Improvements in the Preparation of Tomato Vinegar.
Year: 1889

page_text: Date of Application, 18th Mar., 1889
Complete Specification Left, 28th Dec., 1889-Accepted, 1st Feb., 1890
PROVISIONAL SPECIFICATION.
Improvements in the Preparation of Tomato Vinegar.
1 JOHN FRANCIS PEASGOOD of Holly Cottage Half Way Street Eltham Kent
late of 25 Glen Eldon Road Coventry Park Streatham in the County of Surrey
Manufacturer of Provisions do hereby declare the nature of this invention to be as
follows:-
In letters patent No. 10346 of 1887 granted to me and dated 25 July 1887 [
described my invention therein comprised which refers to the utilisation of the fruit of
the Tomato plant for the manufacture of Vinegar and to consist in reducing the said
Tomato fruit to a pulp, mixing it with water and sugar and fermenting the mixture
in the manner in the Specification of that Patent described.
My present invention is an improvement upon the said invention in my last
mentioned patent and consists of an improvement in the means of utilising the fruit of
the Tomato plant with the object of obtaining Vinegar having dissolved in it the
soluble parts of the said fruit so that it both smells and tastes of the Tomato fruit
without resorting to the process of fermentation. In carrying this invention into
effect ordinary Tomatoes of commerce or the tinned or otherwise preserved fruit may
be employed. The Tomatoes are preferably reduced to the condition of pulp and then
mixed with a suitable proportion of Acetic acid diluted in water or strong Vinegar
with or without the addition of sugar. The mixture is digested either at the
ordinary atmospheric temperature or at an elevated temperature for a suitable time
and then allowed to settle or is filtered. The settled liquor or filtrate may be either
strengthened by the addition of more dilute Acetic acid or strong Vinegar or diluted
by the further addition of water in order to obtain a Vinegar of the desired
acidity.
Or the Tomatoes are pulped and the mass subjected to filtration or filtration and
pressure so that the whole of the juice may be expressed and the juice is afterwards
mixed with suitable proportions of acetic acid diluted with water as above mentioned
or Vinegar with or without the addition of sugar.
Various proportions of Tomatoes and dilute Acetic acid may be employed.
The product has the taste and smell of Tomatoes and contains their soluble
constituents.
.1
111
EDWARD BETTELEY,
14, Finsbury Circus, London, Agent for the said John Francis Peasgood.
COMPLETE SPECIFICATION.
Improvements in the Preparation of Tomato Vinegar.
I JOHN FRANCIS PEASGOOD of " Woodyatt" Maberley Road Upper Norwood in
the County of Surrey late of Holly Cottage Half Way Street Eltham in the County
of Kent and 25 Glen Eldon Road Coventry Park Streatham in the County of Surrey,
Manufacturer of Provisions 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 :-
In letters patent No. 10346 of 1887 granted to me and dated 25th July 1887 I
described my invention therein comprised which refers to the utilisation of the fruit
of the Tomato plant for the manufacture of Vinegar and to consist in reducing the
said Tomato fruit to a pulp mixing it with water and sugar and fermenting the
mixture in the manner in the Specification of that Patent described. My present

page_text: invention is an improvement upon the said invention in my last mentioned patent and
consists of an improvement in the means of utilising the fruit of the Tomato plant
with the object of obtaining Vinegar having dissolved in it the soluble parts of the
said fruit so that it both smells and tastes of the Tomato fruit without resorting to the
process of fermentation. In carrying this invention into effect ordinary Tomatoes of
commerce or the tinned or otherwise preserved fruit may be employed. The Tomatoes
are preferably reduced to the condition of pulp either by pressing the fruit through a
perforated vat or receptacle or by grinding and passing it through a sive and the fine
pulp and juice which is so expressed is then mixed with a suitable proportion of
Acetic Acid diluted in water for which I have found that 1 part of acid s. p. g. 1010
and 6 of water is suitable but these proportions may be varied if a stronger or weaker
Tomato Vinegar is required or strong Vinegar may be mixed with the said fruit juice
and pulp with or without the addition of sugar though I prefer not to use sugar
except when the Tomato Vinegar is to be used as a beverage. The mixture is now
allowed to stand in the first vat either at the ordinary atmospheric temperature or at
an elevated temperature for a suitable time that is until the liquor has become fairly
settled and somewhat clear and then the liquor is racked into a clean vat where it is
again allowed to further settle and so on from vat to vat until perfectly clear or it
may be filtered. The settled liquor or filtrate may be either strengthened by the
addition of more dilute Acetic Acid or strong Vinegar or diluted by the further
addition of water in order to obtain a vinegar of the desired acidity.
Various proportions of Tomatoes and dilute Acetic Acid may be employed but I
have found good results from the proportions above given.
The product has the taste and smell of Tomatoes and contains their soluble con-
stituents a result which I have not been able to obtain in the process under my patent of
25th July 1887 No. 10346, the flavour and sinell of the fruit being injured by the
process of fermentation.
Having now 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 I
claim is
The Manufacture of Tomato Vinegar in the manner hereinbefore described wherein
I dispense with the process of fermentation.
Dated this 27th day of December 1889
EDWARD BETTELEY,
14, Finsbury Circus, London, Agent for the said John Francis Peasgood.