AN IMPROVED COMPOSITION OF DESICCATED COCOANUT
Year: 1885

page_text: I, EGBERT BARRY HAMBLEY, of 52, Southampton Row, in the County of
Middlesex, American Merchant, do hereby declare the nature of the invention for
"AN IMPROVED COMPOSITION OF DESICCATED COCOANUT," as the same has been
communicated to me from abroad, by Walter Thornton Linton, of Salisbury, North
Carolina, United States of America, 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 the preparation of the green cocoa-nut, so as to improve
it as an article of food, by increasing its adaptability to the purposes of the table,
as well as to rendering it more grateful to the palate and more efficient as an aid to
digestion.
Cocoa-nut prepared according to this invention is perfectly soluble in milk, and
as easily digested as rice or tapioca. The natural flavor and whiteness of the nut
in its natural or green state are preserved in full. It can, therefore, be advan-
tageously used as an addition to their manufactures by Confectioners, Bakers
or Biscuit makers, increasing not only the palatability but also the nutritive
properties of the pastry, confectionery, or similar articles of diet to which it may
be added, and, for the same reasons, is a valuable addendum to the repertoire of
the domestic cook.
The invention consists in mixing the natural nut, after it has been carefully
desiccated in any suitable way, with sugar and starch in certain proportions-This
compound of sugar, starch, and cocoa nut, is carefully (when intended for the
finest culinary productions) boiled, steamed or cooked, for a suitable time, until the
latter are thoroughly mixed, during which process the compound is cooked, thus
making it easily digested by dyspeptics and invalids.
The addition of sugar and starch to the cocoa-nut prevents it turning rancid or
even sour, no matter how long it may be kept before being used-In fact, cocoa-

page_text: nut, prepared according to this invention, will keep good for any length of time in
any climate.
The proportions of cocoa nut, starch, and sugar made use of are as follows:-
115 lbs desiccated cocoa nut
30 lbs Sugar
20 lbs Starch
I do not confine myself strictly to these proportions, as the same may be
occasionally varied to some extent, but I am informed by my correspondent that
he finds the above proportions the most suitable for achieving the aim of the
invention.
Having now particularly described and ascertained the nature of the said
invention, and in what manner the same is to be performed, I declare that what
I claim is
In preparing the green cocoa-nut for use as an article of food, mixing the
desiccated green nut with sugar and starch in the proportions (or approximately
the same as) herein before set forth, and (when required) subsequently cooking the
compound, substantially as described.
Dated this 7th day of January 1885.
PHILLIPS & LEIGH,
Patent Agents,
22, Southampton Buildings, Chancery Lane, W.C.
Agents for the Applicant,

page_text: I, EGBERT BARRY HAMBLEY, of 52, Southampton Row, in the County of
Middlesex, American Merchant, seek leave to amend the specification of Letters
Patent, No. 241 of 1885, as shown in red ink in the copy of the original
specification hereunto annexed, to the extent of :-
Page 1 Line 12. Substituting "partly" for "perfectly".
"
"
"
"
2
"
دو
23 Striking out" boiled,"
26
33
"
from "The" to "it," and substituting the 6 lines in
red ink at foot of page 1 in said Copy.
5 Substituting "15" for "30".
33
6
"
"
"5"
"
"20" Inserting "Corn" before "Starch."
My reasons for making this amendment are as follows:-My communicator
instructed me at two separate dates, and this led to a misapprehension on my
part.

page_text: With reference to the amendment of the above Specification―
I hereby allow
"
1. The substitution of the word "partly" for "perfectly" on page 1 line 12.
2. The excision of the word "boiled
on page
1 line 23.
3. The insertion of the words "and the treatment described cause a perfect
crystallization to take place in the product on cooling, and" before the word
"prevents" on page 1 line 26 in lieu of the proposed amendment which I refuse to
allow viz: the substitution for the words "The addition of sugar and starch to the
cocoanut prevents it" on line 26 of page 1, of the passage "The cocoa-nut being
properly steamed, or cooked, for a suitable time, the product is then subjected to a
process to effect a perfect crystallization by the agency of the sugar and starch.
By this process, together with the sugar and starch the cocoanut is perfectly
cured and prevented from ".
4. The substitution of "Corn Starch" for "Starch” on page 2 line 6.

page_text: I, EGBERT BARRY HAMBLEY, of 52, Southampton Row, in the County of
Middlesex, American Merchant, do hereby declare the nature of the invention for
"AN IMPROVED COMPOSITION OF DESICCATED COCOANUT," as the same has been
communicated to me from abroad, by Walter Thornton Linton, of Salisbury, North
Carolina, United States of America, 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 the preparation of the green cocoa-nut, so as to improve
it as an article of food, by increasing its adaptability to the purposes of the table, .
as well as to rendering it more grateful to the palate and more efficient as an aid to
digestion.
Cocoa-nut prepared according to this invention is perfectly partly soluble in
milk, and as easily digested as rice or tapioca. The natural flavor and whiteness
of the nut in its natural or green state are preserved in full. It can, therefore, be
advantageously used as an addition to their manufactures by Confectioners, Bakers
or Biscuit makers, increasing not only the palatability but also the nutritive
properties of the pastry, confectionery, or similar articles of diet to which it may
be added, and, for the same reasons, is a valuable addendum to the repertoire of
the domestic cook.
The invention consists in mixing the natural nut, after it has been carefully
desiccated in any suitable way, with sugar and starch in certain proportions-This
compound of sugar, starch, and cocoa nut, is carefully (when intended for the
finest culinary productions) boiled, steamed or cooked, for a suitable time, until the
latter are thoroughly mixed, during which process the compound is cooked, thus
making it easily digested by dyspeptics and invalids.
The addition of sugar and starch to the cocoa-nut and the treatment described
cause a perfect crystallization to take place in the product on cooling, and
prevents it turning rancid or even sour, no matter how long it may be kept before
being used-In fact, cocoa-nut, prepared according to this invention, will keep
good for any length of time in any climate.
The proportions of cocoa nut, starch, and sugar made use of are as follows:---
115 lbs desiccated cocoa nut
30 lbs Sugar
20 lbs Starch Corn Starch
I do not confine myself strictly to these proportions, as the same may be
occasionally varied to some extent but I am informed by my correspondent that

page_text: Having now particularly described and ascertained the nature of the said
invention, and in what manner the same is to be performed, I declare that what
I claim is
In preparing the green cocoa-nut for use as an article of food, mixing the
desiccated green nut with sugar and starch in the proportions (or approximately
the same as) herein before set forth, and (when required) subsequently cooking the
compound, substantially as described.
Dated this 7th day of January 1885.
PHILLIPS & LEIGH,
Patent Agents,
22, Southampton Buildings, Chancery Lane, W.C.,
Agents for the Applicant.