IMPROVEMENTS IN THE PROCESSES RELATING TO THE PREPARATION FOR CONSUMPTION, THE PACKING, AND THE STORAGE OF FRUITS AND FRUIT JUICE, AND IN THE APPARATUS USED IN SUCH PROCESSES." PROVISIONAL SPECIFICATION
Year: 1880

page_text: LETTERS PATENT to Francis Wright, of 68, Kensington High Street, in the
County of Middlesex, Chemist, for an Invention of "IMPROVEMENTS IN THE
PROCESSES RELATING TO THE PREPARATION FOR CONSUMPTION, THE PACKING,
AND THE STORAGE OF FRUITS AND FRUIT JUICE, AND IN THE APPARATUS
USED IN SUCH PROCESSES."
PROVISIONAL SPECIFICATION left by the said Francis Wright at the Office
of the Commissioners of Patents on the 23rd July 1880.
FRANCIS WRIGHT, of 68, Kensington High Street, in the County of Middlesex,
Chemist. "IMPROVEMENTS IN THE PROCESSES RELATING TO THE PREPARATION
FOR CONSUMPTION, THE PACKING, AND THE STORAGE OF FRUITS AND FRUIT
JUICE, AND IN THE APPARATUS USED IN SUCH PROCESSES."
Hitherto no satisfactory method has been known of preserving delicate fruits
and fruit juice, especially when intended for transmission to a distance, from
fermentation, bruising, and other injurious change, so that an adequate supply of
the London and other British markets with many delicate foreign fruits has been
practically impossible. Endeavours have been made to effect such preservation
chiefly in two directions. (a) The fruit or other juice has been bottled, or otherwise
packed, when raised to an elevated temperature, a process which, besides being
frequently unsuccessful, so modifies the flavour and other qualities of the fresh fruits
as to render them much less acceptable as articles of trade and consumption;
and (B) an adequate amount of some antiseptic substance has been added to the
fruit or juice to be preserved; a process which, to render it effective, requires
so large a proportion of the antiseptic as to spoil the flavour and endanger the
wholesomeness of the article. By my new process and improved apparatus, as
hereinafter described, I avoid both these objections, and am able either to dispense
with any addition of any antiseptic substance to the fruit or fruit juice which I
prepare for consumption or transport, or I am able to restrict the quantity added
to an amount so small as to be both entirely free from injurious effects, and also
--

page_text: inappreciable to the taste, and this superior result is produced in a much shorter
time and with much less labour than has hitherto been requisite for the production
of an inferior article.
For the better preservation of delicate and easily damaged fruits, such as grapes,
strawberries, mulberries, peaches, and the like, especially when intended for
transmission to a distance, I pack the fruit lightly, but closely in suitable vessels.
All vessels used for packing the fruit; whether new or old, should, after being well
cleansed by ordinary methods, be carefully scalded or steamed, and then well rinsed
out with an antiseptic fluid, which may be a solution of bisulphite of lime in the
proportion of about one pint in twenty of water.
In the case of grapes and firm fruits, a very convenient form of vessel is an
ordinary claret cask, rum puncheon, or sherry butt, from which all the spirit has
been extracted by long soaking. When the vessel has been filled with the fruit I
pour into it an antiseptic fluid, which may be prepared from water which has been
boiled and allowed to cool to a temperature of 60° Farh. without contact with air,
and in which has been dissolved about 30 grains to the gallon of pure salicylic
acid. In the case of fruits of a soft and pulpy nature, such as strawberries,
mulberries, raspberries, and the like, I prefer to use a more open vessel, and to
pack the fruit in the antiseptic fluid, adding fluid and fruit alternately so as to
prevent smashing. The proportion of salicylic acid should also be increased in the
case of soft fruits up to about 60 grains to the gallon. These proportions of about
30 grains and about 60 grains to the gallon are not necessarily to be rigidly
adhered to in every case. The proportions should be increased slightly according
to the distances the fruit has to travel and the temperature to which it has to be
exposed. Nor do I always adhere to the use of silicylic acid for this purpose. Any
antiseptic, as for instance, of hydrogen may be employed in the same
way, care being taken that the proportions are previously adjusted, so as to avoid
depriving the fruit or juice of its colour. As soon as the vessel used for packing is
full, I secure the contents by a lid or top firmly fastened and made air tight in an
ordinary way, as by the application of a suitable cement.
