IMPROVE- MENTS IN TREATING BEETROOT AND OTHER SACCHARINE VEGETABLE SUBSTANCES, IN ORDER TO EXTRACT ALCOHOL THERE FROM, AND AT THE SAME TIME RENDER OR LEAVE THE REMAINING PARTS OF THE VEGETABLE FIT FOOD FOR CATTLE
Year: 1855

page_text: LETTERS PATENT to Richard Archibald Brooman, of 166, Fleet Street,
in the City of London, Patent Agent, for the Invention of "IMPROVE-
MENTS IN TREATING BEETROOT AND OTHER SACCHARINE VEGETABLE SUBSTANCES,
IN ORDER TO EXTRACT ALCOHOL THERE FROM, AND AT THE SAME TIME RENDER
OR LEAVE THE REMAINING PARTS OF THE VEGETABLE FIT FOOD FOR CATTLE."
A communication.
"
PROVISIONAL SPECIFICATION left by the said, Richard Archibald Brooman
at the Office of the Commissioners of Patents, with his Petition, on the
24th December 1855.
I, RICHARD ARCHIBALD BROOMAN, of 166, Fleet Street, in the City of
London, Patent Agent, do hereby declare the nature of the said Invention
for "IMPROVEMENTS IN TREATING BEETROOT AND OTHER SACCHARINE VEGETABLE
SUBSTANCES, IN ORDER TO EXTRACT ALCOHOL THEREPROM, AND AT THE SAME TIME
RENDER OR LEAVE THE REMAINING PARTS OF THE VEGETABLE FIT FOOD FOR CATTLE,"
(communicated to me by, a foreigner residing abroad,) to be as follows:-
The Invention is applicable to such saccharine vegetables as can be made
available, as food for cattle, after being deprived of the alcohol which they
contain.

page_text: The Invention consists in causing the sugar contained in the vegetable
matter to ferment in the cells of the beetroot or other vegetable, and in
distilling the substance (cut up into pieces) by direct distillation (without
previously extracting the juices), by means of a current of steam made to
pass up and circulate among the pieces of vegetable without the application
of direct heat. The vegetable substances retain their nutritive portions, the
sugar only being removed by fermentation and distillation.
The vegetable is first cut up into pieces or strips, of such shape as that, when
piled one on the other, spaces may be left between them for the circulation of
the steam; the pieces are then immersed in fermented juice, a certain pro-
portion of sulphuric acid being added; the fermentation that ensues changes
the sugar of the plant into alcohol, which is next distilled out by means of
apparatuses, in which the distillation is carried on as follows:-The pieces of
vegetable are placed in layers one above the other on perforated diaphragms,
in a vessel in which a current of steam is introduced; the steam circulates
between and among the pieces, heats them through, and expels the alcohol
therefrom, which ascends among the layers of vegetable in a state of vapour,
gathering alcoholic strength as it rises.
A number of vessels containing layers of vegetable may be placed one over
the other, and the vapours allowed to pass up through them to increase its
alcoholic strength. The alcoholic vapours pass away through a refrigerating
coil or vessel, leaving the vegetable substance cooked and in a state of pulp,
ready to be employed as food for cattle.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Richard Archibald Brooman in the Great Seal Patent Office
on the 21st June 1856.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, RICHARD
ARCHIBALD BROOMAN, of 166, Fleet Street, in the City of London, Patent
Agent, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Twenty-fourth day of December, in the year of our
Lord One thousand eight hundred and fifty-five, in the nineteenth year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto me, the
said Richard Archibald Brooman, Her special licence that I, the said Richard
Archibald Brooman, my executors, administrators, and assigns, or such others
as I, the said Richard Archibald Brooman, my executors, administrators,

