CERTAIN IMPROVE- MENTS IN THE TREATMENT OF CORN AND OTHER GRAINS, AND MORE ESPECIALLY IN ALL THAT CONCERNS WASHING, DRYING, GRINDING, CURING AND PRESERVING THEM
Year: 1853

page_text: LETTERS PATENT to Nicolas Auguste Eugene Millon and Leopold
Mouren, of Algiers, Africa, for the Invention of "CERTAIN IMPROVE-
MENTS IN THE TREATMENT OF CORN AND OTHER GRAINS, AND MORE
ESPECIALLY IN ALL THAT CONCERNS WASHING, DRYING, GRINDING,
CURING AND PRESERVING THEM."
Eugène Millon and Leopold Mouren at the Office of the Com-
missioners of Patents, with their Petition, on the 12th March 1853.
We, NICOLAS AUGUSTE EUGENE MILLON and LEOPOLD MOUREN,
of Algiers, Africa, do hereby declare the nature of the said Invention
for "CERTAIN IMPROVEMENTS IN THE TREATMENT OF CORN AND OTHER
GRAINS, AND MORE ESPECIALLY IN ALL THAT CONCERNS WASHING, DRYING,
GRINDING, CURING, ARD PRESERVING THEM," to be as follows:-
The extraneous matter incrusted on the surface of the grain strongly
adheres to it, and cannot be completely detached by sieves or the most
powerful ventilators. Water partly remedies these defects by wetting or

page_text: washing the grain, but it is important for the quality of the wheat or
grain that the moisture should not penetrate to the heart, but should
only wash its surface. For this purpose we apply to the treatment of
grain a sieve apparatus, or perforated cylinder, with centrifugal force,
known by the name of essoreuse in France, which is employed for
drying fabrics, and for the expulsion of molasses. By means of these
apparati the particles of water adhering to the surface of the grain are
thrown off before they penetrate the pellicle of the grain. For the
washing, hot water may be used, which destroys all the germ of
insects. The moisture must be thrown off with the greatest rapidity.
After the grain is taken out of the essoreuse, it is dried with a
ventilator, or in a cylinder heated from 30° to 35°.
SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said Nicolas Auguste Eugène Millon and Leopold
Mouren, in the Great Seal Patent Office, on the 12th September
1859.
TO ALL TO WHOM THESE PRESENTS SHALL COME, we,
NICHOLAS AUGUSTE EUGÈNE MILLON and LEOPOLD MOUREN, of Algiers,
Africa, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Royal
Letters Patent, bearing date the Twelfth day of March, in the year of
our Lord One thousand eight hundred and fifty-three, in the sixteenth
year of Her reign, did, for Herself, Her heirs and successors, give and
grant unto us, the said Nicholas Auguste Eugène Millon and Leopold
Mouren, Her special licence that we, the said Nicholas Auguste Eugéne
Millon and Leopold Mouren, our executors, administrators, and assigns,
or such others as we, the said Nicholas Auguste Eugène Millon and
Leopold Mouren, our executors, administrators, and assigns, should at
any time agree with, and no others, from time to time and all times
thereafter 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 Inven-

page_text: tion for "CERTAIN IMPROVEMENTS IN THE TREATMENT OF CORN AND OTHER
GRAINS, AND MORE ESPECIALLY IN ALL THAT CONCERNS WASHING, DRYING,
GRINDING, CURING, AND PRESERVING THEM," upon the condition (amongst
others) that we, the said Nicholas Auguste Eugene Millon and Leopold
Mouren, by an instrument in writing under our hands and seals, 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 Nicholas Auguste Eugéne
Millon and Leopold Mouren, 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 state-
ment, and the drawings hereunto annexed (that is to say):
The mechanical cleansing of grains, though lately much advanced,
leaves room for improvement. The extraneous substances floating in
the air adhere to the surface of the grain, and cause it to become diseased.
Moreover, by the mechanical cleansing now in use, the skin of the grain
is not perfectly detached under the millstone. By the ordinary process
of wetting, the grain obtains an augmentation in weight of one to two
per cent.; but this wetting is very irregular, and does not carry off the
impurities; it only renders them more adherent. Besides, it softens
unequally the surface of the grain; and if some time be allowed for
the water to be more equally spread, it reaches the heart of the grain
and gives a damp flour. Our object has been to avoid these defects;
but it was first necessary to ascertain the quantity of water naturally
contained in grain, and what was the maximum quantity necessary to
have good flour. By heating grains for five or six hours at a tempera-
ture of 165 degrees, a kind of fixed data is arrived at, by which a
comparison may be formed. In the North, under the latitude of Paris,
the quantity of water varies between 14 and 18 per cent. In the
South, under the latitude of Algiers, these variations may be comprised
between 12 and 15 per cent. The proportions of water that we
have just indicated do not prevent obtaining a good flour; but if
the grain contains 20 per cent. of water, or more, the millstone

