A METHOD OF COMPLEATLY SEPERATING THE BEER FROM YEAST, AND PRESERVING THE YEAST A GREAT LENGTH OF TIME, AND IN ANY CLIMATE
Year: 1796

page_text: TO ALL TO WHOM THESE PRESENTS SHALL COME, I, FELTON
MATHEW, of Three Cranes Wharf, in the City of London, Merchant, send
greeting.
WHEREAS His most Excellent Majesty King George the Third did, by
His Letters Patent under the Great Seal of Great Britain, bearing date
at Westminster, the Twenty-second day of February, in the thirty-sixth year
of His reign, give and grant unto me, the said Felton Mathew, His especial
licence, that I, the said Felton Mathew, during the term of years therein
mentioned, should and lawfully might use, exercise, and vend, within England,
Wales, and the Town of Berwick-upon-Tweed, my Discovery of "A METHOD
OF COMPLEATLY SEPERATING THE BEER FROM YEAST, AND PRESERVING THE YEAST
A GREAT LENGTH OF TIME, AND IN ANY CLIMATE;" in which said Letters Patent
there is contained a proviso obliging me, the said Felton Mathew, by an instru-
ment in writing under my hand and seal, to cause a particular description of
the nature of my said Discovery, and in what manner the same is to be per-
formed, to be inrolled in His Majesty's High Court of Chancery within one
calendar month after the date of the said recited Letters Patent, as in and by
the same (relation being thereunto had) may more fully and at large appear.
NOW KNOW YE, that. in compliance with the said proviso, I, the said
Felton Mathew, do hereby declare that my said Discovery of A Method of
compleatly Seperating the Beer from Yeast, and Preserving the Yeast for

page_text: a great length of Time, and in any Climate, is described in manner fol-
lowing (that is to say):-
To seperate the beer from yeast I use a press with a lever, the bottom made
of stout yellow deal, oak, or any other timber fit for the purpose, raised with
strong feet, a convenient height from the ground, so as to admit the beer to
run off into whatever is prepared to receive it. In the back of it is let in a
strong picce of timber, or any other fit material, to securo one end of the
lever, the top of which is secured by being well wedged up to a girder, or the
joists at the top of the building. In this piece of timber is mortised one end
of the lever, which is fastened in to this mortice with an iron pin, or otherwise
properly secured, the whole well secured with iron work; the yeast is then put
in bags made of sail cloth, or any other strong cloth or material, and carefully
tied or secured, then placed flat on the press, a board is then laid on it, and
the lever let down upon it; and weights are then hung upon the other end of
the lever by incans of hooks, or any other way that may be more convenient
for the situation of the place, which weights are added as the beer runs from it
so as not to burst the bags or force the beer out too thick. To prevent this, 1
find a trough made the size of the bag, with a false bottom bored full of holes,
the sides and end likewise of the trough bored full of holes, this placed on the
press, and the bag put into it with a top to come upon the bag, with blocks on
it so as to admit the lever to act upon it, answers very well; this may be used
with a loose cloth instead of a bag, but I think not with so much advantage.
When a sufficient weight has been added to the lever so as to compleatly
press the beer out (which may be done by a screw press, if there is not
an opportunity of giving suficient force to the lever), the yeast that remains
in the bags will crumblo to pieces like flour; it must then be thinly spread
upon frames made with thin cauvnss, hair cloth, or any other thing that will
freely admit the heat to pass through it, in a room, kiln, or stove, or other
place where a regular heat can be kept up to the temperature of from about
eighty to ninety degrees, observing to break it finer as it drys by passing
a board or other fit thing lightly over it. When compleatly dry, put it in
tight casks or bottles so as to oxcludo the air or any damps from it, and it will
then keep good for a great length of time, and in any climate. When wanted
for use, it may be dissolved in a small quantity of warm worts, or sugar and
water, of the temperaturo from eighty to ninety degrees, when it possesses the
same quality as fresh liquid yeast.
In witness whereof, I, the said Felton Mathew, have hereunto set my
hand and seal, this Twenty-first day of March, in the year of our Lord
One thousand seven hundred and ninety-six.
FELTON MATHEW. (L.B.)

page_text: AND BE IT REMEMBERED, that on the same Twenty-first day of
March, in the year above written, the aforesaid Felton Mathew came before
our Lord the King in His Chancery, and acknowledged the Specification
aforesaid, and all and every thing therein contained, in form above written.
And also the Specification aforesaid was stamped according to the tenor
of the Statute in that case made and provided.
Inrolled the same Twenty-first day of March, in the year above written.