IMPROVEMENTS IN THE PREPARA- TION OF ARTICLES OF FOOD AND DRINK
Year: 1876

page_text: LETTERS PATENT to Arthur Lloyd, of Saint Paul's Road, Camden Town, in the
County of Middlesex, for the Invention of "IMPROVEMENTS IN THE PREPARA-
TION OF ARTICLES OF FOOD AND DRINK."
D
Sealed the 21st July 1876, and dated the 3rd May 1876.
PROVISIONAL SPECIFICATION left by the said Arthur Lloyd at the Office
of the Commissioners of Patents on the 3rd May 1876.
"
ARTHUR LLOYD, of Saint Paul's Road, Camden Town, in the County of Middle-
вех. IMPROVEMENTS IN THE PREPARATION OF ARTICLES OF FOOD AND DRINK."
The Invention has for its object improvements in the preparation of articles of
food and drink in order to render the same, more sustaining to human life. For
this purpose when preparing articles of food and drink I mix with the materials
ordinarily used a powder, extract, decoction, or tincture of the cuca or coca leaf;
that is to say, of the leaf of the Erythroxylon coca.
In preparing coca or cuca leaf powder I take clean dry leaves and grind or
pound them until the powder will pass through a fine sieve.
The following are examples of the proportions in which I combine cuca or coca
with various articles of food and drink:-
In preparing cuca or coca biscuits I take about twenty pounds of the usual
biscuit paste and add thereto about one ounce of prepared extract of cuca or coca,
which is thoroughly mixed or kneaded into the paste, the mass is then divided into
about twelve hundred biscuits and baked in the usual way.
In preparing cuca or coca wine to about eight gallons of fine sherry I add the
extract or tincture obtained by macerating about one pound of cuca or coca leaves
in about two ounces of rectified spirit and six ounces of sherry wine.
To prepare cuca or coca beer I take about twenty gallons of new beer and add
thereto about ten ounces of cuca or coca leaves or about one and a quarter ounces
of extract thereof.
'
In preparing lozenges I first intimately mix together about one part by weight
of gum acacia, twenty-five parts of sugar, and two ounces of mucilage. To about a
pound of this paste I add about one hundred and forty-four grains of extract of
cuca or coca and divide the mass into about fourteen hundred and forty lozenges.

page_text: In preparing chocolate or cocoa I add to about one pound of cocoa or chocolate
about three-quarters of an ounce of extract of cuca or coca
In preparing syrup of cocoa I take about one pound of cocoa syrup and add
thereto the extract obtained from about two ounces of cuca or coca leaves digested
in about two ounces of proof spirit.
In preparing cuca or coca elixir I add to about one gallon of brandy about eight
ounces of cuca or coca leaves.
I would here remark that the above are given only as examples of the proportions
in which I employ the cuca or coca leaf, and that the same may be varied, whilst
the cuca or coca leaf may be combined with various other articles of food and
drink.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Arthur Lloyd in the Great Seal Patent Office on the 3rd November
1876.
sex.
ARTHUR LLOYD, of Saint Paul's Road, Camden Town, in the County of Middle-
"IMPROVEMENTS IN THE PREPARATION OF ARTICLES OF FOOD AND DRINK."
This Invention has for its object improvements in the preparation of articles of
food and drink in order to render the same more sustaining to human life. For
this purpose when preparing articles of food and drink I mix with the materials
ordinarily used a powder, extract, decoction, or tincture of the cuca or coca leaf;
that is to say, of the leaf of the Erythroxylon coca.
In preparing coca or cuca leaf powder I take clean dry leaves and grind or pound
them until the powder will pass through a fine siove.
The following are examples of the proportions in which I combine cuca or coca
with various articles of food and drink:-
-
In preparing cuca or coca biscuits I take about 20 lbs. of the usual biscuit paste
and add thereto about one ounce of prepared extract of cuca or coca which is
thoroughly mixed or kneaded into the paste, the mass is then divided into about
1,200 biscuits and baked in the usual way.
In preparing cuca or coca wine, to about 8 gallons of fine sherry I add the extract
or tincture obtained by macerating about 1 pound of cuca or coca leaves in about
2 ounces of rectified spirit and 6 ounces of sherry wine.
To prepare cuca or coca beer I take about 20 gallons of new beer and add thereto
about 10 ounces of cuca or coca leaves or about 1 ounces of extract thereof.
In preparing lozenges I first intimately mix together about 1 part by weight of
gum acacia, twenty-five parts of sugar, and 2 ounces of mucilage. To about a
pound of this paste I add about 144 grains of extract of cuca or coca and divide the
mass into about 1,440 lozenges.
In preparing chocolate or cocon I add to about 1 pound of cocoa or chocolate
about three quarters of an ounce of extract of cuca or coca.
In preparing syrup of cocoa I take about 1 pound of cocon syrup and add thereto
the extract obtained from about 2 ounces of cuca or coca leaves digested in about
2 ounces of proof spirit.
In preparing cuca or coca clixir I add to about 1 gallon of brandy about 8 ounces
of cuca or coca leaves.
I would here remark that the above are given only as examples of the propor
tions in which I employ the cuca or coca leaf, and that the samo may be varied,
whilst the cuca or coca leaf may be combined with liqueur and various other articles
of food and drink.
Having thus described the nature of my said Invention, and the mode in which
I carry the same into effect, I would have it understood that what I claim is, the
combination with various articles of food and drink of a powder, extreet, decoction,

page_text: or tincture of the cuca or coca leaf; that is to say, of the leaf of the Erythroxylon
coca, substantially as herein described.
In witness whereof, I, the said Arthur Lloyd, have hereunto set my hand and
seal, this Second day of November, in the year of our Lord One thousand
eight hundred and seventy-six.
ARTHUR LLOYD. (L.S.)