- ilizing-compartment, and means carrying the substance to be sterilized through said com- partments, substantially as set forth. 4. In a pasteurizer, the combination of an 115 attemperating-tank, a sterilizing-tank, a cool- ing- tank, means for heating the sterilizing- tank, and means for distributing heat from the sterilizing-tank to the attemperating and cooling tanks, theheating'medinm in the at- ia< temperating and .cooling tanks being out of communication with, the sterilizing-tank. WILLIAM j. RUFF. In presence of GERHARD G. ARENDS, HENRY DAMHORST.' 740 No. 740,837. PATENTED OCT. 6, 1903. M. L. FESENMEIER. APPARATUS FOR PASTEURIZING BEER. APPLIOATIOS TILED JUBE 20, 1903. BO MODEL. No. 740,837. Patented October 8, 1903. UNITED STATES PATENT OFFICE. MICHAEL L. FESENMEIER, OF CUMBERLAND, MARYLAND. APPARATUS. FOR PASTEURIZING BEER. SPECIFICATION forming: part of Letters Patent No. 740,837, dated October 6, 1903. Application filed June 20, 1903. Serial Ho. 162,387. (So model.) T6 all whom it may concern: Be it known that I, MICHAEL L. FESEN- MEIER, a citizen of the United States, resid- ing at Cumberland, in the county of Alle- 5 gheny and State of Maryland, have invented new a_nd useful Improvements in Apparatus for Pasteurizing Beer, of which the following is a specification. This invention has relation to apparatus 10 for pasteurizing been, and has for its object the provision of novel means wnereby the bottled beer coming from the hot-water tank will be rapidly cooled and the heat therefrom transferred to the inlet end of the apparatus 15 and utilized to give the bottles a preliminary heating prior to their immersion in the hot- water tank, whereby a large amount of heat is utilized that has heretofore been wasted and the breakage of bottles greatly reduced. 20 In apparatus for pasteurizing beer as here- tofore commonly constructed the bottles have been carried on a conveyer through a tank of water maintained at a high temperature and on emerging from the tank have been 25 suddenly cooled by a stream of cold water thrown directly on the bottles, which at this time are exposed to the air. The result has been that the heat which the bottles have ac- quired from the hot water in the tank has 30 been dissipated in the open air and wasted, and the subjection of the hot bottles to the sudden impact of a large quantity of cold water has involved considerable loss in the breakage of bottles and the loss of theircon- 35 tents. In carrying my invention into effect I cool the bottles as they come from the hot- water tank and while they are within a closed chamber or hood arranged at the outlet end 40 of the hot- water tank by means of water in such a finely-divided condition as to be in the form of a mist or vapor, and after the heat of the bottles has been transferred to and absorbed by the watery vapor or mist I 45 draw the latter to the inlet end of the appa- ratus by suction and bring it into contact with cold incoming bottles, which are thereby heated prior to their immersion in the hot water of the tank. After the mist or watery 50 vapor has parted with its heat to the incom- ing bottles I convey it back to the outlet end of the apparatus and into the hood before mentioned, and having added to it an addi- tional quantity of watery vapor I pass it through the apparatus as before, thus main- 55 taining a cycle of operations which results in the rapid and economical pasteurizing of the beer with a minimum amount of breakage of bottles and with comparatively little con- sumption of fuel. 60 My invention consists in the novel con- struction, combination, and arrangement of parts hereinafter described and claimed. In theaccompanyingdrawings, illustrating my invention, Figure 1 is a vertical longitu- 65 dinal sectional view of the complete appara- tus; Fig. a, a detail sectional view of the wa- ter spraying or separating devices. Fig. 3 is a side view of a perforated pipe for introduc- ing live steam into the apparatus, and Fig. 4 70 a sectional view of a part of a conveyer and boxes for carrying bottles through the appa- ratus.. A designates a closed chamber or casing containing a hot-water tank A', the water in 75 which is heated by steam-pipes aa. Within the chamber A is an endless conveyer B, which runs around drums C C' and over a drum D and hangs slack between the drums C and D, so as to dip into the hot- water tank 80 A'. A series of rollers U.Uat the end of the conveyer serve to receive the boxes G G, in which the bottles H H are carried, and de- liver them to the outlet-door P on the end of casing A. At the inlet end of the casing at 85 door F is located, through which the bottles are placed on the conveyer. A large pipe or condnit Pleads from the bottom of an exten- sion K of the chamber or casing A to a fan L, which is driven from a pulley M by a belt m, 90 and from the fan L a pipe or conduit N leads to a hood O, which is arranged at the outlet end of the apparatus, a door P being provided through which the bottles are removed from time to time and after they have been suffi- 95 ciently cooled. Within the hood O is ar- ranged a perforated drum R, which turns on a hollow perforated shaft S, to which water is supplied through a pipe T, and the drum is revolved by means of a pulley w' (shown ice in dotted lines in Fig. 1) outside the hood, to which motion is communicated by a belt w from a pulley W. At the inlet end of the apparatus a chimney V is located, and a 740,837 damper c withiii the chimney serves to regu- late the escape of heated air and vapor which it may be desired to draw off from that end of the apparatus. A draiu-pipo iat the bot- 5 torn of the bend of pipe I .serves to carry off condensed water from said pipe I. Operation : The boxes G, which have per- forated bottom < -and which contain the bot- tles II, are placed on the conveyer at the in- 10 let end of the chamber or casing A and are carried through the hot water in tank A', from which they emerge into the hood O on the rollers U. As the bottles come into the hood they are in a heated condition and are cooled 15 by being subjected to the action of the water coming into the hood through pipe T, which is broken up into such small particles by the revolving perforated drum Ras to be in sub- stantially the condition of a mist or watery 20 vapor. The bottles are also subjected to the action of the cooled mist or vapor coming into the hood through -pipe or conduit N. After passing over and around the bottles and cooling the same the watery vapor or 25 mist from drum R and pipe N is drawn through the apparatus over the water in tank A' to the inlet end, where it passes over the incoming cold bottles and is drawn into the extension K by the suction of the fan L aird .30 then up to the fan through pipe or conduit I and from thence back to the hood O. The incoming cold bottles are heated by contact with the mist or watery vapor, and the latter passes to the fan in a cooled condition, and 35 any condensed water resulting from the cool- ing of the watery vapor will lodge in the bend of pipe I and can be drawn off through waste- pipe i. From the foregoing description it will be 40 seen that the watery vapor is circulated within the apparatus, being heated by con- tact with the hot bottles coming from the tank and then cooled by the cold bottles at the inlet end of the apparatus, and that the 45 watery vapor or mist cools the heated bottles and heats the cold bottles, and that in this manner a cycle of operations is effected within the apparatus which results in. the rapid and effectual pasteurizing of the beer with a mini- 50 mum consumption of fuel and a very small percentage of loss by breakage of bottles. In order to produce a, denser, better, and stronger mist, I propose to use in connection with the apparatus hereinbefore described 55 means forsupplyinglivesteam, which isadded to the mist or watery vapor produced as before described at a point where such mist or wa- tery vapor after cooling the bottles is being transferred to the other end of the apparatus. 60 iu the drawings I have shown at O* a per- forated steam-pipe, through which live steam is conveyed into the apparatus, where it mingles with the mist or watery vapor and serves to increase the density and strength of 65 such mist or watery vapor. This pipe is shown in side elevation in the detail view, Fig. 3, on an enlarged scale, and it is provided with a supply-pipe O 4 , a stop-cock O 3 , by means of which the supply of steam may be regulated, and with holes o 8 o 3 for the passage of the 70 live steam into the apparatus. Having described my invention, I claim 1. In an apparatus for pasteurizing beer, the-combination of a closed chamber, com- prising a tank and a conveyer within said 75 chamber, with a hood at the outlet end of said chamber, a pipe connecting the inlet end of the chamber with said hood and a fan adapted to force vapor through said pipe, sub- stantially as described. So 2. In an apparatus for pasteurizing beer, the combination of a closed chamber or cas- ing, comprising a tank and a conveyer within said chamber adapted to transport bottles through said tank, with a hood at the outlet 85 end of said chamber or casing, a water-dis- tributing device in said hood and a pipe lead- ing from the inlet e.nd of the chamber or cas- ing to the said hood and adapted to convey vapors to said hood from the inlet end of the 90 apparatus, substantially as described. 3. In an apparatus for pasteurizing beer, the combination of a closed casing, compris- ing a tank, a conveyer extending through the casing and dipping into said tank and a hood 95 at the outlet end of the casing, with a pipe connected to the casing below the conveyer at the inlet end and leading to said hood and means for forcing vapor through said pipe, substantially as described. too 4. In apparatus for pasteurizing, beer, the combination with a chamber comprising a tank for hot water, a conveyer wijthin said chamber and a hood at the outlet end of the chamber, df a pipe or conduit for conveying 105 vapor from the inlet end of the chamber to said hood and a chimney for the escape of sur- plus vapor, substantially as described. 5. In apparatus for pasteurizing beer, the combination with a chamber or casing, com- no' prising a hot - water tank and a conveyer within said chamber or casing, of a water dis- . tributing or spraying device arranged at the outlet end of said chamber and consisting of a perforated shaft and a perforated revolv- 115 ing drum surrounding said shaft, substan- tially, as described. 6. In an apparatus for pasted rizing beer, the combination of a closed casing, compris- ing a tank, a conveyer extending through 120 the casing and dipping into said tank and a hoo'd at the outlet end of the casing, with means for supplying watery vapor within said hood and means for adding live steam to such watery vapor.snbstantiallyasdescribed. 125 In testimony whereof I have signed my name to this specification in the presence of two subscribing witnesses. MICHAEL L. FESEN\EIER. Witnesses: CHARLES E. METZ, R. E. TAYLOR. 743, No. 749,547. 10 MODEL, PATENTED JAN. 12, 1904. M. L. FESENMEIER. METHOD OF PASTEUKIZING. APPLICATION FILED AUG. 3, 1903. No. 749,547. Patented January 12, 1904. UNITED STATES PATENT OFFICE. MICHAEL L. FESENME1ER, OF CUMBERLAND, MARYLAND. METHOD OF PASTEURIZING. SPECIFICATION forming part of Letters Patent No. 749,547, dated January 12, 1904. Application filed August 3, 1903. Serial No. 168,116. (No model.) To all whom it may concern: Be it known that I,MICHAEL L. FESENMEIER, a citizen of the United States, residing at Cum- berland, in the county of Allegany and State 5 of Maryland, have invented new and useful Improvements in Methods of Pasteurizing, of which the following is a specification. This invention has relation to methods of pasteurizing liquids, and has for its object the 10 provision of a novel method whereby liquids in closed vessels will be rapidly and effectively pasteurized or sterilized with an economical consumption of fuel for heating purposes. In carrying my invention into effect I utilize 15 the heat which has been imparted to the ves- sels and their liquid contents in sterilizing or pasteurizing the latter to heat a vaporous mat- ter, which is then conveyed to and brought into contact with cold vessels containing liquids 20 about to be submitted to the pasteurizing proc- ess, to which it imparts its heat, thereby effect- ing a preliminary heating of the same, and is then conveyed back to the point where it again meets with and abstracts the heat from a fresh 25 supply of vessels the contents of which have been pasteurized, thus operating through a cycle by which great economy in fuel expendi- ture is effected and loss through breakage re- duced to a minimum. 30 In the accompanying drawings, in which I have shown an apparatus adapted to carry into effect my improved method, Figure 1 is a ver- tical longitudinal sectional view of the com- plete apparatus; Fig. 2, a detail sectional view 35 of a water-spraying device' used in connection therewith, shown on an enlarged scale. Fig. 3 is a side view of a perforated pipe for intro- ducing live steam into the apparatus. A designates a closed chamber or casing con- 40 taining sr hot-water tank A', the water in which is heated by means of steam passing through pipes a a. Within the chamber A is an endless conveyer B, which passes around drums C C' and over 45 a drum D and hangs slack between the drums C and D, so as to dip into the hot water in tank A'. A series of rollers U U at the end of the conveyer receive the boxes.G G, in which the vessels H H, which contain the liquid to 5 be treated, are contained, and deliver the boxes to an outlet-door P on the end of casing A. At the inlet end of the casing a door F is lo- cated through which the boxes containing the vessels are placed on the conveyer. A large pipe or conduit I leads from the bottom of an 55 extension K of the chamber or casing A to a fan L, which is driven from a pulley M by a belt MI, and from the fan L a pipe or conduit N leads to a hood O, which is arranged at the outlet end of the apparatus, a door P being pro- 60 vided through which the bottles are removed from time to time and after they have been sufficiently cooled. Within the hood O is ar- ranged a perforated drum R, which turns on a hollow perforated shaft S, to which water is 65 supplied through a pipe T, and the drum is revolved by means of a pulley outside the hood, to which motion is imparted by a belt "' from a pulley W. At the inlet end of the apparatus a chim- 70 ney V is located, and a damper t< within the chimney serves to regulate the escape of lioat- ed air and vapor which it may be desired to let off from that end of the apparatus. A drain-pipe i at the bottom of the bend of pipe 75 I serves to carry off water from said pipe I. The operation of the above-described appa- ratus is as follows: The boxes G, which have perforated bottoms and which contain the ves- sels H, are placed on the conveyer at the inlet 80 end of the chamber or casing A and are car- ried through the hot water in tank A', from which they emerge into the hood O onto the rollers U U. As the bottles emerge from the hot water iri tank A' into hood O they are in 85 a heated condition and are cooled by being subjected to the watery vapor sprinkled into the hood by the revolving drum R, which re- ceives a supply of water from the pipe T. The action of the revolving drum R is such 90 that it breaks the water up into such small particles that it is suspended in the air in sub- stantially the condition of a mist or vapor. , At the same time the vessels are subjected to contact with the cooled mist or vapor which, 95 as will be presently described, is brought from the other end of the apparatus through con- duit N. After passing over and around the heated vessels and absorbing heat therefrom the watery vapor and air are drawn to the ipo 746,64? other nd of the apparatus by the suction created by fan L, where they pass over and around the incoming vessels, giving theame a preliminary heating, and thereby parting 5 'with the greater part of their heat, and are drawn into the extension K of casing A by the suction of the fan and thence up through conduit I and from the fan to the hood O through conduit N. 10 By properly regulating tne supply of water to drum R and the escape of condensed 1 water and vapor at the inlet end of the apparatus the air within the same "can be kept charged with watery vapor to any desired extent. , 15 The method which constitutes my present invention and which is performed by the ap- paratus above described and which it will be readily understood can be effected with'Jother apparatus involves the imparting of heat from 20 the vessels coming from the hot-water tank to a watery vapor, the conveying Of the heated vapor to the incoming cool vessels, the im- parting of heat from the watery vapor to such incoming cool vessels, and the transference of 25 the cooled watery vapontp the starting-point. The supply of finely-divided water and the drawing off of condensed vapor, it is to be understood, are subsidiary features provided for the purpose of facilitating the carrying 30 out of my improved method. As an additional feature to the method here- inbefore described and in order to produce a better and stronger mist or watery vapor I propose to supply live steam to the apparatus 35 and mingle it with the mist or watery vapor at a point where such mist 6r watery vapor after cooling the heated bottles or other ves- sels in which the material is contained is be- ing transferred to the other end of the appa- 4 ratus. In the drawings I have shown at O 2 a perfo- rated steam-pipe arranged transversely of the chamber A at the point where it joins the hood O. Steam is supplied to this pipe from a suit- able source of supply and mingles with the 45 mist or watery vapor after the latter has passed over and cooled the heated vessels on the rollers I) U. .Having described my invention, I claim 1. The method of pasteurizing or sterilizing 50 material in closed vessels, consisting in pass- ing the vessels through a heating medium, then subjecting them to contact with a cool va- por, then conveying the vapor to and bring- ing it in contact with cool vessels about to be 55 heated, whereby the vessels are given a pre- liminary heating and the vapor is cooled, and then returning the cooled vapor to" the start- ing-point. 2. The method of pasteurizing or sterilizing 60 material consisting in passing vessels contain- ing the material through a heating medium, then subjecting them to contact with' a cool watery vapor, then conveying the heated va- por to and bringii it in direct contact with 65 vessels about to be i ated, then returning the cooled vapor to the starting-point, additional watery part ! js being added to the vapor and condensed water abstracted at suitable points to maintain the desired degree of saturation. 70 3. The method of pasteurizing or sterilizing material consisting in passing vessels contain- ing the material through a heating medium, then subjecting them to contact with a cool va- por, then- mingling live steam with such va- 75 por then conveying the mingled vapor and steam to and bringing them in contact with cool- vessels about to be heated, whereby the vessels are given a preliminary heating and then returning the cooled vapor to the start- 80 ing-point. In testimony whereof I have signed my name to this specification in the presence of two subscribing witnesses. MICHAEL L. FESENMEIER. Witnesses: CHARLES E. METZ, RE. TAYLOR. 7 s- s; No. 755,108. PATENTED MAR. 22, 1904. A. A. BUSOH, R. GULL & T. J. BARRY. J, H. BABBY, EXEOUTBIX OF T. 1. BABBT. DEO'D. PASTEURIZER. NO MODEL. APPLICATION FILED MAY 26, 1802. 4 SHEETS-SHEET 1. Zffi*** No. 755,108. PATENTED MAE. 22, 1904'. A. A. BUSCH, R. GULL & T. J. BARRY. J. H. BABBY. EXEOUTBIX OF T. J. BAKBY, DEO'D. PASTEURIZER. SO MODEL. APPLICATION FILED MAT 26, 1902. 4 SHEETS-SHEET 2. No. 755,108. HO MODEL. PATENTED MAR. 22, 1904. A. A. BUSC'H, R. GULL & T. J. BARRY. J. H. BABBY, EXEOUTBIX OF T. J. BABBY, DEO'D. PASTEURIZER. APPLIOATIOH FILED MAY 26, 1908. 4 SHEETS-SHEET 3. W IS* M 35 \ P .T77T. / n rn n n / || / ^ - _^ _ -5 IS y/f 30 ' 9 5- ^ tf -* \ i . -2 *: * 1 -_-_ t m^oa -^ \ i 551HSJ u 1 ii j- ..^ / No. 755,108. HO MODEL. PATENTED MAE. 22, 1904. A. A. BUSCH, R. -GULL & T. J. BARRY. J. S. BAEET, EXEOUTBIX OF T. J. BABBY, DEO'D. PASTEURIZER. APPLIOATIOH FILED KAT 26, 1002. $ BHEETB-BHEET 4. .ZT. TT~_ _ _ No. 755,108. Patented March 22, 1904. UNITED STATES PATENT OFFICE. AUGUST A. BUSCH, RUDOLF GULL, AND THOMAS J. BARRY, OF ST. LOUIS, MISSOURI; JOSEPHINE H. BARRY EXECUTRIX OF SAID THOMAS J. BARRY, DECEASED PASTEURIZER. SPECIFICATION forming: part of Letters Patent No. 756,108, dated March 22, 19O4. Applicatioajled Kay 26, 1902. Serial No. 108,824. (Ho model. To all whom it may concern: Be it known that we, AUGUST A. BUSCH, a citizen of the United States, RUDOLF GULL, a citizen of Switzerland, and THOMAS J. BARRY, 5 a citizen of the United States, all residing in the city of St. Louis, in the State of Missouri, have in vented certain new and useful Improve- nients in Pasteurizers, of which the following is a full, clear, and exact description, reference 10 being had to the accompanying drawings, forming part of this specification. The object of our invention is to produce a 'pasteurizer in which the beer contained in bot- tles is conveyed first through attemperating- 15 water, then through water of maximum tem- perature to sterilize the .beer, and thence through cooling - water, the construction of the pasteurizer being such that the bottles do not leave the water-bath from the time they 20 enter theattemperating-water until they leave the cooling - water, thus avoiding danger of broken bottles resulting from their exposure to the atmosphere while passing from one stage of water to another and likewise avoid- 25 ing the accumulation on the bottles of sus- pended matter in the water, which is objec- tionable inasmuch as the suspended matter will dry on and stick to the bottles if the latter are passed through the atmosphere in a hot con- 30 dition. A further object of our invention is to pro- duce a pasteurizer in which the temperature of the water in one compartment does not by radiation materially affect the temperature. of 35 the water in the other compartments. A further object of our invention is to con- struct a basket or receptacle for holding the bottles, into which the bottles can be readily placed and readily removed and which is pro- 4 vided with a "telltale" attachment, so that an alarm will be sounded if the cover is not closed before the basket enters the machine. " Our invention consists in features of nov- elty hereinafter fully described, and pointed 45 out in the claims. Figure I is a vertical longitudinal section of our improved pasteurizer. Fig. H is a horizon- tal section taken on line II II, Fig. I. Fig. HI is an end view of one of the baskets and a de- tail section of the wall of the tank, showing 50 the electric alarm. Fig. IV is a detail section taken on line IV IV, Fig. IH. Fig. V is a section taken on line V V, Fig. IV. Fig. VI is a detail perspective view of one of the bas- kets. Fig. VTI is a vertical section of a modi- 55 fied form of the tank portion of the pasteur- izer. Fig. VIII is a horizontal section taken on line VIII VHI, Fig. VII. Fig. IX shows another modified form of the tank portion of the pasteurizer. Fig. X is a horizontal sec- 60 tion taken on line X X, Fig. IX. 1 represents a tank having outer partitions 2 and 3 near each end of the tank and inner partitions 4 and 5. The partitions 2 and 3 extend from the top of the tank in a down- 65 -wardly direction, but not to the bottom of the tank, while the partitions 4 and 5 extend up- wardly from the bottom of the tank, but not to the top thereof. 6 represents endless chains that travel over 70 and under pulleys or chain -wheels 7 and 8 (the pulleys 7 being journaled to a frame 9, located over the tank, while the pulleys 8 are journaled in the sides of the tank) and between which the bottle-receiving baskets or recep- 75 tacles 10 are supported on rods 11. The chains and baskets constitute a carrier, that passes into the machine between one end there- of and the partition 2, thence under the par- tition and upwardly between it and the par- 80 tition 4, thence over the partition 4 and down- wardly and upwardly between it and the par- tition 5, thence over the partition 5 and down- wardly between it and the partition 3, and thence beneath the partition 3 and upwardly 85 between it and the other end of the tank, from where it passes out of the machine and over the pulleys 7. The bottles are placed in the baskets as they enter the tank and are re- moved therefrom as the baskets leave the 90 tank. 12 is the water-supply and 13 the water- 755,108 discharge pipe of the tank. The water-level in the tank is shown at A, Fig. I, and the up- per pulleys or wheels 8 are located beneath this line, so that the bottles remain in the wa- S ter from the time they enter the machine un- til they leave, it, although they arc passed through water of different degrees of tem- perature, the change from one temperature to another being gradual, and by virtue of not 10 being exposed to the atmosphere there is avoided the danger of breaking the bottles' and the collection of foreign matter on the bottles. The water in the central part of the tank is 1 5 heated by steam coils or pipes 14, and the wa- ter in the compartment to the left of parti- tion 4 may, if necessary, be heated by steam- pipes 15, all of these pipes being preferably perforated within the tank, as shown at 16. 20 The partitions 2, 3, 4, and 5 are formed with double walls closed at their ends, as shown in Fig. I, so that each partition has a live-air chamber within it. These chambers are open to the outside atmosphere, for which purpose 25 the side walls of the tank are perforated, as shown at 17. With the partitions thus made substantially no heat will radiate through them from one compartment to another, ao 1 the temperature of the water in the different 30 compartments can be predetermined and m\in- tained. The walls of the partitions are held apart against the pressure of the water by angle -strips 18, located between the walls, but which do not extend entirely across the 35 partitions, as shown at 19, Fig. II, and thus the circulation of air within the chamber is not prevented by the strips. The baskets 10 have end walls 21, made of perforated metal and joined at their bottom 40 by angle-pieces 22. 23 represents a wire-net- ting covering the bottom of the baskets and extending up on each side to about midway of the height of the baskets. 24 represents doors hinged to the perforated ends of the 45 baskets and which extend down, as shown, to about the top or upper edge of the wire-net- ting 23. The doors can be opened up into a vertical position, thus allowing for access to the baskets in placing the bottles into them 50 and removing the bottles therefrom, one of the doors being shown partially raised in Fig. III. The baskets are suspended from the rods 11 by means of U-shaped stirrups 25, the lower ends of which are formed into hooks 55 and passed through the upper perforations in the ends of the baskets, as shown in Fig. V. It is important that the doors 24 be closed when the baskets are passing through the ma- chine, so that in case a bottle should become 60 broken the pieces will not float out of the baskets, and to provide against the doors be- ing accidentally left open and the baskets pass- ing into the machine without it being noticed that the doors are open we provide a tell- tale arrangement consisting of a bar or trig- 65 ger 26, that is pivoted to one end of the bas- ket, as shown in Fig. VI. The inner end of this bar is heavier than the outer end, so that when the door on this side of the basket is opened, which is the door through which the 70 bottles are placed into the baskets, the bar will fall into a horizontal position, in which . position it is held by an overhanging flange 27 on the end of the basket. If the door is closed, this bar will be forced into the position 75 shown in Fig. Ill; but if the door is not closed the bar will stand in the position shown in Fig. VI and by dotted lines in Fig. in, and its outer end will come against; a spring con- tact-bar 28 of an electric bell 29, the spring 80 contact-point being fastened to the wall of the tank. As the basket descends (when the door is left open) the outer end of the bar 26 will come against the contact-point 28 and sound the alarm, whereupon the operator will 85 close the door. With the tank of the pasteurizer construct- ed as shown in Figs. I and II there is a cir- culation of water through the conduit from pipe 12 to pipe 13; but this circulation of wa- 90 ter is not essential, and the tank can be mad<: as shown in Figs. VII and VIII, the cooling- water passing in through pipe 12, as in the other case, and out through a pipe 12 a , located on the far side of the partition 3 from the pipe 95 12. With this construction of tank we prefer to use more of the heating-pipes 15 than in the. construction shown in Fig. I. Again, the machine can be made to operate without the circulation of water through any part of the 100 tank. This arrangement is shown in Figs. IX and X, where A represents cooling-pipes for keeping down the temperature of the wa- ter on the delivery side of the machine. We claim as our invention 105 1. In a pasteurizer, a tank formed into com- partments by means of upwardly and down- wardly extending partitions; said partitions being formed with air-chambers and the walls of said partitions being supported by means no of strips that do not extend entirely across the partitions; the walls of said tank being .per- forated opposite the partitions, substantially as set forth. 2. In a pasteurizer, the combination of a 115 tank divided into compartments,endless chains passing through the compartments, and bas- kets carried by said chains, said baskets con- sisting of perforated end pieces and wire-gauze bottoms and sides, and having doors hinged 120 at their upper ends to the ends of the baskets, substantially as set forth, 3. In a pasteurizer, the combination of a tankdivided into compartments, endlesschains 755,108 passing through the compartments, baskets carried by the chains and having hinged doors, bars pivoted to the baskets and which are adapted to be moved to an inclined position 5 by the closing of the doors and to be held in a horizontal position if the doors are not closed, and fm electric bell adapted to be r;ounu ' >i>y said bars when in a horizontal po- sition, substantially as and for the purpose set forth. AUG. A. BUSCH. RUDOLF GULL. THOMAS J. BARKY. In presence of E. S. KNIGHT, NELLIE V. ALEXANDER. , ft. No. 764,657. HO MODEL. PATENTED JULY 12, 1904. W. CLASMANN. PASTEURIZING APPARATUS. APPLIOATIOH FILED APE. 25, 1902. 3'8HEETS-8HEET 1. , Witnesses : Inventor No. 764,657. SO MODEL. PATENTED JULY 12, 1904. W. CLASMANN. PASTEURIZING APPARATUS. APPLICATION FILED APE. 25, 1902. 3 SHEETS-SHEET a P4HHMHHM 'No. 764. j7. PATENTED JULY 12, 1904. W. CLASMANN. PASTEURIZING APPARATUS. APPLICATION FILED APE. 25, 1902. NO MODEL. 3 SHEETS-SHEET 3. A , , n , i n i i i II i i i. i.j E I i ' ' i it/itnessts. Invtnfor: No. 764,657. Patented July 12, 19O4. UNITED STATES PATENT OFFICE. WILLIAM CLASMANN, OF MILWAUKEE); WISCONSIN, ASSIGNOR TO PABST BREWING COMPANY, OF MILWAUKEE, WISCONSIN, A CORPORATION OF WISCONSIN. PASTEURIZING APPARATUS. 2 5 SPECIFICATION forming part of Letter* Patent No. 764,657, dated July 12, 1904. Application filed April 25, 1902. Serial Ho. 104,611. (No model.). To all whom it may concern: Be it known that I, WILLIAM CLASMANN, a citizen of the United States, residing at Mil- waukee, in the county of Milwaukee and State 5 of Wisconsin, have invented certain -new and useful Improvements in Pasteurizing Appa- ratus, of which the following is a specification, reference being had to the accompanying drawings, forming a part thereof. 10 This invention 'relates particularly to ajpa- ' ratus fof pasteurizing or sterilizing bottled beer and other products, beverages, food, or perishable substances contained in sealed or dosed receptacles such as bottles, cans, jars, 15 and the like. The main objects of the inyention are to gradually heat the beer-'br other material to he treated to a pasteurizing temperature, to hold it at that temperature for a certain time 20 and then gradually cool it, to save heat, to avoid waste of water, to economize space, and generally to improve the construction and op- eration of apparatus of the class to which the invention relates. It consists in certain novel features in con- struction and in the arrangement and combi- nations of parts hereinafter particularly de- scribed, and pointed out in the claims. In the accompanying drawings like letters 3 designate the same parts in the several figures. Figure 1 is a vertical section of one form of apparatus embodying the invention. Fig. 2 is an elevation: and partial section on the line "2 2, Fig. 1, of the apparatus shown in Fig. 1 35 as viewed from the right with reference to' Fig. 1; and Figs. 3, 4, and 5 are sectional views corresponding with Fig. 1 of modified forms of the apparatus. Referring to Figs. 1 and 2, a is a tank or 4 receptacle adapted to hold water or other liq- uid for conveying and distributing heat to and from the bottled beer or other material to be treated in the apparatus, as hereinafter ex- plained. This tank or receptacle lias two ver- 45 tically-disposed compartments 1> and c, which communicate with each other at their lower ends. The compartment b, which may be called the "warming" and "cooling" compart- ment, extends above the compartment c and is provided with one or more openings d for 5 placing the material to be treated in and re- moving it from the apparatus. The compart- ment c, which may be called the "heating ".or "sterilizing" compartment, is closed at the top. An endless conveyer, consisting of trays 5 5 or holders e, suspended at the ends from chains or link belts /, which are carried and guided by suitably -ariaftged sprocket-wheels ,#, is adapted to carry the material to l>e treated downward through the compartment f>, thenpe 60 upward and downward through the compart- ment c, thence back and upward through the compartment b, opposite parts of the conveyer traveling simultaneously in opposite direc- tions through .each of said compartments^ 65 The heating-compartment c is provided ^vith perforated steam-pipes h for heating the liq- uid therein and with rotary agitators i for pro- ducing or accelerating circulation of said liq- uid and more evenly distributing the heat 70 conveyed thereby to the mtaterial carried by oppositely - moving part^* of the conveyer. As shown in Kg. 1, the compartment b may be provided with a vertical partition j be- tween the descending aiid ascending parts of 75 the conveyer. At the top of this partition, which terminates at or near the desired liq- ' uid-level, a paddle-wheel k or other suitable device is provided to transfer water from one side of said p'artition to the other and pro- 80 duce a current^ as indicated by dotted arrows, in a direction'opposed to the travel of the conveyer. The heating-compartment c is pro- vided at the top with a valve-controlled vent and air-supply connection I, by means of which 85 air entrapped in the upper part of said com- partment may be released, So that tins com- partment will, fill with water or otbfer liquid , or by means of which air may be .farced into said compartment tor displace more or loss- of 9 the water or other, liquid in the upper >part thereof. In this way by varying the depth of the water or other liquid in the heating- compartment c the material to be treated there- in may be subjected to a pasteurizing tern- 95 * perature a longer" or shorter time for any given speed of the conveyer, while the time for warming and cooling the material in the 7 J-1,6'' 7 compartment 1> remains the same. The con- veyer may be .driven by power applied to the shaft /// of the sprocket-wheels in the upper end of the compartment f> or to any other con- S venient part of the machine, and the agita- tors / may be driven by means of pulleys /;. on the agitator-shafts which project through the stuffing-boxes in the tank //, as shown in Fig. 2. 10 Referring to Fig. 3, showing a modification of the apparatus, the tank it has an extra or third compartment n between the compart- ments l> and c. This compartment <> commu- nicates at its upper end with the upper end of '5 the heating-compartment rand at its lower end with the lower end of the compartment //, con- . stituting, in effect, an extension of the warm ing and cooling compartments. In this form of the apparatus the partition in compart- 20 ment f> is omitted and agitators / are provided to produce or accelerate circulation of the liq- uid and distribute the heat. The compart- ment o is or may be also provided with agi- tators. In other respects the apparatus is 2 5 like that shown in Figs. 1 and '2. Referring to Fig. 4, the warming and cool- ing and the heating or pasteurizing compart- ments b ami c are entirely separate from each other and are open at the top, the conveyer 3 passing over suitably-located sprocket-wheels from the top of one to the top of the other. The compartment or tahk 1> is in this case made larger horizontally \a accommodate the two extra runs of the conveyer, but is not as 35 high as it is shown in Figs.'l and 3. In other respects the apparatus is essentially like that shown in the preceding figures. Referring to Fig. 5, the warming and cool- ing and the heating compartments b and c are, 4 as in Fig. 4, entirely separate from each other and are open at the top, but in this case they are arranged horizontally instead of verti- cally, and the sprocket-wheels by which the conveyer chains or belts are guided are ar- 46 ranged to carry the trays or holders r hori- zontally in opposite directions through the liquid in each of said compartments. In the operation * f eat ' of the several forms of apparatus heroi ^lu n and described it 5 will be apparent that the heat given off by the outgoing material is .taken up by the liquid and transferred to the cool incoming material, the temperature of which is thereby gradually raised by heat which would otherwise be lost. 55 The cool incoming material absorbing heat from the liquid through which the outgoing material passes cools the outgoing material to the desired temperature. The material being carried by the conveyer through the heating 00 compartment or tank in opposite directions tends to distribute the heat and to maintain an approximately uniform tem'prrature therein, j the temperature being governed and regulated I by the admission of more or less steam into ' ^S said compartment through the pipes h. The I proper distribution and aj- licationof the heat to gradually raise the incoming material to a pasteurizing temperature, to maintain it for a certain period at that temperature and then gradually cool it, is most advantageously ef- 70 fected without loss either of heat or of water or other liquid by the counter-currents pro- duced by oppositely-moving portions of the conveyer in the several compartments of the apparatus, aided if necessary or desired by the 75 agitators ?', the paddle-wheel ^-, as shown in | Fig. 1, or other means. The gradual change effected by my improved | apparatus in the temperature of the material as it is heated to and cooled from a pasteuriz- 80 \ ing temperature avoids to a great extent the i breaking of bottles or other fragile recepta- j 'cles and consequent loss resulting from too | abrupt change, of temperature. J t will be observed that the apparatus may be 85 arranged so as to occupy little available Hoor- space. For instance, with the forms shown in Figs. 1, 2, and 3 only the upper end of the com- partment l> need extend above the working floor, and with the forms shown in Figs. 4 and 90 5 only that portion of the conveyer passing over the upper sprocket-wheels from and into the wanning and cool ing compartment <>rtnnk 1> need extend above the working floor. Various changes in details of construction 95 and arrangement of pai is may be made within the spirit and intended scope of the inven- tion. I claim-- 1. In pasteurizing apparatus the combina- io< tion of a heating-receptacle adapted to contain a liquid, means for heating the liqukl contained in said receptacle, a warming and cooling re- ceptacle also adapted to contain a liquid, and an endless conveyer arranged to travel through TO; the liquid contained in said warming and cool- ing receptacle, thence through said heating- receptacle and thence back through the liquid in said warming and cooling receptacle in an opposite direction, whereby heat is transferred i K by the liquid from the outgoing to the ingoing material carried by said conveyer, the ingoing material is gradually heated and the outgoing material is gradually cooled, substantially as described. 11; 2. In pasteurizing apparatus the, combina- tion of a heating- receptacle, a receivingand de- livering receptacle divided into warming and cooling compartments, an endless conveyer arranged to travel through said warming-corn- > 2c partment, thence through said heating-recep- tacle and thence through said cooling-com- partment, and means for heating the liquid in said heating-receptacle, substantially as de- scribed. 125 3. In pasteurizing apparatus the combina- tion of a heating-receptacle,a receiving and de- livering receptacle divided into warming and cooling compartments, an endless conveyer arranged to travel through said warming-corn- 1 30 764,657 . partment, thence through said heating-recep- tacle and thence through said cooling-com- partment, means for heating the liquid in said heating-receptacle, and means for producing 5 a circulation of the liquid through the warm- ing and cooling 1 compartments in a direction opposite to the travel of the conveyer, sub- stantially as described. 4. In pasteurizing apparatus the combina- P tion of a vertically-disposed closed heating- tank adapted to contain a liquid, a vertically- disposed warming and codling receptacle pro- ' yided above said heating-tink with a feed and discharge opening and communicating below 5 said opening with said heating-tank, and an endless conVeyer arranged to travel in oppo- ' site directions through said warming and cool- ing receptacle and through said heating-tank, and means for heating the liquid in the heat- o ing-tank, substantially as described. 5. In pasteurizing apparatus the combina- tion of a receptacle, having a warming and cooling compartment adapted to contain a liquid and a pasteurizing-compartment com- 5 nmnie^tjng with the warming and cooling compartment and also adapted to contain a liquid, means for heating the liquid in said pasteurizing-compartment, and ,an endless conveyer arranged to travel through the liquid contained in said warming and cooling com- 30' partment, thence through said pasteurizing - compartment and thence back through the liquid in said warming and cooling compart- ment in an opposite direction, substantially as desciibcr 1 . 35 6. In a pasteurizing apparatus the'combina- tion of a warming and cooling tank, adapted to contain a liquid, a pasteurizing-tank also adapted to contain a liquid, means for heating the liquid of said pasteurizing-tank, and a 4 conveyer arranged to carry the article to bo, pasteurized through the liquid of said warm- ing .and cooling tank, thence through the .liquid of said pasteurizing-tank, thence back through the liquid of said warming and cool- 4j ing tank. In witness whereof I hereto affix my signa- ture in presence of two witnesses. WILLIAM CLASMANN. Witnesses: CHAS. L. GOBS, ALICE E. Goss. . 360 No. 767,960. HO MODEL. ,. PATENTED AUG. 16, 1904. W. J. RUFF. PASTEURIZER. APPLICATION TILED TEB. 13, 1903. RENEWED DEO. 18, 1903. 3 SHEETS-SHEET 1. No. 767,960. 50 MODEL. PATENTED AUG. 16, 1904. W. J. RUFF. PASTEURIZER. APPLICATION FILED FEB. 13, 1903. RENEWED DEO. 16, 1903. 3 SHEETS-SHEET 2. if No. 767,960. PATENTED AUG. 16, 1904. W. J. RUFF. PASTEURIZER. APPLIOATIOH FILED FEB. 13. 1903. BEHEWED DEO. 16, 1903. SO MODEL. 3 SHEETS-SHEET 3 No. 767,960. Patented Augusi 16, 1904. UNITED STATES PATENT OFFICE. WILLIAM J. RUFF, OF QUINCY, ILLINOIS. PASTEURIZER. SPECIFICATION forming part of Letters Patent No. 767, 96O, dated August 16, 1904. Application filed February 13, 1903, Renewed December 16, 1903. Serial No, 185,447, iUo model.) To (ill ii'hom it may concern: Be it known that I, WILLIAM J. RUFF, a citi- zen of the United States, residing in Quincy, in the county of Adams and State of Illinois, 5 ha vein vented certain new and useful Improve- ments in Pasteurizers, of which the following is a full, clear, and exact description, refer- ence being had to the accompanying drawings, forming part of this specification. 10 My present invention relates to an appa- ratus for pasteurizing beer, one of the prin- cipal objects of my invention being to simplify the construction and cheapen the cost of the apparatus, as well as improving its efficiency, 15 by dispensing with a tank through which the bottles of beer are carried to expose them to the different temperatures to wit, in first at- temperating the beer, then heating it to the maximum temperature, and finally cooling it 20 to approximately atmospheric temperature. My invention consists in features of novelty hereinafter fully described, and pointed out in the claims. Figure I is a side elevation of my improved 25 pasteurizer, the housing, drip-trough, and main supply-tank being shown in vertical sec- tion. Fig. II is a side elevation showing the auxiliary supply -tank in vertical section. Fig. Ill is an enlarged detail top or plan view, 30 part in section. Fig. IV is an enlarged detail side elevation. Fig. V is an enlarged longi- tudinal section showing one of the regulators. Fig. VI is a detail section taken on line VI VI, Fig. IV. 35 Referring to the drawings, 1 represents a housing, that may be of any desired construc- tion and which is preferably -located beneath the floor 2 of a building. This housing is not indispensable; but 1 prefer to use it for the 40 purpose of inclosing the working parts and protecting them from view and air-currents. 3 represents a pair of endless chains be- tween which baskets or receptacles -1 are sup- ported, preferably by means of stems or trun- 45 njeiis 5 projecting from the ends of the bas- ets, as shown in Fig. III. The baskets are adapted to receive the ' ottles of beer to be pas/A'iirized, and they, with the chains, form tly; endless carrier of the apparatus. The 50 e'.iains pass over a pair of upper sprocket- wheels 6, behind a set of sprocket-wheels 7 T at one end of the machine, and behind a pair of sprocket-wheels 8 at the other end of the machine, the sprocket-wheels bring secured to shafts suitably journaled in the housing 1 55 or other support. 3 a represents guide-rails for directing the movement of the chains. 9 represents a main water-supply tank that communicates with a drip-floor 10 through 60 means of a pipe 11, the floor being inclined upwardly in both directions from the center of the machine, as shown in Fig. 1. The tank 9 is initially supplied with water through means of a pipe 12, and the water in this tank 65 is heated and maintained at the proper tem- perature for pasteurizing say 148 C Fahren- heit through means of steam admitted to the tank through a pipe 13 and a jet-pump 14, such as is shown in Fig. VI of my Patent No. 70 607,770, dated July 19, 1898. The jet-pump connects with the tank through means of a lower pipe 15 and an upper pipe 16, the latter preferably extending a considerable distance across the tank, so that when the pump is 75 working there will be a circulation of water from the upper part of the tank through the pump and into the lower part of the tank. 17 represents a diaphragm- valve such as is shown in Fig. VII of my Patent No. 701,622, 80 dated June 3, 1902, in the pipe 15 outwardly beyond the pump 14. In order that this valve 17 may be automatically controlled to main- tain a constant temperature of the water in the tank 9, I provide the regulator shown in 85 Fig. V. The regulator connects with the dia- phragm of the valve 17 by means of a pipe 18. The regulator consists of a cylinder 19, secured to the wall of the tank 9 and having a tube 20, that extends into the tank. With- g<> in the tube 20 is a thcrmostatic bar or rod 21, the inner end of which is made fast to the end of the tube, as shown at 22, Fig. V. In the outer end of the cylinder 19 is fitted a plug _':>, into which is tapped a stem 24, having a port 95 25, that communicates with the pipe IS. The inner end of the stem 24 forms the seat for a valve 2(5 on the outer end of the thermostatic rod 21. 27 is a compreased-air pipe tapped into the 100 767,960 plug '23 and which communicates with the in- terior of the cylinder 19. When the tem- perature in the tank 9 falls below a given point- sa.v 148 Fahrenheit the bar 21 will 5 contract and open the valve 26. Compressed air will then pass through the pipe '27, (which is connected toa suitable compressed-air tank, not shown,) through the stem 24,and through the pipe 18 to the diaphragm-valve 17, thus 10 causing the valve to be opened and starting up the jet-pump by the passage of steam through the pipe 13. When the temperature in the tank 9 is restored, the bar 21 will expand, closing the valve 26, thus stopping the action 15 of the pump by shutting off the, steam in the pipe 13. The stem 24 may be turned to ad- just it inwardly or outwardly, so that the valve 26 will close sooner or later, thus en- abling the operator to provide for the exact 20 temperature desired in the tank 9. 1 make no claim as inventor to the con- struction of .the regulator which I have de- scribed, and any desired form of regulator may be used. 25 30 represents a pipe communicating with the supply-tank 9 and which extends to one of the upper corners of the machine, where it is provided with branches 31 and 32, that are located over the bottle-carrier, as shown 30 in Fig. I. In the pipe 30 is a rotary pump 33 of any ordinary well-known construction, driven by a belt 34 from a pulley on a driv- ing-shaft 35. When the machine is in opera- tion, the pump 33 operates continuously and 35 cpnducts water from the supply - tank 9 through the branch 32, from which it flows into the passing baskets of the carrier. A portion of the water passing through the pipe 30 escapes through the branch 31 of the pipe 40 except when this branch is closed by an auto- matic diaphragm-valve 36, that corresponds in construction and operation to the valve 17. Water escaping through the branch 31 is de- posited in the passing baskets of the carrier. 45 It will be noted that the carrier moves in an upwardly direction toward the wheel 7 and as it leaves the wheel moves in a downwardly direction. The branch 31 of the pipe 30 de- posits water into the baskets on the advance 50 side of the wheel 7, and the branch 32 deposits water into the baskets on the other or retreat- ing side of the wheel 7. The stems or trunnions 5 of the baskets are made hollow, as shown in Fig. Ill, and they are connected together 55 b.V rowans of flexible pipes 38 and loose sleeves 39, the sleeves fitting loosely on the trunnions, so as to be free to turn as the carrier passes around the sprocket-wheels. The pipes may either be made of flexible tubing, as shown at 60 A, Fig. 1 II, or may be made of plain telescop- ing sections, as shown at B, or may be made of sections joined by a stuffing-box union, as shown at C. The trunnions of the baskets are connected together alternately at opposite 65 ends of the baskets, as shown, so that water entering one, end of each basket passes across the same and leaves at the other end, thereby producing a circulation of water through the baskets. As the water enters the baskets through the branch 31 of the pipe 30 it circu- 70 lates through the baskets, passing from one to another until it reaches the lowest point, which is at I), Fig. I, and will here overflow into a catch-basin 40, from \\ iilch it passes to the auxiliary tank 41 through a pipe 4'2, and 75 the water entering the baskets through the branch 32 circulates from one basket to the next until it reaches the lowest point in the underrunning part of the carrier, which is at E, Fig. I, and here the water overflows onto 80 the inclined floor 10, from where it passes into the supply-tank 9 through the nipe 11. It will thus be seen that while the bottles are passing from the wheels 7 to the point E there is a flow of water of the maximum tern- 85 perature of 148 constantly circulated around them, and to prolong this period of exposure of the beer in the bottles to the maximum temperature I provide another pipe 43, that extends from the tank 9 to a point at the rear 90 of the wheels 8. This pipe is provided with a rotary pump 44, driven from the shaft 35 by a belt 45. The pipe 43 deposits water into the baskets, and this water circulates from one basket to another to the point E, where it 95 overflows and passes back into the tank 9. Extending from the auxiliary tank 41 to a point near the supporting-wheel 6 of the car- rier is a pipe 46, provided with a rotary pump 47, driven from the shaft 35 by a belt 48. 100 This pipe deposits water from the ta'nk 41 into the baskets as they descend from the sup- porting-wheel 6, and the water passes from one basket to another until it reaches the low point D of the carrier, where it overflows into 105 the catch-basin 40 and passes back into the tank 41 through the pipe 42. This water pro- vides for the initial warming of the beer, and it is maintained at the desired temperature by means of water passing from the tank 9 into no the baskets through the branch pipe 31, which, as stated, passes from one basket to another until it reaches the point I"), where it over- flows into the catch-basin and enters the tank 41. For automatically controlling the passage 115 of water through the branch pipe 31 I pro- vide the diaphragm-valve 3(5, which is con- nected by a pipe 49 to a regulator 50, located in the tank 41. The construction and opera- tion of this regulator is the same as that shown 1 26 in Fig. V, of which a description has been given. It will thus be seen that the tempera- ture of the water in the tank 41 is utilised to control the valve 36 and admit water from the maximum hot-water-supply tank 9 to regu- 125 late the heat of the attemperating or warming water in the tank 41. For the purpose of cooling the bottles of beer while ^'ie carrier is passing from the wheels 8 to he wheels 6 I provide the pipe 1301 767,080 46 with a branch 51, that terminates at a point near the wheels 6 on the opposite side of the wheels to the point where the attemperating- water is discharged into the baskets, as seen 5 in Fig. I. This water circulates from one basket to another and cools off the beer in the bottles. It overflows from the baskets at about the location of the wheels 8 as it is caused to backnip by the flow of water from 10 pipe 43 into the baskets. The pipe 51 is pro- vided with a diaphragm-valve 52 of the same construction and operation as the valves 18 and 36. With this diaphragm-valve connects! a compressed-air pipe 53, provided with a 15 valve 54, connected to a float 55, located in the tank 41. When the water rises in the tank 41 after the machine has been started in op- eration, the float opens the valve 54 and com- pressed air passes to and opens the valve 52 20 in the pipe 51, thus permitting a flow of water through the latter pipe for cooling the beer. It is apparent that when the use of the ma- chine is to be temporarily stopped or ^topped for the time being and it is desired to re- 25 move all of the bottles from the baskets there will be less water escaping from the baskets at the point E than when the machine is in full operation, this difference being equal to the amount of displacement caused by thein- 30 troduction of fresh bottles into the baskets, which has now been stopped or discontinued owing to the fact that it is desired to empty the machine. This diminished flow of water into the tank 9 must be compensated for, for 35 the reason that the use of cooling-water is re- quired for some time after the insertion of bottles into the baskets has been discontinued. To compensate for this diminished flow of water, I employ a pipe 56, connected with a 40 water-main or other source of supply and which is provided with a valve 57, connected to a float 58, located in the tank 9. When the machine is in full operation, this float is held in its raised position and keeps the valve 45 57 closed. When the flow of water from the baskets into the tank 9 is diminished by no more bottles being placed in the baskets, the falling of the water in the tank 9 allows the float 58 to drop and open the valve 57, wbere- 5? upon a flow of water passes through the pipe 56 into the tank 41, thereby keeping up a sup- ply of water in tank 41 for cooling purposes. 60 represents .an overflow - pipe through which water can pass from the tank 9 and pre- 55 vent the overcharging of the tank in case this condition should be likely to arise. It is desirable to have the baskets drained of water at the time that they reach the point where the bottles are taken from the baskets. 60 To accomplish this, I provide each basket with a hollow stem 61 (see Fig. VI) near its bottom, upon which fits a sleeve 6 a , carrying a short pipe 62. Just before the baskets reach the wheels 6 these pipes come against a stationary 65 stop 63, (see Fig. I,) causing them to be turned from an upwardly-inclined to a downwardly- inclined position, so that the water will drain from the baskets through the pipes and fall upon the inclined floor 10, from where it passes back into the tank 9 to be reused. As the 70 baskets pass over the wheels 6 they are emp- tied and refilled with bottles, and as they are passing to a point beneath the pipe 46 the pipes 62 come against anot!n:r stationary stop 64 and are moved from a downwardly to an 75 upwardly inclined position, thus shutting off the escape of water from the baskets. It will be seen from the foregoing that the bottles of beer are subjected to the action of attemperating-water from the point where the 80 pipe 46 discharges to the point D of low ele- vation and on up to the point where the car- rier passes around the wheels 7, and from here on the bottles are subjected to the maximum temperature until they reach the back of 85 whieels 8, and from there on to the pipe 51 they are subjected to the action of the cooling- water discharging from pipe 51. The bottles are removed from the baskets with the beer fully pasteurized at the side of the machine 9 where the pipe 51 is located,' and fresh bottles are placed in the baskets on the side of the wheels 6 where the pipe 46 is located. By a machine thus constructed the beer is attemperated, pasteurized, and cooled down 95 without the use of any tank and by the use of water circulating from basket to basket while the carrier is moving to bring the respective baskets from the receiving to the discharge side of the wheels 6. 100 I claim as my invention 1. In a pasteurizer, the combination of a single tank for holding attemperating and cooling water, a pump for conducting water from said tank, a pipe connected to said pump 105 for attemperating the beer, another pipe con- nected to said pump for cooling the beer, a tank for holding water of maximum tempera- ture, a pump for conducting water from the last-mentioned tank through a pipe, and a car- 1 10 rier for moving the bottles past the discharge ends of said pipes to receive water therefrom, substantially as set forth. 2. In a pasteurizer, the combination of a single tank for holding attemperating and 115 cooling water, a pump for conducting water from said tank through a pipe for attemperat- ing the beer and through another pipe for cool- ing the beer, a tank for holding water of maxi- mum temperature, a pump communicating 120 with the last-mentioned tank for conducting water therefrom through a pipe located over the first -mentioned pipe, diaphragm -valves located in said pipes, a regulator located in the first-mentioned tank and which is adapted to 125 control the flow of water through both of said pipes, and a carrier for moving the bottles past the discharge ends of said pipes to receive water therefrom. 3. In a pasteurizer, the combination of a 13 767,960 single tank for holding attemperating and cooling water, a tank for holding water of maximum temperature, a pump communicat- ing with each of said tanks, pipes communicat- 5 ing with said pumps for conducting water from said tanks to attemperatc, pasteurize and cool the beer, and a carrier for moving the bottles past the discharge ends of said -pipes to receive the water therefrom. 10 4. In a pasteurizer, the combination of a single tank for holding attemperating and cooling water, a pump for conducting water from said tank through a pipe for attemperat- ing the beer and through another pipe for 15 cooling the beer, a tank for holding water of maximum temperature, a pump for conduct- ing water from said tank through a pipe pro- vided with a series of nozzles, and a carrier for moving the bottles past the discharge ends 20 of said pipes to receive the water therefrom, whereby the beer is attemperated, pasteurized and cooled without having to be passed through a tank containing liquid to effect the different temperatures, substantially as set 25 forth. 5. In a pasteurizer, the combination of a traveling carrier having baskets to receive the bottles of beer to be pasteurized, and means for discharging water into said baskets; said 30 baskets being connected together so that the water will pass from one to another to a point of lower travel of the carrier, substantially as set forth. 6. In a pasteurizer, the combination of a 35 traveling carrier having baskets to receive the bottles of beer to be pastuerized, means for discharging attempt; rating - water into said baskets, and means for discharging water of maximum temperature into said baskets; said 40 bfu-kets being connected together so that the water will pass from one to another, substan- tially as and for the purpose set forth. 7. In a pasteurizer, the combination of a traveling carrier having baskets to receive the 45 bottles of beer to be pasteurized, means for discharging attemperating- water into said baskets at a point beneath which the carrier moves in a downwardly direction, and means for discharging water of maximum tempera- 50 ture into said baskets at a point to which the carrier moves in an upwardly direction and from which it moves in a downwardly direc- tion; said backets being connected together so that the water passes from one to another 55 to points of lowest travel of the carrier, sub- stantially as set forth. 8. In a pasteurizer, the combination of a traveling carrier having baskets to receive the bottles of beer to be pasteurized, means for 60 discharging attemperating- water into said baskels at a point front which the carrier moves in a downwardly direction, means for discharging water of maximum temperature into said baskets at a point toward which the 65 carrier moves in an upwardly direction and from which it moves in a downwardly direc- tion, and flexible tubes forming communica- tion between said baskets so that the water will pass from one to another, substantially as and for the purpose set forth. 70 9. In a pasteurizer, the combination of a traveling carrier having baskets adapted to receive the bottles of beer to be pasteurized, means for discharging attemperating-water into said baskets at a point from which the 75 carrier moves in a downwardly direction, and means for discharging water of maximum temperature into said baskets at another point from which the carrier moves in a down- wardly direction; said baskets being connect- 80 j ed together so that the water will pass from one to another, substantially as set forth. 10. In a pasteurizer, the combination of a traveling carrier having baskets adapted to receive the bottles of beer to be pasteurized, 85 ! and means for discharging water of maximum temperature into said baskets at a point from which the carrier moves in a downwardly di- rection ; said baskets being connected together alternately at opposite ends so that the water 90 will circulate through said baskets and pass from one to another, substantially as set forth. 11. In a pasteurizer, the combination of a traveling carrier having baskets to receive the 95 bottles of beer to be pasteurized, means for discharging water of maximum temperature into said baskets at a point from which the carrier moves in a downwardly direction, and flexible tubes connecting said baskets together 100 alternately at opposite ends so that the water will circulate through said baskets from one to another to the point of lowest travel of the carrier, substantially as set forth. 12. In a pasteurizer, the combination of a 105 traveling carrier having baskets to receive the bottles of beer to be pasteurized, means for discharging attemperating - water into said baskets at a point from which the carrier moves in a downwardly direction, means for no discharging water of maximum temperature into said baskets at a point toward which the carrier moves in an upwardly direction and from which it moves in a downwardly direc- tion, and a catch-basin located between said 115 two points of water-niischarge; said baskets being connected together so that water will pass from one to another, substantially as set forth. 13. In a pasteurizer, the combination of a 120 traveling carrier having baskets to receive the | bottles of beer to be pasteurized, means for discharging attemperating - water into said baskets at a point from which the carrier moves in a downwardly direction, means for 125 discharging water into said baskets at a' point toward which the carrier moves in an up- wardly direction and from which it moves in a downwardly direction, a catch-basin located between said two points of water-d ischarge, an 130 767,960 inclined floor benealh~saicr carrier, and a tank communicating with said inclined floor; said baskets being connected together so that the water will pass from one to another to the 5 point of lowest travel of the carrier, sub- stantially as set forth. 14. In a pasteurixer, the combination of a traveling carrier having baskets adapted to receive the bottles of beer to be pasteurized, 10 an inclined floor located beneath said carrier, a tank communicating with said floor, means for heating the water in said tank, and means for conducting the water from said tank and discharging it into the baskets at a point from 15 which the carrier moves in a downwardly di- rection; said baskets being connected together so that the water will pass from one to an- other to the point of lowest travel of the car- rier, substantially as set forth. 20 15. In a pasteurizer, the combination of a traveling carrier having baskets to receive the bottles of beer to be pasteurized, a sup- ply-tank, means for heating water in the sup- ply-tank, and means for conducting water <*5 from said tank and discharging' it into said baskets at a point from w-!>lch the carrier moves in a downwardly dire ;tion; said bas- kets being connected together so that tbe wa- ter will pass from one to another, substan- 3 tially as set forth. 16. In a pasteurizer, the combination of a traveling carrier having baskets adapted to receive the bottles of beer to be pasteurized, a supply-tank, means for heating water in the 35 tank, means for conducting w^teT^froTrr-fche- tank and discharging it into said baskets at one end of the machine at a point from which the carrier moves in a downwardly direction, and means for conducting water from the 40 tank and discharging it into the baskets at a point toward which "the carrier moves in an upwardl.y_direction; said baskets being con- nected liSgether so that the water will pass from one to another to the point of lowest 45 travel 4 of the carrier, substantially as set forth. t 17. In a pasteurizer, the combination of a traveling carrier having baskets to receive the bottles of beer to be pasteurized, a sup- ply-tank pro.vided with means for heating the 5 water, a pipe for conducting the water from sftid tankand which is provided with branches, *ne of which discharges water into the bas- kets at a point from which the carrier moves fa a downwardly direction and the other of 5^ , \vhich discharges water into the baskets at a point toward which the carrier moves in an upwardly direction; said baskets being con- / nectcd together so that the water will pass from one to another, substantially as set forth. 60 18; In a pasteurizer,- the combination of a traveling carrier having baskets to receive the bottles of beer to be pasteurized, means for discharging aitemperating-water into said baskets at a ixjint from which the carrier 65 moves in a downwardly direction, connections between said baskets whereby the water is allowed to pass from one to another to a point from which the carrier moves in an upwardly direction where it overflows, a tank adapted to receive the overflow water, a pipe for dis- 7 charging water of maximum temperature into said baskets at a point toward which the car- rier moves in an upwardly direction, a dia- phragm-valve located in said pipe, and a tem- perature-regulator located in said tank and 75 adapted to control said valve, substantially as and for the purpose set forth. 19. In a pasteurizer, the combination of a traveling carrier having baskets to receive the bottles of beer to be pasteurized, an auxiliary 80 tank, a pipe adapted to conduct attemperat- ing-water from said tank and deposit it into the baskets at a point from which the carrier moves in a downwardly direction, a supply- tank provided with means for heating the wa- 85 ter to a maximum temperature, a pipe for Con- ducting water from the last-mentioned tank and depositing it into the baskets at a point toward which the carrier moves in an up- wardly direction, a diaphragm- valve located 99 in the last-mentioned pipe, and a regulator lo- cated'in said auxiliary tank, and which is adapt- ed-to operate said valve; said baskets being connected together so that the water will pass from one to another to the point of lowest 95 travel of said carrier between said two points of water -discharge, where it overflows and passes to said auxiliary tank, substantially as set forth. 20. Inja pasteurizer, the combination of a i traveling carrier having-baskets-adapted to re- ceive the bottles of beer to be .pasteurized, an auxiliary tank, and means for conducting wa- ter from said tank and discharging it into said baskets on the receiving side of the machine to !05 attemperate the beer and on the discharge side of the machine for cooling the beer; said bas- kets being connected together so that the wa- ter will pass, from one to another, substan- tially as set forth, no 21. In a pasteurizer, the combination of a traveling carrier having baskets to receive the bottles of beer to be pasteurized, an auxiliary tank, a pipe f or cond acting water from said tank and discharging it on the receiving side of the i>5 machine to attemperate the beer and on the discharge side of the machine for cooling the beer, a diaphragm- valve located in the branch of the pipe that leads to the discharge side of the machine, a float in said tank, and a com- 120 pressed -air pipe connecting with said dia- phragm-valve and which is provided with a valve adapted to be operated by said float; said baskets being connected together so that the water will paas from one to another, sub- X S stantially as and for the purpose set forth. * 22. In a pasteurizer, the combination of a traveling carrier having baskets to receive the bottles of beer to be pasteurized, means for discharging attempera ting- water in to said bas- 130 767,960 'kets at' a point from which the carrier moves in a downwardly direction, means for dis- charging water of maximum temperature into said baskets at a point from which the car- 5 rier moves in a downwardly direction, and means for discharging cooling-water into said baskets at a point toward which the carrier moves in an upwardly direction; said baskets being connected together so that the water 10 will pass from one to another, substantially as set forth. 23. In a pasteurizer, the combination of a traveling carrier having baskets to receive the bottles of beer to be pasteurized, means for 15 discharging attemfSerating - water into said baskets at r point from which the carrier moves in a downwardly direction, means for dis- charging water of maximum temperature into said baskets at a point from which the carrier 20 moves in a downwardly direction, means for discharging water of maximum temperature into said baskets at a point toward which the carrier moves in an upwardly direction, and means for discharging cooling-water into said 25 baskets at a point toward which the carrkr moves in an upwardly direction; said baskets being connected together so that the water will pass from one to another substantially as set forth, 30 24. In a pasteurizer, the combination of a traveling carrier having baskets adapted to re- ceive the bottles of beer to be pasteurized, a supply-tank, an auxiliary tank, means for con- ducting water of maximum temperature from 3Jj said supply-tank and discharging it into said baskets at a point from whieh the carrier moves in a downwardly direction, means for conduct- ing cooling-water from said auxiliary tank and discharging it into the baskets at a point toward which the carrier moves in an upwardly 40 direction, si water-pipe 56 communicating with said auxiliary tank, and a float located in said supply-tank and connected to a valve in said water-pipe to open said valve when the water in the supply-tank falls beneath its normal 45 level; said baskets being connected together so that the water will pass from one to another, substantially as set forth. 25. In a pasteurizer, the combination of a traveling carrier having baskets to receive the 50 bottles of beer to be pasteurized, means for discharging water of maximum temperature into said baskets at a point from which the carrier moves in a downwardly direction, means for connecting the baskets together so 55 that the water will pass from one to another, and for emptying said baskets consisting of pipes communicating with the lower parts of the baskets adapted to engage stops on the de- livery side of the machine to drain the baskets 60 and on the receiving side of the machine to close the baskets, substantially as set forth. 26. In a pasteurizer, the combination of a series of bottle - receptacles, means for dis- charging water into the receptacles and means 65 for moving the bottle - receptacles past the point of water-discharge; said receptacles be- ing connected together so that water will pass from one to another to effect respectively the attemperating, maximum heating, and cool- 70 ing of the beer, substantially as set forth. WILLIAM J. litPF. In presence of (iKKIIAHl) (i. AUKN'DS, FRANK A. Ltrisuu. Tcu No. 767,961, PATENTED AUG. 16, 1904. W. J. RUFF. PASTEURIZER. APPLICATION FILED APE. 34, 1903. BEHEWED DEO. 16. 1903. 10 MODEL. 3 SHEETS-SHEET 1. No. 767,961. PATENTED AUG. 16, 1904 W. J. RUFF. PASTEURIZER. APPLICATION FILED APE. 24, 1903. REHEWED DEO. 18, 1OS. NO MOBIL. 8 SBEETft-tEBC'! No. 767,961. NO MODEL PATENTED AUli. 16, 1904. W. J. RUFF. PASTEURIZER. ArtWUTIOH FILED APK. 24, 1803. BEHEWED DEO. 16, 1B03. 3 SHEETS-SHEET 3. No. 767,961. Patented August 16, 1004. UNITED STATES PATENT OFFICE. WILLIAM,!. RUFF, OF QU1NCY, ILLINOIS. PASTEURIZER. SPECIFICATION forming part of Letters Patent No. 767,961, dated August 16, 1904. Application filed April 24,1903, Renewed December 16, 1903. Serial No. 185,448. 'No model.). To nil, ivhrnn it m,ti,ij concern: Be it known that I, WIU.IAM J. RUFF, a citi- zen of the United States, residing in Quinc.y, in the county of Adams and State of .Illinois, 5 have in vented certain new and useful Improve- ments in Pasteurizers, of which the following is a full, clear, arid -exact description, refer- ence being had to the accompanying drawings, forming part of this specification. 10 The object of my present invention is to produce a pasteurizer wherein the bottles of beer are submerged in a water-bath during the time that they are subjected to the maximum temperature, while the preliminary heating 15 and final cooling of the beer is effected with- out having the bottles submerged in the bath, the. result being that a comparatively small amount of water is necessary to accomplish the work of pasteurization. 20 My invention consists in features of novelty hereinafter fully described, and pointed out in the claims. Figure I is aside elevation illustrating my invention, the tank being shown in vertical 25 section. Fig. J I is a side elevation, the auxil- iary tank being shown in vertical section. Fig. Ill is an enlarged detail .section taken on line III III, Fig. 1, and illustrating one of the stop-arms that act to turn the drain-pipes 30 of the .baskets or receptacles. Fig. IV is an enlarged detail section taken on line IV IV, Fig. II. Fig. V is an enlarged detail top view, part in section, showing a portion of the end- less carrier. Fig. VI is a detail side view of 35 the carrier. Fig. VII is an enlarged longi- tudinal section showing one of the regulators. Fig. VIII is a section taken on line VI II VIII, Fig. VI, and showing part of one of the bas- kets or receptacles and its drain-pipe. 40 In all pasteurizers it is necessary to attem- I ic rate or warm the beer before it is submit- ted to the maximum temperature, and it is also necessary locool the buttles off after they leuve the maximum temperature before they 45 are subjected to the outside atmosphere. The object of my invention is to (-(instruct a machine wherein the bottles are submerged in a bath of maximum temperature, while the preliminary heating is effected before the bot- $o tics enter this bath, and the final cooling is ef- fected after the bottles leave this bath, the result beingthataconiparati vely small amount of water is needed to effect the pasteurization of the beer. Referring to the drawings, 1 represents a 55 tank which may be of any desired si/c and which has a top extension, through which the, . carrier passes, to permit the bottles to be placed in their baskets or receptacles and to be removed therefrom, the bottles -being in- , that project from the ends of the baskets, as shown in Fig. V. The chains puss over a pair of upper sprocket-wheels G behind a set of sprocket-wheels 78 at one end of the ma- 70 chine and behind a pair of sprocketrwheota 9 at the other end of .the machine, the sprocket- wheels being secured to shafts 10, suitably journaled in the tank 1. 11 represents guide-rails for directing the 75 movement of the carrier. The tank 1 is supplied with water of suf- liqicnt depth to cover the underi-uiming part of the carrier, as seen in Fig. I, the water be- ing supplied through means of a pipe 12. 13 80 represents an overflow-pipe to be used in case of too .much water being let into the tank. This water in the lower part of the tank 1 is heated and maintained at the proper maxi- mum temperature for pasteurizing the beer 85 (say at 148 Fahrenheit) through means of steam admitted to the tank through a pipe 14 and a jet-pump 15, such as is shown in Fig. VI of my Patent No. 607,77(5, dated July 1!), 1898. The jet-pump connects with the tank 90 through means of a lower pipe 1*5 ami an up- per pipe 17, the pipe 17 being preferably ex- tended to the far end of the tank from the pump 15. When the pump is working, there will be a circulation of water from the, upper 95 part of the Ixxly of .water in the tank through the pump and into the lower part of the body of water. 18 represents a diaphragm-valve (such as.js shown in Fig. VII of my Patent No. T01,6& 100 767,961 dated June 3, 1902) in the pipe 16 outwardly beyond the pump 15. In order that this valve 18 may be' automatically controlled to maintain a constant temperature of the water 5 in the tank 1, I provide tfie regulator shown in Fig. VII. The regulator connects with the diaphragm of the valve 18 by means of a pipe 19. The regulator consists of a cylinder 20, secured to the wall of the tank 1 and hav- 10 ing a tube 21, that extends into the tank. Within the tube 21 is a thermostatic bar or rod 22, the inner end of whicty is made fast to the end of the tube, us shown at 23, Fig. VII. In the outer end of the 'cylinder 20 is 15 fitted a plug 24, into which is tapped a stem 25, having a part 26, that communicates with the pipe 19. The inner end of the stem 25 forms the scat of a valve 27 on the outer end of the thermostatic bar 22. 20 28 is a compressed-air pipe tapped into the plug 24 and which communicates with the in- terior of the cylinder '20. When the temper- ature in the tank 1 falls below a given point, (say 148 Fahrenheit,) the bar 22 will contract 25 and open the valve 27. Compressed air will then pass through the pipe 28, which is con- nected to a suitable compressed-air tank (not shown) through the stem 25 and through the pipe 19 to the diaphragm-valve 18, thuscaus- 30 ing the valve to'be opened and starting up the jet-pump by the passage of steam through the t>ipe 14. When the temperature in the tank 1 is restored, the bar 22 will expand, closing the valve 27, thus stopping the action of the 35 pump by shutting off the steam in the pipe 14. The stem 25 may be turned to adjust it inwardly or outwardly, so that the valve 27 will close sooner or later, thus enabling the operator to provide for the exact temperature 40 desired in the tank 1. I make no claim as inventor to the construc- tion of the regulator which I have described, and any desired form of regulator may be used. 45 30 represents a pipe communicating with the tank 1 below the water-level ,and which extends to one of the upper corners of the machine, where it is provided with branches 31 32, that are located over the bo.ti : le.-caTrier, 50 as shown in Fig. I. In the pipe tJO is a ro- tary pump 33 of any ordinary well-known con- struction, driven, by a belt 34 from a pulley on a shaft 35. When the machine is in op- eration, the pump 33 operates continuously 55 and conducts water from the lower part of tank 1 through the branch 32 of the pipe 30, from which it flows into the passing baskets of the carrier. A portion of the water pass- ''ing through the pipe 30 escapes through the 60 branch 31 of the pipe except when this branch is closed by an automatic diaphragm-valve 36, that corresponds in construction and opera- tion to the valve 18. Water escaping through the branch 31 is deposited in the passing 55 baskets of the carrier. It will be noted that the carrrier moves in a.) upwardly direction toward the wheels 7 and as it leaves the wheels moves in a downwardly direction. The brunch 31 of the pipe 30 deposits water into the bas- kets on the advance side of the wheels 7, and 70 the branch 32 deposits water into the baskets on the other or retreating side of the wheels 7. The stems or trunnions of the baskets are made hollow, as shown in Fig. V, and they are connected together by means of flexible 75 pipe 38 and loose sleeves 39, the sleeves fit- ting loosely on the trunnions, so as to be free to turn as the carrier passes around the sprocket-, wheels. The pipes may either be made of flexible tubing, as shown at C, Fig. V, or be 80 made of plain telescoping sections, as shown at I), or may be made of sections joined by a stuffing-box union, as shown at E. The trun- nions of the baskets are connected together alternately at opposite ends of the baskets, as 85 shown, so that the water entering one end of each basket passes across the same and leaves at the other end, thereby. producing a circu- lation of water through the. baskets. As the water enters.,the baskets through the branch 90 31 of the pipe 30 it circulates through the baskets, passing from one to another until it reaches the low point, which is at F, and will here overflow into a catch-basin 40, from which it passes to the auxiliary tank 41 through a 95 pipe 42, and the water entering the baskets through the branch 32 circulates from one basket to the next until it reaches the lowest part in the undcrrunning part of the carrier, where it mingles with the water in the lower 100 part of the tank 1. It will thus be seer that while the baskets are passing from the wheels 7 to the water-bath in the bottom of the tank the bottles therein are subjected to the action of hot water, which is constantly circulated 105 around them, and while the Ims!;;'!* arc pass- ing through the bath they am ;i!i ; uo time sub- jected to the water of maximum ti-uipe.rature, so that by the time the baskets iv.K-h the wheels 9 the beer has become thoroughly jiusteuri/ed. no Extending from the auxiliary tank 41 to a point near the supporting-wheels 6 of th<> car- rier is a ;>ipe4t>, provided with a rotary pump 47, driven from the shaft ;>5 by a belt 4fri. This pipe deposits water from the tank 41 into the ' 1 5 baskets as they descend from the supporting* wheels 6, and the. water p;iS'-t;s 1'com one basket to another until it reaches tin' io\v iint F of the carrier, where it overflow?, into the catch- basin 40 and passes back into the tank 41 z=> through the pipe 42. This water provides for . the initial warming of the beer, and it is main- tained at the desired temperature by means of ! water passing from the tank I into the baskets through the branch pipe 81, which, us stilted. '25 passes from one basket to another until it reaches the point F, where it overflows into ] the catch-basin and enters the tank 41. For I automatically controlling the passage, of water i through the branch pipe 31 1 provide the dia- 13 767,961 Mh e H'v, which isconnected by a pipe 4it to :i regulator 50, located in the, tank 41. Tie ROM .'i ii'-.tion anil operation of this regu- lator : lise vianie as that shown in Fig. VII, of uhi'ii :! description has been given.. It will thii- be -ecu that tin; temperature of the water in llic lank 41 is utilized to control the valve :}'> anil to admit water from the tank Itoregu- Inu- the temperature of the attemperating or warming \\ater. in the tank 4h For the purpose of cooling the bottles of hen- \vhili: the. carrier passes from the wheels It to the w -la-els 6 1 provide the pipe 4(5 with a braneii 51. that terminates at a point near the wheels '6 on the opposite, side of the \\hceK to the point where the attemperating- \vater is discharjied into the baskets, as seen in Fig. I. This water circulates from one bask"t to another and cools off the beer in the bottli.--;. It overflows from the baskets at fth.->i:! th;- surface of the water in the tank 1. The pipr- .">! is provided with a diaphragm- valve ->~2 of the same construction ami opera- tion as the valves 18 and 36. With this dia- phragm-valve connects a compressed-air pipe .'.:;. provided with a valve .~>4, connected to a float ,">.">. located in the lank 41. When the water ri.se-> in the tank 41 after the machine has lieen started in operation, the float opens live '< :'i><) compressed air passes to and (.pefis the valvr: .VJ in the pipe 51, thus per- ing a flow of water through the latter pipe, to cool the beer. Jt is apparent that when the use of the ma- chine is to be temporarily stopped or stopped I'or a t'ltx- being and it is desired to remove ail :>f the bottles from the baskets that there wiii be iess water escaping from the baskets til the point F than when the machine i.s in full operation, this difference being equal to the ai'ioimt of displacement caused by (be in- troduction of fresh bottles into the baskets, li hiu now Ijeen stopped or discontinued, owing to (.he, fact that, it is desired to empty the machine. This diminished flow of water into I.! iv 1 ttink -11 must be compensated for, for tl>e reason that the use of cooling-water is re'iuired for some time after the insertion of bottles into the baskets has been discon- r;l. To compensate for this diminished fto v of water. I employ a pipe 56, connected with a water-main or other source of supply ami which is provided with a valve 57, con- nected (M a float 58, located on the surface of the water in the lank 1. When -the machine is in t'uli operation, the float Is held in its raised position and keeps the valve 57 closed. When the flow of water from the baskets into ;nnk 1 is diminished by no more bolt^-s > in the baskets, the fall of the or in the tank allows the float 58 to drop open the ralve 57, whereupon a floxv of *r passes through the pipe 56 into the : 41, thereby keeping up a supply of water in the tank 41 for cooling purp< It is desirable to have the baskets- drarned of water at the, time that they reach the point . where the bottles are, taken from the baskets. To accomplish this. I provide each basket with a hollow stem 61 (sec; Fig. VI II) near its bot- 70 torn, upon which fits a sleeve 61", carrying a short pipe 62. Just before the baskets reach the wheels 6 these pipes come against a sta- tionary stop-arm 63, (see Figs. I and III,) causing them to be turned from an upwardly- 75 inclined to a downwardly-inclined position, so that the water will drain from the baskets through the pipe 62 and fall into the tank I. As the baskets pass over the wheels 6 they are emptied and refilled with bottles, and as 80 they are passing to a point beneath the. pipe 46 the pipes 62 come against another station- ary stop-arm 64 (the same as the stop 68) and are moved from a downwardly-inclined to an upwardly-inclined position, thus shut- 85 ting, off the escape of water from the baskets. 65 represents a baffle-plate placed in the tank 1 over the underrunning portion of the carrier for the purpose of deflecting pieces of broken glass in case any of the bottles explode, 90 such as sometimes happens. In a machine thus constructed the beer is attemper a ted, submitted to a bath of water of maximum temperature, and cooled, all with the use of a very small amount of water as 95. compared with what is ordinarily required where the beer is attemperated, submitted to the' maximum temperature, and cooled all in a bath of water. J claim as my invention 100 1. In a pasteuri/.er, the combination of a tank, a carrier located .within the tank and having baskets connected together so that wa- ter will pass from one to another, and sprocket- wheels supporting the carrier; the'underrun- ro5 riing part only of said carrier being submerged in water contained by the tank, substantially as set forth. 2. In a pasteurizer, the combination of a tank, an endless carrier located within the uo tank, sprocket-wheels for supporting the car- rier, and means for conducting water from one basket of; the carrier to another; the undcr- running part only of said carrier being sub- merged in water, substantially as set forth. 1 15 3. In a pasteurizer, the combination of a tank, an endless carrier located within the tanlc, and the baskets of which arc connected together so that water will pass from one, to another, means for conducting water from the 1 20 lower part of the tank and discharging it into the baskets at the upper part of the carrier, and sprocket-wheels over which the carrier passes; the underrunning part only of said carrier being submerged in water, substan- 125 tially as set forth. 4. In a pasteurizer, the combination of a lank, an endless carrier located within the tank, and the baskets of which are connected together so that water will pass from one to 130 767,961 another, means for discharging water into the baskets at the upper part of the carrier, and a baffle-plate located above the under- running part of the carrier; the underrunning 5 part of the carrier only being located in a wa- ter-bath, substantially as set forth. 5. In a pasteurizer, the combination of a tank, and an endless carrier located within the tank and having bottle-receiving baskets; the underrunning part only of the carrier be- ingsubmerged in water, ands&id baskets being connected together so that water will pass from one to another, substantially as set forth. WILLIAM J. RUFF. In presence of GERHARD G. ARENDS, JOHN L. DUKER. No. 767,962. PATENTED AUG. 16, 1904. W. J. RUFF. PASTEURIZER. APPLICATION FILED AUG. 10, 1903. NO MODEL. 3 SHEETS SHEET 1. No. 767,962. NO MODEL. PATENTED AUG. 16, 1904. W. J. RUFF. PASTEURIZER. APPLICATION PILED AUG. 10, 1903. 3 SHEETS-SHEET 2. No. 767,962. NO MODEL. PATENTED AUG. 16, 1904. W. J. BUFF. PASTEURIZER. APPLICATION FILED AUG. 10, 1903. 3 SHEETS -SHEET 3. No. 767,962. Patented August 16, 1904. UNITED STATES PATENT OFFICE. WILLIAM J. RUFF, OF QUINCY, ILLINOIS. PASTEURIZER. SPECIFICATION forming part of Letters Patent No. 767,962, dated August 16, 19O4. Original applications filed February 13, 1903, Serial No. 143,177, and April 24, 1903, Senal No. 154,111, Divided and this application filed August 10, 1903. Serial No. 168,898. (Ho model.) ' To all whom it may concern: Be it known that I, WILLIAM J. RUFF, a citi- zen of the United States, residing in Quincy, in the county of Adams and State of Illinois, 5 have invented certain new and useful Improve- ments in Pasteurizers^of which the following is a full, clear, and exact description, refer- ence being had to the accompanying drawings, forming part of this specification. 10 My present invention relates to a machine for pasteurizing beer, &c. , and belongs to the same class of machines as those shown and described in my United States applications for patents filed February 13, 1903, Serial No. 15 143, 177,and April 24, 1903, Serial No. 154,111. My present invention -consists in features of novelty hereinafter fully described, and pointed out in the claims. Figure I is a side view of my improved ma- 20 chine with the housing and tanks in vertical section. Fig. II is a side elevation. Fig. Ill is a detail vertical section showing part of one of the bottle-containing baskets and its drain-pipe. Fig. IV is a section taken on 25 line IV IV, Fig. III. Fig. V is a horizontal section taken on line V V, Fig. III. Fig. VI is a detail section showing part of the attem- peratingand cooling tank and its supply-pipe. Fig. VII is a detail top view showing a modi- 30 fication. Fig. VIII is a vertical section taken on line VIII VIII, Fig. VII. Fig. IX is a section taken on line IX IX, Fig. VTII. Fig. X is a section showing the regulator. Fig. XI is a section showing one of the diaphragm- 35 valves. Fig. XII is a view similar to Fig. XI, shewing another of the diaphragm- valves. Referring to the drawings, i represents a tank for holding the attemperating and cool- ing water, and 2 is a tank for holding water 40 of maximum temperature. Fitting over these tanks and extending into the latter is a hous- ing or hood 3, thereby forming a leg or space 4, in which the beer is attemperated, a leg or space 5, in which the beer is heated to and 45 for a sufficient length of time retained at a maximum temperature, and a leg or space 6, in which the beer is cooled. The bottles of be are conducted through these legs by iiv .as of a carrier composed of endless chains" 7, supported by sprocket-wheels 8 and be- 5 tween which are the bottle-containing baskets 9, that are pivotally connected to the chains,, so as to always maintain a horizontal position. The beer to be pasteurized is placed in the baskets at A, the carrier moving in the direc- 55 tion of the arrow, Fig. I. The carrier is driven by any suitable form of motor (not shown) connected up to the shaft of one of the sprocket-wheels 8. Communicating with the tank 1 is a rotary pump 10, from which 6c extends a pipe 11, having a branch 12 for dis- charging attemperating-water into the baskets 9 in advance of the introduction of. the water of maximum temperature and a branch 13 for discharging codling-water into the baskets 65 after the bottles have been submitted to the action of the water of maximum temperature. In the pipe 12 is a diaphragm- valve 14, (see Fig. XI, ) such as is shown in my Patent No. 701, 622, dated June 3, 1 902. The air-supply pipe 15 of 7 the diaphragm-valve communicates with a reg- ulator 16, located in the tank 1. Theregulator i is shown in Fig. X and consists of a cylinder 17, secured to one wall of the tank 1 and hav- ing a tube 18, that extends into the tank. 75 Within the tube* 18 is a thermostatic bar or rod 19, the inner end of which is made fast to the end of the tube 18. In the outer end of the cylinder 17 is fitted a plug 20, into which is tapped a stem 21, having a port 22, 80 that communicates with the pipe 15. The inner end of the stem 21 forms the seat for a valve 23 on the outer end of the thermostatic rod 19. 24 is a compressed-air pipe tapped into the 85 plug 20 and which communicates with the in- terior of the cylinder 17. When the temperature in the tank 1 falls below a given point say 90 Fahrenheit the bar 19 will contract and open the valve 90 23. Compressed air will then pass through the pipe 24, which is connected' to a suitable compressed-air tank, (not shown, ) through the stem 21, and through the pipe 15 to the dia- phragm-valve 14, thus -causing the valve to 95 be closed and shutting off the flow of water from the pump 10 through a pipe 12 into the baskets 9. When the temperature of the 767,962 water in the tank 1 rises above the desired temperature, the valve 23 closes again, thus permitting the flow of water th rough the valve 14 and pipe 12 into the baskets 9. As the 5 baskets become nearly tilled with water they overflow back into the tank 1 that is, so long as they are passing through the leg 4. This overflow is from basket to basket and is per- mitted by means of a double -legged pipe, 10 (shown in Figs. Ill and IV,) and which con- sists of a leg 33, communicating at bottom with the basket with which it is pi votally con- nected and at top with a leg 33% having a dis- charge-opening 37, that terminates beneath 15 the basket, so as to direct the water into the basket beneath. 28 represents a rotary pump communicat- ing with the tank 2 and from which a pipe 29 extends to the top of the machine, where it is 20 provided with branches 30, having nozzles 31 for discharging hot water into the baskets. The left-hand nozzle 31 is located in the up- per part of the leg 4, and this nozzle is pro- vided with a diaphragm-valve 32, correspond- 25 ing to the valve 14, except that it is held open by the compressed-air pressure instead of be- ing closed by the compressed-air pressure, so that when the valve 14 is closed the valve 32 is open, and vice versa, the result being that 30 when the water in the tank 1 falls belc w the de- sired temperature the valve 32 will be opened and hot water will pass through the baskets in the leg 4 into the tank 1, and thus restore the temperature in the tank. As soon as the 35 water rises above the desired temperature again the valve 32 will be closed and the valve 14 opened, and thus the cooling of the water caused by attemperating the cold beer is con- stantly counteracted by hot water passing 40 from the tank 2 through. the diaphragm-valve 32, the result being that the water in the tank 1 is maintained at approximately a uni- form temperature at all times. As the carrier is passing through the leg 5 45 the beer is submitted to the action of the water of maximum temperature which over- flows from the baskets through the conduits 33 33" back into the tank 2, where it is main- tained at the maximum temperature in any 50 suitable way as, for instance, by means of a steam-jet 60, (see Fig. II,) located in a pipe 61, that connects the two ends of the tank to- gether. In the pipe 2 of the jet-pump is a diaphragm- valve 63, corresponding to the 55 valve 14, and connecting with the diaphragm- valve is a regulator 54, corresponding to the regulator 16. When the water falls beneath the j>oint desired say 148' : Fahn nheit the regulator 64 will open the valve 63, admitting 60- steam to the tank through the pipe 61. As the carrier is passing up through the leg 6 the i beer is submitted to the action of cooling- water deposited in the baskets through the pipe 13, which, as stated, communicates with 65 the pump 10, that is located in the tank 1, and the bottles are thus gradually cooled down before being exposed to the atmosphere. As the baskets leave the top of the log 6 the water commences draining therefrom into the baskets beneath, this being effected through 70 means of the swiveled double-legged pipes 33. (See Figs. Ill and IV.) These pipes are con- nected to the lower portions of the baskets, as shown in Figs. Ill and V, and they are slowly turned into a horizontal position by coming 75 against a pin 36. (See Fig. I.) As they are turned the water flows from their lower, ex- tended ends 37 and is discharged inter the baskets beneath and finally back into the tank 2. The bottles are thus gradually cooled 80 down as they move upwardly through the log 6. When the carrier. is moving downwardly from the sprocket-wheel that is located over the leg 6, t^e baskets are empty of water, so that the beer can be removed about the point 85 B. Beneath this point there is located another stationary pin 38, against which the pipes 33 impinge and are turned back to their up- wardly-inclined positions, so that the baskets are ready to take and hold water again when 90 they reach the point A. Any loss of water in the tanks is restored through pipes 40, provided with valves 41, to which are connected floats 42, -located within the tanks. (See Figs. I and VI.) When 95 the water falls beneath the desired level, the floats will by descending open the valves 41, thus permitting a flow of water into the tanks from the pipes 40, which are connected with any suitable source of water-supply. 100 54 represents stationary rails for gui'ding the endless chains of the carrier where they are deflected in the course of their travel. In Figs. VII, VIII, and IX, I have shown a modification of the double-legged pipe 33 -105 33% which consists in locating a fixed water- conduit at one end of the baskets, which con- duit consists of a leg 25, communicating with the lower part of the basket and at top with a leg 26, having a lower extension 27, that no terminates beneath the basket. This conduit permits the overflow of the water from the basket, and to discharge the water from the baskets (whicli in the other form is effected by the turningof the pipe 3333% as described) 1 15 I employ a valve 27% which is normally held to its seat by a spring 27''. The stem of the valve projects some distance beyond the bas- ket and is adapted to come against a suitable stationary pin to effect the opening of the 1 20 valve when the, baskets reach the top of the leg 6. With a machine thus constructed a very small tank may bo utilized, inasmuch afi the attemperating and the cooling of the beet- is effected without the use of a tank to hold 125 the water through which the carrier is pass- ing at the time that the attemperating and cooling processes are being carried on. I claim as my invention 1. In a pasteurizer, the combination of a 13 9, 767,962 single tank for holding attcrnperating-water and cool ing -water, a pump for conducting water from said tank, a pipe .-onnected to said pump for conducting the writer for attemper- 5 ating the beer, another pipe connected to said pump for conducting the \vater for cooling the beer, a tank positioned between the points of attemperating and cooling for holding water of maximum temperature, a pump for con- 10 ducting water from the last-mentioned tank through a pipe to a point of discharge above and over the same, and a carrier for moving the bottles past the discharge ends of said pipes to receive water therefrom, and through 15 the water of maximum temperature; the bas- kets of said carrier being provided with means for allowing the water to pass from one to another. 2. In a pasteurizer, the combination of a single tank for holding attemperating and 20 cooling water, a pump for conducting water from said tank through a pipe for attemper- ating the beer and through another pipe for cooling the beer, a tank for holding water at maximum temperature, a pump for conduct- 25 ing water from the last - mentioned tank through a pipe located over the first-mentioned pipes, diaphragm-valves located in said pipes, a regulator in said attemperating-tank and which is connected to said diaphragm-valves, 3 and a carrier for moving the bottles past the discharge ends of said pipes to receive water therefrom and through the "body of water at maximum temperature. . WILLIAM J. RUFF. In presence of GERHARD G. ABENDS, FRANK A. LUBHE. (7 No. 768,550. HO MODEL. PATENTED AUG. 23, 1904. E. WAGNER. PROCESS OF PASTEURIZING BEER. APPLICATION FILED JUNE 2, 1900, WITNESSES No. 768,550. Patented- August 23, 190-1. UNITED STATES PATENT OFFICE. EDWARD WAGNER, OF ST. LOUIS, MISSOURI, ASSIGNOR TO THE MODEL BOTTLING MACHINERY COMPANY, .OJF ST. LOUIS, MISSOURI, A CORPO- RATION OF MISSOURI. PROCESS OF PASTEURIZING BEER. SPECIFICATION forming part of Letters Patent No. 768,550, dated August 23, 1904. Original application filed June 30, 1899, Serial No. 722,439, Divided and this application filed June 2, 1900. Serial No. 18,812, (No specimens.) To all whom it may concern: Be it known that I, EDWARD WAGNEB, aciti- zen of the. United States, and a resident of the city of St. Louis, State of ^Missouri, (whose 5 post-office addrfess isSt. Louis, Missouri,) have invented certain new and useful Improve- ments in Processes of Pasteurizing Beer, of which the following is a full, clear, and exact specification, this application being a division 10 of one filed by me in the United States Patent Office June 30, 1899, Serial No. 122,439, in which the apparatus for practicing this proc- ess is fully described. This invention relates to an improved proc- 15 ess for pasteurizing beer^ the object being t6 destroy the yeast molecules and germs con- tained in the beer in order to prevent further fermentation in a simple, cheap, and conven- ient manner. so For the sake of convenience in describing this process a drawing is filed herewith, it being understood, of course, that I do not limit myself to this form of apparatus for the practice of my improved process, but that 25 the essential characteristics of said process are' set forth in the claims. In the drawings. Figure lisa longitudinal vertical sectional view through said apparatus; and Fig. 2 is 9, top plan view, partly broken 30 away, to show in section the spray- pipe"?'. a indicates a tank made, preferably, of sheet metal and divided by partition-walls b and c into compartments d, e, and/. Suitable sup- ply and overflow pipes (not shown) are ar- 35 ranged at convenient points in the several compartments, and in practice the compart- ment d, which is at the front end of the ap- paratus, is designed to receive warm water, the compartment e hot water, and the com- 40 partment/cold water. An endless chain g, carrying bottle-sup- ports h in rows, as described in my above- mentioned application for patent for appa- . ratus to carry put this process, in which the 45 bottles containing the beer to be treated are carried, is caused to travel in. a serpentine path into and out of the waters of different temperatures from the front end of the appa* ratus to the rear end.. An attendant places the bottles containing the beer in their sup- 50 ports, and another attendant, at the rear end of the machine, receives the bottles after theiu contents have been treated and removes them from the apparatus. In carrying out my improved process the 55 bottles containing the beer to be treated are corked, as usual, and placed in their supports, whereby the bottles are first dipped in the compartment containing the' warm water. While submerged they are caused to travel 6a continuously for such time as is necessary to . initially raise the temperature of the beer, after which the bottles pass to the next com- partment, in which is 'contained the hot water. Jn this compartment the bottles are 65 submerged and caused to travel continuously for quite a longtime say fifty minutes until the pasteurizing process is completed, when the bottles are subjected to cooling influances, such as the atmosphere or a spray of water, 7 whereby the beer is partly relieved of its great heat and its temperatuve-'partially re- duced in readiness for the final lukewarm bath in the last compartment, after which it is sub- jected to a final spray of cold water. 75 It is obvious^ that sprays of water of the proper tern perature,asabovedescri bed, might atone or moreipoints of the apparatus.above referred to be substituted for the correspond- ing bath and thftt such change would not depart 80 from the nature and principle of my inven- tion, although in practice it would be found to a large extent less satisfactory than the successive baths of different temperatures hereinabove described. 85 Heretofore the process of pasteurizing beer has been to place the bottles in the bottom of a tank into which was admitted water at at- mospheric temperature. Hot water was then admitted, and the cold water escaped through 90 overflow - pipes provided for that purpose. The admission of the hot water being usually at one point of the tank made its distribution uneven, with the result that currents of hot 768,550 and cold water would alternately strike the bottles, and it required the continued admis- sion of hot water for a long period of time to secure a uniform heat throughout the tank. 5 Not only this, but the natural tendency of the cold water to settle in the bottom of the tank around the bottles and the hot water to pise retarded the removal of the cold water, and this stratification of the waters at different' 10 temperatures was rendered doubly difficult to overcome on account of the protection offered the colder water by the bottles themselves, which obstructed the flow of the hot water and rendered the cold water inaccessible, thus 15 preventing the commingling of the two. When the pasteurizing process with the above-described uncertainties was completed, the water of the tank was withdrawn and cold water admitted with little or no preparation 20 for its reception, which frequently resulted in the bottles being broken by reason of the too sudden change in temperature in the waters. When the bottles were cool, they were then taken from the tank by hand in the same man- 25 ner as they had been thereinto introduced. Another method sometimes practiced is to place the bottles in a tank provided with steam-coils, in which the tank is filled with water and the steam turned into the coils, re- 30 suiting in a gradual increase in temperature of the water, after which when the pasteur- ization is completed the steam is turned off and cold water again introduced. This process, like the one just described, is objectionable 35 in that the water being quiet will stratify and there will be a large waste in cooling the bot- tles, and the cost is likewise great on account of the quantity of steam employed for heat- ing a single charge. Moreover, the time con- 4 sumed is out of proportion to the benefits gained under the system first described. My present process contemplates the initial preparation of the bottled beer by warming, after which it is introduced into a tank where- 1 45 in tlic water is uniformly hot and then gradu- ally reducing the temperature "of the beer by mean> of a lukewarm bath or equivalent step of the process preparatory to the beer being brought to atmospheric temperature by the 5 spray-pipe/ throwing a jet or spray of cold water upon the boor. In practice the warm-water bath is about 120 Fahrenheit, and the bottles containing the beer to be pasteurized remain therein about ten minutes. The hot- water bath is 55 about 145 Fahrenheit, and the bottles remain in this hot bath for about fifty minutes. After leaving the hot bath the bottles are exposed to the atmosphere or the atmosphere and cooling-sprays for about five minutes and 60 finally are treated to a relatively cold bath at 100 Fahrenheit for about twenty minutes. Having thus described my invention, what I claim, and desire to secure by Letters Pat- ent, is 65 1. The improved method of pasteurizing beer consisting in continuously moving the re- ceptacles containing the beer through a pas- teurizing agent. 2. The improved method of pasteurizing 70 beer consisting in continuously moving the re- ceptacles containing the beer at a uniform speed through a pasteurizing agent. 3. The improved method of pasteurizing beer consisting in continuously moving the re- 75 ceptacles containing the beer through a pre- paratory heating medium; then continuously moving the same through a warming-cham- ber; then continuously moving the same through a pasteurizing agent; and thengrad- 80- ually cooling the, same. 4. The improved method of pasteurizing beer consisting in continuously moving the re^ ceptacles containing the beer through a pas-,, teurizing agent and then reducingthe tern- #5 perature thereof by cooling-currents falling thereon. 5. The improved method of pasteurizing - beer consisting in continuously moving the re- ceptacles containing the beer through a pas- 90 teurizing agent, and then reducing the tem- perature thereof by means of cooling-sprays. 6. The herein-described process of pasteur- izing beer consisting of continuously moving the receptacles containing the beer through a 95 warming medium; then continuously moving said receptacles through a pasteurizing agent; and then continuously moving said receptacles through cooling media. In testimony whereof I have hereunto af- 100 fixed my signature, in the presence of two wit- nesses, this 18th day of May, 1900. EDWARD WAGNER. Witnesses: HUGH K. WAGNER, A. E. WAGNER. I 4 No. 775,144. MO MODEL. PATENTED NOV. 15, 1904. 0. MATHIE. PASTEURIZING BOTTLED LIQUIDS. APPLIOATI05 FILED JUHE 20.1904. X 1 WITNESSES: INVENTOR ATTORNEYS No. 775,144. Patented November IS, 1904. UNITED STATES PATENT OFFICE. OTTO MATHIE, OF WAUSAU, WISCONSIN. PASTEURIZING BOTTLED LIQUIDS. SPECIFICATION forming part of Letters Patent No. 775,144, dated November 15, 1904. Application filed June 20, 1904. Serial Ho. 213,344. (No model.) In all whom it may concern: Be it known that I, OTTO MATHIE, a citizen of the United States, residing at Wausau, in the county of Marathon and State of Wiscon- 5 sin, have made an Improvement ip Pasteuriz- ing Bottled Liquids, of which the following is a description. The object of my invention is to provide an improved apparatus for use in sterilizing bot- ' o tied liquids, especially beer. As is well known to experts, in carrying out the sterilizing process many bottles burst, whereby more or less loss is entailed. This result is 'due mainly to the fact that the water in which the bottles 15 are wholly or partly submerged is not heated and then cooled equally or uniformly. Further, it is well known that in the steriliz- ing process beer is often so changed as to have a burned or other disagreeable and unnatural 2 taste and also an objectionable odor. In or- der to prevent this result, it is necessary to first heat and then cool the beer quickly, and this must be done uniformly or in such man- ner as to avoid bursting of the bottles. 25 By my improved apparatus both the above- indicated results are avoided with certainty, so that a great economy is effected and an im- proved product obtained. The details of construction, arrangement, 3 and operation of parts constituting my im- proved apparatus areas hereinafter described, reference being had to the accompanying drawings, in which Figure 1 is a plan view of the apparatus, 35 and Fig. 2 a transverse vertical section on the line 2 2 of Fig. 1. A indicates a rectangular tank adapted for containing the water used in sterilizing and provided with a rack or false bottom B, upon 4 which bottles containing beer or other liquid are placed. A vertical partition C is arranged along the longitudinal center of the tank A, and its ends are spaced from the ends of the tank, so that a free passage is provided at 45 those points for the circulation of wa^pr. On each side of the said partition is arranged a perforated steam and water pipe D, the same being connected by feed-pipes d with an in- duction-pipe E and a steam-pipe F, the latter 50 being provided exteriorly to the tank with a stop-cock f. The mouth of the induction- pipe E is within the tank A, and the steam- pipe F is introduced into the same and made of such smaller diameter that a space is'pro- vided between it and the induction- pipe E, so 55 that when steam is introduced a current of water will be induced in the pipe E and mingled with the steam, and thus both will be discharged together from the perforations of the pipes D. 60 For the purpose of creating a current, and thereby due circulation, of the water in the tank I arrange an agitator or propeller G in ' the tank A near one end and side of the lat- ter. At an adjacent point I also locate the 65 discharge end of a cold-water pipe H. An overflow I is provided, as indicated in both figures. The operation of my improved apparatus is as follows: A due quantity of water having 70 been admitted to the tank A and the bottles containing the liquid to be pasteurized having been duly placed upon the rack or false bot- tom B, steam is admitted through the pipe F and the propeller G simultaneously set in mo- 75 tion, so that a simultaneous agitation and cur- rent result that is to say, the mingled steam and water escaping from the pipes D agitate the main body of water on both sides of the partition C at the same time that the water is 80 gradually yet uniformly heated, while the ro- tating propellerGsetsupa more or less rapid current which' passes around the partition. C in the spaces provided at each end of the same. Thus the water is heated, agitated, and circu- 85 lated in the most efficient manner and with such rapidity as required to effect the best re- sults, and at the same time the bottles contain- ing the beer or other liquid are heated with such equality or uniformity as to avoid burst- 90 ing. When the beer or other liquid has been heated for a due length of time, the steam is shut off and cold water is admitted, and this being at a point contiguous to and behind the propeller G the latter niingles the cold with 95 the warmer water in such manner that the whole body of water is cooled uniformly yet quickly. I do not consider it necessary to state the temperature to which the water is raised nor 100 775,144 the length of time during which the beer or, other liquid may be heated nor the length of time nor the degree for effecting the cooling operation, since these are matters admitting 5 of considerable variation, and are well under- s i tood by experts. By my improved appara- tus beer is pasteurized without loss by break- age of the bottles and without producing the undesirable taste and smell often incident to 10 the operation as ordinarily effected. Haying thus described my invention, what I claim as new, and desire to secure by Letters Patent, is 1. The improved apparatus for sterilizing 15 bottled liquids, comprising a tank having a vertical central partition which is spaced at its ends from the adjacent walls of the tank, thus leaving free passages for the circulation of water, perforated steam-pipes arranged on 20 each side of the said partition, a means for setting up a circulating current in the whole body of water, and a cold-water inlet arranged adjacent to the means for producing the cur- rent, substantially as described. 25 '2. The improved apparatus for sterilizing liquids, comprising a tank having a central partition whose ends are spaced from the ad- jacent walls of the tank, perforated steam- pipes arranged on opposite sides of said par- 3 tition, a water-induction pipe communicating < therewith and a steam-pipe introduced into the mouth of said induction-pipe and made of less diameter to permit the inlet of water, and means for setting up a current in the main body of water in the tank, substantially as 35 described. 3. An improved apparatus for sterilizing beer or other bottled liquids, comprising the tank proper having a longitudinal central par- tition whose ends are spaced from the adjacent 4 end walls of the tank, means for introducing si/eam for heating and agitating the body of water in the tank, and a rotatable- device ar- ranged adjacent to one corner of the tank whereby it is adapted for setting up a current 45 in the main body of water in the tank, and a cold-water inlet arranged in rear of the said device, substantially as described. 4. In an apparatus for sterilizing bottled liquids, a water-tank having a central vertical 50 partition whose ends are spaced from the ends of the tank, means for heating the water, the rotary propeller located in one corner of the tank, and a cold-water inlet located adjacent to the propeller, as shown and described. OTTO MATHIE. Witnesses: W. J. GEHKKE, A. E. MONTGOMERY. ,; No. 781,860. PATENTED FEB. 7, 1905. W. B. WRIGHT. PASTEURIZING APPARATUS. APPLICATION FILED SEPT. 5, 1903. No. 781,860. PATENTED FEB. 7, 1905. W. B. WRIGHT. PASTEURIZING APPARATUS. APPLICATION FILED SEPT. 5, 1903. 3 SHEETS-SHEET 3. No. 781,860. PATENTED FEB. 7, 1905. W. B. WRIGHT. PASTEURIZING APPARATUS. APPLICATION FILED SEPT. 6, 1903. 3 SHEETS-SHEET 3. No. 781,860. Patented February 7, 10OB. UNITED STATES PATENT OFFICE. AY ALTER B. WRIGHT, OF CHICAGO, ILLINOIS, ASSIGNOR TO E. GOLDMAN & CO., A CORPORATION OF ILLINOIS. PASTEURIZING APPARATUS. SPECIFICATION forming part of Letters Patent No. 781,860, dated February 7, 1906. Application filed September 5, 1903, Serial So. 173,041. To ill,/- whom it may concern: Be it known that I, WALTER B. WEIGHT, a citizen of the United States, residing at Chi- cngo, in the county of Cook and State of Illi- 5 nois, have invented a new and useful Improve- ment in Pasteurizing Apparatus, of which the following is a specification. My invention relates to an improvement in the class of apparatus employed for pasteur- 10 izing Ijeer in bottles by supporting the filled bottles upon trays pivotally mounted on end- less chains to travel through a holder contain- ing water at different degrees of temperature in different parts or zones, through which the 15 bottles tire caused to pass. Tin* object of my invention is to provide a generally improved construction of the appa- ratus in mattersof detail; and itconsists in the combination of parts hereinafter described, 20 and pointed out in the appended claim. Referring to the accompanying drawings, Figure 1 is a view in side elevation, partly sec- tional, of a known general form of pasteuriz- ing apparatus provided with my improve- 15 ments; Fig. 2, a section taken at the line 2 on Fig. 1 viewed in the direction of the arrow ami enlarged, showing pulley details; Fig. 3, a view showing two of the three sections in which 1 construct the apparatus fitted to- 30 gethcr with the casing or holder in longitudi- nal vortical section and the mechanism within it in elevation, ami Fig. 4 a similar view of the third section of the apparatus disconnected from the other two sections thereof. 35 A is the holder, which my construction en- ables me to form .of a single wall of metal in three sections A', A*, and A', flanged where they fit together. The section A' is of the substantially rectangular shape illustrated, 4 with the inner wall a extending upward only part, way to the upper wall l> and having its upper end portion turned, as at #, to extend tit an angle to the wall a. The section A* is of the same general form with its inner wall 45 "' extending only partway to the upper wall ?>' and turned, as to its upper end portion, at .'',to extend at an angle to the wall a', whereby when the two sections A' and A 8 are put to- gether to abut at their flanges v v they form the air-space B between them and the restrict- 50 ed connecting-passage C between the sections over the ai r-space. The end wal 1 V of the sec- tion A* extends short of the base-wall I* of that section and is turned outward at its lower end, as at *, and provided with a flange v' to 55 form the restricted passage C' for communi- cation with the section A 3 . This section, which is open at its top, is also of general rectan- gular shape, but higher than the other sec- tions, which are both of the same height, and 60 its inner side wall b* extends short of the base- wall 4* and is turned at its lower end to an an- gle, as at x s , and provided with a flange ?>' to meet the flange at ./'*' and form a continuation of the passage C'. The structur.<5J& .shown $& 65 be surrounded at intervals with reinforcing- ribs c, represented in channel-iron form. The neck at *, connecting the sections of the pas- sage C', forms an air-space B' between the sec- tions A* and A 3 . By the sectional construe- 7 tion of the holder A thus described, produc- ing the air-spaces B and B', free circulation of air about the sections is afforded to tend to maintain the water contents of the holder at the desired different temperatures in thesev- 75 eral sections, and all necessity of providing the structure with a double wall for insulat- ing it is avoided, with the advantages of ma- terially decreasing the expense of construc- tion and of more effectually maintaining the 80 varying temperatures in the different parts of the apparatus. An overflow-pipe d leads from near the top of the section A' into the same near its bot- tom, where a steam-jet pipe d\ containing a 85 shut-off valve rf f , enters the overflow-pipe for the usual purpose hereinafter explained. A shaft e is journalod in the holder-section A' and carries on one projecting end a cog-wheel e, meshing with a pinion - follows: The bottles, the contents of which are to be pasteurized, 35 are loaded upon the trays 1 as-they attain in the travel of the chains K the upper end of the holder-section A'\ at which a platform (not shown) may be provided for the supply of filled bottles to be loaded and for the work- 4 men in loading and unloading them. The holder, which is veined through a pipe d'\ is tilled with water to the line of the ovcrflow- oullet itt*, 5105 phragm oxtonVling vertically and centt>aJtt>; : ; ; tynVWgh'silK1=t'iid section and into the section adjtimit toft; ami agitators in said last-named.-, two sect ions, substantially as and for the pu^r; pose sot forth. 4--V!. .., . . WALTER B. WHIG HT. lu presence of - SA.MU (!. PKINCSK,. W.U.TKK N. WlNBKWI. , ! ' -* . M . ";:,! ;} '. ;>f.',l No. 782;878. t PATENTED FEB. 21, 1905. W. J. RUFF. * PASTEURIZER. APPLIOiTIOH PILED JAN. 11, 1902. 2 SHEETS-SHEET 1. ii t **j No. 782,878. PATENTED FEB. 21, 1905. W. J. BUFF. PASTEURIZER. APPLICATION FILED JAN. 11, 1902. 3 SHEETS-SHEET 2. No. 782,878. Patented February 21, 1905. UNITED STATES PATENT OFFICE. WILLIAM J. RUFF, OF QUINCY, ILLINOIS. PASTEURIZER. SPECIFICATION /forming part of Letters Patent No. 782,878, dated February 21, 1906. Application filed January 11, 1902. Serial No. 89,321. To nJ I wh:f>ni it. nmif concern: Be it known that I, WILLIAM J. RUFF, a citi- zen of the United States, residing at Quincy, in the county of Adams and State of Illinois, 5 have invented certain new and useful Im- provements in Pasteurizers, of which the fol- lowing is a full, clear, and exact description, reference being had to the accompanying drawings, forming part of this specification. 10 My invention relates to the same class of a pasteurizer as that shown and described in my application for Letters Patent filed Septem- ber 16, 1901, Serial N ? o. 75,509, wherein there is an attemperating-compartment for gradu- 15 ully heating the beer to something less than the maximum temperature to which the beer is exposed while passing through a sterilizing- compartnient, from which the beer passes through a cool ing-compartment, by which the 20 temperature is reduced to approximately that of the atmosphere. The principal object of my present inven- tion is to provide means whereby the beer just before entering the sterilizirig-compart- 25 ment is heated to approximately as high a temperature as the temperature of the steril- izing-compartment, so that as it enters the sterilizing-compartment it will be of a tem- perature approximately equal to that of the 3 sterilizing-compartment in order that during its entire passage through the compartment it will be subjected to the maximum steriliz- ing temperature of the machine and does not, as heretofore, travel through a portion of the 33 sterilizing-compartment before reaching the maximum temperature of that chamber, the result being an increase in the capacity of the machine, as the beer can be moved along faster and yet be exposed for a sufficient length of 4 time to the maximum temperature of the sterilizing-compartment to effect perfect pas- teuri/.ation, because it does not go part way through the sterilizing-compartment before reaching the maximum lemperattire of that 45 compartment. My invention consists in details of construc- tion hereinafter particularly described, and pointed out in $he claims. Figure I is a view of my improved machine, 5 part in vertical section and part in elevation. Fig, II is a detail view 'showing the upper' portion of one leg of the attemperating-com- partment. Fig. Ill is an enlarged section showing one of the regulators. Fig. IV is a top or plan view of the automatic pump. Fig. 55 V is a vertical section illustrating the man- ner of mounting the rollers located at the bot- tom of the attempe rating, sterilizing, and cool- ing compartments and under which the travel- ing carrier passes, the section being taken on 60 line V V, Fig. VI. Fig. VI is a vertical sec- tion taken online VI VI, Fig. V. Fig. VII is a section taken on line VII VII, Fig. IV. Fig. VlII is a section taken on line VIII VIII, Fig. VII. 65 1 2 represent a pair of legs forming a com- partment through which the beer first passes. 