IMPROVED ALIMENTARY PRODUCTS, AND PROCESSES AND MACHINERY FOR PREPARING THE SAME FROM CEREALS
Year: 1880

page_text: LETTERS PATENT to Alexander Melville Clark, of 53, Chancery Lane, in the
County of Middlesex, Patent Agent, for an Invention of " IMPROVED
ALIMENTARY PRODUCTS, AND PROCESSES AND MACHINERY FOR PREPARING THE
SAME FROM CEREALS." A communication from abroad by the Cercals
Manufacturing Company, of New York City, United States of America.
PROVISIONAL SPECIFICATION left by the said Alexander Melville Clark
at the Office of the Commissioners of Patents on the 17th February 1880.
ALEXANDER MELVILLE CLARK, of 53, Chancery Lane, in the County of
Middlesex, Patent Agent. "IMPROVED ALIMENTARY PRODUCTS, AND PROCESSES
AND MACHINERY FOR PREPARING THE SAME FROM CEREALS." [A communication
from abroad by the Cereals Manufacturing Company, of New York City, United
States of America.]
This Invention embodies novel processes and machinery for preparing cereals in
a cooked, dried, and unscorched condition, whereby they are rendered more
palatable and nutritious, and are fitted for immediate use, as hereinafter fully set
forth.
Any of the different grains or cereals usually employed for food may be treated
according to this Invention, either in a whole or in a more or less broken or ground
condition, and after the hulls are removed. To first scour the grain and remove
the bulls, and thus prepare the cereal for the subsequent operations of grinding or
cooking, a machine is employed consisting briefly of peculiarly constructed rubbing
hands revolved in a suitable case in combination with deflectors, and a trunk or
suction blast to carry away the hulls and dust. The rubbing hands are composed
of three or more V shaped curved bars extending out from a hub, and each
corrugated or roughened upon its outer and operative surface, and it is generally
concave, the end of the curved bar being in advance of the concave portion, the
object being to lessen the centrifugal action of the hands, in consequence of the
concave surface tending to throw the grain toward the centre. Several of the hubs,
with the hands according to the size of the machine, are placed side by side on
Price 8d1

page_text: shafts, and firmly secured thereon by keys or otherwise. These shafts are journalled
in boxes on the main frame of the machine, and revolved by competent power.
Below the hands there is a concave bottom, preferably made of wire cloth or similar
material in concave sections; and these concave bottoms are secured to a frame
that is hinged to the main frame, so that it can be swung down to allow for
cleaning the grating. There is a cover over the rubbers or hands with curved
adjustably hinged deflectors that may be raised or lowered by a rod provided with
holes for a sustaining pin. The grain is introduced through the hopper, the
quantity being regulated by a damper.
The grain accumulates upon each of the curved bottoms, and the rubbers or
hands pass through the grain, and the surfaces being inclined toward each other,
the grains are compressed and rubbed one against the other as the hands pass
through the mass, and a portion is from time to time thrown by the centrifugal
force into the next section to be again operated upon by the next hands or rubbers,
and so on.
The dust and particles of hulls are drawn off by a suction applied to
the trunk above mentioned.
It may be mentioned that it is generally preferable to moisten the grain with
water before hulling, because the hulls will be softened, and more easily rubbed off,
and the grain will be less liable to be broken. The grain is eventually delivered
by a spout, and the bulls and dust are drawn up into the trunk, and conveyed
away. A separate winnower may be employed if necessary, and it may be stated
that the period of time in which the grain remains in the apparatus under
treatment will depend upon the position of the deflectors, and the speed of the
rotation of the hands or rubbers.
After the grain is hulled and scoured as above it is then ready for the subsequent
operation of cooking, for which it may be used in a whole or ground condition in
the form of cracked grain or meal or otherwise, as may be desired.
According to this Invention the grain is now cooked by the moist and gentle
heat of steam or vapor, and subsequently dried at a gentle heat by steam or hot
air while agitated, so as to thoroughly and uniformly cook and dry the grain, yet
not scorch it, or injure any of its natural flavor or nutritive principles.
