with Substances Adapted for Distination, and facture of Spirit therefrom.
Year: 1885

page_text: with Substances Adapted for Distination, and
facture of Spirit therefrom.
THO шапц
We ADRIEN RALU fils, Distiller of 21 Rue Condorcet, Paris France and JOSEPH
GRATH VOHL Commission Agent of 13 Rue Fénelos, Paris, France and HORACE
ALBERT BROWNE of Nouveau, Brighton, Cayeux le Hourdel Departement of the
Somme France Major General do hereby declare the nature of said Invention for
IMPROVEMENTS IN PREPARING AND TREATING SYRUPS AND MOLASSES, ESPECIALLY
THOSE OF SORGHO AND SUGAR-CANE BY MIXING THEM WITH SUBSTANCES ADAPTED
FOR DISTILLATION AND IN THE MANUFACTURE OF SPIRIT THEREFROM
to be as
follows:-
"
"
Hitherto it has not been possible to transport from the place of production the
syrups or molasses intended to be used in the manufacture of spirit otherwise than
in a liquid state in barrels.
We have found a method of transporting syrups and molasses especially those of
Sorgho and sugar-Cane in a solid form by mixing them with substances which are
themselves fit for distillation and are rich in alcohol of a superior quality thereby
producing a new and improved material for the use of Distillers in the manufacture
of spirits.
In carrying out our Invention the juice of Sugar Cane, Sorgho or other
Sacchariferous substance having been reduced to a consistent syrup by means of
boiling and evaporation is mixed in a boiler with an equal quantity of some
farinaceous feculent or amylaceous matter, such as the flour or fecula of the sweet
potatoe, couscouche, manioc, esculent arum, bread fruit etc, the two substances are
incorporated slowly by being constantly stirred either by a mixer fixed in the
boiler, or by a flat shovel adapted for the purpose When the mass has become
quite homogeneous it is poured out into metal moulds, as soon as cold, the bolts are
removed and the contents of the moulds will be found to be a solidified mass which
can be packed in canvas or wood and transported as required.
The same process applies when treacle or molasses is substituted for the juice.
We may also proceed as follows-
With a certain quantity of either syrup treacle or molasses is mixed an equal
quantity either of the fresh raspings of sweet potatoe couscouchie manoic esculent,

page_text: arums or other similar root, or of some farinaceous feculent or amylaceous matter
or the coarse meal of maize, rice or other grain provided always that such root or
grain is adapted for distillation purposes. The two substances are mixed and
amalgamated by heat until the aqueous particles contained in the vegetable
substances are evaporated-The residue is then poured into moulds as above
described.
The advantages obtained are that the syrups molasses etc. are thus rendered
easy of transport Instead of being placed in expensive casks they can be packed
in mats or sacking, the cost of their freight will be diminished and in some
countries they will escape the custom duties now imposed on unsophisticated
syrup. The storage also of these blocks in distilleries is much easier and less
expensive than that of liquid syrups and molasses which require reservoirs of large
dimension.
To heat the solidified blocks we proceed as follows.-We soak the blocks in
warm water below 45°-50° Centigrade (113° to 122° Fahr) they are then left to
settle The sweet and liquid portion is poured off and then fermented, the matter
deposited is washed with water and allowed to settle again The water is used
again to wash other blocks.
As to the deposit of farinaceous or feculent matter it is soaked in water in the
proportion of 11lbs of solid matter to 22 gallons of water.
We add then from 51lbs to 61lbs of the chlorohydric or sulphuric acid of commerce
to 22 gallons of the produce-This is boiled for ten hours in a boiler-The acid is
then neutralized by carbonate of lime and fermentation set up in the mass.-The
amount of yeast is the same as when treating grain.
The product in the state of phelgm or vinasse is then distilled by ordinary
distilling apparatus.
J. HENRY JOHNSON,
Agent for the said Adrien Ralu, fils,
Joseph Grathvohl, and Horace Albert Browne.

