IMPROVEMENTS IN THE MANUFACTURE OF GLUCOSE SUGAR."
Year: 1864

page_text: LETTERS PATENT to Alexandre Manbré, of 81, Baker Street, Portman
Square, W., Brewer and Sugar Manufacturer, for the Invention of
"IMPROVEMENTS IN THE MANUFACTURE OF GLUCOSE SUGAR."
PROVISIONAL SPECIFICATION left by the said Alexandre Manbré at the
Office of the Commissioners of Patents, with his Petition, on the 4th
March 1864.
I, ALEXANDRE MANBRÉ, of 81, Baker Street, Portman Square, W., Brewer
and Sugar Manufacturer, do hereby declare the nature of the Invention for
"IMPROVEMENTS IN THE MANUFACTURE OR GLUCOSE SUGAR," to be as follows:-
This Invention has for its object improvements in the manufacture of glucose
sugar. Glucose sugar is now commonly manufactured by heating a mixture
of starch (or substance containing starch) and sulphuric or other acid largely
diluted with water. Open wooden vessels are commonly employed in this
process, close vessels of wood have, however, been used in order that the
mixture may be heated a few degrees higher than 212° Fahrenheit, with a
view to hasten the process, which is considered terminated when iodine has
ceased to color the mixture. In making glucose in the above manner a con-
siderable quantity of gummy matter is produced, which lessens the value of
the product for fermenting purposes, while the vegetable empyreumatic and
acrid oils remain combined with the glucose, imparting to it an acrimonious

page_text: taste, which lessens its qualities. Now I have found that by employing a
high degree of heat in the mixture a pure glucose, free from gum and vegetable
empyreumatic acrid oils, can be produced. I prefer to proceed as follows:-
Into a strong wrought-iron vessel, lined with lead, I place, say, 560 gallons
of water, and 28 lbs. of sulphuric acid, and by blowing in steam I heat the
mixture to 216° Fahrenheit; I then run in gradually a mixture of one ton of
starch with 560 gallons of water, heated to 100° Fahrenheit, and acidulated
with 28 lbs. of sulphuric acid. The temperature in the mixture is throughout
this part of the process kept at its original heat, viz., 216° Fahrenheit. Then
by continuing to blow in steam (the steam I employ is superheated) I raise
the temperature to 320° Fahrenheit, equivalent to a pressure of six
atmospheres or 90 lbs. per square inch. When this temperature is attained
I open a cock and allow steam to escape from the vessel, at the same time
continuing to blow in superheated steam to keep up the heat of 320°
Fahrenheit in the mixture. By this means I distil off and get rid of vegetable
empyreumatic and acrid oils, which otherwise would contaminate the product;
these vegetable empyreumatic and acrid oils boil at about 270° Fahrenheit;
hence by heating the mixture to the higher degree of heat above mentioned
I am able readily to distil them off and separate them; I continue the heat
until by testing with iodine all the starch is found to be converted, and further
until by testing with silicate of potash it is found that there is no dextrine or
gum in the liquid; the glucose is then completely formed; it is then run out
of the converting vessel and carbonate of lime or of magnesia is added to
neutralize the sulphuric acid. The liquid is afterwards partly evaporated and
clarified by dried blood and fine animal charcoal, while by the use of carbonic
acid or oxalate of ammonia the sulphate of lime or of magnesia, of which a
considerable quantity will remain in solution, is precipitated and separated as
carbonate or oxalate. The liquid is then filtered through bags and animal
charcoal, and is further evaporated in vacuo, and the product is then ready for
the market or for use by brewers, distillers, vinegar makers, or others..
This process may be considerably varied without departing from my Inven-
tion, as by the use of other acids in place of sulphuric acid, but the
important features of my Invention are as follows:―
1st, to effect the transformation of starch into glucose free from gum by the
action of a higher degree of heat in the mixture than heretofore. Up to the
present time the temperature in the mixture has always been under 230°
Fahrenheit, whereas I employ at the least 270° Fahrenheit, and I prefer to
employ a temperature of 320° Fahrenheit, whereby not only is there obtained
a glucose free from gum, as above mentioned, but also the vegetable

