Improvements in Bakers' and Confectioners' Depositing Apparatus.
Year: 1893

page_text: Date of Application, 20th Dec., 1893
Complete Specification Left, 11th Aug., 1894-Accepted, 22nd Sept., 1894
PROVISIONAL SPECIFICATION.
Improvements in Bakers' and Confectioners' Depositing Apparatus.
I, RICHARD MEGSON, of No. 471, Maine Street, in the City of Cambridge in
the County of Middlesex and State of Massachusetts, United States of America,
Manufacturer, do hereby declare the nature of this invention to be as follows:-
This invention relates to tubes for bakers' and confectioners' distributing and
depositing apparatus, and in machines to be used in connection therewith. The
object is to produce a tube whereby jumbles, cakes, or confections having a central
hole, or a central hole, scolloped edges and ornamental surface, or cakes and
confections of alternating colors may be produced, also in a device for placing sugar
confections or the like upon the same, and the invention also consists in the
peculiar construction of the tube and machines therefor.
When using a single tube I attach it to a conical bag of canvas or other suitable
material, to which a screw threaded rim is secured. A tube which I call the inner
tube is formed at its upper end with a screw thread to fit the thread of the rim on
the bag, this tube is at its upper end divided by a partition, just underneath and
attached to the partition is a tubular dividing piece having a circular screw
threaded opening in the centre; this tubular piece acts as a vent, and into the
screw threaded opening is screwed the upper end of a tube carrying a cut-off, this
cut-off projects a given distance below the inner tube and is flaring so as to conduct
the dough to the outer edge. In this tube a partition may be fitted so that the
dough forced into the tube on one side of said partition will be deposited on the
opposite side.
The outer tube within which the inner tube slides is plain or straight on one of
its ends, and the other end is notched or serrated; to this tube is secured a frame
having legs one set of which is fitted with small wheels. These legs form a
support for the outer tube when the inner tube is pressed down, and the wheels
allow the said outer tube to be partly rotated as is required with certain descriptions
of cake.
A spiral spring is placed around the inner and outer tubes one end of which
spring rests upon the leg frame and its upper end against projections on the inner
tube so that when the inner tube has been depressed by handles the spring is
pressed down and as soon as the said inner tube is released it and with it the cut-off
will be immediately raised by said spring.
The outer tube may be guided on the outer tube so that when the inner tube is
depressed it will move the outer tube in a vertical line or on any required angle.
When it is desired to deposit at one time dough to form a number of cakes, I
construct the inner tube with a number of holes formed round the sides so that
when the inner tube is depressed the dough will escape out of said holes below
the outer tube, and when the inner tube is released it will be drawu up by the
spring as before described, and the dough will be cut off by the lower edge of
the tube.
In order that the dough may not be forced inwards at its central part by the
pressure of the atmosphere, air is admitted through an opening in a dividing piece
to the centre tube so that the cut-off is sharp and complete.
If it is desired to produce a cake with the various sections alternating in color,
then I employ a distributor having a serrated edge which is inserted into the inner
tube whereby the dough from one side of the bag or hopper will be deposited

page_text: through one set of openings from the inside of the distributor, and dough of another
color will be deposited from another set of openings from the outside of the
distributor, the upper edge of the partition being on a line with the partition in the
bag or hopper.
When depositing confections upon cakes should there be any tendency of the
confection to lift the cake with the inner tube when it is raised, the said tube might
be formed with a spring holder.
When it is desired to produce a cake with dough of different colors laid one upon
the other, or two layers of dough with jam between them then I employ a tube
which is provided with a spring cut-off so that when the dough is being deposited
the tube is depressed at its delivery end with the side edges of the cut-off resting
upon the pan, but as soon as the tube is raised the cut-off will separate the dough
deposited.
