IMPROVEMENTS IN THE MANUFACTURE OF STARCH
Year: 1853

page_text: LETTERS PATENT to Jean Baptiste Polaillon, Gentleman, and
François Maillard, Starch Manufacturer, both of Lyons, in the
Empire of France, for the Invention of "IMPROVEMENTS IN THE
MANUFACTURE OF STARCH."
Sealed the 3rd February 1854, and dated the 20th August 1853.
PROVISIONAL SPECIFICATION left by the said Jean Baptiste
Polaillon and François Maillard at the Office of the Commis-
sioners of Patents, with their Petition, on the 20th August 1853.
We, JEAN BAPTISTE POLAILLON and FRANÇOIS MAILLARD, do hereby
declare the nature of the said Invention for "IMPROVEMENTS IN THE
MANUFACTURE OF STARCH" to be as follows:-
This Invention consists in producing starch from grain by separating
it from other substances with which it is in combination, without the
necessity of producing fermentation or the employment of acids, as has
usually been the case, in order to act upon the other substances, by
which they would be deteriorated. The separation of the starch from
the other matters contained in the grain is effected by mechanical
agents in combination with a washing process, by which the starch is
washed out, leaving the other substances behind. We proceed as
follows:-The grain having been ground and separated from the bran,

page_text: flour.
the flour is mixed with a large quantity of water, and left at rest for
some time, which will vary in duration according to the fineness of the
The mixture is then filtered through wire gauze or other
suitable medium, upon which a stream of water is caused to flow, the
operation being facilitated by an agitator. From the wire gauze sieve
the mixture passes to a separating apparatus, in which by a suitable
arrangement of cocks it is distributed upon boards or horizontal sur-
faces set in steps one above the other, and slightly inclined. The size
of these boards will of course depend upon the quantity of material
to be operated upon. On passing over these boards the starch, which
is insoluble in water, and heavier than the other matters mixed with
it, will be deposited upon them, and the water containing the other
matters will be allowed to flow off into proper receptacles. When a
sufficient quantity of starch has been deposited the supply of the water
is stopped, and the starch that has been deposited is removed and
placed in proper vessels. It is then twice washed in clear water and
allowed to subside, and submitted to a temperature of from 15° to 20°
centigrade, until it has a tendency to ferment, when it must be again
passed through a very fine silk sieve, and again caused to pass over
boards set as above mentioned; it is then removed and caused to pass
into proper vessels with clear water, where it is left to settle for twelve
hours, when the water is decanted off, and the starch is removed and
dried in the ordinary manner. The refuse matters having been, during
the above operations, collected either in separate vessels or all together,
are allowed to settle for a few hours, after which the supernatant liquor
is run of; the thick or solid parts may be used for alimentary purposes,
such as for making vermicelli, macaroni, and other similar farinaceous
food; the liquid portions have a fattening quality and form excellent
food for cattle. It will be seen that by this process the other matters
left after the extraction of the starch will be left uninjured, as they are.
separated by purely mechanical means, and therefore all the residuum.
may be applied to useful purposes, as above mentioned.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said Jean Baptiste Polaillon and François Maillard
in the Great Seal Patent Office on the 20th February 1854.
TO ALL TO WHOM THESE PRESENTS SHALL COME, we,
JEAN BAPTISTE POLAILLON, Gentleman, and FRANÇOIS MAILLARD,
Starch Manufacturer, both of Lyons, in the Empire of France, send
greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Twentieth day of August, in the year
of our Lord One thousand eight hundred and fifty-three, in the seven-
teenth year of Her reign, did, for Herself, Her heirs and successors,
give and grant unto us, the said Jean Baptiste Polaillon and François.
Maillard, Her special licence that we, the said Jean Baptiste Polaillon
and François Maillard, our executors, administrators, and assigns, or
such others as we, the said Jean Baptiste Polaillon and François.
Maillard, our 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 "IMPROVEMENTS IN THE MANUFACTURE OF STARCH," upon the condition
(amongst others) that we, the said Jean Baptiste Polaillon and
François Maillard, by an instrument in writing under our hands and
seals, or under the hand and seal of one of us, 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 we, the said Jean Baptiste Polaillon and
François Maillard, do hereby declare the nature of our said Invention,
and in what manner the same is to be performed, to be particularly
described and ascertained in and by the following description, reference
being had to the Drawing hereunto annexed, and to the letters and
figures marked thereon (that is to say):

