IMPROVEMENTS IN PREPARING AND TREATING CEREAL AND OTHER VEGETABLE SUBSTANCES, EXTRACT- ING THE STARCH THEY CONTAIN, AND IN CONVERTING IT INTO FER- MENTABLE SACCHARINE MATTER FOR USE IN BREWING AND DISTILLING, IN MAKING VINEGAR, CYDER, PERRY, AND OTHER FERMENTED DRINKS, AND ALSO FOR SWEETENING AND PRESERVING FOOD, SYRUPS, CONFEC- TIONERY, AND OTHER USEFUL PURPOSES
Year: 1869

page_text: In the Matter of Letters Patent granted to ALEXANDRE MANDRÉ, of 81, Baker
Street, Portman Square, in the County of Middlesex, Brewer and Sugar
Manufacturer, for the Invention of "IMPROVEMENTS IN PREPARING
AND TREATING CEREAL AND OTHER VEGETABLE SUBSTANCES, EXTRACT-
ING THE STARCH THEY CONTAIN, AND IN CONVERTING IT INTO FER-
MENTABLE SACCHARINE MATTER FOR USE IN BREWING AND DISTILLING,
IN MAKING VINEGAR, CYDER, PERRY, AND OTHER FERMENTED DRINKS,
AND ALSO FOR SWEETENING AND PRESERVING FOOD, SYRUPS, CONFEC-
TIONERY, AND OTHER USEFUL PURPOSES," bearing date the 21st day of
June, A.D. 1869, No. 1897.
DISCLAIMER AND MEMORANDUM OF ALTERATION proposed to be
entered by the said Alexandre Manbré, pursuant to the Statutes in that case made
and provided.
WHEREAS Her Majesty Queen Victoria, by Her Royal Letters Patent under the
Great Seal of the United Kingdom of Great Britain and Ireland, bearing date the
21st day of Juno, A.D. 1869, did give and grant to the said Alexandre Manbré, his
executors, administrators, and assigns, the sole privilege of making, using, exer-
cising, and vending the said Invention within the United Kingdom of Great Britain
and Ireland, the Channel Islands, and the Isle of Man, for and during the term of
fourteen years thence next ensuing.
And whereas the said Alexandre Manbré, in pursuance of a proviso contained in
the said Letters Patent, duly filed in the Great Seal Patent Office, a Specification of
the said Invention:
And whereas since the filing of the said Specification it has been ascertained that
portions of the process described and claimed in the said Specification were not new
as to the public knowledge and use thereof within the United Kingdom of Great
Britain and Ireland at the date of the application for said Letters Patent; I there-
fore disclaim such portions of the said Invention, and altor and amend the descrip-
tion thereof to correspond with such Disclaimer in manner following, that is to
say:
Referring to the Queen's Printers' copy of the said Specification, and to page 5 of
the same, I strike out the whole of the matter from the commencement of the 29th
line; and on the 6th page I strike out the first line and all between the same and
D

page_text: the 11th line; I also strike out the word "Aud" and the word "above" from the
11th line, and insert after the word "objects" therein the words "of my Invention."
On the 12th page, and in the 24th line, I strike out the word "First," and the words
"and preparing." In the 26th line I strike out the words "steeping, soaking,
washing, masticating." In the 27th line I strike out the words "and separating the
husk, bark, skin, filaments, ns." In the 28th line 1 strike out the words "above
described." In the 29th line I insert the word "and;" and in the 30th line I strike
out the word "Secondly." On the 13th page 1 strike out tho 1st, 2nd, and 3rd
linea
And in order that the effect of this Disclaimer and Memorandum of Alteration
may be clearly understood, I annex hereto a copy of the said Specification as it will
appear when such Disclaimer and Memorandum of Alteration have been made,"
omitting the introductory and concluding clauses.
"NOW KNOW YE, that I, the said Alexandre Manbré, do hereby declare the
"nature of my 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:"—
"The machinery or apparatus used for effecting the objects of my Invention is, "
"except as herein-after stated, such ordinary machinery or apparatus na is used"
"for analogous purposes to those herein-after described by millers, brewers, dis-"
tillers, potato and rice starch manufacturers, oil and paint manufacturers, and "
others treating vegetable substances for similar purposes."
"
"And where proportions by weight are herein-after referred to, avoirdupois
weight is to be understood, except when hereafter otherwise stated."
"Tho process 1 employ, and which is my Invention, is as follows:"-
"
"2
"1sf. 1 put the barley into a cistern. I fill the cistern with water so as to "
"cover the grain. I allow the barley to remain in water until the two cuds of
"the grain can be squeezed together between the finger and the thumb, which
"shows that it is sufficiently soaken. The water is then let off, and other water
"admitted to cover the grain, as before, and let off anew to wash the grain from
"the colouring nitrogenous and other organic and inorganic matter which has "
"boon dissolved during the operation. The barley is then thrown out of thu"
cistern, and is gradually passed through a plain roller or masticator to bo
squeezed or reduced to a pulpy matter, and then conveyed into a grinding mill"
"together with water, in the proportion of from two to four pounds (avoirdupois)
"of water for every pound of barley used, so as to obtain a density of from one
"thousand and soventy to one thousand one hundred specific gravity, and in "
"proportion as the grain is ground in water the mixture of ground grain and "
"water is conveyed into a cylindrical or centrifugal siovo or separator for the "
purpose of separating the husk from the starch and water which is conveyed "
"out of the cylindrical or centrifugal siove, whilst the said mixture of starch and "
"water of a density of from one thousand and seventy to one thousand ono
"hundred specific gravity falls into a mash tun or wooden vessel, in which it is"
"kept in motion by means of stirrers, so as to prevent the starch settling at the "
"bottom of the vessel pending its being converted into fermentable saccharine
"Inatter, as herein-after described. I treat whoat, big, rice, maize, rye, oats,
"millet, and other grain and seed containing starch by the same process of "
"steeping, soaking, squeezing, and grinding in water (the water being in the
proportion of from two to four pounds avoirdupois weight for overy pound
weight of grain or seed used), in order to obtain a density of from one thousand"
"and seventy to one thousand one hundred specific gravity, and in proportion as
the grain or sued is ground in water the mixture of ground grain and water is
"conveyed into a cylindrical or centrifugal sieve or separator for the purpose of "
"separating the husk from the starch and water, which said mixture of starch
"and water of a density of from one thousand and seventy to one thousand one
"hundred specific gravity falls into a mash tun or wooden vessel, in which it is
kopt in motion by means of a stirrer to prevent the starch from settling at the "
41

