Year: 1887

page_text: Date of Application, 6th Dec., 1887
Complete Specification Left, 6th Sept.. 1888
Complete Specification Accepted, 12th Oct., 1888
I, WILLIAM WILD, of Camomile Street, in the City of London, Doctor of Medicine,
do hereby declare the nature of the said Invention, to be as follows:-
This Invention relates to an improved method of preparing Grape Jam and Grape
Jelly; the special object of the Invention being to prepare such jam and jelly from
grapes at a low temperature and without the addition of sugar or of any analogous
ingredient.
In carrying the Invention into effect I crush the grapes between two rotating
rollers, separating the stem from the pulp and skins by any ordinary mechanical
means. The grape juice and pulp without the stems is then run into a vat or
vessel in which the mash is beaten by rapidly rotating arms fixed on a horizontal
shaft, and by such means the flesh or pulp of the grapes is separated from the skins
and stones the latter of which fall to the bottom of the vessel while the pulp and skins
remain floating in the liquid.
The mash thus obtained is passed through sieves, which, however, prevent the stones
and skins from passing; these latter which remain on the sieves, are pressed by a
hydraulic press or other suitable mechanical press to obtain all the juice contained
therein. This juice is united with the liquid and pulp which passed through the
sieves. The whole is at once heated in a tin-lined copper vessel to a temperature noi
exceeding 125° F. The water contained in the juice is then evaporated
at a temperature not exceeding 160° F. until the liquid becomes of the consistency of
a thick syrup containing from about 75 to about 80 per cent. of grape sugar besides
the pulp, acid and flavor of the grapes.
in vacuo
27
Grape jam so prepared will keep indefinitely, and can, if required, be mixed with
any other jam.
To obtain a clear grape-jelly, the grape juice is clarified before being treated in the
Vacuum-condensing apparatus. The clarification can be effected by heating the fresh

page_text: juice to the boiling point after having added a small quantity of albumen. The clear
liquid is separated from the sediment by filtration, and is then immediately drawn into
the Vacuum machine, where it is condensed to the same degree as the grape jam as
aforesaid namely to the consistency of a thick syrup.
Doi Bhi 1
DAY, DAVIES & HUNT,
321, High Holborn, London, W.C.,
Agents for the Applicant.
COMI LEIP DIECIFICATION.
An Improved Method of Preparing Grape Jam and Grape Jelly.
I. WILLIAM WILD, of Camomile Street, in the City of London, Doctor of Medicine,
do hereby declare the nature of the said invention and in what manner the same is to
be performed to be particularly described and ascertained in and by the following
statement :-
This Invention relates to an improved method of preparing grape jam and grape
jelly, the special object of the Invention being to prepare such jam and jelly from
grapes at a low temperature and without the addition of sugar or of any analogous
ingredient.
In carrying the Invention into effect I crush the grapes between two rotating
rollers separating the stems from the pulp and skins by any ordinary mechanical
means. The grape-juice and pulp without the stems is then run into a vat or vessel
in which the mash is beaten by rapidly rotating arms fixed on a horizontal shaft, and
by such means the flesh or pulp of the grapes is separated from the skins and stones
the latter of which fall to the bottom of the vessel while the pulp and skins remain
floating in the liquid.
The mash thus obtained is passed through sieves, which, however, prevent the
stones and skins from passing; these latter which remain on the sieves are pressed by
a hydraulic press or other suitable mechanical press to obtain all the juice contained
therein.
This juice is mixed with the liquid and pulp which has passed through the sieves
and the admixture is at once heated in a tin-lined copper vessel to a temperature of
about 125° F. The water contained in the juice is then evaporated
in vacuo
at
a temperature of about 160° F. until the liquid becomes of the consistency of a thick
syrup containing from about 75 to about 80 per cent. of grape sugar besides the pulp,
acid and flavouring compounds,

page_text: Grape jam so prepared will keep indefinitely, and can, if required, be mixed with
ny other jam.
To obtain a clear grape-jelly the grape-juice is clarified before being treated in the
acuum-condensing apparatus. The clarification can be effected by heating the fresh
uice to the boiling point after having added a small quantity of albumen. The clear
iquid is separated from the sediment by filtration, and is then immediately drawn into
he vacuum machine, where it is condensed to the same degree as the grape jam, as
foresaid, namely to the consistency of a thick syrup.
Having now particularly described and ascertained the nature of my said invention
nd in what manner the same is to be performed, I declare that what I claim is :-
1. The herein before described improved method of preparing grape jam.
2. The hereinbefore described improved method of preparing grape jelly.
DAY, DAVIES & HUNT,
321, High Holborn, London, W.C.,
Agents for the Applicant.
DAY, DAVIES & HUNT,
321, High Holborn, London, W.C.,
Agents for the Applicant.