IMPROVEMENTS IN MACHINERY, APPA- RATUS, AND PROCESSES FOR THE PREPARATION OF GRAIN, AND FOR ITS CONVERSION INTO MALT, SACCHARINE, VINOUS, ALCOHOLIC AND ACETOUS LIQUORS
Year: 1852

page_text: TO ALL TO WHOM THESE PRESENTS SHALL COME, I, WILLIAM
LITTELL TIZARD, of Aldgate High Street, in the City of London, Brewers'
Engineer, send greeting.
WHEREAS Her present most Excellent Majesty Queen Victoria, by Her
Royal Letters Patent under the Great Seal of the United Kingdom of Great
Britain and Ireland, bearing date at Westminster, the Eighth day of May,
One thousand eight hundred and fifty-two, in the fifteenth year of Her reign,
did, for Herself, Her heirs and successors, give and grant unto me, the said
William Littell Tizard, my exors, adñors, and assigns, Her especial licence,
full power, sole privilege and authority, that I, the said William Littell Tizard,
my exors, adiñors, and assigns, or such others as I, the said William Littell
Tizard, my exors, adors, or assigns, should at any time agree with, and no
others, from time to time and at all times during the term of years therein
expressed, should and lawfully might make, use, exercise, and vend, within
England, Wales, and the Town of Berwick-upon-Tweed, the Islands of
Guernsey, Jersey, Alderney, Sark, and Man, and in all Her Majesty's Colonies
and Plantations abroad, my Invention of "IMPROVEMENTS IN MACHINERY, APPA-
RATUS, AND PROCESSES FOR THE PREPARATION OF GRAIN, AND FOR ITS CONVERSION INTO
MALT, SACCHARINE, VINOUS, ALCOHOLIC, AND ACETOUS LIQUORS;" in which said
Letters Patent is contained a proviso that I, the said William Littell Tizard,
shall cause a particular description of the nature of my said Invention, and in
what manner the same is to be performed, by an instrument in writing under

page_text: my hand and seal, to be inrolled in Her Majesty's High Court of Chancery
within six calendar months next and immediately after the date of the said in
part recited Letters Patent, as in and by the same, reference being thereunto
had, will more fully and at large appear.
NOW KNOW YE, that in compliance with the said proviso, I, the said
William Littell Tizard, do hereby declare that the nature of my said Invention,
and in what manner the same is to be performed, are fully described and
ascertained in and by the present Specification thereof, reference being had to
the Drawings hereunto annexed, that is to say:
Firstly, my Invention consists in preparing grain by means of the improved
machinery for threshing or separating it from the straw and husk, represented
in Figures 1 and 2, Sheet 1 of the Drawings annexed; Figure 1 being a
vertical section of the same, and Figure 2 a general plan. 1 is the barn or
stage floor on which the machine is erected; 2 is a circular base plate, bolted"
to the floor or not as required; 3, a circular crown plate; and 4, 4, 4, pillars
or connecting stays between the base and crown plates 2 and 3, and constitu-
ting together with these parts the stationary framework; 5 is a vertical shaft,
carrying a conical drum with straight or spiral feeders or carryers 6, 6; 7 is
the foot of the shaft, working in a weighbridge 7* (for which a lever arrange-
ment may be substituted); and 8, the top bearing of the shaft; 9, 9, 9, are
revolving beaters cased inside, placed at regular intervals around the conical
drum, and set in motion by suitable gearing; 10 is an adjusting screw, to
raise or lower the end of the weighbridge or lever 7*, and by that means vary
the distance between the drum and the revolving beaters; 12 is the feed
board for supplying the grain to be threshed; the front beaters, or those
immediately under the feed board, are of less length than those around
the other parts of the machine; 13, 13, are gratings or plates between
the beaters to prevent the straw being carried round by them; 14 is a
casing inclosing the beaters and drum; 15 is a space left between
the floor and base plate, to admit of the straw and threshed grain being
removed; 61, 6¹, are sweepers, by which the straw and grain are removed
from under the drum; these sweepers may have fans attached to them,
so as to blow off or separate the chaff when required; 16 is a driving
pulley, by which motion is communicated to the working parts of the machine;
the arrows in the Figures indicate the course taken by the straw, and the
direction of revolution of the beaters. The action of the machine is as
follows: The drum and beaters being in a state of motion, the grain to be
threshed is placed on the feed board 12, and the ends of the straw containing
the same presented, to be laid hold of by the carryers 6, 6, the revolution of

