MEMORANDUM OF AL
Year: 1877

page_text: DISCLAIMER AND MEMORANDUM OF ALTERATION as proposed to be
entered by Eugen Langen, of Cologne, in the German Empire, assignee of
the said Letters Patent pursuant to the Statutes in that case made and
provided.
WHEREAS Her Majesty Queen Victoria, by Her Letters Patent under the
Great Seal of the United Kingdom of Great Britain and Ireland, bearing date at
Westminster, the Seventh day of December, One thousand eight hundred and
seventy seven, in the fortieth year of Her reign, did give and grant unto
the said Charles Denton Abel, his executors, administrators, and assigns, the sole
privilege of making, using, exercising, and vending the said Invention for "IM-
PROVEMENTS IN THE MANUFACTURE OF LUMP OR LOAF SUGAR, AND IN APPARATUS
EMPLOYED THEREFOR." (A communication from abroad by the said Eugen Langen)
within the United Kingdom of Great Britain and Ireland the Channel Islands and
the Isle of Man, for and during the term of fourteen years thence next ensuing:
And whereas in pursuance of a proviso in the said Letters Patent the said
Charles Denton Abel, did within six calendar months next after the date of the
said Letters Patent cause a Specification in writing under his hand and seal
purporting to describe and ascertain the nature of the said Invention and in what
manner the same was to be performed to be duly filed in the Great Seal Patent
Office:
And whereas the said Letters Patent have been assigned to and becaine and now
aro vested in me the said Eugen Lancen ·

page_text: And whereas since the filing of the said Specification, I the said Eugen Langon
have ascertained that there are certain errors in the description and claiming
clauses, which I desire to have corrected.
I therefore disclaim and alter the said Specification and claiming clauses in
manner following, that is to say :-
Referring to the Queen's Printers' copy of the said Specification, at Page 3,
Line 6, for the words "on the surface" I substitute the word "slightly;" at pago
3, line 36, I omit "together with the plates C;" at page 3, line 37, after the word
"placed "I insert "against other perforated plates C;" in page 4, I omit lines 22,
23, and 24, being the second claiming clause, and in line 25 for the word "third" I
substitute "socond," and the Specification when so disclaimed and altered will read
as follows:-
Specification in pursuance of the conditions of the Letters Patent filed by the
said Charles Denton Abel in the Great Seal Patent Office on the 6th June 1878.
Charles Denton Abel, of Southampton Buildings, in the County of Middlesex,
"Improvements in the Manufacture of Lump or Loaf Sugar and in Apparatus
Employed therefor." A communication from abroad by Eugen Langen, of Cologne,
in the German Empire.
According to the present Invention lump or loaf sugar is prepared as follows:—
The boiled liquor or syrup is filled into straight edged rectangular moulds open at
two sides, and being divided if required by renioveable sheet metal plates into any
desired number of compartments, so that the sugar slabs can be produced of any
desired thickness. For filling these moulds a number of them are secured together
one upon the other in a framing, consisting merely of tie rods and straps. Beneathı
the moulds is placed a basin or receptacle, and between each two moulds is a per-
forated metal plate which readily allows the liquor to flow through from the one
mould into the other, and which is surrounded with a rim of watertight material
so as to form a watertight joint between the moulds. After the liquor has cooled
and solidified in the moulds, these are separated from each other, and in order to
remove the uncrystallised syrup, they are placed in a centrifugal machine, so
formed as to hold two layers of moulds placed upon each other After the greater
portion of the syrup has been extracted by centrifugal action, the remainder 18
removed by the liquoring process on the liquoring table. For this purpose the
moulds are pressed air tight by means of screws and straps against holes in the
liquoring table, through which clarifying liquor is forced by hydrostatic pressure
into the sugar in the moulds, thereby displacing the remaining syrup therein. The
table is so arranged that after the liquoring has been effected the remainder clari-
fying liquor can flow off entirely separate from the syrup forced out of the moulds
so as not to be wasted. The moulds are then placed in the centrifugal machine,
in order to remove the clarifying liquor that has been forced into the sugar.
again
A
The result of the above operation is the production of hard white sugar in the
form of blocks or slabs, which only requires to be dried slightly for producing the
best refined sugar.
The drying is effected upon a drying table consisting of a long chamber con-
taining steam pipes, and covered at top by plates having openings somewhat smaller
than the open sides of the moulds which are placed over them. If the slabs are
formed the before mentioned division plates are removed from the moulds before
placing on the drying tables whereby small spaces are made to intervene between
the slabs, a strong blast of air is forced into the chamber so as to become heated by
the steam pipes and then to pass up between the sugar slabs whereby the sugar is
rapidly dried and hardened.

