IMPROVEMENTS IN THE MANUFacture of UNFERMENTED NON-INTOXICATING COMPOUNDS FOR THE PRODUCTION OF STILL AND AËRATED BEVERAGES."
Year: 1880

page_text: LETTERS PATENT to Thomas Henry Larmuth, of No. 24, Kennett Road,
Paddington, in the County of Middlesex, Manufacturer of Non-alcoholic
Beverages, for an Invention of “IMPROVEMENTS IN THE MANUFacture of
UNFERMENTED NON-INTOXICATING COMPOUNDS FOR THE PRODUCTION OF
STILL AND AËRATED BEVERAGES."
PROVISIONAL SPECIFICATION left by the said Thomas Henry Larmuth at
the Office of the Commissioners of Patents on the 9th December 1880.
THOMAS HENRY LARMUTH, of No. 24, Kennett Road, Paddington, in the County
of Middlesex, Manufacturer of Non-alcoholic Beverages. "IMPROVEMENTS IN THE
MANUFACTURE OF UNFERMENTED NON-INTOXICATING COMPOUNDS FOR
PRODUCTION OF STILL AND AERATED BEVERAGES."
THE
My Invention has for its object the production of unfermented non-intoxicating
beverages directly from fresh gathered indigenous or recently imported foreign fruits
and other natural substances applicable to the purpose described herein after in a
highly condensed form, admitting or requiring the admixture of some diluent,
such as water, in the proportions hereafter stated. To this end the fruits, hops,
coffee berries, spices, and other vegetable and aromatic substances used in the
manufacture of my beverages (having been previously dessicated and crushed or
ground, where, as in the case of coffee berries and other kinds, such preliminary
treatment is necessary or advisable) first undergo a process of maceration in
distilled water heated to boiling point. The macerating vessel being filled to the
extent of about two thirds of its internal capacity should be then hermetically
closed, and the interior heat maintained as far as practicable by the employment
of some efficient system of "lagging" or enveloping in some suitable material for
the space of about two hours, when the contents of the vessel may be allowed to
cool down. The distilled water employed as a menstrum should be rendered
antiseptic previous to its admixture with the fruit or other substances by the
addition of saly-cilic acid of commerce in the proportion of about one drachm to
the imperial gallon. About fifteen pounds of fruit to the imperial gallon of

page_text: distilled water treated as above should yield under expression, in conjunction
with the liqour previously decanted, from about five to six quarts of condensed
material.
I transform this condensed material into the second stage of syrup or cordial by
the admixture of one gallon of plain syrup with from ten to twelve ounces of the
condensed essence or compound prepared as above described. This plain syrup I
concoct in the usual manner known to the trade as regards weight of sugar to the
imperial gallon, but I use distilled water in its manufacture, to which has been
added saly-cilic acid in the proportion of one half drachm to the imperial gallon.
The syrup being well mixed with the condensed material and strained through
suitable material, it will be found greatly to their lengthened preservation in good
order under changes of climate or temperature to which they may be exposed to
subject them for a space of not less than twenty minutes to a process of freezing,
say, at a temperature of eight or ten degrees below freezing point of Fahrenheit.
After mixing with the syrup, straining, and freezing (when freezing is resorted to),
the third and final stage in the process of manufacturing my beverages is arrived
at by putting into, say, an imperial half pint bottle from one to two ounces of the
fruit syrup, and filling up such bottle previous to corking with distilled water,
aërated in the usual way by any one of the divers well known methods in common
but also containing a proportion of salycilic acid not exceeding half a drachm to
the imperial gallon. Or if intended for draught or immediate consumption without
bottling, then still potable water without the addition of the acid may be added
in the same proportion to the syrup.
use,

