Improvements in the Manufacture of Ferment Leavens.
Year: 1895

page_text: Date of Application, 23rd Apr., 1895-Accepted, 24th May, 1895
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Ferment Leavens.
We, GEORGE DRURY HART of 1.13 Honore Street, Gentleman and CHARLES
LEHMAN HART of 722 Robey Street, North, Gentleman, both of Chicago,
Illinois, U.S.A. do hereby declare the nature of this invention and in what manner
the same is to be performed, to be particularly described and ascertained in and
by the following statement :-
16
66
"
In the making of Japanese sake, the native brewers first prepare quantities of
a material known as koji' obtained by growing the spores of rice-smut
(Aspergillus Oryzae) or Moyashi" as it is termed, on steamed broken rice
grains. About 0.000025 by volume of the Moyashi spores are admixed with the
cooling rice at e.g., 37° C. the batch is spread in thin layers, e.g., 1 in., on hand
trays and is allowed to grow for 36-60 hours in the niches of an underground
vault held at humid even temperature, e.g., 20° C. The spores quickly sprout and
extend over the nutrient base eventually as a luxuriant white mold, the full, thick
mycelium of which displays numerous conidia (spore sacks) and interlaces with
the rice particles so that the mass can be lifted as a matted cake. The growing
mold consumes. the nutrient starch in notable measure, and generates a marked
internal heat, especially in the later stages (e.g., after 24 hours) which compels the
batches to be closely watched and occasionally broken up to cool (e.g., below 30° C.)
since an excessive beat tends to endanger the vitality of the plant. Koji produced
by the Japanese practice possesses diastatic power much superior to barley malt,
and whether "green" from the trays or after drying in cool air, is used (a) as a
substitute for Moyashi in impregnating new batches of steamed rice to grow
additional koji or else (b) as a couverter for. fresh supplies of steamed rice in the
main process of sake making. Should the growth of the koji be allowed to
persist for 96-120 hours, the product becomes tane-koji. In this, the mold has
practically exhausted the nutrient base; its mycelium becomes shrunken and of
dark yellow color, whilst the conidia are greatly multiplied and, on drying in
cool air, separate from the residuum, by gentle shaking, as a fresh crop of Moyashi
spores.
The present invention designs (1) to employ koji fermented as an essential
ingredient of finished leavens. Another purpose in view is (2) to improve the
manufacture of leavens by providing (a) a modified starch body as a vehicle for
the leaven proper, and, according to preferred practice with such carrier (b) to
avoid the use of raw corn meal or other familiar dryer, the presence of which
becomes optional only and' by choice is wholly discarded.
In regular factory practice, to obtain a yield of koji preparatory to its use in
fermented state according to the invention, it is customary to dispense with rice
for the nutrient base and for economy to substitute some cheaper material such as
maize.
Indian corn or maize reduced to fine 'grits (ie., about pin-head size) is ordinarily
an acceptable material. The crushed maize may be steeped with advantage for
about 2-4 hours in cold water (slightly sweetened with cane sugar or glucose 'if
desired) and after draining is then put into a cooker having a perforated diaphragmn
upon which the charge rests. Free steam is admitted and penetrates through

page_text: the mass, the treatment being continued until the granules are thoroughly softened
and sterilized. This may require 30-60 minutes dependent upon the heat of the
steam. The drier the steam, the more rapid is the disruption of the starch cells,
so that finally (on testing) the granules crush to a jellylike consistency under the
fingers, but still retain their form as a damp nodular mass. At the finish, the
cooked grits are not so moist (especially if the steam be dry hot) as when
the steaming began, but are yet in excellent state for use in later stages without
necessary addition of water, the presence of which is generally quite superfluous.
In the granular form of the material, the steam gains ready access to the batch
and evenly reduces, avoiding the formation of dry balls or lumps. The nodular
porous mass derived by steaming affords easy access for the air and promotes the
rapid growth and spread thereon of the plant-life, as hereinafter detailed.
The maize can be replaced, wholly or in part, by other cereals, or in general
by starchy materials such as potatoes, peas, beans, etc., if thoroughly steamed and
reduced to granular state. The grits selected may be fine or coarse, whilst the
use of flour, meal, oil-cake or brau is not necessarily precluded, should the same
be properly steamed, and the material be brought into a porous condition suitabile
for the spread of the plant growth.
