A Water Manufacturer
Year: 1886

page_text: We, EVAN ROWLANDS, of N° 116 Collins Street West, in the City of Melbourne
and Colony of Victoria, Aerated Water Manufacturer, and THOMAS FERGUSON, of
Harold Street, Albert Park, near Melbourne aforesaid, Bottler, 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 consists of an improved machine for bottling aerated liquids such
as aerated waters and aerated wines, but its principal use is in the bottling of
aerated waters. Its main object is to regulate the quantity of liquid admitted into
each bottle and to ensure as far as possible that the pressure in each shall be the
same. It also seeks to accomplish its object without the aid of skilled labor. At
the present time it requires an experienced hand to fill bottles to an approximately
even and regular degree and more especially to fill them to approximately the same
pressure. An unskilled hand is very irregular in his filling, very uncertain and
uneven in his pressure, wastes gas, bursts bottles, and perhaps injures himself or his
fellow-workmen-but by our machine he cannot fill them too full or at an irregular
pressure, and the danger of losing gas or causing accidents is reduced to a minimum.
The essential feature of our invention is the arranging of the bottles while filling
at such an angle or incline as that when they have received a sufficient quantity
the surplus will simply overflow or blow out through a passage provided for the
purpose. A secondary feature of our invention is the so constructing, combining
and arranging the parts as that by the simple turning of a handle, the whole
working of the machine can be effected save and except the placing of the bottle
and the cork in their respective positions-that is to say that, after the bottle and
cork have been placed in the machine, the partial rotation of the handle brings the
bottle up to the filling position, the further partial rotation pumps the syrup and
admits the aerated water into the bottle and at the same time forces the cork into
its first position; then, when the overflow indicates the fulness of the bottle, the
further partial rotation of the handle forces the cork into the bottle and allows of
the needful "sniff," as it is technically called, either through the overflow passage
or through it and another additional passage as may be preferred, while a fourth

page_text: motion which completes the rotation of the handle, releases the bottle and drops it
into a suitable receiver, leaving the machine ready to receive a fresh bottle and cork.
Referring to our drawings,-
Figure 1 shews a side elevation of our improved machine as used for bottling
aerated waters (but without the cork-feeding device shewn in Figures 11 and
12), and
Figure 2 a plan of same-the guard which partially surrounds the bottle being
broken away in each case.
Figure 2a shews a longitudinal section shewing the level to which the bottle is
filled before it overflows.
Figures 3 and 4 shew, on a larger scale, a part sectional plan and an end sectional
elevation of the bottle charging cone which we prefer to use and which is shown
on a smaller scale in Figures 1 and 2.
Figures 5, 6 and 7 shew respectively, plan, longitudinal section, and end sectional
elevation, of another and alternative form of bottle-charging cone which may be
used instead of that shewn in Figures 3 and 4.
Figure 8 shews a side view on a larger scale of the cam for actuating the bottle-
holding mechanism,
Figure 9 is a side view also on a larger scale of the cam for actuating the lever
of the syrup pump.
Figure 10 is a side view of an alternative method of arranging the syrup pump.
Figure 11 is a side view, and
Figure 12 a front view of our cork-feeding device shewing how it may be
attached to the bottle charging cone.
A is the bottle held in position for being filled between the charging cone B and
the recessed shoe or buffer. C. The charging cone B has a bell-mouthed front B¹
screwed into its socket which has also within it an india-rubber washer B³ against
which the head of the bottle is pressed. The back of the charging cone is furnished
with a cork trough B³ having a hole through its end for the passage of the ram D
which forces the cork forward at the proper time. B is the syrup supply passage
leading to the cone, and B is a check valve. Be is the aerated water supply
passage leading to the cone, and B7 is a check valve therein which is kept closed
by its spring until it is forced open by a button or stud E¹ projecting from the
ratchet disc E. In the charging cone illustrated in Figures 5, 6 and 7, the pipe
leading to the passage B is furnished with a check valve similar to that shewn in
Figure 3 so as to regulate the supply to said passage, although said check valve is
not shewn in said figures. B8 is a snifting or air relief passage provided with a
regulating thumb valve B, and B10 is the vent or overflow passage also furnished
with a similar regulating valve B¹¹. B₁ is the foot bracket formed on the charging
cone to enable it to be secured to the bracket, F, of the machine. The buffer or
shoe C consists of a metal socket having within it the recessed piece of wood C¹
against which the end of the bottle rests. This socket is secured to the screwed
stem C which is supported in one end of the cross-head C³, working in the guide
bracket C. The opposite end of this cross-head has secured to it the rod C³, which
is supported at its other end in the guide bracket Co. This rod is forked to receive
a friction roller C7 against which the cam C8 keyed upon the spindle G works.
