Specification of John Henry René. Starch and Farinaceous Food

London, England: George E. Eyre and William Spottiswoode, 1853. Good to very good. Toned with some dust soiling, wrappers chipped.. A patent awarded for "a process by which gum starch, dextrine, or amidine may be produced from entire or unground rice", invented by John Henry Rehé in order to improve the manufacture of starch and farinaceous foods. The patent was first awarded in 1844. Small folio (11.5" by 7.5"), pp. 9, [3], sewn in original printed blue wrappers with purple six pence patent stamp to upper left-hand corner. Patent number sometime corrected in contemporary ink from patent no. "10,446" to "10,359