(B) KOJI GROWING.
As a leaven ingredient, koji can be employed according to the invention at
various stages of its growth. By Japanese practice, the time necessary for a
koji crop was at least 36 hours; if the batch were treated in a cold water bath
after growing for some 24 hours, the total period for the crop then became
60 hours. Under either plau, the chief object would seem to be to procure a koji
of maximum diastatic power. Such protracted growing is not an essential of the
present improvement, although koji thus obtained can be advantageously used
therein. For clearness merely, but not in way of limitation, since no precise
number of hours need be fixed different koji crops can be distinguished as
follows:

page_text: necessary thereto would be longer. Reductions in room temperature or in humidity
moderate the intensity of growth, but may often suffice to "chill" the plant or
otherwise to impair its quality, especially so, if the mold is well set and begins to
thoroughly mat the starch e.g. after 24 hours. A koji crop then enters upon a
critical stage or rather becomes more sensitive to minor variations in the state of
the atmosphere or of the batch and tends, unless skillfully watched, to develope
an abnormal "black-growth." During the critical stage, as indeed earlier, the
elaboration of diastase obviously proceeds at the expense of the nutrient starch
upon which the mold thrives. A 36 hour koji is ordinarily so rich in diastase
that if soaked in water excess, the starch base yet remaining quickly converts
into sugar solution. When such a koji is employed, we find it advisable, therefore,
to restore the loss of the base by supplemental additions of starchy materials.
On the other hand, by restricting the period of koji growth, as we design, so that
a crop is obtained in e.g., 10-24 hours, we avoid the risks of the critical stage
with its added cares; diminish the diastase although enough of it is obtained
for leaven use; reduce the consumption of starch base which is, however
transformed by the plant life and rendered highly available as a vehicle for the
ferment, and avoid in large measure the necessary addition of further starch
supplies.
In growing a koji crop, the nutrient base can be impregnated with Moyashi or
else with koji portions of various age. When of like age, a distinction ensues
between "green" and dry material, since in the act of drying, the crop also slowly
matures. In the table below, the smaller number of pounds calls for "dry,' the
higher number for "green "koji. The numbers are illustrative only and are not
intended in limitation; an excess is merely wasteful and may demand more care by
reason of intensive growth. The starch base to be used is reckoned throughout as
at 1000 lbs. "dry" i.e., before steaming.
In general, under favorable conditions of heat and moisture, a batch of steamed
starch base impregnated with Moyashi spores, especially if "bedded-up" after
the manner of malt growing, is apt to undergo a distinctive change in 6-8 hours.
Such change is marked not simply by a slight rise in temperature, but by the fact
that the odor of the cooked meal has quite disappeared and in its stead a peculiar
aromatic odor, as of fruit blossoms, becomes manifest; the material is sweet to the
taste. The indications are that the plant life is thoroughly set and active and
“incinient” koii exists.

page_text: to thoroughly admix this with the main.body.. The batch is "bedded up" as on &
malt floor, at a depth of 1-2 feet to retain heat and promote growth. When the
bed at its centre shows an internal heat e.g. 40° C., the mass should be broken down
or turned to cool; it is then rebedded at shallower depth if necessary, to prevent
overheating. In 1-2 hours later, the temperature at centre may rise to 44° C.,
the batch is turned again and spread thinner, so as to cover e.g., twice the original
floor space. Compared with Japanese practice, the plan here stated with its high
range of temperatures tends to "force a growth, and the excess of spores taken
has the like tendency.
S
.
After 10-14 hours, the filaments of mycelium appear and begin to interlace and
to display the conidia. Enough diastase is now present to effect requisite conversion
of the batch, or at least to produce sugar sufficient for the subsequent fermentation.
The starch material is yet in abundant supply, not only for attack by the diastase,
but also to "afford" body to the finished leaven, which thus requires no further
starch addition.
If the crop be grown on trays instead of in "bed," the layer is spread at depth,
e.g., 15-25 inches; the air is humid as usual, but its temperature somewhat
higher e.g. 30° 35° C. The same precautions by turning the mass at intervals to
prevent an internal heat much exceeding 44° C., are observed.
