A New Non-intoxicating Beverage.
Year: 1888

page_text: Date of Application, 5th Nov., 1888
Complete Specification Left, 6th Aug., 1889-Accepted, 5th Oct.. 1889
PROVISIONAL SPECIFICATION.
A New Non-intoxicating Beverage.
I, ALBERT HENRY SIMPKINS, of 93 Pevensey Road, Forest Gate, in the County of
Essex, Beverage Manufacturer, do hereby declare the nature of this invention to be
as follows:-
:-
The obiect of this invention is to manufacture a
PROVISIONAL SPECIFICATION.
A New Non-intoxicating Beverage.
I, ALBERT HENRY SIMPKINS, of 93 Pevensey Road, Forest Gate, in the County of
Essex, Beverage Manufacturer, do hereby declare the nature of this invention to be
as follows:-
The obiect of this invention is to manufacture
intonienting ber
For the purpose of my invention I add to say, 4 gallons of water
2 oz. Tartaric Acid and
oz, Herb Horehound
8 oz. Ginger
8 lbs. Lump Sugar
3 oz. Quillia Bark
and boil for suitable length of time.
I then mix the two 4 gallons of liquid compound together at the same time adding
a little Caramel to give it a suitable colour.
It is then strained off and the liquor exposed to the air for about two weeks at
the end of which time it can be bottled or casked and herinetically sealed for
after use.
I do not confine myself to the exact proportions of ingredients as such are dependent
upon the required strength of the liquid as a drink.
purpose calling the beverage "The Popular Beverage."
Dated this 5th day of November 1888.
H. GARDNER,
166, Fleet Street, London, Agent for the said A. H. Simpkins.
COMPLETE SPECIFICATION.
A New Non-intoxicating Beverage.
ALBERT HENRY SIMPKINS 22 Gros vernor Park Road Walthamstow late of 93, Pevensey
Road Forest Gate E. Beverage Manufacturer do hereby declare the nature of this
invention and in what manner the same is to be performed, to be particularly described
and ascertained in and by the following statement :-
A Temperance Beverage made from Hops, Quillai Bark, Tar-Taric Acid Cream
Tartar Refined Sugar Colouring Burnt Sugar & Horebound Herb.
PROPORTION PER 36-GALLONS.
Hops 1 oz. Horehound Herb 1 oz. Ginger 16 oz.'s Quilla Bark 8 oz. Loaf
sugar 24 lbs. Tar Taric Acid 7 oz.'s Cream Tar Tar 4 oz.'s.
Burnt sugar sufficient to colour as Pale Ale. The Ginger the Hops Horehound &
Quillai Bark to be kept boiling for 20 minutes then allowed to run into cooling vat
upon the sugar and stand until cold, it is then run into stock vais the Tar Tar Acid
& Cream Tar Tar now being added with the colouring. It is put into casks at once.
Or when bottled Aerated by the ordinary methods of Aeration.
[Price Adl

page_text: 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
1 claim is
1st. This beverage is the best and most palatable unfermented temperance drink,
before the public containing no preservatives.
2nd. That it will keep 6 weeks withont changing its character or becoming sour at
a temperature of 80 deg.
Br. That upon repeated analysis it has been found to contain less than 1% of
Alcohol at six weeks old. Thus I claim to have made a temperance drink more
wholesome, that will keep longer without preservatives. and containing a smaller
amount of Alcohol, than any other Temperance drink sold on draught.
Dated this 3rd day of August 1889.
ALBERT HENRY SIMI’KINS.