Improvements in the Manufacture of Sweetmeats and the like.
Year: 1891

page_text: The decision of the Comptroller-General, of the. 25th day of January, 1895,
allowed, under Section 18 of the Patents, &c. Act, 1888, an Amendment
of this Specification.
Date of Application, 15th Oct., 1891
Complete Specification Left, 15th July, 1892-Accepted, 8th Oct., 1897
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Sweetmeats and the like.
THOMAS MOORE 65 Edmund Street Dunchattan Street Glasgow Engineer
do hereby declare the nature of this invention to be as follows :—
My invention has for its object the production of batches or a continuous supply
of "boiled sugar or syrup
of any required strength or consistency by steam or
heated oil or other suitable conveyer of heat; and for cooling the "boiled sugar,"
also for cooling and creaming or graining the boiled syrup, either in batches or
in a continuous supply; also for producing sponge cream or shaum goods and
the like.
That class of sweetmeats called "boiled sugars," that is, acid drops and the like,
are made by placing sugar with water and other ingredients, into a pan on a
strong fire so that it may be boiled quickly to the required temperature. A
thermometer is used to denote when it is at the required temperature, when this is
reached it is immediately poured onto a stone or metal levelled slab or cooler, and
another charge put into the pan. The best results are obtained by performing
these operations speedily; and it will be seen further on that the "boiled sugar
or syrup can be prepared and delivered onto the cooler, in the least possible time
with my arrangements. The heat required for boiled sugars ranges from about
290° to about 320° according to the quality of the sugar used and of sweetmeats
required. Steam jacketed pans are not a form snitable for withstanding the high
pressure of steam necessary to produce this heat; and I have found the following
arrangement to be the most economical, safest, and produce the best results. I
construct a vessel steam-jacketed or not and I place inside a coil of tube, I use
steam of ordinary pressure i.e. up to 40 pounds or so per square inch in this
apparatus or other heat carriers before mentioned. The sugar and other ingre-
dients are introduced into this vessel and boiled to a low temperature only. The
use of the coil in this vessel is to diffuse the beat quickly through the sugar
and bring it to a boil speedily. I prefer more than one of these vessels to each
apparatus.
1 place this vessel or vessels in such position so that I can run the partially
prepared syrup from them by means of a specially formed outlet into the next
part of the apparatus, which may consist of:-
1st. A tube jacketed i.e. running through another tube, similar to a Liebig's
condenser, when for steam it should be capable of withstanding the pressure of
steam, and is provided with inlet and outlet to the space between the tubes.
The inside tube projects beyond the other at each end. These tubes are fixed
nearly horizontal in a suitable frame. The partially boiled syrup is run into one
end of the centre tube, from a vessel, at such speed that it will be at the desired
temperature when it runs out at the other end.

page_text: Or 2nd. of trays formed of or placed on coils of tube, having steam or heated
oil or other heat conveyer in the tube. At one end of these trays there is n
swinging discharge plate and that end of the tray is moveable. The partially
boiled syrup is run down these trays, i.e. over the heated coils so that it is at the
required heat by the time it reaches the delivery plate. This coil of tube is
nearly the shape of a box without ends, having its two sides curved outwards and
parallel to each other and the top and bottom flat but converging towards each
other from one end to the other, so that in a longitudinal section the top line of
pipes form an inclined plane, also the bottom line of pipes form an inclined plane
but incline in the opposite direction to the top line of pipes. I form the top
sides of these coils into trays either by soldering, or brazing, (or other method)
the pipes together, and fixing sides and end and providing a moveable end and
swing discharge plate or by fixing a sheet of metal, bent to the required form of
tray, on the top of top row of pipes, with moveable end and swing discharge
plate, and similarly on top of bottom row of pipes, i.e. inside the coil.
It will be
now understood that when any liquid is allowed to fall on the higher end of top
tray the liquid will run down to the other end; and off on to the top end of the
bottom tray, which projects beyond the coil so as to receive the syrup from the
top tray.
I may have one or more of these coils in any suitable position and so arranged
that by means of the swing discharge plate, I may run it off from any tray i.e.
allow it to run over the whole or any number of trays.
In the case of boiling syrup for cream I may boil it to the required height in
the vessels before described, as it only requires a heat of from about 230° to about
250°, according to the nature or particular kind of cream it is intended to produce;
and therefore ordinary steam pressure only is necessary to produce the heat; but
1 prefer to only partially boil it in the vessels and finish it by running it over the
heated coils as in the case of boiled sugars.