page_text: "bottom of the vessel pending its being converted into saccharine matter, as
herein-after described.
"
"
3
23.
13.
'
2ndly. I subject the chestnut to a decorticating apparatus in order to be "
skinned off; the skinned chestnut is then gradually passed through a roller or t
"masticator to be squeezed or reduced to a pulpy matter, and then conveyed into "
"a grinding mill together with water in the proportion of from two to four pounds'
"weight of water for every pound weight of chestnut used, in order to obtain a
density of from one thousand and seventy to one thousand one hundred specific"
"gravity, and in proportion as the chestnut is ground in water the mixture of "
"ground chestnut and water is conveyed into a cylindrical or centrifugal sieve"
"for the purpose of soparating the skin or husk from the starch and water, which"
"mixture of starch and water of a density of from 1070 to 1100 specific gravity"
"falls into a mash tun or wooden vessel in which it is kept in motion by means
"of the stirrer to prevent the starch settling at the bottom of the vessel pending
"its being converted into saccharine matter, as herein-after described. I troat".
"all other congenerous and analogous nuts containing starch by the same process
"of skinning off, masticating, squeezing, and grinding in water, the water being
"in the proportion of from 2 to 4 pounds avoirdupois weight for every pound of "
"nuts used so as to obtain a density of from 1070 to 1100 specific gravity, and
"in proportion as the nut is ground in water the mixture of ground nut and "
"water is conveyed into a cylindrical or centrifugal sieve or separator for the "
purpose of separating the skin or husk from the starch and water, which "
"mixture of starch and water of a density of from 1070 to 1100 specific gravity
"falls into a mash tun or wooden vessel in which it is kept in motion by means .J.
"of a stirrer to prevent the starch settling at the bottom of the vessel pending its "
"being converted into saccharine matter, as herein-after described."
23.
"
"
33
"
"
1.
دو
"
3.
"
"3rdly. I treat potato root by subjecting it to rasping or masticating
"apparatus to be reduced to a pulpy matter, and it is then conveyed into a
grinding mill together with water in the proportion of ono pound avoirdupois "
"weight of water for every one pound avoirdupois weight of potato, so as to
"obtain a density of from 1070 to 1100 specific gravity, and in proportion as
"the potato is crushed and ground in water the mixture of ground potato and "
"water is conveyed into a cylindrical or centrifugal sieve for the purpose of
"separating the skin from the starch and water, which mixture of starch and "
"water of a density of from 1070 to 1100 specific gravity falls into a mash tun
"or wooden vessel in which it is kept in motion by means of the stirrer to
prevent the starch settling at the bottom of the vessel pending its being con-
"verted into saccharine matter, as herein-after described. I treat Jerusalem
artichoke, sago, and mandioca plant, and other congenerous and analogous roots
"and plants containing starch by the same process of rasping, masticating, and "
grinding in water, the water being in the proportion of from 1 lb. to + lbs."
"avoirdupois weight for every pound weight of root or plant used so as to obtain
a density of from 1070 to 1100 specific gravity, and in proportion as the root
"or plant is ground in water the mixture of ground root or plant and water is
"conveyed into a cylindrical or centrifugal sieve or separator for the purpose of "
"separating the skin, hark, and filaments from the starch and water, which "
"mixture of starch and water of a density of from 1070 to 1100 specific gravity
"falls into a mash tun or wooden vessel in which it is kept in motion by means
"of the stirrer to prevent the starch settling at the bottom of the vessel pending
"its being converted into saccharine matter, as herein-after described."
"
"
13.
"3.
"
"In treating barley, rice, maize, wheat, big, rye, oats, millet, chestnuts, potato,"
"Jerusalem artichoke, mandioca root, sagus germina, and other congenerous and "
analogous grain, seed, root, plant, nut, and vegetable containing starch in the ".
"manner and by the process above described, I am able to extract the whole
"amount of starch each of the above-named grain, seed, nut, plant, root, and ".
vegetable contains; and by subjecting the starch thus extracted to the process
"of conversion herein-after described, and by means of a convertor or converting
"
333
11.4