The steamed base on cooling to 30° C., is impregnated with the Moyashi and the
batch is spread to a depth of 15-2 inches, The humid atmosphere of the room is
held at e.g. 30° C., whilst that of the batch as growing proceeds, may range from
40° 45° C. but should not for safety exceed the higher limit. Occasional stirring
serves to cool the mass if necessary, or else the moisture in the room or its
temperature may be diminished. In 20-24 hours, the material is matted so as to
hang together, and can be "checked" from further developement by removal to a
cool dry place. Should the batch be set at e.g. 3 in., on the trays, the thicker
layer better retains the internal heat and the growth may be ended in e.g. 18 hours.
In lieu of the Moyashi, detached portions of prior koji crops can be used. An
excessive quantity of "crop" addition is unobjectionable, and when applied "green,"
it begins at once to spread and develope, thus abridging the time. The period of
growth being more extended than for koji A, it is usually under conditions of heat
and humidity less apt to "force" the spread of the mold; the plant becomes more
luxurious however, the mycelial threads and conidia more abundant, the batch is
well matted and evolution of diastase more marked. Koji at this period approaches
a critical state in which minor changes of heat and moisture, especially a "chilling
of the plant life in presence of plentiful moisture may affect its vigor; a risk that,
in the earlier stage, it is well nigh free from.
"
Moyashi
-
45-60 grams.
The steamed material, on cooling to 27°-37° C.; is admixed with the Moyashi
and the batch spread out in thin layers, e.g. 1 in. on malt floor or trays and held in
humid atmosphere of about 20° C. for 36-48 hours; the internal heat of the batch
ranges from 27°-35° C. If carefully watched and turned the layer of material
under treatment may be 3 or 4 inches in thickness and its temperature may rise as
high as 45° C. to promote the quantity and speed of output. It is because of such
considerations as these that only approximate limits can be stated. During the

page_text: spores develope and extend over and throughout the starch
base, as a rich interlaced mold or fungus growth, ultimately of yellow white tinge..
When the thickly set fungus assumes the tinge noted, its growth can be arrested by
simply withdrawing the moisture from the atmosphere thereupon the material is
allowed to dry in a cool place (when stored for future use) or can be applied whilst
yet moist in the main process.
By allowing the growth to continue for about 96-120 hours, instead of arresting
it at the earlier stage, i.e. 36-48 hours, the mycelial plant characteristic of
tare-koji gradually assumes a dark yellowish-green color. On drying thereupon,
the new Movashi spores become detached by sifting as a powder and after several
repetitions of the growing they afford a "pure culture" crop of uniform value.
no spores develope and extend over and troughout the staren
base, as a rich interlaced mold or fungus growth, ultimately of yellow white tinge.
When the thickly set fungus assumes the tinge noted, its growth can be arrested by
simply withdrawing the moisture from the atmosphere thereupon the material is
allowed to dry in a cool place (when stored for future use) or can be applied whilst
yet moist in the main process.
By allowing the growth to continue for about 96-120 hours, instead of arresting
it at the earlier stage, i.e. 36-48 hours, the mycelial plant characteristic of
tare-koji gradually assumes a dark yellowish-green color. On drying thereupon,
the new Movashi spores become detached by sifting as a powder and after several
repetitions of the growing they afford a "pure culture" crop of uniform value.
(C) LEAVEN COMPOUNDS.
Finished leavens made in accordance with the invention require the presence of
fermented koji as a distinct ingredient. To ferment the koji, it is simply necessary.
that water be applied thereto at proper temperature and in volume sufficient to
transform its state, that is, to check the further growth of the koji in air as a mold,
and to induce fermentation therein in presence of the water excess.
If the koji be rich in diastase e.g. koji C, a suitable starch body serving as a
vehicle for the fermented koji should generally be incorporated as a separate
element or addition. When the koji crops of younger growth are selected, the
starch supply is already present as a part of the unconsumed base so that no extra
or supplemental addition need ordinarily be made, unless as a final drier.
A distinct advantage of the present improvement lies in the fact that the leaven
materials are ordinarily worked whilst comparatively dry. Except for koji
fermentation, a surplus of water is unnecessary and even for such purpose, the
volume of water is generally at a minimum and simply sufficient to effect ferment
action; if the finished leaven be transferred at once to a brewer's wort or distillery
mash, it can be thinned enough for easy flow and distribution. When a starch
carrier is present as a separate addition, it is by preference steamed, or if drenched
in scalding water, then immediately drained. Proceeding thus the familiar practice
of "dosing" a yeast batch with large volumes of corn meal or other raw drier, to
absorb excess of water becomes superfluous. The absence of the raw drier
eliminates the weevil eggs and maggots which otherwise are apt to infest the
finished yeast cake of commerce, causing immense losses, especially in warm, moist
climates.

