THE INCOR- PORATION OF EXTRACT OF MEAT WITH ALL KINDS OF SWEETMEATS OR COMFITS, WITH SYRUPS, OR ANY SWEET OR GLUCOSE MATTER, WITH QUININE WINE, AND ALL KINDS OF WINES PREPARED WITH QUINQUINA
Year: 1869

page_text: LETTERS PATENT to William Edward Gedge, of the Firm of John
Gedge and Son, of No. 11, Wellington Street, Strand, in the County
of Middlesex, Patent Agent, for the Invention of "THE INCOR-
PORATION OF EXTRACT OF MEAT WITH ALL KINDS OF SWEETMEATS OR COMFITS,
WITH SYRUPS, OR ANY SWEET OR GLUCOSE MATTER, WITH QUININE WINE, AND
ALL KINDS OF WINES PREPARED WITH QUINQUINA."-A communication
from abroad by François Aroud, of Lyons, France, Chemist and
Druggist.
Sealed the 26th October 1869, and dated the 30th June 1869.
COMPLETE SPECIFICATION filed by the said William Edward Gedge at
the Office of the Commissioners of Patents, with his Petition and
Declaration, on the 30th June 1869, pursuant to the 9th Section
of the Patent Law Amendment Act, 1852.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, WILLIAM
EDWARD GEDGE, of the Firm of John Gedge and Son, of No. 11,
Wellington Street, Strand, in the County of Middlesex, Patent Agent,
send greeting.
WHEREAS I am in possession of an Invention for "THE INCORPO-
RATION OF EXTRACT OF MEAT WITH ALL KINDS OF SWEETHEATS OR COMFITS, WITH
SYRUPS, OR ANY SWEET OR GLUCOSE MATTER, WITH QUININE WINE, AND WITH ALL
KINDS OF WINES PREPARED WITH QUINQUINA," and have petitioned Her

page_text: Majesty to grant unto me, my executors, administrators, and assigns,
Her Royal Letters Patent for the same, and have made solemn Decla-
ration that the same is a communication to me from abroad by François
Aroud, of Lyons, France, Chemist and Druggist...
NOW KNOW YE, that I, the said William Edward Gedge, do hereby
declare that the following Complete Specification, under my hand and
seal, fully describes and ascertains the nature of the said Invention,
and the manner in which the same is to be performed.
The object of this Invention is to combine nutritive and stimulating
aliment in a concentrated and portable tempting to the appetite of
invalids and others.
The process of incorporation of Licbig's or other extract of meat
with quinine wine, and the approximato proportions of the various
ingredients employed in such incorporation, arc,―
Red quinquina bark in a semi-fine powder, 50 grammes, say 12 ozs.
Calissava bark
do.
do.
do.
100 grammes, say 3 ozs.
Grey quinquina bark
do.
do.
50 grammes, say 12 ozs.
Alcohol at 50 degrees
Water
1 kilogramme, say 2 lbs. 3 ozs.
in sufficient quantity.
Treat the quinquina bark by displacement, firstly with the alcohol,
afterwards with water, so as to obtain in all 1500 grammes, say 3 lbs,
5 ozs., of strained matter, which distil in a water bath ("au bain marie")
to remove the alcohol; leave it to cool, filter, and then evaporate in vacuo.
Dissolve the product thus obtained in two litres, say two quarts, of
Malaga, Bordeaux, or other wine.
On the other hand take 80 grammes, say 2 ozs., of Licbig's or other
meat extract, treat it with 1000 grammes, say 2 lbs. 3 ozs., of alcohol at
30 degrees, distil to obtain the alcoholic liquid, evaporate in vacuo until
the extract is of a soft consistency, and dissolve this product in the first
mixture, then filter.
To incorporate Liebig's or other extract of meat with quinine syrup.
Take of,-
Red quinquina bark in a semi-fine powder, 50 grammes, say 1 ozs.
Calissaya bark
3 ozs.
14 ozs.
do. do.
do. 100
do.
Grey quinquina bark do. do.
Alcohol at 50 degrees
do.
50
do.
.Water
1 kilogramme, 2 lbs. 3ozs.
in sufficient quantity.

