IMPROVEMENTS IN MAKING COMPOUNDS OF CHOCOLATE, COCOA, AND OTHER INGREDIENTS FOR BREAKFAST AND OCCASIONAL BEVERAGES
Year: 1854

page_text: PROVISIONAL SPECIFICATION left by Jesse Ross at the Office of the
Commissioners of Patents, with his Petition, on the 7th July 1854.
I, JESSE Ross, of Keighley, in the County of York, Gentleman, do hereby
declare the nature of the said Invention for "IMPROVEMENTS IN MAKING
COMPOUNDS OF CHOCOLATE, COCOA, AND OTHER INGREDIENTS FOR BREAKFAST AND
OCCASIONAL BEVERAGES" to be as follows:-
This Invention relates to the manufacture or production of a new beverage,
suitable for the same purposes to which tea and coffee and other drinks of a
like class are at present applied. Such new beverage is prepared by the mixing
together of cocoa or chocolate and coffee, cocoa or chocolate, coffee and
chicory cocoa or chocolate, cocoa, chocolate and coffee, or cocoa, chocolate
and coffee, or cocoa, chocolate, coffee and chicory; such mixtures, with other
substances which I shall herein-after describe, being exceedingly nutritious and
palatable. The several ingredients may be used in various proportions and
combinations, but I prefer to employ the following combinations and quantities
of each, that is to say -For No. 1 mixture I take five pounds weight of the
finest chocolate, twenty pounds of the finest Trinidad cocoa, and fifty-five
pounds of the finest soluble cocoa, and twenty pounds of the finest chicory,
making a component mass of one hundred parts. For No. 2 I take twenty
pounds of the finest chocolate, twenty pounds of the finest Trinidad cocoa, and
forty pounds of the finest soluble cocoa, and twenty pounds of the finest
chicory. For No. 3 I take five pounds of the finest chocolate, five pounds of

page_text: the finest Trinidad cocoa, and seventy pounds of fine or second quality of
soluble cocoa, and twenty pounds of chicory. For No. 4 I take twenty
pounds of the finest chocolate, twenty pounds of the finest Trinidad cocoa,
twenty pounds of the finest soluble cocoa, twenty pounds of the finest
coffee, and twenty pounds of the finest chicory. For No. 5 I take twenty
pounds of the finest chocolate, twenty pounds of the finest Trinidad cocoa,
thirty pounds of the finest soluble cocoa, and thirty pounds of the finest
coffee. For No. 6 I take twenty pounds of the finest Trinidad cocoa, fifty
pounds of the finest soluble cocoa, and thirty pounds of the finest coffee.
To make prepared cake impregnated with any several ingredients
for No. 1 contains as follows:-I take four ounces Virginia snake root
bruised, four ounces sbavings of guiacum wood, four ounces camomile flowers,
three ounces cassia or cinnamon bruised, and half an ounce of bitter
almonds. These ingredients are boiled in about four quarts of water for about
two hours, and I then take about five pints of the decoction or liquor,
and put it to two pounds of treacle, one pound of ground rice, one pound
of cocoa, half an ounce of cloves, half an ounce of carraway seeds, and mix
them up with fine wheat bran, and add flour sufficient to make stiff, for ten
pounds. I then make small cakes of the material three inches in diameter
and three-eighths of an inch thick, and roast or bake them quite brown, or until
all moisture is taken up. For No. 2 I boil the same ingredients a second time
for from two to three hours, and add sufficient water to have about five pints,
or as much as will make ten pounds of cake, and I add three ounces of cassia
or cinnamon, half an ounce of cloves, half an ounce of carraway seeds
pounded, half an ounce of bitter almonds, two pounds of treacle, one pound
of ground rice, one pound of cocoa, bran and wheat flour, as in No. 1. For
No. 3 I take two ounces of Virginia snake root, two ounces of Peruvian bark
pounded or bruised, four ounces of shavings of guiacum wood, four ounces of
camomile flowers, and boil the mass as. in No. 1. I take five pints or there-
abouts, as in No. I, and add two pounds of treacle, one pound of cocoa, one
pound of ground rice, two ounces of pounded cassia, half an ounce of
cloves, half an ounce of carraway seeds pounded, half an ounce of bitter
almonds, add wheat bran sufficient to soak it, and take-sufficient
flour to make
For No. 4 I
to about five
it stiff for roasting or baking, to make ten pounds, as in No. 1.
add water and boil the same ingredients from two to three hours
pints, or as much as will make up ten pounds, adding one pound of ground
rice, one pound of cocoa, two pounds of treacle, two ounces of cassia, half an
ounce of cloves, half an ounce of carraway seeds, and half an ounce of bitter
almonds, all pounded fine, with wheat bran and flour to make it stiff, roasting

