Year: 1897

page_text: I, WILLIAM GEORGE SMITH, of 106 Horseferry Road, Westminster, London, S.W,
Baker, do hereby declare the nature of my said invention to be as follows:-
I select wheat for malting purposes, taking care to keep and work separately
samples which are grown on different kinds of soils, and also to work the different
kinds by themselves, or the growth on the floor will be irregular. For instance,
wheat grown on light soil grows more freely than such as is grown on cold clay or
stiff land, and requires different treatment on the floor. If, however, suflicient
care is not bestowed on the selection of samples, and growths of various soils are
malted indiscriminately, the result will be that some of the grains will be half-
malted, while the other part will be thoroughly malted-a serious drawback in
the manufacture of the complete article. For malting purposes, it is essential
that the wheat shall have been fresh threshed.
Before malting, the wheat should be thoroughly cleaned by passing it through
the ordinary wheat-cleaning machinery, but care must be taken that such
machinery is not run at too high a speed; otherwise there is a
embryo becoming ruptured or otherwise damaged.
danger of the
Wheat suffering from smut or any other disease should be carefully avoided.
This may be looked for when wheat has been harvested in a damp condition.
It is especially necessary that in the cleaning all foreign seed, such as cockles,
charlic, rape, and especially garlic, be completely eliminated, or the pleasant,
nutty flavour, which it is so essential to retain, will be lost.
.
For the malting purposes, white Spring wheat of a standard quality, such as
Talavera or Malaga, or any of the Talavera character, and plump both smooth
and rough chaff wheat and equally suitable for the purpose of malting.
The wheat, having been cleaned and prepared, should be placed in a cistern
and covered with water to a depth of six inches, as this will have the effect of
keeping the whole steeping well under water. It should be kept in the cistern
for a period of not less than thirty hours. Some kinds of wheat, when the grain
is hard, will require to be steeped for 40 hours. Immediately the grain is
steeped, the operation of malting commences.
Within an hour after being put into water the germ-absorbing aqueous matter
commences its existence. The exact mode in which the plant springs into life is,
like other phenomena of this nature, not well understood. It is supposed, how-
ever, that at the base of the germ there are concealed the materials of the substance
5 termed diastase, which, being acted upon by the steep-water, commences its vitality
by converting the albuminous cotyledon of the grain into dextrine, which, by the
continued action of the diastase, becomes sugar.
To produce the largest result with as little loss as possible should be the aim of
the Maltster in this process of artificial vegetation.

page_text: During the time that the wheat is in steep it absorbs oxygen from the water, and
throws out, in return, a quantity of carbonic acid gas.
To demonstrate the quantity of carbonic acid gas generated during steeping,
if a small quantity of wheat be steeped in clear water in a glass vessel, the gas may
be seen attached to the end of the grain, at the part where the awn is broken off,
in the form of a small globule.
Water from a lake or large pond is preferable to well water, as the rays of the
sun have decomposed the animal and vegetable matter, and given rise to ammonia
The presence of ammonia in the water causes the grain to grow more freely and
regularly than it otherwise would. If necessary to use well-water, a small amount
of fluid ammonia should be added.
The wheat having been sufficiently steeped (the grain should be kept in steep
long enough to admit of the ends being brought almost together when pressed end-
ways between the forefinger and thumb), the water is let off. In about half an
hour the grain, when drained, is thrown out of the cistern with large wooden
shovels. When the grain is all thrown out, it is carefully levelled. The whoat
should now be floored to the thickness of from cight to ten inches, or to such a
thickness that the temperature will rise to from 50 to 60 degrees; which has the
effect of starting the germination. The middle part of the floor, being the
warmest, vegetates first. After a few hours the grain is turned or stirred; so as to
bring the top and sides into a similar state of forwardness. When the grain has
made a start, it is laid a little thinner gradually until the middle of the process,
when it is again thickened as gradually, until it is thrown on the kiln. During
the process of artificial germination the temperature of the grain rises
spontaneously. The reason of the grain thus engendering heat, is the absorption
of oxygen from the atmosphere, which contains nearly twenty per cent. of this
element, and this, if not checked, would finally cause the wheat to burst into flame.
This peculiar chemical action in germinating grain requires great attention. The
heat sometimes rises so rapidly that, if not checked, it would rise at the late of
two degrees in an hour.
