IMPROVEMENTS IN THE MANUFACTURE PROVISIONAL SPECIFICATION
Year: 1864

page_text: ה
LETTERS PATENT to John Dauglish, of Reading, in the County of
Berks, M.D., for the Invention of "IMPROVEMENTS IN THE MANUFACTURE
PROVISIONAL SPECIFICATION left by the said John Dauglish. at. the,
Office of the Commissioners of Patents, with his Petition, on the.
16th March 1864.
I, JOHN DAUGLISH, of Reading, in the County of Berks, M:D., do hereby
declare the nature of the Invention for "IMPROVEMENTS IN THE MANUFACTURE
OF AERATED BREAD, AND IN APPARATUS TO BE USED IN THIS MANUFACTURE,"
to be as follows:-
These improvements relate to a method of manufacturing bread for which
Patents have been granted to me dated respectively the 1st day of October
1856 (No. 2293), and the 22nd day of August 1857 (No: 2224)!
In manufacturing bread by this method dough is mixed in a close mixing
vessel in which is a condensed atmosphere amounting in some instances to a
pressure of 90 or 100 lbs. on the 'square inch, and it has been customary after
the mixing has been completed to discharge the dough from the mixer through
certain regulated apertures into open troughs, boxes, or baking pans by means
of the pressure exerted by the condensed atmosphere within. During this
operation a great expansion of the dough takes place almost suddenly, and. in

page_text: consequence of this suddenness of expansion the desired vesicular structure
of the dough is liable to be injured and its quality for bread-making materially
impaired.
Now by my present Invention, by preventing as much as possible the sudden
expansion of the dough, the above evils may be to a great extent avoided,
and a great improvement effected in the quality of the bread produced, likewise
in the convenience of working the process and in the uniformity of results.
The sudden expansion of the dough may be accomplished by effecting the
discharge of the dough from the mixer into the troughs, moulding boxes, or
baking pans, whilst the dough is still retained under the pressure of an
atmosphere sufficiently condensed to control the expansion, and releasing the
dough from this pressure at such a time and in such a manner as may be
most desirable.
I will now proceed to describe the mechanical arrangements which I prefer
to employ in carrying out my Invention. They are of two kinds; the one
consists of a box or chamber constructed of iron or any suitable material, and
sufficiently strong to be capable of bearing a heavy pressure. It may be
made of any convenient form and dimensions, and capable of holding one or
any convenient number of receptacles, such as moulding boxes, baking pans,
or other receivers. When it is constructed for holding several of these recep-
tacles, this chamber may be made of such a form and of such dimensions as
will admit of its being fitted within with a double endless chain passing over
pulleys at each end furnished with the necessary appliances for placing the
receptacles for the dough in a continuous line side by side upon the chain in
such a manner as will allow of the rotation of the chain from end to end of
the chamber, carrying with it the receptacles with their open tops or mouths
always kept upwards. At any convenient spot in the upper side of the iron
box or chamber it is furnished with an opening for the purpose of attaching it
by an air-tight joint to the valve or other apparatus used for discharging the
dough from the mixer; this opening is so placed that each dough box or
receptacle, when in position on the chain, can in rotation be brought under it
by movement imparted to the chain so as to receive the dough discharged
from the mixer, and at another suitable spot there is another opening furnished
with a door capable of being closed air-tight, through which can be placed
the dough receptacles on to the endless chain, and be removed when filled.
The spindles of the pulleys carrying the endless chains are made to pass
through a stuffing box in the sides of the iron chamber for the purpose of
communicating the necessary motion to the endless chain carrying the dough
receptacles. By these means it will be seen that each dough receptacle may