page_text: the drum causes the ears of grain, by centrifugal force, to be brought in contact
with the revolving beaters, and the grain is thereby threshed out and falls
on the barn floor under the drum, from which it is cleared away by the
sweepers 61, 61. Now, as the drum is of a conical form, the diameter of the
upper end being about half that of the base, it follows that the surface speed
of the latter is double that of the former; thus, if the conical drum is two feet
diameter at the upper end and four feet at the base, and the shaft revolves
about one thousand times per minute (which I consider a good working
velocity), the small end of the drum will travel about six thousand feet per
minute, the large end twelve thousand feet, and the centre part nine thousand-
feet or thereabouts, which latter will represent also the velocity of the beaters;.
the corn will thus, in passing through the machine, be subjected to a varying
degree of separating or threshing effect, increasing gradually with the empti-
ness of the ears, and the difficulty of dislodging the whole of the grain; the
action of the beaters too is peculiar, as they offer no rigid resistance to the.
grain, and being placed at a greater distance from the drum than heretofore
in threshing machines, they exert a species of whipping action, which effectually
separates the grain without cutting, bruising, splitting, or otherwise breaking
the same. The revolving beaters may also be applied to other constructions
of threshing machinery than that exhibited in the Drawings with considerable.
advantage. What I claim in respect of this part of my Invention is, the pre-
paration of grain by separating it from the straw and husk, whether by the
combined agency of a conical drum and revolving beaters, as herein-beforo
described, or whether such conical drum or revolving beaters is or are used in;
combination with other machinery for separating grain from the straw and
husk.
Secondly, my Invention consists of certain improved machinery, apparatus,
and processes for the treatment and preparation of barley, and for its conversion
into malt.
Figures 1, 2, 3, 4, 5, and 6, Sheet II., represent a malting apparatus con-
structed according to my Invention; Figure 1 being a sectional elevation of the
same; Figure 2, another sectional elevation at right angles to Figure 1; Figure 3,
an external elevation, with part of the door removed to shew the fronts of the
trays; Figure 4, a plan of one of the floors, shewing the arrangement of the.
heating pipes, &c.; Figure 5, another plan, shewing the revolving rake,.
sprinkler, and sliding doors; and Figure 6, the sample tube.
vertical iron cylindrical chamber; b, a door to the same, fitted air-tight by
means of the groove c, c, around the edge, fitted with a strip of vulcanized
india rubber; d, d, d, are malting trays, composed of wire gauze or perforated
a, a, a, is a
A2
:

page_text: sheet metal, which, together with the heating pipes t, t, are fastened to and
supported by the iron joists u, u, which again are sustained by the cylindrical
casing a, a. e, e, e, are revolving rakes placed horizontally over each of the
malting trays, and having at their outer ends pinions which work into the
toothed rings or inverted racks f.f; 9, 9, are packings of india-rubber or other
suitable flexible material, fitted into both the upper and lower edges of the
groove of the circular rack boxes to prevent the entrance of the grain; h is a
vertical tube placed up through the centre of the apparatus and fastened to.
each of the malting trays. The exterior of the tube is grooved at i, i, i, to
receive the revolving bearings k, k, k, which latter carry the inner ends of the
revolving rake shafts e, e, e, and prevent the grain from entering into the
interior of the tube h, h. l is a vertical driving shaft passing through the
centre of the tube h, h.; l' is the foot bearing of the shaft; and 1, a stuffing
box for its upper end. m is a horizontal shaft, which gives motion to the
shaft I, and through it to the revolving rake shafts by means of the bevel
gearing m² on the top of and exterior to the cylinder a, a.
n, n, n, are three
pairs of bevil wheels and clutches, by means of which motion around their axes
is imparted to the revolving rake shafts e, e. o is a clutch lever, by which the
clutches are moved so as to be engaged or disengaged, when requisite. p, p,
are circular perforated tubes of sprinklers, by which moisture is distributed
over the layers of grain on the several malting trays. q, q, are doors on the
tube h, by removing which access may be obtained to the working parts within
the tube. r, r, is a grain ejector, fitted to the shaft 1, by means of which the
malted grain is removed from the apparatus. s is a horizontal shaft, fitted with
bevil gear and a winch handle to represent the manner in which manual labor
may be employed instead of steam power to give motion to the working parts
of the apparatus.
v, v, are sliding doors, fitted in the bottom of each of the
trays, and by withdrawing them the contents of the trays will be allowed to fall
on the bottom of the cylinder a, for removal by the ejector r. w, w, is a steam,
hot air, or hot water pipe, leading from a steam boiler or air-heating apparatus,
or from a water-heating apparatus, such as will be herein-after described, and
connected with the pipes t, t, which, as before mentioned, are coiled or otherwise
disposed under each of the malting trays. x is the exhaust or exit end
of the steam or hot air pipe w. y is a main water pipe, by which the supply
of water is conveyed to the sprinklers p, p, and to the bottom of the
cylinder. z is a drainage cock on the pipe y. A is an air cock fitted
near the top of the cylinder a; B, an exit water pipe; C, an exhaust
pipe connected with a vacuum pump; D, a weighted lever vacuum valve; E,
safety valve; F, a thermometer for indicating the temperature under which

