CERTAIN IMPROVEMENTS IN THE MANUFACTURE OF BREAD, AND IN THE MACHINERY OR APPARATUS TO BE USED THEREIN, AND ALSO IMPROVEMENTS IN THE REGULATION OF OVENS AND FURNACES, PARTS OF WHICH IMPROVEMENTS ARE ALSO APPLICABLE TO OTHER SIMILAR USEFUL PURPOSES
Year: 1849

page_text: TO ALL TO WHOM THESE PRESENTS SHALL COME, we, GEORGE
AUGUSTUS ROBINSON, of Long Melford, in the County of Suffolk, Gentleman,
and RICHARD EGAN LEE, of the City of Glasgow, North Britain, Gentleman,
send greeting.
WHEREAS Her present most Excellent Majesty Queen Victoria, by Her
Royal Letters Patent under the Great Seal of the United Kingdom of Great
Britain and Ireland, bearing date at Westminster, the Tenth day of July, in the
Thirteenth year of Her reign, did, for Herself, Her heirs and successors, give and
grant unto us, the said George Augustus Robinson and Richard Egan Lee, Her
especial license, full power, sole privilege and authority, that we, the said George
Augustus Robinson and Richard Egan Lee, our exors, adñiors, and assigns,
and such others as we, the said George Augustus Robinson and Richard
Egan Lee, our exors, adñiors, or assigns, should at any time agree with, and
no others, from time to time and at all times during the term therein
mentioned, should and lawfully might make, use, exercise, and vend, within
England, Wales, and the Town of Berwick-upon-Tweed, within the Islands
of Jersey, Guernsey, Alderney, Sark, and Man, and also within all Her
Majesty's Colonies and Plantations abroad, our Invention of "CERTAIN
IMPROVEMENTS IN THE MANUFACTURE OF BREAD, AND IN THE MACHINERY OR
APPARATUS TO BE USED THEREIN, AND ALSO IMPROVEMENTS IN THE REGULATION OF
OVENS AND FURNACES, PARTS OF WHICH IMPROVEMENTS ARE ALSO APPLICABLE TO
OTHER SIMILAR USEFUL PURPOSES; " in which said Letters Patent is contained a

page_text: proviso, obliging us, the said George Augustus Robinson and Richard Egan and
Lee, by an instrument in writing under our hands and seals, or under the hand
seal of one of us, particularly to describe and ascertain the nature of our said
Invention, and in what manner the same is to be performed, and to cause the
same to be inrolled in Her said Majesty's High Court of Chancery within six
calendar months next and immediately after the date of the said in part recited
Letters Patent.
NOW KNOW YE, .that.in. compliance with the said proviso, I, the said
Richard Egan Lee, on behalf of myself and of the said George Augustus
Robinson, do hereby declare the nature of our said Invention, and in what
manner the same is to be performed, to be particularly described and ascer-
tained in and by this present instrument in writing, reference being had to the
Drawings hereunto annexed, and to the letters and figures marked thereon,
that is to say :-
Our said Invention consists, first, in the application and use of what is known
as carbonated or acrated water in the manufacture of .dough for bread, for the
purpose of producing a greater amount of nutrition from a given quantity of
flour or meal, as also for improving the quality of the bread.
Second, in certain novel and peculiar arrangements of machinery or
apparatus for mixing the materials and preparing the dough of which bread is
to be made, whereby greater economy, efficiency, and speed of production is
secured than is possible with the ordinary arrangements now in use.
Third, in the direct application and use of surcharged steam for baking and
general heating purposes, as for sugar or plaster baking, coffee roasting,
charcoal making, and various drying apparatus; the object being to obtain an
increased economy of fuel and time without incurring the objections attending
the use of high pressure steam, together with a more efficient power of
controlling and indicating the degree of heat employed.
And in order that the object of our said Invention may be properly under-
stood, we shall now proceed to describe the several Figures on the Sheet of
Drawings hereunto attached.
Figure 1 on the Sheet of Drawings is a complete front elevation of one
modification of the machine which we employ, in the manufacture of bread or
biscuits, as a substitute for the ordinary manual process. Figure 2 is a
corresponding side elevation of the same. The carbonated or aerated water
which we have introduced as one branch of our improvements in the
manufacture of bread is contained in a fountain A on a bracket at the back
of the machine. This fountain is supplied with the fluid from a separate
reservoir in such a manner as to maintain a uniform rate of pressure within it