page_text: in turn be brought under the opening where the chamber is attached to the
mixer, and where it may receive its due portion of dough, and then pass
onwards, allowing the next receptacle to take its place until all the recep-
tacles are filled. In some instances it may be found desirable to construct
the pressure chamber in the form of an annular ring, having its axis vertical
when it is intended to contain many boxes, troughs, or baking pans, or when
only a few in the form of a shortened cylinder placed on one end like a
cheese. Within and on the floor of the chamber forming this annular ring
is to be fitted a moveable floor or plate of the precise form of the fixed floor,
that is to say, in the form of a flat annular ring furnished with friction pulleys
or rollers to facilitate its being moved round its own axis, which will be the
same as that of the chamber. Motion is to be communicated to this floor or
plate by means of a toothed pinion working into corresponding teeth attached
to the floor, or plate; this pinion is fixed on a spindle passing from within the
chamber outwards through a stuffing box. On to this floor or plate the boxes
or other receptacles for the dough are to be placed side by side in such a
manner as will admit of the easy revolution of the plate within the chamber.
When the shortened cylinder is used instead of the annular ring, it will like-
wise be furnished with a circular plate forming a moveable floor ou which to
place the receptacle for the dough, but in this instance the floor will revolve
on a central spindle or shaft, one end of which passing through a stuffing box
to the outside will give facility for imparting the necessary motion. These
chambers are likewise furnished with a suitable opening where they are to be
attached to the, valve or other apparatus used for discharging the dough from
the mixer, and with an opening through which to place the dough receptacles
on the revolving floor and remove them when filled, similar to those described
above. Besides the fittings above described, the pressure chamber is fur-
nished with two valves or stop-cocks, one communicating with the external
air, the other either with a condensing pump or a receiver of condensed air or
other suitable gas.
The mode of working my Invention by means of this apparatus is as
follows-The pressure chamber being duly and properly fixed to the drawing-
off apparatus attached to the mixer by the opening provided for this purpose,
the door through which the dough receptacles are to be placed on the endless
chain or circular floor is to be opened, and the dough receptacles to be placed
in their proper positions. on the chain or floor, after which the door is to be
tightly closed, and the valve. communicating with the condensing pump or
receiver of condensed air or gas is to be opened and air or gas is to be forced
into the chamber until the density is increased to the extent necessary to

page_text: prevent the expansion of the dough when drawn into the contained boxes or
dough receptacles from the mixer. The pressure which I find to be most
desirable to use in the pressure chamber is regulated by the pressure used in
the mixing vessel in which the dough is prepared; that is to say, it should be
only less than the pressure in the mixing vessel by the amount necessary for
causing the dough to pass from the mixer into the receptacle. So soon as the
necessary density has been given to the atmosphere within in the pressure
be
chamber, the process of filling the troughs, boxes, or pans, may proceeded
with. The operator will first move the floor or chain on which they have
been placed, so as to bring one of these receptacles immediately under the
apparatus through which the dough is to be discharged from the mixer (and
this will be facilitated by a small stop fixed inside the chamber, and working
into a catch on the floor or chain, but capable of being thrown in and out of
action from the outside); having done this, he will proceed to open the
discharging apparatus and drop the necessary quantity of dough into the
receptacle beneath. This being done, the stop is to be shifted and the chain
or floor moved forward to bring the succeeding receptacle under the discharge
apparatus, which in its turn is to be filled, and so on until all the receptacles
within the chamber are filled. Now as the operator will be unable to regulate
the quantity of dough to be discharged into each receptacle by his eye without
provision is made for this purpose, I fit into the sides of that part of the
chamber nearest to where the boxes or receptacles are filled, a plate or plates
of glass strong enough to be capable of bearing the necessary pressure, or in
preference to relying upon the eye and judgment of the operator for regulating
the quantity of dough at each discharge, I so construct the discharging
apparatus as to render it capable of measuring off a definite quantity at each
succeeding discharge. The apparatus for this purpose will be made like an
ordinary single way plug cock, the plug or chamber of which will be of such
dimensions that the passage through it will be of sufficient capacity to hold the
whole quantity of a single discharge. This passage or chamber is to have its sides
perfectly parallel, and within it is to be fitted a piston or diaphragm capable
of moving from one open side of the passage to the other in a direction across
the axis of the plug, but to be incapable of being forced out of the plug by
reason of stops provided for this purpose. By this means it will be seen that
whenever the plug is turned or chamber opened, the dough will be pressed
into the passage or chamber of the cock carrying before it the piston or
diaphragm until the passage or chamber is quite full. The passage of the
dough out of the chamber at the opposite side is prevented by the piston
which forms the bottom or end. Now by moving the plug round a quarter of