page_text: empyreumatic and acrid oils are vaporized, which results have never been
obtained by the process as heretofore conducted.
2nd, to employ in conducting the process a strong iron vessel lined with lead
capable of bearing the pressure of the steam generated by the high temperature
of 320° Fahrenheit in the mixture.
3rd, to allow the high-pressure steam to blow off out of the vessel, whilst
the heat is maintained to the degree above mentioned to distil off and separate
from the product the vegetable, empyreumatic, and acrid oils.
4th, to use superheated steam as an agent for heating the mixture. This
means of applying the heat is much more convenient than any other means
known to me, but it is not essential to the success of the process provided a
sufficient degree of heat is obtained.
Another method by which according to my Invention I obtain from starch a
glucose free free from dextrine or gum is by the use of a much larger proportion
of sulphuric acid than has hitherto been employed. Up to the present time it
has been common to use from two to five per cent., and the quantity of
sulphuric acid employed for this purpose has never reached ten per cent.,
whereas I employ at the least twenty per cent., and sometimes as much as
sixty or seventy per cent. This process is, however, inferior to that first
herein described.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Alexandre Manbré in the Great Scal Patent Office on the
3rd September 1864.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, ALEXANDRE
MANBRÉ, of 81, Baker Street, Portman Square, W., Brewer and Sugar
Manufacturer, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Fourth day of March, in the year of our Lord
One thousand eight hundred and sixty-four, in the twenty-seventh year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto
me, the said Alexandre Manbré, Her special licence, that I, the said Alexandre
Manbré, my executors, administrators, and assigns, or such others as I, the
said Alexandre Manbré, 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

page_text: Ireland, the Channel Islands, and Isle of Man, an Invention for "IMPROVE-
MENTS IN THE MANUFACTURE OF GLUCOSE SUGAR," upon the condition (amongst
others) that I, the said Alexandre Manbré, 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 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 Alexandre Manbré, do hereby declare
the nature of the said Invention, and in what manner the same is to be
performed, to be particularly described and ascertained in and by the following
statement thereof, that is to say :-
This Invention has for its object improvements in the manufacture of
glucose sugar.
Glucose sugar is now commonly produced by boiling starch or
fecula diluted in water acidulated with sulphuric acid. Open lead and
wooden vessels are generally employed in this process. Olose vessels pro-
vided with open escaping steam pipes are however used for the purpose of
hastening the saccharification of starch by heating the mixture to a few
degrees higher than 212° Fahrenheit, and also to turn the steam into account
by making use of it for other purposes. When the starch or fecula is found
to be saccharified sulphuric acid is neutralized by carbonate of lime diluted in
water, the saccharified liquid is then drawn off and conveyed through bag and
charcoal filters, and evaporated until it has acquired the proper degree of con-
sistency required for obtaining sugar in a state of syrup or in a hard state.
It is then cooled and supplied to the trade. In making glucose sugar in the
above manner a quantity varying from 20 to 50 % of gummy matter is
produced, which lessens the value of the sugar when it is to be used for pro-
ducing brandy, alcohol, vinegar, or for fermenting purposes, whilst the essential
oil and empyreumatic fatty matters which have been dissolved during the
operation of saccharification remain combined with the glucose, imparting to
it a bitter and empyreumatic taste, which empyreumatic taste is also imparted
to the alcohol, brandy, vinegar, beer, and other beverages, when manufactured
and produced from such sugar, either used alone or jointly with malt or other
matter.
Now according to my Invention I produce pure glucose sugar, commercially
called grape and starch sugar; free from gum, also from bitter and empyreu-
matic tastes by treating and submitting starch or fecula diluted in water
acidulated with sulphuric acid to the action of a high degree of heat, the
minimum temperature I employ being not less than 275° Fahrenheit, but