In the case of grapes
and firm fruits, it is advisable, but not essential, to give them immediately before
packing an antiseptic bath, which may be made of water, to which 10 of
commercial solution of bisulphite of lime has been added. This bath may be
conveniently given by placing the fruit lightly in loosely made wicker baskets,
and then immersing the baskets for two or three minutes in a vat or tub containing
the antiseptic fluid. In the packing of grapes intended to be used after transit for
the preparation of unfermented wine, or other fruits in which any addition of
water to the juice which would follow, should the fruit become slightly crushed
in transit, would be objectionable. I substitute for water the freshly expressed
juice of the grape or other fruit itself, and then I add the full quantity of
60 grains of pure salicylic acid to the gallon of juice. When for the purpose
of storage, or transport, or for any other purpose, it is desired to subject the
juice of fruit to the process of bottling, I apply my improvements as follows:-
I cause every part of each operation to take place within an antiseptic atmo-
sphere. A convenient mode of effecting this is as follows:-I first render the
air in the bottling room thoroughly antiseptic by means of a steam spray
producer of suitable dimensions and power, care being then taken that all
transference of juice to the bottling vat from the store vessels and from
the bottling vat to the bottles, shall take place in this atmosphere.
effectually securing this result, it is necessary that the antiseptic used should be
one which is specially adapted for the prevention of the vinous fermentation, such
for example as bisulphite of lime or pure carbolic acid. A convenient apparatus for
the purpose is the well known steam spray producer, invented and employed by
Professer Lister in surgical operations, but of large dimensions and high power.
If a steam boiler is in use in the bottling room or conveniently adjacent, the steam
jets may be worked from pipes attached to the boiler and fixed in position suitable
for effecting the object. A useful preparatory measure is to sprinkle by means of
For

page_text: an ordinary watering pot the floor of the bottling room with a solution of
bisulphite of lime (one part in 40 of water, immediately before commencing to
bottle. All tubs, taps, and bottles employed should be carefully rinsed out with
such a solution of bisulphite of lime before being brought into use, and no air
should be allowed to reach the juice except such as has been rendered antiseptic
either by heat, by adequate filtration through suitable materials, or by being
passed through antiseptic preparations. As it is necessary that the bottles used
should be treated with antiseptic immediately before filling, I fix an apparatus
close to the bottling tap by which I throw into each bottle standing in an
inverted position a spray either of antiseptic steam, or what is to be preferred, a
spray of the above described solution of bisulphite of lime. For this latter purpose
what is known as a "bottle rinser," but with very fine holes in the tubes and
supplied from a height, is well adapted. The corks employed should be sound and
previously soaked for 12 hours in a solution of bisulphite or other antiseptic. The
steam spray producer should be so stationed as to play across the tap or mouth
of the bottle and pass over the bottling machine placed close to it. The cork
being well driven in by the machine, the bottle should be at once wiped dry and
the cork sealed over. If it is desired to filter and bottle in one operation the two
processes can be effectually performed by taking care that the filtering process is
conducted in an antiseptic atmosphere, and that no air shall enter the respective
vessels except such as has passed through purifiers containing antiseptic
suitably adjusted to effect that object, and that the filter bags have been properly
cleansed and purified in a weak solution of bisulphite of lime immediately before
use.