page_text: a circle the cock will be shut and a definite quantity of dough will be cut off
and retained within the passage or chamber, and then by moving the plug a
second quarter of a circle in the same direction the cock will be opened with
the piston next to the mixer and the open mouth downwards presented to the
receptacle provided to receive the dough. The result will be that the
of the dough within the mixer acting upon the piston within the passage
again drive it to the opposite side, expelling at the same time the measured
quantity of dough into the receptacle and again filling the chamber for the
next operation.
pressure
will
During the operation of filling the dough receptacles within the pressure
chamber it will be evident that the density of the atmosphere within the
chamber will have a constant tendency to increase by the addition of the
solid masses of dough, so that unless this were counteracted the dough would
soon be prevented from passing out of the mixer into the chamber. In order
to avoid this increase of density, a valve. similar to a safety valve is fixed in any
convenient part of the chamber, and being loaded to lift at a given pressure,
will act as an effectual regulator. When all the receptacles within the
pressure chamber have been duly filled with their proper quantity of dough,
the stop-cock communicating with the air is to be opened and the condensed
atmosphere allowed to escape, during which operation the dough within the
receptacles will rise or expand and become fit for baking without any farther
manipulation. The receptacle should then be removed from the pressure
chamber with speed and care for this purpose; and the chamber again charged
for a succeeding operation. When it is desirable. to. economize time and
power in condensing the air or gas, this may be, done by using two separate
pressure chambers and drawing-off apparatuses, and instead of allowing the
condensed atmosphere to escape it, may be conducted by a pipe to the second
chamber which has been previously filled with dough receptacles, and by this
means a portion of the necessary pressure will be obtained and saved.
The second description of mechanical arrangements which I employ for
carrying out my Invention is as follows:-Instead of the pressure chambers
with moveable chains or floors with separate condensing apparatus, described
above, I use a smaller chamber or cylinder attached by an air-tight joint to
the valve or apparatus through which the dough is discharged from the mixer,
having its opposite end opening downwards; into this chamber a plug or ram
or piston is made to work, but I prefer a ram with a polished surface which
does not necessitate the inside of the cylinder or chamber being smooth; around
the mouth of the cylinder a cup leather.is fitted in a similar manner to those
used in hydraulic presses, so that when the ram is introduced into the mouth

page_text: of the cylinder the cup leather will form a tight joint round it. Beneath the
mouth of the chamber or cylinder is fitted a frame or table, for the purpose of
carrying the necessary machinery for giving motion to the ram, whilst it also
keeps the ram in position for receiving motion; the lower end of the ram
passes through a guide fixed on to the table, and so arranged as to allow of its
moving in a reciprocating motion upwards and downwards with considerable
exactness; to this end of the ram is fixed one end of a connecting rod, the
other end of which is connected with a crank from which the reciprocating
motion communicated to the ram is derived. The upper end of the ram is for
a short part of its length slightly tapered off to admit of its ready entrance
through the cup leather into the chamber or cylinder, into which it is to
plunge as far towards the opposite or upper end as is necessary to condense
the atmosphere within to the pressure necessary to prevent the expansion of
dough when drawn into it. Between the sides of the ram and those of the
cylinder a small space is left, and into this space a small quantity of water is
injected by means of a pump synchronously with the entrance and passage
forward of the ram into the cylinder, by which means the joint at the cup
leather is made more secure, and the escape of air prevented in the passage
downward or outward of the ram; the water is also withdrawn synchronously,
or rather in advance of it, so as to avoid the water dropping or falling
prejudicially, where it might cause mischief. The motion given to the ram
by means of the crank is made sufficient not only to move the rain from end
to end of the cylinder, but to withdraw the end from its mouth sufficiently to
admit of placing on the end of the ram a dough receptacle, such as a trough,
moulding box, or baking pan, and for removing it when charged with dough.
The crank shaft which gives motion to the ram is by preference worked by a
band from a steam engine or other suitable motive power, and is either itself
to be furnished with a fly wheel and small pinion, the small pinion being
fitted with a small fly wheel, and worked at a high speed. The speed of the
ram to be such as is convenient for the purpose of drawing off the dough with
the greatest exactness. By this arrangement it will be seen that as the ram
enters the cylinder it will take power from the crank and fly wheel necessary
for compressing the air, but as it leaves the cylinder it will give back most of
the power to the fly wheel, and economy will result.
It will be seen by the above description that I obtain a.continuous method
of drawing off.
To work the above apparatus it is only necessary for the operator to set in
motion the ram by the strap from the steam engine, and to stand in a
convenient position to enable him to place the dough receptacles on the end

