Improvements in the Preparation of Cattle Foods.
Year: 1891

page_text: Date of Application, 5th Aug., 1891
Complete Specification Left, 4th May, 1892-Accepted, 25th June, 1892
PROVISIONAL SPECIFICATION.
Improvements in the Preparation of Cattle Foods.
I, DANIEL TALLERMAN of 48, Rutland Square in the City of Dublin, Manager
of a Company, do hereby declare the nature of this invention to be as follows:-
Improvements in the preparation of cattle foods and in the utilisation of the bye
products from distilleries and breweries.
"
At the present time the operations carried on at all distilleries and breweries
and "wash" which
result in the production of large quantities of "grains
possesses considerable nutritive value as foods for live stock much of which is lost
for want of effective treatment and preparation.
The object of my invention is to introduce such improvements into their
manipulation as will give the bye products named a much higher commercial value.
It is well known that the "grains" being extremely perishable and bulky, their
consumption is limited to the areas surrounding the establishments where they are
produced, while the "wash" is in most instances allowed to run to waste.
To overcome these disadvantages I proceed as follows thus so far as relates to
"grains."
1st. When the "grains are ready for delivery I remove them to a large
chamber fitted with presses and chopping machines.
2nd. I first place the "grains" in a press and remove the superabundant moisture
from them, which is collected in a vat or tank.
"3
3rd. The partially pressed "grains are then removed to mincing or chopping
machines similar in construction to those ordinarily used for chopping or mincing
meat;
the machines which are worked by steam power convert the "grains" into
small particles.
4th. In this condition the "grains" are spread on shallow fine wire gauze trays
which are placed upon nested racks in a closed chamber.
5th. A strong current of dry hot air is forced through the closed chamber by
means of an ordinary fan and as it comes into contact with the "grains" absorbs
a portion of the moisture from them at each revolution.
6th. A furnace at the end of the hot air chamber is so connected with it that
the air passes through it at each revolution, and relinquishing the moisture it has
collected from the " grains," becomes perfectly dry again and in a condition to
absorb more moisture from them at the next circuit.
7th. Upon the "grains" becoming perfectly dry they are removed from the hot
air chamber and passed through a mill in which they are ground to a fine powder
or meal.
8th. In this condition they are packed into sacks and allowed to remain until
required for further manipulation as will be detailed later on.
"
9th. Meanwhile I proceed to treat the "wash' as follows.
"
10th. In the first place I procure a number of canvas or cloth sacks of the
uniform capacity of ten gallons, each sack being fitted with an iron ring at the
mouth and an open bottom that may be laced or tied up, these sacks being used for
the purpose of filtering the "wash and recovering the solid constituents from it.
11th. I next provide a large circular tank or vat above which I construct a
framing or staging one foot wide upon which the rings forming the mouths of the
sacks are placed so that they are held by their iron mouths which are thus kept
open.
12th. