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Nantes, flour and coal-fired boilers

As I said earlier , I just drew a blank at the National Archives, at least on what I was looking for. Because it is a little problem: there is always something in the archives, except to put the utmost reluctance. The trick is how to help focus these findings more than a few seconds - otherwise we would not come out.

On the other hand, it is not a historian if you're not curious, and if we stumbled upon the plans of a strange one which had never heard of, it would be a shame not not look more closely.

But then, after these preliminary laborious, I return to my title: What can we do well at Nantes in 1785 with flour and coal stoves? A bit early for either of Choco BN, even a little early for breakfast Lu (the specialist will give us no doubt the date of invention). Add the enigma that this property should be directed to the use of the Royal Navy. Mystery and gumdrop.

If I had not had the plans, I would not have been more advanced than that. But there is a letter, entitled "ovens flour" and signed by a certain Millet, Nantes, April 22, 1785, he is a legend, titled as follows:

PLAN an oven with three floors each floor having two rows of shelves which are common flours or grains you want to do dry.

I like the titles of the eighteenth century, it has another face that American Vertigo or I do not know what nonsense. That said, the documents tell us what it is, but not really what's the point. They teach us that the Boilers (located on ground floor) can provide a temperature of 60-70 degrees (Reaumur, I suppose - or 75 to 88 ° C) in pipes; oven is the only way flour 24; more than these stoves can be run "with coals that would be a big enough economy." We further explained that:

side A & side B show that close and open lanes at will by which the steamed flour will go to the floor of the first floor designed by Marks joists, & when it is cooled it will descend by the traps in the shops on the ground floor to be embarillée.

Ha ha! Here we are. Clear at once that the term does not designate an oven in this context humid heat but maintained a moderate heat for a considerable time. And now we understand: flour, rather it keeps evil - that's why we kept the traditional wheat grain, making it the grind As they were needed. But on a boat, there is no mill: therefore, we must take the flour. So the packaging in sealed barrels. So it is completely dry when you put it in a box, otherwise the remedy will be worse than the disease.

is where it becomes the story and not just a funny document. Western civilization had somehow developed a number of practices to help stretch food to eat all year - but these practices do not meet the needs specific long-term sea voyage. And suddenly, the modern conservation techniques appear (except of course those that are related to the cold chain): tin cans, that is covered with a tin coating, for example, and even soup tablets: a document of 1783 is concerned there are 4000 to Rochefort threatens to lapse.

A note: Nantes is clearly an important focus for these activities: in addition to this facility (which I do not know if it was done), there are very important early tinplate. An idle question: Is this the origin of the vocation of Nantes biscuit that we mentioned earlier?

On study day "technical systems" of March 4, Francis Sigaut regret that we do not make the history of the corkscrew. That is already a beginning of the history of flour box.