When it is desired to cover the cake with sugar, confections or the like, I apply
to the tube a sugar holder, in this case the construction and operation of the tube
itself is the same as that before described, but to the lower end of the outer tube is
attached a sugar measuring device consisting of two flanges or projections. A
hopper is provided for holding the sugar, which hopper is attached to the inner,tube
the lower end of which hopper works between the two flanges or projections,
sufficient space being left between the lower edge of the hopper and the tube to
measure and allow the required amount of sugar to pass from the hopper to be
delivered on to the cake, thus when the hopper is in its normal or raised position
the lower edge of said hopper with be in contact with the upper rim or projection,
thus the supply of sugar will be cut off, but when the inner tube is depressed the
hopper will be carried with it and its lower edge will come into contact with the
lower rim or projection so that the sugar will be free to pass between the two rims,
then when the inner tube (and with it the hopper) is raised the lower edge of the
hopper will pass up until in contact with the upper rim, thus leaving the space
between the two rims filled with sugar which will fall down on the top of the dough
just deposited by the lowering of the inner tube. The legs may pass up over the
top of the hopper and be secured to the side of the tube. If desired more than one
colored sugar or other substance might be deposited by employing a suitable
distributor.
When it is desired to operate a number of these tubes at one and the same time
I employ a machine, in which case the tubes are attached to the under side of a
dough receptacle which is free to be moved down to deposit the dough and then
raised to cut off same.
The dough receptacle when employed for making cakes of two colors is fitted
with a series of partitions which stand over the centre of the tubes. Around this
dough receptacle I prefer to have a jacket that may be filled with hot or cold water
as required, which jacket forms the outer frame or stationary body of the apparatus,
the base plate of this outer frame projects somewhat at each end and is supported
upon rods or bars by nuts, the lower ends of these rods rest upon the pan upon
which the dough is to be deposited and their upper ends embrace handles secured
to the inner frame or dough receptacle, a spiral spring is placed around each rod
between the base plate of the outer frame and the handles so as to keep the dough
receptacle and the inner tubes in their normal position.
The outer tubes are attached to a perforated plate which is beld stationary on
the rods by nuts. To the lower end of the dough box are secured a number of rods
which pass through the perforated plate and carry a plate forming the lower portion
of the sugar hopper so that the operation of delivering the sugar is the same as that
before described.
In order that the required amount of dough will be deposited at each movement
of the machine, a plate is arranged in the dough box which plate is provided with a
series of openings or slots covered with flaps hinged to said plate so as to open
downwards, each pair of said flaps opening towards the centre of one of the lines of
tubes a spring closes the flaps as the plate is lowered; this plate is carried by a

page_text: series of upright bars connected to transverse bars to, which are connected longi-
tudinal bars so that the plate and bars make a complete frame which is operated at
each end by levers pivoted on rods carried by lugs attached to the inner frame.
The lugs are each provided with holes and the levers are provided with
corresponding holes so that rods may be passed through either in order that the
plate may be raised and lowered the required distance to deliver a certain amount
of dough.
When it is desired to put sugar on the cake it is fed from a hopper and measured
and deposited in the manner before described with reference to the single tube.
In some cases the outer tubes are dispensed with and each cut-off is connected to
a tube attached to a frame operated by levers and the tubes form vents for the
purpose before described.
The construction of the machine will have to be somewhat varied according to
the description of cakes to be made.
Dated this 20th day of December 1893.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, Loudon, W.C., Agents for the Applicant.
COMPLETE SPECIFICATION.
Improvements in Bakers' and Confectioners' Depositing Apparatus.
1, RICHARD MEGSON, of No. 471 Maine Street, in the City of Cambridge, in
the County of Middlesex and State of Massachusetts, United States of America,
Manufacturer, do hereby declare the nature of this invention and in what manner
the same is to be performed, to be particularly described and ascertained in and
by the following statement :-
This invention relates to tubes for bakers' and confectioners' distributing and
depositing apparatus, and in machines to be used in connection therewith. The
object is to produce a tube whereby jumbles, cakes or confections having a central
hole, or a central hole, scolloped edges and ornamental surface, or cakes and
confections of alternating colors may be produced, also in a device for placing
sugar, confections and the like upon the same, and the invention also consists in
the peculiar construction of the tube and the machines as hereinafter fully described
and pointed out in the claims.