3 4 represent a pair of legs forming a com- partment through which the beer next passes, and 5 6 a pair of legs forming a compartment 70 through which the beer finally passes. The first pairof legs form what may be termed an " at- temperating-compartmentj" for in these legs the beer is gradually heated toward the maxi- mum temperature to which it is exposed while 75 passing through the legs 3 and 4, which form the sterilizing-compartment wherein the beer is pasteurized. From the sterilizing-compart- ment the beer passes through the legs 5 and 6, which form what I call a "cooling-compart- 80 ment, " inasmuch as the temperature of the beer is here reduced and finally escapes therefrom at approximately atmospheric temperature, or at least so low a temperature that the bottles are not likely to become broken by sudden 85 exposure to the atmosphere as they leave the machine. The legs are all connected by upper and lower elbows, so that the legs and elbows form a single continuous conduit or chamber from the open upper end of leg 1 to the open 90 upper end of leg 6, and the beer is not ex- ",' posed to the atmosphere fronrthe time it en- ters the machine until it leaves it. The legs are located between upper sills 7. and lower ." sills 8, that are connected together by posts 9, 95 or any other suitable means may be provided for supporting the legs. The bottles are passed through the machine in the direction of the arrow, Fig. I, the boi/-' ties being placed in suitable receptacles If), too * .: 782,878 pivotally connected to an endless carrier com- posed of chains that pass over sprocket-wheels 1 1, located at the four corners of the machine. In the use of the machine the three com- 5 partments are filled with water or other fluid nearly to their tops, the water in thesterilizing- "compartment being heated by means of steam introduced through a pipe 12 until the tem- perature is raised sufficiently high to effect fOxthe pasteurization of the beer. In starting the machine (and subsequently, if desired) the water in the attemperating and cooling compartments may likewise be brought to the proper temperature through means of fluid in- 15 troduced through pipes corresponding to the pipe 12. The introduction of steam through the pipe 12 is automatically controlled by a regulator 13,' (see Figs. I and -11,) which is attached to the lower portion of the steriliz- 20 ing-compartment and which may be of any well-known form or type. The regulator con- trols the passage of compressed air through a pipe 14, which air acts to close the valve 15 in pipe 12 when the temperature of the water 25 in thesterilizing-compartmenthas been raised to the desired height. As stated, any form of temperature-regulator may be employed; but I prefer to use such a regulator as is illus- trated in detail in Fig. II I, as it is simple in con- 30 struction and positive in operation. In this construction a cylindrical casing 16 is secured in any suitable manner to the wall of the ster- ilizing -compartment, and to said casing is formed integrally a tubular portion 17, that ex- 35 tends some little distance into the lower part of thesterilizing-conlpartment. S.crew-seated in 'the outer end of this tubular portion 17 is the end of a rod 18, the opposite end of which car- ries a valve-plug 19, having a conical end 20. 40 The outer end of the casing 1(5 is closed by a plugor cap 21, on theouter face of which is pro- vided a dial 22. Passing through the center of this plug 21 in alinement witli the center of the rod 18 is a screw-threaded rod 23, the 45 outer end of which is provided witli a nut 24 and an indicating-finger 25. Passing approxi- mately half-way through the length of the rod 23 is a bore or passage-way 20, the inner end of which extends laterally in one direc- 50 tion through the rod 23 and communicates with a groove 27, formed in the screw-thread- ed portion of the rod. The inner end of the tubular portion of this rod 23 terminates in a valve-seat adapted to receive the conical end 55 of the plug 19. Formed in the plug 21 is a passage-way 28, the inner end of which com- municates with the groove 27. The upper part of the air-pipe 14 is tapped into the plug 21 and is in communication with the passage- 60 way 28. On the op|>osite side of this plug 21 the lower part of the air-pipe 14 is tapped into said plug and is in communication with a bore or passage-way 29, the inner end of which communicates with a chamber within 65 the casing 16. The regulator is set by ad- 1 justing the nut 24, which turns the rod 23 in the desired direction to bring the finger 25 to the proper point on the dial 22, and by this operation the position of the valve-seat at the inner end of the rod 23 relative to the conical 70 end of the plug is varied, for the reason that the rod 23 is moved toward or drawn away from the valve-plug 19, according to the di- rection in which said rod is turned. The : propertcm'perature within thesterilizing-com- 75 partment expands the tubular portion 17 suf- ficient to cause the valve-plug 19 to remain unseated, and while in this position the com- . pressed air from the pipe 14 passes through the bore 29 into the chamber within the cas- 80 I ing, from thence through the bores 26 and i 28 into and through the upper part of pipe 14 ! to the diaphragm-valve 15 to keep said valve closed. When the temperature within the i sterili/Jng-compartment falls below the proper 85 ; ixjint, or the point at which the valve is set to actuate, the contraction of the tubular por- tion 17 due to the lowering of the tempera- ture will nrJove the conical plug 19, carried by the rod 18, which is in turn carried by the 90 tubular portion 17, toward and against the valve-seat on the rod 23, thus closing the pas- sage of the compressed air through the regu- lator. The supply of compressed air thus be- ing shut off will allow the diaphragm-valve 95 to open, and steam is admitted to the steriliz- ing-compartment through the pipe 12. When the valve 19 closes, the air in the upper part of the pipe 14 escapes under the steam-pres- sure through a valve 14*, (see Fig. I,) which 100 is so adjusted as to always have a small leak. 31 represents a pipe forming a communica- tion between the leg 5 of the cooling-compart- ment and the suction side of a rotary pump 30 of any well-known construction. 105 31" and 31'are pii>es forming a communica- tion between the discharge side of the pump 30 and the leg of the attemperating-compart- ment. The. pipes 31, 31", and 31' and the pump 30 servo to conduct the water from the 1 10 inner leg of the cooling-compartment to the inner leg of theattemiMirating-compartment, : thus bringing water that has been heated in cooling the hat beer in the cooling-compart- ment into the attemperating -compartment, 115 ! where the waste heat is utilized for the pre- 1 liminary or initial heating of the beer. I Between the pipeSl'and pipe 31' isa valve i 32, (sec Figs. VII and VIII,) this valve con- trolling the passage of water from the pump i2c to the leg 2. The valve 32 comprises a glob- ular casing divided centrally by a partition 32" into two compartments 32 L ' and 32'', con- nected together by a passage-tube 32 b , into which leads the pipe 31", while the pipe 31' 125 ' is connected to the compartment 32 1 '. The pipe 33, the object of which will be hereinaf- ter set forth, connects to the compartment 32''. Extending through the valve-casing is . a valve-stem 35", operated by a means here- 13 782,878 inafter described and,carryingdisks 32', which 'upon the movement of the valve-stem simul- taneously close one end of fcHe tube Si! 1 ' and open theother end. When the valve is in the 5 position shown by dotted lines in Fig. Vlli, the water circulates through the pipes 31 and 31" from the leg 5 to the Ieg2; but when the valve is moved to the position shown in full lines, Fig. VIII. the water circulates around the 10 pump through a by-pipe 33, which connects the outlet of the pipe to the inlet, so that at this time there is no movement of the water from leg 5 to leg 2, and the water is caused to take this course when the water in leg 2 is at 15 the desired temperature through means of a regulator 34. attached to the leg 2 and con- nectec 1 to the diaphragm 35 of the valve 32 by means of a compressed-air pipe 36. The construction and operation of the regulator 20 34 is the same in all respects as the construc- tion and operation of the regulator shown in Fig. Ill and which has been described. As soon as the temperature of the water in leg 2 falls, beneath the desirod point the regulator 25 operates and the pump starts a circulation of water from leg 5 to leg 2, the regulator act- ing to rowe the valve froo| the position shown in full lines. Fig. VIII, to the position shown in dotted lines. As soon as the temperature 30 in the leg 2 reaches the desired height the regulator 16 operates again and the water 'simply circulates around the pump through the pipe 23, the pump being thus kept in con- tinuous operation. To complete the circula- rs tion between legs 'Sand 5,u connection is made between legs 1 and 6 by the use of a pipe 37, (see Fig. I,) the cold water produced by the final heating of the beer thus passing around the legs 6 and 5 and acting to keep down the 4 temperature in these legs which has been cre- ated by the hot beer as it passes through these legs from the. sterilizing-compartmejit. While I have described somewhat in detail the construction and operation of the regu- 4_' Jatorsand the pump circulating system for the purpose of illustrating the operation of the machine that isshown in thedrawings, yetl do not make any claims therefor in this applica- tion, as 'the same is the subject-matter of the in- 50 vention claimed in my application referred to. I will now proceed to describe the features that are specially claimed in this application and which may be used either with or with- out the regulator and circulating system that 55 have been described. As ., stated, the pasteurization of the beer takes, place in the portions 3 4. of the conduit, the b6er being gradually heated from the time it enters the machine and while it is passing 60 through\the compartment 1 2 of the machine. Necessarily the temperature in the main por- tion of the compartment 1 2 must be lower than the sterilizing temperature in the com- partment 3 4, for if the cooled bottles were 65 at first subjected to the temperature of the sterilizing heat they would be broken. The beer is therefore gradually heated as it ad- vances toward the sterilizing-compartment; but so far as I know no pasteurizer has ever been made wherein the beer has been heated 70 to approximately the maximum temperature of the sterilizing-compartment before enter- ing said compartment, and therefore it passes part way through the sterilizing-compartment before it has been raised to the desired tern- 75 perature for pasteurization. Beer has to be subjected to the pasteurizing heaMi sufficient length of time tojihoroughly effect pasteuri- zation and when, as heretofore, it lias been moved part way through the pasteurizing- 80 compartment before reaching the maximum temperature it has to move corresponding slower in order to be subjected to the maxi- mum pasteurizing heafc'a 'sufficient length "of time before leaving the sterilizing-compart- 85 ment. It is the principal object of my pres- ent invention to provide a means whereby the beer will be heated to approximately the, maximum temperature of the sterilizing-com- partment before entering said compartment, 90 so that upon entering the compartment it is heated approximately to the maximum degree, and therefore is subjected to the maximum temperature all the time that it is passing through the sterilizing-compartment, the re- 95 su It being that the maclii ne can be operated con- siderably faster and its capacity corresiwnd- ingly increased. Toaccomplish thisencl, 1 pro- vide the "Upper portion of the attemperating- compartment of the conduit with a chamber or i oo enlargement 40, which is in communication with the upper portion oj:' leg 2 of the attem- perating-compartment, and means for heating the fluid in this chamber is provided and which may consist of a steam-pi i* 41. The fluid is 105 heated in this chamber to as an approximately high a temperature as that qf the sterilizing- compartment of the conduit, so that as the bottles are passing through the last part of the attemperating- compartment they pass no through approximately as high a temperature as that of the sterilizing-compartment, and they thus enter the sterilizing-compartment at as an approximately high a temperature as thatcontained in the sterilizing-compartment, 115, and thus they are subjected to llhe sterilizing - temperature all the time that they are pass- ing through the sterilizing-compartment of the conduit. It will be observed that legs 2 and 3 of the conduit are connected by a closed 1 20 elbow, so that the bottles do not pass into the open air as they are conducted from leg 2 to leg 3, but remain in approximately, the same temperature as that to which they have been subjected before passing from one leg to the 125 other. The legs 4 and 5 are likewise con- nected by an elbow, so that the beer at this point i. not exposed to the atmosphere while moving from one leg to the other, and thus at no place in the machine i.s the beer subjected 130 783,878 to atmospheric temperature from the time it enters the machine until the time it leaves. The steam-pipe 41 is provided with a dia- phragm-valve 42, connected to the chamber 40 5 by means of a pipe 43, provided with a regu- lator 44, that corresponds in construction and operation to the regulator 13, so that the steam is automatically turned on and off in the pipe 41 as the temperature in the cliam- 10 ber 40 rises above or falls below the temper- ature which the regulator has been set to main- tain. In order to maintain a substantially uniform temperature between the two parts of the 5 sterilix.ing-compartment, I provide a pi|>e 51, forming a communication between the legs 6 and 4 and being connected to a rotary pump 52, like the pump 30, of any well-known con- struction to cause a circulation of water bc- 10 tween the two points in the stcrilizing-com- partment. The delivery end of the pipe31"is provided with two branches, 31 1 ' and 31', one of which connects with the upper end of leg '2, while 25 the other connects with the chamber 40 di- ncctly. At the junction of these branches is a valve 40", so that more or less of the water may be caused to pass through either branch, or all of the water may be caused to pass 30 through one of the branches. H.v regulating the amount of water that passes through the branch that connects with the chamber 40 the area of the hot water in the upper part of the leg 2 will be increased or diminished, because 35 the greater the How of water through this branch (the heat in the pipe 41 being kept up accordingly) the greater will be the How of hot water from the chamber 40 down through the leg 2, so that the beer will be subjected 4" for a greater or less time, as desired, to this heat in leg 2, that corresponds approximately to the heat of the sterilizing-compartment. In my application referred to the endless carrier pusses beneath rollers or pulleys lo- 45 cated in the lower elbows of the conduit. Tln'se pulleys occupy considerable room and necessitate the use of a long elbow, ami they necessarily cause the bottle-carrying recepta- j clcs to traverse the elbow j a considerable dis- ! 5 tunce beneath the upper bends of the elbows, ; the result of which is that the bottles go through a different temperature of water as ; they round the elbows from what they were in before starting to pass through the elbows \ 55 and a different temi>erature from what they ' are in when they emerge from the elbows. This is due to the fact that with a long elbow, which is necessitated by the use of wheels, i the water in the upper part of the elbow is i 60 much warmer than the water in the lower part and is of approximately the same tem- perature as the water in the two legs of the compartment above the bend of the elbow, this difference in tcmpe rating) being due to . the fact that there is a large amount of prac- 65 tically dead cool water in the lower part of the elbow, for the warm water that circu- lates from one leg to another of the comimrt- ment of course passes through the upper part of the elbow, it being lighter, and leaves the 70 water in the lower part of the elbow practi- cally undisturbed, which becomes chilled, the result being, as stated, that the beer is passed through colder water as it rounds the elbow than >t left before reaching the elbow and 75 that it enters after it leaves the elbow. This is objectionable, as it is not desirable to have the beer chilled or cooled down in tempera- turff while passing from one leg to another of a compartment. To obviate these difficulties, 80 1 journal fri<-ti<>n-rollers 45 in these lower el- bows to receive the carrier. By using the rollers instead of wheels a shallow elbow can be employed, and the temperature of the wa- ter in the lower part of the elbow is practi- 85 call.y the same as the temperature of the wa- ter in the legs on each side of the elbow and there is practically a circulation of all of the water in the elbow, as the volume there is prac- tically the same as it is in the vertical parts 90 of the legs. As shown in Figs. V and VI, these rollers are mounted on studs 46, secured to the outer wall of the conduit by means of shanks 47, provided with nuts 48, gaskets 49 being employed to make a tight joint. The 95 rollers are preferably provided with dove- tailed hardwood fillers 50, that form a jour- nal-bearing between the rollers and the studs. By using these friction-rollers the carrier can pass close up to the inner bends of the elbows, 100 as shown in Fig. I. I do not herein claim a pasteurizer compris- ing a pair of water-legs forming an attemper- aling-compartment, a pairof water-legs form- ing a sterilizing-compartment, a pairof water- I0 5 legs forming a cooling-compartment, means for conveying the substance to be sterilized through said legs, and means for creating a circulation of water between the attemperat- ing-compartment and cooling -compartment, no as such forms the subject-matter of my appli- cation tiled September lii, 1901, Serial No. 75,509, Patent No. 701,622. By forming the legs that constitute the at- temperating, sterilizing, and cooling compart- 1 15 ments in their separated form and connecting them at the top and bottom by elbows atmos- pheric air is allowed to circulate between the different l>gs,so that the temperatureof one leg will not radiate to another ami effect thetem- "2 perature of the water in such other leg. 1 claim as my invention 1. A pasteurizer having an attemperating- com part ment,a sterilizing-compartment, amia cooling-compartment said attemperating-com- 125 partment being provided with means for heat- ing the substance under treatment to approxi- mately as high a temperature as that of the 782,878 stprilizihg-compartment just before the sub- stance leaves the at tomperating-compartment, substantially ;i^ described. 2. A pasteu ri/er having an attemperating- 5 compartment,asteriliy.ing-compartrnent,and a cooling-compartment, all formed in a continu- ous conduit, said attemperating-compartment being provided with means for heating the substance under treatment to approximately 10 as high a temperature as that of the steriliz- ing -compartment just before the substance leaves the attemperating-comi>*rtment, sub- stantially as set forth. 3. A pasteurizer consisting of an uttempcr- '5 ating - compartment, a sterilising- compart- ment, and a cooling-compartment, siiid ^ttom- perating- compartment being provided with an enlargement o'r chamber at its junction with the sterilizing-compartment, and said >o chamber being provided with means for heat- ing tlie fluid to approximately as high a tem- perature as that of the sterilizing-compart- rnent, whereby the substance being treated- is heated to as an approximately high a tempera- ture as that of the sterilizing-compartment 25 just before entering the last-mentioned com- partment, substantially as set forth. 4. A pasteurizer comprising an attemperat- ing-compartment, a sterilizing-compartment, and a cooling-compartment, said attemperat- 30 ing-compartment being provided with an on- largment or chamber near its junction with the sterilizing-compartment, means for heat- ing the water in said enlargement or chamber, and means for causing a circulation of water 35 between the cooling -compartment and said chamber of the attemperating-compartment, substantially as set forth. WILLIAM .). RUFF. In -presence of GERHARD G. ARENDS, FRANK A. LUBBE. 73? No. 798,833. PATENTED SEPT. 5, 1905. W. J. RUFF. INTERMITTENT MOVEMENT IN PASTEURIZERS. APPLICATION FILED DEO. 5, 1904. 2 SHEETS- SHEET 1. No. 798,833. PATENTED SEPT. 5, 1905. W. J. RUFF. INTERMITTENT MOVEMENT IN PASTEURIZERS. APPLICATION FILED DEC. 5, 1904. IEETS-8HEET 2. _- ^-, 757 a- >-> 7^^ UNITED STATES PATENT OFFICE. WILLIAM J. RUFF, OF QUlNCY, ILLINOIS. INTERMITTENT MOVEMENT IN PASTEURIZERS. No. 798,833. Specification of Letters Patent. Application filed December 6, 1904. Serial No. 236,526. Patented Sept. 5, 1905. To all whom it may concern: Be it known that I, WILLIAM J RUFF, a citi- zen of the United States, residing at Quinc.y, in the county of Adams and State of Illinois, 5 have invented certain new and useful Improve- ments in Intermittent Movements for Pasteur- izers, of which the following is a full, clear, and exact description, reference being had to the accompanying drawings, forming part of ic this specification. , 'My invention relates to an intermittent movement for imparting a step-by-step move- ment to the bottle-carrier of a pasteurizer in which the receptacles of the beer or other ma- 1 5 terial to be pasteurized' are made to pass suc- cessively through vertically-superposed strata of a heat-transferring medium for gradually raising and then gradually lowering the tem- perature of the goods contained in such recep- 20 tacles. In other words, the material is made to ascend or descend through different strata of a medium adapted to transfer heat to the material to be pasteurized or transfer it from said material, according to the stage of the 25 pasteurization through which the material is passing. By this intermittent movement the material is not only subjected during the pe- riods of rest to the temperature of the medium ' in which the receptacles are found at the re- 30 spective steps, but during the periods of rest the baskets or other receptacles of the carrier may be loaded and unloaded as they are suc- cessively presented at the proper points for receiving and discharging the material to be 35 treated. The improvement is well adapted for use in pasteurizers such as illustrated in United States Letters Patent issued to me, Nos. 701,622 and 767,962, dated, respectively, June 4 8, 1902, and August 16, 1904, and one issued to A. A. Busch et al., No. 713,952, dated No- vember 18, 1902. The object of the present improvement is to provide for an intermittent movement of the 45 conveyer in a pasteurizer as distinguished from a continuously-moving conveyer, this intermittent movement being deemed much more favorable for the pasteurization for reasons that I will specify further. The mer- 50 its of the substitution lie in that I am enabled to make better use of the different strata in temperature in the pasteurizer, more espe- cially in types of such apparatus Jn which there is means for causing a very thoroughly- defined line of demarcation of temperature as 55 between two different strata of water, as in the patents enumerated. These different strata in temperature are made use of by the intermittent movement in that the cages con- taining the receptacles holding material to be 60 pasteurized are transferred by a step-by-step movement from one stratum of temperature to a different temperature, after 'which they are allowed to rest for a stated period in order the better to create an exchange of tempera- 65 ture between the water and the contents of the receptacles. This results in a more even heating and cooling of the material and a more thorough transferring of the tempera- tures in both directions. In carrying on the 70 pasteurization in a pasteurizer in which the conveyer moves continuously the water that enters the cages containing the receptacles is displaced .very gradually and there' is no^-'an immediate complete exchange of temperature 75 taking place within the conveyer-cages when the cages move from one temperature stratum to another, owing to lack of rapid circulation from the cages. By moving the conveyer intermittently the cages are suddenly moved 80 forward step by step, as there is less circula- tion in the cages and between the receptacles 'therein than there is in the water surround- ing the cages. The rapid movement of the conveyer through the stratified temperature 85 zones causes the water to be expelled from the cages rapidly, so that it is displaced and im- mediately replaced by either hotter or colder water as soon as the cages reach the next stratum of temperature. In this way I am 90 enabled to* get the direct benefit of each sep- arate stratified course of water and its tem- perature conditions. The cages stop in their respective positions in each stratified course of water a stated length of time in order to 95 absorb and give off temperatures to-and^from the water surrounding the receptacles in the cages. This is much to be preferred over a continuous movement in that it insures a more complete and even pasteurization of the ma- too terial over what can be obtained in a continu- ously-moving conveyer, as in that case cur- rents are produced which f6llow a less defined course and as a consequence of which some of the receptacles containing material to be pas- 105 teurized are affected more than others. Figure I is a side elevation of a portion of a pasteurizer with my intermittent movement 798,833 applied thereto. Fig. II is an enlarged side elevation of the main portion of my move- ment. Fig. Ill IH a section taken on line III 111, Fit;'. II. Fig. IV is a action taken on 5 line, IV IV, Fig. II. Fig. V is a view, partly in elevation and partly in vertical section. A designates a portion of a pasteurizer (sec Fig. I) that may. lie of the form illustrated in either of the patents hereinbefore alluded to jo or of any other desirable form. 15 is an endless carrier (such as is shown in the patents referred to) that operates in the tank of the pasteurizer and the holders C of which may be in the form of baskets, as shown, 15 or of any other suitable formation. The car- rier B operates upon sheaves Dand I)'. (Indi- cated by dotted lines, Fig. I.) 1 designates a shaft to which the sheaves D are lixed, and 2 is a shaft to which the sheaves 20 1)' are lixed. 3 is a notched wheel carried by the shaft 1, and 4 is a bifurcated throw-lever that strad- dles the notched wheel 3and thearmsof which are loosely fitted to the shaft 1. Upon the 2-5 inner faces of the arms of the throw-lever are guides 5. 6 is a pawl slidably positioned between the guides 5 to reciprocate within the throw-le- ver. This pawl is adapted for engagement 30 with the notched wheel 3, as seen in Figs. II and III, and it is provided with an aperture 7. The pawl is held projected to the notched wheel by a spring 8, which bears at one end against the pawl and the other end of which 35 rests against a seat 4', that is an integral part of the throw-lever. D designates a driving-shaft to which power is applied from any suitable source. 10 is a crank-disk fixed to the shaft 9 and 40 bearing peripheral bosses 11 and 12, that are offset from each other, so that they travel in different paths. 13 is a wrist-pin projecting from one side of the disk 10 and forming a part of said disk. 45 14 is a pitman having at one, end a box 15, that is loosely titled to the wrist-pin 13. At the other end of said pitman is a box 1(5, that is pivoted to the outer end of the throw-lever 4 by a pin 17. The pitman 14 by its connec- 50 tion to the crank-disk and the throw-lever provides for the imparting of rocking move- ment to the throw-lever during the rotation of the crank-disk 10, and when the throw-le- ver is rocked and the spring-pressed pawl fi 55 is seated in one of the, notches of the wheel 3 and the notched wheel is in freed condition ro- tation is imparted to said wheel and the shaft 1, to which it is lixed, so that the conveyer- > supporting sheaves 1) will be moved to cause do travel of the bottle-carrier to a degree corre- sponding to the movement imparted to said notched wheel. IX designates a catch-bolt that is recipro- cally positioned in a guide 1'.), located adja- 6s cent to the notched wheel 3 and the point of which is adapted to enter the notches of said wheel to prevent retrograde rotation of the wheel under a certain condition that will here- inafter be referred to. The catch-bolt has connected to it the shank 20, that operates 70 through a suitably-supported bracket 21 and is surrounded by an expansion-spring. 22, lo- cated between the head of the catch-bolt and said bracket and by which the bolt is nor- mally pressed toward the notched wheel 3. 75 23 is a pull-rod having one of its ends con- nected to the catch-bolt shank. 24 is a pull-lever to which the other end of the pull-rod 23 is pivoted. The pull-lever 24 | is rockingly supported at its lower end by a 80 shaft 25,that is mounted in a bracket 26, suit- ably supported. At the upper or free end of the pull-lever 24 is a roller 27, that is posi- tioned in the path of travel of the crank-disk . boss 11, so that it is engaged by said boss 85 when the boss travels thereto during the ro- tation of the crank-disk. 28 designates a second pull-lever mounted upon the shaft 25 independently of the pull-le- ver 24 and bearing at its upper or free end a 90 roller 29, that is positioned in the path of travel ' of the crank-disk boss 12, so that said boss will strike thereagainst when it is rotated thereto. 30 is a connecting-rod, pivoted at one end to the pull-lever 28, and 31 is a bell-crank le- 95 ver, to one arm of which the other end of said connecting-rod is pivoted. This bell-crank lever is mounted upon a rock-shaft 32, mount- ed upon the catch-bolt guide 19, and the sec- ond or free arm of said lever extends in a di- 100 rection toward the spring-controlled pawl 6, carried by the throw- lever 4. so that it will enter the aperture in said pawl when the pawl is moved thereto by the rocking of he throw- lever. 105 The operation of my movement as thus far explained is as follows: The crank -disk 10 rotates in the direction indicated by the ar- row, Fig. II, and while its crank-pin is trav- eling upon a dead-center with respect to the no pivot-pin 17, that connects the pitman 14 to the throw-lever 4, the crank-disk boss 11 travels against the roller 27 of the pull-lever 24, thereby rocking said pull-lever and caus- ing the catch-bolt 18 to be withdrawn from 115 | the notched wheel 3. As the crank-disk con- I tinues to rotate to carry the crank-pin 13 from ' the position seen in full lines to the position seen in dotted lines, Fig. II, the pitman 14 is j drawn forwardly arid the throw -lever 4 is 120 ! rocked to rotate the notched wheel 3, shaft 1, | and sheaves thereon a distance cor responding | to tiie space between the notches in which the i pawl 6 is seated and the notch next in advance of the one in which it is seated. When the 125 sheaves are so rotated, the carrier H has a movement impacted to it corresponding to the spacing of the bottle-holders. The move- ment of the throw-lever, as stated, carries the pawl to the free arm of the bell-crank lever 130 798,833 31, and said arm moves into the aperture in said pawl, as seen in dotted lines, Fig. II. At this time the frank-disk having made a half-revolution its boss 12 is brought to the 5 roller 29 of the pull-lever 28, and said boss acts against said roller to throw said pull-lever rearwardl.v and through the medium of the connecting-rod 30 rocks the free arm of the bell-crank lever 31 upwardly for the purpose 10 of withdrawing the pawl 6 from the notch in which it was previously seated. Previous, however, to the withdrawal of said pawl the catch-bolt 18 enters into a notch in the wheel 3, being projected thereinto by the spring 22 15 as soon as the throw-lever 4 is rocked to the limit of its movement. It will be understood that the point of the catch-bolt rides against the periphery of the notched wheel between notches thereof while the wheel is being ro- 20 tated subsequent to the withdrawal of the catch - bolt, as previously explained. The notched wheel being now held by the catch- bolt, retrograde rotation thereof is prevented and the wheel held while the rotation of the 25 crank-disk 10 is continued to bring the wrist- pin back to the starting-point and return the throw-lever to its former position and permit entry of the pawl 6 into the notch of the wheel 3 next adjacent to that it was seated in for the 30 next ope ration, the pawl riding off of the bell- crank arm onto the notched wheel as the throw- arm is 'returned. For the purpose of imparting rotation to the shaft 2, that carries the sheaves D', so that 35 said sheaves may be driven supplernentarily to the driving of the shaft 1, 1 utilize a reach-rod 33, that is connected at one end to the pivot-pin 1 7 in the pull-lever 4 by a box 34. The other end of said reach-rod is pivotally connected by a 4 box 35 to a bifurcated supplemental throw- lever 36, the arms of which are loosely mount- ed upon the shaft 2. 37 is a ratchet-wheel fixed to the shaft 2, and 38 is" a spring-pressed pawl mounted in the throw-lever 36 and en- 45 gaging the ratchet-wheel 37. This construc- tion provides for actuation of the shaft 2 simi- lar .to the actuation of the shaft 1 as each movement of the throw-lever 4 is cbmmui- cated to the lever 36 through the medium of 50 the reach-rod 33, and when the last-named le- ver is actuated in a forward direction it causes rotation of the shaft 2, due to the engagement of the pawl 38 with the ratchet-wheel 37. 39 is a catch-bolt mounted in a guide 40 and 55 having its point presented to the ratchet-wheel 37. The catch-bolt is pressed forwardly by a spring 41, and it acts to prevent retrograde rotation of the ratchet-wheel 37 when the pawl 38 is being returned after it has carried said 60 ratchet-wheel in a forward direction. The supplementary mechanism for operat- ing the second shaft 2 of my intermittent movement is of more particular utility in con- stantly taking up the slack in the carrier of 65 the pasto.urizer and imparting movement to the carrier to compensate for wear therein, so that the carrier may be conducted in a uni- form manner. It is to be understood that while I have shown only two shafts driven by the move- 70 ment herein described any greater number may readily be driven by properly connecting the additional shafts to the movement by suit- able means, such as reach-rods. 1 am aware that a German patent has been 75 issued to Anders Anderson Pindstofte, dated December 9, 1896, for sterilizers, and I do not claim herein anything shown and described in said patent. There is no provision in the apparatus described in this patent for causing 80 a step-by-step movement of the conveyer, the apparatus embracing merely a tank to con- tain a solid shallow body of water and a con- veyer operating through said body of water, which is stopped from time to time for un- 85; loading and loading purpose, but which has no contemplation of an intermittent move- ment, whereby the cages of the conveyer are constantly carried forward step-by-step for the purpose of subjecting the receptacles 90 therein and their contents to different tem- perature strata of water in a pasteurizer. I claim as my invention 1. The combination with the carrier of a pasteurizer in which the receptacles ascend or 95 descend through varying strata of heat-trans- ferring medium, of means for imparting in- termittent movement to said carrier, substan- tially as set forth. 2. The combination with the carrier of .a ioc pasteurizer in which the receptacles succes- sively pass through vertically - superposed strata of varying temperatures, of means for in) parting intermittent movement to said car- rier, and means for holding said carrier at 105 rest periodically after movement has been im- parted thereto, substantially as set forth. 3. The combination with the carrier of a pasteurizer in which the material to be treated is passed vertically through varying strata of 1 10 temperatures, a sheave on which said carrier operates, and a shaft carrying said sheave; of means for imparting intermittent movement to said shaft, substantially as set forth. 4. A pasteurizer having means for develop- 115 ing vertically-superposed strata of varying temperatures and means causing the material to be treated to ascend or to descend through said strata of temperatures, by intermittent movements. 120 5. A pasteurizer having means for develop- ing vertically-superposed strata of varying temperatures and means causing the material to be treated to ascend- or to descend through said strata of temperatures by intermittent 125 movements; the periods of rest between said interrnittent movements occurring while the material is subjected to the different temper- atures. 6. An -apparatus for pasteurizing compris- 130 798,833 ing means for developing vertically -super- posed strata of heat-transferring medium of varying temperatures and means causing tlie material to be treated to ascend or to descend through said strata to be brought to rest in each of said strata successively for a suitable period to enable the temperature of each stratum to produce the desired' 1 effect on the material to be treated. WILLIAM J. RUFF. In presence of HRNRY DAMHORST, FRANK A. LDKBK. \i O No. 801,693. PATENTED OCT. 10, 1905. W. J. RUFF. PASTEURIZER. APPLICATION FILED JAH. 30, 1905. . SHEETS-SHEET 1. * No. 801,693. PATENTED OCT. 10, 1905. W. J. RUFF. PASTEURIZER. APPLICATION FILED JAN. 30, 1905. 4 SHEETS SHEET 2. a PATENTED OCT. 10, 1905. No. 801,693. W. J. RUFF. PASTEURIZER. APPLIOATIOK TILED JAI. 30, 1905. : SHEETS-SHEET : No. 801,693. PATENTED OCT. 10, 1905. W. J. RUFF. PASTEURIZER. APPLICATIOH FILED JAH. 30, 1905. 4 SHEETS-SHEET 4. 33 UNITED STATES PATENT OFFICE. WILLIAM J. RUFF. OF QUINCY, ILLINOIS. PASTEURIZER. No. 801,693. Specification of Letters Patent. Patented Oct. 10, 1905. Application filed January 30, 1905. Serial,No. 243,275. To all whom it may concern: Be it known that I, WILLIAM J. RUFF, a citi- zen of the United States, residing in Quincy, in the county of Adams and State of Illinois, 5 have invented certain new and useful Improve- ments in Pasteurizers, of which the following is a full, cleat, ana exactdescription, reference being had to the accompanying drawings, forming part of this specification. ro. The object of my. invention is to provide suitable means for pasteurizing beer wherein the heating agent is applied to the beer going into the machine with a gradually-increasing temperature and which heating agent is ap- 15 plied to the beer as it leaves the machine with a corresponding gradual decrease of tempera- ture. A furtner object of my invention is to con- struct a beer-pasteurizer wherein no cooling- 20 water is made use of, but where the lower tem- perature of the cold beer entering the pasteur- izer is utilized to lower the temperature of the beer after it has been pasteurized and is being discharged from the machine. 25 My invention consists in a pair of endless chains moving in horizontal planes and carry- ing between them carriers adapted to receive the bottled beer, a plurality of basins or tanks arranged beneath the chains and carriers, a 30 corresponding plurality, of tanks arranged above the chainn and carriers, and various con- nections whereby water is taken from the tanks below the carriers and delivered to the tanks above the carriers, from whence said water 35 discharges into the carriers and finally returns to the lower tanks or basins. Figure I is a longitudinal section taken ap- proximately through the center of a pasteur- izer of my improved construction, this view 40 being in the nature of a diagrammatical view and illustrating principally the chains, car- riers, and tanks. "Fig. 11 is a side elevation of the pasteurizer, parts thereof being broken away. Fig. Ill is an end elevation of one of 45 the carriers made use of in carrying out my indention. Fig. IV is a vertical section taken on line IV IV, Fig. III. . Fig. V is a perspec- tive view of one end of a modified fefrm of the carrier. Fig. VI is a vertical- section taken 50 longitudinally through the center of the ma- chine. Fig. VII is a plan view of one end of , one of the carriers. Fig. VILI is a detail ver- tical section taken at the end of one of the car- riers through- the discharge-valve thereof and 55 showing a device for automatically opening said discharge-valve. Fig. IX is a horizontal section taken on line IX IX, Fig. VIII. Fig. X is an enlarged transverse section taken on line X X, Fig. II. Fig. XI is an -enlarged detail section taken on line XI XI, Fig. X. 60 Fig. XII is a view showing the interior ar- rangement of one of the valves, herein desig- nated by the numeral 43. 1 indicates the housing of Vny improved pasteurizer, which is of an elongated box form 65 havingw, flat top 2, framed together by the suit- ably-arranged timbers 3 and supported by posts 4. The housing thus constructed is en- tirely closed, with, the exception of the top forward corner, which is left open, as indi- 70 cated by 5, through which opening the beer is placed in and removed from the carriers of the machine. Located beneath the housing are three rectangular tanks or basins A, B, and C. The bottom section 6. of the housing, 75 beneath the front end or the end in which the opening 5 is formed, slopes gradually down- wardly from the extreme outer end ot said housing to the top of the tank A. A bottom section 7 slopes gradually downward from the 80 rear side of the tank A to the front side of the tank B. A bottom section 8 slopes grad- ually downward from the rear side of the tank B to the front side of the tank (J, and a fourth bottom section 9 slopes from the ex- 85 treme rear end of the housing downwardly to the rear wall of said tank C. Arranged on the sides of the housing, at each end thereof, are^A-shaped frames 10, provide'd with bear- ings 11 at their upper ends, in which are jour- 90 naled for rotation the shafts 12, that extend transversely through the side .walls of the' housing 1 . On the forward one 6f these shafts 12 is mounted a beveled gear-wheel 13, with . which meshes a pinion 14, carried by a shaft 95 15, suitably driven. Inside the housing and upon the shafts 12 are mounted the sprocket- wheels 16,aronnd correspond ing pairs of which pass the endless chains 17. These chains are made up of elongated links 18, pivotally con- too nected together by bolts or pins 19, and each link is provided with a bifurcated end 20, that receives the teeth of the sprocket-wheel 16. While I prefer to construct the chain in the manner just described, any other suitable 105 sprocket-chain could be utilized.' The car- riers 21 are positioned between each oppo- sitely-arranged pair of links 18, these carriers each comprising a rectangular open-top body 22, to which is secured in any suitable man- no ner the end walls 28. -Fixed to these end walls 23 and projecting outwardly therefrom 801,693 are trunnions 24, on which arc mounted roll- ers 25, and the outer ends of said trunnions pass through the links 18 and receive nuts 26 on their outer ends. 5 Formed in the top of each of the end walls 23 is a row of apertures 27, or the upper end of said end walls may be cut away, as indi- cated by 28 in the modification shown in Fig. V. Formed in one of the end walls 23 of 10 each carrier are one or more discharge-aper- tures 29, that are normally closed by a valve 30, which is provided with a stem 31, that project through the end wall. A leaf-spring 32 is secured to the inner face of the end wall 15 provided with this valve, the free end of said leaf -spring bearing directly upon the rear side of said valve. Located within the housing adjacent the side walls thereof and extending longitudi- 20 nally between the shafts 12 are beams or channel-bars' 33, the tops of which are pro- vided with grooved tracks 34, in which the rollers 25 travel. These beams, which are supported by the framework of the housing, 25 support the weight of the carriers of the pas- teurizer and the loads carried thereby. - Po- sitioned on the side wall of the housing 1, adjacent the ends of the carriers in which the valves 30 are located and at a point just in 30 front of and slightly below the front shaft 12, is a curved strap or plate 35, that lies di- rectly in the path of travel of the valve- stems 31, and said strap or plate performs the function 6f a cam, against which the ends 35 of the valve-stems engage to automatically open the valves in the carriers just previous to the time when said carriers are brought into a position immediately below the open end 5 of the housing. (See Figs. VIII and 40 IX and dotted lines Fig. VI.) Extending transversely between the side walls of the housing and between the two rows of carriers :are a series of vertically-arranged walls 36, that form a series of compartments 37, the 45 same being slightly wider than are the car- riers 22. The bottoms 38 of these compart- ments slope gradually from the ends toward the center, and a discharge - opening 39 is formed in the bottom of each compartment. 50 Positioned on top of the housing 1 and over the left-hand end thereof and above the tank A is a tank or water-tight compartment D. On top of the center of the housingand above the tank B is a second tank or water-tight 55 compartment E, and on top *of the right- hand end of the housing and above the tank C is a third tank or compartment F. Posi- tioned on top of the center of the housing 1 and alongside of the tank D-is a header-pipe 60 40, into the under side of which are tapped short sections of discharge-pipes 41, that lead downwardly through the top of the housing and terminate just above the path of travel of the tops of the upper series of carriers. 65 These discharge-pipes 41 are so arranged as that they are directly above the .centers of the compartments 37, previously described. Leading from the tank D to the header-pipe 40 is a T-union 42, in which is located a suit- able cut-off valve 43, the stem 44 of which 70 projects horizontally outward to the side of the machine. Header-pipes 45 and 46, simi- lar in every way to the header-pipe 40 just described, occupy corresponding positions . adjacent the tanks E and F, respectively, 75 said last-mentioned header-pipes being pro- vided with the discharge -pipes 41 and T- unions to said tanks E'and F. Arranged in suitable bearings 47 immedi- ately in front of each tank at the side of the 80 housing is a shaft 48, on which is fixed an arm 49, to the free end of which is pivotally connected the outer end of the valve-stem 44. Fixed to each shaft 48 is an arm 50, the end of which carries a weight 51, the normal 85 tendency of which is to retain the arm 49 in the position seen in Fig. X, with the valve- stem 44 pulled out to its limit of movement, each valve 43 being closed when the- parts occupy these positions. Carried by each 90 shaft 48 is a third arm 49", to the lower end of which is pivotally -connected the upper ,end of a vertically-arranged rod 52, the lower end of which is connected to the forward end of a lever 53, that passes through an aperture 95 54 in the side wal! of the housing. This le- ver 53 is fulcruraed at 55 and has its inner end bent downwardly and then curved rear- wardly, as indicated by 56, which curved end lies directly in the path of travel of the roll- 100 ers 25. (See Figs. X and XI. ) The mechanism just described is for the purpose of automatically opening and closing the valves 43, and it will be understood" that there is an independent operating mechanism 105 for each valve. If desired, the entire valve mechanism can be dispensed with and the water can be pumped continuously from tanks A, B, and C through an ordinary set of pipe-headers 40, 45, and 46. no Located adjacent each of the tanks A, B, . and C are rotary pumps 57", 57 b , and 57, and suitable tubular connections 58 lead from the tanks A, B, and C to said pumps. Lead- ing from said pumps' upwardly and discharg- 115 ing, respectively, into the tanks D, E, and F are suitable tubular connections 59. Suit- ably located in each tubular connection 59 is a temperature-regulator 60 of any of the well- known forms, to and from which leads a small izc compressed-air pipe 61, the valve in the reg- j ulator 60 controlling the passage of air . through said last-mentioned pipe. Located adjacent the side wall at the base of each of the tanks A, B, and C is a horizontal pipe 62, i,j one end 63 of which leads into the 'tank ad- \ jacent to which it is positioned. The. oppo- site end of each pipe 62 is provided with a steanvepector 64, which discharges into its respective tank, to which ejector 64 Jeads a 801,693 steam-pipe 65. Each steam-ejector 64 is pro- vided with a diaphragm- valve -controlling mechanism 66 of any well-known form, to which mechanism the- corresponding com- 5 pressed-air pipe 61 leads. Tapped into each one of the pipes 62 is a water-supply pipe 67, and leading from each of the pipes 62 is a drain-pipe 68, the latter each being provided , with a valve 69. The water-supply pipe 67, 10 leading into the pipe 62 of the tank A, is pro- vided with a cut-off valve 70, to the stem of which is fixed a crank 71. Rotatably ar- ranged in the upper portion of the side wall of the tank A is a shaft 72, on the inner end 15 of which, inside said tank, is fixed an arm 73, carrying a float 74: To the outer end of said shaft 72 is fixed an arm 75, and a rod 76 con- nects the end of this arm 75 with the free end of the crank 71, this mechanism providing 20 means for automatically opening the valve 70 in the water-supply pipe 67 when the water in the tank A -is lowered beyond the required level. Located in the tank A at any suitable point and at the proper height is An 25 overflow-pipe 77. The operation of my improved pasteurizer is as follows: In pasteurizing beer in a ma- chine of the foregoing description it is desir- able that the water in tank A be of a tempera- 3 ture approximately 100 Fah" inheit, the wa- ter in the 'tank B at a temperature of about 125 Fahrenheit, and the water in the tank-C at a temperature of approximately 142 c Fah- renheit. To maintain these temperatures, the 35 various regulators 60 are so set as that they will act to allow air or other fluid underpres- sure to flow through the pipes 61 and cause thediaphragm-valve-operating mechanism 66 to be actuated to open the steam-ejectors 64 4 to allow steam to enter the tanks A, B, and C whenever the temperatures fall below the proper temperatures that are required to be maintained in said tanks. The driving mech- anism 13, 14, and 15 of the pasteurizer is 45 preferably arranged or driven as that the sprocket wheels and chains move intermit- , tently or with a stop movement that is, the carriers are stopped for a predetermined length of time intermittently during their 5 travel through the housing and the chains and carriers are so spaced as that the carriers of the top row or those entering the machine and traveling toward the rear one of the sprocket-wheels 16 will Stop directly beneath 1 55 the. discharge-pipes 41 and over the chambers 37, while the lower row of carriers passing out of the machine and to ward* the front one of the sprocket-wheels 16 stop at points im- mediately beneath the upper row of carriers 60 and beneath the discharge-apertures 39 in the bottom of the chambers 37. The pumps 57", 57 b , and 57 being start< .the water will be drawn from the tanks A, B, and C and be de- livered, respectively, into the tanks D, E, and *5 F or to headers 40, 45, and 46. The carriers are loaded and unloaded through the opening 5 in the housing during the time the carriers are stopped, and after said carriers are loaded they travel for ward ly through the machine im- mediately beneath the discharge-pipes 41, the 70 rollers 25 riding on the tracks 34. Whenever j. one of the rollers 25 contacts with the curved lower end 56 of the first of the levers 53, the corresponding shaft 48 will be roclted and the "corresponding valve-rod 44 will be moved in- 75 wardly, opening the valve 43 of the tank D, and . water therefrom will discharge through the T connection 42, open valve 43, into the header 40, and from thence through the discharge- pipes 41 into the carriers immediately below 80 saici pipes. The stay or rest of each receptacle beneath ihe respective discharge-pipes 41 is of sufficient duration or length of time to per- mit a flow of water equal to the capacity of the respective receptacles. As the receptacles 85 are quite shallow, being only about twelve inches in depth, and as the flow of water from the pipes 41 is a forced flow, (due partly to gravity and partly to the fact that the tanks D, E, and F are closed tanks into which the 90 water is discharged by the force-pumps 37 a .) it to a great extent displaces the water in the tanks, or at least thoroughly mixes therewith, and thus acts to change the temperature units of the beer in the bottles. The levers 53 and 95 corresponding valve-opening mechanisms are so arranged as to hold the valves open during the period of time that the carriers are stopped, so that water at a temperature of approxi- mately 100 Fahrenheit pumped into the tank 100 D from the tank A is being discharged into the carriers which have just been loaded with the cold beer. When the carriers beneath the tank D become tilled with water, the overflow will discharge through the apertures 27 and 105 passdown wardly into thecompartments37,and from thence the water will discharge through the apertures 39 in the bottoms of said com- partments into the carriers immediately be- neath said compartments, which latter carriers no are the ones immediately over the tank A and which are about to pass out of 'the pasteur- izer. The foregoing operation is repeated simultaneously with the two succeeding pairs of tanks B and E and and F, the water n$ ojf a temperature of approximately 125 Fah- renheit being pumped from the tank B into the tank E and being discharged therefrom through the header 45 and its discharge- pipes into the carriers beneatlf-the tank E and 12 thence passing downwardly fnto the compart- ments 37 and carriers beneath said compart- ments and finally back into the tank B. The water at a temperature of approximately 142 ! Fahrenheit is pumped from the tank C into '25 ' the tank F and discharges from thence down- wardly through the pairs of carriers arranged one above the other and finally passing back into said tank C. it will be noted that in-rny i improved pasteurizer the water of gradually- 13 801,693 increasing temperatures is applied to the beer in the carriers as the same travel along in the upper part of the housing from the front pair of sprocket-wheels toward the rear pair, and 5 when the beer in said carriers reaches the first outlet-pipe 41 of header 46 it is receiving water of the maximum temperature, and from this point on back to rear sprocket-wheels 16 and through ^he lower portion of the housing up 10 to a point immediately below said mentioned outlet-pipe 41 in "header 46 this, maximum- temperature application is .maintained con- tinuously. After leaving the point where the maximum temperature is last applied the tem- -15 peratureof the waterapplied to the beer grad- ually decreases as the water delivered to the ingoing carriers overflow^ and is caused to discharge into the corresponding outgoing carriers. As a result the beer is gradually 20 brought up to the maximum temperature and correspondingly brought back to the mini- mum temperature of the water in the pas- teurizer, and in so doing said beer -is very effectually pasteurized. It is desirable that 25 the outgoing beer be cooled so that it can, be readily handled when taken from ths car- riers, and by my improved construction the low temperature of the water delivered to the first ingoing carrier is also delivered to 30 the last outgoing carrier, for the reason that said carriers are arranged one above the other, and the water from the upper carrier after being cooled by coming in contact with the cold bottles of beer will discharge into the" 35 lower outgoing carrier and cool said beer to the desired degree. The beer in the successive ingoing carriers beneath the tank D, receiv- ing water of a temperature approximately 100 Fahrenheit, will gradually become heated to 40 a higher degree, and at the same t time the water discharging into said carriers will be- comecorrespondingly cooled by coming in con- tact with the receptacles containing the beer, and said cooler water being displaced by the 45 water of a higher temperature discharging from the pipes 41. will pass through the aper- tures 27 and discharge downwardly into the compartments 37, from thence into the corre- sponding outgoing carriers beneath said com- 50 partments, and finally out of said carriers back into the tank A. This action of gradually heating the ingoing and correspondingly cool- ing the outgoing beer is carried out as the carriers pass beneath the tanks E and F and 55 over the tanks B and C. The temperatures in the tanks A, B, and C are kept at the proper degrees by the action of the regulators 60, whidh control the inlet of steam into said tanks. Just previous to the time that the carriers are 60 brought into the open end 5 of the housing the valve-stems 31 successively contact with the plates or straps 35 and the valves 30 are opened, to be so held while the carriers are stopped, which allows all the water in said 65. carriers to discharge out through the openings ! 29 onto the inclined bottom 6 and from thence i into the tank A. The weights 51 and various I connections automatically close the valves 43 ] in the pipes 40, 45, and 46 immediately after the rollers 25 pass from beneath the bent lower 70 ends 56 of the levers 53, and said valves re- main thus closed while the carriers are mov- ing to their next stopping-point, thus cutting off the flow -of water into the carriers while the latter are moving. 7 , In the foregoing description the chains and carriers are specified as being moved inter- mittently, and while this movement is pref- erable it is not necessary, as practically the same results could be obtained in a machine 80 where the carriers travel continuously instead of intermittently. Where t the 'continuous movement is used, the valves 43 and their ac- tuating mechanisms would be done away with . and the water would be pumped continuously 85 from- the tanks A, B, and C into the tanks or headers on top of the housing. The movement of the carriers in a pasteurizer of my improved construction is necessarily very slow, and I find that the time required to obtain the best 90 results for pasteurization - is approximately forty minutes, and the movement of the chains and carriers may be correspondingly timed, so that this period of time will elapse from the first application of the water of maximum 95 temperature to the carriers containing the beer to the time of the final application of the water of maximum temperature to said' car- riers. This initial and final application of the water of maximum temperature takes place 190 under the left-hand one of the discharge-pipes 41 of the header 46 and immediately beneath the left-hand end of the tank F. It will be seen that I have produced a pas- teurizer wherein the- beer in the carriers is 105 very gradually heated step by step until it reaches the maximum temperature required for pasteurization, the highest temperature of water in the machine being the same as the temperature required for perfect pasteuriza- no tion. In other words, it is not necessary to heat any of the water to a higher tempera- ture than a proper degree required to com- pletely pasteurize the beer or other product placed in the carriers. US .1 claim as my invention -.! In a pasteurizer,an endlessconveyer,car- . riers arranged on said conveyer for receiving the product to be pasteurized, meanswhereby warming-water is delivered to the carriers, 120 means whereby water of maximum temperar ture is delivered to the carriers, and means for directing said first -mentioned water to. the carriers after the latter have received the water of maximum temperature, substantially i a 5 as set forth. 2^ Inapa8teurizer,anendles8conveyer,car- riers moved by said conveyer, means where- by warming-waterof varying temperatures is delivered 1 into said carriers mwrns whereby i<" 801,693 water of maximum temperature is directed to the carriers, and means whereby said water of varying temperatures is directed to the carriers after the latter have received the 5 water of maximum temperature, substantially as set forth. 3. In a pasteurizer, an endless conveyer, means for moving said conveyer intermit- tently, carriers adapted to be moved by said 10 conveyer and which receive the product to be pasteurized, means whereby Warming-water is directed to the carriers, means whereby wate? of maximum temperature is directed to the carriers, and means whereby said first-men- 15 tioned water is directed to the carriers after the carriers have received the water of maxi- mum temperature, substantially as set forth. 4. In a pasteurizer, an endlessconveyer,car- riers moved by said conveyer, means for im- 20 parting an intermittent movement- to -said conveyer, means whereby warming-water of varying temperatures is discharged into said carriers, means whereby water of maximum temperature is delivered to the carriers, and 25 means whereby said water of varying tem- peratures is delivered to said carriers after the latter have received the water of maxi- mum temperature, substantially as set forth. 5. In a pasteurizer, an endless conveyer ar- 30 ranged to move forward and return beneath itself, carriers adapted to be. moved by said conveyer and to receive the product to be pasteurized, means whereby warming- water is delivered to the upper tier of the carriers, 35 means whereby water of maximum tempera- ture is delivered to the carriers, and means whereby said first-mentioned water is deliv- ered to the lower tier of the carriers after the latter have received the water of maximum 4 temperature, substantially as set forth. 6. In a pasteurizer, a carrier arranged to move forwardly in one direction and return beneath itself, carriers adapted to be moved by said conveyer and to receive the product to 45 be pasteurized, means whereby warming-wa- ter of varying temperatures is adapted to be delivered to the upper tier of carriers, means whereby water of maximum temperature is adapted to be delivered to said carriers, and means whereby the water of vary ing tempera- 50 tures is adapted to be delivered to said carriers on their return movement and after they have been subjected to the action of the water of maximum temperature, substantially as set forth. ss 7. In a pasteurizer, a carrier adapted to be moved in one direction and to return beneath itself, carriers adapted to be moved by said conveyer and to receive the product to be pas- teurized, means whereby warming-water isde- 60 livered to the upper tier of carriers, means whereby water of maximum temperature is delivered to the upper tier of carriers, means whereby said water of maximum temperature is delivered to the lower tier of carriers, and 65 means whereby the first-mentioned water is .delivered to the lower tier of carriers after the latter have received the water of maximum temperature, substantially as set forth. 8. In a pasteurizer, a housing, an endless 70 conveyer horizontally arranged in said hous- ing, carriers on said endless conveyer, a plu- rality of tanks arranged in the lower por- tion of the housing, a corresponding plurality of tanks arranged on top of the. housing, 75 means whereby pasteurizing- water is con- veyed from the lower tanks to the upper tanks, > and means whereby said pasteurizing-water is conveyed from the upper tanks into and through the carriers and finally back into the 80 lower tanks, substantially as set forth. 9. In a pasteurizer, a plurality of rows of carriers arranged one above the other, means whereby said rows of carriers are moved in- termittently in opposite directions, means 85 whereby pasteurizing-water is delivered to the upper row of carriers and caused to over- flow therefrom into the lower row of carriers, and means whereby all of said carriers are emptied of the pasteurizing - water at a cer- 90 tain period of their travel, substantially as set forth. WILLIAM J. RUFF. In presence of GERHARD G. ARENDS, JOHN L. DECKER. No. 805,025. PATENTED NOV. 21, 1905. N. F. NISSEN. PASTEURIZING APPARATUS. APPLICATION FILED OCT. 3. 1903. 3 SHEETS-SHEET 1. rU -P 15 n 18 20 Zl m f\ IT go /3 12 II 10 fl <7 \ & /T7 B F/G2 =c "I*. f -f\ ? ?^y ? 8 8 8 ? 8 8 8. 8 r/63 /3 12 II 10 III m ? J^-fZ V&J2 ? No. 805,025. PATENTED NOV. 21, 1905. N. F. NISSEN. PASTEURIZING APPARATUS. APPMOATIOH FILED DOT. 3, 1903. 3 SHEETS-SHEET 2. FIGS /? = o i O 2 o-/77 i c i 1 i 1 O 6 -n i s | !g 5 >5 I 1 i 1 I i i j 5 -v 1 V J- o II o 10 o V77 j 4 f i 7 C h o O 1 Q i 0^ 1 4 / > 7 O I c E ^^ g 1 j \ i I 2 1 H 5 i 5 (c \ i - (f 2V J 23 - 1 22 2/ 2 ! n /^ -D o pJJ O o O -/77 1 \ o No. 805,025. PATENTED NOV. 21, 1905. N. F. NISSEN. PASTEURIZING APPARATUS. APPLICATION FILED OOT. 3, 1993. 3 SHEETS-SHEET 3 . 6. Table of Manipulation for Pasteurising Apparatus Compartment Number Off UNITED STATES PATENT OFFICE, NIELS FREDERIK NISSEN, OF COPENHAGEN, DENMARK. PASTEURIZING APPARATUS. No. 805,025. Specification of Letters Patent. Patented Nov. 21, 1905. Application filed October 3, 1903. Serial No. 175,695. To all whom it may concern: Be it known that I, NIELS FREDERIK NISSEN, engineer, of 16 Aaboulevard, Copenhagen, Denmark, have invented Improvements in 5 Pasteurizing Apparatus, of which the follow- ing is a specification. This invention relates to apparatus for pas- teurizing beer and other liquids and will be described with reference to the accompany- 10 ing drawings, wherein Figure 1 shows the apparatus in plan, and Fig. 2 shows one of the tanks in longitudinal vertical section on line as y of Fig. 1. Fig. 3 shows the apparatus provided with a special 15 cooling device. Fig. 4 represents the device in the form of two tanks side by side. Fig. 5 shows the device in the form of several tanks side by side, and P^ig. 6 is a table illus- trating the temperature for different compart- 20 ments at different times. The apparatus consists of two tanks A and B, connected at the one end by a pipe q and at the other end by a pipe^j and a pump c. Each of the tanks A and B is divided into a con- 25 siderable number of compartments by means of transverse vertical and alternating parti- tions a and 5, the partitions a extending from the top down to a short distance from the bot- tom of the box and those marked 5 from the. 30 bottom to a short distance from the top of the chamber. Thirteen such compartments are shown. Each of the compartments is pro- vided with a steam-inlet pipe/, through which steam can be led into the compartment from 35 the steam-conduit h by opening the steam- valve g, placed outside of the chamber. m is an outlet-cock placed in the bottom of each compartment. In preparing the apparatus for use it is 40 filled with cold water until the water stands about an inch above the partitions marked i or those extending upward from the bottom. The water is then heated to different degrees in the different compartments by means of 45 the steam-pipes. A number of the compart- ments (generally six) are heated to the pas- teurizing temperature, and the compartments on both sides of these are heated to different degrees on a gradually-reduced scale, the tem- 5 perature of the compartments nearest the hot compartments being highest, and the farther the compartments are situated away from the hot compartment the less they are heated. The heating is, for instance, started at six 55 a. m., and at seven o'clock the compartments have been given the desired temperatures, as follows: The compartments 11 to 16, 60 cen- tigrade,(the pasteurizing temperature;) 10 and 17, 57; 9 and 18, 52; 8 and 19, 47; 7 and 20, 43; 6 and 21, 39; 5 and 22, 35; 4 and 60' 23, 31; 3 and 24, 26; 2 and 25, 23; 1 and 26, 20, or the temperature of the cold water. All the steam-pipes except those leading to the hottest or pasteurizing compartments are now shut. The temperatures which the 65 different compartments have attained are also shown schematically on the first line of the table, where the respective spaces in each horizontal row represent the respective com- partments 1 to 26, the figures in these spaces 7 representing the temperatures which they have acquired at the given time. Each hori- zontal row represents the temperatures of the various compartments at the, time rep- resented by the corresponding figure in the 75 first vertical row. The circles in some of the compartments indicate those compart- ments which contain beer. Compartment 1 is now filled with cold un pasteurized beer, the steam-pipe for compartment 11 is shut, 8o and the pipe for compartment 17 is opened a little. The pump c is set at work at such a speed that it shifts the water from one com- partment to the next, as from 13 to 14, in five minutes. The water that was in compart- 8 5~ ment 14 is thereby forced into 15, the water that filled 15 is forced into 16, and so on throughout the series. The water from com- partment 26 is forced through the connecting- pipe q into compartment 1, the water from 1 9 into 2, &c., the water from 12 ioto 13 in short, the whole mass of water with its ac- quired temperatures is moved forward one compartment in the direction of the pumping. At 7.05 the temperature of the different com- 95 partments is therefore as shown by row 2 of the table. The circle in compartment 1 sig- nifies that this compartment has been filled witli beer. The compartment 2 is next filled with cold unpasteurized beer. The steam- to valve to compartment 12 is closed and the valve to compartment 18 is opened. DuVing the next five minutes the water and the tem- perature of all the compartments has moved one compartment farther in the direction of l 5 the pumping, (the pump constantly working at the same speed.) At 7. 10 the temperature of the different compartments is therefore as shown on row 3. The beer in compartment 1 is now beginning to get warmed (23^) from I10 the warmer water that is running into com- partment 1 from 26. Compartment 3 is next 805,025 filled with cold un pasteurized beer, the steam- valve to compartment 13 is closed, and the steam-valve to compartment 19 is opened a little, and during the next five minutes the 5 water and the temperatures have again moved one compartment in the direction of the pump- ing. The temperatures of the different com- partments at 7. 15 is represented by the fourth row. In this way the filling is constantly 10 carried out. Every five minutes the next com- partment is filled with beer, and the tempera- ture, the low as well as the high, is carried one compartment forward in the direction of the pumping. The beer in the compartments 15 is gradually getting wanner and warmer. At 7.55 the compartment 1 has reached the highest temperature, (see row 12 on the table). The compartment 11 has been filled with cold beer. From 7.55 to 8.20 (see row 17) the tem- 20 perature of compartment 1 is constantly kept at the highest temperature, whereon the cool- ing is commenced, the beer gradually being cooled down from the incoming colder water. At 9.10 the beer in compartment' 1 has been 25 cooled down as far as possible (20") and is then removed. At 9.15 cold unpasteurized beer is placed in compartment 1, and the beer in compartment 2 has now been cooled down to the lowest temperature and is removed. 3 At 9.20 cold un pasteurized beer is placed in compartment 2 and the beer in 3 has been cooled to the lowest temperature and is re- moved, and so on. At the same time the high- est temperature is constantly moved forward 35 one compartment every five minutes. The lowest and the highest temperatures are con- stantly kept diametrically opposite. The highest temperature is brought about by ad- dition of steam. The low tern perature is con- 40 stantly produced by the cold unpasteurized beer which every five minutes is placed in the apparatus, and the compartments situated be- tween the hottest and the coldest chambers contain water of intermediate temperatures. 45 If it is preferred to cool the beer further down before removing from the compartments and there is a sufficient supply of cold water at hand, cold water is let into the respective com- partments five minutes before the beer is re- 50 moved, and a corresponding amount of water is let out of the apparatus from the outlet-cock in in the bottom of the compartment preced- ing it in the series. Suppose, for instance, that f the cold water is 12". This cold water 55 is then at 9.05 let into compartment 1 and the cock M, in 26 is opened. At 9. 10 the beer in 1 is then cooled to, say, 15, and the beer is re- moved. The cold water is now let into com- partment 2, cock ni in compartment 26 is 60 closed, and cock in. in compartment 1 is opened. At 9.15 the beer in 2 has been cooled to 15 and is removed. The cold water is now let into compartment 3, the outlet-cock in 1 is closed, and the outlet-cock in 2 is opened, and 65 so on throughout the series. If it is necessary to cool the beer still more before it is removed from the apparatus, a special cooling device is put into operation. This cooling device con- sists of a pump (I, connected with a refriger- ating-tank /, a water-suction hose&, connected 70 with the suction end of the pump, and a de- livery-water hose ?*, -connected with the re- frigerating-tank. (See Fig. 4.) Say, for in- stance, that it is desired to reduce the tempera- ture to 5. The hose k is then at 9.05 o'clock 75 placed in compartment 26, the pump d set at work, and the discharge-hose placed in com- partment 1. The water from compartment26 is then drawn through the ref rigerating-tank and there cooled down to the desired tempera- 80 ture (5^) and thence pumped into compart- ment 1. The temperature of this compart- ment will therefore be 5. If the pump rfruns with the same speed as pump c, no water will pass directly from compartment 26 to com- 85 partment 1 through pipe q; but a volume of water equal to that received from compart- ment 25 will be drawn off through pipe k, passed through the ref rigerating-tank, and thence through pipe ;/. into compartment 1, 90 from which point it participates in the ordi- nary circulation induced by the pump c. The beer in compartment 1 is in this way cooled down to 5 . At 9.10 the beer is removed, hose k is placed in compartment 1, hose in 95 compartment 2, and the compartment 2 will now in its turn be cooled down to the desired temperature, and so on. In this way the tem- perature of all the compartments is each in its turn brought down to any temperature 100 above the freezing point that is wanted before the beer is removed. From the description it is evident how the water, which from each compartment runs into the adjoining compartment, gradually T 5 heats the cold unpasteurized beer almost to the pasteurizing temperature. This temperature is reached by addition of a little steam and kept there for a definite time, then the steam is shut off, and the beer is again cooled down n by the circulating colder water. The water is kept at the highest temperature through a certain but constantly-moving portion of the cycle, and at the diametrically opposite point of the cycle the water is constantly cooled by "5 the cold bottles placed there every five min- utes. If the water is not thereby cooled suffi- ciently, an extra cooling device is applied, as described. The pipe q is only a means of connection > 2 between adjacent ends of the tanks, while the pump c is the means of circulation. The pipe q may be omitted and the whole apparatus built as one tank A, the opposite ends of the tank being connected through the pump c. 125 (See Fig. 3. ) The apparatus can also be built as several tanks A B C D, as shown in Fig. 5, two and two of the tanks being connected through the connecting-pipes q q' erature of A to the 120 temperature had before the entrance therein of the beer, whereupon, in turn, there is caused an overflow of the slightly - cooled water through connection m to tank C. The beer at 160 passing on from tank B to tank C is 1*5 there cooled to about 90 J . The tendency of the hot bottles on entering C from B to raise the temperature of bath C is counteracted by the cool water coming from A, which enter- ing the bottom of the tank C is diffused up- 130 806.866 ward, causing an overflow of warm water from the surface of the.bath through the pipes if! in* to the sewer. The case then emerging from tank C is slid by the movement of the carrier 5 over the rollers d' to an operator at that end of the machine. As case after case is started into the ma- chine by the first operator the process above is automatically and continuously repeated. Af- 10 ter the quantity of beer desired to be pasteur- ized has been so treated "the tapks may be drained and cleaned through the pipes K by opening the valves therein. Having thus fully described my invention, 15 what I claim, and desire to secure by Letters Patent, is 1. In an apparatus of the kind described, the combination of three tanks located in line, the tank at one end to contain an attemperating- 20 bath, the tank at the other end to' contain a cooling -bath, and the intermediate tank to contain a hot bath, said intermediate bath be- ing in communication with the attemperating- bath, means for heating said intermediate 25 bath, and a conveyer suitably mounted to travel through said tanks consecutively, and means for connecting the first and last tanks in series, whereby, the temperatures and level of the baths in said tanks will be equalized. 36" .2. In an apparatus of the kind described, the combination of three tanks located in line, the intermediate of said three tanks connecting with the first of said other tanks, a conveyer suitably mounted to travel through said tanks 35 consecutively, and a pipe connecting the end .tanks, said tank connections permitting of a flow for maintaining constant temperature and bath-level in said tanks, as ahd for the pur- poses set forth. '-'. 40 3. In an apparatus of the kind described, three or more tanks located in line, means whereby they may be filled with water and means whereby said water may be heated, and a conveyer suitably, mounted to travel IS through each of said tanks in turn, and means whereby said conveyer is moved, in combina- tion with a pipe connecting the end tanks and provision for an overflow- from the pasteuriz- ing-tank to the first tank, as set forth. .50 4. In an apparatus of .the kind described, a series of tanks-located in line, a conveyer pass- ing through each of said tanks in turn, a pipe connecting the end tanks, an overflow connect- . ing the pasteurizing- tank with the first of said 55 tanks, and a drip connecting the last of said tanks with a suitable waste, and means where- by said tanks are filled with water, and the temperature of the water therein, regulated, as and for the purpose set forth. 60 5. In an apparatus -of the "kind described, three tanks located in line, in -combination with means for heating the intermediate wa- ter-tank to have a higher degree of tempera- ture than the end water-tanks, means for con- >S necting the first and last tanks in series, said intermediate tank being connected with the first of said other tanks, and a conveyer adapt- ed to travel through said tanks consecutively, the said conveyer consisting of two endless chains to form .a substantially continuous 70. flexible floor, a series of friction-rolls located to support said endless floor, certain of the slats forming said .floor being provided with cleats adapted to hold the case from sliding thereon while going u p and down grade where- 75 by a case of any dimensions less than', the width of said conveyer and the distance of its cleats may be supported upon said, floor and carried through said tanks, and -the contents of cases may be subjected to a substantially So equal temperature in said end tanks and a higher ' degree of temperature in said inter- mediate, tank, as described. 6. In an apparatus of the kind described, the combination of a series of water-tanks located 85 in line; means for controlling the temperature of each tank whereby the temperature of the intermediate tank will be higher than the tem- perature of the two end tanks, communicat- ing means for the water between the two end 90 tanks, said intermediate tank being connected with the first of said end .tanks, a conveyer adapted to travel through said tanks consecu- tively and' a support located at the receiving end of said conveyer and provided with a roll 95 in close proximity to said conveyer whereby a case resting on said support and said con- veyer will be drawn off from said support and carried through said tank by frictionalcon-- tact of the entire bottom of said case with said 100 floor, as and for the purposes described. 7. In a .pasteurizer, the combination of an attemperatitig-tank, a cooling-tank, asteriliz- ing-tank in communication with the attemper- , ating-tank, means for moving the substance 105 to be sterilized from one tank to another, com- municating means for the water between the attemperating-tank and the.cooling-tank, and means for maintaining the bath in the steril- izing-tank at a higher temperature than the iro baths in the other tanks. 8. In a pasteurizer,, the combination of an atteinperating-taruc, a cooling-tank, asteriliz- ing-tank in esnniuinication with the attemper- ating-tank, means for moving the substance 115 to be sterilized from one tank to another, means for heating the bath in the at tern JIB rat- ing and cooling tanks, communicating means for the water between the two last-mentioned tanks, means for maintaining the bath in the 120 sterilizing-tank at a higher temperature than the baths in the other tanks. 9. In a pasteurizer, the combination of an attemperating - compartment, a. sterilizing- corapartment, a cooling -compartment, com- 125 m u n Seating means for the water exterior of said compartments between the attemperat- idg-compactment and cooling-compartmc it,- said means being without communication with the Bterilizing-compartraent, and means car- 130 806,266 rying the substance to be sterilized through said compartments. - 10. In an apparatus of the kind described, a pasteurizing-bath, an attemperating-bath at 5 one side thereof, a cooling-bath at the other side thereof, said attemperating and cooling baths being in direct communication with each other, and said attemperating-bath being in communication with the pasteurizing-bath, 10 substantially as described. 11. In an apparatus of the kind described, a pasteurizing-bath, an attemperating-bath at one side thereof, a cooling-bath at the other side thereof, said attemperating and cooling 15 bathe being in direct communication with each other, and said attemperating-bath being in communication with the pasteurizing-bath, a fluid-waste drip for said cooling-bath and a fluid-inlet for the pasteurizing-bath, substan- tially as described. 20 12. In an apparatus of the kind described, a pasteurizing-bath, an attemperating-bath at one side thereof, a cooling-bath at the other, communicating means for the liquid between said attemperating and cooling baths, and be- 25 tween said attemperating-bath and the pas- teurizing-bath substantially as described. In witness whereof 1 have hereunto set my name this 18th day of July, 1899. CHARLES A. KING. Witnesses: GEORGE O. G. COALE, E. A. GUILD. No. 806,354. PATENTED DEC. 5, 1905. C. H. LOEW. PASTEURIZER. APPLICATION TILED 90V. 30, 1903. UNITED STATES PATENT OFFICE. CHAKLES H. LOEW, OF LAKEWOOD, OHIO. PASTEURIZER. No. 806,354. Specification of Letters Patent. Application filed November 30, 1903. Serial No. 183,109. Patented Dec. 5, 19u6. To all whom it may concern: Be it known that I, CHARLES H. LOEW, a citizen of the United States, and a resident of Lakewood, in the county of Cuyahoga and 5' State of Ohio, have invented certain new and useful Improvements in Pasteurizers, of which the following is a specification. My invention relates to pasteurizers for beer and similar liquids. jo In pasteurizers of the ty>/e ir which the liq- uids to he. treated are while in packages slowly moved through a heated hath it has been found in practice that the changes of temperature upon going into and coming out 15 of the apparatus are apt to he so abrupt as to crack the packages containing the liquids if such packages are made of glass, which is commonly the case, and if an economical rate of movement is maintained by the convever. 20 In this type of apparatus the liquid-bath is . commonly heated by steam forced into it under pressure, causing a large amount of steam to gather in the apparatus above the surface of the bath. If the steam is drawn 25 toward the inlet end of the apparatus by means of a chimney, it is apt to escape, leav- ing that part of the apparatus cold, so that when the bottles enter the hot bath they will crack. If, on the other hand, the steam is not 30 removed or prevented from reaching the inlet end, it accumulates at that place and is apt to be puffed out into the faces of the workmen engaged in loading the conveyer and scald them. At the outlet end another difficulty 55 arises. It is necessary .to cool the bottles as they emerge from the hot bath and to reduce them to a temperature approximating that of the outer air, and it is customary as they emerge from the boiling water to spray them 40 with jets of cold water. The change in tem- perature thus caused is apt to be abrupt and again cause breakage of the bottles. Break- age of the bottles filled with beer has the se- rious consequence that the acids in the beer 45 will attack the metal parts of the apparatus. The broken glass causes injury to the mechan- ism also. An effort has been made to equalize the temperature by a contrally-placed chim- ney; but this serves to draw the steam away 50 from the ends of the apparatus and merely intensifies the mi.schief sought to be remedied. The purpose of my invention is to over- Come the difficulties sought to lie enumer- ated, and it is accomplished in the apparatus 55 about to be described. The drawing is a central vertical sect'on of the apparatus broken at the middle in order that the illustration may come within the limits of one sheet. In the drawing, 1 is a long tank. of iron 60 or other suitable material and pro .'ided with, suitable inlet and outlet ports and with steam -pipes 2 or other means for heating its contents and adapted to-be filled with water. At each end of the tank and adapted 65 to revolve in suitable bearings are sprocket- wheels 3 3, arranged in pairs. Over these pass chains 4, supporting transversely be- tween them slats or rods 5, the whole form- ing an endless flexible conveyer adapted 70 to carry through the bath the beer-bottles placed in cases. At the inlet end is mounted a third pair of sprocket-wheels 7, over which the conveyer also passes. The conveyer rises inwardly at the inlet end to one end of a 75 guide 8. It rides down this guide into the bath, thence passes through the latter, and then up and out of it, emerging at the oppo- site end of the tank. The conveyer is pro- pelled from a suitable source of power. (Not 80 shown.) Above the tank and over the entire appa- ratus is a long cover 10, terminating at the inlet end in a hood 1 1 and at the outlet end in a similar hood 12. The respective walls 85 13 and 14 of these hoods depend vertically from the edges thereof and are provided with ports 15 and 16, through which the bottle- containing boxes are passed. At the inlet end of the hood 1 1 is placed a 90 chimney 20, provided with a damper 21. Suspended from the roof of this hood are baf- fle-plates either rigidly fixed in position, as the plate 22, or hinged to swing from their upper edges, as the plates 23 23 23. These 95 baffle-plates may or may not be perforated toward their upper end. A water-pipe 3O, leading from any suitable source of supply, is provided with a branch 31 , let into the hood 1 1 and bent inwardly be- too neath the cover 10 in long bends 32 within the steam -space formed above the bath. This pipe 31 terminates in a transverse pipe 33, located toward the inner portion ofthe hood 12. The pipe '',:'> is perforated on its 105 upper side to permit of the discharge of the water therefrom in upwardly-shooting jets. Toward tl><- center of the cover 10 is se- cured a veriic.ally-i'isposed valve-controlled steam-pipe 40. no 806,364 Near the outlet end of the tank and placed underneath the hood 12 are a series of de- flecting-plates 50 50. Immediately beneath these are arranged transverse' pipes- 35 35, 5 supplied with water by a branch 34, leading from the water-supply pipe 30. These pipes 35 35 are each perforated on-theirupper side to permit of the projection upward of the jets of water, so that these jets strike against 10 the deflecting-plates 50 50 or the under sur- face of the hood 12, mingle with the vapors above the bath at that point and with each othei, and cause the water to fall upon the bottles emerging from the bath in the form 1 5 of a fine spray, which is warmer at the inner 'end of the hood 12 than toward the outer end, for the reason that the water passing through the pipe 13 and bends 32 becomes heated during its travel. 20 The purpose of allowing the jets to project upward and not downward is to prevent the water coming directly in con tact with the bot- tles and to cause it to be equalized somewhat in temperature by passing through the steam 5 above the liquid in the tank. It also serves to condense this steam and to use it up. At the inlet end of the apparatus the chim- ney 20 may first be employed to draw the steam and vapors in that direction. This 30 heats the baffle-plates 22 23. The damper 21 is then closed. The steam then has a tendency to escape through the aperture 15; but as it rises from the surface of the liquid in the tank it meets the first baffle-plate 23, 35 and part of it is condensed and falls down- ward upon the bottles as hot water. It passes around and under this baffle-plate to meet the next baffle-plate, where a similar reaction takes place, so that little, if any, 40 steam reaches the end of the hood 11 when the chimney-camper is closed. At the same time the bottles gradually moving toward the hot bath have been slowly heated. It will be observed that the inlet portion 45 of the hood 13, which covers the preliminarv- heating chamber, is not arranged over the end of the tank, (in other words, it is arranged hi advance of that portion of the tank which contains the heated liquid,) and that some 50 of the baffle-plates are located immediately above said liquid, while others of the baffle- plates are arranged in the portion of the hood in front of the liquid-containing por- tion of the tank. Thus the gradual preiimi- 55 nary heating of the bottles by gradually de- creasing the heating power of the steam or vapor from the outlet to the inlet of said cham- ber is better secured, because it will be ob- vious that the baffle-plate 22 nearest the inlet 60 end of said chamber will find much less steam or 'vapor to condense than the others, not alone because most of the condensable mat- ter has been condensed by said others before the end one is reached, nut for the further 65 reason that it is located at a greater or less dis- tance from that portion of the apparatus from which the steam or vapors arise. The baffle-blates 23 23 are hinged in order that one or more of them may be, if neces- sary, swung out of the way when a more rapid 70 change in temperature is desired. The steam-pipe 40 is employed either to draw the steam away from the center of the apparatus or to introduce it therein, as may be desired. 75 This apparatuses efficient in practice. The percentage of bottles broken when it is em- ployed is surprisingly small. It permits the conveyer to be moved more rapidly than is the case in a pasteurizer not provided with 80 my invention, and hence by its use a great capacity is secured. What I claim as new is 1. A machine of the class described, com- E rising a tank adapted to contain a heated 85 quid and also to contain the packages being treated, and means for supplying the tank above said heated liquid with jets of water which are wholly discharged toward the wall of the tank and in a direction away from said 90 packages, substantially as described and for the purposes specified. 2. A machine of the class-described, com- prising a tank wherein the packages are sub- jected to a bath of heated fiquid, and means 95 for enveloping said packages in a mist of cool- ing vapor as they emerge from said bath said cooling means comprising a stationary spray-pipe having its discharge-apertures di- rected away from said packages. 100 3. A machine of the class described, com- prising a tank wherejn the packages are sub- lectedfio a bath of heated liquid and means for enveloping said packages in a mist of cool- ing vapor a they emerge from said bath, 105 said cooling means comprising deflecting- plates depending from the top wall of the tank into the cooling-space thereof, and a stationary spray-pipe having discharge-ap- ertures directed toward said baffle - plates no and awny from said packages. 4. A machine of the class described, com- prising a heated liquid, means for conveying the bottles through said liquid . and means for icooling the bottles as the} emerge from said 115 liquid, comprising a -baffle-plate and a fluid- atseharge pipe having its discharge - aper- tures directed toward said plate whereby said fluid is converted into a mist of vapor cooler than said heated liquid. 120 5. A tank adapted to contain heated liquid, a hood 'above the outlet end thereof and a spraying mechanism above said heated liq- uid and below the hood whereby the jets of water therefrom are directed away from the 125 heated liquid and toward the hood. 6. A tank adapted to contain heated liquid, a hood above the outlet end thereof, a spray- ing mechanism intermediate the liquid-level and the hood, and having discharge-aperture? 1 30 806,804 a directed toward the hood, and a deflecting- plate against wh *h the jets from the spray- ing mechanism are adapted to impinge. . 7. A tank adapted to contain heated liquid, 5 a hood above tne outlet end thereof, a plu- rality of spraying mechanisms each discharg- ing its jets upward toward the hood and means /or varying the temperature of the liquid of the different spraying mechanisms. 10 8. A tank adapted to contain heated liquid, a hood above the outlet end thereof, a plu- rality of spraying mechanisms, each discharg- ing its jets upward toward the hood and means for supplying the different mechan- 15 isms with water of different temperatures. 0. A tank adapted to contain heated liquid, a hood above the outlet end thereof, a plu- rality of spraying mechanisms, each discharg- ing its jets upward toward the hood, and 20 means for supplying water of a higher tem- perature to the spraying mechanism farthest from the outlet end of tne apparatus. 10. A tank adapted to contain heated liquid, a hood above the outlet end thereof, a 35 spraying mechanism discharging its jet up- ward toward the hood and away from the heated liquid, and means for heating the water supplied to such spraying mechanism, comprising a pipe leading from the source of 30 water-supply through the space above the heated liquid to the spraying mechanism. 11. A tank adapted to contain heated liquid, a hood above the outlet end thereof, a spraying mechanism discharging its jet up- 35 ward toward the hood and away from the heated liquid, and means for heating the Water supplied, to such spraying mechanism, comprising a pipe leading from the source of water-supply through the heated portion of 40 the apparatus. 12. A tank adapted to contain heated liquid, a hood above the outlet end thereof, a plurality of spraying mechanisms each dis- charging its jets upward toward the hood the 45 spraying mechanism nearest the outlet end being supplied with water directly from" a spurce of water -supply and the spraying mechanism farthest from the hood being supplied with water through a pipe passing 50 through the hot portions of the apparatus to increase the temperature of the water in said pipe. 13: In an apparatus of the class described, a tank adapted to contain heated liquid, a 55 hood above the outlet end thereof and means for condensing the vapors intermediate the liquid and the hood, comprising a spraying mechanism, the jets of which are adapted to project upward. 60 14. In an apparatus of the class described, a tank adapted to contain heated liquid, a hood above the outlet end thereof, and means for condensing the vapors intermediate the liquid and the hood, comprising spaced de- 65 fleeting-plates attached to and projecting downwardly from the inner surface of the hood. : 15. In an apparatus of the class described, a tank adapted to contain heated liquid, a hood above the inlet end thereof and means '70 for condensing the vapors arising from said liquid and projecting them so condensed downward, comprising baffle-plates secured to and depending from the inner surface of the hood. 75 16. In an apparatus of the class described, a tank adapted to contain heated liquid, a hood inclosing the inlet end of the tank and adjustable steam and vapor condensing baf- fle-plates arranged between the liquid-level 80 and said hood, substantially as described and for the purposes specified. 17. In an apparatus of the class described, a tank adapted to contain heated liquid, hoods inclosing the same at each end thereof, 85 and means for condensing the steam or heated vapors near the ends of said hoods, compris- ing baffle-plates at one end of the apparatus and a spraying mechanism at the other. 18. In an apparatus of the class described, 90 a tank adapted to contain heated liquid, hoods inclosing the same at each end thereof and means for condensing the steam or heated vapors near the ends of said hoods, compris- ing baffle-plates at one end of the apparatus 95 and spraying mechanisms at the other, and means for supplying water pf different tem- peratures to the different spraying mechan- isms. 19. In an apparatus of the class described, 100 a tank adapted to contain heated liquid, hoods inclosing the same at each end thereof, and means for condensing the steam or heated vapors near the ends of said hoods, compris- ing baffle-elates at one end of the apparatus, 105 and spraying mechanisms at the other, the water supplied to one of said mechanisms be- ing heated by passing the supply-pipe there- to through heated parts of the apparatus. 20. A pasteurizing apparatus comprising a 1 1 o covered tank having a space for a heated liq- uid and a space above the same for steam or heated vapors, and means for injecting fluids of different temperatures at different places into the last-mentioned space to mingle with 1 1 5 the steam or vapors therein, substantially as described and for the purpose specified. 21. A pasteurizing apparatus comprising a covered tank having a space for a heated liq- uid and a space above the same for steam or 1 20 heated vapors, means for injecting water into one portion of the last-mentioned space to mingle with the steam or vapor therein, and a second means for injecting water into said steam or vapor space comprising a coiled 125 pipe arranged in said space and neated by the steam or vapor therein to a higher tem- perature than the first-mentioned water-in- lecting means, substantially as described and for the purposes specified. 130 22. A pasteurizing apparatus comprising a tank having a pasteurizing portion between its ends and provided at one end with a pre- liminary - heating chamber leading to said 5 pasteurizing portion and its other end with a cooling-chamber leading from said pasteuriz- ing portion, said chambers having steam or vapor containing portions through which are carried the articles being pasteurized, means 10 in said preliminary-heating chamber acting in conjunction with the steam or vapor to produce a gradual increase in the heat ap- plied in said chamber from its inlet to its out- let, and means in the cooling-chamber oper- 1 5 ating to produce an increasing cooling effect from the inlet to the outlet of said chamber. 23. A pasteurizing apparatus comprising a tank adapted to contain a heated liquid and provided at one end with a -hood for steam or vapors, said hood having a part arranged be- 26 yond the end of said tank and provided with a plurality of devices for condensing the steam, a portion of said devices being ar-r ranged over the liquid in said tank and a por- tion thereof being arranged in the part or the 25 hood which is beyond the end of said tank. Witness my hand this 28th day of Novem- ber, 1903, at the city of New York, in the county and State of New York. CHARLES H. LOEW. Witnesses : HERMAN MEYER, WILLIAM R. BAIRD. > 3 Q> ?o No. 808,668. PATENTED JAN. 2, 1906. C. H. LOEW. PROCESS OF PASTEURIZING BEER. APPLICATION FILED FEB. 8, 1906. 2 SHEETS-SHEET 1. 4K n i * s ?T Jy \ DD | V > o ) Attest: Inventor; by &J^ * No. 808,668. PATENTED JAN. 2, 1906. C. H. LOEW. PROCESS OF PASTEURIZING BEER. APPLICATION TILED FEB. 8, 1905. 2 SHEETS-SHEET 2. >^_ Attest: < Inventor: Atty. UNITED STATES PATENT OFFICE, CHARLES H. LOEW, OF LAKEWOOD, OHIO. PROCESS OF PASTEURIZING BEER. No. 808,668. Specification of Letters Patent. Application filed -February 8, 1905. Serial No, 244,889. Patented Jan. 2, 1906. To all whom it may concern: Be it known that I, CHARLES H. LOEW, a citizen of the United States, residing at Lake- wood, in the county of Cuyahoga and State of ; 5 Ohio, have invented certain new and useful Improvements in Processes of Pasteurizing Beer, of which the following is a specification. My invention relates to a process for the pasteurization of beer in bottles; and its nov- co elty consists in the several successive steps of the process employed to effectuate the desired purpose. The pasteurization of beer in bottles is ac- complished effectually if the beer can be main- 15 tained a sufficient length of time say from about twenty to thirty minutes say, at about 145 Fahrenheit, which will prevent the fur- ther development^ the yeast in the beer., A higher temperature must be avoided, as it 10 cooks the beer, ahd a lower temperature is not efficient. Beer has usually been pasteurized of late years by conveying the bottles con- taining it either singly or in groups through a suitable pasteurizing medium for instance, hot water. It must be remembered that beer is bottled usually at a temperature of 36 Fahrenheit or thereabout. Consequently con- veying the bottles directly into water of the necessarily much higher temperature causes 50 breakage by reason of the sudden shock to the glass of which the bottles are composed. Breakage under these circumstances means not only the direct loss of the beer in the bot- tle and to the bottle itself, but it also means 55 a contamination of the pasteurizing medium with the beer, which from the acid contained therein injuriously affects the vessels or re- ceptacles in which the operations are carried on. Attempts have been made to pasteurize beer in the bottles by two distinct methods. The tirst of these consisted in placing the bot- tles in a suitable vessel and then admitting heated water to the vessel, which as it gradu- ally arose therein heated the bottles to the re- 15 quired temperature and as it was released and conducted therefrom allowed the bottles grad- ually to sink to a temperature equal to that of the outside atmosphere. The second method, which has been somewhat extensively em- ployed, has been to pass the bottles through a bath of. hot water by placing the same on an endless conveyer going through this bath. As above stated, the sudden changes of tem- perature which necessarily take place in this 55 operation are apt to break the bottles. I have had much experience in this art, and I have discovered that when the bottles filled with the comparatively cold beer are brought into the presence of a warmer vapor, even ' although it be not much warmer than the tern- 6 perature of the beer, a fine film of moisture immediately forms on the outside of the bot- tles, and if a much warmer fluid is then brought into contact with the outside of such bottles they do not break, being, protected by this 65 film of condensed vapor on their surface. I have utilized this discovery and overcome the disadvantages heretofore existing in the proc- esses of pasteurizing the beer by the process which is the subject-matter of this application 70 and which process consists, in brief, in subject- ing the bottles containing the beer to be pas- teurized to a spray of water of gradually and progressively increasing temperature within a suitable chamber until a predetermined tern- 75 perature sufficient to pasteurize the beer in the bottles has been arrived at, ihen maintaining the temperature of the spray at that tern pera- ture or one slightly above that point for a suffi- cient time to pasteurize the beer fn the bottles, 80 and finally allowing the bottles to cool, either naturally by withdrawing the spray, orby low- ering the temperature of the^spray gradually, but continuing it. By this process I avoid the expense, labor, and power necessary to convey 8s the bottles througli the pasteurizing medium, because they remain stationary within the chamber while the operation is going on. By a somewhat ingenious device I use the "Water with which the bottles have been sprayed over 90 . and over again, so that the 'expense of con- tinually heating a fresh quantity of water to the proper point isavoided. 1 avoid the dis- advantages existing where the bottles are brought into contact with the body of liquid 95 in which at times they are only partially immersed. I secure an even temperature throughout the pasteurizing chamber, so that the beer in all the bottles contained in the chamber is subjected to the pasteurizing con- TOO ditions substantially the same length of time,' and I utilize as a pasteurizing medium water which has been preheated by the waste steam which is common in all breweries and bot- tling establishments. 105 In carrying out this process I make'use of a preferred form of apparatus which is illus- trated in the accompanying drawings, and in which ; Figure 1 is a front elevation and partial ver- i ic 808,668 tical section of the same. Fig. 2 is a perspec- tive detail view of one of the brackets or slide- ways. Fig. 3 is a transverse section through one of the atomizing-noz/les. Fig. 4 is a ver- 5 tical sectional view on the line 4 4 of Fig. 5, partly in elevation; and Fig. 5 is a horizontal sectional view on the line 5 5 of Fig. 1 look- ing downward. In the drawings there is illustrated a box 10 or cham'oer made of any suitable size and ma- terial, but preferably of steel, and the walls 10 of which are lined with suitable insulating material 11, as mineral wool. It is provided with doors 12 12 at one side and similar doors 15 120 120 at the other side. Along the walls are arranged brackets or slideways 13 13 in pairs, made of angle-iron or other suitable construction, and which dip slightly from one end of the chamber to the other to facilitate 20 the travel toward the latter of boxes contain- ing the beer - bottles. If deemed desirable, these slideways may be provided with little friction-rollers 14 14; but in most cases these would not be necessary. The bottom portion 25 15 of the chamber comprises a water-tank, and it is provided with an external water-gage 16. In close proximity to this chamber and pref- erably conveniently arranged above it is the water-tempering chamber 20. This consists 3 of a closed vessel of steel or other suitable material and having a capacity of several gal- lons. It is provided with a water-supply pipe 21, having a valve ?2, a steam-supply pipe 2E, having a valve 24, a spraying-system 35 pipe 25, having a valve 26, and a pump-pipe 27, having a valve 28. The pipe 21 may be connected to any suitable source of water- supply (not shown) as, for instance, a city main or reservoir. The pipe 23 may be con- 4 nected with the exhaust system of the steam- engine or with any other source of steam un- der pressure. Also in close proximity to the pasteurizing-ehamberis a pump, (indicated at 30,) which may be of any suitable form or size 45 and which is connected to the reservoir 15 at the bottom of the chamber. 10 by a pipe 31 and to the water-tempering chamber 20 by an- other pipe 27, above referred to. Arranged alongside of and partly within 5 the pasteurizing-chamber is the spraying sys- tem. This comprises the pipe 25, leading from the chamber 20 to the vertical pipe- 40, which is provided with branches 41 42 43, which are each supplied with a ruitable valve 55 and each of which terminates in an atomizing nose or nozzle 400, whereby the water com- ing through the branch pipe and supplied thereto is projected upward in the form of a fine spraj. 60 A thermostat of any approved form is ar- ranged in close proximity to the water-tem- pering chamber and is so arranged that it con- trols the valve 24 of the steam-supply pipe 23, (through a lever 50,) so that if the tem- 65 perature of the water in the chamber 20 arises above the point at which the thermostat is set the valve 24 will be shut to cut off the supply of steam, and if the temperature falls below that point the valve is opened to admit the steam thereto. Such thermostats are well 70 known, and its special construction and mode of operation form no part of this invention." The boxes 60, containing the beer in bot- tles, are simple trays divided into compart- ments, each of the latter being adapted to 75 hold one bottle. The trays, however, must have a perforated bottom to permit of the water with which he bottles are sprayed to drip therefrom. Woven wire forms a good material for these boxes or trays; but their 80 form and material are unimportant so long as they hold the bottles safely and allow the water to pass downward from them. The mode of using the apparatus is as fol- lows: The doors 12 12 are closed and the ^5 doors 120 opened. The workmen place the boxes containing the beer -bottlas upon the slideways and the boxes slide down to the other side of the apparatus. This is contin- ued until the pasteurizing-chamber is all 90 tilled- The doors 120 120 are then closed. The valves 22 and 26 and the valves on the branch pipes 41, 42, and 43 are then opened and water from the pipe 22 flows into the water- tempering chamber 20 until it is filled and 95 water begins to flow into the spray ing system through the pipe 40 and is forced through the nozzle 400 upward and striking against the roof of the pasteurizing-chamber or the bottoms of the bottle-boxes, as the case may 100 be, falls upon the bottles within the boxes in the form of a fine rain or spray and begins to accumulate in the reservoir or tank 15, its depth being ascertained by an inspection of the water -gage 16. The valve 24 is then 105 opened and connected with the thermostat 50, and as soon as the water in the tank 15 nearly fills the latter the pump 30 is started and be- gins to pump the water from the tank 15 through the pipe 31, pump 30, and pipe 27 no back into the water-tempering chamber 20, where it is again heated by the steam and used over again through the .spray ing system. By these steps it will be observed that the spray first falling upon the bottles is of a tempera- ' 15 ture of the water in the supply-pipe 21. The steam warms these gradually as it circulates through the tempering - cham'ber 20 until a point is reached w here it is kept at the tempera- ture desired by the action of the thermostat. 120 This latter should be ret at a temperature a few degrees higher than that at which it is de- sired to k^ep the beer in the bottles to allow for inevitable losses by ra^-ation and conduc- tion. After the proper te.nperature has been 1 25 maintained long enough the thermostat is 'disconnected and the steam shut jtf, but the pump 30 is kept in operation constantly to spray the bottles with the water, which gradually becomes cooler and finally reaches 1 808,668 the normal temperature. The pump is then stopped. The doors 12 12 are then opened and (he boxes removed. It will be observed, using the apparatus in 5 the manner described, that the bottles con- taining the beer have been first sprayed with a fine rain or spray of water at a temperature near the normal, that this temperature has been gradually increased until the pasteuriz- io ing temperature has been reached, and that the latter temperature has been maintained until the pasteurization has been effected, when th$ temperature has been gradually de- creased. These steps, moreover, have been '5 effected in such a way as not to produce any sudden changes in temperature, and conse- quently there has occurred no breakage of the bottles. The bottles have remained station- ary during the operation, and no power has 20 been required to move them. The only ex- pense attendant upon the operation is that of the steam employed to heat the water and the cost of running the pump. Both of these are small. Using the water over and over effects Z 5 a great economy, because it is pumped from the collecting or drip tank back to the tem- pering - chamber before it has time to lose much of its heat. The temperature within the pasteurizing- chamber is practically uni- 3 form. Having described my invention, what I claim as new is 1. The process of pasteurizing beer in bot- tles which comprises subjecting the bottles 35 contained in P suitable chamber to a spray of water of progressively-increasing tempera- ture until a predetermined temperature is ar- rived at. '2. The process of pasteurizing beer in bot- 4 ties which consists in subjecting the bottles contained in a suitable chamber to a spray of water of progressively-increasing tempera- ture until a predetermined temperature is ar- rived at and maintaining the spray at the 45 chosen temperature for asufficient time to pas- teurize the beer in the bottles. 3. The process of pasteurizing beer in bot- tles wKeh consists in subjecting the bottles contained in a suitable chamber to a spray of 5? water of progressively-increasing tempera- ture until a predetermined temperature is ar- rived at, maintaining the spray at the chosen temperature for a sufficient time to pasteurize the beer in the bottles, and finally subjecting 55 the bottles to a spray of a gradually-decreas- ing temperature. 4. The process of pasteurizing beer in bot- tles which comprises subjecting the bottles contained in a suitable chamber to a spray of water of progressively-increasing tempera- 60 I ture until a predetermined temperature is ar- I rived at, and securing said increasing tem- perature by repeatedly passing the water so used for the steam-heating medium. 5. The process of pasteurizing beer in bot- 65 ties which comprises, subjecting the bottles contained in a suitable chamber to a spray of water of progressively-increasing tempera- ture until a predetermined temperature is ar- rived at, and securing said increase of tern- 70 perature by repeatedly passing the water so used through a water-tempering chamber pro- | vided with a suitable source of heat. t5. The process of pasteurizing' beer in bot- ' ties which comprises subjectin'g the bottles 75 ! contained in a suitable chamber to a spray of water of progressively-increasing tempera- ture until a predetermined temperature is ar- rived at, and securing said increase of tem- perature by repeatedly passing the water so 80 : used through a water-tempering chamber pro- vided with a suitable source of heat, and pro- viding means for governing the admission of heat energy to the tempering-chamber. 7. The process of pasteurizing beer in bot- 85 ties which consists in subjecting the same to the action of a spray of water at or near the normal temperature, heating the water-sup- ply to the spray gradually to a predeter- mined temperature, maintaining the temper- 90 ature of the water a predetermined suitable time, and withdrawing the heat therefrom after the lapse of said time. 8. The process of pasteurizing beer in bot- tles which consists in placing the same in a 95 suitable closed chamber, subjecting the same to the action of a spray of water, which water has previously been heated in a tempering- chamber, returning the water after it has been brought into contact with the bottles to too the tempering : chamber, gradually raising the temperature of said tempering-chamber until the spray falls in upon the bottles at a prede- termined temperature and maintaining that temperature a suitable length of time at such 105 degree of warmth that the beer within the bot- tles will be pasteurized. In testimony whereof I affix my signature in presence of two witnesses. CHAS. H. LOEW. Witnesses: FRED. H. BIERMANN, EMMA L. HARMON. S 5" No. -917,495. PATENTED APE. 10, 1906. 0. H. LOEW. PASTEURIZER. APPLICATIOH FILED FEB. 7, 1905. 2 SHEETS-SHEET 1. Attest: - <> Inventor. i i Atty. No. 817,495. PATENTED APR. 10, 1906. C. H. LOEW. PASTEURIZER. APPLICATION FILED PEB.T. 1905. 2 SHEETS SHEET 2. Attest: Inventor: Atty. UNITED STATES PATENT OFFICE. CHARLES H. LOEW, OF LAKEWOOD, OHIO. PASTEURIZER. Ko. 817,495. Specification of Letters Patent. Patented April 10, 1906. Application filed February 7, 1905, Serial No, 244,578, To all whom, it may concern: Be it known that I, CHARLES H. LOEW, a citizen of the United States, residing at Lake- wood, in the county of Cuyahoga and State 5* of Ohio, have invented certain new and use- ful Improvements in Pasteurizers, of which the following is a specification. My invention relates to an apparatus for the pasteurization of beer in bottles, and its 10 n6velty consists in the construction and adaptation of the parts and in the means em- ployed to effectuate the purpose desired. The pasteurization of beer in bottles is ac- complished if the beer can be maintained a .15 sufficient length of time say from about twenty to thirty minutes at a temperature, say, of about 145 Fahrenheit, which will prevent the further development of the yeast in the beer. The higher temperature must be *o avoided, as it cooks the beer, and a lower temperature is not efficient. Beer has been usually pasteurized of late years by conveying the bottles either singly or in groups through hot water. Now it 25 must be remembered that beer is bottled usually at a temperature of 36 Fahrenheit or thereabout. Consequently conveying the bottles directty into water of the necessarily much higher pasteurizing temperature causes 30 much breakage. Breakage under tliis cir- cumstance means not only the direct loss of the beer in the bottle and the loss of the bot- tle itself, but it also means the contamination of the water used as the pasteurizing medium 35 with the acid contained in the beer, which rusts the iron tanks and other parts in which these operations are carried on. Attempts have been made to prevent such breakage by preheating the bottles before 40 they are placed in the heated bath ; but after all there is always the line of juncture be- tween the body of liquid and the air above it and always a time when the bottle is only partly immersed, and it is at this point 45 where the danger lies and where breakage " occurg. A similar danger-point exists when the bottles emerge from the heated bath into a cooler atmosphere. I have had much experience in this art, 50 and I have discovered that when the bottles filled with the comparatively cold beer are brought into the presence of a warm vapor, even although it be not much warmer than the temperature of the beer, a fine film of mois- 55 ture immediately forms on the outside of the bottles, and if a much warmer fluid is then brought into contact with the outside of such bottles they no not break, being protected by. the film of condensed vapor on their sur- face. 60 The purpose of my invention is to over- come these difficulties, and I do so by the simple and efficient means which forms the subject-matter of this application and which 1 consists, briefly, of a closed chamber into 65 which the bottjes are introduced and in which they remain at rest during the operation; means for supplying thereto a spray of water directed to fall upon the bottles in a fine rain; means for gradually raising the temperature 70 of the sprayed water until the desired pas= teurizing temperature is reached in the bot- tles ; means for maintaining the said tempera- ture during a proper length of time, and means for then gradually decreasing the tern- 75 perature of the spray to cool the bottles, so that they may be safely handled. It also consists of suitable appliances and adjuncts necessary to the operation and con- trol of the means stated. 80 In the drawings there is illustrated a pre- ferred form of my apparatus. Figure 1 is a front elevation and partial vertical section of the same. Fig. 2 is an en- larged detail in perspective of part of one of 85 the slideways. Fig. 3 is an enlarged trans- verse section of one of the spraying-pipes. Fig. 4 is a vertical longitudinal section of the apparatus; and Fig. 5 is a horizontal sectional view on the plane of the line 5 5 of Fig. 1 look- 90 ing downward. In the drawings, there is illustrated a box or chamber made of any suitable size and ma- terial, but preferably or steel, and the walls 10 of which are lined with suitable insulating 95 material 11, as mineral wool. It is provided with doors 12 12 at one side and similar doors 120 120 at the other side. Along the walls are arranged brackets or slideways 13 13 in pairs made of angle-iron or other suitable 100 construction and which dip slightly from one end of the chamber to the other to facilitate the travel toward the latter of boxes con- taining the beer- bottles. If demed desir- able, these slideways may be provided with 105 little friction-rollers 14 14; but in most cases these would not be necessary. The bottom portion 15 of the chamber is a water-tank, and it is provided with an external water- gage 16. 1 10 In close proximity to this chamber and preferably conveniently arranged above it is 817,495 the water-tempering chamber 20. This con- sists of a closed vessel of steel or other suit- able material and having a capacity of sev- eral gallons. It is provided with a water- 5 supply pipe 21, having a valve 22, a steam- supply pipe 23, having a valve 24, a spraying- system pipe 25, having a valve 26, and a pump-pipe 27 ^ having a valve 28. 'The pipe 21 may be connected to any suitable source of 10 water-supply, (not shown,) as, for instance a city main or reservoir. The pipe 23 may be connected w^th the exhaust system of the steam-engine or with any other source of steam under pressure. Also in close prox- 15 irnity to the pasteuri zing-chamber is a pump (indicated at 30) which may be of any salt- able form or size and which is connected to the reservoir 15 at the bottom .of the cham- ber 10 by a pipe 31 and to the water-temper- 20 ing chamber 20 by another pipe 27, above re- ferred to. Arranged alongside of and partly within t. WITNESSES: ^ INVENTOR t+^r'T-taeri cA Cf-. TTitricA BY t#, ATTORNEYS UNITED STATES PATENT OFFICE. FREDERICK A. EMERICK, OF OSWEGO, NEW YORK, ASSIGNOR TO GREAT BEAR SPRING COMPANY; OF JERSEY CITY, NEW JERSEY, A CORPORATION OF NEW JERSEY. No. 862,623. STERILIZING APPARATUS. Specification of Letters Patent. Application file! November 9, ] 906. Serial No, 286,469. Patented AV-C. 6, 1907. To all whom it may concern: 15c it known that I, FRKDKIUCK A. EMERICK, a citi- zen of the United States, and a resident of Oswcgo, in the county of Oswego and State of New York, (with 5 post. -office address Oswego, New York,) have in- vented certain new and useful Improvements in Steril- izing Apparatus, of which the following is a specifica- tion. My invention relates to apparatus for healing bottles 10 or other containers either empty or filled and is es- pecially useful for sterilizing milk bottles or milk lx>t- tles and their contents. It may, however, be used for other articles which require tn be subjected to heat for drying or for other purposes. 15 To this end iny invention consists in the combina- tion with a vertical chimney or tower, the interior of which is heated by any suitable means, of an endless conveyer or carrier, preferably of the chain type, pen- dulous trays hung from said carrier each constructed 20 with two vertical openings or sets of openings extend- ing respectively from opposite eu.;es or sides of the tray entirely across the line of suspension of said trays and feed and discharge tracks or conveyers arranged aw hereinafter described with the feed tracks or con- 25 veyers located at a point near the bottom of the heating tower hut in line with one of the sets of vertical open- ings extending across the line of suspension of the trays and on the side of the endless conveyer which is as- cending, while the said discharged tracks or conveyers 30 are arranged on the down side in line with the other set of openings and extend entirely across the line of suspension of the said trays. My invention consists further in the special combi- nations of devices and details of construction as more 36 particularly hereinafter described and then specified in the claims. in the accompanying drawings, Figure 1 is a vertical section through the tower showing the endless carrier in elevation together with its driving mechanism. 40 Fig. 2 is a section of the tower with the endless carrier in side elevation and showing the feed and discharge ways or conveyers for feeding the pallets and receiving , and carrying away the pallets after heating. Fig. :! is a plan of the tower. Fig. 4 shows the relative loca- 45 tion of the feed and delivery ways of the tracks to the trays at the point where the said trays pass the tracks for the purpose of picking up and dropping the pallets corryinr- the bottles. Fig. 5 is a perspective view of the -preferred form of skeleton tray which I employ. 50 I'"s;. C is j, horizontal sectional view through the appa- ratus tii on above the tracks and showing the carriers in oper-'iive position with respect thereto, the objects formiiif. the load being omitted. 1 indicates the chains or belts of an endless carrier 55 f'om which the trays 2 are suspended by a pivotal sus- pension or connection of the hangers 3 connected to the trays at their opposite sides and edges as shown be't- t< i in Fig. 2, atid pivotally connected with the belts or chains 1 of the endless carrier. Said belts pass over suitable drive wheels 4 which are carried by shafts 5. 