The "boiled sugar" as it runs from these coils only requires to be cooled and
worked off in the usual way. In the case of producing it in a continuous stream
or How I cool it by running it onto the face of a revolving drum or cylindrical
cooler, which I prefer to make of cast iron, having flanges or rims at both edges
of the face of the drum; and these flanges project both within the drum, i.e.
towards the centre, and off from the face of the drum so as to form edges both
within and outside the face of the drum. The outside flanges are for the purpose
of keeping the boiled sugar or syrup from running off the edges, the inside flanges
are to form a trough for water to be placed in, most of which remains at the
bottom by gravitation whilst the drum is revolved.
The spokes of the drum are within these flanges so that water may be kept
running in at one side and a syphon drawing it out at the other, or it may be run
off by having the flange at one side with a lip edge and smaller than the other.
Two plates are placed obliquely against the face of this drum and between these
plates is placed an oiling or greasing cloth to grease the face of the drum as it
revolves. The top plate has sides on and forms the feed-on-which the boiled sugar
or syrup runs. The other plate scrapes off from the face of the drum the adhering
boiled sugar or syrup.
The shaft of this drum works in bearings on a suitable frame and may be driven
by hand or power.
In the case of making cream or grained sugars the boiled syrup is either:-
(a) run on to one or more of these drum coolers and grained or creamed on them, or
(b) cooled on them and then run into a special grainer or creamer, or (c) run from
the coils direct into a combined cooler (of different construction) and creamer or
(d) the drum coolers may be used in combination with the combined cooler and
creamer.
In the case of (a) I make these drum coolers into creamers by placing either
small drums so as to work against them and rub the syrup into the desired grain
or by placing spatulas of wood or metal obliquely or flat against the face of the

page_text: drum leaving sufficient space between them for the syrup to work its way
through by means of the moving face of the drum. These spatulas are worked
backward and forward on the face of the drum so as to rub the syrup and produce
the required grain, or these spatulas may have a revolving motion given to them
so as to rub and beat the syrup into a grain or cream.
In the case of (b) the special creamer or grainer consists of a trough having a
semicircular bottom with vertical sides and ends, a shaft runs from end to end and
beyond the length of the trough so as to receive a driving drum or handle on its
end outside the trough it works in bearings, on a suitable frame, near or at the
centre of the circle formed by the bottom of the trough. On this shaft are
metal or wood vanes set in such a position that they form parts of an Archimedean
screw and also one or more small troughs lying parallel to the shaft and fixed to
vanes in such a manner that when the shaft is revolved in its proper direction' the
wood or metal vanes beat or tease the cooled syrup and forces it also from one end
of the trough gradually 'to the other, and the small troughs carried round by the
other vanes not only help further in the beating but also carries air into the
syrup. The vanes themselves. may be so shaped as to carry air into the syrup, I
may then dispense with the small troughs or trough; or I may dispense with the
vanes and use only the small trough or troughs. I use this apparatus for switching
or sponging i.e. for sponge cream or shaun goods and the like.
In the case of (c) this combined cooler & creamer is constructed same as the
creamer described in (b) with the difference that portions of the shaft are hollow.
or formed of stout tubing, and it has in addition to the metal or wood vanes, tube
vanes or an helix of tube fixed to the shaft. This shaft has a swivel joint or
union at one end, and at the opposite end a driving pulley or handle. The first
portion of shaft from union to commencement of helix is formed of strong tube
which is screwed into one end of a T connector in the opposite end of the Tis
screwed a solid shaft, the other end of this shaft is screwed into another T and in
the opposite end of this T another piece of strong tube, which has the solid metal
or wood vanes fixed on, and passes through the bearing and has a drum or
handle on.
The helix is screwed to the remaining openings of the T's." It will be now
understood that when a force of water enters at the union it will pass through the
first portion of the tube shaft through the helix, and then through the last portion
of the tube shaft and away.
When any syrup is run into the trough at the union end, and the shaft revolved
the helix with the cold water running through will cool and agitate the syrup and-
force it gradually towards the metal or wood vanes which will beat or tease it into
the required quality of cream which can be regulated by the speed of shaft or
supply of syrup.
also arrange that a portion of the boiled syrup may be diverted from running
into the cooler, and run direct into some portion of the creamer that it may be
mixed with the cream produced so as to reheat it and thus prepare it for use for
running or I may have a separate apparatus for producing this boiled syrup or I
may provide a portion of the creamer with a heating arrangement.
Doind this 13th dox of October 1891
Improvements in the Manufacture of Sweetmeats and the like.
1, THOMAS MOORE, of 27 Coldridge Road Upper Eastville Bristol late of
65 Edmund Street, Dunchattan Street, Glasgow in the County of Lanark, North
Britain, Engineer, do hereby declare the nature of this invention and in what

page_text: manner the same is to be performed, to be particularly described and ascertained in
and by the following statement :-
My invention has for its object the making of an apparatus for the production of
a continuous supply, or in batches of cream for fondants and grained sugar and
the like; and also of boiled sugar and syrup and syrup compositions of any required
consistency.