"
For effecting this object, I have devised the following apparatus :-I place in
an upper chamber and partly enclosed by a screen of wood or other material, a
well made and iron bound cask fitted with a strong cover to which an india
rubber flange and suitable screws or clamps have been attached, and by which the
attachment of the cover to the cask can be made quite air tight. Through this
cover, connexion is made by suitable pipes and taps with an adjacent steam boiler,
and at the bottom of the cask is fitted a closely fitting valved outlet which can be
opened or shut from the chamber below, and communicating through a flexible
pipe with a tinned or silvered drum suspended at a suitable height beneath, and
fitted with guage glass connecting taps and nipples for the attachment of the
filtering bags. Attached to the cover of the cask is also a copper purifier fitted
with a tap by which connexion is made with or cut off from the drum as desired.
The construction of this purifier is such that air may pass freely through it to the
upper vessel, but only after passing through several layers of closely packed cotton
or other wool, or through sponges or other porous material saturated with some
suitable antiseptic fluid. Beneath the drum is placed, at a convenient height, a
suitable vessel or bottling vat, having a wide opening in its cover, and through
which the filter bags hang suspended from the nipples of the drum above. A
closed connection between these two vessels is established by a closely fitting
india rubber seamless curtain or petticoat, enveloping but not touching the
suspending filters, and a further connexion between these two vessels is maintained
by a tap and tube inserted in the drum above and the receiving vessel beneath.
This latter or lower vessel is also fitted with suitable taps for drawing off the
liquor into bottles, and for connecting with a pump in the room above for returning
to the vessel placed therein any liquor which may have passed through the filter
imperfectly clarified. The construction of this pump is what is known as a closed
plunger pump, and it is fitted with solid plated valves and an intervening full way
tap for opening or closing connexion between the vessels above and below. There
are also connecting taps below and above the valves for allowing steam to be
passed through the barrel and connecting tubes of the pump at will.
The apparatus being all carefully connected and adjusted, it is used as follows:-
A brisk current of steam is thrown into the upper vessel through the tap provided
for that purpose, and the valve at the bottom being opened the air it contained is
driven forward through the drum beneath, and the connecting taps attached

page_text: thereto into the receiving vessel below, from which in its turn the air is also
chased through the bottling taps, which are left open for that purpose. When
steam has issued freely from these for a few minutes, the supplemental taps of the
pump are also opened for a few seconds to allow the air contained in its barrel
and tubes to be driven out. In this way all septic air is driven from the entire
apparatus, and the taps being then closed all round the steam condensers therein,
and its place is supplied by air which passes through the purifier attached to the
cover of the upper vessel. The apparatus is now ready for use. The steam spray
producer is made to play across the top of the upper vessel, the spray being partly
confined by the screen which in part envelops it. While this is going on the cover
is removed, the juice to be filtered is poured or pumped from the store vessels in
which it has been preserved into the upper vessel. The cover is again fastened
down, and the working of the spray producer stopped. The valve at the bottom
of this upper vessel is then opened and the fluid passes down through the filters
into the lower vessel, air passing through the purifier to take its place. When the
filtration is complete the bottling commences as described above. When all the
fluid has been bottled the process may be repeated in the same way continuously.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Francis Wright in the Great Seal Patent Office on the 21st
January 1881.
FRANCIS WRIGHT, of 6S, Kensington High Street, in the County of Middlesex,
Chemist. " IMPROVEMENTS IN THE PROCESSES RELATING TO THE PREPARATION
FOR CONSUMPTION, THE PACKING AND THE STORAGE OF FRUITS AND FRUIT
JUICE, AND IN THE APPARATUS USED IN SUCH PROCESSES."
