AN IMPROVED MODE OF TREATING FERMENTED AND FERMENTABLE LIQUIDS FOR THE PRESERVATION OF 'THE SAME
Year: 1880

page_text: LETTERS PATENT to William Robert Lake, of the Firm of Haseltine, Lake,
& Co., Patent Agents, Southampton Buildings, London, for an Invention
of "AN IMPROVED MODE OF TREATING FERMENTED AND FERMENTABLE
LIQUIDS FOR THE PRESERVATION OF 'THE SAME." A communication from
abroad by Charles William Ramsay, of Brooklyn, New York, United States
of America
PROVISIONAL SPECIFICATION left by the said William Robert Lake at
the Office of the Commissioners of Patents on the 3rd November 1880.
WILLIAM ROBERT LAKE, of the Firm of Haseltine, Lake, & Co., Patent
Agents, Southampton Buildings, London. "AN IMPROVED MODE OF TREATING
FERMENTED AND FERMENTABLE LIQUIDS FOR THE PRESERVATION OF THE SAME."
A communication from abroad by Charles William Ramsay, of Brooklyn, New
York, United States of America.
This Invention relates to beer, cider, wine, and other fermented and fermentable
liquids.
The object of the said Invention is the preservation of these liquids by arresting
or preventing the deleterious fermentation or souring of the same.
This subject has long occupied the attention of chemists, whose line of experi-
ments has been conducted on the basis of the application of powerful acids used in
the form of antiseptics. The germination of the yeast cells has been thereby
temporarily arrested, but the presence of acid in beer has proved so detrimental
that brewers have been compelled to abandon such processes.
The only treatment which has met with any favor is what is generally known as
the "Pasteur process." This process consists in bottling the liquids, and then
placing them in a suitable receiver, in which they are subjected to steam heat until
they reach a high temperature, whereby the vitality or action of the yeast cells is
temporarily arrested. This process however has also injured to a greater or less
extent the beer or other liquids to which it has been applied.
It has therefore become a desideratum to devise means to destroy the yeast cells
or other living organism without injuring the article treated. To this end my

