IMPROVE- MENTS IN PREPARING, CLARIFYING, AND PRESERVING VEGETABLE JUICES AND OTHER LIQUIDS
Year: 1870

page_text: LETTERS PATENT to James Heddle, of Leith, in the County of Mid
Lothian, North Britain, Merchant, for the Invention of "IMPROVE-
MENTS IN PREPARING, CLARIFYING, AND PRESERVING VEGETABLE JUICES AND
OTHER LIQUIDS."
Sealed the 5th July 1870, and dated the 13th May 1870.
PROVISIONAL SPECIFICATION left by the said James Heddle at the
Office of the Commissioners of Patents, with his Petition, on the
13th May 1870.
I, JAMES HEDDLE, of Leith, in the County of Mid Lothian, North
Britain, Merchant, do hereby declare the nature of the said Invention
for "IMPROVEMENTS IN PREPARING, CLARIFYING, AND PRESERVING VEGETABLE
JUICES AND OTHER LIQUIDS," to be as follows, that is to say :-
This Invention which has for its object improvements in preparing,
clarifying, and preserving vegetable juices and other liquids, consists in
using for those purposes the following agents, singly or in combinations

page_text: of two or more of them, namely, silica, hydrochloric acid, potassium,
tannin, olein, essential or aromatic oils, oils containing sulphur, glycerin,
nitrites, hyponitrites, hyponitrates, and hyposulphites.
Silica, by preference in the form of a soluble silicate, such as the
silicate of potassium, is used for preparing and clarifying lime juice or
other similar fruit juice, being added in solution to the juice. After
filtering or decanting it will be found that the silica will have caused
the separation of mucilaginous, nitrogenous, or cellular matter, clarifying
the juice, and rendering it less liable to decomposition. Hydrochloric
or other suitable acid may be added if required to set free the silica.
Hydrochloric acid, or potassium, aluminium, magnesium, or ammonium
chloride is added to lime or other vegetable juice to render the gluten,
or unstable nitrogenous constituents insoluble, or to prevent putrefactive
decomposition.
Tannin is also added for the purpose of rendering unstable constituents
insoluble or stable.
Olein, or an essential or aromatic oil, or an oil containing sulphur, is
to be added to clarified lime or other vegetable juice to preserve it from
the action of the air. Olein is superior to olive oil, sometimes used for
this purpose on account of its greater fluidity, and as it differs by the
removal of those constituents of olive oil which conduce to its becoming
rancid. The essential oils, such as oil of mustard seed, oil of cloves,
and oil of santalwood, are to be taken as alcoholic or ethereal solutions,
or as infusions or tinctures of the seeds or herbs yielding them, and to be
mixed in that form with the juice.
Glycerin either alone or combined with hydrochloric or other suitable
acid may be added to the clarified juice also as a preservative.
Nitrites, hyponitrites, hyponitrates, or hyposulphites, by preference
those of potassium, act as preservatives of clarified vegetable juice by
reason of their affinity for oxygen. They are also used according to this
Invention for mixing with wines, malt liquors, or fermentable beverages
any kind for the purpose of preserving them by preventing acetous
or putrefactive fermentation.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said James Heddle in the Great Seal Patent Office on
the 11th November 1870.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, JAMES
HEDDLE, of Leith, in the County of Mid Lothian, North Britain,
Merchant, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Thirteenth day of May, in the year
of our Lord One thousand eight hundred and seventy, in the thirty-
fourth year of Her reign, did, for Herself, Her heirs and successors, give
and grant unto me, the said James Heddle, Her special licence that
I, the said James Heddle, my executors, administrators, and assigns,
or such others as I, the said James Heddle, my executors, adminis-
trators, and assigns, should at any time agree with, and no others, from
time to time and at all times thereafter during the term therein expressed,
should and lawfully might make, use, exercise, and vend, within the
United Kingdom of Great Britain and Ireland, the Channel Islands,
and Isle of Man, an Invention for "IMPROVEMENTS IN PREPARING, CLARIFYING,
AND PRESERVING VEGETABLE JUICES AND OTHER LIQUIDS," upon the condition
(amongst others) that I, the said James Heddle, my executors or
administrators, by an instrument in writing under my, or their, or one
of their hands and seals, should particularly describe and ascertain the
nature of the said Invention, and in what manner the same was to
be performed, and cause the same to be filed in the Great Seal Patent
Office within six calendar months next and immediately after the date
of the said Letters Patent.
NOW KNOW YE, that I, the said, James Heddle, 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 in writing, that is to say:-.
My said Invention has for its objects the better preparing, clarifying,
and preserving of vegetable juices and other liquids, such as lime and
other fruit juices, wines, malt liquors, cordials, and saccharine, or other
vegetable or organic solutions, and consists in using for those purposes
the following agents, singly or in combinations with one another, or with
other substances, namely, silica, hydrochloric acid, potassium, tannin,

