IMPROVEMENTS IN THE MANUFACTURE OF ALCOHOLS
Year: 1883

page_text: LETTERS PATENT to Henri Adrien Bonneville, of the British and Foreign
Patent Offices, 8 rue de la Chaussée d'Antin, Paris, France, and 90 Cannon
Street, in the city of London, Patent Agent for an Invention of IMPROVEMENTS
IN THE MANUFACTURE OF ALCOHOLS A communication from Adrien Ralu,
junior, a person resident at Ermont, in the republic of France, Manufacturer
COMPLETE SPECIFICATION filed by the said Henri Adrien Bonneville at
the Office of the Commissioners of Patents on the 28th July 1883.
HENRI ADRIEN BONNEVILLE, of the British and Foreign Patent Offices, 8 rue
de la Chaussée d'Antin Paris, France, and 90 Cannon Street in the city of London,
Patent agent IMPROVEMENTS IN THE MANUFACTURE OF ALCOHOLS communicated
to me by Adrien Ralu, junior a person resident at Ermont in the republic of
France, Manufacturer,
The invention communicated to me relates to reducing alcohols, in order to
facilitate their removal or shipment, and at the same time to transforming them
instantaneously into excellent Brandy, equal in quality to Cognac, by the addition
of an equal quantity of water.
This result may be attained in the different ways hereinafter described viz: by
distillation, or by raising or lowering their alcoholic strength by means of spirits
having a flavor similar to that of Cognac, by the addition of essences and ethers,
by maceration, or by lowering the degree of alcoholio strength by means of fruit
juices.
In operating by distillation; 1 kilogramme of juniper berries, 10 kilogrammes
of prunes and 1 kilogrammo of orange blossom are added to every 100 kilo-
grammes of grape pulp that is to be distilled. This is left to macerate 24 hours,
it is then distilled, and afterwards about half a litre of pure glycerine is poured into
the alcohol thus obtained.
In operating by reduction of the degree of alcoholic strength by means of spirits;
for every 100 litres of superior corn or molasses spirit of 95 to 96 degrees alcoholic
strength by Gay-Lussac's centesimal alcoometer, 13 litres of Rum, 6 litres of cherry
spirit and 4 litres of Hollands gin of 49 to 50 degrees strength when mixed, are
Drinn 21

page_text: added, thus bringing down the strength of the whole to about 90 degrees, Half
a litre of pure glycerine is then added. In the process by raising the degree of
alcoholic strength, the reverse is the case, i.e. Rum or Cognac of 54 to 55 degrees
strength by Gay-Lussac's centesimal alcoometer is gradually brought up to 90° by
the addition of superior corn or molasses spirit, and afterwards adding per 100 litres
of this mixture, 3 litres of cherry spirit, 1 litre of Hollands gin, and half a litre of
glycerine.
In operating by addition of essences or ethers; for every 100 litres of alcohol of
95 to 96 degrees strength by Gay-Lussac's centesimal alcoometer, 121, centilitres
of essence or ether of Cognac, commonly sold under the name of Flavor or
essence of Brandy and half a litre of pure glycerine are added, the whole is then
macerated with 10 kilogrammes of prunes for about a fortnight, it is then strained
and filtered.
In operating by maceration for every 100 litres of alcohol as above, 15 kilo-
grammes of prunes, 250 grammes of juniper berries, and 125 grammes of black
tea are added, and the whole loft for about a month to macerate, after which it is
strained and filtered, and half a litre of pure glycerine added.
In operating by reduction of the degree of alcoholic strength by means of fruit
juices; for every 100 litres of alcohol as above, of from 95 to 96 degrees, 12 to 15
litres of pine apple juice and 1 kilogramme of pine apple skins are added, the
whole is left to inacerate for about a fortnight, it is then filtered, after which
4 litres of Hollands gin and half a litre of Glycerine are added.
By adding an equal quantity of water to alcohols obtained as above, they are
changed into Cognac of quality varying according to the nature of the ingredients
used.
Having thus described the invention, and the manner in which the same is to be
performed, I claim and desire to secure by Royal Letters Patent, the manufacture,-
by distillation, or by raising or lowering the degree of alcoholic strength by means
_ of essences or ethers.of Cognac, spirits, fruit juices, or other substances, of alcohols,
which may, by the addition of an equal quantity of water, become changed into
Cognac Braudy, substantially as above described.
In witness whereof I, the said Henri Adrien Bonneville, have hereunto set
my hand and scal, this twenty seventh day of July in the year of our
Lord One thousand eight hundred and eighty three.