IMPROVEMENTS IN AND IN APPARATUS FOR THE SEPARATION OF THE OILY AND FARINACEOUS CONSTITUENTS OF MAIZE, AND IN THE APPLICATION OF THE SAME FOR THE MANUFACTURE OF VARIOUS USEFUL PRODUCTS."
Year: 1875

page_text: Filed 19th December 1881.
In the Matter of Letters Patent granted to Alexander Melville Clark, of
53, Chancery Lane, in the County of Middlesex, Patent Agent, for the
Invention of IMPROVEMENTS IN AND IN APPARATUS FOR THE
SEPARATION OF THE OILY AND FARINACEOUS CONSTITUENTS OF MAIZE,
AND IN THE APPLICATION OF THE SAME FOR THE MANUFACTURE OF
VARIOUS USEFUL PRODUCTS." A communication from abroad by
Louis Chiozza, of Paris, France, dated June 1, A.D. 1875, No. 2007,
which Letters Patent have been assigned to and are now vested in the
said Louis Chiozza.
DISCLAIMER AND MEMORANDUM OF ALTERATION proposed to be
filed by the said Louis Chiozza.
WHEREAS Her Most Excellent Majesty Queen Victoria, by Her Royal Letters
Patent bearing date the First day of June, in the year of our Lord One thousand
eight hundred and seventy-five, in the thirty eighth year of Her reign, did for
Herself, Her heirs and successors, give and grant unto the said Alexander Melville
Clark, his executors, administrators, and assigns, the sole privilege of making,
using, exercising, and vending within the United Kingdom of Great Britain and
Ireland, the Channel Islands, and Isle of Man, the said Invention of "IMPROVE-
MENTS IN AND IN APPARATUS FOR THE
THE OILY AND
SEPARATION OF
FARINACEOUS CONSTITUENTS OF MAIZE, AND IN THE APPLICATION OF THE SAME
FOR THE MANUFACTURE OF VARIOUS USEFUL PRODUCTS." A Specification of
which Invention was duly filed in the Great Seal Patent Office in pursuance of
one of the provisos of the said Letters Patent:
And whereas, by an assignment dated March 25th, 1881, and duly recorded in
the Great Seal Patent Office aforesaid, the Letters Patent, and all right, title, and
interest therein have been and are now vested in the said Louis Chiozza:
And whereas, I have been advised that by reason of ambiguity in the language
of certain parts of the said Specification, what is claimed as the Invention to be

page_text: And in order that the effect of the said Disclaimer and Memorandum of Alteration
may be fully understood, I annex a copy of the said title and Specification (omitting
the introductory and concluding clauses of the latter) as they will appear after the
above specified alterations have been made therein.
IN THE SEPARATION OF THE OILY AND FARINACEOUS
OF MAIZE FOR THE MANUFACTURE OF VARIOUS USEFUL
"IMPROVEMENTS
CONSTITUENTS
PRODUCTS."
"This Invention relates to improvements in the separation of the oily and the
"farinaceous parts of maize for the manufacture of the following products, viz. :—
"Oil, a white and conservable flour, dextrine, beer, fermented liquors, vinegar,
"alcohol, starch, glucose syrup, and glucose.
"
"
<<
"In the method ordinarily employed in flour mills and manufactories of alcohol
" and starch for separating the oily from the farinaceous part of maize, the grain is
" treated without having undergone any preliminary preparation, and a perfect
separation is therefore impossible, and even when the finest varieties of maize
are treated by the processes hitherto employed, it is not possible to obtain a
perfectly white flour having keeping qualities and containing the whole of the
gluten of the maize. The products obtained by these processes are always
impregnated with a small quantity of oil, which becoming rancid deteriorates
"the flour, and when the farinaceous portion of the maize is used for the manu-
"facture of starch, fermented liquors, alcohol, or other products, it impedes the
operations and affects the purity or the flavor of the product.
"
"
"In a former Patent granted to me and bearing date February 5th, 1874,
" No. 480, I have described a process whereby the above objections are obviated,
"and which consists in immersing the whole grain in a solution of one part by
"volume of sulphurous acid in one part of water. By this means I not only
completely soften the farinaceous part of the maize by eliminating the peculiar
gummy substance to which it owes its hardness, but also impart to the cotyledon
" of the grain sufficient elasticity to enable it to pass between a pair of rolls
"without being crushed.
"
"
"
The essential feature of my present Invention consists in operating by means
"of rolls and screens on the grain previously treated, as above mentioned, and
"whilst it is undergoing a gradual drying, and in profiting by the difference
(due to the immersion) in the physical properties of the germ and perisperm
"so as to obtain the first either entire, or nearly so, and the second in very fine