page_text: of the ram, and remove them when full; so soon as the ram has left the mouth
of the cylinder in its descent he will be ready to remove the receptacle and
place another in its place. When the ram returns and enters the cylinder it
will take the receptacle with it; the atmosphere will become compressed as it
approaches the upper part of the cylinder, where is the mouth of the drawing-
off apparatus, and when it has arrived there the plug of the cock forming the
drawing-off apparatus before described is moved round by, means of a con-
nection with the moving machinery, the dough drops into the receptacle as
the ram commences to return, and as the ram passes downwards in its return
the atmosphere in which it is confined expauds, and the dough rises fit for
baking by the time the end of the ram emerges from the cylinder when the
operator removes it.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said John Dauglish in the Great Seal Patent Office on the
16th September 1864.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, JOHN
DAUGLISH, of Reading, in the County of Berks, M.D., send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Sixteenth day of March, in the year of our
Lord One thousand eight hundred and sixty-four, in the twenty-seventh
year of Her reign, did, for Herself, Her heirs and successors, give and grant
unto me, the said John Dauglish, Her special licence that I, the said John
Dauglish, my executors, administrators, and assigns, or such others as I, the
said John Dauglish, my executors, administrators, and assigns, should at any
time agree with, and no others, from time to time and at all times there-
after 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 "IMPROVE-
MENTS IN THE MANUFACTURE OF AERATED BREAD, AND IN APPARATUS TO BE. USED IN
THIS MANUFACTURE," upon the condition (amongst others) that I, the said John
Dauglish, my executors or administrators, by an instrument in writing under
my, or 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.

page_text: NOW KNOW YE, that I, the said John Dauglish, do hereby declare the
nature of the said Invention, and in what manner the same is to be performed,
to be particularly described and ascertained in and by the following statement
thereof, that is to say:-
These improvements relate to the method of manufacturing bread for which
Patents have been granted to me, dated respectively the: First day of October
1856 (No. 2293) and the 22nd day of August 1857 (No. 2224).
In manufacturing.bread by this method dough is mixed in a closed mixing
vessel in which is a condensed atmosphere amounting in some instances to a
pressure of 90 or 100 lbs. on thesquare inch, and it has been customary, after
the mixing has been completed, to discharge the dough from the mixer through
certain regulated apertures into open troughs, boxes, or baking pans, by means
of the pressure exerted by the condensed atmosphere within. During this
operation a great expansion of the dough takes place almost suddenly, and in
consequence o
of this suddenness of expansion the desired vesicular structure of
the dough is liable to be injured, and its quality for bread-making materially
impaired.
Now by my present Invention, by preventing as much as possible the
sudden expansion of the dough, the above evil may be to a great extent
avoided, and a great improvement effected in the quality of the bread pro-
duced, likewise in the convenience of working the process and in the uniformity
of results. The sudden expension of the dough may be prevented by effecting
the discharge of the dough from the mixer into the troughs, moulding boxes,
or baking pans, whilst the dough is still retained under the pressure of an
atmosphere sufficiently condensed to control the expansion and releasing the
dough from this pressure at such a time and in such a manner as may be most
desirable.
"
.
Having thus stated the nature of my Invention, I will proceed to describe
more fully the manner of performing the same.
DESCRIPTION OF THE DRAWINGS .
of the apparatus preferred to be used and of the mode of working.
Sheet No. 1 represents the apparatus which is preferred to be used when it
is desirable to prepare several loaves for the oven at one time by expanding at
the same moment, and may be described as the intermitting system.
Sheet No. 2 represents the apparatus which is preferred to be used when it
is desirable to effect the discharge of the dough from the mixer by a more
regular and automatic method, and may be called the continuous system.
Sheet No. 3 represents the mode of constructing the apparatus which is

