Improvements relating to the Treatment of Leaves, Stems, and other Parts of Plants for Extracting and Utilizing the Aromatic Prin- ciples of the same, especially in the Manufacture of Alcoholic Liquors.
Year: 1899

page_text: Date of Application 25th Feb 1800
La 00
1000
.
Complete Specification Left, 22nd Nov., 1999 Accepted, 17th Feb., 1900
PROVISIONAL SPECIFICATION.
Improvements relating to the Treatment of Leaves, Stems, and other
Parts of Plants for Extracting and Utilizing the Aromatic Prin-
ciples of the same, especially in the Manufacture of Alcoholic
Liquors.
I, GEORGE EUGÈNE JACQUEMIN, of Malzéville, near Nancy, in the Republic of
France, Agricultural Chemist, do hereby declare the nature of this invention.
to be as follows:-
The leaves of plants at various epochs of vegetable life are the seat of forma-
tion of certain principles which the plant utilizes for the benefit of some of
its other organs, either immediately, or after having kept them in reserve for a
time with the object of yielding them up at the opportune moment.
To instance
one fact, fruit is apt to acquire a characteristic flavour at the time of maturation,
owing, in all probability, to the advent of this principle, the odour characterizing
which is noticeable in the black currant leaf, for example; or the aromatic
principle may have formed and become split up into two distinct principles, as
in the case of apple-trees, pear-trees and the like where the odour or flavour
of the fruit is not noticeable in the leaf beforehand.
The leaves of many plants, the fruit of which are clearly distinguishable by a
flavour of their own, exhibit nothing whereby the prime cause of this well-
defined flavour can be so much as surmised. Neither by crumpling or rolling
them between the fingers, nor by pounding them in a porcelain mortar does the
slightest odour or flavour of an aromatic or fragrant character become percep-
tible and even by boiling them in water the flavour will generally not be
rendered any more noticeable.
It has occurred to me that these principles peculiar to certain leaves with
regard to which the nature or operation which I am inclined to attribute to
them, as co-existent with the process of maturation of the fruit,-is not at all
revealed in the leaf, might be likened to glucosides, as there is reason to suppose
that bodies of this description which make their appearance in the fruit, at a
certain period of life of the plant, are confronted therein by a diastase, under
the influence of which they become split up into glucose or saccharine matter
and into an aromatic principle which imparts the peculiar character to the dis-
tinguishing flavour of the fruit.
Having explained this much by way of introduction, the object of the
invention herein described is a practical application of the principles stated to
the requirements of the manufacturing industry.
This I propose to effect by the following process.
I immerse leaves, say, of an apple tree or pear tree into a saccharine liquid
of such density as to enable fermentation to commence and to terminate nor-
mally. I then add some leaven or saccharomyces so selected as to ensure fer-
mentation but not to bring out the fragrancy or boquet of the fruit. As soon
as fermentation has set in there becomes very clearly noticeable an odour

page_text: of apples or pears according to the kind of leaves treated, and by distilling
these a species of brandy will be obtained, characterised by a fine flavour of the
corresponding fruit
This result clearly shows that the leaven, by means of a diastase, which it no
doubt excrètes, effects the division of this glucoside i.e. this principle peculiar to
the leaves, into a special aromatic product and into sugar which will ferment
together with the sugar on the liquid acting as a medium in this cellular life.
It must however be understood that I claim the ownership of the process herein
described no matter what theoretical explanation may be offered to account for
the practical results which it permits to be attained.
A fermentation of the same kind obtained with vine leaves will yield a liquor
of a vinous odour, and, by distillation, a finely flavoured brandy. It will be
understood that its flavour will be more delicate, the better the quality or nature
of the stock from which the leaves are taken, or the better the wine which would
in the ordinary cause have been obtained from such stock.
For all these fermentations of the leaves of diverse fruit bearing plants I
have found that the odour of the aromatic principle extracted from the liquor
was more marked, or intense, when distillation was proceeded with before fer-
mentation was quite completed. On the other hand, as these aromatic prin-
ciples are very volatile, a great deal of them is evolved during the fermentation
process. Now it is important that the greatest possible quantity of this aroma
should be intercepted, and to this end it will be necessary to send the gases pro-
duced by fermentation through a condenser charged with alcohol, which will
dissolve the aroma thus given off; and the odorous gases should be conducted
through the entire apparatus with a view to separating the essential oils and
intercepting even the faintest perfume which they carry with them.