page_text: becomes clogged. In the process of wetting the grain in order to
cleanse it, it acquires about 5 per cent. more water than it has naturally.
Thus, in France, the grain has often from 20 to 23 per cent. of water;
and, except in certain cases, it is impossible to dry grain by centrifugal
force. By these statistics it will be seen that it is only necessary to
deprive the grain of a small portion of water to make it fit to be ground.
Chaussenot's hot air stove, of which we give hereafter details, has
afforded us the means of freeing the grain of about 5% of water,
which is sufficient in general practice to ensure a good flour. The
facts just shown would induce one to think that the rotary drying
cylinder should be replaced by the hot air stove, and this would be
confirmed by the facility with which aqueous particles are taken away
from grain that has been in the rotary cylinder; but by interverting
the order of the operations, and by taking away from the grain that is
too damp its excess of natural water, and by letting it cool, and only
placing it, after this drying process, into the rotary cylinder, it obtains
such new and important qualities that this mode of operating must be fol-
lowed. This discovery is most important. When the grain has been
cleansed in this manner, and then placed under the grinding stone,
the products present the following simplifications and modifications:-
The water, having principally wetted the external and woody husk of
the skin, detaches it. The millstone lets thin blades, of a lightness never
before attained, escape. This is the cortical and woody part of the
skin. The nitrogenous principle, so abounding in ordinary bran, then
only exists in a slight degree; and it is the same with the aromatic
and sappy matters. The bran has no longer any trace of flour, and
acquires great elasticity, and no longer breaks. By this study we soon
discovered how easily grain might be preserved. The use of cold water
and the rotary cylinder is sufficient to improve damaged wheat; but
by plunging the wheat into water heated at 60 to 65 degrees, the germs
of insects are destroyed, and the disagreeable smell and taste are done
away with.
When hot water is employed, great celerity in the dry-
ing operation is necessary, for the impregnation is more rapid; but the
excess of water is easily taken off by the Chausselot stove. In the
latter case, the rotary cylinder, succeeding to the hot water, soon dries

page_text: the grain. We have by this process been able to cure the most
defective barley by washing it simply with cold water, and then making
it pass unto the rotary cylinder. This barley and grain, rejected by
cattle, was, immediately after this operation, eaten with avidity by
them
The principal apparati consist, 1st, in a drying apparatus, represented
in Sheets 1, and 2; 2nd, the two washing apparati, represented
Sheet 3; 3rd, in a centrifugal force apparatus, shown in Sheet 4.
Sheet 1, general elevation, partly in section, of various apparati.
Sheet 2, horizontal section of the same. The same letters indicate the
same parts. Figs. 1, and 2: A, drying apparatus. Fig. 3: B, and B',
washing apparatus. Fig. 4: C, and C', apparatus for centrifugal force;
A, hot air stove of Chausselot; a, flooring of the granary; b, gene-
rator of caloric; c, hot air chimney; d, case in which the grain and hot
air circulate; e, endless cloth band; f, hopper for the introduction of
the grain; h, hot air chimney; i, sifting cylinder, introducing the wheat
from the drying apparatus to the washing apparatus; j, first sifting
cylinder; B, washing apparatus, shown in the plan 3; B', measuring
apparatus, delivering the grain; C, apparatus of centrifugal force; a,
indicates the transmission movement; b, a case of iron; c, a friction
pulley; d, a support of iron; C, a friction pulley; e, e, an axle and a
collar, giving motion to the rotary cylinder; C', apparatus for cen-
trifugal force, with electro-magnetic gearing, the same description as
for C, except the transmission motion. The further description of
the apparati will be given hereafter.
The mechanical cleansing of wheat, if performed as it has been up
till the present time, leaves still much to be desired. The foreign
matters which the atmosphere contains encrust the surface of the grain,
and deposit destructive germs on it. In certain countries the corn,
which is trodden upon the ground under the feet of horses or
mules, gives a grain less clean and pure; and if to these altera-
tions in the grain all those which develope themselves during its