page_text: preferred to be used for regulating the discharge of dough from the mixer in
definite and measured quantities into the baking pans or other receptacles
provided to receive it.
In Drawing, Sheet No. 1, Figure 1 shows a plan partly in section of a long
iron chamber A, B, C, D, consisting of two semicircular ends or boxes
connected by two narrow straight galleries, so constructed that it is capable of
being closed air-tight, and of sufficient strength to bear an internal or bursting
pressure of several atmospheres. Within this chamber. and at the two
centres a, a, from which the two semicircles are struck, are fitted two vertical
spindles, on which are fixed two drums or pullies, one of which is shewn at b;
round these two pullies is stretched a continuous band b', which. will not be
liable to stretch, so that it shall run close to the inner sides of the two
connecting galleries, which inner sides are lined with hard smoothed wood or
other suitable material having small projecting ledges a', a', at right angles at
the top and bottom, and shown (on a larger scale than Figure 1) in vertical
section at Figure 2. To this band are affixed numerous small shelves c, c;
near to each other, but not touching. Each shelf c has two sides or cheeks
and a back, and its dimensions are such as to allow of a baking pan or other
receptacle for receiving the dough, being placed upon it in the position
represent at d, d, in Figure 2, and also in Figure 3. Each shelf is furnished
with two small friction wheels.or rollers, one at the lower part and the other
at the upper part of the back. The lower roller takes its bearing on the
ledge of the wooden lining, whilst the upper roller has its bearing on a small
metal ledge or face on the edge of the upper wooden ledge. These shelves
are attached to the band by screws placed above each other in a vertical line,
so as to allow of the strap in passing round the pullies at each end of the
chamber accommodating itself to the pulley without tearing from the flat'back
of the shelf. By this arrangement it will be seen that the several shelves each
carry a baking pan or dough receptacle, and that all can be made to travel in
continuous rotation from end to end of the galleries and round the semi-
circular connecting ends, each pan or receptacle in its turn takes the place of
the other by simply giving motion to one of the axes round which the strap'or
band is stretched. For the purpose of communicating such motion to one of
the pullies, the spindle or axis on which it is fixed is made to pass through a
stuffing box to the outside of the chamber, as shown in the longitudinal
section, Figure 3, and to this spindle or axis is attached a handle or other
convenient application for moving it, and also any convenient stop or catch or
index to indicate the position of the pans. There are two openings at e and f;
the opening at e is so placed as to be immediately over the line of movement

page_text: of the shelves, and is for the purpose of being fixed (by an air-tight joint) to
the measuring and discharging apparatus attached to the mixer, so that each
of the succeeding measured quantities of dough can be made to drop into a
receptacle brought in succession under the opening. The opening at f is at
the other end of the chamber, and is for the purpose of placing the boxes,
pans, or other dough receptacles upon the shelves, and withdrawing them
when filled. This opening is furnished with a door h moving on a hinge, as
is shown at Fig. 4. The edges of this door h are recessed, and the recess is
fitted with a leather or other flexible elastic washer. The door is closed tight
by means of a strong cross bar and a screw. Two stop cocks i and j are
applied, and a safety valve k. The stop cock at i is for the purpose of
conveying atmospheric air or other suitable gas to the chamber, either from a
receiver or from a condensing pump for condensing the atmosphere within the
chamber. The stop cock at j is for the purpose of discharging such air or
gas, and the safety valve is for the purpose of regulating the pressure within
the chamber, and of allowing the air or gas to escape as the density is
increased by the addition of each piece of dough as it is dropped into a
receptacle from the mixer.
Figures 5 and 6 show a plan, partly in section, and a vertical section of a
circular chamber; the inner chamber, into which the dough receptacles are
placed and the atmosphere condensed, being in the form of an annular ring.
This chamber, like the one above described, is constructed of iron or other
suitable material, and strong enough to bear a pressure of several atmospheres.
The dough receptacles are carried by a ring-formed table, which is made to
revolve by means of a pinion working into teeth at the edge of the table.
This chamber, like the previous one, has two openings, and is fitted with
air cocks and safety valves, as before described. The circular or annular
table within this chamber has the necessary rotary motion imparted to it by
means of the pinion working into teeth at the edge of the table before referred
to. The spindle or axis upon which this pinion is fixed is made to pass
through a stuffing box to the outside of the chamber. To the end of this
spindle or axis a handle may be attached (or any suitable apparatus). It is
desirable that each revolution of the pinion should be exactly sufficient to
move the table onward, so as to remove one dough receptacle from under the
discharging apparatus, and bring the next into its place; and in order to
secure this being done with accuracy, the handle by which the pinion is moved
is made to work against a stop or catch as represented. This stop or catch is
made elastic or otherwise capable of giving way, and allow the handle to pass
it by a moderate pressure exercised by the operator upon the handle. It may

