IMPROVEMENTS IN THE MANUFACTURE OF STARCH AND YEAST, AND THE MACHINERY EMPLOYED THEREIN
Year: 1864

page_text: LETTERS PATENT to Charles Frielingbaus, of No. 28, King Street,
Cheapside, in the City of London, Merchant, for the Invention of
"IMPROVEMENTS IN THE MANUFACTURE OF STARCH AND YEAST, AND THE
MACHINERY EMPLOYED THEREIN."-A communication from abroad by Ignatz
Beu, of Uerdingen, in the Kingdom of Prussia.
Sealed the 27th December 1864, and dated the 29th June 1864.
PROVISIONAL SPECIFICATION left by the said Charles Frielinghaus at
the Office of the Commissioners of Patents, with his Petition, on the
29th June 1864.
I, CHARLES FRIELINGHAUS, of No. 28, King Street, Cheapside, in the
City of London, Merchant, do hereby declare the nature of the said In-
vention for "IMPROVEMENTS IN THE MANUFACTURE OF STARCH AND YEAST, AND
THE MACHINERY EMPLOYED THEREIN," (communicated to me from abroad by
Ignatz Beu, of Uerdingen, in the Kingdom of Prussia,) to be as follows:-
This system consists in rubbing or working a paste formed of wheaten flour
between surfaces consisting of coarse cloth upon the face with a layer of straw
behind, these being backed up again by a grating of iron wire, the whole being
fixed in frames (A, A, Figure 1) running parallel to each other, and working
in a horizontal position in opposite directions. Above the machine is a water
tank (B, Figure 1), from which desceud flexible tubes (C, Figure 1) with
perforated mouth-pieces (D, Figure 1) to sprinkle the water over the frames;
these tubes are supported by conducting rods (E, Figure 1) fixed upon the

page_text: lever (F, Figure 1); the lever turning on its axis (G, Figure 1) moves alter-
nately right and left, works upon the conducting rods, and by that movement
sprinkles the frames on both sides. On the same lever are rods connected
with the frames, one with the upper and one with the under frame (these
rods are marked H, H, Figure 1) and by the movement of the lever these
frames are kept moving in opposite directions. The frames are made of wood,
the under one longer than the upper one, so that in the movement no part of
the face of the top frame ever leaves the face of the bottom frame. The
paste is placed between the faces of the frames in rolls (J, Figure 1) about
eight inches long and two inches thick, with spaces between each roll; the
water is then suffered to flow, and the machine set in motion; the working
then commences. The water will percolate through the bed of the top frame,
act upon the paste, then pass through the bed of the under frame extracting
the starch in its passage, and carrying it with it into a trough placed to receive
it (this trough is marked K, Fig. 1), from which it can be conveyed into any
vessel, as L, Figure 1, the starch is then allowed to settle, and when settled
the water is drawn off and may be used as herein-after stated. The starch
is afterwards entirely freed from moisture by means of a centrifugal machine.
These machines may be made with two pair of frames as in Figure 3, or with
four pair of frames as in Figure 4.
From the residue which is left after the starch has been extracted I make
yeast; I mix this with four quarts of water of fifty-four degrees Fahrenheit,
and one ounce of crystalized tartaric acid; this mixture is well stirred, covered
up and let stand. The mixture being thus prepared, I take six pounds of very
finely ground barley and six pounds of fine rye flour, or instead of the latter take
four pounds of the water drawn off from the starch as before stated. These
ingredients I mix in a vat with twenty pounds of water of one hundred and
fifty-seven and a half degrees Fahrenheit, and work it well together until it
has only one hundred and twelve and a half degrees Fahrenheit; the vat is
covered for the forming of the saccharine matter; after resting an hour it is
stirred for half an hour, and left uncovered to cool; after that we put one
pound of beer yeast and one ounce of carbonate of ammonia in a pint of luke
warm water; when this mixture is in a state of fermentation I mix the former
mixture with it, stirring them well together; after the whole mass has fermented
for about five or six hours I free it from water by means of the centrifugal
machine, and we then have left a compact mass of yeast which can be easily
packed and kept in sacks.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Charles Frielinghaus in the Great Seal Patent Office on the
29th December 1864.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, CHARLES
FRIELINGHAUS, of No. 28, King Street, Cheapside, in the City of London,
Merchant, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Twenty-ninth day of June, 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 Charles Frielinghaus, Her special licence that I, the said Charles
Frielinghaus, my executors, administrators, and assigns, or such others as I,
the said Charles Frielinghaus, my executors, administrators, and assigns, should
at any time agree with, and no others, from time to time, and at all times there-
after during the term therein expressed, 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
THE MANUFACTURE OF STARCH AND YEAST, AND THE MACHINERY EMPLOYED THEREIN,"
communicated to me from abroad by Ignatz Beu, of Uerdingen, in the Kingdom
of Prussia, upon the condition (amongst others) that I, the said Charles
Frielinghaus, my executors or administrators, by an instrument in writing
under my, 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 Charles Frielinghaus, do hereby declare
the nature of the said Invention, and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement thereof, reference being had to the Drawings hereunto annexed,
and to the figures and letters marked thereon, that is to say:-
DESCRIPTION OF THE DRAWINGS.
Figure 1 shews a longitudinal section, and Figure 2 a transverse section of
one of the apparatus used in carrying out the first part of the Invention,
which consists in causing paste of wheaten flour to be rubbed between two
rubbing surfaces, whilst water is continually supplied to the paste. The two

