IMPROVEMENTS IN THE MANUFACTURE OF BREWER'S AND OTHER YEAST, AND FOR CONVERTING THE SAME INTO DRY YEAST, AND ALSO FOR PREVENTING FERMENTATION IN BREWER'S AND OTHER " PROVISIONAL SPECIFICATION
Year: 1881

page_text: LETTERS PATENT to Silvester Fulda, of Bow, in the County of Middlesex,
Chemist, for an Invention of "IMPROVEMENTS IN THE MANUFACTURE OF
BREWER'S AND OTHER YEAST, AND FOR CONVERTING THE SAME INTO DRY
YEAST, AND ALSO FOR PREVENTING FERMENTATION IN BREWER'S AND OTHER
"
PROVISIONAL SPECIFICATION left by the said Silvester Fulda at the Office
of the Commissioners of Patents on the 3rd January 1881.
IMPROVE-
SILVESTER FULDA, of Bow, in the County of Middlesex, Chemist.
MENTS IN THE MANUFACTURE OF BREWER'S AND OTHER YEAST, AND
CONVERTING THE SAME INTO DRY YEAST, AND ALSO FOR PREVENTING FERMEN-
TATION IN BREWER'S AND OTHER YEAST, AND REMOVING FERMENTATION WHEN IT
HAS SET IN THEREFROM."
FOR
With every 2/4 lbs. of rye-flour I mix sufficient cold water to form a paste, with
which I mix 6 lbs. of steamed potatoes, well mashing both substances. I dilute
this mixture with about 4 gallons of boiling water well stirred in. I next make a
solution of 4 oz. glass-gall, 4 oz. alum, 6 oz. borax, 2 oz. tartaric acid, 2 oz. carbonate
of potash, and 2 oz. carbonate of soda, well dissolved and reduced with water to
To the aforesaid
the strength to show gravity 1° to 5° on the bydrometer.
quantity of rye-flour paste and potatoes I add one wineglass-full of the aforesaid
solution, and also 1/2 oz. of ordinary brewer's yeast. I then lower the temperature.
of the whole mixture to 60° F. by gradually stirring in cold water. The mixture
is then covered over, and allowed to stand from two to three hours in order to
ferment. After the foregoing process I add to the mixture 10 lbs. of farina and a
little water. All the several ingredients are well blended, and then pressed into a
dry state almost directly.
To prevent brewer's or other yeast from fermenting I employ 6 oz. glass-gall and
6 oz. borax, well dissolved in hot water, and allowed to stand 48 hours. Of this

page_text: solution, which must show on the hydrometer from 10° to 12° per cent. gravity as
the temperature of the season may regulate, I mix from 1/2 gallon to 2 gallons with
every 112 lbs. of brewer's yeast.
To remove fermentation, which often occurs in hot weather, from brewer's or other
yeast, I use 6 oz. carbonate of potash and 12 oz. carbonate of soda, dissolved in a
liquid previously obtained by the following process, namely:-12 lbs. caustic or
quick-lime slacked, to resemble milk-water, and allowed to stand for at least 24
hours until perfectly clear, and this clear lime water I make boiling hot, and the
aforesaid two ingredients (carbonate of potash and carbonate of soda) are dissolved
therein. I dilute every pint and a half of this solution with one gallon and an
half of water, and add the diluted solution to every 112 lbs. of brewer's or other
yeast.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Sylvester Fulda in the Great Seal Patent Office on the 2nd
July 1881.
SYLVESTER FULDA, of Bow, in the County of Middlesex, Chemist. "'. IMPROVE-
MENTS IN THE MANUFACTURE, OF BREWER'S AND OTHER YEAST, AND FOR
CONVERTING THE SAME INTO DRY YEAST, AND ALSO FOR PREVENTING FERMEN-
TATION IN BREWER'S AND OTHER YEAST, AND REMOVING FERMENTATION WHEN
IT HAS SET IN THEREFROM."
To carry out my Invention I use the following ingredients applied in the manner
hereinafter described:-With every two pounds and a quarter of a pound of rye-
flour I mix sufficient cold water to form a paste, with which I mix six pounds of
steamed potatoes, well mashing both substances. I dilute this mixture with about
four gallons of boiling water, well stirred in. I next make a solution of four
ounces of glass-gall, four ounces of alum, six ounces of borax, two ounces of tartaric
acid, two ounces carbonate of soda, well dissolved and reduced with water to show
gravity 1° to 5° on the hydrometer. To the aforesaid quantity of rye-flour paste
and potatoes I add one wineglass-full of the aforesaid solution, and also one ounce
and an half ounce of ordinary brewer's yeast. I then lower the temperature of the
whole mixture to 60° Farenheit by gradually stirring in cold water. The mixture
is then covered over, and allowed to stand from two to three hours in order to
ferment. After the foregoing process I add to the mixture ten pounds of farina
and a little water. All the several ingredients are well blended, and then pressed
into a dry state almost directly.
To prevent brewer's or other yeast from fermenting I employ six ounces of glass-
gall and six ounces of borax, well dissolved in hot water, and allowed to stand
forty-eight hours. Of this solution, which must show on the bydrometer from -
10° to 12° per cent. gravity, as the temperature of the season may regulate, I mix
from one gallon and an half to two gallons with every one hundred and twelve
pounds of brewer's or other yeast.
To remove fermentation, which often occurs in hot weather, from brewer's or
other yeast, I employ six ounces of carbonate of potash and twelve ounces of
carbonate of soda, dissolved in a liquid previously obtained by the following
process, namely:-Twelve pounds of caustic or quick-lime, slacked to resemble
milk-water, and allowed to stand for at least twenty-four hours until perfectly
clear, and this clear lime-water I make boiling hot, and the aforesaid two
ingredients (carbonate of potash and carbonate of soda) are dissolved therein. I
dilute every pint and an half of this solution with one gallon and an half of water,
and add the diluted solution to every one hundred and twelve pounds of brewer's
or other yeast.
Having now fully described the nature of my said Invention, and the manner of
performing the same, I wish it to be understood that what I consider as new and
therefore secured to me by the herein before in part recited Letters Patent is
substantially as herein before set forth and described.
In witness whereof, I, the said Sylvester Fulda, have hereunto set my hand
and seal, this Twenty seventh day of June, in the year of our Lord One
thousand eight hundred and eighty-one.
S. FULDA. (L.S.)