page_text: preferring 320° Fahrenheit, as the process is thereby quickened, by which
means I obtain the whole conversion or transformation of gum:
into sugar,
and
also vaporize and eliminate the essential oil and empyreumatic fatty matters,
which I distil off out of the converting or saccharifying apparatus. The
apparatus I prefer to use for getting up the high degree of heat I require to
perform my improved process is a kind of boiler which I call a converter; the
form of converter I prefer to employ is shown in the Drawing hereunto
annexed. Its shape and form are similar to that of a high-pressure steam
boiler. It is made of strong wrought iron capable of resisting a pressure of
90 lbs. to the square inch (six atmospheres), and is lined inside with lead to
prevent corrosion, and outside is covered with a jacket, a space of 4 inches
being left between the jacket and the converter, which interval is filled up
with sand or any other non-conducting matter to prevent radiation of heat.
The converter is further provided inside with a perforated lead steam pipe through
which steam passes and blows up into the mixture for heating it. It is also
provided at its top with a pipe furnished with a cock, through which diluted
starch may gradually be introduced into the converter; also with safety valves,
steam gauge, water gauge, thermometer pipe for escape of steam, exit cock at
bottom, and a worm or distilling pipe, through which the high-pressure steam
is allowed to blow off out of the converter, carrying with it the essential oil
and empyreumatic fatty matters vaporized and gasified by the action of the
high temperature to which the mixture is submitted.
In carrying out the process of converting starch or fecula into glucose sugar
according to my Invention, I prefer to employ the starch or fecula, sulphuric
acid, and carbonate of lime in the following proportions :-
2,240 lbs. (one ton) of starch or fecula.
1,120 gallons of water, being five times the weight of starch or fecula.
112 lbs. of sulphuric acid, being 5% of the weight of the starch.
168 lbs. of purified carbonate of lime, being 7% of the weight of the
starch.
The manner in which I conduct the process is as follows:-I place into the
converter above described 56 lbs. of sulphuric acid of 66° density, diluted with
560 gallons of water; the mixture is then heated up to 212° Fahrenheit.
During the heating of the acidulated water in the converter I place into an
open wood vessel which I call diluting vat provided with steam pipe, let-out
cock, and with stirring apparatus, the other 560 gallons of water, in which is
also diluted the other 56 lbs. of sulphuric acid, which acidulated water is also
heated up to 85° Fahrenheit; as soon as this temperature of 85° Fahrenheit is
attained I gradually pour into the said diluting vat the 2,240 lbs. (one ton) of

page_text: starch or fecula, stirring the mixture well, and raise the temperature to
100° Fahrenheit, the stirring being maintained the whole time. I then
gradually pour the diluted starch heated at 100° Fahrenheit into the con-
verter, in which the acidulated water is kept boiling, continuing to blow
in steam in order to keep the temperature in the mixture throughout
this part of the process to its original heat of 212° Fahrenheit.
When the whole of the diluted starch is introduced into the converter I
shut off the cock of the pipe through which the diluted starch has been con-
veyed into the converter, and then continue to blow in steam so as to raise
the temperature in the mixture up to 320° Fahrenheit, equivalent to a pressure
of 6 atmospheres or 90 lbs. per square inch. When' this temperature of 320°
Fahrenheit is attained, I open the cock of the worm or distilling pipe through
which the steam escapes carrying away out of the converter the essential and
empyreumatic fatty matters which vaporize and gasify at about 270° Fahrenheit;
hence by heating and maintaining the temperature in the mixture to the higher
degree of 320° Fahrenheit, I not only am readily able to distil off separate
and get rid of the said vaporized and gasified essential oil and empyreumatic
fatty matters, but also to obtain the whole of the gum converted into glucose
sugar, which conversion takes place at the temperature of about 275° Fahren-
heit. I continue to heat and maintain the temperature of 320° Fahrenheit in
the mixture until by testing with iodine all the starch is found to be converted,
and further until by testing with silicate of potash or acetate of lead it is found
that there is no dextrine or gum in the saccharified liquid. For the purpose of
testing I proceed as follows:-I draw off out of the converter a sample of the
mixture, I then neutralize the sulphuric acid, pass it through a small bag
charcoal filter, and when cooled I submit it to the test of the above-described
reagents. The process of conversion or saccharification lasts from 2 to 4 hours,
according to quality and purity of the starch or fecula. When I find that the
whole of the starch and gum is thoroughly saccharified or converted into
sugar, I then draw the mixture into another open wood vessel, which I call
neutralizing vat provided with stirring apparatus and let-out cock and proceed
to the neutralization of the sulphuric acid by gradually pouring into the said
neutralizing vat the 168 lbs. of purified carbonate of lime diluted in 50 gallons
of water, stirring the liquid to hasten the neutralization and the escape of
carbonic acid produced during the operation. The neutralized saccharified
liquid is then permitted to settle for from 2 to 4 hours, during which period
almost all the sulphate of lime is deposited at the bottom of the neutralizing
vat. The saccharified liquid is then drawn off and received into an open iron
copper, called precipitating pan, to proceed to the precipitation of the sulphate

