IMPROVE MENTS IN TREATING AND AMELIORATING ALCOHOLS AND ALCOHOLIC LIQUORS
Year: 1882

page_text: LETTERS PATENT to Henri Adrien Bonneville, of the British and Foreign
Patent Offices, 8, Rue de la Chausseé d'Antin, Paris, France, and 90, Cannon
Street, in the City of London, Patent Agent, for an Invention of "IMPROVE
MENTS IN TREATING AND AMELIORATING ALCOHOLS AND ALCOHOLIC LIQUORS."
A communication from Adrien Ralu. iunr.. of Rue Condorcet, Paris, France.
COMPLETE SPECIFICATION filed by the said Henri Adrien Bonneville at
the Office of the Commissioners of Patents on the 17th March 1882.
HENRI ADRIEN BONNEVILLE, of the British and Foreign Patent Offices, 8, Rue
de la Chausseé d'Antin, Paris, France, and 90, Cannon Street, in the City of
AMELIORATING
London, Patent Agent. "IMPROVEMENTS IN TREATING AND
ALCOHOLS AND ALCOHOLIC LIQUORS." A communication by Adrien Ralu, junr.,
of Rue Condorcet, Paris, France.
The Invention relates to a new or improved process for neutralising or elimi-
nating the empyreumatic principles of alcohols and alcoholic liquors, such as
brandy, rum, whisky, and gin, and counteracting the deleterious action of their
essential oils upon the system, thus preventing all the nervous disorders caused by
their use; and consists in whipping or churning the alcohol and liquors in a
fermented state before distillation with glycerine, and matters of which it is
composed, stearine, margarine, or oleine, for instance, or more especially with the
fats or oils of cocoa, palm, muscadine, galam, and cocoa nuts.
The process is based upon the scientific fact that alcohols do not improve much
in bottle, but require to be kept a certain time in casks so that the essential empy-
reumatic oils, may evaporate; part of the volatile oils are therefore eliminated by
whipping or churning, and by mixing with them a fluid grease, the alcohol is
improved as if by age, and the few deleterious principles remaining are either
checked or neutralised.
The above matters may be used indiscriminately, but it is preferable to use pure
cocoa fat with glycerine deprived of all acid, or in some cases with one tenth its
weight of powdered burnt sugar.
By the first method the cocoa fat is melted in a water bath, and mixed in the
proportion of one kilo to two litres of glycerine, and when cold is poured into

page_text: 2500 litres of alcohol at about 54 degrees strength, which being then whipped or
churned by means of any stirring or beating apparatus assimilates all that. is
capable of being dissolved of the mixture.
The operation is repeated the next day for from ten to twelve hours, and the
alcohol is left to settle; those parts which are not dissolved are precipitated, and
may be used another time. After a week in summer and a fortnight in winter the
alcohol is ready; it is then filtered and put into casks.
Any kind of apparatus may be used for the whipping or churning, but one
similar to that represented in the accompanying Drawing is to be preferred; this
consists of a frame A supporting a vat B fitted with a lid C of wrought iron
galvanised, provided with an inlet aperture D to introduce the liquid, and in
which rotate perforated wings E mounted upon a vertical shaft F, to which the
rotary motion is imparted by means of a toothed crown G gearing in a cranked
toothed wheel H, and worked by hand, steam, or other motive power. The shaft F
being composed of two parts joined by the lin-pin I can by taking out the latter
be detached so as to remove the agitator. A discharge tap J placed about 10 centi-
metres from the bottom of the vat allows the liquid, without the precipitated
matters, to be passed through a closed filter L, from whence it runs through the
tap M into the casks placed to receive it.
Alcohols or brandies of very inferior quality are treated in the same manner, but
cocoa fat is preferable in the proportion of about 600 or 700 grammes reduced to a
paste in a mortar, with 60 or 70 grammes of powdered burnt sugar to 1000 litres
of alcohol of about 54 degrees strength.
Liquors which have been fermented and are to be distilled are treated as
follows: When they are about to be poured into the still about 50 grammes of
cocoa fat and a quarter of a litre of glycerine are incorporated, and after the
distillation the liquors are whipped or churned so as to eliminate any empy-
reumatic oil they may still contain, and especially to amalgamate the fatty parts
incorporated; the whole is thus blended, and the alcoholic bouquet improved.
The quantities of cocon fat and glycerine depend upon the degree of strength of
the liquid to be treated, but on an average 8 grammes of cocoa fat and ³/, of a tea
spoonful of glycerine to 20 litres of alcohol of 30 to 39 degrees strength; 10 grammes
of cocoa fat and 1 tea spoonful of glycerine to 20 litres of alcohol of 40 to 54 degrees
strength; 12 grammes of cocoa fat and 1/, tea spoonfuls of glycerine to 20 litres
of alcohol of 55 to 75 degrees strength, and 16 grammes of cocoa fat and 1/4 tea
spoonfuls of glycerine to 20 litres of alcohol of 90 degrees strength will be suitable
proportions.
In using the cocoa fat combined with burnt sugar account must be taken of
the degree of strength of the liquid to be treated, but the weight of sugar must
always be about one tenth of the weight of cocoa fat.
Having thus described the said Invention, and the manner in which the same is
to be performed, I claim and desire to secure by the said Royal Letters Patent the
treatment of alcohols and alcoholic liquors in a fermented state before distillation
with glycerine, and matters of which it consists, and especially with fats or oils of
cocoa, muscadine, cocoa nut, palm, or galain, substantially and for the purposes
above described.
In witness whereof, I, the said Henri Adrien Bonneville, have bereto set
my hand and seal, this Sixteenth day of March, in the year of our Lord
One thousand eight hundred and eighty two.