IMPROVEMENTS IN MANUFACTURING RATED BREAD BY THE APPLICATION OF CARBONIC ACID GAS OBTAINED FROM FERMENTING VEGETABLE MATTERS, AND IN THE APPARATUS EMPLOYED THEREIN
Year: 1864

page_text: LETTERS PATENT to George Tomlinson Bousfield, of Loughborough Park,
Brixton, in the County of Surrey, for the Invention of "IMPROVEMENTS
IN MANUFACTURING RATED BREAD BY THE APPLICATION OF CARBONIC ACID
GAS OBTAINED FROM FERMENTING VEGETABLE MATTERS, AND IN THE APPARATUS
EMPLOYED THEREIN."-A communication from abroad by Struben Taylor
Bacon, residing at Boston, United States of America.
Sealed the 19th April 1865, and dated the 24th October 1864.
PROVISIONAL SPECIFICATION left by the said George Tomlinson
Bousfield at the Office of the Commissioners of Patents, with his
Petition, on the 24th October 1864.
I, GEORGE TOMLINSON BOUSFIELD, of Loughborough Park, Brixton, in the
County of Surrey, do hereby declare the nature of the Invention for "IMPROVE-
MENTS IN MANUFACTURING RATED BREAD BY THE APPLICATION OF CARBONIC ACID
GAB OBTAINED FROM FERMENTING VEGETABLE MATTERS, AND IN THE APPARATUS
EMPLOYED THEREIN," to be as follows:-
In manufacturing æerated bread according to the system known as Dr.
Dauglish's, and for which Letters Patent were granted dated the 1st Octr.
1856 (No. 2293), it has been generally the practice to employ carbonic acid
gas obtained from chalk or marble by subjecting it to the action of sulphurio
acid, by which a waste product is obtained of comparatively little value.
Now the present Invention consists in combining with the machinery and
process which are now employed in the manufacture of ærated bread
apparatus for fermenting wash to be employed in the making of wine, beer,

page_text: vinegar, and in the distillation for the production of alcohol, by which serated
bread will be manufactured more economically, in consequence of there being
no waste or comparatively waste product produced.
For these purposes
apparatus such as is now employed in carrying out Dr. Dauglish's process of
making ærated bread is used, combined with apparatus suitable for fermenting
worts or wash, as hereafter described, by which the carbonic acid gas evolved
in the fermenting process is employed in the ærating of the bread. A vessel
like an ordinary fermenting tun of any convenient dimensions is used, but in
place, of its being open to the atmosphere as is generally the practice, it has a
close fitting head or air-tight cover, and it is likewise made so strong that it
is capable of sustaining a considerable internal pressure, say of 8 lbs. on the
square inch. The vessel is furnished with suitable openings capable of being
opened and closed at pleasure, for the purpose of charging and discharging
the necessary material for cleansing and for conducting away the carbonic
acid gas. It may also be fitted with attemperators for controlling and
regulating the temperature necessary for securing the proper degree for
fermenting under the most favorable conditions. The opening through which
the carbonic acid gas is conducted away for use in the manufacture of ærated
bread is fitted with a three-way cock, so constructed that when it is turned in
one direction the escape from the vessel will be into the atmosphere, and when
in the other it will be into a pipe for conducting the gas to a purifier, and
then the gas is conveyed into a gasholder; or separate passages and valves
or plugs may be used in place of the three-way cock. The purifier through
which the gas is passed in its passage to the gasholder consists of a vessel
partly filled with water. The pipe bringing the gas from the fermenting
vessel enters the top of this purifier, dips down beneath the water, and
terminates near the bottom of the vessel; another pipe is fitted to the top
of the purifier and to the gasholder, by which means the gas passes.from
the fermenting vessel through the water in the purifier and into the gas-
holder.
The material to be subjected to fermentation in the vessel may be varied
as it may be found desirable. Thus, in some localities and under some circum-
stances, grapes prepared for wine making may be used; in others certain roots,
such as beetroot and potatoes, or certain grains or malt, all so prepared as to
go through the due stages of vinous and alcoholic fermentation for the pro-
duction of wine, of beer, of alcohol, or of vinegar, and in some circumstances
molasses or the residuum obtained in the manufacture and refining of sugar;
likewise certain waste material not fitted for food obtained in the preparation
of flour from grain, such as offal, bran, pollard, and the sweeping of the mills,