In the ordinary modes of cooking by baking or otherwise there is danger of
injuring the grain by browning and unequal heating, which this Invention aims to
avoid. The apparatus used in this system of cooking consists of a cylinder of wire
cloth or perforated metal fitted to revolve on or with a steam pipe, and through
this cylinder tubes pass, and the cylinder is enclosed in a heating chamber or oven.
The pipe forms the axis of the cylinder, and is so equipped and mounted in
bearings as to be capable of revolution. Upon this pipe are arranged the heads of
the cylinder, which heads are connected by tubes, and provided with an inner
cylinder of wire gauze, and an outer perforated case, in which is an opening for
the introduction of the cereal, provided with a suitable cover. The whole forms a
circular case, which can be slid out of the oven when its doors are open, and then
discharged, and afterwards refilled and passed back into the oven, when the steam
may be admitted into the middle thereof through perforations in the pipe. Whilo
the steam is acting on the contained meal the cylinder should be revolved slowly to
allow all parts to be equally moistened and heated. After the steam has acted upon
the meal the required length of time the temperature of the steam may be increased
by superheating, and after the steam is shut off the heat from the fire should be
sufficient to warm the oven, and thoroughly dry the cooked meal, after which it is
removed by slipping the case end wise upon the pipe, and opening the door of the
If desired the meal may be ground after this treatment.
oven.
During the entire operation of cooking and drying it is preferable to revolve
the case, in order that the mass may be kept loose and open by falling against
the tubes which connect the heads, and this agitation ensures uniformity of
treatment.
The tubes should be open at both ends to allow the heat to pass into them, and
aid in the drying operation. Flour prepared in this manner will remain unchanged

page_text: for a great length of time, and musty flour or grain may be renovated and greatly
improved.
The meal by this plan is prepared and completed for sale in a cooked condition,
and hence when made up in any of the ordinary articles of food to which it is
5 adapted requires but little more cooking, thus effecting a great saving of time, and
preventing injury to the cereal by climatic influences, while all animalcula or germ
is killed if any exists in the cereal.
With some kinds of grain it is found preferable to cook the ground or crushed
grain in a quiescent condition, and then dry the same by heat in a separate vessel
while agitated, in order that the aqueous matter may be more thoroughly removed
after the cereal is in an otherwise completely prepared condition.
The apparatus for cooking the cereals by this mode consists of an outer vessel,
which is made with trunnions, one or both of which are hollow, and receives steam
pipes and couplings, and an inner vessel, which is connected at its edges to the
5 outer vessel. The trunnions of the outer vessel are supported by a suitable frame,
and the vessel has a discharge pipe and valve for the delivery of the water of
condensation. The inner vessel is provided with a cover having a pipe that is
preferably connected to an exhaust blower, whereby vapors from the vessel will
be drawn off, and within said vessel is a perforated platforin, and below the
O platform an opening and valve to the bottom of said vessel, which is conical. The
wheat or other cereals or mixtures of different cereals is prepared by grinding or
cracking the same into pieces of the desired fineness, and these are placed in the
inner vessel, and steam is admitted by the valve in its bottom, and passes up
through the perforated diaphragm, and through the cereals; and the moisture and
heat of the steam cook the same sufficiently to adapt the mass to subsequent
operations. When the mass has been subjected to the direct action of the steain
passing through the same for the required period the valve is closed, and the heat
continued by the steam acting around the vessel and within the jacket or outer
vessel, and when the cooking operation is completed the cover is removed, and the
mass turned out into a suitable vessel by partially revolving the apparatus upon
the trunnions. The object in shutting off the steam from passing continuously
through the cereal is to retain the natural flavor of the grain, for it has been
discovered that the steam in passing continuously through some cereals removes the
flavor and injures the properties thereof.
