IMPROVEMENTS IN the MANUFACTURE OF THE SACCHARINE MATERIAL KNOWN AS BREWING SAC- CHARUM
Year: 1871

page_text: LETTERS PATENT to William Garton, of the Town and County of
Southampton, Brewer, for the Invention of "IMPROVEMENTS IN the
MANUFACTURE OF THE SACCHARINE MATERIAL KNOWN AS BREWING SAC-
CHARUM.
"
Sealed the 27th June 1871, and dated the 6th May 1871.
PROVISIONAL SPECIFICATION left by the said William Garton at the
Office of the Commissioners of Patents, with his Petition, on, the
6th May 1871.
I, WILLIAM GARTON, of the Town and County of Southampton,
Brewer, do hereby declare the nature of the said Invention for "IM-
PROVEMENTS IN THE MANUFACTURE OF THE SACCHARINE MATERIAL KNOWN AS
BREWING SACCHARUM," to be as follows:-
"
Brewing saccharum has hitherto been manufactured from cane
sugar" (commercially so called) by dissolving the sugar in water and
submitting the solution to the combined action of heat and acid, and
afterwards neutralizing it by chalk or other suitable material; after being

page_text: decolorized and concentrated saccharum is obtained in a merchantable
form and ready for use.
"
Now my Invention consists in preparing saccharum direct from the
raw saccharine juices of the sugar cane, of beet root, or of other similar
substances capable of producing cane sugar, or from syrups of the a
said substances, that is to say, from partially evaporated juices, or from
the fluid portions of concentrated solutions separated from the early
formed crystallized sugar. For this purpose I add to the saccharine
juice or syrup the usual proportion of sulphuric acid, and raise it as
quickly as possible to a temperature of about 160° Fahrenheit. I then
neutralize the solution by chalk, lime, or other material, and separate
the precipitate from the saccharine solution by subsidence or filtration.
The solution may then if necessary be passed over animal charcoal and
be concentrated, when it will be in a merchantable form and ready for
When lime is used for the purpose of neutralizing the solution
any excess may be removed by driving a current of carbonic acid gas
through the solution to form an insoluble carbonate of lime which will
precipitate. Beet root juice will require a larger proportion of acid than
cane juice, on account of the salts contained in the bect.
use.
The operation of converting the juices or syrups may be considered
complete when the solution on examination by means of the polariscope
is found to have lost the dextro or right-handed rotary power of canc
sugar, and to have acquired the necessary lævo or left-handed rotary
power of inverse sugar.
By manufacturing saccharum, as herein described, direct from sac-
charine juices or syrups, instead of as formerly from solutions obtained
by dissolving manufactured cane sugar, I not only avoid the expense
involved in the manufacture of the juices or syrups into sugar, but I
produce saccharum of better quality.

page_text: WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Sixth day of May, in the year of
our Lord One thousand eight hundred and seventy-one, in the thirty-
fourth year of Her reign, did, for Herself, Her heirs and successors,
give and grant unto mc, the said William Garton, Her special licence
that I, the said William Garton, my executors, administrators, and
assigns, or such others as I, the said William Garton, my exccutors,
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, exercisc, and
vend, within the United Kingdom of Great Britain and Ireland, the
Channel Islands, and Isle of Man, an Invention for "IMPROVEMENTS
IN THE MANUFACTURE OF THE SACCHARINE MATERIAL KNOWN AS BREWING SAC-
CHARUM," upon the condition (amongst others) that I, the said William
Garton, my executors or administrators, by an instrument in writing
under my, or their, or one of their hands and seals, should particularly
describe and ascertain the nature of the said Invention, and in what
manner the same was to be performed, and cause the same to be filed
in the Great Scal Patent Office within six calendar months next and
immediately after the date of the said Letters Patent.
NOW KNOW YE, that I, the said William Garton, do hereby declare
the nature of my said Invention, and in what manner the same is to be
performed, to be particularly described and ascertained in and by the
following statement thercof, that is to say :-
Brewing saccharum (known also as "Garton's saccharum") has
hitherto been manufactured from "cane sugar" (commercially so called)
by dissolving the sugar in water, and submitting the solution to the
combined action of heat and acid, and afterwards neutralizing it by
chalk or other suitable material; after the solution has been decolorized
and concentrated saccharum is obtained in a merchantable form and
ready for use.
Now instead of preparing saccharum from solutions obtained by dis-
solving manufactured cane sugar, my Invention consists, as herein-
after described, in preparing saccharum direct from the raw saccharine
juices of the sugar cane, of beet root, or of other similar substances
(such as sorghum, date, palm, maple, &c.) capable of producing cane
sugar, or in preparing it from syrups obtained from the said substances,
that is to say, from juices from which the water has been partially