It must further be understood that my invention-comprises the application of
the treatment just described not to leaves only but to all green portions of the
plant, from such as stalks shoots sprouts, the tendrils of vine foliage or the like.
Also, the method of operation-just-described-is-capable-of-undergoing a modifi-
cation which I will now indicate.
Instead of submitting the leaves charged with the principles in question to
fermentation, the aromatic principles may first be extracted from the leaves by
decoction, infusion, digestion or any other treatment, with water, sacchariferous
must or any other suitable liquor and then to induce fermentation in the
presence of the aromatic principles thus treated and separated from the leaves.
This variant of my process involves no alteration in the general spirit in
which it was conceived, seeing that the alcoholic fermentation which takes place,
in any case affects only the particular principles contained in the leaves. The
operation, therefore, takes the same course irrespective of whether the aromatic
principles are still contained in the leaves or have been first separated therefrom.
I shall now state how I prefer to proceed in practice, taking the treatment of
vine leaves as an instance.
The leaves or the foliage (including stalks tendrils and the like) are treated
with boiling water or boiling saccharine must wherein they are left to infuse
for a number of hours. The must is separated from the leaves either before or
after the complete cooling of the liquid, and having been brought to such a
degree of richness in saccharine matter as will enable fermentation to coni-
mence and terminate in a normal manner, the leaven selected for the purpose is
added to it, and it is then allowed to ferment.
A good result will also be obtained by boiling the leaves in the liquors above
named with or without subsequent infusion, or simply by causing the leaves to
infuse or digest in a suitable liquid at a temperature below 100° Centigrade.
The effect of these modifications will be simply to vary the degree of delivery
of the finer product.
Also, the quantity of vine leaves to be employed for every hectolitre of must
to be fermented, will vary according to the result it is desired to obtain. It

page_text: would seem that a proportion of from 2 to 5 kilogrammes of leaves per hecto-
litre should be recommended where it is proposed subsequently to distil the fer-
mented liquor with a view to obtaining brandy. I may mention that by the.
expression "saccharine (or sacchariferous) must" I mean must containing sugar:
no matter of what origin or from what source, such as beet-sugar, glucose or
the like.
All that has been stated above with regard to vine leaves equally applies to:
the leaves of apple trees pear and other trees.
2
Instead of fresh leaves, leaves which have been preserved by proper methods
and brought from distant places, may be similarly treated.
1
Of the methods of preservation of leaves, the following appear to merit the
preference:
(1) The leaves are heaped. in a cask, barrel or similar vessel, and a suitable.
proportion, say about 5 or 10 per cent.-of leavening must, in full fermenta-
uon is poured over them.
(2) Upon the heap of leaves there is further poured a syrup of sugar or glucose
of as high a degree of concentration as possible; or glycerine may be used
instead; all the leaves being thoroughly flushed by or submerged in the liquor.
The leaves thus treated will for a long time keep in a serviceable condition in
a close vessel; while preservation may still further be assisted by an addition
of an organic acid or an antiseptic.
Whatever the mode of preservation adopted, the leaves preserved will have
to be used or treated after the same method that has been described with
reference to fresh leaves.
My process also enables vine leaves, either from the same vine, or from a
superior stock, to be used for the purpose of improving ordinary grape juice
wines. The method of operation I adopt in this case is as follows:
The vine leaf in which are present, either in the condition of glucosides or
in any other forms, those aromatic principles which, by migrating into the
grape will presently contribute an important share to the development to
the bouquet of the vine, may be employed either directly or indirectly for the
amelioration of wines.
I have found that by means of vine leaves from a stock of recognised. excel-
lence, added to a somewhat poor vintage, the vinosity or bouquet of the wine
from such vintage may be enhanced, by either leaving the wine to ferment spon-
taneously or by inducing its fermentation by means of leaven carefully selected
from good stock. In the latter case the evolution produced by the leaven will
be much more, effective than it would be in ordinary wine juice left alone,
because the leaf taken from a good stock brings along with it and imparts to
the most certain nutritive- elements calculated to assist the evolution of the
leaven selected in a marked degree.