Hitherto no satisfactory method has been known of preserving delicate fruits
and fruit juices, especially when intended for transmission to a distance, from
fermentation, bruising, and other injurious change, so that an adequate supply of
the London and other British markets with many delicate foreign fruits has been
practically impossible. Endeavours have been made to effect such preservation
chiefly in two directions. (a), the fruit or other juice has been bottled or otherwise
packed when raised to an elevated temperature, a process which besides being
frequently unsuccessful so modifies the flavour and other qualities of the fresh
fruits as to render them much less acceptable as articles of trade and consumption;
and (b) an adequate amount of some antiseptic substance has been added to the
fruit or juice to be preserved, a process which, to render it effective, requires so
large a proportion of the antiseptic as to damage the flavour and endanger the
wholesomeness of the article. By my new process and improved apparatus, as
hereinafter described, I avoid both these objections, and am able either to dispense
with any addition of any antiseptic substance to the fruit or fruit juice, which I
prepare for consumption or transport, or I am able to restrict the quantity added
to an amount so small as to be both entirely free from any injurious effects, and
also inappreciable to the taste, and this superior result is produced in a much
shorter time and with much less labour than has hitherto been requisite for the
production of an inferior article. For the better preservation of delicate and easily
damaged fruits, such as grapes, strawberries, mulberries, peaches, and the like,
especially when intended for transmission to a distance, I pack the fruit lightly but
closely in suitable vessels. All vessels used for packing the fruit, whether new or
old, should after being well cleansed by ordinary methods be carefully scalded or
steamed, and then well rinsed out with an antiseptic fluid, which may be a solution
of bisulphite of lime, in the proportion of about one pint in twenty of water. In the
case of grapes and firm fruits a very convenient form of vessel is an ordinary claret
cask, rum puncheon, or sherry butt, from which all the spirit has been extracted
by long soaking. When the vessel has been filled with the fruit I pour into it
an antiseptic fluid, which may be prepared from water which has been boiled and
allowed to cool to a temperature of 60° Fahr. without contact with air, and
in which has been dissolved about 30 grains to the gallon of pure salicylic acid.
In the case of fruits of a soft and pulpy nature, such as strawberries, mulberries,
raspberries, and the like, I prefer to use a more open vessel and to pack the fruit
in the antiseptic fluid, adding fluid and fruit alternately so as to prevent smashing.
The proportion of salicylic acid should also be increased in the case of soft fruits up
to about 60 grains to the gallon. These proportions of about 30 grains and about
60 grains to the gallon are not necessarily to be rigidly adhered to in every case.
The proportions should be increased slightly, according to the distances the fruit
has to travel, and the temperature to which it has to be exposed, nor do I always
adhere to the use of salicylic acid for this purpose. Any innocuous antiseptic, as,
for instance, peroxide of hydrogen, may be employed in the same way, care being
taken that the proportions are previously adjusted so as to avoid depriving the
fruit or juice of its colour. As soon as the vessel used for packing is full I secure
the contents by a lid or top firmly fastened and made air tight in any ordinary

page_text: way, as by the application of a suitable cement.
In the case of grapes and firm
fruits it is advisable, but not essential, to give them immediately before packing an
antiseptic bath, which may be made of water, to which of commercial solution of
bisulphite of lime has been added. This bath may be conveniently given by
placing the fruit lightly in loosely made wicker baskets, and then immersing the 5
baskets for two or three minutes in a vat or tub containing the antiseptic fluid. In
the packing of grapes intended to be used after transit for the preparation of unfer-
mented wine, and in the packing of other fruits in which any addition of water to
the juice, which would follow should the fruit become slightly crushed in transit,
would be objectionable, I substitute for water the fresbly expressed juice of the
grape or other fruit itself, and then I add the full quantity of 60 grains of pure
salicylic acid to the gallon of juice. When for the purpose of storage or transport,
or for any other purpose, it is desired to subject the juice of fruit to the process of
bottling, I apply my improvements as follows:-I cause every part of each operation
to take place within an antiseptic atmosphere. This may be effected in various
ways. I find that a convenient mode of effecting it is as follows:-I first render
the air in the bottling room thoroughly antiseptic by means of a steam spray
producer of suitable dimensions and power, care being then taken that all trans-
ference of juice to the bottling vat from the store vessels, and from the bottling
vat to the bottles, shall take place in this atmosphere. For effectually securing
this result it is necessary that the antiseptic used should be one which specially
adapted for the prevention of the vinous fermentation, such, for example, as
bisulphite of lime or pure carbolic acid. A convenient apparatus for the purpose
is the well known steam spray producer invented and employed by Professor Lister
in surgical operations, but of large dimensions and high power, such as is shown
in the accompanying Drawings 1 and 2, Fig. 1, where the vessel a' contains
the antiseptic fluid which is discharged from the upright point b' by the force of
the steam, which is conducted from the boiler through the pipe c³, and issues in a
horizontal direction through the horizontal point b'. If a steam boiler is in use in
the bottling room, or conveniently adjacent, the steam jets may be worked from
pipes attached to the boiler and fixed in position suitable for effecting the object.