page_text: "
apparatus, by preference a convertor similar to that described in the Specificution"
"of the Patent granted to myself and to George Allibon, dated October 1st 1867, "
"No. 2760, I am able to convert the whole amount of starch into pure fermentable"
"saccharine matter free from gum mucilage, nitrogenous matter, empyreumatic"
vil, and other organic and inorganic matter, thereby rendering the saccharine
"thus obtained completely pure and suitable to be used for making beer, spirit,
"vinegar, cider, perry, rape, and fruit wines, and other fermentable drinks; also"
"for making syrups, liqueurs, chocolate, confectionery, pastry, preserves, and "
"other similar purposes, and also for sweetening tea, coffee, cocoa, and other "
dietary and dietetic purposes."
"
"
"
"
"The manner in which I conduct the process of conversion is as follows:-I"
place in a wooden vessel, say, 1000 gallons of any mixture of starch and water
of a density of from 1070 to 1100 specific gravity obtained from any of the
gmin, seed, nut, root, plant, and vegetable, as above stated, or one ton avoir- "
dupois weight of dry sago flour, mandioca flour, arrowroot flour, tapioca flour,
potato flour, or any other flour or starch as sold and known in the market,
"diluted in such a proportion of water as to obtain a density of from 1070 to "
"1100 specific gravity, and then add to any of the above said mixture of starch
"and water of a density of from 1070 to 1100 specific gravity two gallons of t
"sulphuric acid, mixing the solution of starch and sulphuric acid together by "
"menns of the stirrer. I then introduce by means of a force pump the said
"mixture of starch and water acidulated with sulphuric acid into the convertor "
"from the top and in a descending direction towards the bottom of the convertor
(such convertor to be lined inside with lead or any other non-corrosive metal,
"and provided with inlet and outlet steam cocks, inlet starch, and outlet
"converted starch cocks, distilling pipe cock, and capable of resisting 100 lbs."
"stenan pressure to the square inch, by preference in a convertor constructed
according to the Specification of the Patent granted to myself and to George
"Allibon, dated the First day of October One thousand eight hundred and sixty-
"seven, No. 2760) whilst steam of not less than 100 lbs. pressure to the square
"inch is likewise and at the same time introduced into the convertor from the "
"bottoin in an ascending direction towards the top so that the steam which is "
"introduced from the bottom of the convertor through a perforated pipe meeta"
the starch which is introduced from the top, divides it into millions of particles
"at the same time coagulating the gluten and albumen it contains, converting
"the starch into fermentable saccharine, and vapouring or passing off in fumes"
"or steam the empyreumatic oil and fatty matters, the conversion of starch, and "
"coagulation of gluten and albumen taking place almost immediately, and in "
proportion as the starch is introduced into the said convertor. "
"
"
"
"
When the whole of the mixture of starch and water is introduced into the "
"convertor shut off the cock through which the diluted starch has been "
"introduced into the convertor, and I continue to blow in steam so ns to raise "
the temperature in the mixture up to 320 Fahrenheit, equivalent to a pressure
of six atmospheres or 90 lbs, to the square inch, leaving the distilling pipe cock"
"only slightly open to allow the empyreumatic oil and fatty matter which have "
been vapoured or passed off in fumes or steam during tho rising of the "
temperature to be exhaled and expelled out of the convertor by means of the "
pressure of steam which escapes through the said distilling pipe carrying
away out of the convertor the said empyreumatic oil and fatty matter
"in proportion as they vapour or pass off in fumes or steam which takes
"place at from 270 to 280 Fahrenhoit, hence by raising the temperature in the "
"mixture to the higher degree of 320 Fahrenheit, I not only a readily able"
"to vapour or pass off in fumes or steam and get rid of the said empyreumatic"
"oil and fatty matters, but also to obtain the whole of the gum converted into "
"fermentable saccharine, which conversion takes place at the temperature of about "
"275 Fahrenheit, I maintain the temperature of 320 Fahrenheit, until by testing
"with iodine all the starch is found to be converted, and further, until by testing
"
"

page_text: 4
"
"
"
"
"with silicate of potash or acetate of lead it is found that there is no dextrine or "
gum in the saccharified liquid; I then draw tho saccharified solution into a
"closed wood vessel called a neutralizing vat provided with a stirrer and a large
outlet pipe communicating from the top of the vat to a carbonic gas receiver,
"and at the same time introduce a solution of carbonate of lime (56 lbs. of lime
"dissolved in 20 gallons of water) for the purpose of neutralizing the sulphuric'
acid, which solution of carbonate of lime is well mixed with the saccharified"
"solution by means of the stirrer to facilitate its combination with the sulphuric
"acid to form sulphate of lime, producing at the same time carbonic acid gas,
"which escapes through the outlet pipe from the top of the neutralizing vat, and
"is conveyed into a closed wooden vessel full of water to be purified and cooled,
and then into the gas receiver for the purpose of being used as herein-after"
described; I then pass the neutralized saccharified solution through bag filters"
"for the purpose of separating the sulphate of lime and coagulated gluten
"albumen and other foreign matters which remain in the bags, whilst the clear"
"saccharified solution is conveyed to a purifying pan, known as the "blow up
"pan" for the purpose of separating and eliminating the minute portion of free"
"lime remaining in solution in the said saccharine solution by means of the "
"carbonic acid collected into the gas receiver, which is "blown in" in an
"ascending direction by a force pump through a perforated pipe at the bottom of"
"the pan, thus passing through the saccharine solution, and combining with the
"remaining portion of lime to form carbonate of lime. The saccharine solution"
"is then passed again through bag filters to separate the carbonate of lime which "
"remains in the bags, and the purified saccharine solution is then ready and "
"suitable for immediate use, for example, if intended to be used for making spirit
"and vinegar it only requires to cool the saccharine solution down to, from 60 to "
"65 Fahrenheit, and set in fermentation as usual."
4
"
"
"
"
"
33
"
"
"If it is intended to be used for making beer it only requires to add hops to "
"the saccharine solution, and to subject the mixture of saccharine solution and "
hops to the process of boiling, maceration, or infusion, as desired, and to cool "
"down from 60 to 65 Fahrenheit and set in fermentation as usual, but if intended'
" for the obtainment of the said saccharine solution in a solid form or otherwise, '
" so as to be hereafter used in and for all purposes herein-before stated, I proceed
"as follows:-When the saccharine solution is passed for the first time through
bag filters, for the purpose of separating the sulphate of lime and coagulated"
gluten and albumen which remain in the bags, the clear saccharine solution is "
"then conveyed to the evaporating pan, for the purpose of evaporating a portion
"of the water. I then proceed with the evaporation until the density of"
"saccharine solution has risen to 25 degrees by Baumé saccharometer (1066 specific
gravity). The said saccharine solution of a density of 25 degrees Baumé is "
"theu drawn off and conveyed into the purifying pan or "blow-up pan," for the "
purpose of separating the minute portion of free lime and other organic and "
"inorganic impurities remaining in the said succharine solution. I then add to "
"the saccharine solution 28 pounds avoirdupois weight of fine powdered wood"
"charcoal, 28 pounds avoirdupois weight of fine powdered bone charcoal, 28 pounds"
"weight avoirdupois of clay previously well washed, one half-pound quicklime"
"dissolved in one gallon of water; the mixture is then heated up to 190 degrees
"Fahrenheit, during which the purifying agents react on the coloring matter, and
"other organic and inorganic impurities, and combine with them; carbonic acid "
"is then passed through the mixture by means of a force pump, as above described,
so as to combine with the lime to form carbonato of lime, and the whole is then
"drawn off from the pan and passed through bag filters to separate and eliminate "
"the carbonate of lime and combined purifying agents and coagulated impurities,
and then through a bed of charcoal in an asconding direction, to obtain the "
saccharine colourless. The colourless saccharine is then conveyed to the "
evaporating pan, and the evaporation is proceeded with until the density has "
"risen to 45 degrees Baumé (about 1120 specific gravity), the saccharine is then "
"
21
"
"