page_text: soft to roll, a quantity of raw drier or preferably of steamed starch base, or of
incipient" koji or some of the regular koji growths, can be added in quantity
sufficient to make a tenacious dough and the mass be left to stand for an hour or so,
before caking. The cakes or crumbs are received upon trays and set in the drying
room at 20°-30° C.; after 4-8 days, the leaven cakes or crumbs are cured,
fermentation being checked as the drying proceeds. The use of the yeast
"starter " is not essential. Should it be discarded, the conditions otherwise
remaining the same, the desired alcoholic flavor will become manifest in the dough
or mush after lapse of e.g. 14-20 hours.
In lieu of koji A, a like quantity of koji B, can be used according to the method
and formula stated; being richer in diastase koji B will convert quicker and the
time for fermentation be somewhat diminished. By careful practice, the requisite
volume of water to effect the ferment action can be nicely fixed for either of the
koji growths specified, so that the leaven obtained will be in dough form ready for
the trays without need of supplying an extra drier of any sort to absorb water
excess.
The use of koji C in mauuer here proposed is also admissible, but because of its
diastatic power and the time necessary in the growth of the material, economy and
best results are generally attained by incorporating with koji C a separate starch
carrier addition. It is also fensible to admix the koji crops of various age in
changing proportion, and to ferment the mixture as by the practice stated.
The final absorbent or "drier," if such be called for to reduce the "green"
leaven to a tenacious dough, can obviously consist of any one or more of the koji
crops, incipient koji, or steamed or raw starch stuffs, as preferred.
Yeast cake
-
-
5-15 lbs.
To 1000 15s. of maize grits, conveniently steamed as already described (A. starch
base) and allowed to cool, in its moist state, to e.g. 40° 44° C. add 200 lbs. of
koji C and 5-15 lbs. of dry scrap yeast or compressed yeast, or of ordinary yeast
cake, as the case may be. Usually before admixture in batch, the koji and yeast
scrap are separately soaked in tepid water 1 quart per lb. of the material being
taken. The yeast is soaked for 15-60 minutes and the koji for 15 minutes; then
the two are united and the soaking continued for e.g. 3 hours at 25°-40° C. during
which interval active fermentation advances (the water being in excess) and is
promoted by the yeast scrap as a starter.
When a decided alcoholic flavor is manifest in the soaking koji and scrap (which
may be less than 3 hours, if temperature favors) they are incorporated with the
starch carrier and the batch left for 4-6 hours at 25°-40° C. During this
period, fermentation ensues with marked vigor until finally the presence of the
alcohol becomes pronounced. Thereupon the dough is made into cakes or crumbs.
If the koji and scrap be left to soak over night (say 12 hours) they can be almixed
with the starch carrier early in the morning. By reason of this protracted soaking
of the ferment stock beforehand, the batch after admixture may be at once made
into cakes or crumbs without delay.
In curing leaven cakes under any of the various methods, the moist cakes are
laid upon trays in a drying room at 20°-30° C. and after 4-8 days are cured.
Whilst the drying goes on the growth of the ferment cells persists, but in subdued
fashion which gradually lessens as the water disappears. If the batch is highly
alcoholic, the "crumbs are spread at shallower depth on the trays (say at -l'in.)
than if this condition were less manifest. Should the batch be crumbed or caked
at once, immediately after the ferment stock is added to the starch carrier (instead
of holding the mixture "in batch" for 3-4 hours as above propose.l) the layer of

page_text: "
"
crumbs can then be spread at depth of 1-1 inches to better retain the moisture.
The yeast cake "starter" may be wholly discarded and the koji alone be united
with its starch carrier. Whether "green or "dry" the koji is supplied with a
water addition, say 1 quart per lb. of koji and is either admixed at once with the
starch carrier or else, as preferred, is left by itself to soak and ferment for
24-48 hours at 20°-30° Centigrade. If admixed directly without preliminary
soaking, the resultant dough is held "in batch " for 24-48 hours at 800-110° F.
in a covered vat. During this period, the alcoholic flavor gradually developes.and
finally decides the operator to check the fermentation in familiar fashion.