There are two ways of turning these observations to account, one consisting
in adding from 100 to 500 grammes, or more, of vine leaves, per hectolitre of
vintage to be treated; such leaves being either of the same or a superior stock,
and having simply been washed first with acidulated water, and then with pure
water, so as to get rid of any dust or foreign elements that may be adhering.
to them: The leaves will prove more effective if care be taken first to chop
them very finely by means of any suitable instrument or converting them into
a pulp before mixing them with the grapes of the vintage. Leaves which have
been preserved, no matter by what method, will have the same effect.
Or, preferably, infusions, decoctions or extracts of leaves, prepared before-
hand in the following manner, may be used. The leaves after having been
thoroughly cleansed, as above alluded to, or undergone any other convenient
cleaning or purifying process, are chopped, pounded, or otherwise divided, or
they may be left undivided, -are placed in an apparatus not unlike what is.
known as a diffuser, or in any other apparatus permitting their active principles
to be extracted by means of cold or hot water acidulated (preferably with tar-

page_text: taric or citric acid) in the proportion of from 5 to 10 parts of acid to 1000 parts
of water. The liquor charged with the flavouring principles of the leaf may be
preserved after any one of l'asteur's sterilizing methods, or it may be concentrated
in vacuo, and thus brought to the degree of consistency which the extract is
required to obtain.
The preserved liquor or extract will be serviceable for the same purposes as
the vine leaf itself, provided care be taken, in the case of vintages to employ
it in a proportion corresponding to the proportion of fresh leaves which will
have to be used for the vintage. This liquor charged with the aromatic prin-
ciples of the leaf or this extract from leaves contains most of the elements of
a vine extract proper may be used for the purpose of increasing the proportion
of dry extract of weak wines which, in years unpropitious to wine growers, will
be very much appreciated by them, as an adjunct to either the vintage (grapes
in process of wine production) or to ready made wine; the proportion in which
it is added varying according to the result it is desired to attain.
I should like to call particular attention to the fact that these extract from
leaves may be advantageously utilized in the manufacture of brandies of the
Cognac type also for improving whiskies and for the fermentation of various
beverages particularly those known as British wines.
I also may apply the method herein described to all other plants capable of
being used in the preparation of drinks or foods.
DI MUITICALION.
Improvements relating to the Treatment of Leaves, Stems, and other
Parts of Plants for Extracting and Utilizing the Aromatic Prin-
ciples of the same, especially in the Manufacture of Alcoholic
Liquors.
I, GEORGE EUGÈNE JACQUEMIN, of Malzéville, near Nancy, in the Republic of
France, Agricultural Chemist, 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:―
The leaves of plants at various epochs of vegetable life are the seat of forma-
tion of certain principles which the plant utilizes for the benefit of some of
its other organs, either immediately, or after having kept them in reserve for a
time with the object of yielding them up at the opportune moment. To instance
one fact, fruit is apt to acquire a characteristic flavour at the time of maturation,
owing, in all probability, to the advent of this principle, the odour characterizing
which is noticeable in the black currant leaf, for example; or the aromatic
principle may have formed and become split up into two distinct principles, as
in the case of apple-trees, pear-trees and the like where the odour or flavour
of the fruit is not noticeable in the leaf beforehand.
The leaves of many plants, the fruits of which are clearly distinguishable by a
flavour of their own, exhibit nothing whereby the prime cause of this well-
defined flavour can be so much as surmised. Neither by crumpling or rolling
them between the fingers, nor by pounding them in a porcelain mortar does the
slightest odour or flavour of an aromatic or fragrant character become percep-
tible; and even by boiling them in water the flavour will generally not be
rendered any more noticeable.

page_text: It has occurred to me that these principles peculiar to certain leaves with
regard to which the nature or operation which I am inclined to attribute to
them, as co-existent with the process of maturation of the fruit, is not at all
revealed in the leaf, might be likened to glucosides, as there is reason to suppose
that bodies of this description which make their appearance in the fruit at a
certain period of life of the plant, are confronted therein by a diastase, under
the influence of which they become split up into glucose or saccharine matter
and into an aromatic principle which imparis the peculiar character to the dis-
tinguishing flavour of the fruit.
Having explained this much by way of introduction, the object of the
invention herein described is a practical application of the principles stated to
the requirements of the manufacturing industry.
