A SUBSTITUTE FOR BREWERS' YEAST, WHICH MAY BE MADE AND USED IN ALL WEATHERS AND IN ALL CLIMATES
Year: 1803

page_text: TO ALL TO WHOM THESE PRESENTS SHALL COME UNTO OR.
CONCERN, I, PETER STORCK, of John Street, Tottenham Court Road, in the
County of Middlesex, Baker, send greeting.
WHEREAS His most Excellent Majesty King George the Third did, by
His Letters Patent under the Great Seal of the United Kingdom of Great
Britain and Ireland, bearing date the Twenty-first day of June, in the forty-
third year of His reign, give and grant unto me, the said Peter Storck,.
iny executors, administrators, and assigns, His especial licence that I, the said
Peter Storck, my executors, administrators, and assigns, during the term of
years therein expressed, should and lawfully might make, use, exercise, and.
vend, within that part of His Majesty's United Kingdom of Great Britain
and Ireland called England, His Dominion of Wales, and Town of Berwick-
upon-Tweed, my Invention of "A SUBSTITUTE FOR BREWERS' YEAST, WHICH
MAY BE MADE AND USED IN ALL WEATHERS AND IN ALL CLIMATES;" in which
said Letters Patent there is contained a proviso obliging me, the said Peter
Storck, under my hand and seal, to cause a particular description of the
nature of my said Invention, and how the same is to be performed, to be
inrolled in His Majesty's High Court of Chancery within one calendar month
after the date of the said Letters Patent, as in and by the same (relation
being thereunto had) may more fully and at large appear...

page_text: NOW KNOW YE, that in compliance with the said provisoe, I, the said
Peter Storck, do hereby declare that the nature of my said Invention of a
Substitute for Brewer's Yeast, which may be made and used in all Weathers
and in all Climates, and the manner in which the same is made and performed,
is described and specified in manner following, that is to say :—
To make the fermentation, take six pounds of malt and three gallons of
boiling water, mash them together, cover it close, let it stand three hours, then
draw the liquor off and put two pounds of brown moist sugar to each gallon
of the liquor, stir it well about in the vessel until the sugar is dissolved, then
put it into a small cask only large enough to contain it, cover the bung-hole
of the cask with brown paper only, let it be blood warm, take care not to keep
it in a cool place lest you check the fermentation; let it stand four days, then
prepare the same quantity of malt and boiling water, in the same manner as
last mentioned, without sugar; take the fermentation out of the vessel, mix
it well together with the last-mentioned liquor, when blood warm let it stand
forty-eight hours, when it will be-fit-for-use. This fermentation thus prepared
renders it unnecessary to make any new store whilst any of the same remains.
To make twenty-six gallons (alehouse measure). of the substitute, allowing to
each gallon two pounds of malt and one ounce of hops, and so, in proportion,
for a less or greater quantity.-The process: Put twenty-six ounces of hops to
twenty-six gallons of water, boil it for full two hours so as to reduce the liquor
to sixteen gallons, then take the sixteen gallons of liquor so boiled and mash
it with the malt; when the liquor is one hundred and ninety degrees in
warmth or near boiling heat, let it stand two hours and a half, and then
drain it off, put it in a clean vessel or cooler; take ten gallons of boiled water
of the same heat, mash it up with the before-mentioned malt, let it stand two
hours, and a half, then drain it off in another vessel or cooler. Take the first
liquor so prepared when blood warm, or according to the state of the atmo-
sphere at the time of making it, and put to it four quarts of fermentation
herein-before specified, mix it well, let it stand ten hours; take the remaining
ten gallons of the liquor and put it with the said sixteen gallons of liquor so
prepared as herein-before is mentioned, let it stand six hours, and then it is
fit for use, in the same manner and for the like purposes which brewers' yeast
is made use of. A proportionable quantity of this substitute should be
reserved as a store for the purpose of fermenting other liquor, so as aforesaid
prepared, to make more substitute for yeast. The advantages attending this
Invention are, that the substitute for yeast will keep sweet and good longer
than brewers' yeast, may be made and used in all weathers and climates, and
is the means of making bread more white and lighter than brewers' yeast.

page_text: Directions how it is to be used.-Two gallons are sufficient for twelve
bushels of bread, set quarter spong, blood warm; let it come to its full height,
which it will in four hours or rather more, and keep it cooler than brewers'
yeast throughout the whole process.
Inrolled the same Nineteenth day of July, in the year above written.