page_text: the apparatus is working; and G, a pipe leading to a vacuum guage; H is
another pipe leading to a pressure guage; I, I, sluice cocks between the top
of the malting cylinder and the bottom of the barley bin, by opening which
the grain is allowed to pass to the interior of the cylinder at the commence-
ment of working; K is an Archimedean screw working in the wire trough
K, by which the malt which passes into the trough from the malting cylinder
is removed therefrom and screened at the same time. The construction of
the sampling tube is shewn in Figure 6, where L represents the body of the
tube fitted with a piston rod and three pistons M, M, M; N is a flange, by.
which the sampling tube is fixed on the cylinder a; and O, a slot hole for the
admission of the sample of grain; P is the discharge pipe of the sample tube.
Having described the construction of the apparatus, I now proceed to
describe the mode of operating with it, taking the several processes of sweat-
ing, steeping, draining, germinating, sprinkling, turning, drying, screening,
and storing, in their order of sequence. The method of charging the appa-
ratus with grain preparatory to these processes is as follows:-The outer door
6 being open, and the sliding door or trap v in the lowest malting tray closed,
whilst those in the upper trays are open, the vertical driving shaft is to be.
put into gear with the horizontal shaft, and motion communicated to each of
the revolving rakes. The sluice cock I, which connects the barley bin with
the cylinder, is then to be opened, when the grain will fall from the first to the
second, and from the second to the third or bottom tray. As soon as the
latter is about half full the sliding door in the bottom of the tray next above
it is to be closed, and when the revolving rake in the lowest compartment
of the cylinder has levelled the grain on the bottom tray, the rake is to be'
put out of gear by means of the clutch lever o, the other trays having been
similarly filled and levelled, and the barley sluice cock closed. The outer
door of the cylinder is to be shut, and screwed up water-tight, and need not be
again opened until the operations are completed. The several processes
above mentioned then commence, and are performed in the order indicated.
Sweating. This process is performed by turning on the steam cock w, and
passing a current of steam through the pipes t until the thermometer F indi-
cates a temperature of from 80° to 85° Fahrenheit. The exhaust pump is then
started and worked until the vacuum guage in connection with the pipe G
(and which may be fixed in any convenient position near at hand) shews a
vacuum of at least 15 inches to have been produced. The grain is to be kept
under these influences for a period which may vary from 6 to 10 hours, and
will depend on the original condition of the grain. All barleys, however well
Harvestod, are converted into malt much more readily after having undergone

page_text: the operation of sweating, and I prefer, therefore, to adopt this process in all
cases as a necessary preliminary step-
Steeping. The sweating process having been continued, and the vacuum
kept up for the time above mentioned, the pump is stopped, the steam turned
off, and the water cock y turned on, and water (previously warmed to a
temperature of about 52° Fahrenheit) admitted until the cylinder a is
full. At the expiration of about twenty-four hours from the period of
wetting, the liquor is to be drained off from the top of the cylinder by
opening, the cock B, and fresh water admitted from below through the
cock y, and this introduction of water and draining off is to be continued
simultaneously until the fortieth hour from the time of wetting. I assume,
that this will in most cases be found sufficient time to steep the grain
thoroughly, but where the barley is particularly flinty a longer time will be
required, and the operation will sometimes even occupy as much as twenty.
hours more than above stated. The state of the grain may be ascertained at
any time by withdrawing a portion by means of the sample tube L, Figure 6;
the average temperature of the water passing through the cylinder during the
above operation should, where practicable, be maintained at about 50°
Fahrenheit. The ingress water is prevented from introducing any foreign
matters, and the egress water from carrying out with it any of the grains of
corn, by means of the strainers Q, which are adapted to the ends of each of
these pipes where they communicate with the cylinder.
Draining. This is effected by turning on the lowest drainage cock z and the
air cock A, and allowing the water to escape, which it will da in about two hours,
leaving the cylinder full of atmospheric air, and each tray about two-thirds full
of grain saturated with water. Germination will now commence, accompanied
with an increase of temperature. At the same time a small quantity of
carbonic acid gas will be evolved, the effect of which, in deteriorating the air
and otherwise arresting healthy germination, may be connteracted by starting
the exhaust or vacuum pump (having previously turned off the cocks A and =)
at about the twenty-fourth hour after draining. A partial vacuum will thus
be produced in the cylinder, whereby all existing gaseous vapours therein will
be drawn off; the water lost by evaporation may be replaced by occasionally
turning on the sprinkling cock y, the water thus introduced will absorb all
surplus heat, and be drawn off through the exhaust pump in a vaporized
state. In order to prevent the growing radicles or rootlets from entwining
with each other, and forming mats or balls during the process of germination,
the rakes e, e, may be thrown into gear every eight or ten hours, and driven
slowly, so as to stir gently but thoroughly the contents of each tray; the grain.

page_text: will thus be kept moistened, and each corn maintained free and independent of
the, others, while the temperature of the whole mass will be controlled and
regulated to that degree necessary to effect a gradual and perfect conversion of
the hardier and starchy properties of the grain into a rich saccharine matter.
The processes of agitating, sprinkling, and pumping must be repeated when-
ever the contents of the cylinder acquire an undue dryness or increased
temperature, and until each grain of barley exhibits signs of mealiness
throughout, or until the acrospire or sprout is about three-fourths up the back
of the grain. Should the contents of the malting cylinder become reduced in
temperature below 45° Fahrenheit by reason of excessive evaporation of their
moisture, or by the rarefaction or expansion of the atmospheric air in the
cylinder, then the vacuum should be reduced by checking the exhaust pump
and diminishing the weight on the vacuum valve. By careful observation of
the thermometer, vacuum guage, and exhaust pump, and regulating the action
of the latter accordingly, the germinating process might be conducted at any
desired temperature throughout the year, in no case, however, should it exceed
55° Fahrenheit, or be less than 45° Fahrenheit.
Another method. of working, which may in some cases, be adopted with
advantage, is to inject atmospheric air either. from a vessel into which it has
been previously compressed,. or direct into the malting cylinder,. which may be
done by means of a force pump, so as to keep a current of compressed air,
carbonic acid gas, &c., constantly escaping from the safety valve at a pressure
of about five pounds to the square inch. In either case the internal tem-
perature of the malting cylinder should be maintained within the limits before
mentioned, by passing water through the drying pipes under each of the trays.
Drying. For this purpose the steam cock w is turned on, and steam allowed
to circulate through the pipes t, t, t, under each malting tray for a period of
from three to six hours, or until the pressure guage indicates. a pressure in the
cylinder of about 2 lbs., the exhaust pump is then to be started and kept
at work until the grain is thoroughly dried; during the time: the vacuum.
gauge should stand at from 10 to 15 inches, and the temperature of the
interior of the cylinder be gradually raised to about 100° Fahrenheit, which
will be indicated by the thermometer. The lower the temperature at which
this process is conducted the paler will be the malt, and the greater its extrac-
tive or saccharine product. Amber, brown, or any other dark coloured malt
may be produced in the same apparatus and by the same processes as above.
mentioned, the colour of the malt depending on the degree of temperature
employed in the drying process, and this temperature may be increased to any
desired extent by augmenting the heat of the steam or other drying medium.

