IMPROVEMENTS IN DISTILLING FROM INDIAN CORN AND OTHER GRAIN
Year: 1845

page_text: TO ALL TO WHOM THESE PRESENTS SHALL COME, I, IIENRY
MANDEVILLE MEADE, of the City of New York, America,
send greeting.
WHEREAS Her present most Excellent Majesty Queen Victoria, by Her
Royal Letters Patent under the Great Seal of Great Britain, bearing date at
Westminster, the Eighteenth day of September, in the ninth year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto me, the
said Henry Mandeville Meade, my exors, adññiors, and assigns, Her especial
licence, full power, sole privilege and authority, that I, the said Henry
Mandeville Meade, my exors, adñiors, and assigns, or such others as I, the
said Henry Mandeville Meade, my exors, adñiors, or assigns, should at any
time agree with, and no others, from time to time and at all times during the
term of years therein expressed, should and lawfully might make, use, exercise,
and vend, within England, Wales, and the Town of Berwick-upon-Tweed, the
Invention of "IMPROVEMENTS IN DISTILLING FROM INDIAN CORN AND OTHER
GRAIN," communicated from abroad; in which said Letters Patent is con-
tained a proviso, that I, the said Henry Mandeville Meade, shall cause n
particular description of the nature of my said Invention, and in what manner
the same is to be performed, to be inrolled in Her said Majesty's High Court
of Chancery within six calendar months next and immediately after the dato
of the said in part recited Letters Patent, as in and by the same, reference
being thereunto had, will more fully and at large appear.
NOW KNOW YE, that in compliance with the said proviso, I, the said
Henry Mandeville Meade, do hereby declare that the nature of my Invention,

page_text: and the manner in which the same is to be performed, are fully described and
ascertained in and by the following statement thereof, that is to say:-
I distill spirit from India corn combined with rye or other suitable grain,
by causing a wash to be prepared as herein-after described, and in place of
drawing the wash off from the Indian corn and other grain, I usually submit
the wash with the grain to distillation.
I proceed as follows:-I take Indian corn, and, by preference, I use rye
therewith, in place of any other grain, and part of the rye is to be in a state
of malt, that is, to have undergone the process of malting. The Indian corn
and also the rye and malt thereof are to be ground to the state of coarse
oatmeal. Supposing I am using a mash tub of twelve feet diameter at bottom,
three feet deep, with a suitable rake revolving at the rate of about sixteen
revolutions per minute, I run into the mash tub about five feet deep of water,
at a temperature of about one hundred and sixty degrees of Fahrenheit, the
rake being in motion, and I run in about thirty-four bushels of the meal of
Indian corn, introducing the meal slowly, so as not to crowd the rake; when
the meal is well mixed with the water, I let on boiling water, so to bring
the dip to about sixteen inches, which I have found will bring the whole to
about one hundred and seventy-five degrees to one hundred and eighty degrees
of Fahrenheit; the hot water supply pipe (three and a half inches diameter)
and cock being such as to allow the hot water to flow in with any desired
speed, so that by regulating the speed of its supply, the temperature of the
whole may be with certainty brought to one hundred and seventy-five degrees
to one hundred and eighty degrees of Fahrenheit, as above mentioned; when
all are well mixed properly, the rake is put out of gear, and the whole are
permitted to stand about three quarters of an hour; then the rake is to be put
into gear again, and the mash stirred till the temperature falls to about one
hundred and forty-eight degrees of heat, then put in about nine bushels of ryc
meal and two bushels of rye malt, well stir, and put rake out of gear for half
an hour; put it in gear and stir till the mash comes to about one hundred and
sixteen degrees of Fahrenheit; the mash is then put into a fermenting cistern,
adding cold water to bring the temperature down to about eighty degrees of
Fahrenheit, and plunge or stir up the mash. It should be remarked, that
whilst the process of mashing is going on, a daily yeast is to be prepared,
which is added in a fresh state of fermentation to the mash as soon as it
is prepared as above explained. The yeast consists of about twenty-four
pounds of rye malt, and about two hundred pounds of rye meal, mashed in
ferty gallons of water at one hundred and seventy-five degrees of Fahrenheit,
and after mixing well sixteen gallons of boiling water, the mixture is to stand

page_text: for about half an hour, and is then to be stirred till it comes to about
one hundred and ten degrees; add cold water to bring it to ninety-eight
degrees of heat, and set with what is' called stock yeast, which will bring
the temperature to about ninety-four degrees, and the whole mixture is to
be stirred well together; this, in a high state of fermentation, is to be run
into the fermenting cistern or vessel to the mash above described. The stock
yeast before mentioned is to be prepared the day before, so as to have settled
down at the time wanted for daily yeast; and such stock yeast is prepared as
follows-Take forty-five pounds of rye flour and ten pounds of rye malt, mash
the same with twelve gallons of hop water at one hundred and sixty degrees;
beat the same well up and cover it over, and allow it to stand half,
an hour;
then add four gallons of hop water at one hundred and seventy-five degrees of
heat, and mix all well; then add twelve gallons of boiling water, cover up, and
let the same stand about an hour, after which stir occasionally until the tem-
perature descends to about one hundred and sixteen degrees; thin with cold
water, and add five to six gallons of stock yeast made as described; but at
starting baker's or brewer's yeast will be used. The fermenting cistern for the
quality of mash above mentioned is nine feet diameter of bottom, and six feet
staves, the depth of mash will be about five and a half feet; the cistern being
open above, the fermentation proceeds very rapidly, commencing in about four
hours after the yeast has been added, and the fermentation terminates in about
forty-two hours, so as to be ready to be run into the still. The mash thus pre-
pared and fermented is pumped or run into a still, which is suitably prepared
with steam pipes or other apparatus for applying the heat of steam, as is well
understood. The naked heat of a fire should not be sed, as the whole matter
of the grain, in addition to the fluid, are introduced as above stated into the
still. The distillation in other respects is to be conducted from the fermented
mash as heretofore practised when distilling spirits.
I would remark, that I have been thus particular in giving exact details, in
order that the distiller may fully understand the Invention; at the same time
I wish it to be understood that I do not confine myself to such details so long
as the peculiar character of the Invention be retained; but what I claim is,
the mode of distilling by employing Indian corn with other grain, as herein
described.
In witness whereof, I, the said Henry Mandeville Meade, have hereunto
set my hand and seal, this Sixth day of March, in the year of our
Lord One thousand eight hundred and forty-six.
HENRY MANDEVILLE (L.s.) MEADE.

page_text: AND BE IT REMEMBERED, that on the Sixth day of March,' in the year'
of our Lord 1846; the aforesaid Henry Mandeville Meade came before our said
Lady the Queen in Her Chancery, and acknowledged the Specification • afore-
said, and all and every thing therein contained and specified, in form above'
written. And also the Specification aforesaid was stamped according to the
tenor of the Statute made for that purpose.
Enrolled the Eighteenth day of March, in the year of our Lord One
thousand eight hundred and forty-six.