Referring to the accompanying drawings:
Fig. 1 represents a side view of a tube embodying my invention showing a
portion of a bag attached thereto.
Fig. 2 is a vertical section through the same.
Fig. 3 is a view of the outer shell or tube in the reversed position.
Fig. 4 is a sectional view of the upper rim with a bag attached.
Fig. 5 is a vertical section of the inner or sliding tube.
Fig. 6 is a plan or top view of the same.
Fig. 7 is a view of the cut off and dough divider.
Figs. 8 to 11 are respectively a plan or top view and vertical sections of the
inner or sliding tube and the outer shell or tube showing means for guiding one
within the other either vertically or at an angle as required.
Fig. 12 is a vertical section of a tube for depositing dough for a number of cakes
at one time.
Figs. 13, 14 and 15 are respectively a top view, side view and view of the under-
side of a graduated distributer for inserting into the inuer tube to produce a cake
the sections of which will be alternating in color.
Figs. 15, 15 are respectively plan or top view and vertical cross section of a
cut off to be used with the said distributer, and,

page_text: Fig. 15 is a vertical section of a tube constructed to receive said distributor.
Fig. 16 is a vertical section of an outer tube to produce a cake of a crescent form.
Fig. 17 is a vertical section of a tube for depositing confections, and fitted
with a central holder to prevent the cake being lifted when the confection has been
deposited thereon.
Fig. 18 shows respectively a side and front view of a tube for depositing dough
in alternate layers one upon the other and fitted with a spring cut off.
Fig. 19 is a view of a cake with a scolloped edge and spiral top.
Fig. 20 is a view of a plain jumble.
Fig. 21 is a view of a cake of alternating colors.
Tig. 22 is a side elevation of a tube with a sugar depositor attached.
Fig. 23 is a vertical section of same taken on line x, x, of Fig. 22.
Fig. 24 is also a vertical section of the same taken at right angles to Fig. 23.
Fig. 25 is a view showing a half elevation and half section of a machine with a
number of tubes attached thereto.
Fig. 26 is a plan or top view of same.
Fig. 27 is a vertical cross section taken on line y, y, of Fig. 26.
Figs. 28 and 29 show modified forms of machines and tubes.
Figs. 30 to 32 are views of a modified form of machine for depositing dough
from the sides of the dough box.
A, represents a conical bag of canvas or other suitable material; B, is a screw
threaded rim secured thereto; C, is an inner tube formed at its upper end with a
screw thread to fit the thread of the rim B, this tube C, is at its upper end divided
by a partition c, just underneath and attached to the partition c, is a tubular
dividing piece 1, having a circular screw threaded opening 2, in the centre; this
tubular piece acts as a vent as hereinafter described, and into the opening 2, is
screwed the upper end of a tube D, carrying the cut off D', this cut off projects a
given distance below the inner tube C, and is flaring so as to conduct the dough
to the outer edge. In the tube D, a partition d, (of spiral form) may be fitted so
that the dough forced into the tube D, on one side of said partition will be
deposited on the opposite side as more fully described hereinafter.
E, is the outer tube within which the tube C, slides, this tube is plain or straight
on one of its ends, and the other end is notched or serrated as shown at e, to this
tube is secured a frame F, having legs f, f, the legs f¹, being fitted with small
wheels These legs form a support for the outer tube F, when the inner tube
is pressed down, and the wheels, allow the said outer tube to be partly rotated as is
required with certain descriptions of cake.
A spiral spring G, is placed around the tubes C, E, one end of which spring
rests upon
the leg frame F, and its upper end against projections c', on the inner
tube C, so that when the inner tube has been depressed by the handles c, the
spring G, is pressed down and as soon as the said inner tube is released it and with
it the cut-off D', will be immediately raised by said spring G.