C⁹ is another friction roller also centred upon said cross-head, and the end of the
weighted lever C10 which is centred upon the vertical standard H, abuts against
it as shewn in Figure 1. A¹ is a wire guard of the form shewn secured to the
strap A which is secured as shewn to the frame of the machine. A³ is a guide
prong secured to the guard so as to guide the bottle to its position in the shoe
or buffer.
The ram D works in the guide bracket D¹, and its end is secured
in the sliding block D, which works in the slide bracket D³. This sliding
block is connected by the rod D' with the crank pin D affixed to the before-
mentioned ratchet disc E, which is secured on the inner end of the spindle G.
This spindle is supported in the bearings F1 F1 and is provided at its outer
.
.

page_text: end with the crank handle E' as shown. E' is a pawl centred at E' to the frame F.
This pawl engages with the teeth of the ratchet disc and thus prevents the spindle
rotating in the wrong direction. The syrup pump, J, is secured to the frame F
and its piston is actuated by the lever Ji which is centred upon the pin J2. The
other end of this lever is forked and is furnished with a friction roller J³ against
which the cam J', keyed upon the spindle G, works. Jo is a valve box of
ordinary construction attached to the syrup pump. In the alternative method
of arranging the syrup pump shewn in Figure 10, the lever J is arranged under
the pump and forces the piston rod downwards while a coiled spring Jo compressed
between the nut on the spindle and a bracket J7 attached to the frame forces the
piston up again to its normal position. The vertical standard H and column H¹
which support the above mechanism are secured to one another at their top by the
tie rod H, and their bottom flanges are supported upon and bolted to the bed
plate H as shewn.
In Figures 11 and 12 we have shewn a cork-feeding attachment which may be
affixed to the charging cone B above the cork trough B³. It consists of an
inclined shoot K widened out at its top and having its front partially open to
enable the operator to force down the corks K' with his finger should they get
jammed within the shoot.
The manner of using our machine is as follows:-In the first place, the handle E'
is so set as that the cam C8 forces backwards the rod C5 with its attached shoe or
buffer C. When this is done, the bottle A is placed in the guide prong A³, between
the wooden piece C¹ in the shoe and the washer B2 in the cone, and the cork K¹ is
then placed (or falls from the shoot K) into the trough B³. The handle E now
receives its first partial rotation, which causes the tail of the buffer cam C³ to pass
over its friction roller C7 and thus allows the weighted lever Co (whose top end
bears against the roller C) to force forward the cross-head C and so hold the
bottle securely in position while it is being filled and corked. The handle then
receives its second partial rotation, by which the cork K¹ is forced by the ram D
into the cone, B, the syrup pumped into and the aerated water admitted into the
bottle until it is sufficiently full. When the syrup and aerated water enter the
bottle, they drive out the air through the snifting passage B8 and the overflow
passage B10
When the bottle is sufficiently full, the overflow passage begins to
spout and the supply must then be immediately cut off. This is accomplished by
the third partial rotation of the handle, which also forces the cork into the bottle
at the same time. A still further or fourth partial rotation brings the handle to
its starting point, forcing back the shoe or buffer C and allowing the now filled
and corked bottle A to drop into a suitable receiver. The machine is then ready
to receive a fresh bottle and cork. The passage B10 by its snifting enables the
operator to regulate the supply and pressure to a nicety. The guard A¹ is simply
to protect the operator from being injured by pieces of glass bottle in case of the
bottle bursting.
Although we have shewn and described two passages B8 and B10 from the cone,
we do not think both are absolutely necessary, the overflow passage B10 is the one
that is absolutely necessary, as it prevents the bottle being filled above the required
level, and, no matter how long the machine is allowed to remain filling after the
overflow begins to spout, the bottle will receive no more, so that if by carelessness
or ignorance the "filling" should be continued too long, nothing occurs but the
loss of the aerated liquid. The bottle does not burst because it is not and
cannot be overcharged and the pressure in each bottle is the same under any
circumstances.
