IMPROVEMENTS IN .PREPARING SACCHARINE MATTERS
Year: 1864

page_text: LETTERS PATENT to Richard Wright, of No. 5, Barge Yard, Bucklers-
bury, in the City of London; for the Invention of." IMPROVEMENTS IN
.PREPARING SACCHARINE MATTERS:"
Sealed the 13th April 1865, and dated the 14th October 1864.
PROVISIONAL SPECIFICATION left by the said Richard Wright at the
Office of the Commissioners of Patents, with his Petition, on the
14th October 1864.
I, RICHARD WRIGHT, of No. 5, Barge Yard, Bucklersbury, in the City of
London, do hereby declare the nature of the Invention for "IMPROVEMENTS
IN PREPARING SACCHARINE MATTERS," to be as follows:-
This Invention has for its object improvements in preparing saccharine
matters, and consists in preparing certain combined saccharine matters
applicable for brewing and other uses. For these purposes, farina or flour is
converted in the ordinary well-known manner into saccharine matter or sugar;
with this I mix or combine golden syrups, molasses, treacle, and such like
syrups of cane sugar or beetroot sugar in large proportions. This mixture
I subject to the process of evaporation, preferring to do so by means of the
process and apparatus described in the Specification of a Patent granted to
me on the 6th September 1860 (No. 2153), but the evaporation may bo

page_text: otherwise performed. When the compound syrup bas been evaporated to a
thick syrup or "proof," it is placed in sug r moulds or other suitable vessels
in a moderately warm atmosphere, as when refining cane sugar. After a few
days a film will appear on the upper surface when the contents of the moulds
or vessels should be well stirred or "hauled," after a few days the contents of
each mould or vessel will be solidified, and will be in a condition for the
market, whether for the use of brewers or others. Sugar which has been
produced from farina or flour and crystallized may be dissolved in water, and
combined or mixed with syrup of cane sugar or beet-root sugar, as before
mentioned, and then evaporated and finished as before described, but it is
better that the sugar manufactured from farina or flour should not be first
crystallized. The proportion of farinaceous sugar I prefer to employ is
generally from 5 to 10 per cent. of the whole mass, but for special purposes
as much as.50 per cent. will be required.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Richard Wright in the Great, Seal Patent Office on the
13th April 1865.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, RICHARD
WRIGHT, of No. 5, Barge-Yard, Bucklersbury, in the City of London, send
greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Fourteenth day of October, in the year of our
Lord-One thousand eight hundred and sixty-four, in the twenty-eighth year
of Her reign, did, for Herself, Her heirs and successors,-give and, grant
unto me, the said Richard Wright, Her special licence that I, the, said
Richard Wright, my executors, administrators, and assigns, or such others
as I, the said Richard Wright, my executors, administrators, and assigns,
should at any time agree with, and no others, from time to time and at all
times thereafter during the term therein expressed, should and lawfully
might make, use, exercise, and vend, within the United Kingdom of Great
Britain and Ireland,. the Channel Islands, and Isle of Man, an Invention
for "IMPROVEMENTS IN PREPARING SACCHARINE MATTERS," upon the condition
(amongst others) that. I, the said Richard Wright, my executors or adminis
trators, by an instrument in writing under my,, or their, or one of their hands
and seals, should particularly describe and ascertain the nature of the said
Invention, and in what manner the same was to be performed, and cause

page_text: the same to be filed in the Great Seal Patent Office within six calendár
months next and immediately after the date of the said Letters Patent.
NOW KNOW YE, that I, the said Richard Wright, do hereby declare the
nature of the said Invention, and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement thereof, that is to say :-
This Invention has for its object improvements in preparing saccharine
matters, and consists in preparing certain combined saccharine matters
applicable for brewing and other uses. For these purposes farina or flour is
converted in the ordinary well-known manner into saccharine matter or sugar;
with this I mix or combine golden syrups, molasses, treacle, and such like
syrups of cane sugar or beetroot, sugar in large proportions. This mixture
I subject to the process of evaporation, preferring to do so by means of the
process and apparatus described in the Specification of a Patent granted to
me on the 6th September 1860 (No. 2153), but the evaporation may be
otherwise performed. When the compound syrup has been evaporated to a
thick syrup or "proof," it is placed in sugar moulds or other suitable vessels
in a moderately warm atmosphere, say 70° to 80° of Fabrenheit, as when
refining cane sugar. After a few days a film will appear on the upper
surface, when the contents of the moulds or vessels should be well stirred or
"hauled." After a few days the contents of each mould or vessel will be
solidified, and will be in a condition for the market, whether for the use of
brewers or others. Sugar which has been produced from farina or flour and
crystallized may be dissolved in water and combined or mixed with syrup of
cane sugar or beetroot sugar, as before mentioned, and then evaporated and
finished, as before described, but it is better that the sugar manufactured
from fařina or flour should not be first crystallized.
The quality of syrups of cane sugar or beetroot sugar employed by me are.
those which will not crystallize, or will not freely crystallize, such as are
known as golden syrup treacle or molasses.
With the better classes of such
syrups of cane sugar or beetroot sugar I mix from five to ten per cent. of
the sugar obtained from farinaceous substances, but where the cane sugar or
beetroot sugar in the syrup is of a lower quality I employ a greater propor-
tion of the sugar obtained from farinaceous substances. I usually melt the
sugar obtained from farinaceous substances by heat, and at as low a tempera-
ture as possible without water, though water may be used. It is however
desirable not to use water as it increases the quantity of evaporation necessary
when reducing or bringing to proof the mixture as before explained.
I usually employ the flour of India corn in producing sugar by the ordinary

page_text: well-known process of making sugar from farinaceous substances, but sugar
similarly obtained from the flour of barley or other grain or other farinaceous
substances may be used in place of that made from India corn flour.
The proper quantity of sugar obtained from farinaceous substances having
been reduced to a fluid state is intimately mixed by stirring with the proportion
of syrup or cane sugar or beetroot sugar, keeping up the beat to about 150°
Fahrenheit, and the mixture is brought to proof, and is finished in the manner
above described.
In witness whereof, I, the said Richard Wright, have hereunto set my
hand and seal, this Twelfth day of April, in the year of our Lord One
thousand eight.hundred and sixty-five.
=
RICHARD WRIGHT. (L.S.).