AN IMPROVED PROCESS AND APPARATUS FOR THE MANUFACTURE OF STARCH AND GLUCOSE OR GRAPE-SUGAR
Year: 1881

page_text: LETTERS PATENT to William Robert Lake, of the Firm of Haseltine, Lake,
& Co., Patent Agents, Southampton Buildings, London, for an Invention
of "AN IMPROVED PROCESS AND APPARATUS FOR THE MANUFACTURE OF
STARCH AND GLUCOSE OR GRAPE-SUGAR." A communication from abroad
by Thomas Arnold Jebb and William Thomas Jobb, both of Buffalo, New
PROVISIONAL SPECIFICATION left by the said William Robert Lake at
AND
the Office of the Commissioners of Patents on the 28th January 1881.
WILLIAM ROBERT LAKE, of the Firm of Haseltine, Lake, & Co., Patent
Agents, Southampton Buildings, London. "AN IMPROVED PROCESS
APPARATUS FOR THE MANUFACTURE OF STARCH AND GLUCOSE OR GRAPE-
SUGAR." [A communication from abroad by Thomas Arnold Jebb and William
Thomas Jebb, both of Buffalo, New York, United States of America, Grape-sugar
Manufacturers.]
This Invention relates to the manufacture of starch from Indian corn or other
suitable grain or material, and the subsequent treatment of starch for the
production of grape sugar or glucose.
The said Invention comprises a process whereby starch is obtained from Indian
corn or other suitable grain or material and converted into grape sugar or glucose;
also apparatus in which the Indian corn or other grain is steeped previous to
grinding or crushing the same; also apparatus whereby the milk of starch is
separated from the offal or bran; also apparatus whereby the moisture and starch
is pressed from the wet offal or bran; also means whereby the starch tables are
levelled or adjusted; also travelling receptacles whereby the starch is removed
from the tables and carried to the starch trough; also revolving cutters arranged
in the starch trough whereby the starch is comminuted previous to its introduction
into the diluting tank; also one or more ribs or corrugations arranged lengthwise
in the bottom of the starch trough for the purpose of holding the starch while the
cutters operate upon the same; also connecting the track over the several starch

page_text: $
tables or sets of starch tables by a carriage travelling at right angles to said
tracks, and whereby the travelling starch receptacles can be transferred from one
track to the other; also one or more traps or catch tubs which collect the starch
which is carried over the tables; also providing the mixing tank with a revolving
stirrer which is made vertically adjustable on its shaft; also a cooling apparatus of
peculiar construction whereby the grape sugar or glucose is agitated and rapidly
deprived of its heat, as will be hereinafter fully set forth.
In carrying this Invention into practice the Indian corn or other grain is
introduced into a steeping tub from a suitable bin. The steeping tub consists of a
closed tank or tub having a closed top or cover provided with a central feed
opening which is opened and closed by a suitable valve. In the upper portion of
the tub and underneath the feed opening is arranged a conical spreader which
distributes the grain in a conical spray over the entire inner circumference of the
tub. The latter is provided with a conical bottom, which terminates in a central
discharge spout provided with a suitable gate or valve. The lower portion of the
conical bottom is formed by a perforated plate which covers an annular chamber.
The latter is secured to the lower portion of the bottom, and the perforated plate
which has the form of a truncated cone is secured to the bottom in any suitable
manner. There is a water supply pipe and a waste pipe, both of which connect
with the annular chamber. There is also a vapor escape pipe which rises from the
cover of the tub and conducts the vapor out of the building.
The tub is first filled with, water having a temperature of about 140° Fahrenheit.
The Indian corn or other grain to be steeped is then introduced into the tub
whereby the temperature of the water is lowered about 15 degrees. The corn or
other grain in entering the tub is distributed by the spreader, so that the kernels
reach the water singly near the wall of the tub. In descending through the water
the kernels are washed, and the foreign matter, such as dust, chaff, or the like,
which adheres to or is mixed with the kernels of grain is thereby detached from
the kernels. The shower of kernels which strikes the surface of the water near
the wall of the tub drives the foreign matter which floats on the surface towards
the centre, where it accumulates until the water level reaches an overflow pipe
through which the upper stratum of water which is impregnated with this foreign
matter escapes, and is conducted to the sewer or other exit passage. The
temperature of the water in, the tub is maintained at about 125° Fahrenheit by
renewing the water from time to time, whereby the water in the tub is displaced
and expelled through the overflow pipe. Indian corn is steeped in this manner
for a period of about 48 hours, when the water is drawn off through a waste
pipe. After the water has been drawn off, the corn is drawn off through the
.central discharge into the foot of an elevator. The steeped grain is carried by the
elevator to a bin, whence it passes to a mill, where the grain is ground or crushed.
