IMPROVEMENTS IN THE PREPARATION AND MANU
Year: 1853

page_text: LETTERS PATENT to Henry Lamplough, of Gray's Inn Lane, for
the Invention of "IMPROVEMENTS IN THE PREPARATION AND MANU-
Sealed the 16th January 1854. and dated the 16th July 1858.
PROVISIONAL SPECIFICATION left by the said Henry Lamplough
at the Office of the Commissioners of Patents, with his Petition,
on the 16th July 1853.
I, HENRY LAMPLOUGH, of Gray's Inn Lane, do hereby declare the
nature of the said Invention for "IMPROVEMENTS IN THE PREPARATION
AND MANUFACTURE OF CERTAIN EFFERVESCING BEVERAGES" to be as
follows:-
My Invention consists, first, of the use of tartralic and tartrelic
acids with some alkaline base and of solid carbonic acid in the manu-
facture of effervescing beverages, which may or not be flavored or
sweetened. And, secondly, of the use of racemic acid, or of its com-
pounds, paratartralic or paratartrelic acids. or anhydrous malic acid,
combined with some alkaline base, and with solid carbonic acid, for

page_text: effervescing beverages. Thirdly, my Invention consists of the use of
citric acid deprived of its water of crystallisation, or of its compounds,
pyro-citric or pyro-aconitic or the pyro-itaconic acids, combined with
alkali and solid carbonic acid for effervescing drinks. All the above
acids are to be prepared from their bases by by subjecting the bases
to high degrees of heat.
SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said Henry Lamplough in the Great Seal Patent
Office, on the 16th January 1854.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I.
HENRY LAMPLOUGH, of Gray's Inn Lane, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Sixteenth day of July, in the year
of our Lord One thousand eight hundred and fifty-three, in the seven-
teenth year of Her reign, did, for Herself, Her heirs and successors.
give and grant unto me, the said Henry Lamplough, Her special
licence that I, the said Henry Lamplougli, .my executors, adminis-
trators, and assigns, or such others as I, the said Henry Lamplough,
my executors, administrators, and assigns, should at any time agree
with, and no others, from time to time and at all times thereafter
during the term therein expressed, should and lawfully might
make, use, exercise, and vend, within the United Kingdom of Great
Britain and Ireland, the Channel Islands, and Isle of Man, an In-
vention for "IMPROVEMENTS IN THE PREPARATION OR MANUFACTURE OF
CERTAIN EFFERVESCING BEVERAGES," upon the condition (amongst others)
that I, the said Henry Lamplough, by an instrument in writing under
my hand and seal, should particularly describe and ascertain the nature
of the said Invention, and in what manner the same was to be per-
formed, and cause the same to be filed in the Great Seal Patent Office
within six calendar months next and immediately after the date of the
said Letters Patent.
NOW KNOW-YE, that I, the said Henry Lamplough, do hereby
declare the nature of my said Invention, and in what manner the

page_text: same is to be performed, to be particularly described and ascertained
in and by the following statement:
My Invention consists, first, of the use of tartralic and tartrelic acids
with some alkaline base and of solid carbonic acid in the manufacture
of effervescing beverages, which may or may not be flavored or sweet-
ened. And, secondly, of the use of racemic acid, or of its compounds,
paratartralic or paratartrelic acids, or anhydrous malic acid, combined
with some alkaline base, and with solid carbonic acid, for the inanu-
facture of effervescing beverages. Thirdly, my Invention consists of
the use of cetric acid deprived of its water of crystallisation, or of its
compounds, pyro-citric, pyro-aconitie, or the pyro-itaconic acids, com-
bined with alkali and solid carbonic acid for effervescing drinks; and
the following is a description of the process I adopt in such manu-
facture: I take tartaric acid and subject it gradually to heat of 300°
Fahrenheit, or to a less degree of heat continued for a longer period,
until the tartaric acid is converted into tartralic acid; I then subject
this last-named acid to heat of a similar degree until it is converted
into tartrelic acid. Tartralic acid possessing but one fourth of the neu-
tralising power of the ordinary tartaric acid, and tartrelic acid but one
half of the neutralising qualities of the common tartaric acid; although
both give off, on effervescing, the same amount of carbonic acid, it
follows that when used in the manufacture of effervescing beverages a
less amount of neutral salt will be produced than by the ordinary acids
and alkali's, and this improved beverage will not act in the same pre-
judicial manner on the bowels, by giving rise to flatulency, as the
ordinary effervescing beverages. Another advantage in their use is
that they will remain unchanged for a longer period of time, and a less
quantity is required. Instead of the above acids, I use racemic acid,
or its compounds, paratratralic and paratartrelic acids, and the anhy-
drous malic acid similarly prepared. I also use citric acid when
deprived of its water of chrystallisation by a heat of 212° Fahrenheit
to 340° Fahrenheit; in the treatment of this acid care must be taken to
remove it from the oven as soon as white fumes arise. I also use
its compounds, pyro-citric, pyro-aconitic, or the pyro-itaconic acids, with
other fruit acids with which they are isomeric when combined with
some alkaline base in a highly dried or anlydrous state in the mann-

page_text: facture of effervescing beverages. The manufacture of these acids is
well known, and is described in the works of Bauj and Cross, and
therefore requires no explanation here. The alkaline matters, namely,
the carbonates and bi-carbonates of soda or potash, to be used with any
of the above acids for producing beverages are to be highly dried by
heat until deprived of their water of chrystallisation. It is well
known that soda water derives a peculiar pungency of flavor from
carbonic acid gas, and in order to give to effervescing beverages not
subjected to pressure a higher degree of pungency than has hitherto
been obtained, I sometimes add to the acids and alkalis prepared as
above described a small proportion of carbonic acid in a solid form,
procured by the ordinary means well known and understood. The
application of water to these preparations will set free a larger quan-
tity of carbonic acid, and form a more agreeable beverage than that
ordinarily produced from acid and alkali. Sugar, essences, and oils
may be added ad libitum.
Having now described the nature of my Invention, and the manner
of carrying the same into effect, I claim the use of concentrated
anlydrous acids, such as tartralic, tartrelic, racemic, paratartralic,
paratrelic, and anhydrous malic acid, and of citric acid, and its com-
pounds, pyro-cetric, pyro-aconitic, and pyro-itaconic or fruit acids, all
when deprived of water of chrystallisation, with alkaline matters
when dried or rendered anlydrous, either with or without the use of
solidified carbonic acid in the manufacture of certain effervescing
beverages.
In witness whereof, I, the said Henry Lamplough, have hereunto
set my hand and seal, this Sixteenth day of January, in the
year of our Lord One thousand eight hundred and fifty-four.
HENRY LAMPLOUGH.
(L.S.)