page_text: suitable for the exigencies of the machine, which derives its supply from
it by the pipe B; C is the flour hopper, in which a horizontal spiked shaft D
is arranged to work with a compound movement, partly lateral and partly
revolving, being connected by a crank and link to a second crank of similar
size, carried on the end of the flour-feeding roller shaft E, so as to obtain the
requisite movement for giving the flour in the hopper a light, even, and
unintermittent delivery from the hopper to the feed roller represented in dotted
lines at F. This roller, which is made of wood or other suitable material, is
fluted or grooved, and has a clearing wire G bearing against its under surface,
to prevent the chance of the choking of the flour. The peculiar object of this
arrangement of flour-feeding apparatus is the prevention of the clogging or
cohering hitherto found to be so objectionable in flour mills and bakeries,
together with the obtainment of a more complete system of mixing or
amalgamation of the materials. This portion of the machine is also applicable
for feeding purposes in grain mills, and for other purposes where a continuous
and uniform feeding action is required. For the regulation of the relative
supply of flour and fluid to the machine, the governor H is used, its sliding ring
at the top being made to act by means of suitable lever connections upon the
spindle I, which communicates with a valve or stop-cock upon the supply pipe B
of the fountain, so as to permit of the discharge of more or less fluid accordingly
as the greater or less speed of working brings down more or less flour from the
hopper. But as it is occasionally necessary to vary the quantity of fluid to be
supplied, according to the quality of the flour or the kind of dough to be made,
the key of the supply cock is bored out and fitted with a piston, to afford &
separate means of adjustment, so that the baker is thus enabled to regulate
the consistence of the dough with the greatest precision. The mixing cone K,
of hard wood or other suitable material, is keyed upon the vertical kneading
shaft L. It is furnished with a cover M, made of galvanized iron, and having
a clearer or scraper of the same material on its under surface, to guide the
half-formed paste into the kneading mill or drum N, which is a cylinder of
hard wood or other suitable material, having within it a series of horizontal
arms set at regular intervals on its interior surface, at angles of about thirty
degrees from left to right, and wide enough asunder to permit of the passage
between them of similar arms on the revolving kneading shaft L. This shaft is
carried in top and bottom bearings at O, O, and works through a stuffing box
in the bottom of the drum N, carrying a series of arms set angularly in a
direction opposite to that of the fixed arms in the interior of the drum. Or
instead of this arrangement of a cone and cover, fixed horizontal scrapers may
in some cases be used. A short metal tub eP is screwed to the side of the

page_text: drum, over an aperture formed therein, forming the escape for the dough,
which, as it exudes, is cut off into pieces of the proper size for the intended
loaves by the sliding knife Q, working vertically on parallel guides at the re-
quisite intervals. It receives motion from a lever R, carrying on its shorter end
a stud working in a groove in the back of the cam or guide wheel S, the speed
of which is capable of regulation by the shifting spur wheels T, T. Instead of
this cutter or sliding knife, a rotatory or direct-acting cutter may be used for
severing the masses of dough, and instead of the cam or guide wheel a tappet
and stud may be employed to give motion to the apparatus. The regulation
of the rate of cut, as governing the weight of dough cut off, may be accom-
plished by the ordinary double cone pulley movement, or by a pinion or pulley
and face wheel, as applied in the smaller machines of this class. On the
delivery of the dough from the mill it is conveyed by a wooden or other
roller U to the moulding frame V, V. This roller derives a slow movement
from the worm wheel W, gearing with a worm or endless screw X, to agree
with the rate of delivery and cutting off of the pieces of dough. The moulding
frame V, V, is an apparatus consisting of a frame with two concave pulleys
and an endless cloth, part of which last is removed to shew the lower gearing
of the machine. The endless cloth is carried by bands or pitch chains upon
the concave pulleys beneath the dredging box Y, in which is placed a
revolving circular brush, arranged to keep the cloth and the piece of dough
under conveyance well dusted with flour in its transit; and in the return
movement of the cloth it passes over a fixed block of wood Z, which is
hollowed out on its upper side to form, with the contour of the pulley V, a
complete cylindrical passage or opening. Through this passage the dough is
conveyed, as represented by the arrows, being rolled or pressed in its transit
will a ball or globe ready for conveyance to the oven by the baking truck.
According to another modification of this arrangement, a segment of a metallic
or other cylinder may be used instead of the cloth and hollowed block.
When biscuits are manufactured by this machine the moulding frame is not
required, as the dough, on issuing from the kneading drum, is conveyed
directly to the ordinary cutting-out machine. If, in place of using car-
bonated water, the ordinary barm or fermenting process is used in con-
nection with this machine, then, instead of supplying flour from the hopper,
as herein-before described, the material, in the form of "half sponge," is
supplied by the vertical "sponge" tube a, the supply being regulated by the
governor, as described with reference to unfermented bread. making. In
detailing the actuating mechanism of the machine, which, however, is capable
of various modifications, it is to be understood that b is the first motion shaft

