IMPROVEMENTS IN OBTAINING JELLIES, SYRUPS, AND DRINKS FROM THE TREE ARBUTUS UNEDO OR ARBOUSIER
Year: 1861

page_text: LETTERS PATENT to Philippe Mingaud, Chemist, of 42, Rue Laffitte,
Paris, in the Empire of France, for the Invention of "IMPROVEMENTS IN
OBTAINING JELLIES, SYRUPS, AND DRINKS FROM THE TREE ARBUTUS UNEDO OR
ARBOUSIER."
Sealed the 16th October 1861, and dated the 19th April 1861..
PROVISIONAL SPECIFICATION left by the said Philippe Mingaud at the
Office of the Commissioners of Patents, with his Petition, on the 19th
April 1861.
I, PHILIPPE MINGAUD, Chemist, of 42, Rue Laffitte, Paris, in the
Empire of France, do hereby declare the nature of the said Invention for
"IMPROVEMENTS IN OBTAINING JELLIES, SYRUPS, AND DRINKS FROM THE TREE
ARBUTUS UNEDO OR ARBOUSIER," to be as follows:-
My Invention relates to jellies, sirups, & drinks obtained by treating the
fruits of a certain tree called in Latin arbutus unedo or arbousier, which
grows wild in most temperate regions. Its leaves & fruits have been found to
contain the following ingredients:-Parapectine, starch, tannin, wax, green
coloring matter, & violet coloring matter. The following are the principal
products: A clear jelly is obtained by boiling 10 parts of the ripe fruit in
10 parts of water, & then adding the weight of both these of sugar, and a few
drops of essence of vanilla. A good jam, by taking 10 parts of pulp of the
fruit, 5 of sugar, & a few drops of essence of vanilla, or 10 parts of fruit &

page_text: 20 of water, & of sugar the weight of both when boiled. When the sugar is
dissolved add slices of apples or pears, & cook the whole properly.
An excellent sirup can be obtained by taking 8 parts of a bydro-alcoholic
extract of the fruit & 3 parts of spirits of arbousier (alcoholature) of the
flowers of the arbousier, in this manner, before using the hydro-alcoholic
extract dissolve it in a small quantity of distilled water of the flowers of
arbousier, which done, filter & add 500 parts of boiling sugar sirup, & when
this is cold add the 3 parts of spirits of arbousier (alcoholature) of the flowers
of arbousier. A good liquor can be obtained by mixing 5 parts of sirup of the
fruit with 8 parts of spirits of the same fruit. Dessert wine can likewise be
obtained by mixing 6 parts of new wort to 2 parts of spirits of the fruit, &
adding 10 drops of essence of vanilla. To obtain these spirits of the fruit
proceed as follows:-Take equal quantities of the fruit & water, & when
sufficiently fermented press them in cloth bags, & distill the product. Vinegar
can also be obtained by leaving the fruit in a vat until acid fermentation is
produced, after which press & filter.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Philippe Mingaud in the Great Seal Patent Office on the
19th October 1861.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, PHILIPPE
MINGAUD, Chemist, of No. 42, Rue Laffitte, Paris, in the Empire of France,
send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Nineteenth day of April, in the year of our
Lord One thousand eight hundred and sixty-one, in the twenty-fourth
year of Her reign, did, for Herself, Her heirs and successors, give and grant
unto me, the said Philippe Mingaud, Her special licence that I, the said
Philippe Mingaud, my executors, administrators, and assigns, or such other
as I, the said Philippe Mingaud, my executors, administrators, and assigns
should at any time agree with, and no others, from time to time and at
all times thereafter during the term therein expressed, should and lawfully
might make, use, exercise, and vend, within the United Kingdom of Great
Britain and Ireland, the Channel Islands, and Isle of Man, an Invention
for "IMPROVEMENTS IN OBTAINING JELLIES, SYRUPS, AND DRINKS FROM THE TREE
ARBUTUS UNEDO OR ABBOUSIER," upon the condition (amongst others) that I, the

page_text: said Philippe Mingaud, my executors or administrators, by an instrument in
writing under my, or their; or one of their hands and seals, should par
ticularly describe and ascertain the nature of the said Invention, and in
what manner the same was to be performed, and cause the same to be filed
in the Great Seal Patent Office within six calendar months next and
immediately after the date of the said Letters Patent.
NOW KNOW YE, that I, the said Philippe Mingaud, do hereby declare
the nature of my said Invention, and in what manner the same is to be
performed, to be particularly described and ascertained in and by the
following statement, that is to say :-
My Invention relates to the treatment of the fruit, leaves, and flowers of ä
tree called in Latin arbutus unedo or arbousier, by which I obtain jellies;
syrups, and drinks of a very delicate and agreable flavor.
The arbousier grows wild in most temperate climates, and its fruit resembles
the strawberry in color. The following are the ingredients found to be con-
tained in the leaves and fruit:-Parapective, starch, tannin, wax, green
coloring matter, and violet coloring matter. The following is the manner of
treating the fruit for obtaining jelly:-To a given quantity of fruit take an
equal weight of water and boil together for half an hour, turn the mixture out
on a linen cloth, and leave it to run through without pressing or squeezing,
add an equal weight of sugar, and boil again till it has the thickness of jelly,
then flavor with vanille.
Another jelly is made by pressing a given quantity of the fruit through a
horsehair sive, then again straining the pulp thus obtained through a linen
cloth, add half its weight of sugar, boil the mixture a short time, and flavor
with vanille. The jelly thus obtained has the full flavor of the fruit.
Jam is made by taking a given quantity of fruit and boiling it in double its
weight of water for an hour; it is allowed to pass through a linen cloth
without pressing, & put into a basin with an equal weight of sugar; when the
sugar has melted, musk pears, and apples are sliced in in a suitable quantity,
and the whole boiled a sufficient time.
An excellent syrup is obtained by taking 30 parts of hydro-alcoholic extract
of the fruit to an equal quantity of alcoholature of the flowers; dissolve the
alcoholic extract in 125 parts of arbousier flower-water, filter, and add 5,000
parts of boiling syrup of sugar; when it is cool add the 30 parts of alcoholature
of the flowers.
A very superior liqueur is made by mixing 5 parts of the syrup of the fruit
to 8 parts of the spirit obtained from the same fruit.
A fine white desert wine is obtained by mixing 6 parts of wort of the fruit

page_text: to 2 parts of the spirit, then filtering the whole, and adding 10 drops of the
spirit of vanille; the liquid then to be bottled off.
The spirit is obtained by taking equal quantities of the fruit and water,
mixing, and allowing them to ferment, then pressing through bags and distiling
the product; the spirit thus obtained marks 50 degrees, and possesses a fine
aroma.
Vinager is obtained by leaving the fruit in a receptacle until acid fermen-
tation has taken place, then pressing out the juice and filtering; the vinager
thus obtained is agreably sharp and of a fine rose color.
Having thus described my Invention, what I claim and desire to secure by
Letters Patent is, the several treatments herein-before described of the fruit
and flowers of the arbousier by which I obtain various alimentary articles.
In witness whereof, I, the said Philippe Mingaud, have hereunto set my
hand and seal, this Nineteenth day of October, in the year of our
Lord One thousand eight hundred and sixty-one.
PHILIPPE MINGAUD. (L.B.)