The drying apparatus consists of a cylinder mounted upon hollow trunnions in a
frame provided with a flap or cover at one side, and having a grain space between
an inner drum and two perforated heads. The apparatus is revolved after tho
cooked cereals have been introduced, and warın or hot air is admitted or forced in
at one of the trunnions, and exhausted or allowed to escape by the other. The air
passes into and heats the inner drum and returns through one of the perforated
heads, thence through the grain and out through the other perforated head, and
escapes by the trunnion; in its passage the moisture of the agitated cereals is
removed, and after the same is dry the mass may be cooled by the admission of the
atmosphere at ordinary temperature, and then the flap or cover is opened and
the cereals removed, after which it may be put up in suitable packages for
sale.
Cereals prepared by this process possess the following properties that distinguish
them from all other prepared cereals:-The natural appearance of the coreal is
maintained, and its sweetness is increased in consequence of the action of the heat
on the starch and gluten, and the natural flavor is retained and increased. The
cereals are in a thoroughly cooked condition and can be prepared for use in a few
minutes; they are also thoroughly desiccated, rendering a given bulk lighter than
other cercals, and moreover will keep perfect in all climates.
An invalid or child fed from these cooked cereals is sure of wholesome material
instead of partially cooked food, as is often the case from carelessness or ignorance.
A great cause of sickness and debility may be thus removed, as these cereals are
always in a wholesome condition when offered for sale, because they have been

page_text: thoroughly cooked at or about the temperature of boiling water, hence these
improved articles of manufacture possess great utility over the ordinary cereal
preparations.
For infants' food a special compound of the cooked cereals is preferably prepared.
For this purpose ground barley is used, and with this are mixed the nitrates and
phosphates of wheat, obtained by pulverising the wheat so as to separate the starch
by sifting the same.
These nitrates and phosphates are mixed with the ground barley in such pro-
portions as to form a compound containing as nearly as possible the clements of
human milk. The proportions of course will depend somewhat upon the quality
of the barley and wheat respectively, and the material produced from this compound,
prepared in substantially the described manner, is a new article of manufacture.
The cereals as above compounded may be previously cooked by steam in the
manner before described, or they may be baked. In baking them however there
is a difficulty in rendering the action of the heat and the quality of the product
uniform throughout. When the mass of cereals is rolled out into a sheet the vapors
are liable to be confined, and the central portion of the sheet rendered a different
consistency to the surfaces. This difficulty is prevented by granulating the mass
after it has been moistened with water, which can be easily done when the mass is
sufficiently moistened by rubbing the same through a sieve or between the hands
as the materials break up into granules or sinäll lumps, the absence of starch
promoting this operation. The granules then remain sufficiently separate when
contained in a suitable pan and in a layer of moderate thickness, say, half an inch
to an inch, and while being baked the vapors pass off freely, and the action of the
heat is very uniform throughout the mass.
The cereals thus mixed and baked may then be ground to reduce the baked
particles to the required degree of fineness, and the food thus prepared is fitted for
use by being mixed with boiling water.
For the use of dyspeptics and others another special compound of cereals similar
to the above may be prepared, and which is called coreal cream.
This is com-
pounded from selected white wheat and pearled barley. The wheat is prepared
as above described for the infants' foods or cereal milk, and to this prepared wheat
is added an equal weight of pearled barley, and the two ingredients are then
thoroughly mixed together; this mixture is then course ground and cooked as
described above for the infants' food, and when cool is again ground about as fine
as coarse meal; it is then sifted through a fine wire cloth sieve to take out any
specks or coarse matter, and it is finally put up in pound or half pound boxes
for sale.
A third compound of cercals of similar character to the two above described, and
specially adapted as food for infants, invalids, and others, is prepared from wheat,
barley, and sugar in the following manner, and is termed "cereal milk" from the
similarity of its analysis to that of human milk-To prepare this compound or
"cercal wilk" the wheat is cleaned and hulled, as before described, and also coarse
ground; and furthermore its weight is reduced by sifting out and removing that
proportion of the starch or fine flour from the remainder of the wheat. From the
wheat thus freed of the main portion of its starch, take, say, 150 lbs., and to this
quantity add 100 lbs. of coarse ground pearled barley, and mix them thoroughly
together, and then cook the mixture as above described for the infants' food.