page_text: preservation and its transports be added, sieves and ventilators
will be greatly wanting. On the other hand, in consequence of
the mechanical cleansing, the skin of the grain is not thoroughly
detached in the grinding, and the large pellicles of bran which
it produces carry away the visible parts of the nutritive matter of
the grain; and further, if the former dryness, which the different ap-
parati for cleansing tend generally to increase, be left in the grain, the
skin, broken more or less in the grinding, fills the flour with insects, &c.,
and damages the groats and the grain. To remedy these inconveniences
we have had recourse to the employment of water, by the use of which
the grain is moistened. In some exceptional circumstances it is neces-
sary to wash the grain. In the damping, the grain receives, at its exit
from the hopper, a small jet of water, which increases its weight from
1 to 2 per cent.; but this very irregular wetting, however it may be
done, does not take away the impurities, but renders them more ad-
herent. Besides, it softens very unequally the surface of the grain; and
if some time clapses, so that the water may extend itself, it reaches the
heart of the grain at the same time as it covers the surface; so that
if a more supple, more elastic, and more broken bran is obtained, a
more damp flour is obtained. As to the washing, it purifies the
grain in the most satisfactory manner; but, in the actual condition
of this operation, it is extremely difficult to dry the grain and
to combine the regular and following dessication with the course
of an important business. Farmers, and some proprietors, may
profit by the fine days of summer and autumn to immerse their
grain, and thus dissipate, by contact with the dry air, the enormous
quantity of water which it has absorbed. But how is this mode of
drying in a continuous manner to be practised on a considerable
mass of grain, and suit itself to the changes of the atmosphere?
The ingenious machines in which the hot air is made to circulate have
to contend against the quantity of water absorbed by the grain, which
is very great, and especially against a great affinity which water has
for wheat. These very expensive machines have hitherto not been used
extensively; their use has even been abandoned after the expenses of
commencing working. To this enumeration of the different attempts

page_text: made for drying the washed wheat, it is necessary to add a statement of
more recent means; viz., the centrifugal force apparatus, the hydro
extractor, &c. &c., used in the drying of linen, &c. All these endea-
vours are useless as regards the drying, because they are not preceded
by a complete study of the washing of the grain. The relations of the
water and the grain are variable-infinitely so; and by certain rules
which we have discovered, there is a truly wonderful effect to be obtained
between a drop of water and a grain of wheat. Hence, it was neces-
sary to penetrate at once, by wetting immediately the grain, and to
quickly apply the water, the heat, and the centrifugal force; it was
necessary to keep this up, to regulate the force of the different agents,
to employ them economically, and not to require of any one of them
more than it could furnish.
When the wheat is immersed in water, it acquires suddenly a con-
siderable quantity of water, so rapid that the increase of weight is at
least equal to fifteen per cent. within two minutes. This per-centage
varies with the nature of the wheat; some grain absorbs only eleven, and
other kinds absorb even eighteen per cent. These extreme variations
are especially observed in tender grains; in hard grains the penetration
of the water only increases the weight to thirteen to sixteen per cent.
The temperature of the water exercises also a decided influence, even
in the limits of the degree of heat which the water may acquire by
contact with the air. The same wheat will absorb eleven per cent.
of water to thirteen per cent., thirteen per cent. to 22.7%, and fifteen
per cent. to 37.8 per cent.
After this first penetration of the water,
which is instantaneous if the immersion of the grain is prolonged, it
takes a new quantity of water, and increases still more in weight.
This increase is very slow, and only attains its maximum in sixty hours.
At the end of this time one hundred ounces of grain weigh as much as
one hundred and sixty-seven ounces. Upon some grain the progres-
sion of weight in the first moments of immersion may be observed; thus,
one wheat will gain thirteen per cent. of water after two minutes of
immersion, 13.7 after five minutes, and 15.5 after twenty minutes:
another will only weigh, after twenty minutes, and even thirty
minutes, the same as after two minutes.
These variations are ac-