page_text: Invention consists in the mode of preventing or arresting fermentation in beer and
other fermented and fermentable liquids by first vaporizing or atomizing such
liquids, and then subjecting them while in the vapourous or atomic state to violent
shocks or concussions, whereby the infusoria and other living organisms which
induce fermentation are destroyed.
One convenient form of machine or apparatus for carrying the said Invention
into practice is constructed as follows, that is to say :-
This apparatus bas two or more cylindrical chambers placed contiguously to each
other, so as to afford a duct to connect the cavities of the two chambers with each
other, on or nearly on the level or plane of their axles. Each of these chambers is
provided with a driving shaft, these shafts being geared so as to revolve in the
opposite directions. They carry rotary arms or beaters, the outer ends of which are
widened or extended to constitute broad beating surfaces, and between these beaters
proper and the hubs of the arms, the width of the chambers or cavities may be
reduced. The interior face of either one or both of the cylinders is serrated for a
part of its circumference; these serrations form abutments, against which the
material to be treated will be thrown by the beaters and broken up by impact, and
thereby all the particles thereof will receive a severe shock or concussion.
The material to be treated is fed into the top part of the first treating chamber
through an inlet or duct from any suitable closed reservoir, and from the bottom
part of the second chamber. The material which has been treated is discharged in
the form of a cold vapour through an outlet duct into a suitable receiver, where the
vapours are allowed to recondense into fluid. The liquid in passing through the
first chamber will be partly vaporized or dashed into spray by means of the beaters,
and will be also acted upon by concussion against the serrations, and in the next
cylinder the process will be continued and finished.
In this manner and by this process, beer, cider, wine, and other fermented or
fermentable liquids may be deprived of all germ life, and thereby be kept from any
future deleterious fermentation. Liquids thus treated may be left uninjured in
bottles from which the corks are frequently removed and replaced, and the contents
of such bottles will not become stale, flat, or sour.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent and of
an Order of the Lord Chancellor filed by the said William Robert Lake in the
Great Seal Patent Office on the 20th May 1881.
WILLIAM ROBERT LAKE, of the Firm of Haseltine, Lake, and Co., Patent
"AN IMPROVED MODE OF TREATING
Agents, Southampton Buildings, London.
FERMENTED AND FERMENTABLE LIQUIDS FOR THE PRESERVATION OF THE SAME,"
A communication from abroad by Charles William Ramsay, of Brooklyn, New
York, United States of America.
This Invention relates to beer, cider, wine, and other fermented and fermentable
liquids.
The object of the said Invention is the preservation of these liquids by arresting
or preventing the deleterious fermentation or souring of the same.
This subject has long occupied the attention of chemists, whose line of experi-
ments has been conducted on the basis of the application of powerful acids, used in
the form of antiseptics; the germination of the torula or yeast cell has been
thereby temporarily arrested, but the presence of acid in beer has proved so
detrimental that brewers have been compelled to abandon such processes.
E
The only treatment which has met with any favor is what is generally known
as the
Pasteur process." This process consists in bottling the liquids and then
placing them in a suitable receiver, in which they are subjected to steam heat until
they reach a high temperature, whereby the vitality or action of the torula or
yeast cell is temporarily arrested. This process however has also injured to a
greater or less extent the beer or other liquids to which it has been applied.
It has therefore become a desideratum to devise means to destroy the torula or
yeast cell, or other living organisms, without injuring the liquid treated. To this
end my Invention consists in the mode of preventing or arresting fermentation in
beer and other fermented and fermentable liquids by first vaporizing or atomizing
Buch liquids, and then subjecting them while in the vaporous or atomic state to
violent shocks or concussions, whereby the infusoria and other living organisms
which induce fermentation are destroyed.
I do not limit myself to any particular machine or apparatus for carrying the
said Invention into practice, but will describe an apparatus which will be found
suitable for this purpose, and which is illustrated in the accompanying Drawing,
in which,-
Figure 1 is a longitudinal section of the said apparatus, and
Figure 2 is a transverse section of the same.
This apparatus has two or more cylindrical chambers A and B placed contiguous
to each other, as shewn in Figure 1, so as to afford a duct a to connect the cavities
of the two chambers with each other on or nearly on the level or plane of their
axles. Each of these chambers is provided with a driving shaft, as shewn at A¹
and B', these shafts being so geared as to revolve in the direction of the arrows.
The said shafts carry the rotary arms or beaters A² and B2. The outer ends of
these arms are widened or extended to constitute broad beating surfaces at a² and
at 63, as shown in Figure 2, and between these beaters proper and the hubs of the
arms the width of the chambers or cavities may be reduced, as also shewn in
Figure 2.
The interior face of the cylinder A is serrated, as shewn at a³, for a part of its
circumference, and the interior face of B is preferably also similarly serrated, as
shewn at 63. These serrations form abutments against which the material to be
treated will be thrown by the beaters and broken up by impact, and thereby all
the particles thereof will receive a severe shock or concussion,

page_text: The material to be treated is fed into the top part of the first treating chamber
through an inlet or duct C from any suitable closed reservoir, and from the bottom
part of the last treating chamber the material which has been treated is discharged
in the form of a cold vapor through the outlet duct D into a suitable receiver,
where the vapors are allowed to recondense into fluid.
It is essential that the outlet duct D should be placed at the bottom part of the
chamber, as described. The liquid in passing through the first chamber will be
partly vaporized or dashed into spray by means of the beaters, and will be also acted
upon by concussion against the serrations, and in the next cylinder the process will
be continued, and if desired finished.
In this manner and by this process beer, cider, wine, and other fermented or
fermentable liquids may be deprived of all germ-life, and thereby be kept from
any future deleterious fermentation. Liquids thus treated may be kept uninjured
in bottles whose corks are frequently removed and replaced, and the contents of
such bottles will not become stale, flat, or sour.
Having thus fully described the said Invention as communicated to me by my
foreign correspondent, and the manner of performing the same, I wish it understood
that I make no claim to or in respect of the construction of the apparatus illus-
trated in the accompanying Drawing, which I have shewn merely for the purposo
of clearly explaining the manner of practising the said Invention, but I claim,-
The mode or process herein described of arresting or preventing fermentation in
fermented or fermentable liquids by first vaporizing the liquid, and then subjecting
it while in a vaporous state to violent shocks or concussions, for the purpose set
forth.
In witness whereof, I, the said William Robert Lake, have hereunto set my
N