A useful preparatory measuro is to sprinkle, by means of an ordinary watering
pot, the floor of the bottling room with a solution of bisulphite of lime (one part in
40 of water) immediately before commencing to bottle. All tubs, taps, and bottles
employed should be carefully rinsed out with such a solution of bisulphite of lime
before being brought into use, and no air should be allowed to reach the juice except
such as has been rendered antiseptic either by heat, by adequate filtration through
suitable materials, or by being passed through antiseptic preparations. As it is
necessary that the bottles used should be treated with antiseptic immediately before
filling, I fix an apparatus close to the bottling tap, by which I throw into each
bottle standing in an inverted position a spray either of antiseptic steam or, what
is to be preferred, a spray of the above described solution of bisulphite of lime.
For this latter purpose what is known as a "bottle rinser," but with very fine holes
in the tubes, is well adapted, and for this purpose I arrange one or more steam spray
injectors, drawing the antiseptic fluid from the vessels a¹, Figs 2 and 3, similar to
that already mentioned (Fig. 1) but of smaller dimensions, and so arranged as to
throw the spray in a vertical direction, and supported under a stand A, A, Figs. 2
and 3, and supplied by a pipe B, B, B, Figs. 2 and 3, from a steam boiler, in
such a way that the spray can pass freely through holes in the top of the stand,
and in which the necks of the bottles C, C, Figs. 2 and 3, are placed in an
inverted position. The corks employed should be sound and previously soaked for
12 hours in a solution of bisulphite or other antiseptic. The steam spray producer
Fig. 1, should be so stationed while the process of bottling is going on as to play
across the bottling tap D, Figs. 2 and 3, and also across the mouth of the bottle
and pass over to the corking machine E, Fig. 3, placed close to it, by which the
cork is driven in. The bottle should be at once wiped dry and the cork sealed
over. If it is desired to filter and bottle in one operation the two processes can be

page_text: effectually performed by taking care that the filtering process is conducted in an
antiseptic atmosphere, and that no air shall enter the respective vessels except such
as has passed through "purifiers" containing antiseptic suitably adjusted to effect
that object, and that the filter bags have been properly cleansed and purified in a
weak solution of bisulphite of lime immediately before being used. For effecting
this object I have devised the following apparatus:-I place on an upper floor, and
enclosed in a chamber or compartment, which may be formed by a partition or
screen of wood or other material F, F, Figs. 2 and 3, a well made and iron bound
cask G, Figs. 2, 3, and 4, fitted with a strong cover H, Figs. 2, 3, and 4, to
which an india rubber collar I, Fig. 4, and suitable screws or clamps have been
attached, and by which the attachment of the cover to the cask can be made quite
air tight. Through this cover connection is made by a suitable pipe K, Figs 2, 3,
and 4, and taps with an adjacent steam boiler, and at the bottom of the cask is
fitted a closely fitting valved outlet L, Figs. 2 and 4, which can be opened and shut
from the chamber below by means of an iron rod or handle M, Figs. 2 and 3, and
communicating through a flexible pipe N, Figs. 2 and 3, with a tinned or silvered
drum O, Figs. 2, 3, and 5, suspended at a suitable height beneath, and fitted with
guage glass, connecting taps, and nipples for the attachment of the filtering
bags P, P, P, Fig. 5. Attached to the cover of the cask G, Figs. 2, 3, and 4, is also
a copper purifier 2, Figs. 2, 3, and 6, fitted with taps, by which connection is made
with or cut off from the cask G or the drum O, Figs. 2 and 3, through the flexible
pipe R, Figs. 2 and 3, as desired. The construction of this purifier is such that
air may pass freely through it to the upper vessel G, Figs. 2 and 3, or the
drum O, Figs. 2 and 3, but only after passing through several layers of closely
packed cotton or other wool, or through sponges, or other porous material,
saturated with some suitable antiseptic fluid. Beneath the drum O is placed at a
convenient height a suitable vessel or bottling vat S, Figs. 2, 3, and 5, having a
wide opening in its cover, and through which the filter bags P, P, P, Fig. 5, hang
suspended from the nipples of the drum above. A close connection between the
two vessels is established by a closely fitting india rubber seamless curtain or
petticoat T, T, Figs. 2, 3, and 5, enveloping but not touching the suspended filters,
and a further connection between these two vessels is maintained by a tap and
tube U, Fig. 2, inserted in the drum above and the receiving vessel beneath.