page_text: Screening and storing are performed as follows:--The door 6 of the
malting cylinder, and the several sliding doors in the malting trays, having
been opened, the lowest rake and the creeper or ejector are put in motion, the
malt will then pass from each of the trays to the bottom floor, and be delivered
into the trough k by the action of the ejector r, and will be thence driven by
the endless screw in the trough to the foot of an elevator, or into sacks at the
end of the trough. In passing through the trough the malt is screened, and
by the time it reaches the delivery end thereof is in a fit condition for use.
When the malt is all removed from the cylinder in this manner, the trays are
swept out clean by means of a brush attached to the revolving rakes, and the
cylinder is then ready for commencing another series of operations:
.
Another of my improvements under this branch of my Invention for the
conversion of grain into malt consists in drying the raw and germinating grain,
when working with the apparatus lastly described, by means of self-circulating
currents of hot water and atmospheric air, either separately or conjointly. The
general arrangement of the heating apparatus which I employ in carrying this
part of my Invention into effect is represented in the Figure in Sheet III. of the
Drawings hereto annexed, and which I now proceed to describe. a, a, is a
water tank, which may be situated at any convenient height above the level of
the boiler; b, b, are water tubes, descending from the bottom of the tank a, and
dipping into the water box d, d; c, c, is an air tube surrounding the descending
water tubes b, b, and open at the bottom, as shewn in the Figure; e is a feed
pipe leading from the water box d to the boiler or heater f; g is a furnace for
heating the boiler; h, h, are water supply pipes, through which the heated
water passes to the malting cylinder A, the construction of which has been
fully described with reference to Sheet II. of the Drawings, and where it cir-
culates through the heating tubes of the several malting trays; i, i, is an
eluction pipe, by which the heated water, having circulated through the heating.
tubes of the malting trays, is conducted back to the tank or cistern a; j is an
air pipe forming a connection between the air tube c and another air tube 1, 1,
which forms a casing to the chimney k of the furnace g, g; m, m, is a hot air
pipe, which serves to connect the malting cylinder with the hair heating tube-
1, 1, around the chimney; n, n, is an exit air and vapour pipe terminating
under the furnace bars in the close ash-pit o; p is a condensed water syphon,
by which any water that may have condensed in the air tubes is carried away;
q. and. are sluice cocks on the air induction and eduction pipes, by which
communication between these pipes and the malting cylinder is cut off when
the operations of steeping or drying under a vacuum are being performed
therein, as before described; when this combined water and air-heating appa-

page_text: ratus is to work, the water passes through the pipes b, b, water box d, and feed
pipe e, to the boiler f, f, and thence by the pipe h to the pipes under the
malting trays of the cylinder A, through which it circulates, and, as shown by
the arrows, returns through the eduction pipe i to the water tank or cistern
a, a; the air admitted at the open end of the air tube c, in its passage upwards
around the tubes b, b, cools the water descending in these tubes, and thereby.
accelerates the velocity of the stream circulating through the pipes in and in
connection with the malting cylinder; at the same time the temperature of
the ascending air is increased by its absorption of heat from the water tubes
b, b, and also from the products of combustion passing through the chimney k,
without any additional expenditure of fuel. The air thus heated passes
through the pipe m into the malting cylinder at q, as shewn by the arrows, and
traversing each of the trays, and the grain undergoing the process of drying
thereon, abstracts the portion of moisture from the grain, and escapes in
the state of vapour through the pipe n, and rising under the grate bars of the
furnace g, promotes the combustion of fuel therein. The drying process may
be effected by the hot water alone without the introduction of heated air into
the malting cylinder, but not so advantageously oro expeditiously, and I.
therefore prefer the combined use of these heating media. The several arrange-.
ments of machinery described for drying malt may be also used for drying
damaged grain.
Another of my improvements under this part of my Invention for the treat-
ment and preparation of grain, and for its conversion into malt, consists in
adapting machinery or apparatus to an ordinary malt house floor, whereby I.
am enabled to perform the operations of turning, shifting, sprinkling, and
sweeping the grain undergoing the process of malting without causing the:
detrimental effects that must necessarily follow the trampling of the grain
under foot, when these operations are conducted by hand, as is commonly the
practice. Figures 1, 2, 3, and 4, Sheet IV., represent an arrangement of
machinery for this purpose adapted to an ordinary malt-house floor; Figure 1
being an elevation of the same; Figure 2, a plan; Figure 3, a section, shewing
the gear for working the rakes; and Figure 4, another section through the gear
for working the brush and shovel. A, A, is the floor of the malt-house, the width.
of which will vary with circumstances; B, B, are the side walls of the same; and.
D, D, represent a layer of germinating grain on the floor; E, E, are tramways
or recesses hollowed out in the walls B, B. a, a, are cast-iron rails and racks.
to carry the malting machinery; these rails and racks are laid in the recesses.
of the tramways E, E, and are firmly bedded to the side walls; b, b, are the
supporting wheels of the moving frame which run on the rails a, a; c¹, c¹, are