page_text: be stated that by attaching a pinion properly proportioned to the end of the
spindle or axis of Figure 3, and applying teeth to the band, the movements of
the shelves within the chamber Figure 3 may be regulated in a similar manner.
I will now describe the mode of working the apparatus shown in Figures
1, 2, and 3, and as the apparatus in Figures 5 and 6 is worked on the same
principle, the same method will apply to this.
The chamber A, B, C, D, having been placed and fixed in position under
the measuring and discharging apparatus herein-after to be described fixed on
the under side of the mixer, such as is described in the Specifications of my
former Patent. The door of the chamber is to be opened, and through the
opening baking pans or dough receptacles are to be placed in succession upon
the several shelves, as they are brought in position opposite to the opening.
When this has been completed the door is to be closed air-tight, and the stop-
cock, which communicates either with a condensing pump or pumps, or with
a receiver of condensed air or gas, and air or gas is to be forced into the
chamber until it has increased in pressure sufficient to just lift and escape at
the safety valve. This pressure will have to be regulated to the pressure
used within the mixing vessel, and the apparatus used in charging the water
with which the dough is made with the necessary carbonic acid gas. Special
care and attention have to be paid to the co-ordination of the pressures or
densities, and to their proper relation to each other, for it is upon these that
the due and sufficient working of the process now being described will be
found to depend. It is desirable completely to prevent the expansion or
vesiculation of the dough or paste in the mixer, also in the measuring
apparatus, and also in the discharging chamber until after the measured
quantities of dough have been received into the baking pans or other
receptacles; with this object additional pressure is employed in the mixer at
the time of the discharge. The dough in each case is prepared and mixed
under a pressure sufficient to secure not only the absorption by the water used
of a sufficient quantity of carbonic acid gas to obtain the desired vesiculation
of the dough whenever it is allowed to escape from the water, but also to
prevent such escape, and the consequent vesiculation taking place during the
operation of mixing, or whilst the dough is retained within the mixer; and
the retention of this the mixing pressure is insured during the delivery of the
dough through the delivery and measuring apparatus by the additional pressure
in the mixer. The operator will regulate this additional pressure in the mixer
at the time of delivering the dough therefrom, according to the tightness or
slackness of the dough, and the ease and smoothness with which the measuring
apparatus is made to work. And a little practice will enable him to judge in

page_text: each case as to the difference of pressure it is desirable to maintain between
the interior of the mixer and the receiving chamber, and he will load the safety
valve at k so as to regulate the pressure within the chamber A, B, C, D, to
about the density used in the mixing vessel whilst mixing the dough, and he
will employ such an excess of pressure in the mixing vessels as to cause the
dough to be discharged therefrom through the measuring apparatus into the
chamber A, B, C, D, without permitting the dough to expand.. The operator
will then commence to discharge the dough as hereafter explained from the
mixer into the baking pans or dough receptacles in succession as they are
brought into position to receive a measured quantity of dough.. When all the
receptacles have thus received their proper quantity of dough the stop-cock j
may be opened, and the pressure within the chamber A, B, C, D, reduced to
that of the atmosphere, during which operation the dough within the
receptacles will expand and become fit for the oven. The door h of the
chamber is then to be opened and the full receptacles removed, their places
being supplied. by empty ones. It will now be understood that in working
the above process each measured portion of dough is discharged from the
mixer into the receiving chamber A, B, C, D, by the excess of pressure in the
mixer over that in the receiving chamber; it consequently follows that the
pressure within the mixer will decrease unless compensated for whilst the
pressure in the receiving chamber is retained by the action of the safety valvė k.
The requisite excess of pressure in the mixer is kept up by a continuous supply
by pumping or any other convenient method. :
Description of Drawing, Sheet No. 2.-Figure 1 represents a front
elevation, partly in section, of the apparatus attached to the bottom of
the mixer; Figure 2 is a side elevation, and Figure 3 a plan of the
same. This apparatus is for measuring definite quantities of dough as
the dough is delivered from the mixer. In the arrangement shown
there are two measuring apparatus, and two cylinders attached to the
lower flanges of the mixer. G³, H', are two rams or plungers made with
smooth sides, and so correctly as to pass within the cylinders G, H, upwards
through cup leathers fixed at a, a; when these plungers are raised they com-
press the air within the cylinders. The plunger G¹ is represented in its most
elevated position within its-cylinder, whilst the plunger H¹ is shewn in its
most depressed position below its cylinder. These plungers have a continuous
reciprocating vertical motion imparted to them by being connected with the
rods I, I, to the levers K, K, which are worked by cams fixed on a shaft L,
revolving slowly beneath them, and such shaft receiving motion in the manner
shewn in the Drawings, or the plungers may be similarly actuated by any