page_text: of lime which remains in solution and combined with the saccharified liquid.
For that purpose I introduce carbonic acid gas or oxalate of ammonia into the
said liquid, and the sulphate of lime is precipitated and separated as carbonate
or oxalate. I then pass the saccharified liquid through bag filters and receive it
into an evaporating pan in which it is evaporated until it gets the consistency
of syrup, viz., a density of 20° of Baumé's saccharometer; I then draw the
said syrup into a clarifying pan, called blow-up pan, to be purified. For that
purpose I pour in and mix with the syrup a more or less quantity of calcined
blood and charcoal powder according to the impurity of the syrup, when by
heating it up to about 180° Fahrenheit foreign matters will coagulate and
deposit at the bottom. I then convey the said clarified syrup through bag
filters, then through charcoal and received into a baking pan, in which it is
evaporated and concentrated until it gets a density of 28° of Baumé's saccharo-
meter for producing glucose sugar in a state of syrup, and until it gets a
density of 38 degrees Baumé for producing glucose sugar in a state of solidity
or hardness. I then cool the said glucose sugar and put it into any kind of
cask or otherwise for the use of the trade. Glucose sugar produced by the
above improved process is quite pure, free from gum, acid, sulphate of lime,
and from bitter and empyreumatic tastes. Its properties and chemical com-
position are identical to those of grape and malt sugars. It will therefore be
found economical and advantageous in producing beer, ale, porter, alcohol,
brandy, gin, cider, vinegar, wine, ginger beer, liquors, &c.
Having now described the nature of my said Invention and the manner of
performing the same, I wish it to be understood that the manner of conducting
the process herein described may be considerably varied without departing
from my Invention, but that what I claim is,―
To effect the transformation of starch or fecula into glucose sugar by sub-
mitting the said starch or fecula to the action of a high degree of heat, not
under 275° Fahrenheit, but preferring the temperature of 320° Fahrenheit for
quickening the process, by this means I produce a pure glucose free from gum,
essential oil, and empyreumatic fatty matters.
To employ in conducting the process a strong wrought-iron apparatus
as above described constructed for and capable of resisting a pressure of 6
atmospheres, equivalent to a temperature of 320° Fahrenheit.
To allow the high-pressure steam to blow off out of the vessel whilst the
heat is maintained to the degree above mentioned to distil off and separate
from the product the vegetable empyreumatic and acrid oils.
To use superheated steam as an agent for heating the mixture. This
means of applying the heat is much more convenient than any other means

