A NEW KIND OF UNFER- MENTED AND UNINTOXICATING MALT LIQUOR, WHICH SHALL KEEP SOUND FOR ANY PERIOD OF TIME
Year: 1865

page_text: LETTERS PATENT to Charles Henry Newman, of Chertsey, in the County.
of Surrey, Gentleman, for the Invention of "A NEW KIND OF UNFER-
MENTED AND UNINTOXICATING MALT LIQUOR, WHICH SHALL KEEP SOUND FOR
ANY PERIOD OF TIME,"
Sealed the 23rd January 1866, and dated the 28th November 1865.
PROVISIONAL SPECIFICATION left by the said Charles Henry Newman
at the Office of the Commissioners of Patents, with his Petition, on
the 28th November 1865.
I, CHARLES HENRY NEWMAN, of Chertsey, in the County of Surrey,
Gentleman, do hereby declare the nature of the said Invention for "A NEW
KIND OF UNFERMENTED AND UNINTOXICATING MALT LIQUOR, WHICH SHALL KEEP
SOUND FOR ANY PERIOD OF TIME," to be as follows:-

page_text: 150 Fabenheit, the 3rd and 4th at 175 Fahenheit; lb. hops in a net kept
down at bottom of the copper by a weight for each boiling of water for the mash
to keep it sound. If hard water, it must be boiled and exposed to the
atmosphere to fall to the right temperature. The first mash to be covered for
2 hours after active stirring, the 2nd, 2 hours, the 3rd and 4tb, 1 hour each.
Each extract to be boiled and kept skimmed for two hours, then strained
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Charles Henry Newman in the Great Seal Patent Office on
the 25th April 1866.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, CHARLES
HENRY NEWMAN, of Chertsey, in the County of Surrey, Gentleman, send
greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Twenty-eighth day of November, in the year of our Lord
One thousand eight hundred and sixty-five, in the twenty-ninth year of Her reign,
did for Herself, Her heirs and successors, give and grant unto me, the said
Charles Henry Newman, Her special licence that I, the said Charles Henry
Newman, my executors, administrators, and assigns, or such others as I, the said
Charles Henry Newman, 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 "A NEW KIND OF
UNFERMENTED AND UNINTOXICATING MALT LIQUOR, WHICH SHALL KEEP SOUND FOR
ANY PERIOD OF TIME," upon the condition (amongst others) that I, the said
Charles Henry Newman, my executors or administrators, by an instrument
-in writing under my, or their, or one of their hands and seals, should

page_text: articularly describe and ascertain the nature of the said Invention, and in
hat manner the same was to be performed, and cause the same to be filed
the Great Seal Patent Office within six calendar months next and imme-
ately after the date of the said Letters Patent.
NOW KNOW YE, that I, the said Charles Henry Newman, do hereby declare
e nature of my said Invention, and in what manner the same is to be per-
rmed, to be particularly described and ascertained in and by the following
atement-
A new kind of unfermented and unintoxicating malt liquor, which shall
ep sound for any period of time.
One quarter of malt and ten pounds of hops will make one hundred
llons, but two hundred gallons of water must be used to allow for evapora-
on in the operation..
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In making the unintoxicating malt liquor, the extract of the hop is
made separate from that of the malt in a close covered vessel, to
procure first, the aroma; second, the bitter; thirdly, the astringent
qualities; the first kept at a temperature of one hundred Fabenheit
for six hours, then the liquor pressed out clean; the second one
hundred and fifty Fahenheit for two hours; the third boiled and
stirred occasionally for three hours, skimmed, cooled down in a shallow
vessel to sixty degrees, then mixed in the cooler or tun barrel with
the first boiled extract of the malt when at sixty degrees.
Secondly, the malt is best whole extracted at four mashes, the first
and second at one hundred and fifty Fabenheit, the third and fourth
one hundred and seventy-five Fahenheit, half pound of hops in a net
kept down at bottom of the copper by a weight for each boiling of
water for the mash to keep it sound. If hard water it must be boiled
and exposed to the atmosphere to fall to the right temperature. The
first mash to be covered for two and a half hours after active stirring,
the second two hours, the third and fourth one hour each.
Each extract to be boiled and kept skimmed for two hours, then
strained into the cooler, tunned at sixty, remain in the tun barrel six
hours, then drawn off into upright store casks or vats filled within
one inch of the bung. The cask must be perfectly dry and fumigated
with sulphur from a small fumigating machine, must be left unbunged
for twelve hours, then the vacancy at the top of the cask filled up with
sulphureous vapour and bunged down immediately, then left for one
month, or any length of time, then drawn off into smaller casks for
use, they having previously been fumigated with sulphur.

page_text: Can be concentrated four times the usual strength for exportation by the
same process.
In witness whereof, I, the said Charles Henry Newman, have hereunto
set my hand and seal, this Twenty-fourth day of April, in the year
of our Lord One thousand eight hundred and sixty-six.
CHA. H. NEWMAN. (L.S.)