BREAD 



501 



and on the other resting on two guides or bearings r, beneath which, and on the 

 crank shaft, aro cams s, by which that end of the frame that carries the sieves is 

 alternately raised and lowered. A strong spring u is set to a shaft borne by the 

 framing a, whilst a ratchet wheel provided with a clink allows the said spring, 



241 



according to the requirements of the work, to give more or less 'impulse or shaking 

 as the cams 8 aro acting upon the frame-sieve carrying the sieve. Beneath tho 

 said frame a large hopper t is disposed, to receive and lead into a tank the liquid 

 passing through the sieves. The filter sieve is worked as follows : After withdraw- 

 ing, by means of bolting hutches, 70 per cent., about, of fine flour, I take out of the 

 remaining 30 per cent, about 20 per cent, of groats, neglecting the remaining 10 per 

 cent., from which, however, I could separate the little flour still adhering thereto, 

 but I deem it more available to sell it off in this state. I submit the 20 per cent, of 

 groats to a suitable vinous fermentation, and have the whole taken into the cylinder c, 

 there to be stirred by means of the arbor /and the arms e ; after a suitable stirring, 

 the cock d is opened and the liquid is let out, spread on tho uppermost sieve n, which 

 keeps back the coarsest bran. The liquid drops then into the second sieve or filter o, 

 by which the least fragments are retained ; the passage of the liquid through the 

 filters is quickened by the quivering motion imparted by the cams s to the frame 

 carrying the sieve." 



The advantages resulting from such a process are obvious : first, it would appear 

 and those experiments have been confirmed by the committee of the Academie des 

 Sciences, who had to report upon them that no less than from 16 to 17 per cent, of 

 white bread of superior quality can be obtained from wheat, which increase is not duo 

 to water, as in other methods, but is a true and real one, the Commissioners having 

 ascertained that the bread thus manufactured did not contain more water than that 

 made in the usual way, their comparative examinations in this respect having given 

 the following results : 



Loss by drying in Air. 



Crumb Crust 



Old method 37'8 . , 12-0 per cent. 



New method . . 37'5 . . 14-0 



Difference . . 

 Another experiment by Poligot : 



00-3 



2-0 





Loss by drying in Air at 248 F. 



Crumb and Crusf 



New method 34 -9 per cent. 



Old method .... 34-1 



Difference 



00-3 



