IMPROVEMENTS IN THE MANUFACTURE OF BEER, DISTILLED LIQUORS, SYRUPS OR EXTRACTS communicated him froin abroad.
Year: 1883

page_text: LETTERS PATENT to William Clark of the firm of A M and W Clark, of
53 Chancery Lane in the County of Middlesex, Fellow of the Institute of
Patent Agents for an Invention of IMPROVEMENTS IN THE MANUFACTURE OF
BEER, DISTILLED LIQUORS, SYRUPS OR EXTRACTS communicated to him froin
abroad. by Alfred Emanuel Feroe and William Edward Feroe, both of Tivoli,
Dutchess County and John Sherman Bancroft, of New York City, both in
the State of New York, United States of America
PROVISIONAL SPECIFICATION left by the said William Clark at the Office
of the Commissioners of Patents on the 7th August 1883.
WILLIAM CLARK of the firm of A. M. and W. Clark of 53 Chancery Lane in the
"IMPROVEMENTS
County of Middlesex Fellow of the Institute of Patent Agents,
IN THE MANUFACTURE OF BEER DISTILLED LIQUORS, SYRUPS, OR EXTRACTS.
[communicated to him from abroad by Alfred Emanuel Feroe and William Edward
Feroe, both of Tivoli, Dutchess County and John Sherman Bancroft, of New York
City, both in the State of New York, United States of America]
This Invention relates to the employment of corn-meal in the making of beer,
syrups and distilled liquors, with the object of avoiding the difficulties that were
heretofore experienced whenever corn-meal for such purpose was employed. These
difficulties principally were a small yield, a strong, raw, and disagreeable flavor,
and the refusal to drain freely from the mash. Moreover the oil or fatty acids
usually remaining in the extract, imparted an unpalatable flavor to the beer acting
also as a poison to the yeast causing the same to deteriorate so as to render a
vigorous and healthy fermentation impossible. Other disadvantages connected
with the former treatment of corn-meal may be mentioned, but it will suffice to
state at this place that they were so numerous as to prevent the employment of
corn-meal in the making of beer, syrup, and distilled liquors to any appreciablo
extent.
By the present process the difficulties are intended to be overcome with an effect
of introducing into the useful arts a substance for the manufacture of beer and

page_text: other liquors that is less expensive than the substances heretofore employed for
the like purpose, and which when properly treated will yield as favorable results
in every respect.
In carrying out the Invention I proceed as follows:-I first saturate the corn-
meal by the addition of water producing a mixture that will be sufficiently thin
to allow it to be stirred. This mixture is then heated to the boiling point and
kept in substantially that condition for about half an hour, more or less, being
constantly stirred meanwhile. In order to prevent the meal burning during the
act of boiling, which would happen to part of it presumably if an ordinary and
open fire were used, it is here preferred to boil it with the aid of live steam which
is discharged directly into it, either by a perforated pipe leading into a closed
vessel that contains the meal, or by other means.
The products of condensation of this steam may also be used as the saturating
vehicle for the meal, and if they should not suffice water may be added to a
sufficient extent to make the meal of a consistency of say 35 to 45° Baumé.
After the boiling process has been carried on the proper length of time, which
of course may vary with the quantity of meal contained in the vessel, with its
groater or lesser degree of coarseness and with its varying qualities, the mixture is
allowed to cool to a proper converting temperature which may vary from 130° Fah.
to 180° F, more or less.
In this condition a small quantity of malt flour is added to the mixture and
stirred with it for a short time, say half an hour, more or less. By this time the
"starchy constituents of the meal,-the-soluble-albumenoids,-the-dextrine-and-salts.
will be sufficiently liquefied so that they may be separated by draining from the
solid part of the meal. This draining process may be carried on through a a
perforated screen vibrating or otherwise upon which the mixture is dropped and on
which it may be more or less agitated if desired.
After draining to a reasonable extent the remainder is subjected to pressure so
as to let the liquid portions be practically separated from the solid portions, tho
solid portions being principally cellulose, insoluble albumenoids, and fatty acids 3
that were contained in the meal. The whole of this liquefied starch is now boiled
for a short period, say half an hour, more or less, if desired, so that all the starch
cells not yet burst by the first treatment may be burst and all the volatile oil
contained in them driven off. The same is then to be cooled down to any suitable
temperature for mashing according to the proportions of sugar and dextrine 3
required. The malt is then added and thoroughly stirred and the whole allowed
to stand until the conversion is complete, after which we proceed the same as with
a mash made with malt alone.
When a very strong concentrated wort is required as for syrup, a small quantity
of malt flour may be added to the meal when it is first mixed with the water. 4
This will keep it thinned so that it will not be necessary to use so much water.
The quantity of malt flour required to thin the starch of the meal will vary with
the varying qualities of the malt it is made from; usually from 1 to 3 per cent will
be sufficient,