page_text: working pinions, supported on suitable axes, and gearing into the racks on the
rails a, a; c, c, are winch handles, by which motion is given to the machinery;
d, d, are side frames, supported on the axles of the wheels b, b; e, e, are
wooden frame pieces, by which the side frames d, d, are united; ff, are
wrought-iron water cisterns, which form the bottom of the hanging stage;
9, 9, are perforated tubes or sprinklers attached to the cisterns f, f; these
tubes are eut through or divided at certain points, to allow the working parts
of the machinery to pass clear of them; i, i, is a stage or platform covering
the water cisterns, and on which the attendants for operating the machinery
stand; jj, is a swinging frame, to which the revolving rakes k, k, of which
there are two sets, are attached; the rakes k, k, and their frame are free
to move on the centres 1, 1; m, m, are driving pullies on the shaft of
the pinions c', c¹, from which motion is communicated to the revolving rakes
by means of cords or chains n, n, passing around the pullies p, p; o is a centre
pulley; q, q, represent a worm and segment, by which the swinging frame of
the rakes is moved on its centre, according as one or other of the sets of rakes
is required to be in action; r, r, is a brush, and s, s, a shovel, and t, t, are
connecting rods for working the same; u, u, are a rack and pinion to raise
and lower or adjust the brush r, r, and shovel 3, 5; and v, v, represent a
toothed segment and worm on the frame of the apparatus, by means of which
the connecting rods t, t, which carry the brush r, r, and shovel s, s, are
swung into a position the reverse of that which they are shewn as occupying, in
the Drawings; w, w, is the working shaft of the segment v, v, with its cranks;
x, x, is the bearing carriage of the shaft w; y is a slide for the connecting
rods t, t; and z, a swinging centre on which the rods t, t, of the brush and
shovel turn.
The mode of operating is as follows:-The floor is supposed to be covered,
with a layer of grain, and each tool elevated above the grain. Then to
traverse the machine from end to end of the floor, the attendant stands
on the stage i and turns the winch c, c, by which motion is given to the
pinions c, c', and the swinging frame caused to travel in either direction,
or backwards and forwards over the grain. At the same time motion is.
communicated to the rakes k by means of the band and pullies, and either.
set of rakes may be lowered into the grain by turning the worm and seg-
ment q, q, right or left by means of its winch handle. The grain on the
floor will be thoroughly turned and lightened by the action of the revolving
rakes, and may be watered or sprinkled at the same time by turning on the
cock of the sprinkler 9, 9. When it is required to shift, or thicken, or
spread the layer of grain, the shovel s is lowered into the same by turning the

page_text: worm v, the frame being meanwhile traversed either backwards or forwards;
the revolving rakes might be also kept in motion, and would thus assist in the
operation of shifting, thickening, or spreading, and level the grain moved by
the shovel. To sweep up loose grain the brush r is lowered on to the floor
by the pinion and rack u, and the frame caused to travel as before. When
the position or angle of the shovel and brush is required to be reversed, the
winch v (Figure 4) is turned until the bearing at F is removed over to G.
Although I consider the arrangement above described to be a convenient
one, I do not mean to limit myself to the use of it alone, as it is obvious that
many other arrangements might be adopted which would answer the same
purpose; thus, the brush and even the shovel might be made to revolve, and
instead of shifting the brush and shovel, there might be two sets provided, one
at each end of the frame, with sprinklers and rakes, and these parts might be
adjusted by sliding in vertical grooves; the several instruments might also be
ranged round the periphery of a drum, and brought into action by causing the.
Irum to revolve. And I mention this because I wish to have it understood;
that this part of my Invention consists in the application of machinery to an
ordinary malt-house floor to effect the several operations above mentioned, so as
to avoid the detriment to the grain which is now occasioned by persons walking
on and trampling the same.
What I claim in respect to this part of my Invention is,---
First, the general arrangement of apparatus, herein-before described, for the
conversion of barley into malt, and the several modes of operating with the same,
herein-before described.
Second, the drying of grain and malt in a partial vacuum, as herein-before
described.
Third, the arrangement of water-heating apparatus, herein-before described,
when used for the purpose of drying grain and malt, and in conjunction there-
with, the employment of currents of heated air in the manner described.
Fourth, the mode of accelerating and perfecting the oxizidation and sacoba-
rization of grain during the process of malting by subjecting the same to
atmospheric pressure lower than that of the external atmosphere, as herein-
before described.
And, fifth, the employment of machinery or apparatus, whether constructed
as described or in any other convenient manner, for turning, shifting, sprinkling,
and sweeping malt on ordinary malt house floors.
Thirdly, my Invention has relation to the conversion of grain into saccharine
and vinous liquors, and consists in certain additions to and improvements on
the compound mashing and extracting apparatus for which I obtaine1 former.