This apparatus consists of four parts, viz. :-the vessel or vessels for preparing
the solutions, the continuous boiling apparatus, the continuous cooler and the creamer
-grainer or sponger.
11
There are a number of different methods that may be adopted for each of these
parts; but as I claim the principle of a continuous supply it is only necessary to
describe those inethods I consider and have found to be the best.
In order that my invention may be properly understood and readily carried into
effect I have hereunto appended three explanatory sheets of drawings in the several
figures of which corresponding parts are marked with the same letters of reference.
Figure 1 shows one arrangement, drawn in perspective.
Figure 2 is a longitudinal section of the boiling apparatus formed on the plan of
a Leibeg's condenser.
Figure 3 is a sectional elevation of one form of boiling coil, and feed.
Figure 4 is an end view of the same formn of coil.
Figure 5 is an end view of drum cooler with spatulas.
Figure 6 is an elevation in section of another form of cooler, combined with
special form of creamer or sponger.
Figure 6 is a detached vane or beater with trough.
Figure 7 is a transverse sectional elevation of another cooler and creaming
arrangement.
Figure 8 is an elevation, partly in section of drum cooler and creaming
arrangement shown in Figure 1.
Figure 9 is a sectional elevation of another arrangement with a different form of
coil, cooler, and creamer or grainer.
The first part of this apparatus may consist of any ordinary steam-jacketed pan,
but I prefer the pans to have placed within them a coil or coils of tube, so as to
diffuse the heat through the mass and thus bring the solution to the required state
more speedily, as a higher steam pressure can be used in the tube coil than the
jacket of the pan or vessel.
A. and B. represent two boiling or preparing pans with coils C. D. inside.
P. P. are the outlets fitted with suitable taps which run the prepared solution into
the supply trough O, from which it is fed on to a continuous boiling apparatus. This
boiling apparatus may be variously constructed, either on the plan of a Leibeg's
condenser as represented in section, Figure 2, or formed of one or more pieces of
tubing which may be either straight or bent into a spiral or serpentine or volute or
zig-zag, and fixed together by soldering, brazing or other suitable method; and
where necessary, having ends and sides fixed to them. The prepared syrup is run
in at J, at such speed as to keep the tube about half full-and so that it shall be at
the required consistency when it reaches the outlet K. The steam enters at H,
filling the space between the two tubes and the condensed water is let out at 1;-
F. F. being the outer tube.
I have shown two forms of tube boiling apparatus for the syrup to flow over; one
in Figures 1. 3. and 4. another in Figure 9. The boiling coil L, L, in Figures 1. 3.
and 4, is formed of tubing coiled into the shape shown in the drawing. The
tops of the rows of the tubes being formed into trays M. M, by having an end and
rides fixed on each row, they may have a moveable end at the discharge end so as
to regulate the flow of boiled material from them.
O, is a supply trough, the outlet of which may be regulated by having a moveable
plug or wedge within the mouth or open bottom. The prepared syrup is run in O,
and over the tray M, M, and down the discharge plate N, on to the bottom
tray M, M, and off at the other end by the other discharge plate.

page_text: The continuous boiling coil L³, L, shewn in Figure 9. is a circular coil of tube
or tubes of the form as therein shown. 02, is a circular feed trough from which
the prepared syrup is run down the inside over the tubes which are fixed together
as previously described; so that it will be of the required consistency when it.
reaches the bottom, from which it falls on to, or into, some form of cooler. From
the descriptions already given it will be understood that a variety of forms may be
given to these tube boiling apparatus. The cooling apparatus may be any of these
forms of continuous boiling apparatus, cold water taking the place of the steam, or
the one shown in Figure 6, or the one in Figure 7, or the one in Figure 9, or it may
be an ordinary cooler placed in a slanting position.
The cooling apparatus shown in Fig. 6. is combined with a creaming or graining
apparatus. B, is a hollow or tubular shaft; water entering at this end, and passing
through the spiral coil of tubing C, C, or hollow vanes, and out through the
hollow or tubular shaft B. B³ is a solid shaft. B₁, is a trough with semicircular
bottom, the whole or part of which may be jacketed for cold water.
The prepared
syrup enters at one end, and is cooled by the revolution of coil or vanes, and out at.
the other end.
Figure 7 is a sectional drawing of a drum cooler having flanges at each side
extending beyond the rim of the drum and within the rim to S, S, S, S, so that the
syrup is prevented from falling off the edges of the rim, and a trough for water is
formed within the drum. A slanting plate T, forms a feed with the face of the
drum R, R, which revolves from it carrying the syrup over at such speed that it is.
cooled by the time it reaches the plate U, which scrapes off the boiled sugar or
syrup and this falls into a creamer, or in the case of boiled sugar, on trays.
Between these two plates is placed an oiling or greasing cloth or felt or roller
covered with some such material.