page_text: <<
flour, which is of surpassing whiteness when white maize is thus treated. This
process may be more or less closely followed according to the intended application
"of the product, but the preliminary operations are the same in all cases. Thus
"in the manufacture of starch the elimination of the oily parts and fragments
"of the episperm may be continued during the subsequent treatment, and it is
consequently unnecessary to at once attain a high degree of purity.
If the product of the separation may be employed in a moist state, as for the
"manufacture of fermented liquors and alcohol, it should be obtained as pure as
possible without however incurring the expense of a thorough drying.
"
"In all cases I commence by steeping the maize in an aqueous solution of
sulphurous acid. This solution may be conveniently obtained by the combustion
"of sulphur in an apparatus provided with a column in which water falling in the
"form of spray presents a large surface for the absorbtion of the gas.
"
"
cr
Many apparatus of this kind are at present in use, sulphurous acid having been
long employed in distilleries and starch manufactories for preparing, for
saccharification, or for softening the grits of maize.
"
The steeping may be continued for ten to fifteen days, or even longer when the
"maize is to be used for the manufacture of starch, but it is impossible to indicate
"the length of time required with any precision or the most suitable degree of
"concentration of the sulphurous solution, as the temperature at which the
operation is performed and the quantity of maize have a great influence on the
softening of the grains. The steeping is effected in wood vats placed on
the ground floor of the building, and having conical bottoms with appliances for
discharging either the water or the grain at will.
"
"
R
"s
"
"I will now proceed to describe the process of the present Invention, and the
apparatus by which the grain is operated on after being treated with sulphurous
"acid in the manner described, the apparatus being illustrated in the accompanying
Drawing.
$8
"
65
"The maize in a suitably softened condition is raised by an elevator to the top
story of the building, where it is first allowed to drain on a perforated wood
incline, and is then passed between endless cloths which absorb the superficial
"moisture. These endless cloths after discharging the maize into the hopper
"which feeds the rolls a, Figure 1, are dried by passing over hollow cylinders
"beated by steam. The maize should retain all the water absorbed, that is to
say, from 34 to 35 per cent. of its weight without being moist on the surface,
"and should not sensibly moisten the hand when a quantity is held therein.
"
"The rolls immediately below the hopper are somewhat wider apart than those
"next below them, the first pair serving merely to slightly crush the maize to
"enable it to enter between the lower pair. The latter are placed at not less
than 1th of an inch apart to admit of the germs passing through unbroken, and
they are about nine inches in diameter and have a differential speed in the
proportion of 5 to 6.
«
"
"
"
"Two steel scrapers placed beneath these rollers with their edges in contact
therewith serve to keep the same perfectly clean. The crushed maize falls upon
a coarse vibrating screen O which retains the germs and pellicles (cotyledon and
episperm), while the farinaceous portion under the form of grits and fine white
"flour passes through into the hopper which feeds the rolls b. A. considerable
quantity of flour however always adheres to the germ and pellicle, and to obtain
"this it is necessary to pass these products through a dressing machine 1 provided
"with brushes and covered with wire cloth. For this purpose the germs and
pellicle are made to fall upon endless cloths e and subjected to the action of a
"current of heated air passing in the contrary direction to that in which the
"cloths are made to travel, whereby they are deprived of from 5 to 6 per cent. of
"the water contained. This desication should not be carried too far, as the gerins
"would in that case be liable to lose their elasticity and become broken in the
dressing and mixed with the flour. It would be even preferable to omit the*
". drying altogether but for the liability of the clothing to become clogged.
C
56

page_text: "
The grits which pass through the meshes at the front end of the dressing
"machine 1 are very white, and are mixed in the hopper feeding the rolls b with
"those which have passed through screen O. This mixture is intended to furnish
"the fine flour and forms the most important portion of the product, and
as it contains but very few fragments of germ and pellicle it may without
"inconvenience be thoroughly crushed in passing through rollers b.
"
<s
"
"The essential part of the operation as regards the first quality flour is now
completed, but in order to extract this flour from the products crushed by rolls b
and still containing at least 34 per cent. of water, it is necessary to dry them on
" endless cloths d by the aid of a current of heated air, otherwise it would not be
possible to pass the flour through the very fine wire cloth 4 which clothe the
front end of the dressing machine 4, 2.
"
"
st
"
#
"
"
15
"The drying, which is effected on endless cloths d, should reduce to about 15
" to 16 per cent. the quantity of water contained in the products, which should be
in such condition that they will hardly bind when held in the hand, in which
state they are not liable to clog the meshes of cloths 4. The first quality flour
representing from 60 to 66 per cent. of the weight of the maize is collected at 1
"beneath the dryers l. The grits which have failed to pass through the fine
"meshes at 4 then pass through the coarser ones at 2, and the small amount of
product passing out at the rear end of the machine is divided by the separator 1'/
" into white grits which are collected by elevator h, and into fine bran mixed with
a small quantity of grits which is collected by elevator p. These white grits
which have passed through the meshes 2 are extremely difficult to reduce to fine
"flour by the action of the rolls, they however constitute but a small proportion
"of the products, and it is preferable to reduce them to flour by means of a pair
"of light stones m. This flour when purified by the screen 2¹, and raised by the
" elevator his mixed with the products entering the hopper of rolls b, of which it
" also absorbs a portion of the humidity, and finally passes through the wire cloth 4.
During their passage through the dressing machine 1 a part of the germs become
broken, and some fragments of the perisperm traverse its whole length without
passing through cloths 1, and it is of advantage to discharge this escaping material
on to screen o, through which some of the larger grits and fragments of germ
pass; this mixture is then passed through rolls d and falls on to the vibrating
"sieve 1/2 to separate the bran and germs at IV., which form an excellent food
" for fattening cattle and feeding milch cows. The grits which pass through
" sieve 11/, become mixed in hopper g with those escaping from the rear end of
"the dressing machine 1, and with the products raised by elevator p.
"
65
"
"
"
This
" mixture after passing through rolls c and dressing machine 3 produce a fine
bran (which escapes at III.) and from 6 to 10 per cent. of an unctuous flour,
"which is discharged at II., and which is in a condition to be used for pastry while
sweet, but becomes rancid after a few months. The germs and pellicle in coarse
fragments pass out at V. devoid of any appreciable amount of flour. These pro-
"ducts are received on endless cloths, on which they are thoroughly dried. The
separation of the pellicle from the germs is effected in the simplest manner.
The latter retain the more oil the less close the rollers a are placed together;
they contain on an average 31 per cent. of oil. About 9 per cent. of pure germs
"
"
" is obtained.
"It will be unnecessary to enumerate the modifications which may be made in
"the above operations according to the market for certain of the products, but it'
" is probable that under some circumstances it would be of advantage to employ
as cattle food the products raised by elevator p, as well as those which do not
pass through the front part of dressing machine 1. These products contain a
"
cr
"
"
large proportion of oily matters, and probably no other substance at the same'
price can be compared with them for fattening cattle.
"As regards the first flour, it is capable of many applications. When mixed
" in various proportions with grits of hard wheat it furnishes an edible paste, such
as for macaroni or vermicelli, of great whiteness, agreeable flavor, and when"
46