and mixed with water. From the mill the ground or crushed grain is passed upon
a shaking sieve, which is covered with bolting cloth and supplied with fine streams
of water, whereby the particles of starch are washed through the meshes of the
screen, while the bran and other offal escape over the tail end of the screen. The
screen is supported near its head upon springs, and near its tail upon slides. A
reciprocating motion is imparted to the screen by a compound excentric which is
composed of an excentric secured to the shaft and an excentric which surrounds
the other excentric, and is adjustably secured thereto by a wedge key or in any
other suitable manner. Upon releasing the outer excentric it can be shifted on the
inner excentric, whereby the excentricity of the compound excentric is increased or
reduced and the stroke of the sieve correspondingly altered. An excentric rod is
provided with a dovetail head which fits in a corresponding socket at the head of
the sieve frame, so that upon disconnecting the springs from the sieve frame the
latter can be readily removed. A hopper or receptacle is provided underneath the
sieve frame in which the starchy liquid is received and from which it is carried off
by a spout. A screw conveyor is arranged below the tail end of the sieve and
extends along a series of sieves, and receives the offal which is discharged there-

page_text: from and conducts the same to the foot of an elevator, whereby the offal is carried
to squeezing apparatus whereby the moisture and starch are. pressed out of the
offal or feed. This apparatus is provided with one or more pairs of horizontal
rolls, which are preferably made of india-rubber and made adjustable towards each
other. An endless apron of wire cloth passes between the rollers and around two
drums. The machine receives the wet offal from the elevator which spouts into a
feed hopper. From the latter the offal passes upon the wire apron which carries
the same between the rollers. The moisture and starch are pressed out of the offal
by the rollers, the offal remaining on the apron while the moisture and starch pass
through the meshes thereof and are collected in a receiver. The offal is removed
from the apron by a scraper plate, and any particles which have been pressed into
the meshes of the apron are removed by a brush, which may be either stationary
or revolving.
The offal may be sold for feed in the condition in which it is removed from the
apron, or it may first be dried in a suitable apparatus.
The starchy liquid which is pressed out of the offal by this apparatus is conducted
from the receiver upon a shaking sieve, whereby a separation of the starchy liquid
from the accompanying scum or impurities is effected.
The starchy liquid from which the offal has been separated by the sieves, is con-
ducted to settling tubs in which the liquid remains until a complete separation of
the water from the starch has taken place. The water is drawn off through a series
of faucets arranged one above the other, whereby it is readily determined whether
or not the desired separation has taken place.
The water drawn off is conducted
into a suitable receiver, and may be used for feed. After the water has been drawn
off, the starch is treated with chemicals for the purpose of separating the gluten
and other deleterious substances from the starch. The starchy liquid is pumped
from the said tubs into another tub, in which it is diluted with water and then run
on starch tables. These tables are preferably about 100 feet long, more or less, and
have a slight inclination, preferably about one and one half inches in a hundred
feet. They are supported in such manner. that they can be adjusted when necessary
in order to maintain the proper inclination.
The said tables are supported on cross pieces, preferably made of iron, and are
suspended by means of rods from brackets or hangers secured to posts. These rods
are provided at their upper ends with screw threads and nuts, so that by turning
the nuts in one or the other direction, the rods and the tables suspended on the
same can be raised or lowered as may be necessary. The rods are arranged at
suitable distances apart, and each cross piece supports preferably three tables
arranged side by side. The screw nuts are readily accessible to the men who attend
to the tables, so that the tables can be maintained at proper inclination with very
little trouble. Rails are arranged above the tables and lengthwise of the same, and
supported in brackets or hangers which are secured to the timbers overhead.
Travelling starch receptacles are arranged crosswise above the tables, and
suspended from wheels or rollers which run on the rails. The bottom of the
receptacles is hinged to the body of the receptacles, or otherwise secured thereto in
such manner that the bottom can be readily released and the contents of the
receptacles discharged. A trough is arranged at the head of the series of tables for
the reception of the starch which is removed therefrom. This trough is provided
with a shaft to which are secured projecting cutters which comminute the starch,
and at the same time propel it to a discharge opening owing to the spiral arrange-
ment of the cutters. The shaft is preferably formed of gas pipe, and the cutters
are made of cast malleable iron or other suitable material, and rivetted or otherwise
secured thereto in any suitable manner. The bottom of the trough is provided with
one or more longitudinal ribs or corrugations, whereby the starch is held against
rotary movement in the trough, thereby giving 'the cutters an opportunity to reduce
the lumps of starch. The starch settles principally next the heads or upper ends
of the tables, and a great portion of the starch can be shovelled directly from the
tables into the trough. The starch from the more remote portions of the tables is

page_text: shovelled into the travelling receptacles, which when filled are run over the trough,
and their contents discharged into the same. The rails extend beyond the trough
to permit a number of receptables to be used on the same set of tables, and to be
discharged successively, the emptied receptacles being run on that portion of the
track which extends beyond the trough. The receptacles may be transferred
from one track to the other by means of a carriage upon which the receptacles
are run from the ends of the rails, and which runs upon rails arranged transversely
to the tracks.