R2, R2, shown in Figure 9 is another form of continuous cooler. It is a
jacketed domed tube or cylinder the cold water entering at R, and out at R³,
the syrup runs from the boiling apparatus and down the outside of this cylinder
and into the creamer or grainer.
Figure 5 represents spatulas N', hinged to radial arms L' fixed to the
shaft M', revolving and working against the face of the drum Q, being pressed
towards it by springs O', the drum revolving in the opposite direction as
indicated by the arrows.
In Figure 6 the vanes or beaters shown between B, and B, are of metal or
wood and may be straight or in such a position that they form parts of an
Archimedian screw, and also one or more small troughs lying parallel to the shaft
and fixed to arms in such a manner, that when the shaft is revolved in its
proper direction, the wood or metal vanes beat or tease the syrup and the small
troughs, carried round by the other vanes, also beat and carry air into the
syrup. The vanes themselves may be so shaped as to carry air into the syrup
or composition; I may then dispense with the small troughs.
D' shewn in Figure 6, is a detailed drawing of arms with trough.
B, B', are the standards of this creamer and cooler.
Figure 7 is a transverse section of another form of creamer with the drum
cooler which is also shown in front elevation in Figure 8. E is a cranked
shaft, shown with nine cranks, but may have more or less, the beaters G¹, G¹,
worked by the cranks are preferably made of metal at their top ends and wood
at their bottom ends. They work against or between friction rollers R', R', which.
are placed about midway between the crank shaft and the vessel I. This vessel
has a circular bottom of about the same size as the path formed by the bottom
end of beaters. This vessel may be jacketed at the end where the syrup enters
for cold water that it may act as a cooler, and at the discharge end, for steam
to rewarm and prepare the syrup for running. At this end H₁ it is shewn .
double or having two compartments and two beaters worked from one crank. Y, is
the frame with the bearings fixed thereon.
In Figure 9, G³, represents a revolving roller or cylinder working in a vertical

page_text: position having a shaft W', running on a centre and driven by bevel
gearing W', W'. This roller may be made either of metal, stone, pottery,
marble, granite, or wood. The standards A', A', have the arms A', A³, hinged
or pivoted to them. There may be any number of these standards and any
number of these arms. These arms are pressed by springs against the roller G³,
thus rubbing or working the syrup into a cream.
The syrup as it is grained or creamed drains or is worked down to the
bottom, and is there scraped off and run into a trough or troughs; arms are
fixed to the bottom of the roller which stir the cream in these troughs which
may be steam jacketed or otherwise heated to warm the cream into a state for
running. I use the boiling and cooling apparatus described and illustrated in
Figures 3 and 4 for producing batches of boiled sugar and boiled syrup and
syrup compositions by making deep trays, and fixing the other end on; and by
fixing a bottom to the one described and illustrated in Figure 9. I also use
the creamers described and illustrated in Figures 6, 7 and 8 for producing
batches of cream.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I wish it to be understool
that I do not claim any bare principle but I believe it to be new to produce a continuous
supply of cream or grained sugar and of boiled sugar and of boiled syrup and syrup
compositions of any required consistency and I declare that what I claim is.
1. In the process of manufacturing sweetmeats, the principle of substantially as
described, a continuous supply of cream or grained sugar, and of boiled sugar, and of
boiled syrup, and syrup compositions of any required consistency.
2. In the process of manufacturing sweetinents the combination of all or of
any of the
e parts o
of the apparatus consisting First: of the preparatory-boilin;
vessels, as described and illustrated in Figure 1. Second, the boiling appa-
ratus as described, some forms of which are illustrated in Figs. 1, 2, 3, 4, und
Third the cooling apparatus as described some forms of which are illustrate:
in Figures 1, 2, 3, 1, 6, 7 and 9, and Fourth: the creamer or grainer and sponger
described and illustrated in Figures 5, 6, 7, 8 and 9.
+
32. In the process of manufacturing sweetmeats the apparatus consisting of the
preparatory boiling vessels, the continuous boiling apparatus, the cooler and the
creamer or grainer and sponger each and all acting substantially as described.
4. 3. In the process of manufacturing sweetmeats the continuous boiling
apparatus substantially as described.
. 4. In the process of manufacturing sweetmeats the continuous cooling
apparatus substantially as described.
6. 5. In the process of manufacturing sweetmeats the creaming or graining and
sponging apparatus, substantially as described.
6. In the process of manufacturing sweetmeats the continuous boiling and
cooling apparatus, described and illustrated in Figures 3, 4, and 9, for producing
batches of boiled sugar and boiled syrup and syrup compositions, substantially as
described.
87. In the process of manufacturing sweetmeats the continuous creamers
described and illustrated in Figures 6, 7 and 8 for producing batches of cream
substantially as described.
Dated this 14th day of July 1892.