page_text: or refuse from bakeries, all duly prepared by mashing with warin water, and
otherwise suited for undergoing fermentation according to established usage,
may be used and introduced into the fermenting vessel. The fermented liquor
obtained from each will afterwards be utilized for wine or beer making, for
spirit distilling, or for vinegar making, according to circumstances.
The mode of working the Invention is as follows:-The materials which
are to undergo the process of fermentation having been duly prepared and
introduced into the fermenting vessel so as to fill it to within a few inches of
it is to be properly closed, a passage through the three-way cock
being open to communicate with the outer air. So soon as fermentation
commences, carbonic acid gas will rise to the surface, and will displace the
atmospheric air, occupying the empty space in the fermenting vessel, which
will escape through the open passage into the atmosphere. The operator will
pay due attention to this escape, and so soon as he finds all the air has been
expelled, and carbonic acid gas is coming off, he will immediately stop the
passage to the atmosphere, and open a communication with the pipe leading
to the gasholder, when the process may be allowed to proceed until the
material in the fermenting vessel has been fully fermented. The carbonic aeid
gas produced having passed into the gasholder, it is then used in the manu-
facture of ærated bread as heretofore.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said George Tomlinson Bousfield in the Great Seal Patent Office
on the 21st April 1865.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, GEORGE
TOMLINSON BOUSFIELD, of Loughborough Park, Brixton, in the County of
Surrey, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Twenty-fourth day of October, in the year of our Lord
One thousand eight hundred and sixty-four, in the twenty-eighth year of
Her reign, did, for Herself, Her heirs and successors, give and grant unto me,
the said George Tomlinson Bousfield, Her special licence that I, the said-
George Tomlinson Bousfield, my executors, administrators, and assigns, or...
such others as I, the said George Tomlinson Bousfield, my executors, admi-
nistrators, and assigns, should at any time agree with, and no others, from.
time to time and at all times thereafter during the term therein expressed,

page_text: should and lawfully might make, use, exercise, and vend, within the United
Kingdom of Great Britain and Ireland, the Channel Islands, and Isle of Man,
an Invention for "IMPROVEMENTS IN MANUFACTURING AERATED BREAD BY THE
APPLICATION OF CARBONIC ACID GAS OBTAINED FROM FERMENTING VEGETABLE
MATTERS, AND IN THE APPARATUS EMPLOYED THEREIN," "a communication to me
from abroad by Steuben Taylor Bacon, a person resident at Boston, United
States of America, upon the condition (amongst others) that I, the said
George Tomlinson Bousfield, my executors or administrators, by an instru-
ment in writing under ny, or their, or one of their hands and seals, should
particularly describe and ascertain the nature of the said Invention, and in
what manner the same was to be performed, and cause the same to be filed
in the Great Seal Patent Office within six calendar months next and
immediately after the date of the said Letters Patent.
NOW KNOW, YE, that I, the said George Tomlinson Bousfield, do hereby
declare the nature of the said Invention and in what manner the same is to be
performed, to be particularly described and ascertained in and by the following
statement thereof, that is to say:-
In manufacturing aerated bread according to the system known as Dr.
Dauglish's, and for which Letters Patent were granted dated the 1st October
1856 (No. 2293), it has been generally the practice to employ carbonic acid.
gas obtained from chalk or marble by subjecting it to the action of sulphuric
acid, by which a waste product is obtained of comparatively little value.
Now the present Invention consists in combining with the machinery and
process which are now employed in the manufacture of aerated bread'
apparatus for fermenting wash to be employed in the making of wine, beer,
vinegar, and in the distillation for the production of alcohol, by which aerated
bread will be manufactured more economically, in consequence of there
being no waste (or comparatively no waste) product produced. For these
purposes apparatus such as is now employed in carrying out Dr. Dauglish's.
process of making aerated bread is used, combined with apparatus suitable
for fermenting worts or wash, as hereafter described, by which the carbonic
acid gas evolved in the fermenting process is employed in the aerating
of the bread. A vessel like an ordinary fermenting tun of any convenient
dimensions is used, but in place of its being open to the atmosphere as is
generally the practice, it has a close fitting head or air-tight cover, and it is
likewise made so strong that it is capable of sustaining a considerable internal
pressure, say of 8 lbs. on the square inch. The vessel is furnished with
suitable openings capable of being opened and closed at pleasure, for the

