THE MANUFACTURE OF A NEW DRINK OR BEVERAGE FROM CERTAIN VEGETABLE AND OTHER SUBSTANCES, AND THE CONVERSION THEREOF INTO VINEGAR
Year: 1854

page_text: LETTERS PATENT to Patrick O'Malley, of the City of Dublin, Brewer, for
the Invention of "THE MANUFACTURE OF A NEW DRINK OR BEVERAGE FROM
CERTAIN VEGETABLE AND OTHER SUBSTANCES, AND THE CONVERSION THEREOF
INTO VINEGAR."
Sealed the 11th July 1854, and dated the 13th January 1854.
PROVISIONAL SPECIFICATION left by the said Patrick O'Malley at the
Office of the Commissioners of Patents, with his Petition, on the 13th
January 1854.
I, PATRICK O'MALLEY, of the City of Dublin, Brewer, do hereby declare the
nature of the said. Invention for "THE MANUFACTURE OF A NEW DRINK OR
BEVERAGE FROM CERTAIN VEGETABLE AND OTHER SUBSTANCES, AND THE CONVERSION
THEREOF INTO VINEGAR," to be as follows:-
My Invention consists, firstly, in the extraction from various vegetable sub-
stances of a new liquid or beer possessing useful and beneficial qualities, by
subjecting the said substances to the same processes as are employed in the
brewing of ordinary beer, viz, grinding the said substances, mashing or infusing
with hot water, straining, cooling, fermenting, clearing, and storing.
And my Invention consists, secondly, in the conversion of said beer when
obtained into vinegar by the addition of acetic acid and refined sugar, or by
allowing the liquid to remain in a fermenting tun or vat until acetous fermen-
tation sets in.
The principal of the substances employed when beer is being inade to be
used as a beverage are, common heath or heather, bogbeau orwise buckbean
mountain sage, dandelion, the seeds of tongue grass, honey, sugar, or other

page_text: saccharine equivalent, buckwheat or rivery, blackberries or other berries pos-
sessing like qualities, apples, raisins, and hens eggs. When brewing with a view
to the manufacture of vinegar, I omit buckbean from the above ingredients.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Patrick O'Malley in the Great Seal Patent Office on the
11th July 1854.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, PATRICK
O'MALLEY, of the City of Dublin, Brewer, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Thirteenth day of January, in the year of our Lord
One thousand eight hundred and fifty-four, in the seventeenth year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto me,
the said Patrick O'Malley, Her special licence that I, the said Patrick
O'Malley, my executors, administrators, and assigns, or such others as I, the
said Patrick O'Malley, my executors, administrators, 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 "THE
MANUFACTURE OF A NEW DRINK OR BEVERAGE FROM CERTAIN VEGETABLE AND
OTHER SUBSTANCES, AND THE CONVERSION THEREOF INTO VINEGAR," upon the con-
dition (amongst others) that I, the said Patrick O'Malley, by an instrument
in writing under my hand and seal, 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 Patrick O'Malley, do hereby declare
the nature of my said Invention, and in what manner the same is to be
performed, to be particularly described and ascertained in and by the following
statement (that is to say) :-
My Invention of The Manufacture of a New Drink or Beverage from
certain Vegetable and other Substances, and the Conversion thereof into
Vinegar," is intended, in the first place, to produce such drink or beverage out
of the substances or articles herein-after stated and referred to, and by their
treatment in the manner herein-after described; and, in the second place, to

page_text: convert such product into vinegar by the addition thereto of other substances,
and the treatment of the whole, as herein-after described.
And this object is accomplished, in the first place, by extracting from various
vegetable substances a new liquid or beer possessing useful and beneficial
qualities, by subjecting the said substances to the same processes as are
employed in the brewing of ordinary beer. The principal of the substances
employed or mixed in suitable proportions to produce the required drink or
beverage are, common heath or heather, bogbean otherwise buckbean, mountain
sage, dandelion, the seeds of tongue grass, honey, sugar, or other saccharine
equivalent, buckwheat or rivery, blackberries or other berries possessing like
qualities, apples, raisins, and hen's eggs. These various substances are taken
in suitable proportious, and subjected to the various processes of grinding,
mashing, or infusing with hot water, straining, cooling, fermenting, clearing,
and storing.
And the above-named object is accomplished, in the second place, by the
addition of acetic acid and refined sugar to the liquid produced by the said
mixture and processes, or by allowing the liquid to remain in a fermenting tun
or vat until acetous fermentation sets in. And in cases in which it may be
desirable to manufacture vinegar at once, instead of producing it by the con-
version of the said drink or beverage into vinegar, I omit buckbean and other
articles herein-after mentioned from the above ingredients.
In order, however, that my Invention may be fully understood and readily
carried into effect, I will proceed to describe the various proportions of the
substances or articles enumerated above, which may be taken to produce about
six hundred gallons of the drink or beverage. But it is to be observed that I
do not confine myself to the exact proportions herein-after stated, as the same
may in some instances be varied without departing from the principle of my
Invention, which consists in the use of the substances or articles specified for
the purpose of producing a new drink or beverage, or for manufacturing
vinegar.
PROPORTIONS OF MATERIALS FOR SIX HUNDRED GALLONS OF BEVERAGE.
Eighty pounds avoirdupois of common heath or heather, sixty pounds of
bogbean otherwise buckbean, fifteen pounds of mountain sage, three pounds
of dandelion, fourteen pounds of the seeds of tongue grass, forty pounds of
honey, five hundred weight three-quarters of the best sugar or other saccharine
equivalent, sixty pounds of buckwheat or rivery, or in lieu thereof sixty pounds
of the best oats previously roasted, eighty pounds of blackberries or other
berries possessing like qualities, or instead of such berries eighty pounds of