page_text: Letters Patent for England, of date the Fifth April, One thousand eight
hundred and forty-one. This part of my Invention includes also several
improved methods of operation and processes to be performed with my
improved apparatus. Figures 1, 2, and 3, Sheet V., represent a twelve-quarter
mash tun, fitted with my improvements, and adapted to carry into effect my
improved modes of operation; Figure 1 being a vertical section; Figure 2, a
plan, above the perforated bottom; and Figure 3, a plan with the perforated
bottom removed; Figures 4 and 5 are separate views of parts of the apparatus
detached. a, a, are the mash tun staves or sides; b is the permanent bottom;
c, a perforated false bottom raised a few inches above the bottom b; d, d, iron
standards, carrying a cross bar e; f, central shaft of the "mashing attempe-
rator" g, vertical rake shaft carried by the arms k, k, projected from the
central shaft f, and furnished with the hollow rakes h, h; i, i, foot and packing
box of the central shaft; 1 is a circular rack bolted to the permanent bottom
of the mash tun, and geared into by the pinion m on the vertical rake shaft g;
n, n, are brackets projecting from the central shaft f, which serve to support
the thermometer o, by which the heat of the mashing liquor is indicated; p is
a sparger cistern, and q, q, the arms of the sparger; a is a double delivery
pipe, by which the sparger cistern is supplied with liquor; r is a bevil crown wheel
on the central shaft f, which is geared into by the pinion s on the horizontal
driving shaft t, which works in the plummer blocks u, u; v and w are fast and
loose pullies on the driving shaft t; y is a stop-cock in the steam pipe, which
connects the steam boiler with the mashing apparatus. The arrows indicate
the course taken by the steam or hot air employed in passing through the
hollow portions of the mashing attemperator." So far the apparatus is similar
to that described in the Specification of my former Patent aforesaid. I will
now therefore describe my improvements therein, and additions thereto, and
also the new modes of operating which I adopt when working with the im-
proved apparatus. The rakes h, h, are perforated with any convenient number
of holes, which are covered with spring valves 6, 6, 6, having rings 7, 7, 7, by
which they are fastened down to the pipes so as to stop the holes; these rings
are slotted, and slide freely on the exterior of the rakes; 8, 8, are stop pins,
behind which the slotted rings are moved when steam, atmospheric air, oxygen,
or other fluid is injected into the mash; 10, 10, are dipping or inclining
vanes attached to the rakes h, h, so that when in motion a lifting or pumping
effect is produced on the mash; 11 is a circular pipe, perforated on both sides
and fastened to the permanent bottom of the tun beneath the false bottom.
This pipe is in connection with other pipes and valve boxes to be presently
described, and, together with the perforated masher, constitutes what I déno-

page_text: minate the "caloric injector." 12 and y are pipes connecting the apparatus
with a steam generator or heater for air or fluids; 13ª and 13b are valve boxes
containing spherical valves; the former in connection with the injection
pipe 12, and the latter with the draw-off pipe 18; 14 is a four-way branch
pipe, to which are attached the gravitating or draw-off wort pipes 15, 15; the
upper ends of these latter are in communication with the mash tun, and covered
at their open ends by the strainers 16, 16, on the interior of the tun; 17 is
the exit steam or air pipe, which connects the masher with the valve chest 13b.
and exhaust pipe 9; 18 and 19 are wort drainage pipes, furnished with suit-
able cocks.
Having thus described the mechanical construction of my improved appa-
ratus, I will proceed to explain the modes of operation therewith. Prior to
either of the operations, and as preliminary thereto, all the valves, cocks, &c.,
are turned off, and the grist and liquor prepared for being introduced into the
tun, after which I proceed as follows:-
Operation No. 1.-This is effected with the aid of the "mashing attemperator"
an certain parts only of the "caloric injector." The masher being put in
motion, and about one-fourth of the grist and entire quantity of liquor poured
into the mash tun, the steam or hot-air cocks are turned on, and the steam or
hot air admitted to the hollow parts of the apparatus. The temperature of the
mashing liquor, instead of ranging from 160° to 180° Fahrenheit, need not in
this case exceed 100°, and the steam or hot air will be regulated so as to pro-
dure such a degree of heat. The steam or hot air passes through the masher
in the direction shown by the arrows, lifting the valve 13b, and making its
exit through the perforations of the pipe 11, where it is partially condensed
under the false bottom, and is ultimately absorbed by the mash. The hot
liquors may be passed through with greater or less rapidity, or entirely shut off
at intervals, according to the degree of temperature required or the fluidity of
the mash, at the discretion of the operator. The whole of the grist having been
mashed with from 1 to 2 barrels of liquor per quarter, and the temperature
raised to a proper saccharizing point (which varies with the quality of the
grist, and ranges between 155° and 175° Fahrenheit), the cock y is turned off
and the masher thrown out of gear. At the expiration of from one to three
hours (a greater length of time being required to saturate and convert
flinty" malt than that which is well made), the taps 18 and 19 are set open,
when the worts will flow off equably from the mash, through the perforated
coil 11 into the under or boiling back, the sparger supplying the remainder of
the liquor at the discretion of the brewer. Amongst the advantages which I
derive from this method of working are the following:-First, the power of
26

