IMPROVEMENTS IN HOLLOW SUGAR WARE, AND IN THE MODE OF MANUFACTURING THE SAME
Year: 1879

page_text: LETTERS PATENT to Auguste Emile Henry Lozé, of Liverpool, in the County of
Lancaster, for the Invention of "IMPROVEMENTS IN HOLLOW SUGAR WARE,
AND IN THE MODE OF MANUFACTURING THE SAME." 1
Sealed the 12th March 1880, and dated the 23rd December 1879.
PROVISIONAL SPECIFICATION left by the said Auguste Emile Heury Lozé
at the Office of the Commissioners of Patents on the 23rd December 1879.
"
AUGUSTE EMILE HENRY LOZÉ, of Liverpool, in the County of Lancaster.
*IMPROVEMENTS IN HOLLOW SUGAR WARE, AND IN THE MODE OF MANUFAC
TURING THE SAME."
"
This Invention consists in a new mode of making hollow sugar figures with
external candy. Hitherto this has been done by making a pattern with inverted
figures complimentary of the forms required.
A mould of this is taken in starch, hot sugar syrup is poured in, and the top
covered with starch, and the whole left to crystallize in a stove.
After a sufficient period the mould is broken, the remaining syrup run off,and
the part of the mould forming the figures is alone ratained, the remainder being
thrown aside to bo re-used with new sugar until uncrystallizable sugar becomes in
excess.
Now this involves great expenditure of sugar, time, and labour.
I make my figures as follows:-
I form a brimstone or other mould, grease it sufficiently to abstract the sugar
figure afterwards formed. I next take a composition consisting of size or glue in
warm water, and alum or albumen or other suitable matter with sufficient pounded
sugar to make it into a paste.
Into this I dip the mould of brimstone or other matter aforesaid, turn it upside
down, and sprinkle it with sugar crystals of uniform size till covered in every part;
then I sprinkle it with finer sugar so as to cover it completely, stove it, and then
withdraw the mould.
If the figure is moulded in two parts, as for instance an egg, I dip the edges to be
united in the composition, press them together, and powder them with crystals of
sugar, and stove again for a few minutes.
I believe that hollow figures covered with candy artificially prepared, instead of
forming said figures by crystallization direct, have never been used before, either
in the mode I have described or any other mode.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent, filed by
the said Auguste Emile Henry Lozé in the Great Seal Patent Office on the
23rd June 1880.
AUGUSTE EMILE HENRY LOZE, of Liverpool, in the County of Lancaster.
"IMPROVEMENTS IN HOLLOW SUGAR WARE, AND IN THE MODE OF MANUFAC-
TURING THE SAME."
This Invention consists in a new mode of making hollow sugar figures with
external candy. Hitherto this has been done by making a pattern with inverted
figures complementary of the forms required. A mould of this is taken in starch,
hot sugar syrup is poured in, and the top covered with starch, and the whole left
to crystallize in a stove. After a sufficient period the mould is broken, the
remaining syrup run off, and the part of the mould forming the figures is alone
retained, the remainder being thrown aside to be re-used with now sugar until
uncrystallizable sugar becomes in excess.
Now this involves great expenditure of sugar, time, and labour.
I make my figures as follows:-
I form a brimstone or other mould, and grease it sufficiently to abstract the
sugar figure afterwards formed. I next take a composition consisting of size or
glue dissolved in sufficient hot water to melt it thoroughly, say, one thousand parts
by weight of water at two hundred and twelve degrees Fahrenheit, and eighty
parts of glue or gelatine and eight parts of alum. When melted I allow the mixture
to cool, then eat it up with sufficient pounded sugar to make it into a paste; or
in place of the glue and alum I use any of the well known materials, such as
albumen, used in the trade for making firm saccharine structures. Into this I dip
the mould of brimstone or other matter aforesaid, turn it upside down, and sprinkle
it with coarse sugar crystals of uniform size till covered in every part, then I
sprinkle it with finer sugar crystals so as to cover it completely, stove it, and then
withdraw the mould.
If the figure is moulded in two parts, as for instance an egg, I dip the edges to
be united in the composition, press them together, and powder them with crystals
of sugar, and stove again for a few minutes.
The greased brimstone moulds have the disadvantage of disagreeably flavouring
the sugar ware; since the date of my Provisional Specification I have therefore
been experimenting to find out a better material.
In this I have succeeded. I find it is a mistake to have a porous material, and
that one as little porous as possible is the best. I therefore make my moulds of
plaster of Paris and alum, or plaster of Paris alone, and varnish it with shellac or
other impervious material.
This I find a great improvement on the brimstone, and have patented these
impervious moulds in a new application made since this was filed.
I believe that hollow figures covered with candy artificially prepared, instead of
forming said figures by crystallization direct, have never been used before either in
the mode I have described or any other mode.
I therefore claim as my Invention under the hereinbefore in part recited Letters
Patent,-
First. The hereindescribed manufacture of hollow sugar ware of a liquid or viscous
composition or coating, upon which crystallized sugar is sprinkled or caused to
adhere, after which the whole is stoved or dried.

page_text: Second. The hollow sugar ware composed of an uncrystallized hollow body coated
with crystallized sugar, substantially as described.
In witness whereof, I, the said Auguste Emile Henry Lozé, have hereunto set
my hand and seal, this Twenty first day of June, in the year of our Lord One
thousand eight hundred and eighty.
AUGUSTE EMILE HENRY LOZE (L.S.)
Witness,
W. P. THOMPSON,
Patent Agent,
6, Lord Street,
Liverpool,
& 323, High Holborn, W.C.,
London.