60 The journal bearings of said shafts are provided with pests (i sustained by the floor of a building or by other means and by journal bearings carried by hangers 7 supported in any suitable manner. At the bottom of tlie lower the endless belts or chains pass around other 6f wheels !) as well understood in the art which may be mounted on shafts sustained by hangers 10 on a lower floor U of the building. Said floor 11 has suitable openings to permit the passive () f the trays and endless belts as indicated more fully in Fig. 2. A counter 70 shaft 12 driven in any suitable! manner and geared to the shafts 5 operates the endless carrier. The up and down sides of the carrier both travel in the tower or vertical heating chamber 8, the interior of which may be heated by sic am pipes 13 or by other means to secure the dp- 75 sired degree of temperature within the same necessary for sterilizing or for other result. The top of t ho tower is closed in by the cover 8' which is provided wil h an opening or escape controlled by the damper 14, whereby the temperature may be more 80 readily regulated. The tower 8 has preferably a heat insulating jacket formed, .preferably, by an exterior casing J5 separated from the chamber 8 by an air space to form an air jacket which prevents radiation of heat from the heating chamber. At the top of the air jacket 85 a number of dampers Iti may be used to carry away any radiated heat should it be desirable to permit the es- cape of the same in order to prevent communication of the heat from the heating chamber to the room or apart- ment in which the tower is located. With this con- 90 struction or arrangement of heating tower and endless carrier, it will be obvious that any bottles or other ob- jei Is or containers placed upon the trays at or near the bottom of the up side of the carrier will be heated moderately and gradually in their ascent on the up side 95 until they reach the more intense heat at the top of tho chamber or chimney, while on their return on the down side they will be gradually cooled. Conveyers, tracks or ways are also provided for delivering the articles or pallets or boards carrying the same into position where 100 they will be taken up by the upwardly traveling trays and for receiving said articles, pallets or boards from the downwardly traveling trays as they reach the bot- tom of the tower on their downward travel. These tracks, ways or conveyers may be of any suitable con- 105 struction, but arc preferably of such character and so built as to permit the articles to be fed and discharged or carried away by gravity. Assuming that the apparatus is used for the steriliza- tion or drying of bottles assembled upon pallets or 1 10 862,623 boards 26, it is preferable to employ tracks or ways hav- ing anti-friction rollers W; said tracks having a slight inclination, preferably, on both the feed and delivery sides. Said tracks or ways for the feed or delivery side 5 are indicated at J8 and for the discharge side at 18'. Referring to the drawings, it will be seen trjat these tracks or ways on both sides of the tower extend into the path of the traveling trays and entirely across their line of suspension, so ate in the case of the feed side, to bring 10 the sustaining board or pallet 2fi fully into position where it will be properly picked up by the tray, or in other words, will be fully under the center of suspen- sion of said tray which will, therefore, not be in danger of canting or tilting and with consoquent danger of the 15 tray dropping the board or pallet or spilling the articles supported by it. In the same manner on the delivery side the tracks or ways extend back across practically the whole space or path embraced by the descending tray and entirely across their line of suspension so as to 20 fully receive the descending pallet with its supported bottles or other articles. In order to permit the trays to pass the tracks or ways or other conveying device, and to fully receive and properly deposit their load consisting of the pallets or 25 other objects, I construct said trays with vertical open- ings which extend from their opposite sides across the line of suspension as more fully indicated in Figs. 4 and 5. In these figures, these openings, which permit the tray to pass the feed tracks or ways 18, are indicated at 30" 20. The opening which extends across the tray in the opposite direction to permit it to pass the delivery tracks 18' is indicated at 21. It is' obvious that the shape of the tray to provide openings for this purpose may bo greatly varied. I prefer, however, to make the 35 tray in the form of a skeleton tray of metal as shown, proper provision being made at the sides for att^ch- ment of the hangers 3 as indicated. The pallets 26 with the bottles assembled thereon are fed by gravity or in any other suitable way to position for being picked 40 up by the ascending trays as indicated in Fig. 2. A suitable stop 50 brings them to rest in position for being picked up. When a pallet is picked up by tne ascend- ing tray, it frees the next one which is then f d into po- sition to be picked up by the next ascending tray. 46 Suitable provision is preferably made \o prevent the bottles on the pallet, which is abo it to feed into posi- tion for being lifted from engaging with the edge of the board or pallet which has just been lifted. Such pro- vision consists of uprights 22 at the front and back of 50 each pallet connected if desired by a cross piece or brace 23. These uprights 22 which rise to at least the "height of he bottle act as stops to prevent the pallet from being fed forward into position for being lifted un- til it has been cleared by the pallet which has just been 65 picked up. On the descending side each pallet is re- ceived by the delivery ways or tracks 18' and im- mediately passes away by gravity from position where it will interfere with the load on the descending tray above. In the operation of this apparatus, it will be seen that 60 the labor is confined to simply placing the pallets in line upon the feed tracks 18 and to disposing of the pal- lets and their load as they are fed away from the de- livery opening in the side of the tower on the tracks 18'. It will also be seen that inasmuch as the ascending and 65 descending trays with their loads will balance one another, the power required for feeding the articles to be heated for sterilization or other purpose will be a minimum. What I claim as my invention is: 70 1. The combination of a heating tower or chimney, an endless carrier arranged with Its up and down sides trav- eling in said tower, pendulous trays having vertical open- ings sxtendlng respectively from opposite sides or edges of the tray across the line .of suspension, feed tracks or 75 conveyers extending into the path of the trays near the bottom of the tower and entirely across the line of sus- pension of the trays but in line with the vertical open- ings extending from one edge or side thereof, and dis- charge or delivery trucks or conveyers extending into the 80 path of the trays on the down side but entirely across the line of suspension of the trays and in line with vertical openings extending from th. opposite edge or side of said trays, s and for the purpose deacrll>ed. 2. In an apparatus for sterilizing bottles or other con- 85 talners, the combination of an air jacketed beating tower having an endless carrier mounted to travel in a vertical direction within it, heating pipes on the inner walls of the tower, dampers at the top of the tower adapted to control the escape of nlr In the air jacket, pendulous skeleton 90 trays hung from said carrier and having vertical openings extending from oppoUte edges of the tray across their line of ..sponsion imd feed and delivery tracks both ex- tending across the line of suspension but with the feed tracks In line with the vertical openings extending from 95 one edge of the trays and the delivery tracks in line with the openings extending from the opposite edge of the trays. 3. In an apparatus for heating bottles or other con- tainers, the combination of a neatlng tower, an endless j carrier, mounted with up and down sides traveling In the 100 tower, pendulous trays hung from the carrier and travel- Ing therewith on its up and down sides, each said carrier being of skeleton form and having openings extending vertically through it and from 'Jts opposite edges across the line of suspension In different vertical planes and 105 conveyer tracks or ways adapted to feed load sustaining devices Into and out of the path of the trays, said con- veyer tracks or ways extending across the line of suspen- sion of the trays and being arranged on the up side In line with one set of vertical openings in said trays and on J1Q the down side in line with other vertical openings in said trays, a and for the,purpuse described. Signed at Oswego, In tlie county of Oswego and State of New York, this second day of November, A. D. 1905, KUEDBllICK A. EMEBICK. Witnesses: W. M. 1'KNNKY, E. J. (iRKKNR. . 1301 No. 866,870. PATENTED SEPT. 24, 1907. 0. H. LOEW. PASTEURIZER. APPLICATION FILED APE. 7, 1906. RENEWED AUG. 20, 1907. Attest: by Inventor'. Atty. UNITED STATES PATENT OFFICE. CHARLES H. LOEW, OF LAKEWOOD, OHIO. PASTEURIZER. No. 866,870. Specification of Letters Patent. Patented Sept. 24, 1907. Application filed April 7, 1906, Serial No. 310,397, Renewed August 20, 1907. Serial No. 389,401. To all whom it may concern: Be it known that I, CHARLES H. LOEW, a citizen of the United States, residing at Lakewood, in the county of Cuyahoga and State of Ohio, have invented 5 certain new and useful Improvements in Pasteurizers, of which the following is a specification. My invention relates to an apparatus for pasteur- izing beer in bottles and its novelty consists in the construction and adaptation of the parts as will be 10 more fully hereinafter pointed out. In Letters Patent of the United States No. 808,668, issued to me Jan. 2, 1906, there is described and claimed a process of pasteurizing beer and in connec- tion therewith there is described an apparatus for use 15 in carrying out the said process which is itself the subject matter of Letters Patent of the United States No. 817,495 issued to me April 10, 1906. My present invention has for its object the simpli- fication and improvement of the apparatus above 20 referred to. In that apparatus I show a box or chamber with suitably insulated walls provided internally with shelving to receive the boxes containing the beer in bottles, and provided also with a spraying mechanism 25 comprising a supply pipe and sundry branch pipes adapted to penetrate into the space between the tiers of bottles in boxes and provided with suitable atom- izing nozzles whereby each row of bottles is separately sprayed. The shelves or supports for the bottle boxes 30 are stationary. In my present invention, I make the shelves or supports for the bottles removable, in other words, I employ a truck or carriage provided with suitable shelves on which the boxes containing the beer in 35 bottles can be placed outside of the pasteurizing chamber and which can as an entirety, when loaded with bottles, be moved into said chamber. This is much more convenient than placing the bottles in boxes on a truck at the filling apparatus, conveying 40 them to the pasteurizer, loading them into the pas- teurizer and unloading them therefrom after the pas- teurizing process has been completed. The present arrangement saves one operation and much time and labor. I also provide the pasteurizing chamber with 45 a perforated false bottom on which the carriage de- scribed can rest and which will at the same time freely permit of the passage of the water to the col- lecting tank at the bottom of the chamber. I also simplify the spraying mechanism. I place a perfo- 50 rated false ceiling under the solid continuous ceiling of the chamber and into the intermediate space be- tween the real and the false ceiling I conduct the supply pipe from the source of water supplied. The perforations in the false ceiling permit the water to 55 drop upon the bottles in a shower, much in the same manner as it did when the spraying nozzles were em- ployed and the branch pipes were used. By properly proportioning the number and size of the- perforations of this false ceiling to the cross sec- tional area of the supply pipe, a pressure can always 60 be created within the space between the two ceilings so that the water will be projected from the perforated ceiling with more or less force in the form of jets. I have found by experience that the water will pass down through the bottles in the uppermost tier and 65 as the boxes in which they are placed are not closed at the bottom, will continue to pass down and be brought into contact with the bottles on the second tier, and so on until it reaches the perforated bottom of the apparatus, whence it falls into the collecting 70 chamber. By this construction I simplify the apparatus, en- able it to be made of standard materials, without any special shape, and improve the ease of its operation and save time and labor in its use. 75 In the drawings, Figure 1 is a central vertical section of the apparatus; Fig. 2 is a central vertical section of the same on a plane at right angles to the section in Fig. 1, the truck being shown in elevation, and Fig. 3 illustrates a modified form of the means for supporting 80 the box truck. In the drawings there is shown a box or chamber made of any suitable size and material, but preferably of steel, and the walls 10 of which are lined with any suit- able heat insulating material 11, as, for instance, min- 85 eral wool. It is provided with doors 12, 12, at one side and it may have similar doors at the opposite side. The bottom portion 15 of the chamber comprises a water collecting tank and is provided with an external water gage 16. A short distance above the bottom 15 90 are arranged brackets 13, 13, or other suitable supports for a false bottom 17 made of steel or other suitable material and which is provided with openings or per- forations 170, 170, to admit of the free downward pas- sage of the water. 95 A short distance below the ceiling are arranged other brackets 130, 130, or other suitable supports for a false ceiling 18 made of steel or other suitable mate- rial and which is provided with openings or perfora- tions 180, 180, to admit of the passage of the water. 100 At the front of the chamber the false ceiling 18 is pro- vided with an end wall or partition 181 and this, with the upper portion 110 of the chamber wall on that side, the false ceiling 18 and the real ceiling 112 of the appa- ratus, constitute a water supply chamber supplied 105 by means of a valve controlled pipe 41. A valve controlled pipe 31 leads from the collecting chamber 15 at the bottom of the tank. 70 is a carriage or truck comprising a series of shelves 71, 71, 71, upon which the boxes 60 containing the 110 806,870 beer bottles are placed, and suitable wheels 72, 72 by means of which it may readily be moved. It will be understood that the other instrumentalities described are the same as those shown and described 5 in the patent above referred to and which are not shown herein. Such comprise, first, a reservoir in which the water is heated and which is controlled by a thermostat, and from which the pipe 41 is supplied; second, a pump to which the pipe 31 leads, and third, 10 a pipe from the pump to the reservoir; so that the water collecting in the chamber 15 is pumped to the heating chamber or reservoir, and thence passes through the pipe 41 to the water supply chamber between the real and false ceiling. 15 The method of using the apparatus is as follows: The truck 70 is rolled to the filler where, as the bot- tles are filled, they are stacked in boxes on the shelves 71, 71. The truck is then rolled to the pasteurizer and placed within the same, its wheels resting upon the 20 false bottom 17. The doors 12, 12, are then closed and the water turned on through the pipe 41. This water accumulates in the compartment or chamber above the false ceiling 18 and begins to fall through the open- ings 180, 180, in the form of a spray or shower upon the 25 uppermost tier of bottles, and thence falls to the tier beneath and so on until it reaches the false bottom 17 through the openings in which 170 it passes to the col- lecting chamber 15. It is thence drawn by the pipe 31 and pumped around through the heating chamber 30 to the pipe 41 again. As explained in the patents above referred to, the water is gradually heated, then maintained for a suitable length of time at a proper pasteurizing temperature and then gradually cooled. The water is then shut off, the doors opened and the 35 truck and its load removed. A modified form of the means for supporting the truck is shown in Fig. 3 in which the entire center por- tion of the false bottom 17 is cut away and two long shelves or rails 175, 175, are left for the wheels of the truck 70 to rest upon. 40 Other modifications can obviously be made in the de- tails of the device without departing from its essential principles. What I claim as new is: 1. In a pasteurizer, the combination with imperforate 45 side walls and ceiling, of a false ceiling having openings to admit of the downward flow of the water and means for supplying water between the two ceilings. 2. In a pasteurizer, a water collecting chamber, means for draining the same, a water supply chamber, a perfo- 50 rated ceiling forming the bottom thereof for delivering water therefrom iu a shower, and removable means inter- mediate the supply and collecting chambers adapted to support bottles to be pasteurized by the heat extracted from the water passing from the supply to the collecting 55 chamber, 8. A pasteurizer comprising a box or chamber divided Into an upper water supply chamber, an intermediate pas- teurizing chamber, and a lower water collecting chamber, a fixed perforated false ceiling separating the water supply 60 chamber and the pasteurizing chamber, a fixed perforated plate separating the pasteurizing chamber and the water collecting chamber and serving as a support for a truck carrying the bottles of liquid to be pasteurized, and means for supplying water above the false ceiling. 65 4. A pasteurizer comprising a box or chamber divided into an upper water supply chamber, an intermediate pas- teurizing chamber, a fixed perforated false ceiling separat- ing the water supply chamber and the pasteurizing cham- ber, a fixed perforated plate separating the pasteurizing 70 chamber and the water collecting chamber, a truck sup- ported upon the last named perforated plate, removable perforated supports for the bottles on the truck, and a pipe for supplying water above the false ceiling. In testimony whereof I affix my signature In presence of 75 two witnesses. CHARLES H. LOEW. Witnesses : MAY HUGHES, ALAN MCDONNELL. Tc , 012. /r No. 886,012. PATENTED APR. 28, 1908. J. T. H, PADL. PASTEURIZING APPARATUS. APPLICATION FILED JUHE 17, 1907. 8 SHEETS-SHEET 1. w / "ykerfiarv 1 cutatt-ttnsfigr. \ I ^ ^ss&s^ *)%'fi//fe / tmef_;a r >r -1& 3 77- 2 / f 14 p / /^ /6 / Suction ( i # > f , ^^ton Svctu,*^ ) x 7 22 \ D .,/Jt&c7ifiry& ( , SO- /turAra^rr k No. 886,012. PATENTED APR. 28, 1908. J. T. H. PAUL. PASTEURIZING APPARATUS. APPLICATION PILED JUBE 17, 1907. 8 SHEETS-SHEET 2. No. 886,012. PATENTED APR. 28, 1908. J. T. H. PAUL. PASTEURIZING APPARATUS. APPLICATION FILED JURE 17, 1907. 8 SHEETS SHEET 3. No. 886,012. PATENTED APR. 28, 1908. J. T. H. PAUL. PASTEURIZING APPARATUS. .' PPLIOATIOH FILED JUHB 17, 1907. 8 SHEETS-SHEET 4. 36 96 02 7^6 93 I L^- S^ 95 x 97 No. 886,012. PATENTED APR. 28, 1908. J. T. H, PAUL. PASTEURIZING APPARATUS. APPLICATION TILED JUHE 17, 1907, 8 SHEETS-SHEET 6. , w 1 ; \ \ m KS N; 1 1 L.I No. 886,012. PATENTED APE. 28, 1908. J. T. H. PAUL. PASTEURIZING APPARATUS. APPLICATION PILED JUHB 17, 1907. 8 SHEETS-SHEET 6. No. 886,012. PATENTED APR. 28, 1908. J. T. H. PAUL. PASTEURIZING APPARATUS. APPLIOATIOH PILED JUKE 17, 1907. 8 SHEETS-SHEET 7. No. 886,012. PATENTED APR. 28, 1908. J. T. H. PAUL. PASTEURIZING APPARATUS. APPLICATION FILED JUHE 17, 1907. 8 SHEETS-SHEET 8. UNITED STATES PATENT OFFICE. JOHN T. H. PAUL, OF CHICAGO, ILLINOIS, ASSIGNOR TO E. GOLDMAN & COMPANY, INC., OF CHICAGO, ILLINOIS, A CORPORATION OF ILLINOIS. PASTEURIZING APPAKATTJS. No. 886,012.' Specification of Letters Patent. Patented April 28, 1908. Application filed June 17, 1907. Serial No. 379,530. To all wltom it may concern:- Be it known that I, JOHN T. H. PAUL, a citizen of the United States, residing at Chi- cago, in the county of Cook and State of Illi- 5 nois, have invented a new and useful Im- provement in Pasteurizing Apparatus, of which the following is a specification. .' This invention relates to improvements in pasteurizing apparatus of the variety in 10 which the substance to be sterilized beer in bottles, for example is introduced into a tank containing the sterilizing liquid (more usually water) and is permitted to remain stationary in the liquid while the latter is 1 5 gradually raised to the sterilizing temperature and maintained thereat for the proper length of time, after which the temperature of the liquid is gradually reduced preparatory to re- moving the sterilized material from the tank. 20 The invention involves the employment of a plurality of tanks, or compartments in a single tank, of which at least three are re- quired (though the number may be greater) to enable the sterilizing operatipn to be prac- 25 ticed continuously, in the sense of being un- interrupted by the removal of material that has been sterilized for introduction of mate- rial to be sterilized, by a novel manner of controlling the production of different stages 30 of temperature of the liquid sterilizing me- dium in the several tanks; and the primary object of my invention is to enable such con- trol to be had from a single point on the ap- paratus by manipulating a single suitable 35 handle. Certain features of jny invention may be used to advantage, however, irre- spective of the number of tanks employed, whether one or more. . This invention is also especially adapted 40 for the pasteurization of sauces, catsup, pre- serves and canned, packed or bottled goods of all kinds, requiring to be sterilized to lend to them the necessary keeping quality, rather than treated with preservative chem- 45 icals. For the sterilization of such products, they require to be subjected to a compara- tively high temperature say from 172 F. to 210 F. for a prolonged period of time, some times for several hours continuously, 50 while the heating up and cooling down of the sterilizing medium should, for the sake, of economy in time, be performed in compara- tively short periods ; and the present appara- tus, involving a plurality of tanks or com- .55 parturients, is peculiarly adapted for such work, because of the aforesaid continuous practice which the apparatus makes possible. In the accompanying drawings Figure 1 is a diagrammatic view showing the entire apparatus in elevation; Fig. 2 is a plan view co of the valve-operating hand-wheel on its sup- porting bracket; Fig. 3, a section of the same taken at the line A on Fig. 4, showing means for locking the wheel against reverse turn- ing, and Fig. 4, an enlarged vertical section 65 through the hand-wheel, taken at the line B on Fig. 2, showing the valve-operating shaft and one of the four valves geared thereto. Fig. 5 is an enlarged section taken at the line C on Fig. 1, showing the valve-construction 70 employed for controlling the overflow from, and transfer between, tanks of the sterilizing liquid; Fig. 6, a similar view on the line D on Fig. 1 , showing the valve construction for controlling the liquid discharge from the 75 pump through an external heating device, to a tank, the same construction of valve being employed for controlling the suction to the pump; Fig. 7 is an enlarged sectional view on the line E on Fig. 8, snowing a preferred eo construction of thermostat used for control- ling the supply of steam for 'heating the water in its course to the' tanks, and Fig. 8 is a section of the same on line F of Fig. 7 or Fig. 1. Fig. 9 shows by a broken view in 85 sectional elevation the preferred construction of jet-pump employed for heating the steril- izing liquid on its way to the tanks, and Fig. 10 snows by a similar view the construction for operating the steam-valve of the jet by 90 air-pressure controlled by the thermostat, this view being a continuation of Fig. 9. Fig. 11 is a section taken at the line G on Fig. 1 or Fig. 5, showing the transfer-valve by six views, each representing a different 95 position which it assumes in the operation of the apparatus; Fig. ll a shows the same of the overflow .- controlling portion of that valve by a section at line G 1 on Fig. 1 or Fig. 5; Fig. 12 shows in the same way, by an en- .100 largea sectional ;view on the line H of Fig. 1, the successive positions assumed by the steam- valve; Fig." 13 is an enlarged section taken at the liyie I on Fig. 1, showing the suction-controlling valve by six views, each 105 representing a different position which it as- sumes in the operation of the apparatus, and Fig. 14 showg'the same with relation to the pump-discharge controlling valve by an en- larged section taken at the line J on Fig. 1. no 886,012 25 Referring particularly- to similar tanks, numbered 1, 2 Fig. 15 is a view like that presented in Fig. 5, but showing a modified construction of the valve of that figure, the sections being taken at the line K on Fig. 16, or at the line K 5 through Figs. 17, 18 and 19; and Fig. 1 6 is a view m the nature of a diagram, showing this same valve, by a reduced section taken at the line L on Fig. 15, and a supplemental centrifugal pump communicating with the 10 valve to produce, by pumping instead of gravity-flow, the transfer, or the sterilizing water from one tank to another. Fig. 17 is a view like that presented in Fig. 1 1 , being a section taken at the line M on Fig. 15, show- 15 ing the six different positions assumed by the upper portion of the transfer-valve of Fig. 15 in tne modified operation of the ap- paratus; Fig. 18 shows the same of the in- termediate portion of the modified transfer- 20 valve, the section being taken at the line N. on Fig. 15, and Fig. 19 shows the same, by a. section taken at the line O on Fig. 15, of the lower, overflow-portion of the modified valve. to !%. 1, three 2 arid 3 , respec- tively, are supported in separated relation on a common horizontal bas 4 and are sur- mounted by parallel rails forming- a track 5 30 for a traveling gauntree 6, of any suitable construction. The construction represented is that of a rectangular braced frame on wheels and adapted to receive a two-shelf rack 7, each shelf serving to support a plu- 35 rality of bottle - containing baskets (not shown) ; and on the frame is mounted a hy- draulic-lift device 8 having a hook 9 sus- pended from, its piston to engage separably with an eye 10 on the rack for lowering and 40 raising it into and out of a tank, in wliich it fits and with the height of which it corre- sponds, at least approximately. It may here be stated that the apparatus shown is more particularly designed for 45 sterilizing beer in bottles by raising the tem- perature of the water employed to the steril- izing temperature at 140 F., or thereabout; but it will be understood that the invention is not in any sense restricted with regard to 50 the particular substance to be sterilized. A centrifugal pump indicated at 1 1 in Fig. 1 is driven by a shaft-connection with a suit- able motor, preferably electric, indicated at 12. Owing to the diagrammatic nature of 55 the view selected for illustration in Fig. 1, the pump and motor are represented below the tanks, but it will be understood that they may occupy, in practice, positions on a level with the base 4; and that the various pipe- 60 connections, diagrammatically represented in the figure, may all occupy, with the valves and -other mechanism connected with them, space in the plane between the upper and lower ends of the tanks on one side of the 65 latter. Each tank is provided in one side near its upper end with an opening indicated at 13, wmch may be termed an overflow and trans- fer port. Below this opening, in the same side of each tank, is provided an opening indi- cated at 14, which may be termed the suc- tion-port, because it communicates with the suction-side of the pump. Still lower down in the same side of each tank is provided an opening indicated at 15, which may be termed a return-port, because it communi- cates with the discharge-side of the pump*. From the ports 13 lead, respectively, pipes 16, 17 and 18 to a valve-device 19 involv- ing the construction hereinafter described, From the ports 14 lead the pipes 20, 21 and 22, respectively, to a valve-device 23 involv- ing the construction hereinafter described; and pipes 24, 25 and 26 lead, respectively, from the ports 15 to a valve-device 27 in- volving the same construction as the valve- device 23. A pipe 28 containing a ther- mometer 29, communicates through a branch 30 with the pump 1 1 and contains at 32 a jtt-pump device, hereinafter described. above which is connected with it at a T a steam-supply pipe 33 having interposed in it a valve-device 34, hereinafter described. The pipe 28 terminates in a diaphragm-de- vice 35, communicating from above the dia- phragm through an air-pipe 36, containing a pressure-gage 37, with a thermostat-device 38, of any suitable construction, such as that hereinafter described. Air under pressure is supplied from a proper source (not shown) to the thermostat-device through a pipe 39. A suction-pipe 40 connects the valve 23 with the pump and contains a thermometer 41. A discharge pipe 42 leads from the valve 19, as to a sewer, and each tank is equipped with a valved draw-off pipe 43, which may lead to the sewer. Each of the valves 19, 23, 27 and 34 con- sists, generally stated, of a casing containing a rotary tapering plug-valve provided with ports, the valve 34 being of the straightway variety. Adjacent to these valves is jour- naled, in a bracket 44 at its upper end and in a bearing 45 at its lower end, a vertical spindle 46. On this spindle are provided a pinion 47 meshing with a gear 48 on the stem of the valve 19, and having a six-to-one diameter relative to the pinion, a pinion 49 meshing with a gear 50 on the stem of the valve 34 and having a foui>to-onc diameter relative to its pinion, a pinion 51 meshing with a gear 52 on the stem of the vnlve 23, and a pinion 53 meshing with a gear 54 on 'he stem of the valve 27. These two last- named pinions are alike, as also are the two last-named goars and have the same relative diameter, namely six-to-one, as the pinion 47 and gear 48. The detailed -construction of the valve-de- vice 19 is most tlearly shown in Figs. 5, 11 70 75 90 95 100 105 115 120 886,012 operation is as follows: The tanks 1, 2 and 3 are filled with cold water up to the 60 ports 13 introducing the water, as by means of a hose, through the tops of the tanks. Each tank has stored in it, as a suitable place of storage, because thereby taking up other storage-room is avoided, a rack 7. g The gaim tree is moved on its track 5 over the tank 1 and operated to lower the hook 9 therein for coupling it with the rack in that tank, when the gauntree is operated to elevate the rack out of the tank to enable it to be filled with baskets of bottles containing beer to be pasteurized. At the beginning, all the parts occupv the relative positions in which they are illustrated, the geared valves being then as represented in the vertical column on sheet 6 under the heading "1st position". That is to say, thb upper or "transfer" port of the valve 19 is closed to the pipes 16, 17 and 18, the lower or "over- flow ' portion of the valve is open to these pipes; the steam valve 34 opens the pipe 33; the valve 23 is closed to the pipe 21 but open to the pipes 20 and 22 ; and the valve 27 is closed to the pipe 25 but open to the pipes 24 and 26. It may be stated here that the most desirable position for these pipes 16, 17 and 18 and the valve 1.9 is in horizontal aline- ment with the ports 13 to produce a level flow in the transferring of water in one tank to another into the top thereof for the pur- pose hereinafter described. After the rack has been lowered by the gauntree into the first tank, the water in which is to be heated, and the gauntree has been released from that rack and its hook 9 raised, the operator turns on steam by opening the valve 68. Thus live steam courses through the pipe 33, valve 34 and jet-pump 32. Meantime, the pump 11 is started to suck a relatively small quantity of water from the tank 3 through the pipe 22 and small port 64 in valve 23, whence it discharges through the end-port in this valve into pipes 82 and 40 to enter the pump. The water sucked by the action of the pump in relatively larger quantity through the pipe 20 enters the valve 23 at its port 63 and also discharges to the pipes 82 and 40 to enter the pump, whence it enters the steam-jet device by way of the pipe 30 and encounters the steam, mixing thoroughly therewith in the chambers of the jet-device and becoming heated. The heated water then passes through the connection 75 and pipe 28 into the valve 27 through its end- port, escaping from that valve in relatively large quantity through the port 65 and pipe 24 to return to the tank 1, and through the port 6*7, in relatively small quantity, to enter the. tank 3 by way of the pipe 26. This action is maintained throughout a period sufficient to heat, the water in the tank 1 to the sterilizing temperature, which is 140 F., the time consumed being about twenty minutes; and this condition is maintained for an' additional period of about thirty miiiutes. The heated return-water which enters the tank 3 preliminarily heats the water in that tank, though this preliminary heating is a mere incident, occurring because of the provision of the small port in the valve, which serves another purpose herein- 70 75 go 35 90 95 101 io| i2< 12J 13( 886,012 after explained. While so heating the tank 1 , the gauntree is moved over tank 2 and the rack therein raised and filled and lowered back into that tank. 5 At the end of the twenty-minute period above, referred to,- the operator raises the pin 111 to free the wheel 107, which he then ] rotates through a complete turn, revolving the valves 19, 23 and 27 through one-sixth 10 of a revolution and the valve 34 through one- fourth of a revolution, thereby turning these valves, to the positions represented m the vertical column headed "2nd position". Thus the steam-supply is shut on through 15 the valve 34, the valve 19 is opened to the pipes 17 and 18 with its lower part closed to the overflow, the valve 23 is opened to the pipe 21 and thb valve 27 is opened to the pipe 26 with the following results : The water pre- 20 liminarily heated in the tank 3 flows there- from through the level pipe 18, valve 19 and pipe 17 upon the water in. the tank 2, from the lower part of which the colder water in the tank is sucked) by the pump through the 26 pipe 21, valve 23 and pipes 82 and 40, and discharged through the pipe 30 into the jet- device 32, whence, by way of the pipe 28, it enters the valve 27 to be discharged through the pipe 26 into the tank 3 at the 30 base thereof. This action consumes a period of about five minutes, during which the sterilizing temperature in tank 1 will not be materially reduced. As soon as this trans- fer from tank 3 to tank 2 is completed, the 35 hand-wheel is again turned through a com- plete revolution to bring the geared valves to the position represented in coluirtn 3, headed "'3rd position", with the following results: The valve 19 is closed to the pipes 40 16, 17 and 18, thereby shutting off the trans- fer between the tanks 2 and 3 and opening the three tanks to the overflow to permit any increase of level in the tanks, due to the con- densed steam, .to run into the sewer; the 45 steam- valve 34 is opened to the jet-pump; the valve 23 is closed to the pipe 22, but open to the pipe 21 to permit the pump to suck the contents of tank 2 and heat the same in the jet - device, whence the heated water 50 passes through pipe 28 and valve 27 into pipe 25 to enter the bottom of tank 2 and heat the water therein to the pasteurizing tem- perature, some of this heated water passing through port 67 and pipe 24 into the bottom 55 of tank 1 to maintain the water therein at the sterilizing temperature, and meantime the action of the pump takes as much water as is added to the contents of tank l.by the heating water introduced into it through the 60 port 64 and pipe 20, whence it again enters the pump. This operation also consumes a period of about twenty minutes. Mean- time the gauntree will have been moved over tank 3 'to raise the rack therein to be filled 65 with bottles and lower the filled rack into the tank. At the end of this period of twenty minutes, when .the water in the tank 2 has reached the pasteurizing temperature, an- other complete turn of the hand-wheel is made, thereby bringing the geared valves to 70 the position represented in the fourth column headed "4th position", with the following results: The water in tank 1 is transferred into the top of tank 3, th overflow from both these tanks is shut off, valve 34 is 75 closed, valve 23 is opened to pipe 22 to cause the pump to suck the cold water from tank 3 and introduce it to the steam-jet device, and valve 27 is opened to pipe 24, whereby this heated water enters the lower port in valve go 27 and passes therefrom through pipe 24 into the bottom of tank 1 to cool the water therein, after the beer in that tank has been sterilized, down to the temperature at which the bottles may be removed withoiit danger 85 of . fracturing them. This operation con- sumes a period of about five minutes, and the water in tank 3 has next to be heated to the sterilizing temperature, while maintain- ing the water in tank 2 at that temperature. 90 These functions ensue from another com- plete turn of the hand-wheel to bring the geared valves to the positions represented in the fifth column, headed "5th position", whereby the following-described conditions 95 are produced: The valve 19 is closed to the pipes 16, 17 and 18, while it is open to the overflow through those pipes; the Gteam- valve 34 is open ; valve 23 is open to the pipe 22 to permit the pump to suck the cold 100 water from tank 3 through pipes 82 and 40 into the steam-jet device; and valve 27 is open to pipe 26 to permit the water thus heated to return through pipe 26 to tank 3 for raising the water therein to the steriliz- 105 ing temperature, a portion of this heated water passing through the smaller port in valve 27, by way of the pipe 25, into tank 2 to maintain the water in the latter at the re- quired temperature of 140 F. no While tank 3 is being heated, the gauntree is being manipulated to raise the rack out of tank 1, permit the pasteurized beer to be taken out, and permit the rack to be refilled with bottles of unpasteurized beer and low- 115 ered into that tank, When the temperature in tank 3 hrs been raised to that required for sterilizing, consuming a period of about twenty minutes, the operator again makes a complete rotation of the hand-wheel., thereby 120 bringing the geared valves to the 1 -positions represented in the sixth column headed "6th position", with the following-described re- sults: The valve 19 is open to pipes 17 and 16 to permit the transfer of the hot water in 125 tank 2 to the top of the cold water in tank \ f the overflow through this valve being shut off, and the steam-valve 34 being closed; valve 23 is open to the pipe 20 to permit the cold water in tank 1 to be sucked by the ac- 130 886,012 tion of the pump through the steam-jet de- vice (but, or course, without heating the wa- ter), and the valve 27 is open to the pipe 25 to take the water from tank 1 into the bot- 5 torn of tank 2 for cooling that tank down to the proper temperature for removing there- from the bottles of pasteurized beer. This operation consumes a period of about five minutes, at the end of which another com- 10 plete turn of the hand-wheel brings the geared valves to " 1st position", thereby closing the transfer-valve between the tanks 1 and 2 and opening the overflow ports oi that valve, as also opening the steam-valve 15 to the jet-pump and the suction-valve 23 and delivery-valve 27 for circulating the water in tank 1 out of and into the same and gradu- ally heating it to the pasteurizing tempera- ture, as described of the first operation, which 20 is thus repeated. The successive operations of the hand- wheel for producing the six different posi- tions of the geared valves may be repeated as often as required for completing a run of the 25 apparatus on a quantity of the material to be sterilized, and at the end of the run the water in each tank may be drawn off into the sewer on opening the valves in the pipes 43, though the water in the tanks may be used over and 30 over again, during weeks, without changing. From the foregoing description of the mech- anism and its operation, it will be readily un- derstood that the sterilizing procedure is ren- dered continuous, in the sense of maintaining 35 all of the tanks employed in uninterrupted use for conducting simultaneously in mem different steps of the process, though when a greater number of tanks than three is em- ployed, the same step of sterilizing, heating 40 to the sterilizing temperature, or cooling the sterilizing liquid, may be practiced simulta- neously in each of two or more of the tanks, without departing from the principle of the operation of the described apparatus. It 45 will be apparent, moreover, that the opera- tion consists, generally stated, in circulating the water in each tank in succession, begin^ ning with any one, out of that tank through an extraneous heater and back into the same 50 tank to raise the liquid gradually to the steril- izing temperature, utilizing the heated water of one tank after it has performed its steriliz- ing function therein, (during which it is main- tamed at the proper temperature by intro- 55 -duction into it through the heater or a rela- tively small quantity of water from another tank) through a valve port 67 to displace the colder water in another tank to preliminarily heat the bottles therein, from which last- 60 named tank such colder water is meantime transferred to the tank in which the steriliz- ing was performed, for cooling the bottles. AH of these operations are performed by mere turning of the hand-wheel, which can 65 not be turned too far or reversed to disorgan- j ize the action of the apparatus, and the op- eration is rendered simple and reliable. By utilizing the hot water from each" tank to gradually descend upon the cold bottles in another tank for preliminarily heating then\ 70 the advantage or economy ensues; and thi*^ advantage is greatly enhanced by heating the ! water for raising that in each tank to the ' sterilizing temperature, extraneously of the tank, since thereby the heating is rendered 75 uniform instead of stratifying the heat' through the water, which is thus reduced to a condition to adapt it to gradually raise the temperature in the tank to that required for sterilizing and avoid or greatly reduce the 80 danger of breaking the bottles. The stratifi- cation referred to would result from injecting steam directly into the tanks, and even the provision of steam-coils in the tanks for heat- ing the water would not effect the desired 85 uniform heating thereof. These objections are completely avoided by the action of the jet-pump in thoroughly mixing the steam with the water, which a mere steam-jet would not accomplish because of its heat-stratify- 90 ing tenderjcv. Moreover, tendency to strati- fication" of the hea^ in a tank Ai the sterilizing temperature, is prevented by the continued circulation therein through the medium of the supply of heated water which is intro- 95 duced into that tank through a small valve- port, as hereinbefore described. While the steam-jet device might be used to the exclusion of the purnp, it would require too great pressure to be economical, so that 100 it is preferred to supplement its action by that of the pump. As will be realized, in providing, as herein described, for the transfer from one tank to another of the sterilizing-water by mere flow, 105 unless the pipes through which such flow takes place are of adequately large diameter, the flow is undesirably slow. To avoid the use of such large pipes the flow may be expe- dited through suitable narrower ones by the 110 modified construction illustrated in Figs. 15 to 19, inclusive, of which the following is a description: The valve 19 is supplanted by a valve 199 carrying the gear-wheel 48 to mesh with the pinion 47 on the operating-stem 46. 115 The casing of this valve 199, shown with a bonnet 200 forming its lower end to which the sewer-pipe 42 leads, has the pipes 16, 1-7 and 18 connected with it, and, is provided in the plane between the pipes 16 and 18, with 120 an upper nozzle 201 and a similar lower noz- zle 202 at which to connect a centrifugal pump 203, like the pump 11 and also on the shaft of the motor 12, the connection- being made of the nozzle 201 with the suction-side 125 of the pump 203 through a pipe 204 (Fig. 1 6) and of the nozzle 202 with the discharge-side of that pump through a pipe 205. The ro- tary tapering plug of this modified valve has an upper section containing the four ports 130 886,012 206, 207, 208 and 209, with which, section the nozzle 201 registers, an intermediate section with which the nozzle 202 registers, contain- ing the four ports 210, 211, 212 and 213, this 5 section being divided from the upper section ' by a horizontal partition 214, and a lower, overflow-section naving ports 215, 216 and 217 adapted to register with similar ports in the casing, open to the bonnet 200. At each 10 junction with the, casing of a pipe 16, 1 7, 18 a passage 218 leads from such connection in the casing to ports in the intermediate sec- tion of the valve-device with which the ports in that section of the plug-valve are adapted 15 to register. With this modified construc- tion in use, the operation becomes the follow- ing in transferring the water from one tank to another: The pump 203 being on the same motor-shaft with the pump 11 is, like 20 the latter, in continuous motion under the working of the motor 12, though, obviously, neither pump produces circulation through "transfer" pipes 16, 17* 18 when the valve to which they are connected shuts off their 25 intercommunication, as in the first, third and fifth positions in Fig. 11 and in Fig. 17. With the valve 199 in the condition repre- sented in Figs. 17, 18 and 19 in the column headed ''1st position", as also in the third 3o and fifth positions, no circulation ensues through the transfer-pipes because the valve shuts off communication between the noz- zles 201 and 202 (pipes 205 and 204), though the overflow-section of the valve is open; 35 while in the "2nd position" of the valve, wherein its overflow - section (Fig. 19) is closed, the port 2.13 registers with the pipe 205 (nozzle 202), its port 211 with the pipe 17, its port 209 with the pipe 204 (nozzle 201) 40 and its port 208 with the pipe 18, thereby permitting the action of the pump 203 to transfer the water from tank 3 through pipes 18, 204, and the pump and thence through the pipe 205, ports 2 1 3 and 2 1 1 and pipe 1 7 45 into the tank 2. With this valve in the "4th position", the pump 203 transfers the water from tank 1 through pipe 16, ports 208, 207 and pipe 204, and through pipe 205, ports 212 and 211 and pipe 18 into tank 3; and in 50 the "6th position of the valve, the pump transfers the water from tank 2 through ports 208 'and 209 and pipe 204, and through pipe 205, ports 210, 211 and pipe 16 into tank 1. 65 What I claim as new, and desire to secure by Letters Patent, is: 1. In a pasteurizing apparatus, the combi- nation with a plurality of tanks for the steril- izing liquid in each one of which the complete 60 pasteurization is effected, of a system of pipes communicating with all said tanks, and valves in said pipes for controlling the flow of the liquid from any tank to any other tank, 'whereby the temperature of the liquid in one 65 tank is raised, the temperature of the liquid in another tank kept substantially station- ary, and in a third tank reduced. 2. In a pasteurizing apparatus, the combi- nation with a plurality of tanks for the steril- izing liquid in each one of which the completejfl pasteurization is effected, of a series .of rnteE pipes one for each tank, said series having a common valve, and a series of outlet pipes one for each tank, said series having a com- mon valve whereby the flow of the liquid is 75 controlled. 3. In a pasteurizing apparatus, the combi- nation with a plurality of tanks for the steril- izing liquid in each one of which the complete pasteurization is effected, of a system of go pipes comrminicating with all of said tanks, valves in said pipes for controlling the flow of the liquid from any tank to any other tank and a heating device in said system, said parts operating so that the temperature of 85 the liquid in one ' tank is raised while the temperature of the liquid in another tank is kept stationary, and in a third tank reduced. 4. In a pasteurizing apparatus, the combi- nation with a plurality of tanks for the steril- 90 izing liquid in each one of which the complete pasteurization is effected, of a system of pipes- communicating with all of said tanks, valves in said pipes for controlling the flow of the liquid, and connections between said 95 valves adapting them to be simultaneously set by a single operation, said parts operating so that while the -temperature of the liquid ink one tank is being raised the temperature of the liquid in another tank is kept substan- 100 tially stationary, and in a third tank reduced. 5. In a pasteurizing apparatus, the combi- nation with a plurality of tanks for the steril- izing liquid in each one of which the complete pasteurization is effected, of a system or out- 105 flow and return pipes through which said tanks intercommunicate valves in said pipes for controlling the flow of liquid from any tank to any other tank, a pump and heater in said pipe system, said parts being adapted 1 10 and arranged so that while the temperature of the liquid in one tank is being raised the temperature of the liquid in another tank is held substantially stationary, and in a third tank reduced. 115 6. In a pasteurizing apparatus, the combi- nation witn a plurality of tanks for the'steril- izing liquid in each one of which the complete pasteurization is effected, a system of out- flow and return pipes through which said 120 tanks intercommunicate valves in said pipes for controlling the flow of liquid. v from any tank to any other tank, a liquid heating steam jet pump in said pipe, said parts being so constructed and arranged that while the 125 temperature of the liquid in one tank is being raised the temperature of the liquid in an- other tank is kept substantially stationary, and in a third tank reduced. 7. In a pasteurizing apparatus, the com- 130 886,013 bination of a plurality of tanks for the steril- izing liquid, a system of outflow and return pipes extraneous of the tanks, through which they intercommunicate, a pump hnd 5 a heater in said pipe-system, rotary valves in the pipes, and non-reversible gear-connec- tions between the valves operative from a single point on .the apparatus to simul- taneously set the several valves for control- 10 ling the flow of the liquid to and from the tanks. 8. In a pasteurizing apparatus; the com- bination of a plurality of tanks for the steril- izing liquid, a system of outflow and return 15 pipes extraneous of the tanks, through which they intercommunicate, a pump and heater in said pipe-system, valves in the pipes, and an operating spindle on the ap- paratus having gear-connections with the 20 valves for simultaneously turning and there- by setting them to control the flow of. the liquid to and from the tanks. 9. In a pasteurizing apparatus, the com- bination or a plurality of tanks for the steril- 25 izing liquid, a system of outflow and return pipes extraneous of the tanks', through which they intercommunicate, a pump and heater in said pipe-system, valves in the- pipes, an operating spindle rotatably sup- 30 ported on tne apparatus, having gear-con- nections with the valves for simultaneously turning them and thereby setting them to control the flow of the liquid to and from the tanks, and , clutch-device cooperating 35 with the spindle to prevent reverse turning thereof. 10. In a pasteurizing apparatus, the com- bination of a plurality of tanks for the steril- izing liquid, a system of outflow and return 40 pipes extraneous of the tanks, through whicui they intercsmmunicate, a pump and heater in said pipe-system, valves in the pipes, an operating spindle rotatably sup- ported on the apparatus, having gear-con- 45 nections with the valves for simultaneously turning them, and thereby setting them to change such intercommunication by each complete rotation of the spindle, to control the flow of the liquid to and from the tanks, 50 and a releasable lock for the spindle operat- ing to arrest it at the end of each complete rotation thereof. 1.1. In a pasteurizing apparatus, the com- bination of a plurality of tanks for the steril- 5 izing liquid having valved circulating-pipe connections for. the liquid, a steam-jet pump in the circulation constructed and arranged to heat the liquid -and circulate it simul- taneously through said connections in rela- tively larger and smaller quantities into dif- ferent tanks. 12. In a pasteurizing apparatus, the (com- bination of a plurality of tanks for the steril- :;.iing liquid; a system of outflow and return tl aipes through which said tanks intercom- municate, a pump and heater in said pipe- system, and valves in the pipes for opening and closing communication between them and containing ports operating to direct a relatively large quantity of the liquid from 70 the heater into one tank while directing a relatively small quantity thereof into another tank for heating its contents. 13. In a pasteurizing apparatus, the com- bination of a plurality of tanks for the steril- 75 izing liquid, valve-controlled heating-means for said liquid, transfer-pipes communicating with the tanks, and a valve common to said pipes for controlling the transfer through them of said liquid from one to another of the go tanks, said valve having an overflow-section with a discharge-pipe leading therefrom. 14. In a pasteurizing apparatus, the com- bination of a plurality of tanks for the steril- izing liquid, valve-controlled heating-means 85 for said liquid, transfer-pipes communicating with the tanks, a pump, a valve common to said pipes, and suction and discharge pipes connecting the pump with said valve. 15. In a .pasteurizing apparatus, the com- 90 bination of a plurality of tanks for the .steril- izing liquidj valve-controlled heating-mc:;ns for said liquid, transfer-pipes communicat -g with the tanks, a pump, a valve common ; o said pipes, having two sections, one abo- a 95 the other and communicating with each other, 'and suction and discharge-pipes each connecting the pump with one of said val ve- sections. 16. In a pasteurizing apparatus, the com- 100 bmation of a plurality of tanks for the steril- izing liquid, valve-controlled heating-means for said liquid extraneous of the tanks, transfer-pipes communicating with the tanks, a pump, a valve common to said pipes, hav- 105 ing inter-communicating upper and inter- mediate sections and a lower overflow-sec- tion, and suction and discharge-pipes re- spectively connecting the pump with said upper and intermediate valve-sections. 110 17. In a pasteurizing apparatus, the com- bination of a plurality of tanks for the steril- izing liquid, valve-controlled heating-means for said liquid extraneous of the tanks, transfer-pipes communicating with the tanks, 115 a rotary-plug valve common to said pipes, having two sections one above the other with a 'partition separating them and passages in the valve-casing through which said sections intercommunicate, and suction and discharge- 1 20 pipes each connecting the pump with one of said valve-sections. 18. In a pasteurizing apparatus, the com- bination of a plurality of tanks for the steril- izing liquid, valve-controlled heating-means 125 for said liquid extraneous of the tanks, trans- fer-pipes communicating with the tanks, a rotary plug-valve common to said pipes, hav-. ing an upper and intermediate section with a partition separating them and passages in 130 1 886,012 the valve-casing through which said sections intercommunicate, and a lower overflow-sec- tion provided with a discharge-pipe, and suc- tion and discharge - pipes connecting the 6 pump respectively with said upper and inter- mediate sections. 19. In a pasteurizing apparatus, the com- bination of a plurality of tanks for the steril- izing liquid, a transfer-pipe, a suction-pipe 10 and a return-pipe on each tank, a valve com- mon to the transfer-pipes, a second valve common to the suction-pipes and a third valve common to the return-pipes, a steam- jet pump communicating with said suction 15 and return-pipes, a steam-supply pipe lead- ing to said pump and containing a valve, and gear-connections between the valves opera- tive from a single point on the apparatus to simultaneously set them, for the purpose set 20 forth. .20. In a pasteurizing apparatus, the com^ bination of a plurality of tanks for the steril- izing liquid, a transfer-pipe, a suction-pipe and a return pipe on each tank, a valve com- 26 mon to the transfer-pipes ; a second valve common to the suction-pipes and a third Valve common to the return-pipes, a heater and pump included in said suction and re- turn-pipes, a steam-supply pipe leading to 3* said neater and containing a valve, and means for setting the valves. 21. In a pasteurizing apparatus, the com- bination of a plurality of tanks for the steril- izing liquid, a transfer-pipe on each tank near 35 its tbp, a suction-pipe on each tank near its bottom and a return-pipe 'on each tank still nearer its bdttom, a valve common to the transfer-pipes, a second valve common to the suction-pipes and a third valve common to 40 the return-pipes, a steam-jet pump com- municating with said suction and return- pipes, ana a steani-supply pipe leading to said pump and containing a valve. 22. In a pasteurizing apparatus, the com- <*6 bination of a plurality of tanks for the steril- izing liquid, a transfer-pipe on each tank near its top, a suction-pipe on each tank near its bottom and a return pipe on each tank still nearer its bottom, valves in the pipes 60 for opening and closing communication be- tween them, and a heater having communica- tion with said suction and return pipes con- trollable through the valves therein, said valves containing ports operating to direct 65 a relatively large quantity of the liquid from the heater into one tank while directing a relatively small quantity thereof into an- other tank for heating its contents. 23.' In a pasteurizing apparatus, the com- 60 bination with a tank for the sterilizing liquid, of a suction-pipe and a return-pipe com- municating with said tank, a steam-jet pump having its suction and discharge sides con- nected with said pipes, respectively, a steani- 65 supply pipe leading to said pump, an air- pressure-actuated valve in said pump, and a thermostat-device controlling the air-pres- sure action on said pump-valve. 24. In a pasteurizing apparatus, the com- bination with a tank for the sterilizing liquid, 70 of a suction-pipe and a return-pipe com- municating with said tank, a stea'm-jet pump having its -suction and discharge sides con- nected with said pipes, respectively, a steam- supply pipe leading to said pump, a valve in 75 said pump on a spring-pressed stem, a dia- ' phragni-device with which said stem is con- nected, a valved air-pressure supply-pipe leading to the diaphragm-device, and a ther- mostat-device controlling the air-pressure g0 valve. 25. -In a pasteurizing apparatus, the com- bination with a tank for the sterilizing liquid, of a suction-pipe and a return-pipe com- municating with said tank, a steam-jet pump g 5 having its suction and discharge sides con- nected with said pipes, respective!}', a steam-- supply pipe leading to said pump, an air- pressure-actuated valve in said pump, a ther- mostat-device controlling the air-pressure ac- 90 tion on said purnp-valve. and means for regu- lating the operation of the thermostat-device on said air-pressure valve. 86. In a pasteurizing apparatus, the com- bination with a tank for the sterilizing liquid, 95 of a suction-pipe and a return-pipe com- municating with said tank, a steam-jet pump having its suction and discharge sides con- nected with said pipes, respectively, a steam- supply pipe leading to said pump, a valve in IQO said pump on a spring-pressed stem, a dia- phragm-device with which said stem is con- nected, an air-pressure supply-pipe leading to the diaphragm-device and containing a spring-seated valve, a stem for opening the 105 air-pressure valve, a thermostat-device in the course of circulation of the pump, a level- engaging at one end with the thermostat-de- vice, a set-screw working in the opposite end of the lever against said stem of the air-pres- JJQ sure valve and carrying a pressure-setting finger, and a dial-device with which sai'l fin- ger cooperates. 27. In a pasteurizing apparatus, the com- bination of a plurality of tanks for the ster- 115 ilizirtg liquid, a transfer-pipe, a suction-pipe and a return-pipe on each tank, a valve com- mon'to the transfer-pipes, a second valve com- mon to the suction-pipes and a third valve common to the return-pipes, a. st.eam-jet 120 pump included in said suction and return pipes, a steam-supply pipe leading to said . pump and containing a valve, gear-connec- tions between ifo valves operative from a ' single point on the apparatus to simulta- 125 neously set them, an air-pressure-actuated valve in saidpump, and a thermostat -de vice controlling the air-pressure actio on said pump-valve. , -,.,', 28. In a pasteurizing apparatus. . re com- 130 886,012 bination of a plurality of tanks for. the ster- ilizing liquid, a transfer-pipe, a suction-pipe and a return-pipe on each tank, a valve com- mon to the transfer-pipes, a second valve 5 common to. the suction-pipes and a third valve common to the return pipes, a steam- jet pump included iii said suction and return pipes, a steam-supply pipe leading to said pump and containing a valve, gear-connec- 10 tions between the valves operative from a. single point on the apparatus to simulta- neously set them, a valve in said pump on a spring-pressed stem, a diaphragm-device with which said stem is connected, a valved 15 air-pressure supply-pipe leading to the dia- phragm - device, and a thermostat - device controlling the air-pressure valve. 29. In a pasteurizing apparatus, the com- bination of a plurality of tanks for the ster- 20 ilizing liquid, a transter-pipe, a suction-pipe and a return pipe on each tank, a valve com- mon to the transfer-pipes, a second valve common to the suction-pipes and a tliird valve common to the return-pipes, a steam- 25 jet pump included in said suction and return pipes, a steam-supply pipe leading to said pump and containing a valve, gear-connec- tions between the valves operative from a single point on the apparatus to simuita- 30 neously set them, an air-pressure-actuated valve in said pump, a thermostat-device in the course of circulation of the pump control- ling the air-pressure action on said pump- valve, and means for regulating the opera- 35 tion of the thermostat-device on said air- pressure valve. 30. In a pasteurizing apparatus, the com- bination of a plurality of tanks for 'the ster- ilizing liquid, a transfer-pipe, a suction-pipe 40 and a return-pipe on each tank, a valve com- mon to the transfer-pipes, a second valve common to the suction-pipes and a third valve common to the return-pipes, a steam- jet pump included in said suction and return 45 pipes, a steam-supply pipe leading to said pump and containing a'valve, gear-connec- tions between the valves operative from a single point on the apparatus to simultane- ously set them, a valve in said pump on a 50 spring-pressed stem, a diaphragm-device with winch said stem is connected, an air- pressure supply-pipe k 1 tiding to the dia- phragm-device and cont aining a spring-seat- ed valve, a ste.m for opening the air-pressure 55 valve, a thermostat-device in the course of circulation of the pump, a lever engaging at- one end with the thermostat-device, a set- screw working in the opposite end of the lever against said stem of the air-pressure valve 60 and carrying a pressure-setting finger, and a dial-device with .which said finger cooper- ates. 31. In a pasteurizing apparatus, the com- bination of a plurality of tanks, to the axini- 65 mum number of three, for the sterilizing liquid, each having extending from it a trans- fer-pipe, a suction-pipe and a return-pipe, a valve common to the transfer-pipes, a second valve common to the suction-pipes and a third valve common to the return-pipes, a 70 rotatable operating-rod having similar gear- connections with said valves adapted to turn them to the same extent and thereby set them with each complete rotation of said rod, a steam-jet pump having communica- 75 tion with said suction and return-pipes con- trolled through the valves therein, a steam- supply pipe leading to said pump, and a valve in said supply-pipe having a gear-con- nection with the operating-rod producing a go different extent of turning the steam-valve by each complete rotation of said rod. 32. In a pasteurizing apparatus, the com- bination of a plurality of tanks, to the mini- mum number of three, for. the sterilizing g5 liquid, each having extending from it a trans- fer and overflow pipe and a suction-pipe arid a~return-j)ipe, a valve common to said first- named pipes, having a transfer-section and an overflow-section, a second valve commo?. jo to the suction-pipes and, a third valve com- mon to the return-pipes, a rotatable operat- ing-rod having similar gear-connections with said valves adapted to turn them to the same . extent and thereby set them with each com- 95 plete rotation of said rod, a steam-jet pump having communication with said suction and return-pipes controlled through the valves therein, a steam-supply pipe leading to sai'J pump, and a valve in said supply-pipe hav- 100 mg a gear-connection with the operating rod producing a different extent of turning the steam-valve by the complete rotation of said rod. 33. In a pasteurizing apparatus, -.ne com- 105 bination of a plurality of tanks, to the rnini- ijjum number of three, for the sterilizing liquid, each having extending from it, near its top, a transfer and overflow pipe, from near its bottom a suction-pipe and from no nearer its bottom a return-pipe, a vnlve com- mon to said first-named pipes, (i second valve common to the suction-pipes ant! a third yalve common to the return-pipes, ,> rotata- ble operating rod having similar gear connec- 1 15 tions with said valves adapted to turn them to the same extent and thereby set them with each complete rotation of said rod, :; steam- jet pump having communication with said suction and return pipes controlled through 120 the valves therein, a steam-supply pipe lead- ing to said pump, and a valve in said supply- pipe having a gear-connection with the oper- ating rod producing a different extent of turning the steam-valve by the complete ro- 125 tation of said rod. 34. In a pasteurizing apparatus, the com- bination of a plurality of tanks, to the mini- mum number of three, for the sterilizing liquid, each having extending from it a trar i 30 886,012 3.3. fer-pipe, a suction-pipe. -and a return-pipe, a valve common to the transfer-pipes, a valve common to the suction-pipes and a valve common to the return-pipes, a rotatable 5 operating rod having similar gear-connec- tions with said valves adapted to turrr them to the same extent and thereby set them with each complete rotation of said rod, a steam- jet pump having communication with said '10 suction and return-pipes controlled through the valves therein, a steam-supply pipe lead- ing to said. pump, a valve in said pipe having a gear-connection with the operating-rod producing a different extent of turning the 15 steam-valve by the complete rotation of said rod, and a water-circulating pump cooperat- ing with the steam-jet pump. 35. A pasteurizing apparatus comprising, in combination, tanks 1, 2, 3, each having a 20 transfer-pipe extending from its top por- tion, a suction - pipe extending from it toward its bottom and a return-pipe extend- ing from it nearer its bottom, a valve com- mon to the transfer-pipes, a second valve common to the suction-pipes and a third valve common to the return-pipes, a rotata- ble operating-rod having a six-to-one gear- connection with each of said valves, a steam- jet pump having communication with said suction and return pipes controlled through the valves therein, a steam-supply pipe lead- ing to said pump, a valve in said supply-pipe having a four-to-one gear-connection with the operating-rod, a liquid-circulating pump cooperating with the steam-jet pump, a ther- mostat-device interposed in the course of the pump-circulated liquid, a valve in said jet- pump, and an air - pressure - actuated dia- phragm-device controllably connected with the jet-pump valve and having a pressure- shut-ofT valve in operative connection with the thermostat-device, all substantially as and for the purpose set forth. JOHN T. II. PAUL. In presence of J. II. LANDES, R. A. SCHAEFER. T No. 886,013. J. T. H. PAUL. PASTEURIZING APPARATUS. APPLIOATIOH FILED JULY 25, 1907. PATENTED APR. 28, 1908. 10 SHEETS-SHEET 1. V No. 886,013. J. T. H. PAUL. PASTEURIZING APPARATUS. APPLIOATIOH FILED JULY 85, 1907. PATENTED APR. 28, 1908. 10 SHEETS-SHEET 2. No. 886,013. J. T. H. PAUL. PASTEURIZING APPARATUS. APPLICATION FILED JULY 26, 1907. PATENTED APR. 28, 1908. 10 SHEETS-SHEET 3. \ S ffOHHis fcTciri Co., WASHINGTON, a. c. No. 886,013. #<~ J. T. H. PAUL. PASTEURIZING APPARATUS. AFPLIOATIOI FILED JULY 26, 1007. PATENTED APR. 28, 1908. 10 SHEETS-SHEET 4, IMC NOTTMI* nrrriM co., w^sHmorow, o. e. No. 886,013. J. T. H. PADL. PASTEURIZING APPARATUS. APPLICATION FILED JULY 25, 1907. PATENTED APR. 28, 1908. 10 SHEETS-SHEET 6. Jl ysssssMZKysMe, fltS CO.. W*SH!HCTOH. D. C. No. 886,013. J. T. H. PAUL. PASTEURIZING APPARATUS. APPLICATION FILED JULT25, 1907. PATENTED APR. 28, 1908. 10 SHEETS-SHEET 6. E o*/j pxrcirs eo.. WAIHINCTOII. O, c. No. 886,013. J. T. H. PADL. PASTEURIZING APPARATUS. APPLIOATIOH FILED JULY 25, 1907. PATENTED APR. 28, 1908. 10 SHEETS-SHEET 7. No. 886,013. J. T. H. PAUL. PASTEURIZING APPARATUS. APPLIOATIOK FILED J0LT25, 1907, PATENTED APE. 28, 1908. 10 SHEETS-SHEET 8. Q+^ baskets are shown in all of the compartments. Fig. 6 is a longitudinal vertical section, on a larger scale, through two baskets. The pasteurizing apparatus consists of a ')f> rectangular water reservoir a, divided into three compartments by partitions &. The bottles are inserted and successively attem- perated in compartment I. In compartment II the pasteurization itself is effected, and in compartment III the bottles are cooled from which the} 7 are removed. In the three com- 1 partments the bottle-baskets move in the direction indicated by the arrows. In the right end of compartment I ( Fig. 1 ) and the left end of compartment III are openings n 60 (Figs. 1 and 4) and o (Figs. 1 and 5) re- spectively in the partitions o through which the baskets can pass from one compartment to the next. On the side-walls and partitions b of the 65 reservoir a are fixed the rails c and in the bottom of the reservoir are fixed the bottom- rails rf, which, in the compartments I and III are placed directly upon the bottom of the reservoir and only elevated at the ends 70 which communicate with compartment II. In the latter the bottom rails are also ele- vated through the whole length of the com- partment so that the heating devices e, which supply steam or other heating medi- 75 um to the water can be arranged below the bottom-rails. Each basket / is of rectangular form and its walls are constructed of slats or bars. One of the end walls g (see Fig. 0) is a fixed 80 wall, which extends from the bottom to the top of the basket/while the other consists of a plate A, which by means of hooks I is sus- pended on the top of the frame of the basket. The plate h rests on the bottom-rails d and 85 extends nearly to the mouth of the bottles, that is to a line some distance below the top edge of the basket. In the bottom of the basket is placed a loose grate k, on which the bottles are placed and the baskets are sup- 9 ported by rollers m, upon a shaft i fixed to the basket, which rollers run upon the rails c so that the baskets may easily be pushed or drawn through the water. The operation of the apparatus is as follows : The baskets containing the bottles are in- serted in the left end of compartment I (Fig. 1) and moved through the several compart- ments in the direction of the arrows. The motion of the baskets causes the pasteurizing 10 fluid to move in the opposite direction so that the fluid-current passes over the wall h sliding on the bottom-rails and then in over the bottles and down between these through the grate /. and below the fixed wall g, which 105 extends a little above the surface of the water indicated by a broken line in Figs. 3, 4 and 5. It will be obvious that in such a manner the fluid will be thoroughly mixed, so that the bottles in the baskets will be 1J equally heated. When the baskets pass from compartment 95 004,986 I into compartment II the elevated bottom- rails will lift the loose wall A, so that in compartment II the water heated by the steam or other heating fluid, which is fur- 6 niched by the heating-devices e, can flow freely underneath the several baskets, while simultaneously the alternating up and down going motion of the water will continue. By this means the temperature in compartment 10 II, will be maintained practically uniform not only at the top and bottom but also throughout the whole compartment. Fur- ther the elevated rails prevent the heating devices from damaging the loose walls h. 15 It is obvious that the invention is not lim- ited to a pasteuri/ing-apparatus divided into three compartments arranged parallel to each other. Any number of compartments may be employed arranged in any manner 20 which will permit the movement of the bas- ket therethrough to accomplish the desired result. Having now particularly described and as- certained the nature of the said invention I 25 declare that what I claim is: 1. In an apparatus of the character de- scribed, the combination with a water reser- voir having means for heating the water, an open bottle - basket movable through said 30 reservoir having its bottom some distance above the bottom of the reservoir and its up- per edge a little over the surface of the water, a closed wall fixed to one end of and extend- ing from the bottom to the .top of the bottle 35 basket, and a closed vertically movable wall suspended in the opposite end of said bottle- basket and extending from the bottom of the reservoir to some distance below the top of the bottle-basket, and rails fixed to the bottom of the water-reservoir upon which m said suspended movable end-wall of the bot- tle-basket rests during its passage through the reservoir, substantially as and for the purposes set forth. 1. In pasteurizing apparatus, the combi- 45 nation with a water reservoir having heat- ( ing-devices arranged at the bottom and open bottle baskets movable through said reser- voir with their bottom some distance above the bottom of the reservoir and their upper :,u edge a little over the surface of the water of a closed wall fixed to one end of and extend ing from the bottom to the top of the bottle- basket, and a closed vertically movable wall suspended in the opposite end of the bottle- 55 basket and extending upwards to some dis- tance below the top of the bottle-basket, and rails fixed to the bottom of the water-reser- voir but being elevated in that part of it. where the heating-devices are arranged. ;;o which rails support the lower edge of the suspended movable end-walls of the bottle- baskets during the passage through the res- ervoir, substantially as and for the purpose set forth. ,io In testimony whereof I have signed my name to this specification in the presence of | two subscribing witnesses. ANDERS ANDERSEN PINDSTOKTK. Witnesses: MAGNUS JENSEM. HARAKR FROST. 907,639. J. T. H. PAUL. PASTEURIZING APPARATUS. APPLICATION FILED MAE. 13, 1908. Patented Dec. 22, 1908. 11 SHEETS-SHEET 1. 907,639 J. T. H. PAUL. PASTEURIZING APPARATUS. APPLICATIOH TILED MAK. 13, 1908. Patented Dec. 22, 1908. 11 SHEETS-SHEET 2. 907,639. J. T. H. PAUL. PASTEURIZING APPABATUS. APPLIOATIOH FILED MAK. 13, 1908. Patented Dec. 22, 1908. 11 SHEETS-SHEET 3. 907,639. J. T. H. PAUL. PASTEUBIZING APPABATUS. APPLICATION TILED HAE. 13, 1908. 11 SHEETS-SHEET 4. J. T. H. PAUL. PASTEURIZING APPABATUS. APPLIOATIOH FILED MAE. 13, 1908. ,639. Patented Dec. 22, 1 90S 11 SHEETS-SHEET 6 M ^7 3& -JZ&.&: 3$ 47. r^^^ / \ \ ! 1 OO O ti O ) s fi -s. T \ / , i c i A w n / n n n n n y 37 -J7 , // " n n n n n n X 36 -i n n n n n n J /39 i ^ L 907,639. J. T. H. PAUL. PASTEURIZING APPABATUS. APPLICATION FILED MAR. 13, 1908, Patented Dec. 22, 1908. 11 SHEETS-SHEET 6. 907 639. J. T. H. PAUL. PASTEUBIZING APPARATUS. APPLICATION FILED MAK. 13, 1908. Patented Dec. 22, 1908. 11 SHEETS-SHEET 7. ^pm^p^^m^^Mm^ I '', i -h r i Kf^.i &/&**" 907,639. J. T. H. PAUL. PASTEURIZING APPABATUS, APPLICATION FILED MAR. 13, 1908. Patented Dec. 22, 1908. 11 SHEETS-SHEET 8. 907,639. J. T. H. PAUL. PASTEURIZING APPARATUS. APPLICATION TILED MAE. 13, 1908. Patented Dec. 22, 1908. 11 SHEETS SHEET 9, inr^jgsi J& m M^.Z9& m."H=Sbrf3H^ ^ m '*& fafVujg&rag Iyt m 907,639. J. T. H. PAUL, PASTEURIZING APPABATUS. APPLIOATIOH TILED MAE. 13, 1908 Patented Dec. 22, 1908. 11 SHEETS SHEET 10. 6QPastfion. 907,639. J. T. H. PAUL. PASTEtJBIZING APPARATUS. APPLICATION FILED MAE. 13, 1908 Patented Dec. 22, 1908. 11 SHEETS-SHEET 11. /jX/\ an nil tomatically operable .-lint o!f 35. The milk as it leaves the reservoir 33 is supplied to the 100 tray 25 and over-flows the edge of the trav and travels down the corrugated outer sec- tion 7 and is collected, in the I rough 26. The milk when collected in the liough 26 owing to its travel over the outer section 7 has been 106 heated to a temperature of 120. The milk stored in the reservoir 33 is of a temperature of 50. The nrilk is discharged from the trough 26 at a temperature of 120 into the tank 28. Within the tank 28 is a float 36 no 913,600 connected by a rod 37 with a bell crank 38 which is pivoted as at 39 to an arm 40 formed integral with the outer section 7 of the pas- teurizer. To the bell crank 38 is pivotally 5 connected a shifting rod -40' which is also pivotally connected as at 41 to the stem 42 of the automatically controlled cut-off. By such an arrangement it is evident that the supply of milk from the reservoir 33 can be 10 controlled by the quantity of milk within the tank 28. This is evident, as when the float 36 rises it will tend to close the cut-off, but when the float lowers the cut-off will be op- erated in an opposite direction, whereby an 15 increased quantity of milk can be supplied from the reservoir 33. The reference character 43 denotes a pump which communicates by the suction pipe 44 with the bottom of the tank 28 and the func- 20 tion of the pump 43 is to withdraw the heated milk from the tank 28 and force the same- back into the pasteurizer 3, the milk enter- ing the chamber 20 at the bottom thereof where it transmits most of its heat to the in- 25 coming cold milk. While the milk is being heated in the chamber 20, it is agitated through the medium of the agitators 21. The pump 43 communicates with the cham- ber 20 through the medium of the supply 30 pipe 45. The milk as it leaves the tank 28 is of a temperature of 120 and is forced back into the chamber 20 at such temperature. The heating of the milk in the chamber 20 as well as when it flows over the outer section 7 35 is had through the medium of the steam jacket formed by the inner section 1 1 . After the milk has been brought to a temperature of 1 45 without discontinuing the flow of the milk through the pasteuri/er, it is discharged 40 from the chamber 20 through the medium of the discharge pipe 46 which has one eml thereof opening into the chamber 20 near the top of the latter. The milk is conducted through the medium of the .pipe 46 at for in- 45 stance a temperature of 145 into the con- tainer where the milk is held a predeter- mined length of time at said temperature of 145 and without discontinuing the opera- tion of the pasteurizer. 50 The container 5 is constructed in such manner as to maintain the temperature of the milk at for example 145 for a predeter- mined length of time, say from twenty to thirty minutes, the loss of heat being usually 55 negligible, perhaps one-half a degree sucli action killing the pathogenic germs, but without eventually changing, the cream line of the milk or causing the albumen to be hard to digest. By* way of example the container 60 5 is shown consisting of a cylindrical recep- tacle divided into a series of compartments 47, 48, 49, 50, 51, 52, 53, 54. The number of compartments is shown by way of example, the number being increased or diminished 85 according to the quantity of milk desired to be treated. A cover 55 is provided for the receptacle, through which extends the pipe 46, the latter depending into the container and opening into a receiver 56 which is pro- vided with a spout 57 for discharging the 70 heated milk successively into the various compartments of the container. The re- ceiver 56 is mounted upon the upper end of a revolving shaft 58 which extends up through '. a sleeve 59 arranged centrally of the con- 75. tainer and by such an arrangement it is evi- dent that when the shaft 58 rotates the re- ceiver 56 is carried therewith and causes the spout to be positioned successively over the various compartments of the container and 80 successively fill them. The shaft 58 carries a worm wheel 60 meghing with a worm 61 driven by suitable means not shown. Each of the compartments 47 to 54 is provided with an automatically operable outlet valve 85 62, each of the valves 62 being operated at predetermined intervals so as to cause the compartments to successively empty. The shaft 58 revolves at a predetermined rate of speed and in this connection it will be stated 90 tnat during the supply of milk to the com- partments of the container 5, the shaft 58 is adapted to be revolved at such a rate of speed as to enable the milk to be held a pre- determined time at the temperature at which 96 the milk is delivered into the' container. If this time, is, for instance, say fifteen minutes, the speea of the shaft will be such as to make one revolution in every twenty-four minutes, us it would be necessary' to keep the milk in 100 the compartments for a period of fifteen minutes and it will have to eventually cause the filling of all the compartments. It will be assumed that compartments 54, 53, 52, 51 and 50 are filled, compartment 49 105 filling, compartment 48 empty and compart- ment 47 emptying. After compartment 49 has been filled and the spout is moved over compartment 48 the exnaust valve will be closed to compartment 47, as this compart- 110 ment will have been emptied by this time. The actuating device for the exnaust valve mechanism to be hereinafter referred to will then have to be moved to a position to open the outlet of compartment 54. Afte the 116 filling of compartment 48, the spout is then moved over compartment 47 to cause the filling thereof and the tripping device will close the exhaust valve mechanism of com- partment 54 which has been emptied by this 120 time and the tripping device will move on to open the outlet to compartment 53 so that said compartment can be emptied. This operation is had without discontinuing or cutting off the flow of milk through the pipe 125 56 from the pasteurizer 3 and is ako con- tinued until all the milk has been exhausted from the pasteurizer 3. The tripping device or actuating means for each of tne exhaust valve mechanisms 62 consists of 'an elongated 130 913,600 arm 63 carried by the shaft 58 and adapted to engage a shifting lever 64 which actuates the exhaust valve mechanism. Arranged below the container 5 is a common. receiving 5 pipe 65 to all of the compartments in the container and communication is had between said pipe 65 and each of the exhaust valve, mechanisms 62 by a branch pipe 66. In some instances it has ueen found ad- 10 yantageous to again pass the milk through the pasteurizer 3 after it has been held a pre- determined period within the container and for such purpose a branch pipe 67 is provided which communicates at one end with a pipe 15 65 and at its other end with a two-way valve casing 68, the valve being indicated by the reference character 69. The pipe 32 com- municates at one end with the casing 68 and at its other end with the chamber 24. If 20 the valve 69 is in the position shown in Fig. f , the milk is discharged from the pipe 65 into the chamber 24 and is again heated, after which it is discharged from the chamber 24 into the cooler 4 and for such purpose a 25 branch pipe' 70 provided with a cut-off 71 communicates with a chamber 24 and with the conducting pipe 72 which opens into a_ funnel 73, the latter constituting the en-^ trance for the cooler 4. The milk as it enters 30 the regenerative chamber 24 has a tempera- ture or say 145 but is discharged into the cooler at a temperature of 100. The milk leaves the cooler through the discharge spout 74 at & temperature of .40 and is re- 35 ceived in a vessel 75 or other suitable means. The milk can be conducted from the con- tainer 5 directly to the cooler and for such purpose a branch conducting pipe 76 is pro- vided which has a cut-off 77. The pipe 76 40 communicates with a valve casing 68 and with the conducting 'pipe 72. When it is desired to conduct the milk at 145 from the container 5 to the cooler 4, the valve 68 is shifted so as to establish communication be- 45 tween the pipes 67 and 76 and the valve Z7 shifted so as to establish communication be- tween the pipes 76 and 72. The cut-off 71 and the pipe 70 are closed. Fahrenheit temperatures have been giwn 50 in the preceding specification', and in each ' case, it will be ODVIOUS that the pasteurizing temperature at which the milk is heated and hem is considerably below the" boiling point so that while the dangerous bacilli are de- 55 st roved or rendered harmless, the properties of the liquid will not be injured. In the drawing and specification, it is stated that the miik may be heated to a temperature of J45 Fahrenheit, but it will be understood 60 of course that this temperature is given mcr'jjy as an example and that this tem- perature may vary one way or another with- in a range of temperature which will insure the pasteurization of the bacilli without co- 56 agulating the albumen in the milk, it being possible to vary the temperature, sav, be- tween 140 and 152 Fahrenheit. What 1 claim is: 1. A process of pasteurizing milk which consists in heating the milk to a pasteurizing 70 temperature while the milk flows, continu- ously, and then maintaining the milk at such pasteurizing temperature and for such a pe- riod of time as will suffice to kill or render harmless the bacteria without coagulating 75 the albumen in the milk and without discon- tinuing the flow of milk while being heated. 2. A process of pasteurizing milk which consists in heating the milk to a pasteurizing temperature while the milk flows continu- 80 ou'sly, then maintaining the milk at such pasteurizing temperature and for such a pe- riod of time as will suffice to kill or render harmless the bacteria without coagulating the albumen therein and without discontinu- 85 ing the flow of milk while being heated, and then cooling thejnilk, 3. A method of pasteurizing milk which consists in heating a continuously flowing be 4 of milk to a temperature of from 140 to" 00 I/ 3 - Fahrenheit, and then maintaining the milk for such a predetermined time at said temperature as will suffice to kill the bacteria without coagulating the albumen contained in the milk and while the milk flows continu- 95 ously, 4. A method of pasteurizing milk compris- ing the heating of a continuously flowing body of milk to a temperature of from 140 to 1 52 Fahrenheit, .then maintaining the milk 100 for such a predetermined tiriie at said tem- perature as will suffice to kill the bacteria contained in the milk without coagulating the albumen therein and without discontinu- ing the flow of the milk while being heated to 105 the temperature set forth, and then cooling the milk. 5. A method of pasteurizing liquids which consists in heating a continuously flowing liq- uid to a pasteurizing temperature, and then 110 uniformly holding every portion or the liquid . at such pasteurizing temperature while the liquid continues to flow and for a period of time sufficient to kill or render harmless the bacteria without coagulating the albumen 115 therein. 6. A method of pasteurizing liquids which consists in heating a flowing body of liquid to a temperature of from 1,40 to 152 Fahren- heit, then holding the liquid at such tempera- 120 ture for a period of tune sufficient to destroy or render harmless the bacteria contained therein without coagulating Albuminous matter and while the liquid continues to flow during the heating thereof. 125 7. A method of pasteurizing liquids, whicl consists in heating a continuously flowing liquid to a temperature ranging between 140 and 152 Fahrenheit, then maintaining such liquid at such temperature for a period sufn- 130 cient to destroy or render harmless the bac- teria therein without destroying albuminous matter and while the said liquid is continu- albunien or destroying the cream Une and while the said body of milk flows continu- ously. ously discharging. In testimony whereof I have hereunto set it 6 8. A method of pasteurizing milk which ; my hand in presence of two subscribing wit- consists in heating a continuously flowing j nesses. body of milk to a pasteurizing temperature ' mcwir IBTT T vr AXTXT insufficient to coagulate the albumen therein, [ WILLMANN. and then holding the milk thus heated for a Witnesses: 10 period of time sufficient to kill the pathogenic I MURIEL I. DAVIS, organisms therein without coagulating the ; HOWARD B. PECK. '"-a*. 913,910. J. T. H. PAUL. PASTEUBIZING APPARATUS. APPLICATION PILED MAY 38, 1908. Patented Mar. 2, 1909. 7 SHEETS-SHEET 1, * rfTtHS CO.. VMSHJNOrON, D. C 913,910. J. T. H. PAUL. PASTEURIZING APPARATUS. APPLIOATIOH TILED HAT 28, 1908. Patented Mar. 2, 1909. 7 BHIETS-8HIET 8. 913,910. J. T. H. PAUL. PASTEUBIZING APPARATUS. APPLICATION FILED HAT 28, 1908. Patented Mar. 2, 1909. 7 SHEETS-SHEET 3. H* NOKHI* ^*rd* CO.. WASHINGTON. U. <. 913,910. J. T. H. PAUL. PASTEUBIZING APPARATUS. APPLICATION TILED HAY 28, 1908. Patented Mar. 2, 1909. 7 SHEETS-SHEET 4. ^^7 913,910. J. T. H. PAUL. PASTEURIZING APPARATUS. APPLICATION FILED HAT 38, 1008. Patented Mar, 2, 1909. 7 SHEETS-SHEET 5. c\ 20 /2~ 27 SO SO .46 913,910. J. T. H. PAUL. PASTEURIZING APPARATUS. APPLICATION FILED KAY 28, 1908. Patented Mar. 2, 1909. 7 SHEETS-SHEET 6. J. T. H. PAUL. PASTEDBIZING APPABATU8. APPLIOATIOH FILED MAT 28, 1908. Patented Mar. 2, 1909. 7 SHEETS-SHEET 7. UNITED STATES PATENT OFFICE. JOHN T. H. PAUL, OF CHICAGO, ILLINOIS, ASSIGNOR TO E. GOLDMAN & CO., INC., OF CHICAGO, ILLINOIS, A CORPORATION OF ILLINOIS. PASTEURIZING APPARATUS. No. 913,910. Specification of Letters Patent. Patented March 2, 1909. Application filed May 28, 1908. Serial No. 435,443. To all whom it may concern: Be it known that I, JOHN T. H. PAUL, a citizen of the United States, residing at Chi- cago, in the county of Cook and State of Illi- 5 nois, have invented a new and useful Im- provement in Pasteurizing Apparatus, of which the following is a specification. My invention relates to improvements in the class of pasteurizers in which the mate- 10 rial to be pasteurized, contained in pack- ages as liquids in bottles is caused to travel slowly and intermittently through a series of compartments containing water at successive temperatures increasing to that 15 required for effecting pasteurization and thereafter decreasing, the packages being in- tercepted in each compartment and carried about therein, by intermittent motion, or rotary carriers. 20 In the accompanying drawings, Figure 1 is a plan view of t.'ie apparatus; Fig. 2 is a view of the same in side elevation, and* Fig. 3, an end view; Fig. 3 a is a broken view in front elevation of the mutilated driving member 25 <>f t'-e intermittent-motion device; Fig. 4 is an enlarged section on line A, Fig. 1, and Fig. 5, a similar section on line B, Fig. 2; Fig. 6 is a section on line C, Fig. 5, and Fig. 7, a section on line D, Fig. 4; Fig. 8 is a per- 30 spective view of the tank in longitudinal section, showing its division into compart- ments which are, for the most part, inter- communicating; Fig. 9 shows a steam-jet device in longitudinal section for heating and 35 circulating the water in the pasteurizing compartments, and Figs. 10 and 11 are sec- tional views respectively of a thermostat- device and an air-pressure valve-device for 'controlling the operation of the steam-jet ?40 device. For the purpose of the following descrip- tion, the material to be treated may be con- sidered to be beer in bottles. The tank 12 is shown of oblong rectangular 45 form and is divided into compartments, of which six are shown (Fig. 8) by similar ver- tical double partitions 13, 14, 15 and 16, each forming between its sections an insulating air-space, and a single central partition 17 50 extending to a lesser height in the tank than t] c others. A port 18 in the upper part of the partition 14 connects the compartments 22 and 23 and the latter communicates with the compartment 24 through a port 19 in the 55 lower part of the partition 13; the compart- ments 25 and 26 communicate through a port 20 in the upper part of the partition 16, but the compartments 26 and 21 do not in- tercommunicate directly and the compart- ments 21 and 22, which form the pasteurizing 60 compartment, communicate over the upper edge of the relatively lower partition 17 and through the bottom of the latter near its op- posite ends. It would, of course, be possible to construct the tank in sections joined to- 65 gether and forming the compartments. A shaft 27 extends lengthwise and cen- trally through the tank, being journaled in the ends thereof and in the partitions. Ro- tary basket or receptacle carriers 28 are se- 70 cured on the shaft to turn with it, one in each compartment, and are all of the pre- ferred wheel-construction best illustrated of the one represented in Figs. 4 and 7: A pair of similar annular rims 29, 29 are connected 75 by rock-shafts 30 journaled at uniform in- tervals apart in and extending between the rims which are rigidly connected by spokes 31 with the central nub 32 secured on the shaft 27. The rock-shafts carry on corre- 80 spending ends cranks 33 which are fastened to an annular run 34 connected by spokes 35 with a ring 36 supported concentrically of the rim 34 by rotatably surrounding an an- nular hub 37, which is fastened eccentrically 85 upon the shaft 27 to rotate with it. The rim 34 thus rotates with the shaft and af- fords an eccentric connection therewith of the cranks for turning them as and for the purpose hereinafter described. On each 90 rock-shaft is secured to turn with it a basket- holder 38. To drive the shaft 27 it carries on one end a gear-wheel 39 to be engaged by an inter- mittent drive of the preferred construction 95 illustrated, comprising a rotary shaft 40 journaled in suitable bearings and carrying on one end a mutilated gear 41 consisting of worm-sections 42 extending part way about the shaft and straight teeth 43 extending 100 about the remaining portion of the shaft's circumference and joining the ends of suc- cessive worm-sections. On the opposite end of the shaft 40 is a worm-wheel 44 mesh- ing with a worm 45 on the drive-shaft 46, 105 wliich is j ournaled in suitable bearings and car- ries on one end a belt-pulley 47 and on its oppo- site end a beveled pinion 48 meshing with a similar pinion 49 on a shaft 50 journaled in bearings on the base of the partition 17. HO 913,910 The shaft 50 carries on each end a shielded agitator 51 in an opening in the base of the partition to act upon the water in both com- partments 21 and 22, as and for the purpose 5 hereinafter explained. A gear-wheel 52 on the end of the shaft 27 carrying the gear 39 meshes with an idler 53, which in turn meshes with a pinion 54 on a shaft 55 journaled, like the idler 53 and 10 shaft 27, in bearings in a frame 56 at the ad- jacent receiving end of the tank and carry- ing a pair of sprockets 57 connected by in- clined chains 58 with similar sprockets 59 on a shaft 60 journaled in bearings on a lower 15 frame 61. At the opposite, delivery end of the tank is provided a frame 156 like the frame 56 and having journaled in it a shaft 155 carrying sprockets 157 connected by in- clined chains 158 with similar sprockets 159 20 on a shaft 160 journaled in a lower frame 161, all as at the receiving end of the tank, except that the chains 158, forming a con- veyer, must travel in the direction opposite that in which the conveyer-chains 58 travel, 25 and to that end are suitably geared to the shaft 27, as indicated in Fig. 1, by the inter- position in the gear-train of an additional idler. On each pair of the chains 58 and 158 are fastened at uniform intervals apart plat- 30 forms 62, each consisting, as its preferred construction, of a rectangular frame (Fig. 1 ) in which rollers 63 are journaled, with one end of the frame pivotally connected with the pair of chains and the other end con- 35 nected therewith by links 64, whereby the roller platforms are rendered flexible to adapt them to pass freely about -the sprock- ets and always occupy a horizontal position in their travel along the inclined way of the 40 conveyer to properly support baskets 65 filled with bottles containing the beer to be received into and delivered from the tank. The platform-rollers facilitate imposing the boxes on and removing them from the plat- 45 forms. As will be hereinafter more fully ex- plained, the operation of the machine in- volves intermittent rotation of the shaft 27 to bring a longitudinal series of the holders 50 38 on successive carriers 28 in horizontal alinement with the feed and discharge posi- tions of the baskets 65, so that each alter- nate time that the carriers are arrested a fresh box may be introduced into place upon 55 the first carrier, and the baskets ahead of it advanced upon successive carriers, while the aiming basket on the final carrier is ad- vanced out of the tank upon the delivery- carrier. To effect the automatic advance- 60 ment of the baskets upon successive holders 38 a rod 66 is supported to adapt it to be re- ciprocated longitudinally in bearings pro- vided on the horizontal ends of arms 67 of inverted-L shape rising at intervals from the 65 tank-ends and partitions between them to extend the rod-bearings along the longitudi- nal center of the tank, and pusher-fingers 68 depend at proper intervals rigidly from the rod to engage the rear ends of the baskets. For reciprocating this rod it has a link-con- 70 nection 69 with a horizontal crank-arm 70 on the upper end of a vertical rock-shaft 71 (Fig. 3) journaled in bearings respectively in the flange on the upper edge of the tank and in a frame 72, and this vertical shaft carries 75 on its lower end a segmental pinion 73 mesh- ing with a rack 74 supported for longitudi- nally reciprocable movement in the frame 72. In this frame is also journaled a shaft 75 provided with a toothed wheel 1 75 which 80 meshes with a pinion 140 on a shaft 40, the shaft 75 carrying a cam 76 of the construc- tion shown, adapting it by engagement with it of a stud 77 depending from the rack to re- ciprocate the latter by a partial rotation of 85 the shaft 40. An important feature of the present in- vention is that of the circulation of the water in the tank, to maintain that in each end- compartment 24 and 25 at practically the <>o same temperature (about 25 R. for beer), that in each intermediate compartment 23 and 26 at practically the same temperature of 40 R. (for beer) and that in each central compartment 21 and 22 at the pasteurizing &5 temperature, which is about 48 R. for beer; and the course of circulation is that, as in- dicated by arrows (Figs. 2 and 8), from the compartments 21 and 22 through the upper port 18 into the attemperatmg-convpart- 100 ment 23, thence through the lower port 19 into the receiving-compartment 24, thence through a pipe 78 (only indicated in Fig. 8) into the delivery-compartment 25, and From the latter through the upper port 20 into the 105 attemperating-compartment 26. For pro- ducing the circulation and heating the water for the pasteurizing action the jet-pump de- vice 79 is provided which is most clearly illustrated in Fig. 9, with a steam-supply 110 pipe 80 leading into its casing and its valve- stem 81 connected for automatic control of the device with a spring - retracted dia- phragm 82 actuated by air-pressure directed against it through a pipe 83. The flow of 115 air under pressure to the diaphragm is auto- matically controlled by the valve-device 84 most clearly illustrated in Fig. 11 and in- volving the adjustable spring - supported ball-valve 85 interposed, in a vented casing 120 86, between the air-pressure supply-pipe 87 and the pipe 83, the control of the valve be- ing effected by a lever 88 engaging at one end with the stem 89 for setting the valve S. r > and at its opposite end with the diaphragm 125 189 of a thermostat-device 90, the part of which outside the casing 86 is shown in Fig. 10 and is connected with the part thereof within said casing by a tube 91. The hole 186 shown to be provided in the casing 86 ren- 130 913,910 ders it open to the atmosphere to expose thereto the diaphragm 189. The mechanism shown in Figs. 9 to 1 1 , in- clusive, and which is used by preference in 5 connection with the present invention, is fully shown and described in my United States Letters Patent No. 886,012, dated April 28, 1908, and need not, therefore, be more elaborately described herein. This 10 mechanism is duplicated on opposite sides of the tank, with a flow-pipe 93 leading into the casing of the steam-jet pump from a pipe 94 which connects the two compartments 21 and 26 near their upper ends outside the 15 tank, and a discharge-pipe 95 leading from the pump into the lower part of the com- partment 22. The tank is provided with an overflow-pipe 96 (Fig. 1) leading preferably to a sewer (not shown), and draw-off cocks 20 97 are shown on the lower parts of the com- partments. To start with, the tank is filled with cold water, which may be introduced in any de- sired manner, as through its open top by 25 means of a hose. The jet-pump, by its op- eration, draws water through it from the up- Eer parts of the compartments 26 and 21, eats it and discharges it in the heated con- dition into the bottom part of the compart- 30 ment 22, and the water so heated circulates in the two compartments 21 and 22 over and under the partition 17, under the action of the agitators 51, to eventually raise the wa- ter therein and maintain it at the pasteuriz- 35 ing temperature. From the compartment 22 the circulation proceeds in the manner hereinbefore described to heat and maintain the water in each compartment 23 and 26 at the required temperature for preparing the 40 bottles to enter the pasteurizing central compartments (which form practically a sin- gle compartment), and to heat and maintain the water in the end-compartments at the required temperature to adapt them, respec- 45 tively, to receive the cold bottles without danger of fracturing them and deliver the same to the atmosphere with like lack of dan- ger. With the circulation thus proceeding, the 50 operation of the machine is as follows: Rota- tion of the shaft 46, which maintains the agi- tators 51 in constant motion, slowly drives the shaft 40 continuously to cause the muti- lated-gear device 41 to turn the carrier-shaft 55 27 through part of a rotation by the action of the worm-sections 42 and then, by engage- ment of the tooth-sections 43 with the gear 39, arrest the rotation of the carrier-shaft until the worm-sections again engage said 60 gear. The arrangement is such as to cause each engagement of the worm-sections 42 with the gear to turn each of the carriers 28 one - half the distance between successive holders 38, so that with each carrier provided 65 with ten holders, as shown, it requires two actions of said worm-sections to bring a lon- gitudinal series of the holders into registra- tion with the receiving and delivery points on the tank-ends, one of such actions serving to remove the holders out of that registration 70 and out of the return-path of the pusher-fin- gers for the purpose hereinafter explained. This rotating shaft 27 furthermore drives the conveyers at corresponding speed, that at the receiving-end of the tank being sup- 75 plied with baskets 65 containing the beer- bottles by an attendant who places such a basket on each lowermost patrorm 62 as it arrives in position to receive the same. The movements of the parts are so timed that 80 with a basket conveyed to the receiving- point on the tank the carriers 28 will be ar- rested to aline a longitudinal series of holders 38 with that point, and the shaft 40, in ro- tating, turns the cam 76 to move the rack 74 85 in the direction to so turn the shaft 71 as to cause it to move the rod 66 in the direction toward the delivery-end of the tank, thereby engaging with the aforesaid basket a pusher- finger 68 then behind it, to advance that 90 basket upon the holder 38 in position to re- ceive it on the first rotary carrier 28. The next partial turn of the series of carriers takes the basket out of the return-path of the fingers 68, permitting the cam to return 95 them to normal position, wherein the first finger will be behind the next basket brought by the conveyer into the receiving position. The next partial turn of the carriers brings the next succeeding holder on the first car- 100 rier into position to receive the basket then in place to be advanced by the first pusher-fin- ger. In this way all the carriers become filled with the baskets, and each is intermit- tently rotated in each compartment to sub- 105 ject the bottles for the proper prolonged pe- riod to the temperature in that compart- ment, and at the end of each period of such subjection baskets in proper position are transferred to the successive compartments 110 to be preliminarily heated in the compart- ment 23 after being warmed in the compart- ment 24 and thus prepared to enter the com- partments 22 and 21 to be pasteurized there- in, whence they enter the compartment 26 115 for preliminary reduction therein of their temperature and then attain the compart- ment 25 for successive delivery from the top thereof at about atmosphere temperature to the conveyer at that end of the tank, from 120 the discharge end of which an attendant re- moves them in succession. As will be observed, by the crank-connec- tion 33 between the eccentric rim 34 and each rock-shaft 30 of the respective carrier 125 28, correspondingly with which the rim ro- tates, the holders on each carrier are main- tained at all times in required horizontal po- sition to support in that position the bas- kets 65. 130 913,910 What I claim as new, and desire to secure by Letters Patent, is 1. In a pasteurizing-apparatus, the com- bination of a tank for the liquid containing a 5 series of compartments forming in succession intercommunicating receiving, attemperat- ing and pasteurizing compartments, a second attemperating-compartment non-communi- on ting with the pasteurizing-compartment 10 and a delivery-compartment communicating with said second attemperating-compart- ment, a pipe-connection between the end- compartments, a heater and pump for circu- lating back and forth the liquid in said 15 pasteurizing-compartment and heating it in circulation, and means for conveying ma- terial to be pasteurized successively through the compartments from the receiving end of the tank. 20 2. In a pasteurizing-apparatus, the com- bination of a tank for the liquid containing a series of compartments forming in succession intercommunicating receiving, attemperat- ing and pasteurizing compartments, a second 25 attemperating compartment non-communi- cating with the pasteurizing-compartment and a delivery-compartment communicating with second attemperating-compartment, a pipe-connection between the end-compart- 30 ments, a heater and pump connected with said pasteurizing and second attemperating com- partments at their upper parts to take liquid from both and heat it in circulation and dis- charging into the lower part of the pasteuriz- 35 ing-compartment, and means for conveying material to be pasteurized successively through the, compartments from the receiv- ing-end of the tank. 3. In a pasteurizing-apparatus, the com- 40 ) ination of a tank for the liquid containing partitions forming in series a receiving and an attemperating compartment with a lower port in the interposed partition, a pasteuriz- ing compartment with an upper port in the 45 next partition, a second attemperating-com- partment having no direct communication with said pasteurizing-compartment and a delivery-compartment with an upper port in its forming-partition, a pipe-connection be- 50 tween the end-compartments, a heater and pump connected with said pasteurizing and second attemperating compartments at their upper parts to take liquid from both and heat it in circulation and discharging into the 55 lower part of the pasteurizing-compartment, and means for conveying material to be pasteurized successively through the com- partments from the receiving-end of the tank. 4. In a pasteurizing-apparatus, the com- 00 bination or a tank for the liquid containing insulating partitions forming in series a receiving and an attemperating compartment with a lower port in the interposed partition, a pasteurizing compartment with an upper 65 port in the next partition, asecond attemperat- ing-compartment having no direct communi- cation with said pasteurizing-compartment and a delivery-compartment with an upper port in its forming-partition, a pipe-connec- tion bet ween the end-compartments, a parti- 70 tion, in the pasteurizing-compartment divid- ing it into sections intercommunicating at the top and bottom of said partition, an agi- tator-device in the communication between said sections provided with means for driving 75 it, a heater and pump connected with said pasteurizing and second attemperating com- Eartments at their upper parts to take liquid om both and heat it in circulation and dis- charging into the lower part of the pasteuriz- 80 ing -compartment, and means for convey- ing material to be pasteurized successively through the compartments from the receiv- ing-end of the tank. 5. In a pasteurizing-apparatus, the com- 85 bination of a tank containing a series of com- partments for the liquid at different tempera- tures, a rotary carrier in each compartment, holders supported at uniform intervals about the carriers, intermittent driving means for 90 the carriers operating to partially turn them at intervals to aline, by one partial turn, a longitudinal series of the holders with the feed and delivery ends of the tank and by the next-succeeding partial turn to take said 95 series out of such alinement and thereby leave unobstructed by holders the path be- tween said ends, and reciprocating pushing- devices on the tank for positively engaging baskets imposed on said alining holders to 10( advance them, for the purpose set forth. 6. In a pasteurizing-apparatus, the com- bination of a tank containing a series of com- partments for the liquid at different temper- atures, a rotatable shaft extending length- lOa wise through the tank, a carrier in each com- partment on said shaft consisting of a wheel provided with rock-shafts at intervals about its peripheral portion, a ring rotatably sup- ported on said shaft eccentrically of the 11C wheel and cranks connecting said rock- shafts and ring, holders on the rock-shafts and intermittent driving-means for said shaft, for the piirpose set forth. 7. In a pasteurizing-apparatus, the com- 11J bination of a tank containing a series of com- partments for the liquid at different temper- atures, a rotary carrier in each compart- ment, holders supported at uniform inter- vals about the carriers, intermittent driving- 120 means for the carriers operating to partially turn them at intervals to aline, by one par- tial turn, a longitudinal series of the holders with the feed and delivery ends of the tank and by the next-succeeding partial turn to 121 take said series out of such alinement and thereby leave unobstructed by holders the path between said ends, a rod supported in bearings on said tank to be reciprocated lengthwise, pusher-fingers depending at in- 130 913,910 tervals from said rod into the path of baskets on said alining holders, and a cam-actuated connection between said rod and driving- means for moving the rod with each partial 5 turn of said carriers, for the purpose set forth. 8. In a pasteurizing-apparatus, the com- bination of a tank containing a series of com- partments for the liquid at different temper- atures, a rotatable shaft extending length- 10 wise through the tank, a carrier in each com- partment on said shaft, holders supported at uniform intervals about the carriers, inter- mittent driving-means for said shaft operat- ing to partially turn the carriers at intervals 15 to aline longitudinal series of the holders with the feed and delivery-ends of the tank, a rod supported in bearings on said tank to be reciprocated lengthwise, pusher-fingers depending at intervals from said rod into 20 the path of boxes on said alining holders, a vertical rock-shaft having a crank-connec- tion with said rod, a rack-and-pinion drive for said rock-shaft, and a rotatably support- ed cam engaging with the rack and geared 25 to said driving-means, for the purpose set forth. 9. In a pasteurizing-apparatus, the com- bination of a tank containing a series of com- partments for the liquid at different temper- 30 atures, a rotatable shaft extending length- wise through the tank, a carrier in each com- partment on said shaft, holders supported at uniform intervals about the carriers, inter- mittent driving-means for said shaft operat- 35 ing to partially turn the carriers at intervals to aline longitudinal series of the holders with the feed and delivery ends of the tank, and a conveyer geared to said shaft at an end of the tank and consisting of sprockets with 40 endless chains connecting them and plat- forms at intervals on said chains on flexible supports thereon normally maintaining the platforms in horizontal position. 10. In a pasteurizing-apparatus, the com- 45 bination of a tank containing a series of com- partments for the liquid at different temper- atures, a rotatable shaft extending length- wise through the tank, a carrier in each com- partment on said shaft, holders supported at 50 uniform intervals about the carriers, inter- mittent driving means for said shaft operat- ing to partially turn the carriers at intervals to aline longitudinal series of the holders with the feed and delivery ends of the tank, 55 and a conveyer geared to said shaft at an end of the tank and consisting of sprockets with endless chains connecting them, platforms hinged at their advance-ends to said chains and legs pivotally connecting the opposite ends of the platforms to said chains, for the 60 purpose set forth. 11. In a pasteurizing-apparatus, the com- bination of a tank containing a series of com- partments for the liquid at different tem- peratures, a rotatable shaft extending 65 lengthwise through the tank, a carrier in each compartment on said shaft, holders supported at uniform intervals about the carriers, intermittent driving-means for said shaft operating to partially turn the carriers 70 at intervals to aline longitudinal series of the. holders with the feed and delivery ends of the tank, a conveyer geared to said shaft at the receiving end of the tank to carry pack- ages to said end and consisting of sprockets 75 with endless chains connecting them and platforms at intervals on said chains on flexible supports thereon normally main- taining the platforms in horizontal position, and a similar conveyer geared to said shaft 80 at the delivery end of the tank to carry pack- ages away from said end, for the purpose set forth. 12. In a pasteurizing-apparatus, the com- bination of a tank containing a series of com- 85 partments for the liquid at different tem- peratures, a rotatable shaft extending lengthwise through the tank, a carrier in each compartment on said shaft, holders supported at uniform intervals about the 90 carriers, intermittent driving-means for said shaft operating to partially turn the carriers at intervals to alme, by one partial turn, a longitudinal series of said holders with the receiving and delivery ends of the 95 tank, and by the next-succeeding partial turn to take said series out of such aline- ment and thereby leave unobstructed by such holders the path between said ends, endless-chain conveyers geared to opposite 100 ends of said shaft respectively to carry pack- ages toward said receiving-end and from said delivery-end, and provided with plat- forms at intervals, and reciprocating push- ing devices on the tank operatively connect- 105 ed with said driving means to positively en- gage baskets imposed on said alining holders and platforms aiming therewith to advance said baskets, for the purpose set forth. JOHN T. H. PAUL. In presence of W. T. JONES, R. A. SCHAEFER. H. M. A. HARDERS. PASTEUBIZfflG APPABATU8. APPLICATION FILED IOV. 16, 1907. 915,765. Patented Mar. 23, 1909. 7 SHEETS-SHEET 1. TMK HOmKI* MTCJCS COS WASHIMOTOM. P. C. 915,765. H. M. A. HARDERS. PASTEURIZING APPARATUS. APPLIOATIOS PILED HOV. 18, 1907. Patented Mar. 23, 1909. 7 SHEETS-SHEET 3. JLtiomeytf , 915,765. E. M. A. HARDERS. PASTEUBIZIHG APPABATUS. APPLICATION FILED HOV. 16, 1907. Patented Mar. 23, 1909. 7 SHEETS-SHEET 3. UTS*, eo. vAMr/Marbw. . e H. M. A. HARDERS. PASTEDBIZINa APPABATUS. APPLIOATI01T FILED 50V. 16, 1907. 915,765. Patented Mar. 23, 1909. 7 BKEETS-SHEET 4. * ) hdW ir"" 915,765, H. M. A. HARDERS. PASTEOEIZING APPABATUS. APPLICATION FILED HOT. 16, 1907. Patented Mar. 23, 1909. 7 SHEETS-SHEET 6. CL. d Ht MOMK'S *STt*3 CO.. ' 915,765. H. M. A. HARDERS. PASTEUBIZHTG APPARATUS. APPLIOATIOH FILED HOT. 16, 1907. Patented Mar. 23, 1909. 7 SHEETS-SHEET 6. *, 0| rarcnc*. NIOTO. . 915,765. H. M. A. HARDERS. PASTEURIZING APPARATUS. APPLIOATIOH FILED HOV. 16, 1907. Patented Mar. 23, 1909. T SHEETS SHEET 7. J^nventor; THE WOTWIS rtTfKS CO.. WASHINGTON. D. C. UNITED STATES PATENT OFFICE. HARTWIG M. A. HARDERS, OF MILWAUKEE, WISCONSIN, ASSIGNOR OF ONE-HALF TO GUSTAV C. BECHERER, OF MILWAUKEE, WISCONSIN. PASTEURIZING APPARATUS. No. 915,765. Specification of Letters Patent. Patented March 23, 1909. Application filed November 16, 1907. Serial No. 402,435. To all whom it may concern: Be it known that I, HARTWIG M. A. HAR- DERS, a citizen of the United States, residing at Milwaukee, in the county of Milwaukee 5 and State of Wisconsin, have invented cer- tain new and useful Improvements in Pas- teurizing Apparatus, of which the follow- ing is a specification, reference being had to the accompanying drawing, forming a part 10 thereof. This invention relates more particularly to apparatus for successively subjecting bot- tled beverages and the like, such as beer, to a pasteurizing bath. Its main objects are 15 to facilitate and expedite the operations of handling and pasteurizing bottled beverages such as beer, in such a manner that they may be conveniently delivered from a bottle filling machine directly to the pasteurizing 20 apparatus, and in turn delivered directly from the pasteurizing apparatus to a labeling machine; to gradually raise the bottles and their contents to a pasteurizing tempera- ture, then hold them at that temperature 25 lor the requisite period to secure the desired result, and finally reduce their temperature gradually before they are delivered from the apparatus; to perform the pasteurizing operations automatically without special 30 care on the part of operators or attendants ; and generally to improve the construction and operation of apparatus of this class. It consists in certain novel features of con- struction and in the peculiar arrangement 35 and combinations of parts as hereinafter particularly described and pointed out in the claims. In the accompanying drawing like char- acters designate the same parts in the sev- 40 era! figures. Figure 1 is a vertical longitudinal section on the line 1 1, Fig. 2, of apparatus embody- ing the invention; Fig. 2 is a plan view and partial horizontal section on the line 2 2, 45 Fig. 1 of the apparatus, the cover or top of the tanks or casing being removed; Fig. 3 is an end elevation on an enlarged scale as viewed from the left relative to Figs. 1 and 2 : Fig. 4 is an enlarged vertical cross section 50 through the pasteurizing compartment or tank, on the line 4 4, Figs. 1 and 2 ; Fig. 5 is an enlarged side elevation and vertical longi- tudinal section on the line 5 5, Fig. 3, show- ing the driving mechanism and the delivery or cooling compartment or tank; Fig. 6 is a 55 detail view of a part of the driving gearing; Figs. 7 and 8 are plan views on an enlarged scale of the right and left portions respec- tively of the machine as shown in Fig. 2, cer- tain parts being omitted for the sake of 60 greater clearness and Fig. 9 is a side eleva- tion showing in detail a portion of the feed bar and its guides at the delivery end of the apparatus. The apparatus comprises three tanks or 65 compartments, a, b and c, in the present case, three separate tanks made of boiler plate or heavy sheet metal and arranged side by side with spaces between them. Each tank or compartment is provided with 70 a rotary carrier comprising a pair of spoke- less wheels d connected by cross rods e and having open-ended racks or frames pivotally suspended on said rods. Each rack or frame consists of two yokes or end pieces/, 75 a pair of parallel track rails g secured to the inwardly bent lower ends of the yokes or end pieces /, and guides h attached to the sides of said yokes above and parallel with the rails g. The wheels d of each carrier 80 run upon and are supported by flanged rollers i, which are mounted on the sides of the associated tank or compartment. The several carriers extend above the tops of the tanks so that the rails g of the uppermost 85 row of racks will be above the sides of the tanks in position to receive bottle crates or trays and discharge the same through open- ings at the ends of the apparatus. The tanks are closed at the top over the carriers 90 by a cover or hood which has openings in the ends normally closed by swinging doors j and j', and is preferably made with remov- able sections k over the several tanks. The carriers are turned simultaneously and their 95 racks are held in line by pinions I meshing with racks m on the wheels d and mounted on a common driving shaft n running length- wise of the apparatus through the several tanks or compartments. 100 At the ends of the apparatus and between the tanks, stationary track rails g' and guides h' are arranged to aline respectively with the rails g and guides h of each row of racks as they are brought opposite the doors 105 j and j'. The bottles containing the beverage to be pasteurized are placed in trays or racks o, as 915,766 shown in Fig. 3, and these trays or crates are placed one after another on the rails b' next to the feed door j over the tank a. To return empty trays or crates from the 5 delivery end to the receiving end of the ap- paratus, track rails g" and guides h" are provided above the hood or covet, as shown in Figs. 1, 3 and 4, the ends of these return rails and guides being preferably inclined 10 downwardly as shown in Fig. 1. The track rails are provided at intervals with rollers p to facilitate the movement of the bottle trays or crates thereon. To automatically feed the loaded trays or 15 crates into the apparatus, to transfer them from one carrier to the next, and to dis- charge them from the last carrier at the proper times, a reciprocating feed bar q passes lengthwise through the apparatus be- 20 tween, parallel with and a little below the track rails g'. This bar is provided at in- tervals with pivoted dogs r, which fold or swing from ah upright position toward the delivery end of the apparatus, and are held 25 normally in an upright position against their lateral tail pieces r' by springs s. At the delivery end of the machine the bar q is bent downwardly and provided at its lower end with roller guides t, which run on a hori- 30 zontal guide rail u parallel with said bar, as shown in detail in Fig. 9. For intermit- tently moving the bar q back and forth the distance required to carry the bottle trays or crates into the apparatus, transfer them 35 from one carrier to another, and finally dis- charge them at the delivery end of the ap- paratus, a link belt v provided with a tooth w, is mounted on sprocket wheels x, parallel with said bar, which is provided with lugs // 40 and z in the path of the tooth w. The rotary bottle carriers are intermit- tently turned a distance corresponding with the distance between adjacent rows of racks, by a mutilated gear 2, which meshes with a 45 pinion 3 on the shaft n, and the link belt v is intermittently turned the distance of one complete circuit while the rotary carriers are at rest by a similar mutilated gear 4, which meshes with a pinion 5 on a shaft connected 50 by bevel gears 6 and 7, as shown in Figs. 2, 3, and 8, with the shaft of one of the sprocket wheels x. The gears 2 and 4 are fixed on a shaft parallel with the shaft n and provided with a worm gear 8 meshing with a worm 9 55 on a transverse shaft which is provided with a pulley 10, as shown in Figs. 3 and 5. As shown in Figs. 2, 3, 5, 6, 7 and 8, each of the pinions 3 and 5 is associated with a shoe 1 1 , having a fixed relation thereto and adapted 60 after each complete revolution to engage with the periphery of a flange 12 on the driving gear and to prevent the pinion from turning when it is not engaged by the teeth of the driving gear. The toothed portions 65 of the two driving gears 2 and 4 are so ar- ranged that while one pinion is being turned, the other is held stationary. The pulley 10 on the worm shaft may be driven irom any convenient source of power. As shown in Figs. 3 and 5, it is belted to a 70 pulley 13 on a shaft 14, extending across the delivery end of the apparatus, and provided with a driving pulley 15 and a clutch 16, op- erated by a lever 17, for starting and stopping the mechanism. 75 A water supply pipe 18, provided with a valve 19, is connected with the several tanks a, b and c at the bottom by branches which are provided with valves 20. A drain pipe 21 provided with a valve 22, as shown in Fi. 80 1 , connects with one of the branches in such a way that either the tanks a and c or the tank b can be drained when the valve 19 is closed, bv opening the proper valves 20 and the valve 22. 85 The tank c is provided with an overflow pipe 23, which prevents the water from rising above the desired level in any of the tanks, the tanks a and c being connected with each other as hereinafter explained, and the mid- 90 die tank b having an overflow connection 2-1 into the tank a, as shown in Figs. 2, 4, and 7. Each of the tanks a and c is partially di- vided by a central vertical partition 25, par- allel with the axis of the rotary bottle car- 95 riers, into two subdivisions, in which the water may be maintained at different tem- peratures. The subdivisions on the de- scending side of the carriers are connected by circulating pipes 26 and 27. The pipe 26 100 opens directly into the bottom of the tank a, but has an extension 28 leading upwardly into the tank c and terminating therein above the lower edge of the partition 25. The pipe 27 opens at its ends into the upper parts of said 105 tanks. A constant circulation of water through the subdivisions of the tanks a and < with which the pipes 26 and 27 directly com- municate, is maintained while the apparatus is in operation, by a small propeller wheel 29 110 in the pipe 27. This wheel may be driven from the main shaft 14 by connections sub- stantially as shown in Figs. 2, 3, and 8. By this means substantially the same tempera- ture is maintained in these subdivisions of the 115 tanks a and c. The middle tank b is pro- vided as shown in Figs. 1, 2, 7 and 8, with steam pipes or coils 30, for heating the water therein, and the water is agitated so as to keep it at approximately the same tempera- 120 ture throughout the tank by a propeller wheel 31, which may be connected with and driven from the main shaft 14, as shown in Figs. 2 and 8. To rj __ prevent the pivotally suspended racks 125 from swinging, and to hold their track rails g in line with the stationary track rails g', ver- tically movable shoes or plates :>2 are con- nected with the hood or cover, as shown in Figs. 1, 4 and 5, and are pressed downwardly 130 915,765 by springs 33 against the horizontal faces on the upper sides of the yokes /at one or both ends or said racks as they are brought into line with the doors j and j'. 5 A perforated pipe 34 is arranged across the upper part of the tank c in position to direct a spray or stream of water against the bottles on the ascending side of the carrier in said tank, as indicated in Fig. 8 and is connected 10 by a pipe 35 with a branch ot the supply pipe 18, said pipe 35 being provided with a valve 36. The greater portion of the tanks a, b and c may be located below the operating floor, 15 which is indicated in Figs. 1, 3 and 4 by the lines 37. In the operation of the apparatus the water in the middle tank or compartment b is heated to and maintained at a pasteurizin;; 20 temperature of about 140 F. by the steam pipes or coils 30. The water in the sub- divisions of the tanks or compartments a and c on the descending side of the carriers (indicated by arrows) is maintained at 25 about 110 F., while the water in the re- maining subdivision of the tank a is main- tained at about 140 F., and the water in the remaining subdivision of the tank c is maintained at about 88 F. Although the 30 temperatures in the different parts of the apparatus may be varied somewhat without materially affecting the results attained, those above stated have been found in practice suitable for the purpose. The 35 driving mechanism being set in motion, the rotary carriers are intermittently turned together in the direction indicated by ar- rows, bringing one row of racks after another into line with the doors j and j'. The 40 bottles containing the beverage to be pas- teurized are taken from the filling machine and placed in trays or crates o on the sta- tionary track rails g' next to the receiving tank a, the first tray or crate being placed so 45 that the dog r at the adjacent end of the feed bar q will stand up behind it, as indi- cated in Fig. 1, when said bar is in its normal position. While the rotary carriers stand at rest with a row of racks in line with the 50 doors j and j', the feed bar q is advanced by the engagement of the tooth w on the link belt v with the lug y on feed bar g, said belt being driven intermittently by the mutilated gear 4 hereinbefore described, so that the 55 tooth w makes a complete circuit at each movement, stalling from about the point where, it is shown in Fig. 1, clearing said lug ;/ at the limit of the advance movement of said bar ami leaving the lug z, as shown in bO Fig. 9, in the path of the return movement of said tooth on the under side of the belt. By this advance movement of the bar q, the first tray or crate is carried into the upper- most rack of the carrier in the tank (/, 65 opening the door j, which closes behind it. The tooth w passing back on the under side of the belt v, engages with the lug z and moves the bar q back to its original position, the dog r at its opposite end being turned back against the tension of its spring s so as 70 to pass under the tray or crate just deposited in the adjacent carrier. Trays or crates filled with bottles are placed one after another in position to oe fed into the apparatus, as the foregoing operations are 75 repeated. After making a complete circuit through the receiving and warming tank a, j each tray or crate of bottles which has been gradually raised to or approximately to a pasteurizing temperature, is transferred au- 80 tomatically by the feed bar q into the second carrier, wherein it makes a complete circuit through the pasteurizing tank b and is held for a certain period at the pasteurizing temperature. From this carrier each tray 85 or crate of bottles is transferred in like manner by the action of the feed bar q into the last carrier, wherein it makes a complete circuit through the tank c, its temperature I being gradually lowered till it is in proper 90 ' condition for delivery from the apparatus. From the last carrier each tray or crate of bottles is discharged upon the stationary track rails g', opening the door j' which closes behind it at that end of the apparatus. 