page_text: cording to the nature of the wheat; but there still remains the influence
of the temperature of the water, which causes, in proportion as it
is raised, an extremely rapid increase of weight. When the immersed
grain passes, at the exit of the water, into a centrifugal force apparatus,
the rotary movement which it gives to the grain expels a portion of the
water, but it does not expel the whole. This quantity, which remains
incorporated with the wheat, varies from 1.5 to 5 per cent.: the causes
of this variation depend especially upon the quality of the grain. As
to the rotary movement, it eliminates more water, provided its revolutions
are more rapid. When the rotary movement is applied to the
grain immediately it is taken from the water, a maximum effect is
obtained; this action diminishes if the wheat remains exposed to the
air. The water retained by the immersion is taken up in part by the
atmosphere, and the remainder by the grain: the rotary cylinder cannot
entirely extirpate the water incorporated in the substance of the grain.
The grain must be immersed in water as cool as possible, and be
washed rapidly, and quickly carried to the rotary drying cylinder, which
must be put in movement with the greatest velocity. But, with every
care, sometimes the mill stones may be clogged up by a too damp flour;
and with a large quantity of grain the grinding would not continue more
than a few minutes. It becomes essential to consider two principal
points, that is to say, First, what is the quantity of water naturally con-
tained in the grain? Secondly, what is the maximum of water which
can be retained compatible with a good grinding? In heating the grain
for five or six hours at a temperature of one hundred and sixty-five de-
grees, a fixed point may be arrived at, by which a comparison may be
made in relation to the quantity of water which it contains. In the
North, at the latitude of Paris, the quantity of water varies between 14
and 18.2. These numbers result from experiments made during many
years, upon a great variety of grain, under the most varied conditions of
carriage and unwarehousing. In the South, under the latitude of
Algiers, these variations are comprised between 12 and 15.5%. At
Biskara, the grain acquires naturally an extraordinary degree of des-
sication, and only contains 9 to 10% of water. All the proportions
of water which we have indicated bear a good grinding; but this be-

page_text: comes even difficult with a grain which contains 20%; and, however
little this limit is exceeded, the grinding is hindered. As the work,
which consists in washing and drying the grain, incorporates it with
sometimes 5 p. cent. of water, it will be understood that all grains may
be washed, dried, and ground without difficulty at Biskhara, for example,
where they never acquire by this treatment more than sixteen per cent.
of water; but at Algiers some grain will retain 20.5%, at the end of
the drying, and which consequently hinders the grinding. In France,
grain is often met with which, with the best drying, retains still 20, 21,
22, and even 23 per cent. of water; that is to say, that in most cases one
may say, with some exceptions, it is impossible in France to dry grain
by centrifugal force, and to submit it to the grinding at its exit from the
drying cylinder. These examination of these figures always shows that
it would be sufficient to take away from the grain which has been
operated upon by the cylinder a very small quantity of water to
render it entirely fit for the grinding; by limiting also the action of the
hot air, the construction of the drying apparatus may be modified and
more economical. The calorifier of Chaussenot, of which we give a
description, has furnished us with the means of taking away even five
p' cent. from the grain; this was all that was necessary to ensure a con-
tinuous grinding. The course of facts seemed to indicate that the calo-
rifier should succeed to the drying cylinder, and this indication would be
confirmed by the facility with which the water is taken away from the
grain which has been operated upon in the drying cylinder; but by
reversing the order of operations, and by first taking away from the
damp grain its natural excess of water, leaving it to cool, and by only
submitting it to the cylinder after this dessication, there are commu-
nicated to the grinding, qualities so new and so important, that there
is a formal prescription for following this mode of operating. This fact
is, of itself, an entire revolution, which we have introduced into the
grinding of grain. When the grain which has been in the cylinder in
the condition which we have just defined, is taken to the mill, its
products present the following modifications:-The water, which has
principally damped the external and woody pellicle of the skin,
detaches it, and makes thus the ordinary bran; the grinding allows