The wheat is therefore turned according to the progress it makes in germination.
In cold weather turning once or twice a day is sufficient, but in warm weather it
should be turned as many as four or five times during the day.
Too great care cannot be observed in turning, as, by treading on the grain, it
is more or less crushed, especially when laid out thin. To guard against this,
as far as possible, the Maltster should be provided with slippers. When a grain
is crushed by the foot, its vitality is gone. In the early stage of germination it is
a matter of great importance to prevent this, as the crushed grain is not only
spoiled, but, immediately commencing to decompose and mould, has a tendency
to communicate its bad effects to the surrounding grains. Grain, when vegetating
on the floor, should be perfectly free from any mouldy smell, as, if this odour be
present it always rises from some improper cause; to the deterioration of the malt.
In watching the process of germination, one great feature must be borne in mind,
viz., that the grain should not be checked or heated suddenly.
When the grain has been on the floor about two days the rootlets begin to
appear; they are quite white. On the fourth day they will grow to the length of
a quarter of an inch.
66
The grain in its young state absorbs a great quantity of oxygen, and throws out
carbonic acid gas, which is the immediate cause of the spontaneous heat so
necessary to hasten germination. This chemical action, termed sweating," is
attended with loss of aqueous matter, during which the wheat often smells like
apples in a store-room.
This action is attended with the development of alcohol, which I demonstrate as
follows:
Take some of the grain and submit it to heat in a retort on hot sand, or sand
bath, with a good condensing apparatus, when a small quantity of alcohol and
انمان
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1

page_text: When the grain has been sufficiently germinated on the floor, it is dried on a
kiln when the process of malting is finished.
As a general rule, the grain when about to be thrown on the kiln should be of
such a nature that it may be easily broken or crushed between the finger and
thumb, or when pressed and drawn along a board will break up and leave a white
mark.
i
The object of drying the germinated grain upon the kiln is to preserve its
saccharine quality, by dissipating the extra steeping.
This drying at a higher temperature than is necessary to promote growth also
stops vegetation, and at such a point as is most desirable to the Maltster..
The lowest heat required to drive off the superfluous moisture and ensure its
keeping must not be less than 105 degrees. The lower the temperature of the kiln
the better, although the grain may require longer drying, as the saccharine matter
is less liable to be converted into the chemical substance termed " caramel,"
familiarly known as burnt sugar.
When the grain is thrown on the kiln, it is spread evenly on the floor, the depth
varying from four to sixteen inches. The time of drying varies from one to four
days, according to the depth and the draught of air.
A good current of air is necessary in all kilns to carry off the steam. During
the first six hours the heat should not exceed 70 degrees, the more gentle the fire
is applied and raised the better. The gradual application of heat causes a slight
germination for a few hours in that part of the grain which lies uppermost on the
kiln. Under-drying should be as carefully guarded against as quick drying with
a sharp fire, because the same bad qualities will attend it.
As the underneath part of the malt dries quicker that the top, it is turned as
occasion may require.
.
Before the wheat malt is ready for grinding, the rootlets are removed. This is
done by causing the malt to run down an incline made of wire-work, the wires
being about the tenth of an inch apart. It is necessary to separate the rootlets
from the malt, as they impart a disagreeable flavour to the flour.
The store in which the finished malt is kept should be perfectly free from damp,
as the malt, having a great affinity for moisture, would absorb so much as to cause
it to turn mouldy.
Having completed the malting, I now proceed to grind the malt and wheat by
the ordinary gradual reduction process of the roller system..
As
I prepare the following mixture or wheat: -3 sacks of Red Wheat (English),.,
Golden Drop, Chidham, or Nursery preferred; 3 sacks of White; 1 sack of No. 1
Duluth or Manitoba; and 1 sack of Saxonka or Walla Wallas... The wheat.
having been well cleaned, I proceed with the grinding in the usual manner.
ali flour, when milled, retains a certain amount of moisture, it will be necessary,
before adding the prepared wheat malt, to thoroughly eradicate every vestige.
of moisture; otherwise it will be absorbed by the malt, to the detriment of its
quality.
For this purpose, the flour must be dried at a temperature of 70 degrees C..
