AN IMPROVED METHOD OF AND APPARATUS FOR PREPARING AND TREATING FLOUR FOR INVALIDS, INFANTS' FOOD, AND OTHER USEFUL PURPOSES
Year: 1877

page_text: LETTERS PATENT to Mark Chapman, of No. 20, Knox Road, Clapham Junction,
in the County of Surrey, Miller, for the Invention of "AN IMPROVED METHOD
OF AND APPARATUS FOR PREPARING AND TREATING FLOUR FOR INVALIDS,
INFANTS' FOOD, AND OTHER USEFUL PURPOSES."
Sealed the 22nd September 1877, and dated the 27th March 1877.
PROVISIONAL SPECIFICATION left by the said Mark Chapman at the Office
of the Commissioners of Patents on the 27th March 1877.
MARK CHAPMAN, of No. 20, Knox Road, Clapham Junction, in the County of
Surrey, Miller. "AN IMPROVED METHOD OF AND APPARATUS FOR PREPARING AND
TREATING FLOUR FOR INVALIDS, INFANTS FOOD, AND OTHER USEFUL PURPOSES."
The object of this Invention is to save and utilize the nutritious proporties of the
flour and to render it a valuable and nourishing material for food, especially adapted
for infants and invalids, but is likewise applicable for pastry, biscuits, and other
similar purposes.
This Invention consists of,-
Firstly in the preparation of the flour. The flour with the bran is put into an
oven, herein-after described, and heated to a temperature of about 150 to 200
degrees of Fabrenheit's thermometer, according to the weather and other. circum-
stances. When the flour attains a degree of heat, say, at a temperature of 150
to 200 degrees (Fahrenheit) the starchy cells burst, and the steam from the same is
dried or evaporated, leaving all the nutritious properties and phosphates in their
normal state; the temperature must be so regulated as to evaporate all the moisture.
The flour is then further heated to a reduced temperature of about 85 to 100 degrees
(Fahrenheit), and kept well-stirred so as to prevent it caking or burning, and when
the flour is properly cooked it is withdrawn from the oven and placed in sacks or
other receptacles until required for use.
.
Secondly. My Invention consists of an oven made and constructed of any suitable
size, say, about 8 feet square; underneath the entire surface is a fire-chamber fitted
with doors and also traps or openings, so that at any given moment the whole of the
contents of the fire-chamber can be removed.

page_text: It is very essential in cooking flour that the greatest nicety should be observed
in regulating the heat, as a moment's delay will cause inuch damage.
I use two, three, or more flues, which pass from the fire-chamber and are carried
up the back of the open; each flue has a damper for the purpose of regulating the
heat; in this way any degree of heat may be transmitted in a regular and graduated
manner.
The essential feature of the Invention consists in cooking the flour at such a
temperature as to absorb all the moisture and leave behind all its valuable and
nutritious constituents.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Mark Chapman in the Great Seal Patent Office on the 27th September
1877.
"
MARK CHAPMAN, of No. 20, Knox Road, Clapham Junction, in the County of
Surrey, Miller. AN IMPROVED METHOD OF AND APPARATUS FOR PREPARING AND
TREATING FLOUR FOR INVALIDS, INFANTS' FOOD, AND OTHER USEFUL PURPOSES."
The object of this Invention is to save and utilize the nutritious properties of the
flour and to render it a valuable and nourishing material for food, especially adapted
for infants and invalids, but is likewise applicable for pastry, biscuits, and other
similar purposes.
This Invention consists of,-
Firstly in the preparation of the flour. The flour with the bran is put into an
oven, herein-after described, and heated to a temperature of about 150 to 200
degrees, according to the weather and other circumstances. When the flour attains
a degree of heat, say, at a temperature of about 150 to 200 degrees, the starchy cells
burst, and the steam from the same is dried or evaporated, leaving all the nutritious
properties and phosphates in their normal state, the temperature must be so regulated
as to evaporate all the moisture. The flour is then further heated to a reduced
temperature of about 85 to 100 degrees and kept well stirred so as to prevent it
caking or burning, and when the flour is properly cooked it is withdrawn from the
oven and placed in sacks or other receptacles until required for use.
Secondly. My Invention consists of an oven made and constructed of any suitable
size, say, about 8 feet square; underneath the entire surface is a fire-chamber
fitted with doors and also traps or openings, so that at any given moment the whole
of the contents of the fire-chamber can be removed.
It is very essential in cooking flour that the greatest nicety should be observed in
regulating the heat as a moment's delay will cause such damage.
I use two, three, or more flues, which pass from the fire-chamber and are carried
up the back of the oven; each flue has a damper for the purpose of regulating the
heat; in this way any degree of heat may be transmitted in a regular and graduated
inanner.
And in order that my said apparatus may be properly understood, I have annexed
hereto Drawings of the same, wherein the same letters of reference indicate similar
parts in all the Figures.
DESCRIPTION OF THE DRAWINGS.
Figure 1 represents horizontal section; and Figure 2 represents sectional plan
on the line A, B.
A is the oven proper, in which the flour is placed; B, B, B, and B, are a series of
furnaces beneath the same; C, C, C, and C, are the flues beneath the oven A; these
meet in a cross flue D at the back of the oven, and the latter flue returns at the side
of the oven and runs into the chimney E. F F F and W are the bridge nieces to the

page_text: respective furnaces, between which and the bottom of the oven proper A is placed
a gridiron damper G, which can be drawn out so as to cut off from the oven the
heat of the furnace, the draught being by means of the flues H,H,H, and H,
between the sides of the furnaces, carried direct to the chimney through the flue I.
The end of the gridiron damper G closes the flue when the draught is passing over
the bridges F, F, F, and F, and beneath the oven along the flues H,H,H, and H.
There is also a damper at J to regulate the draught in the manner of ordinary
furnaces.
Having thus described the nature and object of my said Invention, I declare that
what I claim and desire to be secured to me by the heroin-before in part recited
Letters Patent is, the improved method of and apparatus for preparing, heating, and
cooking the flour at such a temperature as to absorb all the moisture and leave
behind all its valuable and nutritious constituent for invalids, infants' food, and
other useful purposes, substantially as herein-before described and shewn on the
Drawings.
In witness whereof, I, the said Mark Chapınan, have hereunto set my hand
and seal, this Twenty-seventh day of September, in the year of our Lord
One thousand eight hundred and seventy-seven.
MARK CHAPMAN. (L.S.)