If the machine were required to be used for bottling aerated wines or other
liquids in bottles of a different shape to that shewn in our drawings, it would be
needful so to regulate the angle of the machine that as soon as the bottle was
filled to the required level it would begin to spout otherwise there need be no
alteration.

page_text: Having now particularly described and ascertained the nature of our said
invention and in what manner the same is to be performed, we declare that what
we claim is
1st & mainly. In machines for bottling aerated liquids: Supporting the bottle
at such an angle as that, when it is sufficiently full it will overflow through an
overflow passage in the bottle charging cone and so indicate to the operator that it
is needful to cut off the supply and force in the cork substantially as herein
described and explained.
2nd The combination and arrangement of the whole of the parts of our machine,
by which the successive operations of bringing the bottle into the filling position
-filling it corking it—and finally discharging it, are effected by the successive
partial rotations of a handle substantially as herein described and explained.
3rd The construction of the cone with an overflow passage such as B10 as and for
the purposes herein described and explained.
4th The special combination and arrangement of parts forming our improved
cone shewn in Figures 3 and 4 of our drawings..
5th The special combination and arrangement of parts forming our improved
cone shewn in Figures 5, 6 and 7 of our drawings.
6th The special combination and arrangement of parts by which motion is
imparted from the shaft G to the shoe or buffer C, and consisting of the parts
marked C¹ to C10 substantially as herein described and explained and as illustrated
in Figures 1 and 2 of our drawings.
7th The special combination and arrangement of parts by which motion is
imparted from the shaft G to the cork ram, and consisting of the parts marked D¹
to D³ and E substantially as herein described and explained and as illustrated in
Figures 1 and 2 of our drawings.
8th The special combination and arrangement of parts by which the syrup pump
is worked and the aerated water supply regulated from the shaft G, such parts
consisting of those marked J' to Js (Figures 1 and 2) or J¹ to J' (Figure 10), for the
syrup pump, and the parts marked E, E¹ and B' (Figures 1, 2, and 3) for the
aerated water supply, substantially as herein described and explained.
9th The special combination and arrangement of parts forming our cork feeding
device as herein described and illustrated in Figures 11 and 12 of our drawings.
Dated this twenty-eighth day of November One thousand eight hundred and
EVAN ROWLANDS.
THOMAS FERGUSON.
Haseltine, Lake & Co.,
Agents.

page_text: We, EVAN ROWLANDS, of No 116 Collins Street West, in the City of Melbourne
and Colony of Victoria, Aerated Water Manufacturer, and THOMAS FERGUSON, of
Harold Street, Albert Park, near Melbourne aforesaid, Bottler, 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 :-
At
This invention consists of an improved machine for bottling aerated liquids such
as aerated waters and aerated wines, but its principal use is in the bottling of
aerated waters. Its main object is to regulate the quantity of liquid admitted into
each bottle and to ensure as far as possible that the pressure in each shall be the
same. It also seeks to accomplish its object without the aid of skilled labor.
the present time it requires an experienced hand to fill bottles to an approximately
even and regular degree and more especially to fill them to approximately the same
pressure. An unskilled hand is very irregular in his filling, very uncertain and
uneven in his pressure, wastes gas, bursts bottles, and perhaps injures himself or his
fellow-workmen-but by our machine he cannot fill them too full or at an irregular
pressure, and the danger of losing gas or causing accidents is reduced to a minimum.
The essential feature of our invention is the arranging of the bottles while filling
at such an angle or incline as that when they have received a sufficient quantity
the surplus will simply overflow or blow out through a passage provided for the
purpose. A secondary feature of our invention is the so constructing, combining
and arranging the parts as that by the simple turning of a handle, the whole
working of the machine can be effected save and except the placing of the bottle
and the cork in their respective positions-that is to say-that, after the bottle and
cork have been placed in the machine, the partial rotation of the handle brings the
bottle up to the filling position, the further partial rotation pumps the syrup and
admits the aerated water into the bottle and at the same time forces the cork into
its first position; then, when the overflow indicates the fulness of the bottle, the
further partial rotation of the handle forces the cork into the bottle and allows of
the needful "sniff," as it is technically called, either through the overflow passage
or through it and another additional passage as may be preferred, while a fourth

page_text: motion which completes the rotation of the handle, releases the bottle and drops it
into a suitable receiver, leaving the machine ready to receive a fresh bottle and cork.