page_text: saturating and converting the malt at a very low temperature without
increasing the fluidity of the mash to an undesirable extent; second, the
equalization of temperature of the mash produced by the current which the
masher causes to ascend during its revolution; third, the preventing the
finer particles of the grist from gravitating through or settling on the perforated
bottom, which is another result of the upward current in the tun; and,
fourth, the prevention of partial or unequal currents by drawing off through
the perforated coil of pipe.
Operation No 2. is performed as follows:-The masher having been put in
motion, and the grist and liquor blended thereby, the cocks 9, 12, and y are
opened, and steam, hot air, or other beated fluid allowed to pass through the
masher and away to waste; steam or heated air from the generator (but I prefer
hot air) is then passed into the mash through the valve chest 13 and per-
forated coil 11 until the desired temperature is reached. All the advantages
above named as resulting from operation No. 1 are obtained also by this mode
of working, and in a more expeditious manner, on account of the higher
temperature employed for the fluids injected into the mash, and the superior
oxidizing powers of hot air. The worts are drawn off, when the mashing
operation is completed, through the perforated coil, as before described.
Operation No. 3.-In this process the steam, hot air, or other fluid is
injected into the mash through the perforations in the revolving hollow rakes
or masher, when commencing to work the spring valves 6, 6, are released by
sliding back the rings 7, 7, behind the pins 8, 8. The grist and liquor having
been thoroughly blended, and the mash allowed to remain quiescent for some
time (which, however, is not essential, although I prefer that it should do so), the
cock y is opened (the mashes being the while in operation), and by this means
steam, hot air, oxygen, or other heated fluid is injected into the mash through
the perforations in the rakes until the mash has acquired the desired tempera-
ture, and the saccharizing operation is completed, when the wort is drawn off,
as before, through the perforated coil.
Operation No. 4 is perfornied in the manner following:-The mash having
been made with the smallest practicable quantity of liquor, and at the lowest
temperature at which the operation can be conducted with or without the aid
of the masher, and having been allowed to remain quiescent for a period which
may vary from ten to ninety minutes, at the discretion of the operator, the
cocks 15, 15, aro turned on, and also the cock 12. The worts will then flow
from the surface of the mash through the strainers 16, 16, down the pipes
15, 15, ascend the four-way receiver 14, and rise through the perforated
coil 11 into the mash. The ascent of the worts may be assisted and accelerated

page_text: by injecting steam, hot air (which I prefer), or oxygen through the pipe 12,
by which means also the mash will be heated to any required temperaturo
and the saccharine fermentation promoted. The worts are ultimately drawn
off through the perforated coil, as in the foregoing operations.
I claim, under this part of my Invention, the improvements in and additions
to the Invention patented by me as aforesaid, whether the same are used in
combination with the said Invention or not.
I also claim each of the processes separately, as herein-before described, for
the conversion of grain and malt into saccharine and vinous liquors.
Fourthly, my Invention consists in treating saccharine, vinous, and acetous
liquors by subjecting the same to a mechanical operation of filtering, so as to
clear and brighten them and improve their quality. The apparatus which I
employ for this purpose consists of three principal parts, first, a closed
vessel with a coil of steam pipe traversing its interior, which I call the
"warmer;" second, a force pump of any improved construction; and,
third, an iron or copper cylinder of any required dimensions, fitted with a
cylindrical filter composed of silicious or other permeable materials; I prefer,
however, the silicious filters made by Messrs Ransome and Parsons, of Ipswich,
of such diameter that sufficient space shall be left between the exterior thereof
and the interior of the cylinder to admit a brush or scraper. The cylindrical
filter has a hollow perforated axle passing longitudinally through it, and turning
in stuffing boxes in the ends of the outer cylinder; one end of this, axle is
closed and the other end left open. The space between the filter and the
interior of the cylinder allows of any fluid that may be introduced circulating
freely around the filter, and permits also a brush to be fixed therein for cleansing
purposes. The closed end of the axle of the filter is attached to any suitable
driving gear, and the open end is connected to the ingress pipe of a refri-
gerator. The enclosing cylinder is furnished with a safety valve on the upper
side, and a yeast sluice or tap on the lower side. The suction pipe of the
force pump is connected to the bottom of the "warmer, " and its delivery
pipe communicates with the interior of the iron cylinder. The above descrip-
tion will render the construction of the filtering apparatus sufficiently clear
without the aid of a Drawing. The mode of operation is as follows:-The
liquor to be filtered is run into the warmer, and there Heated to a temperaturo
of from 160 to 200° Fahrenheit, by means of a current of steam passing
through the coil of pipe. In the course of about half-an-hour the liquor will
have become attenuated, or of a reduced specific gravity, and the albuminous
and glutinous matters held suspended in it, and by which turbidity has been