page_text: SPECIFICATION in pursuance of the conditions, of the Letters Patent filed
t by the said William Clark in the Patent Office on the 7th February 1884.
WILLIAM CLARK, of the firm of A. M. and W. Clark of 53 Chancery Lane in the
County of Middlesex, Fellow of the Institute of Patent Agents. "IMPROVEMENTS
IN THE MANUFACTURE OF BEER, DISTILLED LIQUORS, SYRUPS, OR EXTRACTS
A communication to me from abroad by Alfred Emanuel Feroe and William
Edward Feroe, both of Tivoli, Dutchess County, and John Sherman Bancroft of
New York City, both in the State of New York, United States of America
This invention relates to the employment of corn-meal that is meal made from
Indian corn or maize, in the making of beer, syrups and distilled liquours, with
the object of avoiding the difficulties that were heretofore experienced whenever
corn-meal for such purposo was employed. These difficulties principally were a
small yield, a strong raw and disagreeable flavor, and the refusal to drain, freely
from the mash. Moreover, the oil or fatty acids usually remaining in the extract
imparted an unpalatable flavor to the beer, acting also as a poison to the yeast,
causing the same to deteriorate so as to render a vigorous and healthy fermentation
impossible. Other disadvantages connected with the former treatment of cornmeal
may be mentioned, but it will suffice to state at this place that they were so
numerous as to prevent the employment of corn-meal in the making of beer, syrup
and distilled liquors to any appreciable extent.
By the process of this Invention the difficulties are intended to be overcome
with an effect of introducing into the useful arts a substance for the manufacture
of beer and other liquors that is less expensive than the substances heretofore
employed for the like purpose, and which, when properly treated will yield as
favorable results in every respect.
In carrying out this invention I proceed as follows: I first saturate the corn-
meal by the addition of water, producing a mixture that will be sufficiently thin
to allow it to be stirred. This mixture is then heated to the boiling point and
kept in substantially that condition for about half an hour, more or less, being
constantly stirred meanwhile. In order to prevent the meal burning during the
act of boiling, which would happen to part of it presumably if an ordinary and
open fire were used, it is here preferred to boil it with the aid of live steam, which
is discharged directly into it, either by a perforated pipe leading into a closed
vessel that contains the meal, or by other means.
The products of condensation of this steam may also be used as the saturating
vehicle for the meal, and if they should not suffice, water may be added to a
sufficient extent to make the meal of a consistency of, say 35 to 45 degrees
Baumé.
After the boiling process has been carried on the proper length of time, which of
course may vary with the quantity of meal contained in the vessel, with its
greater or lesser degree of coarseness and with its varying qualities, the mixture is
allowed to cool to a proper converting temperature, which may vary from
130 degrees Fahrenheit to 180 degrees Fahrenheit, more or less.
In this condition a small quantity of malt flour is added to the mixture and
stirred with it for a short time, say half an hour, more or less. By this time the
starchy constituents of the meal, the soluble albumenoids, the dextrine and salts
will be sufficiently liquefied so that they may be separated by draining from the
solid part of the meal. This draining process may be carried on through a
perforated screen, vibrating or otherwise, upon which the mixture is dropped, and
on which it may be more or less agitated, if desired.

page_text: .
After draining to a reasonable extent, the remainder is subjected to pressure so
as to let the liquid portions be practically separated from the solid portions, the
solid portions being principally cellulose, insoluble albumenoids and fatty acids
that were contained in the meal. The whole of this liquefied starch is now boiled
for a short period, say balf an hour, more or less, if desired, so that all the starch
cells not yet burst by the first treatment may be burst, and all the volatile oil
contained in them driven off. The same is then to be cooled down to any suitable
temperature for masling, according to the proportions of sugar and dextrino
required. The malt is then added and thoroughly stirred, and the whole allowed
to stand until the conversion is complete, after which wo proceed the same as with
a mash made with malt alone.
When a very strong, concentrated wort is required, as for syrup, a small quantity
of malt flour may be added to the meal when it is first mixed with the water.
This will keep it thinned so that it will not be necessary to use so much water.
The quantity of malt flour required to thin the starch of the meal will vary with
the varying qualities of the malt it is made from; usually from one to three per
cent. will be sufficient
Having described the nature of the said Invention and the manner of performing
the same I declare that what I claim as the Invention to be protected by the
herein before in part recited-Letters-Patent is:
1 The process of treating Indian corn-meal, which consists in first saturating
-it with water, next applying heat thereto, and in then liquefying it and
separating the starch, the soluble albumenoids, dextrine and salts from the saine,
substantially as described.
2nd The process of treating Indian corn-meal, which consists in first boiling it in
the presence of water, then straining it, then adding malt to it while the meal is at
a converting temperature, substantially as described.
3rd In preparing Indian corn-meal for the mashing process, the straining and
pressing the liquefied starch from Indian corn-meal which. has been boiled and
thinned by a small quantity of malt, the subsequent cooling of the starch, and the
final mashing it with malt, as described.
4th The process consisting in first boiling Indian corn-meal and stirring it in the
presence of water, adding: a small quantity of malt, then separating the soluble
from the insoluble portions of the meal, then boiling the liquefied starch until the
volatile oil is driven off, then stirring into it when cooled an additional quantity of
malt and letting it stand until the conversion has taken place, as described
5 As a new article of manufacture, the product resulting from the process
hereinabove described, either as an extract or syrup.
6th Fermented liquor containing the product resulting from the mixture of
Indian corn-meal and malt, as described.
7th Distilled liquor containing the product resulting from the mixture of Indian
corn-moal and malt, substantially as described.
In witness whereof, I the said William Clark have hereunto set my hand and
seal this Seventh-day of February A.D. 1884.