95 Here the bottles are removed from the trays or crates, and may be conveniently passed directly to a labeling machine, thereby avoiding, as in the feeding of the pasteurizing apparatus directly from the bottling ma- 100 clime, unnecessary handling. The empty trays or crates are returned to the feeding operator upon the elevated track rails g". As the trays or crates are transferred from one carrier to another, and discharged from 105 the last carrier, their places are taken by other trays or crates, which are fed into the apparatus, advanced from one carrier to the next, and finally discharged from the last carrier by the action of the feed bar q and 1 10 its dogs r during every stop of the carriers. If crates or trays of freshly filled bottles are supplied by the feeding operator so that a tray or crate will be fed into the apparatus every time the carriers stop, the apparatus 115 will be kept filled, and a tray or crate will be delivered from the apparatus at each stop of the carriers. As the heated bottles received into the last carrier from the pasteurizing tank b descend in the tank c, 120 they are gradually cooled, imparting their heat to the water in that subdivision of the tank. Water thus heated and tending to rise, is forced by the propeller 29 through the pipe 27 into the upper part of the cor- 125 responding subdivision in tank a, where it is utilized to gradually warm the cool bottles and their contents as they descend in that tank. The water being thus cooled and tending to descend in this subdivision I3u 915,766 of the apparatus, is conveyed back through the pipe 26 and its extension 28 into the corresponding subdivision of tank c, where it again serves to cool the bottles and their 6 contents as they descend therein. By extending the return pipe 26 upward in the tank c above the lower edge of the partition 25 on the side next to that with which the pipe 27 is connected, the water in 10 the subdivision on the opposite side of said partition is kept cooler. As the bottles as- cend in tank c, they are subjected to sprays or jets of fresh cool water from the pipe 34, the supply of such water being regulated by 16 the valve 36, so that the bottles and their contents as they are delivered from the appa- ratus, will have the desired temperature. The apparatus as herein shown and de- scribed may be used to advantage for soaking, 20 cleansing and sterilizing bottles or the like . r.nd sterilizing the contents of bottles, or the like, as well as for pasteurizing. Various modifications in the details of construction and arrangement of parts of the apparatus 25 in<> v l)e made without materially affecting its mode of operation and without departing from the principle and scope of the invention. I claim: 1 . In a pasteurizing apparatus, the combi- 30 nation of a tank, an open-center rotary car- rier mounted in said tank and provided with ways parallel with its axis, stationary ways arranged to aline with the ways on the upper side of the carrier at opposite ends thereof, 35 a reciprocating feed bar passing through said carrier parallel with its ways and provided with dogs which are adapted to engage with bottle-trays or crates and move them on said ways into and out of the carrier, and means 40 for intermittently turning said carrier, sub- stantially as described. '2. In a pasteurizing apparatus, the combi- nation of a plurality of tanks or compart- ments, open-center rotary carriers mounted 16 coaxilly in said tanks or compartments and provided with ways parallel with the axis of the carriers, stationary ways arranged to aline with the ways on the upper side of the carriers at opposite ends thereof, a recipro- 50 eating feed bar passing through the several carriers parallel with their axes and provided at intervals with dogs for moving bottle- crates on said ways into and out of the appa- ratus and from one carrier into another, and 55 means for intermittently turning said car- riers, substantially as described. :>. In pasteurizing apparatus, the combi- nation of a tank, rollers mounted on opposite sides of said tank, an open-center rotary car- UO rier mounted on said rollers, ways pivotally hung on said carrier parallel with its axis, means for intermittently turning said carrier, stationary ways arranged to aline with the ways on the upper side of the carrier at oppo- 65 site ends thereof, and a reciprocating bar ' passing through said carrier^ parallel with said ways and provided with means for mov- i ing bottle-trays or crates on said ways into and out of the carrier, substantially as de- scribed. 70 4. In pasteurizing apparatus, the combi- nation of a plurality of tanks or compart- ments arranged side by side, rollers mounted j on opposite sides of said tanks or compart- _. ments, open-center rotary carriers mounted coaxially in the several tanks or compart- ments on said rollers, ways pivotally hung on each of said carriers parallel with its axis, stationary ways arranged to aline with the ways on the upper side of the carriers be- 80 tween them and at the ends of the appa- ! ratus, means for intermittently turning said j carriers together, and a reciprocating bar pass- ing through the several carriers parallel with said ways and provided witli means for en- 85 gaging and moving bottle-trays or crates on I said ways into and out of the apparatus and from one carrier into another, substantially as described. 5. In pasteurizing apparatus, the combi- 90 nation of a tank, a carrier rotatably mounted therein, open-ended frames pivotally sus- pended on said carrier and provided with ways parallel with its axis, stationary ways arranged to aline with the ways on the upper 95 side of the carrier at opposite ends thereof, said carrier being open at the ends between the stationary ways and the ends of said frames, means for holding each frame on the upper side of the carrier motionless with its 100 ways in alinement with the stationary ways, means for intermittently turning said car- rier, and means for automatically moving bottle trays or crates upon said ways into and out of the first ami last carriers and from 105 one carrier into another, substantially as de- scribed . 6. In pasteurizing apparatus, the combi- nation of a tank, an open-center carrier rotatably mounted therein, frames pivotally 110 suspended on said carrier and provided with ways parallel with its axis, stationary ways arranged to aline with the ways on the upper side of the carrier at opposite ends thereof, a reciprocating bar passing through said car- 115 I rier parallel with said ways and provided with means for moving bottle-trays or crates upon said ways into and out of said carrier, and mechanism for intermittently turning said carrier and alternately moving 120 said bar back and forth, comprising a pair of mutilated gears, pinions meshing there- with and locking shoes connected with the pinions and fitting curved rims or flanges on the toothless portions of the gears, said 125 gears being arranged to turn said pinions alternately, substantially as described. 7. In pasteurizing apparatus, the combi- ; nation of a tank, an open-center carrier rotatably mounted therein and provided 130 915,768 with ways parallel with its axis, stationary ways arranged to aline with the ways in the upper part of the carrier at opposite ends thereof, means for intermittently turning 5 said carrier, a reciprocating bar passing through said carrier parallel with said ways and provided with means for moving bottle- trays or crates on said ways into and out of the carrier, sprocket wheels, a link belt 10 mounted on said sprocket wheels parallel with said bar and provided with a tooth adapted by engagement with lugs on said bar to move the same back and forth, and means for intermittently turning said sprocket 15 wheels, substantially as described. 8. In pasteurizing apparatus, the combi- nation of a tank provided on opposite sides with rollers, a carrier comprising spokeless wheels mounted on said rollers and con- 20 nected by cross rods, frames pivotally sus- pended from said cross rods and having ways parallel therewith, one of said wheels having a circular rack or gear, a driving shaft parallel with the axis of said carrier 25 and provided with a pinion meshing with said gear, means for intermittently turning said shaft, and stationary ways arranged to aline with the ways of said frames in the upper part of the carrier at opposite ends 30 thereof, substantially as described. 9. In pasteurizing apparatus, the combi- nation of a plurality of tanks or compart- ments having rollers mounted on opposite sides thereof and coaxial rotary carriers 35 mounted on said rollers and each comprising a pair of spokeless wheels connected by cross rods, and a circular rack or gear, a driving shaft provided with pillions meshing with said racks or gears, means for turning 40 said shaft intermittently, frames pivotally suspended from said cross rods and having ways parallel therewith, stationary ways arranged to aline with the ways of said frames in the upper part of the carriers at 45 opposite ends thereof, and means for moving bottle trays or crates on said ways into and out of the first and last carriers and from one carrier into another, substantially as described. 50 ](). In pasteurizing apparatus, the combi- nation of a tank, a rotary carrier mounted therein, stationary ways arranged above and at the ends of said tank parallel with the axis of the carrier, stationary guides ar- 55 ranged at the sides of, above and parallel with said ways, racks pivotally suspended in said carrier and having ways and guides parallel with its axis and arranged to be brought on the upper side of the carrier into 60 alineinent with the stationary ways and guides, the ends of the racks and the ends of the carrier being open and means for in- termittently turning said carrier, substan- tially as described. 05 11. In pasteurizing apparatus, the combi- nation of a plurality of tanks, coaxial open- center carriers rotatably mounted in said tanks, stationway ways and side guides ar- ranged between and at the outer ends of said tanks parallel with the axis of the carriers, 70 frames pivotally suspended in said carriers and having ways and side guides parallel with their axis and arranged to be brought into alineinent on the upper side of the car- riers with the stationary ways arid guides, 75 means for intermittently turning said car- riers, and means for automatically moving bottle trays or crates on said ways into and out of the first and last carriers and from one carrier into another, substantially as de- 80 scribed. 12. In pasteurizing apparatus, the combi- nation of a plurality of tanks, coaxial open- center carriers rotatably mounted therein, stationary ways located above and at the 85 ends of the tanks parallel with the axis of the carriers, frames pivotally suspended in the carriers and having ways arranged to be brought on the upper side of the carriers into line with the stationary ways, return ways 90 extending over the carriers from one end of the apparatus to the other, means for inter- mittently turning said carriers, and a recip- rocating bar passing through the carriers and provided with means for moving bottle 95 trays or crates on said ways into and out of the apparatus and from one carrier into an- other, substantially as described. 13. In pasteurizing apparatus, the combi- nation of three tanks arranged side by side, 100 open-center carriers rotatably mounted in said tanks, vertical partitions extending through the carriers in the two outer tanks, circulating pipes connecting the outer tanks on one side of said partitions, means for 15 heating liquid contained in the middle tank, stationary ways located above and at the ends of the tanks parallel with the axis of the carriers, frames suspended on the carriers and having ways arranged to be brought on H the upper side of the carrier into line with the stationary ways, means for intermittently turning said carriers, and a reciprocating bar passing through the several carriers parallel with said ways and provided with means for H*> moving bottle trays or crates thereon into and put of the apparatus and from one car- rier into another, substantially as described. 14. In pasteurizing apparatus, the combi- nation of three tanks arranged side by side, 120 rotary carriers mounted in said tanks and provided with supporting frames for bottle trays or crates, the carriers in the two outer tanks being open through the center, means for turning said carriers, vertical partitions 125 extending through the carriers in the two outer tanks, circulating pipes connecting said outer tanks on one side of said parti- tions, one of said pipes communicating with the upper parts of said tanks and the other I3o 615,765 pipe leading from the lower part of the first tank and opening into the other tank above the lower edge or the partition therein, and means for heating liquid contained in the 5 middle tank, substantially as described. 15. In pasteurizing apparatus, the combi- nation of a number of tanks arranged side by side, rotary carriers mounted in said tanks and provided with supporting frames for bottle 10 trays or crates, the carriers in the two outer tanks being open through the center, means for turning said carriers, vertical partitions extending through the carriers in the two outer tanks, circulating pipes connecting said 15 outer tanks on one side of said partitions, one of said pipes communicating with the upper parts of said tanks and the other pipe leading from the lower part of the first tank into the other tank, means for heating liquid 20 contained in the middle tank, a spray or jet pipe arranged in the upper part of the last tank to direct cool water toward the ascend- ing side of the carrier therein and an over- flow connection leading out of one of the 25 outer tanks, substantially as described. 16. In pasteurizing apparatus, the combi- nation of a number of tanks, rotary carriers mounted in said tanks and provided with supporting frames for bottle trays or crates, 30 the two outer carriers being open through the center, means for turning said carriers, vertical partitions extending through the carriers in the two outer tanks, circulating pipes connecting said outer tanks on one 35 side of said partitions, means for heating liq- uid contained in the middle tank, a spray or jet pipe arranged in the upper part of 'the last tank to direct cool water toward the as- cending side of the carrier therein, and an 40 overflow from said tank, substantially as de- scribed. 17. In pasteurizing apparatus, the combi- nation of a number of tanks arranged side by side, rotary carriers mounted therein and 45 provided with supporting frames for bottle- trays or crates, the two outer carriers being open tlirough the center, means for turning said carriers, vertical partitions extending through the carriers in the two outer tanks, 50 circulating pipes connecting said outer tanks on one_ side of said partitions, means for heating liquid contained in the middle tank, and a water supply pipe and a drain pipe haying valve controlled branch connec- 55 tions with the lower parts of said tanks, sub- stantially as described. 18. In pasteurizing apparatus, the combi- nation of a number of tanks arranged side by side, endless carriers rotatably mounted 60 in said tanks and having supports for bottle trays or crates, the two outer carriers being open through the center, a vertical partition extending through the carrier in each outer tank and forming subdivisions which com- 65 municate with each other at the bottom, circulating connections between said subdi- visions on the descending side of the car- riers, means for heating liquid contained in the middle tank, means for turning said car- riers, and means for feeding bottle trays or 70 crates into and discharging them from the apparatus, substantially as described. 19. In pasteurizing apparatus, the combi- nation of a number of tanks arranged side by side, endless bottle carriers movably 75 mounted in said tanks and provided" with supports for bottle trays or crates, a parti- tion extending through the carrier in each outer tank and forming subdivisions which communicate with each other at the bottom, 80 circulating connections between said subdi- visions on the descending side of the car- riers, means for heating liquid contained in the middle tank, a cool water supply con- nection leading into the upper part of the 85 subdivision of the last tank 011 the ascending side of the carriers, an overflow leading out of the lower part or the last tank, means for turning said carriers, and means for feeding bottle trays or crates into and discharging 9u them from the apparatus, substantially us described. 20. The combination of a tank, an open center endless carrier mounted in said tank and provided with transverse horizontal 95 ways, stationary ways arranged to almr with the ways in the upper part of the car- rier at the ends thereof, a reciprocating feed bar passing through said carrier parallel with its ways and provided with a dog adapt- 100 ed to move bottle trays or crates on said ways into and out of the carrier, and means for intermittently turning said carrier, sub- stantially as described. 21. The combination of a tank, an open 105 center rotary carrier, open-ended frames pivotally suspended in said carrier parallel with its axis, and stationary ways arranged to aline with said frames in the upper part of the carrier at opposite ends thereof, sub- HO stantially as described. 22. The combination of a tank, an endless carrier mounted therein and open at tin- ends, open-ended transverse frames pivot- ally suspended in said carrier, stationary 115 ways arranged to aline with said frames in the upper part of the carrier at opposite ends thereof, a reciprocating bar passing through said carrier parallel with said ways and provided with a dog for moving bottle 120 trays or crates on said ways into and out of the frames in said carrier, and means for in- termittently turning said carrier, substan- tially as described. In witness whereof I hereto affix my sig- 125 nature in presence of two witnesses. IIARTWIG M. A. 1IARDKRS. Witnesses : CHAS. L. Goss, ALICE E. Goss. I OAAa-uLAxAJL^ 334, W. WENZEL. APPARATUS FOR PASTEURIZING AND COOLING BEER. APPLIOATIOH FILET) JULY 8, 1908. 934,377. Patented Sept. 14, 1909. 3 SHEETS-SHEET 1. W. WENZEL. APPARATUS FOE PASTEURIZING AND COOLING BEER. APPLIOATIOH FILED JULY 8, 1908. Patented Sept. 14. 1909. 3 SHEETS-SHEET 2. W. WENZEL. APPABATDS TOE PA8TEDEIZING AND COOLING BEER. APPLICATION TILED JULY 8, 1908. 934,377. Patented Sept. 14, 1909. 3 SHEETS-SHEET 3. UNITED STATES PATENT OFFICE. WILLIAM WENZEL, OF APPLETON, WISCONSIN. APPARATUS FOR PASTEURIZING AND COOLING BEER. Specification of Letters Patent. Till <>llt<>- -5 of Fig. J, and Figs. and 7 are respectively a side elevation and an end view partly in section 50 of a convenient form of crate or basket for supporting the bottles containing the beer within the apparatus. Referring to the, draw ings by reference char- acters, 1 denotes a tank having a hinged top 55 '2 and in which is adapted to !>< mounted a basket 3 carrying bottles I containing tl'e liquid to be pasteurized. The pasteurizing. medium is water having the temperature thereof progressively increasing, while the cooling medium is water having the tuiuper- alure thereof gradually decreasing. Tho-ref- erence character ."> denotes a water feed pipe comnmiiicaiing with a water supply and provided with a cut-oil' 0. The reference character I denotes a steam feed pipe com- nmnicaling with the steam supply and formed with a cut-off 8. Arranged within the tank 1 at the top thereof is a plurality of combined tvaler supply and draw - ott pipes i), 10 each of which is formed with a. series of orifices ft for supplying or with- drawing the water from the top of tle taiik. The pipe S) at each end is bent in a vertical ana nner as at 1- and the up-turned ends 12 of the said pipe SI are connected to the trans- versely extending branch pipes 13 by the T-couplings 14. The branch pipes 13 at one end each depend downwardly as at 15 and" the said depending ends 15 terminate in a pipe 10. The other end of each of the pipes 18 is benl downwardly as at 10 and termi- nates in a longitudinally extending conduct- ing pipe IT. The latter is connected to the straps 18 which are lixed lo the cover -2 and constitutes the pivot for the cover -2. Stops or collars 1!) are carried by the coyer 2 in which the pipe IT pivots and the pipe 17 is svv ivelly connected as at -0 lo a branch pipe 21 and by such an arrangement the raising and lowering of I he cover '2 can be had when occasion >o requires. The depending por- tions l"> of the pipe l;3 extent! through the cover 2 and the upwardly extending por- tion* !'_' of the pipe !> project through the cover -2. j!v such an arrangement when the cover '2 is' raise carried when the cover -2 is lowered. The branch pipe 21 communicates with a coupling pipe 22. The latter opens at one end into a coup- ling 23 which communicates with the water feed pipe ."> and at its other end opens into a coupling 21: which communicates with a ver- tically extending conducting pipe 25. The pipe ~2'2 embodies a vertically! extending por- tion and an upper and a lower angularly disposed portion, the upper portion extend- ing at an angle with respect to I lie lower portion and said {owcr portion is of greater length than said upper portion and is pro- videil with (he cut-offs 20, '21. Intermedia!* the lower portion of (he pipe 22 a .suction 65 70 75 80 85 90 . is' raised the pipes :. 10 and 13 are therewith and a like action is had 934,377 pipe 27" communicates therewith anJ with a - pump 28 driven by a pulley 29 connected with the prime mover, not shown. The outlet pipe for the pump 28 is indi- 5 cated by the reference character 30 which communicates with a branch pipe 31 project- ing from the coupling 23 and having a cut- oft 34. A branch pipe 35 having a cut-off 30 communicates at one end with the outlet 10 pipe 30 and with a coupling 37 in which opens the feed steam pipe. A brunch pipe 38 opens at one end into the coupling 37 and at its upper end in the coupling 24. The conducting pipe 3 which communicates 10 with the coupling 24 has its lower end as at 39 bent in an angular manner and opens iiito a transversely extending branch pipe 40 which terminates at each end in a longi- tudinally extending combined water supply 20 and draw-oil: 1 , pipe. These pipes are indi- cated by the reference characters 41 and 42 and each provided with a series of orifices 43. Each of the pipes 41, 42 terminates at its inner end in a transversely extending 25 branch pipe. These branch pipes are indi- cated by the reference characters 44, 45, each of which opens into a longitudinally extending combined water supply and draw- oft pipe. These latter pipes are indicated by :sO the reference characters 45% 40 and are posi- tioned in parallelism with respect to the pipes 41, 42. The pipes 45", 40 at their outer ends are bent outwardly as at 47 and each of said bent ends 47 opens into a branch pipe 35 48 and these pipes 48 communicate with the conducting pipe 25. The pipes 41, 42 and 45 :i . 4(i are arranged in clone proximity to the bottom 4!) of the lank 1, and terminate at one end at a point. 40 removed from the side wall .">() of the tunic 1 and at their other ends extend through the side wall 5] of the tank 1. The branch pipes 40, Ib an; arranged exteriorly of the wall 51 and the same is true of me conducting 45 pipe 25. Surrounding the tank 1 exteriorly thereof is a conducting pipe 52 for the.. over-flow and -which communicates with the interior of (ho tank I through the medium of a series 50 of outlet pi pe* 53, these hitler extending and opening iufo the lank 1 at. a point below the ccnli-r thereof. The pipe 52 is common to all the. outlet pipes 53* a nil opens into a stand pipe formed of a stationary -ection 54 and a uv shiflable section 55. The. latter has eom- niiMiicaling with the top thereof a discharge pipe 5(1. The section 54 of the stand pipe is provided with a packing box 57 in which is arranged a .ciland 5S. Through the hitler UO extend.-, the sertion 55. The section .V> is veiiically adjusted through the medium of the iever 51; pivoted to the wall 50 as at 00 provided with a handle . 10 are positioned the desired distance apart so that the water will be drawn from or discharged at different, points at the top of the tank and the same is true of the pipes I!, 42. This arrangement of perforated pipes facilitates the circulation of the pasteurizing medium which by way of example is heated water and the cooling medium which by wav of example is water gradually decreasing in temperature. The operation of the apparatus is as fol- lows: It will be stated that after the crates or receptacles containing the bottles filled with liecr are positioned in the tank, the tank is completely filled with water of suit- alile temperature through the medium of the pi pen 5. 2:.'. 17 and 13 and !) and 10. During the filling of the tank with water, the cut-offs 27 and 31 are closed. It will be assumed that the tank ha> been filled with water, the ciil -off is 'hen'closcd. the cut-off 27 opened, the cut-off 34 remaining closed, the cut-off 30 opened and the cut-off 8 opened, where- by steam i> admitted to the conducting pipe 25. The pump 28 is operated and by such action water is drawn from the top of the body of water within the tank 1. The water passes from the tank 1 oul through the pipes 9, 10, 13, 17, 21, 27*, through the pump, pipes 30, 35, into the branch pipe 38. At this point the steam entering the branch 38 will increase the temperature of the water. The heated water is conducted through the pipe 25 and discharged into the bottom of the lank through the medium of the pipes 41, 42. and the connections between said pipes and the conducting pipe 25. This forced mechanical circulation, i. c. drawing the water from' the top and reentering"' it into the tank at the bottom will cause the water to have the. .temperature progressively in- creased, owing to the supply of steam to the. brunch 3,H. After the water has been heated I to a desired "temperature, it is maintained at such a temperature for a predetermined period (<>' complete the pasteuri/ation of this beer and when it has been determined thai the pu:-lcui i/.;it inn has been completed, or at l any time as may be desired Hie steam supply is shut oil' by closing the cut-off 8. The cut- offs 27 and 30 are also closed and (he cut-oil's 'JO, 3-1 and opened, the operation of I he ! pump is rcver.-ed and the water is Jraxui 934,377 from the bottom of the tank and rcentered into (hi 1 (auk at the lop, the water passing ' out through the pipes 41. -i'2, and the con- nections therebetween and the conducting o pipe i!"). From ihere the water passes through the lower portion of the pipe -2~2 and into the pump, then up through the pipe >() into the branch -51 where, it is admixed with (he cold water entering through the pipe 5, IK consequently decreasing (he temperature' of (lie water drawn from the bottom of the tank 1. From (lie branch -\l, the water passes into the vertical portion of (lie pipe 22, thence into the, pipe 17, from there into 15 the pipe-; IS, and .discharged in the tank through the perforated pipes 9, 10. This action is continued until the cooling opera- tion has been completed. The circulation of water in (he manner as staled >\ill cause 20 the water to assume a gradually decreasing temperature on i(- way from the bottom to the top of the lank, owing to the admixing with the wsiler :j. common con- ducting pipe '>. the stand pipe w. Mi com- municates with the pipe 'r2 and the discharge pipe ;"{). After the cooling operation has been completed, the crate or reeeptable with ; / I he Ixittles of !>C;T which have been operated on are removed 'in a known manner from the lank and another lot of bottles containing beer placed in the tank ro be pasteurized and tooled. The overflow of the cooling medium .and heating medium is provided for by the man- ner in which. the outlet pipes 53 communicate with the interior of the tank and also with the common conducting pipe 52, 'the latter opening into the stand pipe. The level of the water within the tank can be regulated owing (o the adjustability of the stand pipe, as will be evident, or in other words the ad- justability of the stand pipe provides for regulation of the discharge from the tank. Ity setting tip the apparatus in (he man- ner as hereinbefore described, it will be evi- dent that the suction of the pump through the perforated pipes taking the water from 50 all parts of the tank and after heating it forcing it into the bottom embodies several distinct principles, first, circulation by suc- tion at the top. thereby also lifting the ent'er- ir:;' hented water from the bottom, second. 56 tb's natural circulation caused by' the rising of the heated water, and third the circula- tion by forcing the heated water into the tank by the pump which is aided by the : ising of the heated water and the lifting !iO uf the heated water by suction, fn ref- erence to the cooling, it will be said that (he hot water is drawn from all parts of the liottow of the tank and forced into the,top of tlie tank through (lie perforated pipes, (he ' heated water prior to its entering the top [ 35 40 45 of the tank being mixed with cold water and as the cold water is heavier than the hot water, it naturally gravitates to the bottom. By the arrangement of perforated pipes, each is supplied from both ends, giving an 70 equal distribution of water throughout the tank and also drawing from all parts of the tank. In causing the over-flow water to waste at the sides of. the tank at or near the center lines of the sides :vnd ends, three 75 distinct means of circulation during the cool- ing process are obtained, lirst, ciiculation caused by the natural gravitation of the cold water to the bottom of the tank, second, circulation caused by wasting the over-flow 80 water at the sides and ends which aids in the gravitation of the cold water to the bottom of the tank, and third, circulation caused by suction at the bottom of the tank, all of which tends to cause a rapid, uniform, 85 thorough and complete gradual cooling of the water in all 'parts of the tank. By setting up the apparatus in the man- ner as hereinbefore set forth a uniform cir- culation of the water into which the bot- 90 ties containing the beer are submerged is obtained, whereby the l>eer will be subjected to uniform temperatures gradually increas- ing when' pasteurizing and- gradually de- creasing when cooling, thereby giving each 95 bottle containing beer no matte,, where placeu the same treatment.' What I claim is: 1. An apparatus for pasteurizing and cooling beer comprising a tank adapted to 100 contain a body of water in which bottles con- taining beer are immersed, means whereby the water can be drawn^ from the top and forced into the bottom' of the. tank and withdrawn from the bottoni and forced into 105 the top of the tank, means for admixing a heating medium with the water to gradually increase its temperature during its travel from the top to the bottom of the tank, and means for admixing a cooling medium with 110 (he water during its travel from the bottom (o the toj) of the tanlj. 2. An apparatus for pasteurizing and cooling beer comprising a tank adapted to contain a body of water in which bottles con- 115 taining beer are immersed, means whereby the \ya(er can be drawn from the top and forced into the bottom of the tank and withdra.wn from the bottom and forced into (he top of .the tank, means for admixing a l 20 heating medium with the water to gradually increase its temperature, during its travel from the top to the bottom of the tank, means for 'admixing a cooling medium with the water during its travel from the bottom 1 2S to the top of the tank, ami means for dis- charging the surplus water from the tank. 3. An apparatus for' pasteurizing and (tooling beer comprising a tank adapted to contain a iRxly of water in which bottles con- I 30 934,377 taining beer are immersed, means whereby the water can he drawn from the top and forced into the bottom of the tank and withdrawn from the bottom and forced into 5 the top of the tank, means for admixing a heating medium with the water to gradually increase its temperature during its travel from the top to the bottom of the tank, means for admixing a cooling medium with 10 the water during its travel from the bottom to the top of the tank, and a regulalable means for discharging the surplus water from the tank. 4. An apparatus for pasteurizing and 15 cooling beer comprising a tank adapted to contain a body of water in which bottles containing beer are immersed, means where- by the water can be drawn from the top and forced into the bottom of the tank and 20 withdrawn from the bottom and forced into the top of the tank, means for admixing a heating medium with the water to gradually increase its temperature during its. travel from the top to the bottom of the tank, 25 means for admixing a cooling medium with the water during its travel from the bottom to the top of the tank, and means opening into the tank at the sides thereof at a point between the center and the bottom of the 3 tank for discharging the surplus water. 5. An apparatus for pasteurizing and cooling beer comprising a tank adapted to contain a body of water in which bottles containing beer lire immersed, means where- 35 by the water can be drawn from the top and forced into the bottom of the tank and withdrawn from the bottom and forced into the top of the tank, means for admixing a heating medium with the water to gradually 40 increase its temperature during its travel from the top to the bottom of the tank, means for admixing a cooling medium with- tlie water during its travel from the bottom to the top of the tank, and regulatawe means 45 opening into the tank at the sides thereof at a point between the center and the bottom of the tank for discharging (lie surplus water. (>. An apparatus for pasteurizing and 50 cooling beer in bottles comprising M tank adapted to contain a body of water iu which the bottles containing the beer are sub- merged, ii plurality of combined perforated supply and draw-oil' pipes arranged in said 55 tank in proximity to the bottom (hereof, a plurality of combined perforated supply and draw-o!!' pipcsarranged in said lank in prox- imity to, tile lop I hereof. !;; in i-uiniiiuiii eating with said pipes for drawing oil I lie 111) water .-if tin lop and ivi-iiler'nitr it at the bottom of (lie (auk wherebv a ciivnlalion of the water is had in one direction and for drawing oil the water a( (he bottom and re- entering it at (lie top whereby InV circula- G5 (ion of (])<' water is had in (he opposite di- rection, means for admixing a heating medium with the water while circulating in one direction whereby the temperature of the water is progressively increased, and means for admixing a cooling medium with 70 the water as it is circulating in the opposite direction whereby the temperature of tne water is gradually decreased. 7. An apparatus for pasteurizing and cool- ing beer in bottles comprising a tank adapted 76 to contain a body of water in which the bot- tles containing the Iwer are submerged, a plurality of combined perforated supply and draw-off pipes arranged in said tank in proximity to the bottom thereof, ^i plural- 8,0 ity of combined perforated supply and draw-oil' pipes arranged" in said tank in proximity to the top thereof, means com- municating with said pipes for drawing off the water at the top and reentering it at the 85 bottom of the tank whereby a circulation of the water is had in one direction and for drawing off the water at the bottom and re- entering it at the top whereby the circula- tion of the water is had in the opposite di- 90 rcvtinn, means for admixing a heating me- dium with the water while circulating in one direction whereby the temperature of the. water is progressively increased, means for ] ivgulrttrtblc means at the sides and cuds of the tank for drawing off the surplus water. i>. An apparatus for pasteurizing and cool- in'r beer, comprising a lank adapted to con- lain a body of wafer in which hollles'con- 130 934,377 tainiifj beer .ire Adapted to l>c subfiierged, n plurality of combined perforated supply and draw-off pipes arranged in said tank in close proximity to the l)ottom thereof, a 5 cover for the tank. a plurality of perforated combined supply and draw-off pipes carried by Mini depending from the eo\er. a swiv- cicii conducting pipe attached to the cover and constituting a pivot therefor, means for jo establishing communication between the conduct iiii' pipe and said last mentioned perforated pipes, a conducting pipe com- municating with the perforated pipes at (lie bottom of the tank, means communicating '15 with said conducting pipes for drawing the water off at the top of the lank and reenter- ing the same at the bottom whereby a circu- lation of water will 1> had in one direction and for drawing "ff er are adapted to be submerged. a plurality of combined perforated supply 35 and draw-off pipes arranged in said tank in close, proximity to the bottom thereof, a cover for the tank, a plurality of perforated com- bined supply and draw-off pipes carried by and. depending from the cover, a swiveled 40 conducting pipe attached to the cover and constituting a pivot therefor, means for es- tablishing communication between the con- ducting pipe and said last mentioned per- forated pipes, a conducting pipe commimi- 45 eating with the perforated pipes at the bot- tom of the tank, means communicating with said conducting pipes for drawing the water off at the top of the tank and re-entering the same at the Dot torn whereby a circulation of 60 water will be had in one direction and for drawing off the water at the bottom of tin- tank and reentering it at the. top whereby a circulation of the water will be had in the oppo^fte direction, means for admixing a 65 heating medium with the water while circu- lating in one direction whereby the tempera- tii" of the water is progressively increased, me. ins for admixing a cooling medium with the Muter as it circulates in the opposite di- 60 reel:, .11 whereby the temperature of the water is gradually decreased, and means communi- cating with the sides and ends of the tank at a point below the center thereof for discharg- ing the surplus water. >& li. An apparatus for pasteurizing and cooling beer, comprising a tank adapted to contain a body of water in which bottles con- taining beer are adapted in be submerged, a plurality of combined perforated supply and draw-off pipes arranged in said tank in close 70 proximity to the bottom thereof, a cover for, 1 1 c lank, a plurality of perforated combined supply and. draw-till '.pipes rarried by and depending from the cover; a swiveled con- ducting pipe attached to the cover and con 75 stituting a pivot therefor, means for estab- lishing communication between the conduct- ing pipe and said last-mentioned perforated pipes, a conduct ing pipe commimicat ing with the perforated pipes at the bottom of the so tank, means communicating with said con- ducting pipes for drawing the watw oil' at the top of the tank and reentering the same at the bottom whereby a circulation of water will be had in one direction and for draw- 85 ing off' the water at the bottom of the tank and reentering it at the top whereby a cir- culation of the water Avill be had in the op- posite direction, means for admixing a heat- ing medium with the water while circulat- 90 ing in one direction whereby the tempera- ture of the water is progressively increased. means for admixing a cooling medium with the water as it circulates in the opposite direction whereby the temperature of the 95 water is gradually decreased, and regulat- able means communicating with the sides and ends of the tank at a point below the center thereof for discharging the surplus water. 100 12. An apparatus for pasteurizing and cooling beer, comprising a tank adapted to contain a body of water in which bottles containing beer are adapted to be submerged. a plurality of combined perforated supply 105 and draw-off pipes arranged in said tank in close proximity to the bottom thereof, a cover for the tank, a plurality of perforated combined supply and draw-off pipes carried by and depending from the cover, a swiveled HO conducting pipe attached to the cover and constituting^ the pivot therefor, means for establishing communication between the son- ducting pipe and said last mentioned oev fora ted pTpps, a conducting pipe commiini- 115 eating wi>h the perforated pi|>es at the bot- tom of the tank, means communicating with said conducting pipes for drawing the water . off nt 'he top of the tank and reentering the same at thji- bottom whereby a circulation of 120 water will be had in one direction and for drawing off the water at the bottom of the tank and ree.ntering it at the top whereby a circulation of the water will be had in the opposite direction, means for admixing a 125 heating medium with the water while cir- culating in one direction whereby the tem- perature of the water is progressively in- creased, means for' admixing a cooling medium with the water as it circulates in the 130 034,377 opposite direction whereby the temperature ] and serving as a pivot about which said cover 2f> may turn. IT). An apparatus for pasteurizing and cooling beer in bottles comprising a tank adapted to contain a body of water in which the bottles are to be submerged, a plurality 30 of perforated pipes depending into the of the water is gradually decreased, a con- ducting' pipe communicating with the sides and ends of the tank below the center thereof 6 causing a discharge of the surplus water, and a regiifatable stand pipe communicating with said' conducting pipe for controlling the dis- charge from the tank of the surplus water. 13. A pasteurizing apparatrs of the class 10 described comprising a tank, a cover mounted pivotally thereon, circulating pipes depend- ing from said cover and into the water con- tained in the tank, and conducting pipe communicating with the circulating pipes 15 carried by said cover and arranged coaxially with (he 'latter. 14. An apparatus for pasteurizing and cooling beer comprising a tank adapted to contain a body of water in which the bottles 20 are to be submerged, a cover mounted pivot- ally on the tank, circulating pipes carried by and depending from the cover into the water contained in the tank, and a conducting pipe communicating with said circulating pipes upper portion of the tank, perforated dis- tributing pipes arranged in the bottom of the tank, means for supplying heated water to the perforated pipes in the bottom of the 36 tank and withdrawing water through the perforated pipes in the top of the tank, means for supplying a cooling medium b> the perforated pipes in the top of the tank and for withdrawing water through the per- 40 f orated pipes in the bottom of the tank. In testimony whereof I have hereunto pel my hand in presence of two subscribing wit- nesses. WILLIAM WENZKL. Witnesses : B. J. ZuEIIIjKE, LTI PAULY. A. A. PINDSTOFTE. PASTEURIZING APPABATUS. APPLICATION FILED JUNE 22, 1909. 939,162. Patented Nov. 2, 1909. fia - 1 o A *sieutf. UNITED STATES PATENT OFFICE. ANDERS ANDERSEN PINDSTOFTE, OF FREDERIKSBERG, NEAR COPENHAGEN, DENMARK. PASTEURIZING APPARATUS. 939,162. Specification of Letters Patent. Patented Xov. 2, 1909. Original application filed October 1, 1907, Serial No. 395,390. Divided and this application filed June 22, 1909. Serial No. S03.682. To att whom it may concern: Be it known that I, ANDERS ANDERSEN PINDSTOFTE, a subject of the King of Den- mark, residing at Frederiksberg, near Copen- 5 hagen, Denmark, have invented certain new and useful Improvements in Pasteurizing Apparatus, of which the following is a specification. The present application is a division of 10 my application Serial Xo. 39o,390, filed Octo- ber 1, 1907, for improvements in pasteuriz- ing apparatus. The present invention relates to improve- ments in pasteurizing apparatus of the kind 15 in which the bottles are placed in baskets moving through a water reservoir of suit- able dimensions, the bottles being gradually heated in this reservoir to pasteurizing tem- perature. The water is maintained at pas- 20 tenrizing temperature as long as required by means of heat supplied to the water by suit- able devices, the bottles afterward being cooled by means of a cooling medium sup- plied to the water near the place where the 25 bottles are removed from the apparatus. In such apparatus the pasteurizing fluid is, of course, put in motion when the baskets are pulled or pushed through it, but this motion is not sufficient to cause the warmer water at 30 the top to mix with the colder water at the bottom, and therefore the temperature of the upper water and that of the lower water present so great differences that a pasteuriz- ing process safe and free of breakage can- 35 not be effected in such apparatus. These drawbacks are obviated by the present in- vention, which has for its object to combine the baskets with means which will produce a perfect mixing of the upper and lower 40 layer of water during the motion of the bas- kets, so that the temperature is practically uniform from top to bottom of the different parts of the apparatus. The invention is illustrated in the accom- 46 panying drawing, in which Figure 1 is a vertical longitudinal section through a part of the improved apparatus. Fig. 2 is a plan view of parts of the appara- tus ; the suspension means of the baskets be- 50 ing omitted. Referring to the figures, a is the bottom of the water reservoir, and 6, c the side walls of said reservoir. The bottles (not shown) are placed in baskets d, which can be made of wire-grating, plait-work, frame- 55 work or the like, permitting the pasteurizing fluid to pass through the baskets. The bas- kets d are suspended on transverse shafts I (Fig. 1), provided with rollers m, running upon rails s on the top of the side-walls of 60 the water reservoir so that the baskets can j be moved through the water reservoir in the I direction indicated by the arrow e. In the | interior of each of the baskets d is arranged a channel, which consists of two plates g and 65 h placed transversely to the side-walls b and a of the water reservoir. The length of the plates y and h corresponds to the distance between said side-walls. The plate g ex- tends from the bottom of the water reservoir 70 to some distance below the upper edge of the basket d, and the plate h extends from the bottom of the basket d to some distance above the water level o o (Fig. 1) in the water reservoir. 75 The operation of the apparatus is as fol- lows: The baskets containing the bottles are inserted in the water reservoir and moved through it in the direction of the arrow e. The motion of the baskets and the channels 80 formed by the plates g and h causes the pas- teurizing fluid to move in the opposite direc- tion so that the fluid-current always passes up through the channels and down between the bottles placed in the baskets, as indi- 85 cated by the arrow n (Fig. 1), thereby mix- ing the water in such a manner that the tem- perature is practically uniform from top to bottom at all parts or the apparatus. What I claim is: 90 In a pasteurizing apparatus, the combina- tion with a water reservoir, of a number of j open bottle-baskets having their bottom some distance above the bottom of the reservoir, means which permit of the moving of said 95 bottle-baskets through said reservoir, and a number of channels placed one in the inte- rior of each of the bottle baskets and sepa- rating the bottle-supporting parts, each of said channels consisting of two spaced par- 100 allel plates placed transversely to the side- walls of the water reservoir and having a 939,162 length corresponding to the distance between said side-walls, one of said plates g extend- ing from the bottom of the water reservoir to some distance below the upper edge of the 6 bottle-baskets, while the other of said plates A extends from the bottom of the bottle-bas- kets to some distance above the water level in the water reservoir; substantially as and for the purpose set forth. ANDERS ANDERSEN PINDSTOFTE. Witnesses : HAKOLD FROST, J. ROTKJAR. ft. VSAfc , 337 A. A. PINDSTOFTE. PASTEURIZING APPARATUS. APPLICATION FILED OCT. 1, 1907. 946,397. Patented Jan. 11, 1910. o I, --.---.. S799V mm ; :::::::: : ( ijjjjjj :::::::: c o Os . PHOTO. UTVOOH*M. WMMtNOTM! t> UNITED STATES PATENT OFFICE. ANDERS ANDEKSEN PINDSTOFTE, OF FREDERIKSBERG, NEAR COPENHAGEN, DENMARK. 94G,:W>7. PASTEURIZING APPARATUS. Specification of Letters Patent. Patented Jan. 11, 1910. Application filed October 1, 1907. Serial No. 395,390. To all whom it may concern: Be it known that I, ANDERS ANDERSEN PINDSTOFTE, subject of Denmark, residing at No. 62 Frederiksberg Alle, in the city of 5 Frederiksberg, near Copenhagen, Kingdom of Denmark, have invented new and useful Improvements in Pasteurizing Apparatus, of which the following is a specification. The present invention relates to improve- 10 ments in pasteurizing apparatus of the kind in which the bottles are placed in baskets moving through a water reservoir of suit- able dimensions, the bottles being gradually heated in this reservoir to pasteurizing 15 temperature. The water is maintained at pasteurizing temperature as long as re- quired by means of heat supplied to the water by suitable devices, the bottles after- ward being cooled by means of a cooling 20 medium supplied to the water near the place, where the bottles are removed from the ap- paratus. In such apparatus the pasteurizing fluid is, of course, put in motion when the baskets are pulled or pushed through it, but 25 this motion is not sufficient to cause the warmer water at the top to mix with the colder water at the bottom, and therefore the temperature of the upper water and that of the lower water present so great differ- so ences that a pasteurizing process safe and free of breakage cannot be effected in such apparatus. These drawbacks are obviated by the present invention, which has for its object to combine the baskets* with means 35 which will produce a perfect mixing of the upper and lower layers of water during the motion of the baskets, so that the tempera- ture is practically uniform from top to bot- tom at the different parts of the apparatus. 40 The invention is illustrated in the accom- panying drawing, in which Figure 1 is a vertical longitudinal section through a part of the improved apparatus. Fig. l a is a ver- tical section through one of the channels 45 referred to in the following specification. Fig. 2 is a plan view of parts of the appara- tus; the suspension means of the baskets being omitted. Fig. 3 is a side view of two adjacent baskets and shows a modification 50 of the invention. Referring to Figs. 1, l a and 2, a is the bot- tom of the water reservoir, and 5, c the side walls of said reservoir. The bottles (not shown) are placed in baskets d, which can 55 be made of wire-grating, plait-work, frame- work or the like, permitting the pasteuriz- ing fluid to pass through the baskets. The baskets d are suspended on transverse shafts 1 (Fig. 1), provided with rollers>m running upon rails s on the top of the side-walls of go the water-reservoir so that the baskets can be moved through the water reservoir in the direction indicated by the arrows e. Be- tween each two of the baskets d is inserted a channel having form of a flat frame, which 55 consists of two plates g and h placed trans- versely to the side walls b and c of the water reservoir and connected together by means of plates parallel to the side walls b and c, or by means of cross-stays i, or by other 70 suitable means. The length of the plates y and h corresponds to the distance between the side-walls b and c. The plate g extends from the bottom of the water reservoir to some distance below the upper edge of the 75 basket c?, and the plate A extends from the bottom of the basket d to some distance above the water level o o (Fig. 1) in the water reservoir. The channels formed by the plates g and h are suspended upon the 80 baskets by means of hooks v (Figs. 1 and 1") or the like or they may be suspended by any other suitable means which will permit said Elates to follow the movements of the bas- ets. 85 The operation of the apparatus is as fol- lows : The baskets containing the bottles are inserted in the water reservoir and moved through it in the direction of the arrows e. The motion of the baskets and of the chan- 90 nels formed by the plates g and h placed be- tween each t\vo baskets causes the pasteuriz- ing fluid to move in the opposite direction so that the fluid-current always passes up be- tween the baskets and down between the bot- 95 ties placed in the baskets, as indicated by the arrow n (Fig. 1), thereby mixing the water in such a manner that the temperature is practically uniform from top to bottom at all parts of the apparatus. 100 Fig. 3 shows a modification, in which the channels 17, h are placed in the interior of the baskets ?, so that the distance between the baskets can be reduced to a minimum. It will be obvious that such an arrangement 105 will give the same result as the arrangement first described. This modified form of the apparatus is the subject of a divisional ap- plication filed by me June 22nd, 1909, Ser. No. 503,682. no 946,397 I claim : 1. In a pasteurizing apparatus, the com- bination with a water-reservoir, of a number j of open bottle-baskets supported therein with j 5 their bottoms some distance above the bot- tom of the reservoir, means permitting the moving of said bottle-baskets through said reservoir, and a number of channels moving with the bottle-baskets and separating the 10 bottle-supporting parts, each of said chan- nels consisting of two spaced parallel plates placed transversely to the side walls of the water-reservoir and having a length corre- sponding to the distance between said side 15 walls, one of said plates g extending from the bottom of the water-reservoir to some distance below the upper edge of the bottle- baskets, while the other of said plates h ex- tends from the bottom of the bottle-baskets 20 to some distance above the water level in the water- reservoir ; substantially as and for the purpose set forth. 2. In a pasteurizing apparatus, the com- ! bination with a water-reservoir, of a number 25 of open bottle-baskets supported therein with their bottoms some distance above the bottom of the reservoir, means permitting the mov- ing of said bottle-baskets through said reser- voir, and a number of channels suspended between each two of such baskets and mov- 30 ing with the baskets and separating the bot- tle-supporting parts, each of said channels consisting of two spaced parallel plates con- nected together and placed transversely of the side walls of the water-reservoir and hav- 35 ing a length corresponding to the distance between said side walls, one of said plates g extending from the bottom of the water-res- ervoir to some distance below the upper edge of the bottle-baskets, while the other of said 40 plates h extends from the bottom of the bot- tle-baskets to some distance above the water level in the water-reservoir; substantially as and for the purpose set forth. In testimony whereof I have signed my 45 name to this specification in the presence of two subscribing witnesses. ANDERS ANDERSEN PINDSTOPTE. Witnesses : MARCUS MOLLER, S. KOTKJAR. 3 4 ?, 1310 " - ' - ; ..-. ' . - |4S si ,v - R. M. CATTFFMAN & W. BEST. PASTEURIZING APPARATUS. APPLICATION FILED FEB. 24, 1908. 948,443. Patented Feb. 8, 1910. 2 SHEETS-SHEET I. 36 23 20 & 38 fr* i _ j. 1 \/ J. ?==^^3--= 1 ^ ii' i i ' i u i{ 1 _1 . ---) f------ HT~ ii _ _ j_l - , -H & st- ^ r- -. I 1 I . WAIKINCTOM. D C ; - - 948,443. R. M. CAUFFMAN & W. BEST. PASTEURIZING APPARATUS. APPLICATION FILED FEB. 24, 1908. Patented Feb. 8, 1910. 2 SHEETS SHEET 2. 52- J8 It II I I II II II I I I I I II I OOOOOOOOOOO ooooooooooo AMWKW. 1 MWkU 00, HIO-UT00uW^EW W*SWWiTOH. O C. UNITED STATES PATENT OFFICE. ROBERT M. CAUFFMAN AND WELLINGTON BEST, OF CENTERVILLE, MICHIGAN; SAID BEST ASSIGNOR TO SAID CAUFFMAN. PASTEURIZING APPARATUS. 948,443. Specification of letters Patent. Patented Feb. 8, 1910. Application filed February 24, 1908. Serial No. 417,489. To all whom it may concern: Be it known that we, ROBERT M. CATJFF- MAN and WELLINGTON BEST, citizens of the United States, residing at Centerville. in the 5 county of St. Joseph and State of Michigan, have invented certain new and useful Im- provements in Pasteurizing Apparatus, of which the following is a specification. This invention relates to improvements in 10 apparatus for treating milk and other arti- cles of food for the purpose of pasteurizing the same, and has for one of its objects to improve the construction and increase the efficiency and utility of devices of this char- 15 acter. Another object of the invention is to pro- vide a simply constructed apparatus where- by the heating medium may be applied with greater uniformity and regularity to the 20 food products or compounds, and without danger of over heating or under heating the same. Another object of the invention is to pro- vide a simply constructed apparatus where- 25 by the temperature may be readily controlled and increased or decreased as desired, and wherein the degree of temperature may be known to the attendant at all times. With these and other objects in view the 30 invention, consists in certain novel features of construction, as hereinafter shown and de- scribed and specifically pointed out in the claims. In the drawings is shown the preferred 35 form of the embodiment of the invention, and in the drawings thus employed Figure 1 is a plan view of the improved apparatus. Fig. 2 is a side elevation from the front partly in section. Fig. 3 is an elevation 40 from one end of the apparatus. Fig. 4 is an end elevation from the opposite end of the apparatus. Fig. 5 is a transverse section on the line 5 5 of Fig. 1. Fig. 6 is a perspec- tive view of one of the trays for supporting 45 the food products or compounds within the apparatus. The improved apparatus comprises an outer casing, preferably of two or more thicknesses 10 11 of sheet metal preferably 50 galvanized iron, and spaced apart with one or more layers of non-conductive material, such as asbestos, represented at 12, between the walls of the casing. Disposed within the outer casing is an in- ner casing 13 of suitable sheet metal and 55 spaced upon all sides except the front from the outer casing, the front of the inner cas- ing bearing against the inner face of the front of the outer casing, as shown in Figs. 3, 4 and 5, the outer casing having a door 14 60 providing access to the inner casing. The door 14 is hinged as at 15 to the inner casing and provided at its free edges with a suit- able latch device 16, the door being large enough to permit of the insertion and re- 65 moval of the articles of food which are pref- erably disposed in perforated trays, one or which is illustrated at 17 in Fig. 6. The lower side of the inner casing is formed with longitudinal ribs 18 upon which 70 the trays 17 rest, and thus supported from the floor of the inner casing so that the heat- ing medium will pass around all sides of the tray and of the food products supported thereby. 75 The heating medium will be supplied to the space between the inner and outer cas- ings and will preferably be live steam, and to supply this live steam a perforated pipe section is disposed within the space between 80 the bottom of the inner and outer casings, this pipe being represented at 19 and pro- vided with a branch 20 leading through the outer casing, as shown. Any suitable steam supplying means may be employed, but as 85 the steam generator is not a portion of the present invention it is not illustrated. The inner casing 13 is provided at suit- able points in its rear wall with transverse perforations 21, and with similar perfora- 90 tions 22 in the end walls, the perforations 21 being covered by hoods 23 open at their lower sides, as represented at 24 in Fig. 5, while the end perforations 22 are covered by similar hoods 25, the latter open at the lower 95 sides and provided with closing valves 26 adapted to cover the openings. Suitable operating devices will be employed to con- trol the valves 26, and for the purpose of illustration rods 27 are mounted for rotation 100 upon the hoods 25, with the lower ends bent at an angle to the longitudinal plane of the rods, as shown at 28, the bent portions oper- ating in diagonal guide strips 29 attached to the valves. By this arrangement it will be 105 obvious that when the -rods 27 are rotated the bent ends 28 acting within the guide strips 29 will open and close the valves 26, 948,443 the extent of the opening being easily con- trolled by the extent to which the rods are operated. The outer casing of the apparatus is pro- 5 vided at the ends with relatively large open- ings 30 31, the openings provided with clo- sures 32 33, preferably slidable in guide ways 34 35, so that the openings may be uncovered to any required extent to admit 10 any given quantity of cold air into the space between the outer and inner casings. The hoods 25 being located opposite the open- ings 30 31, the valve rods 27 are easily ac- cessible through the openings, so that the 15 valves 26 may be readily set to any desired extent by simply opening the closures 32 33, as will be obvious. Located within the inner casing, prefer- ably at one corner is a tank 36 for holding 20 water, the tank provided with a tubular con- nection 37 leading out through both casings, and within this tubular connection is ar- ranged a suitable thermometer device 38, readable from the exterior of the outer cas- 25 ing, so that the temperature of the water in the tank 36 may be ascertained at all times. It will be understood that it is not the ob- ject to ascertain the temperature of the inner casing, but that on the other hand it is the 30 object to ascertain the temperature of the milk in the bottles in order to determine when the temperature has reached a point to properly pasteurize the milk. Thus the tem- perature of the milk within the bottles is 35 ascertained approximately by the tempera- ture of the water in the tank 36, in which one end of the thermometer is submerged, as one liquid will be substantially the same in temperature as the other, both being sub- 40 jected to the same heating medium. The thermometer device employed consists sim- ply of an ordinary tube thermometer within a tubular casing 37, which serves to protect the thermometer from the heat of the steam. 45 Within the bottom of the outer casing is arranged a longitudinal depression 39 in- clined toward one end of the casing and pro- vided with a discharge pipe 40 at its lower end to provide suitable drainings for the 50 water of condensation. A suitable safety valve indicated at 41 is also connected to the apparatus, to prevent danger from undue pressure of steam in the apparatus. The inner casing 13 is preferably suspend- 55 ed by hangers 42 from the inner casing, as shown in Fig. 2. By this simple arrangement it will be ob- vious that when steam is admitted into the distributing pipe 19 it will pass around all 60 sides of the inner casing except the front, and likewise pass through the perforations 21 22 into the interior of the inner casing, and thus come into direct contact with the receptacles of the food products supported 65 in the tray, or otherwise disposed within the inner casing. The steam thus freely circu- lates around the exterior and, within the in- terior of the inner casing, and subjects the food products both to the direct and indi- rect influence or action of the steam, thereby utilizing to the fullest extent the best accu- rate properties of the steam. The air intakes 30 31 are an important feature of the invention and permit the proper mixing of air and steam by which any sudden heating of the bottles or other vessels containing the food products is pre- vented and thus also preventing loss of bot- tles or other fragile receptacles by breaking them. The cold air apertures are also util- ized to prevent a sudden rise in tempera- ture which would be liable to fracture the bottles. By this arrangement a compara- tively small amount of steam only is re- quired to produce a relatively high tern- perature which may be uniformly main- tained at any required degree' by manipulat- ing the closures 3233 and the valves 26, as before described, the degree of temperature being readily ascertained by consulting the thermometer device 38. When the milk is to be treated in the ap- paratus it is first passed through a centrifu- gal machine which clarifies the milk and the milk and cream aerated and cooled and thoroughly mixed and strained in the steril- ized bottles which are then placed on the trays 17 and inserted through the door 14 into the inner casing as before described and supported upon the ribs 18. The milk is thus in condition and position to be pasteur- ized at a temperature of 180 to 200 for thirty minutes more or less, after which the bottles are instantly sealed. The apparatus may also be employed in cheese factories and in creameries to enable the cheese makers and butter makers to sup- ply milk admirably adapted for starter making. The improved apparatus may be manu- factured in any required size or capacity, and may be manufactured for farmers hav- ing a limited supply of milk or employed upon the larger dairy farms, creameries, or cheese factories, as above stated. The thermometer device 38 projecting into the water in the tank 36, and the tem- perature of the water being always slightly greater than the milk, or other food prod- ucts within the inner casing, the tempera- ture is readily ascertainable and by a little practice the operator may be able to main- tain the temperature of the milk or other products at any degree required. The op- erator is thus in position to intelligently manipulate the cold air supply and the valve 26, as will be obvious. What is claimed is 1. In an apparatus of the class described, an outer and an inner casing spaced apart, 948,443 means for supplying heat to the space be- tween the casings, a tank within the inner casing and adapted to contain liquid, a ther- j mometer device connected to said tank and 5 extending to the exterior of the casings to determine the temperature of the liquid in said tank and thereby determine approxi- mately the temperature of the milk being pasteurized within the bottles disposed in 10 the apparatus, said inner casing having perforations providing communication be- tween the inner casing and the space be- tween the casings, and means in the inter- space for controlling the flow of the heating 15 medium through the apertures. 2. In an apparatus of the class described, an outer and inner casing spaced apart, means for supplying heat to the space be- tween the casings, said inner casing having 20 apertures providing communication between the inner casing and the space between the casings, hoods disposed over said apertures and open at their lower sides, valves oper- ating to control the flow of heat to' said 25 hoods, and means for adjusting said valves. 3. In an apparatus of the class described, an outer and an inner casing spaced apart, said outer casing having air apertures, ad- justable closures for said air apertures, 30 means for supplying heat to the space be- tween the casings, said inner casing having apertures providing communication between the inner casing and the space between the casings, and hoods over said apertures and 35 open at their lower sides. 4. In an apparatus of the class described, an outer and an inner casing spaced apart, the outer casing having air apertures leading therethrough, adjustable closures for said 40 apertures, means for supplying heat to the space between the casings, said inner casing having apertures providing communication between the inner casing and the space be- tween the casings, hoods over said apertures 45 and open at their lower sides, valves oper- ating to control the heat passing through said hoods and means for adjusting the said valves. 5. In an apparatus of the class described, 50 an outer and an inner casing spaced apart, the outer casing having air apertures com- municating with the space between the cas- ings, adjustable closures for said air aper- tures, means for supplying heat to the space 55 between said casings, said inner casing hav- ing apertures in its ends providing com- munication with the space between the cas- ings, and hoods disposed over said apertures and open at the lower sides. 60 G. In an apparatus of the class described, an outer and an inner casing spaced apart. the outer casing having air apertures com- municating with the space between the cas- ings, adjustable closures for said air aper- tures, means for supplying heat to the space 65 between said casings, the inner casing hav- ing apertures in its ends communicating with the space between the casings, hoods disposed over said latter apertures and open at the lower side, valves operating to con- 70 trol the passage of heat through said hoods, and means for controlling said valves and disposed in a position to be accessible through said air apertures. 7. In an apparatus of the class described, 75 an outer and an inner casing spaced apart, said inner casing having transverse aper- tures providing communication with the space between the casings, and said outer casing having air apertures communicating go with the space between the casings, adjust- able closures for said air apertures, hoods disposed over the apertures of the inner cas- ing and open at the lower side, means for supplying heat to the space between the cas- 85 ings, valves operating to control the flow of heat through the hoods, means for control- ling said valves and accessible through said apertures, a tank for holding liquid dis- posed within said inner casing, and a ther- 90 mometer device connected into said tank and extending through said casing to determine the temperature of the liquid in said tank and thereby determine approximately the temperature of the milk being pasteurized 95 within the bottles disposed in the apparatus. 8. In an apparatus of the class described, an outer casing and an inner casing, means for supplying heat to the space between the casings, said inner casing having communi- 100 cation with the space between the casings, means for controlling the flow of the heating medium through the communication between the inner casing and said space, said outer casing having an air opening, and a closure 105 for said air opening. 9. In an apparatus of the class described, an outer and inner casing spaced apart, means for supplying heat to the space be- tween the casings, said inner casing having 110 aperturas providing communication between the inner casing and the space between the casings, hoods disposed over said apertures and open at their lower sides, valves operat- ing to control the flow of heat to said hoods. 115 In testimony whereof we affix our signa- tures, in presence of two witnesses. ROBERT M. CAUFFMAN. WELLINGTON BEST. Witnesses : GEORGE OLTSCH, G. M. COLE. J. W. HEIZER, PASTEURIZING APPARATUS. APPLIOATIOB PILED APE. 23, ]909. Patented July 19, 1910. 7- 2 JO 2 J 3 WITNESSES: ATTORNEY, UNITED STATES PATENT OFFICE. JAMES W. HEIZER, OF WHEELING, WEST VIRGINIA, ASSIGNOR TO THE LACTOMODE COMPANY, OF WHEELING, WEST VIRGINIA, A CORPORATION. PASTEURIZING APPARATUS. 25 40 45 964,777. Specification of letters Patent. Patented July 19, 1910. Application filed April 23, 1909. Serial No. 491,716. To all whom it may concern: Be it known that I, JAMES W. HEIZER, a citizen of the United States of America, and resident of Wheeling, county of Ohio, and 5 State of West Virginia, have invented cer- tain new and useful Improvements in Pas- teurizing Apparatus, of which the following is a specification. This invention relates to improvements in 10 pasteurizing apparatus, and it has for its primary object to provide an extremely simple and inexpensive device whereby the contents of glass bottles or jars may be pas- teurized or sterilized without subjecting such 15 bottles or jars to the danger of breakage. A further object of the invention is to provide an apparatus of the character men- tioned which is particularly adapted for pasteurizing the contents of milk-modifying 20 bottles and whereby said contents may be accurately heated to the required tempera- ture. A still further object of the invention is to provide a pasteurizing apparatus the con- struction or arrangement of which is such that a thermometer or other temperature- testing instrument may be directly applied to the contents of the bottle or jar without its first being passed through a heated zone 30 where it would be unduly influenced. W'ith these and other objects in view, the invention finally consists in the particular construction, arrangement and combination of parts which will hereinafter be fully de- 35 scribed, reference being had to the accom- panying drawings, forming a part of this specification, in which Figure 1 is a top plan view of the inven- tion; Fig. 2 is a vertical section of the same on the line 2 2, Fig. 1; Fig. 3 is a hori- zontal section on the line 3 3, Fig. 2 ; and Fig. 4 is a side elevation of the jar-holding receptacle, removed. Referring to said drawings, in which like reference numerals designate like parts throughout the several views 1 indicates a cylindrical receptacle adapted for receiving a bottle or jar 2 containing milk, fruit, ce- reals, or other matter to be pasteurized or 50 sterilized, the diameter of said receptacle be- ing just enough greater than that or said bot- tle or jar 2 to admit of convenient or ready insertion and removal of the latter. Legs 3 carried by the lower end of said receptacle 55 1 serve to support the latter, as shown, said legs being inclined outward to a point where they are just receivable in an outer cylin- drical receptacle 4 in which the receptacle 1 is seated and being adapted to center the receptacle 1 with relation to the receptacle 60 4. The lower ends of said legs have in- turned terminals 3 a which facilitate the in- sertion of the inner receptacle in the outer receptacle. The height of the inner recep- tacle 1 is preferably such that it stands 65 slightly above the straight body-portion of the bottle or jar to be received therein, as shown. The outer receptacle 4 is made of such a height with relation to the inner re- ceptacle and to the bottle or jar to be con- 70 tamed therein that its removable cover 5, when properly seated, will rest upon or closely overlie the top of the neck of said bottle or jar. Said cover has a central orifice 6 therein whose diameter is substan- 75 tially that of the mouth of the bottle or jar 2, with which mouth it registers, said orifice being adapted not only to allow the usual discharge tube 7 of a milk-modifying bottle to project outward therethrough, but also 80 to admit of the application of a thermometer, or other temperature-testing instrument, to the contents of the bottle without removing the cover, said instrument being inserted into the contents through an aperture in 85 the bottle-stopper 8, which aperture may be either that through which the tube 7 is pro- jected or the aperture 9 in which a blow- pipe (not shown) may be seate_d. In practice, the receptacle 1 is first seated 90 within the receptacle 4 and the bottle 2 con- taining the fluid to be acted upon is placed within said receptacle 1, after which the latter is filled up with cold water. The re- ceptacle 4 is then filled with boiling water, 95 after which the cover 5 is immediately ated in place. The cold water which finds its way about the sides of the bottle serves to prevent the sudden heating of the bottle which would otherwise result from the fill- 100 ing of the outer receptacle with hot water; that is to say, the heating of the bottle is thereby caused to be gradual, and conse- quently the danger of the bottle breaking through being subjected to a sudden change 105 of temperature is removed or eliminated. Since it is desirable in pasteurizing to effect the heating of the fluid acted upon to not more than a certain degree of tempera- ture, this may be regulated more or less, as 110 964,777 desired, by increasing or diminishing the quantity of cold water placed in the re- ceptacle 1, the purpose had in view in mak- ing said receptacle slightly higher than the 5 body-portion of the bottle to be received therein being to provide a water - holding area 10 which may, or may not, be occupied by water. It will be noted that to test the tempera- 10 ture of the contents of the bottle, the test- ing instruments may be passed directly into the bottle without removing the cover 5 and without said instrument passing through a heated instrument-influencing area in reach- is, ing said contents, and that, consequently, an accurate test is readily obtained. As is well understood, when the water in the outer receptacle begins to cool, a cir- culation is created which carries the cooler 20 water to the bottom of the receptacle. The legs 3 are therefore provided on the inner receptacle for the double purpose of center- ing the latter with respect to the outer re- ceptacle and of supporting it above the bot- 25 torn of said outer receptacle where it will be subjected to the greatest heat of the water. Having thus described my invention, what I claim as new, and desire to secure by Let- 30 ters Patent, is - 1. A pasteurizing apparatus comprising separable outer and inner receptacles, means whereby the latter is centered with respect to the former, a glass bottle seated within the inner receptacle with its neck project- 35 ing outward therefrom, an apertured stop- per in said bottle, and a centrally apertured cover seated in the outer receptacle and closely overlying the top of the neck of the bottle with its aperture in register with the 40 mouth of the bottle. 2. A pasteurizing apparatus comprising separable outer and inner receptacles, means whereby the latter is centered with respect to the former, a glass bottle seated within 45 the inner receptacle with its neck projecting outward therefrom, the inner diameter of the inner receptacle being slightly greater than the outer diameter of the bottle body, adapting the former for containing a thin 50 sheet of water about the bottle body, and a cover seated in the top of said outer re- ceptacle and closely overlying the top of the neck of the bottle, said cover having an orifice therein in register with the mouth of 55 the bottle. In testimony whereof I affix my signature in presence of two subscribing witnesses. JAMES W. HEIZER. Witnesses : O. P. STEPHAN, W. C. ADAMS. 966,873. A. TIESSE. PASTEURIZING APPARATUS. APPLICATION FILED JAN. 19, 1910. Patented Aug. 9, 1910. 4BHEETS-8HEET 1. 966,872. A. TIESSE. PASTEURIZING APPARATUS. APPLIOATIOH FILED JAH. 19, 1910. Patented Aug. 9, 1910. 4 SHEETS SHEET 3. oooooooooool ooooooooooo OOOOOOOOOOOI I OOOGOOOOOOO OOOOOOOCOOO1 i OOOOOOOOOOO OOOO O O OOOOO oooooo ooooc oooooo ooooc *JJ^" '^MJtW "^"''^ ^ ^ I V ^ f 966,872. A. TIESSE. PASTEDEIZING APPARATUS. APPLIOATIOH FILED JAN. 19, 1910. Patented Aug. 9, 1910. 4 SHEETS-SHEET 3. 2 966,872. A. TIESSE. PASTEURIZING APPARATUS, APPLIOATIOH IILID JAH. 19, 1910. Patented Aug. 9, 1910, 4 SHEETS- SHEET 4. \ UNITED STATES PATENT OFFICE. AUGUST TIESSE, OF CHICAGO, ILLINOIS. PASTEURIZING APPARATUS. 966,872. Specification of Letters Patent. Patented Aug. 9, 1910. Application filed January 19, 1910. Serial No. 538,918. To all whom it may concern: Be it known that I, AUGUST TIESSE, a citi- zen of the United States, residing at Chi- cago, in the county of Cook and State of 5 Illinois, have invented a new and useful Improvement in Pasteurizing Apparatus, of which the following is a specification. My objects, generally stated, are to pro- vide improvements in pasteurizing appa- 10 ratus to the end of effecting uniform pas- teurization; of conducting the pasteurizing operation with economy of heat and water; and augmenting the circulation of water in the pasteurizing tank without interfering 15 with the introduction therein, and the re- moval therefrom, of the supports for the trays or crates for the receptacles containing the material to be pasteurized. Referring to the accompanying draw- 20 ings Figure 1 shows by a view in elevation pasteurizing apparatus constructed in ac- cordance with my invention. Fig. 2 is a broken view in sectional elevation of the pas- teurizing tank and carrier therein and means 25 for operating the carrier, the section being taken at the irregular line 2 on Fig. 3 and viewed in the direction of the arrow, the section through the base of the carrier and those parts below said base being in central '30 elevation, and those parts above said base being taken through one side thereof, namely at the rear of the carrier. Fig. 3 is an en- larged section taken at the line 3 on Fig. 2 and viewed in the direction of the arrow 35 with the surrounding tank omitted. Fig. 4 is a broken section taken at the line 4 on Fig. 3 and the line 4 on Fig. 2 and viewed in the direction of the arrows. Fig. 5 is a section taken at the line 5 on Fig. 3 and the 40 line 5 on Fig. 2 and viewed in the direction of the arrows ; and Fig. 6, a section taken at the line 6 on Fig. 3 and the line 6 on Fig. 2 and viewed in the direction of the arrows. In the construction in which I have chosen 45 to illustrate my invention, I employ a single tank represented at 7 in which the pasteur- izing operations are performed, this tank co- operating with three water-storage tanks 8, 9 and 10 in a manner hereinafter described, 50 for circulating through the tank 7 the water for p re-heat ing, pasteurizing and cooling the material to be pasteurized. The tank 7 is represented as supported in an opening 11 in a floor 12 on a vertically - 55 disposed cylinder 13 resting on a foundation 14. The tank 7, which, in the construction shown, is of rectangular shape in cross-sec- tion, contains a carrier 15 for trays, crates or other form of supports for bottles, or the like, carrying the material to be pasteurized, 60 this carrier being of rectangular shape and preferably formed of a platform, or base, 16, upright members 17 and 18 rising from the corners thereof and located, respectively, on the right and left-hand side of the carrier 65 as viewed in Fig. 2, a plurality of super- posed series of cross-beams, said series being spaced apart vertically and the beams of each series being spaced apart horizontally a.s represented in Figs. 2 and 5, the beams 70 19 being connected with the uprights 17 and 18 and with beams 20 and 21 ar- ranged on the right and left - hand sides respectively of the carrier as viewed in Fig. 2, the beams 20 and 21 being con- 75 nected at their opposite ends with the up- rights 17 and 18 and disposed at right- angles to the cross-beams 19 as most clearly represented of the beams 21 in Fig. 3. The cross-beams 19 of each series form spaced 80 supports for trays, crates, platforms, baskets, or any other suitable device, preferably per- forated or of open-work construction, as for instance those represented at 22, for carry- ing the receptacles containing the material 85 to be pasteurized and insertible into the car- rier through its open sides, rollers 23 being provided on the cross-members 19 for facili- tating the introduction into and the removal from the carrier of the trays, and preventing 90 obstruction to the circulation of water in the tank produced as hereinafter described. The carrier 15, by preference, is carried on the end of a piston-rod 24, which extends through an opening 25 in the bottom of the 95 tank and is reciprocally confined in a bear- ing 26 secured to the tank 7, as by bolts 27, this rod being connected with a piston 28 in the cylinder 13. The cylinder 13 is con- nected at its lower end with a pipe 29 which 100 is equipped with a three-way valve 30 of common construction controllable through the medium of a rod 31 provided with a hand-valve 32 for operating it, the pipe 29 communicating with a water-supply (not 105 shown) under pressure for operating the piston by hydraulic power for raising and lowering the carrier 15 in the tank 7, as hereinafter more fully explained. The bearing 26 contains in its opposite 110 sides non-communicating passages 33 and 34 which communicate at their outer ends with 066,872 pipes 35 and 36 respectively, and, when the piston 24 and carrier 13 are in the posi- tions illustrated in Fig. 2, communicate at their inner ends with non-communicating g passages, or conduits, 37 and 38, respectively, in the upper end of the piston-rod 24. The conduit 37 communicates with a horizontal conduit 39 in the base 16 of the carrier, the latter conduit extending to the right in JO Fig. 2 and opening into the center of a cross-conduit 40 in the base 16. The cross- conduit 40 opens at its ends into vertical conduits 41 formed in the uprights 17, these vertical conduits opening into horizontal 15 conduits 42 in the beams 20 arranged as de- scribed at different levels and at the right- hand side of Fig. 2. Each cross-member 19 of the lowermost series thereof contains a horizontal conduit 43 closed at one end as 20 represented in Fig. 2, wherein it is shown closed at its left-hand end and opening into the -conduits 41 and 42 as represented of one of the beams 19 in Fig. 2, the upper wall of the conduits 43 of each series of 25 beams 19 being perforated as indicated at 44, whereby water introduced into the con- duits in the frame-members of the carrier 15, as hereinafter described, flows upwardly from these perforations into the tank 7. 30 The cross-members 19 of the uppermost series thereof each contain a horizontally and longitudinally extending conduit 45 having its bottom wall perforated as indi- cated at 46 in Fig. 2, each of said conduits 35 being closed at one end as indicated in Fig. 2 of the one therein illustrated, and open- ing into vertical conduits 47 in the two up- rights 18 at the left-hand side of the carrier in Fig. 2, and into a conduit 48 in the up- 40 permost one of the beams 21, the upright conduits 47 communicating with a hori- zontal conduit 49 in the base 16, this latter conduit opening into a conduit 50 in the base at right-angles to the conduit 49 and 45 communicating with the conduits 38 in the piston-rod 24. The cross-beams 19 of the intermediate series thereof each contain a horizontally- extending conduit 51 opening into the con- 50 duits 41 in the uprights 17 and the conduits 42 in the adjacent beams 20, the upper walls of the conduits 51 being perforated as indi- cated at 52. The cross-beams 19 of each in- termediate series thereof, in addition to con- 55 taining the conduits 51, contain conduits 53 which open into the vertical conduits 47 and into conduits 54 formed in the beams 21 disposed opposite to the intermediate series of oeams 19, the conduits 54 opening into 60 the vertical conduits 47, and the lower walls of the conduits 53 being perforated as indi- cated at 55. In the operation of the apparatus, it is intended that water at the desired temper- 65 atures for effecting the pasteurization of the material be circulated through the various conduits in the piston-rod 24, in the carrier 15 as described, and through the tank 7, the water being introduced into this system of conduits through the pipe 35 and withdrawn 70 therefrom through the pipe 36. As an eco- nomical way of supplying the water to the tank for pasteurization, I provide the fol- lowing described apparatus, which contem- plates the use of the storage tanks 8, 9 and 75 10 for water at different temperatures, the flow of water from these tanks through the tank 7 being controllable. In the particular apparatus illustrated, the tanks 8, 9 and 10 are connected at their 80 lower ends with pipes 56, 57 and 58, respec- tively, and at their upper ends with pipes 59, 60 and 61, respectively. The pipes 56, 57 and 58 open into a header 62 which is con- nected with the pipe 35, the pipes 56, 57 and 85 58 being valve-controlled for permitting any one of these pipes to be brought into com- munication with the pipe 35, as by the valve illustrated at 63, this valve being the com- mon three-plug variety formed with a single 90 operating wheel 64, whereby communication of any one of the various pipes controlled thereby with the pipe 35 may be established. The pipes 59, 60 and 61 open into a header 65, which, in the particular arrangement 95 illustrated, is connected by means of a pipe 66 with the outlet-end of a force pump illus- trated at 67 ^nd driven in any suitable man- ner, the pum.p communicating at its inlet- end with the pipe 36. Communication of 100 the pipes 59, 60 and 61 with the header 65 is controlled by any suitable means as by the valve - mechanism represented at 68, these valve-means being of the same variety as those indicated at 63 and operating, when 105 actuated, to cause any one of the pipes 59, 60 and 61 to be brought into communication with the pipe 66, and consequently with the pipe 36. The operation of the apparatus is as fol- 110 lows: Water is supplied to tanks 7 and 8 at about normal temperature, say 65 F., and water maintained in the tanks 10 and 9 at about 212 F. and pasteurizing tempera- ture, respectively, the latter varying with 115 the material to be pasteurized, some ma- terials requiring a greater temperature than others for pasteurization. The water in tho tanks 9 and 10 is maintained at the desired temperatures in any suitable manner, as by 120 exhaust steam or live steam, in the appa- ratus illustrated the tank 10 being heated by the exhaust from the engine 67 which dis- charges through a pipe 69 terminating in a coil 70 in the tank 10. and the tank 9 by 125 live steam introduced therein through a pipe 71. Assuming the carrier 15 and the hydraulic mechanism therefor to be in the position illustrated in Fig. 2, the operator to load the carrier, assuming it to be empty, 130 966,872 turns the valve 32 to permit water, under pressure, to flow into the cylinder 13 below the piston 28, thus forcing the carrier 15 up- ward in the tank to a position in which its 5 lowermost series of cross-bars 19 register with the discharge-end 72 of a platform 73, shown as a rotary conveyer, from which the trays, crates or platforms 22 supporting the receptacles, such as bottles containing the 10 material to be pasteurized, are discharged into the lowermost compartment of the car- rier upon the rollers 23 supported on the bars 19. After the lowermost compartment of the 15 carrier, bounded by the lowermost series of cross-beams 19 and the series thereof imme- diately above them, is filled, the operator by again operating the valve to permit a por- tion of the water to exhaust from the cylin- 20 der through the exhaust of the three-way valve, causes the carrier to descend into the tank to a position in which the next to the lowermost series of cross-beams 19 alines with the conveyer 73, whereupon the com- 25 partment of the carrier of which these beams form the open floor is filled, the alter- nate operations of lowering the carrier in the tank and charging it at different levels with the trays 22 continuing until the car- 30 rier is filled with the material to be pasteur- ized, whereupon the carrier is allowed to as- sume the position represented in Fig. 2 in which all of the crates 22 are lowered into the tank. The operator then turns the 35 valves 62 and 68 to cause the pipes 56 and 59 to communicate with the pipes 35 and 36, respectively, whereupon the water from the tank 8 flows through the pipes 56 and 35, conduits 33 and 37, the conduit 39, the verti- 40 cal conduits 41, and conduits 42 from which it flows into the conduits 43 and 51 in the cross-beams 19 and out through the perfora- tions 44 and 52 into the tank 7 at different levels therein. Under the action of the 45 pump 67, suction is produced in the pipe 36, rod -conduit 38, platform-conduit 50, con- duits 49 and 47, the conduits 54 in the beams 21, and in the conduits 45 and 53 in the cross-beams 19, with the result of drawing 50 water from the tank 7 through the perfora- tions 46 and 55, respectively, at different levels, thus causing the water to circulate through tanks 7 and 8. Where beer is be- ing pasteurized, communication of the tank 55 7 with tank 8 is maintained as described until the temperature of the water in these tanks is equalized, which may be ascer- tained in any desired manner, as is well un- derstood in the art. The beer being intro- 60 duced into the tank at about 40 to 50 F. is thus warmed by the operation described, ;:nd the water in the tanks 7 and 8 cooled to equal temperatures. After the receptacles in the crates 22 have been pre-heated as de- 65 scribed, the operator again manipulates the 70 75 90 valves 63 and 68 to disconnect the pipes 56 and 59 and open the pipes 58 and 61 to the pipes 35 and 36, respectively, thus placing tank 10 in circuit with tank 7. The water in tank 10, which is hotter than that at which pasteurization takes place, is caused to circulate through tank 7 as described of the first operation, until the water in tank 7 has reached the desired pasteurizing tem- perature, which may be determined by any suitable way, as is well understood in the art, whereupon the operator again manipu- lates these valves to disconnect the tank 10 from the tank 7 and open the pipes 57 and 60 to the pipes 35 and 36, respectively, for g circulating water through tank 7 at the de- sired pasteurizing temperature. The last referred to operation continues until the pasteurization of the material in the recep- tacles carried by the trays 22 is completed, 85 whereupon the tank 7 is again brought into communication with the tank 8 by manipu- lating the valves 63 and 68 for cooling the receptacles and their contents before remov- ing them from the pasteurizing tanks. The water in tank 8 having been cooled by the action of subjecting it to the cold beer when first treated to water in tank 7, cools the re- ceptacles and their contents, and as soon as the temperature of the water in tanks 7 and 95 8 is equalized the operator turns a valve 74 in the pipe 35 for closing it to prevent fur- ther flow of water to the tank 37. The trays 22 are now ready to be removed from the carrier 15, this being effected by raising 100 the piston 28 hydraulically as described, to cause the floors of the various compartments of the carrier formed by the conduit- equipped beams 19, to 'be successively brought into alinement with the receiving end of a discharge-conveyer 75 upon which the crates 22 are discharged. The series of operations described, namely those of successively charging the carrier with the trays of receptacles containing the no material to be pasteurized, lowering the car- rier into the tank and therein subjecting the material to water at different temperatures, and finally raising the carrier to permit of the discharge therefrom of the material pas- 115 teurized, are repeated with each separate batch of material to be pasteurized. It will be noted that where the material to be pas- teurized is introduced into the carrier 15 at a relatively lower temperature, as in the case 120 of beer, the water in tank 8 in the operation of pre-heating the material is cooled, and thus after this pre-heating operation this water is in cooled condition for cooling the material after subjection to pasteurizing 125 heat, as described; and that in such cooling operation the water in this tank is heated, placing it in a highly satisfactory condition for pre-heating the material introduced in cold condition into the carrier, these opera- 130 105 966,872 tions of heating and cooling the water in i tank 8 being performed in a cycle, whereby the heating and cooling power of the ma- terial being pasteurized is utilized to a full 6 degree. From the foregoing description, it will be noted that the water is both introduced and withdrawn from the tank 7 at different levels, and as this tank is filled at all times 10 with water, the effect of thus introducing and withdrawing the water is to produce highly effective circulation thereof through- out the tank. Furthermore, by introducing the water into the tank at different levels 15 and below the crates or trays 22, the recep- tacles in each crate 22 are subjected to water at the same degree of temperature, and thus there is uniformity of pasteurization with respect to all of the material being operated 20 on. In the construction illustrated, the rod 24 in cooperating with the bearing 26 forms, in effect, a pair of valves, which in the position illustrated in Fig. 2 are open to cause the 25 conduits 33 and 34 to have free communica- tion with the conduits 37 and 38, respec- tively, but when moved from such position to elevate the carrier in the tank, are operated to automatically shut off the flow of water 30 into and out of tank 7. It is desirable that the tank 7 be provided with a drain-pipe, such as that represented at 76 for draining the tank when desired. By providing a single tank in which the 35 pasteurizing operations are performed, and providing a series of tanks for storing water at different temperatures for introduction into the pasteurizing tank, the pasteurizing operation may be carried on without the loss 40 of water and without wasting heat, as the water at the various temperatures may be used over and over again. The feature of forming the carrier of con- duit-equipped members, whereby water is 45 both introduced and withdrawn from the pasteurizing tank at different levels, is of great advantage, as it permits of the maxi- mum utilization of the space afforded in the tank, as the water-distributing conduits are 50 movable with the carrier. While I prefer to embody my invention in the apparatus illustrated, it will be under- stood that the construction may be variously modified and varied without departing from 55 the spirit of my invention, and furthermore my invention may be embodied in a carrier used in connection with any system for sup- plying water to the tank with which it co- operates, instead of using the system of 60 tanks hereinbefore described. It will also be manifest that while my improved system of water-supply is particularly useful in connection with* my improved carrier as the combined advantages of these features af- 65 ford a highly practical and commercial ma- chine, the water system described is useful in connection with any other forms of car- riers, where it is desirable that economy be practiced in the amount of water and heat used for performing the pasteurizing opera- 70 tions. It will furthermore be understood that when the receptacles containing the ma- terial to be pasteurized are of such a char- acter that pre-heating and cooling thereof before and after subjection to the pasteuriz- 75 ing temperature, respectively, is unnecessary, the tanks 8 and 10 may be dispensed with and tank 9 alone employed, the employment of my improved carrier in connection with either a single or a plurality of water-sup- 80 ply tanks, as hereinbefore referred to, being within the spirit of my invention, and there- fore no undue limitations are to be placed upon the illustration and description of a particular construction. 85 It will be manifest that in so far as the feature of providing the carrier with water- conduits is concerned, such conduits need not be formed in the frame-members of the car- rier, but may be provided in any other suit- 90 able manner. What I claim as new, and desire to se- cure by Letters Patent, is 1. A pasteurizing apparatus comprising, in combination, a tank, means in the tank 95 for supporting receptacles containing the ma- terial to be pasteurized, means for introduc- ing water for pasteurization into said tank, and means for simultaneously and continu- ously withdrawing the water therefrom at 100 different levels, for the purpose set forth. 2. A pasteurizing apparatus comprising, in combination, a tank, means in the tank for supporting receptacles containing the ma- terial to be pasteurized, means for introduc- 105 ing water for pasteurization into said tank, and means located above said receptacles for simultaneously and continuously with- drawing the water from the tank at differ- ent levels therein, for the purpose set forth. HO 3. A pasteurizing apparatus comprising, in combination, a tank, means in the tank for supporting receptacles containing the material to be pasteurized, means for simul- taneously introducing the water for pasteur- H5 i/ation into the tank at different levels, and means for withdrawing the water therefrom at different levels, for the purpose set forth. 4. A pasteurizing apparatus comprising, in combination, a tank, means in the tank 120 for supporting receptacles containing the material to be pasteurized, means for intro- ducing water for pasteurization into said tank at different levels therein below said receptacles, and means for withdrawing the 125 water therefrom at different levels in the tank above said receptacles, for the purpose set forth. 5. A pasteurizing apparatus comprising, in combination, a tank, means in the tank 13 966,872 O for supporting receptacles containing the material to be pasteurized in superposed condition, means for introducing water for pasteurization into said tank below each 5 horizontal series of receptacles, and means for withdrawing the water therefrom above each series of receptacles, for the purpose set forth. 6. A pasteurizing apparatus comprising, 10 in combination, a tank, means in the tank for supporting receptacles containing the material to be pasteurized in superposed condition, means for introducing water for pasteurization into said tank at different 15 levels and intermediate adjacent series of receptacles, and means for simultaneously withdrawing the water from said tank in- termediate adjacent series of receptacles. 7. A pasteurizing apparatus comprising, 20 in combination, a tank, means in the tank for supporting receptacles containing the material to be pasteurized in superposed condition, a water-inlet pipe in said tank be- low each series of receptacles, and a water- 25 outlet pipe in said lank above each series of receptacles, for the purpose set forth. 8. A pasteurizing apparatus comprising, in combination, a tank, a vertically-movable support in the tank for receptacles contain- 30 ing the material to be pasteurized, said sup- port being equipped with conduits for in- troducing the water into the tank, and means for withdrawing the water therefrom, said conduits being adapted to be connected with 35 a source of water-supply, for the purpose set forth. 9. A pasteurizing apparatus comprising, in combination, a tank, a support in the tank constructed and arranged to support recep- 40 lacles containing the material to be pasteur- ized in superposed condition, said support being equipped with conduits for introduc- ing the water into the tank at different levels therein, and means for withdrawing the 45 water from the tank, said conduits being adapted to be connected with a source of water-supply, for the purpose set forth. 10. A pasteurizing apparatus comprising, in combination, a tank, a support in the tank 50 for receptacles containing the material to be pasteurized, said support being equipped with outlet-pipes through which the water in the tank is withdrawn, and means for in- troducing water into the tank, for the pur- 55 pose set forth. 11. A pasteurizing apparatus comprising, in combination, a tank, and a support in the tank for receptacles containing the mate- rial to be pasteurized, said support being " equipped with conduits for introducing the water into the tank and withdrawing it there- from, said conduits being adapted to be con- nected with a source of water-supply, for the purpose set forth. 12. A pasteurizing apparatus comprising, 65 in combination, a tank, and a support in the tank for receptacles containing the mate- rial to be pasteurized, said support being equipped with conduits for introducing the water into the tank and withdrawing it there- i in . ', i. '' ii -V- ji-.ii^'lt.'.J 1 --. JL.ILUJU.- 4-Jt Ji-Ji-JU-'H -JOL" WITHESSES: w INVENTOR OUA. * BY AUORNLY 979,796. B. D. PINKNEY. PASTEURIZER. APPLIOATIOH FILED OCT. 19, 1908. Patented Dec. 27, 1910. 2 SHEETS- -SHEET 2. iS ' *~ n T-7 P fl Vf 1 H *1 n * tjA/ N , AA AA /v\s -=/: - "Vf 15!ISSS^ ! !:!:; :: i ta_oa a a a a, TC '<* ct, a? WITNESSES: Q^>.^F INVENTOR > BY ATTORNEY UNITED STATES PATENT OFFICE. BRYAN D. PINKNEY, OF CLEVELAND, OHIO, ASSIGNOR TO THE LOEW MANUFACTURING COMPANY, OF CLEVELAND, OHIO, A CORPORATION OF OHIO. PASTEURIZER. 979,79CJ. Specification of letters Patent. Patented Dec. 37, 1910. Application filed October 19, 1908. Serial No. 458,544. To all whom it may concern: Be it known that I, BRYAN D. PKJKXET, i citizen of the United States, and a resident of Cleveland, county of Cuyahoga, and d State of Ohio, have invented a new and use- ful Improvement in Pasteurizers, of which the following is a specification, the principle of the invention being herein explained and the best mode in which I have contemplated 10 applying that principle, so as to distinguish it from other inventions. It is to pasteurizers of the tank, or " chainless," type in contradistinction to the continuous pasteurizer that the present in- 15 vehtion belongs, this classification of pas- teurizers being that generally adopted in dealing, with those intended for use in beer- bottling establishments and the like. As is well understood, the process of pasteuri- 20 /ation in this connection consists in heating the beer in the bottles to a certain tempera- ture, holding this temperature constant for a determined length of time, and finally cooling such bottles to nearly ordinary at- 25 mospheric temperature. , The object of the present invention is the provision of a pasteurizer of the tank type, wherein this change in temperature may be conveniently effected under suitable condi- 30 tions of control, and wherein the uniform heating of all parts of the tank's contents is assured, such uniform heating being a prerequisite to a sound condition of the goods, and the absence of such heating in 35 present pasteurizing operations being the cause of no small amount of trouble to the bottler and dissatisfaction on the part of the consumer. To the accomplishment of the above and 40 related ends, said invention, then, consists of the means hereinafter fully described and particularly pointed out in- the claims. The annexed drawings and the follow- ing description set forth in detail certain 45 mechanism embodying the invention, such disclosed means constituting, however, but one of various mechanical forms in which the principle of the invention may be used. In said annexed drawings Figure 1, is a 50 plan view of a pasteurizer embodying my several improvements; Fig. 2, is a front ele- vation of such pasteurizer ; Fig. 3 is a sec- tion thereof taken on the line 3 3', Fig. 1 ; Fig. 4 is an end elevation of the same; Fig. 55 5, is a transverse cross-section, on the line 5 5, Fig. 1; and Fig. 6 is a similar section on the line G G of said Fig. 1. The pasteurizing chamber comprises as usual in apparatus of this kind, simply a tank like receptacle A that is preferably 00 rectangular in form, so as to conveniently accommodate the crates or trays B, in which the bottles l> are placed for steaming, as the pasteurizing process is frequently called. The dimensions of such receptacle A are 65 chosen so as to permit of the placing there- in, and the entire submergence when so placed, of the desired number of crates, whether of pint or quart bottles, consti- tuting the capacity of the pasteurizer. Con- 70 nected with opposite ends of the tank or receptacle, and on a level below the middle, is a pipe or conduit C lying wholly without said receptacle. Connected with such ex- terior conduit or pipe near one of the points 75 where it is joined to the tank, is a steam in- jector C' of well known construction, and hence not requiring detailed description here. By means of such injector, a circula- tion of water through the receptacle and 80 pipe can be maintained, the water being drawn from the receptacle at the end a ad- jacent to such injector, and returned thereto at the opposite end a'. As will be readily understood, such injector serves at the same 85 time to heat the water, thus put into circu- lation, so as to raise the same from the ini- tial temperature, which is generally rela- tively low, in order to avoid making the transition in temperature too great when 90 the bottles are first placed therein, to the proper pasteurizing temperature. That such temperature may be automatically maintained when it has been finally reached, a thermostat D, likewise of familiar con- 95 struction, is employed, such thermostat be- ing mounted laterally of the tank, and near the same end from which the water has been seen to be \yithdrawn by the injector. The thermostat is adapted by means of suitable 1Q air pressure connections d and a diaphragm valve D' to appropriately operate the in- jector whenever the temperature at the point of attachment of the thermostat falls below, or rises above the predetermined tempera-? lof > ture. For observation purposes a ther- mometer d' is likewise mounted in the same side wall of the tank or the receptacle as such thermostat. From the foregoing description, it will HO 970,796 be seen that the heating of the liquid con- t tents of the receptacle is effected hy means located wholly exterior of the receptacle. While the circulation of the receptacle's o contents, effected at the same time, will serve to render nr>re or less uniform the tempern t ure througnout the tank, the pres- ence of the crates or trays of bottles will more or less hinder such circulation, arid o render its effects at least uncertain. With a view accordingly of assuring the penetra- tion of the inflowing .stream of warmer liquid (o all parts of the receptacle, as it passes therethrough, I employ n series of 15 baffle plates A', A 2 A 3 , of the form clearly appearing from Figs. 5 and 6. In other words, at each end adjacent to the inlet and discharge openings a a' of the tank, is pro- vided an imperforate plate A' or A 2 su's- 20 pended from above, so as to leave in etfe6t, an open space a 3 between its bottom and lateral edges, and the tank walls. Any tendency, accordingly, at the inlet opening for the warmer water to rise to the surface 25 and th^re remain, is effectually overcome, while similarly it is the cooler liquid near the bottom of the other end of the tank that is withdrawn. The third plate A 3 is lo- cated midway between the two ends of the 3d tank, being disposed so as to contact with the side and bottom of the tank, but is so formed as to leave a vertically disposed opening n* centrally of the tank, so that the divergent streams passing around the baffle :'"> plate A' at the inlet end of the tank, are obliged to again unite before they can pass on into the other portion of the tank. Here they are again obliged to diffuse themselves throughout such tank portion, before they 'io can escape around the lateral and" bottom edges of the remaining baffle plate A 2 . From the foregoing description of my improved pasteurizer, it will be obvious that the heating of the contents of such pas- 4 "' teurizer cannot only be conveniently and quickly effected, but automatically as well, since the effect of the thermostatic control will be to admit steam to th' injector un- til the pasteurizing temperature has been 50 reached. At the same time, by reason of the presence and particular disposition of the baffle plates, the heating effect is u:d- form throughout the tank, and all. portions will be brought up to such pasteurizing tem- perature at the same time, and likewise 55 maintained at such temperature together, so that the reversal of the heating process may be begun with assurance that no part of the receptacle's contents has been either over or under-heated. 60 Other modes of applying the principle of my invention may be employed instead of the one explained, change being made as regards the mechanism herein disclosed, pro- vided the means stated by any of the follow- 65 ing claims or the equivalent of such stated means be employed. I therefore particularly point out and dis- tinctly claim as my invention: 1. A pasteurizer of the tank type compris-- "0 ing a receptacle, means exterior of the same for effecting a circulation of liquid there- through and simultaneously heating the liquid, and transverse baflle plates within said receptacle comprising one at each end 75 spaced from the bottom and side walls of the receptacle and a centrally located plate in contact with such walls but formed with an opening midway between the side walls, whereby the entering warmer liquid is 80 spread throughout the tank. 2. A pasteurizer of the tank type compris- ing a Receptacle, a conduit exterior of snid receptacle and connecting opposite ends of the same, an injector connected with said 85 conduit adapted to effect ;< circulation of said receptacle's contents and simultaneously heat the same, and transverse bailie plates within said receptacle comprising one at each end spaced from the bottom and side 90 walls of the receptacle arid a centrally lo- cated plate in contact with such walls but formed with an opening midway between the side walls, whereby the entering warmer liquid is spread throughout the tank. Signed oy me this 15th day of October, 1008. BRYAN D. PINKNEY. Attested by CHRISTINE E. ARNS, JNO. F. OBERL.IN. 9-> . /?// 981,303. J. T. H. PAUL. PASTEURIZER EQUIPMENT, AIPLICATIOS FILED APE. 81, 1910. Patented Jan. 10, 1911. 6 SHEETS-SHEET 1. 981,303. J. T. H. PAUL. PASTEUKIZEB EQUIPMENT. APPLICATION FILED APE. SI, 1910. Patented Jan. 10, 1911. 6 SHEETS-SHEET 2. 981,303. J. T. H. PAUL. PASTEURIZES EQUIPMENT. APPLIOATIOH FILED APB. 21, 1910. Patented Jan. 10, 1911. 6 SHEETS-SHEETS. 981,303. J. T. H. PAUL PASTEDEIZER EQUIPMENT. APPLIOATIOH FILED APB. SI, 1910. Patented Jan. 10, 1911. 6 SHEETS-SHEET 4. 981,303. J. T. H. PAUL. PASTEURIZE? EQUIPMENT. APPLICATION FILED APE. SI, 1910. Patented Jan. 10, 1911. 6 SHEETS-SHEET 5. VM 981,303. J. T. H. PATJL. PASTEURIZER EQUIPMENT. APPLICATION FILED APR. 21, 1910. Patented Jan. 10, 1911. 6 SHEETS-SHEET 6. UNITED STATES PATENT OFFICE. JOHN T. H. PAUL, OF CHICAGO, ILLINOIS, ASSIGNOR TO E. GOLDMAN & CO., INC., OF CHICAGO, ILLINOIS, A CORPORATION OF ILLINOIS. PASTEURIZER EQUIPMENT. 981,303. Specification of letters Patent. Patented Jail. 10, 1911. Application filed April 21, 1910. Serial No. 556,899. To aU whom it may concern: Be it known that I, JOHN T. H. PAUL, a citizen of the United States, residing at 3900 Union avenue, Chicago, in the county 5 of Cook and State of Illinois, have invented a new and useful Improvement in Pasteur- izer Equipments, of which the following is a specification. My invention relates to an improved 10 equipment for pasteurizing apparatus of the class involving a tank for containing the pasteurizing liquid through which recepta- cles containing the material to be pasteur- ized are caused to travel intermittently on J5 a carrier; and it relates, more particularly, to means for conveying the receptacles, in baskets or^holders, to the tank for treatment therein, and means for delivering them from the tank after the pasteurizing, and to so 20 timing the conveying and delivery opera- tions relative to the intermittent travel through the tank as to render the operation of the apparatus regular and reliably con- tinuous. 25 Referring to the accompanying draw- ings: Figure 1 is a view in side elevation, partly sectional, showing the upper-end por- tion of a pasteurizer-tank surmounted by the frame-work which supports the mecha- 20 nism for intermittently carrying the ma- terial to be pasteurized through the tank. Fig. 2 is a broken view presenting the show- ing of Fig. 1 as regarded from the receiving end of the apparatus, and Fig. 3 is a plan 35 view of the same. Fig. 4 is a diagrammatic view illustrating the intermittent operation of the mechanism for carrying the recepta- cles through the tank, and Fig. 5 is a simi- lar view illustrating the intermittent opera- 40 tion of the mechanism for feeding the recep- tacles to the said carrying means. Fig. 6 is a broken sectional plan view of the feeding and delivering conveyers with interposed carrier, the section being taken at line 6, Fig. 1, and 45 Fig. 7 is a view of the same in elevation showing the platform in section. Figs. 8, 9 and 10 are, respectively, plan, side and end views of one or the similar roller sections of which the curved portion of the feed-con- SO veyer is composed, the rollers being removed in Fig. 10. To facilitate understanding the plan of construction and operation or the entire ap- paratus the same may be generally described s as follows, with more particular reference to Figs. 6 and 7 and to pasteurizing bottled beer, or the like, in crates, baskets, or other suitable forms of holders: The bottle-filled holders are loaded upon a conveyer A, which is caused to move intermittently at regular 60 intervals and feed the holders to an endless carrier, denoted B, as a whole, which travels vertically in the pasteurizer-tank and inter- mittently like the feed-conveyer A but in alternation therewith. Thus, each time a 65 holder-receiving member of the carrier is brought into registration with the discharge- end of the feed-conveyerj the carrier is ar- rested and the conveyer is set in motion to advance a holder, or set of holders, upon 70 such registering member, whereupon the conveyer is arrested and the carrier is set in motion upon its course through the tank. Whenever a, holder-laden member of the car- rier, in traveling through its course, reaches 75 the position of registering with the feed, the holder advanced by \t upon such member supplants the holder on the latter by shoving it off upon a delivery-conveyer, represented at C, which is preferably of the well-known 80 gravity variety and thus downwardly in- clined to adapt the holders that are delivered to it to travel upon its rollers to the ultimate point of delivery. An object of the present improvement is 85 to render the entire apparatus compact, so as to occupy the minimum space and sim- plify the mechanism, which is all supported on a floor or platform D and the upper end of the pasteurizer - tank E surrounded . by 90 such floor or platform, the tank rising from a lower support (not shown), and the sup- porting medium for the driving mechanism being an upright rectangular frame, denoted as whole at F in Fig. 1, surmounting the 95 tank and platform and built substantially of structural-metal bars. The conveyer A, supported on the plat- form D, comprises straight end-portions A 1 and A 3 and an intermediate curved portion 100 A 2 , the conveyer terminating at the tank; and it is built as a roller-track, of a plural- ity of sections, those forming the curved portion A 2 being each like that illustrated in Figs. 8, 9 and 10 and involving the following 105 described construction: A transversely ex- tending yoke 11 forms a depression or con- duit 12 between its ends to admit a traveling conveyer-chain,' hereinafter described. On the opposite ends of the yoke are provided 110 981,303 bearings 13, 13, which are angle-irons ex- i tending continuously throughout the entire length of the conveyer, and bearings 14, 14, for each section are formed at opposite sides 5 of the conduit as integral parts of the yoke. In these bearings are journaled the tapering rollers 15 ; 15 and 16, 1(5; and a sprocket- wheel 17 is journaled in horizontal position on the yoke to one side of the conduit to 10 extend into the path through the latter. The sections forming the straight portions of the track are each of the described construction of those for the curved portion thereof except that the rollers are cylindrical and that the 15 sections are devoid of sprocket-wheels. The double track thus formed to accommodate the outer length of the conveyer - chain is supported on and fastened to frame-work indicated at G in Fig. 7. A sprocket-wheel 20 18 is journaled at the receiving end of the track, and a relatively larger sprocket-wheel 19 is journaled on the frame F adjacent to the receiving end of the gravity-conveyer C ; and an endless chain 20, carrying flights 21 26 at uniform intervals, passes about these sprocket-wheels to. travel through the con- duit formed by the yoke - depressions 12, wherein it engages the series of sprockets 17, and along the inner side of the conveyer 30 where it is guided by sprockets at 22 and 23. To prevent the chain from sagging under its load, 'it is caused to ride on rollers 20 l on a bed-plate 20 2 extending along the conduit 12 and throughout the length of the conveyer- 35 chain. The driving mechanism, or "movement," supported on the frame F is the follow ing: A worm-shaft 24, to which the power is applied at a pulley 25, meshes with a worm-wheel 26 40 carrying a pinion 27 which meshes with a gear 28 having on its shaft a mutilated gear 29 to mesh with a pinion 30 engaging a large gear 31. The shaft which carries the muti- lated gear 29 also carries a mutilated gear 45 32 to mesh with a pinion 33, the shaft of which also carries a beveled pinion 34 mesh- ing with a similar pinion 35 on one end of a horizontal shaft 36 carrying a beveled pin- ion 37 in mesh with a similar pinion 38 on the 50 upper end of the vertical shaft 39 of the sprocket 19. A pair of sprockets 40 is pro- vided on' the shaft of the gear 31, and sprockets 41, 42 and 43 are provided in pairs on their respective shafts journaled in 55 the frame F, as represented, for passage about them of the endless chains 44 of the carrier B. At uniform intervals the chains 44 are connected by rods 45, on each of which, near its ends, are pivotally suspend- 60 ed, to always maintain a vertically depend- ing position, members of a pair of hangers 46 of general rectangular or yoke shape with parallel roller-tracks 47, formed with chan- nel-irons, connecting the members of each 6 pair. These roller-tracks are, by preference, sufficiently long to seat a series, as three, bottle-holders 48 (Fig. 1), and correspond in length 'with that of the interval between (lights 21 on the chain 20 to adapt each flight to advance, in each intermittent movement of 70 the chain, a plurality of the holders upon the carrier B to the number thereof which a pair of the track-connected hangers 4$ ia adapted to hold, and to advance that number in each operation upon the delivery-con- j?| veyer. The operation is as follows: The mutilated gears 29 and 32 are so relatively disposed as to cause the teeth upon them to mesh alter- nately with the pinions they respectively en- go Sage. In starting the machine, a pair of ic hanger-tracks 47 may be presumed to be in registration with the discharge-end of the feed-conveyer A, then laden with a series of holders 48, with a flight 21 abutting 8$ against the rearmost bolder; and the gear 32 may be presumed to be in initial engagement with the pinion 33. With the worm-shaft 24 then in motion, the mutilated gear 32 will turn the shafts 36 and 39 to drive the 90 sprocket 19 until the teeth of that gear clear the pinion 33, which is just sufficient to drive the chain 20 to the extent of causing the re- spective flight 21 to advance the holders 48 ahead of it upon the hanger -tracks 47 then 95 in position to receive the holder-series, which, in so advancing, will shove any hold- ers in their path on the track off the latter upon the conveyer C for delivery. Upon cessation of the movement of the chain 20, 100 the teeth of the mutilated gear 29 are in ini- tial engagement with the pinion 30, causing the latter to drive the gear 31 and chains 44, by actuating the sprockets 40, until the teeth or that gear clear the pinion 30 when the 105 teeth of the mutilated gear 32 will again be in initial engagement with those of the pinion 33, ready to repeat the intermittent movement of the chain 20. The intermittent movement of the chains 44 of the carri B 110 lowers the holder-laden tracks into the tank to remain in a stratum of the pasteurizing- liquid therein until the next movement of the chain 20 loads upon the next-succeeding pair of carrier-tracks thus brought into posi- 115 tion, another series of holders, in the mean- time placed upon the conveyer A. The con- tinuous operation of the apparatus involves the repeated alternate movements of the chain 20 and carrier B, to intermittently ad- 120 vance each series of bottle-holders down- wardly and upwardly through the tank E and bring the endless series of track-pairs successively into registration with the dis- charge-end of the feed-conveyer and to in- 125 termittently ride series of the bottle-holders upon the carrier- tracks, thereby effecting the removal of those on the latter, after pasteur- ization of their contents, to the delivery-con- veyer C. 13C 981,303 The type of pasteurizing apparatus to which my present improvement particularly relates is exemplified by the apparatus which forms the subject of United States Letters 5 Patent Xo. 913,910. granted to me March 2, 1909. In that type of apparatus the carrier in the pasteurizer tank is a wheel-like body rot a table about its axis and carrying hold- .ers; and the carrier is rotated intermittently 10 ; to alternate with the intermittent move- ments of a feed-conveyer, wherein* packages containing the material to be pasteurized are conveyed upon the holders on the carrier, as they are arrested, at intervals, to register 15 with the discharge-end of the conveyer, and the packages which have been passed through the tank are removed from their holders. The primary purpose of my im- provement is to adapt the same principle of 20 operation to the endless-chain form of car- rier in a pasteurizing apparatus, thereby to attain the advantages peculiar to that form, including simplicity, compactness and comparatively moderate cost of construction, 25 all of which are secured by the apparatus herein illustrated and described. AVhat I claim as new and desire to secure by Letters Pateitt is: 1. In a pasteurizing-apparatus equipment. 30 the combination of a tank for holding the pasteurizing medium, a frame rising above the tank, sprockets journaled in said frame, an endless-chain carrier working on sprock- ets in said frame to travel in the tank, hang- 35 ers pivotally supported at intervals on the carrier-chains, an endless-chain roller-con- veyer including a sprocket in said frame provided on the chain with flights spaced to correspond with the spaces between said 40 hangers, said endless-chain roller-conveyer being so positioned relative to the endless- chain carrier as to convey thereto and re- move therefrom the receptacles containing the material to be pasteurized, and a train 45 of driving-gears on said frame, -.including a pair of mutilated gears for driving said carrier and conveyer intermittently in alter- nation with each other, for the purpose set forth. 2. In a pasteurizing-apparatus equipment, 50 the combination of a tank for holding the pasteurizing medium, an endless-chain car- rier traveling in said tank and having mem- bers of pairs of hangers pivotally supported at intervals on its relatively opposite chains, 55 with roller-tracks connecting the members of each pair, a conveyer for carrying to said hangers holders containing material to be pasteurized, and driving mechanism for said carrier and conveyer operating to actuate GO them intermittently in alternation with each other, for the purpose set forth. 3. In a pnsteunzing-apparatus equipment, the combination of a tank for holding the pasteurizing medium, a frame rising above 65 said tank, sprockets journaled in said frame, an endless-chain carrier working on sprock- ets in said frame to travel in the tank and having members of pairs of hangers piv- otally supported at intervals on its relatively- 70 opposite chains, with roller-tracks connect- ing the members of each pair, an endless- chain roller-conveyer including a sprocket in said frame and provided on the chain with flights at intervals corresponding with 75 those between said hangers, said endless- chain roller-conveyer being so positioned rel- ative to the endless-chain carrier as to con- vey thereto and remove therefrom the re- ceptacles containing the material to be pas- 80 teurized. and a train of driving gears on the frame, including a pair of mutilated gears for driving said carrier and conveyer intermittently in alternation with each other, for the purpose set forth. In presence of L. HEISLAR, R. SOHAEFER. JOHN T. H. PAUL. f-L A. H. WEHMILLER & J. W. DAWSON. MECHANISM FOE CLOSING COVERS OF PASTEDEIZEK BASKETS, APPLIOATIOS FILED MAE. 10, 1910. 981,961. Patented Jan. 17, 1911. 2 SHEETS-SHEET 1. A. H. WEHMILLER & J. W. DAWSON. MECHANISM FOB CLOSING COVERS OF PASTEDEIZEE BASKETS. APPLICATION FILED HAS. 10, 1910. 981,961. Patented Jan. 17, 1911. 2 SHEETS-SHEET 2. // ife UNITED STATES PATENT OFFICE. ALFRED H. WEHMILLER AND JOSEPH W. DAWSON, OF ST. LOUIS, MISSOURI, ASSIGNORS TO BARRY-WEHMILLER MACHINERY COMPANY, OF ST. LOUIS, MISSOURI, A COR- PORATION. MECHANISM FOR CLOSING COVERS OF PASTEURIZER-BASKETS. 981,961. Specification of letters Patent. Patented Jan. 17, 1911. Application filed March 10, 1910. Serial No. 548,405. To all whom it may concern: Be it known that we, ALFRED H. WEHMIL- LER and JOSEPH W. DAWSON, citizens of the United States, residing in the city of St. 5 Louis and State of Missouri, have invented certain new and useful Improvements in Mechanisms for Closing Covers of Pasteur- izer-Baskets, of which the following is a full, clear, and exact description, reference 10 being had to the accompanying drawings, forming part of this specification. Our invention relates to a mechanism for automatically closing the covers of baskets used in pasteurizers in which bottles of beer 15 are subjected to a pasteurizing treatment. The invention is in the nature of an im- provement upon that class of pasteurizers of which an example is to be found in Let- ters Patent of the United States No. 755,108, 20 issued March 22, 1904, and in which there is employed a bottle carrier having baskets provided with covers hinged to the baskets and adapted to be opened to permit access into the baskets and closed to prevent escape 25 of contents from the basket. In the use of a pasteurizer containing carrier baskets of the description referred to, it is essential that the covers of the baskets be closed be- fore the baskets pass through the pasteurizer 30 after bottles have been placed therein in order that fragments of the bottles, which are frequently broken, may not be permitted to escape from the baskets by floating in the water in the pasteurizer. It not infrequently 35 happens that in the use of the pasteurizers the workmen engaged in filling the baskets neglect to close the covers after the baskets have been filled aird our invention has for its object the production of means whereby the 40 covers are automatically moved to closed positions with the result of avoiding any possibility of fragments of broken bottles becoming discharged from the baskets. Figure I is a side elevation of a portion of 45 a pasteurizer including fragments of the tank, the carrier and our door closing means. Fig. II is a front elevation of the parts shown in Fig. I. Fig. Ill is a top or plan view of the parts shown in Fig. I. Fig. IV 50 is a view partly in plan and partly in hori- zontal section of a fragment of the rock shaft by which a cover of each carrier basket is supported, a fragment of one of the end members of the cover and the dog carried by the rock shaft and adapted to actuate the 55 cover. Fig. V is a detail view of the trip lever. In the accompanying drawings : 1 desig- nates the tank of the pasteurizer and 2 is an upright or post surmounting said tank. 60 This upright is preferably of I-beam shape or of any other suitable shape that will pro- vide side flanges 3 which receive parts to be hereinafter mentioned. 