The gluten and other foreign matter escape from the starch tables by a pipe
which leads to a tub, in which any starch is permitted to settle which may have
been carried off with the gluten, while the gluten and other foreign matter escape
through an overflow pipe. If from a displacement of the tables or from any other
cause a portion of the starch should be carried off, it will be caught in the tub and
prevented from running off with the refuse. The starch which has settled in the
tub is treated in the same manner as the starch taken from the tables, but it is
preferably kept separate, as it is not as pure as the starch taken from the tables.
The starch which has been introduced into the trough at the head of the tables, is
comminuted by the cutters in the presence of a current of water which is introduced
into the trough in any suitable manner. The starch is carried off by the current of
water, and conducted into a mixing tank provided with a rotating stirrer, which is
adjustably connected with a vertical shaft, so that it can be raised and lowered at
desire. This shaft is made square, and the stirrer is provided with a vertical gear
rack, which is operated by a pinion for raising and lowering the stirrer. Vertical
ribs or breakers are secured to the inner side of the tub. In commencing the
operation of agitating the starch in the tub, the stirrer is raised to its highest
position, and as the stirring proceeds, the stirrer is gradually lowered, whereby
the strain upon the stirrer is kept within safe limits, and injury to the machinery
avoided.
The starchy liquid is pumped from the tank into settling tubs, in which it is
washed as many times as may be necessary to produce the desired grade. When
this has been accomplished, the starch is conveyed to an open converter when it is
desired to produce glucose or to a supply tank, from which it is drawn into a closed
converter when block glucose is the product desired. In the conversion the starch
is treated with chemicals in a well known manner.
The operation of producing glucose from the starch is as follows:-
The liquid is drawn from the open converter into a tank, in which it is
neutralized, and thence to a settling tank, where the neutralizing and bleaching
agents are permitted to settle. The liquid is then filtered through bag filters into
a tank, from which it is pumped into another tank where the liquid is bleached in
any suitable and well known manner. The liquid is then filtered through other
bag filters into a tank and pumped from the latter into another tank.
The liquid
is then filtered through charcoal filters as many times as may be necessary to
produce the quality of glucose desired. From the charcoal filters the liquid is
drawn into another tank, and it is then pumped into a vacuum pan, where it is
partially concentrated. From the vacuum pan the liquid is drawn into another
tank and then filtered through bag filters for the purpose of removing the lime.
The liquid is then pumped into another tank and again filtered through the
charcoal filters into another tank. The liquid is then again pumped into the
vacuum pan, where the concentration is complete. From the vacuum pan it is
drawn into a receiver and pumped through a pressure filter. The glucose may then
be drawn off into barrels, or it may first be taken to a cooler and then put in
barrels as may be preferred.
The operation of producing block glucose is as follows:-
The liquid is blown from the close converter into a tank, from which it is drawn
into another tank, where it is neutralized. From this tank it is drawn into the
settling tanks, where the bleaching and neutralizing agents are allowed to settle.
The liquid is then filtered through bag filters into a tank, from which it is pumped

page_text: into another tank when the liquid is bleached in any suitable and well known
manner. The liquid is then filtered through the other bag filters into a tank.
From the latter the liquid may be pumped to another tank and filtered through
the charcoal filters, or the liquid may be taken from one of the tanks directly into
the vacuum pan, where it is partially concentrated. From the vacuum pan the
liquid is drawn into a tank, then filtered through bag filters for the purpose of
removing the lime, and then drawn into one of the other tanks. The liquid is then
pumped into a tank and filtered through the charcoal filters into a tank. From
this tank the liquid is pumped into the vacuum pan and the concentration
completed. The liquid which is drawn from the vacuum pan is filtered through
bag or press filters into a tank and then conveyed to the cooler.
There is a straining apparatus and a kiln in which the charcoal which has been
used in filtering is revived.