When the cooked mixture has cooled grind the same into fine flour, and pass this
flour through a fine reel to take out specks and coarse matter. Now add to this
fine flour 50 lbs. of puro fine powdered sugar, and mix the two intimately together,
and finally put up the compound in boxes of, preferably, 1 lb. for sale.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Alexander Melville Clark in the Great Seal Patent Office on the
17th August 1880.
26
ALEXANDER MELVILLE CLARK, of 53, Chancery Lane, in the County of
Middlesex, Patent Agent. IMPROVED ALIMENTARY PRODUCTS, AND PROCESSES
AND MACHINERY FOR PREPARING THE SAME FROM CEREALS." A communication
from abroad by the Cereals Manufacturing Company, of New York City, United
States of America.
This Invention embodies novel processes and machinery for preparing cereals in
a cooked, dried, and unscorched condition, whereby they are rendered more
palatable and nutritious, and are fitted for immediate use, as hereinafter fully
set forth.
In the Drawings annexed, Figure 1 presents a vertical section of a machine for
hulling and scouring the grain, and thus preparing it for subsequent cooking;
Figures 2 and 3 show details thereof, separated and on an enlarged scale; Figure 4
gives a vertical section of one form of apparatus for cooking and drying tho cereals,
and Figure 5 a detail thereof; Figure 6 is a vertical section of another form of
apparatus for cooking the cereal, and Figure 7 is a longitudinal section of the
machine for drying the same, while Figure 8 is a cross section of Figure 7.
Any of the different grains or cereals usually employed for food may be treated
according to this Invention either in a whole or in a more or less broken or ground
condition, and after the hulls are removed.
To first scour the grain and remove the hulls, and thus prepare the cereal for the
subsequent operations of grinding or cooking, the machine illustrated in Figures
1, 2, and 3 is employed. This briefly consists of peculiarly constructed rubbing
hands revolved in a suitable case, in combination with deflectors and a trunk or
suction blast to carry away the hulls and dust. The rubbing hands a, a, are com-
posed of three or more V shaped curved bars. The Drawings show four extending
out from a hub, and each V shaped bar is corrugated or roughened upon its outer
and operative surface, and it is generally concave, the end of the curved bar being
in advance of the concave portion, the object being to lessen the centrifugal action
of the hands in consequence of the concave surface tending to throw the grain
toward the centre. Figure 2 represents these rubbing hands in plan view on an
enlarged scale, and Figure 3 gives a fragmentary section thereof on line x-x of
Figure 1. Several of the hubs with the hands a, a, according to the size of the
machine, are placed on each of the shafts c, d, e, and firmly secured by keys
or otherwise thereon. These shafts are journalled in boxes on a frame f, and
they are revolved by competent power in the direction of the arrows, and the
shafts & and e are preferably revolved faster than the shaft c. Below the hands a, a,
there is a concave bottom g, preferably made of wire cloth or similar material, in
concave sections, as shown, and these concave bottoms are securod to a frame g'
that is binged at 7 to the frame f, so that it can be swung down to allow for cleaning
the grating. There is a cover h over the rubbers or hands, with curved adjustable
deflectors, each of which is hinged at 2 and raised or lowered by the rod 3, which
is made with holes for a sustaining pin. The grain is introduced through the
hopper 1, and the quantity is regulated by the damper 4. The grain accumulates
upon each of the curved bottoms g, and the rubbers or hands pass through the
grain and the surfaces being inclined toward each other the grains are compressed
and rubbed one against the other as the hands pass through the mass, and a portion
is from time to time thrown by the centrifugal force into the next section to be
again operated upon by the next hands or rubbers, and so on. The dust and
particles of hulls are drawn off by a suction applied to the trunk k³.
