AN IMPROVED METHOD OF TREATING CANE SUGAR, IN ORDER TO RENDER IT FITTER TO BE EMPLOYED IN BREWING, DISTILLING; AND WINE AND VINEGAR MAKING
Year: 1859

page_text: LETTERS PATENT to Charles Garton, of the City and County of Bristol;
Brewer, for the Invention of "AN IMPROVED METHOD OF TREATING CANE
SUGAR, IN ORDER TO RENDER IT FITTER TO BE EMPLOYED IN BREWING, DISTILLING;
AND WINE AND VINEGAR MAKING:"
Sealed the 26th July 1859, and dated the 18th February 1859:
PROVISIONAL SPECIFICATION left by the said Charles Garton at the
Office of the Commissioners of Patents, with his Petition, on the
18th February 1859.
J; CHARLES GARTON, of the City and County of Bristol, Brewer, do hereby
declare the nature of the said Invention for "AN IMPROVED METHOD OF
TREATING CANE SUGAR IN ORDER TO RENDER IT PITTER TO BE EMPLOYED IN
BREWING; DISTILLING; AND WINE AND VINEGAR MAKING," to be as follows:-
My Invention consists in assimilating the properties of cane sugar to thosë
of malt sacrum and fruit sugat, prior to its being employed in brewing;
distilling; or wine or vinegar making, by treating it in the following manner :-
I mix boiling water with the sugar to liquify it, apply heat thereto, and immte=
diately subject the solution to mechanical agitation for about forty-eight hours,
more or less; at the same time raising the temperature as quickly as possible
to about 160° Fahrenheit; when the agitation has proccetled for about six
hours I add acid to the solution, and after ceasing the agitation I neutralise
the acid by chalk or other suitable agent; I then separate the precipitate
from the saccharine solution thus obtained by subsidence or filtration, when it
will be ready for use; or I liquify the sugar; apply heat thereto; and subject
the solution to mechanical agitation, as before described, raising the tempera-

page_text: ture of the solution to about 180° Fahrenheit, and continuing the agitation for
about sixty hours, more or less, but without adding acid.
In both processes before described, glucose of any kind in the proportion of
about one-twentieth part of the whole may with advantage be added to the
solution at the commencement of the process.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Charles Garton in the Great Seal Patent Office on the
18th August 1859.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, CHARLES
GARTON, of the City of Bristol, Brewer, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Eighteenth day of February, in the year of our Lord
One thousand eight hundred and fifty-nine, in the twenty-second year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto me, the
said Charles Garton, Her special license that I, the said Charles Garton,
my executors, administrators, and assigns, or such others as I, the said Charles
Garton, 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 "AN IMPROVED METHOD OF TREATING
CANE SUGAR IN ORDER TO RENDER IT FITTER TO BE EMPLOYED IN BREWING, DISTILLING,
AND WINE AND VINEGAR MAKING," upon the condition (amongst others) that I,
the said Charles Garton, by an instrument in writing under my hand and
seal, should particularly describe and ascertain the nature of the said Inven-
tion, 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 Charles Garton, 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 consists in assimilating the properties of cane sugar to those
of malt sacrum (or more properly saccharum) and fruit sugar, prior to its
being employed in brewing, distilling, or wine or vinegar making, by treating
it in the following manner :-I mix boiling water with the sugar to liquify it,

page_text: apply heat thereto, and immediately subject the solution to mechanical
agitation for about forty-eight hours, more or less, at the same time raising
the temperature as quickly as possible to about 160° Fahrenheit; when the
agitation has proceeded for about six hours I add acid to the solution, and
after ceasing the agitation I neutralize the acid by chalk or other suitable
agent; I then separate the precipitate from the saccharine solution thus
obtained by subsidence or filtration, when it will be ready for use; or I liquify
the sugar, apply heat thereto, and subject the solution to mechanical agitation
as before described, raising the temperature of the solution to about 180°
Fahrenheit, and continuing the agitation for about sixty hours, more or less,
but without adding acid.
In both processes, before described, glucose of any kind in the proportion of
about one-twentieth part of the whole may with advantage be added to the
solution at the commencement of the process.
The manner in which I carry my Invention into effect is as follows :-I
dissolve the sugar in boiling water, and place the solution in a trough lined
with lead or other material impervious to the action of the acids intended to
be employed, and fitted with a coil of lead, steam pipes, or other apparatus for
creating artificial heat. Above the trough is fixed a shaft, with wooden arms
attached, fitted so as in traversing the trough to touch it at all points, and so
as that by means of a lever attached to the shaft when the latter is in motion
the arms may continually move backwards and forwards throughout every part
of the trough. The solution being placed in the trough I agitate it by means
of the arms for about six hours, and raise the temperature thereof to 160°
Fahrenheit, making the solution of the gravity of 40° Beaumé.
To each hundredweight of cane sugar of the quality of second-class Bar-
badoes raw sugar thus agitated aud prepared I add eight ounces sulphuric acid
184° gravity, diluted with twenty-four ounces of water, and agitate the solution
three hours, and allow it to rest six hours, and so on, alternately agitating
three hours, and allowing it to rest six hours, until the expiration of thirty-six
hours, during the whole of which period I maintain the temperature of 150°
Fahrenheit, and agitate as quickly as possible, taking care to avoid thereby
waste of the solution; I next neutralize the acid by the aid of chalk or lime, or
both combined, or other suitable agent, but I prefer whiting, and employ for
this purpose about the same weight of whiting as the weight of the acid used,
well mixing it in about two quarts of boiling water, and after straining it
through a hair sieve to avoid lumps, adding it to the solution, and agitating the
whole together for about an hour; I afterwards dilute the solution with from
five to seven gallons boiling water, and still maintaining the same temperature

page_text: allow it to subside for twelve hours, and if the precipitate which is formed be
not then completely separated, I complete the separation by filtration.
The complete neutralization of the acid may be tested by litmus paper, and
great care must be taken that no excess either of acid or the neutralizing
agent is suffered to remain; or I dissolve the sugar in boiling water, so as to
form a syrup of the gravity of 40° Beaumé, and place the solution in such a
trough fitted and with a shaft and arms fixed as is before described; I then
raise the temperature to 180° Fahrenheit, and agitate the solution three hours
and allow it to rest six hours, and so on, alternately agitating three hours,
and allowing it to rest six hours, until the expiration of sixty hours, during the
whole of which period I maintain the temperature at 180° Fahrenheit, and
agitate as quickly as possible, taking care to avoid waste thereby of the
solution.
I do not limit myself to the above-named proportions, periods; or tempera-
tures, the same varying according to the quality, class, and condition of the
sugar employed, and must be increased or diminished accordingly, the process
being applied until the solution evolves a very distinct odour, resembling
formic acid; when the sugar is intended to be employed in distilling or wine
making, the odour described should be less distinct than when it is intended to
be employed in brewing or vinegar making; neither do I limit myself to the
before-mentioned method of application of mechanical agitation, any means by
which the complete agitation of the whole body of the solution may.be attained
being equally efficacious.
•
I claim the combined application of heat and mechanical agitation, with or
without the addition of acid, in whatever methods, proportions, periods, or
temperatures the same may be made use of:
The completion of the processes may be further tested by the use of
Dr. Herapath's polarimeter, the rotation from left to right of the original
cane sugar will be found by this instrument on the completion of the processes
to have been changed to a rotation from right to left.
In witness whereof, I, the said Charles Garton, have hereunto set my
hand and seal, this Sixteenth day of August, in the year of our Lord
One thousand eight hundred and fifty-nine..
CHARLES GARTON: (t.s.)