4 designates one of the endless chains of 65 a carrier that supports baskets 5, the baskets being preferably provided with hanger stir- rups that are mounted on cross rods of the carrier as in the construction illustrated in the patent hereinbefore mentioned. The top 70 of the carrier basket is at least in part closed by a cover that preferably consists of end bars 6 and cross rods 7. This cover, as shown in the drawings, is composed of two sections loosely mounted upon a rock 75 shaft 8 that extends through the end bars of the cover sections and is journaled in the end walls of the carrier basket so that it may rotate freely in said end walls when it is actuated through means to be hereinafter 80 set forth. The cover end bars 6 are spaced apart from the end walls of the basket by distance sleeves 9. A sectional cover for a basket is unimportant in so far as our pres- ent invention is concerned, and therefore, 85 when the word cover is hereinafter used, it is to be understood as referring to one sec- tion of the cover shown that has means as- sociated with it for mechanical operation of it. 90 10 designates a dog fixed to the rock shaft 8 adjacent to one of the cover end bars by suitable means, such as a set screw 11. This dog is provided with, a laterally projecting lip 12, see Fig. IV, that occupies a position 95 back of the adjacent cover end bar 6 and is adapted to operate against said end bar for the purpose of swinging the basket cover to a closed position when the rock shaft 8 is rotated by the means to be next described. 100 13 designates a trip lever that is fixed to the rock shaft 8 by suitable means, such as a set screw 14. This trip lever is located at one of the outer ends of the rock shaft 8 and preferably exteriorly of the carrier 105 basket 5. The trip lever 13 is preferably of curved shape, as seen in Fig. I, in order that it may extend through the carrier chain 981,961 4 above the basket to so position its free end as to cause it to strike against a member to be hereinafter mentioned, and which is supported by the upright 2. The trip lever 5 is provided at its lower side with a rear- wardly projecting extension 15 which is provided at its lower end with a toe or stop 16 that is adapted to come into contact with one of the pivot members in the carrier 10 chain when the trip lever is tripped to close the basket cover, thereby limiting the degree of movement of said trip lever. 17 designates a bracket seated against the upright '2. This bracket is vertically ad- 15 justable upon said upright in order that its elevation may be altered and it is preferably provided at one side with a hook 18 that en- gages one of the flanges 3 of the upright and the bracket contains hook bolts 19, the 20 hooks of which are adapted to engage the other of said flanges, whereby the bracket may be securely held to the upright at any desired location. 20 is an arm mounted in the bracket 17 25 and extending inwardly toward the path of travel of the carrier baskets 5. 21 is a trip arm that is supported by the arm 20 and is adjustable transversely of said arm 20, the trip arm being provided 30 with a slot 22 that receives a set screw 23 seated in the arm 20. The trip arm 21 is preferably of L-shape and it extends into the path of travel of the free end of the trip le- ver 13 in order that it will be engaged by said 35 trip lever and the trip arm is adjustably mounted upon the arm 20 in order that it may be shifted laterally relative to the path of travel of the free end of the trip arm, thereby providing for only the proper de- 40 gree of engagement between said members. The supporting arm 20 is adjustably mounted in the bracket 17 in order that it may be turned to lower or elevate the trip arm 21 supported thereby to provide for 45 further adjustment of the trip arm rela- tive to the path of travel of the trip lever, and said supporting arm is normally held in a fixed position by suitable means, such as a set screw 24. 60 In ther practical use of a pasteurizer equipped with our door closing cover, the carrier of the pasteurizer operates in the usual manner and as each basket of the car- rier moves into proximity with the trip arm 21. the trip lever 13 carried by the 55 basket engages said trip arm with the re- sult of causing the trip lever to be moved upwardly and forwardly relative to the trip arm and impart rotation to the rock shaft 8. The rock shaft in its rotation, carries 60 with it the dog 10 and the lip 12 of said dog, and said hp by engaging the adjacent end bar loosely mounted , upon the rock shaft, acts to move said cover in a forward or outward direction in order that it will 65 fall to a closed position over the open up- per end of the basket. We claim: 1. In a pasteurizer, the combination of a pasteurizing tank, bottle receptacles pro- 70 vided with covers, a carrier for moving said receptacles into the pasteurizing tank, and means for automatically closing said covers before the entry of said receptacles within said tank. 75 2. The combination in a pasteurizer, of a carrier comprising a receptacle provided with a cover, a rock shaft associated with paid receptacle and by which said cover is loosely supported, a member carried by said 80 rock shaft arranged to engage said cover, a trip lever carried by said rock shaft, and an adjustably supported trip arm arranged in the path of movement of said lever and by which the lever is moved to rotate said shaft 85 and close said cover, substantially as set forth. 3. The combination in a pasteurizer, of a carrier comprising a receptacle provided with a cover, a rock shaft associated with 90 said receptacle and by which said cover is loosely supported, a dog fixed to said rock shaft arranged to engage said cover, a trip lever fixed to said rock shaft, and a trip arm nrranged in the path of movement of said 95 lever and by which the lever is moved to cause it to rotate said shaft to close said cover, substantially as set forth. ALFEED H. WEHMILLER. JOSEPH W. DAWSON. In presence of HOWARD G. COOK. EDNA B. LINN. 989,141. F. GETTELMAN. PASTEURIZING APPARATUS. APPLICATION FILED MAT 10, 1909. Patented Apr. 11, 1911. UNITED STATES PATENT OFFICE. FREDERICK GETTELMAN, OF MILWAUKEE, WISCONSIN. PASTEURIZING APPARATUS. 989,141. Specification of Letters Patent. Patented Apr. 11, 1911. Application filed May 10, 1909. Serial No. 495,177. To all whom it may concern: Be it known that I, FREDERICK GETTEL- MAN, a citizen of the United States, and resident of Milwaukee, in the county of Mil- ; waukee and State of Wisconsin, have in- vented certain new and useful Improve- ments in Pasteurizing Apparatus ; and I do hereby declare that the following is a full, clear, and exact description thereof. 10 The object of my invention is to provide a simple, efficient and economical apparatus for pasteurizing, the construction and ar- rangement of the apparatus being such that pasteurization is effected by subjecting the 13 bottled product to successive interrupted im- mersions in water contained in separate vats, the water in each vat being at initial prede- termined temperature, whereby said product is gradually brought to the exact pasteuriz- 20 ing temperature desired, at which tempera- ture it is sustained for a period of time and thereafter gradually lowered in tempera- ture preparatory to being removed from the pasteurizing apparatus. Thus it will be un- 25 derstood that by dividing the heated water into separate compartments accuracy in tem- peratures may be more readily mintained, than in cases where a single vat of heated water is used and the laws of specific gravity 30 depended upon for such temperatures, in which case the product is arranged to pass through the body of water at different ele- vations therein. In the last named method of sterilizing, the conveyer or chains which 35 carry the bottled product through the steri- lizing machine are necessarily subjected to moisture and consequently rust and dete- riorate, while with my apparatus the chain or conveyer is supported above the water- 40 line at all times, being dry and susceptible to lubrication, whereby smooth running and durability are maintained. The invention therefore consists in cer- tain peculiarities of construction and com- 45 bination of parts as hereinafter fully set forth with reference to the accompanying drawings and subsequently claimed. In the drawings: Figure 1 is a diagram- matic view of a pasteurizing apparatus em- 60 bodying the features of my invention, and Fig. 2, a detail cross-section as indicated by line 2 2 of Fig. 1, showing the conveyer- chain and its supporting means. Referring by characters to the drawings, 55 1 indicates a housing forming a chamber having an opening 2 therein, that communi- cates with a vertically disposed well in the forward end of the chamber through which opening access is had to an endless chain conveyer 3, the conveyer being driven and 60 supported by a series of pulleys mounted upon suitable bearings in connection with the housing walls. Suitably supported within the chamber are a series of vats 4, 4% 4 b , 4, located in their respective order 65 one below the other, the vats being filled to a predetermined height with heated water from supply-pipes 5. Track-rails 6, 6 a , 6 b , 6, are disposed above the water-line of the series of vats, which rails serve as longi- 70 tudinal supporting guides for the chain- conveyer 3. This chain- conveyer is ar- ranged to pass over a pulley 7 located above the forward end of the first vat 4, from which point it is deflected downwardly by 7S a guide-pulley 7 a , being also supported by an upwardly inclined end of the guide-rail 6, and from the guide-pulley said conveyer travels in the direction of the arrows upon said guide-rail to a second guide-pulley 8 a 80 and from thence upward and over a pulley 8, the aforesaid guide-rail being also in- clined at this end to form a support for the conveyer intermediate of the last named pulleys, as shown. From pulley 8 the con- 85 veyer passes downward to the rear end of the vat 4 over a pulley 9 and lengthwise of the second vat 4% being supported by guide- rails 6 a at the forward end of the vat 4% said conveyer passes up an inclined portion 90 of the guide-rail from a guide-pulley 10 a to a pulley 10, from which pulley it takes a vertical drop to a pulley 11 disposed over the forward end of the third vat 4 b . The conveyer passes above this vat in a similar 95 manner to that just described in connection with vat 4 a , except that it travels in the op- posite direction, being passed under a guide- pulley 12 a and over a pulley 12 to a pulley 13 above the rear end of the last vat 4 C . It 10 then travels across the latter, being guided by the rail 6 C to 'a forward pulley 14 and from thence up through the well portion of the chamber to the first pulley 7, this last vertical stretch between the aforesaid pul- 105 leys is sufficiently offset from the vertical stretch between the pulleys 10 and 11 to per- mit all clearance required. From the foregoing it will be seen that the endless chain-conveyer thus passes in a zig- 110 989,141 zag manner back and forth over the series of vats being alternately dropped and ele- vated as it enters and leaves each vat in or- der to immerse the bottled product in the 5 vat water, which bottled product is carried by a series of trays 15 that are pivotally suspended from rods 16 carried by said chain - conveyer, the rods being provided with anti-friction rollers 17 arranged to 10 contact with the guide-rails. By the above described construction, the several stretches of the aforesaid chain-conveyer are relieved of sagging strain to which they would other- wise be subjected and thus friction being re- l 5 duced to a minimum a proportionate less amount of power is required to operate the apparatus. The conveyer being set in mo- tion, it is apparent that the trays containing the bottled product will retain their vertical 20 position throughout the entire travel of the conveyer, being immersed in each tank, starting from the first and returning to the starting-point, where said bottled product is removed through the opening of the 25 housing in a perfect state of sterilization. An overflow-pipe 18 taps the water-line at the rear end of the last vat 4 of the se- ries, which pipe is connected to a pump 19, the pump being provided with a discharge- 3< - ) pipe 20 connecting a branch-pipe 21 dis- posed lengthwise of and above the first vat. The branch-pipe terminates with transverse spray-nozzles 22 adapted to discharge their contents at the opposite ends of said first 35 vat 4, whereby the overflow from the last vat 4 C is circulated, there being a gravity overflow pipe-connection 23 leading from the water-line at the forward end of the first vat to a point adjacent to the forward end of the last vat where it terminates in a transverse spray-nozzle 24 arranged to dis- charge water at a low temperature upon the bottled product as it is lifted from the last sterilizing vat preparatory to being re- moved from the chamber to be labeled for shipment or consumption*. Assuming the temperature of the water in the first and fourth vats 4, 4, to be 122, the second and third vats 4, 4 b . being 149 and 140 respectively. The bottled product, which is at the surrounding atmospheric temperature, just prior to entering the first vat will pass under and be subjected to a spray from the overflow water pumped from the rear end of the last vat, thus increasing the temperature of the product just before the same is submerged. The bottled prod- uct is thereafter drawn through the water of the first vat, whereby it is further heated to approximately 113 by the time it is withdrawn therefrom. Thus it will be seen that the water temperature in the first vat will have been materially lowered at its 65 forward end, clue to absorption of heat at this point by the lower temperatured bot- 50 55 tied product. The water in the rear end of said first vat however will remain at the approximate initial temperature being sup- plemented by water fed from the rear end of the fourth vat. The product is now 70 passed through the second vat 4", being raised thereby to a temperature approxi- mating 140, and from this vat said prod- uct is submerged into the water of the third vat 4 b , and thereby held at approximately the 75 same temperature (140) for a period of time sufficient to effect perfect sterilization. The product is then introduced into the rear end of the fourth vat 4 where its temper- ature is gradually lowered, the water in 80 the rear end of said vat being raised in tem- perature from its initial 122 due to the equalization between the higher temperature of the bottled product. Hence the overflow water taken from this end of vat 4 C , by the 85 pump is delivered to the first vat above the initial temperature of the water therein, and as the finished sterilized product is lifted from the last tank, lowered in tem- perature, it is further cooled by the spray 90 bath from nozzle 24, the water from which nozzle is fed from the overflow discharged from the cooled forward end of vat 4. Thus it will be seen that the sterilizing process consists in a step-by-step gradual 95 rise of the temperature of the product, the rise of temperature being interrupted at in- tervals until the maximum temperature is reached, at which temperature it is held for a predetermined interval, and thereafter 10 said bottled product is gradually cooled in a reverse step-by-step series of interrupted baths at decreasing temperatures, and by utilizing a series of vats, the temperatures of water therein may be fixed at any degree 10 of heat to produce the most effective results, a condition not attainable wherein a single vat is used and the bottled product raised or lowered therein to effect a sterilization by the temperature of the water at different 11 elevations. Furthermore by interrupting the sterilization of the bottled product in passing from one vat to the other, the sud- den shock due to variation in temperature fends more quickly and effectually to render H such organisms as sacc. cerevisiae, pedioc- cus. etc., as are found in fermented beverages incapable, it being understood that the ap- paratus herein described is especially appli- cable to the sterilization of sue:, beverages. ia I claim : A pasteurizing apparatus comprising a housing having a series of four vats ar- ranged therein one above the other adapted to contain water at progressively higher 12 temperatures from the first vat to the sec- ond vat of the series, the third and fourth vats being adapted to contain water at pro- gressively lower temperatures, the water in the first and last vats of the series being 13 989,141 approximately at even temperatures, guide sheaves disposed at the ends of each vat, a well at the forward end of the housing communicating with the lower vat, an end- 5 less conveyer arranged to pass over sheaves of the first vat under the rear sheave of the second vat and over the forward sheave thereof, under the forward and over the rear sheave of the third vat and under the 10 sheaves of the fourth vat and from thence completing its circuit to the forward sheave of the first vat through the housing well. In testimony that I claim the foregoing I have hereunto set my hand at Milwaukee, in the county of Milwaukee and State of Wis- consin in the presence of two witnesses. FREDERICK GETTELMAN. Witnesses : GEORGE G. FELBER, N. E. OLIPHANT. 15 Copies of this patent may be obtained for five cents each, by addressing the Washington, D. C." : Commissioner of Patents. o^ 991,808. A. TIESSE. PASTEURIZING APPARATUS. APPLICATION FILED MAE. 16, 1910. Patented May 9, 1911. 5 SHEETS-SHEET 1. C NO*KIS Pirrws co., WASHJHCJON. o. c. 991,808. A. TIESSE. PASTEURIZING APPARATUS. APPLICATION FILED MAE. 16, 1910. Patented May 9, 1911. 5 SHEETS-SHEET 2. mniniiuimijuui mum |ii|m imam 991,808. A. TIESSE. PASTEURIZING APPARATUS. APPLICATION FILED If AE. 18, 1910. Patented May 9, 1911. 5 SHEETS-SHEET 3. HI NOK.tl* ffTEKS CO.. WASHINGTON. O. C 991,808. A. TIESSE. PASTEURIZING APPARATUS. AFPLIOATIOH FILED MAE. 16, 1910. Patented May 9, 1911. 5 SHEETS- SHEET 4. urn MO**!* ftrns co.. 991,808. A. TIESSE. PASTEURIZING APPARATUS. APPLICATION PILED MAE. 16, 1910. Patented May 9, 1911. 5 BHEETS-BHEET 5. ^tfZ&SS. **' UOTTED STATES PATENT OFFICE. AUGUST TIESSE, OF CHICAGO, ILLINOIS. PASTEURIZING APPARATUS. 991,808. Specification pf letters Patent. Patented May 9, 1911. Application filed March 16, 1910. Serial No. 549,789. To all whom it may concern: Be it known that I, AUGUST TIESSE, a citi- zen of the United States, residing at Chi- cago, in the county of Cook and State of 5 Illinois, have invented a new and useful Improvement in Pasteurizing Apparatus, of which the following is a specification. My object is to provide a construction of pasteurizer by which the pasteurizing op- 10 eration may be carried on continuously, and under pressure when desired, whether the pasteurizing agent be steam or water, and by which pasteurization of the material to be treated may be effected expeditiously and 15 uniformly. Eeferring to the accompanying drawings Figure 1 shows by a view in elevation a pasteurizing apparatus constructed in ac- cordance with my invention, the apparatus 20 illustrated in this figure being designed for use with water as the pasteurizing agent. Fig. 2 is a view in elevation of the pasteur- izing apparatus showing portions thereof in section, this view being taken from theright- 25 hand side of Fig. 1 and at right - angles thereto and the section being taken at line 2 on Fig. 1 and viewed in the direction of the arrow. Fig. 3 is a section taken at the line 3 on Fig. 2 and viewed in the direction 30 of the arrow, this section being taken through one of the two valve-constructions employed. Fig. 4 is a section taken at the line 4 on Fig. 2 and viewed in the direction of the arrow, this view being taken through 35 the other of the valve-constructions of the pasteurizer. Fig. 5 is a diagrammatic view in side elevation of one of the closed recep- tacles for receiving the material to be pas- teurized, this view illustrating the manner 40 of preventing the pasteurizing agent from entering the receptacles when they are in position for being emptied of the pasteur- ized material and filled with raw material to be pasteurized. Fig. 6 is a diagrammatic 45 view in elevation and partly in section of the receptacles adjacent to the one illus- trated in Fig. 5 and arranged above and be- low it, together with the connections be- tween these receptacles at their opposite 50 ends. Fig. 7 is a similar view of the two re- ceptacles adjacent to those shown in Fig. 6, together with their inlet and outlet connec- tions. Fig. 8 is a similar view of the two . receptacles next to those shown in I^ig. 7, 55 together with their inlet and outlet connec- tions ; and Fig. 9, a similar view of the two remaining receptacles and their inlet and outlet connections, Figs. 5 to 9 inclusive showing, respectively, only those portions of the controlling valves which operate in 60 conjunction with the respective receptacles shown in the figures, for clearness of illus- tration. Fig. 10 is a view in end elevation of my improved pasteurizing apparatus adapted for use with steam as the pasteur- 65 izing fluid. Fig. 11 is a view in elevation of the construction shown in Fig. 10, but taken at a right-angle thereto, with certain parts of the apparatus shown in section. Fig. 12 is a section taken at the line 12 on 70 Fig. 11 and viewed in the direction of the arrow. Fig. 13 is a section taken at the line 13 on Fig. 11 and viewed in the direction of the arrow. Fig. 14 is a view like that of Fig. 10 showing a modification of the recep- 75 tacles for receiving the material to be pas- teurized ; and Fig. 15, a view in vertical sec- tional elevation of the apparatus illustrated in Fig. 14. Referring particularly to Figs. 1 to 9 in- 80 elusive, 16 to 24 inclusive denote a plurality of closed receptacles shown as of cylindrical form and secured equi-distant from each other to the inner surfaces of a pair of spaced parallel rings 25, the rings 25 resting at 85 their outer peripheries upon rollers 26 jour- naled in a base 27, a portion of the periph- ery of each ring being in the form of a gear as represented at 28 for a purpose herein- after set forth. Extending through the cen- 90 ter of the rings 25 and journaled in bearings 29. is a shaft 30 which carries two spaced heads 31 and 32, respectively, of frusto- conical form tapering inwardly as repre- sented at 33 in Fig. 2, and journaled on 95 these heads are internally tapered sleeves 34 and 35, respectively, which are provided with radially extending arms 36 and 37, re- spectively, connecting with the opposite ends of the receptacles 16 to 24 inclusive as 100 illustrated of those shown in Fig. 2. The sleeve 34 and arms 36 contain conduits 38 to 46 inclusive, which are spaced equidis- tant from each other and communicate, re- spectively, with the interior of the recep- 105 tacles 16 to 24, inclusive, at their left-hand ends in Fig. 2, when these receptacles are in the positions illustrated in Fig. 1, and the sleeve 35 and arms 37 contain conduits 47 to 55 inclusive which are likewise spaced 110 601,808 equidistant from each other and communi- cate, respectively, with the interior of the receptacles 16 to 24 inclusive at their right- hand ends in Fig. 2. when the receptacles 5 are in the positions illustrated in Fig. 1. In the particular construction illustrated, the head 31 contains seven angle-shaped con- duits 56 to 62 inclusive which open through its periphery and its outer face as repre- 10 sented of those conduits illustrated in Fig. 2, the conduits 56 to 62 inclusive heing so arranged that when the receptacles occupy the positions represented in Fig. 2 they will communicate with the conduits 40 to 46 in- 15 elusive, respectively. The conduits 56 to 62 inclusive communicate with pipes 63 to 68 inclusive and an exhaust-pipe 69, respec- tively, the pipes 63, 64 and 65 leading into the lower ends of tanks 72, 71 and 70, re- 20 spectively, and the pipes 66, 67 and 68 con- taining pumps 73 are adapted to discharge into the tanks 70, 71 and 72 respectively, these tanks being designed to receive water for circulation through the receptacles 16 to 25 24 inclusive as hereinafter described, and maintain it at different degrees of temper- ature for producing gradual heating of the material to be pasteurized, pasteurization of the same and subsequent cooling thereof, 30 as for instance the water in tank 72 may be maintained at 18 E., that in tank 71 at 35 K. and that in tank 70 at 48 R., though it will be understood from the following de- scription of the operation of the apparatus 85 that the temperature of the water in the different tanks may be varied as conditions require. The head 32 contains four pas- sages 74, 75, 76 and 77, which are so dis- posed as to cause the conduits 48, 49, 50 and 40 51 to communicate with the conduits 55, 54, 53 and 52, respectively, when the receptacles occupy the positions illustrated in Fig. 2 for effecting circulation therethrough of the pasteurizing water as hereinafter described. 45 It will be noted from the foregoing that the stationary heads 31 and 32 form with their cooperating sleeves 34 and 35, respectively, valves for the conduits at the opposite ends of the receptacles for controlling the flow of 50 water from the several tanks into and out of the latter when the rings 25 are inter- mittently rotated and the receptacles carried thereby move in a circular path. Each receptacle 16 to 24 inclusive is pro- 55 vided at its opposite end with a swinging door 78, which, when closed, renders the re- ceptacle fluid-tight. The supports for the bottles, cans or the like, containing the ma- terial to be pasteurized are represented at 60 79, these supports preferably being made of wire fabric in the form of baskets provided on their under sides with rollers 80 which rest on the inner surfaces of the receptacles and by which the supports are always niaiii- 65 tained in upright condition therein, regard- less of the positions occupied by the recepta- cles during the operation of the apparatus as hereinafter described. In the operation of the apparatus, the rings 25 are caused to be intermittently ro- 7C tated and the receptacles 16 to 24, inclusive, moved in a circular path to advance the re- ceptacles step by step to permit of the with- drawal of the pasteurized material, their re- charging with new material and subjecting 75 the material charged into the receptacles' to the pasteurizing agent circulated through these receptacles from the tanks. This in- termittent movement may be effected in any desired manner, convenient means for ac- 80 complishing this purpose being those repre- sented, a description of which is as follows : The gears 28 mesh with pinions 81 rigid on a shaft 82, the latter carrying a gear 83 adapted to mesh with a mutilated gear 84 85 carried on a shaft 85 driven in any suitable manner. The effect of driving the gear 83 from the mutilated gear 84 is that of caus- ing the rings 25 and receptacles 16 to 24 inclusive to be rotated throughout a portion 90 only of the rotation of the shaft 85, the gears being so proportioned that the recep- tacles are moved a predetermined distance with each engagement of the gear 84 with the gear 83 and are caused to remain at rest 95 for a predetermined length of time, as for instance in the construction illustrated the receptacles would be at rest for a period five times as long as the period during which they move, and each time the gear 100 84 engages with the gear 83 the rings and receptacles would travel one-ninth of a com- plete revolution for the purpose hereinafter explained. The operation of the apparatus is as fol- 105 lows: The receptacles 16 to 24 inclusive are charged with the supports 79 carrying the material to be pasteurized by inserting them through their open, door-controlled ends, when the receptacles are successively moved n into the position represented of receptacle 16 in Fig. 1. Assuming that the receptacles occupy the positions represented in Fig. 1 and that the pumps 73 are operating, the receptacle 16 is empty and in loading posi- 115 tion, the inner ends of its conduits 38 and 47 being closed, as represented in Figs. 3 and 4, by the heads 31 and 32 ; the conduit 39 of casing 17 is closed and its conduit 48 is in communication with the conduit 55 of 120 casing 24 through the medium of the pas- sage 74 in the head 32, the outlet-conduit 46 of receptacle 24 being open to the ex- haust-pipe 69, all as represented in Figs. 1, 3, 4 and 6; the conduit 40 of casing 18 is 125 open to the pipe 63 leading from tank 72 through the medium of the conduit 56 in the head 31, and the other conduit 49 of re- ceptacle 18 communicates with the conduit 54 of receptacle 23 through the medium of " 991,808 the passage 75 in the head 32 as represented in Figs. 1, 3, 4 and 7, the conduit 45 of cas- ing 23 communicating through the passage 75 in the head 32 with the return pipe 68; 5 the conduit 41 of receptacle 19 is open to the pipe 64 through the conduit 57 in the head 31, and the conduit 50 thereof communicates through the passage 76 in the head 32 with the conduit 53 in receptacle 22, the other 10 conduit 44 of receptacle 22 communicating through the conduit 60 with the return pipe 67 leading to tank 71 ; and the conduit 42 of receptacle 20 communicates with the pipe 65 through the conduit 58 in the head 31, 16 and its conduit 51 communicates with the conduit 52 in the receptacle 21 through the passage 77 in the head 32, the other conduit 43 of receptacle 21 communicating through the conduit 59 in the head 31 with the re- 20 turn-pipe 66 to tank 70. Thus when the receptacles are in the positions illustrated in Fig. 1, the water in receptacle 17 will flow into receptacle 24, receptacle 24 having been previously emptied when it occupied the po- 25 sition occupied by receptacle 17 in Fig. 1, the air in receptacle 24 venting through the pipe 69; the water from tank 72 will flow through receptacles 18 and 23; the water from tank 71 will circulate through recep- 30 tacles 19 and 22; and the water from tank 70 will circulate through receptacles 20 and 21, with the effect of causing material in the receptacles 18 to 23 inclusive to be sub- jected to water circulated through these re- 35 ceptacles from the respective tanks. When the gear 84 in its rotation meshes with the gear 83 the receptacles are caused to travel in a circular path to the left in Fig. 1 a dis- tance equal to one-ninth of the circumfer- 40 ence of the circle in which they lie, to cause all of the receptacles to be moved one-ninth of a revolution in the direction indicated by the arrow in Fig. 1. The effect of thus op- erating the apparatus is to cause receptacle 45 17 to be moved into the position occupied by receptacle 16 in Fig. 1 and advance each of the other receptacles to the positions formerly occupied by the next receptacle in advance of it. As the heads 31 and 32 are 50 stationary and the sleeves 34 and 35 rotate with the receptacles, the operation of the latter as described destroys the communica- tions between the receptacles described when in the positions illustrated in Fig. 1 and 55 establishes new communications between the several receptacles as is manifest from the drawings. The receptacle 17 having been emptied of the water contained therein by draining it into the receptacle 16, it is now 60 in a position to permit of the removal of the pasteurizing material slnd the introduc- tion therein of raw material to be pasteur- ized, the water in receptacle 18 draining during this operation into receptacle 16. It 65 will be noted that by the time the receptacle-, have made a complete rotation by the inter- mittent action referred to, the material therein will have been first subjected to water at increasing temperatures and then to water at the pasteurizing temperature, 70 the material thereafter being subjected to water at decreasing temperatures for cool- ing it. From the foregoing description, it will be understood that while the operation of with- 75 drawing the pasteurized material, and sub- stituting for it raw material, is being per- formed in the receptacles as they succes- sively occupy the position represented of casing 16 in Fig. 1, the material in the other 80 receptacles is being subjected to the water from the tanks 70, 71 and 72, and thus the operation of the pasteurizer is rendered con- tinuous. The parts of the drive mechanisms for the receptacles may be so proportioned 85 as to provide as long periods of rest, during which the pasteurizing fluid is acting upon the material, as desired. To insure the discharge of the water from the several receptacles as they successively 90 occupy the position represented of recepta- cle 17 in Fig. 1, 1 provide on each recepta- cle a vacuum valve 200 which operates in a well known manner to permit air to enter the receptacles when the internal pressure is 95 less than that of the atmosphere. While I prefer to employ a plurality of tanks for furnishing water to the receptacles at different temperatures and to provide nine of the receptacles for the material to be 100 pasteurized, I do not wish to be understood as intending to limit my invention to this feature of the construction, as the number of receptacles may be increased or dimin- ished as desired, and likewise the number of 105 tanks, in some cases the use of water at pas- teurizing temperature only being desirable. In Figs. 10 to 13 inclusive, I have illus- trated my invention as applicable to the use of steam as the pasteurizing fluid. In this HO construction, in which the parts correspond- ing to those shown in the preceding figures are designated by the same numerals, the head 86, which corresponds to the head 31 of the preceding figures, differs therefrom 115 in the particular of having nine right-an- gled conduits 87 to 96 inclusive instead of the seven provided in the head 31, the sleeve 97 cooperating therewith and corresponding to the sleeve 34, and the head 98 and sleeve 120 99 corresponding to the head 32 and sleeve 35, respectively, being of the same construc- tion, and provided with the same conduits and passages as illustrated and described of the similar parts 34, 32 and 35, respectively, 125 of the preceding figures, excepting that the head 98 contains a port 201 which registers with the passage 47 when the receptacles oc- cupy the positions represented in Fig. 10 and is adapted to register successively with 130 991,808 the passages 48 to 55 inclusive as the recep- tacles are advanced in their circular path of movement, as hereinafter described. In this construction, the conduits 87 to 96 inclusive 6 communicate with pipes 100 to 108 inclusive, respectively, the pipes 101 to 104 inclusive communicating with a steam-supply pipe 109 ; the pipes 105 to 108 inclusive communi- cating with a return steam-pipe 110, and 10 the pipe 100 serving as an exhaust, the pipes 109 and 110 being connected with any suit- able source of steam-supply for introducing steam into the pipes 101 to 104 inclusive, thence through the conduits 88 to 91 inclu- 15 sive and through the conduits 39 to 42 inclu- sive, thence through the receptacles 17 to 20 inclusive, and from these receptacles through the receptacles 21 to 24 inclusive communi- cating therewith through the medium of the 20 valve formed of the parts 98 and 99 as de- scribed of the construction illustrated in the preceding figures. Steam courses through the various receptacles containing the mate- rial to be pasteurized at all times, excepting 25 when such receptacles successively occupy the position occupied by receptacle 16 in Fig. 10, in which position its steam - conduits are closed to the steam - supply and communica- tion is made between it and the exhaust-pipe 30 100 which enables the steam to escape from the receptacle to place it in a condition in which its pasteurized contents may be re- moved and raw material for pasteurization may be substituted. It is preferred that the 35 conduits for each receptacle leading into the valve formed of the parts 96 and 87 open into a pipe terminating in a hollow ring- shaped pipe 111, having a section thereof broken away to afford oppositely directed 40 openings 112 which, when the receptacles are at the lowermost point reached by them in their movement in a circular path, extend close to the bottom of the receptacles and serve to permit of the withdrawal, under 45 the pressure of the outgoing steam of the water of condensation collected therein. The receptacles of this construction may be driven as described of the receptacles in the preceding figures, to cause them to suc- 50 cessively assume the position represented of receptacle 16 in Fig. 10 to permit of the removal therefrom of the pasteurized mate- rial and the substitution therefor of material to be pasteurized. The port 201 communi- 55 cates with a pipe 202 which leads to any suitable source of compressed air supply whereby when the receptacles successively assume the position represented of receptacle 16 in Fig. 10, the steam will be forced there- 60 from through the exhaust-pipe 100. A modification of the receptacles of the construction shown in Figs. 1 to 11 inclusive is represented in Figs. 14 and 15. In this case, the receptacles instead of remaining in 65 fixed position and inverting as they move through a circular path, are pivotally sup- ported to cause them to remain upright at all times, a description of the particular con- struction illustrated being as follows: The arms 36 and 37 are provided toward their 70 outer ends with transversely-extending bear- ings 113 in which tubular extensions 114 carried by receptacles 115 to 123 inclusive are journaled, these tubular extensions com- municating with downwardly-extending con- 75 duits 124 in the receptacles, and these con- duits opening into the interior of the latter. The receptacles 115 to 123 inclusive are door-controlled at their ends as described of the preceding constructions, to permit of so the introduction therein and withdrawal therefrom of supports carrying the material to be pasteurized. The details of the con- struction for supplying steam to the various receptacles and withdrawing it therefrom 85 are the same as those illustrated and de- scribed of the construction in Figs. 10 to 13 inclusive. It will be noted that in all of the con- structions illustrated the pasteurizing op- 90 eration may be continuously carried on and that uniform pasteurization may be effected. It will furthermore be noted that by pro- viding a plurality of receptacles adapted to be maintained, during the pasteurizing op- 95 eration in air-tight condition, the pasteuriz- ing medium may be circulated or passed therethrough under any pressure desired, which is of especial advantage in the case of pasteurization of beer in bottles, in which 100 case the increased pressure exerted by the gases formed in the bottles may be com- Eensated for to equalize the strain on the itter and thus prevent breakage from this cause. 105 What I claim as new, and desire to secure by Letters Patent, is 1. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to rotate in a circular path 110 and adapted to receive the material to be pasteurized, and valve-mechanism for di- recting pasteurizing fluid through the re- ceptacles said valve-mechanism being formed of relatively movable parts communicating 115 respectively with a source of pasteurizing fluid and with said receptacles, one of said psirts moving with said receptacles and the other of said parts being stationary. 2. A pasteurizing apparatus comprising, 1BO in combination, a plurality of closed recep- tacles supported to move in a circular path and adapted to receive the material to be pasteurized, and a pair of valves arranged centrally with said receptacles and each 126 formed with a stationary member and a co- operating member movable with said recep- tacles, the parts of said valves containing conduits communicating with said recepta- cles and a source of pasteurizing fluid, and 130 991,808 10 15 20 25 30 35 40 45 50 55 65 adapted to be moved into and out of regis- tration with each other for introducing pasteurizing fluid into said receptacles, for the purpose set forth. 3. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to move in an endless path and adapted to receive the material to be pasteurized, and valve-mechanism, arranged centrally of said receptacles and operating automatically to effect the introduction into and the discharge from said receptacles of the pasteurizing fluid, formed of relatively movable parts communicating respectively with the source of pasteurizing fluid and with said receptacles, one of said parts mov- ing with said receptacles. 4. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to move in a circular path and adapted to receive the material to be pasteurized, and valves arranged centrally of said receptacles, the parts of said valves containing conduits communicating with said receptacles and a source of pasteuriz- ing fluid, respectively, and adapted to be moved into and out of registration with each other upon advancing said receptacles in a circular path for introducing pasteur- izing fluid into said receptacles, for the pur- pose set forth. 5. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to move in an endless path and adapted to receive the material to be pasteurized, and valve-mechanism .for di- recting pasteurizing fluid through said re- ceptacles when the latter occupy predeter- mined positions, said valve-mechanism be- ing formed of relatively movable parts com- municating, respectively, with a source of pasteurizing fluid and with said recepta- cles, one of said parts being movable with said receptacles. 6. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to move in an endless path and adapted to receive the material to be pasteurized, and valve-mechanism formed of relatively movable parts communicating, respectively, with a source of pasteurizing fluid and with said receptacles, one of said parts moving with said receptacles, said valve-mechanism being constructed and ar- ranged to cause the f)uid to pass through said receptacles excepting when they occupy certain predetermined positions for recharg- ing with the material to be pasteurized. 7. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to move in an endless path and adapted to receive the material to be pasteurized, and valve-mechanism formed of relatively movable parts communicating, respectively, with a source of pasteurizing fluid and with said receptacles, one of said parts being movable with said receptacles, said valve-mechanism being constructed and arranged to cause the fluid to pass through the receptacles when in certain positions 70 and to vent the same successively of their contained fluid as the receptacles are ad- vanced in a curved path of movement, for the purpose set forth. 8. A pasteurizing apparatus comprising, 75 in combination, a plurality of closed recep- tacles supported to move in an endless path, and adapted to receive the material to be pasteurized, and valve-mechanism disposed centrally of said receptacles and formed of 80 relatively movable parts communicating, re- spectively, with a source of pasteurizing fluid and with said receptacles, one of said parts moving with said receptacles, said valve-mechanism being constructed and ar- 85 ranged to cause the fluid to pass through said receptacles and to vent the latter suc- cessively of their contained fluid as they are advanced in their circular path of move- ment. 90 9. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to move in an endless path, and adapted to receive the material to be pasteurized, and valve-mechanism formed 95 of relatively movable parts communicating, respectively, with a source of pasteurizing fluid and with said receptacles, one of said parts moving with said receptacles, said valve-mechanism being constructed and ar- 10 ranged to pass the fluid through the recep- tacles when the latter occupy certain prede- termined positions, to vent the same when they occupy another position and permit them to be filled when they occupy still an- 105 other position, for the purpose set forth. 10. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to move in an endless path and adapted to receive the material to be 110 pasteurized, sources of supply of fluid at different temperatures, and valve-mechanism formed of relatively movable parts communi- cating, respectively, with said sources of supply and with said receptacles, one of said 115 parts moving with the receptacles, said valve-mechanism being constructed and ar- ranged to permit the fluid to pass from said sources successively through said receptacles when the latter are advanced in their path 120 of movement, for the purpose set forth. 11. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to move in an endless path and adapted to receive the material to be 125 pasteurized, sources of supply of fluid at different temperatures, and valve - mecha- nism formed of relatively movable parts communicating, respectively, with said sources of supply and with said receptacles, I 3 " 991,808 one of said parts moving with said recep- tacles, said valve - mechanism being con- structed and arranged to permit the fluid from said sources to pass successively 5 through said receptacles when the latter are advanced in their path of movement and occupy certain predetermined positions, and to vent said receptacles successively of their contained fluid when moved into other pre- 10 determined positions. 12. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to move in an endless path, sources of supply of fluid at different tem- 15 peratures, and valve-mechanism formed of relatively movable parts communicating, re- spectively, with said sources of supply and with said receptacles, one of said parts mov- ing with said receptacles, said valve-mecha- 20 nism being constructed and arranged to per- mit the fluid to pass from said sources suc- cessively through said receptacles when the latter are advanced in their path of move- ment and occupy certain predetermined po- 25 sitions, to vent said receptacles successively of their contained fluid when moved into other predetermined positions, and to cause said receptacles to be cut off from said sources of supply of fluid when in another 30 predetermined position. 13. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to move in an endless path and adapted to receive the material to be 35 pasteurized, a plurality of tanks containing fluid at different temperatures, valve-mech- anism communicating with said receptacles, and conduits communicating with said valve-mechanism and leadine to and from 4 said tanks, respectively, said valve-mecha- nism being constructed and arranged to pass the fluid from said tanks successively through said receptacles when the latter are advanced in their path of movement and 45 occupy certain predetermined positions, to vent said receptacles successively of their contained fluid when moved into other pre- determined positions, and return the fluid to the respective tanks from which it was 50 drawn, for the purpose set forth. 14. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to move in an endless path, a plurality of tanks containing fluid at dif- j 55 ferent temperatures, valve-mechanism com- municating with said receptacles, and con- duits communicating with said valve-mech- anism and leading to and from said tanks respectively, said valve - mechanism being 6 constructed and arranged to pass the fluid from said tanks successively through said receptacles when the latter are advanced in their path of movement and occupy certain predetermined positions, to vent said recep- 65 tacles successively of their contained fluid when moved into other predetermined posi- tions, to cause said receptacles to be cut off from said tanks when in another predeter- mined position, and to return the fluid to the respective tanks from which it was drawn. 15. A pasteurizing apparatus comprising, in combination, a plurality of closed re- ceptacles supported to move in an endless path and adapted to receive the material to be pasteurized, a plurality of tanks con- taining fluid at different temperatures, valve-mechanism communicating with said receptacles, and conduits communicating with said valve-mechanism and leading to and from said tanks respectively, said valve- mechanism being constructed and arranged to pass the fluid from said tanks succes- sively through said receptacles as they are advanced in the path of their movement and return the fluid to the respective tanks from which it was drawn, for the purpose set forth. 1C. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to move in a circular path and adapted to receive the material to be pasteurized, and valve-mechanisms, one of which communicates with a source of pas- teurizing fluid and with one end of each re- ceptacle, and the other of which affords com- munication between predetermined sets of receptacles at their other ends, said valves operating to pass fluid into certain prede- termined receptacles and discharge the same through the other receptacles of the prede- termined sets thereof successively, for the purpose set forth. 17. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to move in a circular path and adapted to receive the material to be pasteurized, and valve-mechanisms formed of relatively movable parts containing ports, one part of each valve moving with said re- ceptacles and the other parts thereof being stationary, said movable parts communicat- ing, respectively, with the receptacles at their opposite ends, the ports of one of said stationary parts being connected with asource of pasteurizing fluid, and the ports of the other of said stationary parts affording com- munication between predetermined sets of receptacles, said valves operating, when the receptacles arc intermittently advanced, to pass the fluid therethrough, for the purpose set forth. 18. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to rotate in a circular path and adapted to receive the material to be pasteurized, and a pair of valves one of which communicates with a source of pas- teurizing fluid and with said receptacles at one end, and the other of which affords 70 75 80 85 90 991,808 communication between predetermined sets of said receptacles for effecting circulation of the pasteurizing fluid through the recep- tacles, for the purpose set forth. 5 19. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to move in a circular path and adapted to receive the material to be pasteurized, and a pair of valves one of 10 which is connected with a source of pas- teurizing fluid and with said receptacles at one end and forms means for controlling the supply of fluid to the receptacles, and the other of which affords communication at the 15 other ends of the receptacles between pre- determined sets thereof, said fluid-inlet-con- trolling valve operating to cut off the sup- ply of fluid to said receptacles when they successively occupy a predetermined posi- 20 tion, for the purpose set forth. 20. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to move in a circular path and adapted to receive the material to be 25 pasteurized, and a pair of valves one of which is connected with a source of pas- teurizing fluid and with said receptacles at' one end and forms means for controlling the supply of fluid to the receptacles, and 30 the other of which affords communication at the other ends of the receptacles between predetermined sets thereof, said fluid-inlet- controlling valve operating to cut off the supply of fluid to said receptacles and to 35 vent said receptacles of their contained pas- teurizing fluid when they occupy certain predetermined positions. 21. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- 40 tacles supported to move in an endless path and adapted to receive the material to be pasteurized, and valve-mechanism formed of relatively movable parts communicating, respectively, with a source of pasteurizing 45 fluid and with said receptacles, one of said parts moving with the receptacles, said valve-mechanism being constructed and ar- ranged to cause the fluid to pass from said source into said receptacles when the latter 50 are intermittently advanced in their path of movement, excepting when they succes- sively occupy a certain predetermined posi- tion for recharging with material to be pas- teurized. 55 22. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to move in an endless path and adapted to receive the material to be pasteurized, means for intermittently oper- 60 ating said receptacles, and valve-mechanism formed of relatively movable parts com- municating, respectively, with a source of pasteurizing fluid and with said receptacles, one of said parts moving with the recepta- 65 cles, said valve-mechanism being con- 75 80 90 95 structed and arranged to pass fluid from said source into said receptacles when the latter occupy predetermined positions in their path of movement. 23. A pasteurizing apparatus comprising, 70 in combination, a plurality of closed recep- tacles supported to move in an endless path and adapted to receive the material to be pasteurized, means for intermittently op- erating said receptacles, and valve-mecha- nism formed of relatively movable parts communicating, respectively, with a source of pasteurizing fluid and with said recepta- cles, one of said parts moving with the re- ceptacles, said valve-mechanism being con- structed and arranged to pass fluid from said source into said receptacles when the latter occupy predetermined positions in their path of movement, and vent the same when they occupy other positions, for the 85 purpose set forth. 24. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to move in an endless path and adapted to receive the material to be pasteurized, and valve-mechanism formed of relatively movable parts communicating, respectively, with a source of pasteurizing fluid and with said receptacles, one of said parts moving with the receptacles, said valve-mechanism being constructed and ar- ranged to pass the fluid from said source into said receptacles throughout a portion of the travel of the latter and to vent the same at another point in their travel for 100 placing them in position for recharging with material to be pasteurized. 25. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to move in a circular path 105 and adapted to receive the material to be pasteurized, and a pair of A r alves each formed of a stationary part and a coop- erating rotatable part, said rotatable part being provided with conduits communicat- n ing with said receptacles, the said station- ary part of one of said valves containing conduits adapted to be brought into regis- tration successively with the conduits in the cooperating movable part of the valve when H5 said receptacles are intermittently advanced in their path of movement, and the station- ary part of the other of said valves being provided with ports communicating with a source of pasteurizing fluid and of a less l 2 ^ number than the conduits in its cooperating movable part and adapted to register suc- cessively with said last referred to conduits when said receptacles are advanced, for the purpose set forth. 26. A pasteurizing apparatus comprising, in combination, a plurality of closed recep- tacles supported to move in a circular path and adapted to receive the material to be pasteurized, and a pair of spaced valves lo- 13 125 991,808 rated centrally of said receptacles and each formed of a stationary part and a part ro- tatable thereon, the said rotatable parts of the valves being connected by conduits with 5 said receptacles at their opposite ends and spaced in said rotatable parts equidistantly in a circular series, the stationary part of one of said valves containing cross-conduits adapted to afford communication between 10 diametrically-disposed receptacles, and the stationary part of the other of said valves containing ports communicating with a source of pasteurizing fluid, said last re- ferred to ports being of less number than the conduits cooperating therewith and 15 adapted to successively register with the latter, for the purpose set forth. AUGUST TIESSE. In presence of F. L. BROWNE, GEO. H. SNYDER. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents. Washington, D. C." tin B. D. PINKNEY. PASTEURIZER. APPLICATIOH FILED OCT. 19, 1908. 994,192. Patented June 6, 1911. 2 SHEETS-SHEET 1. n ..... 111 ii diHiiiiiiiii nil ilium ^ (/v^^r B. D. PINKNET. PASTEURIZER. APPLIOATIOH TILED DOT. 19, 1908. 994,192. Patented June 6, 1911. 3 SHEETS-SHEET 2. I I"I"^T"I I "I H I UNITED STATES PATENT OFFICE. BRYAN D. PINKNEY, OF CLEVELAND, OHIO, ASSIGNOR TO THE LOEW MANUFACTURING COMPANY, OF CLEVELAND, OHIO, A CORPORATION OF OHIO. PASTEURIZER. 994,193. Specification of Letters Patent. Patented June 6, 1911. Application filed October 19, 1908. Serial No. 458,543. To all whom it may concern: Be it known that I, BRYAN D. PINKNEY, a citizen of the United States, and a resident of Cleveland, county of Cuyahoga, and State 5 of Ohio, have invented a new and useful Im- provement in Pasteurizers, of which the fol- lowing is a specification, the principle of the invention being herein explained and the best mode in which I have contemplated ap- 10 plying that principle, so as to distinguish it from other inventions. The present invention relates to improve- ments in pasteurizers as indicated ; its more particular relation, however, is to pasteur- 15 izers of the continuous type, such as are used in beer-bottling establishments and the like. The object of the invention is the provi- sion of continuous pasteurizing apparatus 20 whereby increased thoroughness and econ- omy of pasteurization is accomplished, while at the same time, by suitable balance and symmetrical disposition of moving parts, operative losses are reduced to a minimum. 25 To the accomplishment of the above and related ends, said invention, then, consists of the means hereinafter fully described, and particularly pointed out in the claims. The annexed drawings and the following 30 description set forth in detail certain mecha- nism embodying the invention, such dis- closed means constituting, however, but one of various mechanical forms in which the principle of the invention may be used. 35 In said annexed drawings: Figure 1 is a diagrammatic sectional view of my improved pasteurizer as adapted for use either in a one storied bottling house with the tank in a pit, or in a two storied bottling house with 40 the tank in the basement; Fig. 2, is a side elevation of such pasteurizer; Fig. 3, is a view similar to Fig. 1, but illustrating the adaptation of the apparatus for use in a two story bottling house with the tank on 45 the second floor; Fig. 4, is a side elevational view of one of the thermostatic control-de- vices employed in connection with my pas- teurizer; and Fig. 5 is an end elevational view of the same. The main feature of the apparatus in each 50 of its several modified forms of construction, is a tank A suitably supported either in a pit or basement or on a floor of the bot- tling house, as occasion may demand. Such tank is of rectangular form, and is separated 55 into four alined vertical chambers, A' A 2 A 4 A B , by transverse partitions, a' a- a 3 , rising from a horizontal partition, a, whereby the horizontal chamber or passage A 3 is pro- vided beneath the two innermost, A' A 6 , of 60 said alined chambers which horizontal cham- ber, as will be obvious, serves to connect the lower portion of the two remaining or outer- most chambers, A 2 A 4 . Said two innermost chambers are further separated by parti- 65 tions, a 4 a 6 , depending from above into two compartments, a" a 7 , a 8 a 9 , respectively. The outer walls a 10 and outer separating wall a s of the two adjacent compartments, 116 120 999,553 fied, the combination of a tank provided with a series 'of compartments ; means con- tained in said tank for sustaining a series of bottles therein ; a pump serving to withdraw 6 the water from the first and last compart- ments; and a single outlet passing from the pump and serving to distribute the water into the upper portion of said first and last compartments. 10 11. In combination with a tank having a series of compartments; means for sustain- ing a series of bottles therein; means for subjecting the bottles in the intermediate compartment to fluid having a relatively high temperature ; a pump serving to draw the fluid from the lower portion of the first and last compartments; and pipes leading from the outlet of the pump and serving to spray the fluid withdrawn from the first and last compartments into the upper por- tion of said compartments. In testimony whereof I have signed my name to this specification in the presence of two subscribing witnesses. OTTO EICK. Witnesses : HOWARD E. CRUSE, JACOB F. MURBACH. 15 20 Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents, Washington, D. C." . oo 0. EICK. PASTEURIZING APPARATUS. APPLICATION FILED DEO. 16, 1908. 1,001,517. Patented Aug. 22, 1911. 6 SHEETS-SHEET 1. C)M DC "tot; /\ COLUMBIA PLANOORAPH CO.. WASH Ih 0. EICK. PASTEURIZING APPARATUS. APPLICATION FILED DEO. 16, 1908. 1,001,517. Patented Aug. 22, 1911. 5 SHEETS-SHEET 2, O.. WAKIIINflTON. l>. c 0. EICK. PASTEURIZING APPARATUS. APPLICATION FILED DEO. 16, 1908. 1,001,517. Patented Aug. 22, 1911. 5 SHEETS-SHEET 3. . 01 I 'MMIA PLANOGMAPH CO., WASIIINOTON. D. C. 1,001,517. 0. EICK. PASTEDRIZING APPARATUS. APPLICATION FILED DEO. 18, 1908. Patented Aug. 22, 1911. 5 SHEETB-BHEET 4. Htvuentot; L-OLUMBIA PLANOORAPH CO.. WASHINGTON. D. C. 1,001,517. 0. EICK. PASTEURIZING APPARATUS. APPLIOATIOH FILED DEO. 16, 1908. Patented Aug. 22, 1911. 5 SHEETS-SHEETS. ' COLUMBIA PLANOORAPH CO.. WASHINGTON. l>. C. UNITED STATES PATENT OFFICE. OTTO EICK, OF BALTIMORE, MARYLAND. PASTEURIZING APPARATUS. 1 ,001,517. Specification of Letters Patent. Patented Aug. 22, 1911. Application filed December 16, 1908. Serial No. 467,886. To all wJiom it may concern: Be it known that I, OTTO EICK, a citizen of the United States, residing at Baltimore, in the State of Maryland, have invented cer- 5 tain new and viseful Improvements in Pas- teurizing Apparatus, of which the following is a specification. My present invention pertains to improve- ments in pasteurizing apparatus, the con- 10 struction and advantages of which will be hereinafter set forth, reference being had to the annexed drawings, wherein : Figure 1 is a top plan view of the appa- ratus; Fig. 2 a vertical longitudinal sec- 15 tional view, taken on the line 2 2 of Fig. 1 ; Fig. 3 a similar view, taken on the line 3 3 of Fig. 4; Fig. 4 a transverse vertical sec- tional view, taken on the line 4 4 of Fig. 1 ; Fig. 5 an elevation of the discharge end of 20 the apparatus, t'ne main driving shaft and its supporting members being broken away; Figs. 6 and 7, perspective views of the tank, with varying arrangements of partitions, and designed to give different paths of travel 25 to the containers. The main object of the present invention is to provide a simple and efficient apparatus for pasteurizing material in bottles or other containers, in which relatively few parts are 30 employed, so that the apparatus is not liable to breakage and disarrangement. A further object of the invention is to provide a construction in which the bottles are first passed down through a body of 35 water which has been slightly heated, and then into a body of warmer or hot water, through which body they are traversed twice the distance they passed through the initial cold or partially warmed water, and finally, 40 after the contents of. the bottles have been pasteurized, the bottles are passed through the cold water and thereby gradually re- stored to their normal temperature. In pass- ing through the cold water, the bottles tend 45 to impart their heat to the water and to bring it to the desired temperature. The apparatus in a broad sense may be said to consist of a single tank, divided into two compartments, one containing hot water 50 and the second cooler water, said compart- ments communicating with each other at their lower ends, combined with means for first traversing the bottles down through the cold water compartment, thence upward through the hot water compartment, thence 55 downward through the hot water compart- ment, and finally up through the cold water compartment to the point of discharge. The construction of the apparatus is such that all parts are readily accessible, and the use 60 of long chains, so common in modern pas- teurizing apparatus, is rendered unneces- sary, relatively short chains or belts being employed in their stead. In the drawings, 5 denotes the tank, pref- 65 erably oblong in form and provided with a central hollow partition 6, which as will be seen upon reference to Fig. 4, extends from the upper portion of the tank to a point short of the bottom thereof, so as to divide 70 the tank into two compartments, designated by 7 and 8, 7 denoting the hot water com- partment and 8 the cold or warm water compartment. An endless chain or carrier 9, provided 75 with a series of push-plates or lugs 10 ex- tends throughout the length of the tank and beyond the ends thereof, as clearly seen in Fig. 1, the upper stretch of the chain stand- ing slightly above the upper edge of the 80 tank, see Fig. 4, so that the lugs or push plates 10 may come into contact with the lower portion of baskets or crates 11, which are primarily placed upon a way 12, lo- cated at the forward or in-feed end of the 85 tank. Any suitable means may be employed for placing the baskets in position upon the way, an endless chain 13 being shown for the pur- pose of illustration. 90 The chain 9 passes around an idler 14 at the intake end of the apparatus, which idler is mounted upon a shaft carried in bearings 15 adjustably connected to a bracket 1C, Figs. 2 and 3. The upper stretch of the chain is 95 supported upon a cross plate 17 (see Figs. 3 and 4) secured in the upper portion of the hollow partition 6, while the lower stretch runs in a trough or channel 18, mounted upon suitable cross pieces or brackets 19 se- 100 cured to the inner walls of the partition. At the discharge end of the machine the chain 9 passes about a sprocket 20 mounted upon a shaft to which motion is imparted through suitable gearing, as will be here- 105 inafter set forth. 1,001,517 A pair of chains 22, 23, connected to each other by a: series of cross-bars 24 from which are suspended open-ended basket-carrying frames 25, pass about idlers 26 located near 5 the bottom of the tank, so that the lower stretch of the chains passes beneath the lower portion of the hollow partition 6. Said chains likewise pass over idlers 27, lo- cated in the upper portion of the tank, and 10 about sprocket-wheels 28, 29, see Fig. 1. A second pair of chains, 30 and 31, provided with cross-bars and depending basket-carry- ing frames, the same as the other chains, pass about idlers 32, located adjacent to the 15 bottom of the tank, so that the lower stretch of the chain will pass beneath the hollow partition G, the same as the other chains, the chains also passing over idlers 33 located in the upper portion of the tank and over 20 driven sprockets 34 and 35. As will be seen upon reference to Figs. 2 and 4, the sprockets 26 and 32 are, respec- tively, carried by brackets 26 n and 32 a se- cured to a cross plate 91, said plate extend- 25 ing across the bottom of the tank and up- wardly to a point slightly above the lower end of the partition to which it is secured. This plate serves merely as a supporting plate and leaves the compartments 7 and 8 30 substantially free throughout their length. Mechanism is provided to drive one car- rier, composed of chains, bars and baskets, and the other carrier composed of the other chains, bars and baskets, in opposite direc- 35 tions (in all the forms except the modified form illustrated in Fig. 6) ; that is to say, the forward carrier, or that at the in-take end, will pass downwardly into the cold- water compartment, thence beneath the par- 40 tition up through the hot-water compart- ment, while the other carrier passes down through the hot-water compartment and up through the cold-water compartment. This driving mechanism acts intermittently, and 45 while the carriers are at rest the chain 9 comes into action and serves to transfer one crate or basket from the first carrier to the second carrier, and to remove a crate from the second carrier to the point of discharge, 50 a new crate likewise being introduced into the first carrier. It will thus be seen that after a basket or crate has been traversed by the first carrier through the cold-water compartment, thence upward through the 55 hot-water compartment, it is transferred to the second carrier and moved downwardly through the hot water compartment and finally up through the cold-water compart- ment, when it is discharged from the ma- 60 chine. To effect this operation, the gearing shown, or its equivalent, may be employed. 36 designates the driving shaft, carrying a worm which meshes with a worm-wheel 37, upon whose shaft is mounted an arm 38 65 carrying an inwardly-projecting stud or roller 39, which coacts with the Geneva stops 40 and 41, acting alternately upon said stops. The lower member 40 imparts motion to a gear 42, which meshing with a pinion 43 imparts rotation to a gear 44 which in turn 70 imparts motion to a pinion 45, carried upon a shaft 46. Said shaft has secured to its opposite end a bevel gear 47 which meshing with a corresponding gear 48 imparts mo- tion to a shaft 49, upon which the sprocket 75 20, hereinbefore referred to, is secured. This gearing, as will be seen, will impart an inter- mittent step-by-step motion to the feed chain or conveyer 9. While it is in operation the Geneva stop 41 is at rest. Said stop 41 has 80 secured to it a gear 50, which meshes with a pinion 51, mounted upon an axle with a gear 52. said gear 52 in turn meshing with a pin- ion 53 secured to a stub-axle. Said pinion 53 meshes with a pinion 53 a , mounted upon a 85 shaft 54, which shaft carries pinions 55 and 56, which are in mesh, respectively, with gears 57 and 58 secured to stub-axles which carry the sprockets 34 and 35, thus impart- ing motion to the sprockets and consequently 90 to the chains or carriers which pass over the sprockets. The shaft 54 has likewise secured to it a pinion 59 which meshes with a pinion 60 mounted upon a shaft 61, which shaft carries pinions 62 and 63, which mesh, 95 respectively, with gears 64 and 65, which latter gears are secured to the stub-axles upon which the driving sprockets 28 and 29 are mounted. This arrangement of gearing will cause one of the carriers to move in a 100 direction the reverse of the other. It is to be noted, however, that any suitable gearing for effecting this purpose may be used. 1 An idler 66 will preferably be located over the chain 22, in order that the frame 25 105 which is then uppermost may be held in its proper position before the introduction of a basket or crate into the same. A steam pipe 67 will preferably be located at one side of the tank, adjacent to the outer * 10 face of the compartment 7, and spray pipes 68 and 69 will be placed in the tank in line with the frames 25 when they come to rest, or while the carriers are standing still and the chain 9 is being moved to introduce, 115 , transfer and discharge the crates. The steam will tend to heat the water and also to throw said hot water directly onto the baskets or crates in which the bottles or other containers are mounted. A draw-off pipe 70, having its opening into the tank and located at a point below the upper end of the tank works in conjunc- tion with a steam nozzle 71, steam issuing i from the nozzle serving to draw the water 12 *5 upward through the pipe and force it through a pipe 72, with branches 73, and spray pipe 74 located above the basket- carrying chains and spray the bottles as they pass downward into the hot-water com- 1,001,517 partment. All of the water drawn up through the pipe 70 will be more or less heated by the steam jet. A drain pipe 75 is located at the lower portion of the tank, and 5 an overflow pipe 70 will likewise be pro- Added so as to maintain the proper level of water in the tank. A filling pipe 77 will also be employed. It is possible, and in some cases may be 10 desirable, to subdivide the tank to a greater extent than is indicated in Figs. 1 to 5 in- clusive and as set forth in the above descrip- tion. Thus in Fig. 6 I have shown a tank which is provided with a longitudinal, cen- 15 trally-disposed partition 78 which extends downwardly toward the bottom of the tank and terminates at a sufficient height there- from to permit the passage of the conveyer chains and the baskets or crates thereunder. 20 The chambers formed upon each side of this partition are subdivided by a cross-partition 79, which is preferably hollow and extends from the bottom of the tank to the top thereof, as is clearly indicated in the draw- 25 ings, thus forming four compartments 80, 81, 82 and 83. The gearing is so arranged that the bas- kets are carried downwardly by the chains in the direction indicated by the arrow, that 30 is, through compartment 80 which is filled with cold or relatively cold water or other fluid, thence up through the compartment 81 containing hot water, to the advancing mechanism which transfers the basket to the 35 carriers working in the compartment 82 which is filled with hot water, the basket passing down through said compartment, beneath partition 78, and up through com- partment 83, which is filled with cool or 40 cold water. At this point it is discharged from the apparatus. In Fig. 7 the tank is shown as divided by a longitudinal centrally-disposed partition K4 and cress-partitions 85 and 8(i, said parti- 45 tions terminating at a point above the bot- tom of the tank and forming four com- partments 87, 88, 89 and 90. The gearing will be so arranged that the carriers will cause the baskets to be traversed in the di- 50 rection indicated by the arrows, to wit, down through the chamber or compartment 87, up through compartment 88, down through compartment 89, and up through compartment 90, where they will be dis- 55 charged from the machine. When cross-partitions are used it is found that the water or other liquid in the several compartments will not intermix to so great an extent as is the case where such parti- 60 tions are not employed. Having thus described my invention, what I claim is: 1. In a pasteurizing apparatus, the com- bination of a tank divided into two com- <> 5 partments which communicate with each other at their lower ends said compartments being adapted to hold a pasteurizing agent; a pair of carriers passing through each of said compartments and moving in opposite directions; and means for transferring the 70 articles to be pasteurized from one carrier to the other. 2. In a pasteurizing apparatus, the com- bination of a tank divided into two ver- tically-disposed compartments in open com- 75 munication at their lower ends, said com- partments being adapted to contain a pas- teurizing agent, means for passing the ar- ticles to be treated downwardly through one compartment and upwardly through the 80 other; means for traversing the articles to be pasteurized through the compartments in a reverse direction; and means for trans- ferring the articles from one traversing means to the other traversing means. 85 3. In a pasteurizing apparatus, the com- bination of a tank divided into two verti- cally-disposed compartments communicat- ing with each other at their lower ends said compartments being adapted to contain a 90 pasteurizing agent; a pair of endless car- riers passing through each of said compart- ments; means for moving said carriers in opposite directions; and means for trans- ferring the articles to be pasteurized from 95 one carrier to the other, whereby the articles will be moved downward and upward through one compartment, and thence downward and upward through the other compartment. 100 4. In a pasteurizing apparatus, the com- bination of a tank divided into two verti- cally-disposed intercommunicating compart- ments adapted to hold a pasteurizing agent; an endless carrier mounted adjacent to one 1 5 end of the tank, moving downward through one compartment and upward through the other; a second endless carrier moving through the compartments in a direction op- posite to that of the first carrier; and means U for transferring the holders for the articles to be pasteurized from one carrier to the other. 5. In a pasteurizing apparatus, the com- bination of a tank formed with two verti- i35 cally- disposed compartments communicat- ing with each other at their lower cuds and adapted to hold a pasteurizing agent; a pair of endless carriers mounted in said tank and moving through each of the com- 12G partments the movement thereof being in opposite directions: means for transferring the crates or holders for the articles to be pasteurized from one carrier to the other: and means for heating the water in one of said compartments. 6. In a pasteurizing apparatus, the com- bination of a tank formed with two verti- cally - disposed compartments communicat- ing with each other at their lower ends and ] 1,001,617 adapted to contain a pasteurizing agent; a pair of endless carriers mounted in said tank and moving through each of the com- partments and in opposite directions; and 5 means for heating the water in one of said compartments. 7. In a pasteurizing apparatus, the com- bination of a tank provided with two verti- cally - disposed compartments communicat- 10 ing with each other at their lower ends and adapted to contain a pasteurizing agent; a pair of endless carriers mounted in the tank and moving through each of the compart- ments and in opposite directions; means for 1-5 imparting an intermittent step-by-step mo- tion to said carriers; and means for intro- ducing crates or the like holding the articles to be pasteurized into one carrier and trans- ferring the previously-positioned crate from 20 the first carrier onto the second carrier while the two carriers are at rest. 8. In a pasteurizing apparatus, the com- bination of a tank provided with two verti- cally - disposed compartments communicat- 25 ing "with each other at their lower ends and adapted to contain a pasteurizing agent; a pair of endless carriers mounted in said tank and passing through each of the com- partments and in opposite directions ; means 30 for imparting a step-by-step movement to said carriers; a conveyer located at the up- per portion of the tank and acting to intro- duce the article-containing crates or the like into the first carrier, transfer said crates 35 from the first to the second carrier, and dis- charge the same therefrom; and means for actuating said conveyer while the endless carriers are at rest. 9. In a pasteurizing apparatus, the com- 40 binatioii of a tank provided with two verti- cally - disposed compartments communicat- ing with each other at their lower end and adapted to hold a pasteurizing agent; a pair of endless carriers mounted in said 45 tank and each adapted to pass through both compartments, each of said carriers com- prising a pair of endless chains, cross-bars and carrying frames suspended from said cross-bars; means for imparting a step-by - 50 step intermittent rotation to said carriers, one carrier moving in one direction and the other in a direction opposite thereto ; a con- veyer for introducing crates or like holders for the articles to be pasteurized into the 55 first carrier, transferring the crates previ- ously positioned from said first carrier to the second carrier and discharging the crates from the last-named carrier; and means for imparting motion to said con- 6 veyer while the carriers are at rest. 10. In a pasteurizing apparatus, the com- bination of a tank; a hollow wall or parti- tion extending lengthwise thereof and ter- minating short of the bottom of the tank, ' whereby two vertically - disposed compart- ments will be formed, adapted to contain a pasteurizing agent; means for heating the water in one of said compartments; a pair of endless carriers passing through both of said compartments and beneath the parti- 70 tion ; and means for traversing said carriers in opposite directions. 11. In a pasteurizing apparatus, the com- bination of a tank ; a partition extending lengthwise thereof, terminating short of the 75 bottom of the tank, whereby two vertically- disposed compartments will be formed, said compartments being adapted to contain a pasteurizing agejit; a cross-partition subdi- viding the compartments transversely; a pair of endless carriers each passing through both of the compartments, arranged upon opposite sides of said lengthwise-extending partition; means for traversing said car- and means for heating the pasteuriz- 80 ners : 85 ing agent in those compartments where a relatively high temperature is to be main- tained. 12. In a pasteurizing apparatus, the com- bination of a tank; a hollow wall or parti- 90 tion extending longitudinally thereof, ter- minating short of the bottom of the tank and forming longitudinally-disposed com- partments ; a cross-partition or partitions di- viding the longitudinally - disposed com- 95 partments into a series of shorter compart- ments, each of said compartments being adapted to contain a pasteurizing agent ; an endless carrier working in each of said pairs of compartments which are oppositely dis- 100 posed to each other; means for traversing said carriers; and means for heating the pasteurizing agent in those compartments where a relatively high temperature is to be maintained. 105 13. In a pasteurizing apparatus, the com- bination of a tank; a hollow partition ex- tending downwardly into the tank; a second hollow partition likewise extending down- wardly into the tank, said partitions being 110 arranged crosswise with relation to each other and subdividing the tank into a series of compartments intercommunicating with each other below the partitions, said com- partments being adapted to contain a pas- 115 teurizing agent; and means for traversing the bottles or like containers which are to be pasteurized through the various compart- ments. 14. In a pasteurizing apparatus, the com- 120 bination of a tank; a plurality of hollow partitions extending downwardly into said tank, said partitions being arranged cross- wise with relation to each other and to the tank thereby forming a series of compart- 125 ments separated from each other by air- spaces or chambers said compartments being arranged to contain a pasteurizing agent; endless carriers passing through said com- partments; and means attached to said car- 130 1,001,617 riers for holding a basket or like support for bottles or similar containers which are to be pasteurized. 15. In a pasteurizing apparatus, the com- 5 bination of a tank provided with a plu- rality of intercommunicating liquid-contain- ing compartments; a plurality of endless carriers, each carrier extending through at least two of such compartments; and means 10 for transferring the containers for the ma- terial being treated from one carrier to the next, whereby relatively short carriers may be employed and easy access had to the va- rious portions of the apparatus. In testimony whereof I have signed my 15 name to this specification in the presence of two subscribing witnesses. OTTO EICK. Witnesses : G. W. ARMBRUSTEE, C. C. SAMPSON. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents, Washington, D. C." o o .X , 4 3. 3 -,: _;>"- -. ,J. ,-V;., '- ' ' *' J*.j .V'^.e s k--'/ ., : - "r - ' '' -, ' ?;V^ V! ".' '-^-- f f ,-,-- ' - - '* i.***w *---*- - - r ,i -f , - r * . -V .; < | . . ' ' -f^-.f .:. ,-f ..- T'y'. " ,v .. ?""' :< s . . 1,002,499. R. M. CAUFFMAN. PASTEURIZING APPARATUS. APPLICATION FILED OCT. 19, 1910. Patented Sept. 5, 1911. 2 SHEETS-SHEET 1. ^ ^s >x / Jlic^JL. i 2 x X _/^ 7 _/. * L pt_ ""fl ^ r > ^ _^ /:...:..[ L- ii- -s-i 1 * / \ ' , i! R ^ -* M ; > n-L _A_ "\ ! rfra i n !f til Ilia LHJ5 1 fl '5 .1 1 1 i -' /*"{ .^ ,i \i \ -=tjS "[ '"\i ; i j i \ K 3~ ~~~ ^TU~IL- ^ . C flUFf MfiM ' I, .'^ii , A R. M. CAUFFMAN. PASTEURIZING APPARATUS. APFLICATIOH FILED OCT. 19, 1910. 1,002,499. Patented Sept. 5, 1911. 2 SHEETS-SHEET!!. 16 <3 O o, O -O L^p-t.gX/ UNITED STATES PATENT OFFICE; ,-.), .; >: giiiKi-rr -!v ROBERT M. CAUFFMAN, OF CENTERVILIJE, MICHIGAN. ifi'jo 0; /'.>: PASTEURIZING APPARATUS. 1,002,499. Specification of letters Patent. Patented Sept. 5, J911. Application filed October 19, 1910. Serial No. 587,791. To all whom it may concern: Be it known that I, ROBERT M. CATJFF- MAN, a citizen of the United States, residing at Centerville, in the county of St. Joseph & and State of Michigan, hare invented cer- tain new and 'useful Improvements in Pas- teurizing Apparatus, of which the follow- ing is a specification. My invention relates to improvements in 10 apparatus for pasteurizing milk, and has for its object the improvement of the con-, struct ion and efficiency of devices of this character. Another object of the invention resides in 15 the provision of improved means for con- trolling and regulating the induction of the heating medium into the pasteurizing cham- ber, in order to obtain a more uniform dis- tribution thereof throughout the chamber, 20 and subject the bottled milk stored therein to practically the same temperature at one and the same time. Another object of the invention resides in the provision of means for cooling the milk 25 by the admission of water into the pasteur- izing chamber, and partially submerging the milk bottles, and so regulating the admission of water as to raise its temperature by the heat of the walls of the chamber as it first 30 flows thereinto, and before coming in con- tact witli the highly heated bottles, and gradually reducing the temperature by con- tinuing the flow of water into and out of the chamber. 35 With these and other objects in view, the invention consists of certain novel features of construction, as hereinafter shown and described, and specifically pointed out in the claims. 40 In the drawings employed for illustrating the preferred embodiment of the inven- tion Figure 1 is a plan view of the im- proved apparatus, partly in section. Fig. 2 is a front side elevation, partly in section. 46 Fig. 3 is an end elevation of one end of the apparatus. Fig. 4 is an end eelvation of the opposite end thereof. Fig. 5 is a transverse section on the line x x of Fig. 1. The apparatus comprises an outer casing 50 1, the walls of which are preferably of two thicknesses of sheet metal, with a non-con- ducting material, as asbestos, between the walls. An inner casing 2 of sheet metal, is disposed within the outer casing, and 68 spaced therefrom on all sides, except at that portion adjoining the door 3, through which access is had to the inner casing, the inter- vening space between the outer and inner casings being walled up around the door opening and corresponding opening in the 60 inner casing. The door 3 is preferably hinged, .as shown, and provided with a suit- able latch device, and of a sufficient size to permit trays containing the bottled milk to be handily inserted into and removed from 66 the inner casing or pasteurizing chamber. Bars 4 are disposed longitudinally of the inner chamber and upon cross bnrs 5 J resting upon the bottom of said chamber, to serve i as a rest or support for the trays containing 1 70 the bettled milk, anu hold the sain6 elevated so that the heating as well as the cooling medium may pass around all sides 'of the trays. ,* Live steam is preferably used as a heating 75 medium, and is supplied to the space be- tween the outer and inner casing 'by a pipe 6, disposed between the bottom of the inner and outer casing, said pipe being perforated to permit the discharge and proper diffusion 80 of the steam, and having a branch 7 fex- tending through the outer casing, with which connection may be made with any suitable source of steam supply. Mounted within the inner casing and at each end 85 thereof, are perforated ducts 8, which ex- tend across the ends and along the sides of the casing, as shown. A branch 9 ex- tends upwardly from each duct, and a valve opening 10 communicates with the upper 90 end of each branch, so that when st'eaJn ii admitted to the space between the oH^ter and inner casing, it will enter' through said valved openings into the ducts and out into the inner casing through the perforations, 95 the discharge of the ste'am into the inner casing being thus widely distributed and subjecting all of the bottled milk stored therein to practically the same temperature at one and the same time, thus making for 100 uniformity of treatment and obviating the necessity of over-treating a part of the milk in order to subject the remainder to flie proper treatment to effect pasteurization. The steam thus freely circulates 'around the 105 exterior and within the inner casing, thus subjecting the bottled milk to'- the direct action of the steam, the envelop of steam around the exterior heating the space be- tween the casings .and thereby indirectly im- HO 1,002,489 parting heat to the inner casing, as well as preventing the rapid radiation of the heat contained within the inner casing. After a sufficient quantity of steam has been ad- 5 mitted to the apparatus as may be neces- sary to bring the milk up to the proper temperature for pasteurization, the open- ings 10 are closed by means of the disk- valves 11, the stems of which are screw- 10 threaded for engagement with screw- threaded apertures in the head members 12, which latter are in turn in screw- threaded engagement with openings in the outer casing, so that the valves may be 15 easily and quickly removed for cleansing or repair. The valve stems are provided with hand- wheels 12' for manipulating the same. In order to control the temperature of the inner casing, so as to prevent breakage 20 of bottles by a too sudden raising of, or by maintaining too high a temperature, air ducts 13 are provided which afford direct communication with the perforated ducts 8 near the bottom of the casing, through which 25 cold air may be admitted to mix with the steam within the inner casing. The closures for the air ducts consist each of a disk 14, which has a smooth inner surface for con- tact with the flanges 15, and is clamped 30 thereto by a thumb-screw 16, the shank of which passes through the disk near the upper edge thereof and is screw-threaded for engagement with a similarly threaded tap in the flange rim. The thumb-screw is 35 provided with a head 17, so that upon tight- ening the screw the head will bear against and force the disk into tight contact with the flange. The door 3 .is also provided with an inlet opening and a disk closure 40 13' of the same type as above described. The thumb-screws also serve as a pivot for the disk closures, whereby any or all of the disks may be swung sidewise on their pivots so as to obtain the desired size of opening 45 to permit the proper quantity of air to enter, the same being held in any adjusted position by simply tightening the thumb-screws. The disk closures at the ends of the appa- ratus are provided with coupling members 60 18, with an opening 19 therethrough, and a screw-cap 20 for closing the opening while steam is being admitted to the apparatus. In order to effect a rapid cooling of the milk as well as the trays in which the bottles 65 are placedj so as to permit same to be readily handled, and for their removal from the apparatus, .water is injected into the inner casing by removing the screw-cap 20, and coupling a hose leading from a water supply to me coupling member 18' The hose may be attached at either end of the apparatus. whichever may be the most convenient, and the same results attained. In order to pre- vent' breakage of the heated bottles, which * would result by the cold water suddenly coming in contact tnerewith, the water is turned on gradually, so that the initial flow will have time to be warmed by the heat of the ducts and walls of the inner casing be- fore rising to a height sufficient to contact ?o with the oottom of the bottles, for which purpose the trays containing the bottles are elevated from the bottom of the casing, which would first fill with water before com- ing in contact with the bottles. As the water 75 continues to flow into the casing the tem- perature of the water is gradually reduced, having absorbed all the heat of the ducts and casing walls, and the cooling of the milk effected without danger of fracturing 80 the bottles. In order to prevent the water from rising above the upper ends of the bottles and mixing with the milk, where the same are not previously corked, or where ordinary paper disk stoppers, which are not 85 always water tight, are used, overflow pipes 21, 22 and 23 are provided, which are located at different heights corresponding to the height of the bottles used, as half-pint, pint and quart bottles. The overflow pipes as 90 well as the drain pipes 24, 25 and 26, are provided with suitable valves, (not shown) so as to permit same to be opened or closed, as occasion may require, during the admis- sion of steam or water, or for draining the 95 inner or outer casings. The apparatus is provided with a suitable safety-valve 27, which has connection with the inner casing, so as to prevent excess steam pressure therein. A thermometer 28, 100 readable from the exterior of the apparatus, is arranged within a tubular connection ex- tending through the outer into, the inner casing. The operator may thus readily as- certain the temperature within the inner 105 casing, and manipulate the valves and closures controlling the admission of steam, air and water, so as to obtain the required temperature necessary for the pasteurization of the milk, and for the cooling of the same. HO Haying thus described my invention, what is claimed is 1. In an apparatus of the class described, an outer and inner casing spaced apart, means for supplying a heating medium to 116 the space between the casings, means having . communication with said space for conduct- ing and distributing the heating medium at divers points within the inner casing, a valve controlling said point of communica- 12 tion and operable from without the outer casing, an air duct leading from without the outer casing into direct communication with the means for distributing the heating medium within the inner casing, and an ad- 126 justable closure for the duct 2. In an apparatus of the class described, an outer and inner casing spaced apart, means for supplying a heating medium to the space between the casings, perforated 130- 1,002,489 ducts having communication with said space and arranged within and along the end and side walls of the inner casing, inlet openings extending from without the outer casing into said ducts, a closure for said openings comprising a dik, a combined pivot and clamping screw extending* through said disk near the edge thereof, a coupling member formed integral with the disk having a bore extending through the disk, and a removable 1 cap for the disk. In testimony whereof I affix my signature, in presence of two witnesses. EGBERT M. CAUFFMAN. Witnesses : THOMAS W. MORRISON, ETHEL CROTHERS. rii.'ii,'- '.'!:(' ' Tk. C. H. LOEW. PROCESS OF PASTEURIZATION. APPLICATION FILED DEO. 8, 1909 1,004,885. Patented Oct. 3, 1911. 3 SHEETS-SHEET 1. r t Atty. C. H. LOEW. PROCESS OF PASTEURIZATION. APPLICATION FILED DEO. 8, 1909. 1,004,885. Patented Oct. 3, 1911. 3 SHEETS-SHEET 2 L 400 40JL Jfiff.s. A 68 44 l&p.j'*. C. H. LOEW. PROCESS OF PASTEURIZATION. APPLICATION FILED DEO. 8, 1909 1,004,885. Patented Oct. 3, 1911. 3 SHEETS-SHEETS. UNITED STATES PATENT OFFICE. CHARLES H. LOEW, OF LAKEWOOD, OHIO. PROCESS OF PASTEURIZATION. 1,004,885. SpeciScation of letters Patent. Patented Oct. 3, 191 1 . Application filed December 8, 1909. Serial No. 532,092. To all whom it may concern- Be it known that I, CHARLES H. LOEW, a 'eltfzen of 'the United States, and resident of Kakewpod, Cuyahoga county, Ohio, have in- 5 Vented certain new and' useful Improvements in Improved, Processes of Pasteurization, of which (he following is a specification. This invention relates to a process of pasteurizing beer and similar materials con- 10 tained in bottles or the like and its novelty consists in the several successive steps em- ployed in carrying out the process. There are to be found in the art apparatus whereby bottles are placed on. endless car- 16 riers and" conveyed through bodies of heated water to effect cooking or pasteurizing, and yet other apparatus in which the bottles re- main at rest inside of a shell or casing and are Subjected to baths of water of proper 2o temperatures for the same purpose. Both of these systems have their advocates and critics. By the system first named, if baths of varying temperatures are employed (and they usually must be employed) the bottles 25 were of necessity lifted from one bath to another and being subjected thus to changes of temperature were apt to break or crack. Usually ' in carrying out such system the bbtffes were likewise subjected to lateral SO movement or even inversion and their gase- ous contents were disturbed thereby and con- ditions frequently resulted under which the bottles burst. This system had 'the one ad- vantage that it could be made continuous 35. and that unpasteurized bottles could be de- livered at one end of the conveyer and re- moved at the other simultaneously, or that both deliveries and removals could take place at the same end of the apparatus. By the 40 second system the bottles of beer remained stationary during the process, but the tem- perature of the water was varied to first effect pasteurization and then coobthe bot- tles gradually after this took place. It was 46 difficult at times to properly regulate the temperature without expensive and trained supervision, but the principal objection to the plan resided in the fact that the process was not continuous. Before treatment the bottles had to be placed in the apparatus and after treatment they had to be removed therefrom and different lots could not be at different stages of treatment simultane- ously (5 B\ the invention presently to be described, I have I believe eliminated all of the disad- vantages and secured all of the advantages of both systems. In brief, I place the bot- tles in a carrier which is horizontally mov- able only. They are in an upright position JQ and remain so during the operation. I move the carrier slowly so that the contents of the bottle are no more subject to disturbance thereby than would be the case if the bottles were completely at rest. This carrier is en- g5 closed in a casing to exclude the outer air and it is provided with means whereby suc- cessive sprays of water are caused to descend upon the bottles in the carrier and com- pletely surround and envelop them so that 70 the beer in the bottles and the bottles them- selves quickly acquire the temperature of each successive spray. These temperatures however I vary. They progressively in- crease to a pasteurizing point as the carrier 75 travels and progressively decrease to the initial temperature as it continues to pro- gress while at the same time it travels under the influence of the pasteurizing spray long enough to effect the thorough 'and proper 80 treatment of the beer in the bottles'. I also introduce some economies. I use the hot water over and over again and I use part of the preheating and cooling water over again. The chief -advantage is, however, that the 85 process is continuous. One workman can both deliver and remove the bottles and while some are at one stage of the operation others are at the other stages and much time, labor, energy and money are thus 90 saved. In carrying out the process I preferably use an apparatus for which an application for IT. S. Letters Patent was filed Dec. 30, 11)09, and bears Serial Number 535,700; but 95 it will be understood that the process is quite independent of the apparatus in which it may be carried out and that any appara- tus in which the beer can be maintained in the same condition and position and' sub- 100 jected to the same .successive series of op- erations may be used with the' same result. In the drawings Figure 1 is a top plan view of an apparatus embodying the inven- tion; Fig. 2 is a partial vertical section on 105 the plane of the line 2 2 in Fig. 1 arid an elevation of the parts back of the section plane; Fig. 3 is a plan view of the/ parts be- neath the plane 3 3 in Fig. 2 ; Fig. 4 is a ver- tical circular section through -the water pans no along the line 4 4 in Fig. 3 ; Fig. 5 is an ele- vation of the transverse portion and a verti- 1,004,886 cal section of adjacent parts; Fig. 5* is a horizontal sectional view through the lower portion of the shell below the truck or car- rier; Fig. G is a horizontal section on the 5 plane of the line 6 G in Fig. 2 and a plan view of the parts beneath that plane; Fig. 7 is a detail of the revolving carrier on a small scale; Fig. 8 is an elevation of the outside of the apparatus when the parts are assembled 10 and Fig. 9 is a vertical circular section through the pans along the line 9 9 in Fig. 3. In the drawings 10 is the shell, or outer casing, of the apparatus made preferably of 15 sections of sheet steel secured together in any usual manner and of a generally circular or polygonal outline in cross .section. It is pro- vided with a bottom 11 and top 12 so that it has a cylindrical shape and at one side it 20 is provided with a suitable aperture 13 so that access may be had to the revolving truck or carrier which it is adapted to contain. At a convenient place on its outer surface it is provided with an offset chamber indicated ?5 at 14 adapted to contain a portion of the power transmitting mechanism as herein- after, described. L-shaped radial ribs 15 serve to stiffen and strengthen the structure. At suitable intervals along the bottom of 30 the casing and near its vertical shell, are arranged bearings 20 adapted to support rollers 21 provided with shafts 22. The lon- gitudinal axes of the rollers and their shafts are preferably radially arranged with re- 35 spect to the vertical axes of the shell 10 and the rollers themselves are preferably frusto- conical in shape with their smaller ends pointing inwardly. These rollers are adapt- ed to serve as rolling supports for the re- 40 volving truck or carrier on which the beer bottles are placed during the pasteurizing operation. The revolving track or carrier .comprises an inner cylindrical or polygonal shell 30, 45 divided by horizontal partitions 31 and radi- ally arranged vertical partitions 32 into a series of compartments each one of which is adapted to receive a tray 33 in which are placed the bottles 34 of beer to be treated. 50 The truck or carrier is provided with a hori- zontal annulus 35 along its lower edge and which annulus is provided with teeth 36 forming a large gear firmly secured to or made integral with such truck. The teeth 5 30 are adapted to mesh with the teeth of a pinion 37 arranged in the offset chamber 14. Beneath the annulus 35 is a projecting annu- lar rib 38 having its lower edge sloping obliquely inward to engage the f rusto-conical surfaces of the rollers 21. This construction prevents the truck from tipping outwardly and serves to keep it in circular adjustment. The water supply system is arranged im- mediately 'beneath the top 12 of the casing 5 10 and above the revolving truck or carrier. It comprises a series of pans or chambers 41, 42, 43, 44, 45, 46, and 47 arranged in circular succession and suitably secured to the top ' or sides of the casing in any usual manner. Elach pan has a perforated bottom 400 and upon the bottles ascending 3 through the lower part of said compart- ment. Open crates or bottle receptacles x r uovably fitted in the carriers I are pro- vided for holding bottles in an inverted posi- tion, and to facilitate loading them upon 15 .and removing them from the carriers t as they pass out and in through the opening e. The back of the casing a is provided ad- jacent to the upper and lower sprocket wheels m and n, with doors or removable sec- 20 tions y for affording easy access to the in- terior of the apparatus. In carrying out our process the apparatus hereinbefore described operates as follows: The water or other liquid pasteurizing me- 25 clium contained in the lower paft of the casing being heated by the steam coil or pipes /, and maintained at the required temperature, and the conveyer being set in motion, bottles containing the beverage to 30 be pasteurized are loaded in crates or re- ceptacles x upon the carriers I as they pass outside of the casing through the opening c around the wheels <]. The ingoing bottles during their ascent through the upper part 35 of the compartment d, are sprayed or sprinkled with the hot liquid issuing from the perforations in the plate g over said compartment, and are thus gradually heated so that they will not be broken by being 40 suddenly subjected to the bath or spray of hot liquid as it issues directly from the sprinkler head or chamber. The hot liquid ' flowing down over the bottles in successive carriers in imparting its heat thereto is 46 cooled and utilized, as hereinafter ex- plained, to gradually cool the outgoing bot- tles ascending through "the lower part of said compartment d. In their passage across the upper part of the apparatus and 50 down and up through the compartment c, the bottles are subjected to the descending spray of hot liquid from the sprinkler head or chamber, and they and their contents are rapidly brought to a pasteurizing tempera- 55 turc and kept at that temperature a suffi- cient length of time to destroy yeast germs. The bottles being held with their necks downward in their entire circuit through the apparatus, the comparatively small CO volume of liquid contained in their necks being heated sooner than the much larger volume in their bodies, rises and produces a circulation within the l>odies of the bot- tles, as indicated by arrows on Fig. 3. Hy 65 reason of this free circulation the liquid contents of the inverted bottles are quickly and uniformly heated to the required tem- perature, thereby materially shortening the time required for pasteurizing." In this way a saving is effectea not only in time but also 70 in heat, or in the fuel or energy required to produce it. A better product is also ob- tained, particularly in the treatment of bev- erages such as fermented malt liquors which are detrimentally affected by being subject- 75 ed to a high temperature for a longer period than is absolutely necessary to destroy yeast germs. According to the usual method of pas- teurizing bottle beverages the bottles are go held in an upright position, as shown in Fig. 4, and their contents next to the glass being first heated, rises into their necks, as indicated by arrows. The rising current being congested and arrested in the bottle gj> necks, the hotter portion of the liquid is confined therein, while the greater and cooler portion remains at or near the bot- toms or in the bodies of the bottles. It will thus lx> seen that a very sluggish circula- eo tion of the contents of the bottles when they are held in an upright position is pro- duced by the heating medium to which they are exposed on the outside. The contents of the bottles being thus slowly and un- 96 evenly heated, a much longer time is re- quired to produce the desired effect and much greater breakage of the bottles will result on account of the concentration of heal in their necks and the consequent un- 100 equal expansion of the glass. On the other hand, when the bottles are subjected to the heating medium in an inverted position ac- cording to the present invention, their con- tents next to the glass being first heated 105 rises into the larger parts of the bottles where ample room is afforded for the rising currents to turn and descend, as shown in Fig. 3. This results in a free and rapid circulation throughout the contents of the 110 bottles and a consequent acceleration of the pasteurizing process. The liquid contained in the bottles is uniformly and quickly heated, uneven expansion and breakage of the bottles are avoided, and a better product 115 is obtained. v As the bottles ascend through the lower part of the compartment d they are sprayed or flowed with the water which has been oooled by the ingoing bottles and are thus 120 gradually cooled as they approach the open- ing e, the temperature of the liquid flowing over the outgoing bottles being again raised before it reaches the bottom of said com- partment to repeat its circuit through the 125 apparatus as above explained. By sprinkling, spraying or flowing the hot liquid over, the bottles as they are^ moved with the conveyer through a closed chamber, it has been found that the liqitid can be 130 1,005,854 heated to a higher initial temperature and that the contents of the bottles can be raised to a pasteurizing temperature in a shorter time thai: by n oving the bottles through or 5 immersing thefr in a hot liquid bath accord- ing to the usual method. Furthermore, with the present method of pasteurizing by sprinkling or spraying the bottles with the hot liquid, there is less liability of over- 10 heating and injuring their contents in case of break-down or stoppage of the appara- tus, since the supply of hot liquid to the sprinkler chamber or head can 1*> instantly shut off, whereas, on the other hand, eon- 15 siderable time would be required to draw off the hot bath with which the pasteurizing tank or chamber is supplied according to the usual practice. Although sprinkling. spraying or (lowing the bottles containing 20 the bevernge to be pasteurized is the only method described of subjecting a bottled beverage to a pasteurizing medium, the ad- vantages obtained by subjecting the bottles containing the beverage to the pasteurizing 25 medium with the necks of the bottles down- ward, may be obtained with the pasteurizing medium in different conditions, such as a spray, vapor or liquid bath, or with differ- ent mediums. 30 Wo claim: 1. The process of pasteurizing bottled beverages consisting in subjecting the bottles with their necks downward to a heating medium till their entire contents are brought to .a pasteurizing temperature, substantially 35 as; described. 2. The process of pasteurizing bottled beverages consisting in moving the bottles with their necks downward through a heat- ing medium till their contents are heated to 40 a pasteurizing temperature, substantially as described. 3. The process of pasteurizing bottled beverages consisting in sprinkling the bot- tles while held necks downward with a hot 45 liquid till their contents are heated to a pasteurizing temperature, substantially as described. 4. The process of pasteurizing bottled beverages consisting in moving the bottles 60 with their necks downward through a spray of hot liquid till their contents are brought to a pasteurizing temperature, substantially as described. ">. The process of pasteurizing bottled 66 beverages consisting in moving the bottles with their necks downward vertically through a falling spray of hot liquid till their contents are brought to pasteurizing temperature, Substantially as described. 60 In witness whereof we hereto affix our signatures in presence of two witnesses. AUGUST S. LINDEMANN. HENRY F. STOCK. Witnesses: HAS. L. Goss, BERNARD C. ROLOFF. \nr, I3l\ OO'S W. H. PARK. PASTEURIZING PROCESS. APPLICATION PILED FEB. 1, 1911. 1,009,686. Patented Nov. 21, 1911. J> J) c Attest: by Inventor: Atty COLUMBIA Pl^NCXJUAl-M CO.. WASHINGTON. D. C. UNITED STATES PATENT OFFICE. WILLIAM H. PARK, OP NEW YORK, N. T. PASTEURIZING PROCESS. 1,009,686. Specification of letters Patent. Patented Nov. 21, 1911. Application filed February 1, 1911. Serial No. 605,903. To all whom it may concern: Be it known that I, WILLIAM H. PARK, a citizen of the United States, and a resident of the borough of Manhattan, in the county 5 of New York, city and State of New York, have invented certain new and useful Im- provements in Pasteurizing Processes, of which the following is a specification. The invention relates to a process of 10 pasteurizing milk and other liquids, and its objects are among others, to provide a proc- ess whereby the liquid, after being heated to a pasteurizing temperature may be main- tained at that temperature for a sufficient 15 period to insure the thorough elimination of bacteria while flowing continuously from the heating apparatus to the cooler or other receptacle, and to insure its operation against accidental or intentional interrup- 20 tion. It will be understood that it is desirable to have the pasteurizing operation con- tinuous and the flow of the liquid, into the apparatus, through the apparatus for main- 25 taining it for a sufficient time at the proper temperature, through the cooler if such a device is used and to the receptacle in which it is to be transported, continuous, so that it is only necessary for the operators 30 to feed the milk at one end of the appa- ratus and withdraw it from the other in order to secure its thorough pasteurization. All unnecessary delay is thus avoided, and the handling of the liquid intermediate the 35 beginning and the end of the process is ob- viated. Owing to the fact, however, that the movements of liquid in passing through containers of considerable area cannot be controlled by ordinary mechanical means, 40 and is affected in various ways by fric- tion between it and the walls and other parts of the container, it has not hitherto been possible in an apparatus providing for the continuous flow of the liquid to prevent 45 some of the said liquid from passing there- through quicker than is desired; and this difficulty gives rise to uncertainty of a thorough pasteurization of all the liquid, rendering the process to a great extent in- 50 effective and undependable. In view of the fact that milk and other liquids intended for human consumption are often impregnated with germs of disease, the importance of providing a process which will insure that none of the liquid has es- 55 caped the pasteurization will be understood. While the process herein described is of great value in an apparatus consisting of a heater and retaining holder and a cooler, it must not be understood that its use is 60 limited to such an apparatus, since the process may be carried out in any suitable apparatus whether provided with a heater or a cooler forming a part thereof, or not and that the liquid may be heated in any 65 desired manner, and caused to flow to any desired receptacle after being subjected to the action of this process. In the accompanying drawings, I have illustrated an apparatus by which the proc- 70 ess may be carried out, and in these draw- ings, Figure 1 is a vertical medial section of such an apparatus, and Fig. 2 is a hori- zontal cross section of the same on the line 2 2 of Fig. 1, looking in the direction indi- 75 cated by the arrows. In order to explain the process I will de- scribe the action of the apparatus, shown in the drawings, in which A represents a cylindrical holder provided with annular 80 horizontal flanges D 2 secured to the inner wall of the holder and projecting slightly upward. The purpose of these flanges is to prevent the liquid from gravitating to- ward the bottom of the holder along its 85 walls. I have found by careful experiment that there is a tendency of the liquid in the holder to gravitate more rapidly along the walls than in the interior of the body of liquid therein. This is due to the fact 90 that the cooling of the liquid begins at the walls and that as soon as the liquid near the walls is cooled it will start to gravitate to- ward the bottom of the holder for the rea- son that the lowering of its temperature 95 increases its specific gravity relative to the liquid on the same level in the interior. The flanges D 2 will tend to prevent this action and give the cooling liquid at the walls an inward and slightly upward movement. 100 The supply pipe J is provided with a valve J' by which the flow of liquid to the holder may be regulated so as to provide for the filling and emptying thereof at a rate that will insure proper pasteurization. By 105 making the depending outlet tube of the re- ceptacle G of the proper size and capacity, however, this result may be accomplished 1,009,686 without the use of a valve, and in this case a more rapid flow of liquid than is desired cannot be caused. The outlet is through the pipe H leading 5 from the bottom of the holder to a point near the top thereof, and provided with a branch pipe H' extending through the wall of the holder and adapted to be used for the filling of any suitable receptacle. In 10 order that all siphoning action of this pipe may be avoided, its upper end extends above the outlet level and is open. It will be seen that when the liquid rises to the level of the branch pipe H', it will begin to flow out 15 from the bottom of the holder through this pipe and will continue to flow out as long as the liquid is supplied to the holder. When the supply ceases, the liquid remaining in the holder may be siphoned out by stop- 20 ping the upper end of the pipe H, or dis- charged through the outlet E in the extreme bottom of the holder, which is ordinarily closed by the valve E'. This outlet is also useful in the operation of cleaning the 25 holder and, where the contents are siphoned out, for draining the bottom thereof. The pipe H' joins the pipe E 2 at its lower end, and this pipe may be provided with a sight glass E 3 in order that the operator or in- 30 spector, under whose supervision the pas- teurization is carried on, may be sure that no liquid is being discharged through this pipe during the normal operation of the apparatus. The pipe E 2 is provided with # joint secured by a collar E* and the pipe H' with a similar collar-secured joint H 2 , in order that they may be removed for thor- ough cleansing and for transportation pur- poses. The receptacle G is positioned and sup- ported upon a cross-piece L secured to the walls of the holder and extending diametri- cally across the same. This receptacle is provided with an overflow pipe M, and this 45 pipe may be used for the purpose of pre- venting an overflow from the said recep- tacle in case the operator fails to observe the influx of liquid and regulate it so that the pipe J will not supply liquid faster than 50 it can escape through the neck G 2 . This pipe M extends through the wall of the holder and may be arranged to discharge the liquid overflowing through it into any suitable receptacle or to convey it back to ? the holder or the source of supply. At times, instead of subjecting the liquid to a moderate heat for a comparatively long period, it is desirable to subject it to a higher temperature for a shorter period. ' Thus, for instance, it is common practice to subject liquid to a temperature of 150 de- grees for thirty minutes or to a temperature of 160 degrees or more for fifteen minutes, and the period will vary in an inverse ratio of the temperature within prescribed limits. 25 40 In the case last mentioned it is, of course, desirable to have the holder so arranged that the liquid entering it will be discharged therefrom after a shorter period, and I have therefore provided the branch pipe H 5 made 70 in two sections about half-way between the bottom of the holder and the upper outlet. This branch pipe extends through the wall of ~the holder and communicates with the outside discharge pipe H'. It is also con- 75 trolled by a valve H, so that it can be closed when the upper outlet is used, and the outer portion of the pipe is made detachable by means of a joint secured by the collar H 7 . Through the use of this valve-controlled 80 branch pipe the liquid may be discharged below the normal outlet when desired. It will be apparent that the apparatus above described is not essential to the carry- ing out of the process herein described and 85 claimed, and that other apparatus may be employed, or some of the apparatus dis- pensed with, and its function manually per- formed. I prefer, however, to use the ap- paratus described and shown for the purpose 90 of effectuating the process. It is for the purpose of insuring the proper performance of the requirements hereinbefore stated automatically and with- out the possibility of accidental or inten- 95 tional interference therewith that the proc- ess which forms the subject matter of this application is principally designed. In the apparatus illustrated in the draw- ings, the liquid, after being heated to the 100 desired temperature, is caused to pass into the cylindrical holder A through the pipe J which enters through the wall of the said holder below said cover A' and has its dis- charge end connected with the pan G by 105 means of a collar G' in the side of said pan which receives it. The principal object of having the liquid received by the pan G on entering the holder is to prevent an over- supply and to avoid undue pressure on the 110 spreader by the entering stream. The pan may be observed by removing the cover, or the cover may be made of transparent ma- terial, or entirely omitted in order that the depth of the liquid therein may be ascer- 115 tained. From the pan G the liquid passes, through the depending outlet tube G 2 down to the float B, which in the usual operative condition of the apparatus is immediately below the said tube, since the level of liquid 120 in the holder must be such as to raise it to this point before there can be any discharge. When the holder is first filled the float rises from the bottom as the level of liquid rises, and in this operation the annular 125 flange K concentrically arranged with re- spect to the float on the upper surface of said float receives the liquid discharged from the tube G' and checks its tendency to splash against the sides of the holder by 130 1,009,686 causing a pool to be formed. Small open- ings K' are located at intervals along the lower edge of the flange K for the purpose of permitting all of the liquid therein to 5 flow out. The float is provided with a plurality of spacers D extending radially therefrom and preferably located 90 degrees apart, so as to space the said float from the walls of the 10 holder and maintain its position in the cen- ter thereof. The extremities of the spacing arms D are drawn downwardly to form de- pending portions D', and the lower ends of these depending portions are inwardly 15 curved. The object of this provision is to prevent the spacers from catching over or under the annular flanges D 2 . A sharp cor- ner is also avoided in bending the parts D' downward so that the angle will readily 20 pass over the inner edges of the flanges. An annular horizontal flange or rim C is also provided at the outer edge of the upper sur- face of the float, and extends approximately half the distance from the said outer edge 25 to the walls of the holder. The object and purpose of this flange is to give the liquid flowing from the medial part of the convex upper surface of the float a horizontal direc- tion and provide a surface in addition to 30 the upper surface of the float upon which it may spread and by which it will be caused to enter the body of liquid in a thin, slowly flowing body. It will be observed that this flange C is so formed and placed 35 as to be normally slightly submerged, and the object of this provision is to still further check the outward flow of the liquid before it reaches the liquid body in the holder. By these means the liquid is received and caused 40 to spread out gently upon the upper surface of the liquid body in the holder, without receiving any material vertical movement either through its initial movement on enter- ing the holder or through contact with the 45 walls or other parts thereof. The result is that the liquid entering the holder remains on the top of the liquid body and as it cools, and its specific gravity is thereby increased, settles toward the bottom, fresh and warmer 50 liquid flowing in above it constantly. It is, therefore, only necessary to gage the flow of liquid into the holder so that it will fill and empty once in each half hour or other predetermined time in order to insure that 55 each particle entering the holder shall re- main therein substantially throughout the full period and be discharged therefrom only after it has been subjected to the de- sired temperature for the proper period of 60 time. The float is provided with a loop B* by which it may be raised from the bot- tom of the holder and removed, if desired. It will be observed that in the operation of this process variation in the specific grav- ity of the liquid due to slight difference in 65 temperature is utilized to secure the gradual passage of each drop through the holder, and that in the apparatus shown this action is inaugurated by the deposition of the freshly heated liquid in such a manner that 70 because of the inferior gravity it will spread out over the top of the liquid body. Auxil- iary means, such as baffle plates and flanges, may be employed in carrying out the process to further protect the flow of liquid by its 75 thermal gravity from being disturbed or interrupted. What I claim is : 1. The herein- described process of steriliz- ing liquids which consists in first heating 80 and then spreading the liquid upon the upper surface of a body of liquid having a mean lower temperature in such a manner as to prevent vertical movement thereof, and withdrawing the liquid from the lower part 85 of said body at a rate not exceeding the rate of inflow, whereby each atom of the liquid is caused to gravitate gradually from the top to the point of withdrawal through the body by reason of its relative thermal 90 specific gravity and is retained therein a period of time substantially equal to the time required for the entire body to be with- drawn. 2. The herein described process of steriliz- 9 5 ing liquids which consists in first heating the liquid and then causing it to flow through a holder by gravity and to be de- tained therein for a given period determined by the period required for the discharge of 100 substantially all the liquid in said holder, the relative time of discharge of said liquid with respect to that preceding and follow- ing it being determined by its relative spe- cific gravity due to temperature. 105 3. The process of sterilizing liquids here- in described which consists in maintaining a body of the liquid of predetermined vol- ume in a container, said volume being de- termined by the period of time required for 110 it to pass out of said container, and flowing heated liquid upon the upper surface of the said body in such a manner that it is spread out horizontally thereon, and with- drawing the liquid from the lower part of 115 said container at the same rate as the rate of influx. Witness my hand this 20th day of Jan- uary, 1911, at the city of New York, in the county and State of New York. WILLIAM H. PARK. Witnesses : E. W. SCHEER, Jr., ALAN C. MCDONNELL,. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents, Washington, D. C." i, on, C. H. LOEW & A. BUETSCHI. PASTEUEIZEB. APPLICATION FILED DEO. 30, 1909. Patented Feb. 20, 1912. 3 SHEETS-SHEET 1. COLUMBIA )'!".' C. H. LOEW & A. RUETSCHI. PASTEURIZER. APPLIOATIOH FILED DEO. 30, 1909. 1,017,777. Patented Feb. 20, 1912. 3 SHEETS-SHEET 3. COLUMBIA PLANOORAPN CO.. WA'HINOTON. O. C. C. H. LOEW & A. RUETSCHI. PASTEURIZER. APPLICATION PILED DEC. 30, 1909. 1,017,777. Patented Feb. 20, 1912. 3 SHEETS-SHEET 3. 47 401 40O 200 <* Inventors (R .. ^UANOORAPH CO..WASH1NOTON. l>. C. UNITED STATES PATENT OFFICE. CHARLES H. LOEW, OF LAKEWOOD, AND ARNOLD RTJETSCHI, OF CLEVELAND, OHIO, ASSIGNORS TO THE LOEW MANUFACTURING COMPANY, OF CLEVELAND, OHIO, A CORPORATION OF OHIO. PASTEURIZER. 1,017,777. Specification of Letters Patent. Patented Feb. 20, 1912. Application filed December 30, 1909. Serial No. 535,700. To all whom it may concern: Be it known that we, CHARLES H. LOEW and ARNOLD EUETSCHI, citizens of the United States, the said CHARLES H. LOEW residing 5 at Lakewood, Cuyahoga county, Ohio, and the said ARNOLD RUETSCHI residing at Cleve- land, Cuyahoga county, Ohio, have invented certain new and useful Improvements in Pasteurizers, of which the following is a 10 specification. This invention relates to apparatus in- tended primarily to be employed in the pas- teurization of beer in bottles and its novelty consists in the construction and adaptation 15 of the parts as will be more specifically here- inafter pointed out. In the drawings Figure 1 is a top plan view of an apparatus embodying the inven- tion; Fig. 2 is a partial vertical section on 20 the plane of the line 2 2 in Fig. 1 and an elevation of the parts back of the section plane; Fig. 3 is a plan view of the parts beneath the plane 3 3 in Fig. 2 ; Fig. 4 is a vertical circular section through the water 25 pans along the line 4 4 in Fig. 3; Fig. 5 is an elevation of the transverse portion and a vertical section of adjacent parts; Fig. 5* is a detail sectional view showing the parti- tion between the two compartments of the 30 casing and the overflows from said compart- ments; Fig. 6 is a horizontal section on the plane of the line 6 6 in Fig. 2 and a plan view of the parts beneath that plane ; Fig. 7 is a detail of the revolving carrier on a small 35 scale; Fig. 8 is an elevation of the outside of the apparatus when the parts are assem- bled and Fig. 9 is a vertical circular section through the pans along the line 9 9 in Fig. 3. 