THOMAS MOORE,
Applicant.

page_text: The decision of the Comptroller-General, of the 25th day of January, 1895,
allowed, under Section 18 of the Patents, &c. Act, 1883, an Amendment
of this Specification.
Date of Application, 15th Oct., 1891
Complete Specification Left, 15th July, '892-Accepted, 8th Oct., 189?
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Sweetmeats and the like.
THOMAS MOORE 65 Edmund Street Dunchattan Street Glasgow Engineer
do hereby declare the nature of this invention to be as follows:-
"
My invention has for its object the production of batches or a continuous supply
of "boiled sugar
or syrup of any required strength or consistency by steam or
heated oil or other suitable conveyer of heat; and for cooling the "boiled sugar,"
also for cooling and creaming or graining the boiled syrup, either in batches or
in a continuous supply; also for producing sponge cream or shaum goods and
the like.
"
That class of sweetmeats called "boiled sugars," that is, acid drops and the like,
are made by placing sugar with water and other ingredients, into a pan on
strong fire so that it may be boiled quickly to the required temperature. A
thermometer is used to denote when it is at the required temperature, when this is
reached it is immediately poured onto a stone or metal levelled slab or cooler, and
another charge put into the pan. The best results are obtained by performing
these operations speedily; and it will be seen lurther on that the "boiled sugar
or syrup can be prepared and delivered onto the cooler in the least possible time
with my arrangements. The heat required for boiled sugars ranges from about
290° to about 320° according to the quality of the sugar used and of sweetmeats
required. Steam jacketed pans are not a form suitable for withstanding the high
pressure of steam necessary to produce this heat; and I have found the following
arrangement to be the most economical, safest, and produce the best results. I
construct a vessel steam-jacketed or not and I place inside a coil of tube, 1 use
steam of ordinary pressure i.e. up to 40 pounds or so per square inch in this
apparatus or other heat carriers before mentioned. The sugar and other ingre-
dients are introduced into this vessel and boiled to a low temperature only. The
use of the coil in this vessel is to diffuse the heat quickly through the sugar
and bring it to a boil speedily. I prefer more than one of these vessels to each
apparatus.
1 place this vessel or vessels in such position so that I can run the partially
prepared syrup from them by means of a specially formed outlet into the next
part of the apparatus, which may consist of:-
1st. A tube jacketed i.e. running through another tube, similar to a Liebig's
condenser, when for steam it should be capable of withstanding the pressure of
steam, and is provided with inlet and outlet to the space between the tubes.
The inside tube projects beyond the other at each end.. These tubes are fixed
nearly horizontal in a suitable frame. The partially boiled syrup is run into one
end of the centre tube, from a vessel, at such speed that it will be at the desired
temperature when it runs out at the other end.

page_text: Or 2nd. of trays formed of or placed on coils of tube, having steam or heated
oil or other heat conveyer in the tube. At one end of these trays there is a
swinging discharge plate and that end of the tray is moveable. The partially
boiled syrup is run down these trays, i.e. over the heated coils so that it is at the
required heat by the time it reaches the delivery plate. This coil of tube is
nearly the shape of a box without ends, having its two sides curved outwards and
parallel to each other and the top and bottom flat but converging towards each
other from one end to the other, so that in a longitudinal section the top line of
pipes form an inclined plane, also the bottom line of pipes form an inclined plane
but incline in the opposite direction to the top line of pipes. I form the top
sides of these coils into trays either by soldering, or brazing, (or other method)
the pipes together, and fixing sides and end and providing a moveable end and
swing discharge plate or by fixing a sheet of metal, bent to the required form of
tray, on the top of top row of pipes, with moveable end and swing discharge
plate, and similarly on top of bottom row of pipes, i.e. inside the coil. It will be
now understood that when any liquid is allowed to fall on the higher end of top
tray the liquid will run down to the other end, and off on to the top end of the
bottom tray, which projects beyond the coil so as to receive the syrup from the
top tray.
I
may have one or more of these coils in any suitable position and so arranged
that by means of the swing discharge plate, I may run it off from any tray i.e.
allow it to run over the whole or any number of trays..
In the case of boiling syrup for cream I may boil it to the required height in
the vessels before described, as it only requires a heat of from about 230° to about
250°, according to the nature or particular kind of cream it is intended to produce;
and therefore ordinary steam pressure only is necessary to produce the heat; but
I prefer to only partially boil it in the vessels and finish it by running it over the
heated coils as in the case of boiled sugars.
97
The boiled sugar
as it runs from these coils only requires to be cooled and
worked off in the usual way. In the case of producing it in a continuous stream
or How I cool it by running it onto the face of a revolving drum or cylindrical
cooler, which I prefer to make of cast iron, having flanges or rims at both edges
of the face of the drum; and these flanges project both within the drum, i.e.
towards the centre, and off from the face of the drum so as to form edges both
within and outside the face of the drum. The outside flanges are for the purpose
of keeping the boiled sugar or syrup from running off the edges, the inside flanges
are to form a trough for water to be placed in, most of which remains at the
bottom by gravitation whilst the drum is revolved.
