US183445A - Improvement in bottle-faucets - Google Patents

Description

, v BOTTLE-Muon.

No. 183.,445. Patented 0ct.17.1*8'76.

M2* l @WM @www MPETERS, PHOTQUTHDGRAPHER. WASMINGTON. DIC.

UEI'IEE STATES EEICEo PATENT,

WILLIAM BENTLEY AND RICHARD BENTLEY, OF NEW YORK, N. Y.

IMPROVEMENT IN BOTTLE-FAUCETS.

Specification forming part of Letters Patent No. 183,445, dated October 17, 1876; application led September 25, 1876.

To all 'whom it may concern:

Be it known that We, WILLIAM BENTLEY and RICHARD BENTLEY, of the city, county, and Stateol New York, have invented a new and useful Improvement in Champagne-Taps;-

and that thetbllowing is a full, clear, and exact description of the same, reference being had to the accompanying drawings, and to the letters of reference marked thereon, making part of this specication.

This invention is in the nature of an improvement in champagne-taps; and the invention consists in a champagne -tap constructed with a straight and hollow tube, solid and pointed at its lower end, and with ventholes formed in it in a manner to prevent the cutting of and clogging withthe cork, the upper end of the tube being provided with a solid head and a branch pipe, into which is fitted a screw-stem and valve, substantially as is hereinafter described.

In the accompanying sheet of drawings, Figure lis a longitudinal section of our invention, and Fig. 2, a section in the line a: a7, Fig. l.

Similar letters of reference indicate like parts in both figures.

The object of champagne-taps, as is'well known, is to enable champagne to be drawn from a bottle as it is wanted in small quantities, without the necessity of opening an entire bottle.

To this end we construct our tap with a hollow cylindrical tube, A, with its lower end c solid and pointed. Into this tube, and near its lower end, is a series of pertorations, b. These perforations are made at a downward angle, as shown in Fig. l, so that their edges do not present cutting-edges as the tube is thrust through the cork ot' the bottle. To the upper end of the tube A is iitted, in any desirable manner, a head, B. Cast or'otherwise secured to the head B is a branch tube, C, and to this last-named tube is tted an outlet-tube, c. Within the head B, opposite the inner end of the tube C, is formed a conical valve-seat,

d, openin g into a passage, e, through the head, leading into the tube A. lntothe branch tube G are cut screw-threads, and fitting into these screw-threads is a screw-stem, f, with corresponding screw-threads. The inner end h of this screw-sternis made conical, so 'as to fit gastight into the conical valve-seat d. The

outer end ot' the screw-stem is provided with a milled head, g.

Our improved tap being constructed as above described, it is operated by thrusting the tube A through the cork of a bottle ot' champagne or other eifervescing fluid until the vent-holes b are below the lower surface of the cork, when the uid within the bottle, by reason of its carbonic acid or otherwise, will be forced through the ventholes into the tube A, and then, by slightly screwing outward the screwstem f by means of its milled head, the beveled end h ot' the screw-stem is drawn from the valve-seat d, and the champagne is forced into the tube C, and outward through the outlettube c. Enough having been drawn, the

screw-stemf is again screwed in until its beveled end h tits snugly within the valve-seat d, and the ascent of the duid is stopped; and,

- since the beveled end h of the screw-stein f and the valve-seat d, when together, are gastight, the carbonio acid or other eftervescing principle in the wine or fluid is prevented from escaping, and remains within the bottle and

Images