Referring to our drawings,
Figure 1 shews a side elevation of our improved machine as used for bottling
aerated waters (but without the cork-feeding device shewn in Figures 11 and
12), and
Figure 2 a plan of same-the guard which partially surrounds the bottle being
broken away in each case.
Figure 2a shews a longitudinal section shewing the level to which the bottle is
filled before it overflows.
.
· Figures 3 and 4 shew, on a larger scale, a part sectional plan and an end sectional
elevation of the bottle charging cone which we prefer to use and which is shewn
on a smaller scale in Figures 1 and 2.
Figures 5, 6 and 7 shew respectively, plan, longitudinal section, and end sectional
elevation, of another and alternative form of bottle-charging cone which may be
used instead of that shewn in Figures 3 and 4.
Figure 8 shews a side view on a larger scale of the cam for actuating the bottle-
holding mechanism,
Figure 9 is a side view also on a larger scale of the cam for actuating the lever
of the syrup pump.
Figure 10 is a side view of an alternative method of arranging the syrup pump.
Figure 11 is a side view, and
Figure 12 a front view of our cork-feeding device shewing how it may be
attached to the bottle charging cone.
A is the bottle held in position for being filled between the charging cone B and
the recessed shoe or buffer C... The charging cone B has a bell-mouthed front B¹
screwed into its socket which has also within it an india-rubber washer B2 against
which the head of the bottle is pressed. The back of the charging cone is furnished
with a cork trough B³ having a hole through its end for the passage of the ram D
which forces the cork forward at the proper time. B' is the syrup supply passage
leading to the cone, and B³ is a check valve. B is the aerated water supply
passage leading to the cone, and B7 is a check valve therein which is kept closed
by its spring until it is forced open by a button or stud E¹ projecting from the
ratchet disc E. In the charging cone illustrated in Figures 5, 6 and 7, the pipe
leading to the passage B6 is furnished with a check valve similar to that shewn in
Figure 3 so as to regulate the supply to said passage, although said check valve is
not shewn in said figures. B8 is a snifting or air relief passage provided with a
regulating thumb valve B, and B10 is the vent or overflow passage also furnished
with a similar regulating valve B¹¹. B12 is the foot bracket formed on the charging
cone to enable it to be secured to the bracket, F, of the machine. The buffer or
shoe C consists of a metal socket having within it the recessed piece of wood C¹
against which the end of the bottle rests. This socket is secured to the screwed
stem C which is supported in one end of the cross-head C³, working in the guide
bracket C⭑. The opposite end of this cross-head has secured to it the rod C³, which
is supported at its other end in the guide bracket Co. This rod is forked to receive
a friction roller C against which the cam Ca keyed upon the spindle G works.
C is another friction roller also centred upon said cross-head, and the end of the
weighted lever C 10 which is centred upon the vertical standard H, abuts against
it as shewn in Figure 1. A¹ is a wire guard of the form shewn secured to the
strap A which is secured as shewn to the frame of the machine. A³ is a guide
prong secured to the guard so as to guide the bottle to its position in the shoe
or buffer.
The ram D works in the guide bracket D¹, and its end is secured
in the sliding block D³, which works in the slide bracket D³. This sliding
-block is connected by the rod D* with the crank pin D affixed to the before-
mentioned ratchet disc E, which is secured on the inner end of the spindle G.
This spindle is supported in the bearings F F and is provided at its outer

page_text: end with the crank handle E' as shown. E³ is a pawl centred at E' to the frame F.
This pawl engages with the teeth of the ratchet disc and thus prevents the spindle
rotating in the wrong direction. The syrup pump, J, is secured to the frame F
and its piston is actuated by the lever J₁ which is centred upon the pin J. The
other end of this lever is forked and is furnished with a friction roller J3 against
which the cam J', keyed upon the spindle G, works. J is a valve box of
ordinary construction attached to the syrup pump. In the alternative method
of arranging the syrup pump shewn in Figure 10, the lever J¹ is arranged under
the pump. and forces the piston rod downwards while a coiled spring J® compressed
between the nut on the spindle and a bracket J' attached to the frame forces the
piston up again to its normal position. The vertical standard H and column Hi
which support the above mechanism are secured to one another at their top by the
tie rod H, and their bottom flanges are supported upon and bolted to the bed
plate Hs as shewn.
In Figures 11 and 12 we have shewn a cork-feeding attachment which may be
affixed to the charging cone B above the cork trough B³. It consists of an
inclined shoot K widened out at its top and having its front partially open to
enable the operator to force down the corks K' with his finger should they get
jammed within the shoot.