page_text: and assigns, should at any time agree with, and no others, from time to time
and at all times thereafter during the term therein expressed, should and
lawfully might make, use, exercise, and vend, within the United Kingdom
of Great Britain and Ireland, the Channel Islands, and Isle of Man, an
Invention for "IMPROVEMENTS IN TREATING BEETROOT AND OTHER SACCHARINE
VEGETABLE SUBSTANCES, IN ORDER TO EXTRACT ALCOHOL THEREPROM, AND AT THE
SAME TIME RENDER OR LEAVE THE REMAINING PARTS OF THE VEGETABLE FIT FOOD
FOR CATTLE," (communicated to me by a foreigner residing abroad,) upon the
condition (amongst others) that I, the said Richard Archibald Brooman, 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.
NOW KNOW YE, that I, the said Richard Archibald Brooman, 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, reference being had to the Drawings hereunto
annexed, that is to say:-
It has been ascertained, by experience, that in the best descriptions of food
for cattle, the following conditions should be combined-It should be well
cooked, acidified by fermentation, the nutritious matter reduced to very small
pieces, and the substance should be so prepared as to be capable of being
preserved from decay throughout the year.
Now, the present Invention has for its object the treatment of beetroot,
carrots, turnips, and all other suitable saccharine vegetable substances, in such
imanner as to extract alcohol therefrom, and render the remaining parts of the
vegetable fit and nutritious food for cattle, the alcohol obtained being a
marketable product, and the food possessing the most advantageous properties.
for the purpose for which it is intended.
The Invention consists in causing the sugar contained in the vegetable
matter to ferment in the cells of the beetroot or other vegetable, and in dis-
tilling the substances (cut up into pieces) by direct distillation, by means of a
current of steam made to pass up and circulate among the pieces of vegetable.
The vegetable substances retain all their nutritious portions, the sugar only
being removed by fermentation and distillation. The vegetable is first cut up
into pieces or strips, of such shape as that, when piled one on the other, spaces
may be left between them for the circulation of the steam. The pieces are
"

page_text: then immersed in fermented juice, or liquid, and a certain proportion of sul-
phuric, hydrochloric, nitric, tartaric, or other powerful acid is added. The
fermentation that ensues changes the sugar of the vegetable into alcohol,
which is next distilled out by means of apparatus in which the distillation is
carried on as follows.:-The pieces of vegetable are placed in layers one above
the other on perforated diaphragms, in a vessel into which a current of steam
is introduced. The steam circulates between and among the pieces, heats
them through, and expels the alcohol therefrom, which ascends among the
layers of vegetable in a state of vapour, gathering alcoholic strength as it rises..
A number of vessels containing layers of. vegetable may be placed one over
the other, and the vapour allowed to pass up through them to increase its
alcoholic strength. The alcoholic vapors pass away through a refrigerating coil
or vessel, leaving. the vegetable substances cooked and in a state ready to be
employed as food for cattle. After this process the pieces of fermented vege-
table substance retain their form, and are left to drain or discharge their
moisture, &c., whereby they are reduced in bulk, but the nutritious, matter
coutained in them becomes concentrated, so that hardly any of it, is lost. The
pieces may be piled up in thick layers in a drained or porous field or ditch, in
the open air, where they form a compact mass, which may be preserved for a
length of time without the addition of any preserving ingredient, and even
without being covered over with earth.
I now proceed to describe the manner of carrying the Invention into effect.
Supposing, for example, beetroot to be the vegetable under treatment, but it
must be understood that the same preparation is equally applicable to any
other saccharine vegetable substance. Any saccharine liquid subjected to a
strong fermentation may be employed for effecting the fermentation of the
vegetable substances; but I prefer to use the juice, of the beet or other root
itself. I prepare the juice by macerating the root either in the distilling
apparatus, to be referred to in a subsequent stage of the operation, or in the
fermenting vats, by means of boiling water or water acidulated with sulphuric,
hydrochloric, or other acid. I wash the beetroot, and cut it up into pieces of
such form that, when piled one on the other, space may be left between them
to allow of the passage and circulation of the steam. The pieces should not
be too thick, as that might render the fermentation incomplete. The Inventor
prefers to cut the vegetable into pieces of about ths of an inch to, say, 1
inch (2 to 3 centimetres) broad, by th to ths inch (3 to 6 millimetres)
thick. Much of the success of the fermenting and distilling operations depends
on the shape given to the pieces.
3.
7.
Figure 1 is a sectional elevation of a fermenting vat or vessel of the