The cooler consists of a cylindrical casing having a conical bottom which
terminates in two discharge pipes, each provided with a suitable valve. Within
the casing is arranged a vertical cylinder composed of a lower stationary portion,
which is supported by legs from the bottom, and an upper movable portion, which
can be raised and lowered at desire. A water coil is arranged around the inner
surface of the casing and a similar coil is arranged around the outer surface of the
cylinders. A screw wheel mounted on a vertical shaft is arranged in the lower end
of the lower cylinder and driven by gearing at the upper end of the shaft from a
horizontal shaft. The sugar introduced into this cooler is hot and of a creamy
consistency and is kept in circulation by the propeller wheel, the current passing
downward through the inner cylinders and upward between the cylinders and the
casing. In its upward passage the sugar is cooled by contact with coils, through
which cold water is circulated. By this means the sugar is rapidly cooled, and as
the level of the sugar sinks in the cooler the upper cylinder is gradually lowered
to permit the sugar at all times to flow over the upper cylinder from the outer to
the inner space.
The consistency of the sugar gradually increases as it becomes cooler, and the
solidification of the sugar is hastened by adding old sugar in solid or almost solid
form in about the proportion of one part of old sugar to forty parts of new sugar.
By agitating and cooling the sugar in the cooler the color of the sugar is greatly
improved, and by the introduction of old sugar the new sugar is solidified or
hardened in a few days, while formerly the sugar would remain in a semi-liquid
state for several days. When the sugar has acquired the desired consistency it is
drawn off into barrels.
By steeping the Indian corn in the manner herein before described the boiling of
the corn is entirely prevented, and a complete separation of the starch from the
gluten by the subsequent treatment of the material is readily effected, the separating
sieves, filters, and other apparatus are readily kept free from gluten, and the
injurious effects of the presence of gluten in the glucose or grape sugar are entirely
avoided.
In carrying out the process herein described a better quality of glucose or grape
sugar is produced than heretofore, and the desired product is produced with a
smaller expenditure of power and help.
The conveyor troughs and other passages through which the material is moved
are preferably constructed of sheet iron, or of wood, and lined with galvanized iron,
so that they can be readily washed and kept free from impurities.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said William Robert Lake in the Great Seal Patent Office on the
23rd July 1881.
WILLIAM ROBERT LAKE, of the Firm of Haseltine, Lake, & Co., Patent
Agents, Southampton Buildings, London. "AN IMPROVED PROCESS AND
APPARATUS FOR THE MANUFACTURE OF STARCH AND GLUCOSE OR GRAPE-
SUGAR." A communication from abroad by Thomas Arnold Jebb and William
Thomas Jebb, both of Buffalo, New York, United States of America, Grape-sugar
Manufacturers.
This Invention relates to the manufacture of starch from Indian corn or maize
and other suitable grain, and to the subsequent treatment of starch for the
production of grape sugar or glucose.
The said Invention consists, first, in the herein described process whereby starch
is obtained from Indian corn or other suitable grain, and converted into grape
sugar or glucose; second, in the apparatus in which the Indian corn or other grain
is steeped previous to grinding or crushing the same; third, in the apparatus
whereby the milk of starch is separated from the offal or bran; fourth, in the
apparatus whereby the moisture and starch is pressed from the wet offal or bran;
fifth, in the means whereby the starch tables are levelled or adjusted; sixth, in
travelling receptacles whereby the starch is removed from the tables and carried to
the starch trough; seventh, in revolving cutters arranged in the starch trough,
whereby the starch is comminuted previous to its introduction into the diluting
tank, and in one or more ribs or corrugations arranged lengthwise in the bottom of
the starch trough for the purpose of holding the starch while the cutters operate
upon the same; eighth, in connecting the track over the several starch tables or
sets of starch tables by a carriage travelling at right angles to the said tracks, and
whereby the travelling starch receptacles can be transferred from one track to the
other; ninth, in one or more traps or catch tubs which collect the starch which is
carried over the tables; tenth, in providing the mixing tank with a revolving
stirrer, which is made vertically adjustable on its shaft; and, eleventh, in a cooling
apparatus of peculiar construction, whereby the grape sugar or glucose is agitated
and rapidly deprived of its heat, as will be hereinafter fully set-forth. I wish it
understood that in this Specification I apply the term "glucose" to the grape sugar
in the condition of syrup to distinguish the latter from the solid material which,
whether in a granular or block condition, I designate "grape sugar."
The said Invention is illustrated in the accompanying Drawings, in which,-
Figure 1 is a sectional elevation of a manufactory designed for carrying the said
process into effect.
Figure. 2 is a sectional elevation of the cooler.
Figure 3 is a plan or top thereof.
Figure 4 is a sectional elevation of the steeping tank, and
Figure 5 is a horizontal section of the same on the line x, x, Figure 4.