page_text: the small slight transparent scales to escape, and of a lightness never
attained hitherto; this is the entirely woody and cortical portion of the
skin. The principal azotes, so abundant in ordinary bran, exists here
only in a very reduced proportion: it is the same with the aromatic
and sappy matters. This bran retains no trace of farina: by a microscope
even some nutritive grains can hardly be discovered. Finally, they may
be converted into alibile parts, so as only to weigh ten pounds two
ounces per each two and three quarter bushels. For the same
reason that the results are so perfectly accomplished, the proportion
of the superior products of the grinding is increased also; besides,
the bran, which acquires a great elasticity, does not break; the flour and
the groats become free from impurities; the double result is arrived
nt, of having the products finer and more abundant. In this study of
the relations between water and grain we have not hesitated to recognize
that the washed and dried grain is preserved well. The employment of
cold water, after the operation of the cylinder, suffices to improve
wonderfully, and in the strongest manner to protect, the grain from
injury, even the most defective, and to promote its preservation; also
the passage of the grain through the drying cylinder, and the removal
of all destructive insects and impurities; but the germs are completely
destroyed by immersing the grain in hot water at sixty to sixty-five
degrees, and the disagreeable smell and taste which remain after all
mechanical treatment are removed.
In this employment of hot water, the grain must be washed with
great rapidity, and the drying cylinder must succeed the calorifier, for
the impregnation is always more rapid, but the excess of water will be
taken away always with ease by Chaussenot's calorifier.
In the latter case the drying cylinder, succeeding the hot water,
cools the grain almost instantly. We have been able to restore in a
few minutes the most defective barley, by washing it simply in cold
water, and by passing it then through the drying cylinder. The process
is suitable for many other grains, such as meslin, rye, oats, maize, rice,
lentils, &c., and all grains destined for food.
When the grain is taken from the drying cylinder it should be taken
immediately to the mill, or it loses the peculiar properties we have

page_text: discovered. In hot weather, fifteen to twenty minutes will be sufficient
for the skin to become again adherent; it must then be submitted to
the action of the drying cylinder, and the grinding.
The operations we have described are for the purpose of ascertaining
the quantity of water originally retained by the grain, and acquired or
retained after the operation of the cylinder; otherwise there would be a
risk of the grinding being difficult. As chemical experiments would be
very inconvenient, we should advise that a small portion should be put
in the mill first, to try; and if it is in good and fit condition there is
then no occasion for the calorifier.
Having given the above description, necessary for understanding the
processes of treating the grain, we will continue the explanation of the
machinery and its motion. a, large pulley of iron, rendered adherent
by electricity; b, little pulley, in communication with galvanic battery.
Plate 3, washing apparatus:-Fig. 1, A, longitudinal section; Fig. 2, B,
horizontal section; Fig. 3, C, vertical section. Description of the
longitudinal section A:-a, wooden case, with double metallic bottom,
and with articulation of the lower part; b, upper part fixed; c, lower
moveable part; d, iron axle traversing the hollow axle ; c, axle of
hollow iron; ff, beaters of wood; 9, 9, journals of copper, supporting the
axles d, and e; h, crank; i, handle; j, joint; k, jointed cover; l, valve
for the escape of the water. Fig. 4, washing apparatus, longitudinal
section. Fig. 5, D', the same in transverse section. Fig. 6, D", vertical
section of the same upon the front of the case. a, wooden case; b, axle
tree upon which the case moves; c, double bottom of metal; d, lateral
opening for the flowing off of the water; c, opening in front for the
escape of the grain. Plate 4, apparatus of centrifugal force-Fig. 1,
elevation; Fig 2, B, plan; Fig 3, C, wooden frame containing the
receptacles; Fig. 4, D, plan of the framework of iron; Fig. 5, E,
copper basket; Fig. 6, section of basket; Figs. 1, and 2, A and B,
elevation and plan. a, cast-iron case; b, b, transmission movement;
c, c, friction pulleys; d, stop lever; e, stop; f, support of cast-iron, with
journal and grease box, supporting the axle of the rotary cylinder.
Fig. 3, c, iron framework receiving the baskets; a, iron compartment,
front view; b, side of iron compartment; c, circular plate, supporting