It may be mentioned that it is generally preferable to moisten the grain with

page_text: water before hulling, because the hulls will be softened and more easily rubbed off,
and the grain will be less liable to be broken. The grain is eventually delivered
by the spout 6 and the hulls and dust are drawn up into the trunk and conveyed
away. A separate winnower may be employed if necessary, and it may be stated
that the period of time in which the grain remains in the apparatus under treat-
ment will depend upon the position of the deflectors / and the speed of the rotation
of the hands or rubbers. After the grain is hulled and scoured as above, it is then
.ready for the subsequent operation of cooking, for which it may be used in a whole
or ground condition in the form of cracked grain or meal, or otherwise, as may be
desired.
In
According to this Invention the grain is now cooked by the moist and gentle
heat of steam or vapor, and subsequently dried at a gentle heat by steam or hot
air while agitated so as to thoroughly and uniformly cook and dry the grain, yet
not scorch it or injure any of its natural flavor or nutritive principles. In the
ordinary modes of cooking by baking or otherwise there is danger of injuring the
grain by browning and unequal heating, which this Invention aims to avoid.
Figure 4 is shown a vertical section of the apparatus used in this system of cooking
in which is employed a cylinder of wire cloth or perforated metal fitted to revolve
on, or with, a steam pipe, and through this cylinder tubes pass, and the cylinder is
enclosed in a heating chamber or oven as illustrated. Figure 5 represents a cross
section of this cylinder into which the cereal is introduced through an opening
which is afterwards closed. The pipe a¹, a', forms the axis of this cylinder, and is
so equipped and mounted in bearings as to be capable of revolution. Upon this
pipe are arranged the heads b¹, b¹, which are connected by the tubes c', and provided
with an inner cylinder d' of wire gauze and an outer perforated case e', in which is
an opening with a suitable cover. The whole forms a circular case which can be
slid out of the oven f¹ when the doors g' are open and then discharged, and after-
wards refilled and passed back into the oven when the steam may be admitted into
the middle thereof through perforations in the pipe a¹. While the steam is acting
on the contained meal the cylinder should be revolved slowly to allow all parts to
be equally moistened and heated. After the steam has acted upon the meal the
required length of time the temperature of the steam may be increased by super-
heating, and after the steam is shut off the heat from the fire at should be sufficient
to warm the oven and thoroughly dry the cooked meal, after which it is removed
by slipping the case endwise upon the pipe a¹ and opening the door g'. If desired,
the meal may be ground after this treatment. During the entire operation of
cooking and drying it is preferable to revolve the case in order that the mass may
be kept loose and open by falling against the tubes c¹, and this agitation insures
uniformity of treatment. The tubes e' should be open at both ends, to allow the
heat to pass into them and aid in the drying operation.
Flour prepared in this manner will remain unchanged for a great length of time,
and musty flour or grain may be renovated and greatly improved. The meal by
this plan is prepared and completed for sale in a cooked condition, and hence when
made up in any of the ordinary articles of food to which it is adapted, requires but
little more cooking, thus effecting a great economy of time, and preventing injury to
the cereal by climatic influences, while all animalculo or germ is killed, if any exists
in the cereal. With some kinds of grain it is found preferable to cook the ground
or crushed grain in a quiescent condition, and then dry the same by heat in a
separate vessel while agitated, in order that the aqueous matter may be more
thoroughly removed after the cereal is in an otherwise completely prepared
condition.
Figure 6 gives a vertical section of the apparatus used for cooking the cereals by
this mode; Figure 7 is a longitudinal, and Figure 8 a transverse section of the
apparatus for drying and cooling the cooked material. The vessel a² is made with
trunnions 62, 63, one or both of which are hollow, and receives steam pipes and
couplings. These trunnions are supported by a suitable frame c³, and there is a
discharge pipe d and valve for the delivery of the water of condensation. Tho

page_text: inner vesself is connected at its edges to the vessel a², and there is a cover g³ with
a pipe h³ that is preferably connected to an exhaust blower, whereby vapors from
the vesself will be drawn off, and there is a perforated platforin k' in this vessel ƒ²,
and an opening and valve to the conical bottom of said vessel f².