page_text: rubbing surfaces are caused to reciprocate in opposite directions, by which the
face is continually rubbed between the two surfaces.
a is the upper rubbing surface; b, the lower rubbing surface, which is sup-
ported on and slides to and fro on two rails c, c, whilst the upper rubbing
surface rests on the paste which is between the two rubbing surfaces. Each
of the rubbing surfaces is composed of a rectangular frame having coarse
canvas stretched over the sides, which come towards each other and between
which the paste is placed. The canvas is supported by layers of straw
secured within the frames. d is a rocking shaft having arms d³, d¹, above
and below;
this shaft may be arranged to give motion to any desired
number of pairs of rubbing surfaces by means of connecting rods e, e, connected
to the arms d', d. Above the apparatus is a suitable cistern or tank of
water with a supply pipe to each pair of rubbing surfaces, over which
the water is continually sprinkled, a cock or valve being applied to each
supply pipe to regulate the quantity of water supplied.
employ flexible pipes for these purposes with rose heads at
are caused to move to and fro to sprinkle the water.
rubbing surface is an inclined shoot f, down which the
flow, and they are received into a suitable vessel in which the starch is
allowed to settle, and is then treated in the ordinary manner of starch
making.
.
It is preferred to
their ends, which
Below the lower
water and starch
From the residue which is left after the starch has been extracted I make
yeast, for which purpose I mix this at the rate of about 20 lbs. with four
quarts of water of fifty-four degrees of Fahrenheit, one ounce of crystallized
tartar. This mixture is well stirred, and then covered up and let stand for
about an hour, or until the glutin is dissolved. The mixture being thus pre-
pared, I take six pounds of very finely ground barley and six pounds of fine
rye flour, or instead of the latter I take four pounds of the water drawn off
from the starch. These ingredients I mix in a vat with twenty pounds of
water of one hundred and fifty-seven and a half degrees Fahrenheit, and work
it well together until it has only one hundred and twelve and a half degrees
Fahrenheit; the vat is covered for the forming of the saccharine matter;
after resting an hour it is stirred for half an hour, and left uncovered to cool;
after that I put one pound of beer, yeast, and one ounce of carbonate of
ammonia in a point of lukewarm water in a suitable vessel; when this mix-
ture is in a state of fermentation I mix the two and stir them well together;
after the whole mass is fermented for about five or six hours I free
it from water by means of a centrifugal machine, and I then have a

page_text: compact mass of yeast which can be easily packed and kept in sacks or
otherwise.
I have been particular in giving very precise directions for making
gluten into yeast, but I do not confine myself to the details herein described;
what I claim is,-
First, the combined arrangement of apparatus herein described for
separating the starch from the gluten.
And, secondly, I claim the converting of gluten into yeast as herein
explained.
In witness whereof, I, the said Charles Frielinghaus, have hereunto set
my hand and seal, this Twenty-ninth day of December, One thousand
eight hundred and sixty-four.
C. FRIELINGHAUS. (L.B.)