page_text: ม
put into moulds to cool and harden, after which it is taken out of the moulds, i
"and when well dried is passed through a cutting or crushing machine to bo cut "
"into small pieces or lumps or reduced to powder, as may be required, and is "
"then ready for use."
41
"
"
"Having now particularly ascertained the nature of my Invention, and in "
"what manner the same is to be performed or put in practise, I hereby declare "
"that what I claim is, the process of treating grain, seed, nuts, roots, plants, and
"vegetable and other substances containing starch, by decorticating, crushing, and "
grinding in water, by which means I can extract the whole amount of starch
"they contain, and subjecting the said starch thus obtained to the process of "
"conversion hereiu-before described, whereby I can produce pare fermentable"
"saccharine matter free from gum mucilage, nitrogenous matter, empyreumatic
"oil, and other organic and inorganic matter suitable for producing beer, spirit,
"vinegar, cyder, perry, wine, and other fermentable drinks, also for making
syrups, liqueurs, chocolate, confectionery, pastry, preserves, and other similar"
"purposes, and also for sweetening tea, coffee, cocoa, and other diotary and dietetic
purposes. It being understood that I do not claim the machinery used herein,
as such machinery, with the exception of the convertor, is such as is often used "
by millers, brewers, distillers, potato and rice starch manufacturers, oil and "
paint manufacturers, and others treating vegetable substances for analogous
"purposes to those herein-before referred to."
"
14
"
"
"
"
"
"
In witness whereof, I, the said Alexandre Manbré have hereunto set my hand
and seal, this Seventeenth day of October, in the year of our Lord One
thousand eight hundred and seventy-six.
To the Commissioners of Patents for Inventions.
I hereby grant my fiat giving leave to the above-named Aloxandre Manbré to
file in the Great Seal Patent Office, with the Specification to which the same relates,
the above-written Disclaimer and Memorandum of Alteration.
Temple.
JOHN HOLKER.
I hereby grant my fiat giving leave to the above-named Aloxandre Manbré to
file in the Great Seal Patent Office, with the Specification to which the same relates,
the above-written Disclaimer and Memorandum of Alteration.
Temple.
JOHN HOLKER.

page_text: ETTERS PATENT to Alexandre Manbré, of 81, Baker Street, Portman
Square, in the County of Middlesex, Brewer and Sugar Manufacturer,
for the Invention of "IMPROVEMENTS IN PREPARING AND TREATING CEREAL
AND OTHER VEGETABLE SUBSTANCES, EXTRACTING THE STARCH THEY CONTAIN,
AND IN CONVERTING IT INTO FERMENTABLE SACCHARINE MATTER POR USE IN.
BREWING AND DISTILLING, IN MAKING VINEGAR, CYDER, PERRY, AND OTHER
FERMENTED DRINKS, AND ALSO FOR SWEETENING AND PRESERVING FOOD,
SYRUPS, CONFECTIONARY, AND OTHER USEFUL PURPOSES."
Sealed the 17th December 1869, and dated the 21st June 1869.
at th
on the 21st June 1869.
Patents, WILL mis retition,
I, ALEXANDRE MANBRÉ, of 81, Baker Street, Portman Square, in
the County of Middlesex, Brewer and Sugar Manufacturer, do hereby
declare the nature of the said Invention for "IMPROVEMENTS IN PREPARING
AND TREATING CEREAL AND OTHER VEGETABLE SUBSTANCES, EXTRACTING THE

page_text: STARCH THEY CONTAIN, AND IN CONVERTING IT INTO FERMENTABLE SACCHARINE
MATTER FOR USE IN BREWING AND DISTILLING, IN MAKING VINEGAR, CYDER,
PERRY, AND OTHER FERMENTED DRINKS, AND ALSO FOR SWEETENING AND PRE-
SERVING FOOD, SYRUPS, CONFECTIONARY, AND OTHER USEFUL PURPOSES," to be as
follows:-
This Invention consists,-
1st. In steeping and soaking in water, previously to their being
ground, barley, rice, maize, wheat, big, rye, oats, and other grain con-
taining starch, masticating and grinding the same in water, sifting
and separating the husk or skin from the starch, and converting the
starch thus produced into fermentable saccharine matter for the purpose
of being used in producing spirit, beer, vinegar, and other fermented
beverages.
2nd. In decorticating chestnuts and other nuts containing starch,
masticating and grinding the same in water, sifting and separating the
husk or skin from the starch, and converting the starch thus produced
into fermentable saccharine matter for the purpose of being used in
producing spirit, beer, vinegar, and other fermented beverages.
3rd. In crushing, masticating, and grinding in water potatoe, Jern-
salem artichoke, mandioca, called cassiva plant, sagus genuina, called
sago, and other similar plants and roots containing starch, sifting and
separating the skin, bark, and filaments from the starch, and con-
verting the starch thus produced into fermentable saccharine matter
for the purpose of being used in producing spirit, beer, vinegar, and
other fermented beverages.
The process I employ, and which is my Invention, is as follows:-
1st. I put the barley into a cistern; I fill the cistern with water so
as to cover the grain; I allow the barley to remain in water until the
two ends of the grain can be squeezed together between the finger and
the thumb, which shows that it is sufliciently soaken. The water is then
let off and new water admitted to cover the grain as before, and let off
anew to wash the grain. The barley is then thrown out of the cistern
and conveyed through a plain roller or masticator to be squeezed or
reduced to a pulpy matter, and then into a grinding mill fixed in a box
full of water, and in proportion as the grain is ground in water the
mixture of ground grain and water is conveyed into a cylindrical or
centrifugal sieve or separator for the purpose of separating the husk