The diameter of the cut-off D¹, is the same as that of the outside of the tube E,
and the teeth or serrations e, on said tube are bent out the-thickness of the metal
as shown, so that the dough is cut off at the upper end of said serrations.
The outer tube may be guided on the inner tube so that when the inner tube is
depressed it will move the outer tube in a vertical line or on any required angle up
to 45 degrees, this may be accomplished by forming a small teat or projection g,
in the outer tube as shown in Figs. 10 and 11, and a corresponding vertical or
angular recess g¹, 9, on the inner tube as shown in Figs. 3, 8 and 9, the teat g,
working in the groove g', (Fig. 3) causes the tube E, to work in a vertical line but
when the teat g, is in the groove g', (Figs 8 and 9) a twist or turn will be given
to said tube. Although I prefer to thus guide the outer tube, any other suitable
means may be employed.
When the apparatus is operated so that the outer tube turns the small wheels",
on the legs, allows it to turn freely, therefore only a vertical movement of the
inner tube is required.

page_text: When it is desired to deposit at one time dough to form a number of cakes,
construct the inner tube as shown in Fig. 12; in this case the lower end of the
inner tube C is closed and a number of holes d', are formed round the sides as
shown, so that when the inner tube is depressed it will be in the position shown in
dotted lines, and the dough will escape out of said holes d', below the outer tube E,
and when the inner tube is released it will be drawn up by the spring G, as
before described, and the dough will be cut off by the lower edge of the outer
tube.
Supposing it is desired to produce a cake of the form shown in Fig. 19, when
the outer tube E, is placed upon the inner tube C, with the notched or serrated
end downwards and so that the test or projection g, will work in the curved
groove g, in the inner tube C, and in the upper end of the tube D, plugs H, are
inserted as shown in Fig. 2. Now when the bag or hopper containing the dough
is pressed down the cut-off D', is lowered so as to leave a space between it and the
under edge of the outer tube E, through which the dough escapes until it is
nearly in contact with the legs f, the bag or hopper A, is then released, and the
spiral spring G, forces up the inner tube C, and with it the cut-off D', thereby
separating the dough that has been deposited from that in the bag or hopper, and
as the lower edge of the outer tube has been turned in its downward and upward
movement the said scollops will be continued in a curved form over the surface of
the cake as shown in Fig. 19. In order that the dough may not be forced inwards
at its central part by the pressure of the atmosphere, air is admitted through an
opening 3, in the dividing piece 1, to the centre tube D, so that the cut-off is
sharp and complete.
Should it be desired to produce a cake with only a scolloped edge, then the
outer tube would have to be guided vertically by the teat 9, working in the
recess g¹. If it is desired to produce a cake of the same form but with the various
sections alternating in color, then I employ a distributer having a serrated edge as
shown in Figs. 13 to 15 which is inserted into the inner tube C, whereby the
dough from one side of the bag or hopper will be deposited through the
opening 4, from the inside of the distributer, and of another color will be
deposited from opening 5, from the outside of the distributor, the upper edge of
the partition 6, being on a line with the partition in the bag or hopper. When
using this distributor I prefer to employ a cut-off as shown in Figs. 154 and 15,
the sides of which are depressed at 9, to allow a free passage of the dough as it
passes out of the openings 5, said openings and depressions being preferably
graduated in size to allow the dough to escape evenly all round.
In some cases this cut-off might be employed to form the cake without the
corrugated graduated distributor.
When this distributor is employed the tube C, is formed as shown in Fig. 15º,
which is provided with a lip 10, under which the upper edge of the partition 6,
springs and securely holds it in place.
Should it be desired to produce a cake or jumble with a smooth outer edge and
a small hole in the centre as shown in Fig. 20, then the outer tube is reversed so
that its plain or straight edge is at the lower edge, the vent 3, is also closed by
inserting a plug so that when the inner tube and cut-off rises the atmospheric
pressure will cause the dough to be forced inwards until separated by the cut-off,
in this case the outer tube would work vertically, and should it be desired to
produce a cake of crescent form then one side of the lower edge of the outer
tube would be cut away as shown in Fig. 16, so that the dough will be deposited
on one side only, and any other desired shape may be produced by forming the lower
edge of this tube accordingly.