This I propose to effect by the following process.
I immerse leaves, say, of an apple tree or pear tree in a saccharine liquid
of such density as to enable fermentation to commence and to terminate nor-
mally. It has been proved that leaven or yeast previously taken from a parti-
cular vintage, engenders in the wort it causes to ferment, a bouquet corresponding
to the vintage from which it was taken, I therefore add some leaven or saccha-
romyces so selected as to ensure fermentation but not to bring out the fragrancy
or bouquet of the fruit. As soon as fermentation has set in there becomes very
clearly noticeable an odour of apples or pears according to the kind of leaves
treated, and by distilling these a species of brandy will be obtained, charac-
terised by a fine flavour of the corresponding fruit.
This result clearly shows that the leaven, by means of a diastase, which it no
doubt exudes, effects the division of this glucoside i.e. this principle peculiar to
the leaves, into a special aromatic product and into sugar which will ferment
together with the sugar in the liquid acting as a medium in this cellular life.
I wish it understood however that my invention includes the process herein
described no matter what theoretical explanation may be offered to account for
the practical results which it enables me to attain.
A fermentation of the same kind obtained with vine leaves will yield a liquor
of a vinous odour and, by distillation, a finely flavoured brandy. It will be
understood that its flavour will be more delicate, the better the quality or nature
of the stock from which the leaves are taken, or the better the wine which would
in the ordinary course have been obtained from such stock.
In all these fermentations of the leaves of diverse fruit bearing plants, I
have found that the odour of the aromatic principle extracted from the liquor
was more marked, or intense, when distillation was proceeded with before fer-
mentation was quite completed. On the other hand, as these aromatic prin-
ciples are very volatile, a great deal of them is evolved during the fermentation
process. Now it is important that the greatest possible quantity of this aroma
should be intercepted, and to this end it will be necessary to pass the gases pro-
duced by fermentation through a condenser charged with alcohol, ether, spirits
of petroleum, sulphuret of carbon, chloroform or the like which will dissolve
the aroma thus given off; and the odorous gases should be conducted through a
suitable apparatus with a view to separating the essential oils and intercepting
even the faintest perfume which they carry with them.
It must further be understood that my invention comprises the application of
the treatment just described not to leaves only but to all green portions of the
plant, such as stalks, shoots, sprouts, the tendrils of vine foliage or the like.
Moreover, the method of operation just described is capable of undergoing a
modification which I will now indicate.
Instead of submitting the leaves charged with the principles in question to
fermentation, the aromatic principles may first be extracted from the leaves by
decoction, infusion, digestion or any other treatment, with water, sacchariferous
must, or any other suitable liquor, and then to induce. fermentation in the
presence of the aromatic principles thus extracted and separated from the leaves.

page_text: This variation of my process involves no alteration in the general spirit in
which it was conceived, seeing that the alcoholic fermentation which takes place,
in any case affects only the particular principles contained in the leaves. The
operation, therefore, takes the same course irrespective of whether the aromatic
principles are still contained in the leaves or have been first separated therefrom.
I shall now state how I prefer to proceed in practice, taking the treatment of
vine leaves as an instance.
The leaves of the foliage including stalks tendrils and the like are treated
with boiling water or boiling saccharine must, wherein they are left to infuse
for a number of hours. The must is separated from the leaves either before or
after the complete cooling of the liquor, and having been brought to such a
degree of richness in saccharine matter as will enable fermentation to commence
and terminate in a normal manner, the leaven selected for the purpose is added
to it, and it is then allowed to ferment.
"A good result will also be obtained by boiling the leaves in the liquors above
named, with or without subsequent infusion, or simply by causing the leaves to
infuse and digest in a suitable liquid at a temperature below 100° Centigrade.
The effect of these modifications will be simply to vary the degree of delicacy
of the finer product.
.
..
Also, the quantity of vine leaves to be employed for every hectolitre of must
to be fermented, will vary according to the result it is desired to obtain. It
would seem that a proportion of from 2 to 5 kilogrammes of leaves per hecto-
litre should be used where it is proposed subsequently to distil the fermented
liquor with a view to obtaining brandy. may mention that by the
expression "saccharine (or sacchariterous) must" I mean must containing sugar
no matter of what origin or from what source, such as beet-sugar, glucose or
the like.