page_text: especially those of Sorgho and Sugar Cane, by Mixing them
with Substances Adapted for Distillation, and in the Manu-
facture of Spirit therefrom.
We, ADRIEN RALU fils Distiller of 21 Rue Condorcet Paris France and JOSEPH
GRATH VOHL Commission Agent of 13 Rue Fenelon Paris, France and HORACE
ALBERT BROWNE of Nouveau Brighton Cayeux le Hourdel in the Department of
the Somme France, Major General do hereby declare the nature of this invention
and in what manner the same is to be performed, to be particularly described
and ascertained in and by the following statement:-
Hitherto it has not been possible to transport from the place of production the
syrups or molasses intended to be used in the manufacture of Spirit otherwise
than in a liquid state in barrels or other liquid tight receptacles.
By this Invention a method has been provided of transporting syrups or
molasses especially those of Sorgho and Sugar Cane in a solid form by mixing
them with substances which are themselves fit for distillation and are rich in
Alcohol of a superior quality thereby producing a new and improved material for
the use of Distillers in the manufacture of Spirit.
According to this Invention the juice of the Sugar Cane Sorgho or other
sacchariferous substance having been reduced to a consistent syrup by means
of boiling or evaporation is mixed in a boiler or other suitable vessel with an equal
quantity of some farinaceous feculent or amalaccous matter such as the flour or
fecula of the sweet potato, couscous (a variety of Ignam potatoe found in South
America) manioc, esculent arum, bread fruit, or the like. The two substances are
incorporated by being constantly stirred by a mixer situated in the boiler or vessel,
or by a flat shovel adapted for the purpose, or by other suitable means, this should
be effected slowly. When the mass has been thoroughly mixed or has been made
thoroughly homogeneous it is poured into moulds (preferably of metal) and allowed
to cool and when cold the contents will have become a solidified mass which can
be removed from the moulds and can be packed in canvas or wood for transport as
required. The same process applies when treacle or molasses is substituted for
the juice.
We may also proceed as follows-A quantity of either syrup, treacle or molasses
is mixed with an equal quantity or thereabouts of either the fresh raspings of the
sweet potato, couscous, manioc, esculent arum, or other similar root or of some
farinaceous feculent or amalaceous matter; or the coarse meal of maize, rice or
other grain provided always that such root or grain is suited for purposes of
distillation. The two substances are mixed and amalgamated by heat until the
aqueous particles contained in the vegetable substances are evaporated. The
mixture is then poured into moulds as above described.
The advantages thus obtained are that the syrups molasses or the like are
rendered easy of transport and instead of having to be placed in expensive caska

page_text: or tight receptacles they when subjected to the treatment described can be enclosed
in mats or sacking and the cost of freight will be diminished and in some
countries they will not be subject to the customs duties imposed on unsophisticated
syrups.
The storage in distilleries of the material produced as described is also much
easier and less expensive than is the storage of liquid, syrups or molasses which
require reservoirs of large dimensions.
When the material produced as described is required for use we proceed as
follows We soak the blocks in water preferably at a temperature from 45° to
50° Centigrade They are then left to settle and the sweet and liquid portion
is poured off and is then fermented. The matter deposited is washed with water
and allowed to settle again. The supernatent water may be used to wash fresh
charges of material. The deposit of farinaceous or feculent matter is soaked in
water in the proportion of about 11 lbs of the deposit to 22 gallons of water.
About 5 to 6 lbs of the chlorohydric or sulphuric acid of commerce are then
added to every 22 gallons of the product and then the mixture is boiled preferably
for about 10 hours. The acid is then neutralized which can be effected by
carbonate of line and fermentation is set up in the mass. The amount of yeast
which is used for this purpose may be the same as that used when treating
ordinary grain. The product is in the form of phlegm or viuasse and can be
distilled in ordinary distilling apparatus.
Having now particularly described and ascertained the nature of this Inven-
tion and in what manner the same is to be performed we declare that what
we claim is :-
First. Preparing or treating syrups or molasses for transport by mixing them
with a solidifying substance or substances adapted for distilling and forming the
compound into masses or blocks substantially as herein before described.
Second. As a new manufacture masses or blocks made by mixing syrups or
molasses with a solidifying substance adapted for distilling substantially as herein-
before described.
or blocks
Third. The manufacture of alcohol by taking compounds masses
prepared as herein before described and claimed, and treating the same by means
of liquid and distillation substantially as herein before described.
Doted the 92nd dow of Amil 1000