Figure 6 is a sectional elevation of a tank, hereinafter described, and
Figure 7 is a plan or top view thereof.
Figure 8 is a sectional elevation of the offal pressing apparatus, and
Figure 9 is a cross section of the same.
Figure 10 is a longitudinal sectional elevation of the starch tables.
Figure 11 anlan an kan viam thanaof and

page_text: Figure 14 is a longitudinal section drawn to an enlarged scale of the starch
trough and devices contained thereby, and
Figure 15 is a cross section of the same.
Figure 16 is a longitudinal section of the sifting apparatus, and
Figure 17 is a plan or top view thereof.
Figure 18 is a cross section of the same.
Figure 19 is a plan or top view of the upper end of the sieve.
Like letters indicate the same parts throughout the Drawings.
In carrying this improved process into effect the Indian corn or other grain is
introduced into the steeping tub A from a suitable bin A¹. The steeping tub A is
shown in detail in Figures 4 and 5, and consists of a tank or tub having a closed
top or cover a provided with a central feed opening a', which is opened
and closed by a suitable valve a². In the upper portion of the tub and underneath
the feed opening a' is arranged a conical spreader a³, which distributes the grain
in a conical spray over the entire inner circumference of the tub. The latter is
provided with a conical bottom a', which terminates in a central discharge spout a³
provided with a suitable gate or valve aº. The lower portion of the conical
bottom a is formed by a perforated plate a7, which covers an annular chamber a³.
The latter is secured to the lower portion of the bottom, and the perforated plate a
which has the form of a truncated cone, is secured to the bottom in any suitable
manner. a is a water supply pipe, and al⁰ a waste pipe, both of which connect
with the annular chamber as; a¹ is a vapor escape pipe which rises from the cover
of the tub and conducts the vapor out of the building.
The tub A is first filled with water having a temperature of about 140° Fahrenheit.
The Indian corn or other grain to be steeped is then introduced into the said tub A,
whereby the temperature of the water is lowered about 15 degrees. The corn or
other grain in entering the tub is distributed by the spreader a³ so that the kernels
reach the water singly near the wall of the tub. In descending through the water
the kernels are washed and the foreign matter, such as dust, chaff, and the like,
which adheres to or is mixed with the kernels of grain is thereby detached from
the same.
The shower of kernels which strikes the surface of the water near the
wall of the tub drives the foreign matter which floats on the surface towards the
centre, where it accumulates until the water level reaches the overflow pipe a¹2
through which the upper stratum of water impregnated with this foreign matter
escapes, the same being conducted to the sewer or other exit passage.
temperature of the water in the tub A is maintained at about 125° Fahrenheit by
renewing the water from time to time, the fresh water being admitted through the
pipe a, whereby the water in the tub is displaced and expelled through the overflow
pipe a The Indian corn is steeped in this manner for a period of about 48 hours,
when the water is drawn off through the waste pipe a¹. After the water has
been drawn off the corn is drawn off through the central discharge spout a³ into
the foot of an elevator B.
The
By this method of steeping the corn the foreign matter mixed with the grain is
separated and removed therefrom in a simple and economical manner, the over-
heating or boiling of the corn is prevented, the discharge of the steeped corn from
the tub is effected without any manual labor, and the escape of vapor into the
building and consequent injury to the timbers and other parts thereof will be
avoided. Moreover, this mode of steeping corn effects a large saving because it
avoids overheating the same. When corn is overheated the starch cells burst, and
when such corn is ground or otherwise treated with water the starchy contents of
the cells remain suspended in the water and cannot be separated from the same.
Furtherwise, the gluten from overheated corn may interfere with the proper separa-
tion of the foreign matter from the starch and with the filtration of the syrup, but
all of these difficulties will be avoided by the above described method of steeping.
The steeped grain is carried by the elevator B to a bin B', whence it passes to
the mill B where the grain is ground or crushed and mixed with water. From
the mill B² the ground or crushed grain is passed upon a shaking sieve O, which is

page_text: covered with bolting cloth and supplied with fine streams of water, whereby the
particles of starch are washed through the meshes of the screen while the bran and
other offal escape over the tail end of the screen.