page_text: C
"
cooked does not affect the clearness of the soup. It may also be used for pastry,
and in the proportion of from 5 to 6 per cent. for making bread, and it whitens
"the flour of hard heats. It also forms starch of good quality, and serves as a
"substitute for fecula in sizing paper pulp, and in dressing fabrics which do not
require to be very white. When slightly torrified it furnishes a species of
dextrine of pale color and agreeable flavor, and which may be added to malt in
"certain proportions in making beer; but in this latter case as well as when used.
"for the manufacture of fermented liquors, and the preparation of wort intended
"for distillation, or the manufacture of vinegar, the flour may be used, the process
herein-before described being simplified by clothing the whole of the dressing
"machine 4, 2, with wire cloth No. 2, and returning the products retained by the
"wire cloth to the rolls b. In this case it will be evident that a less fine quality
"flour will be obtained, although sufficiently good for the purpose for which it is
"intended
41
"
in manufacturing starch the apparatus illustrated in Figures 2, 3, and 4 are
employed, the preliminary operations being the same as for the manufacture of
"flour. The rollers a, b, d, screens O, o, and 1/2, as also the dressing machine 1,
оссиру the same position as before, only it is unnecessary to separate the grits
"passing out at the front and rear parts of the latter. These grits, which contain
"much flour, as also those passing through the screen 1/2, are discharged directly
" into the agitator A. The purest grits which have passed through the first
"separator O, and which form the major part of the product, are subjected to the
crushing action of rollers 6 before entering the agitator A. There is however no
objection to mixing with the grits which have passed through separator O those
coming from the first third portion of dressing machine 1. S, cock operated by
a float for maintaining a constant level of liquid in agitator A, and also for
replacing by water already containing a certain quantity of starch the milky
liquor which flows constantly out through three cocks placed at the bottom part
"of the agitator on to three sieves or separators c covered with extra fine silk, and
"thence falling at x upon inclined surfaces, on which the starch it contains is
deposited.
"
"
"
"
"
"The other operations to which the starch is subjected are the same as in
ordinary. The grits, small bran, and fragments of germs, pellicle, and vegetable
fibres which fail to pass through separator c fall into agitator B, in which a
"constant level of liquid is maintained by a self-acting cock S¹, which supplies
pure water to the said agitator to replace that drawn off by pump P, and which
"is forced through pipe v to agitator C, carrying with it all the solid particles it
"holds in suspension. This mixture of water and of solid matters may be returned
"direct by pipes m, m, agitator D, and pipe n, n, to agitator B when not drawn
"off from the bottom of agitators C or D, but this occurs but incidentally.
<<
16
"
'A workman stationed between the two inclines F, F, provided with raised
edges, shown in plan in Figure 3, diverts alternately on the one and the other
"incline the clear liquor constantly supplied by the pump to the agitator C. The
"inclination of these surfaces F, F, may be regulated by the eccentric Q, on which
"their front ends are supported, while their opposite ends may rest on a fixed
support. A small sluice is employed for retaining a greater or less depth of
"liquid upon the inclined surfaces, and by the above arrangements the rate at
"which the liquid flows down the inclines may be readily regulated. It is
"these inclined surfaces that the separation of the white grits from the other solid
particles which have not passed through the separator c is effected. These latter
substances, which are carried by the current to the end of the inclined surfaces,
are eliminated by the separator c', from which they fall on to a circular sieve,
"where they undergo a thorough washing. The water which contains a
"small quantity of starch is collected in agitator D for use again. When
"
24
upon

page_text: **
" one of the inclines is sufficiently charged the products flowing from
"the agitator C are directed upon the other incline, the workman availing
"himself of this interval to lower a plate which places the inclines F, F,
" in communication with a semicircular table r, on which the white grits
are collected and then swept off into hopper t, and gradually fed to
"rolls b. In this manner the rolls b, which should be placed close together, will
only act on the very purest parts of the flour, while the fragments of germs,
" pellicle, and other parts of the grain which are devoid of starch are eliminated
"by separator c' without at all interfering in the purification of the starch.
"Thus only starch and gluten, and occasionally a vegetable fibre, are found in the
"milky liquor which passes through pipe x on to inclines arranged similarly
"to F, F, that is to say, capable of rocking on a pivot at the end at which the
"products pass off, while the end at which the products are received is capable of
being lowered as the layer of starch increases. The incline may also be made to
" oscillate about a central pivot.
"
"The above arrangements are of great advantage, inasmuch as the surface of
"the layer of starch inay be always maintained at the same degree of inclination.
"If the germs are not intended to be used for oil making, and if they find a
"market with the other residues in a moist condition, the rollers a may be placed
"closer together, and the germs and grits be treated in the humid way indicated
" in Figure 4. The flour obtained by the improved process of this Invention may
"also be applied for the production of glucose syrup and glucose.
25
48
<t
Having described the nature of the Invention and the manner of performing
"the same, I declare that I make no claim to the treatment of maize by immersing
or steeping the same in a solution of sulphurous acid separately from or indepen-
dently of my present improved process, wherein such treatment of the maize is
"followed by its further treatment, as hereinabove described, and that I make no
"claim to any improvement in the construction or arrangement of the parts of
"the machinery employed in such improved process, but what I claim as the
" Invention to be protected by the in-before in part recited Letters Patent is,
"the treatment of maize (which has > previously immersed in a weak aqueous
"solution of sulphurous acid as and for the purpose specified) in the manner and
by means of the apparatus herein set forth, whereby it is first dried and the
periperm then reduced to coarse fragments easily separated from the flour, for
"the purpose of obtaining a white and conservable flour, of making oil, dextrine,
beer, fermented liquors, vinegar, alcohol, starch, glucose syrup, and glucose, all as
" herein specified."
"
"
"
In witness whereof, I, the said Louis Chiozza, have hereunto set my hand
and seal, this Twenty-sixth day of November, in the year of our Lord
I hereby grant my Fiat, giving leave to the above named Louis Chiozza, as
assignee of the hereinbefore in part recited Letters Patent, to file in the Office of
the Commissioners of Patents for Inventions, with the Specification to which the
.same relates, the above written Disclaimer and Memorandum of Alteration.
HENRY JAMES.
Dated this 17th day of December 1881.

