IMPROVEMENTS IN MALT LIQUORS
Year: 1881

page_text: PROVISIONAL SPECIFICATION left by the said Arthur Edward Wood at the
Office of the Commissioners of Patents on the 4th October 1881.
ARTHUR EDWARD WOOD, of Olive Mount, Wavertree, in the County of Lancaster.
"IMPROVEMENTS IN MALT LIQUORS."
The object of my Invention is to improve ale, beer, stout, and like malt liquors.
For that purpose any ordinary process of brewing is followed up to and inclusive
of boiling. When the boiling has been continued for a sufficient length of time,
salicylic acid is added to the mass mainly for the purpose of preventing
fermentation. The proportion in which the salicylic acid is added may be
varied.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Arthur Edward Wood in the Great Seal Patent Office on the
4th April 1882.
"
ARTHUR EDWARD WOOD, of Olive Mount, Wavertree, in the County of Lancaster.
'IMPROVEMENTS IN MALT LIQUORS."
The object of my Invention is to improve ale, beer, stout, and like malt liquors,
that is to say, malt liquors produced under my Invention are superior in flavour to
malt liquors obtained by the ordinary process of brewing and are not intoxicating,
fermentation and the consequent production of alcohol being prevented by my
treatment.
In carrying my Invention into practice malt and hops are used in the usual
proportions for ale, beer, stout, and like liquors, according to the flavour and
appearance desired. The malt is mashed in the usual manner for about two hours,
and the extract is then run into the copper or heating vessel and boiled with the
hops for a further time of two hours or thereabouts. After boiling, and before the
temperature of the liquor has been reduced below 180° Fahrenheit, I add a small
quantity of salicylic acid, a proportion which I find to give a good result in
practice being two ounces of salicylic acid-to-every-ten-gallons-of-the-liquor.;_the_
liquor-is-then-passed-through-a-rofrigerator_or_cooled in any convenient manner
and allowed to stand in suitable vats or containers for a day or two, during which
time the greater portion of the solid matters settle to the bottom. The ale, beer,
or stout, is then filtered through a press or in any convenient manner, and is ready
for racking into barrels or for bottling. When the ale, beer, or stout is being
bottled or is bottled, it is advantageous to add a small quantity of aerated water
or carbonic acid gas to each bottle, this may conveniently be done by means of an
aerated water bottling machine.
Having now described and particularized the nature of my said Invention in
such manner that others will be enabled to carry any improvements into effect,
I claim,-
First. The use and application of salicylic acid in the preparation of malt liquors,
substantially as herein described.
Second. The improved method of manufacturing malt liquors, substantially as
herein set forth.
In witness whereof, I, the said Arthur Edward Wood, have hereunto set my
hand and seal, this First day of April, in the year of our Lord One thousand
Signed, scaled, and delivered by
the said Arthur Edward Wood,
in the presence of
*C. GELDERD GLEAVE,
Clerk with Mr. Quiggin,
Solicitor,
Liverpool.
ARTHUR E. WOOD. (L.S.)