page_text: similar mechanism. Below the cylinders G, H, is a table having two circular
openings immediately beneath the cylinders; these openings are for the
purpose of receiving the rams G¹ and H¹ as they descend from the cylinders.
On the tops of the plungers are fitted small wooden frames on which the
baking pans or dough receptacles are placed. The rods Q, Q, are "for the
purpose of acting on the lever of the measuring apparatus, and they receive
motion by the double cams R, R, as is shewn in the Drawings. The levers
acted on by the upper ends of the rods Q, Q, act by drivers on ratchet wheels
fixed on the spindles of the measuring apparatus, and as shewn the spindles are
moved one quarter of a circle for each upward and downward movement of
the side levers, but this arrangement may be varied. Figure 4 (Sheet No. 2)
shows on a somewhat larger scale the mode of constructing the cup-leather
joint round the mouth of the cylinders G, H, through which the rains G¹, H³,
have to enter and withdraw, and Figure 5 shows an end. view of the lower
part of one of the cylinders. In Figure 6 the form of this leather is shewn on a
larger scale divested of all its fittings; these fittings consist of two rings Y, Z,
the larger one Y being placed round the upper part of the leather outside,
and the smaller one Z on the inside. The inside of the ring Y is bevilled to
a wedge-shape section as in Figure 7; the ring Z is bevilled on the outside;
they are thus capable of holding the leather tightly between them' when'driven
together. The lower flange of the cup leather is made like an ordinary cup
leather, and secured in the usual manner by an outside ring to the mouth of
the cylinder. The application of the rings Y and Z to the upper or free
edge of the simple cup leather is with the view of preserving the cup leather
in its proper form against the liability of derangement produced by the with-
drawal and entrance of the rams at every upward and downward stroke.
Water is ejected through the pipes W by means of small pumps U, U, at the
outside of the cupped leather at the time that the end of the plunger has fully
entered the cup leathers. The water is discharged out of the cylinders from
the outer surface of the cupped leather through the pipes V, V, which pass
downwards, and have their terminations in two valves, shewn in Figure 8.
These valves are kept closed by two cams, which release them immediately
the plungers G, H, commence their downward stroke.
:
I would remark that although I prefer the use of cup leathers with the
rings, as above described, with water, if desired, cup leathers as ordinarily
constructed may be used, and the cylinders G, H, formed without the channels.
By this apparatus tins or other receptacles for the measured quantities of
dough on being placed on the plungers are raised into position under the
measuring apparatus, and when so in position receive quantities of 'dough; one

page_text: plunger ascending when the other is descending. The ascending of a plunger
condenses the air within the cylinder to a proper extent to receive the dough
from the mixer, the compressed air in the cylinder preventing the dough
expanding till by the descent of the plunger the pressure of the air within the
cylinder is removed. The density of the air compressed in the cylinders will
be determined by the proportions which the diameter and stroke of the ram
bear to the space left at the upper part of the cylinder to be occupied by the
compressed air; and where a fixed standard for the working pressure is
assumed, these proportions may be so regulated as always to secure without
the aid of a regulating safety valve, such as was described in the other appa-
ratus; but where it is desired to construct the apparatus for working at
various densities, this may be accomplished either by making the proportions
of the parts such as will secure, the maximum of density required, and by
having a regulating safety valve in connexion with the upper part of each
cylinder, which will always allow of the escape of air so as to bring the
pressure to any required density, or the length of stroke of the plunger may
be varied. I prefer in the working of this automatic apparatus so to arrange
the several pressures, videlicet, the saturating and mixing pressure, the extra
discharging pressure within the cylinder containing the dough receptacle, as
that the two latter shall be equal to cause the mouth of the measuring appa-
ratus containing the measured quantity of dough to be turned downwards
towards the receptacle ready to be discharged immediately the pressure within
the cylinder shall be somewhat decreased by the return or descent of the ram.
In this way the working of the measuring apparatus will be effected with great
facility, and the discharge of the dough into the receptacle effected with
symmetry and exactness. Then as the plunger descends to the point where it
leaves the mouth of the cylinder, the dough in the receptacle will rise and
expand by the decreasing pressure.
Drawing, Sheet 8.-The measuring and discharging apparatus consists of
an external cylinder, shewn in longitudinal section at Figure 1, in plan at
Figure 2, in cross section at Figure 3, and end elevation at Figure 4, and of
an internal plug or cylinder, shewn in longitudinal section Figure 1, and in
cross section Figure 3. The plug is fitted into the shell in a somewhat similar
manner to the plug of an ordinary cock. The two parts indeed may be said
to form a large cock, which in place of being constructed tapering for the
purpose of being kept tight are made cylindrical, having parallel sides, the
outer cylinder or shell being made in two separate halves with flanges for the
purpose of tightening upon the interior plug. The entrance into the cock is
shewn at W, and the exit at X. The passage through the cock is formed