This separating mechanism is represented in Figures 16 to 19. The screen C is
supported near its head upon springs c, and near its tail upon slides c¹. A
reciprocating motion is imparted to the screen by a compound excentric which is
composed of an excentric c³ secured to the shaft, and an excentric c³ which surrounds
the excentric c² and is adjustably secured thereto by a wedge key c¹ or in any other
suitable manner. Upon releasing the outer excentric c³ it can be shifted on the
inner excentric c², whereby the excentricity of the compound excentric is increased
or diminished, and the stroke of the sieve correspondingly altered. The excentric
rod is provided with a dovetail head c which fits in a corresponding socket c' at
the head of the sieve frame, so that upon disconnecting the springs c from the sieve
frame the latter can be readily removed. c8 is the hopper or receptacle underneath
the sieve frame in which the starchy liquid is received, and from which it is carried
off by a spout cº. c10 is a screw conveyor which is arranged below the tail end of
the sieve, and which extends along a series of sieves, and receives the offal which is
discharged therefrom, and conducts the same to the foot of an elevator c" whereby the
offal is carried to the squeezing apparatus. c represents the feed spout through which
the material to be separated is conducted to the sieve. This feed spout is provided
with several ribs cs whereby the stream of liquid is divided into as many parts as
there are sieve sections arranged side by side and lead to a corresponding number
of openings c¹ through which the liquid is delivered upon the sieve. The flow of
the liquid through the openings c¹ is regulated by slides c¹5.
D represents the squeezing apparatus, whereby the moisture and starch are
pressed out of the offal or fuel. The construction of this apparatus is represented
in Figures 8 and 9. The said apparatus is provided with one or more pairs of
horizontal rolls d, which are preferably made of india rubber, and are adjustable
relatively to each other. An endless apron d' of wire cloth passes between the said
rollers and around two drums d². The machine receives the wet offal from the
elevator c, which conducts such offal by a spout into a feed hopper d³. From the
latter the offal passes upon the wire apron d', which carries the same between
the rollers d. The moisture and starch are pressed out of the offal by the rollers,
the offal remaining on the apron, while the moisture and starch pass through the
ineshes thereof, and are collected in a receiver d. The offal is removed from the
apron by a scraper plate d³, and any particles which have been pressed into
the meshes of the apron are removed by a brush do, which may be either stationary
or revolving. The offal may be sold in the condition in which it is removed from
the apron, or it may first be dried in a suitable apparatus. The starchy liquid
which is pressed out of the offal by this apparatus is conducted from the receiver d¹
upon a shaking sieve, like the sieve C hereinbefore described and represented in
Figures 16 and 19, whereby a separation of the starcby liquid from the accompanying
seum or impurities is effected.
The starchy liquid from which the offal has been separated by the sieves C is
conducted to the settling tubs E, in which the liquid remains until a complete
separation of the water from the starch has taken place. The water is drawn off
through a series of faucets arranged one above the other, whereby it is readily
determined whether or not the desired separation has taken place. The water
drawn off is conducted into a suitable receiver, and may be used for feed. After
the water has been drawn off the starch is treated with chemicals for the purpose
of separating the gluten and other deleterious substances from the starch.
The starchy liquid is pumped from the tubs E into a tub F, in which it is
diluted with water; it is then run on the starch tables G, shown in detail in
Figures 10 to 12. These tables are preferably about 100 feet long, more or less,
and have a slight inclination, say, about one and a half inches in a hundred feet.
The tables G are supported in such manner that they can be adjusted when
necessary in order to maintain the proper inclination. The tables G are supported

page_text: on cross pieces g, preferably made of iron, and which are suspended by means of
rods g¹ from brackets or hangers 92 secured to the posts g³. These rods at their
upper ends have screw threads and nuts g, so that by turning the nuts in one or
the other direction the rods and the tables suspended on the same can be raised or
lowered as may be necessary. The rods g' are arranged at suitable distances apart,
and each cross piece g supports preferably three tables, arranged side by side. The
screw nuts g are readily accessible to the attendants at the tables, so that the
latter can be maintained at the proper inclination with very little trouble. h, h, are
rails arranged above the tables G, and lengthwise of the same, and supported in
brackets or hangers h', which are secured to the timbers overhead. H. represents
travelling starch receptacles arranged crosswise above the tables, and suspended
from wheels or rollers h², which run on the rails h. The bottom h³ of the receptacle H
is binged to the body of the receptacle or otherwise secured thereto in such manner
that the bottom can be readily released, and the contents of the receptacle dis-
charged. h is a trough arranged at the head of the series of tables for the reception
of the starch which is removed therefrom. The trough his provided with a
shaft h, to which are secured projecting cutters ho, which comminute the starch,
and at the same time propel it to the discharge opening h7 by reason of the spiral
arrangement of the cutters. The shaft is preferably formed of gaspipe, and the
cutters are made of cast malleable iron or other suitable material, and riveted or
otherwise secured thereto in any suitable manner. The bottom of the trough h* is
provided with one or more longitudinal ribs or corrugations h³, whereby the starch
is held against rotary movement in the trough, thereby giving the cutters an
opportunity to reduce the lumps of starch. The starch settles principally near the
heads or upper ends of the tables, and a great portion of the starch can be shovelled
directly from the tables into the trough h³. The starch from the more remote
portions of the tables is shovelled into the travelling receptacles H, which latter
when filled are run over the trough h*, and their contents discharged into the
trough. The rails h extend beyond the trough h¹ to permit a number of receptacles
H to be used on or over the same set of tables, and to be discharged successively,
the emptied receptacles being run on that portion of the track which extends
beyond the trough ht. The receptacles H may be transferred from one track to
the other by means of a carriage he, upon which the said receptacles are run from
the ends of the rails, and which runs upon rails arranged transversely to the
tracks h.
