IMPROVEMENTS IN MAKING AN EXTRACT AND BEVERAGES FROM CLOVER
Year: 1884

page_text: PROVISIONAL SPECIFICATION:
I, JAMES WALKER of 10 Elmwood Place Leeds, in the County of York,
Gentleman do hereby declare the nature of my invention for IMPROVEMENTS IN
MAKING AN EXTRACT AND BEVERAGES FROM CLOVER, to be as follows:-
I take dried Red or White Clover, and Yellow Clover separately or mixed
together in suitable proportions. I preferably select such as have been cut when.
the flowers have arrived at maturity and before the seed is fully set, and as free
from other grasses or plants as may be :-dried or cured without mould, mustiness
or other objectionable odours.
My first process is to cut the clover into small pieces by passing it through the
ordinary chaff cutting machine. I then put the cut clover into a suitable mash
tun in such proportion as the mash tun will hold and to the amount of wort for
Extract liquor I wish to produce: and I add three to four gallons of pure boiling
water to each one pound weight of the clover put into the mash tun stirring the
clover well into the hot water. I then let stand two or three hours covering over
the mash tun stirring during the period once or twice by hand or mechanical means,
when the mash is complete, I draw off the wort or Extract liquor in the usual way
into another suitable vessel prepared for the purpose, and I cast the mashed clover
out of the tun and it is available and good food for horses and cattle.
I then pump the wort or Extract liquor into a copper or iron boiling pan adding
hops varying from half an ounce weight to one ounce for each gallon of the Extract
liquor, and I boil the hops and liquor together a sufficient time for the essence and
aroma from the hops to pass into the Extract liquor, and also to concentrate the
liquor to such a strength as I require it to be by evaporation in the boiling
operation.
When the liquor is sufficiently concentrated I withdraw it from the boiler
straining out the hops while passing into a suitable receiver to cool.
For the purpose of refining and preserving the liquor I add half to one ounce of
best sulphuric acid, citric acid, tartaric acid, or acetic acid, (preferably the former)
to each gallon of liquor stirring them well together. I then let the mixed liquor
stand several days so that the refining and the precipitation occasioned by the
chemical action of the acid on the liquor shall be fully developed and the
precipitate settled to the bottom of the vessel. When the acid has done ita work
on the liquor I stir into the liquor a small portion say half to one ounce per gallon
of liquor, of pulverized chalk, (carbonate of lime) for the purpose of correcting and

page_text: softening the acid thereby giving to the drink or beverage a pleasant slightly
acidulous, refreshing flavour, and further fino the liquor by a new precipitation
caused by the action of the carbonate of lime in fermenting the acidulous liquor.
After adding the chalk and well agitating them together I let the mixture stand
till the chalk and other solids are precipitated and are deposited in the bottom of
the vessel. I then withdraw the supernatent liquor and filter it till I have a bright
clear golden coloured Extract containing the full strength and aromatic flavour of
the clover used in its preparation and the Extract is then ready for use in making
my non-alcholic beverage in the manner following: I take one part by weight or
measure of the Extract liquor and one to one and a half part by weight or measure
of syrup made with the best refined cane sugar of the usual density of 10 to 12 lbs
sugar to each gallon of water used in dissolving the sugar into syrup and I add
8 parts of water to the two or two & a half parts liquor and syrup well mixed
together and the drink is ready to be put up in barrels or casks for immediate
consumption on draught or into bottles in the usual way with or without being.
aerated as may be preferred. Or, I take the clover wort from the mash tun &
mix a suitable proportion of it into malt liquor wort at the time of brewing the
malt liquor: boiling the two together with the requisite amount of hops usually
given to malt wort and the mixture is fermented in the usual way into ale beer or
porter. By this addition of tho Clover wort to malt wort I improve the malt
liquor giving it a fuller body, lessening its intoxicating properties which are
absorbed and neutralized to the extent of the addition of the Clover wort or I use
the Clover wort when taken from the mash tun as an ingredient mixed with sugar
or by adding acetic acid in a suitable proportion as the base of an excellent vinegar,
brought to the standard of acidity in the usual way, and the vinegar has a rich
colour and is full of body and of good flavour.
Having now fully described my Invention how I make an Extract from Clovers
and a wholesome exhilarating and palatable non-alcoholic drink or drinks, aerated
or not aerated and also how I use the wort I make from Clovers mixed with malt
liquor worts and for making vinegar, the particulars of which are duly set forth in
this my aforesaid provisional specification.

