IMPROVEMENTS IN THE PREPARATION OF BEVERAGES FROM EXTRACT OF LIQUORICE .OR ⚫GLYCYRRHISINE
Year: 1881

page_text: [[
LETTERS PATENT to Bristow Hunt, of Serle Street, Lincoln's Inn, in the
County of Middlesex, Gentleman, for an Invention of IMPROVEMENTS IN
THE PREPARATION OF BEVERAGES FROM EXTRACT OF LIQUORICE .OR
⚫GLYCYRRHISINE" A communication from abroad by Yves-François
Marchier, of Privas, France.)
"
PROVISIONAL SPECIFICATION left by the said Bristow Hunt at the Office
of the Commissioners of Patents on the 9th May 1881.
BRISTOW HUNT, of Serle Street, Lincoln's Inn, in the County of Middlesex,
Gentleman. "IMPROVEMENTS IN THE PREPARATION OF BEVERAGES FROM EXTRACT
OF LIQUORICE OR 'GLYCYRRHISINE.' (A communication from abroad by Yves-
François Marchier, of Privas, France.
"">
The "glycyrrhisine which is employed in the preparation of the beverages
hereinafter described is obtained in the following manner :-
The liquorice root (radix glycyrrhisce) is first crushed between cast iron rollers
or by any other suitable means, and the crushed root is put into vats or vessels full
of pure or ammoniacal water, and it is macerated therein for about twelve hours,
the water dissolving the "glycyrrbisine" or saccharine principle of the root.
After this maceration the water is withdrawn and brought up to boiling point
(steam being employed by preference for this purpose). The effect of this is to
precipitate the fecula and albumen contained in the liquorice root.
The liquid is then filtered and treated with dilute sulphuric acid; a precipitate is
thus formed which is "glycyrrhisine," and which forming a deposit is separated from
the liquid by decantation.
This precipitate is then washed in boiling water in order to remove the excess of
sulphuric acid and other foreign matter which may be contained therein, the
washing being repeated three or four times to ensure complete purification.
This product having been thus obtained, the following beverages are prepared
therefrom:-
1. The "
glycyrrhisine" is treated with carbonate of soda so as to form a
glycyrrhisate of soda, and if it be desired to give a red colour to this product,
a little powdered cochineal is added thereto.

page_text: The product is then evaporated, pulverized, and sifted, and thus a powder is
obtained which has been made soluble by the addition of the carbonate of soda,
which at the same time has eliminated any ammonia which may have been
contained therein.
This powder may be flavoured in various ways by the addition of essence of
mint, lemon, aniseed, orange, absinthe, or rum.
2. Instead of the flavourings enumerated above, there is sometimes added to the
powder (prepared as before) essence of bitter almonds or of mirbane (nitrobenzine),
cherry, laurel, or any other essence from bitter stones or kernels, in the proportion
of about two litres (34 pints) of essence to 100 kilogrammes of powder.
3. Instead of these essences vegetable tar may be added to the powder in the
proportion of about 400 grammes of vegetable tar to 100 kilogrammes of powder.
These two substances should be thoroughly well mixed together.
4. Finally, in place of the essences or of the vegetable tar there is sometimes
added to the powder crystallized vanilline or vanilla dissolved in alcohol, or essence
of lemon, or other suitable essence of about equal weight.
Thirty grammes of this solution mixed with a kilogramme of powder will be
sufficient to impart a most agreeable flavour to the latter.
The powdered glycyrrhisate of soda thus prepared is packed in metal boxes or
cases of various sizes to supply the trade.
If 50 centigrammes of this powder be dissolved in a litre of water, an agreeable
and most hygienic beverage will be obtained.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed bý
the said Bristow Hunt in the Great Seal Patent Office on the 9th November
1881.
BRISTOW HUNT, of Serle Street, Lincoln's Inn, in the County of Middlesex,
Gentleman. "IMPROVEMENTS IN THE PREPARATION OF BEVERAGES FROM EXTRACT
OF LIQUORICE OR GLYCYRRHISINE." (A communication from abroad by Yves-
François Marchier, of Paris, France.)
This Invention relates to improvements in the preparation of beverages from
extract of liquorice or "glycyrrhisine."
The glycyrrhisine which is employed in the preparation of the beverages
hereinafter described is obtained in the following manner :-
The liquorice root (radix glycyrrhizo) is first crushed between cast iron rollers
or by any other suitable means, and the crushed root is put into vats or vessels full
of pure or ammoniacal water, and it is macerated therein for about twelve hours, the
water dissolving the glycyrrhisine or saccharine principle of the root. After this
maceration the water is withdrawn and brought up to boiling point, steam being
employed by preference for this purpose. The effect of this is to precipitate
the fecula and albumen contained in the liquorice root. The liquid is then filtered
and treated with dilute sulphuric acid; a precipitate is thus formed, which is
glycyrrhisine, and which forming a deposit is separated from the liquid by
decantation. This precipitate is then washed in boiling water in order to remove
the excess of sulphuric acid and other foreign matter which may be contained
therein, the washing being repeated three or four times to ensure complete
purification.
This product having been thus obtained the following beverages are prepared
therefrom-
1. The glycyrrhisine is treated with carbonate of soda so as to form a
glycyrrhisate of soda, and if it be desired to give a red color to this product a little
powdered cochineal is added thereto. The product is then evaporated, pulverised,
and sifted, and thus a powder is obtained which has been made soluble by the
addition of the carbonate of soda, which at the same time has eliminated any
ammonia which may have been contained therein. This powder may be flavoured
in various ways by the addition of essence of mint, lemon, aniseed, orange, absinthe,
or rum.
2. Instead of the flavourings enumerated above, there may be added to the
prepared powder essence of bitter almonds or of mirbane (nitrobenzine), cherry,
laurel, or any other essence from bitter stones or kernels, in the proportion of about
2 litres (3 pints) of essence to 100 kilogrammes of powder.
3. Instead of these essences vegetable tar may be added in the proportion of
about 400 grammes of vegetable tar to 100 kilogrammes of powder. These two
substances should be thoroughly well mixed together.
4. Finally, in place of the essences or of the vegetable tar there may be added to
the powder crystallised vanilline, or vanilla dissolved in alcohol, or essence of
lemon or other suitable essence of about equal weight.
Thirty grammes of this solution mixed with a kilogramme of powder will be
sufficient to impart a most agreeable flavour to the latter.
The powdered glycyrrhisate of soda thus prepared is packed in metal boxes or
cases of various sizes to supply the trade.
If 50 centigrammes of this powder be dissolved in a litre of water, an agreeable
and most hygienic beverage will be obtained.
Having now described the nature and object of the said Invention, together
with the manner in which the same is to be or may be performed or carried into

page_text: practical effect, I would remark in conclusion that what I claim as the Invention
communicated to me by the above-named Yves-Francois Marchier is,―
The preparation of beverages from extract of liquorice or
substantially as hereinbefore described.
$
glycyrrhisine,"
In witness whereof, I, the said Bristow Hunt, have hereunto set my hand
and seal, this Twenty-second day of October, in the year of our Lord One
thousand eight hundred and eighty-one.
BRISTOW HUNT. (L.S.)