All that has been stated above with regard to vine leaves-equally-applies to
the leaves of apple, pear, raspberry, apricot, strawberry, cherry, plum, peach,
rose and other plants, or trees.
Instead of fresh leaves, leaves which have been preserved by proper methods
and brought from distant places, may be similarly treated.
Of the methods of preservation of leaves, the following appear to merit the
preference:
The leaves are heaped in a cask, barrel or similar vessel, and a suitable pro-
portion, say about 5 or 10 per cent., of leaven or yeast, or a liquid, in full fer-
mentation, is poured over them.
1
Upon the heap of leaves there is further poured a syrup of sugar or glucose
of as high a degree of concentration as possible; or glycerine may be used
if desired; all the leaves being thoroughly flushed by, or submerged in, the liquor.
The leaves thus treated will, for a long time, keep in a serviceable condition 'in
a close vessel; while preservation may still further be assisted by an addition
of an organic acid or an antiseptic.
Whatever the mode of preservation adopted, the leaves preserved will have
to be used or treated after the same method that has been described with
reference to fresh leaves.
My process also enables vine leaves, either from the same vine, or from
superior stock, to be used for the purpose of improving ordinary grape juice
wines. The method of operation I adopt in this case being as follows.
The vine leaf in which are present, either in the condition of glucosides or
in any other forms, those aromatic principles which, by migrating into the
grape will presently contribute an important share to the development of
the bouquet of the vine, may be employed either directly or indirectly for the
amelioration of wines.
I have found that by means of vine leaves from a stock of recognised excel-
lence, added to a somewhat poor vintage, the vinosity or bouquet of the wine

page_text: from such vintage may be enhanced, by either leaving the wine to ferment spon-
taneously or by inducing its fermentation by means of leaven carefully selected
from good stock. In the latter case the evolution produced by the leaven will
be much more effective than it would be in ordinary wine juice left alone,
because the leaf taken from a good stock brings with it, and imparts to the must,
certain nutritive elements calculated to assist the evolution of the leaven
selected, in a marked degree.
There are two ways of turning these observations to account, one consisting
in adding from 100 to 500 grammes, or more, of vine leaves, per hectolitre of
vintage to be treated; such leaves being either of the same or a superior stock,
and having simply been washed first with acidulated water, and then with pure.
water, so as to get rid of any dust or foreign elements that may be adhering
to them. The leaves will prove more effective if they are first chopped very
finely by means of any suitable instrument, or if converted into a pulp before
mixing with the grapes of the vintage. Leaves which have been preserved, no
matter by what method, will have the same effect.
Or, preferably. infusions, decoctions or extracts of leaves, prepared before-
hand in the following manner, may be used. The leaves after having been
thoroughly cleansed, as above described, or having undergone any other convenient
cleaning or purifying process, are chopped. pounded or otherwise divided,―or
they may be left undivided,-
- are placed in an apparatus not unlike what is
known as a digester, or in any other apparatus permitting their active principles
to be extracted by means of cold or hot water acidulated (preferably with tar-
taric or citric acid) in the proportion of from 5 to 10 parts of acid to 1000 parts of
water. The liquor charged with the flavouring, principles of the leaf may be
preserved after any one of Pasteur's sterilizing methods, or it may be concentrated
in vacuo, and thus brought to the degree of consistency which the extract is.
required, to obtain.
г
The preserved liquor or extract will be serviceable for the same purposes as
the vine leaf. itself. provided care be taken, in the case of vintages to employ
it in a proportion corresponding to the proportion of fresh leaves which would
have been used for the vintage.. This liquor charged with, the aromatic prin-
ciples of the leaf, or this extract from leaves, contains most of the elements, of
a wine extract proper and may be used for the purpose of increasing the propor-
tion of dry extract in weak wines, which, in years unpropitious. to wine growers,,
will be very much appreciated by them, as an adjunct to either the vintage (grapes
in process of wine production) or to ready made wine; the proportion in which
it is added varying according to the result it is desired to attain..
I should like to, call particular attention to the fact that these extracts from
leaves may be advantageously utilized in the manufacture of brandies of the
Cognac type also for improving whiskies and for the fermentation of various
beverages, particularly those known as. British wines.