The spokes of the drum are within these flanges so that water may be kept
running in at one side and a syphon drawing it out at the other, or it may be run
off by having the flange at one side with a lip edge and smaller than the other.
Two plates are placed obliquely against the face of this drum and between these
plates is placed an oiling or greasing cloth to grease the face of the drum as it
revolves. The top plate has sides on and forms the feed on which the boiled sugar
or syrup runs. The other plate scrapes off from the face of the drum the adhering
boiled sugar or syrup.
The shaft of this drum works-in-bearings-on-a-suitable frame and may be driven
by hand or power.
In the case of making cream or grained sugars the boiled syrup is either:-
(a) run on to one or more of these drum coolers and grained or creamed on them, or
(6) cooled on them and then run into a special grainer or creamer, or (c) run from
the coils direct into a combined cooler (of different construction) and creamer or
(d) the drum coolers may be used in combination with the combined cooler and
creamer.
In the case of (a) I make these drum coolers into creamers by placing either
small drums so as to work against them and rub the syrup into the desired grain
or by placing spatulas of wood or metal obliquely or flat against the face of the

page_text: drum leaving sufficient space between them for the syrup to work its way
through by means of the moving face of the drum. These spatulas are worked
backward and forward on the face of the drum so as to rub the syrup and produce
the required grain, or these spatulas may have a revolving motion given to them
so as to rub and beat the syrup into a grain or cream.
In the case of (b) the special creamer or grainer consists of a trough having a
semicircular bottom with vertical sides and ends, a shaft runs from end to end and
beyond the length of the trough so as to receive a driving drum or handle on its
end outside the trough it works in bearings, on a suitable frame, near or at the
centre of the circle formed by the bottom of the trough. On this shaft are
metal or wood vanes set in such a position that they form parts of an Archimedean
screw and also one or more small troughs-lying parallel to the shaft and fixed to
vaues in such a manner that when the shaft is revolved in its proper direction the
wood or metal vanes beat or tease the cooled syrup and forces it also from one end
of the trough gradually to the other, and the small troughs carried round by the
other vanes not only help further in the beating but. also carries air into the
syrup. The vanes themselves may be so shaped as to carry air into the syrup; I+
may then-dispense with the small troughs or trough; or I may dispense with the
vanes and use only the small trough or troughs. use this apparatus for switching
or sponging i.e. for sponge cream or shaum goods and the like.
In the case of (c) this combined cooler & creamer is constructed same as the
creamer described in (b) with the difference that portions of the shaft are hollow
or formed of stout tubing, and it has in addition to the metal or wood vanes, tube
vanes or an helix of tube fixed to the shaft. This shaft has a swivel joint or
union at one end, and at the opposite end a driving pulley or-handle. The first-
portion of shaft from union to commencement of helix is formed' of strong tube
which is screwed into one end of a T connector in the opposite end of the Tis
screwed a solid shaft, the other end-of this shaft is screwed into another T'and in
the opposite end of this T another piece of strong tube, which has the solid metal
or wood vanes fixed on, and passes through the bearing and has a drum-or
handle on.
"
The helix is screwed to the remaining openings of the T's. It will be now
understood that when a force of water enters at the union it will pass through the
first portion of the tube shaft through the helix, and then through the last portion.
of the tube shaft and away.
When any syrup is run into the trough at the union end, and the shaft revolved.›
the helix with the cold water running through will cool and agitate the syrup and
force it gradually towards the metal or wood vanes which will beat or tease it into
the required quality of cream which can be regulated by the speed of shaft or
supply of syrup.
I also arrange that a portion of the boiled syrup may be diverted from running
into the cooler, and run direct into some portion of the creamer that it may be
mixed with the cream produced so as to reheat it and thus prepare it for use for
running or I may have a separate apparatus for producing this boiled syrup or I
may provide a portion of the creamer with a heating arrangement.
Dated this 13th day of October 1891.
Improvements in the Manufacture of Sweetmeats, and the like..
I, THOMAS MOORE, of 27 Coldridge Road Upper Eastville Bristol late of
65 Edmund Street, Dunchattan Street, Glasgow in the County of Lanark, North
Britain, Engineer, do hereby declare the nature of this invention and in what

page_text: manner the same is to be performed, to be particularly described and ascertained in
and by the following statement :-
My invention has for its object the making of an apparatus for the production of
a continuous supply, or in batches of cream for fondants and grained sugar and
the like; and also of boiled sugar and syrup and syrup compositions of any required
consistency.