The isolated soaking of the koji here proposed enables the dough to be promptly
caked in 1-6 hours, instead of being held in batch for the longer time, which
becomes essential only when the preliminary fermentation of the koji separately
has not occurred. When the koji has been separately soaked, it is feasible to draw
off the water extract and use it alone, thus excluding the insoluble residuum. But
such practice is of no especial advantage and is, beside, wasteful in so far as the
residuum itself affords "body" to the compound which may need to be supplied
otherwise by an additional quantity of the starch carrier or drier to render the
finished dough of proper consistency.
"
Instead of caking or crumbing the leaven dough, made according to the invention,
it can be delivered in bulk to the consumer. The leaven matures as certainly "in
batch as if subdivided and put upon trays to cure. Its forment quality simply
developes more quickly when "in batch" which requires closer attention to hold the
leaven at an even stage or maximum and prevent it from "working out." The
dough may be put in cold storage if necessary, which is quite superfluous when the
product cures in the state of crumbs. or cakes.
:
The volume of water for soaking the koji (and scrap when used) is always enough
to induce fermentation therein and to protract this action whilst the leaven batch is
curing on the trays. But it need never be in excess so far as to interfere with the
production of a consistent dough ready at once to handle for crumbing or caking
when the proper stage has arrived. If the water is then found to be too great in
quantity the addition of raw corn meal or other drier has been usually resorted to,
and indeed becomes necessary where the familiar practice of drenching the starch
stuff with great volume of water at the outset prevails. If the leaven be directly
applied in its finished state after the manner of the ordinary yeast batch, to ferment
a mash or wort, as in usual brewery or distilling practice, an excess of water
employed in the manufacture of the leaven is of no detriment and may be in quantity
sufficient to allow the finished batch to flow or be forced through pipes to the
ferment tub or vat.
The use of the dry-steamed starch carrier is a distinct advance, since the steam
thoroughly disrupts the starch cells, keeps the mass comparatively dry, reduces the
volume to be handled, enables the fermentation to proceed quickly and thoroughly
and yet avoids any superfluous amount of water such as would compel the further
addition of a drier, by the older methods, to obtain a tenacious dough.
Instead of steaming, the starch carrier can be drenched with scalding water. The
grits should be held in a vat having a perforated bottom, and after flooding with
the hot water for e.g. 15 minutes, the excess of water is drawn off and the mass
allowed to drain for e.g. 1 hour. But the scalding operation leaves the batch less
dry than when steaming is practiced. On which account, if the scalded grits be
taken the amount of water employed for soaking the koji or yeast cake is diminished,
Bay one-half.
Indeed a similar diminution may be observed with advantage, even
though the steamed grits be taken, if it appears eventually that the leaven dough is
too moist and requires the use of a drier. Practice will enable the best proportions
to be ascertained.
Meal or flour boiled in water to a mush-like consistency may serve perhaps, but
might require the presence of a drier addition. Raw corn meal or flour, whether used
as the starch carrier or as the final drier, is most apt to contain the eggs of weevil
which develope later and infest the finished product. Materials of this sort, and as

page_text: "
-
well an excessive quantity of water can be employed in conjunction with the
fermenting koji to make the finished leaven. But the dry-steamed starch carrier
possesses the advantages specified and gets rid of the risk of weevil. Its adoption
constitutes of itself a notable improvement over the practice heretofore in vogue.
KOJI EQUIVALENTS.
Aside from koji proper obtained by growing Moyashi on a steamed starch base,
mold growths of koji-like character (and which for the purposes of the invention
are its equivalents and are included by that term) can be readily derived by the
use of other spores or smuts taken in like quantity and grown under the same
conditions of heat and humidity upon the steamed base. Experience has shown
that Moyashi thus finds a full substitute in the use of parasitic smuts such as are
native to maize (Ustilago Maydis) to wheat, (Ustilago Tritici) to rye, (Claviceps
Purpurea) to barley (Ustilago Hordei) and to oats (Ustilago Avence). Also, by
selecting the spores of edible mushrooms (Agaricus Campestris and Mareamus
Oreades) and of the common puffhall of the pasture fields (Bovista Ammophila).