page_text: COMPLETE SPECIFICATION,
I JAMES WALKER of 10 Elmwood place Leeds in the County of York Gentleman
do hereby declare the nature of my invention for IMPROVEMENTS IN MAKING AN
EXTRACT AND BEVERAGES FROM CLOVER and in what manner the same is to be
performed, to be particularly described and ascertained in and by the following
statement :-
I take red, white or yellow clover separately or mixed together in suitable
proportions. Preferably I select such as have been cut when the flowers have
arrived at maturity and before the seed is fully set, and as free from other grasses
or plants as may be, and having been dried or cured without mould mustiness or
other objectionable odours. I take the clover and cut it into small pieces by.
passing it through, the ordinary chaff cutting machine and I put the cut clover into
a suitablo mash tun in such proportion as the tun will hold and to the amount of
wort or Extract liquor I wish to produce and I add thereto 2 or 3 gallons of puro
boiling water to each one pound weight of clover put into the mash tun pressing
the clover well into the water. Having covered over the mash tun I let stand 2 or
3 hours stirring during the time once or twice by hand or mechanical means.
When the mash is complete I draw off the wort or Extract liquor into another
vessel prepared for the purpose, and I cast out the mashed clover from the tun and
it is available and good food for cattle and horses.
I then pump the wort or Extract liquor into a copper or iron boiling pan adding
hops varying from a half an ounce to one ounce weight to each gallon of the
Extract liquor, and I boil the hops and wort or liquor a sufficient time for the
antiseptic and aromatic properties of the hops to pass into and become incorporated
with the wort or Extract, and to concentrato the Extract to such a strength as
I require by evaporation in the boiling operation.
When the Extract is sufficiently concentrated I withdraw it from the boiler
straining out the hops in passing the Extract into a receiver to cool. When cold
I pass it into another vessel for the process of fining and to prevent the action of
any fermenting principle the Extract may contain, I add to the Extract one ounce
of citric acid, tartaric acid, boric acid, or acetic acid to each gallon of the Extract
stirring them well together-I let stand several days till a precipitation of solids
out of the Extract takes place by the action of the acid upon the liquor and I then
add a small portion of carbonate of soda or borax well mixed therein causing a
reaction of the acid and bringing an efflorescent substance to the surface of the
liquor which I remove as often as it arises, I then add a little dissolved isinglass
well stirred into the Extract and let stand again till the precipitation is fully
developed, and the precipitate settled to the bottom of the vessel, I then pass the
liquor through a filtering process and I have a clear bright golden coloured Extract
the full strength and aromatic flavor of the clover. I then take the Extract and
make it into a syrup by boiling the best refined cano sugar to the amount of 8 to 12
pounds of sugar to each gallon of Extract, which gives a strong rich syrup which
I filter and the syrup Extract is then ready for making into drinks which I call
Cloverene aerated or non-aerated. I take one or two ounces of the syrup to each

page_text: 10 ounce bottle and pass into it when aerated sufficient gas and water to fill the
bottle and it is ready for consumption. When I bottle the non-aerated or still
drink I use similar proportions without gas.
Or if I wish to vary the flavor of the Cloverene drink from the above I add a
suitable amount to each batch bottled of essence of ginger, lemon, orange, cloves,
peppermint, or other essences of fruits as raspberry strawberry &c as may be
prefered, I thereby make several differently flavoured drinks from out of the
original Clover Extract, all which flavored drinks are of superiour quality and
-body on the palate to the ordinary non-alcoholic drinks made with the several
flavors and water only. Or I take the Clover Extract after its concentration with
the hops and make it into an antiscorbutic liquor to be used in place of lime juice
for ships at sea by adding thereto suitable antiseptic ingredients to give it a
palatable flavour such as peppers, ginger and lemons in such quantities as makes it
an appetizing beverage.
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4
Having now particularly described my said Invention and explained the manner
of carrying it out I declare what I claim is
First making an Extract from Clovers.
Second concentrating the Extract and making therefrom effervescing or non-
effervescing non-alcoholic drinks or. beverages and
Thirdly varying the flavors of the drinks by adding various essences to the
Clover Extract-as aforesaid.
Fourthly preparing an antiscorbutic liquor from the Clover Extract by adding
antiseptic seasonings or ingredients as herein above described.
Fifthly mixing and fermenting the clover wort with malt wort for ale beer or
porter as set forth in my provisional specification.
In witness whereof I the said James Walker have set my hand and seal this
7th day of March one thousand eight hundred and eighty five.