AN IMPROVED COMBINATION OF INGREDIENTS TO BE USED AS A SUBSTITUTE FOR ORDINARY BREWERS' OR DISTILLERS' YEAST OR FOREIGN YEAST
Year: 1878

page_text: PROVISIONAL SPECIFICATION left by Newson Dunnell Garrett and Louis
Solomon Lederer at the Office of the Commissioners of Patents on the 11th
October 1878.
NEWSON DUNNELL GARRETT, of Portsmouth, in the County of Hants, Captain
on Half Pay in the Royal Artillery, and LOUIS SOLOMON LEDERER, of Dalston, in
the County of Middlesex, Merchant. "AN IMPROVED COMBINATION OF INGREDIENTS
TO BE USED AS A SUBSTITUTE FOR ORDINARY BREWERS' OR DISTILLERS' YEAST OR
FOREIGN YEAST."
The object of this Invention is to produce a dry composition or preparation
which may be used as a substitute for ordinary brewers' or distillers' yeast, or for the
German or foreign yeast, which is sometimes used for the purpose.
In carrying out our Invention we prepare three separate compounds which we
will call a, b, and c, and when mixed together in the way hereafter explained will
produce the combination or preparation which may be used as yeast. for baking
purposes.
To this end we take (a) about 20 lbs. of mixed grain, preferably harley, wheat,
rye, maize, malted or unmalted, which is ground into meal, 2 lbs. of gluten from
whent or other cereal, or as a substitute we may use maccaroni and a like quantity
of rye flour. This mixture is put in a suitable vessel and moistened with warm
water of about 80° Fahr. To this mixture we also add 1 lb. of bicarbonate of
potash or other alkaline carbonate dissolved in a quart of water; we then add
4 oz. acetic acid, and 2 lbs. of pressed yeast dissolved in milk-warm water, the
whole mass is then thoroughly stirred and kept uncovered in a dry place at about
80° for 48 hours; it is then stirred twice a day for eight or ten days. The time
We also
depends upon the season of year and the temperature of atmosphere.
prepare another mixture (b), for which purpose we take 12 lbs. of potatoes
previously boiled and mashed, and add about 10 lbs. of grain as above with warm
water sufficient to moisten it; to this is added 3 pints of treacle dissolved in a
quart of water, and 4 lbs. of sugar, lb. bicarbonate of potash or other alkaline
carbonate, 1 lbs. of prepared yeast, lb. acetic acid. The whole is then stirred
and allowed to stand for two or three days as above.

page_text: We also prepare another mixture, which we will call (c). For this purpose we
take 4 lbs. of dried rasins (crushed), 2 quarts warm water, 3 lbs. of treacle, 4 lbs. of
cane sugar, and 2 pints of brewers' yeast. This also is allowed to stand two or
three days.
These compounds (a), (b), and (c), being fit for use we now proceed to manufacture
the finished article.
We take about 1 cwt. of prepared brewers' or distillers' yeast, which has been
previously cleansed of impurities and broken down with sufficient cold water to
make it of the consistency of cream, and we add about 12 oz. bicarbonate of
potash or other suitable alkaline carbonate dissolved in 1 pint water. We then
take 13 to 15 lbs. of grain as previously named, and 4 lbs. of potatoe starch.
These ingredients are put in a suitable vessel with about 8 gallons of water at a
temperature of about 100° Fahr. The mass is kept well stirred, and is then covered
over and allowed to stand at the above heat for about an hour, during which time
a mixture of (a), (b), and (c), is prepared in the following manner:-
We take (a), and after stirring add (b) and (c), and add to it (previously dissolved)
10 lbs. cane sugar, 12 oz. bicarbonate of potash or other alkaline carbonate, 12 oz.
white argol or tartrate of potash, 4 oz. of carbonate magnesia. All these ingre-
dients are mixed together, and we then add the mixture to the grain in the copper,
and steam for about 1 hour at a boiling heat.
We then cool this mixture down to a suitable temperature and pour it over the
yeast, and allow it to ferment in a dry place at about 80°, and there remain until
all fermentation ceases.
The mixture is then passed through a sieve in order to remove all husk of grain,
and a quantity of cold water is added and allowed to stand a short time, after
which the yeast is separated by means of a press or other convenient device. It is
essential that the yeast should be perfectly dry before it is packed.
It is then made into packets or placed in bags when it is fit for the market.