IMPROVEMENTS IN MALTING, AND IN APPARATUS EMPLOYED THEREIN
Year: 1876

page_text: LETTERS PATENT to Henry Bernoulli Barlow, of Manchester, in the County
of Lancaster, Patent Agent, for the Invention of "IMPROVEMENTS IN MALTING,
AND IN APPARATUS EMPLOYED THEREIN." A communication from abroad by
Nicolas Joseph Galland, of Paris, France, Engineer.
PROVISIONAL SPECIFICATION left by the said Henry Barnoulli Barlow at
the Office of the Commissioners of Patents on the 11th July 1876.
HENRY BERNOULLI BARLOW, of Manchester, in the County of Lancaster, Patent
Agent.
"IMPROVEMENTS IN MALTING, AND IN APPARATUS EMPLOYED THEREIN."
A communication from abroad by Nicolas Joseph Galland, of Paris, France, Engineer.
This Invention consists in certain improvements upon the Invention for which
former Letters Patent were granted to me on the 8th day of June 1874, No. 1988.
I have discovered that it is not necessary to reverse the direction of the currents
of air through the barley when being steeped; I therefore dispense with the
A constant
apparatus described in the said former Patent for effecting the same.
current of cool damp air is kept up through the barley in the damping cisterns by
a fan or air pump, and each cistern may have a separate current, the force of which
can be regulated; the vitiated air is discharged and fresh air supplied through valves.
The damping cisterns may be placed horizontally or vertically, or in sets one above
the other, and the barley is moved from one cistern to the other as the fermentation
progresses. The steeping and aërating vats consist of a chamber divided into five
or other convenient number of compartments. The barley is supported on perforated
bottoms, a current of air passes from above through the barley, the amount of air
being regulated by valves. The water for steeping is carried off through a discharge
valve. The barley is washed to remove dust and mould before it is steeped, or the
vats may be arranged in two sets placed at right angles to each other; each vat
has a ventilator to regulate the circulation of air through the barley. The chambers
in which the apparatus is placed are closed hermetically to exclude the atmospheric
air, and in order to purify the air before it passes through the barley I convey it
through a bed of wet coke.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Henry Bernoulli Barlow in the Great Seal Patent Office on the 11th
January 1877.
HENRY BERNOULLI BARLOW, of Manchester, in the County of Lancaster, Patent
Agent. "IMPROVEMENTS IN MALTING, AND IN APPARATUS EMPLOYED THEREIN."
A communication from abroad by Nicolas Joseph Galland, of Paris, France, Engineer.
This Invention consists in certain improvements upon the Invention for which
former Letters Patent were granted to me on the 8th day of June 1874, Number
1988. I have discovered that it is not necessary to reverse the direction of the
currents of air through the barley when being steeped; I therefore dispense with
the apparatus described in the Specification of the said former Letters Patent for
effecting the same. This apparatus was contained in the chambers A and B, any
number of such chambers being enclosed under one roof C, as shewn in Fig. 1.
Fig. 2 is a longitudinal section of the improved apparatus for malting; Fig. 3, a
plan; and Fig. 4, a transverse section of the same. The cool damp air from the
chamber A, in Fig. 2, is drawn through the barley in the damping cisterns D by a
fan or air pump which forces it back again into the chamber A through the ice
chamber C; or each cistern D may have a separate current, the force of which can
be regulated the vitiated air is discharged at V, and fresh air supplied through
valves at VI As the ventilation of the malting cisterns would be very irregular if
the currents of air were all produced by one fan or pump acting on the whole set of
cisterns, I prefer to employ a separate ventilating apparatus for each.
Description of the Pneumatic Malting Chamber A, Fig. 2, is a chamber of any
convenient size situate on the ground floor or below it; this chamber is hermetically
closed to keep up the pressure on the air produced by the fan or pump or other
means, the doors and windows must close accurately. The chamber A is divided
into any suitable number of cisterns D, which are provided with grids D', having a
space beneath for the escape of the air that has passed through the grain in the
cisterns.
In Fig. 4, B is a fan for each cistern, this fan forces the vitiated air along the
channel E into the chamber C, where it is again cooled before it returns to
chamber A.
the
In Fig. 3, B represents a single fan or other equivalent for producing the currents
of air through the cisterns D; this fan draws the air from the cisterns through the
channel E, and forces it, as before described, through C.
The grain is supplied through openings in the ceiling, and it is discharged in
waggons F running on rails placed above the cisterns D, or above the channel E.
The water is supplied to each or to two or four cisterns by pipes with taps, and it is
carried off in a suitable drain. The chamber may contain a single or a double row
of cisterns, as shewn in Fig. 3.
The damping cisterns may be placed horizontally, as shewn, or vertically, or in
sets one above the other, and the barley is moved from one cistern to the other as
the steeping progresses.
Vertical Malting Apparatus.-In Fig. 5, A is an air-tight square tower of brick
or metal divided into floors A¹ to As, or more or less, by grids B, the cisterns are in
communication with each other by openings D. The top cistern A¹ receives the
grain from the vat C placed above.
After every twelve hours, or more or less, according to the progress of the
germination, one of the cisterns, commencing at the bottom one, is emptied, the
contents of which are taken to the drying apparatus, the lowest cistern then receives
the grain from the one above it, and when the contents of the top cistern A' have
been discharged into A, the cistern A' is replenished from the vat C containing the
steeped grain. A constant current of cold damp air is supplied to the tower A by a
fan or other equivalent, and exhausted from below the bottom cistern.
In Fig. 5 the cisterns are placed singly above each other, but they may be placed

