IMPROVED APPARATUS FOR FILLING GLASS BOTTLES AND JABS WITH SOUPS, JELLIES, FRUITS, AND OTHER EDIBLES, FOR THE PURPOSE OF PRESERVING THLM, THE SAID APPARATUS BEING ALSO APPLICABLE FOR FILLING BOTTLES WITH SAUCES, WINES, SPIRITS, BEER, LIQUEURS, AND OTHER STILL AND EFFERVESCING BEVERAGES ; ALSO MACHINERY IN COMBINATION WITH THE ABOVE APPARATUS FOR CORKING OR STOPPERING SUCH SAID BOTTLES AND JARS
Year: 1870

page_text: PROVISIONAL SPECIFICATION left by James Winter at the Office of
the Commissioners of Patents, with his Petition, on the 5th April
1870.
I, JAMES WINTER, the younger, of Wardour Strect, Soho, in the
County of Middlesex, do hereby declare the nature of the said Invention
for "IMPROVED APPARATUS FOR FILLING GLASS BOTTLES AND JABS WITH SOUPS,
JELLIES, FRUITS, AND OTHER EDIBLES, FOR THE PURPOSE OF PRESERVING THLM, THE
SAID APPARATUS BEING ALSO APPLICABLE FOR FILLING BOTTLES WITH SAUCES,
WINES, SPIRITS, BEER, LIQUEURS, AND OTHER STILL AND EFFERVESCING BEVERAGES ;
ALSO MACHINERY IN COMBINATION WITH THE ABOVE APPARATUS FOR CORKING OR
STOPPERING SUCH SAID BOTTLES AND JARS," to be as follows:-
This Invention relates to certain improvements on a former Invention
for which Letters Patent were applied for ou the 17th day of January
1868, Numbered 171, but in consequence of certain defects in the said
former Patent which rendered it practically useless and of no commercial
value, the said Patent was not proceeded with to completion.
Now the object and intention of this present Invention is to remedy
the defects of the former Invention aforesaid, and to render it practically

page_text: The apparatus comprises the following leading parts,―
First. A vessel to contain the bottles or jars that are to be filled and 8
stoppered.
Secondly. A vessel to contain the soup or jelly that is to be
preserved.
Thirdly. A vessel to receive the air as it is discharged from the
bottles or jars.
Fourthly. A steam chamber for heating the necks of bottles.
Fifthly. A valve for the escape of steam from the bottle as it is being
filled with hot soup or jelly.
Sixthly. A mechanical arrangement for raising and lowering and
turning round the bottle or jar holder, and for bringing each cork in 1
succession under a plunger that forces it into the necks of the bottles
or jars.
And, lastly. A steam boiler and small steam engine for working an
air pump and supplying steam to the bottle holder and vessel containing
the soup or jelly to be preserved.
The above parts are connected to a suitable framing, and are
constructed as follows:-The bottle or jar holder is formed hollow and
steam tight, with hollow recesses therein, say six for example, of the
same diameter and depth as the bodies of the bottles or jars which they
are intended to receive. On the axis of this holder I fix a steam
chamber, open at the bottom and closed at its top and sides permanently,
its ends being closed by spring doors, which open to allow the necks of
the bottles to enter the steam chamber at one end and to pass out at the
other, and the said doors closing immediately after each bottle or jar has
entered and passed out of the said steam chamber.
The vessel to contain the soup or jelly to be preserved is formed of
cylindrical shaped steam-tight vessels placed one over the other, the
upper cylinder being of the same diameter as the lower one, but only
about of the depth thereof. These two cylinders are connected
together a few inches asunder by upright pipes passing from the bottom
of the upper cylinder to the top of the under cylinder, one pipe reaching

page_text: nearly to the bottom of the inside of the under cylinder, and the other
pipe reaching nearly to the top of the inside of the upper cylinder. This
cylinder receives its supply of soup or jelly from a reservoir connected
therewith. These vessels are heated by steam, and are designed to
operate upon the well-known principle of the circulation of hot water.
The cold or tepid soup or jelly enters near the bottom of the under
cylinder, and when heated ascends and is drawn off from the top of this
cylinder by a cock and pipe or valve leading to a hollow air-tight nozzle,
against the under surface of which the neck of the bottle is forcibly
pressed and kept air tight during the filling of the bottle or jar with
soup or jelly. The aforesaid hollow nozzle is fitted with a plunger for
forcing the cork into the neck of the bottle by means of a lever. Through
this plunger one end of a small exhaust pipe passes, the other end being
connected to a glass vessel in which a vacuum is formed continually by
means of an air pump or otherwise, cocks being suitably placed and
actuated for establishing and shutting off the communication between
the aforesaid nozzle and glass vessel at the proper times. The use of the
aforesaid small pipe in the plunger is for drawing off a portion of the
contents of the bottle when filled so full that the cork could not be
inserted without breaking the bottle; it serves also to guage the exact
quantity allowed to enter each bottle. The action of this exhaust pipe is
as follows: Suppose the bottle to be filled but not corked, and that it is
required to remove some of the soup or jelly therefrom without removing
the bottle for that purpose, the operator by means of a lever causes the
exhaust pipe to descend and enter the liquid soup or jelly that is in the
neck of the bottle, and simultaneously with the descent of the exhaust
pipe a cock will be opened and establish a communication with the
aforesaid glass vessel, the vacuum in which will aspire the soup or jelly
from the neck of the bottle into the said glass vessel, and when sufficient
has been removed the operator raises the exhaust pipe, thereby shutting
off the communication with the glass vessel, and the bottle is then ready
to receive the cork. In connection with the before-mentioned hollow
nozzle is a pipe fitted at its outer and open end with a self-acting spring
valve for the exit or escape of steam and air from the bottle previous to
filling it with that which is to be preserved. The air is discharged from
the bottles partly by heating the body thereof and partly by the heated
soup or jelly as it fills the bottle, displacing any remaining air that may
be therein; or, if necessary, a communication may also be established
with the vacuum vessel before mentioned.

page_text: The operations of the above apparatus and machinery are as follows:―
The bottle holder being heated with steam, and the bottles placed therein,
the operator turns the bottle holder partly round by hand, or this may
be rendered self-acting, thereby forcing the necks of three or more
bottles at a time into the before described steam chamber, and when
sufficiently heated he presents one of them under the nozzle, as afore-
said, and by a lever forces the neck of the bottle air tight against the
nozzle; the air then escapes from the bottle, which fills with soup or
jelly, and finally the bottle is corked, all of which operations are
performed in vacuo, and in this manner cach bottle may be filled in
succession. It will appear obvious that bottles may be filled with wines,
beer, and other cold beverages, and corked by a simple modification of
the above apparatus.