page_text: known to me, but it is not essential to the success of the process provided a
sufficient degree of heat is obtained.
Another method by which according to my Invention I obtain from starch
a glucose free from dextrine or gum is by the use of a much larger proportion
of sulphuric acid than has hitherto been employed. Up to the present time
it has been common to use from two to five per cent., and the quantity of
sulphuric acid employed for this purpose has never reached ten per cent.
Whereas I employ at the least 20 per cent., and sometimes as much as 60 or
70 per cent., and subject the mixture to heat in the ordinary manner. This
process is, however, inferior to that first herein described, although preferable
to the ordinary process now employed.
In witness whereof, I, the said Alexandre Manbré, have hereunto
set my hand and seal, this Third day of September, in the
our Lord One thousand eight hundred and sixty-four.
year of

page_text: In the Matter of a Patent granted to ALEXANDRE MANBRÉ, of
81, Baker Street, Portman Square, W., Brewer and Sugar
Manufacturer, for the Invention of "IMPROVEMENTS IN
MANUFACTURE OF GLUCOSE SUGAR," the same bearing date the 4th
day of March 1864, No. 552.
DISCLAIMER AND MEMORANDUM OF ALTERATION proposed to
be entered by the said Alexandre Manbré, as such Patentee as afore-
said, pursuant to the Statutes in that case made and provided.
WHEREAS since the filing of the Specification to the said Letters Patent
for improvements in the manufacture of "glucose sugar," I have been:
advised that my Specification might be held to embrace the transformation
of starch or fecula into glucose sugar by submitting the said starch or
fecula to the action of a high degree of heat without the aid of acid and
otherwise than in the manner which my Specification describes. And
whereas it is not my desire to make or retain any such claim;

page_text: THE MANUFACTURE OF GLUCOSE SUGAR," upon the condition (amongst others)
that I, the said Alexandre Manbré, my executors or administrators,
by an instrument in writing under my, or their, or one of their
bands 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 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 Alexandre Manbré, do hereby
declare the nature of the said Invention, and in what manner the same
is to be performed, to be particularly described and ascertained in and
by the following statement thereof, that is to say:-
This Invention has for its object improvements in the manufacture of
glucose sugar. Glucose sugar is now commonly produced by boiling
starch or fecula diluted in water acidulated with sulphuric acid. Open
lead and wooden vessels are generally employed in this process. Olose
vessels provided with open escaping steam pipes are however used for
the purpose of hastening the saccharification of starch by heating the
mixture to a few degrees higher than 212° Fahrenheit, and also to turn
the steam into account by making use of it for other purposes. When
the starch or fecula is found to be saccharified sulphuric acid is
neutralized by carbonate of lime diluted in water, the saccharified liquid
is then drawn off and conveyed through bag and charcoal filters and
evaporated until it has acquired the proper degree of consistency required
for obtaining sugar in a state of syrup or in a hard state. It is then
cooled and supplied to the trade.
In making glucose sugar in the above manner a quantity varying
from 20 to 50% of gummy matter is produced which lessens the valuc
of the sugar when it is to be used for producing brandy, alcohol, vinegar,
or for fermenting purposes, whilst the essential oil and empyreumatic
fatty matters which have been dissolved during the operation of saccha-
rification remain combined with the glucose, imparting to it a bitter
and empyreumatic taste, which empyreumatic taste is also imparted to
the alcohol, brandy, vinegar, beer, and other beverages when manu-
factured and produced from such sugar either used alone or jointly with
malt or other matter.