40 In the drawings 10 is the shell, or outer casing, of the apparatus made preferably of sections of sheet metal secured together in any usual manner and of a generally circu- lar or polygonal outline in cross section. It 45 is provided with a bottom 11 and top 12 so that it has a cylindrical shape and at one side it is provided with a suitable aperture 13 so that access may be had to the revolv- ing truck or carrier which it is adapted to 50 contain. At a convenient place on its outer surface it is provided with an offset chamber indicated at 14 adapted to contain a portion of the power transmitting mechanism as hereinafter described. T-shaped radial ribs 15 serve to stiffen arid strengthen the struc- 55 ture. At suitable intervals along the bottom of the casing and near its vertical shell, are ar- ranged bearings 20 adapted to support roll- ers 21 provided with shafts 22. The longi- 60 tudinal axes of the rollers and their shafts are preferably radially arranged with re- spect to the vertical axes of the shell 10 and the rollers themselves are preferably frusto- conical in shape with their smaller ends 65 pointing inwardly. These rollers are adapt- ed to serve as rolling supports for the re- volving truck or carrier on which the beer bottles are placed during the pasteurizing operation. 70 The revolving truck or carrier comprises an inner cylindrical or polygonal shell 30, divided by horizontal partitions 31 and radially arranged vertical partitions 32 into a series of compartments each one of which 75 is adapted to receive a tray 33 in which are placed the bottles 34 of beer to be treated. The truck or carrier is provided with a horizontal annulus 35 along its lower edge and which annulus is provided with teeth 80 36 forming a large gear firmly secured to or made integral with such truck. The teeth 36 are adapted to mesh with the teeth of a pinion 37 arranged in the offset cham- ber 14. Beneath the annulus 35 is a pro- 85 jecting annular rib 38 having its lower edge sloping obliquely inward to engage the frusto-conical surfaces of the rollers 21. This construction prevents the truck from tipping outwardly and serves to keep it in 90 circular adjustment. The water supply system is arranged im- mediately beneath the top 12 of the casing 10 and above the revolving truck or carrier. It comprises a series of pans or chambers 41, 95 42, 43, 44, 45, 46, and 47 arranged in circular succession and suitably secured to the top or sides of the casing in any usual manner. Each pan has a perforated bottom 400 and each pan communicates with the adjacent 100 pan by means of lateral apertures indicated at 401. The pans 41, 43, 45 and 47 are some- what deeper than the others. The pan 44 is supplied with hot water from a suitable 1,017,777 source of supply through a pump indicated at 48 and a pipe 480 leading therefrom to the pan. The pans 41 and 47 are each sup- plied with cold water through pipes 410 and 5 470 connected to a source of water supply, for instance the city water mains. A pump indicated at 49 and pipe 490 leading there- from to the pans 42 and 46 serve to keep the cold water in circulation. 10 A diaphragm or partition 50 vertically arranged across the casing serves to divide the space within the carrier into two com- partments. This partition abruptly drops at 51 when it reaches the inner drum 30 of 15 the carrier and extends radially to the outer casing 10 beneath the plane of movement of the geared annulus 35, so that while it divides the bottom portion of the casing into two chambers, it divides only the portion of 20 the casing inside the carrier into two cham- bers above the plane of such movement. This partition is of any suitable material preferably of sheet metal, but is provided with a sheathing of asbestos or similar non- 25 conducting material indicated at 52. Re- ferring to Figs. 3 and 4, it will readily be seen that this partition practically divides. the apparatus into a chamber A substan- tially coincident with the circular extent of 30 the hot water pan 44 and into another cham- ber B smaller than this. The power transmitting mechanism com- prises the following parts: 60 is a motor of any suitable size and construction mounted 35 in a housing 61 on the top of the apparatus. 62 is its main shaft carrying a driving pin- ion 63 adapted to mesh with a spur gear 64 mounted on a shaft 65 on which is secured a miter gear 66 adapted to mesh with a similar 40 miter gear 67 mounted upon and adapted to rotate a vertical shaft 68 located in suitable bearings in the frame of the apparatus. Near its lower end this shaft 68 carries a pinion 69 which meshes with and drives two 45 pinions one 600 adapted to drive the cold water pump indicated at 49 and the other 601 adapted to drive the hot water pump indicated at 48, the shafts 602 and 603 of these pumps being adapted to rotate in suit- 50 able bearings formed in brackets 604 and and 605 extending from a framework 606 which surrounds the shaft 68. To the upper end of the shaft 68 is se- cured a pinion 607 which meshes with and 55 drives a gear 608 the shaft 609 of which is provided with a worm 610 which meshes with a worm gear 611 the shaft 612 of which through two beveled gears 613 and 614 ro- tates a shaft 615 arranged outside of the cas- 60 ing 10 and upon the lower end of which is mounted the pinion 37 which meshes with the teeth 36 of the annulus and so rotates the revolving truck or carrier. The mode of using the apparatus is as 65 follows: The motor 60 is first started to actuate the power transmitting mechanism. This, operating through the described train of mechanism, causes the revolving truck or carrier slowly to revolve on its rollers 21 inside of the casing 10, and actuates the hot >JQ and cold water pumps 48 and 4-9. At the same time cold water is turned into the pipes 410 and 470 from the city mains. The parts are so proportioned that the carrier revolves very slowly, and in practice in the 75 described apparatus it revolves only once an hour. The hot water pump 48 is then con- nected to the source of hot water supply. Preferably the bottom of the chamber A is used for that purpose water being supplied go thereto in suitably quantity and heated In- steam supplied through a pipe passing into the same, as shown at a; in Fig. 8. The hot water is by means of the pump 48 de- livered to the pan or chamber 44. By means 5 of a thermostat stationed at a suitable place in the current of water the steam delivery . can readily be automatically controlled and the water in this pan maintained at any de- sired temperature. This is a usual expedient 90 in the art and needs no further description. The water in this pan should be kept at above a pasteurizing temperature because it parts with some of its heat rapidly as will presently be described. The cold water is 95 delivered to the pans 41 and 47 by the pipes described. The hot water is delivered to the pan 44. From this latter pan it passes at either end through the apertures 401 to the pans 43 and 45, and when these pans are 100 filled it flows into the pans 42 and 46 where it meets the cold water from the pans 41 and 47. By this arrangement as the bottoms of all the pans are perforated there is a constant spray or series of jets of hot water 105 descending from the pan 44 upon the carrier and consequently upon the bottles which, it contains. There is likewise a similar con- stant spray of relatively cold water descend- ing from the pans 41 and 47, and inasmuch no as the supply of water to the pans 41, 44 and 47 is greater than the amount that will pass through the bottoms of said pans, it will be evident that the water will overflow into the pans 42, and 43. and consequently the 115 water from both the pan 44 on the one hand and the pans 41 and 47 on the other mingle and mix in the pans 42 and 43 on the one side and 45 and 46 on the other there is a similar constantly descending spray from 120 each of these pans, the water in the pans 42 and 46 being warmer than that in the pans 41 and 47 and the water in the pans 43 and 45 being wanner than that in the pans 42 and 46 and cooler than that in the pan 44. 125 The water from the pans 41, 42 and 43 on the one side and the pans 47. 46 and 45 on the other side of the door 13 collects in the bottom of the compartment B and is raised by the pump 49 and delivered to the pans 13C 1,017,777 42 and 46. As it mingles in the bottom of the tank it is of about the temperature of the water in these pans and it is there de- livered in the interests of economy. It will 6 thus be seen that the hot water in compart- ment A is constantly in circulation, the water in the pan 44 being kept at a sub- stantially uniform temperature and that the colder water in compartment B is constantly 10 in circulation, but that there are three zones of falling water on each side of this com- partment, being zones of gradually increas- ing temperature on the one side and gradu- ally diminishing temperature upon the other 15 side. Suitable overflows, as a and 6, (see Fig. 5*) are provided at the bottom of the casing so that the hot and cold water will not pass over the partition 50 and mingle. The water supply and circulation system 20 having been established and supposing the carrier to be moved in the direction of the arrows as indicated in Figs. 3 and 6, the workman places the bottles of beer in the trays 33 completely filling a vertical series 25 of compartments in the carrier. As the car- rier slowly revolves he fills the next vertical series and so on. As the carrier revolves it brings this series of compartments first under the pan 41. This is filled with cold 30 water which is descending in a shower. It would usually be somewhere about 70 Fahr. and would have no injurious effect on the bottles which would probably be at a tem- perature of from 45 to 55 Fahr. By the 35 time the carrier passed completely through this zone of descending water the bottles and the beer within them would be of sub- stantially that same temperature of 70 Fahr. As the carrier continues to revolve it 40 brings the bottles beneath the pan 42 and under the influence of the water descending ftierefrom which would usually be at a tem- perature of about 90 Fahr. The carrier still continuing to revolve, the bottles are 45 next brought beneath the pan 43 and sub- jected to the action of the water descending therefrom at a temperature of 120 Fahr. Then passing out of this zone the bottles are brought beneath the pan 44 from which 50 the water descends at a temperature of about 140 Fahr. and they continue to be subjected to this temperature during the whole time that that portion of the carrier revolves beneath the pan 44. In the de- 55 scribed apparatus this takes more than half an hour and the beer is completely and thor- oughly pasteurized during this travel. As the carrier continues to revolve the bottles pass successively beneath the pan 45 from 60 which the water descends at a temperature of above 120 Fahr. the pan 40 from which it descends at a temperature of about 90 Fahr. and the pan 47 from which it de- scends at a temperature of about 70 Fahr., 65 thus gradually cooling it to the temperature of the outside air or of the bottling house. As the series of vertical compartments con- taining the pasteurized beer are brought op- posite the door 13 the trays 33 with the bottles are removed by the workman who 70 fills the compartments with a fresh lot of bottles to be treated. The horizontal shelves of the carrier on which the trays 33 rest and the trays themselves are perforated so that the falling water coming from the pans 75 above the carrier passes from one shelf and one tray to the one beneath it and the bottles are practically in a Body of falling water all of the time that they are under treatment. The advantages of this system of pasteuri- 80 zation are considerable. In the first place it combines the spraying system with a con- tinuous operation. The bottles are kept un- moved in substantially the same horizontal plane while passing through the successive 86 zones of treatment and consequently there is no liability of breakage through move- ment or handling. The variation in tem- perature of the beer is so gradual that the bottles never break because of expansion or 90 contraction. The apparatus is placed di- rectly on the floor and requires no recon- struction of the floors or walls of the build- ing in which it is operated. But one work- man, who may be a boy, or an unskilled la- 95 borer, can readily handle all of the bottles and move and handle more than one at a time, usually twenty-seven in a tray so that much time and labor is saved. The water employed can be repeatedly used. The hot 100 water has not lost much of its heat when it reaches the bottom of the apparatus and but little steam is required to restore its initial temperature. The division of the apparatus into two compartments also saves 101 heat. The cost of the power to operate the mechanism is much less than that required for moving flexible carriers through large bodies of water. Moreover the operations being conducted inside of one casing there 110 is little escape of heat through conductivity. What we claim as new is : 1. In an apparatus of the class described an upright casing, a drum shaped carrier horizontally movable therein, the bottom of 115 (he carrier being arranged above the floor of the casing, a transverse partition dividing the space within the carrier drum and under the carrier into compartments, and means for supplying a pasteurizing agent at differ- 120 ent temperatures to the different compart- ments and to the articles on the carrier as the same pass therethrough. 2. In an apparatus of the class described an upright casing, a drum shaped carrier 12? horizontally movable therein, and a trans- verse partition whereby the casing is divided into two compartments in the space inside of the carrier drum and means for supply- ing water at different temperatures to the ' -33 1,017,777 different compartments and to the articles on the carrier as said carrier passes there- through. 3. In an apparatus of the class described 5 an upright casing, a drum shaped carrier horizontally movable therein, the bottom of the carrier being arranged above the floor of the casing, and a transverse partition di- viding the space within the carrier drum 10 and under the carrier into compartments and means for supplying water at different temperatures to the different compartments and to the articles on the carrier as said car- rier passes therethrough. 15 4. In an apparatus of the character de- scribed, a series of water containers ar- ranged in continuous series, means for dis- charging the contents of each container in the form of a spray, means for supplying 20 hot water to the central container and cold water to one or more of the other containers and allowing it to overflow into the adjacent containers, and means for carrying articles to be treated through such spray. 25 5. In an apparatus of the character de- scribed, a series of water containers arranged in continuous series, means for discharging the contents of each container in the form of' a spray, means for supplying hot water to 30 the central container and cold water to the terminal containers, and means for carrying articles to be treated through such spray. 6. In an apparatus of the character de- scribed, a series of water containers ar- 35 ranged in continuous series, means for dis- charging the contents of each container in the form of a spray, means for supplying hot water to the central container and cold water to the terminal containers and water 40 at an intermediate temperature to the inter- mediate set of containers, and means for car- rying articles to be treated through such spray. 7. In an apparatus of the character de- 45 scribed, a movable carrier and a system for supplying water in the form of a spray to the carrier comprising a series of water con- tainers provided with perforated discharge openings, and means for supplying hot **' water to the middle one of the series, and cold water to the end ones of the series and allowing the hot and cold water so supplied to mix in the intermediate ones of the series. 8. In an apparatus of the character de- scribed, a movable carrier and a system for supplying water in the form of a spray to the carrier comprising a series of water containers provided with perforated dis- charge openings, and means for supplying hot water to the middle one of the series, and cold water to the end ones of the series and allowing the hot and cold water so supplied to mix in the intermediate ones of the series in combination with means for ' using the hot water over and over again. 9. In an apparatus of the character de- scribed, a movable carrier and a system for supplying water in the form of a spray tc the carrier comprising a series of water containers provided with perforated dis- 70 charge openings, and means for supplying hot water to the middle one of the series, and cold water to the end ones of the series and allowing the hot and cold water so supplied to mix in the intermediate ones of 75 the series in combination with means for using the hot water over and over again con- sisting of a collector and means for renew- ing the initial heat of the hot water as it is returned to its container. so 10. In an apparatus of the character de- scribed, a movable carrier and a system for supplying water in the form of a spray to the carrier comprising a series of water con- tainers provided with perforated discharge 85 openings, and means for supplying hot water to the middle one of the series, and cold water to the end ones of the series and allowing the hot and cold water so supplied to mix in the intermediate ones of the series 90 in combination with means for using the hot water over and over again, and using the water mixed in the intermediate con- tainers over and over again. 11. In an apparatus of the character de- 95 scribed, a movable carrier and a system for supplying water in the form of a spray to the carrier comprising a series of water con- tainers provided with perforated discharge openings, and means for supplying hot 10i water to the middle one of the series, and cold water to the end ones of the series and allowing the hot and cold water so supplied to mix in the intermediate ones of the se- ries in combination with means for using 10i the hot water over and over again, and using the water mixed in the intermediate con- tainers over and over again, the means in each instance consisting of collectors and pumps. 11' 12. In an apparatus of the character de- scribed,, a series of drip pans circularly ar- ranged, means for supplying the pan cen- trally arranged with hot water, the pans on each side of it with water at a lower tern- in perature, the pans on each side of those with water at yet a lower temperature and the terminal pans with cold water in com- bination with means for collecting the water from the central pan and retui'ning it there- 12< to after renewing its initial temperature, means for collecting the mixed water from all the other pans and returning it to two of such pans one on each side of the central pan and further means for preventing the 12i mingling of the water falling from the hot water pan and the other pans consisting of a partition of non-conducting material ar- ranged in a line with the boundaries of the hot water pan, and means for presenting 1,017,777 articles to be pasteurized successively to the falling water of different temperatures. 13. In an apparatus of the character de- scribed, a series of drip pans circularly ar- 5 ranged, means for supplying the pan cen- trally arranged with hot water, the pans on each side of it with water at a lower tem- perature, the pans on each side of those with water at yet a lower temperature and the 10 terminal pans with cold water in combina- tion with means for collecting the water from the central pan and returning it there- to after renewing its initial temperature and means for collecting the mixed water from 15 all the other pans and returning it to two of such pans one on each side of the central pan, further means for preventing the min- gling of the water falling from the hot water p_an and the other pans consisting of a par- 20 tition of non-conducting material arranged in a line with the boundaries of the hot water pan and an overflow device for each collector, and means for subjecting mate- rials to be pasteurized successively to the 25 falling water of different temperatures. 14. In an apparatus of the character de- scribed, a series of drip pans circularly ar- ranged, means for supplying the pan cen- trally arranged with hot water, the pans on 30 each side of it with water at a lower tem- perature, the pans on each side of those with water at yet a lower temperature and the terminal pans with cold water, the central pan being much longer circularly than the 35 other pans, means for forming the water from the different pans into sprays of differ- ent temperatures, and means for subjecting material successively to the sprays of dif- ferent temperature. 40 15. In an apparatus of the character de- scribed, a series of drip pans circularly ar- ranged, means for supplying the pan cen- trally arranged with hot water, the pans on each side of it with water at a lower 4 ^ temperature, the pans on each side of those with water at yet a lower temperature and the terminal pans with cold water in combi- nation with means for collecting the water falling from the central pan and separate means for collecting the water falling from the other pans, and means for subjecting articles to be pasteurized successively to the falling water from the different pans. 16. In an apparatus of the character de- scribed, a series of drip pans circularly ar- ranged, means for supplying the pan cen- trally arranged with hot water, the pans on each side of it with water at a lower tem- perature, the pans on each of those with water at yet a lower temperature and the terminal pans with cold water in combina- tion with means for collecting the water falling from the central pan and separate means for collecting the water falling from 1 the other pans consisting of a water collect- ing chamber divided into two compartments along a line coincident with the lines of contact between the central pan and its ad- jacent pans, and means for subjecting ar- ticles to be pasteurized successively to the 70 falling water from the different pans. 17. In apparatus of the character set forth, the combination with a carrier that rotates on a substantially vertical axis, of means for forming a spray having different 75 temperatures and directing such spray at different temperatures along the path of travel of the carrier and upon said carrier. 18. In apparatus of the character set forth, the combination with a carrier that rotates go on a substantially vertical axis, of means lo- cated above the carrier and conforming gen- erally to its path of movement for spraying liquid at different temperatures along the path of travel of the carrier and down- 5 vvardly upon said carrier. 19. In apparatus of the character set forth, the combination with means for caus- ing two spaced streams of liquid of differ- ent temperatures to commingle, means 'for 90 forming a body of spray therefrom having a gradually varied temperature from one portion of the body to another, and means for passing material through the body of spray thus formed. 95 20. In apparatus of the character set forth, the combination with spaced conduits, of .perforated receptacles for receiving sup- plies from said conduits, means for supply- ing liquid through the conduits, means for 100 raising the temperature of one supply above that of the other, perforated connections be- tween the receptacles, in which the over- flow from said receptacles intermingle, and means for passing material to be treated be- 105 neath the perforations and through the spray of varied temperature formed thereby. 21. In apparatus of the character set forth, the combination with a casing and a partition separating the same into two com- no partments, of means for delivering a spray at a pasteurizing temperature into one of the compartments, means for delivering a spray at a lower temperature into the other compartment, and means for transporting 115 material to be pasteurized first into the com- partment having the spray of lower tem- perature, thence into the compartment hav- ing the spray of the pasteurizing tempera- ture, and afterward back into the first men- 120 tioned compartment. 22. In apparatus of the character set forth, the combination with an article car- rier that is rotatable on a substantially verti- cal axis, of a curved spray-producing means 125 located thereabove and discharging down- wardly thereonto, means for delivering liq- uid at a comparatively high temperature to the central portion of the spray-producing means, and means for supplying liquid at a 130 1,017,777 lower temperature to the end portions of said spray-producing means, thereby pro- viding a field of spray that is traversed by the article carrier and that has end portions 5 cool and an intermediate portion hot. 23. In apparatus of the character set forth, the combination with an article car- rier that is rotatable on a substantially verti- cal axis, of a curved spray-producing means 10 located thereabove and discharging down- wardly thereunto, means for delivering liq- uid at a comparatively high temperature to the central portion of the spray-producing means, and means for supplying liquid at 15 a lower temperature to the end portion of said spray producing means, said spray- producing means including portions located between the liquid-supplying means of high and low temperature, in which portions said 20 liquid supplies mingle to form a spray of an intermediate temperature. 24. In apparatus of the character set forth, the combination with an article car- rier that is rotatable on a substantially verti- 25 cal*axis, of a curved spray-producing means located thereabove and discharging down- wardly thereonto, means for delivering liq- uid at a comparatively high temperature to the central portion of the spray-producing 30 means, means for supplying liquid at a lower temperature to the end portions of said spray-producing means, thereby pro- viding a field of spray that is traversed by the article carrier and that has end portions 35 cool and an intermediate portion hot, and a wall, forming compartments through which the article carrier passes, one of said compartments receiving the spray from both the colder ends of the field and the 40 other compartment receiving the interme- diate hotter spray. 25. In apparatus of the character set forth, the combination with an article car- rier that is rotatable on a substantially verti- 45 cal axis, of a curved spray-producing means located thereabove and discharging down- wardly thereonto, means for delivering liq- uid at a comparatively high temperature to the central portion of the spray-producing 50 means, means for supplying liquid at a lower temperature to the end portions of said spray-producing means, thereby pro- viding a field of spray that is traversed by the article carrier and that has end portions cool and an intermediate portion hot, a wall, 55 forming compartments through which the article carrier passes, one of said compart- ments receiving the spray from both the colder ends of the field and the other com- partment receiving the intermediate hotter 60 spray, and means for elevating the collected liquid from the compartments back to the respective portions of the spray - forming means. 2C. In apparatus of the character set 65 forth, the combination with a casing having an opening in one side, of an article carrier rotatably mounted in said casing on a sub- stantially vertical axis, means located on op- posite sides of the opening for spraying liq- 70 uid at a relatively low temperature on the carrier on opposite sides 9f said opening, and means for spraying liquid at a higher temperature on the carrier between the points where the liquid of low temperature 75 is sprayed. 27. In apparatus of the character set forth, the combination with a casing having an opening in one side, of an article carrier rotatably mounted in said casing on a sub- 80 stantially vertical axis, means located on op- posite sides of the opening for spraying liq- uid at a relatively low temperature on the r, . ! i i carrier on opposite sides ot said opening, means for spraying liquid at a pasteurizing 85 temperature on the carrier substantially midway between the points where liquid of low temperature is sprayed, and means for spraying liquid of gradually varied teiy- perature between the spray of low tempera- 90 ture and that of the pasteurizing tempera- ture. Witness our hands this 23d day of De- cember, 1909, at Cleveland, Ohio. CHARLES H. LOEW. ARNOLD RUETSCHI. AYitnesses : ALBERT A. KAISER, WILLIAM F. BIERMANN. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents, Washington, D. C." A. A. PINDSTOFTE. PASTEURIZING APPABATUS. APPLICATION FILED DOT. 14, 1911. 1,037,894. Patented May 28, 1912. o LC JtgJ i* f eC, ft 8 8 R R R R R R R R \ d f cr CL cr h 9 RRfiflflRftRRRRRR ^/fatnesses f Jitveiitor COLUMBIA PLANOORAPH CO.. WASHINOTON. D. C. UNITED STATES PATENT OFFICE. ANDERS ANDERSEN PINDSTOFTE, OF COPENHAGEN, DENMARK. PASTEURIZING APPARATUS. 1 ,037,894. Specification of Letters Patent. Patented May 38. 1913. Application filed October 14, 1911. Serial No. 654,757. To all whom it may concern : Be it known that I, ANDERS ANDERSEN PINDSTOFTE, manufacturer, subject of the Kingdom of Denmark, residing at No. 62 Frederiksberg alle, in the city of Copen- hagen, Denmark, have invented new and useful Improvements in Pasteurizing Appa- ratus, of which the following is a specifica- tion. The invention has for its object improve- ments in pasteurizing-apparatus of that kind by which the bottles are placed in bottle- baskets which are moved through a water- reservoir of suitable dimensions. On prac- 15 tical reasons it is necessary that the bottle- lia.skets in such apparatus are a little nar- rower than the water-reservoir. This how- ever has. the disadvantage that a part of the water passes outside the bottle-baskets along 20 their outer side faces so that in large appa- ratus the heating or the cooling of the bot- tles which are moved through the reservoir is not equal. My invention overcomes these defects by employing at the sides of the 25 bottle-baskets sliding-pieces, which can slide in a direction transverse to or oblique to the direction of movement and which, when the bottle-baskets are moved through the water-reservoir, slide outward and come in 30 contact with the walls of the water-reser- voir so that the water cannot pass along the outer side faces of the bottle-baskets but is caused to pass through said bottle-baskets. Constructional forms for the invention 35 are shown in the drawing. Figure 1 is a longitudinal section through a part of a water-reservoir and bottle-bas- kets placed therein. Fig. 2 is a transverse jortion through the water-reservoir on line 40 A A Fig. 1 and seen in the direction of the arrow. Fig. 3 is a partial section of a bottle-basket seen from above. Fig. 4 is a front view of a modification of the bottle- basket. 45 The bottle-baskets a are moved through the water-reservoir b by means of rollers c running along rails on the upper edge of the side walls of the water-reservoir. The bot- tle-baskets are moved in the opposite direc- 50 tion of the curved arrow I shown in Fig. 1, which arrow indicates the direction in which the water is moved through the bottle-bas- kets. In the ends of the front wall d of the bottle-baskets, which in a known manner 55 can be movable up and down, and which slides on the bottom of the water-reservoir, are arranged notches e for sliding pieces /. which constitute shiftable closures, bolts g passing through inclined slots in said clo- 60 sures for permitting automatic shifting of the latter into yielding contact with the res- ervoir walls under the action of gravity. The sliding-pieces are forced into the notches e if during the insertion of the bot- 65 tie-baskets into the water-reservoir any re- sistance is produced, but else they slide out of the notches and come in contact with the side walls of the water-reservoir (see left hand side of Fig. 2) so that the water can- ?n not pass between the outer side faces of the bot tie-baskets and the walls of the water- reservoir but is caused to pass through the baskets. The notches c have such a sloping that the sliding-pieces always tend to slide 75 outward on account of their own weight. In the modification shown in Fig. 4 the notches for the sliding-pieces are not sloping. The sliding-pieces are in such case pressed outward by means of springs k arranged in 80 the rear of said sliding-pieces (see the left hand side of the figure) . Claims. 1. In a pasteurizing apparatus, the com- bination of a water-reservoir, bottle-baskets 85 movable through said reservoir, closures shiftably mounted on said baskets for pre- venting passage of water between the sides of said reservoir and baskets, said closures being automatically maintained in contact 90 with the walls of said reservoir. 2. In a pasteurizing apparatus, the com- bination of a water-reservoir, bottle-baskets movable through said reservoir, closures shiftably mounted on the front walls of said 95 baskets, and means for yieldingly maintain- ing said closures in contact with the walls of said reservoir. 3. In a pasteurizing apparatus, the com- bination of a water-reservoir, bottle-baskets 100 1,027,894 movable through said reservoir, vertically movable front walls for said baskets, slides shiftably mounted at the ends of said front walls, and means for automatically shifting 5 said slides into contact with the walls of said reservoir. In testimony whereof I have signed my name to this specification in the presence of two subscribing witnesses. ANDEBS ANDERSEN P1NDSTOFTE. Witnesses : OLAF SCHRODEK, CONSTANTINE EliKliTS. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents, Washington, D. C." J. HAUK, JB. STEEILIZINO APPABATDS. , APPLICATION PILED FEB. 15 : 1909. BEHEWED JUKE 24, 1912. 1,037.247. Patented Sept 3, 1912. 5 SHEETS-SHEET 1, J. HAUK, JE. STERILIZING APPABATOS, APPLIOATIOS FILED FEB. 15, 1909. EENEWED JUHE 24, 1912. 1,037,247. Patented Sept. 3, 1912. 6 SHEETS-SHEET 2. J. HAUK, JE. STERILIZING APPARATUS. ' APPLIOATIOH FILED FEB. 15, 1909. BESEWED JUHE 24, 1912. 1 037,247. Patented Sept. 3, 1912. 5 SHEETS-SHEET 3. "=T ATTORNEVf. J. HAUK, JE. STERILIZING APPARATUS, APPLIOATIOH FILED FEB. 15, 1909. EEHEWED JUKE 24, 1912. 1,037,347. Patented Sept. 3, 1912. 5 SHEETS-SHEET 4. J. HAUK, JE. STERILIZING APPARATUS. APPLICATION FILED FEB. 15, 1909: BENEWED JUKE 24, 1012. 1,037,247. Patented Sept. 3, 1912. 6 SHEETS-SHEET 6. OOOO OOOO 0000 'OOOO OOOO OOOO OOOO OOOO OOOO OOOO OOOO OOOO. oooo' j UNITED STATES PATENT OFFICE. JOSEPH HAUK, JR., OF MILWAUKEE, WISCONSIN, ASSIGNOR TO TWENTIETH CENTURY MACHINERY COMPANY, INCORPORATED, OF MILWAUKEE, WISCONSIN. STERILIZING APPARATUS. 1,037,247. Specification of letters Patent. Patented Sept. 3, 1912. Application filed February 15, 1909, Serial No. ,477,886. Renewed June 24, 1912. Serial No. 705,643. To all whom it may concern : Be it known that I, JOSEPH HATJK, Jr., a citizen of the United States, residing at Mil- waukee, county of Milwaukee, and State of 5 Wisconsin, have invented new and useful Improvements in Sterilizing Apparatus, of which the following is a specification. My invention relates to improvements in apparatus for sterilizing milk, beer, and 10 other liquid foods and beverages, and it pertains more especially, among other things, to the means employed for auto- matically conveying a large number of crated bottles in which the liquid is stored 15 successively through a plurality of separate compartments, which are respectively sup- plied with water of successively higher and lower temperatures whereby the bottles and their contents will be gradually heated from 20 a comparatively low to a high temperature and such contents sterilized, when the bot- tles are thereafter conveyed through the compartments in which the water is of suc- cessively lower temperature, whereby the 25 liability of such bottles becoming broken by a too rapid change of temperature, is re- duced to the minimum. The construction of my invention is ex- plained by reference to the accompanying 30 drawings, in which Figure 1 is a plan view thereof. Fig. 2 is a' vertical section of the central portion of the apparatus. Fig. 3 is an end view, part broken away to show the interior. Fig. 4 35 is a detail, showing an enlarged end view of the driving mechanism. Fig. 5 is a side view of the driving mechanism shown in Fig. 4. Fig. 6 is a side view; and Fig. 7 i>> an end view of one of the crate support- 40 ing conveyers showing the track from which the conveyers are suspended and the device for moving such crates longitudi- nally of said tracks. Like parts are identified by the same ref- 45 erence figures troughout the several views. 1 is a water tank, which is divided into a plurality of separate compartments 2, 3 and 4, by the transverse partitions 5 and 6 and the compartments 2 and 4 are re- 60 spectively divided by the central vertical par- tition 7 beneath and above which the crates are carried in their annular course through the tank 1, as more fully hereinafter de- scribed. Each of the compartments 2, 3 and 4, are provided with two annular carrying 55 collars 8, which collars are in turn revolu- bly supported from the stationary collars_ 9 through a plurality of intermediate anti-fric- tion rollers 10, roller supporting shafts 11 and roller supporting brackets 12, while the 60 several bottle crates 13 of the series are con- nected with and temporarily suspended from said shafts 11, through the hangers 14, whereby it will be understood that when said collars 8 are revolved, all the crates in 65 the annular series will be successively im- mersed beneath the water in the tank 1 and carried from thence back to the starting point above the longitudinal center of the tank. 70 It will be understood that the crate carry- ing collars, together with the operating mechanism, are revolved with an intermit- tent movement which is so timed that the crate carrying hangers are stopped as each 75 one is successively brought to each starting point above the longitudinal center of the inclosing tank when each hanger of the series is supplied with a crate until all the hangers in such annular series has been thus 80 supplied. It will be obvious that when all the hangers in the first series have been thus supplied, the first hanger will have com- pleted its circuit in the first compartment, when the crate in such harger is moved 85 forward from such compartment into the hanger of the next succeeding compartment and its place supplied with another, and this step in the process is repeated until all the crates in the first annular series have 90 been moved forward from the first compart- ment into the next succeeding compartment, and the process is again and continuously repeated until all the crates have passed through all the compartments of the tank. 95 It will be understood that all the crates in being thus conveyed through the tank, will each successively pass in an annular course through each successive compartment and that when each compartment has been thus 100 filled with crates, they will' be successively withdrawn from the last compartment of the series as they have completed their annu- lar course in such series and their places will be successively supplied with fresh 105 crates from the exterior. The first compart- ment 2 of the series being provided, as stated, with a vertical partition 7 and the 1,037,247 respective sides of the partition supplied with water of different temperatures, said partition has a tendency to keep the hot and cold water separate, whereby the crates, as g they move in the direction indicated by the arrow in Fig. 3, are first conveyed down- wardly through cold water and thence up- wardly through warm water, whereby they are partially heated preparatory to entering 10 the hot water, which is stored in the central compartment 3, the water in the central compartment being of the required temper- ature to properly sterilize the contents of the bottles. The compartment 4 is also di- 15 vided centrally by a vertical partition, the same as compartment 2, and such third compartment is also in like manner sup- plied with water of two different tempera- tures, the warmer water being upon the 20 left hand side of said vertical partition, reference being had to Fig. 3, and the cold water upon the right hand side, whereby said crates are first led into the warm water in the last compartment and from thence 25 into the cooler water, and thereby gradually cooled before passing out of the sterilizing tank. As a means of automatically conveying the crates through the several compartments 30 of the tank, I have provided a supporting track formed of movable sections 15 and stationary sections 1C', from which track the crates are suspended through the rollers 40, 40, roller supporting arms 39, 39, and bails 35 37, 37. The several crates are provided with a fin or bracket 41, which is adapted to be engaged by the moving lugs 42, 42, of the endless chain 43, when said chain is moved, whereby said crates are carried forward in 40 a continuous course through the several com- partments of the tank, and from thence back to the starting point. The endless chain 43, which also passes through the tank and back to the starting point beneath the track, is 45 supported in a channel 43' and at the re- spective ends of the tank 1 by the several wheels 44, wheel 44' anil wheel supporting shafts 45. When the bottles have completed their course through the several compart- 50 ments, they are manually removed from the crates and replaced with others at any inter- mediate point between the ends of the tank as found most convenient, whereby all the crates carried by the chain are continuously 55 supplied with bottles. As the crates are thus successively conveyed into and out of the tank and from one compartment to the other, it becomes necessary to stop t!.e annu- hir movement of the carrying hangers that. GO the crates may pass to and from them and it is also necessary to alternately start and stop the longitudinal movement of the end- less chain 13 that the emles carried thereby may be emptied and refilled with bottles and C5 the intermittent movement of such parts must be so timed as to alternate with each other. An intermittent movement is communi- cated from the segmental gear 21' to the endless chain 43, through the pinion 47, 70 shaft 47', sprocket wheel 47 2 , sprocket chain 48, sprocket wheel 49, shaft 50, miter gears 51 and 52, shaft 45, and from thence to the wheel 44' from which wheel motion is com- municated dii-ect to the endless chain 43. 75 The wheel 44' serves as the driver of the chain, while the other wheels 44 serve simply to support said chain as it is being driven. The intermittent movement of the chain and the parts connected therewith is effected by go the action of the segmental gear 21' upon the pinion 47. As the segmental gear 21' re- volves, it communicates movement to said pinion 47 during a part of its revolution only, while the teeth of said segmental gear 85 are in contact with such pinion. When, however, the blank space 59 passes such pin- ion, the pinion is permitted to stop and the endless chain is thus caused to stop and start with each revolution of the segmental 90 gear 21' on its supporting shaft. As an in- termittent movement is thus being communi- cated frdju the driving shaft to the endless chain, an intermittent movement is simul- taneously communicated from the motor 95 driven shaft l(i to the orate carrying mecha- nism through the pulley 17, belt 18, pulley 19, worm shaft 20, worm gear 21, laterally projecting pins 5(5, Geneva gear 04, gear 22, pinion 23, shaft 24, and from said shaft 24 100 to the several crate carrying collars 8, through the several pinions 25, 2(5, 29, 30, 33 and 34, which pinions respectively mesh in the annular series of gear teeth 27, 28, 31, 32, 35 and 3(5 formed upon the vertical edge of 105 said carrying collars, the laterally project- ing pins 50 operating in the slots 57 of the so-called Geneva gear 55 in such a manner that the annular movement of the crate car- rying hangers is stopped and remains at no rest while the craies are 'being conveyed into them, and when the crates have been thus moved by the endless chain, the movement of the chain is stopped, while the crate sup- porting hangers move far enough to bring 115 the next succeeding hanger into position for the reception of the next succeeding crate, when such collar is stopped and the endless carrying chain again started, and the oper- ation described is again and continuously re- 120 peated until all the crates have passed through the apparatus. The intermittent movement is thus communicated to the Ge- neva gear through (lie action of (lie laterally projecting pins 5(5 -as they pass into and out 125 of the recesses 57 and when suul i>ins 5(5 are brought out of cdiitact with snid Geneva gear, (he same will remain at r st until the gear carrying said pins 5(! has co.nplcted its revolution. 130 1,037,247 15 20 60 is a duct through which hot water may be led from a boiler to the central compart- ment of the tank 1 and 61 is a valve for con- trolling its admission. 5 62 is a manhole, which is closed by the cover 63. The stationary track sections are supported at their respective ends from the stationary collars 9, while the movable track sections 15 are revolubly suspended at their 10 respective ends from the movable collars 8, through the hangers 12 and shafts 11, where- by, when the crates are moved forward from one movable track section 15 to another, they pass over the intermediate stationary sec- tions 16'. The position of the stationary track 16' is such that the several sections 15 are successively brought into alinement with them as they reach the vertical above the longitudinal center of the tank. The Ge- neva gear 55 is provided with a plurality of concave bearing surfaces 64, which as the pins 56 are brought out of contact with the slots 57, are adapted to bear against the con- vex surface of the flange 65 carried by the 25 gear 21, whereby said Geneva gear is pre- vented from turning, while all that part of the convex surface 65 between the points ,66 and 67 are passing beneath ~ such concave surface G4, and whereby such gear is re- 30 tained in such position that the driving pins 56 will freely enter said slots 57, when said gear 22 has completed its annular movement. While the mechanism for conveying the crates of bottled goods into and from the 35 sterilizing tank and for carrying said crates in a circular course through each compart- ment of said tank, each comprise several co- operating parts, for brevity of description, such conveyers are respectively hereinafter 40 referred to in the claims as horizontal and revoluble conveyers. It will be understood that the conveyer track comprising said stationary and movable sections, extends longitudinally through the several compart- 45 ments of said tank and from thence around its exterior, whereby the crate carrying hangers and crates are thereby conveyed in a continuous course through and then around one side of said tank. The endless 60 conveyer chain heretofore referred to is sus- pended centrally beneath said track through- out its entire length in such a manner that the brackets 42 connected with said chain, are adapted to engage the depending fin 41 65 connected with said crates, whereby when said chain is moved, -the required movement wilt be communicated from said chain to said crates and said crates moved forward through the several compartments of th^ 60 tank as previously described. Having thus described my invention, what I claim as new. and desire to secure by Letters Patent, is 1. In an apparatus of the described class, C6 the combination of a sterlizirig tank, a pair of annular stationary crate supporting col- lars mounted in said tank, a pair of annular revoluble collars each provided with a plu- rality of roller bearings surrounding and supported from said stationary collars., a 70 plurality of sets of crate carrying hangers pivotally suspended from said revoluble col- lars, means for conveying bottle crates from the exterior of said tank into position to be carried by said hangers, means for com- 75 municating an intermittent movement to said revoluble collars, and means for moving the crates from the hangers of said tank after they have completed their annular course therein. go 2. In an apparatus of the described class, the combination of a sterilizing tank divided by transverse partitions into a plurality of compartments, a pair of annular stationary crate supporting collars mounted in each of 85 said compartments, a pair of annular revo- luble collars provided with a plurality of roller bearings surrounding and supported from said stationary collars, a plurality of sets of crate carrying hangers pivotally BUS- 90 pended from said revoluble collars, means for conveying bottle crates from the exterior of said tank into position to be carried by said hangers, means for communicating an intermittent movement to said revoluble col- 95 lars, means for moving the crates from .the hangers in one compartment after they have completed their annular course therein to the hangers of the next compartment, and means for moving the crates from the last 100 compartment. 3. In an apparatus of the described class, the combination of a sterilizing tank divided by transverse partitions into a plurality of compartments, a pair of annular stationary 105 crate supporting collars mounted in each of said compartments, a pair of annular revo- luble collars provided with a plurality of roller bearings surrounding and supported from said stationary collars, a plurality of 110 sets of crate carrying hangers pivotally sus- pending form said revoluble collars, a mov- able track section for each set of crate carry- ing hangers located within and carried by said annular revoluble collars, a stationary 115 track section supported above the longitudi- nal center of the tank ir alinement with said movable, track sections between and upon each side of the several compartments, means for communicating an intermittent 120 movement to said revoluble collar and track sections carried thereby, and means for mov- ing said crate carrying hangers from said stationary to said movable track sections, when the latter are at rest. 125 4. In an apparatus of the described class, the combination of a sterilizing t.'nk divided by transverse partitions into a plurality of compartments, a pair of annular stationary crate supporting collars mounted i/i each of 130 1,037,247 said compartments, a pair of annular revo- luble collars provided with a plurality of roller bearings surrounding and supported from .-aid stationary collars, a plurality of 5 sets of crate carrying hangers pivotally sus- pended from said revoluhle collars, a mov- able track section for each set of crate cur- rying hangers located within and carried by said annular revoluble collars, a station- 10 ary track section supported above the longi- tudinal center of the tank in alinement with said movable track sections between and upon each side of the several compartments, means for communicating an intermittent 15 movement to said revoluble collar and (rack sections carried thereby, a bottle crate car- ried by each of said hangers, an endless con- veyer chain extending longitudinally from one end to the other through the several 20 compartments and from thence to the start- ing point, returning upon the exterior of said compartments, means for communicat- ing an intermittent movement to said end- less chain, and from said endless chain to 25 said bottle crates. 5. Tn an apparatus of the described class, the combination of a sterilizing tank di- vided by transverse partitions into a plu- rality of compartments, a pair of annular 30 stationary crate supporting collars mount- ed in each of said compartments, a pair of annular revoluble collars provided with a plurality of collar bearings surrounding and supported from said stationary .collars, a 35 plurality of sets of crate carrying hangers pivotally suspended from said revoluble col- lars, a movable track section for each set of crate carrying hangers located within and carried by said annular revoluble collars, a 40 stationary track section supported above the longitudinal center of the tank in alinement with said movable track sections upon each side of the several compartments, means for communicating an intermittent movement to 45 said revoluble collar and track sections car- ried thereby, a bottle crate carried by each of said hangers, an endless chain extending longitudinally from one end to the other through the several compartments and from 00 thence to the starting point, returning upon the exterior of said compartments, means for communicating an intermittent move ment to said endless chain, and means for alternately connecting said chain to and re- 55 leasing it from said crates as the latter are moved with said hangers from one of said track sections to the other through said compartments. C. Tn a pasteurizing apparatus, the com- bination of a tank divided by transverse par- 60 titions into a plurality of compartments, annular stationary collars mounted in each of said compartments, annular ravolublc col- lars supported from and around said sta- tionary collars, crate carrying hangers piv- 65 otally suspended from said revoluble col- lars, bottle era! '< carried by said hangers, a tin connected with each of. said crates, an endless. conveyer chain extending longitudi- nally from one end to the other through the 70 eVmpartments of said tank, a plurality of lugs connected with said chain, said lugs being adapted, as said chain is revolved, to engage said lins and move said crates and to be automatically disengaged from said 75 (ins .is said crates are moved laterally by said annular revoluble collars, and means for alternately moving and stopping said end- less chain and revoluble collars. 7. Tn a pasteurizing apparatus, the combi- 80 nation of a tank divided by transverse par- titions into a plurality of compartments, annular stationary collars mounted in each of said compartments, annular revoluble col- lars supported from and around said sta- 85 tionary collars, crate carrying hangers piv- t. tally suspended 1 from said revoluble col- lars, bottle crates carried by said hangers, a tin connected with each of said crates, an endless conveyer chain extending longiludi- 90 nally from one' end to the other through the compartments of said tank, a supporting haniiel for said carrier chain, a plurality of sets of lugs connected at short intervals apart to said carrying chain, each set com- 95 pricing (wo outwardly diverging members between which is a space for (he reception if the lin carried by each of said crates, whereby when said chain is at rest, the lins of said crates are caused by the move- 100 ment of said revoluble collar, to enter such space and be engaged by said lugs, and when said collar is at rest, said crates will be disengaged from said lugs by the forward movement of said chain, all substantially 105 as and Tor the purpose specified. In testimony whereof I allix my signa- ture in the presence of two witnesses. J OS K I'll 11 AUK, JK. Witnesses: (). li. KHWIN,' l.\s. I>. KKWIN. 1,076,852. E. L. WESCOTT. COMBINED RACK AND SEAL FOR SUBMERGED MILK CONTAINERS. APPLICATION PILED JAH. 30, 1913. Patented Oct. 28, 1913, COLUMBIA PLANOOKAPH CO., WASM1NOTON. O. C. UNITED STATES PATENT OFFICE. EDMUND LtANGWORTHY WESCOTT, OF TORONTO, ONTARIO, CANADA. COMBINED RACK AND SEAL FOR SUBMERGED MILK-CONTAINERS. 1,076,852. Specification of Letters patent. : Patented Oct. 28, 1913. Application lied January 30, 1913. Serial No. 745,114. To all whom it may concern : !> it known that I, EDMUND LANGWORTHY WESOOTT, resident of 152 Lee avenue, in the city of Toronto, county of York, Province of 6 Ontario, in the Dominion of Canada, an American citizen, mechanical superintend- ent, i have invented certain new and useful Improvements in .Combined Racks and Seals for Submerged Milk-Containers, of 10 which the following is a specification. The invention relates to improvements in combined racks and seals for submerged milk containers, as described in the present specification and illustrated in the accom- 15 panyiag drawings that form part of the same. The invention consists easentially m the novel construction and arrangement of parts, whereby in the treatment of milk in bottles 20 the stopper is protected against contact with the outside fluid. The objects of the invention are to effect economy in the matter of the stoppers em- ployed as closures for the milk bottles, and 26 in consequence use the ordinary paraffin pulp disk stoppers in place of a more ex- pensive form .and it is well known that the pulp stoppers are much more satisfactory, to devise a convenient form of rack, .which 30 will facilitate the process of pasteurizing milk and generally to provide a compara- tively cheap and very durable rack for the purposes aforesaid. In the drawings Figure 1 is a plan view of 35 the top of the rack. Fig. 2 is a longitudi- nal sectional view of the complete rack on the line A B in Fig. 1. Like numerals of reference indicate cor- responding parts in each figure. Referring to the drawings, 1 are the ends of the rack formed of wood or any suitable material, that will not be materially effected by immersion in hot or cold fluids and hav- ing the hook holes 2 therethrough a short 46 distance below the top and midway between the side edges of the said ends. 3 are bars suitably fastened in the ends 1 adjacent to the bottom thereof and forming milk bottle supports, in fact forming the BO grid bottom to the rack. 4 are rods suitably secured in the ends 1 intermediate of the height thereof extending between and outside of the rows of the milk bottles, and completing the frame. 55 5 are milk bottles standing on the grid bot- 40 torn between the rods 4 and having the disk closures 6. .7 is a grid top preferably formed of four parallel bars joined by the cross bars 8 in the center .thereof , said bars having the 60 bosses 9 and the orifiees 10 through said bosses and the downwardly offset ends 11, said ends terminating in the horizontal flanges 12 and the vertical flanges 13 and seated on -the. top edge faces of the ends 1, 65 said flanges extending completely across the grid top, therefore the grid top 7 sits on the top of the ends 1 when in position, the ori- fices 10 being centrally arranged over the milk bottles .5. 70 14 are inverted cups having the flat bot- toms 15 and the rubber disks 16 covering said bottoms, the aaid walls of said cups en- circling the tops, of said milk bottles 5, while the rubber disks rest on the rims of the bot- 75 ties. The said cups are some what larger than the neck and head of the milk bottle, so that there is an annular space 17 forming an air .seal between each, of said cups and each of said bottles. 80 18 are stems rigidly and centrally secured to the outside bottoms lo.aud extending up- wardly through the orifices 10 and having threaded upper ends extending outwardly beyond the bosses 9, each of said threaded 85 upper ends having a nut 19 mounted thereon. 20 are spiral springs encircling the stems 18 between the grid top 7 and the cups 14, thereby exerting a constant pressure on the lops of said cups and bringing the rubbers 90 16 in to close contact with the bottles, when the grid top 7 is fastened. 21 are lugs extending outwardly from the grid top 7 at each end thereof, each lug having a suitable pivot orifice therethrough. 95 22 are crank levers, each of said cranks being pivoted at the end of one of its sec- tions in a lug 21 and having a downwardly hanging hook 23 pivotally secured at the angle thereof, the other section of said crank 100 acting as a handle. It will be thus seen that on throwing the crank levers 22 out- wardly the hooks 23 will hang loosely but on turning said cranks inwardly and slip- ping the hooks in the hook holes 2. the hooks 106 will be drawn up tightly against the top walls of said hook holes and as the angle of each of said crank levers is slightly beyond the pivot center of the lug, the said hooks are locked firmly in place. This or any 110 1,076,852 other fastening will be quite suitable for the grid top, in fact many changes may be made in the construction of the device with- out departing from the spirit of the inven- 6 tion, so long as changes are kept within the scope of the claims for novelty following this description. In the use of this rack the bottles are closed in the usual manner with disk stop- 10 pers and placed in the rack. The grid top is placed in position, so that the inverted cups are over the tops of the bottles, the rubbers on the bottom coming into contact with said bottles, thus the bottles 15 are held there firmly and the whole rack with the bottles can be immersed in the pas- teurizing fluid without fear of the said fluid reaching the closures of said bottles, as the annular air spaces between the tops of the 20 bottles and the side walls of the cups pro- vide air seals, which prove a barrier to the passage of the outside liquid to the extreme tops of said bottles. The closures are fur- ther protected against moisture by the rub- 25 bers in the bottom of the cups, consequently the said disk closures will be kept perfectly dry during the pasteurizing treatment. This description has been confined to the use of this rack for milk bottles, but it must 30 be understood that it may be utilized other- wise. What I claim is: 1. In a device of the class described, a frame formed of ends and longitudinal bars, 35 a grid top having bosses projecting up- 45 50 wardly therefrom and orifices through said bosses, a plurality of inverted cups having stems projecting upwardly through said orifices and means for fastening said grid top to said ends. 2. In a device of the class described, a frame formed of ends and longitudinal bars, a grid top having offsets at the end of its longitudinal bars terminating in horizontal and vertical flanges forming a seat on the tops of said ends, fasteners secured to said horizontal flanges and engaging the said ends, and a plurality of inverted cups suit- ably secured to said grid top and engaging the bottles therebelow. 3. In a device of the class described, a frame formed of ends and longitudinal bars, a grid top having bosses projecting up- wardly therefrom and orifices through said bosses, a plurality of inverted cups having g- stems projecting upwardly through said orifices, and resilient means exerting a downward pressure on said cups, said cups being formed to provide an air chamber protecting the tops of the bottles they en- 60 circle and cover from contact with any liquid in which the frame may be immersed in a horizontal position, and means for fastening said grid top to said ends. Signed at the city of Toronto, Ont., this 65 13th day of December, 1912. EDMUND LANGWORTHY WESCOTT. Witnesses : W. G. HAMMOND, M. S. NUECERT. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents. Washington, D. C." ^ I ^ o 1,077,270 T F. GETTELMAN. PASTEURIZING. APPLICATION PILED FEB. 6, 1913. Patented Nov. 4, 1913. C/ A UNITED STATES PATENT OFFICE. FKEDEBICK GETTELMAN, OF MILWAUKEE, WISCONSIN. PASTEURIZING. 1,077,270. Specification of letters Patent. Patented Nov. 4, 1913. Application filed February 6, 1912. Serial No. 675,853. Tc all wham it may concern : Be it known that I, FREDERICK GETTER- MAN, a citizen of the United States, and resi- dent of Milwaukee, -in the county of Mil- 5 waukee and State of Wisconsin, have in- vented certain new and useful Improve- ments in Pasteurizing; and I. do hereby de- clare that the following is a full, clear, and exact description thereof. 10 ' The object of my invention is to provide a simple, effective and accurate method of pasteurizing, the same being accomplished through apparatus of the general character disclosed in the patent issued to me for pas- 15 teurizing apparatus, dated April 11, 1911, No. 989,141. In general the method consists in subject- ing the bottled product to successive inter- rupted immersions in water contained in 20 separate vats, the water in, each vat being at an initial predetermined temperature whereby said product is gradually brought to the exact pasteurizing temperature de- sired, at which temperature it is sustained 25 for a period of time and thereafter gradually lowered in temperature preparatory to being removed from the pasteurizing apparatus. This method is especially adapted to pas- teurize milk, although it is apparent that 80 any product may be treated with efficiency and that while I have particularly described the mouths of the vessels as being open that in some instances paper closures for the same may be utilized which would provide 35 the necessary vent owing to such closures not forming a perfect seal. With the above objects in view the inven- tion consists in what is herein shown and de- scribed with reference to the accompanying 40 illustrations and subsequently claimed. , In the drawings Figure 1 represents a dia- gram view of a pasteurizing apparatus em- bodying the features of my invention, and Fig. 2, a detail cross-section of a fragment 45 of the conveyer -chain and supporting means together with a portion of one of the car- riers, the section being indicated by line 22 of Fig. 1. Beferring by characters to the drawings 1 50 indicates a housing forming a chamber hav- ing a vertical opening 2 therein that consti- tutes a Avell. through which the pasteurized product is delivered to operators above the floor-line of the building upon which the *5 housing is supported, the well being dis- posed at the forward end of the chamber and through which an endless chain con- veyer 3 passes. The conveyer chain is driven and supported by a iseries of pulleys to be hereinafter particularly mentioned mounted 60 within and exteriorly of the chamber. Suit- ably supported within the chamber are a se- ries of vats A, B. C, D, the vats being filled to a predetermined height with water from supply-pipes 4, 4, 4 a , 4". Track-rails 5, 5", 5". 65 and 5 P are disposed above the' water-line of the series of vats and serve as longitudinal supporting guides for the chain conveyer. This chain conveyer is arranged to pass over a pulley 7 located above the top-wall of the 70 chamber, the chain being thereafter passed over a pulley 7 a similarly located at the rear end of said chamber. From thence the chain passes down through an opening 2 a at the rear end of the chamber top over a pulley 8 75 located above the first vat A, from which point it is arranged to travel forwardly and ' over the guide-rail 5 under a guide-pulley 8* and from thence said chain is inclined up- wardly and is arranged to travel over a pul- 80 ley 9. being also supported at its inclined portion by an upwardly inclined section of the guide-rail 5, which inclined section or stretch rises from pulley 8 a to. pulley 9. The conveyer chain thereafter passes down- 85 wardly over a pulley 10 that is disposed, above the vat B and from thence it travels parallel to the water-line in said vat and above the same to a guide-pulley 10", being upwardly inclined at the rear end of the vat 90 B where it passes over a pulley 11. The conveyer chain is then directed downwardly at the rear end and under another pulley 12 that is disposed over vat C. From this pul- ley the chain travels forwardly under a 95 guide-pulley 12 a and over a large pulley 13 which is disposed directly above the parti- tion between vats D and C, which vats are in this instance shown arranged upon the same horizontal plane. The conveyer chain 100 after passing over pulley 13 is deflected downwardly by a guide-pulley 12 b , a stretch being then directed parallel with vat D and over the same. The endless conveyer then passes under a pulley 14 from which it 105 travels upwardly through the well 2 to the first pulley 7 whereby the cycle is completed. From the foregoing it will be seen that the endless chain conveyers thus pass in zig-zag manner back and forth over the series of 110 vats, being alternately dropped and elevated as it enters and leaves each vat in order to 1,077,270 immerse the bottled product in the vat water. Each portion of the bottled product is con- tained in a vessel 15', groups of which are assembled in a series of carriers 15 that are 5 pivotally suspended from rods 16, which rods are carried by the chain conveyer, the rods being provided with anti-friction roll- ers 17 arranged to contact with the guide- rails. By the above described construction 10 the several stretches of the aforesaid chaiii conveyer are relieved of sagging strain to which .they would otherwise be subjected and thus' friction being reduced to a minimum a proportionately less amount of power is re- 15 quired to operate the apparatus. Further- more it is apparent that owing to the ar- rangement of guide-rails which support the carriers 15 that the latter are always held in a position whereby they are submerged at a 20 predetermined depth. By this arrangement the vessels or bottles 15' containing the product can be submerged to the proper depth so that their necks are above the water-line and can thus be open to the at- 26 mosphere without danger of injury to the contents thereof incidental to travel through the sterilizing liquid. Each bottle-carrier 15 has secured thereto a shield 18 that is connected to the support- 30 ing bails 15" of the carrier and is disposed just above the open mouths of the vessels whereby they are protected and any water drippings or foreign matter that may drop upon the tray incidental to its travel is de- 85 fleeted from the vented vessels whereby their contents will not be polluted. As clearly shown in the diagram a heat regulator in the form of a coiled pipe 19 is arranged in juxtaposition to the forward 40 end of the first yat A, which coiled pipe parallels the vertical stretch * of the con- veyer chain between said vat and the second vat B. A similar coil 20, which, in this in- stance, is adapted to receive a cooling me- 45 dium, is mounted within the chamber in juxtaposition to the vertical stretch y of the conveyer chain that passes from the second yat B to the third vat C, the latter vnt be- ing provided with water which is designed 50 as a cooling medium, being of slightly lower temperature than the water contained in vat B, which vat may be termed the sterilizing vat and, for example, contains water at a temperature of approximately 149. The 55 last vat D of the series may be termed a cooling vat and contains water which may, as shown, be held at a predetermined, low temperature by a cooling medium that is introduced indirectly thereto through a 60 coiled pipe 21. From the foregoing it will be apparent that in carrying out my improved method of pasteurizing that the product on entering the chamber, ig approximately at atmos- 65 pheric temperature and the vessels continu- ing the product being open to atmosphere as previously mentioned, said vessels are first submerged in vat A. which contains water at a desired intermediate temperature whereby the product is raised in temper- 70 ature gradually preparatory to being sub- merged in the pasteurizing vat B. Before entering said vat the product is pre-heated in its travel downwardly by indirect radi- ation from the heating coil 19 and thus in 75 its travel from the first vat to the pasteur- izing vat the temperature of the product is held constant or slightly pre-heated,_Hence there is no sudden rise in the temperature of the product as it is submerged into the go liquid containing yat B. Pasteurizing is effected as the carrier containing the prod- uct passes from the forward end to the rear end of vat B and thereafter it is de- sirable to gradually cool the pasteurized 35 product. The initial pre-cooling is effected by indirect contact with the cooling medium introduced through coil 20. A further cool- ing of the product is effected as it traveis through vat C, the final cooling being ac- 99 comphshed incidental to the travel o? the carrier through vat D, the liquid in which, as shown, is maintained at a predetermined temperature by the cooling medium 21. The pasteurizing is now completed and the end- 95 less carrier raises the product up through the well 2 to the floor-line of the building where said product is unloaded in any de- sired manner. While I have shown and described the chamber as being provided with four vats it is apparent that this number may be diminished or increased in accordance with the conditions required with reference to the product to be sterilized, particular attention being called to the fact that the product is pre-heated or pre-cooled by artificial means incidental to its travel from one vat to the other, whereby sudden variations in temper- ature are avoided in the interrupted steps of bringing the product to a pasteurizing temperature and thereafter gradually, cool- ing the same, the said temperature regu- lating means being introduced in nay de- sired form in the relative positions de- scribed and illustrated. It will also be ob- served that, as previously stated, the bottles or vessels containing the product are at no time totally submerged but are held in such a position relative to the water-line in the vats that the sterilized product is exposed to atmosphere. I claim: 1. A pasteurizing method consisting in subjecting an atmospherically exposed prod- 125 net to a scries of step by step water baths having progressively higher temperatures to effect sterilization, prc-heating the product by indirect radiation between the water baths of progressively higher temperatures, no 1,077,270 a and thereafter subjecting said product, step by step, to a series of water baths having progressively lower temperatures relative to the maximum temperature of the first named .5 series, and pre-cooling the product between the cooling baths by subjecting said prod- uct to the influence of an indirect cooling medium. 2. A pasteurizing method consisting in 10 subjecting the product to a series of step by step water baths having progressively higher temperatures to effect sterilization, pre-heating the product by indirect radi- ation between the water baths of progres- 15 sively higher temperatures, and thereafter subjecting said product, step by step, to a series of water baths having progressively lower temperatures relative to the maximum temperature of the first named series, and pre-cooling the product between the cooling 20 baths by subjecting said product to the iri- fiuence of an indirect cooling medium. > In testimony that I claim the foregoing I have hereunto set my hand at Milwaukee in the county of Milwaukee and State of 26 Wisconsin in the presence of two witnesses. FREDERICK GETTELMAN. Witnesses: GEO. W. YOUNG, M. E. DOWNEY. 1,082,743. F. GETTELMAN. PASTEURIZING, APPLIOATIOH FILED HOV. 28, 1911. Patented Dec. 30, 1913. COLUMBIA PLANOORAPH Co.. WAIHINOTON. o. c UNITED STATES PATENT OFFICE. 1,082.743. FREDERICK GETTELMAN, OF MILWAUKEE, WISCONSIN. PASTEURIZING. Specification of Letters Patent. Patented Dec. 30, 1913. Application filed November 28, 1911. Serial No. 662,871. To nil whom it may concern : Be it known that I, FREDERICK GETTEL- MAX. a citizen of the United States, and resi- dent of Milwaukee, in the county of Mil- 5 waiikee and State of Wisconsin, have in- vented certain new and useful Improvements in Pasteurizing; and I do hereby declare that the following is a full, clear, and exact description thereof. 10 The primary object of my invention is to increase the efficiency and scope of pasteur- izing apparatus in general and particularly apparatus of that character such as de- scribed and claimed in a patent issued to me 16 for pasteurizing apparatus dated April 11. 1911. No. 989,141. In a general way my improved apparatus embodies in its construction and arrange- ment means for subjecting the bottled prod- 20 uct to successive interrupted immersions in water contained in separate vats, the water in each vat being at an initial predetermined temperature whereby said product is gradu- ally brought to the exact pasteurizing tem- 25 perature desired, at which temperature it is sustained for a period of time and thereafter gradually lowered in temperature prepara- tory to being removed from the pasteurizing apparatus. 30 Specific objects of my invention are to provide means whereby open mouthed ves- sels containing the product to be pasteurized are maintained above the water-line in such position that only the body of the bottles 5 will be submerged as they travel through the water, the product being thus vented during the process of sterilization; to provide pro- tecting shields for the bottles wnereby drip- pings of water or other foreign substance 40 are shed from said open-mouthed bottles; to provide means for controlling the tempera- ture of the product during its travel from one vat to the other, said means including indirect pre-heating and pre-cooling coils, 46 provision being made for placing certain of the coils directly within the vats ; to provide an endless conveyer chain having carriers, which chain is supported above the water- line at all times, the carriers being arranged 80 with respect to the water-line in the various vats to submerge the body of the vessels con- taining the product to be sterilized, and to provide water supply pipes and overflows for the various vats whereby the water-level 6 5 therein will remain constant. With the above objects in view the inven- tion consists in what is herein shown and de- scribed with reference to the accompanying illustrations and subsequently claimed. In the drawings Figure 1 represents a 30 diagram view of a pasteurizing apparatus embodying the features of my invention, and Fig. 2. a detail cross-section of a fragment of the conveyer chain and supporting means together with a portion of one of the car- (55 riers, the section being indicated by line 2 2 of Fig. 1. Referring by characters to the drawings 1 indicates a housing forming a chamber nav- ing a vertical opening 2 therein that consti- 70 tutes a well through which the pasteurized product is delivered to operators above the floor-line of the building upon which the housing is supported, the well being dis- posed at the forward end of the chamber 75 pncl through which an endless chain con- reyer 3 passes. The conveyer chain is driven and supported by a series of pulleys to be hereinafter particularly mentioned mounted within and exteriorly of the chamber. 80 Suitably supported within the chamber are a series of vats A, B, C, D, the vats being filled to a predetermined height with water from supply-pipes 4, 4, 4', 4 b , the- height of the water being controlled by 85 overflow pipes 6. Track-rails 5, 5 a , 5 b , and o c are disposed above the water-line of the series of vats and serve as longitudinal sup- porting guides for the chain conveyer. This chain conveyer is arranged to pass over a 90 pulley 7 located above the top-wall of the chamber, the chain being thereafter passed over a pulley 7 a similarly located at the rear end of said chamber. From thence the chain passes down through an opening 2 a 95 at the rear end of the chamber top over a pulley 8 located above the first vat A, from which point it is arranged to travel for- wardly and over the guide-rail 5 under a guide-pulley 8" and from thence said chain 100 is inclined upwardly and is arranged to travel over a pulley 9, being also supported at its inclined section between the pulleys 8 a and 9, by an upwardly inclined section of the guide-rail 5, that parallels the inclined 105 stretch of said chain. The conveyer chain thereafter passes downwardly over a pulley 10 that is disposed above the vat B and from thence it travels parallel to the water- line in said vat and above the same to a 110 guide-pulley 10", being upwardly inclined at the rear end of the vat B where it passes 1,082,743 over a pulley 11. The conveyer chain is then directed downwardly at the rear end and under another pulley 12 that is disposed over vat C. From this pulley the chain 5 travels forwardly under a guide-pulley 12 a and over a large pulley 13 which is disposed directly above the partition between vats D and C, which vats are in this instance shown arranged upon the same horizontal plane. 10 The conveyer chain after passing over pul- ley 13 is deflected downwardly by a guide- pulley 12 b , a stretch being then directed par- allel with vat D and over the same. The endless conveyer then passes under a pulley 15 14 from which it travels upwardly through the well 2 to the first pulley 7 whereby the cycle is completed. From the foregoing it will be seen that the endless chain conveyers thus pass in 20 zig-zag manner back and forth over the series of vats, being alternately dropped and elevated as it enters and leaves each vat in order to immerse the bottled product in the vat water. Each portion of the bottled 26 product is contained in a vessel 15 a , groups of which are assembled in a series of car- riers 15 that are pivotally suspended from rods 16, which rods are carried by the chain conveyer, the rods being provided with anti- 30 friction rollers 17 arranged to contact with the guide-rails. By the above described construction the several stretches of the aforesaid chain con- veyer are relieved of sagging strain to which 35 they would otherwise be subjected and thus friction being reduced to a minimum a pro- portionately less amount of power is re- quired to operate the apparatus. Further- more it is apparent that owing to the ar- 40 rangement of guide-rails which support the carriers 15 that the latter are always held in a position whereby they are submerged at a predetermined depth. By this ar- rangement the vessels or bottles 15 a contain- 45 ing the product can be submerged to the proper depth so that their necks are above the water-line and can thus be open to the atmosphere without danger of injury to the contents thereof incidental to travel 60 through the sterilizing liquid. Each bottle-carrier 15 has secured there- to a shield 18 that is connected to the sup- porting bails 15" of the carrier and is dis- posed just above the open mouths of the ves- 66 sels whereby they are protected and any water drippings or foreign matter that may drop upon the tray incidental to its travel is deflected from the vented vessels whereby their contents will not be polluted. 60 As clearly shown in the diagram a heat regulator in the form of a coiled pipe 19 is arranged in juxtaposition to the forward end of the first vat A, which coiled pipa parallels the vertical stretch x of the con- 65 veyer chain between said vat and the second vat B. A similar coil 20, which, in this in- stance, is adapted to receive a cooling medi- um, is mounted within the chamber in juxta- position to the vertical stretch y of the con- veyer chain that passes from the second vat 70 B to the third vat C, the latter vat being provided with water which is designed as a cooling medium, being of slightly lower temperature than the water contained in vat B, which vat may be termed the sterilizing 75 vat and, for example, contains water at a temperature of approximately 149. The last vat D of the series ma}* be termed a cooling vat and contains water which may, as shown, be held at a predetermined low 1 go temperature by a cooling medium that is in- troduced indirectly thereto through a coiled pipe 21. From the foregoing it will be apparent that in carrying out my improved method 85 of pasteurizing that the product on entering the chamber is approximately at atmos- pheric temperature and the vessels contain- ing the product being open to atmosphere us previously mentioned, said vessels are first 90 submerged in vat A, which contains water at a desired intermediate temperature whereby the product is raised in temperature Gradually preparatory to being submerged in the pasteurizing vat B. Before entering 95 said vat the product is pre-heated in its travel downwardly by indirect radiation from the heating coil 19 and thus in its travel from the first vat to the pasteurizing vat the temperature of the product is held 100 constant or slightly pre-heated. Hence there is no sudden rise in the temperature of the product as it is submerged into the liquid containing vat B. Pasteurizing is effected as the carrier containing the product passes 105 from the forward end to the rear end of vat B, and thereafter it is desirable to gradu- ally cool the pasteurized product. The ini- tial pre-cooling is effected by indirect con- tact with the cooling medium introduced 110 through coil 20. A further cooling of the product is effected as it travels through vat C, the final cooling being accomplished inci- dental to the travel of the carrier through vat D, the liquid in which, s shown, is 116 maintained at a predetermined temperature by the cooling medium 21. The pasteuriz- ing is now completed and the endless carrier raises the product up through the well 2 to the floor-line of the building where said 120 product is unloaded in any desired manner. While I have shown and described the chamber as being provided with four vats it is apparent that this number may be di- minished or increased in accordance Tfith 125 the conditions required with reference to the product to be sterilized, particular at- tention being called to the fact that the product is pre-heated or pre-cooled by arti- ficial means incidental to its travel from one 1 3C 1,082,743 vat to the other, whereby sudden variations in temperature are avoided in the interrupt- ed steps of bringing the product to a pas- teurizing temperature and thereafter gradu- 5 ally cooling the same, the said temperature regulating means being introduced in any desired form in the relative positions de- scribed and illustrated. It will also be observed that, as previously 10 stated, the bottles or vessels containing the product are at no time totally submerged but are held in such a position relative to the water-line in the vats that the sterilized product is exposed to atmosphere. 15 I claim: 1. In a pasteurizing apparatus having a series of vats arranged one above the other adapted to contain water at progressively higher temperatures to an intermediate vat 20 and progressively lower temperatures from said intermediate vat, an endless conveyer arranged to travel parallel with the water- line of the first vat and having a vertical stretch intermediate of the first and second 26 vats, the conveyer being provided with a second stretch adapted to travel parallel with said second vat and provided with a second vertical stretch between said second and third vats, and vessel carriers in pivotal 30 union with the conveyer; the combination of a heating coil arranged parallel with the first mentioned vertical belt stretch, and a cooling coil arranged parallel with the sec- ond vertical stretch of said belt. 2. In a pasteurizing apparatus having a 35 series of vats arranged one above the other adapted to contain water at progressively higher temperatures to an intermediate vat and progressively lower temperatures from said intermediate vat, an endless conveyer 40 arranged to travel parallel with the water- line of the first vat and having a vertical stretch intermediate of the first and second vats, the conveyer being provided with a second stretch adapted to travel parallel 45 with said second vat and provided with a second vertical stretch between said second and third vats, and vessel carriers in piv- otal union with the conveyer; the combina- tion of an indirect heating means arranged 50 parallel with the first mentioned vertical belt stretch, and an indirect cooling means arranged parallel with the second vertical stretch of said belt. In testimony that I claim the foregoing 55 I have hereunto set my hand at Milwaukee in the county of Milwaukee and State of Wisconsin in the presence of two witnesses. FREDEKICK GETTELMAN. Witnesses : GEO. W. YOUNG, MAT DOWNEY. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents, Washington, D. C." 6*5^361 F. GETTELMAN. PASTEOBIZING APPARATUS. APPLIOATIOH FILED MAS. 17, 1913. 1,085,901. Patented Feb. 3, 1914. SHEETS-SHEET 1. COLUMBIA PLANOQRAPH CO.. WASHINGTON. l> C. F. GETTELMAN. PASTEORIZINQ APPARATUS. APPLICATION FILED MAE. 17, 1913. 1,085,901. Patented Feb. 3, 1914 3 SHEETS-SHEET 2. COLUMBIA t'l ANoORAPM ti'.. V \ffHUiarofj, p. C 1,085,901. F. GETTELMAN. PASTEDEIZINO APPARATUS. APPLICATION PILED MAE. 17, 1913. Patented Feb. 3, 1914 3 SHEETS-SHEET 3. v iv . I BIA PLANOGKAPH CO.. WASHINGTON. D. C. UNITED STATES PATENT OFFICE. FREDERICK GETTELMAN, OF MILWAUKEE, WISCONSIN. PASTEURIZING APPARATUS. 1,085,901. Specification of Letters Patent. Patented Feb. 3, 1914. Application filed March 17, 1913. Serial No. 754,796. To all whom it may concern: Be it known that I, FREDERICK GETTEL- MAN, a citizen of the United States, and resi- dent of Milwaukee, in the county of Mil- 5 waukee and State of Wisconsin, have invent- ed certain new and useful Improvements in Pasteurizing Apparatus; and I do hereby declare that the following is a full, clear, and exact description thereof. 10 My invention refers to pasteurizers, its object being to provide a simple, economical, effective and compact machine of the above mentioned character wherein a maximum pasteurizing capacity with minimum ex- 15 penditure of labor will result, the said ma- chine being capable of control by a single operator. In brief, the construction and ar- rangement is such that, after an initial op- eration, a series of tiers of separate tray 20 units containing the product in the several stages of pasteurization are fed step by step over a series of pasteurizing vats, whereby the contents of one tier of the tray units with each movement is immersed, pasteurized and 25 discharged. In the step by step process the several tiers of trays are simultaneously sub- merged into the vats through the medium of an elevator and after a predetermined in- terval of time the entire series are raised 30 from the vats and moved forward one step, over the mouth of the succeeding vats, and so on until the pasteurization is completed, it being evident that with each elevation of the trays from the vats one tier is discharged 35 completely pasteurized and a tier of trays containing raw material is supplied at the feed end of the machine through the recipro- cative action of a conveyer, movements of which are correlated with those of the ele- 40 vator. With the above objects in view the inven- tion consists in certain peculiarities of con- struction and combination of parts as set forth hereinafter with reference to the ac- 4J > companying drawings and subsequently claimed. In the drawings Figure 1 represents a side elevation with parts broken away and parts in section of a pasteurizing apparatus em- 50 bodying the features of my invention; Fig. 2, a sectional plan view of the same with parts broken away, the section being indi- cated by line 22 of Fig. 1, and Fig. 3, an end elevation of the apparatus with parts 55 broken away and in section, the view being taken looking toward the discharge end of the machine. Referring by characters to the drawings, 1 represents a tank that is divided by trans- verse partition walls 2 and 2' to form sepa- 60 rate vats A, B, and C, and, for example, the first vat constitutes a pre-heating bath, the same containing water at approximately 35. The second vat contains water at 45 to 50 and constitutes the pasteurizing vat, while 65 the third vat C contains water at approxi- mately 15 and constitutes the cooling vat. The pre-heating vat A and pasteurizing vat B are eacli provided with valve-controlled pipes 4 for supplying water, the said vats 70 being also provided with valve-controlled steam supply pipes 4', whereby the tempera- ture of the water is maintained at a prede- termined degree. The cooling vat C is pro- vided with a valve-controlled water supply 75 pipe 4", and owing to the fact that the tem- perature of the water in said vat is main- tained at approximately 15 the water sup- ply thereto is delivered at the desired tem- perature through the pipe, the flow being 80 continuous in order to maintain this low temperature. Each vat is provided with an overflow pipe 3 that extends therein and terminates at a point to maintain the desired water level. 85 Projecting rearwardly from the feed end of the tank i is a receiving table 5 and from the discharge end of said tank a similar de- livery table 6 is extended. The receiving and delivery tables are provided with a 90 transverse series of rollers 7, 7', respectively, the same serving as supports for the bottom of one or more trays D. a series of which are in practice stacked one upon the other to form tiers of separable units for the recep- 95 tion of bottles E or analogous receptacles containing the product to be pasteurized. In practice the heads of the lower bottles serve as supports for the succeeding bottle tray, whereby several of such trays may 100 be stacked one upon the other as shown, the bottom or lower tray being supported by the table rollers upon a slightly higher plane than the top edges of the series of partition walls to thus permit the tier of tray units 105 with their contents to be carried forward and alined over the several vats of the se- ries. Secured to the upper edge of the partition walls 2 and 2' are brackets having alined 110 1,086,901 10 , 35 45 50 55 60 65 journal studs 8, upon which studs are loosely mounted conveyer rollers 9, the same being upon a plane common to the table rollers 7, 7', referred to. These journal studs 8 also carry guide sheaves 9' for the support of a reciprocative conveyer, which conveyer is in the form of a skeleton frame having side-bars 10 that are in sliding engagement with the guide-sheaves and the series of re- ceiving table rollers 7, the engagement with the latter rollers being effected when said conveyer is moved into its extreme rearward position. The side-bars of the conveyer frame are of approximately the same length as the tank and are connected at their ends by transverse bars 11 and similar inter- mediate bars 11', whereby said frame is di- vided into rectangular sections that approxi- mately correspond to the mouth area of the vats with which they are arranged to register. For the purpose of lowering and raising the several tiers of trays into and out of the vats, an elevator is provided, which ele- vator comprises frame sections A', B', C', that are arranged to be submerged into and lifted from the respective vats A, B, C. These frame sections of the elevator are each suspended from a lid 12, and the bottom of the several frames is formed by sets of rollers 13 the same constituting a skeleton support. which rollers, when the elevator is lifted, are stopped upon a plane common to the receiv- ing and delivery table rollers 7, 7', and also the conveyer rolls 9. When the elevator is lowered, as shown in Figs. 1 and 2, the lid 12 rests upon side flanges of the tank 1, to thus form a closure for the entire series of vats. The vertical lift of the lid and ele- vator to the position indicated by dotted lines in Fig. 1, is checked by stop-pins 14 that project from sets of supporting columns 15, which columns extend upward from the tank sides and are connected by cross- girders 15'. The elevator is raised and lowered by sets of cables a, a'. Ends of the cables a are con- nected to one side of the lid extending up- ward therefrom and over pulleys 16, which pulleys are secured to a shaft 17 that is journaled in bearings with which the cross- girders 15' are provided. The said cables extend downward from the pulleys and have their opposite ends secured to drums 18, the same being mounted upon a positively driven shaft 19 that is journaled in boxes secured to the adjacent set of supporting columns. The other set of cables a' have ends secured to the opposite sides of the lids 12, from which points they pass upwardly and over pulleys 16' and from thence stretches of the cable extend across the ma- chine and over other pulleys 16" that are carried by the shaft 17 from which latter pulleys the said cables pass to sets of drums 18' that are secured to the drive shaft 19. The drive-shaft 19 receives its motion from a counter-shaft 19' through a pinion 20 car- ried thereby, which pinion meshes with a gear-wheel 20' that is secured to said drive- shaft. The counter-shaft 19' is, in turn, 70 driven by an arbor 21 through a worm gear connection, the arbor being mounted in a suitable pillow-block and also carries a pulley 22, that is driven in either direction by a suitable belt connection from a source 76 | of power, not shown, and a suitable revers- | ing mechanism, all of which gear transmis- sion forms no part of my invention. The receiving end of the conveyer frame is provided with weights 23 and suitable 80 cable connections, which connections pass over guide-pulleys 23' that are mounted upon the receiving table. This weight con- nection with the conveyer serves to normally hold the same in its extreme rearward posi- 5 tion over the receiving table, as .shown in Fig. 1, rearward movement of said conveyer- frame being limited by stops 24 that project from said table. The forward end of the conveyer frame is connected to cables 25, 90 the opposite ends of which cables are wound about and secured to drums 26, the same be- ing mounted upon a crank-shaft 27 that is suitably journaled in frame members of the delivery table 6. 95 Assuming that the parts are in the posi- tion shown in Fig. 1 and that each vat con- tains its quota of trays carrying the bottled product to be sterilized, it is apparent that the product contained in the first vat A will 100 be pre-heated, while that contained in the vat B will be pasteurized and the. product contained in the vat C in the meantime will be cooled. Hence after a predetermined in- terval, while the process of sterilization is 105 taking place the operator places a tier of trays containing the raw product upon the receiving table 5, the lower tray of which tier is nested within the rear section of the conveyer. After the bottled products have no been submerged for the proper interval of time the operator manipulate* the power transmission mechanism, whereby drive shaft 19 is put into motion and the elevator, through its cable connections with the sev- 115 eral drums upon said drive shaft, is lifted. In this position the bottom set of rollers of the various elevator sections are stopped in alinement with the receiving table rollers and rolls 9 or at a point where said elevator 120 rolls will engage the lower face of the con- veyer side bars 10. When the parts are in this position motion of the drive-shaft 19 is stopped and thereafter the operator will impart rotation to the drum sheaves 26 125 which are connected by cables to the con- veyer. Owing to the cross-bar connections 11 and 11' of the conveyer frame it is ap- parent that when this forward movement of said conveyer takes place that these cross- 130 1,085,901 bars will engage the rear ends of the lower tray of each tier and hence that tier which is now resting upon the receiving table will be caused to travel forward upon the ele- 5 vator rollers and over the pre-heating tank, while the tier which previously occupied the pre-heating tank will be moved forward to the pasteurizing tank. The tier of trays previously immersed in the pasteurizing vat 10 will be then positioned over the cooling vat with the lower tray resting upon the rollers of that section of the elevator. Hence said trays will be pushed forward clear of the vat by the bar 11 upon the delivery table (>, 15 their contents having passed through the complete pasteurizing process. The forward movement of the conveyer frame is limited by the engagement of its bar 11 with its stop 24' which projects from the table 0, as 20 best shown in Fig. 1, it being understood that this stop checks movement of the con- veyer, whereby the discharged tray or series of trays is delivered upon the rollers 7'. This tier of trays is thereafter removed by 25 the operator and when the parts again as- sume the position in Fig. 1 a fresh tray is supplied to the receiving table. Thus the process of pasteurization is continuously maintained in a series of successive steps 30 which are controlled by the minimum ex- penditure of labor. I claim : 1. A pasteurizing apparatus comprising a series of tanks, tables extending from each 35 end tank, anti friction rollers mounted with- in the tables, a reciprocative conveyer adapt- ed to travel over the rollers of the rear end tables, the conveyer comprising bars having cross-bar connections forming partitions 40 that correspond in number to the vats, guides for the conveyer, a vertically reciprocative lid for the vats, frames suspended from the lid adapted to enter the vats and constitute elevators for material to be pasteurized, 45 roller bottoms for the elevators adapted to be alined" with the before mentioned roller- equipped tables, means for raising and low- ering the lid and elevators, and means for imparting reciprocative motion to the con- 50 veyer. 2. A pasteurizing apparatus comprising a tank provided with partitions forming separate vats adapted to contain water at various predetermined degrees of tempera- ture, a receiving table in connection with 55 the first vat of the series and a delivery table in connection with the last vat of the series, anti-friction rollers mounted upon the tables, vessel-receiving trays arranged to be initially supported upon the receiving table, 60 a reciprocative conveyer comprising side- bars connected by a series of transverse bars forming sections that correspond with the number of vats, the side-bars being adapted to travel over the rollers of the receiving 65 table, guides for said side-bars, a vertically reciprocative lid arranged to rest upon the tank and form a closure for the entire series of vats, skeleton frames suspended from the lid constituting elevators for the trays, a se- 70 ries of rollers carried by the skeleton frames to form bottoms for the support of said trays, means for raising the lid and ele- vators whereby the bottom rollers are brought into horizontal alinement with the 75 receiving and delivery table rollers, and means for moving the conveyer forward and backward a distance equal to the length of a vat. 3. A pasteurizing apparatus comprising 80 a series of tanks, tables extending from each end tank, a reciprocative conveyer adapted to travel over the rear end table, the conveyer comprising bars having cross- bar connections forming partitions that cor- 85 respond in number to the vats, guides for the conveyer, a vertically reciprocative lid for the vats, frames suspended from the lid adapted to enter the vats and constitute ele- vators for material to be pasteurized, skele- no ton bottoms for the elevators adapted to be alined with the before mentioned tables, means for raising and lowering the lid and elevators, and means for imparting recipro- cative motion to the conveyer. 05 In testimony that I claim the foregoing I have hereunto set my hand at Milwaukee in the county of Milwaukee and State of Wisconsin in the presence of two witnesses. FREDERICK GETTELMAN. Witnesses : W. A. GETTELMAN, OKAS. MOLLENHAUER. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patenti. Washington, D. C." 1,088,921. N. F. NISSEN. PASTEURIZING MACHINE. APPLICATION FILED JUNE 30, 1909. Patented Mar. 3, 1914. 5 SHEETS-SHEET 1. to JS WITNESSES Q ~jP ~Yl-&n& . INVENTOR: ^T Attorneys; ^ fUAMOGItAPH CO., WASIUNUTON. U i. N. F. NISSEN. PASTEURIZING MACHINE. APPLICATION FILED JUSE 30, 1909. 1,088,921. Patented Mar. 3, 1914. 5 SHEETS-SHEET 2. Tier 4. W/T/VESSES: I/VVEHTOR N. F. NISSEN. PASTEURIZING MACHINE. APPLICATION PILED JUKE 30, 1909. 1,088,921. Patented Mar. 3, 1914. 6 SHEETS SHEET 3. fy.Z jtl (7* N. F. NISSEN. PASTEURIZING MACHINE. AFPLICATIOH FILED JUHE 30, 1909. 1,088,921. Patented Mar. 3, 1914. 5 SHEETS-SHEET 1. N. F. FISSEN. PASTEURIZING MACHINE. APPLICATION FILED J0HE 30, 1909. 1,088,921. Patented Mar. 3, 1914. 6 SHEETS-SHEET 5. \ WITNSSS: 6 UNITED STATES PATENT OFFICE. NIELS FREDERIK. NISSEN, OF COPENHAGEN, DENMARK, ASSIGNOR TO NYEBOE & NTSSEN, OF COPENHAGEN, DENMARK, A FIRM. PASTEURIZING-MACHINE. 1,088,931. Specification of letters Patent. Patented Mar. 3, 1914. Application filed June 30, 1909. Serial No. 505,296. To all whom it may concern : Be it known that I, NIELS FREDERIK NISSEN, engineer, residing at Raadhusplad- sen 37, Copenhagen, Denmark, have invent- 5 ed new and useful Improvements in Pas- teurizing-Machines, of which the following is a specification. The object of the present invention is an improvement in the kind of pasteurizing ap- 10 paratuses characterized in that the recepta- cles containing the goods to be pasteurized are submerged in liquid in a series of inter- communicating chambers, the temperature of the liquid in the several compartments 15 being successively greater up to a prede- termined maximum and then successively less down to a predetermined minimum. The liquid in the compartments is then cir- culated and the liquid of varying tempera- 20 tures in the several compartments is trans- ferred from one compartment to another, each compartment thereby having passed therethrough liquid of a temperature from the minimum to the maximum and again 25 to the minimum. The receptacles to be pas- teurized are successively placed in the cham- bers wherein is contained liquid of the lowest temperature, as the liquid is transferred from one chamber to the next, and the re- 30 ceptacles are left therein until the liquid of lowest temperature again reaches the suc- cessive chambers, when the receptacles are taken out and replaced by new receptacles to be pasteurized. 35 The invention consists in the provision of a device adapted to arrest automatically, at the proper moment, the circulation of the heat transmitting fluid, and to maintain, au- tomatically, the proper thermic state of this 40 fluid thereby that heat is supplied to the proper pasteurizing chambers. Hereby it is attained that the person operating the ap- paratus lias no other duty than to exchange, at certain time intervals, the receptacles con- 45 taining the goods, and thereafter to restart the fluid circulation, while all the other work is performed automatically by the ma- chine itself. This is attained by providing moans to arrest the circulation automati- 60 cally, wheneA'er the pump or other fluid moving device has caused the fluid contents of the chamber to advance one chamber, and by providing means for letting the neces- sary supply of heat to the hottest chambers be governed by the periodic action of the 55 pump. On the accompanying drawings Figure 1 represents a vertical section along line I I of Fig. 2, Fig. 2 is a top-view or the appa- ratus, Fig. 3 a vertical section along the 60 line III III, Fig. 1, Fig. 4 the pump pro- ducing the circulation of the heat transmit- ting fluid, and Fig. 5 a detail belonging to the arresting mechanism of the pump. Fig. 6 shows an arrangement, which automati- 65 cally closes the valve on the pressure pipe of the pump when the circulating pump has made the stipulated number of revolutions. Fig. 6" represents a detail of the shifting device, shown in Figs. 4 and 6. Fig. 7 rep- 70 resents a detail in vertical section. Figs. 8 and 9 show the apparatus fitted with steam- pipe, pump and nozzle. Fig. 10 represents the apparatus fitted with an injector and a steampipe, and Fig. 11 is a detail. Fig. 12 75 is a detail illustration of the means for heat- ing the fluid and its thermostatic controlling means. The apparatus consists of two tanks, di- vided by double partitions D and E into ten 80 chambers 1-10. The intercommunication be- tween any two adjoining chambers is effect- ed by one of the partitions D not quite reach- ing the top of the tank, while the other par- tition E not quite reaches the bottom of the 85 tank. Besides the chambers 1 and 10 are connected by means of a pipe A, and the chambers 5 and 6 are connected by means of a pipe B and the pump C, so that a con- tinuous circuit is provided through all the 90 chambers and the pump C. The heat transmitting medium in the va- rious chambers is supposed to have, at a given moment, the temperatures indicated on the drawing. After the receptacles in the 95 . coldest chamber 1 have been exchanged, the fluid in a known manner is caused to cir- culate, in direction of the arrow, sufficiently to bring the inscribed temperatures one chamber forward. At the same time suf- 100 ficient heat, from an exterior source, is added to the pasteurizing chambers proper 5, 6 and 7 in order to maintain them at the proper pasteurizing temperature, say 60. After the receptacles in chamber 2 which is 105 now at the lowest temperature 20, are ex- changed, the fluid is again advanced, by means of the pump, until the temperatures 1,088,921 have again been transferred one chamber forward, etc., in other words the goods to be pasteurized are first exposed to increasing temperatures, then they are kept for some 6 time at the actual pasteurizing tempera- ture, and finally they are exposed to grad- ually decreasing temperatures. The stoppage of the motion of the fluid, after it has made the proper advance, may 10 be effected, for instance, by the pump being stopped after having made a certain num- ber of revolutions or a certain number of strokes or by a valve or cock being caused to close. Fig. 6 represents, by way of example, 15 a device to this effect. When the wheel L has been turned so far, that the projection M strikes against the lever N, then the lat- ter will be raised so as to release the pin O, whereupon the counterweight Q will force 2o the rod R to move to the right. This rod is connected to the cockplug, which is con- sequently turned. In Fig. 4 is shown, by way of example, a rotary pump C driven by a belt G acting on 25 a fixed pulley F and a loose pulley F'. Eccentrically on the pump shaft C' is journaled a fork-shaped connecting rod H (see Fig. 5) carrying a pawl I which en- gages a ratchet wheel J on whose shaft is 30 keyed a worm K engaging a worm-wheel L fitted with a striking pin M. The gearing is such that when the pump has made a certain number of revolutions, corresponding to the proper volume of water to be moved for- 35 ward, the wheel L will have finished one rev- olution. The pin M then strikes the lower part of the angular hook N, hanging on its pin N', and thereby releases the stud O fas- tened on the disconnecting lever P. This 40 latter now sinks down, by action of its counterweight Q, and moves the bar R which then shifts the belt G from the fixed pulley F to the loose pulley F', thereby stopping the pump. The lever P, instead of 45 moving the belt shifter might be used (as shown in Fig. 6) to operate a valve or cock shutting off the flow of water through the pump which latter would then run idle. The parts of the ratchet mechanism H I J 50 may be so proportioned as to allow the pump C to make a larger or smaller number of revolutions, before the circulation is stopped. The adjustment of temperatures in the hottest chambers is effected by means of the 55 device represented in Figs. 1, 2, 3, 8, 9 and 12. Each of the chambers communicates at top through a pipe a l -a w with a main pipe c, and at bottom through a pipe fr'-fr 10 with another main pipe d. The branch pipes 60 a 1 -^ 10 and &'-6> 10 are fitted with puppet valves i (Fig. 3) connected in such a man- ner that the upper valve belonging to any one chamber opens and closes simultane- ously with the opening and closing of the 65 valve below it. The upper main pipe c and the lower main pipe d are connected by means of a pump e, into the outlet of which steam is introduced through a steam pipe p and a nozzle p 1 . This pump may be of any known construction. 70 Fig. 8 further shows by way of example a rotary pump e fitted with a steam pipe p and nozzle p 1 , while in Fig. 10 is repre- sented an injector pump I 1 having an injec- tor e 1 and a steam pipe p 2 . Any injector of 75 known construction will answer the purpose. The steam pipe may be provided with a heat regulating valve of known construction, which automatically breaks off the supply of steam, when the water circulating go through the pump has reached a certain temperature, and opens for the steam when the temperature has sunk to a certain limit. An example of such a construction is illus- trated in Fig. 12 wherein p 2 indicates a cyl- S5 inder in which is contained a liquid and which is placed in an outlet pipe of the heat- ing pump e. The cylinder p 2 is connected through pipe p 3 with a flexible tube, for in- stance of caoutchouc, and cased in a metal 90 spring p 4 placed in a metal tube p s con- sisting of an upper and lower part ; the last one placed telescopically around the first. By means of screw p a the casing p s of the flexible tube p* can be lengthened or short- 95 ened. p'' is a steam valve provided with a rod p s which goes through the upper cover of p*. When the fluid in p 2 is heated by the water passing through the outlet pipe of the pump e, the fluid of p- expands and 100 lengthens the flexible casing p* until it reaches the lower end of the rod p s and closes the steam valve p 7 . The inlet of steam in the outlet pipe of the pump e is then stopped and the rise in temperature is discontinued. 105 By lengthening or shortening of the casing p 5 by means of the screw p a it is possible to stop the inlet of steam at any desired tem- perature of the water. When the valves i of one or more cham- 110 bers are opened, the water contained therein is constantly drawn through the pump e and back into the same chambers by way of the collecting pipes, and on its way the water is heated by the addition of steam as above 115 described. The automatic opening and clos- ing of the valves i is effected in the follow- ing way : -The shaft R 1 of the worm wheel L which is set in motion by the worm K, operated by the shaft of the circulating 120 pump C is extended out and supports a bev- eled gear wheel S which transmits its mo- tion to the beveled gear wheel S 1 . On the same shaft as S 1 is fastened a common gear wheel S 2 which drives another gear wheel S 3 125 and on the shaft carrying the latter wheel S 3 is fastened a sprocket wheel T carrying a Gall's chain TJ. The ratio of gearings are chosen so that the chain advances a dis- tance equal to the length of one of the cham- 130 1,088,921 10 bers, during each period of the action of the pump. Two of the chain links are pro- vided each with a projecting pin V strik- ing the arms X of wheels fastened at the 5 end of the spindles of the valves i. When one of the pins V passes an arm X the cor- responding wheel is by this arrangement caused to make a revolution of 90 and, as the upper end of the pipe Y incasing the valves i is provided with two grooves placed diametrically opposite one another, while the valve stem is provided with a projection X 1 resting on the upper end of Y, a turn of 90 of the valve stem will either open or 15 close the valve i. Fig. 7 shows incasing pipe Y, turning wheel X and pin X 1 , while X 2 is a plate having a hole for the passage of the valve stem but otherwise separating the upper and 20 the lower water passages. X 3 is another plate serving as a guide for the valve stem. The full lines show the valves closed, while the dotted lines show the valves in their open position. When the first of the strik- 25 ing pins V strikes an arm of the wheel X belonging to a closed set of valves i, the said pin will turn the valve stem 90 thereby open- ing the set of valves, which will rest open un- til the wheel of this valve is hit by the second 30 pin, the valve stem being thereby again turned 90 and the valves consequently closed. Supposing the distance between the pins is equal to the width of one chamber, each chamber in succession will stay in connec- 35 tion with the pipe system during one acting period of the pump C, while all the other chambers are disconnected from the pipe system. If the distance between the pins equals the width of two or more chambers, 40 a corresponding number of chambers will be in communication with the pipe system, and their contents of heating medium will be drawn through the pum'p e and their tem- perature kept up to the standard by action 45 of the regulator g. This group of heated chambers, wherein is contained fluid of maxi- mum temperature, will be advanced one chamber for each period of action of the pump, i. e., each time the pump is put in 50 operation it will operate to cause that por- tion of the heating medium which is of maximum temperature to be transferred from one chamber, or from the first of a group of chambei-s, to the next chamber. 55 It will be understood, that the devices just described and illustrated on the accom- panying drawings by way of example, may be modified in numerous manners, without departing from the principle underlying 60 this invention. What I claim as my invention, and desire to secure by Letters Patent, is~ ; 1. An apparatus for pasteurizing beer and other bottled liquids, comprising a number 65 of fluid containing compartments connected together for circulation of their fluid con- tents through all of the chambers, a circu- lating pump for circulating the fluid there- through seriatim, outlet and inlet pipes in connection with each compartment, valves in 70 said pipes, and a pump adapted to circulate fluid through said pipes and the compart- ments in open communication therewith, whereby a secondary circulation independ- ent of the first circulation can take place 75 through a limited number of the conipart- ments, means for heating the fluid circulated by said second-named pump, and means for automatically opening and closing said valves controlling said outlet and inlet pipes, go through which said secondary circulation occurs, said means being controlled by said first named pump. 2. An apparatus for pasteurizing beer and other bottled liquids comprising a number of 35 fluid - containing compartments connected together in series for circulation of their fluid contents, means for separately heating the fluid in each of said compartments, means for producing a circulation of the 90 fluid contents of said compartments through- out the series, and means for automatically stopping the circulation of the water after a certain period of operation of said circulat- ing means. 95 3. An apparatus for pasteurizing beer and other bottled liquids comprising a continu- ous series of intercommunicating chambers, through which a heat transmitting medium is adapted to be circulated, a pump inserted 100 in the circuit for producing a circulation of said transmitting medium, valves for ad- mitting an independent heating medium through each compartment, means for auto- matically opening and closing said valves, 105 and means for automatically stopping the circulation of the heat transmitting medium after a certain pumping period. 4. An apparatus for pasteurizing beer and other bottled liquids comprising a con- no tinuous series of intercommunicating com- partments, through which a heat transmit- ting medium is adapted to be circulated, a pump inserted in the circuit for producing a circulation of said transmitting medium, 115 valves for admitting an independent heat- ing medium through each compartment, and means for automatically opening and closing said valves under the influence of the said circulating pump. 120 5. An apparatus for pasteurizing beer or the like comprising a continuous series of in- tercommunicating compartments, through which a heat transmitting medium is adapt- ed to be circulated, a pump inserted in the 125 circuit for producing a circulation of said transmitting medium, valves for admitting an independent heating medium through each compartment, means for automatically opening and closing said valves, said means 130 1,088,021 being controlled by the circulating pump, and means for automatically starting the action of the heat source, when the tempera- ture of the heat transmitting medium pass- 5 ing through the pipe system has sunk to a certain limit, and setting it out of action, when the temperature of this medium has reached a certain limit. 6. An apparatus for pasteurizing beer and 10 other bottled liquids comprising a number of fluid - containing compartments connected together in series for circulation of their fluid contents, valves for separately control- ling the admission of heating fluid to each of 15 said compartments, means for producing a circulation of the fluid contents of said com- partments throughout the series, and means for automatically opening and closing said valves, said means comprising a chain or the 20 like, set in motion by the circulating means and effecting the opening and closing of the heating valves. 7. An apparatus for pasteurizing beer and other bottled liquids comprising a continu- 25 ous series of intercommunicating chambers, through which a heat transmitting medium is adapted to be circulated, a pump inserted in the circuit for producing a circulation of said transmitting medium, valved means for 3( * admitting an independent heating medium through each compartment, means for auto- matically opening and closing said valves, and means for automatically stopping the circulation of the heat transmitting medium 35 after a certain pumping period, said means comprising a chain or the like, set in motion by the circulating pump and effecting the opening and closing of the heating valves. 8. An apparatus for pasteurizing beer and other bottled liquids comprising a number 40 of fluid-containing compartments connected together in series for circulation of their fluid contents, means for separately heating the fluid in each of said compartments, means for producing a circulation of the 45 fluid contents of said compartments through- out the series, said means comprising a belt- driven pump, fast and loose pulleys, a driv- ing belt and means for automatically shift- ing the said belt from the fixed pulley to the 50 loose pulley thereby stopping the pump after a certain period of action. 9. An apparatus for pasteurizing beer and other bottled liquids comprising a con- tinuous series of intercommunicating cham- 55 bers, through which a heat transmitting medium is adapted to be circulated, means for setting said heat transmitting medium in motion, said means comprising a belt- driven pump, fast and loose pulleys, a driv- eo ing belt, and means for automatically shift- ing said belt from the fixed pulley to the loose pulley, thereby stopping the pump after a certain period of action, valved heat- ing means in said compartments, and means 65 for automatically opening and closing the heating valves. In witness whereof, I have hereunto signed my name in the presence of two sub- scribing witnesses. NIELS FREDERIK NISSEN. Witnesses : JULIUS LEHMANN, F. SODEMANN. Coplet of this patent may be obtained for five cents each, by addressing the Washington, D. C." Commissioner of Patents, * r- zr i, O O J. H. BECKMAN. PASTEORIZING APPARATUS. APPLICATION FILED FEB. 28, 1912. 1,098,551. Patented June 2, 1914. 2 SHEETS-SHEET I. COLUMBIA PLANOOHAPH CO.. * A.1HINOTON. D. C. J. H. BECKMAN. PASTEDRIZING APPARATUS. APPLICATION TILED FEB. 28, 1912. 1,098,551. Patented June 2, 1914. 2 SHEETS-SHEET 2. Sf UNITED STATES PATENT OFFICE. JACOB H. BECKMAN, OF SEATTLE, WASHINGTON. PASTEURIZING APPARATUS. 1,098,551. Specification of Letters Patent. Patented June 2, 1914. Application filed February 28,. 1912. Serial No. 680,534. To all whom it may concern: Be it known that I, JACOB H. BECKMAN, a citizen of the United States of America, and a resident of the city of Seattle, in the county 5 of King and State of Washington, have in- vented certain new and useful Improvements in Pasteurizing Apparatus, of which the following is a specification. My invention relates to improvements in 10 apparatus particularly adapted for pasteur- izing or sterilizing beer and other liquid products which are to be preserved in bottles cans or other form of receptacles, whereby such products may be subjected to successive 15 baths of different temperature, and has for one of its objects to provide apparatus of this character in which the products can be uniformly treated. A further object resides in the provision of 20 novel holding devices for the receptacles or bottles which are operated to cause the fluid to be agitated or to flow lengthwise of the receptacles. A further object resides in the provision 25 of mechanism conveying and operating the receptacle holders in a novel manner. Referring to the accompanying drawings, wherein I have illustrated my apparatus adapted particularly for treating beer: Fig- 30 ure 1 is a view of my invention in side eleva- tion with portions broken away. Fig. 2 is a view of the same in end elevation with por- tions broken away. Fig. 3 is a horizontal section on line 33 of "Fig. 1, parts being 35 broken away. Fig. 4 is a fragmentary sec- tion illustrating one of the holders in con- junction with the feeding device, and Fig. 5 is a detail of the holder partly in longi- tudinal section. 40 Referring to the drawings by numerals of reference 7, 8 and 9 indicate attemperat- ing, pasteurizing and cooling tanks respec- tively, the same being adapted to hold water and being equipped with well known mech- 45 anism as shown in Patent No. 701,622 for creating and maintaining such fluid at the desired temperature to effect the heating of the products to be treated with a subsequent cooling thereof, prior to their delivery from 50 tank 9, in a gradual manner. These tanks are substantially U-shaped, the several legs being designated by the numerals 10, 11, 12, 13, 14 and 15 respectively. The opposite legs of adjacent tanks are connected at their 55 upper end portions by closed sections 17 and 18, thereby providing a continuous conduit between legs 10 and 15. Reference numeral 4 indicates a conveyer comprising spaced endless chains having a portion of their lengths guided by direction 60 wheels 1 and 2 in tanks 7, 8 and 9. Exte- riorly of these tanks said conveyer takes over direction wheels 3 journaled in suitable stands 5 of main supporting frame 6, di- rectly over the legs 10 and 15. 66 Reference numeral 20 indicates a delivery chute arranged above leg 15 at the upwardly moving side of conveyer 4 and extending to an endless conveyer 21, through the medium of which latter the treated receptacles can be 70 removed to any desired point, as is well un- derstood. Above leg 10 I provide' a feeding platform 30, at the forward end of which is an ad- justable section 31 which in the operation 75 of the machine is adapted to be adjusted to an inclined position, as shown in Fig. 4, so that the bottles can slide down the same by gravity into the holders 32 on conveyer 4. Platform section 31 is pivoted in a bracket 80 extension 33 of platform 30 and provided with a handle 34 with which it can be raised or lowered. Holders 32 which are cylindrical in form and perforated so that the water can have 85 free access to the contained bottles, are pro- vided with longitudinal seats 35 whose in- ner end portions are contracted and com- municate with a hollow hub part 36. Holders 32 are rotatably mounted in per- 90 forated cylindrical supports 37, the same having shafts 38 journaled in and project- ing through the end walls of the latter and provided with sprocket wheels 39, adapted for engagement with sprocket chains 40. 95 Reference numeral 41 indicates lugs pro- vided on supports 37 and apertured to loosely receive rods 42, which rods extend between and are connected in a suitable man- ner with the spaced component chains of 100 conveyer 4. Chains 40 are guided, as by direction sheaves 43. within tanks 7, 8 and 9 at the side of the path of conveyer 4 for engagement with sprocket wheels 39 of holders 32 to 106 rotate the latter and thereby so agitate the contents of the bottle as to obtain a more uniform and thorough subjection thereof to the submerging medium or agent. From legs 10 and 15 chains 40 extend upwardly to 110 U ' 01 1,102,486. 0. E. FELT. PASTEURIZING MACHINE. APPLICATION FILED JAN. 11, 1908. Patented July 7, 1914 4 SHEETS-SHEET 1. ^ ^ cj&u&n&r. < XG, y^^ SUING TON.. O. C. C. E. FELT. PASTEURIZING MACHINE. APPLICATION PILED JAH. 11, 1908. Patented July 7, 1914. 4 SHEETS-SHEET 2. (UG> THE NOHHIS PETERS CO.. PHOTO4.ITHO.. WASHINGTON. D. C 1,103,486. C. E. FELT. PASTEURIZING MACHINE. APPLICATION FILED JAH. 11, 1908. Patented July 7, 1914. 4 SHEETS-SHEET 3. SHINGTON. D C 1,102,486. 0. E. FELT. PASTEURIZING MACHINE. APPLICATION FILED JAH. 11, 1908. Patented July 7, 1914. 4 SHEETS-SHEET*. vs $ Jfl, Vj- 'Ml/&3&^.< UNITED STATES PATENT OFFICE. CHARLES E. FELT, OF CHICAGO, ILLINOIS. PASTEUBIZING-MACHINE. 1,102,486. Specification of Letters Patent. Patented July 7, 1914. Application filed January 11, 1908. Serial No. 410,354. To all wfi om it may concern : Be it known that I. CHARLES E. FELT, a citizen of the United States, residing at Chi- cago, in the county of Cook and State of 6 Illinois, have invented certain new and use- ful Improvements in Pasteurizing-Machines, of which the following is a full, clear, and exact specification. This invention relates to machines for 10 pasteurizing beer and other substances by submitting the same first to gradually in- creasing and then to gradually decreasing degrees of temperature, and the invention has for its primary object to provide an im- 15 proved, simple and efficient form of ma- chine for accomplishing this result. Another object of the invention is to me- chanically agitate the material being pas- teurized during the pasteurizing operation 20 so that a more perfect or uniform tempera- ture throughout the contents of each bottle or receptacle will be maintained irrespective of the shape of the receptacle. A still further object of the invention is 25 to subject all bottles or other receptacles containing the material to be pasteurized, such as beer and other liquors or beverages that have been charged with gas. to succes- sive inverting actions whereby the carbonic 30 acid gas or other gas will be thoroughly commingled with the contents of the bot- tle during the pasteurizing process, and will be less liable to escape under the high tem- perature to which it is subjected. 