page_text: olein, essential or aromatic oils, oils containing sulphur, glycerine,
nitrites, hyponitrites, hyponitrates, and hyposulphites.
-
And in order that my said Invention and the manner of performing
the same, may be properly understood, I shall now proceed to
particularly describe the modes in which I prefer to practise it, premising
that I do not restrict myself to the precise proportions of the agents
herein-after recommended nor to the precise details herein-after referred
to.
For the purpose of clarifying or preparing liquids by removing
gummy, extractive, or cellular matter, and thereby at the same time
rendering the liquid less liable to decomposition, I use preparations of
silica, preferably the soluble silicates, as of potassium or sodium, which
I add at the rate of from one to two pounds of silicate to every hundred
gallons of liquid to be clarified. If required as in non-acid compounds,
hydrochloric, citric, or other suitable acid may be employed to set free
the silica. After filtering or decanting it will be found that the silica
will have caused the separation of mucilaginous matter in solution,
through insoluble combination of the same, with the silica employed,
and the olarification of the liquid by mechanical inclusion and subsidence
of previously floating and suspended matter in the liquid operated upon.
The soluble silicates are to be preferred in the clarifying and preserving of
vegetable juices to the argillaceous bodies, sometimes used for the purpose
of clarifying, as such argillaceous bodies from being largely absorbent
of oily matter remove too much of this principle which performs a
very important part in the natural and artificial preservation of vegetables
and other organic liquids and substances.
In liquids in which the gluten present has a tendency to undergo the
putrefactive decomposition, I use a minute proportion of hydrochloric
ácid by preference in the form of potassium chloride, say in the proportion
of one-eighth to one-half per centum of the liquid operated upon,
whereby the decomposing action is prevented or retarded.
Tannin in its various forms, I use where for clarifying liquids, pre-
parations of isinglass, or like albuminous bodies are employed, and
where the presence of such bodies (as in liquids of weak antiseptic
character) endangers the preservation of the liquid. The effect of this
body, tannin, is to increase the clarifying action of the other bodies
used, as the albuminous or gelatinous substances are soluble in acid
juices and are thereby rendered less susceptible of coagulation.or