This apparatus consists of four parts, viz. :-the vessel or vessels for preparing
the solutions, the continuous boiling apparatus, the continuous cooler and the creamer
grainer or sponger.
There are a number of different methods that may be adopted for each of these
parts; but as I claim the principle of a continuous supply it is only necessary to
describe those methods I consider and have found to be the best.
In order that my invention may be properly understood and readily carried into
effect I have hereunto appended three explanatory sheets of drawings in the several
figures of which corresponding parts are marked with the same letters of reference.
Figure 1 shows one arrangement, drawn in perspective.
Figure 2 is a longitudinal section of the boiling apparatus formed on the plan of
a Leibeg's condenser.
Figure 3 is a sectional elevation of one form of boiling coil, and feed.
Figure 4 is an end view of the same form of coil.
Figure 5 is an end view of drum cooler with spatulas.
Figure 6 is an elevation in section of another form of cooler, combined with
special form of creamer or sponger."
Figure 6 is a detached vane or beater with trough.
Figure 7 is a transverse sectional elevation of another cooler and creaming
arrangement.
Figure 8 is an elevation, partly in section of drum cooler and creaming
arrangement shown in Figure 1.
Figure 9 is a sectional elevation of another arrangement with a different form of
coil, cooler, and creamer or grainer.
The first part of this apparatus may consist of any ordinary steam-jacketed pan,
but I prefer the pans to have placed within them a coil or coils of tube, so as to
diffuse the heat through the mass and thus bring the solution to the required state
more speedily, as a higher steam pressure can be used in the tube coil than the
jacket of the pan or vessel.
A. and B. represent two boiling or preparing pans with coils C. D. inside.
P. P. are the outlets fitted with suitable taps which run the prepared solution into
the supply trough O, from which it is fed on to a continuous boiling apparatus. This
boiling apparatus may be variously constructed, either on the plan of a Leibeg's.
condenser as represented in section, Figure 2, or formed of one or more pieces of
subing which may be either straight or bent into a spiral or serpentine or volute or
zig-zag, and fixed together by soldering, brazing or other suitable method; and
where necessary, having ends and sides fixed to them. The prepared syrup is run
in at J, at such speed as to keep the tube about half full and so that it shall be at
the required consistency when it reaches the outlet K. The steam enters at H,
filling the space between the two tubes and the condensed water is let out at-l-;-
F. F. being the outer tube..
I have shown two forms of tube boiling apparatus for the syrup to flow over; one
in Figures 1. 3. and 4. another in Figure 9. The boiling coil L, L, in Figures 1. 3.
and 4, is formed of tubing coiled into the shape shown in the drawing. The
tops of the rows of the tubes being formed into trays M. M, by having an end and
iles fixed on each row, they may have a moveable end at the discharge end so as
to regulate the flow of boiled material from them.
O, is a supply trough, the outlet of which may he regulated by having a moveable
plug or wedge within the mouth or open bottom. The prepared syrup is run in O,
and over the tray M, M, and down the discharge plate N, on to the bottom
tray M, M, and off at the other end by the other discharge plate.

page_text: The continuous boiling coil L, L2, shewn in Figure 9. is a circular coil of tube
or tubes of the form as therein shown. O, is a circular feed trough from which
the prepared syrup is run down the inside over the tubes which are fixed together
as previously described; so that it will be of the required consistency when it
reaches the bottom, from which it falls on to, or into, some form of cooler. From
the descriptions already given it will be understood that a variety of forms may b:
given to these tube boiling apparatus. The cooling apparatus may be any of these
forms of continuous boiling apparatus, cold water taking the place of the steam, or
the one shown in Figure 6, or the one in Figure 7, or the one in Figure 9, or it may
be an ordinary cooler placed in a slanting position.
The cooling apparatus shown in Fig. 6. is combined with a creaming or graining
apparatus. B, is a hollow or tubular shaft; water entering at this end, and passing
through the spiral coil of tubing C', C', or hollow vanes, and out through the
hollow or tubular shaft B.. B' is a solid shaft. B', is a trough with semicircular
bottom, the whole or part of which may be jacketed for cold water. The prepared
syrup enters at one end, and is cooled by the revolution of coil or vanes, and out at
the other end.
n
Figure 7 is a sectional drawing of a drum cooler having flanges at each side
extending beyond the rim of the drum and within the rim to S, S, S, S, so that the
syrup is prevented from falling off the edges of the rim, and a trough for water is
formed within the drum. A slanting plate T, forms a feed with the face of the
drum R, R, which revolves from it carrying the syrup over at such speed that it is
cooled by the time it reaches the plate U, which scrapes off the boiled sugar or
syrup and this falls into a creamer, or in the case of boiled sugar, on trays..
Between these two plates is placed an oiling or greasing cloth or felt or roller
covered with some such material.