page_text: and baking the mass as in No. 1. For No. 5 I use four ounces of chips of
sassafras wood, four ounces of shavings of guiacum wood, one ounce of
Virginia snake root, four ounces of camomile flowers, one ounce of Peru-
vian bark, two ounces of rush nut, four ounces of cassia or cinnamon bruised,
one ounce of cloves, one ounce of carraway seeds, and half an ounce of
bitter almonds; I then boil the same as in No. 1. I take two pounds
of treacle, fine wheat bran to soak, make, roast, or bake the cakes as
before. For No. 6 I boil the same ingredients from two to three hours in
sufficient water to make ten pounds, as before, and add to the decoction or
liquor when taken off about two pounds of mustard seed, two pounds of
treacle, and bran to soak, and fine wheat flour, and make, roast, or bake as
before; bake these till well done, almost to a black color. For No. 7 I take eight
ounces of mustard seed bruised, two ounces of Peruvian bark, two ounces of
cassia or cinnamon, two ounces of camomile flowers well bruised or ground,
one ounce of cocoa or cinnamon, two ounces of rush nut, two pounds of
treacle, half an ounce of cloves, half an ounce of carraway seeds bruised or
ground, and take sufficient boiling water, with wheat bran and flour, to make
ten pounds of cake,. roasting or baking it the same as in No. 1. For
No. 8 I take eight ounces of mustard seed roasted or baked, ground or bruised,
two ounces of camomile flowers bruised, two ounces of Peruvian bark, two
ounces of cassia or cinnamon, eight ounces of chicory roasted and ground,
two pounds of treacle, half an ounce of cloves, half an ounce of carraway
seeds ground, adding boiling water sufficient to soak the bran, and stiffen with
rye, and I make, roast, or bake as in No. 1. For No. 9 I use mustard seed
roasted or baked, and add this to the mass as required. For No. 10 I use
rush nut root roasted or baked, and added in a similar manner. It will be
seen, by these ingredients added to cake, whether by decoction or by hot water,
pounding them to mix with paste, I can have cakes of various classes, varying
after baking, which are peculiar to what is needful; some of them do retain
sufficient to give a fragrant taste, which in the multitude in selecting from the
eight numbers, as set forth, and Nos. 9 and 10, in taking about twenty pounds
of cake, which I propose to be mixed with the hundred pounds, I can arrange
the flavour that is required to the greatest nicety, as the cakes all vary in
quality or strength. It is not possible to say what separate quantities of each
of these cakes are best, as all tastes vary, but with a man of ordinary ability it
is easily made out. With the above twenty pounds of cake to the one hundred
pounds, which are broken up and ground, I mix in about thirty pounds of
sugar to the one hundred pounds, making one hundred and fifty pounds, and it
must be understood that every article is ground or made to mix up. These

page_text: combinations furnish agreeable beverages, all of the same class, but differing in
flavour, and they may be variously modified still further to suit the tastes of
Such mixtures are conveniently and economically produced by
manufacturers on a large scale, the aggregate masses being subsequently
divided into the requisite quantities for sale by being placed in packages or
sealed canisters.