Year: 1887

page_text: Date of Application, 12th Oct., 1887
Complete Specification Left, 11th July, 1888
Complete Specification Accepted, 10th Aug., 1888
LES
I, ARTHUR HENDERSON HUNTLEY of No. 2 Close in the City and County of New-
castle upon Tyne, Agent, do hereby declare the nature of this Invention to be as
follows, viz. :-
This invention has for its object the manufacture of a superior Yeast, without the
use of chemicals, & for these purposes, several kinds of cereals & vegetables are
used, such as Wheat, Maize, Rye, Barley, Oats, Bran, Malt, Turnips, Carrots,
Beetroot, &c., &c.
The above mentioned corn &c., must be ground or crushed and afterwards steeped
in water from 16 to 20 hours; ths of a pint of water to every pound weight of corn.
Turnips, Carrots, Beetroot, &c. must be cut into small pieces and also steeped in water
from 16 to 20 hours, but separate from the corn.
The different kinds of corn must also be kept separate, or, only mixed according as
they stand the different degrees of temperature, viz. take first Maize & Rye, and
change from vat in which they have been steeped to the so called Steam Vat, for these
to be brought up to a temperature of 74° Reamur, & then immediately cool the
mashing to 60° Reamur, then put the Wheat, Malt, unmalted Barley, & Oats into the
same Vat.
The temperature will now be considerably reduced and must again be brought up
to 64° Reamur, & again continue to cool the mashing to 44° Reamur; cover up
let it stand from 6 to 8 hours, until a strong bubbling shows itself on the top; then
at once heat the mashing to 44° Reamur and then put the mashing into one or two
Brewery Vats, and let it stand half an hour to clear; after this the liquor is taken
from the Brewing Vats in about 25 minutes.
Then add a measure of half a pint of water per pound corn, which must be of a
temperature of 45° Reamur, to the mashing, after this the Vat must be covered and
stand for an hour, then the liquor is taken like the first mentioned draw. Now add
another measure of water of the same quantity & temperature as the other, & after
this has stood the same time, the liquor is taken from it in the same way, & the brewing
is finished.

page_text: After the Brewing the liquor must stand in Vats for 4 or 5 hours to clear, when it
may be pumped into the Yeast Vat, & 2 lbs. of mother Yeast added to every 100 pounds
of corn & heated to not over 26° Reamur. The Yeast Vat can be connected with an
air pump or other agitator, or worked by hand.
"
After the top yeast is skimmed off the Vat, the liquor must be worked well, which
can either be done by hand or a Fan Blast, for if it is not worked in the vat, the
Sprit will destroy the Yeast cells and cause the liquor to become Sprit instead of
Yeast. I carry out the "Yeast" from the "Mass ог "Liquor" leaving the Sprit,
& at the same time preventing the Sprit from forming, which is done by keeping the
liquor moving freely by above named process. The Yeast cells will, by the movement
of the liquor, consume the saccharine matter, and the fermentation only stops when
the Syrup is consumed and formed into "Yeast." The time required for this process
cannot be definitely given, as the "mother yeast" used, & the state of the weather,
effects it very much. The Yeast can be separated as follows, viz.-Either by using a
Centrifugal, or allowing it to stand until it sinks to the bottom, & the liquid can then
be removed by means of a Tap.
Now the top & bottom Yeasts must be mixed, & a little water added to take away
the acidity which has formed during the process. The Yeast can stand in water from
6 to 30 hours & then be pressed.
After the pressing the "Yeast" must be put into a room of a certain temperature
of 26° Reamur & allowed to stand; the reason of this is that the "Yeast" cannot be
sufficiently pressed by the machine to take all the water out of it, & when, it is put into
the Yeast room it will become quite dry by the evaporation of the water.
an
The "Yeast" can be worked by a special machine for the purpose which is called
"Elde-Machine," which is constructed in the same manner as those that are used
by Bakers in the bakehouse; . only those for "Yeast," must be made either of
galvanized Iron, or the Iron inside must be Eltro-plated, or it can be made entirely
of wood.
12
Yeast Powder can be made in the above named Yeast Room by. taking the Pure
Yeast and allowing it to remain in the Yeast room from 5 to 6 hours, & keep turning
it frequently, and at the same time raise the temperature to 29° or 30° Reamur ;
after this it is crushed fine and hermeticaly sealed, and can be sent any where.
Dated this Twelfth day of October 1887-

page_text: I, ARTHUR HENDERSON HUNTLEY of 56 Close, Newcastle on Tyne in the county
of Northumberland, agent, do hereby declare the nature of this invention and in
what manner the same is to be performed, to be particularly described and ascertained in
and by the following statement :-
This invention relates to an improved process for the manufacture of yeast and has
for its object the manufacture of a superior yeast without the use of chemicals and for
this purpose several kinds of cereals and vegetables are used such as wheat, maize, rye,
barley, bran, malt, sugar, rice, turnips, carrots and beetroot.
Before any of the above mentioned materials are used according to my process
they must be properly cleaned by washing and sifting. The cereals are then ground
in any known crushing or grinding machine of approved design and the vegetable
matter must be cut up into small pieces. The next stage is to steep the several
materials in water for from eight to twelve hours, three-quarter-pint of water being
used for every pound weight of cereal or vegetable and the cereals must preferably
be kept separate from the vegetables during the steeping. Further the cereals must
preferably be kept separate from one another during the steeping or only mixed
according as they withstand the effects of the different degrees of temperature, herein-
after stated to which they are subjected. As any or all of the above mentioned
materials effect my purpose provided always that malt or sugar is included in the
mixture the following temperatures which I have found by experiment, give the best
results, should be adhered to.
For maize and rye 195° to 205° Fahrenheit. For wheat and barley 170° to 180° F.
and for the remainder of the materials 135° to 145° F.
Having therefore steeped the several materials as already stated they are transferred
from the steeping vessels to what I will term the "Steam Vat" where they are
subjected by the aid of steam jets arranged within the vat to temperatures in accordance
with those above cited for the several materials.
Supposing that maize and rye are first introduced to the steam vat its temperature
will be raised and maintained at 195° to 205° F. for one half or one hour.
If wheat and barley are afterwards added, its temperature will be considerably
lowered but this must again be raised and maintained at 170° to 180° F. for one half
to one hour. If any or all of the other cited materials are then added the temperature
in the vat will be again greatly lowered but this must again be raised and maintained
at 135° to 145° F. for a similar period. The temperature for each kind of material
must be maintained for that material in the steam vat for a period of from one half
to one hour. The whole of the materials inserted as above specified must next be
heated up to about 135° F. and then allowed to cool down to 131° F. or thereabouts.
The steam vat must now be covered up and allowed to stand from six to eight hours,
until a strong bubbling shows itself on the top when the whole must again be raised
to a temperature of 131° F. or thereabouts. The mashing is now ready for insertion