(150 degrees F.). The heat at this temperature will show, neither alteration in
colour nor in the character of the gluten. If the proper température be exceeded,.
the flour loses its power of fermenting, and acquires an oily, rancid taste.
In order to manufacture the best flour, it is imperative that as much gluten as
possible shall be included, and, as these gluten cells are situated between the starch
cells and the bran, great care must be exercised in finally dealing with the bran..
If the bran, after leaving the last reel, is carefully examined, the gluten layer,
pericarp and episperm will be found still lying over one another, though in some
cases this may have been torn apart. The bran duster should therefore be of such
dimension as will furnish ample space and time for the final process of bran
cleaning.
The flour having now been manufactured and dried, the malted wheat is reduced
to flour by the same process, except that it is not necessary for it to pass through

page_text: the dryer. Having done this, mix the flour and malt flour together in the pro-
portion of one part malt flour to three parts of unmalted flour.
The following is my method of preparing the ferment and sponge for converting
'the flour into dough:
For every sack of flour of 280 lbs. I prepare a ferment as follows:-
I thoroughly cleanse and boil 14 lbs. of potatoes.. When cooked, I place them
in a tub, which has been previously scalded out, and well mash them. I then add
Ibs. of flour, lb. of dried yeast of good standard quality, and 20 quarts of water
at about 82 degrees Fahrenheit, well mix, and cover with a cloth.
Care must be taken that when once the ferment has been set, the tub must not
be knocked or the contents agitated.
After the ferment has risen and subsided, I strain into the trough (with the pin-
board in), add 20 quarts more water at 82 degrees Fahrenheit, and with about
56 lbs. of flour stir a batter or sponge. I let this rise once, which it will do in
about two and a half hours. *
I then dissolve, in 16 quarts of warm water, two and a quarter lbs. of salt, stir
this into the batter, and with the remainder of the flour, make a firm, dry dough.
This should be allowed to lie for about half an hour, when it will be ready for
the oven.
WILLIAM JORDAN,
120 Chancery Lane, London,
Agent for William George Smith.
1, WILLIAM GEORGE SMITH, of 106 Horseferry Road, Westminster, London, S.W.,
Baker, 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:-
I select wheat for malting purposes, taking care to keep and work separately
samples which are grown on different kinds of soils, and also to work the different
kinds by themselves, or the growth on the floor will be irregular. For instance,
wheat grown on light soil grows more freely than such as is grown on cold clay or
stiff land, and requires different treatment on the floor. If, however, sufficient
care is not bestowed on the selection of samples and growths of various soils are
malted indiscriminately, the result will be that some of the grains will be half-
malted, while the other part will be thoroughly malted-a serious drawback in
the manufacture of the complete article. For malting purposes, it is essential
that the wheat shall have been fresh threshed.
Before melting, the wheat should be thoroughly cleaned by passing it through
the ordinary wheat-cleaning machinery, but care must be taken that such
machinery is not run at too high a speed; otherwise there is a danger of the
embryo becoming ruptured or otherwise damaged.
Wheat suffering from smut or any other disease should be carefully avoided.
This may be looked for when wheat has been harvested in a damp condition.
It is especially necessary that in the cleaning all foreign seed, such as cockles,
charlic, rape, and especially garlic, be completely eliminated, or the pleasant,
nutty flavour, which it is so essential to retain, will be lost.
For the malting purposes, white Spring wheat of a standard quality, such as
Talavera, or Malaga, or any of the Talavera character, and plump both smooth
and rough chaff wheat are equally suitable for the nu pose of malting.

page_text: The wheat, having been cleaned and prepared, should be placed in a cistern
and covered with water to a depth of six inches, as this will have the effect of
keeping the whole steeping well under water. It should be kept in the cistern
for a period of not less than 30 hours. Some kinds of wheat, when the grain
is hard, will require to be steeped for forty hours. Immediately the grain is
steeped, the operation of malting commences.
Within an hour after being put into water the germ-absorbing aqueous matter
commences its existence. The exact mode in which the plant springs into life is,
like other phenomena of this nature, not well understood. It is supposed, how-
ever, that at the base of the germ there are concealed the-materials of the substance
termed diastase, which, being acted upon by the steep-water, commences its vitality
by converting the albuminous cotyledon of the grain into dextrine, which, by the
continued action of the diastase, becomes sugar.