Should it be desired to produce a cake of two different colors as shown in
Fig. 21, a divided bag or hopper has to be employed, the upper end of the tube D,
is then unstopped and the vent 3, closed, now, when the bag or hopper is lowered
the different colored dough will be forced down on each side and that forced
through the central tube D, will be given a half twist so as to bring the dough on

page_text: the opposite side to the side of the bag or hopper from which it enters, thus a
cake alternating in color as shown is produced. When depositing confections
upon cakes should there be any tendency of the confection to lift the cake with
the inner tube when it is raised, said tube might be formed with a spring holder 7,
as shown in Fig. 17. When it is desired to produce-a cake with dough of different
colors laid one upon the other, or two layers of dough with jam between them
then I employ a tube as shown in Fig. 18, which tube is provided with a spring
cut-off 8, so that when the dough is being deposited the tube is depressed at
its delivery end as shown, with the side edges of the cut-off resting upon
the pan, but as soon as the tube is raised the cut off will separate the dough
deposited.
When it is desired to cover the cake with sugar, confections or the like, I apply
to the tube a sugar holder as shown in Figs. 22 to 24, in this case the construction
and operation of the tube itself is the same as that before described, but to the
lower end of the outer tube is attached a sugar measuring device consisting of
two flanges or projections e¹, e³. 1 is a hopper for holding the sugar, which hopper
is attached to the inner tube C, the lower end of which hopper works between
the two flanges or projections e, e, sufficient space being left between the lower
edge of the hopper and the tube E, to measure and allow the required amount of
sugar to pass from the hopper to be delivered on to the cake, thus when the hopper
is in its normal position as shown in Figs. 22 and 23, the lower edge of said hopper
will be in contact with the upper rim or projection e', thus the supply of sugar
will be cut off, but when the inner tube C is depressed the hopper will be carried
with it and its lower edge will come into contact with the lower rin or projection e³,
so that the sugar will be free to pass between the two rims e', e³, then when the
inner tube C (and with it the hopper) is raised the lower edge of the hopper will
pass up until in contact with the upper rim e', thus leaving the space between the
two rinis e, e, filled with sugar which will fall down on the top of the dough just
deposited by the lowering of the inner tube C. In this case I have shown the
legs, passing over the top of the hopper I, and secured to the side of the tube E.
If desired, more than one colored sugar or other substance might be deposited by
employing a suitable distributor.
When it is desired to operate a number of these tubes at one and the same time
I employ a machine as shown in Figs. 25 to 29, in which case the tubes are
attached to the underside of a dough receptacle which is free to be moved down
to deposit the dough and then raised to cut off same.
J, represents the dough receptacle which when employed for making cakes of
two colors is fitted with a series of partitions j, that stand over the centre of the
tubes. Around this dough receptacle J, I prefer to have a jacket K, that may be
filled with hot or cold water as required, which jacket forms the outer frame or
stationary body of the apparatus, the base plate of the outer frame projects
somewhat at each end and is supported upon rods or bars L, by nuts 1, the lower
ends of these rods rest upon the pan upon which the dough is to be deposited and
their upper ends embrace handles M, secured to the inner frame or dough
receptacle J, a spiral spring N, is placed around each rod L, between the base
plate of the outer frame K, and the handles M, so as to keep the dough receptacle
and the inner tubes in their normal position. The outer tubes are attached to a
perforated plate P, which is held stationary on the rods L, by nuts 1, which plate
is used instead of the frame F, as before described. To the lower end of the
dough box J, are secured a number of rods p, which pass through the plate P, and
carry a plate Q, forming the lower portion of the sugar hopper I. so that the
operation of delivering sugar is the same as that before described. Only the
bottom plate of the sugar hopper is shown in the elevation portion of Fig. 25, as
the side if shown would obscure the tubes, and the said hopper is not shown in
plan view Fig. 26.