page_text: in sets of two or more, as shewn in Fig. 6, which represents a set of three on each
floor. The discharging may be done by hand or mechanism.
Steeping and Aerating Vats.-These vats, shewn in Fig. 7, consist of a brick work
or metal chamber marked A, A1, A2, with a grid B, the openings in which are as
large as possible to facilitate the passing of air, but not large enough to allow the
grain to escape, the grid is made in parts to allow the under side to be cleaned.
The partition C does not descend below the grid to leave the opening D for the
escape of the air that has penetrated the grain from above. The outer wall A¹ is
not as high as the others to give room for the slides or valves E, which can be
opened or closed as required. The ventilating air passes through the opening D,
and the slides or valves E to the chamber F, from whence it is forced by the fan or
other equivalent to the cooling and damping cistern ready to be again used. Gis
the discharge valve into the drain.
When the barley is ready to be steeped it is allowed to fall on the grid B, and
water is supplied until it is submerged, and when it has steeped long enough it is
run off by opening the valve G, and fresh water is poured on as often as may be
required.
The whole vat is divided into five or other suitable number of parts to facilitate
the stirring or moving of the grain.
The steeping generally takes from 36 to 48 hours, after which, the water being
drawn off, the barley remains at rest, either with or without ventilation, until the
germination commences, and a certain amount of heat is generated, the ventilation
is now absolutely necessary, and the amount is regulated by the slides or valves E.
The grain then remains in the vat, say, from 6 to 10 days, until the germination is
complete. When the grain is at rest the ventilation is interfered with near the
partitions and near the grid owing to the germination of the grain being stronger
at those parts than at the others; it is to remedy this that I make the vat in several
compartiments, one of which is left empty. After the grain has stood for a certain
time and after having sprinkled it with water, if required, I empty the grain from
one compartment to the other in succession. In order to prevent the air escaping
through the empty compartment it must be closed with a lid having a water lute.
When all the compartiments are employed it is necessary to empty the contents
of one of the outside compartments into a waggon, which can be moved to the
other end compartment when the grain has been displaced. Between the times of
moving the grain the layers of grain can be watered with warm water to accelerate
or retard the growth of the radikles.
Barley on leaving the granary to be steeped is often covered with dust or mould,
in order to remove these I wash the grain well in a portable or other apparatus.
In Figs. S and I have shewn another improved malting apparatus.
A is a
large chamber with seven compartments placed beyond the five others marked a, b,
c, d, e, all of which abut against Number 1 of the seven. The fans B, B¹, placed
below, one for each compartiment, draw the air through the grain resting on grids,
and force it through the cooling and moistening chambers C, C, to re-enter the
closed chamber A by the passages D, D¹. A steeping vat E is placed above each
compartment a, b, c, d, e, and is connected thereto by a pipe. About 12 hours after
the barley has been steeped from 36 to 48 hours in the first vat E, the vat E¹ is
filled, and so on until the others are filled.
When the grain has been steeped the contents of E are discharged into a, where
they remain at rest from 50 to 60 hours, and where they are aërated to the
required extent, after that the vat E' is discharged into b, and so the operation
proceeds.
After about 60 hours the grain is thrown from the vat a into Number 1, where.
it is ventilated, and 12 hours after the contents of bare thrown into No. 1, the
contents of which had previously been thrown into b. At the expiration of every
twelve hours the grain advances one vat until it arrives at No. 7, from which it is
taken to the drying stove through holes in the wall. By this means all the vats
can be occupied, and the malt is discharged twice a day.

page_text: Fig. 10 represents the improved drying apparatus, consisting of any convenient
number of sheet metal plates connected by stays. The steam for heating is suppled
at T, and the condensed steam escapes below. The heat is drawn by a fan or
otherwise through the layers of grain or malt from below. By this means the
turning over by shovels is dispensed with. During the summer months the air
contains miasma which adhere to the germinating grain, but by causing the air
to pass through a column of damp coke I remove most of the miasma, but in order
to purify it still more I cause it to pass through a filter of cotton or other analagous
substance.
Having thus stated the nature and particulars of the Invention communicated
to me by the within-named Nicolas Joseph Galland, I declare that I claim the
improvements in malting and in the apparatus employed therein, as shewn and
described.
In witness whereof, I, the said Henry Bernoulli Barlow, have hereto set my
hand and seal, this Tenth day of January, One thousand eight hundred and
H. B. BARLOW. (L.S.)