To produce the largest result with as little loss as possible should be the aim of
the Maltster in this process of artificial vegetation.
During the time that the wheat is in steep it absorbs oxygen from the water, and
throws out, in return, a quantity of carbonic acid gas.
To demonstrate the quantity of carbonic acid gas generated during steeping,
if a small quantity of wheat be steeped in clear water in a glass vessel, the gas may
be seen attached to the end of the grain, at the part where the awn is broken off,
in the form of a small globule.
Water from a lake or large pond is preferable to well-water, as the rays of the
sun have decomposed the animal and vegetable matter, and given rise to ammonia
The presence of ammonia in the water causes the grain to grow more freely and
regularly than it otherwise would. If necessary to use well-water, a small amount
of fluid ammenia should be added.
The wheat, having been sufficiently steeped (the grain should be kept in steep
long enough to admit of the ends being brought almost together when pressed end-
ways between the forefinger and thumb), the water is let off. In about half an
hour the grain, when drained, is thrown out of the cistern with large wooden
shovels. When the grain is all thrown out, it is carefully levelled. The wheat
should now be floored to the thickness of from eight to ten inches, or to such a
thickness that the temperature will rise to from 50 to 60 degrees, which has the
effect of starting the germination. The middle part of the floor, being tho
warmest, vegetates first. After a few hours the grain is turned or stirred, so as to
bring the top and sides into a similar state of forwardness. When the grain has
made a start, it is laid a little thinner gradually, until the middle of the process,
when it is again thickened as gradually, until it is thrown on the kiln. During
the process of artificial germination the temperature of the grain rises
spontaneously. The reason of the grain thus engendering heat, is the absorption
of oxygen from the atmosphere, which contains nearly twenty per cent. of this
element, and this, if not checked, would finally cause the wheat to burst into flame.
This peculiar chemical action in germinating grain requires great attention. The
heat sometimes rises so rapidly that, if not checked, it would rise at the rate of
two degrees in an hour.
The wheat is therefore turned according to the progress it makes in germination.
In cold weather turning once or twice a day is sufficient, but in warm weather it
should be turned as many as four or five times during the day.
Too great care cannot be observed in turning, as, by treading on the grain, it
is more or less crushed, especially when laid out thin. To guard against this,
as far as possible, the Maltster should be provided with slippers. When a grain
is crushed by the foot, its vitality is gone. In the early stage of germination it is
a matter of great importance to prevent this, as the crushed grain is not only
spoiled, but, immediately commencing to decompose and mould, has a tendency
to communicate its bad effects to the surrounding grains. Grain, when vegetating
on the floor, should be perfectly free from any mouldy smell, as, if this odour be
present it always rises from some improper cause, to the deterioration of the malt.

page_text: In watching the process of germination, one great feature must be borne in mind,
viz., that the grain should not be checked or heated suddenly.
When the grain has been on the floor about two days, the rootlets begin to
appear they are quite white. On the fourth day they will grow to the length of
a quarter of an inch.
The grain in its young state absorbs a great quantity of oxygen, and throws out
carbonic acid gas, which is the immediate cause of the spontaneous heat so
necessary to hasten germination. This chemical action, termed sweating," is
attended with loss of aqueous matter, during which the wheat aften smells like
apples in a store-room.
This action is attended with the development of alcohol, which I demonstrate as
follows:
Take some of the grain and submit it to heat in a retort on hot sand, or sand
bath, with a good condensing apparatus, when a small quantity of alcohol and
fusil oil may be obtained. This accounts for the peculiar apple odour.
When the grain has been sufficiently germinated on the floor, it is dried on a
kiln when the process of malting is finished.
As a general rule, the grain when about to be thrown on the kiln should be of
such a nature that it may be easily broken or crushed between the finger and
thumb, or when pressed and drawn along a board will break up and leave a white
mark.
The object of drying the germinated grain upon the kiln is to preserve its
saccharine quality, by dissipating the extra steeping,
A
.
This drying at a higher temperature than is necessary to promote growth also
stops vegetation, and at such a point as is most desirable to the Maltster.
The lowest heat required to drive off the superfluous moisture and ensure its
keeping must not be less than 105 degrees. The lower the temperature of the kiln
the better, although the grain may require longer drying, as the saccharine matter
is less liable to be converted into the chemical substance' termed "caramel,"
familiarly known as burnt sugar.
