A Process for the Conversion of Oats, Wheat, Barley, and such like into Food Stuffs.
Year: 1899

page_text: Date of Application, 30th May, 1899
Complete Specification Left, 27th Feb., 1900-Accepted, 31st Mar.,
1900
PROVISIONAL SPECIFICATION.
A Process for the Conversion of Oats, Wheat, Barley, and such like
into Food Stuffs.
I, ROBERT GRAHAM, of l'itlair, Springfield, Fife, Maltster, do hereby declare
the nature of this invention to be as follows:-
This invention has for its object the conversion of oats, wheat, barley, and
such like into food stuffs, whereby in the case of oats after conversion, it can be
utilized for porridge, and in the case of wheat and barley for puddings, cakes,
scones, biscuits, and such like, and all of a most nutritious and palatable nature
and easily digested.
In carrying out my invention-referring to oats-the oats are first dried on
kiln for twenty-four hours or thereabouts and afterwards put in loft for about
two months. It is then steeped in water for about sixty hours, the water being
changed every six hours or so. The water is afterwards drained off and cast
from steep on to a sparred couch and allowed to drip for thirty hours or there-
abouts. It is afterwards put on a porous malting floor of varying thicknesses
according to the outside atmosphere and made of lime, ashes, and clay of equal
or nearly equal proportions and turned and ploughed alternately every six hours
or thereabouts for from twelve to fourteen days, the temperature being meantime
maintained at not more than 50°. It is then placed in a heap for about 24 hours
and allowed to gather heat, till it reaches about 60°. It is then withered for
other 24 hours and afterwards conveyed to a kiln and dried for 100 hours or so
beginning at a temperature of 90° and gradually rising till it reaches 170° or
thereby. It is afterwards conveyed to a bin and allowed to cool for about four
weeks when it is put through process whereby the husks are taken off and the
groats left, sifted carefully, and passed through rollers to be bruised and then
to millstones and ground.
The same process applies to barley and wheat but the time and temperature
vary slightly. For instance they are steeped for about 76 hours and allowed
to drip 36 and worked from fourteen to sixteen days, the temperature while on
the floor not exceeding 55°, while that in the kiln from 180° to 190°.
Dated this 90th day of May 1899
BOTTOMLEY & LIDDLE,
154, St. Vincent Street, Glasgow, Applicant's Patent Agents.
A Process for the Conversion of Oats, Wheat, Barley, and such like
into Food Stuffs.
I. ROBERT GRAHAM, of Pitlair, Springfield, Fife, Maltster, 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:
My invention has for its object the conversion of oats, wheat, barley, and such

page_text: like into food stuffs, whereby in the case of oats after conversion, it can be
utilized for porridge, and in the case of wheat and barley for puddings, bread,
cakes, scones, biscuits, and such like, and all of a most nutritious and palatable
nature and easily digested.
In carrying out my invention-referring to oats-the oats are first dried on
kiln for twenty-four hours or thereabouts and afterwards put in loft for about
two months. It is then steeped in water for about sixty hours, the water being
changed every six hours or so. The water is afterwards drained off and cast
from steep on to a sparred couch and allowed to drip for thirty hours or there-
abouts. It is afterwards put on a porous malting floor of varying thicknesses
according to the outside atmosphere and made of lime, ashes, and clay of equal
or nearly equal proportions and turned and ploughed alternately every six hours
or thereabouts for from twelve to fourteen days, the temperature being meantime
maintained at not more than 500. It is then placed in a heap for about 24 hours
and allowed to gather heat, till it reaches about 60°. It is then withered for
other 24 hours and afterwards conveyed to a kiln and dried for 100 hours or so
beginning at a temperature of 90° and gradually rising till it reaches 170° or
thereby. It is afterwards conveyed to a drum made of steel, copper, or other
analogous material, which revolves over a fire for a suitable period. It is then
removed to a bin and allowed to cool for about four weeks when it is put through
process whereby the husks are taken off and the groats left, sifted carefully,
and passed through rollers to be bruised and then to millstones and ground.
The same process applies to barley and wheat but the time and temperature
vary slightly. For instance they are steeped for about 76 hours and allowed
to drip 36 and worked from fourteen to sixteen days, the temperature while on
the floor not exceeding 55°, while that in the kiln from 180° to 190°.
Having now particularly described and ascertained the nature of my said
invention, and in what manner the same is to be performed, I declare that what
I claim is
The process for the conversion of oats, wheat, barley, and such like into food
stuffs, such for instance as bread, cakes, scones, biscuits, puddings, porridge, and
the like, substantially as herein before described.
Dated this 24th day of February 1900
BOTTOMLEY & LIDDLE,
154, St. Vincent Street, Glasgow, Applicant's Patent Agents.