A NEW LIQUID BEVERAGE
Year: 1853

page_text: COMPLETE SPECIFICATION filed by Patrick O'Malley at the
Office of the Commissioners of Patents, with his Petition and
Declaration, on the 15th July 1853, pursuant to the 9th section
of the Patent Law Amendment Act, 1852.
I, PATRICK O'MALLEY, of the City of Dublin, Brewer, do hereby
declare the nature of the said Invention of "A NEW LIQUID BEVERAGE,"
to be as follows:-
My Invention consists in extracting from various vegetable, florticul-
tural, animal, and other substances occurring in nature a useful and
agreeable drink or beverage.
And my object is effected by boiling various herbs or other sub-
stances possessing nutritive and useful qualities in water, with other
products or substances having like useful properties, or calculated
to give an agreeable aroma or taste to the liquid, and subjecting this
liquid to various processes as herein-after described.
In order that my Invention may be most fully understood I will
proceed to describe the manner in which I prepare a quantity of
my improved beverage, but I nevertheless do not confine myself to

page_text: the exact quantities or substances which I am about to mention, a
same may be somewhat altered to suit certain circumstances.
Assuming that it is desired to obtain about six hundred gallons 0
my beverage, I place the following materials in the following quantities
in a boiler of suitable size :-
First, seventy pounds weight avoirdupois of common heath or
heather, such as grows on mountainy or boggy soils, and which I
have found in large quantities on the Wicklow mountains; fifty
pounds of bog-bean, otherwise called buck-bean; ten pounds of moun-
tain sage; six pounds of dandelion; four pounds of gention; two
pounds of sautry; six pounds of common watercress; twelve pounds
of the seeds of tongue grass, otherwise tongue cress, otherwise known
as garden cress; forty pounds of honey or other saccharine matters,
as herein-after explained in lieu thereof, and five hundred weight and
three quarters of a hundred weight of the best sugar or other sac-
charine matters; forty-five pounds of common table salt; fifty pounds
of an inferior corn, known as buck-wheat or rivery, or, in case this
cannot be obtained in sufficient quantity, fifty pounds of the best oats.
To those I add eighty pounds weight of any of the following fruits or
berries, viz. eighty pounds of wild or comnion blackberries, or eighty
pounds weight of wild berries known as fraughans, better known in
some parts of Ireland, particularly in county Tipperary, as "Imris," or
other similar berries, or if these berries cannot, be obtained I employ
eighty pounds of garden apples, or eighty pounds of raisins or preserved
grapes. I also add four pounds of carraway seeds, three hundred and
sixty hen's eggs, counted in the trade as three hundred eggs, prepared
as herein-after mentioned. I also add for the purpose of giving taste,
aroma, and color six pounds weight of common cowslip flowers, and
half a pound of mastertions or mastertion flowers, or one pound weight
of saffron in lieu of the cowslips and mastertions. To these materials
I add from, nine hundred. to one thousand gallons of water. I boil the
whole at about boiling heat,.or something under it, for a space of two
hours and a half to three hours. The subsequent processes and treat-
ment of the materials in order to form my beverage is very similar to.
the treatment and processes employed in the brewing of beer. The
L

page_text: liquid in the boiler after boiling, as mentioned, for the space of about
three hours, is drawn ofl' into coolers, as is well understood by brewers.
When the whole is cooled to about sixty degrees Farenheit the liquid
is received in the fermenting tun or vat. It is allowed to remain in this
vat about seventy hours. After the liquid has been placed in this vat
fermentation shortly commences; when the fermentation begins to
subside, the liquid is racked off into cleansing vessels or rounds, similar
to those usel-by brewers, and in these the vinous fermentation is com-
pleted. The liquid is then stored in store vats, or may be bottled.
I would now observe that I have described the most simple way of
carrying my Invention into effect, but I am also well aware that an eco-
nony of inaterials and time may be effected by preparing the various
ingredients used by me, by grinding or otherwise reducing them previous
to subjecting them to the action of hot water in the boiler; and also it
may be found advantageous not to pour in all the water at first, but to
add various quantities of water to the materials at different tempera-
tures, according to the strength of liquid required; also it may be
desirable to keep such materials in a state of agitation while boiling
by suitable stirring, agitating, or rousing apparatus, so as to cause them
more readily to part with the useful and agreeable properties it is
desired to obtain from them.
:
I have mentioned honey as an ingredient for making my beverage.
I prefer to use honey, but it may be desirable for the sake of economy
or other causes to substitute other saccharine matters in lieu thereof, in
which case the quantity used must be accommodated to the sweetening
qualities of the substance employed.
Before adding the eggs to the other materials I prepare them in the
following manner :-I place them in any suitable receptacle, and cover
them with vinegar, and bury the vessels containing the eggs and vinegar
in the earth for about three days. By this means the shell of the eggs
is very nearly, if not wholly dissolved, the whole are then beat up and
added to the other ingredients in the boiler.
Having now described the nature of my Invention, and the manner
in which the same may be carried into effect, I wish it to be under-

page_text: stood that I do not confine myself to the exact materials or ingre-
dients, quantities, or processes hercin-before mentioned.
But what I claim as my Invention is, the extracting of a liquid
beverage possessing useful and beneficial qualities from the materials
herein-before described, or some of them, or from similar materials, by
subjecting them to the action of boiling water, and the other processes
herein-before described, or to similar processes.
In witness whereof, I, the said Patrick O'Malley, have hereunto
set my hand and affixed my seal, this Fourteenth day of July,
One thousand eight hundred and fifty-three.
PATRICK O'MALLEY. (L.s.)
Signed, scaled, and delivered by the
said Patrick O'Malley (party
hereto) in presence of
J. B. FERRITER,
of 41, Great Brunswick St., Dublin.
THOMAS TRAINOR,
14, Whites Lane, Dublin.