page_text: the compartments; d, d, iron rods. Fig. 4, D, plan of framework:
a, a, a, a, four compartments of iron; c, c, circular plates, supporting
the rods of the compartments; d, d, iron rods. Figs. 5, and 6, E and F,
plan and section of the copper receptacles: a, a, holes made in the
receptacles for the escape of the water.
Drying apparatus, Sheets 1, and 2:-This apparatus is composed
of a case of cast-iron 6, in which there is hot air, by means of a
fire or steam; the hot air escapes by a chimney c, and goes to a
case d, where it surrounds the grain. The grain runs through a
sieve, and is immediately introduced by a hopper f, whence it falls
upon an endless sheet c, which is put in motion, and causes the grain
to be carried along in an opposite direction to the current of hot air.
The air should not exceed a temperature of 60 to 70 degrees, and the
contact of the grain with it should last about an hour, when about
1150 pounds of grain are operated upon in an apparatus receiving
71000 cubic feet of air per minute. By this circulation the grain
loses five per cent. of its weight. When it escapes from the endless
sheet it passes to a new cylinder sifter i, and escapes then by the
hopper g. This last cylinder is intended only to purify the grain; it
cools it, and at the outlet of the hopper 7, the grain is received in sacks,
and thence taken to a cool place. A rotary movement might be em-
ployed, if necessary, to cool the grain. The grain is preserved from all
dampness from the moment when it is taken from the washing apparatus.
Washing apparati are shown in detail in Sheet 3, of the drawings.
One has a mechanical motion; it is represented by Figs. 1, 2, and 3.
The other is sent round by hand, and shown in Figs. 4, 5, and 6.
The mechanical washing apparatus consists of a wooden frame a,
with a double metallic bottom c. The case is half cylindrical in
its moveable bottom c, which lowers, as shown in Fig. 1, and is only
retained by FL joint; the fixed part of the case is formed by a
wooden case B, B, at the part where the two portions of the case
join; at its centre, is a shaft bearing two wooden beaters f. f. The
shaft is double; it consists of a hollow cast-iron shaft, through which
an iron shaft passes. The shafts are supported by copper jour-
nals g, g; and the whole is set in motion by a crank handle. The

page_text: moveable bottom has, at its front part, a flap k, which opens at
the same time as the bottom lowers, and allows the grain to escape.
The water escapes before the wheat by an opening. The whole is set
in motion by two crank handles. The washing apparatus, without
mechanical power, consists of a wooden rectangular case a, a, with a
double metallic bottom, resting on a solid wooden frame, to which it
is connected by an axle b, on which the case oscillates. The
case has, besides, at the front side, a small slide d, which is opened
when the operation of washing is finished. Water escapes through
it. And at the front is another larger slide, which is opened
after the escape of the water, and through which the washed grain
escapes with both cases, but especially with the case having the
mechanical motion, which we prefer. The grain remains but a few
moments in the water; two minutes are sufficient to change the water
two or three times, which must come abundantly. The straws, and
other light substances than the grains, float on the surface of the
water, and are thrown off by an opening made in the front of the case.
Before the introduction into the case, the grain should be measured
in a sieve of a certain capacity; and at its exit from the washing appa-
ratus, the grains fall into the baskets of the rotary cylinder; these are
described herein.
The rotary apparatus, Sheet 4, Figs. 1, 2, 3, 4, 5, and 6.-This
apparatus is composed of a cast-iron case, a, a, Figs. 1, and 2; of
a transmission 'movement b, b; and of iron partitions, Figs. 3 and
4, a, b, c, d; and of four moveable copper receptacles, perforated with
holes, in which the washed grain is introduced, Figs. 5, and 6. The
grain is introduced in these receptacles, which are immediately fixed
on the iron compartments: the rotary cylinder is then set in motion
with all possible rapidity: to obtain a sufficient dryness the cylinder
must revolve at a minimum rapidity of 1200 per minute. The loss
of power that occurs in the transmission of motion has made us
adopt the electro-magnetic adherence, of which Mr. Nickels has
shown the remarkable effects. When the grain is taken out of the
rotary cylinder, it must be then ground without any delay; for if there

page_text: were the delay of a few hours, the flour would no longer possess those
peculiar qualities that we have discovered.
We claim the herein-described modi operandi relative to the treat-
ment of corn and other grains, inore especially as regards the washing,
drying, curing, and preserving them.
In witness whereof, whereof, we, the said Nicholas Auguste
Eugene Millon and Leopold Mouren, have hereunto set our
hands and seals, this First day of September, in the year of our
Lord One thousand eight hundred and fifty-three.
E. MILLON. (L.B.)
LEOPOLD MOUREN. (L.s.)
LEOPOLD MOUREN.
E. MILLON.