page_text: other
Figs. 2 and 3 shew to a smaller scale respectively a cross section and a longitu-
dinal section of a number of the moulds secured together preparatory to receiving
a charge of syrup. The moulds consist of rectangular frames A, A, tapered some-
what from the one open side a to the other a', so as to allow of the ready discharge
of the solid sugar therefrom. The mould is divided by removeable partitions a² into
a number of separate compartments so as to form the sugar when solidified into a
corresponding number of separate slabs. The moulds are piled up on a tray B with
a perforated plate C shewn separate in plan at Fig. 4, inserted between each two
moulds, the joints being made watertight by suitable packing. They are secured
firmly on each other in this position by means of the tie rods D and bridge piece
with screw D', the screw being made to press upon the transvere rib of a separate
rim D placed on the top mould. The moulds are then filled with syrup poured in
at the top, and which flows through the perforations of the plate C. from the top
mould into the others below. The sugar having solidified on cooling the moulds
are separated from each other by introducing a cam shaped lever E between the
contiguous ribs on two adjoining moulds, as shewn at Fig. 5, whereby the particles
of sugar which pass through the perforations of the plate C connecting the contents
of the one mould with that of the other are broken. The moulds are then placed
against perforated plates C in the centrifugal machine shewn in part sectional
elevation at Fig. 6, and in part sectional plan at Fig. 7, the machine
being so arranged as to take two tiers of the moulds one above the other.
The perforated plates C support the mass of sugar in the mould, while the
green syrup escapes from the latter through the perforations, and finds its way
through holes, x, in the sides of the centrifugal machine. The green syrup being
thus removed from the moulds by centrifugal action, they are placed upon the
iquoring table, which may be of any suitable known construction, but by preference
the construction described in a Provisional Specification filed by me on the 23rd
April 1878, is employed for this purpose. After removal of the green syrup from
the mould by the liquoring process, they are again submitted to the action of the
centrifugal machine, after which the metal division plates as separating the sugar
slabs are withdrawn, for which purpose an apparatus is by preference employed,
which is described in the before mentioned Provisional Specification, dated 23rd
April 1878, and the moulds with the sugar slabs loose therein are then placed upon
the drying table shewn in transverse section, and part longitudinal section at
Figa 8 and 9. This table consists of two chambers R, R¹, separated by a perforated
plate S, a portion of which is shewn separate in plan at Fig. 10.
the
The top of the chamber R has apertures R³, over which are placed the sugar
moulds A, as shown. This chamber contains the steam heating pipes T, while into
the lower chamber is forced a current of air by a fan or other means.
The apertures in the plates S are formed by angular incisions, the corner being
turned up, as indicated at Fig. 10, so as to cause the currents of air to enter
obliquely, so that the air in passing through the apertures is equally distributed
over the surfaces of the heating pipes, and thus becomes uniformly heated before
passing up through the moulds, where it finds its way through the narrow spaces
between the slabs left by the removal of the division plates; the sugar slabs are
by this means effectually and rapidly dried, after which they are removed from the
moulds.
Having thus described the nature of this Invention, and in what manner the
same is to be performed, as communicated to me by my foreign correspondent, I
wish it to be understood that I do not claim the clamping together a number of
filled and set moulds with their open ends against each other in order to treat them
all simultaneously with clarifying liquor, as I am aware that this has already been
proposed, but I claim,―
First. In charging a number of open ended moulds with syrup, securing them
one above or against the other with perforated plates between them, the perforations
allowing the syrup to run from the one mould into the other, while the sugar in

page_text: the perforations when set can readily be broken through for separating the moulds
from each other, substantially as herein described.
Second. The construction of the drying table, consisting of a chamber containing
heated pipes enclosed at top by a plate having apertures, over which the sugar
moulds are placed, and having at bottom a perforated plate, through which air is
forced in divided streams, so as to to become uniformly heated by contact with the
pipes before issuing through the moulds, substantially as herein described with
reference to Figs. 8 to 10 of the Drawings.
In witness whereof, I, the said Charles Denton Abel, have hereunto set my
hand and seal, this Sixth day of June, in the year of our Lord One thousand
eight hundred and seventy eight.
I hereby grant my fiat, giving leave to the above named Eugen Langen, the 2
assignee of the said Letters Patent to file in the Great Seal Patent Office, with
the Specification to which the same relates, the above written Disclaimer and
Memorandum of Alteration.
JOHN HOLKER, .

