A NEW OR IMPROVED PROCESS FOR MANUFACTURING SPARKLING GROGS, PUNCHS, AND BISHOPS.
Year: 1882

page_text: PROVISIONAL SPECIFICATION left by Henri Adrien Bonneville at the Office
of the Commissioners of Patents on the 17th March 1882. A communication
by Denise Cornilliac wife of Adrien Ralu, of Rue Condorcet, Paris, France.
HENRI ADRIEN BONNEVILLE of the British and Foreign Patent Offices, 8, Rue de
la Chaussée d'Antin, Paris, France, and 90 Cannon Street in the city of London,
Patent Agent A NEW OR IMPROVED PROCESS FOR MANUFACTURING SPARKLING
GROGS, PUNCHS, AND BISHOPS. A communication by Denise Cornilliac wife of
Adrien Ralu, of Rue Condorcet, Paris, France.
The invention relates to a new or improved process for manufacturing in an
aërated form sparkling grogs, punchs and bishops, to the combination of alcohol
with the aromatic principles and juices of fruits, and particularly to their sale in
bottles, syphons or half syphons.
To prepare Sparkling Grogs, any kind of alcohol, Rum for instance of about
50 degrees strength may be used which by adding a weak infusion of tea is reduced
to 25 degrees and about 20 to 30 Kilos of white sugar per 100 litres of liquid added ;
the liquid is then filtered and when quite clear, it is aërated by means of an
apparatus in use in the manufacture of aërated waters, but the recipient and tubes
of which have been previously silvered.
Sparkling Puncbs are prepared with Rum, Brandy, or any other kind of alcohol
reduced to about 25 degrees, and to which is added per 100 litres,
13 centilitres
Concentrated essence of Lemon,
Citric acid -
Hyswin Tea
Sugar
-
-
50 grammes
-
- 100 grammes
-
20 Kilos.
The tea is infused in the water which is to be used in reducing the strength of
the alcohol, the other ingredients are added, the liquid is coloured with burnt sugar,
clarified and filtered and when quite clear, it is aërated.
Instead of concentrated essence, Orange or Lemon peel may be used macerated
directly in the alcohol; the peel of 20 or 30 oranges or lemons is sufficient for
100 litres of alcohol.

page_text: When it is necessary to set the punch on fire, before the aëration, alcohol or Rum
is used of about 50 degrees strength, in which the above ingredients are in maceration
and the liquid is reduced to about 25 degrees strength,
To prepare Punchs from Liqueurs, Curacao, Aniseed, Marasquin, Noyau, or other
similar Liqueur is used, mixed with half its quantity of alcohol of about 50 degrees,
the liquid is then reduced to about 25 degrees, from 10 to 12 Kilos of sugar is added,
it is clarified, filtered, and aërated.
To prepare Punchs with juices, syrups or extracts of fruits, 100 litres of any
alcohol of about 60 degrees strength is mixed with half its quantity of Pine apple,
Orange or other fruit juice, and in about a fortnight, when the liquor is settled,
it is strained, a little sugar is added, and it is treated as above described.
Fruits which have little or no juice are crushed and left to macerate in alcohol
of about 50 degrees strength, in about a month the alcohol is decanted and strained,
the required quantity of sugar is added, it is filtered and treated in the above
manner also.
To prepare Punchs with fruit syrups, the syrup to be used is added to the spirit
instead of sugar, and the mixture is reduced to about 25 degrees strength by
proceeding as above described.
For extracts of Coffee or otherwise, the mixture is exactly the same except that
15 to 20 Kilos of sugar per 100 litres of punch is added.
To manufacture sparkling Bishops, 10 litres of any kind of alcohol of 45 to
50 degrees strength mixed with 100 litres of White or Red Wine is used, and the
following ingredients are added, the peel of 25 to 30 lemons or oranges, about
40 grammes of cloves, 30 grammes of cinnamon or nutmeg, and 25 or 30 Kilos of
sugar, the whole is then left to work for about a week, the liquid is then decanted,
filtered and aërated as above described.