page_text: from the starch and water, which is conveyed out of the cylindrical or
centrifugal sieve, whilst the mixture of starch and water falls into a
vessel, and is then ready to be converted into fermentable saccharine
matter. In treating the barley as above described I am able to extract
the whole amount of starch it contains, and by subjecting the said
starch to the process of conversion described in my two Patents, one
dated March 4th, 1864, No. 552, and the other dated October 1st, 1867,
No. 2760, I can produce pure fermentable saccharine matter free from
gum mucilage and nitrogenous matter, and by subjecting the same
to the process of fermentation I can produce from 20 to 40 per centum
more spirit than by the present process and free from empyreumatic
taste; also from 20 to 33 per centum of beer more, and free from nitro-
genous matter; also from 20 to 33 per centum of vinegar more, and of a
better and purer taste. I treat wheat, big, rice, maize, rye, oats, and
other grain containing starch by the same process of steeping, soaking,
grinding in water, and sifting or separating the husk, and subjecting
the mixture of starch and water thus extracted to the action of heat,
as above described, to be converted into pure fermentable saccharine
matter for the purpose of being used in making beer, spirit, vinegar,
and other fermented beverages.
2nd. I subject the chestnut to a decorticating apparatus in order to
be skinned off. The skinned chestnut is then passed through a roller
or masticator to be reduced to a pulpy matter, and then conveyed into
a grinding mill fixed in a box full of water, and in proportion as the
chestnut is ground the mixture of ground chestnut and water is con-
veyed into a cylindrical or centrifugal sieve for the purpose of separating
the skin or husk from the starch and water, which mixture of starch
and water falls into a vessel, and is then ready to undergo the process
of conversion, as above described.
In treating the chestnut in the
manner above described I am able to extract the whole amount of
starch it contains, and by subjecting the starch to the process of con-
version, as described in my two Patents, one dated March 4th 1864,
No. 552, and the other dated October 1st 1867, No. 2760, I can produce
pure fermentable saccharine matter free from gum mucilage and nitro-
genous matter for the purpose of being used in making beer, spirit,
vinegar, and other fermented beverages. I treat all other similar
nuts containing starch by the same process of skinning off, masticating,
grinding in water, and sifting off the skin or husk, and subjecting the

page_text: mixture of starch and water thus extracted to the process of conversion,
as above described, to be converted into pure fermentable matter for
the purpose of being used in making beer, spirit, vinegar, and other
fermented beverages.
3rd. I treat potatoe root by subjecting it to the rasping or masticating
apparatus to be reduced to a pulpy matter, and then through a grinding
mill fixed in a box full of water, and in proportion as the potatoc is
crushed and ground in water the mixture of ground potato and water
is conveyed into a cylindrical sieve for the purpose of separating the
skin from the starch and water, which is conveyed out of the cylindrical
or centrifugal sieve, whilst the mixture of starch and water falls into
a vessel, and is then conveyed into the converter to undergo the process
of conversion. In treating potatoe in the manner above described I
am able to extract the whole amount of starch it contains, and by
subjecting the starch thus extracted to the process of conversion
described in my two Patents, one dated March 4th, 1864, No. 552, and
the other dated October 1st, 1867, No. 2760, I can produce pure fer-
mentable saccharine matter free from gum mucilage and nitrogenous
matter for the purpose of being used in making beer, spirit, vinegar,
and other fermentable beverages. I treat Jerusalem artichoke, sago,
and mandioca plants, and other similar roots and plants containing
starch by the same process of rasping, masticating, crushing, and
grinding in water and sifting off the skin, bark, and filaments, and
by subjecting the mixture of starch and water thus extracted to
the process of conversion described in my two Patents, one dated
March 4th, 1864, No. 552, and the other dated October 1st, 1867,
No. 2760, I can produce pure fermentable saccharine matter free from
gum mucilage and nitrogenous matter for the purpose of being used
in making beer, spirit, vinegar, and other fermented beverages.
SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said Alexandre Manbré in the Great Seal Patent
Office on the 21st December 1869.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, ALEXANDRE
MANBRÉ, of 81, Baker Street, Portman Square, in the County of
Middlesex, Brewer and Sugar Manufacturer, send greeting.

