Feb. 1.] THE NEW ZEALAND GAZETTE. 281

Claims.—(1.) A process for the treatment of ores or slimes in which a solvent solution is used for displacing the residual water in pressed slime-cakes, for the purpose described. (2.) A process for the treatment of ores or slimes in which a portion of the water is first removed by pressure, and the remainder displaced by an equal volume of a solvent solution. (3.) A process for the treatment or ores or slimes containing metals in which the residual water in pressed cakes is displaced by a normal solvent solution in a filter-press, the material being then further mixed with an additional quantity of the solvent solution and again treated in a filter-press, wherein the metal-bearing solvent solution is removed and water substituted therefor, substantially as described. (4.) A process for the treatment of ores or slimes containing metals consisting in displacing the residual water in pressed cakes by a normal solvent solution in a filter-press, treating the cakes with additional normal solvent in a mixing-apparatus with or without aeration, expressing the metal-bearing solution in a filter-press, displacing the remaining portion of such solution with water, and returning the solution after the metal has been extracted from it to the main body of solvent solution, all the operations being performed so that an approximately constant volume of the normal solvent solution is maintained, substantially as described. (5.) In the treatment of ores or slimes containing metals, mixing or mixing-and-aerating apparatus comprising a centrifugal vane and a non-rotatable trunk-pipe capable of vertical adjustment with or without a cascade aerating-device, substantially as described. (6.) The complete apparatus for the treatment of ores or slimes containing metals, substantially as described, or illustrated in the drawings.
(Specification, 11s.; drawings, £1 1s.)

No. 12333.—23rd January, 1900.—EDWIN ORLANDO BLACKWELL, of Wynyard, Tasmania, Miller. An improved curative and fertilising compound, especially for trees affected with mussel blight.

Claim.—A compound for the purpose indicated, to be dug into the ground, consisting of or containing sulphate of copper, common salt, and lime, in about the proportions specified, substantially as and for the purposes set forth.
(Specification, 2s.)

No. 12335.—23rd January, 1900.—WILLIAM STEPHEN CORBY and CHARLES ISRAEL CORBY, of 2305, Brightwood Avenue, Washington, United States of America, Bakers, and THEODORE JACOB MAYER, of 214, B Street South-east, Washington aforesaid, Merchant. Apparatus for and process of making dough for bread.

