AN IMPROVED AËRATED BEVERAGE, AND THE METHOD OF PREPARING THE SAME
Year: 1885

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I IVY RILEY SHARPE of 81 Preston Street Bradford in the county of York,
Aërated Water Manufacturer do hereby declare the nature of my invention for
AN IMPROVED AËRATED BEVERAGE, AND THE METHOD OF PREPARING THE SAME
and in what manner the same is to be performed to be particularly described and
ascertained in and by the following statement:-
My invention relates to an aërated effervescing beverage flavoured with the.
distinctive flavour of lime fruit in combination with that of sassafras, sarsaparilla,
liquorice and dandelion or with any one or more of these flavourings and sweetened
with sugar after which it is aërated in the usual manner.
To carry out my invention I place about one hundred gallons of water in
a suitable boiler and add thereto about ten pounds of sarsaparilla root and about
ten pounds of dandelion root. I then bring the contents of the boiler up to
boiling point and maintain this temperature until about twenty gallons have
evaporated. I then run off the extract thus produced and add to the partially
exhausted roots another twenty five gallons or thereabouts of water which I keep
at the boiling point until about five gallons have been evaporated. After drawing
off this second portion of about twenty gallons of extract I remove the roots from
the boiler and submit them to forcible pressure to extract all the liquid remaining
in them. By the three processes hereinbefore described I shall have obtained
rather more than one hundred gallons of a strong extract of the roots operated
upon, which extract I return to the boiler and add thereto about one hundred
pounds of solid extract of liquorice or block juice and boil the whole together until
the extract of liquorice is dissolved. The extract thus produced will be hereinafter
referred to as the compound extract.
The compound extract produced in the manner hereinbefore described is placed in
a barrel or cylinder which can either be rolled about or is supported by a shaft
driven by power in order to agitate the contents.
I then add about forty pounds by weight of the essential oil of lime fruit, about
forty pounds of the essential oil of sassafras bark, about sixty pounds of burnt
sugar for colouring purpose and about four ounces of salicylic acid. When these
ingredients have been placed in the cylinder or barrel with the compound extract
it is put in motion either by rolling or by power and the agitation of the contents

page_text: is continued until sufficient of the flavour of the essential oils is imparted to the
compound essence herein before mentioned.
The flavoured extract is then filtered or allowed to become clear by the settle-
ment of the contained sediment and when sufficiently clear I add about four ounces
of this flavoured extract to one gallon of syrup acidulated with citric acid.
Of this diluted extract place about one and half ounces in each half pint
.bottle and fill it up with aërated water or the like proportion in smaller or larger
bottles.
The flavourings I use in the preparation of my improved aërated beverage are
Lime fruit flavour which I obtain from lime juice or a soluble essence of
limes or essential oil of limes or a chemical flavouring resembling lime fruit
essence.
Sassafras flavour which I obtain by boiling the wood or bark and thus forming
a decoction or by more prolonged boiling thereby obtaining an extract or from
a soluble essence of sassafras or the essential oil of sassafras or a chemical flavouring
having the resemblance of oil of sassafras sarsaparilla or dandelion flavour which
I obtain by boiling the roots and thus obtain a decoction or by a longer period
of boiling thereby obtaining an extract or from a soluble essence or essential oil of
sassafras or dandelion or a chemical preparation resembling such essences or
extracts in flavour.
Liquorice flavour I obtain by boiling the root and thus obtaining a decoction
or extract or from a soluble extract or essential oil or chemical imitation of the
flavour of liquorice.
Any of the herein before mentioned flavours may be imparted to aërated water
by the process described or by any modification thereof producing a similar
'result.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed I do not confine
myself to the exact quantities herein mentioned but I declare that what I claim is
(1). The improved aërated beverage flavoured with lime fruit flavour as herein-
before described in combination with sassafras, sarsaparilla, liquorice and dandelion
or lime fruit flavour in combination with any one or more of the said ingredients.
(2). The hereinbefore described method or process of preparing the aërated
beverage with the extract of roots and essential oils or any mere modification of
such process.
TURNER & BAKER,
Agents for the Applicant.