The gluten and other foreign matter escape from the starch tables by a pipe i
which leads to a tub I, wherein any starch is permitted to settle which may have
been carried off with the gluten, while the gluten and other foreign matter escape
through an overflow pipe . If from a displacement of the tables or froin any
other cause a portion of the starch should be carried off, it will be caught in the
tub I, and its running off with the refuse will thus be prevented. The starch
which has settled in the tub I is treated in the same manner as the starch taken
from the tables, but it is preferably kept separate as it is not as pure as the starch
taken from the tables. The starch which has been introduced into the trough h¹
at the head of the tables is comminuted by, the cutters in the presence of a current
of water, which is introduced into the trough * by perforated pipes h¹² arranged
in the said trough. The latter is provided with a protecting hood 10 and deflecting.
plates, whereby the lumps of starch are kept from falling directly on the cutters.
The starch is carried off by a current of water and conducted into a mixing tank K,
which is represented in detail in Figures 6 and 7. The tank is provided with a
rotating stirrer k, which is adjustably connected with the vertical shaft k', so that it
can be raised and lowered as desired. The shaft k¹, as shown in the Drawings, is made
square, and the stirrer k is provided with a vertical rack k², which is geared with
and operated by a pinion k³ for raising and lowering the stirrer; k, k, are vertical
ribs or breakers secured to the inner side of the tub. In commencing the operation
of agitating the starch in the tub K, the stirrer k is raised to its highest position,
and as the stirring proceeds the stirrer is gradually lowered, whereby the strain

page_text: upon the stirrer is kept within safe limits, and injury to the machinery will be
avoided.
The starchy liquid is pumped from the tank K into settling tubs L, in which it
is washed as many times as may be necessary to obtain the desired quality or grade.
When this object has been accomplished the starch is conveyed to the open
converter L¹ when it is desired to produce glucose, or to the supply tank L³, from
which it is drawn into the closed converter L³ when grape sugar or block glucose
is the product desired. In the conversion the starch is treated with chemicals in
a well known manner.
The operation of producing glucose from the starch is as follows, that is to say :-
The liquid is drawn from the open converter L' into a tank M in which it is
neutralized, and thence to the settling tank M' where the neutralizing and
bleaching agents are permitted to settle. The liquid is then filtered through bag
filters M² into a tank M³, from which it is pumped into a tank M*, where the
liquid is bleached in any suitable and well known manner.
The liquid is then filtered through bag filters N into a tank N¹, and pumped
from the latter into a tank O, it is then filtered through charcoal filters P as many
times as may be necessary to produce the quality of glucose desired. From the
charcoal filters the liquid is drawn into the tank P', and it is then pumped into
the vacuum pan Q, where it is partially concentrated. From this vacuum pan the
liquid is drawn into a tank at the rear of the tank M, and it is then filtered
through bag filters in the rear of the filters N for the purpose of removing the
lime. The liquid is then pumped into a tank at the rear of the tank O, and again
filtered through the charcoal filters P into a tank in the rear of the tank P₁. The
liquid is then again pumped into the vacuum pan Q, where the concentration is
completed. From the vacuum pan it is drawn into a receiver at the rear of the
tank N¹, and pumped through the pressure filter R. The glucose may then be
drawn off into barrels, or it may first be taken to the cooler S, and then put in
barrels as may be preferred.
The operation of producing grape sugar or block glucose is as follows, that is to
sayThe liquid is blown from the. close converter L³ into a tank T, from which
it is drawn into a tank T¹ where it is neutralized. From the tank T¹ it is drawn
into the settling tank N¹ where the bleaching and neutralizing agents are allowed
to settle. The liquid is then filtered through bag filters M² into the tank M³,
from which it is pumped into the tank M4 where the liquid is bleached in any
suitable and well known manner. The liquid is then filtered through the bag
filters N into the tank N¹ From the latter the liquid may be pumped to the
tank and filtered through the charcoal filters P; or the liquid may be taken
from the tank N³ directly into the vacuum pan Q where it is partially concentrated.