Doubtless many cryptogamic plants such as thrive upon starch food may be
shewn to respond readily to the requisite conditions and to yield a koji like material
fitted for the making of the improved leaven. Indeed, ordinary brewer's yeast
(Saccharomyces Cervisa) if sown upon the starch base in manner similar to Moyashi,
will eventually develope a mold growth thereon under like conditions, capable of use
in keeping with the invention. And the same is true should the steamed starch
:base alone be exposed at proper temperature in humid air to chance infection by
air sown spores; although in such event, the results are not so rapid nor so definite,
because of the differences in local atmosphere.
In the case of brewer's yeast for example, instead of employing a detached portion
of a prior koji growth for the purpose, it is simply necessary to impregnate the
fresh supply of steamed base (1000 lbs.) with ordinary yeast cake or compressed
yeast (Saccharomyces Cervise). The yeast (23-80 lbs.) is softened in a minimum
of water and admixed with the steamed base, which is then distributed on trays or
floors and grown under usual conditions already detailed. "Leaven" cakes such
as are obtained by practice of the present invention can replace the brewer's yeast,
but need to be in much less amount, e.g., 20 lbs. will suffice. After 36-60 hours,
dependent upon the yeast or leaven selected and usual variations in course of
treatment, a mold growth is obtained which, for the purposes in view, can be used
as a simple koji.
Obviously the details of procedure can be varied according to the skill of the
operator without departing from the essentials of the invention, since the
proportions, temperatures, and other like details heretofore specified, although
efficient for the successful practice of the improvement, are not to be regarded as
exclusive. Thus for example, it is quite feasible to divide the starch carrier when
used, into two portions, one of which would be united with the koji and water, and
after lapse of three or four hours with consequent fermentation, the remaining
portion supplied to form a finished dough. When the characteristic alcoholic
flavor developes, the dough will be divided into cakes or "crumbs to check the
fermentation as usual.
Having now particularly described and ascertained the nature of our said
nvention and in what manner the same is to be performed, we declare that
what we claim is :
1. The method of leaven making which consists in admixing koji and a starch
carrier with water excess, maintaining the mass at suitable temperature to cut the
starch and promote fermentation, and as the alcoholic flavor developes, checking the
incipient fermentation throughout the dough to finish and preserve the leaven active,
substantially as described.
2. The method of leaven making which consists in admixing. koji, a starch
carrier and a yeast starter with water excess, maintaining the mass at suitable

page_text: temperature to cut the starch and promote fermentation and as the alcoholic flavor
developes, checking the incipient fermentation throughout the dough to finish and
preserve the leaven active, substantially as described.
3. In the manufacture of leaven ferments, the method of obtaining the preliminary
batch for the purposes set forth, which consists in admixing koji and a starch
carrier together with water excess and maintaining the mass at proper temperature
both to cut the starch and promote fermentation until the alcoholic flavor
developes, whereupon said batch stands finished free from alcohol excess and in
readiness to check the incipient fermentation existing therein, substantially as
described.
4. The method of leaven making which consists in admixing koji with water
excess and a cooked (preferably steamed) starch carrier, maintaining the mass at
suitable temperature to cut the starch and promote fermentation, and as the
alcoholic flavor developes, checking the incipient fermentation throughout the
dough to finish and preserve the leaven active substantially as described.
5. The method of making leaven which consists in separately soaking koji with
excess of water and when proper fermentation ensues, admixing the steamed starch
carrier in bulk therewith, maintaining the mass at suitable temperature to cut the
starch by the koji diastase and to promote fermentation and as the alcoholic flavor
developes, gradually arresting the incipient fermentation throughout the dough to
finish and preserve the leaven active, substantially as described.
6. The method of making leavens which consists in admixing the selected
converter and ferment herein described with a moist steamed starch carrier addition,
maintaining the comparatively dry mass at a suitable temperature to cut the starch
and promote fermentation, and as the alcoholic flavor developes, checking the
incipient fermentation throughout the dough to preserve the activity of the leaven,
substantially as described.
7. A finished leaven comprising koji and a starch carrier in incipieut
homogeneous fermented admixture comparatively dry (that is, in cake or dough
form) and free from alcohol excess, substantially as described.
Dated the 22nd day of April 1895.
WM. BROOKES & SON,
55 & 56, Chancery Lane, London, Agents for the Applicants.