page_text: LETTERS PATENT to Alexander Melville Clark, of 53, Chancery Lane,
in the County of Middlesex, Patent Agent, for the Invention of
"IMPROVEMENTS IN AND IN APPARATUS FOR THE SEPARATION OF THE OILY
AND FARINACEOUS CONSTITUENTS OF MAIZE, AND IN THE APPLICATION OF THE
SAME FOR THE MANUFACTURE OF VARIOUS USEFUL PRODUCTS."-A commu-
nication from abroad by Louis Chiozza, of Paris, France.
PROVISIONAL SPECIFICATION left by the said Alexander Melville
Clark at the Office of the Commissioners of Patents, with his
Petition, on the 1st June 1875.
I, ALEXANDER MELVILLE CLARK, of 53, Chancery Lane, in the County
of Middlesex, Patent Agent, do hereby declare the nature of the said
Invention for "IMPROVEMENTS IN AND IN APPARATUS FOR THE SEPARATION OF
THE OILY AND FARINACEOUS CONSTITUENTS OF MAIZE, AND IN THE APPLICATION OF
THE SAME FOR THE MANUFACTURE OF VARIOUS USEFUL PRODUCTS," to be as
follows:-
This Invention relates to improvements in the separation of the oily
and the farinaceous parts of maize, and in their application to the

page_text: manufacture of oil of a white and sweet flour, of dextrine, beer, fermented
liquors, vinegar, alcohol, starch, glucose syrup and glucose.
In the method ordinarily employed in flour mills and manufactories
of alcohol and starch, for separating the oily from the farinaceous part
of maize, the grain is treated without undergoing any preliminary
preparation, which does not permit of a perfect separation, and even
when the finest varieties of maize are treated by the processes, hitherto
employed it is impossible to obtain a perfectly white flour having
keeping qualities and containing the whole of the gluten of the maize.
The products obtained by these processes are always impregnated with
a small quantity of oil, which becoming rancid deteriorates the flour,
and when the farinaceous portion of the maize is applied to manu-
facturing purposes, such as in the manufacture of starch, or of fermented
liquors, or of alcohol, it impedes the operations and affects the purity or
the flavor of the product.
In a former Patent granted to me and bearing date Feb. 5th.
1874, No. 480, I have described a process whereby the above objections
are obviated, and which consists in immersing the whole grain in a
solution of one part by volume of sulphurous acid in one part of water.
By this means I not only completely soften the farinaceous part of the
maize by eliminating the peculiar gummy substance to which it owes its
hardness, but also impart to the cotyledon of the grain sufficient
elasticity to enable it to pass between a pair of rolls without being
crushed.
The essential feature of the process consists in operating by means of
rolls and screens on the grain previously treated as above mentioned,
and whilst it is undergoing a gradual drying, and in profiting by the
difference in the physical properties of the germ and perisperm pro-
duced by the immersion so as to obtain the first, either entire or nearly
so, and the second in very fine flour of surpassing whiteness when
white maize is thus treated. This process may be more or less closely
followed according to the intended application of the product, but the
preliminary operations are the same in all cases. Thus in the manu-
facture of starch the elimination of the oily parts and fragments of the
episperm may be continued during the subsequent treatment, and it is
consequently unnecessary to at once attain a high degree of purity.
If the product of the separation may be employed in a moist state, as

page_text: for the manufacture of fermented liquors and alcohol, it should be
obtained as pure as possible, without however incurring the expense of
a thorough drying.
In all cases I commence by steeping the maize in a solution of
sulphurous acid, and this solution may be conveniently obtained by the
combustion of sulphur in an apparatus provided with a column, in
which water falling in the form of spray presents a large surface for the
absorption of the gas.
Many apparatus of this kind are at present in use, sulphurous acid
having been long employed in distilleries and starch manufactories for
preparing for saccharification or for softening the bruised maize.
The steeping may be continued for ten to fifteen days, or even longer
when the maize is to be used for the manufacture of starch, but it is
impossible to indicate the length of time required with any precision, or
the most suitable degree of concentration of the sulphurous solution,
as the temperature at which the operation is performed and the
quantity of maize have a great influence on the softening of the
grains. The steeping is effected in wood vats placed on the ground
floor of the building, and having conical bottoms with appliances for
discharging either the water or the grain at will.
I will now proceed to describe the process of the present Invention
and the improved arrangements of apparatus by which the grain is
operated on after being treated with sulphurous acid in the manner
described, the apparatus being illustrated in the accompanying
Drawing.
The maize in a suitably softened condition is raised by an elevator
to the top storey of the building, where it is first allowed to drain on a
perforated wood incline, and is then passed between endless cloths,
which absorb the superficial moisture. These endless cloths after
discharging the maize into the hopper which feeds the rolls a, Figure 1,
are dried by passing over hollow cylinders heated by steam. The maize
should retain all the water absorbed, that is to say, from 34 to 35 per
cent. of its weight, without being moist on the surface, and should not
sensibly moisten the hand when a quantity is held therein.
S
The rolls next below the hopper are somewhat wider apart than those
immediately below them, the first pair serving merely to slightly crush

