AN IMPROVED PROCESS FOR PURIFYING BRANDING AND OTHER ALCOHOLIC DRADUATO
Year: 1856

page_text: LETTERS PATENT to Peter Armand le Comte de Fontainemoreau, of
No. 39, Rue de l'Echiquier, Paris, in the Empire of France, and of
4, South Street, Finsbury, London, for the Invention of "AN IMPROVED
PROCESS FOR PURIFYING BRANDING AND OTHER ALCOHOLIC DRADUATO "
Sealed the 31st March 1857, and dated the 17th October 1856.
PROVISIONAL SPECIFICATION left by the said Peter Armand le Comte
de Fontainemoreau at the Office of the Commissioners of Patents, with
his Petition, on the 17th October 1856.
I, PETER ARMAND le Comte DE FONTAINEMOREAU, of 39, Rue de l'Echiquier,
Paris, in the Empire of France, and 4, South Street, Finsbury, London,
do hereby declare the nature of the said Invention for "AN IMPROVED
PROCESS FOR PURIFYING BRANDIES AND OTHER ALCOHOLIC PRODUCTS," to be as
follows, that is to say:-
This Invention consists in purifying alcohol or brandy by the following
processes:
In the first process the ingredients employed consist of
Impure alcohol
Chloride of lime (according to the impurity
of the flavour to be destroyed)
-
Hydrate of lime (quick lime in powder, about
Animal black, freed from animal oil, and re-
duced to powder -
22 gallons.
6 to 18 drams (troy).
2 lbs. troy.
2 lbs. (troy).

page_text: The above chemical agents are introduced successively into the alcohol,
shaking the mixture well at each addition. I then leave it to rest for
twenty-four hours, after which I draw off and add to the clear liquid three
and a quarter ounces (troy) of tartaric acid in powder; I then shake the
liquid and distil on a water bath. If necessary to dispense with the distilling
operation the alcohol may be decanted after twenty-four hours' rest, after the
addition of the tartaric acid, which renders the liquid cloudy and forms a
slight deposit of tartrate of lime. The alcohol treated in either way is entirely
deprived of bad flavour, but if it is wished to obtain brandy of the first
quality it is necessary to subject it to the second process, by which the
distillation or drawing off are rendered unneccessary. The alcohol may be
employed after the first drawing off, the object of which is to separate the
deposits of lime and animal black.
In the second process vinous fermentation is produced by the following
means:-
Grecian or Spanish raisins (barrel)
Malaga case raisins
112 lbs.
22 lbs.
Tartaric acid, about 1 lbs., is then dissolved in sixty-six gallons of tepid
water (68° to 77° Fahrenheit). When the fermentation is complete, which
may be known by the "head," I introduce gradually at the bottom of the
vessel the following ingredients, so as to increase the specific gravity of the
alcohol-
Water heated to 122° Fahrenheit, about
Crude cane sugar
Tartaric acid in powder, about
12 to 24 gallons.
4 lbs.
4 to 8 ounces (troy).
Purified alcohol, about 12 to 24 gallons produced in the first operation.
I prepare about twelve to twenty-four gallons, according to the quality
desired. The introduction of this mixture should be effected with much care,
so as not to interrupt the fermentation. For this purpose a small reservoir
is placed above and near the side of the fermenting. vessel. This reservoir,
provided with a stop-cock, communicates with a small tube, which reaches
to the bottom of the fermenting vessel at the centre. When the mixture is
properly effected, the stop-cock is slightly opened to allow a small stream
of liquid to enter the bottom of the vessel. When this is entirely finished
the clear liquor is drawn off from below and distilled in the water bath.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Peter Armand le Comte de Fontainemoreau in the Great
Seal Patent Office on the 17th April 1857.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, PETER
ARMAND le Comte DE FONTAINE MOREAU, of 39, Rue de l'Echiquier, Paris,
in the Empire of France, and of 4, South Street, Finsbury, London, send
greeting.
WHEREAS Iler most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Seventeenth day of October, in the year of our Lord
One thousand eight hundred and fifty-six, in the twentieth year of Her reign,
did, for Herself, Her heirs and successors, give and grant unto me, the said
Peter Armand le Comte de Fontainemoreau, Her special license that I, the
said Peter Armand le Comte de Fontainemoreau, my executors, admi-
nistrators, and assigns, or such others as I, the said Peter Armand le Comte
de Fontainemoreau, 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 of years 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 "AN
IMPROVED PROCESS FOR PURIFYING BRANDIES AND OTHER ALCOHOLIC PRODUCTS,"
communicated to me from a foreigner residing abroad, upon the condition
(amongst others) that I, the said Peter Armand le Comte de Fontainemoreau,
by an instrument in writing under my hand and seal, should particularly
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 Peter Armand le Comte de Fontaine-
moreau, do hereby declare the nature of the said Invention, and in what
manner the same is to be performed, to be particularly described and
ascertained in and by the following statement thereof, that is to say:-
This Invention consists in purifying brandy and other alcoholic products
by the following processes.
In the first process the ingredients employed consist of―
Alcohol of impure flavor
-
Chloride of lime (according to the
impurity of the flavor to be
Twenty-two gallons.
Six and a half to thirteen drams
(apothecaries weight).