35 With a view to the attainment of these ends and the accomplishment of certain other ob- jects which will hereinafter appear, the in- vention consists in the features of novelty which will now be described, reference be- 40 ing had to the accompanying drawings showing a machine embodying the inven- tion, and in which drawings Figure 1 is a vertical longitudinal sec- tional view of the inlet end of the machine ; 45 Fig. 2 is a similar view of the discharge end; Fig. 3 is an end elevation of the dis- charge end of the machine; Fig. 4 is a de- tail perspective view of one of the bottle crates; Fig. 5 is a cross-section thereof; Fig. 50 6 is a diagrammatic plan view of the ma- chine, showing the crates passing through the machine; Fig. 7 is a diagrammatic end elevation of the inlet end of the spiral, show- ing its relation to one of the carriers; and 55 Fig. 8 is a similar view of the discharge end of the spiral. According to this invention, the bottle or other receptacle or object to be pasteurized is forced successively into a plurality of pas- teurizing chambers which may contain a 60 pasteurizing fluid graded in temperature, and when in each chamber is carried in a direction cross-wise of its general line of travel from the inlet to the outlet end of the machine. The particular means for accom- 55 plishing this prolonged travel embodies among other elements a series of inclined guides, and a series of ways on which the crates or receptacles for carrying the bot- tles slide, the ways and guides having a 70 movement one relatively to the other. By this means a helical movement is imparted to the crates or carriers during their pas- sage. The numeral 1 indicates a tank which is 75 divided transversely into a plurality of com- partments. 2, 3 and 4, by means of a suitable number of partitions, 5 6, and these com- partments may be supplied with a pasteuriz- ing fluid, such as water, graded in tempera- go ture from cold to hot and hot to cold, com- mencing with the compartment 2, which may be regarded as the initial compartment, where the objects to be pasteurized are in- troduced. This tank is provided with a 85 horizontal shaft 7, upon which is secured a number of spider arms, 8, 9, 10, 11, 12, 13 and 14, all arranged to revolve with the shaft 7, within the tank 1. and at the inlet end of the machine the shaft is provided 90 with a spider 15 outside the tank, while at the outlet end it is provided with a spider 16 arranged outside the tank and having also at this end. if desired, suitable means of compelling its rotation, such for example 95 as a worm wheel 17 which is engaged by a worm 18 on a driving shaft 19. In Fig. 3 of the drawing is presented an end view of one of the spiders. It is, in fact, the outside spider 16. but as these 100 spiders are counterparts of one another, this single view will suffice as an illustration for them all, and they will be seen to consist of a plurality of spokes radiating from a central hub secured to the shaft, and at the 105 outer end of each spoke are mounted two horizontal guide rails in the form of chan- neled bars 20 -21, the bar 20 on one spoke facing the bar 21 on the adjacent spoke so that the channeled bars on adjacent spokes no constitute a guide way for supporting and guiding the edge of a crate which carries 1,102,486 the bottles 22 containing the material to be pasteurized. The form of this crate is shown in Figs. 4 and 5 of the drawing, and while its particular construction is not ma- 5 terial, it preferably consists of an apertured plate 23 having passages 24 of sufficient diameter to receive the body of the bottle, and below this plate 23 is suspended by hangers 25 a similar but smaller plate 20 10 having similar passages 27 for receiving the necks of the bottles, the projecting edges of the plate 23 being introduced into the channels of the bars 20 21, as shown in Fig. 3. All of the spiders being rigidly 15 fixed on the shaft 7 with relation to each other and the guide-ways 20 21 carried by them, although separate and distinct from one another, as shown in Figs. 1 and 2, are nevertheless thus maintained in accurate 20 alinenient with one another, so that the crate may slide from the guide- ways on one spider into the guide-ways on the next, and so on from the inlet to the outlet of the machine, assuming that the crate is given a propel- 25 ling force at a time when its transit from one spider to another would not bring it into collision with any of the various parti- tions of the tank or pasteurizing compart- ments. The crate is given this propelling 30 force by the action of a spiral or series of inclines secured to the tank in conjunction with the rotary motion of the crate induced by its revolution with the shaft 7. These in- clines are preferably in the form of a con- 35 tinuous spiral, one extremity 28 of which projects from the inlet end of the tank up- wardly and over the circular line of travel of the various guide-ways 2021 carried on the first outside spider 15, and its end is so 40 positioned that when a crate is placed on one of these guide-ways and the spider ro- tated, a projection or lug 29 standing at the lower edge of the plate 23, or other suitable position on the crate, will come into engage- 45 ment with the inner or forward face of this projecting end 28 of the spiral, and as bet- ter shown in Fig. 6, the spiral being so formed and curved in a downward and for- ward direction as to pass over the end wall 50 and down into the compartment 2 of the tank, the crate will be forced along the first pair of ways 20 -21 on the first spider 15, and will be eventually pushed on to the diametrically opposite ways 20 21 of the 55 next spider 8, which, by its rotary action, will carry the crate in a direction cross- wise of the general line of travel of the crate from inlet to outlet, and thereby pro- long the stay of the crate within the first 60 compartment. From the lower end of the protruding portion 28 of the smral, the spiral continues as an Archimedean screw, always encompassing the circular line of tray el of the ways 2021, and varying its 65 flights or degrees of incline according to , * -,K , ,; whether it be desired to increase or decrease the speed of the forward travel of the crate with respect to its rotary or lateral travel. Thus it will be seen that where the spiral or incline first enters the end of the tank on 70 the left, as shown at 30, its degree of in- clination is very slight, so that after the crate is once over the end wall, its travel lengthwise on the guide-ways on the spider 8 will be very slight until it begins to rise 75 out of the tank, when the spiral or incline increases its angle, as shown at 31, to carry the crate farther along and beyond the end wall .32, which is part of a hood 33 ar- ranged over the tank 1 for confining the 80 steam or vapors rising from the pasteuriz- ing fluid and for maintaining the tempera- ture of such fluid. From here on the spiral curves upwardly and then downwardly, as shown at 34, to carry the crate over and 85 beyond the partition 5, whence the inclina- tion of the spiral is again decreased, as shown at 35, to keep the crate within the tank or compartment 3 as long as possible, the incline from the lower end of 35 being 90 increased as the spiral rises, as shown at 36, to pass beyond another partition 37, which is intended to separate the vapors and steam arising from the main body of the compart- ment 3 and the compartment 2, so that the 95 required difference in temperatures between these two compartments may be maintained. From the compartment 3 the spiral passes into a plane at right angles to the axis of revolution of the crates as shown at 88, so 100 that the duration of the stay of the crate in the compartment 3 may be prolonged as far as is necessary, and from the flight 38 the spiral again assumes proper degrees of inclination, as shown at 39 to carry the crate 105 i-yond another partition 40 depending from the head 33, near the end of the compart- ment 3. which is employed for the purpose of maintaining the required difference in temperature between the compartment 3 no above the water, and that of the compart- ment 4 above the water. The flight 39 of the spiral carries the crate within the reach of the guides mounted upon the spider 12, and the flight 41 carries 115 it from the guides of the spider 12 over the end wall 6 and down into the compartment 4. between the end wall and the end wall 42 of the hood 33, and from here a flight 43 carries the crate on to the guides of the end 120 spider 14, whence it is delivered to the guide-ways of the final or delivery spider 16 by a flight 44, which, like the flight 38. is arranged in a plane substantially at right angles to the axis of revolution of the crates 125 so as to avoid a sudden discharge of the crates from the guide ways of the final spider, this right angle flight 44 terminat- ing at its upper end in an outward inclina- tion 45, as better shown in Fig. 6, which is 130 1,102,486 just sufficient to push the crates fairly upon the guide-ways of the spider 16, whence they may be removed by hand. The water or pasteurizing fluid contained 5 in the tank 1 may, of course, be heated by the usual or any suitable means not neces- sary to illustrate for maintaining the re- quired difference in temperatures between the compartments 2, 3 and 4, or any other 10 number of such compartments. The water or liquid in the compartment 4 should be cool for the purpose of cooling off the pas- teurized material before leaving the ma- chine, but this water necessarily becomes 15 overheated by the hot material coming from the hottest compartment 3, arid conse- quently, means must be provided for keep- ing its temperature down. On the other hand the water or pasteurizing fluid of the 20 compartment 2, which is required to be warm, so as to give the material as it first enters its initial heating, necessarily be- comes overchilled by contact with the beer or other material to be pasteurized, which 25 usually enters the machine directly from the refrigerator. Hence provision must be made for compensating for this loss of heat in the compartment 2. In order that the surplus of heat occurring in the final com- 30 partment 4 may be utilized for counter- acting the loss of heat in the compartment 2, and the loss of heat in the compartment 2 may be utilized for counteracting the in- creasing heat in the compartment 4, these 35 two compartments are placed in communi- cation by suitable circulating passages, the water being taken from the coldest part of the compartment 2 by means of a pipe 46 and conducted to the hottest part of the 40 compartment 4, the ends of the pipe prefer- ably entering both compartments at the upper part, entering the compartment 2 at the upper and outer end, but entering the compartment 4 at the upper and inner end, 45 it being understood that the water in com- partment 2 will be coldest where it first comes in contact with the refrigerated bot- tles. If desired, a circulating pump 47 may be introduced in the pipe 46 for inducing 50 circulation. It is of course obvious that the bottles 22 thus resting freely in the aper- tures 24 would drop out of the carrier or crate when the latter is inverted in passing down into the pasteurizing compartments 55 unless some special means be employed for holding them in. In order that the work of the attendant in removing the bottles may not have to be multiplied by having to release any special fastening devices for 60 thus retaining the bottles, it is preferable to have the retaining means form a part of the pasteurizing machine itself as counter- distinct from the crate or carrier. To that end, a series of slats or grates 48 40 are 65 mounted upon the spokes of the spiders in such a position that one of these slats or grates will be directly over each row of bottles, and all of the slats or grates for every pair of arms or spokes are in line, that is to say, the four slats or grates car- 70 ried by one pair of arms or spokes are di- rectly in line respectively with the four car- ried by the corresponding pair of arms or spokes of the next spider, and so on through- out the length of the machine. The two 75 grates or slats 48 are carried by transversely extending arms or brackets 50 projecting from one of the guide-ways or channel-bars 20 21, while the other two slats or grates 49 are carried by a similar bracket 51 on 80 the other one of the guide-ways or channel- bars 20 21. With the machine thus constructed and operated, it will be seen that the bottles while passing through the machine and re- 85 volving with the various spiders, are repeat- edly inverted and the contents thereof con- tinually agitated while being pasteurized, while it is also thoroughly commingled with the carbonic acid or other gas with which 90 the contents may be charged, and conse- quently the gas will be less liable to escape under the high temperature to which the contents is subjected in the pasteurizing operation, and by this constant agitation of 95 the contents it will be seen that although the bottles may be of irregular shape and consequently more readily penetrated by the heat at one point than at another, thus making the contents at one point hotter than 100 at another, the heating will nevertheless be uniform because of the continual stirring or changing of position of the contents in the bottles. In order that the invention might be un- 105 derstood by those skilled in the art, the de- tails of an exemplification thereof have been thus specifically described, but What I claim as new and desire to secure by Letters Patent is: no 1. In a machine of the class described, the combination of a receptacle with upwardly extending partitions forming a plurality of compartments, a hood with depending parti- tions disposed intermediate the other par- 115 titions forming compartments therein, said partitions extending below the upper edges of said other partitions to form a fluid seal for said compartments, a spiral guide ex- tending lengthwise of the receptacle through 120 the compartments, a carrier naving means to engage said guide, and means to rotate said carrier. 2. In a pasteurizer the combination of a pasteurizing compartment, a cover therefor 125 provided with depending partitions, a spiral arranged within said compartment, and ex- tending between said partitions and the end walls of said compartment, a carrier for carrying the object to be pasteurized through 130 1,103,486 said compartment, having means for en- gagement with said spiral, a guide-way en- gaging said carrier extending lengthwise of the axis of the spiral, and means for mov- 5 ing said guide-way and carrier in a direc- tion transverse to the axis of the spiral. 3. In a pasteurizer the combination of a pasteurizing compartment, a spiral arranged contiguous thereto, a cover for said com- 10 partment provided with partitions depend- ing on either side of each end wall thereof, a series of guide-ways, a plurality of car- riers for holding the objects to be pasteur- ized, said carriers being arranged on said 15 guide- ways and provided with means for engagement with said spiral, and means for revolving said guide-ways in a plane trans- verse to the axis of the spiral. 4. In a pasteurizer the combination of the 20 pasteurizer receptacle having a plurality of partitions forming a succession of pasteuriz- ing compartments, a spiral arranged contig- uous to said compartments, a cover for said pasteurizer provided with partitions de- 26 pending therefrom on each side of each par- tition, a carrier having means for engage- ment with said spiral for carrying the ob- ject to be pasteurized, a guide-way for said carrier divided into a plurality of alined 30 sections arranged in said compartments re- spectively, and means for moving the sec- tions of said guide-way in a direction trans- verse to the axis of the spiral. 5. In a pasteurizer the combination of a S3 succession of pasteurizing compartments having partition walls dividing them from each other, a spiral arranged in said suc- cession of compartments and having its con- volutions so disposed as to pass over said 40 partitions at one or more points, the convo- lutions at other points being substantially without inclination lengthwise of the spiral, a cover for the pasteurizer having partitions depending therefrom adjacent the first said 45 partitions, a carrier for the object to be pas- teurized having means for engagement with said spiral, and means for moving the car- rier in a direction transverse to the axis of the spiral. 30 6. In a pasteurizer the combination of a pasteurizing compartment provided with a coyer for retaining the vapors therein, a spiral arranged contiguous thereto, a carrier movably engaging said spiral, means for moving said carrier in a direction transverse 55 to the axis of the spiral whereby the carrier will be advanced lengthwise of the axis of the spiral, and means arranged contiguous to the line of movement of the carrier for holding the object to be pasteurized against 60 dislodgment from the carrier. 7. In a pasteurizer the combination of a pasteurizing compartment provided with a vapor-retaining cover, a spiral arranged contiguous thereto, a carrier movably en- 65 gaging said spiral, a guide-way also mov- ably engaging said carrier, means for mov- ing said guideway in a direction transverse to the axis of the spiral, and means extend- ing lengthwise of the spiral but moving 70 with said guide-way and arranged contig- uous to the carrier for holding the object to be pasteurized against dislodgment from the carrier. 8. In a pasteurizer, the combination of a 75 pasteurizing compartment having a hood, a spiral arranged contiguous thereto, a guideway movable with respect to said spiral in a direction transverse to the axis of the spiral, a carrier movably engaging said 80 spiral and said guideway, means for mov- ing said guideway, and a grate extending lengthwise of the spiral contiguous to the car- rier and movable with said guideway for preventing the object to be pasteurized from 85 falling out of the carrier. 9. In a pasteurizer the combination of a pasteurizing compartment, a vapor-holding hood therefor, a spiral arranged contiguous thereto, a guide-way revoluble within the 90 spiral and compartment, and a carrier for the object to be pasteurized adapted to move on said guide-way and having means for en- gagement with said spiral whereby the re- volving motion of the guide-way will cause 95 the carrier to move lengthwise of the axis of the spiral. In testimony whereof I have signed my name to this specification, in the presence of two subscribing witnesses, on this 9th day of January, A. D. 1908. CHARLES E. FELT. Witnesses : CHARLES H. SEEM, J. H. JOCHTTM, Jr. 100 Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents, Washington, D. C." ,, IG 1,104,716. G. M. S. TAIT. PASTEURIZING APPARATUS. APPLIOATIOH FILED MAS. 24, 1914. Patented July 21, 1914. .; SHEETS-SHEEX 1. Ik ATTORNEYS 1,104,716. G. M. S. TAIT. PASTEURIZING APPAEATDS. APPLICATION FILED MAR. 24, 1914. Patented Jciy 21, 1914. 3 SHEETS-SHEET 2. 1,104,716. G. M. S. TAIT. PASTEURIZING APPARATUS. APPLICATION TILED MAE. 24, 1914. Patented July 21, 1914 3 SHEETS-SHEET 3. INVENTOR Godfrey . BY ATTORNEY^ UNITED STATES PATENT OFFICE. GODFREY M. B. TAIT, OF WASHINGTON, DISTRICT OF COLUMBIA. PASTEURIZING APPARATUS. 1,104,716. Specification of Letters Patent. Patented July 21, 1914. Application filed March 24, 1914. Serial No. 826,931. To all whom it may concern : Be it known that I, GODFREY M. S. TAIT, a subject of Great Britain, and a resident of Washington, in the District of Columbia, 5 have invented certain new and useful Im- provements in Pasteurizing Apparatus, of which the following is a specification. This invention relates to hot air insulated pasteurizing apparatus intended particu- 10 larly for the pasteurization of bottled milk and other liquids; "and it comprises such a pasteurizing apparatus having an outer cas- ing of insulating material and having with- in said outer casing an angular carrier or 15 conveyer together with means for moving said conveyer, and thermostatically con- trolled heating means for heating the air in said apparatus, and maintaining such air and the contents of the apparatus at the 20 pasteurization temperature, said annular carrier having thereon bottle-receiving com- partments open or perforate at their tops and bottoms and open at their outer ends but closed at their sides and inner ends and 25 arranged so that said side walls form verti- cal partitions dividing the space above said annular carrier into a cellular structure hav- ing a plurality of vertical sections or divi- sions separated from each other, and said 30 outer walls or casing of the apparatus hav- ing therein suitably arranged doors or openings for gaining access to the various layers of open ended compartments or re- ceptacles; more specifically, and in its pre- 35 ferred form, the invention comprises such an apparatus in which the lower portion of the annular carrier is provided with perfo- rations or otherwise constructed to permit circulation around or through the same ; and 40 the tops arid bottoms of the open ended com- partments of the cellular structure of the ap- paratus are also provided with perforations or cut away to permit circulation there- through, means being provided for circulat- 45 ing air at the desired temperature through said carrier and compartments for main- taining the same at -the desired pasteuriza- tion temperature; it also comprises, and more specifically, such an apparatus in 60 which the compartments of the cellular structure are separate sectionc, each section comprising a separate receptacle having im- perforate side and rear walls, but perforate or open or cut-away tops and bottoms, said ^5 sections being built up or superposed in tiers, and with said tiers being arranged to form a continuous sectional structure on said carrier, whereby the number of sec- tions may be increased or decreased and individual sections replaced or removed as ao may be desired. It further comprises a sectional pasteur- izing apparatus built up of annular super- posed sections which may be added to and the apparatus as a whole enlarged as de- 65 sired; and it further comprises certain novel features of construction and arrange- ment of parts; all as more fully herein- after set forth and as claimed. In my prior application Serial No. 70 781033, filed July 28, 1913, I have described a process of pasteurizing milk and similar liquids which comprises preheating the raw or unpasteurized milk, bottling the pre- heated milk in bottles themselves also pre- 75 heated, particularly the bottles which are still in a highly heated condition from the washing and scalding operation, and main- taining the bottled milk in its heated condi- tion at the temperature necessary for pas- go teurization until the pasteurization process has been substantially completed, the heat necessary for pasteurization being supplied primarily by the heat of the bottles and of the preheated milk, and the bottled milk 35 being maintained in a hot air insulated ap- paratus similar in nature to a .fireless cooker so that the heat of the bottled milk is con- served, and the milk is kept from cooling by the heat insulating properties of the fireless 90 cooker apparatus, a small amount of heat being supplied to this apparatus if necessary and thermostatically controlled jn order to maintain the necessary temperature for pasteurization. 95 The apparatus of the present invention is intended primarily for the pasteurization of bottled milk in the manner just described, and more fully described in my prior appli- cation above referred to. It will be under- 100 stood that this apparatus is adapted for other uses, and that other liquids than milk can be similarly pasteurized, but in describ- ing the present invention, and the embodi- ments of it illustrated on the accompanying 105 drawings, its use in the pasteurization of milk will be more particularly described. The invention will now be described more in detail in connection with the accompany- ing drawings illustrative of certain embodi- no ments thereof. It will be understood that the invention is illustrated by, but not lim- 1,104,716 ited to, these embodiments shown and de- scribed. In the accompanying drawing, Figure 1 is a central vertical section of one embodiment 5 of the invention; Fig. 2 is a detail view of a portion of the carrier and casing; Fig. 3 is a detail view of the carrier; Fig. 4 is a partial horizontal section taken on the line 4 4 of Fig. 1 ; Fig. 5 is a detail view show- 10 ing the thermostatically controlled valve for controlling the supply of heating fluid ; Fig. 6 is a perspective of the apparatus as a whole with part of the casing broken away ; Fig. 7 is an elevation of the apparatus as a whole ; 15 Fig. 8 is a perspective of the sectional re- ceptacles or compartments ; Fig. 9 is a hori- zontal sectional view taken on the. line 9 9, Fig. 8; Fig. 10 is a vertical sectional view taken on the line 10 10, Fig. 9. Fig. 20 11 shows a cover or shelf for the receptacles or compartments ; and Fig. 12 shows a modi- fied cover or shelf. . The apparatus illustrated in the accom- panying drawings is made up of an outer 25 sheet metal frame-work 1 covered both on its sides and top by heat insulating material 2 such as asbestos or other suitable material, the apparatus as a whole being supported on a suitable foundation 3 and having a floor 4 30 of cement or other suitable material. In- side the insulated casing is an annular plate 5 on which is mounted the rotating carrier 7 which as shown is made up of the inner cylindrical vertical wall 6 and the annular 35 floor 8 supported by suitable trucks or rollers 9 on the annular plate 5. At the inner edge of the plate 5 are vertical angle braces 10 carrying guide trucks or rollers 11 for guid- ing the rotating carrier. At the outer edge 10 of the carrier, and on the bottom of the annular plate 5 is shown an annular rack 12 engaged by a suitable gear wheel 13 by means of which the carrier is rotated. This gear wheel is in turn operated by suitable 45 mechanism which as shown is made up of a worm gear 14 driven by a worm 15 which in turn is driven by a suitable pulley 16 or other source' of power. It will be understood that while I have 50 illustrated and described one particular mechanism for rotating the carrier, yet dif- ferent kinds of driving mechanism can be used for this purpose. As shown in Figs. 1 and 2 a horizontal ' partition 20 divides the space within the cy- lindrical wall 6, this partition being further supported by the braces 21 attached by brackets 22 to the lower portion of the an- ailar carrier. A fan 23 is mounted in a central opening in said partition and is guided by suitable spider supports 24 and driven by a pulley 25 or other suitable driv- ing mechanism. Below the partition 20 and the fan 23 is shown a radiator 26 having ft& suitable inlet and outlet pipes 27 and 28, and Arranged to bg automatically controlled by the thermostat 29 and its connecting rods 30 and 31 which operate the inlet valve 32, it being understood that the supply of heat- ing fluid furnished to the radiator will be so 70 controlled by the thermostat as to maintain the necessary temperature of the air and the other contents of the apparatus. It will be understood also that other suitable heating means can be used in a similar manner. A 75 coil 33 through which may be circulated either a suitable heating or cooling fluid, but intended primarily for a cooling fluid, is shown on the.ifloor of the apparatus. On the annular carrier plate 5 are sup- go ported a plurality of horizontal rows or tiers of receptacles or compartments within which the bottled milk, or trays containing such bottled milk, is intended to be placed. These receptacles or compartments are somewhat 85 wider at their outer than at their inner ends and are so proportioned that they form a continuous cellular structure open on the outside at the outer ends of the compart- ments. These compartments are each opened 90 at their outer ends but closed at their sides and inner ends and arranged so that the side walls form vertical partitions dividing the space above said annular carrier into the cel- lular structure referred to. 'This cellular 95 structure has its vertical walls dividing it into vertical sections or divisions separated from each other so that where the tops and bottoms, or the top and bottom walls, are perforated or open, these compartments are 100 intercommunicating so that circulation may take place through th.em. In the specific and preferred embodiment of the invention illustrated this sectional structure is built up of individual sections which are interchange- 105 able with each other and which are built up with the individual receptacles superposed in tiers wjth the different tiers arranged side by side around the carrier SQ that they form the continuous cellular structure referred to. no The individual sections are interchangeable with each other and the sections of any ver- tical tier can be removed without removing any other section. In the specific embodi- ment of the invention illustrated, these sec- 115 tions are shown as made of imperforate sheet metal side walls and rear end, supported and reinforced by angle irons 35 a and 35* ex- tending across the sections at their bottoms and tops and along the sides of the sheet 120 metal at their bottoms and tops, these angle irons stiffening and supporting the sides of the receptacles and forming a shelf or ledge around the sides and front' of the sec- tions to support the same and to furnish a 126 support for the sections which are super- posed upon them. The inside flange of the angle irons at the bottom of the section also furnishes a shelf for supporting the trays or crates of bottles-which may be placed in the ISO 1,104,716 section and- also for supporting separate and removable shelves, either perforate or im- perforate, which may be placed within these sections. When the tops and bottoms of 5 these receptacles are open or perforate, the receptacles of each tier communicate with each other so that air may circulate through the sections of each vertical tier, while cir- culation between the sections of different 10 tiers is prevented. In the structure shown in Figs. 1 and 2 the carrier plates 5 and 7 are shown as pro- vided with suitable perforations or holes 40 and 41 to permit circulation of air there- 15 through. Suitable spacers or supports 39 may be placed upon the floor of the carrier to support the sections or receptacles. In order to provide for the removal of any con- densate or other liquid from the carrier a 20 drip flange 42 is provided and a trough 43 having a suitable outlet or outlets 44. The outer casing of the apparatus is pro- vided with suitable doors 17 and 18, as shown in Fig. 7, it being understood that 25 these doors may be provided with suitable insulation and that one or more of these doors may be used as required. By means of the door 17 it is possible 'to gain access to the apparatus and to remove any particular tier 30 of crates or the bottles in any particular tier ; while by means of the doors 18 it, is possible to remove the bottles from any particular horizontal row of receptacles or crates. These doors 18 are shown as off-set with re- 35 spect to each other so that access may be had. to different rows of crates at the same time by different operators. It will be understood that additional doors may be provided, and that the arrangement of these doors can be 40 varied in order to provide for access to the open ended receptacles at any desired point. In an apparatus such as thai of the pres- ent invention it is frequently desirable to provide for increasing the capacity of a sin- 45 gle apparatus where increased demands are placed upon it. Where an apparatus is built as a single unit, its capacity is not readily varied. 'If all of the apparatus is not utilized the remainder stays idle. It is 60 one of the objects of the present invention to provide an apparatus which may be built up of sections so that its capacity can be in- creased to provide for increased demands. This object is effected by making the appa- 55 ratus in horizontal sections which may be superposed one upon another. As illus- trated in the accompanying drawings the outer casing is built up of the lower sections SO of suitable insulating material provided 60 with the inner metal lining .53, upon which are superposed the sections 51 provided with inner metal lining 54, these sections having suitable interlocking joints, and the joints of different sections being interchangeable 65 -with each other. Upon the upper section 5-1 is placed the top section 52 having the inner metal lining 55. The top of the apparatus may be suitably supported from this upper section. It will be seen that these sections 50, 51 and 52 form the outer side walls of 70 the casing 2 while the inner linings 53, 54 and 55 form the inner metal lining 1 of the sides of the apparatus. The inner cylinder 6 is similarly shown as made up of the lower section 57 which is made integral with, or 75 attached to, the bottom of the carrier, the central section 58 which supports the hori- zontal partition 20, and the interchangeable sections 59. It will be understood that the braces 21 are riveted or otherwise suitably 80 secured in place and that by removing the rivets or fasteners the braces can be re- moved and longer or shorter braces used as may be necessary. In order that the fan support may be readily adjusted, a suitable &5 telescoping connection is shown at GO. and a similar connection is showjv at 61 in the thermostatically operated rod 31. It will be seen that by omitting one or more of the sec- tions 59, and the corresponding outer sections 90 of the casing, the apparatus will be made correspondingly smaller, while by adding one or more other sections 51, and the cor- responding number of sectional receptacles or compartments, the apparatus can be in- 95 creased in size. The heating apparatus, and the apparatus for moving the carrier and for insuring maintenance of the necessary tem- perature within the apparatus will remain the same, and only the interchangeable sec- 100 tions added or removed. Provision is thus made for building a small apparatus, and for adding one or more sections when occa- sion may arise and increased demands are ^ placed upon the apparatus. It will be un- 105 derstood that with the addition of each secj tion, an additional horizontal row of sec- tional compartments or receptacles may also be added, the operation of the apparatus re- maining the same irrespective of the number no of sections of which it is made up. In the operation of the apparatus of the present invention it is intended that the bot- tled milk when inserted therein shall be at the pasteurization temperature or somewhat 115 above this temperature. . When the bottles are taken immediately after the washing and scalding operation they are at a tem- perature considerably higher than that nec- essary for pasteurization. If filled with 120 preheated milk while still in this highly heated condition, the bottled milk will still be at or above the temperature necessary for pasteurization when inserted in the appara- tus of the present invention. While the milk 125 may be pasteurized after the co.vers have been placed on the bottles, yet the apparatus. is equally adapted for use where the bottles have not been covered, in which case there may be free escape of occluded gases and iso 1,104,716 odors from the bottles while in the pasteur- izing apparatus. When the bottled milk is placed in this apparatus at a temperature somewhat above that of pasteurization it is & necessary only that it be kept from cooling below the pasteurizing temperature until the 'pasteurizing process has been completed. The heat already contained in the preheated milk and in the heated bottles, if prevented 10 from escape, furnishes the heat for the pas- teurization. It is the primary object of the apparatus of the present invention to con- serve this heat in much the same manner that heat is conserved by a fireless cooker. 16 Sufficient heat only need be supplied to pre- vent cooling of the apparatus below the pasteurizing temperature ; or, stated in other words, only sufficient heat need be furnished to maintain the apparatus as a whole at the 20 temperature necessary for pasteurization. It will be understood that the thermostat, and the thermostatically controlled heating element, Avill be so constructed and propor- tioned as to enable this temperature to be 26 maintained. The bottled milk is placed in the compart- ments or receptacles in any suitable manner. Where the compartments are provided with suitable bottoms or shelves for supporting 30 the bottles, the bottles may be placed in one at a time. For convenience of handling however, the bottles may be placed in trays of wire or other suitable construction and these trays placed in the separate compart- 36 ments. BJ T making these trays of the same size as the compartments, or slightly smaller, they may be placed in the compartments sc that they will be supported by the flanges 35" and 35 b at the front and sides of the 40 compartments, and be held in place by the vertical flange at the front of each section. It will be understood that suitable shelves may first be placed in the separate sections or compartments to support the trays, or (|6 that the trays may be themselves supporter] by the flanges indicated. When all of the compartments have been filled, the speed of the driving mechanism is so controlled that the time, necessary for one complete rotation 60 of the carrier is sufficient to enable the pas- teurizing process to be completed. About forty minutes is usually sufficient. Accord- ingly when the carrier has made one com- plete rotation the bottled milk has become 56 pasteurized so that upon reaching the open- ings 18 the bottled milk can be removed and stoppers or covers 'applied to the bottles, in case the bottles have been uncovered during the process. At the same time that the pas- 60 teurize^l milk is being removed, the un- pasteurized milk can be placed in the com- partments thus vacated, it being thus pos- sible for one operator to remove the pasteur- ized milk and to insert the unpasteurized 6 milk through the same opening and from and into the sama-receptacle. The appara- tus as a whole is entirely closed except for the doors or openings through which the bottled milk is inserted and removed. The construction of the receptacles however is 70 such that there is no appreciable cooling of the apparatus through these openings or doors. The imperfdrate side walls of the compartments or sections 35 form vertical partitions separating the particular recep- 75 tacle or . receptacles in alinement with the openings 18 from these on either side so that only those receptacles or compartments in alinemeht with the openings 18 are ex- posed to the cooling action of the outside 80 atmosphere. As soon as these receptacles have been moved past the openings in the outer casing, the heat of the bottles therein and of the apparatus as a whole raises the temperature to that at which the remainder 85 of the apparatus is maintained so that the pasteurization process can proceed. It will be understood that the apparatus is filled with heated air at the pasteurization tem- perature, and that it is necessary for suffi- 90 cient heat only to be applied to the heating apparatus to maintain this air at this tem- perature anrl to prevent cooling of the already preheated bottled milk and bottles. In the embodiment of the invention illus- 95 trated, provision is made for circulating a current of air or other gas around the milk bottles in order to maintain the temperature uniform throughout the apparatus and to supply any heat that may be necessary to 100 prevent the apparatus and the heated air and milk within from falling below the pasteurization temperature. The air heated by the radiator .26 is circulated by means of the fan 23 through the openings or perfora- 105. tions 40 and 41 in the frame of the rotating carrier and thence up through the different compartments of each vertical tier to the top of the apparatus. It is thus possible to maintain a slow circulation of the heated HO air for insuring that the temperature throughout the apparatus is uniform. The thermostat, which may be controlled by the air within the apparatus, itself controls the amount of heating fluid supplied to the ra- 115 diator. and this control is so effected that the air within the apparatus and the appa- ratus as a whole is maintained at about 140 degrees, or slightly thereabove, to insure pasteurization. The slow circulation of air 120 through the compartments and around the bottled milk has the further advantage of withdrawing- odors and gases from the milk. The air within the apparatus can be re- 128 newed whenever necessary, or suitably puri- fied, should such purification for any reason be necessary. By placing an imperf orate cover or shelf 36 (Fig. 11) at the top of any vertical tier or compartment, or at the top or 180 1,104,716 bottom or both of any particular compart- ment, this compartment, and the vertical section of which it is a part, may be rendered inoperative so far as the circulation there- 5 through is concerned, while circulation be- tween the outer end of the compartments and the outside casing may still be permit- ted. Similarly by using perforate shelves or covers 36" (Fig. 12) for any particular 10 vertical section of compartments, the cir- culation through such compartments may be modified or decreased. It is believed the use of such shelves will be sufficiently clear and obvious without further description or illus- 15 tration. When the outer walls of the apparatus are suitably constructed and insulated, so that the heated air within the apparatus cannot escape, the 'heat necessary to be supplied is 20 very small, the main losses being those due to slight radiation and the slight cooling effect of the opening through which the trays of bottled milk are inserted and re- moved. By the circulation of heating fluid 25 through the coil 33 an additional heating effect can be secured; but this coil is in- tended primarily for circulation of brine or other cooling medium in order to remove ex- cessive moisture and dry air when it may 30 become too moist, the moisture condensing on this coil and being removed at the bottom of the apparatus without cooling the air it- self below the temperature of pasteurization. Any moisture or other liquid which may col- 35 lect at the bottom of the compartments on the carrier is free to escape by means of the trough 43 and its outlets 44. It will be understood that the size of the openings 40 and 41 in the carrier, as well as 40 their number and relative location, can be varied as desired ; and it will also be under- stood that the rapidity, of the circulation can be varied as desired, although usually a slight circulation is all that is necessary. 45 While many of the advantages of the present invention may still be obtained by the use of compartments separated from each other by imperforate horizontal parti- tions which are maintained at the necessary 60 temperature, yet the provision of circulation in the manner indicated has the advantage that the necessary uniformity of tempera- ture is easily maintained and local variations avoided, the bottled milk being cooled if too 55 hot, and vice versa, while the temperature may be more accurately controlled. What- ever the heating means may be, however, and irrespective of whether circulation of the heated air is effected within the apparatus, 60 the apparatus as a whole is one which is filled with heated air at the necessary tem- perature: and which is provided with means for heating this air or maintaining it at this temperature. As already' pointed out 65 the heat supplied by the bottled milk tends to make up for any cooling through the open- ing in the outer casing, particularly when the bottled milk reaches the apparatus at a temperature of several degrees above that necessary for the pasteurization, so that the 70 primary function of the apparatus as a whole is, as has been already pointed out, that of protecting and conserrin-w this heat of the bottled milk and of the heated air within the apparatus and maintaining the 75 apparatus as a whole at the desired constant or approximately constant temperature. While the invention has been more particu- larly described as used for the pasteuriza- tion of bottled milk, yet it will be understood go that other liquids or products can be treated in a similar manner. It will also be under- stood that variations and changes can be made in the construction and arrangement of the .parts of the invention without de- 35 parting from its spirit and scope. The par- ticular temperature at which the apparatus is maintained can be varied to suit the re- quirements placed upon it. It is intended and understood that the invention is ilhis- 90 trated by, but not confined to, the embodi- ments thereof illustrated and described in the foregoing description- ar-.d on the accom- panying drawings. I claim: 95 1. A hot air insulated pasteurizing ap- paratus comprising an outer casing of in- sulating material, an annular carrier within said casing having thereon bottle receiving compartments with open outer ends' and im- 100 perforate sides and inner ends forming a cellular structure upon said annular carrier and dividing the space above the same by imperforate vertical partitions into' a plu- rality of vertical sections separate from each . 105 other, means for rotating said annular car- rier within said casing, and thermostati- cally controlled heating means 'for heating the air in said apparatus and 'maintaining said air and the content- of sal I apparatus no at the pasteurization te.n:>M-at.ure, .said cas- ing having openings their in with" -.vBieli the outer ends of said compartments' are -ar- ranged to be brought into'alinenw ' 2. A hot air insulated pasteur,';'H) ap- jjj paratus comprising an outer casi'Uf of sepa- rate bottle receiving recepttu-les with open 120 outer ends and imperforate side walls di- vicliuz the space above said carrier by[ im- perfofsfe vertical partitions into a plurality of vertical sections separate from each other, means for rotating said ' annular ;.. frier 125 within said casing, and thermostatically cof^ 1 trolled heating mor^s for heating *N> tfir in said apparatus and 'Tai'uta'ihing -s.ivl aii'Iind the contents of said apparatus- ai the pas- teurization temperature said casing having jan > 1,104,716 openings therein with which the outer ends or said receptacles are arranged to be brought into alinement. 3. A hot air insulated pasteurizing appa- 5 ratus comprising an outer casing of insulat- ing material, an annular carrier within said casing having thereon bottle receiving com- partments with open outer ends, imperfo- rate sides and inner ends, and perforate tops 10 and bottoms, forming a cellular structure upon said annular carrier and dividing the space above the same by imperforate verti- cal partitions into a plurality of vertical sections separate from each other but with 15 the compartments of each vertical section in communication, means, for rotating said annular carrier within said casing, means for circulating heated air through said ver- tical sections, and thermostatically con- 20 trolled heating means for heating such air and maintaining the same find the contents of said apparatus at the pasteurization tem- perature, said casing having openings there- in with which jthe outer ends of said com- 25 partments are arranged to be brought into alinement. 4. A hot air insulated pasteurizing appa- ratus comprising an outer casing of insu- lating material, an annular carrier within 80 said casing having thereon a sectional cellu- lar structure comprising a plurality of sep- arate bottle receiving receptacles vrith open outer ends, imperforate sides and inner ends, and perforate tops and bottoms, forming a 86 cellular structure ' upon said annular car- ' rier and dividing the space above the same by imperforate vertical partitions into a plurality of vertical sections Separate from . each other but with the receptacles of each 40 vertical section into communication, means for circulating heated air through said ver- tical sections, and thermostatically con- trolled heating means for heating such air and maintaining the same and the contents 45 of said apparatus at the pasteurization tem- perature, said casing having openings there- in with which the outer ends of said recep- tacles are arranged to be brought into aline- ment. 60 5. A hot air insulated pasteurizing appa- ratus comprising an outer casing of insulat- ing material, an annular carrier within said casing having an inner cylindrical shell thereon and also haying thereon around said 5 shell bottle receiving compartments with open outer ends and imperforate sides and inner ends forming a cellular structure upon said annular earner and dividing the space above the same by imperforate vertical par- 60 titions into a plurality of vertical sections separate from each other, but with the com- partments of each section in communication, a horizontal partition within said cylindri- cal shell having a central opening therein. 05 means for rotating said annular carrier and 75 80 partition within said casing, means for cir- culating heated air through said vertical sections and the openings in said partition, and thermostatically controlled heating means for heating such air and maintaining 70 the same and the contents of said apparatus at the pasteurization temperature, said cas- ing having openings therein with which the outer ends of said compartments are ar- ranged to be brought into alinement. 6. A, pasteurizing apparatus comprising fin outer casing built up of annular super- posed sections, an annular carrier within said casing having thereon bottle receiving compartments with open outer ends and im- perforate sides and inner ends arranged in superposed layers corresponding to the su- perposed sections of said casing, means for rotating said annular carrier within said casing.^and means for regulating the tern- 35 perature in said, apparatus, the sections of said casing having openings therein with which the outer ends of the compartments of the corresponding levels are arranged to be brought into alinement. 90 7. A pasteurizing apparatus comprising an outer casing having its side walls built up of a lower base section, one or more su- perposed intermediate sections -and a top section, an annular carrier within said cas- 95 ing constructed of a lower base section pro- vided with means for rotatably supporting the same and having an inner cylindrical extension thereabove, and one or more su- perposed cylindrical sections corresponding joo to the superposed sections of said outer cas- ing, open ended compartments arranged on said annular carrier in superposed layers corresponding to the superposed sections of said outer casing, means for rotating said 105 carrier, and means for regulating the tem- perature in said apparatus, the sections of said casing having openings therein with which the outer ends of the compartments of the corresponding levels are arranged to no be brought into alinement. 8. A hot air insulated pasteurizing appa- ratus comprising an outer casing built up of annular superposed sections of insulating material, an. annular carrier within said cas- 115 ing having thereon bottle receiving compart- ments with open outer ends and imperforate sides and inner ends arranged in superposed layers corresponding to the superposed sec- tions of said outer casing and forming a eel- 120 lular structure upon said annular carrier and dividing the space .above the same by im- perforate vertical partitions into ft plural- ity of vertical sections separate from each other, means for rotating said annular car- 125 rier within said casing, and thermostatically controlled heating means for heating the air in said apparatus and maintaining said air and the contents of said apparatus at the pasteurization temperature, the sections of 139 1,104,710 said casing having openings therein with which the outer ends of the compartments of the corresponding levels are arranged to be brought into alinement. 5 9. A hot air insulated pasteurizing appa- ratus comprising an outer casing built up of annular superposed sections of insulating material, an annular carrier within said cas- ing having thereon a sectional cellular struc- 10 ture comprising a plurality of separate bot- tle receiving receptacles with open outer ends and imperforate side walls arranged in superposed layers corresponding to the su- perposed sections of said outer casing and 15 dividing the space above said carrier by im- perforate vertical partitions into a plurality Of vertical sections separate from each other, means for rotating said annular carrier within said casing, and thermostatically 20 controlled heating means for heating the air in said apparatus and maintaining said air and the contents of said apparatus at the pasteurization temperature, the sections of said casing having openings therein with 25 Which the outer ends of the receptacles of the corresponding levels are arranged to be brought into alinement. 10. A hot air insulated pasteurizing ap- paratus comprising an outer casing built 30 p of annular superposed sections of insu- lating material, an annular barrier within said casing having thereon bottle receiving compartments with open outer ends, im- perforate sides and inntjr ends, and per- 35 f orate togs and bottoms, arranged in super- posed layers corresponding to the superposed sections of said outer casitjg and forming a cellular structure upon said annular car- . rier and dividing the space above the same 40 by imperforate vertical partitions into a plurality of vertical sections separate from each other but -wfth the compartments of each vertical section in cqjnmunication, means for rotating said annular carrier 45 within said casing, means for circulating heated air through said vertical sections, and thermostatically controlled heating means for heating such air and maintain- ing the same and thfe contents of said ap- 50 paratus at the pasteurization- temperature, the sections of said casing having openings therein with which the outer ends of the compartments of the corresponding levels are arranged to be brought into alinement. 11. In a pasteurizing apparatus an annu- 55 lar carrier having thereon a sectional cellu- lar structure comprising a plurality of sepa- rate bottle receiving receptacles with open outer ends and imperforate side walls di- viding the space above said carrier by im- 60 perforate vertical partitions into a plurality of vertical sections separate from each other, said receptacles being superposed one upon another in tiers and the receptacles of each tier being separately removable. 65 12. In a pasteurizing apparatus an annu- lar carrier, having thereon a sectional cellu- lar structure comprising a plurality of sepa- rate bottle receiving receptacles with open outer ends, imperforate sides and inner 70 ends, and perforate tops and bottoms, form- ing a cellular structure upon said annular carrier and dividing the space above the same by imperforate vertical partitions into a plurality of vertical sections separate from 75 each other but with the receptacles of each vertical section into communication, said receptacles being superposed one upon an- other in tiers and the receptacles of each tier being separately removable. 80 13. A section.-.' receptacle for pasteuriz- ing apparatus li.- t "ing imperforate side and rear walls, open front end and perforate top and bottom, id being tapered from front to back, saia receptacle being suit- 85 ably reinforced to support similar super- posed receptacles thereon. 14. A section receptacle for pasteurizing' apparatus having imperforate side and rear walls, open front end, -and being tapered 90 outwardly front to back, and angle iron re- inforcement extending across the front and sides of said receptacle at its top and bottom and secured to said sides, and having in- wardly extending flanges arranged to fur- 95 nish suitable supports for superposed re- ceptacles and for shelves or trays placed therein. In testimony whereof I affix my signa- ture in presence of two witnesses. GODFREY M. S. TAIT. Witnesses : F. E. BARROWS, M. A. McDANEEL. 10^033 0. EICK. APPARATUS FOR HANDLING BOTTLES OR OTHER CONTAINERS. APPLICATION FILED OCT. 5, 1905. 1,106,033. Patented Aug. 4, 1914. 4 SHEETS-SHEET 1. *) 0. EICK. APPAEATDS FOR HANDLING BOTTLES OE OTHER CONTAINERS. APPLICATION PILED OCT. 5, 1905. 1,106,033. 4 SHEETS-SHEET 2. Patented Aug. 4, 1914 7-Hfc NOHHIS PKTKKN CO PHOTO-LITHO. WASHINGTON. O C 0. EICK. APPARATUS FOR HANDLING BOTTLES OR OTHER CONTAINERS. APPLICATION FILED OCT. 5, 1905. 1,106,033. * SHEETS-SHEET 3. Patented Aug. 4, 1914. 0. EICK. APPARATUS FOR HANDLING BOTTLES OR OTHER CONTAINERS. APPLICATION FILED OCT. 5, 1905. 1,106,033. 4 SHEETS SHEET 4. Patented Aug. 4, 1914. UNITED STATES PATENT OFFICE. OTTO EICK, OF BALTIMORE, MARYLAND. APPARATUS FOR HANDLING BOTTLES OR OTHER CONTAINERS. 1,106,033. Specification of letters Patent. Patented Aug. 4, 1914. Application filed October 5, 1905. Serial No. 281.520. To all whom it may concern : Be it known that I, OTTO EICK, a citizen of the United States, residing in Baltimore city, State of Maryland, have invented certain new 6 and useful Improvements in Apparatus for Handling Bottles or other Containers, of which the following is a specification. My present invention pertains to an im- proved apparatus for handling bottles or 10 other containers, the apparatus being es- pecially designed for use as a pasteurizer, though equally applicable to the washing and cleaning * of bottles, either filled or empty. 15 The invention will be best understood upon reference to the annexed drawings, wherein : Figure 1 is a longitudinal vertical sectional view of the forward portion of the apparatus; Fig. 2 is a side elevation, partly 20 in section, of the discharge end of the appa- ratus, said figure being a continuation of Fig. 1 ; Fig. 3 is a transverse vertical sec- tional view on the line 3 3 of Fig. 1 ; Fig. 4 is an end elevation of the forward or feed 25 end of the machine, showing the feed-wheel and the driving-mechanism therefor; Fig. 5 is an end elevation of the discharge end of the machine; Fig. 6 is an elevation of a modified form of feeding or crate-present- 30 ing mechanism. The main object of my invention is to produce a simple and efficient apparatus, which may be used as a pasteurizer, and in which access may be had to the bottles or 35 other containers at any point in their travel through the machine. A further object of the invention is to provide means for presenting the bottle- holders or crates to the means employed for 40 advancing the crates through the machine. A still further object is to provide means for cleaning the exterior of the bottles as they are discharged frcm the machine. Keferring to Figs. 1 to 5 inclusive, A des- 45 ignates a tank, substantially U-shaped in cross section, closed at each end, and mount- ed upon suitable supports. Cross-ties or frames B extend over the top of the tank, from side to side, said frames being se- 50 curely fastened to the upper edges of the walls of the tank. A rod C passes through the central elevated portions of the frames B, and upon said rod are hinged the lids or covers D of the tank, said lids, when 55 lowered, making a relatively close fit with the tank and with the lower portions or flanges of the cross-ties or frames B. Tank A is divided into a number of cham- bers or compartments by a series of up- right partitions E, three such partitions be- 60 ing shown in Fig. 1 and one in Fig. 2, in which latter figure there is also shown a double-wall compartment, making six cham- bers in all, which, for the sake of conven- ience, I have designated as 1, 2, 3, 4, 5 and 65 G. It is to be understood, however, that any number of chambers or compartments may be employed, the number being determined by the circumstances of each particular case. Chambers 3 and 4, or the lower portions 70 thereof, are provided with a steam-jacket F, as. in the arrangement of the apparatus here shown, it is in said chambers that the great- est heat is maintained. The partition be- tween chambers 5 and 6 is made hollow, as 75 will be seen upon reference to Fig. 2, and a pipe G opens into the lower portion of said partition, for the introduction of cold water. The water, as it is heated by contact with the walls of the partition, which absorb 80 heat from the water in chambers 5 and 6, will rise and overflow into one or the other of said chambers, accordingly as one or the other wall of said partition is made higher or lower. It is of course to be understood 85 that a continuous supply of water is intro- duced through pipe Gr. Each of the upright partitions E is provided with a rectangular- shaped opening E 3 at its upper portion, cen- trally of the tank, as will be seen upon ref- 90 erence to Figs. 1, 2 and 3, and each end of the tank is also provided with an opening, E* which stands in line with the openings in the partitions. These openings permit the crates containing the bottles to be introduced 95 into the machine and passed therethrough, or to be passed from one chamber to an- other, and discharged from the end of the machine. A shaft H extends lengthwise of the ma- 100 chine, passing through each of the parti- tions, through suitable collars I mounted on said shaft, and through stuffing boxes J, mounted upon the end walls of the tank. Mounted upon shaft H, in each of the cham- 105 bers, are wheels or carriers K, (one or more), each wheel being provided with a series of outwardly extending arms or mem- bers L, the adjacent side walls of which are substantially parallel, forming pockets or no 1,106,033 recesses M. Each member L is provided with a pair of horizontally-disposed ways or tracks N, of such length as to properly support a tray when the tracks are in aline- 5 ment with the opening formed in the end of the tank. As the shaft H is rotated, and consequently the wheels are carried around in the tank, the bottles and tray will reach a point where the tracks will no longer sup- 10 port them. To prevent the bottles and tray from becoming disengaged from the wheel or carrier K, bars O are employed, which extend lengthwise of the opening M, and overlie the bottoms of the bottles within the 15 crates, said bars being supported by arms P, which extend upwardly from the arms or members L, to which they are secured. Where two wheels or carriers are em- ployed in one chamber or compartment, as, 20 for instance, in compartments 2 and 3, the ways or tracks N may be common to both wheels or carriers, that is, they may be of a length sufficient to support two trays, as shown in Fig. 1. In chamber or compart- 25 ment -4. the ways or tracks are extended to accommodate four tiays in series. The outer end of shaft II. at the forward end of the machine, is reduced, and has a wheel or car- rier Q loosely mounted thereon, said wheel. 30 in the form shown in Fig. 4, being provided with four pairs of arms R, having tracks or ways S secured to or formed thereon, and designed to support and hold a bottle-hold- ing ruck with the bottles therein. S 5 The trays are designed to be placed upon the tracks at the right-hand fcide of the ma- chine, and to be carried up into line with the opening in the end of the tank, preparatory to being passed into the compartment or 40 chamber 1. The hub of wheel Q has splined to it a pinion T, motion being imparted to said pinion by a gear U splined to the main shaft II. siiicl gear U serving to transmit its mo- 45 tion to pinion T through pinion V and gear W, the pinion V meshing with gear U, and tho gear W meshing with the pinion T. The gears and pinions are so proportioned that wheel Q will make one-fourth of a rev- 50 olution every time shaft II makes one- fifteenth of a complete revolution, or, in other words, every time shaft H is moved to take one of its crates out of line with the opening in the end of the tank and to bring 55 another one into line therewith. The pro- portioning of the gears of course depends upon the number of tracks or supports upon the wheel, and the number of tracks or sup- porting members upon the various carriers 60 within the tank. In Fie. 6, the outer wheel is shown as provided with six supporting tracks, and as a consequence the proportion of the gears is changed so as to impart a slower movement 65 to the crate-presenting carrier. The tracks upon tlve wheel Q, and upon the various wheels or carriers mounted within the sev- eral chambers or compartments, must of course be brought into alinement when it becomes necessary to pass a new crate of bot- 70 tics into the machine and to discharge a crate from the opposite end of the machine. In order to properly support the discharged crate. I provide a pair of tracks X (Fig. 5), said tracks standing in alinement with the 75 tracks of the last carrier as they are brought into alinement therewith by the step-by-step movement of the carriers within the com- partment. In order to introduce the trays into the 80 machine, to advance them through the com- partments successively, and to discharge them from the last compartment onto the stationary tracks X, outside of the ma- chine, I employ a pair of rods or bars 85 Y. Z. Said bars extend throughout the length of the machine and overlie the uppermost series of trays supported by the wheel Q and the various carriers within the tank. The lower bar Y is supported by 90 brackets or ways A', see Figs. 3, 4 and 5. The upper bar Z, at the forward end of the machine, is provided with rod or stem B', which extends freely through an arm C', projecting upwardly from the lower bar Y. 95 A coiled spring D' surrounds the outer end of said rod, and is hold against the outer face of arm C' by a nut and washer mounted upon the rod. This permits the two rods to have a relative movement, and normally throws 100 bar Z outwardly into the position shown in Fig. 1. A series of hooks or fingers E' are pivot ally connected to bars Y, Z, in the manner shown in said Fig. 1, that is to say, the hooks are pivotally connected to the 105 rods at the points designated by F' and G'. Normally the hooks are held in their ele- vated position by spring I)' withdrawing bar Z, and consequently throwing the piv- otal points F' and G' out of alinement and 110 thereby raising the depending ends of the hooks. When, however, the bar Z is moved by means which will presently be described, spring D' is compressed and ihe ends of the hooks are thrown downward into a posi- 115 tion in line with the ends of the crates. Upon further movement of bars Y and Z, the crates will be first engaged by the hooks and then moved forward a distance equal to the movement of the bars. To effect this 120 longitudinal movement of the bars, bar Y is provided with a rack H'. which meshes with a segmental gear I', mounted upon a shaft J'. carried in suitable bearings at the discharge end of (he machine. Shaft J' 126 also carries a pinion K', which in turn meshes with a vertically disposed rack I/. Keciprocating motion is imparted to rack L', in a manner hereinafter set forth, and as a consequence, reciprocating motion is ISO 1,106,033 imparted to segmental gear I', and through it to rack H'. As a rack H' is moved to- ward the discharge end of the machine, the hooks carried by bar Z are thrown down- 5 ward, in the manner above set forth. Upon a return movement of segmental gear I', and consequently a return movement of rack H', bar Z is moved independently of bar Y, and as a result the hooks are drawn 10 upward, out of the path of the crates, and the bars Y, Z, are then moved toward the rear end of the machine, the hooks passing over the crates and their contained bottles, back into the position shown in Fig. 1, 15 where they are again ready to be thrown downward to engage the crates and move them forward a step. When the bars are in the position shown in Fig. 1, the gear and rack will occupy the position shown in 20 Fig. 2. This advancing mechanism for the crates is relatively simple and is brought into action automatically when the carriers come to a state of rest and another crate of bottles is brought into position by wheel Q, 25 ready to be carried into the machine. A pair of upright guide-rods or bars M' is secured in a vertical position in brackets or arms N', extending outwardly from the rear or discharge end of the machine. These 30 rods serve to support and guide plates O', P', constituting the support for a series of rotating spindle-brushes Q'. The lower plate, which carries the gears Q 3 . is moved up and down by an arm R' pivotally con- 35 nected to a lever S', said lever being ful- crnmed upon a fixed stud or axle T', extend- ing outwardly from the tank. The opposite end of lever S' is connected to the lower end of a rod U', which extends downwardly from 40 a frame V, to which reciprocating motion is imparted, in a manner about to be de- scribed. Hack L' is formed upon the upper end of a rod W, the lower end of said rod being connected to a frame X'. which is re- 45 ciprocated when the brushes are in their lowest position and the carriers are at rest. Motion is imparted to the gears of the brushes through a vertically disposed shaft Y', (Fig. 5), said shaft carrying a gear slid- 50 ably mounted thereon but splined thereto, so as to maintain its relation with the gears of the spindles yet permit the plates O', P' to be elevated. The lower end of shaft Y' car- ries a beveled gear Z', which meshes with a 55 corresponding gear A 2 , mounted upon a shaft B-. Shaft B 2 , which may be termed the power-shaft, carries a worm C 2 , which meshes with a worm-gear D 2 , inclosed in a suitable casing E 2 and mounted upon a shaft 60 F 2 . Said shaft carries cams G 2 , H 2 , which co-act with the frames V, X', to raise and lower the same, said cams being set quarter- ing so as to move rod W while the arm U' is at rest, and vice versa. Shaft F 2 is pro- 65 vided with a crank or arm I 2 (Fig. 5), to which is pivotally connected a link or pit- man J 2 , the opposite end of which is pivot- ally connected to a pawl-carrier K 2 . A pawl L 2 , mounted upon pawl-carrier K 2 , co- acts with a ratchet-wheel or toothed-disk M 2 , 70 mounted upon the outer end of the main shaft H. The parts are so proportioned and ar- ranged that shaft H is given the necessary .step-by-step movement when the brushes are 75 in their elevated position and the hooks E' are elevated and out of the path of travel of the crates carried by the wheels or car- riers. The movements and timing of the parts are controlled by shaft B 2 , from which 80 they are all driven. A series of pipes N 2 are arranged in the upper portion of each of the chambers or compartments, and a pump O 2 is provided for each series of pipes, so that water at the 85 proper degree of temperature may be forced through said pipes and sprayed into the upper portion of each chamber or compart- ment, and upon the bottles supported by the carriers. The temperature of the water will 90 vary in each compartment, according to the temperature required within said compart- ment. Assuming, for instance, that it be desired to maintain a temperature at substantially 95 35 Reaumur in chamber 1. 40 R. in cham- ber 2, 55 R. in chamber 3, 50 R. in cham- ber 4, 40 R. in chamber 5, and 35 R., or less, in chamber 6, the temperature of the supply of water to each series of pipes will 100 be regulated accordingly. In practice it will be found desirable to introduce the water at a temperature slightly higher than that at which the water is maintained in the lower portion of each chamber or compartment. 105 By thus introducing the water, the bottles are heated to a temperature approximately that of the water contained within the com- partment or chamber. In Fig. 3 the water level is shown as com- 110 paratively low, but it may be varied and raised to any height, provided it does not reach the opening in the partition or dia- phragm E, which divides the tank into chambers or compartments. 115 By varying the length of the compart- ments, the length of time to which the bot- tles may be subjected to a given temperature may be determined. Taking chambers 1 and 2, for example, it will be seen that the bot- 120 ties will remain in chamber 2 twice the length of time that they remain in chamber 1, and that they will remain in chamber 4 four times as long as they would in chamber 1. With the temperatures above noted, the 125 bottles are first raised to a degree of heat slightly above that of the atmosphere ; they are then subjected to a slightly higher tem- perature, and finally to the highest tempera- ture within the apparatus, namely, that 130 1,106,033 within the third chamber. They are then transferred to chamber 4, where they are subjected to a temperature of 50 R., in which they are supposed to remain for a 5 period of, say, twenty minutes. From said chamber they are passed to chamber 5, where the temperature is considerably lower. At this point, in order to gradually reduce the temperature, the temperature of the spray 10 to which the bottles are subjected may be slightly lower than that of the water in which they are submerged. In this manner the bottles will be gradually cooled. The temperature in the sixth chamber is of 15 course substantially that which obtains at the point of introduction of the bottles, and in order that they may be cooled quickly, the double partition is employed between chambers 5 and 6, to prevent transmission 20 of the heat from chamber 5 to the water within chamber 6. the water in chamber 6 thereby remaining unaffected. In order to effect a quick cooling of the liquid in chamber 6. and to maintain it in 25 said condition, the cooling pipe or coil Q 2 is employed, said pipe being located with- in the chamber as shown in Fig. 2, and ice water or other cooling medium being passed therethrough. As the bottles pass out of 30 chamber 6 onto the fixed tracks or ways X, (hey are subjected to a water spray from pipes P 2 , located above the tracks. Said spray, acting in conjunction with the brushes, serves to thoroughly clean the 35 bottles and prepare them for the labels, which may be affixed directly thereto, with- out further washing or cleaning of the bottles. It has heretofore been a matter of con- 40 siderable expense to clean the bottles after leaving the pasteurizing apparatus. The pasteurizing fluid is frequently made foul by breakage of the bottles in transit, and as a consequence the bottles emerge from the 45 machine in a dirty condition and unfit for application of the labels. With the present invention, the bottles are automatically cleaned as they leave the pasteurizer, ren- dering re-handling for this purpose unneces- 50 sary. It is of course conceivable that any num- ber of chambers or compartments may be used, and that the length of any chamber or compartment may be varied according to 55 requirements. No claim is made herein per se to the rack-advancing mechanism, nor is any claim made broadly to the tray-presenting mech- anism which carries the trays upwardly into 60 a position where they may be advanced into the tank, as said structures are claimed in Letters Patent No. 947,151, granted to me under date of January 18, 1910 : nor is any claim made herein specifically to the par- ticular construction of the frames V and X' 65 and the coactiiig cams, as they are also fully set forth and claimed in my application No. 254,861, filed April 10, 1905. It will be readily appreciated by those skilled in the art that the present apparatus 70 may be used to advantage as a bottle-soaking and washing machine, the different compart- ments forming separate washing and rins- ing chambers through which the bottles will be successively passed to the external clean- 75 ing brushes. Having thus described my invention, what I claim is : 1. In an apparatus of the character speci- fied, the combination of a tank provided 80 with a series of chambers or compartments; means f<;r supporting a series of bottle-racks in each of said compartments; means for periodically advancing the racks from one compartment to the next; means for spray- 85 ing water into the upper portion of the vari- ous compartments; means for externally heating those compartments in which the highest temperature is to be maintained ; and means for cooling the liquid in the last 90 compartment of the series. 2. In an apparatus of the character speci- fied, the combination of a tank provided with a series of chambers or compartments: rotatable means mounted in each of said 95 chambers, for supporting a series of bottle- holding racks therein, said means at their uppermost portions standing above the level of the water in the compartments; and means for spraying water at the desired tern- 100 perature upon the bottles as they enter and emerge from the water. 3. In an apparatus of the character speci- fied, the combination of a tank; a hollow wall dividing said tank into a plurality of 105 chambers, the upper end of the wall being open ; and a water supply-pipe opening into said hollow wall. 4. In an apparatus of the character speci- fied, the combination of a tank; a partition no extending upwardly in said tank, said par- tition being formed by two walls spaced apart, with the upper edge of one wall lower than that of the other; and a water supply- pipe opening into the space between the 115 walls. In testiinonj' whereof I have signed my name to this specification in the presence of two subscribing witnesses. OTTO EICK. Witnesses : HOWARD E. CRI'SE, HAHRY E. MILLER. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents, Washington, D. C." R. M. CAUFFMAN. PASTEURIZING APPARATUS. APPLICATION FILED FEB. 16, 1914. 1,115,173. Patented Oct. 27, 1914. .. . . ... rr^-n ii ii ji ii II ni ii ii iiu II nii ii n ' 1INQTON. D C UNITED STATES PATENT OFFICE. BOBEBT M. CAUFFMAN, OF THBEE BIVEBS, MICHIGAN. PASTEUBIZING APPABATUS. 1,115,173. Specification of Letters Patent. Patented Oct. 27, 1914. Application filed February 16, 1914. Serial No. 818,987. To all whom it may concern: Be it known that I, ROBERT M. CATTFFMAN, a citizen of the United States, residing at Three Rivers, in the county of St. Joseph 5 and State of Michigan, have invented cer- tain new and useful Improvements in Pas- teurizing Apparatus, of which the following is a specification. The invention relates to a pasteurizing ap- 10 paratus designed particularly for the pas- teurizing of milk, wherein the milk contain- ing bottles are placed within the apparatus in considerable numbers and the contained fluid brought to the proper degree of heat. 15 The main object of the present invention is the provision of a pasteurizing device, wherein the pasteurizing agent is 'continu- ally re-utilized, the construction contemplat- ing its temporary storage in a manner to 20 preserve to a considerable extent its heat or cold, as the case may be, whereby from such conservation a material saving in time and economy in operation may be gained. The invention in the preferred form of de- 25 tails will be described in the following speci- fication, reference being had particularly to the accompanying drawings, in which : Figure 1 is a view in section partly in elevation, illustrating the apparatus. Fig. 2 30 is an enlarged sectional view illustrating the medium for bringing the water to the proper degree of heat. Referring particularlv to the accompany- ing drawings, the improved pasteurizing 35 apparatus includes a closed casing or tank 1 having an opening 2 at one end thereof adapted to be closed by a door 3. Brackets 4 are secured in spaced relation to each other and to the bottom of the tank on the oppo- 40 site side walls thereof, whereby to support a plurality of racks 5 on which the milk bot- tles 6 are disposed in required numbers. Arranged in and extending lengthwise of the tank is a pipe 7 formed in its lower 45 side with a series of openings 8, the said pipe, hereinafter termed the spray pipe, be- ing arranged at a distance above the bottles being treated. In the lower portion of the tank, below the positions of the bottle racks, 50 is arranged a longitudinally extending pipe 9, formed with a series of openings 10, said pipe 9 being hereinafter termed the heating pipe. Beyond the casing is arraiiged a pump 11 of any appropriate type, and in communica- 55 tion with said pump and supported on a plane above the same is a tank 12, herein- after termed the hot water storage tank. The tank 12 is in communication with the pump through pipes 13 and 14 provided re- 60 spectively with valves 15 and 16, the ar- rangement of the pipes with respect to the tank and to the pump providing for the cir- culation between the tank and pump when desired. 65 A water pipe 17 leads from the pump to the spray pipe 7, said pipe 17 being con- nected intermediate the pump and spray pipe with a cold water supply pipe 18 lead- ing from any suitable source of water sup- 70 ply. The pipe 1 8 is provided with a control valve 19 and the water pipe 17 with control valves 20 and 21 arranged respectively be- tween the pump and supply pipe 18 and be- tween the latter and spray pipe 7. A steam 75 supply pipe 22 leading from any suitable source opens into the coupling 23 at the juncture of the water pipe 17 and spray pipe 7 in the form of a jet nozzle 24. said steam supply pipe having a control valve 25 adja- 80 cent the nozzle. The steam supply pipe is also in communication beyond the nozzle and through the medium of the pipe 26 with the heating pipe 9, a valve 27 controlling this communication in a manner not to in- 85 terfere with the direct communication be- tween the steam supply and the spray pipe as controlled by the valve i:5. Arranged preferably below the main tank 1 is an auxiliary tank 28 hereinafter termed 90 the cold water storage tank, this tank being in communication with the tank 1 through the bottom of the latter by means of the valve controlled pipe 29, the cold water storage tank being also in communication 95 with the pump 11 through a pipe 30. The pump is also in direct open communication with the tank 1 through the medium of the pipe 31 having a valve 32 therein, and the tank is provided with a drain outlet 33 for 100 obvious purposes. In the use of the apparatus after a suffl- 1,115,173 cient or desired num'oer of bottles have been placed in the tank 1 in the manner described, the valve 19 is opened, as is also the valve 21 and water admitted through the spray pipe 5 7 to the interior of the tank, the spray thus produced being thrown on to and running down the sides of each bottle. After admit- ting the water valve 25 is opened and steam jetted into the spray pipe, with the effect 10 to gradually heat the water and deliver it to the bottles in increasing degrees of heat. When sufficient water has accumulated in the bottom of the tank, sufficient for ex- ample to cover the heating pipe 9, the valve 15 19 is closed and the valve 20 is opened, the valves 27 and 32 being also opened. The steam is thus admitted to the heating pipes to raise the temperature of the water in the bottom of the tank and the pump, being 20 started circulates this heated water in its gradually increasingly heated condition on to the bottles and through the tank. After the milk has been subjected to the proper degree of heat for the desired length of 25 time, the valve 20 is closed and valve 15 opened, so that the water from the main tank is pumped into the heated water stor- age tank 12. After the heated water has been pumped from the tank 1, the valve 15 30 is closed and the pump stopped. Valves 19 and 21 are then opened and water admitted directly from the main source of supply to the tank to cool the bottle. As the water thus admitted passes through the spray pipe 35 7, it is obvious that owing to the heated con- dition of said pipe, the water will be ini- tially heated and gradually cooled, thereby properly cooling the bottles without the liability of breaking them. After a suffi- 40 cient qviantity of water has been admitted to the main tank for circulating purposes, the supply is shut off by closing the valve 19, and the valves 21 and 32 being then open and the pump started, the cold water 45 is circulated exactly as described in con- nection with the heated water until the proper cooling of the milk is had. The cold water after its use in the main tank is drawn into the cold water storage tank, from which 50 after subsequent use, it is taken by the pump being maintained at the desired degree of low temperature in the cold water storage tank by any suitable means for cooling. It is preferred that in the apparatus each 55 bottle be supplied with a metal cap or other means of protecting the usual paper disk stopper, so as to prevent softening of the latter or any liability of contaminating the contents of the bottle. 60 By reason of the conservation of the heat- ing and chilling mediums, there is a material saving in time owing to the less time re- quired in bringing such mediums to their desired high and low temperatures, and by reason of such economy of time the appa- 65 ratus is more effective as it permits prac- tically a continuous pasteurizing action. What is claimed is: 1. A pasteurizing apparatus including a tank, a spray pipe arranged in the upper 70 portion thereof, means for circulating water taken from bottom of tank up through the spray pipe, a heating pipe in the lower por- tion of the tank adapted to be submerged by a head of water therein, and a steam 75 supply in communication with the spray pipe and the heating pipe, whereby both the ingoing and outgoing water is heated during its circulatory movement. 2. A pasteurizing apparatus including a 80 main tank, a hot water storage tank, a cold water storage tank, a pump, independent means of circulation between the pump and main tank, independent means of circula- tion between the pump and hot water stor- 85 age tank, and a communication between the pump and main tank through the cold wa- ter storage tank. 3. A pasteurizing apparatus including a tank, a spray pipe arranged in the upper 90 portion thereof, means for circulating water taken from the bottom of tank up through said spray pipe, a heating pipe in the lower portion of the tank adapted to be sub- merged by a head of water therein, and a 95 steam supply having independently con- trolled communication with the spray and heating pipes, whereby either or both the ingoing and outgoing water may be heated during its circulatory movement. 100 4. A pasteurizing apparatus including a main tank, a spray pipe arranged in the up- per portion thereof, a heating pipe arranged in the lower portion thereof, a pump, a pipe leading from the pump to the spray 105 pipe, a second pipe leading from the pump to the main tank, a water supply pipe lead- ing to the pipe between the pump and spray pipe, a steam pipe, a nozzle forming the terminal thereof, and opening into and in HO line with the spray pipe, and a pipe lead- ing from the steam pipe to and in open communication with the heating pipe. 5. A pasteurizing apparatus including a main tank, rack supporting brackets ar- 115 ranged therein, a spray pipe extending lon- gitudinally of the tank above the brackets, a heating pipe extending longitudinally of the tank below the brackets, a pump hav- ing circulatory communication with the 120 tank through the spray pipe, means for de- livering the fluid to the spray pipe, means for delivering a. heating medium to the spray and heating pipe, a hot water storage tank having circulatory communication 125 with the pump, and a cold water storage tank in series circulatory communication with the main tank and pump. 1,115,173 6. A pasteurizing apparatus comprising a main tank, a spray pipe arranged in the upper portion thereof, a heating pipe ar- ranged in the lower portion thereof, a water 5 supply pipe in communication with the spray pipe, a steam pipe in communication with the spray pipe, means for circulating the water from the bottom of tank up through said spray pipe, and a steam pipe 10 in communication with said heating pipe, whereby the temperature of the circulating water may be progressively increased by the admission of steam both to the spray pipe and to the heating pipe. In testimony whereof I affix my signature 16 in presence of two witnesses. EGBERT M. CAUFFMAN. Witnesses : HERBERT I. WRIGHT, JAMES J. DOCK. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents, Washington, D. C." 0. B. SCHIER. PASTEDBIZING APPARATUS FOR LIQUIDS IN BOTTLES. APPLICATION FILED MAY 22, 1914, 1,1 15,248. Patented Oct. 27, 1914 3 SHEETS-SHEET 1. HIS PETERS CO . PHOTO-LITMO.. WASHINGTON. D C. 0. B. SCHIER. PASTEURIZING APPARATUS FOR LIQUIDS IN BOTTLES. APPLICATION TILED MAY 22, 1914, 1,1 15,248. Patented Oct. 27, 1914. 3 SHEETS-SHEET 2, si^L Q S co. PHOTO-LITH 0. B. SCHIER. PASTEDEIZINO APPARATUS FOR LIQUIDS IN BOTTLES. APPLICATION FILED MAY 22, 1914, 1,115,248. Patented Oct. 27, 1914. 3 SHEETS-SHEET 3. rE HOKKIS fcrcfs Co.. nmro-UTHO.. i UNITED STATES PATENT OFFICE. OSCAR B. SCHIER, OF BALTIMORE, MARYLAND. PASTEURIZING APPARATUS FOR LIQUIDS IN BOTTLES. 1,115,248. Specification of Letters Patent. Patented Oct. 27, 1914. Application filed May 22. 1914. Serial No. 840,260. To all whom it may concern : Be it known that I, OSCAR B. SCHIER, a citizen of the United States, residing at Baltimore, in the State of Maryland, have 5 invented certain new and useful Improve- ments in Pasteurizing Apparatus for Liquids in Bottles; and I do hereby declare the fol- lowing to be a full, clear, and exact descrip- tion thereof, reference being had to the ac- 10 companying drawings, forming part of this specification, and to the fingers and letters of reference marked thereon. The present invention relates to appara- tus for pasteurizing beverages and food 15 products, and particularly such products as are held in bottles or similar containers. One object of the invention is to provide an apparatus of compact form and small dimensions having a very large capacity 20 and requiring but a small volume of heated liquid for the pasteurizing operation. A further object is to provide a pasteuriz- ing apparatus with which bottled goods may be pasteurized without liability of recon- 25 tamination and with which goods in bottles having closures of a destructible character, such, for example, as the ordinary fiber disks commonly used in milk bottles may be successfully pasteurized without destroying 30 the efficiency of the closures, impairing their usefulness as closures, or subjecting their outer surface to the action of the pasteuriz- ing liquid. The invention consists in certain novel 35 details of construction and combinations and arrangements of parts all as will be hereinafter described and pointed out par- ticularly in the appended claims. Eeferring to the accompanying draw- 40 ings, Figure 1 is an elevation of a more or less diagrammatic character of an appara- tus embodying the present improvements; Fig. 2 is a detail sectional elevation on an enlarged scale through two of the pasteuriz- 45 ing tanks with the carrier frames in posi- tion therein. Fig. 3 is a detail partial sec- tion in a plane at right angles to Fig. 2, showing one side of the carrier frame and tank with a section of one of the conveyer 50 chains. Fig. 4 is a section substantially cor- responding to the section of Fig. 3, showing the arrangement adopted for holding bot- tles or containers of different size or height, and a modified arrangement of the conveyer link for cooperation with the carrier frames. 55 Fig. 5 is an elevation showing the mecha- nism for advancing the carrying frames in the tanks from one end to the other. Fig. 6 is a detail view of a portion of one of the carrying frames showing the seats in cross 60 section. Like letters of reference in the several figures indicate the same parts. The apparatus adopted for illustrating the present invention is one primarily de- 65 signed for pasteurizing milk, although it will be understood that it is competent for use in pasteurizing any beverages or food stuffs held in containers of a water proof character. The entire operation or pasteur- 70 izing may be carried on with the apparatus illustrated by placing the cold milk in the raw state in the bottles hot or cold, and passing them through tanks filled with a pasteurizing liquid, preferably water of 75 successive degrees of temperature, ranging from that of the temperature of the milk or bottles up to the highest temperature of pa.steuri/ation, approximately one hundred and forty-five degrees, and there held for go sufficient time to complete the destruction of pathogenic or other bacteria, after which holding, the milk in the container is then cooled, but as hereafter described, the pre- ferred system of operation, for sake of econ- 85 omy in time, space and cost, is one in which the milk is preliminarily heated in bulk. This preliminary heating is accomplished in a regenerative apparatus, into which the hot pasteurizing liquid is discharged from 90 the pasteurizing apparatus and embodies a bank or series of pipes vertically superposed, and over the outside of which the cold raw milk flows, whereby the heat units of the pasteurizing liquid raise the temperature of 95 the raw milk, and in exchange the pasteuriz- ing liquid is by the raw milk cooled, so that the raw milk reaches a temperature approxi- mating that temperature at which the pas- proximating the temperature at which the 100 teurizing liquid enters the regenerative apparatus, and the pasteurizing liquid reaches a temperature approximating the temperature at which the raw milk enters the pasteurizing apparatus, at 105 which time the pasteurizing liquid is then discharged from the regenerative apparatus back to the pasteurizing apparatus, enter- 1,116,248 ing at au appropriate point to begin again the cycle of pasteurization. By this con- tinuous process the heat energy is mate- rially conserved and the cooling cost of operation reduced. In the apparatus illus- trated, the heated milk is placed in the bottles or containers by a suitable filling ap- paratus and the closures applied, the bottles having been placed in boxes for convenience 10 in handling when they are ready for treat- ment in the apparatus. Generally stated, the apparatus embodies a series of horizontally arranged tanks lo- cated one above the other, spaced apart only a 15 sufficient distance to admit of the transfer of the carrying frames from one tank to the other and at the ends extending alternately beyond each other in opposite directions to permit of the convenient transfer of the car- 20 lying frames, there being a circulating sys- tem for conveying the pasteurizing liquid from one tank to another, and for maintain- ing the proper water level in all of the tanks. The carrying frames in which the 25 boxes of bottles are placed are adapted to travel through the tanks on suitable tracks or ways, being advanced by feeding mecha- nism operating on the last carrying frame placed in the tank, thus dispensing entirely 30 with the necessity of employing conveyers cooperating with each individual carrying frame, while in the tanks. Elevating con- veyers are provided at the ends of the tanks for transferring the carrying frames from 35 one tank to the other and from the top to the bottom of a series of tanks, the order of operation preferably employed being to place the carrying frames having the boxes of filled bottles in one end of the lowermost 40 tank, push them forwardly successively to the opposite end of the lowermost tank, then transfer them successively to the next higher tank, and so on through the whole series of tanks, the upper tanks being maintained at a 45 low temperature while the lower tanks are maintained at a high temperature, whereby the heating and cooling operations will be gradual, but as rapid as the character of the containers will permit. The milk is sub- 50 jected to a pasteurizing temperature for a period long enough to insure the destruction of pathogenic or other bacteria which can be destroyed by a single heating operation. The series of tanks hereinbefore referred 55 to are indicated in Figs. 1 and 2 of the ac- companying drawings by the letters A, A', A 2 . The lowermost tank A 2 is of greater length than tanks A and A' and the tanks A and A' are positioned to extend alter- 60 nately beyond each other at opposite ends. All of the tanks are preferably formed of sheet metal of suitable gage and at their upper edges they are reinforced by angle irons a, adapted to form tracks or ways ex- es tending longitudinally of the tanks through- out their entire length. The circulation of water through the tanks and from one takn to the other is preferably accomplished by con- necting pipes B which at their lower ends communicate directly with one end of the 70 tank and at their upper ends communicate with compartments in the end of the tank formed by partitions C and the end wall of the tank, the upper edges of which are at the proper height to maintain the water 76 level in the tanks at a proper height to sub- merge the receptacles or containers to within a fraction of an inch below the mouth of the containers, and so as not to cause their complete submergence, as will hereinafter 80 appear. The pipes B through which the water is circulated downwardly through the series of tanks connect the tanks at op- posite ends alternately; thus the water is caused to fiow through each tank in sue- 35 cession from one end to the other. The carrying frames in which the boxes or bottles are placed are formed by end frames D connected by cross rods d, d' at the top and at the bottom by slats d' 1 of in- 90 vered V-shape with the sides at an angle of iibout 90. The carriers thus formed are of generally rectangular shape and will fit within the tanks with a fair degree of ac- curacy, being supported therein by rollers 95 D' at each end, preferably journaled on the center cross rod d' and adapted to travel on the ways formed by the angle iron edges of the tanks. The top edges of the end frames D are inclined, preferably in both direc- 100 tions from the center and stationary, re- movable or movable covers E are provided therefor, which will overlie and protect all of the bottles held in the frame from any drippings or liquid which may fall from 105 carriers above, and the covers are prefer- ably provided with edge gutters e for con- ducting any liquid which may fall on the covers off to one end of the carrying frames, where it can flow into the tank with the least no possible liability of being splashed into the mouths of the bottles within the frame. At eacli end the carrying frames are pro- vided with projecting ears D 2 , such ears being extended laterally beyond the carry- 115 in" 1 rollers D' and beyond the tracks formed by the angle iron edges of the tank. These ears or brackets D 2 form handles by which the carrying frames are lifted and trans- ported by the conveyers to be presently de- 120 scribed. The construction of carrying frames de- scribed will permit of the frames being po- sitioned close together in the tanks whereby they will occupy the minimum longitudinal 125 space and at the same time they may be ad- vanced by pressure applied to the end of a line of carrying frames held in the tank and any one of them may be withdrawn upwardly without catching or interfering 130 1,115,248 with the adjacent frames or sides of the tank, inasmuch as there are no projections which will interfere with each other. For lifting the carrier frames from one 5 tank to another and depositing them in po- sition for traveling in the tanks, conveyers are provided which are conveniently in the form of sprocket chains F, arranged on each side of each end of the tanks, and adapted 1C to travel over and be guided by guiding sheaves and sprocket wheels / and /', where- by each vertical reach of the chains will ex- tend from a lower to a higher tank, the up- wardly moving reach passing from the pro- 15 jecting end of the lower tank to a point above the upper tank, thence horizontally over the end of the upper tank and thence downwardly. At suitable intervals on the sprocket chains and projecting inwardly or 20 toward the opposite chain of the pair con- stituting each conveyer, are a series of pro- jections F' adapted to engage the lugs or brackets D 2 on the carrier frames. The pro- jections F' may conveniently take the form 25 of knobs or knob-shaped rollers, as shown in Fig. 3, which will seat in the under side of the brackets D 2 and be retained therein by the downwardly extending lips d 3 of the brackets, so that the carrier frames will be 30 suspended from the projections during their transference from one tank to the other, and the projections will automatically move downwardly out of engagement with the said brackets when the carrying frame has 35 been deposited in the upper tank. It will be understood that there is one of the conveyers such as just described, extend- ing from one end of each lower tank to the corresponding end of the next higher tank, 40 the arrangement of conveyers being at oppo- site ends of the succeeding tanks, whereby carrying frames deposited in one end of the tank, must be pushed along to the opposite end before they are in position for coopera- 45 tion with the elevating conveyer for carrying them to the next higher tank. The carrying frames are thus caused to follow a path back and forth across the apparatus as they pro- gress upwardly. 50 Motion may be imparted to the several conveyers by any suitable driving mechan- ism, not shown, and this driving mechanism may be intermittent in its action or con- tinuous, in which latter case the projections 55 F' are spaced apart a proper distance to permit the carrying frames to reach the proper positions for cooperation therewith on the elevating side before a projection F' arrives at the point where it will engage the 60 brackets on the ends of the carrying frames. In order that the timing may be easily and properly coordinated, the carrying frames are progressed through the tanks with an intermittent movement preferably through 65 a driving mechanism operated by one of the 70 75 35 90 95 sprocket wheels /' which is in mesh with the elevating conveyer. A convenient arrangement of mechanism for moving the carrying frames through the tanks is shown in Fig. 5 and consists of a crank G connected with the sprocket wheel /' and adapted to operate a pull rod g ex- tending to the opposite end of the tank and provided with a spring-pressed dog g' which will automatically engage successive carry- ing frames and draw the same forwardly, thereby advancing the whole line of carry- ing frames located in the tank. Conven- iently, the dog g' will cooperate with pro- jections on the ends of the carrying frames, such, for example, as the projecting ends of the cross rods d. The complete and orderly handling of the carrying frames mechanically or with the least possible manual labor requires that means be provided whereby they may all be brought back to a given starting point where the boxes of filled and capped bottles to be pasteurized are placed therein, and while, un- der some circumstance, it may be more con- venient to remove the boxes of bottles from the carrying frames at another point, still, with the apparatus illustrated, the removal of the boxes containing the bottles of pasteurized milk and the insertion of new boxes of bot- ties to be pasteurized may be conveniently performed at one point, and to accomplish either or both of the results stated, it is pre- ferred to arrange long vertically extending conveyers at opposite ends of the pasteuriz- ing apparatus, one of said conveyers, that indicated by the reference letter H, at its upper end being deflected over guiding sheaves h, so as to cooperate with and lift the carrying frames from the end of the up- permost tank and then convey them down- wardly through a suitable doorway or open- ing in the floor or platform I (where the boxes could be removed if desired) to a point below the series of tanks where they are received on a track K along which they travel to the receiving end of the apparatus where they move into position for being lifted by a conveyer L which takes them up past the slide- way where the new boxes of bottles are placed in position therein, and thence over and down into the end of the lowermost tank A 2 . As hereinbefore stated, in the practical operation of the apparatus, it is preferred that the milk shall be preliminarily heated in bulk, and in order to avoid any cooling during the time the milk is being trans- ferred from the filling and capping station to the lowermost tank, and if desired to sup- 12, ply additional heat to the bottles, the car- rying frames held by the conveyer L are adapted to pass into a hot air chamber M in the form of a stack with walls of heat in- sulating material, said stack having a 130 no 115 120 1,115,248 curved coter or hood M' and terminating at the lower end at a point immediately over the end of the lower tank A 2 . The carrying frames are conducted up into the hood M , and thence down through the chamber M whereby their heat is conserved, and if de- sired additional heat is supplied by raising the temperature of the chamber, and for this purpose heating pipes N may be ar- 10 ranged therein in any ordinary way. The temperature of the pasteurizing liquid in the several tanks is maintained by any suitable heating apparatus, such, for example, as steam or heating coils, arranged 15 in or closely around the tanks, or steam pipes E arranged to discharge into the tanks, such heating apparatus for the several tanks is independently controllable as by ordinary controlling devices R', whereby certain of 20 the tanks may be kept hot and others at successively lower temperatures, it being the design of the particular apparatus illus- trated to have the lowermost tank A 2 heated to the highest degree, that is to say, it should 25 be heated to approximately 145 F., while the temperature of the topmost tank is about 40, the temperature of the intermediate tanks preferably being graduated up to the highest temperature. If desired more than 30 one of the lower tanks may be kept at the highest temperature, in order to provide an adequate holding of the milk at the de- structive temperature. The arrangement of the tanks is such that 36 a continuous procession of closely arranged carrying frames will be passing through the apparatus at all times, there being no opportunity for lost space, except at the points where the conveyers transfer the car- 40 rying frames from one tank to another. This result would be impossible of attain- ment, were the carrying frames conveyed through the tanks by the same conveyers which transfer them from one level to an- 46 other, inasmuch as the minimum spacing would have to be the spacing required dur- ing the transfer stages, and the transfer can only be effected when the carrying frames are spaced a considerable distance apart, in- 60 asmuch as the direction of movement must be changed and space allowed to prevent in- terference. From Fig. 3 it will be seen that the knob- like projection F' which cooperates with 66 the bracket D 2 is mounted on one of the pintles forming the joint between adjacent links of the conveyer, but it is obvious that this specific construction may be varied, and in Fig. 4 a construction is shown in which 60 the projection F 3 is mounted on an arm pro- jecting from an intermediate point on one of the links F 4 . Obviously, either arrange- ment may be employed and other arrange- ments will suggest themselves to those 66 skilled in the art. From Fig. 4 it will also be noted that the boxes Q and Q' for the bottles are of dif- ferent depths. The boxes Q are of full depth and adapted for the reception of large sized bottles, while the box Q' is of less 70 depth and adapted for the reception of smaller sized bottles. Both boxes are sup- ported on the inverted V-shaped cross slats (I 2 of the carrying frames and are preferably bottomless, but provided with cross pieces of 75 rods 5 part of said space until the temperature therein is about 70 to 75 C. ; passing com- pressed air in indirect contact with the steam in the space and injecting the com- presssed air downwardly into the space 70 thereby raising the pressure therein; and establishing communication between said space and the outside air whereby the said compressed air gradually displaces the steam and gas mixture in the space. 75 4. A process of pasteurizing liquids in bottles in an inclosed space, said process consisting in injecting steam in said space until the temperature therein is raised; pass- ing compressed air in indirect contact with 80 the steam in the space whereby the air is heated; injecting the heated compressed air into the space; and finally displacing the steam and air mixture with the compressed air. 85 In testimony whereof, I affix my signature in the presence of two witnesses. CARL KRUG. Witnesses : CARL GRTJND, JEAN GRUND. Coplei of this patent may be obtained for flve cents each, by addressing the "Commissioner of Patent' Washington, D. C." J. KERBER. PASTEURIZER. APPLIOATIOH FILED ADO. 4, 1913. 1,127,634. Patented Feb. 9, 1915. t SHEETS-SHEET 1. J. KERBER. PASTEURIZER. APPLICATION FILED AUG. 4, 1913. 1,127,634. Patented Feb. 9, 1915. 8 SHEETS-SHEET 2. TVutx^v a J. KERBER. PASTEURIZER. APPLICATION FILED AUG. 4, 1913. 1,127,634. Patented Feb. 9, 1915. 8 SHEETS-SHEET 3. J Jp j H t 'O_ X ? 5 ^ * v \ ^ H ^ ^ ^ n \. ^ m UNITED STATES PATENT OFFICE. JULIUS KERBER, OF WEST BEND, WISCONSIN. PASTEURIZER. 1,127,634. Specification of Letters Patent. Patented Feb. 9, 1915. Application filed August 4, 1913. Serial No. 782 853. To all whom it may concern: Be it known that I, JUSTUS KEHBER. a citizen of the United States, and resident of West Bend, in the county of Washing- 6 ton and State of Wisconsin, have invented certain new and useful Improvements in Pasteurizers; and I do hereby declare that the following is a full, clear, and exact de- scription thereof. 10 My invention consists in what is herein particularly set forth with reference to the accompanying drawings and pointed put in the cla ; m of this snecification, its object being to provide simple, economical and ef- 15 ficient pasteurizing apparatus especially de- signed for the treatment of bottled beer and having the advantages subsequently specified. Figure 1 of the drawings represents a side. 20 elevation of a pasteurizing apparatus in ac- cordance with my invention partly broken away: Fig. 2, a vertical section of the same longitudinally thereof, the section being in- dicated by line 2 2 in Fig. 4; Fig. 3, n 25 plan view of said apparatus contracted and partly in horizontal section indicated by line 3 3 in Fig. 2, and Fig. 4. a cross-sec- tion of the same indicated by line 4 4 in F * " ig. 2. 80 Referring by numerals to the drawings, 5 indicates a rectangular covered tank rest- ing on sills 0, and rising from the bottom of the tank to a predetermined height are transverse partitions 7 by which said tank 35 is divided into three water compartments, each having an overflow outlet 8. Journaled in side bearings of the tank above the water level of its compartments are a series of parallel transverse preferably wooden roll- 40 ers 9 at suitable intervals apart, and fast on one journal of each roller, outside of said tank is a worm-wheel 10 in mesh with one of n series of worms 11 on a driven shaft 12 for which the ends of a gear-cnsing 13 45 is provided with bearings, said rollers con- stituting a conveyer for steaming trays 14 in which the bottle goods to be pasteurized are carried, the bottom of the trays being perforated. The loaded trays are fed to 60 the conveyer through an opening in one end of the tank and discharged through an opening in the opposite end of said tank, as indicated in Fig. 2, and, as indi- cated in Fig. 4, the width of the ap- 65 paratus is such that two parallel series of said trays may be operated upon at the same time, or said apparatus may be in- definitely widened to increase its capacity. Supported in the tank, above the end openings therein for the loaded trays, are 60 pans 15, 15', 15" having perforated bottoms and corresponding in number to the afore- said water compartments with which they register, and in Fig. 4, the tank-cover is shown provided with a manhole having a es closure 16. Reading from the left of Fig. 1, a centrifu- gal pump 17 in connection with the first water compartment of the tank discharges through a pipe 18 into the pan 15", and a similar 70 pump 19 in connection with the third water compartment of said tank discharges through a pipe 20 into the pan 15. An- other centrifugal pump 21 in connection wHh the nrddle compartment of the tank 75 discharges through a pipe 22 into the mid- dle pan 15' and a horizontal pipe 23 con- nects the first and third water compart- ments of said tank. A single shaft 24 is shown common to all 80 the pumps, said shaft being preferably that of an electric-motor 25. A sprocket-wheel 2G is shown fast on the shaft 24 and con- nected by a link-belt 27 with a similar wheel 28 fast on the worm-shaft. 85 A steam-discharge pipe 29 is shown ex- tending into the middle water-compartment of the tank to thus provide for heating of the contents of said compartment, and a similar pipe 30 is shown lending into the 90 front end compartment of said tank to pro- vide for heating the contents thereof. In practice the water in the first and third compartments of the tank (connected bv the pipe 23) is of equalized temperature 95 lower than the water in the intermediate compartment of said tank. The loaded trays are traveled slowly by the roller conveyer in the direction indicated by an arrow in Fig. 1, under the several pans aforesaid to 100 effect a warming, pasteurizing and cooling of the bottled goods in said trays without submergence of the same. I claim : A pasteurizing apparatus comprising a 105 rectangular covered tank having opposite end openings, transverse partitions rising from the bottom of the tank to divide the same into three compartments, a series of parallel rollers arranged in the tank trans- 110 yersely of the same between said end open- ings, means for simultaneously driving all 1,127,634 10 the rollars in the same direction, whereby provision is had for conveying steaming- trays of bottled goods through the tank lon- gitudinally of the same over the water level of its compartments; pans having perfo- rated bottoms and arranged in the upper portion of the tank to individually register with one of said compartments, means for independent attemperation of water in each tank-compartment, that in the first and third compartments being of an equalized tem- perature lower than that in the intermediate compartment; and means for circulating the attemperated water from each of said com- partments through the pan in register there- id with. In testimony that I claim the foregoing I have hereunto set my hand at West Bend, in the county of Washington and State of Wisconsin, in the presence of two witnesses. 20 JULIUS KERBEK. Witnesses : A. G. LANCENBACH, JOSEPH M. O' Copies of this patent may be obtained for five cents each, by addressing the Washington, D. C." 1 Commissioner of Patents, r 1,141,566. J. F. LESTER. PROCESS OF PASTEURIZING MILK. APPLICATION FILED AUG. 2, 1912. Patented June 1, 1915. 3 SHEETS-SHEET I. 1,141,566. 1. F. LESTER. PROCESS OF PASTEURIZING MILK. APPLICATION FILED AUG. 2, 1912. Patented June 1, 1915 3 SHEETS-SHEET 2. .518* ,1 .j- 1,141,566. J. F. LESTER. PROCESS OF PASTEURIZING MILK. APPLICATION FILED AUG. 2, 1912. Patented June 1, 1915. 3 SHEETS SHEET 3. UNITED STATES PATENT OFFICE. JAMES F. LESTER, OF NEW YORK, N. Y., ASSIGNOR TO RICHARD HERRIFIEXD, OF NEW YORK, N. Y. PROCESS OF PASTEURIZING MILK. 1,141,566- Specification of letters Patemt. Paten ted June 1 , 1915. Application filed August 2, 1912. Serial So. 712,841. To all whom it may concern : Be it known that I, J nwRs F. LESTER, a citizen of the United States, and a resi- dent of the borough of Manhattan, city, 5 county, and State of New York, have in- vented a new and useful Process of Pas- teurizing Milk, of which the following is a specification. My invention relates to the pasteurization 10 or sterilization of liquids intended for hu- man consumption. In the following de- scription, I will set forth my process as ap- plied to the pasteurization or milk, but it will be understood that it is equally appli- 15 cable to the pasteurization of other liquids, my invention being of such scope as to in- clude any liquid, the pasteurization of which is desirable or necessary. Prior to my invention milk was visually 20 pasteurized by heating it to a temperature too high for proper pasteurization for a time insufficient for such pasteurization, and then retaining it in a holding tank until pas- teurization was complete. The milk was 25 then drawn from the holding tank, cooled and bottled. The principal defect in such processes is that, after being cooled to a tem- perature below that required for pasteuri- zation, the milk often became infected by 30 contact with imperfectly cleansed pipes and tanks, the impure air of the filling room, the hands of workmen, non-sterile bottles or other sources of infection. Though regard- ed as sterilized milk, it is obvious that when 30 delivered to the consumer it was frequently far from being sterile. Such processes are objectionable also because in their operation the milk is often changed chemically or otherwise injured because of being heated 40 to a destructively high temperature. They were further found to be imperfect and ob- jectionable in that they failed to remove dirt and deleterious foreign matter gen- erally from the milk. In some cases, the 45 milk was strained through non-sterilized cotton before being heated, but this crude method of filtration is obviously inefficient in that only the larger particles of dirt are removed, a part of the milk is absorbed and 00 wasted and, especially if a cloth of fine mesh is used, the valuable butter-fat con- stituents of the milk are retained thereby. The novel process of my invention ob- viates all of the above objectionable features and in addition possesses inherent advan- 55 tages not heretofore had, such as ease and speed of operation, absolute purity and ster- ility of product, unimpaired richness of product, uniformity of cream line and ab- sence of losses due to waste and injury to the 60 milk. According to the process of my invention the milk is first strained in the cold state through a cloth and under pressure, such as that of centrifugal force. This operation 66 may be dispensed with though I have found it valuable in most cases because such strain- ing separates the coarser particles of dirt from the milk while at the same time, the butter-fats passing freely through the cloth, 70 the quality of the milk is in no wise im- paired. The milk is then quickly heated, preferably under pressure and to a pasteur- izing temperature, by which I mean a tem- perature which is high enough to accom- 75 plish pasteurization but is not so high as to injure the quality of the milk in any way, a temperature which I have found should be about 145 F., but preferably not higher than 145 F. The heated milk is then fil- 80 tered, preferably under pressure, through a bed of non-absoruent material, the tempera- ture being maintained at approximately 145 F. during the filtering operation. By such filtration all of the dirt and other solid 85 foreign matter is removed. The nitration has also been found to remove a considerable percentage of the bacteria in the milk. The butter-fat constituents of the milk, however, pass through the filter bed together with 90 the more liquid portions of the milk. Thus a thorough purification of the milk, so far as dirt and solid particles generally is con- cerned, is attained while at the same time no loss in quality is suffered. After the hot 95 filtration, the milk, still maintained at the pasteurizing temperature of about 145 F. is introduced into containers, such as the ordinary milk bottles of commerce, which have previously been sterilized and dried 100 and are at the time of the filling operation at the same temperature as that of the milk, this equality of temperatures assuring the successful filling ot the bottles without breakage. 105 The bottled milk is now ijj a sterile condi- tion and may at once be delivered to the con- sumer. Inasmuch, however, as the above 1,141,666 steps of heating, filtering and filling may be carried out in a relatively short period of time, and as in some States, the main- taining of the milk at a pasteurizing tem- 5 perature for a relatively long period of time, as for instance from twenty to thirty min- utes, Jis required by law, I subject the bot- tled milk to a further temperature treat- ment. Before the temperature of the milk 10 and the bottle containing it has lowered ap- preciably below 145 F. the bottle preferably previously sealed with a fluid-tight cap, is subjected to contact with water at 145 F. for the required period of time, after which .15 the milk is quickly cooled by subjecting the bottle to contact with water at gradually lower temperatures until a refrigerating temperature is reached. The milk is now absolutely sterile and is in condition for 20 delivery to the consumer; moreover it is so packaged as to be absolutely free from contaminating influences until such time as the sealing cap has been removed. My invention has to do also with an ap- 25 paratus by which my process above briefly described may be carried out. Ah embodi- ment of such an apparatus is shown in the accompanying draAvings in which Figure 1 shows in elevation a portion of 30 the apparatus, Fig. 2 shows in elevation the remaining portion of the apparatus a part of which is shown by Fig. 1, Fig. 3 is an end elevation of that portion of the apparatus which is shown by Fig. 2, Fig. 4 is a detail 35 of the milk heater and Fig. 5 is a detail of the pasteurizing and cooling tanks. The advantages of the apparatus of my invention and further advantages of my process will be pointed out or will otherwise 40 appear in the following description of the construction and operation of the apparatus shown in the drawings. The milk is first introduced into the cen- trifugal machine 1 which may be of ordi- 45 nary construction although I 'prefer a ma- chine in which the strainer is composed of "terry" cloth. From the centrifugal ma- chine the milk is discharged into the dump- ing vat 2 from which it is pumped by the 50 milk pump 3 into the coils of the milk heater 4, after traversing which it emerges through the pipe 5 fitted with a weighted valve 6. The coils of the milk heater comprise pipes 7 which extend horizontally through the 66 cylindrically shaped heater and project be- yond the heads 8 thereof. Where the pipes 7 pass through the heads they are each pro- vided with a stuffing box 9. The pipes are connected in series by means of U-shaped W connectors 10 which are secured by suitable means, such as screw threaded unions, to the ends of adjacent pipes. Upon the re- moval of the connectors 10, the interiors of the pipes 7 may be easily inspected and 6$ cleaned. If necessary the pipes 7 may read- ily be removed from the heater by merely loosening the stuffing-box followers "and drawing the pipes in a longitudinal direc- tion. The pipes 7, as well as all other parts of my apparatus which is adapted to come 70 into contact with the milk, are preferably provided with tin or silver linings. Hori- zontal partitions 11, of which there may be any desired number, extend across the heater between the pipes 7, being riveted at their 76 sides to the cylindrical casing of the heater. These partitions serve to divide the heater, externally of the milk coils 7, into a plural- ity of chambers which are in communica- tion with each other alternately at the heads 80 of the casing by reason of the fact that the partitions are shorter than the casing and are so disposed as to alternately leave a communicating space 12 between their ends and the heads 8. 86 The water for heating purposes may be conducted from the ordinary city water sup- ply pipe 13 into the expansion tank 14, in which a predetermined level may be main- tained by the float-operated valve 15. From 90 the expansion tank the water discharges into the pipe 16 from which it is drawn by the pump 17 and forced through the hot water henter 18. This heater may be of any suit- able construction and preferably comprises 95 a coil through which the water to be heated passes and about which steam is admitted. As shown, steam is introduced into the heater 18 through the steam pipe 19, the amount of steam being regulated by the 100 thermostatic device 20 by the operation of which the heating of the water to a certain predetermined temperature, say 145 F. is accomplished. The water after being heat- ed is forced through the pipes 21 and 22 105 into the lower part of the milk heater 4 through the chambers of which it flows in series being directed continually from one end of the heater to the other by the parti- tions 11. After thus flowing back and forth I 10 in the heater chambers, during which time its heat is communicated to the milk in the milk pipes 7, the water is conducted through the return pipe 23 to the inlet pipe 16, in this way forming a continuous circuit. The 116 milk thus heated to a temperature of 145 F. is forced through the pipe 5 tinder a pres- sure which is sufficient to overcome the re- sistance of the weighted valve 6 and enters the milk filter 24. Because of the pres- 1?0 sure maintained in the coils, the heating is accomplished more quickly and uniformly and, all parts of the coil being completely filled with milk, the coil does not become more highly heated at one point than at an- 126 other, a condition which would result in the baking or crusting of the milk within the coil. The pipe 5 may, if desired, be pro- vided with thermometers 25 and 25'. The filter*- 24 which may be of any suitable con- lso 1,141,066 struction, carries a filter bed of non-absorb- ent particles', such as ground quartz, of such size and in a bed odf such thickness that when the hot milk is forced through it all of the 5 dirt and a considerable percentage of bac- teria will be removed. The butter-fat, how- ever, will pass through with the other con- stituents of the milk, the filtered liquid be- ing forced through the pipe 26 into the cov- 10 ered milk receiving tank. 27. A part of the water heated in the heater 18 is conducted through the pipe 28 connect- ed with the heater outlet pipe 21 and the pipe 29 connected with the pipe 28 to the 16 water jacket with which the filter 24 is pro- vided. After traversing the water-jacket it is conducted to the return pipe 23 by means of the pipe 30. The pipe 31 also connected with -the pipe 28 conducts a further portion 20 of the water heated by the heater 18 to the water jacket of the milk receiving tank 27, after traversing which it is conducted through the pipe 32 to the return pipe 23. In this way the temperature which the milk 25 attained in the heater 4 is maintained while it is in the filter aim the receiving tank. From the receiving tank the hot milk is forced through the pipe 33 and discharged into the covered tank of the bottle filling 30 and capping apparatus 34. This apparatus may be of any suitable construction and is preferably an apparatus which is capable of filling a plurality of bottles, as a crate full, simultaneously and then capping the filled 35 bottles at a single operation. The empty bottles are sterilized, heated to the tempera- ture of the milk with which they are to be filled and placed in trays or crates 35 before being placed under the filling nipples of the 40 apparatus 31. The sterilizing may be done by washing the bottles in an alkali solution at 140 F., then rinsing with water at 170 F. to 190 F. and then allowing them to dry and cool to the milk temperature, 145 F. 45 When filled, the bottles are at once capped by the apparatus. The caps which I prefer to use are the fluid-tight crown caps of com- merce, the under side of which are provided with a thin lining of cork or of paraffin, so 50 that the" milk will at no time be exposed to the metal of which the caps are composed. When the crate full of bottles has been capped, they are placed, crate and all, and before the temperature has fallen appre- 65 ciably below 145 F. into a compartment of the sterilizing apparatus. This apparatus comprises a plurality of compartments 36, three of which are shown, in the form of tiers, one above the other. Each compart- 60 nient is in the form of an elongated box, capa- ble of accommodating a number of crates, the latter being introduced into the compart- ment through one or more openings in the front thereof. When a compartment has 65 been filled with crates of filled and capped bottles, these openings are closed by closures 37 which are pressed firmly against the front of the compartment bordering the openings therein by hand screws 38 cooperating in an obvious manner with suitable yokes 39. The latter may be hinged at the bottom to the compartments and may each be provided with a hooked extension 39' pivotally con- nected with the yoke and provided with a hook or projection 39" which cooperates with a recess in the upper external wall of the compartment. It is obvious that upon loosening the screw 38, the hooked exten- sion 39' may be disengaged from the com- partment and the yoke 39 may then be swung down on its hinge. In this way the openings may obviously be freed of their closures 37 or may be sealed by them to form a fluid-tight closed compartment. The closure at the left of the upper compartment is shown in Fig. 2 in open position, the other closures being shown in closed position. The walls of the compartments are prefer- ably formed of sheet metal and provided with, non-corrodible sheet metal linings 36', between which and the outer wall a filling of asbestos or other heat insulating material 36" is placed. Each compartment is fur- ther insulated from the adjacent compart- ments by constructing the tiers with inter- mediate air spaces. When a compartment of the pasteurizing apparatus has been completely filled with crates containing filled and capped bottles of milk at approximately 145 F., the clo- sures 37 are forced into position to close the openings on the front wall of said compart- ment, and water at 145 F. is admitted through a valved pipe 40 which connects one end of each compartment with pipe 28, leading from the water heater 18. The water at such temperature is caused to flood the compartment so that it comes into con- tact with the whole external surface, includ- ing the cap of each bottle, and after passing through "the compartment it passes through a valved pipe 41 and the pipe 42 into the re- turn pipe 23, the flow being continued for the prescribed time for accomplishing pas- teurization. After the pasteurization is complete, water at 100 F., then water at ordinary temperature and finally water at a refrigerating temperature is caused to flow through the compartment. The water at 100 F. is obtained by con- ducting supply \vater from the pipe 13 through pipes 43 and 44 to the auxiliary heater 45 in which it is heated by steam ad- mitted through the pipe 46. The tempera- ture of the water in the outlet pipe 47 is regulated by the thermostatic device 48 con- nected with the steam pipe 46. From the pipe 47, the hot water is conducted through pipe 49 and one of the valved branch pipes 50 into the desired compartment, after flow- 70 75 80 85 90 10 105 110 12 1,141,086 ing through which it issues from a pipe 51 and is discharged from the drain pipe 52. The water at ordinary temperature is con- ducted from the pipe 43 directly to the pipe 5 49 .through the valved connecting pipe "3, the heater 45 being rendered inactive by closing the valve in the outlet pipe 47 and that in the steam pipe 46. The refrigerating water is obtained from a refrigerating appa- 1 ratus, as the ice water tank 54, to which sup- ply water may be conducted from pipe 44 through the valved pipe 55 and the tank inlet pipe 56. The refrigerating water is drawn from the tank 54 by a pump 57 and 15 forced through the pipe 58 and the valved pipes 51 which previously served as outlets for each compartment for water at 100 F. and at ordinary temperatures. The refrig- erating water after traversing the desired 20 compartment issues through valved pipes 59 which are connected by pipe 60 with the tank inlet pipe 56. The refrigerating water is thus caused to flow in a continuous circuit which may include any one or more of the 25 pasteurizing compartments by the obvious manipulation of the valves in the inlet and outlet pipes. In utilizing the pasteurizing apparatus, I preferably fill one compartment with crates 30 containing filled and capped bottles of milk at a pasteurizing temperature. The closure is sealed in place and water from the pipe 28 which has been heated to about 145 F. by the heater. 