In order that the required amount of dough will be deposited at each movement
of the machine, a plate R, is arranged in the dough box J, which plate is provided

page_text: with a series of openings or slots covered with flaps r, hinged to the plate K, so
as to open downwards, each pair of said flaps opening towards the centre of one of
the lines of tubes as will be best seen in Fig. 27, a spring r¹, closes the flaps as
the plate is lowered; this plate is carried by a series of upright bars S, connected
to transverse bars T, to which are connected longitudinal bars U, so that the plate
and bars make a complete frame which is operated at each end by levers V, pivoted
on rods W, carried by lugs W', attached to the inner frame. The inner frames of
these levers V, embrace the bars T, and their outer ends embrace a rod X, carried
by brackets Y, secured to the outer casing or jacket K.
The lugs W, are each provided with holes w. and the levers V are provided
with corresponding holes e, so that the rods W, may be passed through either in
order that the plate R, may be raised and lowered the required distance to deliver
a certain amount of dough. In the drawing I have shown these holes so that when
the levers are in the central holes as shown the movement of the plate R, will be
just double the travel of the dough receptacle J, as it is the same distance from T,
to W, as it is from W to the fulcrum X; if the rod W was passed through the
inner holes then the travel of the plate R would be lessened, but if passed through.
the outer holes it would be increased.
In operation the dough is placed in the receptacle J, and as the flaps, open
downwards some of it passes through and fills the tubes and the space below the
plate R, now upon the dough receptacle J, being pressed down, the tubes are
opened and the plate R, being pressed down causes the flaps r, to close and force
the dough out of the tubes, when the receptacle J, is raised the tubes are closed
and the flaps, open, thus allowing a fresh supply of dough to pass to the underside.
of the plate R.
When it is desired to put sugar on the cake it is fed from the hopper I', and
measured and deposited in the manner before described with reference to the single
tube.
Fig. 28 represents a vertical section of a modified form of machine and tubes,.
one half showing the tubes closed and one half the tubes open, in this case the
outer tubes are dispensed with and each cut-off D2 is connected by a tube S',
attached to a frame operated by levers as described with reference to Figs. 25 to.
28. The tubes S', forming vents for the purpose before described.
Fig. 29 shows another modification in which case the tubes and cut-off are the
same as shown in Fig. 28, but the frame %, to which they are attached is connected
directly with the handles M¹, and the levers are dispensed with; the rods =,.
carrying the sugar hopper is also connected to the frame Z, as shown.
In Figs. 30 to 32 I have shown a machine for depositing dough from the sides of
the dough box similar to that described with reference to the tube shown in Fig. 12,.
Fig. 30 being a vertical transverse section with the dough box raised. Fig. 31 a
similar section with the dough box lowered ready to deposit the dough; and
Fig. 32 a partial horizontal section taken on line 2, , of Fig. 30, the dough being.
deposited through the openings d', as before described.
°
Although I have shown and described all the arrangements as being operated by
the depression of the receptacle containing the material, a table having a rising
and falling motion might be used.
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. A tube for bakers' and confectioners' use consisting of an inner tube adapted
at its upper end to be secured to a bag or hopper; a central tube or partition
secured therein to the lower end of which is secured a cut-off, and an outer tube.
mounted in a frame provided with legs substantially as set forth.
2. A tube for bakers' and confectioners' use consisting of an inner tube adapted
at its upper end to be secured to a bag or hopper, a small tube secured in the
centre thereof, a tube near its upper end passing through the wall of the inner

page_text: tube to form a vent, a cut-off at the lower end of said small tube and an outer tube
* mounted in a frame provided with legs said outer tube being straight at one end
and serrated at the other end and capable of being reversed substantially as and
for the purposes set forth.