page_text: LETTERS PATENT to Charles Denton Abel, of Southampton Buildings, in the
County of Middlesex, for the Invention of IMPROVEMENTS IN THE MANU-
FACTURE OF LUMP OR LOAF SUGAR, AND IN APPARATUS EMPLOYED THEREFOR."
A communication from abroad by Eugen Langen, of Cologne, in the German
Empire.
Sealed the 8th March 1878, and dated the 7th December 1877.
PROVISIONAL SPECIFICATION left by the said Charles Denton Abel at the
Office of the Commissioners of Patents on the 7th December 1877.
CHARLES DENTON ABEL, of Southampton Buildings, in the County of Middlesex.
" IMPROVEMENTS IN THE MANUFACTURE OF LUMP OR LOAF SUGAR, AND IN AP-
PARATUS EMPLOYED THEREFOR." [A communication from abroad by Eugen Langen,
of Cologne, in the German Empire.]
According to the present Invention lump or loaf sugar is prepared as follows:-
The boiled liquor or syrup is filled into straight edged rectangular moulds open at
two sides, and being divided if required by removeable sheet metal plates into any
desired number of compartments, so that sugar slabs can be produced of any desired
thickness. For filling these moulds a number of them are secured together, one upon
the other, in a framing consisting merely of tie rods and straps. Beneath the
moulds is placed a basin or receptacle, and between each two moulds is a perforated
metal plate, which readily allows the liquor to flow through from the one mould into
the other, and which is surrounded with a rim of water-tight material, so as to forin
a water-tight joint between the moulds. After the liquor has cooled and solidified
in the moulds these are separated from each other, and in order to remove the un-
crystallised syrup, they are placed in a centrifugal machine, so formed as to hold two
layers of moulds placed upon each other. After the greater portion of the syrup has
been extracted by centrifugal action, the remainder is removed by the liquoring
process on the liquoring table. For this purpose the moulds are pressed air-tight by
means of screws and straps against holes in the liquoring table, through which
clarifying liquor is forced by bydrostatic pressure into the sugar in the moulds,

page_text: thereby displacing the remaining syrup therein. The table is so arranged that after
the liquoring has been effected, the remaining clarifying liquor can flow off entirely
separate from the syrup forced out of the moulds, so as not to be wasted. The
moulds are then again placed in the centrifugal machine in order to remove the
clarifying liquor that has been forced into the sugar.
The result of the above operation is the production of hard white sugar in the
form of blocks or slabs, which only requires to be dried on the surface for producing
the best refined sugar.
The drying is effected upon a drying table consisting of a long chamber containing
steam pipes, and covered at top by plates having openings somewhat smaller than
the open sides of the moulds which are placed over them. If slabs are formed, the
before-mentioned division plates are removed from the moulds before placing on
the drying table, whereby small spaces are made to intervene between the slabs. A
strong blast of air is forced into the chamber, so as to become heated by the steam
pipes, and then to pass up between the sugar slabs, whereby the sugar is rapidly
driod and hardened.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Charles Denton Abel in the Great Seal Patent Office on the 6th
June 1878.
CHARLES DENTON ABEL, of Southampton Buildings, in the County of Middlesex.
"IMPROVEMENTS IN THE MANUFACTURE OF LUMP OR LOAF SUGAR, AND IN AP-
PARATUS EMPLOYED THEREFOR." A communication from abroad by Eugen Langen,
of Cologne, in the German Empire.
According to the present Invention, lump or loaf sugar is prepared as follows:-
The boiled liquor or syrup is filled into straight edged rectangular moulds open at
two sides, and being divided if required by removeable sheet metal plates into any
desired number of compartments, so that sugar slabs can be produced of any desired
thickness. For filling these moulds a number of them are secured together one upon
the other in a framing consisting merely of tie rods and straps. Beneath the
moulds is placed a basin or receptacle, and between each two moulds is a perforated
metal plate, which readily allows the liquor to flow through from the one mould
into the other, and which is surrounded with a rim of water-tight material, so as to
form a water-tight joint between the moulds. After the liquor has cooled and
solidified in the moulds, these are separated from cach other, and in order to remove
the uncrystallised syrup, they are placed in a centrifugal machine, so formed as to
hold two layers of moulds placed upon each other. After the greater portion of the
syrup has been extracted by centrifugal action, the remainder is removed by the
liquoring process on the liquoring table. For this purpose the moulds are pressed
air-tight by means of screws and straps against holes in the liquoring table, through
which clarifying liquor is forced by hydrostatic pressure into the sugar in the moulds,
thereby displacing the remaining syrup therein. The table is so arranged that after