page_text: the maize to enable it to enter between the lower pair. The latter are
placed at not less than 1th of an inch apart to admit of the germs
passing through unbroken, and they are about nine inches in diameter,
and have a differential speed in the proportion of 5 to 6.
germ
Two steel scrapers placed beneath these rollers, with their edges in
contact therewith, serve to keep the same perfectly clean. The crushed
maize falls upon a coarse vibrating screen o, which retains the and
pellicles (cotyledon and episperm), while the farinaceous portion under
the form of grits and fine white flour passes through into the hopper
which feeds the rolls b. A considerable quantity of flour however
always adheres to the germ and pellicle, and to obtain this it is necessary
to pass these products through a dressing machine 1, provided with
brushes and covered with wire cloth. For this purpose the germs and
pellicle are made to fall upon endless cloths e and subjected to the action
of a current of heated air passing in the contrary direction to the cloths,
whereby they are deprived of from 5 to 6 per cent. of the water
contained. This desiccation should not be carried too far as the germs
would in that case be liable to lose their elasticity and become broken
in the dressing and mixed with the flour. It would be even preferable
to omit the drying altogether, but for the liability of the clothing to
become clogged.
The grits which pass through the meshes at the front end of the
dressing machine 1 are very white, and are mixed in the hopper, feeding
the rolls 6 with those which have passed through screen o. This
mixture is intended to furnish the "fine flour, and forms the most
important portion of the product, and as it contains but very few
fragments of germs and pellicle it may without inconvenience be
thoroughly crushed in passing through rollers b.
The essential part of the operation as regards the first quality flour is
now completed; but in order to extract this flour from the products
crushed by rolls b, and still containing at least 34 per cent. of water,
it is necessary to dry them on endless cloths d by the aid of a current
of heated air, otherwise it would not be possible to pass the flour through
the very fine wire cloths 4 which clothe the front end of the dressing
machine 4, 2.
The drying, which is effected on endless cloths d, should reduce to
about 15 or 16 per cent. the quantity of water contained in the products,

page_text: .
which should be in such condition that they will hardly bind when held
in the hand, in which state they are not liable to clog the meshes of
cloths 4. The first quality flour, representing from 60 to 66 per cent.
of the weight of the maize is collected at I beneath the dryers l. The
grits which have failed to pass through the fine meshes at 4 then pass
through the coarser ones at 2, and the small amount of product passing
out at the rear end of the machine are divided by the separator 1½, into
white grits, which are collected by elevator h, and into fine bran, mixed
with a small quantity of grits, which is collected by elevator p. These
white grits which have passed through the meshes 2 are extremely
difficult to reduce to fine flour by the action of the rolls. They however
constitute but a small proportion of the products, and it is preferable to
reduce them to flour by means of a pair of light stones m. This flour
when purified by the screen 21, and raised by the elevator h is mixed
with the products entering the hopper of rolls b, of which it absorbs a
portion of the humidity, and finally passes through the wire cloth 4.
During their passage through the dressing machine 1 a part of the germs
become broken, and some fragments of the perisperm traverse its whole
length without passing through cloths 1, and it is of advantage to
discharge this escaping material on to screen o, through which some of
the larger grits and fragments of germs pass. This mixture is then
passed through rolls d and falls on to the vibrating sieve 1½ to separate
the bran and germs at IV., which form an excellent food for fattening
cattle and feeding milch cows. The grits which pass through sieve 1½
become mixed in hopper g with those escaping from the rear end of the
dressing machine 1, and with the products raised by elevator p. This
mixture after passing through rolls c and dressing machine 3 pro-
duce a fine bran, which escapes at III., and from 6 to 10 per cent. of
an unctuous flour, which is discharged at II., and which may be used for
pastry while sweet, but becomes rancid after a few months. The germs
and pellicle in coarse fragments pass out at V devoid of any appre-
ciable amount of flour. These products are received on endless cloths,
on which they are thoroughly dried. The separation of the pellicle
from the germ is effected in the simplest manner, the latter retaining
the more oil the less close the rollers a are placed together. They con-
tain on an average 31 per cent. of oil, and about 9 per cent. of pure
germs is obtained.
It will be unnecessary to enumerate the modifications which may be
made in the above operations, according to the market for certain of the

page_text: products, but it is probable that under some circumstances it would be
of advantage to employ as cattle food the products raised by elevator p,
as well as those which do not pass through the front part of dressing
machine 1. These products contain a large proportion of oily matters,
and are above comparison even at the same price with any other sub-
stances for fattening cattle.
As regards the first flour it is capable of many applications. When
mixed in various proportions with grits of hard wheat it furnishes an
edible paste, such as for maccaroni or vermicilli of great whiteness,
agreeable flavor, and cooking does not affect the clearness of the soup;
it may also be used for pastry, and in the proportion of from to 6 per
cent. for making bread, while it assists in whitening the flour of hard
wheats; it also forms starch of good quality, and serves as a substitute
for fecula in sizing paper pulp, and in dressing fabrics which do not
require to be very white. When slightly torrefied it furnishes a species
of dextrine of pale color and agreeable flavor, and which may be added
to malt in certain proportions in making beer, but in this latter case as
well as when used for the manufacture of fermented liquors and the
preparation of wort intended for distillation or the manufacture of
vinegar the flour may be used, the process herein-before described being
simplified by clothing the whole of the dressing machine 4, 2, with wire
cloth No. 2, and returning the products retained by the wire cloth to
the rolls b. In this case it will be evident a less fine quality flour will
be obtained, although sufficiently good for the purpose for which it is
intended.
In manufacturing starch the apparatus illustrated in Figures 2, 3,
& 4 are employed, the preliminary operations being the same as for
the manufacture of flour. The rollers a, b, d, screens o and 1, as also
the dressing machine 1 occupy the same position as before, only it is
unnecessary to separate the grits passing out at the front and rear parts
of the same. These grits, which contain much flour, as also those
passing through the screen 1, are discharged directly into the agitator A.
The purest grits, which have passed through the first separator o, and
which form the major part of the product, are subjected to the crushing
action of rolls before entering the agitator A. There is however no
objection to mixing with the grits which have passed through separator o

