IMPROVEMENTS IN THE MANUFACTURE OR PRODUCTION OF BEVERAGES OR OCCASIONAL DRINKS
Year: 1854

page_text: by the Act.)
PROVISIONAL SPECIFICATION left by Edmond Hamilton at the Office of
the Commissioners of Patents, with his Petition, on the 16th August
1854.
I, EDMOND HAMILTON, of Edinburgh, in the County of Mid Lothian, North
Britain, Gentleman, do hereby declare the nature of my said Invention for
"IMPROVEMENTS IN THE MANUFACTURE OR PRODUCTION OF BEVERAGES OR OCCASIONAL
DRINKS" to be as follows:-
This Invention relates to the manufacture or production of various beverages
or pleasant drinks, to be used instead of wines and ordinary fermented liquors,
and giving all the fine flavor of costly liquors at a cheap rate, and without
entailing any seriously or objectionable intoxicating effects upon the users.
In turning to account the fruits of the country in this way, the fruit, such
as apples, plums, cherries, strawberries, raspberries, and currants, is bruised,
crushed, or ground, and the juice is then extracted from the mass under
pressure. The vinous fermentation of this extracted juice is afterwards per-
mitted to complete itself; at this stage the product is subjected to the effect of
heat, adding houcy, sugar, and any flavoring ingredient which taste may
suggest. When cooled down, the product is fermented, and the yeast pre-
ferred for the purpose is that made from extract of strong grain malted,
such as beans, for example, mixed with the flour of unmalted grain or oat-
meal. When this routine is completed, the drink is put into a cask or vat,

page_text: and fined down as may be deemed expedient.. Corn drink or beer is also
made from unmalted grain, barley being preferred, which is primarily
immersed in water to carry off all raw flavor and color, care being taken
to prevent all germination, as in malting. The grain so treated is then
dried, when it is roasted in a kiln to the depth of color required. The
strength of this treated grain is then extracted by means of boiled water.
This extract may be boiled or not, to suit the fulness of flavor required,
adding sugar or honey to assist fermentation; the flavoring ingredients
must be left to taste. When cooled down, it must be fermented, the course
preferred being the same as in the first drinks herein-before mentioned.
Decoctions of tea and coffee may also be similarly prepared. In making
rich luxurious drinks, such as shall be free from all unpleasant intoxi-
cating qualities, from all the fruits of the country, the fruit, as strawberries,
raspberries, gooseberries, currants, apples, pears, and plums or damsons, is
bruised, crushed, or ground, just as the character of the fruit may render
necessary. In this state the mass is placed in open vessels, where it soon
ferments spontaneously. If it is intended to preserve the raw extract now in
fine condition, it may be sweetened, flavored, colored, and fined as herein-
before referred to, or as taste dictates; but it is not to be closed up, or acetous
fermentation will arise and injure the article. An extract prepared in this way
is always useful for the manufacture of light and cheap beverages, cold water
being added as required. The article may be bottled, and if desired it may be
aerated.
When such an extract is to be "vatted up," casked, or bottled, it must be
boiled, and this is recommended to be done after the occurrence of vinous
fermentation, and consequently after attenuation has taken place. It is then
sweetened and flavored according to taste. Both these liquors or beverages
are improved by age, and in addition to their value as drinks proper, they are
also serviceable for general domestic flavoring purposes.
The extract last described answers well for beverages for early use, adding
boiling water to any desired quantity of the extract. It is also preferred to
reboil the extract separately previous to combination. When cooled down,
this beverage may be closed up without further treatment; or it may be fer-
mented for the production of refreshing beverages by means of yeast, preferring
the yeast already herein-before referred to.