in the Manufacture Improvements of Saccharine Liquors for Brewing and other similar Purposes and in the Mode of their Manufacture.
Year: 1888

page_text: COMPLETE SPECIFICATION.
in the Manufacture
Improvements
of Saccharine Liquors for
Brewing and other similar Purposes and in the Mode of their
Manufacture.
I, HENRY GUGEMHEIM, of the firm of Gugemheim and Grass, of No. 109 Cleveland
Street, Fitzroy Square, in the County of Middlesex, Merchants, do hereby declare the
nature of this Invention, and in what manner the same is to be performed, to be
particularly described and ascertained in and by the following statement:-
This Invention relates to the manufacture of an improved liquor applicable for
the saccharification of beer wort or mash and intended as a substitute for the
saccharifying liquors hitherto used, being a product of cheaper manufacture and
greater purity than the latter.
The so called saccharine hitherto employed for brewing purposes had the following

page_text: for brewing purposes, as the said soap has a most injurious action on beer. Two tons
of my liquor will have to be used in order to reach the same proportion of sugar as
contained in one ton of saccharine such as hitherto used, viz. from 40 to 4 but
owing to simplicity of manufacture and the consumption of a considerably
'Pesser
quantity of raw material, there will still be a considerable economy effected by the use
of my improved saccharine liquor.
I prepare the said liquor from either one of the following substances, Sago, Tapioca,
Rice or Maize flour, and by means of the following process:
One of the above substances is placed in cold water and intimately mixed therewith,
a small quantity of sulphuric acid being subsequently added thereto. This mass is
then transferred to a conveyor and subjected for fully half an hour to the treatment of
steam until its converting process is completed. It is then boiled and further trans-
ferred to a large wooden vat, when 2% of whitening is added to the mass which
neutralizes the sulphuric acid, placed therein, forming, sulphate of lime which is
insoluble and accordingly precipitates, leaving a solution of pure sugar in water more
or less cloudy owing to particles of sulphate of lime and of organic matter still
remaining in suspension.
I sometimes manufacture my improved liquor entirely from Jaggery and I dispense
with the use of sulphuric acid and of whitening, the process, being otherwise carried
out in the same manner as set forth.
At this stage of the process the mass is allowed to stand for a period of time of from
1 to 1 hours during which the liquor becomes clearer, when it is first subjected to a
simple filtration to free it from the suspended particles of sulphate of lime or other
solid particles and is then refiltered through a layer of animal charcoal to free it from
organic matter, the process being now completed and the liquor ready for user
The liquor prepared in the manner above described cannot be transported. without
deteriorating, and hence is not a commercial article. It must accordingly be manu-
factured separately in each case and whether on a small or on a large scale. As it
can however be prepared without difficulty on the spot, each brewer will be in a
position to manufacture such liquor by merely adding at a small cost a conveyor to
the plant available at his brewery.
Having thus particularly described and ascertained the nature of my said Inven-
tion and in what manner the same is to be performed, I declare that what 1
claim is:
1. The improved saccharine liquor composed of 25% of sugar and 75% of
water, substantially as describedi.
2. The process of manufacture of the improved saccharine liquor mentioned in the
above claim by means of either Sago, Tapioca, Rice or Maize flour, substantially as
bereinbefore described.
3. The process of manufacture of the said improved saccharine liquor by means of
Jaggery, substantially as described.
HUGHES, ELI & HUGHES,
76, Chancery Lane, London, W.C.,..
Agents for the Applicant.