page_text: receiving its motion from any suitable prime mover through the fast and loose
pulleys c, c, and carrying a spur wheel d, gearing with the wheel
on the
main shaft, in connection with the adjustable wheels T, T. The same shaft
gives motion to the vertical kneading shaft by the pair of bevil wheels g, g, as
also through the wheels h, h, to the horizontal shaft l, carrying the worm X
before referred to. It also gives motion through the pair of bevil wheels m, m,
to the governor spindle, and through the two bevil pinions n, n, to the oblique
shaft o to the flour-feeding roller. In the machine herein described the speed
of the horizontal shaft f is intended to be about thirty revolutions per minute,
at which rate it will produce about one and a half tons of loaf bread, or one
ton of biscuit, per hour. By removing the pulleys on the first motion shaft
the machine may be driven by hand.
Figures 3, 4, and 5 of my Sheet of Drawings represent the arrangements
which we have adopted for baking the dough for loaves or biscuits. Figure 3
is a front elevation of the oven and boiler which we use for this purpose, and
Figure 4 is a transverse section of the same, corresponding. Figure 5 is a
sectional plan of the same, the boiler being in elevation. The ovens or
heating chambers are four in number, A, A, and B, B, all built together, with
a steam boiler C between the two pairs. Those marked A, A, are to be
distinguished as proving or raising chambers, into which the fermented or
barn bread is first placed on commencing to bake. They are heated by the
steam chest E, E, E, E. The other two, marked B, B, are steam ovens
heated by the coiled pipes D, D, passing through the boiler furnace under a
protective covering of fire tiles, and are kept at a red heat. After the steam
supplied from the boiler C by the pipe F and the connections G, G, has heated
the chambers A, A, by the boxes E, it passes through the coiled pipes D, D,
by which means it is surcharged with heat without acquiring an additional
pressure, and in that state is blown into the ovens B, B, to act as the baking
heat for the dough placed therein. Trumpet-mouthed tubes H, H, are placed
in the tops of the ovens, to afford a means of egress for the steam and vapour,
which is carried off by the vertical pipe I to a condensing receiver, where,
when quite cold, it is charged with carbonic acid gas, with the addition of
salt, for the supply of the carbonated liquid fountain. To afford the necessary
means of regulation of the heat of the ovens, we employ a species of pyro-
meter, or, as we term it, a heat governor, arranged so as to act as a constant
regulating power, in addition to its use as an indicator of temperature. Two
brackets, L and M, are set in the side of one of the ovens; and into the first
of these brackets La copper rod or bar N is fixed, resting loosely in a groove
formed in the second bracket M. In its cold state this rod just reaches to a

page_text: lever O, placed outside the front of the oven. The expansion and contraction-
of this rod; due to the variations in the temperature of the ovens, then act
upon the lever O, and through it upon the second or index lever P, pointing
to a graduated arc on the front of the oven. A link from this index is jointed
to a bell crank Qat the top of the boiler, and thence to a second one R, which
communicates by a vertical rod with a regulating valve S on the supply pipe D
for the surcharged steam, by which the flow of the latter to the ovens is
consequently regulated. It will be obvious to practical men that this
arrangement of heat regulator and indicator may be applied to various other
processes wherein an accurate automatic regulator is required.
Having now described and particularly ascertained the nature of our various
improvements, and the manner in which the same are or may be used or
carried into effect, we would observe in conclusion that we do not confine or
restrict ourselves to the precise details or arrangements of mechanism or
apparatus which we have had occasion to explain and refer to, as several
variations may be made therefrom without deviating from the principles of
our Invention; but what we consider to be novel and original, and therefore
claim as the Invention secured to us by the herein-before in part recited"
Letters Patent, is,-
First, the application and use of carbonated or aerated water in the manu-
facture of bread.
Second, the general construction and arrangement of the machine herein-
before described, and its application to the manufacture of dough for bread and
biscuit.
Third, the method or system of feeding or supplying flour or meal from the
mass in a regular and continuous stream or discharge.
Fourth, the mode or means of assimilating, uniting, mixing, and kneading
the materials used in the manufacture of bread and biscuit in a constant and
uniform manner, as distinguished from the ordinary intermittent system.
Fifth, the system or mode of giving out or delivering the dough for bread
or biscuit of regular consistence by a constant supply.
Sixth, the system or mode of cutting off any desired portion of the stream
or supply of dough, together with the peculiar apparatus herein-before
described as employed for this purpose, and the arrangement or contrivance
for altering or adjusting the length or rate of cut, and the consequent weight
of the separated pieces.
Seventh, the system or mode of moulding or forming the dough into shape
for loaves or forms in which the bread is to be made, together with the
apparatus employed therein.

page_text: Eighth, the application and use of surcharged steam for heating ovens, and
or other like purposes.
Ninth, the use or employment of the self-acting pyrometer, or heat
egulator, or governor in regulating and indicating the heat of ovens, furnaces,
nd other heating apparatus.
In witness whereof, I, the said Richard Egan Lee, have hereunto set my
hand and seal, this Fifth day of January, in the year of our Lord
One thousand eight hundred and fifty.
WILLIAM JOHNSON, C. E., Glasgow.
JOHN H JOHNSON, Sol, Glasgow.
AND BE IT REMEMBERED, that on the Fifth day of January, in the
year of our Lord 1850, the aforesaid Richard Egan Lee came before our said
Lady the Queen in Her Chancery, and acknowledged the Specification afore-
said, and all and everything therein contained and specified, in form above
written. And also the Specification aforesaid was stamped according to the
tenor of the Statute made for that purpose.
Enrolled the Seventh day of January, in the year of our Lord One
Enrolled the Seventh day of January, in the year of our Lord One
thousand eight hundred and nity.