page_text: those coming from the first third of dressing machine 1. S, valve
operated by a float for maintaining a constant level of liquid in
agitator A, and also for replacing by water already containing a certain
quantity of starch the milky liquor which flows constantly out through
three cocks placed at the bottom part of the agitator on to three sieves
or separators c covered with extra fine silk, and thence falling at x upon
inclined surfaces on which the starch it contains is deposited.
The other operations to which the starch is subjected are the same as
in ordinary. The grits, small bran, and fragments of germs, pellicle,
and vegetable fibres which fail to pass through separator C fall into
agitator B, in which a constant level of liquid is maintained by a self-
acting cock S¹ which supplies pure water to the said agitator to replaco
that drawn off by pump P, and which is forced through pipe v to
agitator C, carrying with it all the solid particles it holds in suspension.
This mixture of water and of solid matters may be returned direct by
pipes m, m, agitator D, and pipe n, n, to agitator B, when not drawn off
from the bottom of agitators C or D, but this occurs but incidentally.
A workman stationed between the two inclines F, F, provided with raised
edges, shown in plan in Figure 3, diverts alternately on the one and
the other incline the clear liquor constantly supplied by the pump to the
agitator C. The inclination of these surfaces F, F, may be regulated by
the eccentric Q on which their front ends are supported, while their
opposite ends may rest on a fixed support. A small sluice is employed
for retaining a greater or less depth of liquid upon the inclined surfaces,
and by the above arrangements the rate at which the liquid flows down
the inclines may be readily regulated. It is upon these inclined surfaces
that the separation of the white grits from the other solid particles
which have not passed through the separator C is effected. These latter
substances, which are carried by the current to the end of the inclined
surfaces, are eliminated by the separator C', from which they fall on to
a circular sieve, where they undergo a thorough washing. The water,
which contains a small quantity of starch, is collected in agitator P for
use again. When one of the inclines is sufficiently charged the products
flowing from the agitator C are directed upon the other incline, the
workman availing himself of this interval to lower a plate which places
the inclines F, F, in communication with a semicircular table r on
which the white grits are collected, and then swept off into hopper t, and
gradually fed to rolls b. In this manner the rolls b, which should be

page_text: placed close together, will only act on the very purest parts of the flour,
while the fragments of germs, pellicle, and other parts of the grain
which are devoid of starch are eliminated by separator C' without at all
interfering in the purification of the starch. Thus, only starch and
gluten, and occasionally a vegetable fibre are found in the milky liquor
which passes through pipe x on to inclines arranged similarly to F, F,
that is to say, capable of rocking on a pivot at the end at which the
products pass off, while the end at which the products are received is
capable of being lowered as the layer of starch increases. The incline
may also be made to oscillate about a central pivot.
The above arrangements are of great advantage, inasmuch as the
surface of the layer of starch may be always maintained at the same
degree of inclination. If the germs are not intended to be used for oil
making, and if the find with the other residues a market in a moist
condition, the rollers a may be placed closer together, and the germs
and grits be treated in the humid way indicated in Figure 4. The flour
obtained by the improved process of this Invention may also be applied
for the production of glucose syrup and glucose.
SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said Alexander Melville Clark in the Great Seal Patent 2
Office on the 30th November 1875.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, ALEXANDER
MELVILLE CLARK, of 53, Chancery Lane, in the County of Middlesex,
Patent Agent, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the First day of June, in the year of
our Lord One thousand eight hundred and seventy-five, in the thirty-
eighth year of Her reign, did, for Herself, Her heirs and successors,
give and grant unto me, the said Alexander Melville Clark, Her special
licence, that I, the said Alexander Melville Clark, my executors,
administrators, and assigns, or such others as I, the said Alexander
Melville Clark, my executors, administrators, and assigns, should at
any time agree with, and no others, from time to time and at all times
thereafter during the term therein expressed, should and lawfully might

page_text: In a former Patent granted to me, and bearing date Feb. 5th, 1874,
No. 480, I have described a process whereby the above objections are
obviated, and which consists in immersing the whole grain in a solution
of one part by volume of sulphurous acid in one part of water. By this
means I not only completely soften the farinaceous part of the maize by
eliminating the peculiar gummy substance to which it owes its hardness,
but also impart to the cotyledon of the grain sufficient elasticity to
enable it to pass between a pair of rolls without being crushed.
The essential feature of the process consists in operating by means of
rolls and screens on the grain previously treated as above mentioned,
and whilst it is undergoing a gradual drying, and in profiting by the
difference (due to the immersion) in the physical properties of the germ
and perisperm, so as to obtain the first either entire or nearly so, and the
second in very fine flour which is of surpassing whiteness when white
maize is thus treated. This process may be more or less closely followed
according to the intended application of the product, but the preliminary
operations are the same in all cases. Thus, in the manufacture of starch,
the elimination of the oily parts and fragments of the episperm may be
continued during the subsequent treatment, and it is consequently
unnecessary to at once attain a high degree of purity.
If the product of the separation may be employed in a moist state, as
for the manufacture of fermented liquors and alcohol, it should be
obtained as pure as possible without however incurring the expense of a
thorough drying.
In all cases I commence by steeping the maize in an aqueous solution
of sulphurous acid. This solution may be conveniently obtained by the
combustion of sulphur in an apparatus provided with a column in which
water falling in the form of spray presents a large surface for the
absorbtion of the gas.
Many apparatus of this kind are at present in use, sulphurous acid
having been long employed in distilleries and starch manufactories for
preparing for saccharification or for softening the grits of maize.
The steeping may be continued for ten to fifteen days, or even longer,
when the maize is to be used for the manufacture of starch, but it is
impossible to indicate the length of time required with any precision,
or the most suitable degree of concentration of the sulphurous solution,
as the temperature at which the operation is performed and the quantity

