IMPROVEMENTS IN PREVENTING OR ARRESTING FERMENTATION IN MATTERS SUBJECT TO FERMENTATION
Year: 1884

page_text: I FREDERICK SETTLE BARFF of Abbey Road Kilburn in the County of Middlesex
Professor of Chemistry do hereby declare the nature of said Invention for
"IMPROVEMENTS IN PREVENTING OR ARRESTING FERMENTATION IN MATTERS
SUBJECT TO FERMENTATION to be as follows:-
رو
This Invention relates to the prevention or arresting of fermentation in all
liquids which are liable to fermentation and is also applicable to the treatment of
solid or semi solid bodies such as Preserves and Jams which are also subject to
fermentation and consists in adding to the liquid or substance to be treated about
five per cent of the chemical substance known as Boroglyceride which is a chemical
compound of Glycerine and Boracic Acid.
The addition of this material may be made at any stage either before or during
the process of fermentation.
DON 1
30
1004
J. HENRY JOHNSON
47, Lincoln's Inn Fields, London, W.C.,
Agent for the said Frederick Settlc Barff.

page_text: "
I FREDERICK SETTLE BARFF of Abbey Road, Kilburn, in the County of Mid-
dlesex Professor of Chemistry do hereby declare the nature of my invention for
IMPROVEMENTS IN PREVENTING OR ARRESTING FERMENTATION IN MATTERS
SUBJECT TO FERMENTATION" and in what manner the same is to be performed, to
be particularly described and ascertained in and by the following statement:-
This Invention relates to the prevention or arresting of fermentation in all
liquids which are liable to fermentation such as wines and beers and is also
applicable to the treatment of solid or semi-solid matters which are liable to
fermentation such as fruits for jams or vegetables for bottling or preserving and
consists in adding to the liquid or substance to be treated the substance known as
Boroglyceride which is a chemical compound of glycerine and Boracic Acid.
The addition of this material may be made at any stage either before or during
the process of fermentation, for example in treating raspberries strawberries
mangoes and other fruits or truffles, mushrooms peas beans or other fungi or
vegetables for preserving them, I put them into a suitable vessel with or without
some water as their nature may require and raise them to a temperature somewhat
under the boiling point, and I add from two to four per cent by weight of the
boroglyceride which is thoroughly incorporated with the mass which is then
transferred to pots or other receptacles and left to cool. The quantity of the boro-
glyceride added may be varied within considerable limits, matters which ferment:
readily requiring a greater quantity of the boroglyceride than do those which do
not ferment so readily.
In treating wine, lime or orange or other juice the same proportion of boro-
glyceride may be used, it being in like manner variable with the fermentability of
the liquid.
I find the Invention also useful for treating small or weak wines containing but
a small proportion of alcohol. In this case two per cent of the boroglyceride is
amply sufficient in order to arrest what is termed second fermentation and this
treatment will enable these wines to be transported equally well with the stronger
or inore alcoholic kinds.
Having now particularly described and ascertained the nature of my said
Invention and in what manner the same is to be performed I declare that what
I claim is
Treating liquids or other matters subject to fermentation, by adding to them
boroglyceride for the purpose of preventing or arresting the fermentation of the
said liquids or matters.