page_text: description I employ; and Figure 2, a plan of the cover. A is the body of
the vat; B, steam pipe for heating the liquid; F is the cover. Care should
be taken to maintain a proper proportion between the weight of the pieces
and the quantity of juice. The Inventor has found the following a satisfactory
proportion in a vat of the capacity of, say, from 1,150 to 1,200 gallons:-
3,300 lbs. beetroot to 660 gallons fermented juice. The pieces of beetroot
are first placed in receivers made of iron, wood, or other material, and then
transferred to the fermenting vessels. When the pieces are being immersed
in the fermented juice a certain quantity of sulphuric, hydrochloric, tartaric,
or other powerful acid is added. The quantity of acid should be regulated
according to the nature of the root and the soil in which it is grown. For
example, beetroot grown in calcareous soils requires a greater quantity of acid.
It also depends on the cleanliness of the root and the season of the year. As;
for example, (in France) beetroot cultivated in March requires less acid than
that cultivated in November. Too weak a dose of acid would produce scum,
and the liberation of carbonic acid would cóntinue for a long time after the
frothy fermentation subsides, while on the other hand too strong a dose of
acid would retard the fermenting process and sometimes completely prevent it:
The proper quantity of acid is that which would produce the most rapid
fermentation; 3 pints sulphuric acid at 66° is an average proportion to
2,200 lbs. beetroot. The ácid may be put in, in three several times, that is'
to say, when a third of the pieces have been put in, add a third of the acid;"
and so on. The acid should be préviously diluted with water or fermented'
liquid in the proportion of acid to liquid, so as to prevent the action
of the concentrated acid ön the pieces of beetroot, and the mass should be
well stirred, so that the acid may be intimately mixed up with the liquid.
The temperature of the mixture should be from 77° to 82° Fahrenheit; a
higher temperature would be injurious: In order to counteract the cooling
produced by the mixture of the pieces of beetroot with the acid (the former
being of lower temperature), a small quantity of steam should be admitted; so!
as to keep up the temperature while charging the vats, and the mixture
should be stirred while being heated, or otherwise the temperature would not
be uniformly diffused, and would be too high at certain points.
To leaven the mass, about 11 lbs., more or less, of beer yeast, or 17 pints
liquid yeast, are mixed with a small quantity of juice. from the same vat, until
the mixture gets well amalgamated, and the whole is then thrown in the vat!
and well stirred. The vat should be filled up until the contents reach the brackets
a, a, Figure 1, on which the lid rests, which should be about, say, 8 inches from
the top edge of the vat, and keep's the pieces of beetroot submerged in the fer-

page_text: mented liquid. The lid should be made in two parts, and formed of pieces of
wood perforated, and placed a short distance apart, and the cover fixed by cross
pieces; were it not for this, the carbonic gas disengaged during fermentation
would force some of the pieces of beetroot out of the fermented liquid, and in
those pieces fermentation would not ensue. Fermentation rapidly takes places
in the vat thus charged, the liquid rises through the holes, boils up, and the
carbonic gas becomes disengaged rapidly. When the fermentation is termi-
nated (say, in from 12 to 20 hours), ebullition ceases, and the liquid subsides
to the volume it previously had. To empty the vats, the bars which fix the
cover down must be removed and half the cover taken off; the pieces of beet-
root lie massed together on the top of the liquid in a thick layer; they are
removed with a scoop and transferred to a wicker basket or perforated iron
vessel,, and allowed to drain; two or three such baskets may be used, so that
while one is being filled the other may be left to drain. To prevent loss of
liquid in the transit of the baskets from the vat to the distilling apparatus, they
are placed in a barrow or truck having a tray to receive the juice, or turned
over into a bucket larger than the basket, and so conveyed to the distilling
apparatus. When there are not pieces enough left for removal with a scoop,
they may be removed by a strong net.
The second replenishing or charging of the vats is effected precisely as
before, and with the same proportions of acid, but the quantity of yeast
reduced to, say, 21 lbs. ; .in the subsequent replenishing it may be entirely dis-
pensed with. When the steam employed to prevent the dimunition of the
temperature from the consecutive charging with beetroot becomes condensed,
there results an excess of liquid, which should be distilled from time to time in
the distilling apparatus; the juice should be put into a cylinder, but so as only
half to fill it. The fermentation being thus effected, the saccharine matter
becomes completely transformed into alcohol, the quantity of which is always
proportioned to the saccharine richness of the beetroot. Fermentation would
be retarded if there were too large a proportion of juice, or of vegetable matter,
or if temperature were too high. Too large a proportion of liquid would not,
however, diminish the quantity of alcohol produced, an undue proportion of
vegetable would have a similar effect, which may be remedied by recommencing
the operation. Too strong or too weak a dose of acid would also delay the
fermentation; in the latter case the scum becomes heavier and darker, the
liquid becomes viscous, and acquires an acid brackish flavor. To improve the
fermentation, the acid is increased or yeast added. If in 24 hours fermenta-
tion does not declare itself, and the temperature does not exceed 87° Fahren-
heit, it is a sign that there is too much acid. To bring about fermentation, the

