The Dough Kneader and Roller: Corrugated Rolls, Then Plain Ones

Reed's objects are, first, "to subject the mass of dough to a thorough and equable mixing and working by causing it to pass between a pair of intermeshing corrugated rollers or cylinders", which approach or recede by regulating-screws "according as the pressure on the dough is desired to be increased or diminished, and then passing it between a pair of plain rollers to roll the dough"; second, a covered receiver and a receptacle for the dough; and third, "to protect the mass of dough from dust or impurities in the atmosphere throughout its working". In the case A A′ are corrugated metallic rolls B B′ and plain rollers G G′; B′ carries a crank. Roll B runs in movable bearings c′ pressed by screws C that bear on rubber plates f, keeping it against B′. The plain roller G hangs from B's bearings and is driven by a belt from B's axle. The upper part A′ has a hopper-shaped receiver D, "preferably lined with tin or other thin metal to prevent any taste of the wood", hinged so it can be swung back to remove the rolls for cleaning; below is a receptacle E with a door F.

Mount two hardwood dowels about 30 mm thick in a plywood frame, one in fixed holes and one in slots, with wing nuts or screws to set the gap. Wrap one dowel's surface with evenly spaced ribs of more dowel glued lengthwise, to stand for corrugations, and fit a crank to the fixed one. Mix a simple bread dough with flour and water. Feed a lump through with the ribbed roll, then with both rolls smooth, starting with a wide gap and narrowing it pass by pass. Note the thickest lump each set-up will draw in and compare with the notebook. Finish the sheet with a rolling pin and measure its thickness with the caliper.

**Judy W. Reed** of Washington, D.C., filed US 305,474 on 21 January 1884; it is dated 23 September 1884. It claims the case with its corrugated rolls, one movable and one cranked, the belt-driven plain rollers, and the hopper above and receptacle below. **Honest limits.** The friction coefficients in the notebook are assumptions; dough's grip varies with its water, flour and rest.