IMPROVED APPARATUS FOR FILLING GLASS BOTTLES AND JARS WITH SOUPS, JELLIES, FRUITS, AND OTHER EDIBLES FOR THE PURPOSE OF PRESERVING THEM, THE SAID APPARATUS BEING ALSO APPLICABLE FOR FILLING BOTTLES WITH SAUCES, WINES, SPIRITS, BEER, LIQUEURS, AND OTHER STILL AND EFFERVESCING BEVERAGES; ALSO MACHINERY IN COMBINATION WITH THE ABOVE APPARATUS FOR CORKING OR STOPPERING SUCH SAID BOTTLES AND JARS
Year: 1869

page_text: PROVISIONAL SPECIFICATION left by James Winter at the Office of
the Commissioners of Patents, with his Petition, on the 5th October
1869.
I, JAMES WINTER, the younger, of Wardour Street, Soho, in the
County of Middlesex, do hereby declare the nature of the said Invention
for "IMPROVED APPARATUS FOR FILLING GLASS BOTTLES AND JARS WITH SOUPS,
JELLIES, FRUITS, AND OTHER EDIBLES FOR THE PURPOSE OF PRESERVING THEM,
THE SAID APPARATUS BEING ALSO APPLICABLE FOR FILLING BOTTLES WITH SAUCES,
WINES, SPIRITS, BEER, LIQUEURS, AND OTHER STILL AND EFFERVESCING BEVERAGES;
ALSO MACHINERY IN COMBINATION WITH THE ABOVE APPARATUS FOR CORKING OR
STOPPERING SUCH SAID BOTTLES AND JARS," to be as follows:-
This Invention relates to certain improvements on a former Invention
for which Letters Patent were applied for on the 17th day of January
1868, numbered 171, but in consequence of certain defects in the said
former Patent which rendered it practically useless and of no com-
mercial value the said Patent was not proceeded with to completion.
Now the object and intention of this present Invention is to remedy
the defects of the former Invention aforesaid and to render it practically
useful, which I have succeeded in accomplishing by constructing and

page_text: 'operating the apparatus in the following manner and by the following
means, that is to say :-
The apparatus comprises the following leading parts :—
First. A vessel to contain the bottles or jars that are to be filled and
stoppered.
Secondly. A vessel to contain the soup or jelly that is to be preserved.
Thirdly. A vessel to receive the air as it is discharged from the bottles
or jars.
Fourthly. A steam chamber for heating the necks of bottles.
Fifthly. A valve for the escape of steam from the bottle as it is being
filled with hot soup or jelly.
Sixthly. A mechanical arrangement for raising and lowering and
turning round the bottle or jar holder, and for bringing each cork in
succession under a plunger that forces it into the necks of the bottles
or jars.
And, lastly. A steam boiler and small steam engine for working an
air pump, and supplying steam to the bottle holder and vessel containing
the soup or jelly to be preserved.
The above parts are connected to a suitable framing and are con-
structed as follows:-The bottle or jar holder is formed hollow and a
steam-tight with hollow recesses therein, say six for example, of the same
diameter and depth as the bodies of the bottles or jars which they are
intended to receive; on the axis of this holder I fix a steam chamber,
open at the bottom and closed at its top and sides permanently, its ends
being closed by spring doors which open to allow the necks of the
bottles to enter the steam chamber at one end and to pass out at the
other, and the said doors closing immediately after each bottle or jar
has entered and passed out of the said steam chamber. The vessel to
contain the soup or jelly to be preserved is formed of two cylindrical-
shaped steam-tight vessels placed one over the other, the upper cylinder
being of the same diameter as the lower one, but only about 1/th of the
depth thereof. These two cylinders are connected together a few inches
asunder by upright pipes passing from the bottom of the upper cylinder
to the top of the under cylinder, one pipe reaching nearly to the bottom
of the inside of the under cylinder, and the other pipe reaching nearly to a
the top of the inside of the upper cylinder; this cylinder receives its

page_text: supply of soup or jelly from a reservoir connected therewith. These
vessels are heated by steam and are designed to operate upon the well
known principle of the circulation of hot water. The cold or tepid soup
or jelly enters near the bottom of the under cylinder, and when heated
ascends, and is drawn off from the top of this cylinder by a cock and
pipe leading to a hollow air-tight nozzle, against the under surface of
which the neck of the bottle is forcibly pressed and kept air-tight during
the filling of the bottle or jar with soup or jelly. The aforesaid hollow
nozzle is fitted with a plunger for forcing the cork into the neck of the
bottle by means of a lever; through this plunger one end of a small
exhaust pipe passes, the other end being connected to a glass vessel in
which a vacuum is formed continually by means of an air pump, or
otherwise cocks being suitably placed and actuated for establishing and
shutting off the communication between the aforesaid nozzle and glass
vessel at the proper times. The use of the aforesaid small pipe in the
plunger is for drawing off a portion of the contents of the bottle when
filled so full that the cork could not be inserted without breaking the
bottle it sort also to mace the exact anentity allowed to enter each

page_text: The operations of the above apparatus and machinery are as follows:-
The bottle holder being heated with steam, and the bottles placed therein,
the operator turns the bottle holder partly round by hand, thereby
forcing the necks of three or more bottles at a time into the before-
described steam chamber, and when sufficiently heated he presents one
of them under the nozzle aforesaid, and by a lever forces the neck of
the bottle air-tight against the nozzle, the air then escapes from the
bottle, which fills with soup or jelly, and finally the bottle is corked, all
of which operations are performed in vacuo, and in this manner each
bottle may be filled in succession. It will appear obvious that bottles
may be filled with wines, beer, and other cold beverages, and corked
by a simple modification of the above apparatus.