page_text: pieces of vegetable are taken out of the vat and transferred to another, in
which only half the usual dose of acid is put, and 2 lbs. yeast added, and in the
other vat the same quantity of vegetable added, half the usual dose of acid,
and 2 lbs. yeast. If fermentation does not ensue because the temperature of
the composition during the heating of the vat is too high, the beetroot should
be removed, as before, and placed in an empty vat with half the usual dose of
acid and 2 lbs. yeast. If the distilling operation should have to be stopped
the beetroot should be kept in the fermenting vats, which is necessary for the
due fermentation of the liquid, and vats may thus be kept for several weeks
without any mischief arising. On resuming the process of distillation, the
pieces are removed, the vat refilled as usual, and 21 lbs. yeast added, and the
fermentation thus completed. If the liquid should be removed from the pieces
of vegetable in 48 hours, they would be covered with scum, and would pass
rapidly into a state of acetic and putrid fermentation; therefore the vats, when
emptied, should be filled again as soon as possible, and a vat should not be left
only partially filled for a whole night. If on commencing the operation there.
is no fermenting liquid at hand, two parts of common water may be employed,
and, the pieces of beetroot and sulphuric acid are added. When the vats are:
filled, the mixture is stirred and left to macerate for about four hours, after
which, about 21 or 22 lbs. of yeast are added, and the operation proceeded
with as before, The first distillation only produces weak alcoholic product,
and it is not until the liquid in the vat is saturated with alcohol that the alco-:
holic yield is equal to the quantity of sugar. To extract the alcohol from the
fermented vegetable substances a current of steam is passed through the pieces,
as before stated.
The distilling apparatus consists of cylinders of the description represented
in elevation in Figure 3, and in plan in Figure 4. The cylinders are here
shewn as three in number, but a greater or less number may be employed.
A', A, A, are the cylinders,. .which communicate with each other by pipes
D, D1, D2, whereof the pipe D passes from the top of the first cylinder to the
bottom of the second, the pipe D¹ from the top of the second to the bottom of
the third, and the pipe D³ from the top of the third to the bottom of the first
cylinder, so that there may be an uninterrupted circulation; each cylinder is,
moreover, in communication with a pipe K, which leads to a refrigerator, and
with the main steam pipe C, communicating with the steam boiler; E, E, are
branch pipes; G, G, discharge cocks. The pipes are furnished with cocks, so
arranged, that communication may be shut and opened either between the
cylinders among each other (by the cocks L), or between the cylinders and the
refrigerator (by the cocks O, O), or between the cylinders and the steam boiler