From the vacuum pan the liquid is drawn into a tank at the rear of the tank M,
then filtered through bag filters at the rear of the filters N for the purpose of
removing the lime and then drawn into a tank at the rear of the tank N
liquid is then pumped into a tank in the rear of the tank O and filtered through
the charcoal filters P into a tank in 'the rear of the tank P¹. From this tank the
liquid is pumped into the vacuum pan Q and the concentration completed. The
liquid which is drawn from the vacuum pan is filtered through bag or press filters
into a tank U and then conveyed to the cooler S.
The
V represents a steaming apparatus and V₁ a kiln in which the charcoal which
has been used in filtering is revived.
The cooler is shewn in detail in Figures 2 and 3. It is constructed with a
cylindrical casing shaving a conical bottom s' which terminates in two discharge
pipes s³, each provided with a suitable valve §³. Within the casing s is arranged
a vertical cylinder composed of a lower stationary portions which is supported by
legs s projecting from the bottom s¹ and an upper movable portions, which can
be raised and lowered as desired. t is a water coil arranged around the inner surface
of the casing 8, and t¹ is a similar coil arranged around the outer surface of the

page_text: cylinders 8, s. A screw wheel t² mounted on a vertical shaft 3 is arranged in
the lower end of the lower cylinder s, and is driven by gearing that the upper
end of the shaft from a horizontal.shaft to. The sugar when introduced into this
cooler must be hot, and of a creamy consistency, and is kept in circulation by the
propeller wheel, the current passing downward through the inner cylinders and
upward between the cylinders and the casing. In its upward passage the sugar
is cooled by contact with the coils t, t¹, through which cold water is circulated.
By this means the sugar is rapidly cooled, and as the level of the sugar
sinks in the cooler the upper cylinder s is gradually lowered to permit the
sugar at all times to flow over the upper cylinder from the outer to the inner
space.
The consistency of the sugar gradually increases as it becomes cooler, and the
solidification of the sugar is hastened by adding old sugar in a solid or almost
solid form in about the propertion of one part of old sugar to forty parts of new
sugar. By agitating and cooling the sugar in the cooler the color of the sugar is
greatly improved, and by the introduction of old sugar the new sugar is solidified
or hardened in a few days, while formerly the sugar would remain in a semi-liquid
state for several days. When the sugar has acquired the desired consistency it is
drawn off into barrels through the spouts 8².
By the process herein above described a better quality of glucose or grape sugar
is produced and the desired product is obtained with a smaller expenditure for power
and labor than heretofore.
The conveyor troughs and other passages through which the material is moved
are preferably constructed of sheet iron or of wood, and lined with galvanized
iron, so that they can be readily washed and kept free from impurities.
Having thus fully described the said Invention as communicated to me by my
foreign correspondents, and the manner of performing the same, I wish it understood
that I claim,-
First. The herein described process of obtaining starch from Indian-corn or other
grain, and of converting the starch into glucose or grape sugar.
Second. The herein described construction of the tub A in which the Indian
corn or other grain is steeped.
Third. The herein described construction of the shaking-sieve C in combination
with the parts whereby the same is operated.
Fourth. The herein described combination of the squeezing apparatus D whereby
the moisture and starch are separated from the offal or feed.
Fifth. The herein described construction of the mechanism whereby the starch
tables G are adjusted.
Sixth. The combination with the starch tables of the travelling starch recep-
tacle H whereby the starch is conveyed from the tables to the starch-trough,
substantially as described.
Seventh. The starch trough * provided with revolving cutters whereby the
starch is comminuted and delivered to the discharge-opening, and either with or
without one or more longitudinal ribs or corrugations substantially as described.
Eighth. The combination with a series of starch-tables, having two or more
longitudinal tracks h and travelling starch receptacles H running on the same, of a
carriage whereby the said travelling receptacles are transferred from one track to
the other, as herein described.
Ninth. The combination with the starch tables of one or more settling tubs
into which the matter that passes over the tail ends of the starch tables is discharged,
and which are provided with overflow pipes whereby the starch carried off from
the tables with the foreign matter is intercepted and collected, substantially as
above set forth.
Tenth. The combination with a mixing tank of a revolving stirrer k, adjustably
connected with its shaft, so that it can be raised and lowered on the same,
substantially as above set forth.

page_text: Eleventh. The herein described construction of the cooling apparatus S whereby
the glucose or grape sugar is deprived of its heat.
In witness whereof, I, the said William Robert Lake, have hereunto set my
hand and seal, this Twentieth day of July, in the year of our Lord One
thousand eight hundred and eighty one.
W. ROD", LAKE. (V.D.)