New or Improved Manufacture of Substances or Compositions for use as Condiments.
Year: 1891

page_text: Date of Application, 27th Nov., .1891
Complete Specification Left, 18th May, 1892-Accepted, 5th Nov., 1892
PROVISIONAL SPECIFICATION.
New or Improved Manufacture of Substances or Compositions for
use as Condiments.
" :
I, BENJAMIN CORRICK, of Colegate Street, Norwich in the County of Norfolk,
Furniture Manufacturer, do, hereby declare the nature of this invention to be as
follows:-
:-
My invention has reference to the manufacture of new or improved condiments
suitable for use as valuable substitutes for ordinary mustard. The condiment
consists of malt of mustard produced by subjecting mustard seed to the ordinary
malting process, the resulting malt of mustard being afterwards ground to a fine
powder. To the malt of mustard thus obtained may be advantageously added a
suitable quantity of one or more of the following substances, viz. sulphate of
quinine or bark of oue or more of the several species of cinchona commonly
known as Peruvian bark, or their derivatives, flour of hops, malt prepared from
substances other than mustard as for examples grain of various kinds as barley,
wheat, maize, peas, and beans, saccharin or sugar and capsicum, and all or any
natural peptones.
.
A condiment having valuable tonic, digestive and appetizing properties consists
of the following substances in or about the proportions mentioned viz. malt of
mustard 7 ounces, malt of grain 2 ounces, sulphate of quinine 10 grains flour of
hops 10 grains and saccharin 2 grains, these substances being all in the state of fine
powder or flour and intimately mixed together. Such a condiment can be used in
a similar manner to ordinary mustard. As will be obvious the proportions of the
several substances used can be varied to suit requirement. To the malt of
mustard or mixture thereof with one or more of the other substances mentioned
may be added if desired a small quantity, say a few grains, of a flavouring agent
such as powdered cinnamon, powdered cress or tamara spice, and also if required,
a sufficient quantity of a colouring agent as for example turmeric to impart to the
condiment, any desired colour or shade.
Dated this 27th day of November 1801
W. LLOYD WISE,
Per F. J. Brougham,
46, Lincoln's Inn Fields, London, W.C., Agent for the Applicant.
COMPLETE SPECIFICATION.
New or Improved Manufacture of Substances or Compositions for
use as Condiments.
I, BENJAMIN CORRICK, of Colegate Street, Norwich, in the County of Norfolk,
Furniture Manufacturer, 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 :-.
My invention has reference to the manufacture of new or improved condiments
suitable for use as substitutes for ordinary mustard. The condiments consist of
malt of mustard produced by subjecting mustard seed to the ordinary malting
process, that is to say by steeping it in water until it germinates and then drying.
it in a kiln, the resulting malt of mustard being afterwards ground to a fine powder.
To the malt of mustard thus obtained may be advantageously added a suitable
quantity of one or more of the following substances to suit any desired requirement
or taste, viz. sulphate of quinine or bark of one or more of the several species of
DO17

page_text: cinchona commonly known as Peruvian bark, or their derivatives, (hereinafter
included under the term sulphate of quinine); flour of hops; flour of malt prepared
from substances other than mustard, as for examples grain of various kinds as
barley, wheat, maize, peas, and beans; saccharin or sugar; and capsicum, and all
or any natural peptones.
A condiment having valuable tonic, digestive and appetising properties consists
of the following substances in or about the proportions mentioned viz. malt of
mustard 7 ounces, malt of grain 2 ounces, sulphate of quinine 10 grains, flour of
hops 10 grains, and saccharin 2 grains, these substances being all in the state
of fine powder or flour and intimately mixed together. Such a condiment can be
used in a similar manner to ordinary mustard. As will be obvious the proportions
of the several substances used can be varied to suit requirement. To the malt of
mustard or mixture thereof with one or more of the other substances mentioned
may be added, if desired, a small quantity, say a few grains, of a flavouring agent
such as powdered cinnamon, powdered cress, or tamara or other suitable spice, and
also if required a sufficient quantity of a colouring agent as for example turmeric
to impart to the condiment any desired colour or shade.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed I declare that what I
claim is :-
1. The herein described manufacture of a condiment consisting of malt of
mustard produced by subjecting mustard seed to a malting process and reducing
the same to powder as set forth.
2. The herein described manufacture of a condiment consisting of malt of
mustard produced as set forth reduced and mixed with one or more of the following
substances namely sulphate of quinine or its equivalent as specified, flour of hops,
malt other than that of mustard, saccharin or sugar, capsicum, peptones with or
without a flavouring agent or a colouring agent, as set forth.
3. The herein described manufacture of a condiment consisting of reduced.malt
of mustard, malt of grain, sulphate of quinine, flour of hops, and saccharin or
sugar in or about the proportions mentioned and with or without a flavouring agent
or a colouring agent as set forth.
Dated this 14th day of May 1892
BENJAMIN CORRICK.