page_text: (by the cocks H, H). Each cylinder is provided with a moveable cover P,
which fits into a groove, and is fastened down by screws P1, P1, and provided
with an india-rubber washer or hemp packing. In each cylinder are from ten
to thirteen diaphragms Q, Q, Q. about eight inches apart (more or less); there:
should not be too great a distance between them, as the current of steam
could not circulate through thicker layers of beetroot. A rod R is fixed to
the bottom of each cylinder (or to the middle of the lowermost diaphragm in;
each), and passes up through the centre of the diaphragms, in each of which is
an orifice about inch across, with a collar r to receive the rod. The distance.
between the lowermost diaphragm and the bottom of the cylinder may be
about th or th of the height of the cylinder, and the waters of condensation
formed during the distillation fall into the space between the lowest diaphragm
and the bottom of the cylinder. These waters of condensation retain a small
amount of alcohol, which is liberated by passing steam through a pipe perfo-
rated with holes, through which the steam escapes. Each cylinder has a large
tap, through which the waters of condensation flow out; this tap should be
above the perforated pipe, so that a little liquid may be left at the bottom of
the cylinder, and the steam may thus always escape into liquid. This arrange-
ment prevents the steam from coming with too much force amongst the pieces
of beetroot, and from passing too quickly among a portion of their contents.
The cylinders A¹ and A2 are shewn partly in section; in A¹ the rod R is
represented with the diaphragms Q on it; in A² the rod is shewn without:
diaphragms. The cylinders are filled and emptied diaphragm by diaphragm.
On the lid of each cylinder is a safety valve, balanced at a pressure of one
atmosphere; there should also be a valve in the double bottom a little above.
the first diaphragm. The contents of a cylinder should be about equal to
that of a fermenting vat.
:
The Inventor has found that an apparatus for distilling about 65,000 lbs. in.
24 hours should be about 3 yards in diameter, 9 feet high, and should have.
twelve diaphragms. For distilling 32,500 lbs., a rather less diameter would
suffice, and about 2 yards height, with ten diaphragms. To fill the cylinders,
the first diaphragm Q is passed down the rod R, and lowered a little way,
where it is kept suspended by a double hook attached to a rod terminating in
a-ring through which a cord passes, which is carried. over a pulley or pulleys,
raised and worked by a crab W. The hook holds the diaphragm by catching
into lugs. on the central collar r. The pulpy vegetable matter is poured on to
this diaphragm, and spread evenly over its surface by hand with a fork, or.
otherwise; the diaphragm is turned on its axis to receive another supply of
beetroot, care being taken to leave no space in which the steam may have too:

page_text: free a vent. The diaphragm is then lowered to its proper place by slackening
the cord gently. The pieces must be spread evenly if disturbed in the descent,
and massed up against the sides of the cylinder, so as to leave no space there
for the steam to get through. The other diaphragms are then filled and
lowered in place in a.similar manner; when all the diaphragms are filled, the
orifice through which the alcoholic vapours are to escape is cleared from the
pieces of beetroot that may happen to cover it. The cover is then lowered in
place with the hook and crab, and screwed down. U is a pulley, travelling in
a rail T, resting on beams S, S; V. is a frame, free.to travel along the rail T;
V¹ is a pulley, supported in the bottom of the frame. V, over which the cord
from the winch barrel of the crab W passes, so that by moving the frame V
along, the rail T, the cord may be brought exactly over any one of the three
cylinders A1, A2, A%. The lid being, screwed down, the.cock in the pipe K. is
opened, so as to open.communication with the refrigerating apparatus. The
direct, steam tap in the pipe D is next. opened, and steam begins.after a time
to pass into the refrigerator. The scums then begin to flow into the
.gauge,
first at a temperature of from 176° to 158° Fahrenheit, and as the action of the
steam continues for three-quarters of an hour, the temperature of the scum
diminishes gradually till it reaches 86° Fahrenheit. While distillation is
going on in the first cylinder, the second cylinder is being filled with fermented
beetroot. When the scums from the first cylinder are at a temperature of from
77 to 86° Fahrenheit,, the tap which effects communication between the top of
the first cylinder and the bottom of the second cylinder is opened, and the
tap which effects communication between the second cylinder and the refrige-
rator is also opened, while a tap is closed to shut off communication between
the first cylinder and the refrigerator. The first and second cylinders are thus
in communication, and the steam continues to circulate through all the layers
of the beetroot up to the top of the second cylinder in about. three-quarters of
an hour; the alcoholic vapors in the second cylinder then pass into the serpen-
tine coil of the. refrigerator, and give forth scum as in the first cylinder. The
steam, should be so. regulated that the distillation should go on for about three-
quarters of an hour. While the distillation is proceeding in this cylinder, the
third cylinder is being filled, the cock which effects communication. between
the top of the third cylinder and the refrigerator, and the cock between the
top of second cylinder, and bottom. of the third cylinder are opened,, and
the tap which communicates between the top of the first cylinder and bottom
of the second cylinder closed, the tap between the top of the second cylinder
and the refrigerator is shut, as, also the direct steam. tap on the pipe which con-
nects the top of the third cylinder and the bottom of the first cylinder, the tap

