Improvements in the Preparation of Salt.
Year: 1891

page_text: Date of Application, 10th Nov., 1891-Accepted, 12th Dec., 1891
COMPLETE SPECIFICATION.
Improvements in the Preparation of Salt.
A communication from CHARLES E. ONGLEY and OSMAR D. BALLERT, of
New York, County of New York, State of New York, United States of
America, Gentleman.
1, ALFRED JULIUS BOULT of 323 High Holborn, in the County of Middlesex,
M.I.M.E., 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 :-
This invention relates to an improved preparation, especially intended as an
article of food, to wit, common salt, in combination with a powder, preferably a
vegetable powder as flour or meal, and to the process of making and preparing the
same; with the object of preventing the mass from becoming solid or caking when
exposed to damp air.
This invention consists of a composition of common salt with a powder as flour or
meal, which is an entirely harmless, neutral, and it may be even nutritious substance;
and also consists of a process of preparing the said composition so that powdered
salt treated by this process can be exposed for weeks to the action of very damp
air without caking or being sensibly affected thereby.
In general the process consists in mixing with the common salt, when in a
powdered or granulated condition, a small proportion of powder and then exposing
the mixture to the action of heat. For common use a mixture consisting of ten
parts of salt to one part of powdered starch by weight may be employed but these
proportions may be varied somewhat without perceptibly affecting the result. A
moderate heat only should be used, and applied for a length of time depending on
the quantity of salt to be treated at a single operation. The effect of this appli-
cation of heat is to prevent the caking of the salt when it is exposed to damp air.
At the same time the said material is almost imperceptible to the taste, and when
the salt is put in the mouth the said material is immediately dissolved, so that the
savour of the salt is as soon apparent to the taste as if the salt had not been treated
by this process. Indeed, tests indicate that the process even increases the pungency
of the savour of the salt. It is desirable that the starch or other substance, shall
be thoroughly mixed with and permeate the mass of salt before heat is applied, so
that the starch may come into contact with all the particles of salt. This mixing
may be effected by hand, but it is better to use a mixing machine, as for example,
a cylinder in which revolve paddles which stir and mix the mass. Heat may be
applied very conveniently by winding a steam coil around the outside of the
cylinder. But my correspondents do not restrict themselves to any apparatus; the
process being essentially the mixing of a small proportion of powder, as flour or
meal with a quantity of salt in a powdered or granulated condition, and then
exposing the admixture to the action of heat.
The drawings which accompany the Specification indicate the improved apparatus
which and the mode of operating the same will now be described.
Figure 1 is an external elevation of the apparatus.
Figure 2 is a vertical section showing the shaft and paddles or arms, for stirring
and mixing the salt and starch.
Figure 3 is a plan view of the top of the apparatus to show the lid of the
cylinder.
The salt is put into a cylinder A of metal and which has a hinged lid a on the
top b secured by a catch c and on three or more legs d d d and the bottom e of said

page_text: cylinder A is of a downwardly projecting conoidal shape and has an outlet pipe ƒ
and a cock g.
Fixed on a shaft F are flat vertical paddles which almost extend out from
the shaft F to the shell of cylinder A. On the upper extremity of shaft F is a
bevel gear m which meshes with a bevel gear n to which motion is imparted in any
suitable manner, as by pulley o and a belt. Around the outside of the cylinder A
is a steam coil p.
A proper quantity of salt in a powdered or granulated condition is put into the
cylinder A through the opening in the top and the lid a is closed steam not yet
being turned into the coil p it being essential that heat should not be applied until
after the thorough admixture of the starchy substance with the salt; since it is
essential to this process that the salt should be dainp or wet, when the starchy
granules are added, so that the starchy granules will adhere to the particles of salt
during the subsequent steps of the process. If the salt were first dried, before the
admixture of the starchy substance, this adherence of the starchy granules upon
the salt particles would not take place, and the process could not be proceeded
with. In general, the salt will be naturally sufficiently damp for my process, but
if by reason of a long spell of very dry atmosphere, the salt should be too dry, it
may be sprinkled with water or preferably pans of water may be set around the
receptacles of salt, for the purpose of lading the air with moisture which will be
taken up by the salt. Then the machinery is started and the shaft F with the
paddles h h is revolved at about fifty revolutions per minute. The said paddles h h
quickly reduce the salt to a finely powdered or granulated condition. Then the
lid a is opened and a quantity of powdered starch about one tenth the weight of
the salt is put into the cylinder A and the lid a again closed and the shaft F
revolved as before until the starch is thoroughly mixed and diffused through the
salt. The granules of starchy substance thereby become attached to the particles
of salt, by reason of the moisture of the salt. When the starch is thoroughly mixed
through the salt, which will be about fifteen minutes for a bushel or more of salt,
steam is admitted to the coil p whereby the moisture of the salt is converted in hot
water or hot vapour which reduces the granules of starchy substance to a soft and
sticky condition, whereby the said granules firmly adhere and cling to the particles
of salt. Thus when these granules become dry and hard, the result is particles of
salt on which are firmly adherent said granules of starchy paste. The heat should
not be intense enough to char the starch or other substance which is used to coat
the salt, and experiment shows that a low heat is quite sufficient to produce the
soft and sticky condition of the starchy granules above described, and to harden
the said granules on the salt particles. The application of the heat should be
continued for a length of time depending on the quantity of salt to be treated at a
single operation. The completion of the operation of drying and baking may be
ascertained by taking a small quantity of the mixture out of the cylinder A and
placing it on a piece of cloth, and then brushing off the mixture with the hand.
If the process is complete it will brush off very cleanly like a perfectly dry coarse
powder. When the heat has been applied for a sufficient time the cock g is opened
and the mixture drawn out. It comes out in appearance very fine white dry salt
of superior quality and as said may be exposed to damp air for weeks without
caking.
Having now particularly described and ascertained the nature of this said
invention as communicated to me by my foreign correspondents, and in what manner
the same is to be performed, I declare that what I claim is :-
1. The hereinbefore described process of preparing salt to wit: Mixing damp
salt in a powdered or granulated condition with a small proportion of starchy
granules, and thereafter exposing the admixture to the action of heat for the
purpose of softening the starchy granules, then drying the softened granules upon
the salt particles substantially as set forth.

page_text: 2. The method and means of combining salt and other granular material sub-
stantially as and for the purpose hereinafter set forth.
3. The within described preparation of salt for the purpose set forth.
1
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1001
W. P. THOMPSON & BOULT,
Agents for the Applicant.