page_text: of maize have a great influence on the softening of the grains. The
steeping is effected in wood vats placed on the ground floor of the
building, and having conical bottoms with appliances for discharging
either the water or the grain at will.
I will now proceed to describe the process of the present Invention
and the improved arrangements of apparatus by which the grain is
operated on after being treated with sulphurous acid in the manner
described, the apparatus being illustrated in the accompanying Drawing.
The maize in a suitably softened condition is raised by an elevator to
the top storcy of the building, where it is first allowed to drain on a
perforated wood incline and is then passed between endless cloths which
absorb the superficial moisture. These endless cloths, after discharging
the maize into the hopper which feeds the rolls a, Figure 1, are dried by
passing over hollow cylinders heated by steam. The maize should retain
all the water absorbed, that is to say, from 34 to 35 per cent. of its
weight, without being moist on the surface, and should not sensibly
moisten the hand when a quantity is held therein.
The rolls immediately below the hopper are somewhat wider apart
than those next below them, the first pair serving merely to slightly
crush the maize to enable it to enter between the lower pair. The latter
are placed at not less than 1/6th of an inch apart to admit of the germs
passing through unbroken, and they are about nine inches in diameter,
and have a differential speed in the proportion of 5 to 6.
Two steel scrapers placed beneath these rollers, with their edges in
contact therewith, serve to keep the same perfectly clean. The crushed
maize falls upon a coarse vibrating screen O, which retains the germs
and pellicles (cotyledon and episperm), while the farinaceous portion
under the form of grits and fine white flour passes through into the
hopper which feeds the rolls b. A considerable quantity of flour,
however, always adheres to the germ and pellicle, and to obtain this it
is necessary to pass these products through a dressing machine 1
provided with brushes and covered with wire cloth. For this purpose
the germs and pellicle are made to fall upon endless cloths e and
subjected to the action of a current of heated air passing in the contrary
direction to that in which the cloths are made to travel, whereby they
are deprived of from 5 to 6 per cent. of the water contained. This
desiccation should not be carried too far, as the germs would in that case

page_text: be liable to lose their clasticity and become broken in the dressing and
mixed with the flour. It would be even preferable to omit the drying
altogether but for the liability of the clothing to become clogged.
The grits which pass through the meshes at the front end of the
dressing machine 1 are very white, and are mixed in the hopper feeding
the rolls with those which have passed through screen O. This
mixture is intended to furnish the fine flour, and forms the most
important portion of the product, and as it contains but very few
fragments of germ and pellicle it may, without inconvenience, be
thoroughly crushed in passing through rollers b.
The essential part of the operation as regards the first quality flour is
now completed, but in order to extract this flour from the products
crushed by rolls b, and still containing at least 34 per cent. of water, it
is necessary to dry them on endless cloths d by the aid of a current of
heated air, otherwise it would not be possible to pass the flour through
the very fine wire cloth 4, which clothe the front end of the dressing
machine 4, 2.
The drying, which is effected on endless cloths d, should reduce to
about 15 to 16 per cent. the quantity of water contained in the products
which should be in such condition that they will hardly bind when held
in the hand, in which state they are not liable to clog the meshes of
cloths 4. The first quality flour representing from 60 to 66 per cent. of
the weight of the maize is collected at I beneath the dryers 1. The grits
which have failed to pass through the fine meshes at 4 then pass through
the coarser ones at 2, and the small amount of product passing out at the
rear end of the machine is divided by the separator 1% into white grits
which are collected by elevator h and into fine bran mixed with a small
quantity of grits which is collected by elevator p. These white grits
which have passed through the meshes 2 are extremely difficult to
reduce to fine flour by the action of the rolls, they however constitute
but a small proportion of the products, and it is preferable to reduce
them to flour by means of a pair of light stones m. This flour when
purified by the screen 2½½, and raised by the elevator his mixed with
the products entering the hopper of rolls 6, of which it also absorbs a
portion of the humidity, and finally passes through the wire cloth 4.
During their passage through the dressing machine 1 a part of the
germs become broken, and some fragments of the perisperm traverse its

page_text: whole length without passing through cloths 1, and it is of advantage
to discharge this escaping material on to screen o through which some
of the larger grits and fragments of germ pass; this mixture is then
passed through rolls d and falls on to the vibrating sieve 1½ to separate
the bran and germs at IV., which form an excellent food for fattening
cattle and feeding milch cows. The grits which pass through sieve 1
become mixed in hopper g with those escaping from the rear end of the
dressing machine 1 and with the products raised by elevator p. This
mixture after passing through rolls c and dressing machine 3 produce a
fine bran (which escapes at III.) and from 6 to 10 per cent. of an
unctuous flour which is discharged at II., and which is in a condition to
be used for pastry while sweet, but becomes rancid after a few months.
The germs and pellicle in coarse fragments pass out at V devoid of any
appreciable amount of flour. These products are received on endless
cloths, on which they are thoroughly dried. The separation of the
pellicle from the germs is effected in the simplest manner. The latter
retain the more oil the less close the rollers a are placed together; they
contain on an average 31 per cent. of oil. About 9 per cent. of pure
germs is obtained.
It will be unnecessary to enumerate the modifications which may be
made in the above operations according to the market for certain of the
products, but it is probable that under some circumstances it would be
of advantage to employ as cattle food the products raised by elevator p,
as well as those which do not pass through the front part of dressing
machine 1. These products contain a large proportion of oily matters
and probably no other substance at the same price can be compared
with them for fattening cattle.
As regards the first flour it is capable of many applications. When
mixed in various proportions with grits of hard wheat it furnishes an
edible paste, such as for macaroni or vermicelli of great whiteness,
agreeable flavor, and when cooked does not affect the clearness of the
soup.
It may
also be used for pastry, and in the proportion of from 5
to 6 per cent. for making bread, and it whitens the flour of hard wheats.
It also forms starch of good quality, and serves as a substitute for fecula
in sizing paper pulp, and in dressing fabrics which do not require to be
very white. When slightly torrified it furnishes a species of dextrine of
pale color and agreeable flavor, and which may be added to malt in certain
proportions in making beer; but in this latter case as well as when used

