AN IMPROVED BEVERAGE OR COMPOSITION OF FOOD
Year: 1880

page_text: LETTERS PATENT to William Phillips Thompson, of the Firm of Wm. P.
Thompson & Co., Patent Agents, of 6, Lord Street, Liverpool, in the
County of Lancaster, and of 323, High Holborn, in the County of Middlesex,
Civil Engineer, for an Invention of "AN IMPROVED BEVERAGE OR
COMPOSITION OF FOOD." A communication from abroad by Messieurs P.
Desguin et Cie, of Brussels, Agents of Karl Doolb, of Holland.
PROVISIONAL SPECIFICATION left by the said William Phillips Thompson
at the Office of the Commissioners of Patents on the 1st October 1880.
WILLIAM PHILLIPS THOMPSON, of the Firm of Wm. P. Thompson and Co., Patent
Agents, of 6, Lord Street, Liverpool, in the County of Lancaster, and of 323, High
Holborn, in the County of Middlesex, Civil Engineer. "AN IMPROVED BEVERAGE
OR COMPOSITION OF Food." A communication from abroad by Messieurs P.
Desguin et Cie, of Brussels, Agents of Karl Doolb, of Holland.
.
This Invention is designed to enable cocoa to become a thoroughly digestable
food for invalids and others to whom cocoa as at present taken is a very indigestable
article.
I take the stomachs of pigs, calves, and other animals, open, wash and cleanse
the mucous membrane, and carefully scrape off the digestive fluids with a blunt
knife or other like instrument. These fluids or juices are then thoroughly dried as
quickly as possible at a heat preferably not exceeding ninety five degrees Fahrenheit.
One mode of doing this is to pass desiccated air over them in a continuous current;
another, to gently heat the materials in a partial vacuum; but if necessary they
can be dried by mere fire heat.
By this means a kind of pepsin is formed which is free from any admixture of
starch, sugar of milk, or other useless ingredient so commonly found in commercial
samples of pepsin; its digestive and assimilative properties being at the same time
preserved in their highest and purest state of medicinal activity.
This dried pepsin is then reduced to powder at once, or ground with cocoa or
chocolate, which must also be dry and as far as possible deprived of its superfluous
oil and fatty matters, or it may cause putrid fermentation in the pepsin.
In place of this process, ground chocolate can be mixed with the pepsin juices or
fluids and the whole dried at a low heat, and then reground or worked up into
chocolate or cocoa paste.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said William Phillips Thompson in the Great Seal Patent Office on the
1st April 1881.
WILLIAM PHILLIPS THOMPSON, of the Firm of Wm. P. Thompson and Co., Patent
Agents, of 6, Lord Street, Liverpool, in the County of Lancaster, and of 323, High 5
Holborn, in the County of Middlesex, Civil Engineer. "AN IMPROVED BEVERAGE
OR COMPOSITION OF FOOD." A communication from abroad by Messieurs P.
Desguin et Cie, of Brussels, Agents of Karl Doolb, of Holland.
This Invention is designed to enable cocoa to become a thoroughly digestable
food for invalids and others, to whom cocoa as at present taken is a very indigestable 1
article.
I take the stomachs of pigs, calves, and other mammals used as food, open, wash,
and cleanse the mucous membrane, and carefully scrape off the digestive fluids with
a blunt knife or other like instrument. These fluids or juices are then thoroughly
dried as quickly as possible, at a heat preferably not exceeding ninety five degrees 1
Fahrenheit. One mode of doing this is to pass desiccated air over them in a
continuous current; another, to gently heat the materials in a partial vacuum, but
if necessary they can be dried by mere fire heat.
By this means a kind of pepsin is formed, which is free from any admixture of
starch, sugar of milk, or other useless ingredient so commonly found in commercial 2
samples of pepsin, its digestive and assimilative properties being at the same time
preserved in their highest and purest state of medicinal activity.
This dried pepsin is then reduced to powder at once, or ground at a heat of not
less than sixty nor more than eighty degrees Fahrenheit, with cocoa or chocolate,
which must also be dry and as far as possible deprived of its superfluous oil and 2
fatty matters.
In place of this process ground cocoa can be mixed with the pepsin juices or
fluids, and the whole dried at a low heat, and then reground or worked up into
chocolate or cocoa paste; sometimes in order to utilize the valuable dietetic
properties of the oil of cacao which is expelled by my first process, I vary the mode
of manufacture by using the pure ground cocoa nibs, reducing the temperature at
which they are mixed to, say, seventy degrees Fahrenheit, and increasing the
quantity of pepsin in proportion to the amount of oil or cocoa butter contained in
the cocoa used.
4
The paste or powder mixed with hot milk or water, and sugar and cream to 3
taste, in any of the usual modes of cocoa mixing is the improved beverage I claim
as new. The actual amount of pepsin required differs for the various qualities and
varieties of cocoa. If a high class quality of cocoa well deprived of its fat be
employed, one pound of dry pepsin is sufficient for a hundred weight of cocoa,
whereas an inferior quality of cocoa, or a chocolate powder or paste containing a
slight percentage of fat with an admixture of sugar, starch, arrow-root, or other
like ingredients and flavouring matters, will require as much as twenty or even
twenty four ounces of pepsin to every hundredweight of the cocoa mixture to
ensure its thorough digestability, while pure ground cocoa nibs should have about
1 (one and a half) per cent. of their weight of pepsin added.
Having now described the Invention as communicated to me by my said foreign
correspondents with orders to file, I wish it to be understood that what I believe to
new and desire to protect by Letters Patent is,--
First. The manufacture of the hereindescribed composition of food, composed of
cocoa and pepsin or stomachic juices.

page_text: Second. The improved beverage, consisting of the aforesaid or equivalent com-
position, composed for the most part of cocoa and pepsin, worked up in water or
milk like ordinary cocoa.
In witness whereof, I, the said William Phillips Thompson, have hereunto set
my hand and seal, this Thirty first day of March, in the year of our Lord One
thousand eight hundred and eighty one.
W. P. THOMPSON. (L.S.)