A NEW OR IMPROVED PROCESS FOR MANUFACTURING Confiture-PRESERVES
Year: 1881

page_text: LETTERS PATENT to Henri Adrien Bonneville, of the British and Foreign
Patent Offices, 8, Rue de la Chaussée d'Antin, Paris, France, and 90, Cannon
Street, in the City of London, Patent Agent, for an Invention of "A NEW
OR IMPROVED PROCESS FOR MANUFACTURING Confiture-PRESERVES.”
A communication from Denise Cornilliac, wife of Adrien Ralu, of Rue'
Condorcet, Paris, France.
COMPLETE SPECIFICATION filed by Henri Adrien Bonneville at the Office
of the Commissioners of Patents on the 18th October 1881.
HENRI ADRIEN BONNEVILLE, of the British and Foreign Patent Offices, 8, Rue
de la Chaussée d'Antin, Paris, France, and 90, Cannon Street, in the City of
London, Patent Agent. "A NEW OR IMPROVED PROCESS FOR MANUFACTURING
CONFITURE-PRESERVES." A communcation by Denise Cornilliac, wife of Adrien
Ralu, of Rue Condorcet, Paris, France.
The Invention relates to the manufacturing of confiture-preserves by cold
process by the use of alcohol or wine, and to the preservation of all kinds of fruit
in all their original perfume, flavor, and color, in such manner that whilst remaining
unchangeable they shall be equal to the fresh fruit; as they have not been sub-
jected to heat, sugar and alcohol developes their qualities, and a new produce much
superior to any confiture-preserves or jams hitherto known is obtained; in a
word, the new or improved process is based upon the fact that by contact with
alcohol the fruit yielding its water of vegetation is concentrated, and becomes
impregnated with a real natural juice which does not impair the fruit if the
immersion is not of too long duration, so that its fermentable properties become
modified and at last mixed with sugar; in this state it is exactly similar in taste
and aroma to the freshly gathered fruit.
I. To manufacture confiture-preserves from fresh fruit, they are first macerated
in alcohol and allowed to remain for a certain time, which varies according to
their bulk; for instance, strawberries, raspberries, cherries, plums, and all pulp

page_text: or stone fruits of a similar nature are steeped in alcohol for from 3 to 7 hours.
White brandy of 38 to 40 degrees strength by Gay-Lussac's centesimal alcoométre
for choice, care being taken to have the fruit quite ripe and deprived of any
moisture.
Peaches, apricots, pears, and all similar fruits, whether stone or pippin, are
macerated for two or three days, according to their bulk, in alcohol of 42 to 45
degrees strength.
Pine apples, apricots, mangoes, and similar fruits of large bulk are macerated for
about a week in alcohol of 50 to 54 degrees strength.
Other liqueurs or wines containing much alcohol may be used instead of alcohol
for strawberries, raspberries, plums, figs, or any kind of fruit in which there is not
much water of vegetation.
When they are sufficiently macerated they are taken out of the alcohol, wine,
or liqueur, and allowed to drain, after which the skin covering is removed from
those which have one; they are then placed in a mortar and pounded. It is
preferable to grate pine apples and fruits of a fibrous nature. The pulp of the fruit
being reduced to a paste; to sweet fruits, half their weight of sugar is added, whilst
to fruits of a very acid nature it will be necessary to add three fourths of their
weight of sugar; the whole is then mixed; should the mass be too thick, a little
of the alcohol, wine, or liqueur in which the fruits have been macerated is added,
and should it be too thin more fruit, prepared as before described, is added,
and it is then put into pots, jars, or other vessels, care being taken to close
them hermetically; the alcohol, wine, or liqueur remaining after the maceration
may be preserved, as by raising the strength it will serve for the same kind of
fruit.
All corks required for the purpose of closing the various vessels must be
previously soaked. for a few minutes in white brandy, so as not to bring any
moisture in contact with the confiture-preserve.
II. To manufacture confiture-preserves with the fruit cut in pieces the fruits
are treated in the manner above described, with the exception that after being
drained and pared, instead of being reduced to a paste they are cut in pieces.
III. To manufacture jam-confiture-preserves the fruits are treated in the same
manner, and after being drained they are reduced to a paste and then passed
through a sieve, so as to remove any hard or fibry particles; they are then treated
in the manner above described.
Having thus described the said Invention and the manner of performing it,
I claim and desire to secure by the said Royal Letters Patent, the manufacturing
by cold process confiture-preserves, confiture-preserves-cut in pieces, and jam-
confiture-preserves, by treating all kinds of fruits with alcohols, liqueurs, or wines,
substantially as above described.
In witness whereof, I, the said Henri Adrien Bonneville, have hereto set
my hand and seal, this Fifteenth day of October, in the year of our Lord
One thousand eight hundred and eighty one.
H. BONNEVILLE. (L.S.)