Specification of Felton Mathew : separating and preserving yeast.

  • Mathew, Felton.
Date:
1856
Catalogue details

Licence: Public Domain Mark

Credit: Specification of Felton Mathew : separating and preserving yeast. Source: Wellcome Collection.

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    Mathews Method of Separating and Preserving Yeast. a great length of Time, and in any Climate, is described in manner fol- lowing (that is to say):— To seperate the beer from yeast I use a press with a lever, the bottom made of stout yellow deal, oak, or any other timber fit for the purpose, raised with strong feet a convenient height from the ground, so as to admit the beer to 5 run off into whatever is prepared to receive it. In the back of it is let in a strong piece of timber, or any other fit material, to secure one end of the lever, the top of which is secured by being wTell wedged up to a girder, or the joists at the top of the building. In this piece of timber is mortised one end of the lever, which is fastened in to this mortice with an iron pin, or otherwise 10 properly secured, the whole well secured with iron work; the yeast is then put in bags made of sail cloth, or any other strong cloth or material, and carefully tied or secured, then placed flat on the press, a board is then laid on it, and the lever let down upon it; and weights are then hung upon the other end of the lever by means of hooks, or any other way that may be more convenient 15 for the situation of the place, which weights are added as the beer runs from it so as not to burst the bags or force the beer out too thick. To prevent this, I find a trough made the size of the bag, with a false bottom bored full of holes, the sides and end likewise of the trough bored full of holes, this placed on the press, and the bag put into it with a top to come upon the bag, with blocks on 20 it so as to admit the lever to act upon it, answers very well; this may be used with a loose cloth instead of a bag, but I think not with so much advantage. When a sufficient weight has been added to the lever so as to compleatly press the beer out (which may be done by a screw press, if there is not an opportunity of giving sufficient force to the lever), the yeast that remains 25 in the bags will crumble to pieces like flour; it must then be thinly spread upon frames made with thin canvass, hair cloth, or any other thing that will freely admit the heat to pass through it, in a room, kiln, or stove, or other place where a regular heat can be kept up to the temperature of from about eighty to ninety degrees, observing to break it finer as it drys by passing 30 a board or other fit thing lightly over it. When compleatly dry, put it in tight casks or bottles so as to exclude the air or any damps from it, and it will then keep good for a great length of time, and in any climate. When wanted for use, it may be dissolved in a small quantity of warm worts, or sugar and water, of the temperature from eighty to ninety degrees, when it possesses the 35 same quality as fresh liquid yeast. In witness whereof, I, the said Felton Mathew, have hereunto set my hand and seal, this Twenty-first day of March, in the year of our Lord One thousand seven hundred and ninety-six. FELTON MATHEW, (l.s.) 40