page_text: with care, so as to secure its sides being perfectly parallel; this passage may
be either cylindrical or, square, or of any convenient section across its axis.
Into this passage is fitted a piston or moveable diaphragm V, capable of being
slid from end to end of the passage of the plug, but it is prevented from leaving
the plug by the projection of the outer cylinder, which laps slightly over the
opening of the passage. This passage is made of such dimensions that the
cubic space left unoccupied by the piston or diaphragm will form the exact
measure of any definite quantity or weight of dough desired to be discharged
or measured off at a time. In order to vary this space so as to accommodate
it to the varying densities of different qualities of dough, the piston may be so
constructed as to make it occupy more or less of the space. This is shown in
Figure 8, and in detail in Figures 5, 6, and 7. In these Figures the piston
is represented as consisting of two parts longitudinally, and the two parts are
connected and held together by 4 double screws disposed at the corners, each
double screw consists of a head, which is round, and has teeth cut in it, so as
to constitute it a small toothed wheel to be worked by a worm thread, and
from this head a screw projects on each side, the one having its thread cut
right-handed, and the other left-handed. These scrows being placed at the
four corners of the two halves of the pistons, and working into corresponding
female screws in the substance of the piston, will when motion is given to
them by-the worm threads fitted at the two ends of the pinion or spindle cause
the two halves of the piston to recede from or approach each other. The
spindle has motion communicated to it by means of a small counter pinion
and worm thread working into a toothed wheel fixed on the spindle; one end.
of the counter pinion is brought near to the surface of the piston, but slightly
countersunk, and it has its head so constructed as to admit of being turned by
a suitable key. When it is necessary to expand or contract the piston the
plug is turned round, so as to bring the piston round with its face to the side,
having the head of the pinion immediately opposite to an opening in the side
of the shell or outer cylinder through which the end of the key is passed. The
opening for the key may be closed either by a screw pin, or it may have fitted
to it a permanent key working through a stuffing box, which would only require
to be drawn back clear of the working of the plug when not in use. Between
the two halves of the piston all round their edges is fitted a shield of india-
rubber or other suitable material capable of expanding and contracting as the
two halves of the piston are made to recede from or approach each other; this
shield is for the purpose of protecting the space between the two halves of the
pistons from the entrance of pieces of flour or dough, or of water.
The mode of working this measuring and discharging apparatus will now be

page_text: easily understood. The shell or outer cylinder being fixed to the bottom of
the mixer from which the dough is to be discharged, the chamber formed by
the passage in the plug and the piston. will be filled with dough, which will be
retained there by. the piston being prevented from passing out of the passage,
as before described; on causing the plug to revolve on its axis one-quarter of
a circle it will be seen that the chamber will be shut off from the dough in the
mixer, and thus a definite quantity of dough will be in the chamber of the
measurer; then by causing the plug to revolve another quarter of a circle in
the same direction the open end of the chamber of the measurer will be pre-
sented downwards, and the other side of the piston will be brought uppermost
in contact with the dough in the mixer, when the extra pressure in the mixer
will cause the piston to be driven downwards, which will force out a quantity
of dough in the chamber of the measurer into the receptacle placed to receive
it, whilst the chamber will again be filled with dough above the piston.
Having thus described the nature of my Invention, and the manner of
performing the same, I would have it understood that I make no claim to any
of the mechanical parts separately, nor do I confine myself to the precise
forms and arrangements of such parts, so long as any of the peculiarities of
my Invention as herein described be retained, and dough is drawn .off from a
mixer, such as is described in the Specification of my former Patents, into
chambers or compartments subjected to a pressure, and suitable for retaining
the quantities of dough from expanding or becoming vesiculated (by the
escape of the carbonic acid gas from the water with which it has been pre-
pared) when being measured, and when being drawn off from the mixer, and
controlling the expansion and vesiculation of the dough after its division into
such measured quantities by regulating the pressure exerted upon it within
such chambers or compartments in contradistinction to drawing off dough
from such a mixture into the atmosphere, as heretofore practised.
In witness whereof, I, the said John Dauglish, have hereunto set my
hand and seal, this Thirteenth day of September, in the year of our
Lord One thousand eight hundred and sixty-four.
JOHN DAUGLISH. (L.S.)