page_text: WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Twenty-first day of June, in the
year of our Lord One thousand eight hundred and sixty-nine, in the
thirty-third year of Her reign, did, for Herself, Her heirs and suc-
cessors, give and grant unto me, the said Alexandre Manbré, IIer
special licence that I, the said Alexandre Manbré, my executors,
administrators, and assigns, or such others as I, the said Alexandre
Manbré, my executors, administrators, and assigns, should at any
time agree with, and no others, from time to time and at all times
thereafter 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 PREPARING AND TREATING CEREAL AND OTHER VEGETABLE
SUBSTANCES, EXTRACTING THE STARCH THEY CONTAIN, AND IN CONVERTING IT INTO
FERMENTABLE SACCHARINE MATTER FOR USE IN BREWING AND DISTILLING, IN
MAKING VINEGAR, CYDER, PERRY, AND OTHER FERMENTED DRINKS, AND ALSO FOR
SWEETENING AND PRESERVING FOOD, SYRUPS, CONFECTIONARY, AND OTHER USEFUL
PURPOSES," upon the condition (amongst others) that I, the said Alexandre
Manbré, my executors or administrators, by an instrument in writing
under my, of 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 Alexandre Manbré, do hereby
declare the nature of my said Invention, and in what manner the same
is to be performed, to be particularly described and ascertained in
and by the following statement:-
1st. In steeping and soaking in water, previously to their being
ground, barley, rice, maize, wheat, big, rye, oats, millet, and other grain
and seed containing starch, masticating and grinding the same in
water, sifting and separating the husk or skin from the starch, and
converting the starch thus produced into fermentable saccharine matter
for the purpose of being used in producing spirit, beer, vinegar, cyder,
perry, wine, and other fermented drinks, also for making syrups,
liqueurs, chocolate, confectionary, pastry, preserves, and other similar
purposes.
2nd. In decorticating chestnut and other nuts containing starch,

page_text: masticating and grinding the same in water, sifting and separating the
husk or skin from the starch, and converting the starch thus produced
into fermentable saccharine matter for the purpose of being used as
above stated.
3rd. In crushing, masticating, and grinding in water potato,
Jerusalem artichoke, mandioca, otherwise cassava plant, sagus genuina,
otherwise sago, and other similar plants and roots containing starch,
sifting and separating the skin, bark, and filaments from the starch, and
converting the starch thus produced into fermentable saccharine matter
for the purpose of being used as above stated.
And the machinery or apparatus used for effecting the above objects
is, except as herein-after stated, such ordinary machinery or apparatus
as is used for analogous purposes to those herein-after described by
millers, brewers, distillers, potato and rice starch manufacturers, oil
and paint manufacturers, and others treating vegetable substances for
similar purposes.
And where proportions by weight are herein-after referred to
avoirdupois weight is to be understood, except when hereafter otherwise
stated.
The process 1 employ and which is my Invention is as follows:-
1st. 1 put the barley into a cistern, I fill the cistern with water so as
to cover the grain; I allow the barley to remain in water until the two
ends of the grain can be squeezed together between the finger and the
thumb, which shows that it is sufficiently soaken; the water is then let
off and other water admitted to cover the grain as before, and let off
anew to wash the grain from the colouring nitrogenous and other
organic and inorganic matter which has been dissolved during the
operation. The barley is then thrown out of the cistern, and is
gradually passed through a plain roller or masticator to be squeezed or
reduced to a pulpy matter, and then conveyed into a grinding mill
together with water in the proportion of from two to four pounds
(avoirdupois) of water for every pound of barley used, so as to obtain
a density of from one thousand and seventy to one thousand one hundred
specific gravity, and in proportion as the grain is ground in water the
mixture of ground grain and water is conveyed into a cylindrical or
centrifugal scive or separator for the purpose of separating the husk
from the starch and water, which is conveyed out of the cylindrical or
centrifugal seive, whilst the said mixture of starch and water of a

page_text: density of from one thousand and seventy to one thousand one hundred
specific gravity falls into a mash tun or wooden vessel in which it is
kept in motion by means of stirrers, so as to prevent the starch settling
at the bottom of the vessel, pending its being converted into fermentable
saccharine matter as herein-after described. I treat wheat, big, rice,
maize, rye, oats, millet, and other grain and seed containing starch by the
same process of steeping, soaking, squeezing, and grinding in water (the
water being in the proportion of from two to four pounds avoirdupois
weight for every pound weight of grain or seed used), in order to obtain
a density of from one thousand and seventy to one thousand one hundred
specific gravity, and in proportion as the grain or seed is ground in
water the mixture of ground grain and water is conveyed into a
cylindrical or centrifugal seive or separator for the purpose of separating
the husk from the starch and water, which said mixture of starch and
water of a density of from one thousand and seventy to one thousand
one hundred specific gravity falls into a mash tun or wooden vessel, in
which it is kept in motion by means of a stirrer to prevent the starch
from settling at the bottom of the vessel pending its being converted
into saccharine matter, as herein-after described.
2ndly. I subject the chestnut to a decorticating apparatus in order to
be skinned off; the skinned chestnut is then gradually passed through a
roller or masticator to be squeezed or reduced to a pulpy matter, and
then conveyed into a grinding mill together with water in the proportion
of from two to four pounds weight of water for every pound weight of
chestnut used, in order to obtain a density of from one thousand and
seventy to one thousand one hundred specific gravity, and in proportion
as the chestnut is ground in water the mixture of ground chestnut and
water is conveyed into a cylindrical or centrifugal seive for the purpose
of separating the skin or husk from the starch and water, which mixture
of starch and water of a density of from 1070 to 1100 specific gravity
falls into a mash tun or wooden vessel, in which it is kept in motion by
means of the stirrer to prevent the starch settling at the bottom of the
vessel pending its being converted into saccharine matter, as hercin-after
described. 1 treat all other congenerous and analogous nuts. containing
starch by the same process of skinning off, masticating, squeezing, and
grinding in water, the water being in the proportion of from 2 to 4
pounds, avoirdupois weight, for every pound of nuts used, so as to obtain
a density of from 1070 to 1100 specific gravity; and in proportion as