page_text: Hydrate of lime (quicklime in Two and quarter pounds (avoirdupois
powder
Animal black, free from animal
oil, reduced to powder
weight).
About two and a quarter. pounds
(avoirdupois).
The above chemical agents are introduced successively into the alcohol,
which is shaken well at each addition.
The mixture is allowed to rest for twenty-four hours, after which I draw
off the clear liquid and add to it three and a quarter ounces (apothecaries'
weight) of tartaric acid in powder; I then agitate the liquid and distil on a
water bath. The object of adding the tartaric acid is to precipitate the
lime held in solution by the alcohol and to improve its flavor. The acid
renders the liquid cloudy and forms a slight deposit of tartrate of lime.
Should it be thought desirable to dispense with the distilling operation, the
alcohol may be decanted after twenty-four hours rest; following the addition
of the tartaric acid. The alcohol treated in either way is entirely deprived
of bad flavor. But if brandy of the first quality is required, it is necessary to
subject it to the second operation, by which the distillation is rendered
unnecessary. The alcohol may be employed after the first drawing off, the
object of which is to separate the deposits of lime and animal black.
In the second process vinous fermentation is produced by the following
means I take Grecian or Spanish barrel raisins, about one hundredweight
(avoirdupois); Malaga case raisins, twenty-two pounds (avoirdupois), with
about one and a quarter pounds (avoirdupois weight) of tartaric acid, dis-
solved in about sixty-six gallons of tepid water, the temperature being from
sixty-eight degrees to seventy-seven degrees Fahrenheit, and place them in
a vessel to ferment. When the fermentation is complete, which may be
known by the head," I introduce gradually at the bottom of the vessel
the following mixture, for the purpose of increasing the specific gravity of
the alcohol; water, heated to about one hundred and twenty-two degrees
Fahrenheit, about twelve to twenty-four gallons; crude cane sugar, four and
a half pounds (avoir.); tartaric acid in powder, four to eight ounces (apoth.);
purified alcohol, produced by the first process, about twelve to twenty-four
gallons, according to the quality desired. This mixture should be introduced
with much care, so as not to interrupt the fermentation.
For this purpose
a small reservoir is placed above and near the side of the fermenting vessel, S
which reservoir communicates by a small tube, provided with a stop-cock,
with the centre of the bottom of the fermenting vessel.
When the mixture of the above ingredients is properly effected, the stop-
cock is slightly opened to allow a small stream of the liquid, to enter the

page_text: bottom of the vessel. When this operation is finished the clear liquor is
drawn off from below and distilled in the water bath.
Having thus described the nature of the Invention communicated to me,
and in what manner the same may be carried into effect, I would have it
understood that I do not restrict myself to the precise proportions of ingredients
herein laid down; but what I claim, is the method of purifying brandy and
other alcholic products, as herein-before described.
In witness whereof, I, the said Peter Armand le Comta de Fontaine-
moreau, bave hereunto set my hand and seal, this Fifteenth day of
April, One thousand eight hundred and fifty-seven.
L' DE FONTAINEMOREAU. (L.S.)