The wheat or other cereals or mixtures of different cereals is prepared by grinding
or cracking the same into pieces of the desired fineness, and these are placed in the
vessel and steam is admitted by the valve and passes up through the
perforated bottom k, and through the cereals, and the moisture and heat of the
steam cook the same sufficiently to adapt the mass to subsequent operations. When
the mass has been subjected to the direct action of the steam passing through tho
same for the required period, the valve is closed, and the heat continued by the
steam acting around the vessel 2, and within the jacket or vessel a², and when the
cooking operation is completed, the cover g is removed, and the mass turned out
into a suitable vessel by partially revolving the apparatus upon the trunnions 62, 6³.
The object in shutting off the steam from passing continuously through the cereal,
is to retain the natural flavor of the grain, for it has been discovered that the steam
in passing continuously through some cercals removes the flavor and injures the
properties thereof.
The drying apparatus, shown in Figures 7 and 8, consists of a cylinder m upon
hollow trunnions n, n¹, in a frame, and there is a flap o at one side, and a grain
space between the inner drums and the two perforated heads t, t. The apparatus
is revolved after the cooked cereals have been introduced, and warm or hot air is
admitted or forced in at n, and exhausted or allowed to escape by the trunnion n'.
The air passes into and heats the drum 8, and returns through the perforated
head t, thence through the grain and out through the perforated head t¹, and escapes
by n. In its passage the moisture of the agitated cereals is removed, and after the
same is dry the inass may be cooled by the admission of the atmosphere at ordinary
temperature, and then the flap o is opened and the cereals removed, after which it
may be put up in suitable packages for sale. Cereals prepared by this process
possess the following properties that distinguish them from all other prepared
cereals: The natural appearance of the cereals is maintained, and its sweetness is
increased in consequence of the action of the heat on the starch and gluton, and the
natural flavor is retained and increased. The cereals are in a thoroughly cooked
condition, and can be prepared for use in a few minutes. They are also thoroughly
desiccated, rendering a given bulk lighter than other cercals, and morcover will
keep perfect in all climates.
An invalid or child fed from these cooked corcals is sure of wholesome material
instead of partially cooked food as is often the case from carelessness or ignorance.
A great cause of sickness and debility may be thus removed, as these cereals are
always in a wholesome condition when offered for sale, because they have been
thoroughly cooked at or about the temperature of boiling water, hence those
improved articles of manufacture possess great utility over the ordinary cereal
preparations. For infants' food a special compound of the cooked cereals is
preferably prepared. For this purpose ground barley is used, and with this are
mixed the nitrates and phosphates of wheat obtained by pulverizing the wheat
so as to separate the starch by sifting the same. These nitrates and phosphates
are mixed with the ground barley in such proportions as to form a compound
containing as nearly as possible the elements of human milk. The proportions of
course will depend somewhat upon the quality of the barley and wheat respectively,
and the material produced from this compound prepared in substantially the
described manner is a new article of manufacture. The cereals as above com-
pounded may be previously cooked by steain in the manner before described, or
they may be baked. In baking them however there is a difficulty in rendering
the action of the heat and the quality of the product uniform throughout. When
the mass of cereals is rolled out into a sheet the vapours are liable to be confined,
and the central portion of the sheet rendered a different consistency to the

page_text: .
surfaces. This difficulty is prevented by granulating the mass after it has been
moistened with water, which can be easily done when the mass is sufficiently
moistened by rubbing the same through a sieve or between the hands as the
materials break up into granules or small lumps, the absence of starch promoting.
this operation. The granules then remain sufficiently separate when contained in
a suitable pan and in a layer of moderate thickness, say, half an inch to an inch,
and while being baked the vapours pass off freely and the action of the heat is
very uniformn throughout the mass.
The cereals thus mixed and baked may then be ground to reduce the baked
particles to the required degree of fineness, and the food thus prepared is fitted for
use by being mixed with boiling water and boiled, or may be boiled in any other
suitable liquid.