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Thomas Henry Larmuth in the Great Seal Patent Office on the
9th June 1881.
THOMAS HENRY LARMUTH, of No. 24, Kennett Road, Paddington, in the County
of Middlesex, Manufacturer of Non-alcoholic Beverages. "IMPROVEMENTS IN THE
MANUFACTURE OF UNFERMENTED NON-INTOXICATING COMPOUNDS FOR THE
PRODUCTION OF STILL AND AERATED BEVERAGES."
My Invention has for its object the production of unfermented non-intoxicating
beverages according to the nature of the ingredients serving as the base of
their several compounds directly from fresh gathered indigenous or recently
imported foreign fruits and other natural substances applicable to the purpose
described hereafter in a highly condensed form, admitting or requiring the
admixture of some diluent, such as water, in the proportions hereafter stated.
To this end the fruits, hops, coffee berries, spices, and other vegetable and
aromatic substances used in the manufacture of my beverages (having been
previously dessicated and crushed or ground, where, as in the case of coffee
berries and other kinds, such preliminary treatment is necessary or advisable)
first undergo a process of maceration in distilled water heated to boiling point.
The macerating vessel being filled to the extent of about two-thirds of its internal
capacity should be then hermetically closed, and the interior heat maintained
without resorting to actual coction by the employment of some efficient system of
"lagging" or enveloping in some suitable non-conducting material for the space of
about two hours, when the contents of the vessel may be allowed to cool down.
The distilled water employed as a menstrum should be rendered antiseptic previous
to its admixture with the fruit or other substances by the addition of sali-cylic acid
of commerce in the proportion of about one drachm to the imperial gallon. About
15 pounds of fruit to the imperial gallon of distilled water treated as above should
yield under expression, in conjunction with the liquor previously decanted, from
about five to six quarts of condensed material or essence.
I transform this condensed material or essence into the second stage of fruit
syrup or cordial by the admixture of one gallon of plain syrup with from ten to
twelve ounces of the condensed essence or compound prepared, as above described.
This plain syrup I concoct in the usual manner known to the trade as regards
weight of sugar or other saccharine matter to the imperial gallon, but I use
distilled water in its manufacture, to which has been added subsequently to its
distillation salicylic acid in the proportion of one half drachm to the imperial
gallon. The syrup being well mixed with the condensed material or essence and
strained through suitable material, it will be found to contribute greatly to their
lengthened preservation in good order under changes of climate or temperature to
which they may be exposed to subject them for a space of not less than 20 minutes
to a process of freezing, say, at a temperature of 8 or 10 degrees below freezing
point of Fahrenheit. After mixing the fruit essence with the plain syrup, straining,
and freezing (when freezing is resorted to), the third and final stage in the process
of manufacturing my beverages is arrived at by putting into, say, an imperial half
pint bottle from one to two ounces of the fruit syrup, and filling up such bottle
previous to corking with distilled water aërated in the usual way by any one of
the divers well known methods in common use, but also containing a proportion
of salicylic acid not exceeding half a drachm to the imperial gallon. Or if intended
for draught or immediate consumption without bottling, then still potable water
without the addition of the acid may be added in the same proportion to the fruit
syrup.

page_text: Having thus described the nature and object of my said Invention, I would
observe in conclusion that I do not confine myself to the precise or exact pro-
portions of the ingredients hereinbefore named, or to the temperatures of heat or
cold, as the same may be varied to suit certain circumstances without departing
from the main features of my Invention, but what I do claim and desire to be
secured to me is,―
First. The use for the purposes aforesaid of distilled water (heated to boiling
point) in the manufacture of essences from fruits and other raw materials, as
herein before set forth, such distilled water serving as the menstruum and having
been previously rendered antiseptic, substantially as hereinbefore described.
Second. The use for the preparation of plain syrup of distilled water previously
rendered antiseptic by the addition of salicylic acid or its equivalent, substantially
as herein before described.
Third. The method and process of freezing the before mentioned fruit essence
and syrup, as described.
Fourth. The combination and treatment of the several materials for the purpose
of manufacturing unfermented non-intoxicating compounds to be used for the
production of still and aërated beverages, substantially and in the manner herein-
before set forth.
In witness whereof, I, the said Thomas Henry Larmuth, have hereunto set
my hand and seal, this Ninth day of June, in the year of our Lord One
thousand eight hundred and eighty one.
T. H. LAKMUTH. (L.S.)