The manner of using our machine is as follows:-In the first place, the handle E²
is so set as that the cam C8 forces backwards the rod C5 with its attached shoe or
buffer C. When this is done, the bottle A is placed in the guide prong A³, between
the wooden piece C¹ in the shoe and the washer B2 in the cone, and the cork K¹ is
then placed (or falls from the shoot K) into the trough B³. The handle E³ now
receives its first partial rotation, which 'causes the tail of the buffer cam 08 to pass
over its friction roller C7 and thus allows the weighted lever C10 (whose top end
bears against the roller C³) to force forward the cross-head C³ and so hold the
bottle securely in position while it is being filled and corked. The handle then
receives its second partial rotation, by which the cork K₁ is forced by the ram D
into the cone B, the syrup pumped into and the aerated water admitted into the
bottle until it is sufficiently full. When the syrup and aerated water enter the
bottle, they drive out the air through the snifting passage B³ and the overflow
passage B¹ When the bottle is sufficiently full, the overflow passage begins to
spout and the supply must then be immediately cut off. This is accomplished by
the third partial rotation of the handle, which also forces the cork into the bottle
at the same time. A still further or fourth partial rotation brings the handle to
its starting point, forcing back the shoe or buffer C and allowing the now filled
and corked bottle A to drop into a suitable receiver. The machine is then ready
to receive a fresh bottle and cork. The passage B10 by its snifting enables the
operator to regulate the supply and pressure to a nicety. The guard A¹ is simply
to protect the operator from being injured by pieces of glass bottle in case of the
bottle bursting..
Although we have shewn and described two passages B8 and B10 from the cone,
we do not think both are absolutely necessary, the overflow passage B10 is the one
that is absolutely necessary, as it prevents the bottle being filled above the required
level, and, no matter how long the machine is allowed to remain filling after the
overflow begins to spout, the bottle will receive no more, so that if by carelessness
or ignorance the "filling" should be continued too long, nothing occurs but the
loss of the aerated liquid. The bottle does not burst because it is not and
cannot be overcharged and the pressure in each bottle is the same under any
circumstances.
If the machine were required to be used for bottling aerated wines or other
liquids in bottles of a different shape to that shewn in our drawings, it would be
needful so to regulate the angle of the machine that as soon as the bottle was
filled to the required level it would begin to spout otherwise there need be no
alteration.

page_text: Having now particularly described and ascertained the nature of our said
invention and in what manner the same is to be performed, we declare that what
we claim is
1st & mainly. In machines for bottling aerated liquids: Supporting the bottle
at such an angle as that, when it is sufficiently full it will overflow through an
overflow passage in the bottle charging cone and so indicate to the operator that it
is needful to cut off the supply and force in the cork substantially as herein
described and explained:
2nd The combination and arrangement of the whole of the parts of our machine,
by which the successive operations of bringing the bottle into the filling position
filling it corking it and finally discharging it, are effected by the successive
partial rotations of a handle substantially as herein described and explained.
3rd The construction of the cone with an overflow passage such as B10 as and for
the purposes herein described and explained.
4th The special combination and arrangement of parts forming our improved
cone shewn in Figures 3 and 4 of our drawings.
5th The special combination and arrangement of parts forming our improved
cone shewn in Figures 5, 6 and 7 of our drawings.
6th The special combination and arrangement of parts by which motion is
imparted from the shaft G to the shoe or buffer C, and consisting of the parts
marked C¹ to C10 substantially as herein described and explained and as illustrated
in Figures 1 and 2 of our drawings.
7th The special combination and arrangement of parts by which motion is
imparted from the shaft G to the cork ram, and consisting of the parts marked D¹
to D and E substantially as herein described and explained and as illustrated in
Figures 1 and 2 of our drawings.
8th The special combination and arrangement of parts by which the syrup pump
is worked and the aerated water supply regulated from the shaft G, such parts
consisting of those marked J' to J5 (Figures 1 and 2) or J¹ to J' (Figure 10), for the
syrup pump, and the parts marked E, E and B' (Figures 1, 2, and 3) for the
aerated water supply, substantially as herein described and explained.
9th The special combination and arrangement of parts forming our cork-feeding
device as herein described and illustrated in Figures 11 and 12 of our drawings.
Dated this twenty-eighth day of November One thousand eight hundred and