18 is caused to flood the com- 35 partment, submerging the bottles therein, by opening the valves in the pipes 40 and 41. It will be seen that substantially no heat will be abstracted from this water by the filled bottles, because the latter are at 40 substantially the same temperature as the water. After thorough pasteurization in this manner, the valves in pipes 40 and 4t connected with the compartment are closed and the valves in pipes 50 and 52 are opened, 45 those in pipes 53 and 51 being closed, so as to allow water at a temperature of about 100 F. supplied by the auxiliary -heater to flow through the compartment to cool gradually the bottles and their contents, 50 such cooling insuring obviously a minimum breakage of the bottles. After a few min- utes of such flow ordinary supply water is admitted by closing the valve in pipe .47 and opening that in pipe 53 to further cool the 55 bottled milk. Finally the valves on the pipes 50, 52 and 53 are closed and those in pipes 51 and 59 are opened so as to allow refrigerating water to be forced through the compartment by the pump 57. The com- 60 partments being equipped with pipes and valves independently of each other, it is evident that water of varying degrees of temperature may be introduced into each compartment independently of the others. W For example, whi 1 ? water at 145 F. is traversing one compartment, water at the same temperature or at 100 F. or at ordi- nary temperature may be caused to traverse any other of the compartments. In cooling the pasteurized milk, it may of course be 70 unnecessary to first supply water at 100 F., but water at ordinary temperatures may be introduced instead. The refrigerating water may be forced through one or more of the compartments for an indefinite time, 75 the compartment acting as a storage cham- ber. At any time after the milk has been cooled to refrigerating temperature, the compartment may be opened and the crates may be loaded directly on the wagons for 80 delivery. The crates which I prefer to use in my apparatus are the ordinary non-cor- rodible metallic crates which are commonly used for delivery purposes. The utilization of such crates insures a minimum amount 86 of handling for after the bottles have been placed in them preparatory to' filling and capping, the bottles are at no time up to actual delivery to the consumer's door sub- jected to individual handling. 90 My apparatus has the important advan- tage of being easily and thoroughly cleaned as to those parts thereof with which the milk comes into contact. To clean and ster- ilize these parts I introduce supply water 95 into the dumping vat 2 through the pipe 61 and by its use prepare an alkali cleansing solution which is pumped by the pumps through the milk coils or the heater 4 which is now heated by introducing steam from 100 the pipe 19 through the branch pipe 63. The solution is thus boiled in the tubes and is forced boiling through the filter, holding tank and bottle filling machine, issuing in streams from the nipples of the latter. The 106 filter bed may have been removed prior to the passage of the solution. This solution is followed by boiling water. The tempera- ture of the solution and the water may be raised to 320 F. by the heater. When the no water issues in clear streams from the fill- ing nipples, steam may be forced through if desired, the flow of steam being followed by a flow of hot air. The air may be first purified and compressed by the compressor 115 64 and driven through the pipe 65 into the air storage tank 66, from which it may be admitted to the milk coils of the heater 4 by the pipe 67. The air becomes heated in the heater and following the course of the 120 cleansing fluids issues finally from the fill- ing nipples. The apparatus is thus thor- oughly dried and sterilized and the nipples may be closed so as to prevent admission of atmospheric air until the apparatus is 125 to be used again for pasteurizing purposes. After the hot air has traversed the appa- ratus for a time, I prefer to stop the flow momentarily and insert a new filter bed, or the old one thoroughly cleaned, into the 130 1,141,566 10 15 20 25 30 filter. The air is then again admitted so as to sterilize and dry the new filter bed in ad- dition to the other parts of the apparatus. II ** claim : 1. In the process of pasteurizing milk, the improvement which consists in forcing milk heated to substantially a pasteurizing temperature through a filtering medium into a storage chamber and thence into bottles, the temperature to which the milk was first heated being substantially maintained dur- ing the filtering, storing and bottling op- erations. 2. The process of treating milk, which consists in heating the milk, then forcing the heated milk to substantially a pasteuriz- ing temperature through a filtering medium, then filling it into a container, the tempera- ture to which the milk was first heated be- ing substantially maintained during the filtering and filling operations then sealing said container and then subjecting the milk in said container to pasteurizing conditions by flowing in contact with the container for a suitable time, a liquid having a pasteurizing temperature substantially as and for the purpose described. 3. The process of treating milk, which consists in heating the milk, then forcing the heated milk to substantially a pasteuriz- ing temperature through a filtering medium, then filling it into a container, the tempera- ture to which the milk was first heated be- ing substantially maintained during the filtering and filling operations then sealing 36 said container, then subjecting the milk in said container to pasteurizing conditions by flowing in contact with the container for a suitable time, a liquid having a pasteuriz- ing temperature and then cooling said milk 40 by flowing in contact with the container a liquid having a lower temperature than a pasteurizing temperature, substantially as and for the purposes described. 4. The process of treating milk, which 46 consists in heating it to substantially a pasteurizing temperature, then removing bacteria from it by filtration, and then sub- jecting the filtered milk to pasteurizing con- ditions, the milk at .11 times being kept at a 60 temperature not less than that to which it was first heated. In testimony whereof, I have hereunto set my hand in the presence of two subscrib- ing witnesses. JAMES F. LESTEK. Witnesses : JOHN A. FERGUSON, FRANK F. KIRKPATRICK. 1315" B. D. WHITE. APPARATUS FOR PASTEURIZING SUBSTANCES. APPLICATION FILED APR. II, 1913. 1,144,883. PatentedJune 29, 1915. 3 ^ffiff.l. ^ ^LUfiU*Ot*VMJ. UNITED STATES PATENT OFFICE. 1,144,883. BENJAMIN D. WHITE, OF BALTIMORE, MARYLAND. APPARATUS FOR PASTEURIZING SUBSTANCES. Specification of Letters Patent. Patented Julie 29, 1915. Application filed April 11, 1913. Serial No. 760.587. To nil whom it may concern: Be it known that I, BENJAMIN D. WHITE, a citizen of the United States, residing at Baltimore, in the State of Maryland, have 5 invented certain new and useful Improve- ments in Apparatus for Pasteurizing Sub- stances; and I do hereby declare the follow- ing to be a full, clear, and exact description of the invention, such as will enable others 10 skilled in the art to which it appertains to make and use the same. This invention is characterized by its ob- ject to enable effective pasteurization of milk or other substances in an inexpensive 15 manner and while contained in the recep- tacles in which the milk or other substances is or are ordinarily delivered. A. further object is the pasteurization of milk while in the delivery bottles and dis- 20 posed in the delivery cases. With these and other objects in view, as will hereinafter in part become apparent, and in part be stated, the invention com- prises certain novel constructions, combina- 25 tions and arrangements of parts as will be subsequently disclosed and claimed. Tn the accompanying drawing, Figure 1 is a view in side elevation of a series of de- livery crates or cases, parts being broken 30 away and seen in section for disclosing in- terior structure. Fig. 2 is a top plan view thereof on a reduced scale. Fig. 3 is a dia- grammatic view of the entire system. Fig. -i is a view similar to Fig. 1 of a slightly 35 modified embodiment. Fig. 5 is a diagram- matic plan of a further embodiment. In the pasteurization of certain liquids, as beer and the like, it has been proposed to heat the liquid while contained in bottles by 40 .sprinkling thereon water or other heating media in sufficient quantities and at suffi- cient temperature for assuring pasteuriza- tion, but these apparatus have been found expensive to construct and uneconomic in 45 maintenance, and it is for the purpose of at- taining the advantages of such proposed ap- paratus without the objection thereto that this invention has been produced. One of the objections to the proposed apparatus 60 above mentioned is the fact that when water is merely sprinkled upon a bottle it does not uniformly deliver heat units thereto, and to the end of obviating this difficulty the pres- ent apparatus provides for the delivery in a' 66 continuous stream of a thin film or sheet constantly enveloping substantially the en- tire body of the bottle, and this being car- ried out in multiple and by very simple ap- paratus renders the present invention espe- cially effective. go Referring to the accompanying drawing by numerals, 1 indicates a pan having an exterior contour adapting it to snugly fit within the conventional case 6. The pan 1 is provided with a flange 2 about its upper 65 edge adapted to overhang the upper edge of the respective case, and the pan is formed with a series of inverted cup-shaped caps 3, there being as many caps 3 as there are bottles 5 adapted to be contained in the 70 case 0. Each cap 3 may be formed in the pan 1 in any suitable manner, as by being stamped from the material of the pan, so that the lower end of each cap 3 is open and freely admits the upper end portion of 75 the respective bottle 5. The vertical wall of each cap 3 is perforated by a series of aper- tures 4, each of said apertures being V- shaped with the wider portion of the V ter- minating sufficiently below the upper end of SO the cap for providing an imperforate area for surrounding the upper end portion of the respective bottle. Each bottle 5 is sus- tained on the usual crossed wire base 7 of case 6. and the parts are proportioned so as 85 to cause the extreme upper end portion of each bottle 5 to extend into the imperforate portion of the respective cap 3 and to at the same time expose the extreme portion of the neck of the bottle so far as contents thereof 90 are considered to the direct action of the in- flux of water through the apertures 4, the larger quantities being admitted nearest the liquid level in the bottle, so that the upper portions of the neck of the bottle will re- 95 ceive as much water as the shoulder of the bottle, and there will be no tendency of the streams of water to break before distribu- tion as a sheet over the bottle, and the con- tents of the bottle are, therefore, directly 100 subjected to the diffused heat from the water. There is, therefore, an entire obvia- tion of a failure to heat the entire contents of the bottle and of any dependence upon the rising of heat from lower portions of 105 such contents. It will be observed that the imperforate area of each cap 3 serves as a temporary cover for the contained bottle and obviates liability of water entering the open neck of the bottle. 110 In practice, I employ a system such as in- dicated in diagram in Fig. 3. In this figure 1,144,883 .33ITTO. f j a series of cases 6, consisting preferably of a number of stacks of superimposed cases rest upon a grating 7', which latter is sus- tained by an inclined floor 8 converging to a 5 drain pipe 9. The pipe 9 is provided with a branch 10 controlled by a three-way valve 12 and emptying into a hot water collection tank 11. Pipe 9 is provided with a second branch pipe 13 which empties into a warm 10 water collection tank 14, and is controlled by a three-way valve 15. The pipe 9 is further provided with a branch or terminal portion 16 emptying into a cold water col- lection tank 17 and controlled by valve 18. 15 A pipe 19 leads from the tank 11 and dis- charges at points above the several stacks of cases 6, pipe 19 being provided with branch pipes, as 31 and 32, for each of the said stacks, and the branch pipes being ap- 20 propriately controlled by valves 33 and 34. A pump 21 is disposed in the length of the pipe 19 for maintaining the circulation from tank 11 to the stacks of cases. A pipe 27 leads from tank 14 and extends above 25 the stacks of cases 6, being provided with a branch, as 23, 24, for each stack of cases. and each branch is controlled by a suitable valve, as 25, -26. A pump 29 is disposed in the length of the pipe 27 for maintaining 30 circulation therein. The liquid in tank 11 is heated in any preferred manner, as by steam supplied through a pipe 20 controlled by a valve 22. A pipe 35 leads from the tank 17 to a pump 36 which discharges into 35 a tube 37. the latter extending to points above the stacks of cases 6, and being pro- vided with a branch pipe 38. 39, for each stack, the discharge through the branch pipes being controlled by appropriate valves 40 40 and 41. The liquid in tank 17 may be re- frigerated in any ordinary manner, us by the expansion of compressed ammonia in suitable cooling coils in the tank (not illus- trated) supplied with ammonin or other 45 cooling agent through pipes 42. In carrying out the operation, a pan 1 is provided for each case 6. and the cases are superimposed with the bottles in each lower case vertically alined with the bottles of the 50 next higher case. The valves 15 and 18 are closed and the valve 12 is turned to a posi- tion for delivering water through the branch 10 to tank 11 and thereupon the valves 3:-!. 34, are opened and water thus supplied 55 to the uppermost pans 1. Each of said up- permost pans is maintained substantially full of water at the requisite temperature for pasteurizing the contents of the several l)ottles. The water, entering through the 60 several apertures 4, forms and maintains a heating film or sheet about all parts of the body of the bottle, including the bottom, the film or sheet converging substantially cen- trally of the bottom of the bottle into a 65 stream which strikes the top of the cap 3 of IT ATB he next lower pan. the next lower pan. The water descends through the apertures 4 of such lower cap, and again forms a film or sheet about the respective bottle and so descends throughout all the bottles that are alined vertically. It '< o will be observed that if there is any tend- ency toward deviation in the course of the water from an upper bottle to the next lower bottle such tendency will be effectively cor- rected by the lower pan, but I find that there 75 is very little tendency of this kind and that I am able to gain exceptionally efficient re- sults by the employment of only the upper- most pan and the omission of all of the lower ones, as, for instance, as indicated in 80 Fig. 4. In Fig. 4, I have not only illustrated the above suggested omission but have modified the construction of the pan as indicated at l a which is provided with the supporting 85 flange 2 a resting upon the upper edge of the case G a . The pan 1" is not provided with cups or caps such as seen at 3 in Fig. 1, but instead are provided with mere annular col- lars 3 a adapted to accommodate the neck or 90 upper portions of the respective bottles 5" which rest upon the crossed wire support 7 a of the case. Each bottle 5 a in this em- bodiment is preferably provided with the crimped metal cap 4 a which absolutely in- &5 sures against access by the heating water to the contents of the respective bottles. In this embodiment the operation is carried out exactly like the embodiment illustrated in Fig. 1 except that the upper ends of the bot- 100 ties are not protected by the pan since they are protected by the crimped caps and there- fore caps 3 of the pan are unnecessary. Only the uppermost case is provided with a pan, the converging film or thin sheet of 105 water descending in a stream from the cen- tral portion of the bottom of the upper bot- tle to the top of the next lower bottle and spreading therefrom into a film enveloping such lower bottle, and so on down through- 110 out the series. After the milk has been fully pasteurized, the valves 33 and 34 are closed.' ;md flic valve 12 is turned for cutting off pipe 10 and opening communication to valve 15. which 115 latter valve is turned to afford communica- tion through pipe 13. to tank 14, the valve 18 remaining closed. The valves 25 and 20 are then opened and the warm water is al- lowed to descend over the bottles in exactly 12 the same manner ns the hot water but only for sufficient time for reducing the tempera- ture so ns not to endanger the bottles when the cold water is turned on. When the de- sired reduction lias been effected, the valves 125 :>3 and 34 are closed, and valve 15 is turned to cut off communication with branch 13 and to afford communication with valve 18, which latter valve is opened to afford com- munication through pipe 16 to tank 17. 13 1,144,883 10 16 20 30 35 40 45 50 55 60 Thereupon the valves 40 and 41 are opened and the cooling agent delivered in exactly the same, manner as the heating agent was delivered, and this is continued until the milk is ready for service. The cases are then removed and may be placed in wagons for immediate delivery of the milk. It is, of course, perfectly obvious that the present invention appertains to the pasteur- ization of any substance adapted to be pasteurized, and where the term " milk " is employed it is only illustrative. Further- more, the operation as above stated is merely that incident to a very short operation or when first starting, it being preferable as soon as the liquid in tank 14 has become somewhat heated by the heat from the re- ceptacles which it has been cooling to em- ploy the liquid from tank 14 as the initial heating medium. That is to say, after the operation has been carried out sufficiently for appreciably raising the temperature of the liquid in tank 14 the operation will con- sist in first supplying liquid from tank 14 to the stacks of cases, then supplying liquid from the tank 11 thereto, then again supply- ing liquid from tank 14 (after pasteuriza- tion has been completed), and finally sup- plying the cooling liquid from tank 17. Thus the liquid in tank 14 is employed as a heating liquid for the cold receptacles and as a cooling liquid for the hot receptacles, whereby it is unnecessary to provide any means for maintaining the contents of tank 14 warm. By way of further illustrating this double use of the warming liquid, I have illustrated in Fig. 5 an extremely de- sirable embodiment in which 8' indicates a supporting platform which is rotatably mounted on a circular track or turntable 8". Mounted on the platform 8' or on suitable gratings sustained thereby are the stacks of cases 6. It will be observed that four stacks of cases are shown, but obviously any mul- tiple thereof may be provided. A pipe 27' leads from a tank similar to tank 14 to a point above each of two of the stacks 6, the two pipes 27' being diametrically opposite each other, and the stack 6 at one side of the diametrical line thus represented is sup- plied with hot water through pipe 19' and the other stack 6 is supplied with refriger- ating water through a pipe 37'. The opera- tion of this device consists in supplying a stack of cases 6 on platform 8' beneath pipe 37'. and then rotating the platform 8' until the stack arrives beneath one of the pipes 27'. The warm water is then turned on through the respective pipe 27' and the sup- ply is continued until the temperature of the receptacles is raised sufficiently to ob- viate danger of breakage from the higher temperature. While this is going on, a second stack of cases 6 is being applied to the platform 8' beneath the pipe 37', and then the platform 8' is revolved so as to bring the first stack beneath the hot water pipe 19' and to bring the second stack be- neath the respective pipe 27'. The warm water is continued to be supplied through the pipe 27' and the hot water is turned on through the pipe 19'. The supply through pipe 19' is maintained until perfect pasteuri- zation is attained, and in the meantime a third stack of cases is supplied to the plat- form 8' beneath pipe 37', and upon the com- pletion of the pasteurization of the contents of the first stack the platform 8' is again revolved for bringing the third stack be- neath one of the pipes 27', the second stack beneath the pipe 19', and the first stack be- neath the other pipe 27'. The warm water is turned on through the second pipe 27' and the supply thereof is thereafter con- tinued. As the operation continues the sup- ply through both the pipes 27' and through pipe 19' is maintained continuously, the liquid from the two pipes 27' being collected in the same receptacle, that portion of the liquid which passes down over the hot re- ceptacles serving to raise the temperature of the warm water and that passing down over the fresh receptacles tending to lower the temperature thereof so as to effect a substantial balance and gain the saving in heat units incident to utilizing the heat given off by the hot receptacles in warming the fresh or cool receptacles. When the desired pasteurization has been accomplished with respect to the second stack, a fourth stack having in the mean- time been supplied to the platform 8' be- neath pipe 37', the platform 8' is revolved for bringing the first stack beneath pipe 37', the fourth stack beneath one of the pipes 27', the second stack beneath the other pipe 27', and the third stack beneath the pipe 19'. The cooling agent is then turned on through pipe 37' and maintained until the several receptacles and their contents have been cooled and rendered ready for deliv- ery. Thereupon the first stack is removed and a new stack is supplied to the platform 8' beneath the pipe 37'. In the meantime, the third stack will have been subjected to the pasteurizing operation, the second stack reduced in temperature preparatory for cooling by the refrigerating agent and the fourth stack heated preparatory to receiv- ing the pasteurizing temperature. After the pasteurization of the third stack, the platform 8' is again revolved to bring a fresh stack beneath one of the pipes 27', the other stacks continuing in the rotation above named, and the operation being com- pleted continuously in the successive steps of warming, heating to pasteurization, cool- ing, and finally refrigerating. The supply through the pipes 27' and 19' is, therefore, continuous, but the supply through pipe 37' 80 85 i>o us K-0 105 ' 1,144,883 is intermittent, being turned off when a new stack is to be applied to the platform 8' and turned on again when the platform is revolved for bringing a stack from beneath 5 one of the pipes 27' to a point beneath one of the pipes 37'. In the construction of pan 1 it is desir- able to provide relatively small apertures 28 adjacent the caps 3 through the floor of 10 the pan, the apertures being disposed to di- rect their streams against the sides of the receptacles 5 so as to add the effect of the liquid discharged therethrough, but the pri- mary object of the apertures 28 is to insure 15 draining of the pan after a given opera- tion. What I claim is : 1. In an apparatus for pasteurizing sub- stances while in containers, a pan or trough 20 for distributing the pasteurizing agent upon the containers, said pan or trough having openings in its bottom, through which the tops of the containers may project, and formed to deliver the pasteurizing liquid 25 directly upon the sides of the containers. 2. In pasteurizing apparatus, a pan adapt- ed to deliver pasteurizing fluid to recep- tacles, the bottom of the pan being formed with apertures each adapted to have the 30 upper portion of a receptacle introduced therethrough, and each of such apertures being formed for enabling the discharge of liquid from the pan substantially horizon- tally about the outer surface of the respec- 35 tive receptacle. 3. In pasteurizing apparatus, a pan hav- ing openings in its bottom adapted to ac- commodate therein upper portions of recep- tacles, the openings being proportioned to 40 snugly surround the respective receptacles and to permit access of the liquid from the pan to the body of each of the receptacles, the liquid discharging laterally from the pan upon the sides of the receptacles and de- 45 scending over the bodies of the receptacles in the form of a thin sheet. 4. In pasteurizing apparatus, a pan adapt- ed to have upper portions of receptacles ex- tended through its bottom, the pan being 50 formed with an apertured bottom for ac- commodating such upper portions of the receptacles, and the apertures being formed for enabling the discharge of liquid from the pan substantially horizontally about the 55 outer sin-faces of the receptacles, and means for sustaining the pan out of contact with the receptacles. 5. In pasteurizing apparatus, a pan hav- ing a series of Caps upstanding from the bottom of the pan, each having its lower end 60 open for accommodating the upper end por- tion of a receptacle within the respective cap, the side walls of the cap being aper- tured for admitting liquid from the pan to the outer surfaces of the receptacle. 65 0. In pasteurizing apparatus, a pan hav- ing a series of caps upstanding from the bottom of the pan, each having its lower end open for accommodating the upper end portion of a receptacle within the respective 70 cap. the side walls of the cap being aper- tured for admitting liquid from the pan to the outer surfaces of the receptacle, the ex- treme upper portion of each cap being im- perf orate and being adapted to surround 75 the extreme upper portion of its respective receptacle. 7. In pasteurizing apparatus, a pan hav- ing caps upstanding from its bottom, each cap having its lower end open for accom- 80 modating the upper end portion of a recep- tacle, the side walls of the cap being formed with V-shaped apertures for admitting liquid from the pan to the outer surfaces of the receptacle. 85 8. In pasteurizing apparatus, a pan adapt- ed to surround upper portions of recep- tacles, the pan being formed with an aper- tured bottom for accommodating such upper portions of the receptacles, and the aper- 90 turns being formed for enabling the dis- charge of liquid from the pan substantially horizontally about the outer surfaces of the receptacles, and the bottom of the pan being formed with draining apertures disposed for 95 discharging against portions of the recep- tacles. 9. In an apparatus for pasteurising sub- stances while in containers, a liquid dis- tributer comprising a pan or trough and 100 caps, the pan or trough formed with open- ings in its bottom through which the tops of the containers may project, and the caps extending upward from the bottom of the pan or trough and covering said openings, 105 said distributer being also formed with per- forations arranged to deliver the pasteuriz- ing agent against the sides of the containers. In testimony whereof I affix my signature in presence of two witnesses. BENJAMIN D. WHITE. Witnesses : J. EDWIN GILES, EDGAR M. KITCHIN. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents, Washington, D. C." 1315" ___ *fne*v9**m*A. -' \ \ 1,150,269. S. M. HEULINGS. PROCESS OF PASTEURIZING MILK OR OTHER FLUIDS, APPLICATION FILED DEC. 30, 1913. Talented Aug. 17, 1915. UNITED STATES PATENT OFEICE. ; < : : ' SAMUEL M.k'EULINGS, OF H A D D NF I E LD, NEW 'JERSEY , . . PROCESS of PAS'TEURIZING MILK OK OTHER FLUIDS. , . ,.., 1,130, Specification of Letters Patent. Pa ten ted Aug. 17, To nil ii'lioni it niy Application filed December 30, 1913. Serial No. 809.444. the primary -heater 1. at .such teiijperature. it known ..that f. SAMUEL M. HEUtlxew, as 7 may be required, in relatia.n,tu the vojume of : M.!ul(1ont|i'l(U in the county of Camden ami, .State .of;Xe\v Jersey, have invented a . certain new and useful Process of Pasteur- izing Milk or other Khjids, whereof the fol- lowing iis a specification. reference being had to (the accompanying drawing. 10 of flow of tlie, heating med]uin. tlie flo,\v of - r >o tlie milk and the contiguous surfaces of .con-, taet between these two Hows, to nu.-e tlie temperature of the. milk t<^ any poim as hereinbefore described for the, pasteuriza- tion of the commercially designated proper 60 .1 iiu prese.nt jn veation relates to a process or perfect pasteurized milk, It is, how- of pasteurizing milk or other fluids, and the ever, preferable to utilize a hcgter with su,f]i- primiiry object is Jo-eliminate the bacteria cie.nt contiguous surface between the milk content to a greater degree than is possible and heating medium so that die' .heating b\ tlie methods ami processes now employed, medium need not be raised in temperature . J! ._.! * _1 T . __ 1 __ ' A I . ,1 T ' ''' i "'.-) .65 temperature ranging from one hundred and should be. decreased or interrupted. The 20 forty degives to, one hundred and fifty de- milk is thus raised to the desired temperajr_ ; K. : mid maintaining the milk at ap- ture and is collected by the trough l(). from proxi mutely this temperature for a .period which it is delivered into the lirst unit 12, \ ' ' tes to one hour of a series of holding tanks or containers 25 stantially like the well known commercially designated proper or .perfect pasteurization of Uu> milk. A-t the expiration of such time period, the iejuperatuit of the milk is in- crwused from five io fifteen .degrees F.. after 90 which -the -milk us cooled to approximately 'degrees F.,or below. of time uis t'roui lii'teen minutes to one hour of a series of holding tanks or containers' 75 or longer. .This step. in the process is sub- by means of a pipe 11, leading.from the said trough 10, to a point contiguous to the hot-, torn of said container l' % 2. The remaining containers of the series designated respec- tively 13. 14 and !.">. are successively of less 80 height, and leading from each to the itext adjacent are pipes designated respectively 10, 17 and 18. These pipe's have their upper ; Nfv_- improved, -ip.i'Qcttss of treating milk end>> each connected to a device conveniently may lw curried, out by various means, but termed a collector or equalizer 11), in the top 85 of one container and extejiS 'to the bot^ torn of the next container. These containers .. are preferably provided 'witjj siuHaMte'.insiU lation against the radiation of heat, so that .. . prefer the apparatus shown mpre or less 35 diagJiunmHtii-aHy in the accompanying drawing. A description of the apparatus iindvtlie .diffeivnt stej)s in the treatment of 40 the- milk . wiB niaJke.. clear, my improved the milk will be maintained at the at'ore- prooess*. said temperature in a relatiVelv,large body. The primary heater 1, is provided which and without agitation from fhe Tftfl9t|-iiig is supplied with a heating medium through milk in' the various containers ; H'sfng klbwlv a pipe >. -whu-h- heating medium is carried from the bottom of one 'to the 'tpp tlieiWtf, off tliriH^U iHJother pipe 3. The milk is and then passing to the, bottom of the liext. .))laci-a controlliug device T. quire such time period fo : r. tTie milk to ]>ass .winch, supplies. a perf-orjited trough .0. This .through either one container; 6r ttid JseVres tmugh >0j. deliver the milk over the. i^JH-r as the relations of the cubical contents of 90 95 !|)w:iionHJ)rsef*ioi&;7. of the primary heater Ihis containe.l- or "series of containers -belt iis 100 from-vybikii il in collected in a . second t.i-ongh to .the'anxpunt of 'milk to be handled fn Hfe Vo 8, :rml s;iid trough 8, again. distributes it ^n'je iv;riod for which the milk is to be held. ve.r the 'second section '.), of .the ..priinjuvy ; The time period for'whicli the milk is pref- ' heater. The heating. medium.. is, supplied^to erably held, should be of such ; dufatiort as ". , .;. ' . . " ' . ' '.li r !-T. .- :. ! v- 1,150,269 hereinbefore described, for the commercially designated proper or perfect pasteurization of milk. The milk then leaves the last con- tainer 15. through a pipe 20; and is delivered" . 5 into a trough 12, which distributes it over a superheater 22. A heating medium is sup- plied to this superheater by a suitable pipe 23, and is at such temperature relative to the temperature of the milk when discharged 10 from the heating tank, and the amount of contiguous surfaces between this heating medium and the milk, as will raise the milk to a temperature of from five to fifteen de- grees higher than the temperature at which J5 it is discharged from the primary heater. It is preferable to use a superheater in which there is a sufficient surface, so that the heat- ing medium need not be more than one de- gree higher than the maximum temperature 80 to which it is desired to superheat the milk. Owing to this fact, the milk Avill not be heated by the superheater to a point higher than desired, even in the event of a fluctua- tion in the flow of milk from any cause, or, 26 if it should be heated to a point higher than desired, the amount of this extra heating would be negligible. In view of the fact that the milk is con- tinuously traveling over the pipes 24, and 30 23, as shown in the drawings, the time pe- riod at which the milk is being raised to the higher point during the super-heating of the same is comparatively short. Passing from the superheater 22, the milk 95 is delivered upon a refrigerator or cooler comprising sections 25, and 26, supplied with a cooling medium from any suitable source through the pipe 27, an exhaust pipe 28, being employed for removing the cooling 40 medium. After the milk passes over the first section 25, of the cooling or refrigerat- ing compartment, it is delivered into a trough 29, which redistributes it upon the lower sections 26, and from said section 26, 45 the milk is collected in the trough 30, to which is attached a delivery pipe 31, lead- ing to any suitable receiver. As is well known^ raw milk has a larger or smaller bacteria content, vai'ying greatly 50 with its initial condition and the methods employed in its production and handling, and this bacteria content comprises germs of greater and less heat-resisting species. With the present process, those germs which 56 are most susceptible to the action of heat, are destroyed by the initial heating of the milk, and certain of those germs having greater heat - resisting qualities, are de- stroyed during the time in which the milk * is held at this pasteurizing temperature, as above described for the production of the commercially proper and perfectly pasteur- ized milk. Those germs, however, which survive both the initial heating and the W holding period, are. of course, the greatest heat" resisters. but they have been more or less weakened by their long exposure to the pasteurizing temperature. Consequently, as soon as the temperature is increased, many more succumb or are destroyed, and expen- 70 ence has demonstrated that among the con- tent which remains, the quick cooling after the sudden increase, effects the destruction of a further quantity, thereby leaving a product that is nearer the desired germ free 75 milk. While I have described an apparatus for carrying out my process in which the milk is treated continuously, it will be under- stood that various other types of apparatus 80 may be used and that the milk may be treated in the well-known batch method, if desired. It will also be understood that my pasteurizing process may be used for treat- ing other liquids, if desired. 85 While in the apparatus shown, the milk passes immediately from the high -tempera- ture in the super-heating step to the cooling medium, I may use an apparatus wherein the milk is held at this high temperature 90 for a short period of time, as from one to fifteen minutes, and then cooled. Having thus descril>ed my invention, I claim: 1. The process of pasteurizing milk or 85 other fluids which consists in heating the milk to a pasteurizing temperature and holding the milk at such temperature to effect the proper or perfect pasteurization of the milk, subsequently heating the milk 100 to a higher temperature with no substantial reduction of temperature between the hold- ing temperature and the subsequent higher temperature, and finally cooling the same. 2. The process of pasteurizing milk or 105 other fluids which consists in initially heat- ing the milk to a temperature ranging from one hundred and forty to one hundred and fifty degrees F. holding the milk at this temperature for a relatively long period of ll(t time to effect ttv.fr proper or perfect pasteuri- zation of the milk, subsequently heating the milk to a higher temperature for a relatively short period of time and finally rapidly cool- ing the same. ll5 3. The process of pasteurizing milk or other fluids which consi: ts in passing the milk through lifting devices wherein said- milk is brought to a temperature ranging from one hundred an'd forty degrees to one *** hundred and fifty degrees F., subsequently passing the milk through containers con- structed to maintain said temperature for a relatively long period of time, then passing j the milk through a superheater whereby the "*!) temperature is raised for a relatively short period of time and finally rapidly cooling the milk. 4. The process of pasteurizing milk or other fluids which consists in heating the 13 1,150,269 milk to a pasteurizing temperature and In testimony whereof, I have hereunto holding the milk at such temperature to signed my name, at Philadelphia, Pennsyl- effect the' proper or perfect pasteurization vania, this fifteenth day of December, 1913. of the milk, subsequently subjecting the SAMUEL M. HEULINGS. 5 milk to the action of a heating medium of Witnesses: higher temperature for a short period of JAMES H. BELL, time and cooling the same. E. L. FULLKRTOX. J, 1,162,808. C. 0. ROBINSON, DEC'D. E. S. ROBINSON, ADMINISTRATRIX. PASTEURIZER AND COOLER. APPLICATION FILED NOV. 22. 1913. Patented Dec. 7, 1915. UNITED STATES PATENT OFFICE. CHARLES 0. ROBINSON, OF FREDERICK, MARYLAND; EFFIE S. ROBINSON ADMINIS- TRATRIX OF SAID CHARLES O. ROBINSON, DECEASED. PASTEURIZER AND COOLER. 1,162,808. Specification of Letters Patent. Patented Dec. 7, 1915. Application filed November 22, 1913. Serial No. 802,487. To ail whom it may concern : Be it known that I, CHARLES O. ROBINSON, a citizen of the United States, residing at Frederick, in the county of Frederick and 5 State of Maryland, have invented certain new and useful Improvements in Pasteur- izers and Coolers, of which the following is a specification, reference being had therein to the accompanying drawing. 10 My invention relates to the art of pas- teurizing, and has for its object the produc- tion of apparatus for perfectly pasteurizing substances in their containing vessels, such as milk in the bottles, and cooling the same 15 immediately afterward without damaging the vessels or changing the condition of the contents. I attain my object by providing an inner and an outer container, with an intermural 20 space between them, the inner container hav- ing a perforated or recticulated bottom, and being supported above the bottom of the outer container. The milk bottles or other vessels are placed in the inner container. 25 and a cool liquid such as water introduced into the upper portion of the intermural space, so that it will flow down around the inner container and then up through the bottom thereof. A source of heat is applied 30 below said bottom, and means provided for draining off the liquid from the top of the inner container. T provide also a cover for the apparatus which extends over both con- tainers and the interniural space. 36 The method of pasteurizing which is dis- closed herein is claimed in a copending divi- sional application filed February 27, 1914, Serial No. 821,502. The claims in the pres- ent application will be directed particularly 10 to apparatus for practising the method. My invention is illustrated in the accom- panying drawing, which shows the same in perspective, with parts broken away to show the interior construction thereof. 45 In the drawing 1 designates the outer con- tainer, which in this case is a rectangular vessel of copper tinned inside, having a flanged upper edge 2 and a drain pipe 3 leading from the bottom and fitted with a 50 suitable cock 4. An 'opening 5 is provided in the upper part of one side wall to receive an overflow pipe which will be presently de- scribed. Inside the outer container 1 is an inner container 6 of similar shape, but hav- *5 ing its dimensions less in all directions, so that a space 7 will be left between the side walls of the inner and outer containers, ex- tending all around between the same, and a similar space 8 beneath the bottom of the inner container. This bottom 9 of the inner 60 container is reticulated or perforated, but the side walls are solid, so that .circulation can only take place through the bottom. In order to maintain uniformity of spacing be- tween the inner and outer containers I pro- 65 vide distance pieces or projections, marked 10 and feet 11 preferably on the inner con- tainer. Fitted within the container is a rack com- posed of four upright angle pieces 12, car- 70 rying between them rectangular reticulated or perforated platforms or shelves 13. The rack is readily slid into and out of the inner container, and may be provided with any suitable or desired form of handles for this 75 purpose, or it may be lifted by means of hooks inserted through the upper platform or through openings in the upper ends of the angle pieces. Overlying and covering both containers is 80 a hollow cover 14, having side walls 16, a top lf> and a bottom 17 with a series of per- forations 18 extending all around the edges of the bottom 17 and when the cover is in position, opening communication between 85 the chamber within said cover and the space 7 between the side walls of the inner and outer containers. The top of the cover is provided with a central opening 19 fitted with a plug 20 for the introduction of cool- 90 ing water. The inner container is provided with a short drainage pipe or nipple 21 near the top of one of its side walls, and directly oppo- site this, so as to register therewith when 85 the parts are in position, is the opening 5 in the side wall of the outer container. A suit- able overflow pipe 22 is connected to the nipple 21 through the opening 5 during op- eration. 100 In practising my method of pasteurizing with the apparatus thus described, the fol- lowing steps are performed: First the 'rack . 12 13 is removed and filled with bottles, -some of which may also be placed up-ph the 105 perforated bottom of the inner container if desired. I prefer, however, to support the bottles upon the rack alone, so that they can all be removed after sterilization by simply taking out the rack, which can then be re- HO 1.162.808 loaded and immediately replaced, or may be replaced without delay by a duplicate rack which has previously been loaded ready for the change. The latter mode of operating t of course renders it possible to keep the sterilizer in constant operation without any loss of time. The loaded rack having been dropped into the inner container, the cover 14 is placed in position with its flanged edge 10 fitting around the edge of the outer con- tainer and resting upon the upper flange 2 thereof, and its bottom 17, which is slightly domed or coned or otherwise raised, over- lying the inner container. The .containers 15 are then filled with cool water "which may oe by means of the pipe 3, or any other suitable means of supply before or after the cover is put on. .Heat is then applied to raise the temperature of the water. /The simplest 20 way to do this is by means of a flame or burners positioned beneath the bottom of the outer container. It should be under- stood that suitable heating means may be employed, whether coal, gas, electric or 25 steam, all of which are well known in the art and need no description. TJe' applica- tion of heat continues until the temperature of all the contents of the outer container, is raised to 140, which may be determined, 30 by a gage or thermometer, also not shown. This temperature is maintained for the re- quired period of 20 to 30 minutes, and then the supply of heat is cut off, and cold water is introduced into the top 14 through the 35 opening 19, from which the plug 20 is re- moved for that purpose. This cold water flows into the top, down over the inclined .surfaces of the bottom 17, and through the openings 18 into the chamber or space 7 be- 40 tween the inner and outer containers. As the level of the water in this space is thus raised above the level of the drainage -pipe or nipple 21, the top layer of hot water in the inner container flows, out through the 45 nipple 21 and the overflow pipe 22. At the same time, the cold water has a tendency to sink down and by convection gradually cool the heated water in the chamber or space 7, and also to absorb a certain amount of the 50 heat from the inner container by conduction through the solid side walls thereof. Thus, there is a gradual abstraction of heat, and drainage of hot water from the top, until the cooled water has fallen below the bottom 55 of the inner container when it will com- mence . to rise through the perforated bot- tom 9, and gradually, both as regards its temperature and as regards its flow, to re- place the hot water constantly raising the 60 latter and causing it to drain off- through the nipple 21 and pipe 22. -At the end of a few minutes the process is complete, be- cause the temperature . of the bottles and their contents falls gradually with the tem- 65 perature of the water surrounding them, and the heat passes off as it should, gradu- ally from bottom to top of every object. After the desired minimum temperature is reached, the inflow of cold water is stopped, the cover 14 is removed and the rack 12 13 79 slid out and replaced with a fresh charge of bottles. It is to be understood, that changes may be made in many details of this apparatus, and even in some of the structural features, 75 without departing from the spirit of the in- vention, and all such changes are contem- plated by me as included within the scope of the following claims. For example, I may use the opening in the top of the cover, 80 or any other suitable means for introducing hot as wrfl as cold water in the space be- tween the inner and outer containers. In other words, I may first fill the machine with cold water, and then cause hot water 85 to pass down through the space 7 and up through the bottom 9 of the inner container and out through the pipe 22, thereby gradu- ally heating the bottles, as the cold water drains off from the top. I may also intro- 90 duce hot water, through the pipe 22, and cause it to pass down through the inner container, and then drain off, or I may otherwise vary the use of this apparatus. The principal and essential feature of the 95 invention is the gradual raising of tempera- ture by convection or conduction or both, and the gradual reduction of the same by circulation, convection, and conduction in the general manner described. 100 Having thus described my invention what I claim is: 1. In a pasteurizing apparatus, an outer container adapted to hold fluid, an inner container therein,- a cover for both contain- 105 ers, and means for draining off heated fluid, said inner container having solid side walls and a perforated or reticulated bottom, and an interior removable rack containing open- ings to permit the free circulation of pas- 110 teurizing fluid, and said cover extending over the intermural space between the con- tainers and containing a chamber communi- cating through openings with said inter- mural space and adapted to receive fluid 115 and conduct the same into said intermural space, whereby when the apparatus is closed and in operation, a continuous circulation of liquid may be produced through the hollow cover into the intermural space, down be- 120 neath the inner container, up through the reticulated bottom and the perforated rack around the articles to be pasteurized, and finally out of the drainage pipe in the upper part of the inner container. 125 2. A pasteurizing apparatus comprising an outer container 1, haying solid sides and bottom, an inner container 6 having its sev- eral dimensions less than the corresponding dimensions of the outer container and held 130 1,162,808 therein so as to leave a space ^between the side walls and the bottoms of the two con- tainers, said inner container having its up- . per part solid and its lower part perforated 5 or reticulated, a perforated or reticulated rack within said inner container, drainage means extending from the upper part of said inner container, and a cover having a top, bottom and side walls inclosing a cham- 10 ber, said cover being provided with an open- ing for the introduction of fluid, and said bottom extending over both containers and having a series of peripheral openings com- municating with the mtermural space be- 15 tween the containers when the cover is in place. 3. In a pasteurizing apparatus, an outer container adapted to hold fluid, an inner container therein, a cover for both" contain- 20 ers, and means for draining off heated fluid, said inner container having solid side walls and a perforated or reticulated bottom, and an interior removable rack containing open- ings to permit the free circulation of pas- 26 teurizing fluid, and said cover extending over the mtermural space between the con- tainers together with means carried by said cover communicating through openings with said intermural space and adapted to receive 30 fluid and conduct the same into said inter- mural space, whereby when the apparatus is closed and in operation, a continuous circu- lation of liquid may be produced through said means into the intermural space, down 35 beneath the inner container, up through the reticulated bottom and the perforated rack around the articles to be pasteurized, and finally out of the drainage pipe in the upper part of the inner container. 40 4. In a pasteurizing apparatus, an outer container adapted to hold fluid, an inner container therein, a coyer for both contain- ers, and means for draining off heated fluid, said inner container having solid side walls 45 and & perforated or reticulated bottom, and an interior removable rack containing open- ings to permit the free circulation of pas- teurizing fluid, and said cover extending over the intermural space between the con- tainers together with means communicating 50 with the upper part of said intermural space through openings distributed over the entire area of said space, said means adapted to re- ceive fluid and conduct the same into said intermural space, whereby when the appa- 65 ratus is closed and in operation, a continu- ous circulation of liquid may be produced through said means into the intermural space, down beneath 'the inner container, up through the reticulated bottom and the per- 60 forated rack around the articles to be pas- teurized, and finally out of the drainage pipe in the upper part of .the inner container. 5. In a pasteurizing apparatus, an outer container adapted to hold fluid, an inner 65 container therein, a cover for both contain- ers, and means for draining off heated fluid, said inner container haying solid side walls and a perforated or reticulated bottom, and an interior removable rack containing open- 70 ings to permit the free circulation of pas- teurizing fluid, and said cover extending over the intermural space between the con- tainers, together with means extending over said intermural space and adapted to receive 75 fluid and distribute the same with approxi- mate uniformity over and into the said in- termural space, whereby when the appara- tus is closed and in operation, a continuous and uniform circulation of liquid of varying 80 temperature may be produced through said means into the intermural space, down be- neath the inner container, up through the reticulated bottom, and the perforated rack around the articles to be pasteurized, and 85 finally out of the drainage pipe in the upper part of the inner container. In testimony whereof I affix my signature in presence or two witnesses. CHAKLES O. ROBINSON. Witnesses : CLAUDE S. HAHN, ALBERT S. BROWN. Copies of thli patent may be obtained for five cents each, by addressing the Washington, D. 0." ' Commissioner of Patents. 6. \68'. L. J. CRECELIUS. ART OF PASTEURIZING LIQUIDS. APPLICATION FILED MAR. 3, 1915. 1,168,789. Patented Jan. 18, 1916. 3 SHEETS SHEET I. THE COLUMBIA PLANOQBAPH CO., WASHINGTON. D. C. 1,168,789. L. J. CRECELIUS. ART OF PASTEURIZING LIQUIDS. APPLICATION FILED MAR. 3, 1915. Patented Jan. 18, 1916. 3 SHEETS-SHEET 2. THB COLUMBIA PLANOOBAPH CO., WASHINGTON, D. 1,168,789. L. J. CRECELIUS. ART OF PASTEURIZING LIQUIDS. APPLICATION FILED MAR. 3, 1315. Patented Jan. 18, 1916. 3 SHEETS-SHEET 3. ! O ; O ' ;O j |o! |Oj )o[ ; O ! 'OH ( i ; ;o ' io > t*i ! o \ I o ; jo ; io 7 -...- >.... U.J '...' '... L.. I ... THE COLUMBIA PLANOOBAPH CO.. WASIIINOTON. D. C UNITED STATES PATENT OFFICE. 1 LOUIS J. CRECELIUS, OF ST. LOUIS, MISSOURI, ASSIGNOR, BY DIRECT AND MESNE ASSIGNMENTS, OF ONE-FOURTH TO JOHN H. SASSEEN, ONE-FOURTH TO ALEXANDER E. FOEBES, AND ONE-FOURTH TO EDWARD G. BORNEMANN, JOHN W. O'BEIEN, AND GEORGE F. KERWIN, ALL OF ST. LOUIS, MISSOURI. ART OF PASTEURIZING LIQUIDS. 1,168,789. Specification of Letters Patent. Patented Jan. 18, 1916. Application filed March 3, 1915. Serial No. 11,683. 01 To all wham it may concern: Be it known that I, Louis J. CRECELIUSJ a citizen of tho United States of America, a resident of the city of St. Louis, State of 5 Missouri, have invented certain new and useful Improvements in the Art of Pasteur- izing Liquids, of which the following is a full, clear, and exact description, reference being had to the accompanying drawings. 10 forming a part of this specification. My invention relates to improvements in the art of pasteurizing liquids and more specifically stated to a method of pasteuriz- ing substances contained in bottles or other 15 containers. One of the objects of the invention is to provide a simple and very efficient method of pasteurizing bottled milk. Another object is to provide an improved 20 method which comprises, placing bottled substance in a pasteurizing tank containing a liquid (preferably water) so that the lower portions of the bottles are submerged in the liquid, closing the tank to prevent the 25 escape of vapor, heating the liquid so that the lower portions of the partially sub- merged bottles are heated by the liquid, while the upper portions of the bottles are subjected to the heat of the vapor which 30 rises from the hot liquid. Since the upper ends of the bottles are not submerged, that liquid utilized in heating the bottles cannot leak through or around the bottle closures. Another object is to provide a simple 35 method which comprises, primarily heating the lower portions of the bottles containing the substance to be pasteurized, thereby causing said substance to circulate in the bottles at the beginning of the pasteurizing 40 operation, and thereafter maintaining the bottles at a substantially uniform tempera- ture throughout their length. An advan- tage gained by this is that the temperature of the bottled substance may be quickly 45 raised to the desired degree, at the begin- ning of the pasteurizing operation. A further object is to provide a, novel method of cooling the pasteurized substance, which comprises introducing water or other 50 liquid into the lower portion of the pasteur- izing tank, thereby primarily cooling the lower ends of the bottles and gradually cool- ing the upper portions of the bottles as the water rises in the tank. By cooling bottled milk in this manner, the cream is separated 55 from the milk and the cream gradually rises to the surface, a large body of cream being plainly visible at the upper portion of each bottle. The invention also includes certain desir- 60 able new features, which will be hereinafter pointed out. Figure I is a top or plan view of a pas- teurizer adapted to be used in carrying out my method, a portion of the tank cover and 65 a portion of the grates, which support the bottles, being broken away. Fig. II is a transverse section of the pasteurizer. Fig. Ill is a detail view illustrating a fragment of the tank and a portion of the sectional 70 discharge pipe through which hot and cold fluid is conducted to the tank. Fig. IV is a top or plan view of one of the grate sections which support the bottled substance. Fig. V is an enlarged longitudinal section of the 75 grate shown in Fig. IV, the middle portion of the grate being broken away. Fig. VI is an enlarged top or plan view of one of the discharge pipes. Fig. VII is a transverse section of one of the discharge pipes. 80 A designates a frame including angle bars 1, and B designates a tank resting on said angle bars and supported by the frame A. A closure 2 is connected to the tank by means of hinges .3. 85 4 designates latch arms pivotally support- ed at and adapted to codperate with fin- gers 6 carried by the closure 2, as shown most clearly in Fig. II. Packing 7 is pref- erably interposed between angle bars 8, se- 90 cured to the upper margins of the tank, and angle bars 9 secured to the lower mar- gins of the closure. The bottles containing tho substance to be pasteurized, rest upon grate sections C which are separated from 95 the bottom of the tank B. The ends of the grate sections C preferably rest upon angle bars 10 secured to the side walls of the tank B. Each grate section C preferably com- prises a flat marginal bar 11 bent to form a 100 rectangular frame, and a series of trans- verse and longitudinal grate bars secured to said frame. 13 designates a manifold located adjacent to one side of the taak, and 15 designates 105 branch pipes leading from said manifold. 1,168,780 Each branch pipe preferably consists of a number of pipe sections connected by means of a coupling 16 located exteriorly of the tank, said sections being secured to a side 5 wall of the tank as shown in Fig. III. The angle bar 10 which supports the different grate sections is preferably threaded to re- ceive the branch pipe sections and threaded washers 17 are preferably located between 10 and secured to the angle bar 10 and a side wall of the tank B. The branch pipe sec- tions extending through the tank are coupled onto discharge pipes D by means of thread- ed couplings 18, see Fig. III. 15 It will be noted that the discharge pipes D may be readily secured to or removed from the coupling members 18. Each dis- charge pipe D is provided with two rows of discharge openings 19, see Figs. VI and VII. 20 20 designates a supply pipe for conducting steam to the manifold 13, and 21 is a manu- allj 7 operable valve for opening and closing communication between the steam supply and the manifold. A cold water supply pipe 25 22 leading to the manifold 13, is provided with a valve 23. A thermostatic valve 24 secured to the steam supply pipe, may be constructed in any suitable manner to auto- matically control the flow of steam during 30 the pasteurizing operation. 25 designates a tube leading from the thermostatic valve 24 to a controller tube 26 arranged in the tank B at a point below the grate sections. 35 In carrying out my method, the milk or other bottled substance is placed in the tank B, the bottles being closed by closures which will not be forced from the bottles by such expansion of the milk as occurs during the 40 pasteurizing operation. The tank cover 2 is closed to prevent the escape of vapor from the tank. The valve 23 in the cold water supply pipe is closed and the manu- ally operable valve 21, in the steam- 45 supply pipe, is opened to admit steam to the manifold 13. The bottles are partially sub- merged in a liquid, preferably water, and the steam flowing into the manifold is dis- charged through the discharge pipes D lo- 50 cated below the bottles. The discharge open- ings 19 in the discharge pipes are so ar- ranged that the steam is discharged hori- zontally as shown in Fig. VI. To insure a substantially uniform discharge of steam 55 throughout the plane of the rows of dis- charge openings 19, the discharge openings nearest the steam supply, i. e. nearest the manifold 13, are separated from each other a distance greater than the distance be- 60 tween the discharge openings near the closed end of the discharge pipe. The relative po- sitions of the unequally spaced discharge openings is shown in Figs. II and VI. The temperature of the water is gradually 65 raised by the steam flowing from the dis- charge pipes D and the steam supply is au- tomatically controlled by the thermostatic valve which closes when the temperature in the tank rises to a predetermined degree, which is usually about 146. 70 At the beginning of the pasteurizing op- eration the lower portions of the bottles are heated by the water in the lower portion of the tank B, and the milk circulates in the bottles as previously pointed out. The cir- 75 culation is finally stopped by the uniform heating action of the hot vapor rising from the water, the vapor being utilized to heat the upper portions of the bottles which are not submerged, and after about 20 minutes go the temperature is substantially uniform throughout the tank and it is maintained at a predetermined degree for any desired length of time. After the pasteurizing operation the man- 35 ually operable valve 21 in the steam supply pipe, is closed to shut off the steam, and the valve 23 in the cold water supply pipe 22 is opened to admit water to the manifold 13. The bottled substance is gradually cooled by 90 the cold water which rises gradually in the tank and during this cooling operation the cream gradually rises to the upper ends of the bottles. The water finally overflows through a discharge opening 30 and through 95 a pipe 31 leading from said opening. It will be noted that the discharge opening 30 - is so located that the water cannot rise to a point above the upper ends of the bottles, the object being to prevent the cold water, 100 (which may be in an unsanitary condition) from collecting on the upper ends of the bottles where it may accidentally leak through the bottle closures. To provide for the overflow of liquid when 105 the substance to be pasteurized is contained in small bottles (see dotted lines Fig. II) the tank is preferably provided with an over- flow opening 32 and a discharge pipe 33 leading from said opening. The valves 34 no and 35 in the discharge pipes 31 and 33 are closed during the pasteurizing operation. After the temperature drops to the de- sired degree, the water is drained from the tank through a drain pipe 36 shown in 115 Fig. II. 37 designates a valve for opening and clos- ing the drain pipe. This valve may be closed before all of the water escapes from the tank, thereby leaving a quantity of water to 120 be used as a heating medium during a sub- sequent pasteurizing operation. I claim: 1. The method of pasteurizing which comprises placing the substance to be pas- 125 teurized in containers, placing said contain- ers in a tank and introducing liquid into said tank so that the lower portions of the containers are submerged in said liquid, heating said liquid to produce a hot vapor 130 1,168,788 which surrounds the upper portions of the containers, and closing said tank to confine the hot vapor. 2. The method of pasteurizing which 6 comprises placing the substance to be pas- teurized in containers, placing said contain- ers in a tank and introducing liquid into said tank so that the lower portions of the containers are submerged in said liquid, 10 heating said liquid to produce a hot vapor which surrounds the upper portions of the containers, and closing said tank to confine the hot vapor, and thereafter cooling the pasteurized substance by introducing a 15 cooler liquid into said tank to almost com- pletely submerge the containers, the upper ends of the containers being exposed above the surface of said liquid. 3. The method which comprises heating 20 bottled milk for the purpose described, and thereafter gradually cooling it by first cool- ing the lower portions of the bottles and then gradually cooling the upper portions of the bottles. 26 4. The method which comprises heating bottled milk for the purpose described, and thereafter cooling it by subjecting the hot bottles to the action of a cooler fluid which primarily surrounds the lower portions of 80 the bottles and then gradually rises to a plane near the upper ends of the bottles. 5. The method which comprises heating bottled milk in a pasteurizing tank, and thereafter cooling the milk by gradually in- ** troducing a comparatively cool liquid into said tank so that said liquid will primarily surround the lower portions of the bottles and then gradually rise to a level near the upper ends of said bottles. 6. The method of pasteurizing which 40 comprises placing the substance to be pas- teurized in containers, placing said contain- ers in a tank and introducing liquid into said tank to submerge the lower portions of the containers in said liquid, heating the 45 liquid to gradually heat the containers, and thereafter gradually cooling the containers by gradually introducing a cooler liquid into the tank so that the cool liquid will pri- marily surround the lower portions of the 50 partially submerged containers and then gradually rise to a level near the upper ends of said containers. 7. The method of pasteurizing which comprises, placing the substance to be pas- 55 teurized in containers, heating the lower portions of the containers to cause the sub- stance to circulate therein, and thereafter stopping the circulation by subjecting the entire surfaces of the containers to the ac- 80 tion of a heating medium which is substan- tially uniform in temperature at all points throughout the outer surface of the con- tainers. 8. The method of pasteurizing which 65 comprises placing bottled milk in a tank, heating a liquid in the lower portion of said tank to primarily heat the lower portions of the bottles, thereby causing the milk to cir- culate in the bottles, and causing the upper 70 portions of the bottles to be subjected to the heat of the vapor which rises from the liquid in said tank. L. J. CRECELIUS. In the presence of E. K. CLARK, A. J. McCATTLEY. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents, Washington, D. C," "P. N. J. NIELSEN. METHOD AND MEANS FOR THE TREATMENT OF FLUIDS CONTAINING FAT GLOBULES, CASEIN, AND SUGAR. APPLICATION fILED FEB. 27, 1914. 1,168,833. Patented Jan. 18, 1916. Fig. 2. TUB COLUMBIA PLANOatAM CO.. WASHINGTON. D. C. UNITED STATES PATENT OFFICE. NIELS JONAS NIELSEN, 03? AARHUS, DENMABK. METHOD AND MEANS FOB THE TREATMENT OF FLUIDS CONTAINING TAT GLOBULES, CASEIN, AND SUGAB. 1,168,823. Specification of Letters Patent. Patented Jan. 18, 1916. Application filed February 27, 1914. Serial No. 821,462. To all whom it may concern: Be it known that I, NIELS JONAS NIELSEN, subject of the Kingdom of Denmark, resid- ing at No. 15 Fredenksgade, Aarhus, Den- 5 mark, have invented certain new and useful Improvements in Methods and Means for the Treatment of Fluids Containing Fat Globules, Uasem, and tougar, of which the following is a specification. 10 My invention consists of a method for the treatment of milk, cream and similar fluids containing fat giobuies, casein and lactine and of the means necessary for the applica- tion of the treatment. 15 By the application of the method a double advantage is obtained, viz. a complete ster- ilization of the fluid as all living organisms are killed, and further a certain, more or less considerable change of consistency of the 20 fluid which is obtained thereby that the state of the fat globules and the lactine is changed during the treatment. By the already known methods of steriliz- ing fluids containing fat globules and casein 25 ib found the drawback that the state of the fat globules and the lactine cannot be pre- determined during and after the treatment, as the fat globules, if they are heated under pressure to 110 C. and thereafter exposed 30 to a considerably lower pressure, will burst, while the lactine when heated to a tempera- ture of about 128 C. will change its state and bring about a coloring and a disagree- able taste of the fluid. 35 By the present invention one is able com- pletely to control the state of the fat glob- ules and the lactine during and after the treatment partly by maintaining a fixed re- lation between the pressures of the fluid dur- 40 ing the heating and cooling process and a fixed relation between the temperature be- fore the cooling and the pressure under which the latter takes place, partly by cool- ing the fluid during the heating process a 45 great number of times with short intervals and by heating it during the cooling process in a similar manner. In the drawing are illustrated the means for carrying out the method in question. 50 Figure 1 shows an apparatus having the same pressure in the heater and the cooler. Fig. 2 shows an apparatus having the same or different pressures in the heater and cooler. Fig. 3 shows an apparatus as in Fig. 2 but with modifications respecting heating 55 and cooling. The apparatus shown in Fig. 1 consists of a pipe 1 leading from a forciiig-pump or an elevated reservoir to a chamber 2. k rom this chamber a spiral tube 3 which is ar- 60 ranged in a closed reservoir 4 containing heated water or steam leads a pipe a having a pressure gage 6 and being connected witn a circulation pump 7, the latter being by means of a pipe & connected with the ciiam- 65 ber 2. From the pipe 5 another pipe 9 hav- ing a thermometer 10 leads to a mixing chamber 11, the latter being connected witn pipe 13 by means of a spiral tube 12, tube 12 being irrigated by water from pipe 22 70 and the pipe 13 having a pressure gage 14. The pipe 13 leads to a circulating pump 15 which by means of a pipe 10 is connected with the mixing chamber 11. From the pipe 13 a pipe 17 having a thermometer 18 75 leads to a control- vahe 19 with a spring or weight 21 and provided with a pipe 20. Ihe above described apparatus works in the following manner: Ihe valve 19 is load- ed so that a certain pressure of the fluid in 80 the spiral tube 12 may be obtained, the said pressure dependent upon the resistance in the pipes and the capacity of the pumps 7 and 11 standing in a definite relation to the pressure in the spiral tube 3, but being 85 always lower than this. The fluid which is to be treated is led in cold state through the pipe 1 into the chamber 2 and from here farther through the spiral tube 3, in which it is heated, to the pipe 5. From here a 90 part of the fluid passes through the pipe 9 to the chamber 11, while another part passes through the pipe 5 to the pump 7, which forces the fluid through the pipe 8 into the chamber 2. The heated fluid will here meet 95 the cold fluid coming from the pipe 1 and mix with it. The hot fluid will thereby be suddenly cooled and the cold fluid be sud- denly heated. The fluid thereafter passes on to the heater 3. A quantity of fluid is 100 thus continually supplied through the pipe 1 and a similar quantity of fluid passes through the pipe 9. At the same time a considerably bigger quantity of fluid is cir- culating through the heater 3 and the pump 105 7, the fluid being for every circulation heat- ed in the neater 3 and cooled in the cooling chamber 2. The heated fluid led to the 1,168,823 chamber 11 is forced from here through the spiral tube 12 which is irrigated with cold water supplied through pipe 22 or kept cooled by other means. The spiral tube 12 5 leads to the pipe 13 and through the latter the fluid passes one part to the pipe 17 and another part to the pump 15 the latter being by means of the pipe 16 connected with the chamber 11. Here a similar process takes 10 place as in the heater, the cold fluid from the pipe 16 being mixed in the chamber 11 with the hot fluid from the pipe 9, the cold fluid being thereby suddenly heated and the hot fluid suddenly cooled. The fluid passes 15 then through the pipe 17 to the valve 19 and from here through the pipe 20 to a reservoir. In the chamber 2 the hot fluid coming from the tube 5 will mix with the cold fluid supplied from the tube 9, thereby 20 a sudden heating of the cold fluid and a corresponding cooling of the hot fluid. In the chamber 11 the cold fluid supplied from the tube 13 will in a similar manner mix with the hot fluid supplied from the tube 9, 25 so that the cold fluid is suddenly heated and the hot fluid suddenly cooled. This is of the greatest importance both to the steriliza- tion of the fluid and to the consistency of the substances contained in the fluid. 30 The apparatus shown in Fig. 2 is made with some modifications, the mixing cham- bers 2 and 11 being made as injectors with means for adjusting a movable piece at the end of the pipe 9 so as to vary the injector 35 effect. By this arrangement the pump 15 may in certain cases be omitted, and the difference of pressure between the fluid in the heater and in the cooler may be kept greater. These differences in pressure and 40 temperature are important since they cause the more or less complete bursting of the fat globules, it being desirable for the subsequent employment of the fluid for certain purposes that the fat globules shall be bursted. la Fig. 3 the apparatus is built as in Fig. 45 2 but with an alteration of the heating tube 3 and the cooling tube 12, in this figure the circulating pipes 5 and 13 issue from the spiral tubes 3' and 12' in such a manner that the latter are elongated a certain dis- tance before they are connected with the pipes 9 and 17. Having now particularly described and ascertained the nature of my said invention I declare that what I claim is : 55 1. The method of treating liquids con- taining fat globules, casein and lactine, con- sisting in circulating two bodies of the liq- quid in closed circuits maintaining the pres- sure and temperature of the liquid in one of 60 said circuits above the pressure and tem- Serature in the other of said circuits, intro- ucing said liquid into said circuit having the higher temperature, leading liquid from said last mentioned circuit into said cooler 65 circuit, and discharging liquid from said cooler circuit, the circulation in said two circuits being maintained at high speed, and the relative pressures and temperatures be- ing such that the fat globules will be 70 bursted. 2. An apparatus for treating liquids con- taining fat globules, casein and lactine, com- prising in combination two closed circuits for the liquid, means for circulating the liq- 75 uid in said circuits, means for heating one circuit and cooling the other circuit, means for leading liquid into the heated circuit, means for leading liquid from the heated circuit to the colder circuit, means for dis- 80 charging liquid from said colder circuit. and means for intimately mixing the liquid in said circuits with the liquid introduced thereinto. In witness whereof I have hereunto set 85 my hand. NIELS JONAS NIELSEN. Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents Washington, D. C." :8 ill p I, 13\, 3SG, A. E. BATTLE. APPARATUS FOR USE IN AND IN CONNECTION WITH ELECTROLYTIC PROCESSES. APPLICATION FILED MAY 24. 1915. 1,191,386. / * . Patented July 18, 1916. f- f ; . * e, ^ l JL - -v -- v-- Kb ran h < J ^ / ^ 5 '/ 5 f f | ?' / \ a | ^ / \ ? ^ O o TS" o ^ ^ 1 HOTTED STATES PATENT OFFICE. ALBERT ERNEST BATTLE, OF ALDGATE, LONDON, ENGLAND. APPARATUS FOR USE IN AND IN CONNECTION WITH ELECTROLYTIC PROCESSES. 1,191,386. Specification of Letters Patent. Patented July 18, 1916. Application filed Hay 24, 1915. Serial No. 30,227. To all whom it may concern : Be it known that I, ALBERT ERNEST BAT- TLE, subject of George V, King of Great Britain and Ireland, and residing at Newlyn 5 House, 4 and 5 High street, Aldgate, in the county of London, England, have invented certain new and useful Improvements in Apparatus for Use in and in Connection with Electrolytic Processes, of which the jO following is a specification. This invention is concerned with appa- ratus for handling work in the form of thin sheets or plates, in various electrolytic and similar processes, such as the electro-deposi- 15 tion of metal on to such surfaces, the re- moval o.f a surface metal from thin sheets, as for instance tin from tinned plate and the cleaning or pickling of metal sheets by an electrolytic or chemical process. 20 According to this invention the sheets are fed into and out of the electrolyte or solu- tion through a slit or opening or elongated valve by means of rollers or similar means, so that the sheets enter or leave the vat, as 26 the case may be, below the level of the solu- tion. The rollers and slits are arranged so that the path of the sheets or plates can be continuous through a series of vats, in which such operations as pickling, washing electro- 80 depositing and the like may be carried out. Thus, if this path is horizontal, the sheets or plates! will enter and leave the various vats through slits in the ends of the vats. If the path is a vertical one, the various vats may 86 be placed one above the other and the sheets or plates may enter through slits in the bot- tom and leave at the open top of the vat. Of course the direction may be reversed and the sheets made to enter at the top and leave 40 by the slit at the bottom. In order that my invention may be clearly understood and readily carried into effect, I will proceed to describe one form of it with reference to the accompanying dra wings, in 46 which like letters of reference indicate like parts in all the views. Figure 1 shows in elevation an arrange- ment of vats adapted for a series of electro- plating operations. Fig. 2 is a plan of Fig. 60 1. Fig. 3 shows in broken plan a vat having valves provided with flaps for preventing escape of the solution through the slits while the sheets are under treatment in the vat. Fig. 4: is a section on line A A of the left- 86 hand end of Fig. 3. Fig. 5 is a section on line B B of Fig. 3. Fig. 6 shows in hori- zontal section a portion of a vat having a modified form of valve, and Fig. 7 is a simi- lar view illustrating a further modified form of valve. Fig. 8 shows in vertical section a go vat having a horizontal roller for support- ing the thin sheets, also springs for keeping the vertical rollers in close engagement with the thin sheets. Fig. t) shows in broken horizontal section a vat constructed so that 65 two lines of work can be passed there- through. Fig. 10 shows in broken plan a portion of a vat with means for driving the rollers. Fig. 11 shows in plan a portion of a vat designed for treating one side only of 70 the thin sheets. In carrying out this invention, the vat is provided at each end with a slit or slot combined with suitable means for rendering it liquid-tight when the thin sheets are un- 75 der treatment in the vat. Such means may comprise flexible flaps b covering the slit qr slot a, as shown in Figs. 1, 2, 3, 4, 5, !), 10, and 11, or flaps d and rollers (,, as shown in Fig. C, or rollers, c, only, as shown in Fig. 7. 80 The rollers for feeding the thin sheets through the vats are shown at c, and are arranged to be in close contact with one an- other when there is no thin sheet between them, as shown clearly in Fig. 8. The rollers 85 c Figs. (I and 7, are similarly arranged, as also art the flaps &, see Fig. 5. Thus, when the thin sheets enter between the flaps or rollers, as the case may be, they press tightly upon the same and thereby make a close 90 joint. ; The nose portion i 1 of the flaps is so di- mensioned as to cover an appreciable area of the thin sheets in order to make a more efficient joint. 95 Preferably, the flaps are made of rubber, and the rollers are, in some cases, covered with the same nmterial. Where flaps are employed to make the joint their nose portion &' is directed along 100 the line of motion of the thin sheets; this will be understood on reference to the ar- rows shown in the drawings. The flaps are also preferably curved at their mouth or entrance end, as shown in the drawings, so 1 5 as not only to facilitate the entry of the thin sheets between them, but also to insure that their mutually opposed faces shall not be suddenly opened, but only gradually so, as the thin sheets travel forward. In this 110 way, any undue escape of liquid is pre- vented. ThuSj non-continuous lengths of 1,191,386 work are, by means of any of the forms of valve above described, enabled to be passed through the vnt without any harmful loss of solution. Such valves have proved to be 5 very efficient and. moreover, owing to their large wearing surface, very durable. The arrangement of the vats /, g, A, j, indicated in Figs. 1 and -2, is suitable for a. series of operations such as pickling (elec- 10 trolytic or chemical), washing after pickling, electro-depositing, and cleaning after elec- tro-depositing, respectively. In this arrange- ment the sheets or plates k are shown fol- . lowing a horizontal path through the sev- 15 era I vats, being passed along by the rollers e and entering and leaving the vats below the . level of the liquid. The flaps 1> can be made from a strip of rubber, rubber insertion or similar material 20 of a length about equal to the depth of the val. The bottom of this strip is fastened flat against the end of the vat covering the slit as shown at l>". Figs. 4 and 5, and the strip is then drawn in so as to form the nose 25 or fold f/ along its center line. AVhen drawn in enough to give sufficient bearing surface to the folded part, the side edges are fastened to the end of the vat ns shown at ti a . The rubber strip is then cut along the, 30 fold at the center line so as to form the valve through which the sheets can pass into or out of the vat. These flaps or valves can of course be molded of suitable material to the required shape instead of l>eing made 35 from a strip of rubber as above described. The, flaps or valves at the entrance end of the vat are placed inside so that the pres- sure of the liquid will keep the two parts thereof pressed toward each other and so 40 make a watertight joint on the sheet or plate. At th' 1 other or exit end of the vat they are placed outside, and springs such as 1, (Figs. 2, -'i and !<) are provided to exert a pressure on th'.' two parts of the valve greater than 45 that exerted by the liquid inside, and so keep them pressed toward each oilier to make a watertight joint on the sheets or plates. Similar springs may of course be placed on the valves at the entrance end as shown at m 60 in Fig. 10. to act in addition to the pressure of the liquid. The, nose portion of the flaps may, if desired, be, reinforced by strips n (Figs. :5, and 10) of suitable material. The feed rollers <: are driven in any suit- 55 able manner as, for insfance, by means of chains o and toothed wheels /> driven from a shaft y, see Fig. 10. Referring now to Fig. (', the rollers <\ which constitute feed-rollers, are placed in 60 the' slit or opening ne side only of the metal sheets, as for instance in electro-deposited tinned plate, where no tin, or only a very slight deposit may he wanted on one side and a good deposit on the other. This may easily be done according to my invention by blocking off either en- tirely or partially one side of the sheets from electrolytic action. Fig. 11 shows how this may be simply arranged for by providing one of the flaps b with an extension I> 4 ex- tending up to the first inside roller e. The flap would be jointed to the bottom of the vat so that no liquid could get in behind it. Similar extended flaps would be fitted be- tween the sets of rollers a portion of one of these being indicated at t. Magnets u may l>e placed behind these extended flaps so that the sheets are, by the attraction exerted bv the magnets, kept in close contact with the flaps and thereby exclude the liquid. shows a backing for the extended flaps. It is obvious that any number of lines of work may be passed through the vats if the latter are made wide enough. They may all pass in the same or in opposite direc- tions, as desired, with independent sets of rollers or the rollers may be arranged to pass alternate lines in alternate directions, as shown in Fig. y. The anodes may also be made to pass through rollers, slits and valves in the same way as the sheets or cathodes either in the same or in opposite direction. By this means the tin from a tinned plate made by the usual method of dipping in molten tin may bo entirely or partially removed and de- posited on to other sheets. 1 claim: 1. In electrolytic ..pparatus for treating 1,101,386 disconnected sheet members, a vat adapted to contain licjuid and having an elongated opening, selr-closing (laps covering said opening, feed-rollers without and within the 5 vat, means for keeping the feed-rollers in driving contact with the sheet members, and means for driving the feed-rollers. 2. In electrolytic apparatus for treating , disconnected sheet members, a vat adapted 10 to contain liquid and having an elongated opening at each end, self-closing flaps cover- ing said openings, feed rollers without and within the vat, means for keeping the feed- rollers in driving contact with the sheet 15 members, and means for driving the feed- rollers. 3. In apparatus for use in handling sheets in and in connection with electrolytic and similar processes, a vat adapted to contain solution and having an elongated opening at each end, and flaps and rollers closing said openings, said flaps being adapted to press upon said rollers. 4. In apparatus for use in handling sheets 25 i.i and in connection with electrolytic and similar processes, a vnt adapted to contain solution and having an elongated opening at each end, and rollers closing said open- ings. 30 ">. In apparatus for use in handling sheets in and in connection with electrolytic and similar processes, a vat adapted to contain solution and having an elongated opening through which the sheet can pass, Haps cov- 35 ering said opening, one of said flaps having an extended portion b 4 for shielding one side of .said sheets from electrolytic or chemi- cal action while they are in motion through the vat. 40 0. In apparatus for use in handling sheets in and in connection with electrolytic and similar processes, a vat adapted to contain solution and having an elongated opening through which the sheets can pass, flaps cov- 4'5 ering said opening, one of said flaps having an extended portion such as b* for shield- ing one side of said sheets from electrolytic or chemical action while they are in motion through the vat, and electrical means for maintaining the sheets in close engagement 50 with said extended portion. 7. In electrolytic apparatus for treating disconnected sheet members, a vat adapted to contain liquid and having an elongated opening at each end, Haps covering said 55 openings, springs for pressing said flaps into close contact with the sheet members, feed- rollers without and within the vat, means for keeping the feed-rollers in driving con- tact with the sheet members, and means for 60 driving the feed-rollers. 8. In electrolytic apparatus for treating disconnected sheet members, a vat adapted to contain liquid and having an elongated opening, flaps covering said opening, and 65 means for feeding the sheet members through the vat so constructed and arranged that they cause the sheet members to be fed independently of one another. 0. Iii electrolytic apparatus for treating 70 disconnected sheet members, a vat adapted to contain liquid and having an elongated opening. Haps covering said opening, and means within the vat for feeding the sheet members therethrough so constructed and 75 arranged that they cause the sheet members to be fed independently of one another. 10. In electrolytic apparatus for treating disconnected sheet members, a vat adapted to contain liquid and having an elongated 80 opening, flaps covering said opening, and feed rollers within the vat for feeding the sheet members therethrough so constructed and arranged that they cause the sheet mem- bers to be fed independently of one another. 85 In witness whereof I have hereunto set my hand, in the presence of two witnesses. ALBERT ERNEST BATTLE. Witnesses : JOHN FRANK BONIFACE, W. E. YOUNG. TV 376 H. M. RUDD. COMBINED PASTEURIZING, HOLDING, AND COOLING MEANS. APPLICATION FILED DEC. II, 1915. 1,214,376. Patented Jan. 30, 1917. 2 SHEETS-SHEET I. >, V H. M. RUDD. COMBINED PASTEURIZING, HOLDING, AND COOLING MEANS. APPLICATION FILED DEC. II, 1915. 1,214,376. Patented Jan. 30, 1917. 2 SHEETS SHEET 2. UNITED STATES PATENT OFFICE. HENRY M. RUDD, OF LOS ANGELES, CALIFORNIA. COMBINED PASTEURIZING, HOLDING, AND COOLING MEANS. 1 ,214,376. specification of Letters Patent. Patented Jan. 3Q, 1917. Application filed December 11, 1915. Serial No. 67.288. : To all whom it may concern: Be it known that I. HENRT M. RUDD, a citizen of the United States, residing at Los Angeles, in the county of Los Angeles and 5 State of California, have invented a new and useful Improvement in Combined Pas- teurizing, Holding, and Cooling Means, of which the following is a specification. My invention relates to pasteurizing I? mechanism for use in dairies and like places and particularly to a form of device which includes in addition to the pasteurizing means, means for temporarily storing and holding the milk or liquid and subjecting 35 the Siiine to a slightly reduced temperature than that employed in the pasteurizing process, and also means for cooling the liquid after a predetermined length of time. All of the elements above enumerated are 20 incorporated in the device hereinafter de- scribed and they are arranged in compact form and are readily accessible for the pur- pose of cleaning, etc. It is necessary that the several elements 25 employed in a device of this kind should be easily disassembled for the purpose of sterilization after each operation, and in my invention each of the elements is suspended or otherwise held loosely in position in 3J such a manner that it may be individually displaced from the assembled mechanism and separately cleaned or sterilized. Heretofore the pasteurizing process has only occasionally been employed by the ' small dairies because of the prohibitive price of the modern pasteurizing mechanism which involves the use of large machine operated plants, requiring either electricity or engine for supplying power to the mecha- '' nism. It has also been the practice hereto- fore to embody the pasteurizing, storing and cooling of the milk in separate processes and by separate mechanisms. In my device, as hereinbefore stated all of these operations 5 are effected in the single mechanism, which, being portable, and relatively small and simple in comparison with the usual methods and means, may be supplied to the small dairies at a price within their means, 3 notwithstanding the fact that it meets all of the requirements imposed by recent legis- lation for the prevention of supplying im- pure milk. My invention is fully disclosed in the specifications hereinafter following and in the accompanying drawings, in which simi- lar characters of reference indicate the same parts throughout the several views, and in which- Figure 1 is a front elevation of the as- eo sembled mechanism; Fig.. 2 is a side eleva- tion of the same ; partly in section ; Fig. 3 is an enlarged sectional elevation of the upper, portion of the pasteurizer and cover there- for; Fig. 4 is a plan of Fig. 1; Fig. 5 is a 5 transverse sectional elevation of the milk holder and heater ; Fig. 6 is a side elevation of Fig. 5 ; Fig. 7 is an elevation of the lower portion of the cooling elements which is a"lso typical of the pasteurizer and with portions 70 thereof shown in section; Fig. 8 is a com- plete end elevation of Fig. 7, partly in sec- tion ; Fig. 9 is a plan of Fig. 8, partly in sec- tion and showing the distributing trough attached thereto; Fig. 10 is an end elevation 76 of one of the upper troughs; Fig. 11 is an end elevation of the lower trough showing the manner of its suspension from the cool- ing elements; Fig. 12 is a fragmentary side elevation of Fig. 11. go A rigid frame 1 is provided for support- ing all of the elements of my device and this frame is formed of gas pipe, preferably, with suitable vertical, transverse and longi- tudinal members secured together rigidly by 85 means of ordinary pipe fittings of different character, depending upon the number and character of the members which are to be braced and held together. The frame may be secured to the floor by means of ordinary M floor flanges 2, or a cast base may be pro- vided for extremely large devices, and ad- ditional members may be added to the frame for convenience. The top of the frame 1 has a pair of for- W wardly extending members 3 and a similar pair of rearwardly extending members 4 which are horizontally disposed and are adapted to form a support for the tray 5 in which is placed a receiving tank or recep- 100 tacle 6 for holding the supply of milk and from which it is delivered through a valve 7 to the pasteurizer. The pasteurizer, as shown in Figs. 2. 3. 7 and 8. consists of a plurality of longitudinal tubes 8 which ter- 105 minate at opposite ends in vertical members 9 having a plurality of passages arranged therein and separated by partitions 10 so as to form a continuous passage for hot water in only one direction through the tubes. HO A hot water inlet 11, which may be con- nected with a hot water service pipe or tank, 1,214,376 communicates with the lower left hand com- partment or passage 12 in the member 9 and the water circulates through the several tubes 8 and the passages 13 in the members 5 9 until a passage similar to the one 12 in the left hand member 9 is reached when it is discharged through an outlet 14. The several tubes 8 and the members 9 are in- tegrally formed or secured together with 10 water tight connections and joints, and are suspended by means of the hangers 15 from the forwardly extending frame members 3, the hangers having loops 16 at the top for engaging the members 3 and hooks 17 at the 15 bottom which are hooked into the eyes 18 of the lugs 19 on the members 9, as shown in Fig. 8. Distributing troughs 20 are car- ried by and in parallel relation with the pasteurizer, lugs 21 being formed on the ends 20 22 of the troughs which seat the grooves 23 on the lugs 19 of the members 9, and the troughs being thus easily removable from position on the pasteurizer for any purpose. A cover 24 which may be in a single piece 25 or formed of two similar sides as shown, is provided for the pasteurizer and has funnel 25 formed in the top which receives the milk from the valve 7 and delivers the same to the trough 20 into which the neck 26 of the 30 funnel extends. The cover is supported on the rims of the trough by means of one or more flat hooks 27 which are soldered or riveted to the inner surface of the cover. A milk holder 28 which is of rectangular 35 form and which has a suitable cover 29 is suspended in a heating tank 30 of substan- tially larger dimensions than the holder, and the lower end of the pasteurizer and cover 24 extends downwardly into the holder and 40 at the rear end thereof. The outer edges of the heating tank 30 are bent over at the top so as to form a seat for the flanges of the holder tank and the cover 29 is suitably flanged so as to completely cover the tank 45 and prevent the entry of dust or dirt therein. The holder tank 28 is subdivided into several compartments 31, four being shown in the drawings, by means of vertical parti- tions 32, each alternate partition being pro- 50 vided with a plurality of perforations 33 near the top of the tank, and the other of the partitions being shortened at the bot- toms to permit the flow of the milk under them. In the first or rear compartment in 55 the holder tank and just beneath the lower end of the pasteurizer, a rectangular trough 34 is provided which extends the full length of the pasteurizer and is seated loosely upon cleats 35 secured to the sides of the tank and 60 a tube 36 serves to drain the milk from the trough into the bottom of the holder tank 28. The trough 20 at the top of the pas- .teurizer has a plurality of perforations 37 in the bottom arranged in rows on opposite c: sides of the center so as to distribute the 70 75 milk in a sheet over the tubes and ribs 38 on the bottoms of the tubes 8 of the pas- teurizer insures an even flow of the milk from one to the other of the tubes in the form of a sheet. It is desirable and necessary that the milk in the holder tank 28 should be agitated to prevent the accumulation of sediment and also for the purpose of preventing the rising of the cream to the surface of the milk in the tank. The arrangement of the vertical partitions 32, as shown, is such that the milk from the trough 34 will fall to the bottom of the tank 28 and will gradually rise in the first of the compartments to the 80 level of the row of perforations 33 near the top of the first partition 32, when it will emerge through these perforations and fall into the second compartment, thence under the second partition, it will enter and rise in 85 the third compartment to the level of the row of perforations and fall into the bottom of and rise in the third compartment, and likewise through as many of the compart- ments as may be provided. g Those of the partitions 32 which are pro- vided with the rows of perforations 33, while being shortened at the bottom similar to the other of the partitions, have slides 39 with right angularly bent pull pieces 40 at 95 the top and are adapted to slide vertically on the partitions proper by means of rivets or screws 41 which move in slots 42, as shown in Fig. 5. These slides, are normally in their lowermost position, as shown in Fig. 2, when IQO the holder tank is in operation, but at the completion of an operation, the slides must be raised so as to permit the milk within the compartments to be completely drained out. The pasteurizer, as described, is provided 105 with a hot water circulating system, the temperature of which is maintained at about 160 degrees Fahrenheit, and the water from the pasteurizer outlet 14 is discharged into a pipe 43 which is connected with an no inlet 44 on the side of the heating tank 30 through which the water circulates and is discharged from the tank at the outlet 45, the temperature of the heating tank being maintained at a temperature of about 140 or 115 145 degrees Fahrenheit. A clean-out 46 is provided on the side of the tank so that all residue and sediment may be cleaned out when necessary and the standing water drained off. The heating tank 30 is seated 120 on the members 47 of the frame between the pins 48 which are secured in the members 47 and are bent upwardly into contact with the sides of the tank. If it is desired to use steam for heating the tank 30, a steam inlet 125 49 may be provided at the rear, as shown, or at any other suitable or convenient position 1 , and connected with a steam supply pipe. The tank 28 is only loosely seated in the outer tank 30 and may be easily removed 130 1,214,376 therefrom, and the cover 20 may be simi- larly removed from the tank 28. A valve 50 is provided for draining the milk from the tank 28 and is connected with the tank 5 28 by means of a nipple 51 on the inside of the tank 30 and a nipple 52 on the outside thereof. The nipples 51 and 52 are secured in nuts 53 on opposite sides of the front wall 54. of the tank 30 and the nipple 51 is 10 threaded into a flange 55 on the front wall of the tank 28. Thus when the outer nut 53 is loosened, the inner nipple attached to the tank 28 may be removed from position with the tank 28. 15 The cooler is composed of tubes and ver- tical members identical with those of the pasteurizer and is otherwise similarly ar- ranged, there being substantially the same number of tubes and the trough 56 being 20 superimposed upon the vertical members of the cooler after the fashion of the trough 20 on the pasteurizer. The cooler is suspend- ed from the forwardly extending arms 57 at the front of the frame by means of the 25 hangers 58 which are similar to those 15 of the pasteurizer. When the valve 50 is open, the milk will flow therefrom into the trough 56, thence through the perforations in the trough and over the tubes 8 and ribs 38, 30 and finally into a receiving tank which may- be provided for the purpose, as represented by broken lines at 59. Cold water is admitted to the cooler through the inlet 60 and is discharged 35 through the outlet 61, the water circulating through the tubes and vertical members of the cooler in the same manner as previously described in the case of the hot water through the pasteurizer. If it is necessary, 40 a substantially shorter section of cooler 62 may be secured to the bottom of the Avater cooler, as shown in Figs. 1 and 2, for the purpose of circulating brine or chemicals through the tubes thereof by means of the 45 inlet 63 and the outlet 64. In such case the two sections of coolers may be secured together by means of bolts 65 through the adjacent flanges 66 on the vertical mem- bers 9. 50 A trough 67 similar to troughs 20 and 56 just described, is attached to the lowermost section of the cooler by means of upwardly extending arms 68 on the ends of the trough which seat in grooves formed in (he lugs 60 65 on the lower ends of the vertical members 9 of the cooler, the, trough 67. however, be- ing provided with a tube 70 for discharging the milk therefrom instead of the rows of perforations, as in the other i form of 60 troughs. In operation, the tank 6 is first filled with fresh milk and the hot and cold water sys- tems are connected with the pasteurizer and coolers, respectively. When the tempera- 65 tures have been tested and found to be cor- rect, the valve of the receiving tank is opened and the milk permitted to flow downwardly into and through the trough 20, thence over the heated tubes of the pas- teurizer and into and through the trough 34, 70 thence into the bottom of the holder tank 28, when, as previously described, the milk will gradually flow from one of the compart- ments to the other until the last compart- ment is reached. It is required that the 75 milk should accumulate and remain in the holder tank 28 for at least 30 minutes in or- der to insure that all germs have been killed, and after the proper elapse of time the valve 50 may be opened and the milk will then go flow into and through the trough 56, from thence downwardly over the tubes of the coolers and into and through the trough 67 to the tank 59 therebelow. The valves on the various tanks may be regulated to pro- 85 vide the proper flow of the milk over the tubes of either the hot or cold water sys- tems, care being taken that the troughs do not overflow and that the flow of the milk over the tubes will be even and smooth for 90 obtaining the best results. The cover over the pasteurizing tubes serves to retain the heat and thus to more quiciily heat the milk in its passage thereover, while the cooling tubes remain uncovered, preferably, for the 05 purpose of effecting a more rapid cooling of the milk. My device as herein described is thor- oughly sanitary and may be easily kept clean and sterile, inasmuch as all parts are 1CO removable, and the several processes being combined as hereinbefore described, and the use of power eliminated renders the device economical and capable of use in remote dis- tricts where electricity is not ordinarily 105 available. Having thus described my invention, what I claim as new and desire Letters Patent for, is : 1. A combined pasteurizing and cooling 110 device comprising a liquid receiving recep- tacle, a removable pasteurizing element pro- vided with a series of communicating com- partments, means for distributing the liquid over the pasteurizing element, liquid reten- ^5 tion means for holding the liquid and sub- jecting the same to prolonged auxiliary heating, and tubular cooling means for ef- fecting the rapid cooling of the liquid, the said elements being combined for effecting 120 the treatment of the liquid in a single and continuous operation. 2. A combined pasteurizing and cooling device comprising means for holding the supply of liquid to be treated, primary tubu- 125 lar heating and liquid distributing means for heating the liquid during its passage thereover, intermediate liquid holding means for receiving and holding the liquid in a heated state for a given period of time, 130 1,214,376 tubular cooling means, and distributing means for spreading the liquid over said cooling means, as set forth. 3. A combined pasteurizing and cooling 5 device comprising tubular means for spread- ing and distributing the liquid to be treated and for heating the same during the dis- tribution thereof, means for retaining the liquid in its heated state under agitation for 10 a predetermined period of time, and tubu- lar means for redistributing the liquid and cooling the same, in a single continuous operation. 4. A combined pasteurizing, liquid hold- 15 ing and cooling device including a primary heating coil for receiving and distributing the flow of liquid, a removable receptacle for receiving the liquid from said coil, heat- ing means for said receptacle, a cold water 20 coil for cooling the liquid discharged from said receptacle, and means for spreading and evenly distributing the liquid over said heating and cooling coils. 5. A combined pasteurizing and cooling 25 device including a circulating hot water heating coil and liquid distributing means therefor, removable liquid holding means for receiving and holding the liquid from the heatin.g coil, hot water heating means 30 for said liquid holding element, a cold water coil for cooling said liquid, and means for spreading and distributing said liquid over said cooling coil. 6. A combined pasteurizing and cooling 35 device including primary heating and liquid distributing means, liquid holding means comprising 1 a plurality of compartments subdivided and alternately communicating at the top and bottom for agitating the 40 liquid in its passage therethrough, auxiliary heating means for prolonging the applica- tion of the heat to the liquid during its re- tention in said holding means, and means for finally cooling said liquid after the heat- 45 ing operation. 7. A combined pasteurizing and cooling device including primary liquid heating and distributing means, liquid holding means comprising a plurality of compartments al- 60 ternately communicating at the top and bot- tom for agitating liquid in its passage therethrough, auxiliary heating means for heating the holding means, cooling means arranged adjacent to the holding means, and 55 distributing means for spreading the liquid over said cooling means. 8. A combined pasteurizer and cooler in- cluding circulating hot water heating sys- tem for the primary and auxiliary heating of the liquid to be treated, liquid retention 60 means comprising a plurality of compart- ments separated by baffle plates and com- municating alternately at the top and bot- tom for agitating the liquid in its passage therethrough and subjecting the same to 65 the heat from said auxiliary heating means, means for cooling the liquid subsequent to the heating operation, and means for spread- ing the liquid over said primary heating means and said cooling means. 70 9. A combined pasteurizer and cooler for pasteurizing, holding a liquid in a heated state for a period of time and cooling the same in a single and continuous process, in- cluding a series of heating tubes and means 75 for evenly spreading the liquid thereover for the primary heating of the liquid, a re- tention receptacle for holding and agitating the liquid delivered thereto from said heat- ing tubes, means for supplying heat to said 80 receptacle, a series of cooling tubes arranged adjacent to said receptacle and means for spreading and delivering the liquid thereto from said receptacle, and a suitable support for and common to all of said elements. 85 10. A combined pasteurizer and cooler in- cluding a primary heating element and liquid spreading means therefor, a cover for said heating element for retaining the heat in the zone of the heater, liquid reten- 90 tion means for receiving the liquid from the heating element, means for heating the liquid in its passage through said retention means, means for cooling the liquid subse- quent to the heating operation, and means 95 for spreading the liquid over the cooling means. 11. A combined pasteurizer and cooler in- cluding a primary heating element pro- vided with a cove'r for retaining, the heat 100 in the zone of the heater and a liquid spread- ing means for distributing the liquid over the heater, a retention receptacle for receiv- ing the liquid from and holding the same in a heated state for a period of time, heating 105 means for said receptacle, means for cool- ing the liquid subsequent to the heating op- eration, and means for delivering the liquid from said receptacle to and for spreading the same over the cooling means. 110 Signed at Los Angeles, in the county of Los Angeles and State of California, this 20th day of October, 1915. HENRY M. RUDD. Witnesses : GEO. E. MARLATT, ANNE HARTENSTEIN. Copies of this patent may be obtained for five cents each, by addressing the Washington, D. C." 'Commissioner of Patent*. F W. W. BARNUM. MILK PASTEURIZER. APPLICATION FILED NOV. 19, 1917. 1,260,127. Patented Mar. 19, 1918. FIG. 1 . JO Jtf UNITED STATES PATENT OFFICE. WILLIAM W. BABNUM, OF NIAGABA FALLS, NEW YOBK. MILK-PASTEUBIZEB. 1,260,127. Specification of letters Patent. Patented Mar. 19, 1918. Application filed November 19, 1917. Serial No. 202,788. To all whom it may concern: Be it known that I, WILLIAM W. BARNTTM, a citizen of the United States of America, residing at Niagara Falls, in the county of 5 Niagara and State of New York, have in- vented certain new and useful Improve- ments in Milk-Pasteurizers, of which the following is a specification. This invention relates to certain new and 10 useful improvements in milk pasteurizers. The primary object of the invention is the provision of a pasteurizer especially adapted for use in sterilizing bottle liquids such as milk, the construction thereof being inex- 15 pensive and easy to manufacture but service- able and efficient in its use. A further object of the invention is the provision of a device for sterilizing bottle liquids without the liability of loss by rea- 20 son of bursting bottles, this result being ac- complished by the perfect circulation of the sterilizing fluid resulting in an equal distri- bution of heat. A still further object of the invention is 25 the provision of a cabmet suitably insulated for retaining heat adapted for employment in carrying out a pasteurizing process and arranged with a support for the contents which serves the purpose of directing the 30 circulation of heating medium for perfect- ing the sterilization by the accurate control of temperature. With these general objects in view and others that will appear as the nature of the 35 invention is better understood, the same con- sists in the novel construction, combination and arrangement of parts hereinafter more fully described, illustrated in the accom- panying drawing, and then claimed. 40 In the drawing forming a part of this ap- plication, and in which like reference characters designate corresponding parts throughout the several views, Figure 1, is a horizontal sectional view 45 through the device, Fig. 2, is a vertical longitudinal sectional view through the lower portion thereof, and Fig. 3, is a side view of the same, upon a reduced scale with parts broken away. 60 Referring more in detail to the drawing, a box or cabinet 10 is arranged having a suit- able lid 11 while a space 12 is provided be- tween the outer and inner walls 13 and 14 re- spectively, adapted for the reception of heat 55 insulating material such as cork. The box 10 is adapted to be filled with fluid such as water through an inlet pipe 15 while the level thereof is adapted to be main- tained constant as at 16 for immersing the bottles 17, and an overflow pipe 18 being 60 arranged at the water level and an outlet draw faucet 19 positioned therebeneath ad- jacent the bottom of the box. A rack 20 is positioned upon the bottom 21 of the box being preferably formed of cy- 65 press with opposite side beams 22 spaced from the sides of the box and having a plu- rality of parallel slats 23 transversely se- cured thereon for mounting the bottles 17 spaced above the bottom 21. A steam pipe 70 24 is arranged with a branch 25 extending through the rear wall of the box 10 and con- necting with a longitudinally arranged pipe 26 within the box 10 outwardly of the adja- cent beam 22 and having L-shaped arms 27 75 at its opposite ends for arranging inturned nozzles 28 substantially centrally of the box in alinement with and pointing toward each other beneath the rack 20. A direction plate 29 is diagonally ar- 80 ranged beneath the slats 23 having its oppo- site ends terminating at the ends of the rack at points upon relatively opposite sides of the nozzles 28. Baffle plates 30 of relatively short length are arranged beneath the slats 85 23 at opposite ends of the rack arranged parallel with the nozzle 28 with a baffle plate between each of the opposite beams 22 and one of the nozzles 28. The arms 27 pass through the beams 22 with one of the arms 90 passing through an end of the direction plate 29 and the other arm at the opposite end of the box passing through the adjacent baffle plate 30. With the box filled with bottles 17, ar- 95 ranged upon the rack 20, and with the box filled with water, to the point 16, an inflow of steam through the nozzles 28, results in sterilizing the contents of the bottles by the raising of the temperature of the water, to 100 the desired degree and in the desired time. The provision of the slats 23 and the direc- tion given to the injected steam by the di- rection and baffle plates beneath the rack 20 creates the proper circulation within the box 105 10, resulting in an even distribution of the heat for perfecting sterilization. The draw- off 19 is for removing the water to the level beneath the tops of the lower row of bottles 17 when pasteurization is completed, while 110 the overflow 18 is constantly open and as the water expands, during heating, and aug- 1,260,127 mented by the condensation of steam, a con- stant slight outflow is maintained there- through. A simple and inexpensive appavatus for performing the process of pasteurizing liquids, is arraged, it being understood that the direction imparted to the steam from the nozzles 28, which agitates the water without the employment of any mechanical circulat- ing means constitutes the gist of my inven- tion. Adjusting means 31 may be arranged for the nozzles 28 if desired, while it will be evident that the beams 22 and plates 29 and 30 which support the slats 23 above the bottom 21 may be either perforated or slotted, for accommodating the passing of the pipe therethrough. Also, while the pre- ferred form of the device is herein set forth, it will be understood that minor changes may 20 be made therein, without departing from the spirit and scope of the invention as claimed. What I claim as new is : A pasteurizer comprising an insulated box, a rack positioned therein, upon the bot- 25 torn thereof, including opposite parallel 15 beams spaced from the sides of the box, a direction plate diagonally positioned be- tween the said beams longitudinally of the box, terminating in the same planes as the said beams, baffle plates arranged parallel 30 u ith the beams at opposite sides and spaced from the direction plate adjacent its oppo- site ends, a steam pipe centrally entering the box, a longitudinally arranged pipe carried by said steam pipe positioned adjacent one 35 of the said beams, L-shaped arms at the ends of said longitudinal pipe terminating in steam ejecting nozzles, pointing toward and in substantial alinement with each other, centrally of the box at opposite sides of the 4C direction plate and inwardly of said baffle plates, and transverse slats carried by said beams and plates, adapted for supporting articles to be sterilized, a water-inlet pipe adjacent the bottom of the box, and an over- 45 flow pipe arranged at the normal water level therein. In testimony whereof I affix my signature. WILLIAM W. BARNUM. Copies of thlt patent may be obtained for five cents each, by addressing the Washington, 0. C." 'Commissioner of Patent*. t A. P. MURRAY. PASTEURIZATION APPARATUS. APPLICATION FILED HAY 3. 19(7. 1,307,689. Patented June 24, 1919. 2 SHEETS-SHEET I. lttCK/WU 1,307,689. A. P. MURRAY. PASTEURIZATION APPARATUS. APPLICATION FILED MAY 3.191;. Patented June 24, 1919. 2 SHEETS-SHEET 2. UNITED STATES PATENT OFFICE. ANDREW P. MURRAY, OF TOLEDO, OHIO. PASTEURIZATION APPARATUS. 1,307,689. Specification of letters Patent Patented J line 24, 1919. Application filed May 3, 1917. Serial No. 166,110. To all ii' horn it may concern: Be it known that I, ANDREW P. MURRAY, of Toledo, Lucas county, Ohio, a citizen of the United States of America, havte in- 6 vented new and useful Pasteurization Ap- paratus, of which the following is a speci- fication. This invention relates to the temperature control treatment of liquids, more par- 10 ticularly in containers. This invention has utility when incor- porated in continuous output installations, us in the pasteurization of milk. Referring to the drawings : 15 Figure 1 is a side elevation, with parts broken away of an embodiment of the in- vention in an apparatus for the continuous pasteurization of milk in bottles; Fig. 2 is a transverse section of the ap- 20 paratus of Fig. 1, near the left end thereof; Fig. 3 is a fragmentary plan view of the charging end of the device of Fig. 1 : Fig. 4 is a fragmentary side elevation of features of the charger; 25 Fig. 5 is a fragmentary perspective view of the curtain through wliich the containers pass from one treatment stage to another; Fig. 6 is a view similar to Fig. 1 of an adaptation of the invention to less fragile 30 containers, as milk cans; Fig. 7 is an elevation of the charging end of the device of Fig. 6; and Fig. 8 is a fragmentary plan view of the device of Fig. 7. 35 The bottle filler 1. in its operation may pass the filled containers or bottles to the capper 2, from whence along the way 3, the bottles 4 are successively shoved in pairs over the sectional way 5, 6. As the third 40 pair of bottles is moved into position on the way 5, 6. being held in alincment on the forward side by the bar 7, and on the after side by the linkage, the leading bottle 4 is thrust against the abutment 8 against the 45 action of spring 9, and through the angular arm 10 from the abutment 8, rocks the arm 11 on the shaft 12 mounted in the support 13. Fast on each shaft 12 is a way section 5, while extending from each arm 11 is a 60 link 14 engaging a way section 6. The several arms 11 are connected by the links 15. This quick thrust action as the third pair of bottles 4 is shoved upon the sectional way 5, 6, causes this transverse way to open downward under each bottle that it may 5: settle down into a seat 16 in the treatment way or endless conveyer 17 continuously driven at a slow speed" by the motor 18, so that at each supply of six bottles, of the desired charge for a transverse row of con- 6( tainers, a row of seats may be in registry therebelow for receiving the containers. As the conveyer slowly travels and the bot- tles 4 move clear of the opened sections 5, (5, the spring 9 recovers to bring the ways 6i into closed position for the receiving of the next charge of bottles. The seats 16 of the conveyer 17 arc in transverse and also in alined longitudinal rows. The parallel longitudinal rows con- 71 duct the bottles 4 through the flexible flaps 19 of the curtains 20 at the entrance, at the discharge, and between the different stages of treatment in the housing for the closed treatment lanes including the superposed 71 tanks 21, 22, 23, 24, 25, 26. The bottoms of these tanks have relatively alined shower means for multi-stage temperature control provision for each lane, in the form of the shields 27 protecting the tops or closure 8i sections of the containers from action by the temperature controlling substance or wash from the tanks. From each side of the shield and directed toward each other is a sheet or film projecting nozzle 28 serv- 81 ing effectively to envelop the entire lateral extent of the container below the protected top region. This liquid temperature con- trolling envelop sheet then passes through the openwork of the conveyer 17 to the re- 91 spective spill tanks 29, 30, 31, 32, 33, 34, therebelow to be conducted by a line 35 to a sewer 36. for waste or desired selective or regenerative re-use. In bottle treatment for milk pasteurization, the tank 21 may pro- 91 vide preheating liquid; the tank 22 heating liquid: the tank 23 liquid to hold the milk heated; the tank 24 liquid for precooling; the tank 25 brine for cooling; and the tank 26 for washing the brine off the bottles. l( In the further travel of this endless con- veyer 17, normally sustained by its rollers 37 on the tracks 38 between its terminal sprocket wheels 39, 40, the tops of the bottles 4 engage the bar 41 to preclude forward tilt- 1( ing. Accordingly in this forward travel, the tops of the bottles are held back and the bottles move bottom downward along the 1,307,689 chute 42. The bottles of cooled* pasteurized milk are thus delivered top side up into the crates 43, which crates tire readily shiftable on the rollers 44 into proper bottle receiving 5 position. There is by the above installation a con- tinuous handling of the pasteurized product without exposure to contamination after the pasteurizing treatment. The duration of 10 the several stages may be gaged as to the container size, temperatures found most ac- ceptable, and travel rate of the conveyer. For usual form of quart glass milk bottles, five minutes preheating, fifteen minutes heat- 15 ing, twenty minutes heat holding, five min- utes precooling, thirty-five minutes cooling, and then washing suffices. For larger containers, as ten gallon milk cans 45, these may be charged upon an end- 20 less conveyer 46, say in gangs of four de- posited in the conveyer seats 47 for parallel longitudinal row alinement. Rocking of the handle 48, will serve through the link 49, rock shaft 50, levers 51 , cables 52, to lift the 25 several counter weighted doors 58 between the treatment stages x>f the housing. The conveyer 46 may then be moved ahead the proper distance for recharging by turning the handle 54, which through the pinion 55, 30 and gear 56 actuates the conveyer sprocket 57 that the conveyer 46 may have its rollers 58 travel along the ways 59 and. carry the containers 45 one step forward. Handle 48 may then be swung up for closing the 35 various doors 53, and the cans for a succeed- ing charge supplied. The tanks 60, 61, 62, 63, 64, supply re- spectively liquid for heating, holding heat, precooling, cooling and washing the cans. 40 These form portions of the housing and shield the upper or filling portions of the cans 45 from the washings, as the pairs of sheet film nozzles 65 envelop each can with a sheet of liquid over the entire sides at the 45 stopping positions below the shielded upper portions of the cans. The nozzles 65 are supplied by the ducts 66 with the flow from the respective tanks controlled by valve 67. The open conveyer 46 allows the wash to 60 pass therethrough to the various spill ways 68. 69, 70, 71, 72, for conduct by the ways 73 to sewer 75, or such desired return as may be acceptable for re-use of the liquids. The filled treated liquid containing cans 55 passing from the housing, as a new charge is supplied at the opposite end, may be re- moved as ready for storage or transport without contamination. What is claimed and it is desired to secure by Letters Patent is : 6( 1. An endless conveyer for parallel rows of containers having tops, a housing provid- ing lanes alined with said container rows, and shower means for said relatively mov- able containers, said means having an imper- 6f forate portion enveloping the container tops to shield said tops during the travel' of the containers therethrough. 2. An endless conveyer provided with alined seats for parallel rows of containers, 7C and housing means for. said conveyer pro- viding a continuous lane for each row of relatively movable containers, there being showers supplied by said housing means, said shower means providing a downwardly 75 open channel at each lane into which chan- nels the container tops may protrude, the channel formed by the shower means being provided by the housing means, and serving as a shield for the container tops. 8( 3. A series of tanks, parallel rows of alined shower means therefrom disposed to form downwardly, open channels, an endless conveyer below said shower means having container seats for containers provided with 8i tops projecting to travel in the channels of the shower means, and driving means for the conveyer effecting the travel of the con- tainers as to the shower means, said channels between the rows of shower means serving 9< as shields for the container tops. 4. Pasteurization apparatus comprising a stationary horizontal guide, conveyer means coacting longitudinally of said guide to provide longitudinally extending series of 9 seats for the bottoms of containers with the tops of the containers extending upwardly therefrom, said series of seats being dis- posed to form transverse rows as to the guide, shower means in longitudinally ex- l tending rows between the containers in the seats for showering directly upon the con- tainer in said seats below the tops of the con- tainers with clear showerless regions pro- vided to coincide with the longitudinal rows 1 at the container tops, and means for actu- ating the conveyer for shifting the con- tainers horizontally along the longitudinal rows in coaction with the. shower means on the .sides of the containers, the tops of said 1 containers being shielded by the position of the shower means to keep the top of the con- tainers in the clear showerless region of the longitudinal rows of, the seats. In testimony whereof I affix my signature. 1 ANDREW P. IijIURRAY. Copies of this patent may be obtained for five cents each, by addressing the "Commissioner of Patents, Washington, D. C." : ( REI RETURN TO the circulation desk of any University of California Library or to the NORTHERN REGIONAL LIBRARY FACILITY Bldg. 400, Richmond Field Station University of California Richmond, CA 94804-4698 ALL BOOKS MAY BE RECALLED AFTER 7 DAYS . 2-month loans may be renewed by calling (510)642-6753 . 1-year loans may be recharged by bringing books to NRLF . Renewals and recharges may be made 4 days prior to due date DUE AS STAMPED BELOW DD20 15M 4-02 5140 T223 U.S. Patent Office. P3 Milk and the handling of milk. LIBRARY .. Y OF O - i, ...- DAVIS jj^^Bf UNIVERSITY OF CALIFORNIA tn n *,