AN IMPROVED APPARATUS FOR BOTTLING AERATED AND GASEOUS LIQUIDS
Year: 1884

page_text: PROVISIONAL SPECIFICATION.
I THOMAS COCKCROFT of N° 3 to 13 Egerton Street, Birkenhead in the County
of Chester, Mineral Water Manufacturer do hereby declare the nature of the said
Invention for AN IMPROVED APPARATUS FOR BOTTLING AERATED AND GASEOUS
LIQUIDS to be as follows:-
My Invention consists in a certain, arrangement and combination of parts,
constituting a machine for bottling aërated and gaseous liquids, in which the
various operations of syruping, filling, corking and delivering the filled and corked
bottle are performed, and the following is a description of my Invention in such
full clear and distinct terms as to enable any one skilled in the art, to which
it belongs, to put the same into practice, reference being had to the accompanying
sheet of Drawings and to the letters and figures of reference marked thereon, like
letters and figures being used to denote like parts throughout the several views.
Invention.
Figure 2 is a side view of Figure 1.
Figure 3 is a plan of Figure 1.
Figure 4 is a side elevation of the air escape and liquor supply valves.
Reference to the Drawings A is a frame upon and to which the parts of the
machine are attached, and in this frame A works a slide piece B. This slide
piece B is extended up and the upper portion is provided with an angle slot C and
a roller wheel D and it is also extended forward when it carries a plunger E. The
lower end of the slide B is provided with a rack B¹ and is extended in front and
carries a trip mechanism F. The slide B is operated by the hand lever G, which
is attached to the toothed quadrant H and which is provided with a counter-
weight I. J is a bottle (in position for filling and corking) and held in position by
the cup K which is supported by the rod K³ and receives a raising and lowering
motion from the foot lever K2. L' is a shoot into and down which the bottles are
tripped and led away M is the filling and corking cylinder, against the bottom of
which bears the neck of the bottle J and into the cylinder M lead the ports m of the

page_text: air and liquid valves a a' and the port m² of the syrup pump b. The cylinder M
has an opening in front at the upper part through which the cork N is inserted
(see Figure 1.) The opening ; is closed by a stop piece corresponding to the
opening. The stop is operated by the.angled slot C before mentioned through the
roller 7ª and side slide bars. The syrup pump b is operated by the cranked slotted
lever d worked by the roller D on the slide B. The air and liquor valves a al are
operated by the hand lever a' and their valve spindles are so proportioned that on
the downstroke of the lever a? the air valve a is opened first and then the liquor
valve a' the air valve a remaining open until after the closing of the liquor valve a¹.
The trip mechanism F consists of the rod f, the end of which is provided with a
loose catch the function of which is to cause the weighted lever g to throw the
bottle into the shoot L when the bottle is released from the cylinder M when filled
and corked.
The operation of the apparatus is as follows: the bottle to be filled and corked
is placed in the cup K and raised into the position shown in the Drawings by the
foot lever K. The cork is then inserted into the space and forced into the
cylinder M. by the slide worked by the lever G. During this operation, the
slide B will have brought the rollers 7 and D to the position shown at Figure 2.
The further operation of the handle G causes the roller D to operate the slotted
lever d and so cause the plunger of the pump 6 to force a charge of syrup.through
the port m into the bottle. The lever G is now kept stationary and the lever a
is operated and which action allows the escape of air from the bottle through the
valve a and opens the valve al for the liquor under pressure to pass through the
port m. and fill the bottle. After filling, the lever a is released and the lover G
further, depressed, which latter action causes the plunger E to force the cork N
into the neck of the bottle. After these operations, the foot lever K is released
and the lever raised and the bottle J is tripped by the lever g into the shoot L
from whence it is taken for tieing. Another bottle is then placed in the cup K
and the operation of "bottling" is repeated.
It will be evident that by removing, or cutting off the syrup pump ỗ the
apparatus can be used for bottling unsyrupped, or hand syrupped liquors.

page_text: valve spindles are so proportioned that on the downstroke of the lever a³, the
air valve a is opened first by the short arm of the rocking lever a² and then the
liquor valve a is opened by the lever a which presses on the spindle of the
valvo al, the air valve a remaining open until after the closing of the liquor
valve a' and the valve a is again opened for "snifting" by the lever a coming in
contact with the long arm of the rocking lover a³ and thus causing the short arm
of the lover a to press on the spindle of the valve a. The trip mechanisin F
consists of the rod f, the end of which is provided with a loose catch f³, tho
function of which is to cause the weighted lever g to throw the bottle into the
shoot L when the the bottle is released from the cylinder M when filled and corked.
The operation of the apparatus is as follows:-the bottle to be filled and corked
is placed in the cup K and raised into the position shown in the Drawings by the
foot lever K. The cork is then inserted into the space j and forced into the
cylinder M by the slide worked by the lever G. During this operation, the
slide B will have brought the rollers and D to the position shown at Figure 2.
The further operation of the handle G causes the roller D to operate the slotted
lever d and so cause the plunger of the pump b to force a charge of syrup through
the port m' into the bottle. The lever O is now kept stationary and the levers a' a³
are operated which action allows the escape of air from the bottle through the
valve a, and opens the valve a' for 'the liquor under pressure to pass through the
port m and fill the bottle, and gives a "snifting" action. After filling the lever a
is released and the lever G further depressed, which latter action causes the plunger E
to force the cork N into the neck of the bottle. After these operations the foot
lever K is released and the lever G. raised and the bottle J is tripped by the
lever g into the shoot L from whence it is taken for tieing. Another bottle is then
placed in the eup K and the operation of "bottling" is repeated.
It will be evident that by removing or cutting off the syrup pump b the
apparatus can be used for bottling unsyrupped, or hand syrupped liquors.
Having now particularly described and ascertained the nature of my said
Invention and in what manner the same is to be performed, I declare that what
I claim is
First In an apparatus for bottling nerated, or gaseous liquids, the combination
of a frame A, a slide such as B provided with mechanism whereby the cork is
positioned, mechanism whereby syrup is charged and mechanism whereby the cork
is forced into the neck of the bottle substantially as herein described and shown
in the Drawings hereto annexed.
a
Second The arrangement of parts substantially as herein described and shown
in the Drawings hereto annexed constituting a hand bottling apparatus in which
the several operations herein specified are effected in rotation as set forth.
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