R2, R2, shown in Figure 9 is another form of continuous cooler. It is a
jacketed domed tube or cylinder the cold water entering at R, and out at R',
the syrup runs from the boiling apparatus and down the outside of this cylinder
and into the creamer or grainer.
Figure 5 represents spatulas N', hinged to radial arms L' fixed to the
shaft M', revolving and working against the face of the drum Q, being pressed
towards it by springs O¹, the drum revolving in the opposite direction as
iudicated by the arrows.
In Figure 6 the vanes or beaters shown between B³, and B, are of metal or
wood and may be straight or in such a position that they form parts of an
Archimedian screw, and also one or more small troughs lying parallel to the shaft
and fixed to arms in such a manner, that when the shaft is revolved in its
proper direction, the wood or metal vanes beat or tease the syrup and the small
troughs, carried round by the other vanes, also beat and carry air into the
syrup. The vaues themselves may be so shaped as to carry air into the syrup
or composition; I may then dispense with the small troughs.
D' shewn in Figure 6^, is a detailed drawing of arms with trough.
B, B', are the standards of this creamer and cooler.
Figure 7 is a transverse section of another form of creamer with the drum
cooler which is also shown in front elevation in Figure 8. E is a cranked
shaft, shown with nine cranks, but may have more or less, the beaters G1, G',
worked by the cranks are preferably made of metal at their top ends and wood
at their bottom ends. They work against or between friction rollers R', R', which
are placed about midway between the crank shaft and the vessel I. This vessel
has a circular bottom of about the same size as the path formed by the bottom
end of beaters. This vessel may be jacketed at the end where the syrup enters
for cold water that it may act as a cooler, and at the discharge end, for steam
to rewarm and prepare the syrup for running. At this end H₁ it is shewn
Y, is
double or having two compartments and two beaters worked from one crank.
the frame with the bearings fixed thereon.
In Figure 9, G³, represents a revolving roller or cylinder working in a vertical

page_text: position having a shaft W, running on a centre and driven by bevel
gearing W, W'. This roller may be made either of metal, stone, pottery,
marble, granite, or wood. The standards A', A³, have the arms A2, A3, hinged
or pivoted to them. There may be any number of these standards and any
number of these arms. These arins are pressed by springs against the roller G³,
thus rubbing or working the syrup into a cream.
The syrup as it is grained or creamed drains or is worked down to the
bottom, and is there scraped off and run into a trough or troughs; arms are
fixed to the bottom of the roller which stir the cream in these troughs which
may be steam jacketed or otherwise heated to warn the cream into a state for
running. I use the boiling and cooling apparatus described and illustrated in
Figures 3 and 4 for producing batches of boiled sugar and boiled syrup and
syrup compositions by making deep trays, and fixing the other end on; and by
fixing a bottom to the one described and illustrated in Figure 9.
I also use
the creamers described and illustrated in Figures 6, 7 and 8 for producing
batches of cream.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I wish it to be understoo!
that I do not claim any bare principle but I believe it to be new to produce a continuous
supply of cream or grained sugar and of boiled sugar and of boiled syrup and syrup
compositions of any required consistency and I declare that what I claim is.
1. In the process of manufacturing sweetmeats, the principle of substantially as
described, a continuous supply of cream or grained sugar, and of boiled sugar, and of
boiled syrup, and syrup compositions of any required consistency.
2. In the process of manufacturing sweetients the combination of all-or-of
any of the parts of the apparatus consisting First: of the preparatory boilin
vessels,-as-described and illustrated in Figure 1. Second, the boiling appa-
ratus-as-described, some forms of which are illustrated in Figs. 1, 2, 3, 4, and r
Third the cooling apparatus as described some forms of which are illustrate
in Figures 1, 2, 3, 1, 6, 7 and 9, and Fourth-the-creamer or-grainer and sponger
described and illustrated in Figures 5, 6, 7, 8 and 9.
3. 2. In the process of manufacturing sweetmeats the apparatus consisting of the
preparatory boiling vessels, the continuous boiling apparatus, the cooler and the
creamer or grainer and sponger each and all acting substantially as described.
4. 3. In the process of manufacturing sweetmeats the continuous boiling
apparatus substantially as described.
4. In the process of manufacturing sweetmeats the continuous cooling
apparatus substantially as described.
65. In the process of manufacturing sweetmeats the creaming or graining and
sponging apparatus, substantially as described.
6. In the process of manufacturing sweetmeats the continuous boiling and
cooling apparatus, described and illustrated in Figures 3, 4, and 9, for producing
batches of boiled sugar and boiled syrup and syrup compositions, substantially as
described.
87. In the process of manufacturing sweetmeats the continuous creamers
described and illustrated in Figures 6, 7 and 8 for producing batches of cream
substantially as described.
Dated this 14th day of Inl 1800
THOMAS MOORE,-
Applicant.