page_text: Now according to my Invention I produce pure glucose sugar, com-
mercially called grape and starch sugar, free from gum, also from bitter
and empyreumatic tastes by treating and submitting starch or fecula
diluted in water acidulated with sulphuric acid to the action of a high
degree of heat, the minimum temperature I employ being not less than
275° Fahrenheit, but preferring 320° Fahrenheit as the process is thereby
quickened, by which means I obtain the whole conversion or transforma-
tion of gum into sugar, and also vaporize and eliminate the essential oil
and empyreumatic fatty matters which I distil off out of the converting
or saccharifying apparatus.
The apparatus I prefer to use for getting up the high degree of heat
I require to perform my improved process is a kind of boiler which I
call a converter. The form of converter I prefer to employ is shewn in
the Drawing hereunto annexed; its shape and form are similar to that
of a high-pressure steam boiler, it is made of strong wrought iron
capable of resisting a pressure of 90 lbs. to the square inch (six atmo-
spheres) and is lined inside with lead to prevent corrosion, and outside
is covered with a jacket, a space of 4 inches being left between the
jacket and the converter, which interval is filled up with sand or any
other non-conducting matter to prevent radiation of heat. The con-
verter is further provided inside with a perforated lead steam pipe
through which steam passes and blows up into the mixture for heating
it. It is also provided at its top with a pipe furnished with a cock
through which diluted starch may gradually be introduced into the con-
verter, also with safety valves, steam gauge, water gauge, thermometer,
pipe for the escape of steam, exit cock at bottom, and a worm or
distilling pipe through which the high-pressure steam is allowed to
blow off out of the converter, carrying with it the essential oil and
empyreumatic fatty matters vaporized and gasified by the action of the
high temperature to which the mixture is submitted.
In carrying out the process of converting starch or fecula into
glucose sugar according to my Invention I prefer to employ the starch
or fecula, sulphuric acid, and carbonate of lime in the following
proportions,―
2,240 lbs. (one ton) of starch or fecula.

page_text: 112 lbs. of sulphuric acid, being 5% of the weight of the starch.
168 lbs. of purified carbonate of lime, being 7% of the weight of the
starch.
The manner in which I conduct the process is as follows:-I place
into the converter above described 56 lbs. of sulphuric acid of 66° density
diluted with 560 gallons of water, the mixture is then heated up to
212° Fahrenheit. During the heating of the acidulated water in the
converter I place into an open wood vessel, which I call diluting vat,
provided with steam pipe, let-out cock, and with stirring apparatus, the
other 560 gallons of water in which is also diluted, the other 56 lbs. of
sulphuric acid, which acidulated water is also heated up to 85° Fahrenheit.
As soon as this temperature of 85° Fahrenheit is attained I gradually
pour into the said diluting vat the 2,240 lbs. (one ton) of starch or
fecula, stirring the mixture well, and raise the temperature to 100°
Fahrenheit, the stirring being maintained the whole time. I then
gradually pour the diluted starch heated at 100° Fahrenheit into the
converter in which the acidulated water is kept boiling, continuing
to blow in steam in order to keep the temperature in the mixture
throughout this part of the process to its original heat of 212°
> Fahrenheit.
When the whole of the diluted starch is introduced into the converter
I shut off the cock of the pipe through which the diluted starch has
been conveyed into the converter, and then continue to blow in steam so
as to raise the temperature in the mixture up to 320° Fahrenheit,
5 equivalent to a pressure of 6 atmospheres or 90 lbs. per square inch.
When this temperature of 320° Fahrenheit is attained, I open the cock
of the worm or distilling pipe through which the steam escapes, carrying
away out of the converter the essential and empyreumatic fatty matters
which vaporise and gasify at about 270° Fahrenheit; hence by heating.
and maintaining the temperature in the mixture to the higher degree
of 320° Fahrenheit I not only am readily able to distil off separate and
got rid of the said vaporized and gasified essential oil and empyreumatic
fatty matters, but also to obtain the whole of the gum converted into
glucose sugar, which conversion takes place at the temperature of
about 275° Fahrenheit. I continue to heat and maintain the temperature
of 320° Fahrenheit in the mixture until by testing with iodine all the

