The theory and practice of brewing illustrated ... / by W.L. Tizard.
- Tizard, William Littell
- Date:
- 1857
Licence: Public Domain Mark
Credit: The theory and practice of brewing illustrated ... / by W.L. Tizard. Source: Wellcome Collection.
568/584 page 20
![raising the teniperatnrc of the contents of tlie cylinder to 00° or 100°. Tlie vacuum pumps are also put in requisition, which immediately extract the steam as it flows out of the grain, preserving a partial vacuum on its exterior, during the withdrawal of the whole of the moisture. The malt is thus thoroughly dried in a distended form, and its original plumpness is preserved. It is acknowledged that the jialest malt produces the largest amount of extract, and that it cannot be too pale if properly desiccated. The apparatus thus briefly alluded to has been designed by a practical maltster and brewer, with the view of advancing one of the most impor- tant of our national manufactures, and one which is most susceptible of improvement, the common malting processes being rude and unsatisfactory in the extreme. Here is a complete set of apparatus to enable an intelligent operator to control the various processes of sweating, steeping, and converting the farina of his corn into sugar, and of desiccating it to perfection, without imparting the least possible colour or contraction of the grain. Indeed, malting is now reduced to a science, and cannot fail to meet with the support of the Ooverument, and the most intelligent of the malting and brewing communities. For the pale ale brewer, this invention ought certainly to be invaluable, and the Editor would strongly recommend the leading Arms at Burton and elsewhere to introduce the apparatus into their establishments.” Mr. Tizard begs to tender his warmest thanks to Dr. Muspratt, and takes this opportunity of informing Maltsters and Brew'ers that as the most valuable part of the above invention, viz., that of drying in partial vacuo, is applicable to existing malt-houses, he intends (at present) only to supersede the old drying kiln, by introducing the patent vacuum cylinder, and by which he will guarantee that the grain shall be expeditiously and thoroughly dried without con- traction or acquisition of colour, and the malt very considerably improved in flavour and productiveness. For estimates, &c. &c., address Mr. Tizard, at his Engineering Offices, 12, Mark Lane, City. V. Patent (Tizard’s) Vertical and Conical Thrashing Machine, with or without Beaters in the Drum Cover. The principles of this novel invention are briefly as follows:—The upper end of the conical drum being but one-half the diameter of its base, it follows that the periphery of the lower travels at double the speed of the upper portion, while the revolving beaters or thrashers main- tain a speed fluctuating between the two ; for example:—taking the cone at 2 feet one end and 4 feet the other, if the drum-shaft revolves 1000 times per minute, which it should, the small end of the drum will travel about 6000 feet per minute, its other end 12,000 feet, and its middle 9000 feet. Thus, the velocity and scutching power of the drum gradually increases with the emptiness of the ears of corn, and the difficulty of dislodging the whole of the grain ; while the receding and whip])ing action of the beaters maintains their efficiency, although never offering a rigid resistance to the grain. The immediate consequences are rapidity of production, economy of power, clean threshing, and no cut, bruised, split or otherwise broken corns; all of them points of the greatest impor- tance to the farmer, tlie maltster, and the brewer, particularly the latter*. VI. Revolving Barley Screens, of the merits of which the following testimonial from a large Maltster and Brew'cr bears witness :— “ Daldock, January 10, 1851. “ I am perfectly satisfied with the machine, and consider there ought to be one used in every malting in the United Kingdom. I am, &c., “John Steed. “ Mr. W. L. Tizard.” A'll. Improvements in Distillation (Tizard’s Patent). The pressure is reduced on the surface of the wash, low wines, or spirits, to be distilled or rectified, by suitable moans; so that a lower temperature suffices for vapourizing the alcohol, whereby ensues a purer spirit with fewer rectifications, and economy of time, fuel, labour, and condensing liquor. VIII. Improve.ments in Vinegar-making (Tizard’s Patent). These consist of the introduction, under pressure, of thin films or streams of heated atmospheric air or oxygen into the body of the wort or wash in an acidifying vessel or vat, so that the whole of the fluid is being continually brought into contact with fresh ])articlcs of the decomposing gases, considerably expediting the process, which being carried on in a close vessel no loss of the strongest and most volatile portion of the acid occurs, and the usual waste of from 15 to 20 per cent, is avoided. IX. Mitre, Bevel, Spur, and vScrew Wheels and Pinions, Strap Pulleys, Turned Shafting, Plumber Blocks, Clutches, and Levers, and every other description of Machinery, all of the best materials and workmanship, and at moderate prices. X. Shafting and general Gear, with Self-lubricating Bearings, &c. XL Improved Catharine Refrigerators for Cooling Worts. Price, from 30/. upwards. Nkce.ssary Qualities of a Refrigerator. 1. Tnc material of which it is made must be durable and a good conductor of heat, 2. It should be composed of as few and as tasteless metals as possible, every part being tinned on all sides to prevent contagion. * Sec ch. iii. of “ 'I'iicory and Practice of Brewing Illustrated.”](https://iiif.wellcomecollection.org/image/b28053412_0568.jp2/full/800%2C/0/default.jpg)
