Closure for Bottles, Jars, and other Vessels.
Year: 1893

page_text: Date of Application, 11th Sept., 1893-Accepted, 28th Oct., 1893
COMPLETE SPECIFICATION..
Closure for Bottles, Jars, and other Vessels.
I, HERMANN SPRIEGEL of No. 3B Sackheimer-Kirchgasse Königsberg, Prussia
Hotel Proprietor do hereby declare the nature of this invention and in what
manner the same is to be performed to be particularly described and ascertained
in and by the following statement :-
This invention consists in a closure for bottles, jars and other vessels whereby
the use of corks or other stoppers is entirely obviated. Good corks are getting
more and more scarce and even the best do not offer a guarantee against the
contents of the vessels acquiring an unpleasant smell or taste and becoming spoilt.
The porosity of the corks allows the entry of air into the vessels such for instance
as wine bottles, hence the corks do not prevent the formation of germs in the liquid
to be preserved. The entry of the air will be furthered the longer the bottle is
kept because the cork itself is subject to decay and therefore becomes more and
more porous. A further defect of the old method of corking consists in the
forcible driving of the corks into the bottles whereby many burst, a loss of liquid
ensues and danger is caused to the bottler. Where the liquids have to be kept a
long time in corked bottles consideration must be given to the change of volume of
the liquid. If the space left below the cork is too small the cork must be driven
out or else the bottle must burst. A loss ensues in both cases.
My invention obviates all these defects.
Figure 1 of the accompanying drawing is a sectional elevation of the general and
simplest form of closure,
Figure 2 a similar view where it is fitted with a spiral spring,
Fig. 3 shews a form of closure with means for adjustment,
Figures 4, 5 and 6 are plan views and
Figure 7 shews a key to be used with the construction Figure 3.
The closure is made in various forms all according to the character of the liquids
for which it is to be used. In Figure 1 is shewn the simplest form applicable to
still liquids where the closure has only to be absolutely tight. It consists of a
middle part 6 provided with leaves or arms a two or more in number in a piece
therewith. The arms are bent down vertically and have such a form as to allow
of feathering. The ends below are bent into hook shape forming each a groove c.
These grooves serve to take a wire or sealing cord n for securing the closure to the
bottle neck and preventing inadvertent removal of same. The bottle neck is
formed with a flange e to suit as shewn. The number of leaves or feathering arms a
may be varied at pleasure, and Figures 4 and 5 shew respectively 2 and 6 such
arms.
Under the middle part b is provided a disc d of cork, rubber or the like covered
on the underside with parchment paper, thus preventing direct contact of disc and
liquid.
In order to admit of automatic adjustment of the gas pressure in the vessel the
form Figure 1 is modified into the form Figure 2 when a spiral spring f is provided
which carries the disc d and presses it against the top of the bottle neck. If the
pressure in the interior of the vessel should rise above the tension of the spring,
the disc d will lift slightly and ease the gas pressure a little. This form of
closure is especially applicable for liquids in which the gases developed during the
fermenting process are not to be retained, and also for such liquids as for instance
alcohol where the expansion coefficient is high. The closure is in this case also
secured by a wire or sealing cord n.
For highly gaseous liquids such as champagne the form Figure 3 is used. The
elastic disc d is in this case held by a metallic screw device so that the disc can be

page_text: tightened up against the bottle neck as desired. This device is arranged under the
middle part b and has the form in plan as shewn in Figure 6. It consists of the
ring and a screw made to work therein and by the rivet m united to
the capsule containing the elastic disc d. By means of the key k Figure 7 the
screw à can be screwed up or down in the ring 9 thus effecting a release or a
tightening up of the disc d. This closure is of great use in connection with
champagne "degorging" (clearing out the sediment).
The closure is taken off by means of suitable tongs whereby the hooks c are bent
away from the neck so that they can easily pass over the flange e. The closure can
be used repeatedly as often as desired; it can be sterilized by boiling before use.
To put on the closure it is placed on the neck of the bottle and pressed down by
hand until the hooks c take under the flange e.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed I declare that what I
claim is :-
1. Closure for bottles, jars and other vessels characterized by feathering gripping
arms which so take under a flange of the bottle neck as to hold the closure on
evenly against gas pressure in the vessel an elastic disc covered with parchment
paper pressed air-tight against the top of the neck and means for further securing
the closure consisting in a wire or sealing cord round the hook shaped ends of the
gripping arms substantially as described and shewn.
2. The construction described with reference to Figure 1.
3. The construction described with reference to Figure 2 in which the elastic
disc is provided with a spiral spring for the purpose set forth.
4. The construction described with reference to Figure 3 in which a screw device
is provided for the purpose set forth.
Dated this 11th day of September 1893.
JENSEN & SON,
77, Chancery Lane, London, W.C., Patent Agents.