page_text: the nut is ground in water the mixture of ground nut and water is
conveyed into a cylindrical or centrifugal seive or separator for the
purpose of separating the skin or husk from the starch and water, which
mixture of starch and water of a density of from 1070 to 1100 specific
gravity falls into a mash tun or wooden vessel, in which it is kept in
motion by means of a stirrer to prevent the starch settling at the bottom
of the vessel pending its being converted into saccharine matter, as
herein-after described.
3rdly. I treat potato root by subjecting it to rasping or masticating
apparatus to be reduced to a pulpy matter, and it is then conveyed into
a grinding mill together with water in the proportion of one pound
avoirdupois weight of water for every one pound avoirdupois weight
of potato, so as to obtain a density of from 1070 to 1100 specific
gravity; and in proportion as the potato is crushed and ground in
water the mixture of ground potato and water is conveyed into a
cylindrical or centrifugal seive for the purpose of separating the
skin from the starch and water, which mixture of starch and water
of a density of from 1070 to 1100 specific gravity falls into a
mash tun or wooden vessel, in which it is kept in motion by means
of the stirrer to prevent the starch settling at the bottom of the vessel
pending its being converted into saccharine matter, as herein-after
described. I treat Jerusalem artichoke, sago, and mandioca plant, and
other congenerous and analogous roots and plants containing starch by
the same process of rasping, masticating, and grinding in water, the
water being in the proportion of from 1 lb. to 4 lbs., avoirdupois
weight for every pound weight of root or plant used, so as to obtain a
density of from 1070 to 1100 specific gravity, and in proportion as the
root or plant is ground in water the mixture of ground root or plant and
water is conveyed into a cylindrical or centrifugal scive or separator for
the purpose of separating the skin, bark, and filaments from the starch
and water, which mixture of starch and water of a density of from
1070 to 1100 specific gravity falls into a mash tun or wooden vessel, in
which it is kept in motion by means of the stirrer to prevent the starch
settling at the bottom of the vessel pending its being converted into
saccharine matter, as herein-after described.
In treating barley, rice, maize, wheat, big, rye, oats, millet, chestnuts,
potato, Jerusalem artichoke, mandioca root, sagus germina, and other
congenerous and analogous grain, seed, root, plant, nut, and vegetable

page_text: containing starch in the manner and by the process above described,
I am able to extract the whole amount of starch each of the above-
named grain, seed, nut, plant, root, and vegetable contains, and by sub-
jecting the starch thus extracted to the process of conversion herein-after
described, and by means of a convertor or converting apparatus, by
preference a convertor similar to that described in the Specification of
the Patent granted to myself and to George Allibon, dated October 1st,
1867, No. 2760, I am able to convert the whole amount of starch into
pure fermentable saccharine matter free from gum mucilage, nitro-
genous matter, empyreumatic oil, and other organic and inorganic
matter, thereby rendering the saccharine thus obtained completely pure
and suitable to be used for making beer, spirit, vinegar, cider, perry,
grape, and fruit wines, and other fermentable drinks, also for making
syrups, liqueurs, chocolate, confectionary, pastry, preserves, and other
similar purposes, and also for sweetening tea, coffee, cocoa, and other
dietary and dietetic purposes.
The manner in which I conduct the process of conversion is as
follows: I place in a wooden vessel, say 1000 gallons of any.mixture
of starch and water of a density of from 1070 to 1100 specific gravity
obtained from any of the grain, seed, nut, root, plant, and vegetable as
above stated, or one ton avoirdupois weight of dry sago, flour, mandioca
flour, arrowroot flour, tapioca flour, potato flour, or any other flour or
starch as sold and known in the market, diluted in such a proportion
of water as to obtain a density of from 1070 to 1100 specific gravity,
and then add to any of the above said mixture of starch and water
of a density of from 1070 to 1100 specific gravity two gallons of
sulphuric acid, mixing the solution of starch and sulphuric acid
together by means of the stirrer. I then introduce by means of a
force pump the said mixture of starch and water acidulated with
sulphuric acid into the convertor from the top and in a descending
direction towards the bottom of the convertor, (such convertor to be
lined inside with lead or any other non-corrosive metal, and provided
with inlet and outlet steam cocks, inlet starch and outlet converted
starch cocks, distilling pipe cock, and capable of resisting 100 lbs. steam
pressure to the square inch, by preference in a convertor constructed
according to the Specification of the Patent granted to myself and to
George Allibon, dated the First day of October One thousand eight hun-
dred and sixty-seven, No. 2760,) whilst steam of not less than 100 lbs.

page_text: pressure to the square inch is likewise and at the same time introduced
into the convertor from the bottom in an ascending direction towards
the top, so that the steam which is introduced from the bottom of
the convertor through a perforated pipe meets the starch which is
introduced from the top, divides it into millions of particles, at the same
time coagulating the gluten and albumen its contains, converting the
starch into fermentable saccharine, and vapouring or passing off in
fumes or steam the empyreumatic oil and fatty matters, the conversion
of starch and coagulation of gluten and albumen taking place almost
immediately and in proportion as the starch is introduced into the said
convertor. When the whole of the mixture of starch and water is
introduced into the convertor I shut off the cock through which the
diluted starch has been introduced into the convertor, and I continue
to blow in steam so as to raise the temperature in the mixture up
to 320 Fahrenheit, equivalent to a pressure of six atmospheres or 90 lbs.
to the square inch, leaving the distilling pipe cock only slightly open,
to allow the empyreumatic oil and fatty matter which have been
vapoured or passed off in fumes or steam during the rising of the
temperature to be exhaled and expelled out of the convertor by means
of the pressure of steam which escapes through the said distilling pipe,
carrying away out of the convertor the said empyreumatic oil and
fatty matter in proportion as they vapour or pass off in fumes or steam,
which take place at from 270 to 280 Fahrenheit, hence by raising the
temperature in the mixture to the higher degree of 320 Fahrenheit I
not only am readily able to vapour or pass off in fumes or steam and
get rid of the said empyreumatic oil and fatty matters but also to obtain
the whole of the gum converted into fermentable saccharine, which
conversion takes place at the temperature of about 275 Fahrenheit, 1
maintain the temperature of 320 Fahrenheit until by testing with iodine
all the starch is found to be converted, and further until by testing
with silicate of potash or acetate of lead it is found that there is no
dextrine or gum in the saccharified liquid. I then draw the saccharified
solution into a closed wood vessel called a neutralizing vat provided
with a stirrer and a large outlet pipe communicating from the top of
the vat to a carbonic gas receiver, and at the same time introduce a
solution of carbonate of lime, (56 lbs. of lime dissolved in 20 gallons of
water) for the purpose of neutralizing the sulphuric acid, which solution
of carbonate of lime is well mixed with the saccharified solution by
means of the stirrer to facilitate its combination with the sulphuric

