CERTAIN IMPROVEMENTS IN THE MANUFACTURE OF CORDIALS
Year: 1870

page_text: LETTERS PATENT to William Gray Jackson, of the Firm of William
Jackson & Co., of Dockhead, in the County of Surrey, Distillers,
for the Invention of "CERTAIN IMPROVEMENTS IN THE MANUFACTURE OF
CORDIALS."
Sealed the 20th December 1870, and dated the 8th July 1870.
PROVISIONAL SPECIFICATION left by the said William Gray Jackson
at the Office of the Commissioners of Patents, with his Petition,
on the 8th July 1870.
I, WILLIAM GRAY JACKSON, of the Firm of William Jackson & Co.,
of Dockhead, in the County of Surrey, Distillers, do hereby declare
the nature of the said Invention for "CERTAIN IMPROVEMENTS IN THE MANU-
FACTURE OF CORDIALS," to be as follows
My Invention has reference to the manufacture of cordials having
pure milk as their base, a desideratum which owing to various practical
obstacles has hitherto been unattainable; the result being a combina-
tion of elements universally acknowledged as the most nutritious and
invigorating, namely, milk, honey, and alcohol.

page_text: ..
I first prepare the lacteous element (milk) by simmering," or
vacuum boiling" it to the consistency of paste, at a temperature not
exceeding 100 Fahr.; I then add the saccharine element (honey), and
finally the alcoholic (spirit).
In some cases I use other saccharine matter, either with or without
the honey, such as sugar, molasses, &c., but I prefer honey alone, from
its peculiar preservative and stomachic properties; indeed, honey, com-
bined with concentrated milk forms an essential feature of my Inven-
tion. The alcohol may be of any degree of strength desired, and it may
either be tasteless spirit, or flavoured with any essential oil, or fruit
essence, &c. For reducing purposes I prefer to use distilled water, and
under some circumstances I add a small quantity of fixed alkali, such as
the sub-carbonates of potash or soda, as a corrective to the formation or
undue predominance of any acid.
SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said William Gray Jackson in the Great Seal Patent
Office on the 7th January 1871.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, WILLIAM
GRAY JACKSON, of the Firm of William Jackson and Company, of
Dockhead, in the County of Surrey, Distillers, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Eighth day of July, in the year of our
Lord One thousand eight hundred and seventy, in the thirty-fourth year
of Her reign, did, for Herself, Her heirs and successors, give and
grant unto me, the said William Gray Jackson, Her special licence that
I, the said William Gray Jackson, my executors, administrators, and
assigns, or such others as I, the said William Gray Jackson, 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
"CERTAIN IMPROVEMENTS IN THE MANUFACTURE OF CORDIALS," upon the con-
dition (amongst others) that I, the said William Gray Jackson, my
executors or administrators, by an instrument in writing under my, or

page_text: their, or one of their hands and seals, 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 William Gray Jackson, 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 :-
My Invention has reference to the compounding or manufacture of
cordials, having milk as their base, and consists in the combination of
certain essential elements universally acknowledged as the most restora-
tive, invigorating, and nutritive, namely, milk, honey, and spirit. I
either combine the saccharine element (honey) with the lacteous
element (milk), or the saccharine with the alcoholic element (spirit), and
I compound the whole together.
"
I first prepare the lacteous element by condensing or evaporating
" in vacuo
pure rich milk to the consistency of paste at a temperature
not exceeding 100° Fahrenheit.
"
I prefer this degree of temperature because from 90° to 100° the
constituent parts undergo no prejudicial chemical change, and the
natural flavor of the milk is well preserved, but I do not limit myself
to this or any particular degree of temperature, as in some cases I may
exceed it for special keeping purposes, experiments having proved that
although the constituents are variously prejudicially affected in the
higher process, milk condensed "in vacuo will keep longer at a
high than at a low temperature. Neither do I limit myself to
evaporating the milk to the consistency of a paste, as I may evaporate
it to the consistency of a cake, but I prefer the paste as more suitable
for my purposes. With the lacteous element before, during, or after
condensation, I combine the saccharine, being fine honey, clarified by
melting and filtering, and although I do not limit myself to such pro-
portion I prefer to use twelve ounces of honey to twelve pounds of
milk, condensed weight, or if combined with the alcoholic element,
twelve ounces of honey to two gallons of spirit, fluid measure. The
honied milk is then combined with the spirit, or the honied spirit with
the milk, and the whole intimately blended together in bulk, being
afterwards drawn off as required. The alcoholic element may be

page_text: tasteless spirit, whether of wine, grain, or fecula, or it may.
y.be variously
flavored as brandy, rum, whiskey, gin, &c., with essential oils, of
spices, fruit peels, and kernels, or with fruit, essences, &c. Again, it
may be proof or over-proof spirit, but although I do not limit myself to
such per-centage, I prefer to use the spirit at a strength of from twenty
to twenty-five per cent. under-proof, whilst for all purposes of reduction
I prefer distilled water. Notwithstanding that from its well known
sweetening, preserving, and hygienic properties, I prefer to use honey as
my saccharine element in combination with condensed milk, I do not by
any means confine myself to the same, as I may use other saccharine
matter with or without the honey, such as the sugars of cane or maple,
of beet, and other sugar-yielding roots, of figs or dates, and other seed
or stone fruit, all or any of the starch sugars, the sugars of milk and of
honey, grape or grain sugar, especially the glucose of commerce, any of
the "inverted" sugars, molasses, liquorice, &c., of the qualities and in
the quantities best suited to the particular purpose required, whether
restorative, nutritive, or medicinal; but for general purposes experiments
have led me to give the preference to the sugar of milk, the glucose of
commerce, the sugar of barley, the sugar of honey, and the sugar of
potato starch. Circumstances may arise where the presence of a pre-
ventive or corrective to ascidity might prove useful; in such cases so
much of a fixed alkaline element according to the bulk as would not
reveal its presence by its taste, and by preference the sub-carbonates of
potash or soda may be advantageously combined.
"
or
Having now described the nature of my said Invention, and in what
manner the same is to be performed, I declare that I do not claim as my
Invention the process of condensing or evaporating milk "in vacuo
under atmospheric pressure to the consistency of paste, cake, or other-
wise, as such is not new, neither do I claim as my Invention the com-
bination of cane or beet sugar with the condensing of milk, as such also
is not new,
but I claim as new and my Invention,-
1. The compounding of cordials, having milk as their base, sub-
stantially in the manner herein-before set forth and described.
2. The combination of the saccharine element (honey) with the
lacteous element (milk) before, during, or after condensation, or with
the alcoholic element (spirit), also as herein-before set forth and de-
scribed.

page_text: And 3. The combination of other saccharine matter with or without
the honey with the lacteous element before, during, or after condensation,
or with the alcoholic element, the former being milk, and the latter spirit
of wine, grain, or fecula, such other saccharine matter being by pre-
ference the sugars of the combined elements themselves, such as the sugar
of milk, grape or grain sugar, the glucose of commerce, the sugar of
honey, or the sugar of potato starch, all as herein-before set forth and
described.
In witness whereof, I, the said William Gray Jackson, have here-
unto set my hand and seal, this Seventh day of January, in the
year of our Lord One thousand eight hundred and seventy-one.
WILLIAM GRAY JACKSON. (L.S.)