page_text: for the manufacture of fermented liquors and the preparation of wort
intended for distillation or the manufacture of vinegar the flour may
be used, the process herein-before described being simplified by clothing
the whole of the dressing machine 4, 2, with wire cloth No. 2, and
returning the products retained by the wire cloth to the rolls b. In this
case it will be evident that a less fine quality flour will be obtained,
although sufficiently good for the purpose for which it is intended.
In manufacturing starch the apparatus illustrated in Figures 2, 3,
and 4 are employed, the preliminary operations being the same as for the
manufacture of flour. The rollers a, b, d, screens O, o, and 1, as also
the dressing machine 1, occupy the same position as before, only it is
unnecessary to separate the grits passing out at the front and rear parts
of the latter. These grits, which contain much flour, as also those.
passing through the screen 1, are discharged directly into the agitator A.
The purest grits which have passed through the first separator O, and
which form the major part of the product, are subjected to the crushing
action of rollers 6 before entering the agitator A. There is, however,
no objection to mixing with the grits which have passed through separator
O, those coming from the first third portion of dressing machine 1,
S cock, operated by a float, for maintaining a constant level of liquid in
agitator A, and also for replacing by water already containing a certain
quantity of starch the milky liquor which flows constantly out through
three cocks placed at the bottom part of the agitator on to three sieves
or separators c covered with extra fine silk, and thence falling at x upon
inclined surfaces, on which the starch it contains is deposited.
The other operations to which the starch is subjected are the same as
in ordinary. The grits, small bran, and fragments of germs, pellicle,
and vegetable fibres which fail to pass through separator c fall into
agitator B, in which a constant level of liquid is maintained by a self-
acting cock S¹, which supplies pure water to the said agitator to replace
that drawn off by pump P, and which is forced through pipe v to
agitator C, carrying with it all the solid particles it holds in suspension.
This mixture of water and of solid matters may be returned direct by
pipes m, m, agitator D, and pipe n, n, to agitator B when not drawn off
from the bottom of agitators C or D, but this occurs but incidentally.)

page_text: A workmen stationed between the two inclines F, F, provided with
raised edges, shown in plan in Figure 3, diverts alternately on the one
and the other incline the clear liquor constantly supplied by the pump
to the agitator C. The inclination of these surfaces F, F, may be
regulated by the eccentric Q, on which their front ends are supported,
while their opposite ends may rest on a fixed support. A small sluice is
employed for retaining a greater or less depth of liquid upon the inclined.
surfaces, and by the above arrangements the rate at which the liquid
flows down the inclines may be readily regulated. It is upon these
inclined surfaces that the separation of the white grits from the other
solid particles which have not passed through the separator c is effected.
These latter substances, which are carried by the current to the end of
the inclined surfaces, are eliminated by the separator c¹ from which they
fall on to a circular sieve, where they undergo a thorough washing. The
water which contains a small quantity of starch is collected in agitator D
for use again. When one of the inclines is sufficiently charged the
products flowing from the agitator C are directed upon the other incline,
the workman availing himself of this interval to lower a plate which
places the inclines F, F, in communication with a semicircular table r,
on which the white grits are collected and then swept off into hopper t
and gradually fed to rolls b. In this manner the rolls b, which should
be placed close together, will only act on the very purest parts of the
flour, while the fragments of germs, pellicle, and other parts of the
grain which are devoid of starch are eliminated by separator c', without
at all interfereing in the purification of the starch. Thus only starch and
gluten, and occasionally a vegetable fibre, are found in the milky liquor
which passes through pipe x on to inclines arranged similarly to F, F,
that is to say, capable of rocking on a pivot at the end at which the
products pass off, while the end at which the products are received is
capable of being lowered as the layer of starch increases. The incline
may also be made to oscillate about a central pivot.
The above arrangements are of great advantage, inasmuch as the
surface of the layer of starch may be always maintained at the same
degree of inclination. If the germs are not intended to be used for oil
making, and if they find a market with the other residues in a moist
condition the rollers a may be placed closer together and the germs and
grits be treated in the humid way indicated in Figure 4. The flour.
obtained by the improved process of this Invention may also be applied
for the production of glucose syrup and glucose.

page_text: Having described the nature of the Invention and the manner of
performing the same, I declare that what I claim as the Invention to be
protected by the herein-before in part recited Letters Patent is, the treat-
ment of maize (which has been previously immersed in a weak aqueous
solution of sulphurous acid as and for the purpose specified) in the
manner and by means of the apparatus herein set forth, whereby it is
first dried and the periperm then reduced to coarse fragments easily
separated from the flour, for the purpose of obtaining a white and
conservable flour, of making oil, dextrine, beer, fermented liquors,
vinegar, alcohol, starch, glucose syrup and glucose, all as herein
specified.
In witness whereof, I, the said Alexander Melville Clark, have
hereunto set my hand and seal, this Thirtieth day of November,
in the year of our Lord One thousand eight hundred and seventy.
five.