This
latter or lower vessel is also fitted with a suitable tap D, Figs. 2, 3, and 5, for
drawing off the liquor into bottles, and it is also fitted with a pipe V, Figs. 2
and 3, which is connected with a pump W, Fig. 2, in the room above for returning
to the vessel G, Figs. 2 and 3, placed therein any liquor which may have passed
through the filter imperfectly clarified. The construction of this pump is what is
known as a closed plunger pump, and it is fitted with solid plated valves, and an
intervening full way tap for opening or closing connection between the vessels
above and below. There are also connecting taps below and above the valves for
allowing steam to be passed through the barrel and connecting tubes of the pump
at will. The apparatus being all carefully connected and adjusted it is used as
follows: A brisk current of steam is thrown into the upper vessel G, Figs. 2 and 3,
through the pipe K, Figs. 2 and 3, which is regulated by the tap X, Figs. 2 and 3,
provided for that purpose, and the valve L, Figs. 2 and 4, at the bottom being
opened the air it contained is driven forward through the drum beneath, and the
connecting tap and tube U, Fig. 2, attached thereto, into the receiving vessel below,
from which in its turn the air is also chased through the bottling tap, which is left
open for that purpose. When steam has issued freely from this tap for a few
minutes the supplemental taps of the pump are also opened for a few seconds to
allow the air contained in its barrel and tubes to be driven out. In this way all
septic air is driven from the entire apparatus, and the taps being then closed all
round the steam condenses therein, and its place is supplied by air which passes
through the purifier Q, Figs. 2, 3, and 6, attached to the cover of the upper vessel G,
Figs. 2 and 3. The apparatus is now ready for use. A portable steam spray
producer being attached to the steam valve X, Figs. 2 and 3, by a flexible pipe is

page_text: made to play across the top of the upper vessel, the spray being partly confined by
the screen F, F, Figs. 2 and 3, which in part envelopes it; while this is going on
the cover is removed and the juice to be filtered is poured or pumped from the store
vessels in which it has been preserved into the upper vessel. The cover is again
fastened down, and the working of the spray producer stopped, the valve L, Figs. 2
and 4, at the bottom of this upper vessel is then opened, and the fluid passes down
through the filters into the lower vessel S,. Figs. 2, 3, and 5, air passing through the
pumper W, Figure 2, into the vessel G, Figs. 2 and 3, to take its place. When the
filtration is complete the bottling commences, as described above; when all the
fluid has been bottled the process may be repeated in the same way continuously.
Having thus described the nature of the said Invention, and in what manner the
same is to be performed, I claim as the Invention secured to me by the hereinbefore
in part recited Letters Patent,-
First. The application of an antiseptic fluid for the better preservation of delicate
or easily damaged fruits, substantially as hereinbefore described.
Second. The application of an antiseptic atmosphere to the processes of mixing,
filtering, and bottling fruit juice when effected in one or more than one operation.
Third. The apparatus for this purpose, substantially as hereinbefore described.
In witness whereof, I, the said Francis Wright, have hereunto set my hand and
seal, this Seventeenth day of January, in the year of our Lord One thousand
eight hundred and eighty one.
FRANCIS WRIGHT. (L.S.)