page_text: to the Brewing Vats. This can be economically effected by gravitation and the whole
is allowed to stand in the Brewing Vats for about half an hour to clear when the liquor
can be run off through the perforated bottom of this vat either into intermediate
settling vats or directly into the yeast vat. Now add a measure of half a pint of
water at a temperature of 133° F. per pound of corn or other material in the vat to
the mashing. Then cover up and allow the vat to stand an hour when the liquor can
again be drawn off as already described. Now add another measure of water of the
same quantity and temperature as the last insertion. Then cover up again and
after this has stood the same time, the liquor is again run off and the Brewing is
completed.
After the Brewing the liquor must be allowed to stand in the Yeast Vat (or in the
intermediate vats in case they should be used) for a period of four or five hours to
clear when mother yeast must be added to the liquor in the proportion of two and a
half pounds of the former to every hundred pounds of mash material and the tempera-
ture of the liquor must then be raised to from 90° to 100° F. The yeast vat should
be provided with à pipe through which water may be circulated to provide for the
regulation of the temperature of the liquid yeast in the vat. Yeast formation begins
to take place from the time when the mother yeast is inserted and two hours after its
insertion the Top yeast can be skimmed off the surface of the liquid. At the same
time and during the same heat Bottom or under yeast is forming and as soon as the
Top yeast has been skimmed off, the air-pump which may be a Roots' Blower or
other equivalent agitator is set in motion in order to efficiently agitate the liquid.
Unless this is done, the formation of spirit will destroy the yeast cells and cause the
liquor to become spirit instead of yeast. The Bottom yeast is conveyed from the
yeast vat preferably by gravitation to coolers or settlers but great care must be taken
to ensure efficient agitation of the liquor during this process to prevent the formation
of spirit. The yeast cells will by the movement of the liquor consume the saccharine
matter and fermentation only stops when the syrup is consumed and formed into
yeast.
The time for this latter process cannot be definitely given as the mother yeast used
and the state of the weather effect it very much, but generally 11 to 14 hours is
sufficient.
The Bottom or under yeast can be separated from the mash either by the use of
centrifugal apparatus or separators of known type or by allowing the liquor to stand
until it sinks to the bottom when the liquid yeast can be removed by gravitation
from the bottom of the yeast vat to a series of open topped tanks which may be about
ten feet x six feet x inches deep and arranged in tiers one above the other. In
these the liquid yeast is allowed to settle and cool and the top yeast or yeast removed
by the skimming process hereinbefore referred to is here mixed with the under yeast
a little water being added to the mixture to take away the acidity formed during the
process. The yeast can now stand in water from six to thirty hours before being
pressed. The pressing is performed in a machine of known type and the yeast is then
put into a room having a temperature of about 90° F. and allowed to remain six to
twelve hours. The reason for this is that the yeast cannot be sufficiently pressed by
the machine to take out all the water and the temperature of the yeast room is sufficient
to evaporate the residual water.
The yeast can then be worked for the purpose of making a dry and light-coloured
yeast by a special machine for the purpose known as an "Elde Machine" and which
is constructed substantially in the same manner as those that are occasionally used by
Bakers in the Bake-house but when used for yeast the machine must be constructed
either of galvanised iron or the iron inside must be electro-plated or it can be made
entirely of wood.
Yeast Powder can be made in the above named Yeast Room by taking the pure
yeast and allowing it to remain in the yeast room for five or six hours during which
period it must be turned frequently, the temperature of the yeast room being maintained
during the process at or about 98° F. After this the yeast is crushed fine and
hermetically sealed when it is then ready for the market.

page_text: I have attached hereto a diagrammatic drawing illustrative and explanatory of the
processes or stages of manufacture hereinbefore particularly described.
Having now particularly described and ascertained the nature of my said inver.
tion and in what manner the same is to be performed I declare that what I
claim is :-
1). In the improved process for the manufacture of Top and Bottom yeasts as
hereinbefore described regulating the heats applied to the several materials and adding
the proportions of liquid to solid matter at the temperatures and in the quantities
substantially as hereinbefore set forth.
2). In the improved process for the manufacture of yeasts as hereinbefore described,
the combination with the several operations or stages of manufacture of the measures
and temperatures adopted therein substantially as hereinbefore set forth.
3). The manufacture of yeast powder substantially as hereinbefore set forth from
yeasts produced or manufactured according to the directions hereinbefore set forth and
claimed in claims one and two.