page_text: garden apples or eighty pounds of raisins or preserved grapes, and one hundred
hens eggs, prepared as herein-after mentioned. To these may be added two
pounds of santry, two pounds of gention, eight pounds of a bitter herb known
as black-button, twenty-eight pounds of common table salt; and for the pur-
pose of giving taste, aroma, and color, six pounds weight of common cowslip
flowers, and one half of a pound weight of mastertions or mastertion flowers,
or one pound weight of saffron, in lieu of the cowslips and nastertions.
'
The mode of treating these ingredients so as to produce the required beverage
is as follows: To the foregoing materials are added from nine hundred to one
thousand gallons of water; the whole are then boiled for a space of two hours
and a half to three hours. The subsequent processes and treatment of the
materials in order to form my beverage are very similar to the treatment and
processes employed in the brewing of beer. The liquid in the boiler after
boiling as mentioned for the space of about three hours is drawn off into coolers,
as is well understood by brewers. When the whole is cooled to about sixty
degrees Farenheit, the liquid is received in the fermenting tun or vat. It is
allowed to remain in this vat about seventy hours. After the liquid has been
placed in this vat fermentation shortly commences.
When the fermentation
begins to subside the liquid is racked off into cleansing vessels or rounds, similar
to those used by brewers, and in these the vinous fermentation is completed.
The liquid is then stored in store vats or may be bottled. I would now observe
that I have described the most simple way of carrying my Invention into
effect; but I am also well aware that an economy of materials and time may
be effected by preparing the various ingredients used by me for grinding
otherwise reducing them previously to subjecting them to the action of liot
water in the boiler. And also it may be found advantageous not to pour in all
the water at first, but to add various quantities of water to the materials at
different temperatures, according to the strength of liquid required; also it may
be desirable to keep such materials in a state of agitation while boiling by
suitable stirring, agitating, or rousing" apparatus, so as to cause them more
readily to part with the useful and agreeable properties it is desired to obtain
from them. Honey has been mentioned as an ingredient for making my
beverage. I prefer to use honey, but it may be desirable for the sake of
economy or other causes to substitute other saccharine matters in lieu thereof,
in which case the quantity used must be accommodated to the sweetening
qualities of the substance employed.
Before adding the eggs to the other materials they should be prepared in the
following manner :-They should be placed in a suitable receptacle and covered
with vinegar, and the vessels containing the eggs and vinegar buried in the

page_text: earth for about three days. By this means the shell of the eggs is very nearly if
not wholly dissolved. The whole are theu beaten up and added to the other
ingredients in the boiler.
In carrying into effect the second part of my Invention, to each sixty gallons
of the liquid produced by these ingredients, treated in the manner thus described,
are to be added about eight hundred gallons of cold water previously boiled and
allowed to cool, from eight hundred to one thousand pounds weight of acetic
acid, and about one hundred and eight pounds weight of refined sugar; but
these quantities may be varied according to the state of the liquid when intended
to be converted into vinegar. The vinegar may also be colored by the addition
of moist sugar slightly burnt. The required decomposition and conversion of
the ingredients may also be effected by the ordinary process of fermentation
without the addition of the substances or articles mentioned above.
And when the ingredients are compounded expressly for the purpose of
manufacturing vinegar, the following articles may be omitted, (viz.,) santry, the
bitter herb called black-button, and bogbean or buckbean. The articles men-
tioned above, with the exception of these, are then in their suitable proportions
subjected to the ordinary processes used in brewing.
Having thus described the nature of my Invention and in what manner the
same is to be performed, I would have it understood that I do not mean or
intend to confine myself to the precise proportions above stated, nor to all the
details of the processes. But what I claim as of my Invention is,-
First, the production or manufacture of a beverage out of the ingredients
herein-before stated when treated in the manner described.
And, secondly, the manufacture of vinegar, either by the conversion of such
beverage or product into vinegar by the means described, or by compounding
the ingredients without those hercin-before stated to be omitted, and treating
such compound in the manner described.
In witness whereof, I, the said Patrick O'Malley, have hereunto subscribed
my name and affixed my seal, this Thirtieth day of June, in the year of
our Lord One thousand eight hundred and fifty-four.
PATRICK O'MALLEY. (L.S.)
Sigued, scaled, and delivered in the presence of
THOMAS TRAYNOB,
5, Eccles Lane, Dublin.