3. A tube for bakers' and confectioners' use consisting of an inner tube C, a small
central tube D, a tube communicating with the atmosphere to form a vent, a
cut-off D¹, at the end of the central tube D, and a partition in said central tube_in
combination with an outer tube E, mounted in a frame having legs f, ƒ¹, and a
spiral spring G, around said tubes all arranged and operated substantially as set
forth.
4. In a tube for bakers' and confectioners' use consisting of an inner and an
outer tube, means for causing the outer tube to turn as the inner tube is depressed,
substantially as set forth.
5. In combination with a tube for bakers' and confectioners' use a distributor
and depositor serrated at its lower end and having a partition at its upper end
whereby the contents of one compartment of a bag or hopper will be conducted to
one series of openings, and the contents of the other compartment to another series
of openings so that the colors will be alternating as set forth.
6. In combination with a tube for bakers' and confectioners' use a cut-off
automatically operated by depressing and raising the said tube, substantially as
set forth.
7. A tube for bakers' and confectioners' use having a cut-off at its lower end,
said cut-off being lowered to deposit the dough around the tube, and raised to cut
off same, substantially as set forth.
8. In a depositing tube for bakers' and confectioners' use a vent leading to the
bottom of the tube substantially as and for the purposes set forth.
9. In a tube for bakers' and confectioners' use a central tube having a spiral
partition therein whereby the dough entering on one side of the partition will be
deposited on the opposite side, substantially as set forth.
10. In a tube for bakers' and confectioners' use a central spring holder for
preventing the cake being lifted when confection is deposited thereon, substantially
as set forth.
11. In combination with a depositing tube a hopper for containing sugar or
other material, and means for measuring and delivering said material substantially
as set forth.
12. In a depositing apparatus consisting of an inner and outer tube, a conical
hopper secured to the inner tube but extending around the outer tube, two rings or
projections around the lower end of the outer tube, between which rings the lower
end of the hopper works to measure and deposit sugar or other material from the
hopper, substantially as set forth.
13. In a depositing apparatus a dongh receptacle having a series of tubes
secured to its under side, each of said tubes being provided with a cut-off and means
for automatically operating said cut-off at one and the same time, substantially as
set forth.
14. In a depositing apparatus a dough receptacle having a series of inner tubes
each fitted with a cut-off secured to its underside, a stationary outer casing or
jacket supported by legs, a plate held by said legs and carrying a series of tubes
for the inner tubes to work in, substantially as set forth.
15. In a depositing apparatus, a dough receptacle, a series of tubes secured to
bottom of same, an outer casing or jacket, legs supporting same, a plate carried by
said legs, outer tubes secured to said plate in combination with a plate free to
work up and down in the dough receptacle, said plate being provided with slots or
openings and flaps for covering same and mechanism for raising and lowering said
plate as the dough box is operated, substantially as set forth.
16. In combination with a dough box of a depositing apparatus a plate free to
be moved up and down therein slots or openings formed in said plate, flaps to
cover said slots or openings, said flaps being hinged to open downwards, and

page_text: mechanism for operating said plate, substantially as and for the purposes set.
forth.
17. In combination with a dough box of a depositing apparatus a plate R, having
slots or openings covered by flaps 7, and rods S, T, U, forming a frame, levers V,
pivoted on a rod W, the forward ends of said levers embracing the bar T, and the
outer end embracing the fixed rod X, which forms a fulcrum for said levers as the
dough box is operated, substantially as set forth.
18. In combination with a dough box having a series of tubes secured to its
bottom, a series of partitions arranged over the centre of said tubes whereby half
the dough deposited by each tube will be taken from separate compartments,.
substantially as set forth.
19. In a bakers' and confectioners' depositing apparatus a dough box, a tube
having a series of holes arranged at its lower edge and capable of being raised and
lowered in combination with stationary cut-offs arranged on the outside of said.
dough box or tube substantially as set forth.
Dated this 11th day of August 1894.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C., Agents for the Applicant.