Claims.—(1.) In the art of making dough for fermented bread, the described process, which consists in intermingling the constituents of the dough to form a moist dough-mass, and, after such mass has been formed, rapidly drawing out or separating from the dough-mass portion after portion of such mass, and combining such portions with the main mass, and continuing such operations until the drawn-out portions assume sheet-like and shred-like forms of great tenacity, at whatever stage in the process after the ingredients are formed into a moist mass of dough such drawing-out operation takes place, substantially as set forth. (2.) In the art of making dough for fermented bread, the described process, which consists in completing the combination of substantially every particle of the gluten-forming constituents of the flour with the liquid prior to any substantial breaking-down or deleterious action taking place in the dough, and simultaneously disseminating the ferment, whereby there is effected a practically complete hydration of the gluten, and dissemination of the ferment while the gluten retains its strength, substantially as set forth. (3.) In the art of making dough for fermented bread, the described process, which consists in mechanically bringing into contact with the liquid employed all of the gluten-particles of the flour, thereby completing the hydration of the gluten, and simultaneously disseminating the yeast within the said hydrated gluten at one initial operation, and prior to the dough being allowed to stand and rise under the influence of the ferment, substantially as set forth. (4.) In the art of making dough for fermented bread, the described process of treating the dough, which consists in repeatedly drawing out or shredding the mass of dough into sheets or membranes, and, when these sheets become highly tenacious, folding them one upon another, thereby confining air between them, and recombining them with the main dough-mass, whereby the entire mass becomes aerated, substantially as set forth. (5.) The described method of dough-treatment, which consists—first, in mingling the ingredients to form a moist dough-mass; second, in rapidly moving such mass, or portions thereof successively, around an axis of rotation with a centrifugal speed, until sheet-like or shred-like sub-masses are formed; third, in recombining such sub-masses into the general lough-mass; and, fourth, continuing said sheeting and shredding and recombining operations rapidly to completely and quickly distribute the ferment and hydrate the gluten, substantially as set forth. (6.) In the art of making dough for fermented or leavened bread, the prescribed process, which consists in mixing the flour and water with the other ingredients of the dough in the proportions of one hundred parts, by weight, of flour, to approximately eighty-seven parts, by weight, of water, and then, after they have become a coherent mass, completing the hydration of substantially all the gluten, and simultaneously disseminating the yeast or ferment within this hydrated gluten at one initial and continuous operation, and prior to the dough being allowed to rise under the influence of the yeast or ferment, substantially as set forth. (7.) In the art of making dough for fermented or leavened bread, the described process, which consists in mechanically completing the intermingling of substantially all of the gluten of the flour with water, thereby completing the hydration of the gluten, and simultaneously disseminating the yeast or ferment within the said hydrated gluten, at one initial operation, and prior to the dough being allowed to rise under the influence of the yeast or ferment, then permitting the dough so made to rise, and then subdividing and baking the same before any breaking-down or decomposition of the nitrogenous elements of the flour takes place under the action of the ferment, substantially as set forth. (8.) The described improvement in the art of making dough which consists in intermingling the constituents of the dough to form a coherent mass, and, after such mass has been formed, rapidly drawing out the said mass into sheets, shreds, or membranes, and blowing or forcing air into the dough while such sheets, shreds, and membranes are being formed, substantially as set forth. (9.) The described improvement in the art of making dough which consists in agitating the dough, supplying air to the dough during such agitation, and cooling the air before it is so supplied, substantially as set forth. (10.) The described improvement in the art of making dough which consists in agitating the dough in the presence of air supplied thereto at a temperature lower than the temperature at which the dough should be maintained during the agitation, substantially as set forth. (11.) The described improvement in the art of making fermented dough which consists in intermingling the constituents of the dough including a yeast or other ferment, to form a moist coherent mass, agitating such dough-mass, and during such agitation supplying air, whereby the dough-mass may be permeated therewith, and carrying off the air at substantially the same rate as it is supplied, whereby it may serve as a medium to prevent overheating of the dough, substantially as set forth. (12.) A machine for treating dough characterized by a rotary beater mounted within a vessel or casing, and having spider-arms arranged to move close to the ends of the casing and to remove therefrom the dough which may adhere to such ends and force it toward the centre of the machine, and having also bars extending between the opposite spider-arms, the bars being bent near their ends where they connect with the spider-arms to assist in forcing the dough into the path of the beater-arms, substantially as set forth. (13.) In a machine for making and working dough, having a casing, and a beater revolving therein, the described mechanism for driving the beater steadily and at a high speed, and consisting of gear-wheels E at the opposite ends of the beater-shaft, other gear-wheels connected therewith and mounted on a countershaft, balance-wheels on said countershaft adjacent to the said gearing, and means whereby power is applied to the countershaft, substantially as set forth. (14.) In a dough-working machine, the casing in which a revolving beater operates, characterized by either one or both of the following features of construction—to wit, the eccentric or pocket portion, designated in the drawings by O, and the flaring portion designated by O², substantially as set forth. (15.) A dough-working machine characterized by a revolving beater, and a casing in which the beater is mounted, being flared or expanded on one side, as at O², and having an air-duct opening into the casing adjacent to such flaring portion, and a deflecting plate adjacent to the open end of such duct for directing the air in the general direction of the movement of the beater, substantially as set forth. (16.) A dough-working machine characterized by means for sheeting and shredding the dough and means for forcing into the casing where such sheeting operation is taking place quantities of air, which air is adapted to serve as a vehicle for carrying away heat which may be generated during the working of the dough, and which also serves to aerate the dough, substantially as set forth. (17.) In an apparatus for making and working dough, the following features, when arranged and combined substantially as set forth—to wit, a casing, a beater revolving within the casing, a fan or blower for forcing the air into the casing when the beater is at work, and means for cooling the air before it