page_text: contraction. This is counteracted by the tannin, whilst any tanno-
gelatine or the like remaining in solution is much more stable and less
liable to decomposition. The use of the important vegetable principle,
tannin, is also of itself desirable and of great value in many cases on
dietetic grounds, owing to its corrective effects where too free or con-
tinuous a use is made of lemon, lime, or other juices, as at sea, and
in warmer climates. One to two ounces of tannin to every hundred
gallons of liquid is sufficient to.determine clarification by the separation
of the gelatinous or albuminous substances when these are used in
ordinary or reasonable proportions.
I add olein or an essential or aromatic oil of antiseptic character, or
an oil containing sulphur, to clarified lime or other vegetable juice to
preserve it from the action of the air. Olein is superior to olive oil
sometimes used for this purpose on account of its greater fluidity and
as it differs by the removal of those constituents of olive oil which
conduce to its becoming rancid. About four ounces of olein should
be added to every hundred gallons of the liquid operated upon. The
essential or aromatic.oils, such as oil of mustard seed, oil of cloves, and
oil of santalwood, are to be taken as alcoholic or ethereal solutions,
or as infusions or tinctures of the seeds or herbs yielding them, and to
be mixed in that form with the juice. About one ounce of essential or
aromatic oil is sufficient for each hundred gallons of the liquid operated
upon.
Glycerin, either alone or combined with hydrochloric, acetic, or other
suitable acid may be added to the clarified juice as a preservative.
It is also of use as a menstruum to prevent the injurious effect of much
free acid, and for this purpose may be added in any proportion, whilst
as a preservative it should equal in bulk the liquid with which it is
mixed.
Nitrites, hyponitrites, hyponitrates, and hyposulphites I use on account
of the tendency which they are known to chemists to possess to become
converted to nitrates or sulphates by taking up free or loosely combined
oxygen. In consequence of this tendency they fix or render inactive
oxygen which might otherwise cause the decomposition of constituents
of the liquids to which they are added through exposure to or contact
with the air. One-third of a pound may be added to every hundred.
pounds of the liquid treated, or a solution of specific gravity 1080
(water being 1000), may be formed, and one per centum thereof by

page_text: measure be added to the liquid.
In cases where alcohol or other
antiseptic is used or present a much less proportion of the salt will suffice..
I add these agents to vegetable juices, to wines, malt liquors, or
fermentable beverages of any kind, for the purpose of preserving them
by preventing acetous or putrefactive fermentation. Potassium salts
or compounds are to be used in preference to the combinations of the
same acids with other bases, as sodium or calcium. All the combinations
of sulphur and oxygen with sodium are nauseous and therefore unfit
for use in potable liquids in quantity sufficient to act as preservatives,
whilst the calcium combinations are unsuitable because they are certain,
in time, to cause deposits, and because the calcium salts of organic
acids, as has been stated by Liebig, exhibit a tendency in the combined
acid to decompose even in the case of many organic acids which do not
decompose by themselves.
It may also be noticed that as skilled physicians consider that the
potassium naturally existing in lime and lemon juices contributes largely
to the beneficial medicinal effects of those juices, a small addition of
that base may be expected to enhance those effects.
Having thus particularly described my said Invention and the manner
in which the same is to be performed, I have to state that what I
believe to be novel and original, and claim as secured to me by the
herein-before in part recited Letters Patent is,-
1. The preparing and clarifying of vegetable juices and other liquids
by means of silica and its combinations excepting argillaceous silicates,
in the manner herein-before described.
2. The using of potassium chloride to prevent decomposition in liquids
containing gluten as herein-before described.
3. The preserving and clarifying of vegetable juices by means of tannin
as herein-before described.
4. The adding of olein or an essential or aromatic oil of antiseptic a
character, or an oil containing sulphur, to vegetable juices, for the
purpose of preserving such juices, in the manner herein-before described.
5. The mixing of glycerin with vegetable juices or other potable
liquids for preserving or preparing the same as herein-before described.
6. The using of nitrites, hyponitrites, and hyponitrates for preserving
vegetable and other juices as herein before described.

page_text: 7. The using of hyposulphites for preserving vegetable juices as
herein-before described.
8. The substituting of potassium for sodium or calcium in antiseptic
combinations used for preserving vegetable juices, wines, malt liquors,
and other beverages, as herein-before described.
In witness whereof, I, the said James Heddle, have hereunto set
my hand and seal, this Ninth day of November, in the year of
our Lord One thousand eight hundred and seventy.
Witness,
EDMUND HUNT,
Patent Agent,
Glasgow.,
JAMES HEDDLE. (L.S.)