It should be remarked that the leaves are not the only parts of the plant
adapted for use under the conditions before explained, the result of my experi-
ments proving particularly with respect to the vine.. that the products-of glu-
cosides,normally engendered in the leaves and in all the green parts, of the vine,
and communicated to the grapes in, which it produces part of. the flavour at the
period of maturity. exists also in the stem of the vine. The quantity of gluco-
sides that are found in the stem after the, vintage, is quite notable and probably
constitutes a residue of the glucosides engendered in the leaves on its passage
into the fruit.
1771
I may here remark that also the stripped stalks of the grape can also equally
well be employed. This green.part.,supporting the separate grapes serving for
the passage of the glucosides engendered in the leaves, to the fruit, contains at
all times. even. after the maturity of, the grape, a notable proportion of gluco-
sides which may be. easily extracted by any .convenient process, digestion, .
infusion or the like.
T

page_text: I have noticed that the stalks, which are not green, taken from the fermenta-
tion of the wine or remaining after the stripping-off of the grapes before wine-
making, and also generally the whole of the skins and residues either before
or after fermentation even after long preservation after being separated from
the wine, still contain glucosides which may be extracted by any of the methods
before indicated. This is easily explained, as the stalks have not been com-
pletely exhausted by their immersion in the new wine, and furthermore the
skins of the grapes which remain in the residues, contain a large quantity of
these glucosides which have been engendered in the leaves, and then passed
into the fruit. The infusion of the skins as effected in ordinary wine-making
cannot extract the whole of the principles contained in the tissues of the skins:
it therefore follows that a notable portion of these principles may be recovered
by a suitable treatment of the residues.
Lastly the stones of the grapes also contain a certain quantity of glucosides,
derived from the leaves, and existing after the finish of the ordinary wine-
making process, owing to the principles being protected by the solid shell or
husk during the fermentation of the wine; and they may be easily extracted
after grinding or pounding either separately or mixed with the other residues
for simultaneous treatment.
I also may apply the method herein described to all other plants capable of
being used in the preparation of beverages or the like.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is: -
1. The process for the production of the aromatic principles herein before
described by fermentation of the leaves or other green parts of plants such as-
the skins, stalks, stones, branches or stalks of grape-bunches, and stems, whether
fresh or preserved, such process being applicable specially to-the vine-but also
_applicable to apple, pear, raspberry, apricot, strawberry, cherry, plum, peach,
rose and other plants, and the aromatic-principles-being-extracted, as may be
desired, either by distillation or by means of agents such as ether, spirits of
petroleum, sulphuret of carbon, chloroform or the like, or by any other means
as hereinbefore described and specified.
2. The modification of the process for the production of aromatic principles
as claimed in Claim 1, consisting in making an extract from the leaves or other
parts of plants by decoction, infusion, digestion or the like in water, in pre-
paring a sweet wort or other convenient liquor for causing fermentation in the
said extract, after having previously separated-out the leaves and other parts of
the plant, substantially as herein before described and specified.
3. A process for ameliorating wine, obtained by ordinary methods, in mixing
therewith, at the vintage, the leaves and other green parts of the vine, either
wholly or in a divided state and either fresh or in a preserved condition, or
mixing therewith liquids, either fresh or preserved, which contain in solution
the active principles of the leaves; or extracts, either fresh or preserved, of
such, substantially as herein before described and specified.
4. The utilization of leaves or other parts of vine or other plants or liquids
or extracts containing the principles of the leaves or other parts of the plant,
with the object of furnishing this extract to wines or beverages requiring the
same, as well as for other purposes herein before mentioned, substantially as
specified.
5. The application of the process of fermentation as claimed in Claim 1. for
producing beverages such as wine, brandy, beverages known as English wines.
or for ameliorating such beverages, wines, brandies, whiskeys and the like, by
distillation of the fermented liquids obtained in accordance with Claim 1, or by
adding to such beverages aromatic principles under any form either direct or
indirectly, substantially as herein before described and specified.

page_text: 6. The various modes of operating as herein described for obtaining the fer-
mented liquids charged with aromatic principles, or the extracts of these
aromatic principles, or special liquids charged with such extracts, for the pro-
duction of beverages and for ameliorating such beverages, substantially as
herein before described and specified.
Doted thin 01st dow
when 1000
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C.,
Agents for the Applicant.