For the use of dyspeptics and others, another special compound of cereals
similar to the above may be prepared, and which is called cereal cream. This is
compounded from selected white wheat and pearled barley. The wheat is prepared
as above described for the infants' foods or cereal milk, and to this prepared wheat
is added an equal weight of pearled barley, and the two ingredients are then
thoroughly mixed together; this mixture is then coarse ground and cooked as
described above for the infants' food, and when cool is again ground about 'as fine
as coarse meal. It is then sifted through a fine wire cloth sieve to take out any
specks or coarse matter, and it is finally put up in pound or half pound boxes for
sale.
A third compound of cereals of similar character to the two above described,
and specially adapted as food for infants, invalids, and others, is prepared
from wheat, barley, and sugar in the following manner, and is termed "cerenl
milk," from the similarity of its analysis to that of human milk-To prepare
this compound or "cercal milk " the wheat is cleaned and hulled as before
described, and also coarse ground, and furthermore its weight is reduced one third
by sifting out and removing that proportion of the starch or fine flour from the
remainder of the wheat. From the wheat thus freed of the main portion of its
starch, take, say, 150 pounds, and to this quantity add 100 pounds of coarse
ground pearl barley and mix them thoroughly together, and then cook the
mixture as above described for the infants' food. When the cooked mixture has
cooled, grind the same into fine flour and pass this flour through a fine reel to take
out specks and coarse matter. Now add to this fine flour 50 pounds of pure fine
powdered sugar and mix the two intimately together, and finally put up the
compound in boxes of, preferably, one pound for sale.
Having described the nature of the said Invention and the manner of performing
the same, I declare that what I claim as the Invention to be protected by the
herein before in part recited Letters Patent is,-
1st. In a hulling or scouring machine the revolving hands or rubbers a, a, in
combination with the adjustable deflectors and trunk le, substantially as set
forth.
2nd. The hands or rubbers a, a, made sectionally of a V-shape and curved
forward at their ends and revolved in pairs within the grain receptacle to loosen
and separate the hulls by the rubbing motion specified.
3rd. A machine for cooking and drying ground or crushed cereals consisting of
a perforated cylinder provided with heads connected by tubes c', and mounted
upon a hollow shaft through which steam is admitted to such cylinder, and an
oven or heated chamber within which such cylinder is revolved, substantially as
herein set forth.
4th. The method herein described of preparing cereals consisting, first, of
crushing or grinding; second, of cooking by the direct application of the moisture
and heat of steam while agitated to insure uniformity and to prevent the mass
caking; and, third, of drying to prepare the material for packing, as set forth.
5th. The vesself having a perforated platform and steam inlet valve 2ª in

page_text: combination with the surrounding vessel a² forming a steam jacket, and the
supporting trunnions b², b³, as and for the purpose set forth.
6th. The drying vessel composed of the cylinder m sustained upon hollow
trunnions and provided with a flap in combination with the interior drum s and
perforated heads t, t', as and for the purpose set forth.
7th. The method herein described of preparing cereals by first passing steam
through the mass while in a quiescent condition; second, cooking the same by a
continuance of the steam heat after the steam had been cut off from the mass
itself; third, removing the mass from the cooking vessel and drying the same by
beated air while the mass is being agitated, as set forth.
8th. The herein described food consisting of the crushed or ground cereal in a
cooked, dried, and unscorched condition as a new article of manufacture.
9th. The infants' food herein described prepared from barley and wheat in the
manner specified as a new article of manufacture.
10th. The method of preparing cereals for use by baking them in a granulated
state previous to grinding, substantially as set forth.
11th. The dyspeptics' food or "cereal cream "herein described, composed of
substantially equal portions of barley and wheat, as herein set forth.
12th. The cereal milk berein described, composed of wheat, barley, and sugar
substantially as set forth.
In witness whereof, I, the said Alexander Melville Clark, have hereunto
set my hand and seal, this Fourteenth day of August, in the year of our
Lord One thousand eight hundred and eighty.
A ATTADE