page_text: evaporated, or from the fluid portions of concentrated solutions separated
from the early formed crystallized sugar, or from residuary syrups
obtained in the process of crystallizing sugar. In carrying out the
Invention I add to the saccharine juices or syrups a suitable proportion
of dilute sulphuric acid or other suitable acid, and raise it as quickly
as possible to a temperature of about 160° to 212° Fahrenheit, the
temperature required varying according to the gravity of the juice or
syrup and the amount of acid employed. I maintain this temperature
for a period of from 1 to 12 hours, and when the conversion of the juice
or syrup is completed I add to the solution some finely ground animal
charcoal, and keep the solution well agitated for from a quarter of an
hour to an hour, maintaining a high temperature if necessary. I then
neutralize the solution by chalk, lime, or other suitable material, and
separate the precipitate from the saccharine solution by subsidence or
filtration. The solution may then if necessary be passed over animal
charcoal and be concentrated, when it will be in a merchantable form
and ready for use. When lime is employed for the purpose of neutra-
lizing the acids any excess may be removed by driving a current of
carbonic acid gas through the solution to form an insoluble carbonate
of lime which will precipitate.
The operation of converting the juices or syrups in the manner above
explained may be considered complete when the solution on examination
by means of the polariscope is found to have lost the dextro or right-
handed rotary power of cane sugar, and to have acquired the necessary
lævo or left-handed rotary power of inverse sugar.
The proportion of acid I find it advantageous to use in the case of
cane juice is from 5 to 10 per cent. to the sugar present in the solution,
the acid being of 1·18 specific gravity. In treating beet juice an
additional quantity of from 10 to 25 per cent. of dilute acid will be
required on account of the alkaline salts contained in the beet.
The proportion of animal charcoal added to the solution for the
purpose herein-before explained will vary according to the quantity of
acid used, and according to the amount of nitrogenous matters and
other impurities in the juices or syrups; from 2 to 10 per cent. to the
sugar present will generally be a suitable proportion, but even 20 per
cent. may be used with advantage when large quantities of impurities
are present. When a large amount of salts is present in the syrups the
excess may be got rid of either before or after treatment by an adaptation

page_text: of Graham's dialyser, as will be well understood by those conversant
with processes such as are above described. A partial defecation may be
obtained by using other substances containing phosphate of lime instead
of animal charcoal.
By manufacturing saccharum, as herein described, direct from sac-
charine juices or syrups instead of as formerly from solutions obtained
by dissolving manufactured cane sugar, I not only avoid the expense
involved in the manufacture of the juices or syrups into sugar, but
I produce saccharum of better quality than that which has heretofore
been manufactured, and by my improved process I save at least 12
per cent. in the cost as compared with the old process in which dissolved
sugar is operated on.
In the manufacture of beer my saccharum is mixed with malt wort
and hops and fermented in the usual way; or it may be used in con-
junction with a proportion of dextro-glucose, such as is made from
amylaccous substances.
In wine making the saccharum is mixed either with malt wort or with
grape juice, and then fermented.
And having now described the nature of my said Invention, and in
what manner the same is to be performed, I declare that I claim, the
manufacture of the saccharine material herein called brewing saccharum
(and which is a comparatively pure inverse sugar), substantially as
berein-before described, direct from raw saccharine juices or from syrups,
such syrups being juices from which the water has been partially evapo-
rated, or being the fluid portions of concentrated solutions separated
from the carly formed crystallized sugar, or being residuary syrups
obtained in the process of crystallizing sugar.
In witness whereof, I, the said William Garton, have hereunto set
my hand and seal, this Fourth day of November One thousand
eight hundred and seventy-onc.