page_text: the liquoring has been effected, the remaining clarifying liquor can flow off entirely
separate from the syrup forced out of the moulds, so as not to be wasted. The
moulds are then again placed in the centrifugal machine in order to remove the
clarifying liquor that has been forced into the sugar.
The result of the above operation is the production of hard white sugar in the
form of blocks or slabs, which only requires to be dried on the surface for producing
the best refined sugar.
The drying is effected upon a drying table consisting of a long chamber containing
steam pipes, and covered at top by plates having openings somewhat smaller than
the open sides of the moulds, which are placed over them. If slabs are formed, the
before-mentioned division plates are removed from the moulds before placing on
the drying table, whereby small spaces are made to intervene between the slabs. A
strong blast of air is forced into the chamber, so as to become heated by the steam
pipes, and then to pass up between the sugar slabs, whereby the sugar is rapidly
dried and hardened.
Fig. 1 shews a perspective view of one of the before-described rectangular moulds
into which the boiled syrup is filled in the first instance.
Figs. 2 and 3 shew to a smaller scale respectively a cross section and a longitudinal
section of a number of the moulds secured together preparatory to receiving a charge
of syrup. The moulds consist of rectangular frames A, A, tapered somewhat fiom
the one open side a to the other a³, so as to allow of the ready discharge of the solid
sugar therefrom. The mould is divided by removeable partitions a² into a number
of separato compartments, so as to form the sugar when solidified into a corresponding
number of separate slabs. The moulds are piled up on a tray B with a perforated
plate C, shewn separate in plan at Fig. 4, inserted between each two moulds, the
joints being made water-tight by suitable packing. They are secured firmly on
each other in this position by means of the tie rods D and bridge piece with screw
D', the screw being made to press upon the transverse rib of a separate rim D²
placed on the top mould. The moulds are then filled with syrup poured in at the top,
and which flows through the perforations of the plate C from the top mould into
the others below. The sugar having solidified on cooling, the moulds are separated
from each other by introducing a cam-shaped lever E between the contiguous ribs
on two adjoining moulds, as shewn at Fig. 5, whereby the particles of sugar which
pass through the perforations of the plate C connecting the contents of the one
inould with that of the other are broken. The moulds, together with the plates C,
are then placed in the centrifugal machine, shewn in part sectional elevation at
Fig. 6, and in part sectional plan at Fig. 7, the machine being so arranged as to take
two tiers of the moulds one above the other. The perforated plates C support the
mass of sugar in the mould, while the green syrup escapes from the latter through
the perforations, and finds its way through the holes a, a, in the sides of the centri-
fugal machine. The green syrup being thus removed from the moulds by centrifugal
action they are placed upon the liquoring table, which may be of any suitable
known construction, but by preference the construction described in a Provisional
Specification filed by me on the 23rd April 1878 is employed for this purpose.
After removal of the green syrup from the mould by the liquoring process, they are
again submitted to the action of the centrifugal machine, after which the inetal
division plates a separating the sugar slabs are withdrawn, for which purpose an
apparatus is by preference employed which is described in the before-mentioned
Provisional Specification, dated 23rd April 1878, and the moulds with the sugar
slabs loose therein are then placed upon the drying table, shewn in transverse
section and part longitudinal section at Figs. 8 and 9. This table consists of two
chambers R, R', separated by a perforated plate S, a portion of which is shewn
separate in plan at Fig. 10.

page_text: The top of the chamber R has apertures R², over which are placed the sugar
moulds A, as shewn. This chamber contains the steam heating pipes T, while into
the lower chamber is forced a current of air by a fan or other means.
The apertures in the plates S are formed by angular incisions, the corner being
turned up, as indicated at Fig. 10, so as to cause the currents of air to enter obliquely,
so that the air in passing through the apertures is equally distributed over the
surfaces of the heating pipes, and thus becomes uniformly heated before passing up
through the moulds, where it finds its way through the narrow spaces between the
slabs left by the removal of the division plates; the sugar slabs are by this means
effectually and rapidly dried, after which they are removed from the moulds.
Having thus described the nature of this Invention, and in what manner
the same is to be performed, as communicated to me by my foreign correspondent,
I wish it to be understood that I do not claim the clamping together a number of
filled and set moulds with their open ends against each other, in order to treat
them all simultaneously with clarifying liquor, as I am aware that this has already
been proposed, but I claim,-
First. In charging a number of open ended moulds with syrup, securing them
one above or against the ather, with perforated plates between them, the perforations
allowing the syrup to run from the one mould into the other, while the sugar in the
perforations when set can readily be broken through for separating the inoulds from
cach other, substantially as herein described.
Second. The use for separating the sugar moulds while being filled, as set forth
in the preceding claim, of loose perforated plates, which are placed together with
the moulds in the centrifugn! machine, substantially as herein described.
Third. The construction of the drying table consisting of a chamber containing
heating pipes enclosed at top by a plate having apertures, over which the sugar
moulds are placed, and having at bottom a perforated plate through which air is
forced in divided streams, so as to become uniformly heated by contact with the
pipes before issuing through the moulds, substantially as herein described with
reference to Figs. 8 to 10 of the Drawings.
In witness whereof, I, the said Charles Denton Abel, have hereunto set
my hand and seal, this Sixth day of June, in the year of our Lord One
thousand eight hundred and seventy-eight.