page_text: on the pipe which connects the top of the first cylinder to the bottom of the
second cylinder is opened. The top of the second cylinder is now in commu-
nication with the bottom of the third cylinder, steam is admitted into the
bottom of the second cylinder from the generator, and circulates through the
layers of beetroot on the diaphragms, and expels the alcohol, which escapes in
a state of vapour into the top of the third cylinder, circulates through all the
layers of beetroot, gathering strength as it proceeds, and then disperses in the
refrigerators in a state of scum, just as during the distilling process in
the second cylinder. During this time the first cylinder is insulated. The
cover is then to be taken off, and the diaphragms taken out one by one by
attaching the hook suspended to the cord over the cylinders into the lugs on
the central collars of the diaphragms. When the scum from the third cylinder
is at 86°, communication should be opened between the refrigerator and the
third and first cylinders; the second cylinder is then insulated, emptied, and
refilled. During the distilling operation there is always one cylinder insulated,
and being emptied; while there are two in communication, one of which is
being heated and distilling, while the other is exhausted, the other being
exhausted in its turn, and so on. During the process of heating and distilla-
tion, waters of condensation are produced, which fall to the bottom of the
cylinder, and should be removed from the cylinder through the tap when the
scum is at 95 to 104°, and again when the distilling is concluded, that is to
say, when the pulp is ready for removal. The tap should always remain open
while the cylinder is being emptied. The temperature of the scums varies
according to the rapidity with which the heating and distilling operations are
conducted, the inore rapid the latter, the lower the temperature of the former.
The first products of distillation should always be redistilled, to render them fit
for use, the cylinder only being half filled. The products of distillation are in
a proportion of about 70 per cent. to the vegetable matters before fermenta-
tion, and, after being left to drain, are reduced to, say, 50 per cent. of the
original bulk, the azotised nutritive matter being equally condensed, and the
greater part solidified by fermentation and distillation. The nutritive proper-
ties of the pulp arise from this concentration of azote. The pulp can be
preserved for a length of time in a hollow place between two trenches, without
even covering them over. The pulp may, if preferred, be mixed up with
chopped straw, or 20 per cent. of other dried substance. The waters of con-
densation are not strongly charged with nutritive azote, and may be used as a
beverage for cattle, or as a liquid manure.
The following precautions should be observed, to render the foregoing
processes successful :-

page_text: 1. The same quantity of beetroot should be put into each vat.
2. The acid should be added in thirds, and diluted with a pailful of liquid
from the vat after a third of the beetroot has been put in.
3. The mixture should be well stirred when in the vats.
4. The heat should not be raised above 86° Fahrenheit.
5. The yeast should not be added till the vat is charged.
6. The vats should be refilled as fast as emptied.
7. When the operation is stopped, the vats should be kept charged and the
tops clean, and the substances must not be exposed to the air; and if the
operation is stopped for several days, about 2 lbs. yeast should be put in
the liquid before filling the vat.
8. If there should be too much liquid, it should be distilled in a cylinder
instead of the pieces of vegetable, the cylinder being only half filled.
9. It is better to fill one cylinder with liquid and two with pieces of beetroot
than to fill all three with liquid.
10. Before introducing the beetroot into the distilling cylinder it should be
allowed to drain.
11. The steam taps should be so opened as not to allow the steam to enter
too quickly.
The direct steam tap should never be opened until the communication
between the distilling cylinder and refrigerator has been opened.
And having now described the nature of the said Invention, and in what
manner the same is to be performed, I declare that I claim,-
First, the method of and machinery for preparing food for cattle from beet-
root and other saccharine vegetable substances, by reducing them to pieces
and by subjecting them to fermentation and distillation, as herein-before
described, and represented in the annexed Drawings.
Second, the improvements in treating beetroot and other saccharine vege-
table substances, herein-before described, and represented in the annexed
Drawings, so as to extract alcohol therefrom and to leave the remaining part
fit food for cattle.
In witness whereof, I, the said Richard Archibald Brooman, have here-
unto set my hand and seal, this Twenty-first day of June, One thousand
11 dued and fifter cive
R. A. BROOMAN. (L.S.)