AN IMPROVED TONIC PREPARA- TION OF LIQUID EXTRACT OF BEEF OR MEAT
Year: 1877

page_text: LETTERS PATENT to Frederick Anderson and Joseph Yair, of Cloak Lane, in
the City of London, Managing Directors of Liebig's Liquid Extract of Beef and
Tonic Wine Company, for the Invention of "AN IMPROVED TONIC PREPARA-
TION OF LIQUID EXTRACT OF BEEF OR MEAT."
ealed the 21st August 1877, and dated the 28th February 1877.
PROVISIONAL SPECIFICATION left by the said Frederick Anderson and
Joseph Yair at the. Office of the Commissioners of Patents on the 28th
February 1877.
FREDERICK ANDERSON and JOSEPH YAIR, of Cloak Lane, in the City of
London, Managing Directors of Liebig's Liquid Extract of Beef and Tonic Wine
Company. "AN IMPROVED TONIC PREPARATION OF LIQUID EXTRACT OF BEEF
OR MEAT."
This Invention consists in improvements on former Letters Patent granted to
Edward Theodore Digby, and Christopher Gandy, and William Foyl, the younger,
and Edward Barry Allinson James, dated the Thirteenth day of August, One
thousand eight hundred and seventy-four, No. 2799, the object of the improvements
being to prevent the precipitation of the solid parts of the tonic preparation which
takes place when prepared according to the Specification of the said Letters Patent,
and also in other similar tonic beverages in the preparation of which red wine is
employed.
To carry out our Invention we proceed as follows:-When using naturally red
wines as have been formerly used, we precipitate or extract the bulk of the tannin
which they contain by any suitable known chemical means before mixing with the
other ingredients or substances, for we have found that this substance (tannin)
combines with the meat and causes it with the other ingredients, such as quinine
and glycerine, to be largely precipitated. Further, we reduce the amount of spirit
usually contained in the red wines of Spain, hitherto preferred for the preparation
of similar tonic beverages, videlicet, forty per cent, overproof, as an excess of spirits
before mixing has a tendency to precipitate certain valuable proportions of meat
and other ingredients which would otherwise remain in solution.
If it is desirable to fortify the wine we add the required quantity of spirit after

page_text: blending the meat. To produce a good result we have also found the following
method to answer well in practice, videlicet, we make use of wine of the sherry
class, or other suitable white wine, preferably with about twenty-six per cent. over-
proof spirit instead of using the heavy red wines of Spain hitherto preferred. A
much larger quantity of meat can then be added and will be retained in solution,
and colour is added afterwards as required. This renders necessary a much larger
quantity of glycerine than was hitherto required, which greatly increases the
medicinal value and agreeableness of the tonic preparation. We then add gum or
other nutritive gelatinous matter, and the whole will thus be held in almost perfect
solution. If desirable to fortify these wines the spirit must be added after blending
the meat as herein-before described.
We would here observe that we prefer to employ a preparation of quinine and
quinidine instead of cinchona or Peruvian bark as hitherto, such preparation giving
more satisfactory results.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Frederick Anderson and Joseph Yair in the Great Seal Patent Office
on the 28th August 1877.
FREDERICK ANDERSON and JOSEPH YAIR, of Cloak Lane, in the City of
London, Managing Directors of Liebig's Liquid Extract of Beef and Tonic Wine
Company. "AN IMPROVED TONIC PREPARATION OF LIQUID EXTRACT OF BEEF
OR MEAT."
This Invention consists in improvements on former Letters Patent granted to
Edward Theodore Digby, and Christopher Gandy, and William Foyle, the younger,
and Edward Barry Allinson James, dated the Thirteenth day of August, One
thousand eight hundred and seventy-four, No. 2799, the object of the improvements
being to prevent the precipitation of the solid parts of the tonic preparation which
takes place when prepared according to the Specification of the said Letters Patent,
and also in other similar tonic beverages in the preparation of which red wine is
employed.
To carry out our Invention we proceed as follows:-When using naturally red
wines or wines made from the red grape as have been formerly used, we precipitate
or extract the bulk of the tannin which they contain by any suitable known means
(or we use red wine made without tannin) before mixing with the other ingredients
or substances, for we have found that this substance (tannin) combines with the
meat and causes it with the other ingredients, such as quinine and glycerine, to be
largely precipitated. Further, we reduce the amount of spirit usually contained in
the red wines of Spain, hitherto preferred for the preparation of similar tonic
beverages, videlicet, forty per cent. overproof, as an excess of spirits before mixing
has a tendency to precipitate certain valuable proportions of meat and other
ingredients which would otherwise remain in solution.
If it is desirable to fortify the wine we add the required quantity of spirit after
blending the meat. To produce a good result we have also found the following
method to answer well in practice, videlicet, we make use of wine of the sherry
class, or other suitable white wine or British wine (especially orange), preferably
with about twenty-two to twenty-seven per cent. overproof spirit, instead of using
the heavy red wines of Spain hitherto preferred and used, and which contain a
large amount of tannin. A much larger quantity of meat can then be added, and
will be retained in solution, and colour is added afterwards as required. This
renders necessary a much larger quantity of glycerine than was hitherto required,
which greatly increases the medicinal value and agreeableness of the tonic prepara-
tion. We may then add gum or other nutritive gelatinous matter, and the whole
will thus be held in almost perfect solution. If desirable to fortify these wines the
spirit must be added after blending the meat, as herein-before described.

page_text: When using British wines we employ those only which are naturally free from
tannin, or from which the tannin has been extracted.
We would here observe that we prefer to employ a preparation of quinine and
quinidine instead of cinchona or Peruvian bark as hitherto, such preparation giving
more satisfactory results.
When sugar is used, which may be desirable with a very dry wine for the pur-
pose of helping the solution, the quantity will of course require to be regulated
according to the amount of sugar contained in the wine employed, and also accord-
ing to the amount of glycerine which forms part of the composition.
In witness whereof, I, the said Joseph Yair, on behalf of myself and the said
Frederick Anderson, have hereunto set my hand and seal, this Twenty-
seventh day of August, in the year of our Lord One thousand eight hundred
and seventy-seven.
5 Witness,
WILLIAM SCOTT,
JOSEPH YAIR. (L.S.)