page_text: produced, will become sufficiently coagulated to weaken their chemical affinity
when they are finally separated from the liquor by the mechanical operation
of the apparatus, which is effected by putting the pump and filtering cylinder
in motion. The heated liquor from the warmer is thereby forced into the
iron cylinder, from which it passes through the filtering cylinder to the interio
thereof, through the perforated axle into the refrigerator, from the exit pipe
of which it is delivered in a bright and cooled state. The safety valve on the
iron cylinder is provided to guard against any undue pressure of the liquo
whilst being injected by the force pump. When all the liquor has passed
through, the sluice tap is opened for the withdrawal of the matters adhering
to the exterior of the cylinder, and contained in the annular space. The
brush in this space effects the removal of the adhering matters as the filter
revolves. The advantages that will be found to result from the treatment in
this manner of saccharine and vinous liquors will be very considerable, as the
brewer will be enabled to close his fermentations and brighten his liquors as
soon as they are sufficiently attenuated in the fermenting vessel, without
reference to temperature, and without fear of "yeast bite, and thus the
time now occupied in throwing off or precipitating the yeast will be saved, and
the generation of deleterious acids and inducement of permanent turbidity
prevented. The vinegar maker will also derive benefit from the use of this
filter, as the clearing operation, which now occupies frequently from six to eight
weeks, will be performe 1 by passing the liquor once or twice through the filter.
What I claim as this part of my Invention is, the treatment of saccharine,
vinous, and acetous liquors, by causing them to pass through a filtering
operation either in a heated or cold state, as above described.
"
I also claim the arrangement of revolving filter, force pump, and warmer,
above described.
Fifthly, my Invention consists in facilitating the process of distillation in
the production of alcoholic liquors, by conducting the said operation under
reduced atmospheric pressure; or, in other words, under a partial vacuum.
For this purpose I attach the exhaust pipe of a rotary pump or other appa-
ratus by which a partial vacuum may be produced to the upper part of the
head of the still employed, and connect the egress pipe of the said rotary
pump or other apparatus to the upper part of the condenser or refrigerator.
When the wash to be distilled has been heated to a low vaporizing tempera-
ture, the rotary pump or other exhausting apparatus is put in motion, and the
alcoholic vapour ascending from the wash under operation, passes through the
pump into the condenser or refrigerator, from which it is drawn off as a fine

page_text: pure spirit. The effect of the pump is to create a partial vacuum in the still,
which causes the spirituous vapours to ascend at a reduced temperature as
compared with that at which the process is ordinarily conducted, and the
more perfect the vacuum the lower (within certain limits) may be the heat.
The resulting spirits will therefore contain a less proportion of essential oil,
acids, and other impure volatile matters than heretofore, and this purity of
the spirit enables the rectification processes to be dispensed with, at a con-
siderable saving of time, fuel, labour, and condensing liquor. I have not:
thought it necessary to show Drawings of a still, or of the other above-
mentioned apparatuses, as the construction of the same is well understood,.
and forms no part of my Invention.
What I claim as this part of my Invention is, the mode herein described of
conducting the process of distillation under a reduced atmospheric pressure,
whereby I am enabled to produce a pure fine spirit at one single operation.
Sixthly, my Invention for the conversion of grain into acetous liquors has
relation to the manufacture of vinegar and acetic acid from malt and saccha-
rine liquors, and consists in the application of heated air under pressure:
injected into the wash or liquor from which the vinegar or acetic acid is to be
produced, for the purpose of facilitating the acetous fermentation or oxidization
of the same. The manner in which I propose to carry this part of my Inven-
tion into effect is as follows:-I make use of an acidifying vat or vessel, which
is closed and furnished with a perforated coil of tin pipe which lies on the
bottom, and the outer end of which is connected with a hot-air pipe. On the
head of the vat, and communicating with the interior thereof, I place a con-
densing worm of tin pipe fitted into a water tube, the arrangement being
similar to the condensing worm in use by distillers. The lower end of
the worm is bent into the form of an inverted syphon, and enters the
vat at any convenient point. On the upper part of the worm, near the
syphon, is a vertical pipe to carry off useless and non-condensible volatile
matters. The condensible vapours and volatile principles are arrested and
condensed in the worm pipe and returned to the vat. In conjunction with
these arrangement, I employ a set of pumps to force through hot water or
steam chambers or other suitable heating apparatus, the air which is to be
injected into the wash or liquor during the passage of the air to the vat. The
vat being about two-thirds full of worts or other wash to be acidified, air at a
temperature between 70° and 80° Fahrenheit is injected into the same
through the perforated coil, and dispersed through its contents in innumerable
minute streams and globules. The intimate commixture of the beated and
worts or wash accelerated the process of oxidization or acidification, and as all

page_text: the useful volatile portions of the wash evaporated by the heated air are con-
densed in the worm and returned to the vat, the usual loss of from fifteen to
twenty per cent. in volume of the liquor is prevented, while the strength of the
resulting vinegar or acetic acid is unimpaired.
What I claim as this part of my Invention is, the application of heated air
under pressure to the wash or liquor undergoing the process of conversion into
vinegar or acetic acid, for the purpose of facilitating the acidification or oxidi-
zation of the same, and also the mode of condensing the volatile and conden-
sable portions of the liquors evaporated during the process and returning them
to the vat, as herein-before described.
In witness whereof, I, the said William Littell Tizard, have hereunto
set my hand and seal, this Eighth day of November, in the year of
our Lord One thousand eight hundred and fifty-two.