page_text: This Invention consists in producing starch from grain by separating
it from other substances with which it is in combination, without the
necessity of producing fermentation or the employment of acids, as has
usually been the case, in order to act upon the other substances, and by
which operation such substances are liable to be deteriorated. The
separation of the starch from the other matters contained in the
grain is effected by mechanical agency in combination with a washing
process, by which the starch is washed out, leaving the other substances
-behind.
The
In order to effect this object we proceed as follows:-The grain
having been ground and separated from the bran, the flour is mixed
with a large quantity of water, and left at rest for some time, which
will vary in duration according to the fineness of the flour.
mixture is then filtered through wire gauze or other suitable medium,
upon which a stream of water is caused to flow, the filtering operation
being facilitated by an agitator. From the wire gauze sieve the
mixture passes to a separating apparatus, in which by a suitable
arrangement of cocks it is distributed upon boards or horizontal
surfaces set in steps one above the other, and slightly inclined. The
size of these boards will of course depend upon the quantity of material
to be operated upon. On passing over these boards the starch, which is
insoluble in water and heavier than the other matters mixed with it, will
be deposited upon them, and the water containing the other matters
will be allowed to flow off into proper receptacles. When a sufficient
quantity of starch has been deposited the supply of the water is
stopped, and the starch that has been deposited is removed and placed
in proper vessels. It is then twice washed in clear water and allowed to
subside, and submitted to a temperature of from sixty degrees to seventy
degrees Fahrenheit, until it has a tendency to ferment, when it must be
again passed through a very fine silk sieve, and again caused to pass
over boards set as above mentioned; it is then removed and caused to
pass into proper vessels supplied with clear water, where it is left to
settle for twelve hours, after which the water must be decanted off, and
the starch removed and dried in the ordinary manner. The refuse matters
having been, during the above operations, collected either in separate

page_text: vessels or an together, are anowed to settle for a few hours, after when
the supernatant liquor is run off, and the thick or solid parts may be
used for alimentary purposes, such as for making vermicelli, macaroni,
and other similar farinaceous food; the liquid portions have a fatten-
ing quality, and form excellent food for cattle. It will be seen that by
this process the other matters left after the extraction of the starch
will remain uninjured, as they are separated by purely mechanical
means, and therefore all the residuum may be applied to useful pur-
poses, as above mentioned.
The apparatus which we prefer to employ for the purpose of washing
out the starch is represented in the accompanying Drawing; Fig. 1,
being a side elevation; Fig. 2, a plan; and Fig. 3, a front or end
view thereof.
The mixture of flour and water prepared as above described passes
from the reservoir R, through the seive A, into the vessel B, and from
thence through the pipe C, onto the inclined board, trough, or channel
D, and from thence out at the other end of the trough, through the
pipe C', onto a second inclined board, trough, or channel D', along
which channel the liquid mixture flows to the pipe C", which conducts
it onto the third inclined board, trough, or channel D", along which it
passes in the same manner, and finally makes its exit by the pipe E,
into the vessel K, leaving the starch deposited upon the inclined
boards, troughs, or channels D, D', and D". It will be seen that these
troughs are but slightly inclined in opposite directions (say to the extent
of one in one hundred, supposing them to be about eighteen yards in
length) in order to facilitate the flow of the liquor through them.
Having now described our Invention, and the best means with
which we are acquainted for carrying the same into effect, we desire it
to be understood that we do not intend to confine ourselves to the
arrangement of apparatus above shewn and described, as the same may
be varied without departing from the nature and object of our Inven-
tion; but that which we claim as our Invention, and desire to secure
by Letters Patent as aforesaid, is, separating the starch from the other
matters with which it is in combination without the employment of
fermentation or of acids, which would act injuriously upon the sub-

page_text: stances, such separation being effected by submitting the farinaceous
matters to a washing process, and allowing the starch to deposit upon
boards, tables, troughs, or channels suitably arranged, so that the liquid
and lighter portions of the farinaceous matters may run off, leaving the
starch on the boards, troughs, tables, or channels, as above described.
In witness whereof, we, the said Jean Baptiste Polaillon and
François Maillard, have hereunto set our hands and seals, this
Ninth day of February, in the year of our Lord One thousand
eight hundred and fifty-four.
Witness,
ULISSE OVIZE.
J. B. POLAILLON. (L.S.)
F. MAILLARD.
(L.S.)