AN IMPROVED HYGIENIC COMPOUND OR CONFECTION."
Year: 1880

page_text: PROVISIONAL SPECIFICATION left by William Robert Lake at the Office of
the Cominissioners of Patents on the 9th November 1880. A communication
from abroad by Thomas Scott Lambert, Physician, and John Seys Huyler,
Manufacturer, both of the City and State of New York, United States of
America.
[C
WILLIAM ROBERT LAKE, of the Firm of Haseltine, Lake, & Co., Patent
Agents, Southampton Buildings, London. AN IMPROVED HYGIENIC COMPOUND
OR CONFECTION." A communication from abroad by Thomas Scott Lambert,
Physician, and John Seys Huyler, Manufacturer, both of the City and State of
New York, United States of America.
This Invention relates to a hygienic confectionery compound.
The main object of the said Invention is to produce a hygienic confectionery
compound, having great nutritive value, and also possessing anti-aperient properties,
rendering it suitable for the use of persons subject to looseness of the bowels
produced by a change of water, incident to removal from one section of country to
another, and which compound shall also be very palatable.
To obtain these results, I provide a compound consisting of the following
ingredients, namely:-Sugar, glutenous cereal meal, and water. I may use oat-
meal, wheat-meal, rye-meal, Indian-corn meal or barley-meal, all of which are
nutritious and wholesome when not deprived of the natural gluten or nitrogenized
phosphatic portion of the cereals froin which they are made. I use the term
glutenous cereal meal to clearly distinguish the article I use from the mere starch
which is used in various confectionery pastes or the like simply for thickening
or giving the desired consistency, and which has no reference to giving the
confection a hygienic character. I do not however propose to use the glutenous
portion distinct from the starch, but in connection with it or a portion of it.
In some instances honey, molasses, or other saccharine substances may take the
place of the sugar (in part or in whole). Any desirable flavor may be added.
The ingredients of this improved compound may be combined in various pro-
portions, according to the consistency the confection is desired to have, that is to
say, whether it is to be solid and hard, as lozenges, lumps, cakes, sticks, or pellets;
soft and gum-like, as drops, meringue, or paste; or liquid, as syrup, for use in flavoring
beverages.
In preparing this compound, the sugar and the water are usually first combined,
and then subjected to the action of heat, in order to dissolve the sugar and to cook

page_text: it to or at a temperature, say, of about 320° Fahrenheit in summer, and ranging
down to 250° Fahrenheit in winter. The meal is then added, and thoroughly
stirred through the dissolved sugar and water, and cooked therewith for about
fifteen (15) minutes in case of steam-cooked meal (which is best) being used.
If the usual meal is used, the time during which it should be cooked with the
sugar and water must vary with tho degree and the manner with which the said
meal has been previously cooked by kiln drying or the like process. The tem-
perature should usually in this case be raised about 20%, and the proportion of
water increased about 25 to 33%, after which the mixture is allowed to cool. It
will then be in the form of a confection, more or less solid, according to the pro-
portion of water present in the composition, and also according to the cooking
process to which the sugar and water, and the sugar, the water, and the meal
combined have been subjected. It is evident that the proportion of water and
time of cooking should be varied according to the degree of solidity or hardness
required for the confection.
A confection composed of these ingredients may, if sufficiently hard, be made
into any form of bon bons, sticks, wafers, lozenges, pellets, lumps, or the like, to be
eaten or to be dissolved in water or other drinks.
For a hard and solid confection I use about the following proportions
Sugar -
10 parts.
Glutenous cereal meal
-
Water-
For a gum-like or pasty confection, the following :-
Sugar -
Glutenous cereal meal
1 to 5 parts.
2 parts.
10 parts.
1 to 5 parts.
3 parts.
Water-
For a syrup, the following:
Sugar -
Glutenous cereal meal
Water-
10 parts.
1 to 5 parts.
6 to 10 parts.
Or the consistency may be sometimes regulated by the length of time of
cooking.