Improvements in the Treatment of Tea, Coffee, Cocoa, Chocolate, and the like.
Year: 1889

page_text: Date of Application, 20th Dec., 1889
Complete Specification Left, 31st July, 1890-Accepted, 6th Sept., 1890
PROVISIONAL SPECIFICATION.
Improvements in the Treatment of Tea, Coffee, Cocoa, Chocolate, and
the like.
We, ROBERT GARROWAY of 81 Maxwell Street, Glasgow, Tea Merchant, and
JAMES MUNRO SWANSON of 15 Grovebank Place, Glasgow, Commission Agent, do
hereby declare the nature of this invention to be as follows:-
At present when it is desired to drink tea, coffee, cocoa, chocolate and such like
beverages, it is usual to first infuse or otherwise treat the beverages with water and the
resultant liquor is then admixed with milk and sugar to give a taste and flavor.
This invention has for its object to treat the tea, coffee and the like in such manner
that they will be always ready for use without the addition of sugar or milk.
The treatment consists in the case of tea of adding thereto
Say to 1 part of pure tea,
1 part of glucose or other glutinous material
part of condensed or uncondensed milk or cream
1 part of sugar.
These materials are thoroughly mixed together and made into balls, cakes or squares
for use when required.
To the above elements is, preferably, added say a part of flour. If desired a
small quantity of alcohol may be added to keep the whole in a sound and sweet
condition for a length of time. In cases where hard water is used to infuse the ten
a small amount of bi-carbonate of soda or its equivalent may be used to soften the
water.
When it is desired to have the tea loose, instead of using liquid condensed milk,
powdered condensed milk is or may be used instead.
For giving special flavors to the tea; essence of lemon may be added for a lemon
flavor; essence of nutmeg for a nutmeg flavor; ground cocoa beans or nibs for a
cocoa flavor and so on, any special flavor being obtained by adding a small quantity
of flavoring matter.
By mixing the glucose or equivalent glutinous substance with the tea, milk and
sugar, the whole is combined and made homogeneous.
Instead of using sugar; saccharine or an equivalent sweetening substance may be
employed. Likewise glycerine, gelatine or isinglass may take the place of glucose,
but we, in all cases, prefer to use the latter.
In treating coffee, cocoa, chocolate or the like the glucose, condensed milk and
sugar are added thereto together with any of the other ingredients desired, in such
quantities as will give the best effect.
We do not confine ourselves to use any specified quantities of the several ingredients
as they may manifestly be altered to suit different tastes.
Dated this 19th day of December 1889.

page_text: COMPLETE SPECIFICATION.
Improvements in the Treatment of Tea, Coffee, Cocoa, Chocolate, and
the like.
We, ROBERT GARROWAY of 81 Maxwell Street, Glasgow, Tea Merchant and
JAMES MUNRO SWANSON of 15 Grovebank Place, Glasgow, Commission Agent do
hereby declare the nature of this invention and in what manner the same is to be
performed, to be particularly described and ascertained in and by the following
statement :-
•
At present when it is desired to drink tea, coffee, cocoa, chocolate and such like
beverages it is usual to first infuse or otherwise treat the beverages with water and
the resultant liquor is then admixed with milk and sugar to give a taste and flavour.
This invention has fo its object to treat the tea, coffee and the like in such manner
that they will be a ways ready for use without the subsequent addition of sugar or
milk.

page_text: 2. The combination with tea, coffee, cocoa or chocolate, of glucose or an o
combining agent, milk or cream and sugar or other sweetening substance, substantially
as and for the purpose set forth.
3. The combination with tea, coffee, cocoa or chocolate of glucose or an equivalent
combining agent, milk or cream, sugar or other sweetening substance and flour,
substantially as and for the purposes set forth.
H. D. FITZPATRICK,
70, Wellington Street, Glasgow, Agent.