page_text: starch is found to be converted, and further until by testing with silicate
of potash or acetate of lead it is found that there is no dextrine or gum
in the saccharified liquid.
For the purpose of testing I proceed as follows:-I draw off out of
the converter a sample of the mixture. I then neutralize the sulphuric
acid, pass it through a small bag charcoal filter, and when cooled I
submit it to the test of the above described reagents. The process of
conversion or saccharification lasts from 2 to 4 hours, according to
quality and purity of the starch or fecula. When I find that the whole
of the starch and gum is thoroughly saccharified or converted into sugar,
I then draw the mixture into another open wood vessel, which I call
neutralizing vat, provided with stirring apparatus and let-out cock, and
proceed to the neutralization of the sulphuric acid by gradually pouring
into the said neutralizing vat the 168 lbs. of purified carbonate of lime
diluted in 50 gallons of water, stirring tho liquid to hasten the neutrali-
zation and the escape of carbonic acid produced during the operation.
The neutralized saccharified liquid is then permitted to settle for from
2 to 4 hours, during which period almost all the sulphate of lime is
deposited at the bottom of the neutralizing vat. The saccharified liquid
is then drawn off and received into an open iron copper called pre-
cipitating pan, to proceed to the precipitation of the sulphate of lime
which remains in solution and combined with the saccharified liquid.
For that purpose I introduce carbonic acid gas or oxalate of ammonia
into the said liquid, and the sulphate of lime is precipitated and
separated as carbonate or oxalate. I then pass the saccharified liquid
through bag filters and receive it into an evaporating pan, in which it is
evaporated until it gets the consistency of syrup, viz., a density of 20°
of Baumé's saccharometer; I then draw the said syrup into a clarifying
pan called blow-up pan to be purified. For that purpose I pour in and
mix with the syrup a more or less quantity of calcined blood and
charcoal powder, according to the impurity of the syrup, when by heating
it up to about 180° Fahrenheit foreign matters will coagulate and
deposit at the bottom. I then convey the said clarified syrup through
bag filters, then through charcoal, and received into a baking pan, in
which it is evaporated and concentrated until it gets a density of 28° of
Baumé's saccharometer for producing glucose sugar in a state of syrup,
and until it gets a density of 38 degrees Baumé for producing glucoso

page_text: sugar in a state of solidity or hardness. I then cool the said glucose
sugar, and put it into any kind of cask or otherwise for the use of the
trade.
Glucose sugar produced by the above improved process is quite pure,
free from gum, acid, sulphate of lime, and from bitter and empyreumatic
tastes. Its properties and chemical composition are identical to those of
grape and malt sugars. It will therefore be found economical and
advantageous in producing beer, ale, porter, alcohol, brandy, gin, cider,
vinegar, wine, ginger beer, liquors, &c.
Having now described the nature of my said Invention and the
manner of performing the same, I wish it to be understood that the
manner of conducting the process herein described may be considerably
that
A
varied without departing from my Invention, but what I claim is, to
effect the transformation of starch or fecula into glucose sugar by sub-
mitting the said starch or fecula in connection with acid as herein
described to the action of a high degree of heat, not under 275°
Fahrenheit, but preferring the temperature of 320° Fahrenheit for
quickening the process; by this means I produce a pure glucose free
from gum, essential oil, and empyreumatic fatty matters.
To employ in conducting the process a strong wrought-iron apparatus
as above described constructed for and capable of resisting a pressure
of 6 atmospheres, equivalent to a temperature of 320° Fahrenheit.
To allow the high-pressure steam to blow off out of the vessel whilst
the heat is maintained to the degree above mentioned, to distil off and
separate from the product the vegetable, empyreumatic, and acrid oils,
I use superheated steam as an agent for heating the mixture. This
means of applying the heat is much more convenient than any other
means known to me; but this is not essential to the success of the
process provided a sufficient degree of heat is obtained, and to it I make
no claim.
ALEXANDRE MANBRÉ. (L.S.)

page_text: To the Commissioners of Patents for Inventions.
I hereby grant my fiat, giving leave to the above-named Alexandre
Manbre, of 81, Baker Street, Portman Square, W., Brewer and Sugar
Manufacturer, to file in the Great Seal Patent Office, with the Speci-
fication to which the same relates, the above-written Disclaimer and 5
Memorandum of Alteration.
Dated this 2nd day of November 1874.
JOHN HOLKER,
.Solicitor-General.