Improvements in the Treatment of Yeast.
Year: 1894

page_text: Date of Application, 9th Feb., 1894
Complete Specification Left, 25th Aug., 1894-Accepted, 6th Oct., 1894
PROVISIONAL SPECIFICATION.
Improvements in the Treatment of Yeast.
I GEORGE GORDON CAVE of The Cottage, Fenny Stratford, in the County
of Bucks, Brewer, do hereby declare the nature of this invention to be as
follows:-
The object of this invention is to treat yeast in such a manner as to render it, so
to speak, inert for any length of time, and yet retain it in a form that it may be
brought into use for any of the usual purposes, with but little delay, and the
invention consists practically in mixing the yeast with carbon, which, while
providing something for the yeast to feed on, and so keep alive, prevents its growth,
and at the same time putrefaction.
In carrying out my invention, I prefer to use yeast of the best and most perfect
growth, and I mix it with carbon, preferably obtained from carbonised malt, and
subject it to the action of heat for a short time, by which it becomes practically
baked. The baked product is then ground up, and it can, in that state, be kept for
years in a good and wholesome, but inert state.
When required for use, it is only necessary to put the powder in a saccharine
solution, when the carbon will be separated, and the yeast will at once commence
to grow, and after a short time may be used for any purposes for which it may be
suitable.
In preparing the malt carbon, I roast the malt after the manner of coffee, and.
grind it up to a state of almost impalpable powder, when it is ready for use.
Dated this 9th day of February 1894.
NEWTON & SON,
Agents for the Applicant.
Improvements in the Treatment of Yeast.
I, GEORGE GORDON CAVE of The Cottage, Fenny Stratford in the County of
Bucks, Brewer, 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 :-
The object of this invention is to treat yeast so as to render it inert for any
length of time, without destroying its vitality, and thus practically to preserve the
yeast in such a form, that it may be, so to speak, revivified, when required for use,
with but little delay, and without any of its properties being impaired.
The invention consists in mixing the yeast with a specially prepared carbon,
which, while providing something for the yeast to feed on, whereby it is kept alive,
at the same, by reason of its antiseptic properties, prevents the growth of yeast,
and its subsequent putrefaction.
In carrying out my invention, I take the yeast in the liquid state, however
obtained, but preferably of the best and most perfect growths, wash it in cold
water, and allow to settle. The supernatant liquid then poured or drawu off
with all the beery properties, and the yeast is mixed with the carbon in about the
proportions of fifty parts of yeast to sixty of carbon, thus producing a stiff paste
or dough, which I subject to the action of heat for a short time, so as to drive off

page_text: the moisture, and practically to bake the dough to such a degree of hardness that
it will readily grind up.
This baked product
may then grind up in any convenient manner, and place it
by preference in air-tight receptacles, or the grinding may be delayed until the
yeast is required for use.
The yeast thus treated will keep for years in a good and wholesome, but inert,
state.
When required for use, a portion of the powdered mixture will be placed in a
saccharine solution, when the carbon will separate, and the yeast will at once
commence to grow.
When a sufficient quantity has accumulated, it will be removed and used for the
purpose desired.
In preparing the carbon above referred to, I take either barley, rye, oats, maize,
or other cereal (but preferably barley), and I malt it in the usual way. This malt
I then roast after the manner of coffee berries, and I grind it up to a state of
almost impalpable powder, when it will be ready to be mixed with the yeast, in or
about the proportions given.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
1. The improvements in the treatment of yeast as herein described, and consisting
in mixing, in or about the proportions given, yeast with the carbon obtained by
pulverising carbonised or roasted malt, baking the mixture or dough thus formed,
and grinding the baked product as set forth.
2. In the treatment of yeast, to preserve it, the use of pulverised carbonised or
roasted malt, whether obtained from barley, rye, oats, maize, or other cereal, as and
for the purpose set forth.
Dated this 13th day of August 1894
NEWTON & SON,
Agents for the Applicant.