page_text: purpose of charging and discharging the necessary material for cleansing and
for conducting away the carbonic acid. gas. It may also be fitted with
attemperators for controlling and regulating the temperature necessary for
securing the proper degree for fermenting under the most favorable conditions.
The opening through which the carbonic acid gas is conducted away for use
in the manufacture of aerated bread is fitted with a three-way cock, so con-
structed that when it is turned in one direction the escape from the vessel
will be into the atmosphere, and when in the other it will be into a pipe for
conducting the gas to a purifier, and then the gas is conveyed into a gas-
holder; or separate passages and valves or plugs may be used in place of the
three-way cock. The purifier through which the gas is passed in its passage
to the gasholder consists of a vessel partly filled with water. The pipe bringing
the gas from the fermenting vessel enters the top of this purifier, dips down
beneath the water and terminates near the bottom of the vessel; another pipe
is fitted to the top of the purifier and to the gasholder, by which means the
gas passes from the fermenting vessel through the water in the purifier, and
into the gasholder.
The material to be subjected to fermentation in the vessel may be varied
as it may be found desirable. Thus, in some localities' and under some
circumstances, grapes prepared for wine making may be used, in others
certain roots, such as beetroot and potatoes, or certain grains or malt,.
all so prepared as to go through the due stages of vinous and alcoholic
fermentation for the production of wine, of beer, of alcohol, or of vinegar, and
in some circumstances molasses, or the residuum obtained in the manufacture:
and refining of sugar, likewise certain waste material not fitted for food
obtained in the preparation of flour from grain, such as offal, bran, pollard,
and the sweeping of the mills, or refuse from bakeries, all duly prepared by
mashing with warm, water and otherwise suited for undergoing fermentation
according to established usage, may be used and introduced into the fermenting
vessel. The fermented liquor obtained from each will afterwards be utilized
for wine or beer making, for spirit distilling, or for vinegar making according
to circumstances.
The mode of working the Invention is as follows:-The materials which
are to undergo the process of fermentation having been duly prepared and
introduced into the fermenting vessel so as to fill it to within a few inches of
the cover, it is to be properly closed, a passage through the three-way cock
being open to communicate with the outer air; so soon as fermentation.com-
mences, carbonic acid gas will rise to the surface, and will displace the
atmospheric air, occupying the empty space in the fermenting vessel, which

page_text: will escape through the open passage into the atmosphere. The operator will
pay due attention to this escape, and so soon as he finds all the air has been
expelled and carbonic acid gas is coming off, he will immediately stop the
passage to the atmosphere, and open a communication with the pipe leading
to the gasholder, when the process may be allowed to proceed until the
material in the fermenting vessel has been fully fermented. The carbonic
acid gas produced having passed into the gasholder, it is then used in the
manufacture of aerated bread as heretofore.
Having thus stated the nature of the Invention, I will proceed more fully
to describe the manner of performing the same.
DESCRIPTION OF THE DRAWING.
The annexed Drawing shews in elevation, partly in section, an arrangement
of apparatus suitable for carrying out this Invention. A, B, and C are three
fermenting tuns any convenient dimensions; they are made of small
diameter in proportion to their height, to enable them the better to bear any
increase of pressure which may accumulate therein; these tuns are con-
structed with closely fitting heads so as to be quite air-tight. To each of
these heads are fitted two pipes D and E. The pipe D is for the admission
of the wash grape or fruit juice or liquid which is to undergo fermentation.
This pipe D communicates by means of a stopcock G with a common pipe
leading from the vat F when the fermenting material has been stored or pre-
pared. The pipe E is fitted with a three-way cock (the construction of which
is shewn in section on a larger scale at H) is for the passage away of carbonic
acid gas produced by fermentation; it communicates with a common pipe K
leading into the purifier I. The end of this pipe K dips down to near the
bottom of the purifier, and terminates by being bent parallel to the bottom.
The parallel piece is perforated with numerous small holes. The purifier I is
made like a close cask standing on one end, and is to be about ths filled with
water by any suitable pipe and cock attached to it for this purpose (and it
may be emptied of water by a suitable cock and pipe). The passage of the
pipe K through the head of the purifier is made, air-tight to prevent leakage
gas after it has passed through the water and risen to the space at the
top. To the head of the purifier is fitted the pipe L, and through this pipe
the gas leaves the purifier and passes into the gasholder M, M; this gas-
holder, as shown, is of the ordinary construction hitherto used in aerated
bread making, but any convenient arrangement of gasholder may be used.
To the bottom of each of the fermenting tuns is fitted a discharging valve N,
which communicates with a trough. by which the spent wash or material.after
of