page_text: Treat the quinquina bark by displacement, firstly by means of alcohol
and then with water, so as to obtain in all 1500 grammes, say 3 lbs.
5 ozs., of strained matter; distil in a water bath to remove the alcohol;
leave it to cool, filter, receiving the liquid on the pounded sugar, and
finish the syrup in a water bath.
On the other hand, take 80 grammes, say 2 ozs., of Licbig's or other
extract of meat, treat with 1000 grammes, say 2 lbs. 3 ozs., of alcohol at
30 degrees; distil it to obtain the alcoholic liquid; evaporate in vacuo
until an extract is obtained of a soft consistency. Dissolve this product
in the first mixture, and finally filter.
To prepare a syrup of bitter orange peel with extract of meat. Take of,-
Dry peel of bitter or Seville orange 100 grammes, say 3 ozs.
100 grammes, say 3 ozs.
1 kilogramme, say 2 lbs. 3 ozs.
a sufficient quantity.
Alcohol at 60 degrees
Water
-
White sugar
Put the orange peel in contact with the alcohol during 12 hours, pour
the water upon it boiling, leave it in infusion in a closed vessel during
6 hours, strain under slight pressure, filter the liquid, then add the.
sugar, and make a syrup by simple solution in a closed vessel at the
heat of a water bath.
On the other hand, take 80 grammes, say 24 ozs., of Liebig's or other
meat extract, treat it with 1000 grammes, say 2 lbs. 3 ozs., of alcohol at
30 degrees; distil to obtain the alcoholic liquid; evaporate in vacuo until
the extract is in a soft state. Dissolve this product in the first mixture,
and finally filter.
A ferruginous syrup of bitter orange peel containing extract of meat
may be obtained by adding to every quart of the preceding preparation
20 grammes, say of an oz., of an already prepared solution of iron.
To prepare sweetmeats or sugar plums with Liebig's or other meat
extract. Take of,-
Crushed sugar
Extract of meat
Vanilla spirit (or other essence)
Water
100 grammes, say 3 ozs.
25 grammes, say 1 oz.
20 grammes, say oz.
a sufficient quantity.
Mix so as to obtain a homogeneous paste, then divide by means of a
large pill making apparatus into pills of 1 gramme, say the 5 of an oz.,

page_text: .to which give an almond shape, dry these almonds, and finally incrust
with sugar.
A sweetmeat may also be prepared as follows:-Take of sugar 7 ozs.,
marmalade of any kind 1 oz. 12 drams, rum or other spirit 11 drams,
extract of ment 11 drams.
The sugar is made into a syrup, which must be cooked to the degree
known by confectioners as "au petit cassé," and the marmalade and the
extract of meat are diluted and mixed together with the rum or other
spirit.
The syrup being at the degree of cooking above mentioned the
mixture of marmalade, extract of meat, and spirit is poured into it, and
the whole run off into starch moulds previously stamped or moulded to
the form of sweetmeat or comfit which is to be produced.
The sweetmeats or comfits thus made are dried in a stove and finally
candied in a cold syrup.
To incorporate Liebig's or other meat extract in pastilles. Take of,-
Sugar
Extract of meat
Gum mucilage
Vanilla spirit
100 grammes, say 3 ozs.
15 grammes, say oz.
a sufficient quantity.
20 grammes, say oz.
Mix so as to obtain a strong binding paste, which pass under a
cylinder, and then divide by means of a pastille making machine into
stamped pastilles of, say, 14 grammes, or ✓ of an oz.
To prepare pectoral paste with Liebig's or other meat extract. Take of,-
Gum arabic -
Sugar
Extract of meat
Water
Vanilla spirit
-
-
3 kilogrammes, say 6 lbs. 9 ozs.
2 kilogrammes, say 4 lbs. 6 ozs.
500 grammes, say 1 lb. 14 ozs.
3500 grammes, say 7 lbs. 10 ozs.
200 grammes, say 7 ozs.
Dissolve the extract of meat in the water, then filter, to this solution
add the gum, the sugar, and the spirit of vanilla; evaporate in vacuo;
remove the layer of grease which will have formed on the surface; run
the paste into tin moulds, the surfaces of which have been slightly
coated with olive oil, and continue the evaporation in a stove heated to
40 degrees centigrade until the paste has acquired a suitable consistency,
then cut into lozenges and candy them.

page_text: I would observe in conclusion that I do not confine myself to the
exact proportions herein given, as they will necessarily vary with the
quality of the ingredients, and also that I reserve the right of sub-
stituting ingredients of analogous nature in lieu of those above cited, so
that the processes of incorporating the extract of meat with such ingre-
dients remain substantially the same.
In witness whercof, I, the said William Edward Gedge, have
hereunto set my hand and seal, this Thirtieth day of June, in the
year of our Lord One thousand cight hundred and sixty-nine.
W. E. GEDGE. (L.S.)