When the grain is thrown on the kiln, it is spread evenly on the floor, the depth
varying from four to sixteen inches. The time of drying varies from one to four
days, according to the depth and the draught of air.
A good current of air is necessary in all kilns to carry off the steam. During
the first six hours the heat should not exceed 70 degrees, the more gentle the fire
is applied and raised the better. The gradual application of heat causes a slight
germination for a few hours in that part of the grain which lies uppermost on the
kiln. Under-drying should be as carefully guarded against as quick drying with
a sharp fire, because the same bad qualities will attend it.
As the underneath part of the malt dries quicker that the top, it is turned as
occasion may require.
Before the wheat malt is realy for grinding, the rootlets are removed. This is
done by causing the malt to run down an incline made of wire-work, the wires
being about the tenth of an inch apart. It is necessary to separate the rootlets
from the malt, as they impart a disagreeable flavour to the flour.
The store in which the finished malt is kept should be perfectly free from damp,
as the malt, having a great affinity for moisture, would absorb so much as to cause
it to turn mouldy.
Having completed the malting, I now proceed to grind the malt and wheat by
the ordinary gradual reduction process of the roller system.
I prepare the following mixture of wheat: -3 sacks of Red Wheat (English),
Golden Drop, Chidham, or Nursery preferred; 3 sacks of White; sack of No. 1
Duluth or Manitoba; and 1 sack of Saxonka or Walla Wallas. The wheat
having been well cleaned, I proceed with the grinding in the usual manner. As
all flour, when milled, retains a certain amount of moisture, it will be necessary,
before adding the prepared wheat malt, to thoroughly eradicate every vestige

page_text: of moisture; otherwise it will be absorbed by the malt, to the detriment of its
quality.
For this purpose, the flour must be dried at a temperature of 70 degrees C.
colour nor in the character of the gluten. If the proper temperature be exceeded,
(150 degrees F.). The heat at this temperature will show neither alteration in
the flour loses its power of fermenting, and acquires an oily, rancid taste.
In order to manufacture the best flour, it is imperative that as much gluten as
possible shall be included, and, as these gluten cells are situated between the starch
cells and the bran, great care must be exercised in finally dealing with the bran.
If the bran, after leaving the last reel, is carefully examined, the gluten layer,
pericarp and episperm will be found still lying over one another, though in some
cases this may have been torn apart. The bran duster should therefore be of such
dimension as will furnish ample space and time for the final process of bran
cleaning.
The flour having now been manufactured and dried, the malted wheat is reduced
to flour by the same process, except that it is not necessary for it to pass through
the dryer. Having done this, mix the flour and malt flour together in the pro-
portion of one part malt flour to three parts of unmalted flour.
The following is my method of preparing the ferment and sponge for converting
the flour into dough:.
:-
For every sack of flour of 280 lbs. I prepare a ferment as follows:-
I thoroughly cleanse and boil 14 lbs. of potatoes. When cooked, I place them
in a tub, which has been previously scalded out, and well mash them. I then add
2 lb. of flour, lb. of dried yeast of good standard quality, and 20 quts. of water
at about 82 degrees Fahrenheit, well mix, and cover with a cloth.
Care must be taken that when once the ferment has been set the tub must not
be knocked or the contents agitated.
After the ferment has risen and subsided, strain into the trough (with the pin-
board in), add 20 quarts more water at 82 degrees Fahrenheit, and with about
56 lbs. of flour stir a batter or sponge. I let this rise once, which it will do in
about two and a half hours.
I then dissolve in 16 quarts of warm water two and a quarter lbs. of salt, stir
this into the batter, and with the remainder of the flour make a firm dry dough.
This should be allowed to lie for about half an hour, when it will be ready for
the oven.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed, I declare that what I
claim is:-
1. The improvements in the manufacture of bread, substantially as and for the
purposes described.
2. In the manufacture of bread, the improved methods of selecting, preparing,
and manipulating grain, substantially as and for the purposes described.
3. In the manufacture of bread, the improvements in the prepartion of the
ferment and sponge for converting the flour into dough, substantially as described.
Dated this 8th day of October 1897.
WM. JORDAN
120 Chancery Lane, Lonuon, Agent for the Applicant.