TO JOHN WHITING, of Rodney-buildings, New Kentroad, in the county of Surrey, doctor of medicine, for his invention of an improvement or improvements in preparing certain farinaceous food.-[Sealed 3rd May, 1836.] THIS invention relates to the preparation of all kinds of farinaceous food, which require to be rendered spongy, as bread cakes, light biscuits, and such other substances. And the Patentee's improvement or improvements consist in preparing such food by means of an acid and an alkali, (such alkali being in union with carbonic acid), the same being rendered, as the Patentee states, cellular light (spongy), without the aid of fermentation. The acid he employs in the manufacture of bread is muriatic acid, called also hydrochloric acid, and spirits of salt), and the alkali used is carbonate of soda, or what is considered to be by chemists a sesquicarbonate, or bicarbonate. When these two articles, namely, the muriatic acid and carbonate of soda, are mixed together in proper proportions, the following changes take place: namely, two of the ingredients which they contain, combine to form common salt, two other ingredients combine to form water, while the carbonic acid is separated in the form of gas, and accomplishes all the duties performed by the carbonic acid extricated during the common fermentative process of making bread (which fermentative process the Patentee considers to be prejudicial), whether produced by permitting the dough to rise, the result of spontaneous decomposition, aided by standing and heat, or by aiding such fermentation by yeast, as is the common practice, or by any other ferment.

He then proceeds to explain the manner of carrying his invention into effect, and illustrates the same by

instructing us how it may be performed in the manufacture of bread.

To form seven pounds of wheaten flour or meal into bread, mix from 350 to 500 grains of the carbonate of soda above mentioned with about two pints and three quarters of distilled water (the quantity of the alkali being made to vary within the limits above mentioned, as the baker finds most convenient, and depending on the degree of lightness required). Mix with three quarters of a pint of water, in a separate vessel, so much of pure muriatic acid as will neutralize the quantity of carbonate of soda that is employed, the quantity of the muriatic acid varying according to the known specific gravity of the same, and the quantity of soda in the carbonate, which are subjects familiar to chemists, from about 420 to 560 grains of the common acid of

commerce.

The Patentee states that he has found, experimentally, that about 350 grains of the carbonate of soda are required; and that, as bakers are not usually acquainted with chemistry, in order that they may adjust the proportions of the muriatic acid and the alkali, they must depend upon some person who is possessed of sufficient chemical knowledge: for that purpose, the flour must be divided into two equal portions; to one portion, which is put into a wide earthenware pan or trough, the solution of the soda must be gradually poured in, at the same time well stirring and beating the mixture with a large wooden spoon, or other suitable instrument, for the purpose of forming a uniform batter, free from all lumps. All pieces adhering to the sides of the pan and spoon, must be scraped down into the batter before the mixing is finished. Upon this batter, the other portion of the flour is then thrown; and while in the act of

briskly stirring them together from the bottom, pour in, gradually, the diluted muriatic acid; then let the dough be formed; and while in a rough state, let it be thrown on the board, and lightly kneaded with a biscuit brake or rolling pin for a few minutes, doubling and rolling it until it becomes blended, and quite uniform and light, care being taken, however, that this process is not continued too long. When this is accomplished, the dough may be lightly moulded with dry flour, and baked in loaves distinct from each other, and not very large (from half a pound to a pound and a half weight of dough each). The bread, in some ovens, is found to turn out best when baked under tins, in the form called, in London, Coburg, or Coronation loaves.

The oven should be hot enough to raise the dough quickly, but not so hot as to bind the crust too soon. The bread requires to be well soaked (as it is technically termed by bakers), it being apt to retain too much moisture if it be not sufficiently long in the oven. The process of mixing should be conducted in a cool place, and the water used should be as cold as can be procured, especially in hot weather. Common salt may be added, in quantities sufficient to flavour the bread. The quantity of common salt formed by the ingredients used is about 280 grains, when 350 grains of the aforesaid carbonate of soda are employed; and a little addition of common salt, about half, or three quarters, of an ounce, which is to be dissolved in the diluted acid, will generally improve the taste of the bread. The quantity of water above mentioned will be found to correspond with from half a pound to one pound of flour, but this must vary with the strength of the flour, and rather a soft dough is better than that which is stiff. Great care must be taken in the mixing, in all cases, to

secure a perfect union of the acid and alkali, otherwise the bread will be discoloured.

Having thus described the means of performing his improvement, the Patentee states that he would remark, that soda and carbonic acid in their other chemical combinations, as the common chrystalized carbonate (called sometimes sub-carbonate), or the dried carbonate, or the true bicarbonate, may be employed for the same purpose, care being observed to obtain the formation of a sufficient quantity of gas, and to form a neutral mixture of the acid and alkali, that is, to produce common salt, as above explained. The Patentee also remarks that he does not confine himself to the precise means of mixing, hereinbefore explained, as the same may be varied, provided the object of the invention be kept in view, which is that of neutralizing the ingredients used, and producing common salt, and also causing the bread to be cellular light (or spongy) as above described.

When eggs, milk, butter, sugar, and spices, are to be used in making different kinds of light cakes, the same may be mixed with one portion of the flour before the alkali is added to it, and the dough made as above described, only it must be rendered stiffer by the addition of flour and by pressure, in the same way that is employed in preparing dough for these sorts of cake in the ordinary process.

The flour of rye, and that of barley and oats, when mixed with some of wheat, may be made into bread in the same manner; and potatoes (which must, on no account, exceed one third by weight of the quantity of flour intended to be made into bread, the other two thirds being of wheaten flour); and rice may also be used with wheaten flour, though the bread will generally be considered best if made wholly of wheaten flour.

VOL. XI.

H

Having thus described the nature of the invention, and the manner of performing the same, the Patentee concludes by saying, "that he is aware that carbonate of soda, carbonate of ammonia, and carbonate of magnesia, have been used in preparing some kinds of farinaceous food (and some acids also); he does not, therefore, claim the use of those materials generally, in preparing farinaceous food; but what he does claim as his improvement or improvements, is the preparing such food by means of an acid and an alkali (such alkali being in union with carbonic acid), whereby the foods are rendered cellular light and spongy, without the aid of fermentation, as above described.”—[Inrolled in the Inrolment Office, November, 1836.]

To JOHN HEWITT, of Kennegie, in the county of Cornwall, gentleman, for his invention of a combination of certain materials or matters, which being combined or mixed together will form a valuable substance or compound, and may be used with, or as a substitute for, soap. -[Sealed 19th April, 1834.]

THIS invention consists in combining one or more of the substances generally known by the name of mica, steatite, card or guard and porcelain earth, with the ordinary materials of which soap is composed. The mica, steatite, or other materials above mentioned, must be first reduced to a very fine and impalpable powder, and then mixed, either separately or in combination with one or two other of the above-named substances, in the proportion of from one eighth to three fourths by weight of either of these materials, with from seven eighths to one