page_text: acid to form sulphate of lime, producing at the same time carbonic acid
gas, which escapes through the outlet pipe from the top of the neutral-
izing vat, and is conveyed into a closed wooden vessel full of water
to be purified and cooled, and then into the gas receiver for the purpose
of being used as herein-after described. I then pass the neutralized
saccharified solution through bag filters for the purpose of separating
the sulphate of lime and coagulated gluten, albumen, and other foreign
matters which remain in the bags, whilst the clear saccharified solution
is conveyed to a purifying pan known as the "blow-up pan " for the
purpose of separating and eliminating the minute portion of free lime
remaining in solution in the said saccharine solution by means of the
carbonic acid collected into the gas receiver which is "blown-in" in
an ascending direction by a force pump through a perforated pipe at the
bottom of the pan, thus passing through the saccharine solution and
combining with the remaining portion of lime to form carbonate of lime.
The saccharine solution is then passed again through bag filters to
separate the carbonate of lime which remains in the bags, and the
purified saccharine solution is then ready and suitable for immediate
use, for example, if intended to be used for making spirit and vinegar
it only requires to cool the saccharine solution down to from 60 to 65
Fahrenheit and set in fermentation as usual. If it is intended to be
used for making beer it only requires to add hops to the saccharine
solution, and to subject the mixture of saccharine solution and hops to
the process of boiling, maceration, or infusion as desired, and to cool
down from 60 to 65 Fahrenheit, and set in fermentation as usual,
but if intended for the obtainment of the said saccharine solution in a
solid form or otherwise so as to be hereafter used in and for all purposes
herein-before stated I proceed at follows:-When the saccharine solution
is passed for the first time through bag filters for the purpose of
separating the sulphate of lime and coagulated gluten and albumen
which remain in the bags, the clear saccharine solution is then conveyed
to the evaporating pan for the purpose of evaporating a portion of
the water, I then proceed with the evaporation until the density of
saccharine solution has risen to 25 degrees by Baumé saccharometer
(1066 specific gravity). The said saccharine solution of a density of 25
degrees Baumé is then drawn off and conveyed into the purifying pan
or "blow-up pan" for the purpose of separating the minute portion of
free lime and other organic and inorganic impurities remaining in the
said saccharinc solution. I then add to the saccharinec solution 28

page_text: pounds avoirdupois weight of fine powdered wood charcoal, 28 pounds
avoirdupois weight of fine powdered bone charcoal, 28 pounds weight
avoirdupois of clay previously well washed, one half pound quick-
lime dissolved in one gallon of water, the mixture is then heated up
to 190 degrees Fahrenheit, during which the purifying agents react on
the coloring matter and other organic and inorganic impurities and
combine with them, carbonic acid is then passed through the mixture
by means of a force pump, as above described so as to combine with
the lime to form carbonate of lime, and the whole is then drawn off
from the pan and passed through bag filters to separate and climinate
the carbonate of lime and combined purifying agents and coagulated
impurities, and then through a bed of charcoal in an ascending direction
to obtain the saccharine colourless. The colourless saccharine is then
conveyed to the evaporating pan and the evaporation is proceeded with
until the density has risen to 45 degrees Baumó (about 1120 specific
gravity), the saccharine is then put into moulds to cool and harden,
after which it is taken out of the moulds, and when well dried is passed
through a cutting or crushing machine to be cut into small pieces or
lumps or reduced to powder as may be required, and is then ready
for usc.
Having now particularly ascertained and described the nature of my
Invention, and in what manner the same is to be performed or put in
ractice, I hereby declare that what I claim is,-
First. The process of treating and preparing grain, sced, nuts, roots,
plants, and vegetable and other substances containing starch by
decorticating, steeping, soaking, washing, masticating, crushing, and
grinding in water and separating the husk, bark, skin, filaments, as
above described, by which means I can extract the whole amount of
starch they contain.
Secondly. Subjecting the said starch thus obtained to the process
of conversion, hercin-before described, whereby I can produce pure
fermentable saccharine matter free from gum mucilage, nitrogenous
matter, empyreumatic oil, and other organic and inorganic matter
suitable for producing beer, spirit, vinegar, cyder, perry, wine, and
other fermentable drinks, also for making syrups, liqueurs, chocolate,
confectionary, pastry, preserves, and other similar purposes and also
for sweetening tea, coffee, cocoa, and other dietary and dietetic purposes.

page_text: Thirdly. Cutting or crushing (or both) the said saccharine when in
a solid form so as to obtain it in small pieces or lumps or in powder
as may be required by the consumer.
It being understood that I do not claim the machinery used herein as
such machinery with the exception of the convertor is such as is often
used by millers, brewers, distillers, potato and rice starch manufacturers,
oil and paint manufacturers, and others treating vegetable substances
for analogous purposes to those herein-before referred to.
In witness whereof, I, the said Alexander Manbré, have hereunto
set my hand and seal, this Twentieth day of December, in the
year of our Lord One thousand eight hundred and sixty-ninc.
ALEXANDRE MANBRÉ. (L.S.)
Witness,
ALEXR. P. WRIGHT,
Secretary to the
Inventors' Patent Right Association, Limited,
21, Cockspur Street,
Charing Cross,
London, S.W.,
Patentee's Agents.