page_text: it has undergone fermentation may be discharged and conveyed away for
further treatment, according as the same is intended for making wine, beer,
vinegar, or spirit.
"
Each tún may likewise be fitted with an attemperator, and this may
consist of a spiral coil or other suitable arrangement of metal pipe. The
upper end of this coil is brought through the side of the tun at P, and the
lever end at Q; these two ends are then connected by a vertical piece of tube
passing through a cylinder or jacket R. If this coil be filled with water by
means of a small stand pipe, shewn at S, attached to tuns A & C, and the'
jacket R be kept charged with steam through the cock T, the water in the
vertical pipe passing through R will become warmed, and will cause a circu-
lation through the coil within the tun; by this means, by regulating the supply
of steam to the jacket R, the temperature of the water within the coil may
be easily regulated; a thermometer may be attached to the coil for this
purpose, as shown at U. In warm climates or in warm weather, when the
temperature of the fermenting material may require to be reduced, cold water
may be made to circulate through this coil instead of warm, by making the
necessary connections for this purpose. When grain or other material which
cannot with facility be introduced into the fermenting tuns through pipes and
cocks, such as described at D and G, is to be subjected to fermentation, it
may be introduced through the opening V, shewn in section on tuns B & C,
which is capable of being closed air-tight.
The mode of working this Invention will now be easily understood. The
juice of grape or other fruit, extracts of grain or other liquid material about
to be subjected to fermentation, having been prepared in the vat F, it is con-
veyed to the fermenting tuns through D and G. The three-way cock is to
be turned so as to communicate with the outer air through the pipe x, to
allow of the escape of gas or air displaced by the entering liquid. When the
proper quantity of liquid has been run into the tun the cock G is closed, the
cock on the pipe E being allowed to remain open to the air until after fer-
mentation has commenced and carbonic acid gas is being produced, this as it
rises from the surface of the liquid will displace the air which occupies the
upper portion of the tun. The workman will pay close attention to the
escape from the mouth of this pipe x, and when he perceives the carbonic
acid gas coming over, he will turn the cock at E so as to shut the communica-
tion with the outer air, and open it with the pipe K, K, leading into the purifier,
the process of fermentation will then be allowed to proceed until the liquid in
the tun is exhausted, whilst the carbonic_acid produced will pass off through
the pipe K, K, the purifier I, and the pipe L into the gasholder M. By

page_text: balancing or weighting the gasholder M, the pressure of gas in the tuns and in
the purifier may be regulated. The, gas having been accumulated in a gas-
holder may be used in the ordinary manner in the manufacture of aerated
bread. It is not essential that the premises used for. conducting the process
of fermentation and the collecting of carbonic acid gas should.be imme-
diately contiguous, but it is desirable that such should be the case. The gas
may be conveyed-through pipes from one premises to another...
Having thus described the nature of the said Invention, and the manner.
of performing the same, I would have it understood that what. I claim is, the
combining of the processes of fermentation and of aerated bread making in
such manner that the carbonic acid gas produced by a fermenting process
may be collected, conveyed to, and used in the vessels employed when making
aerated bread.
In, witness whereof, I, the said George Tomlinson Bousfield, have here-
unto set my hand and, seal, this Twelfth day of April, in the year of
our Lord One thousand eight hundred and sixty-five.
GEO. T. BOUSFIELD. (L.s.)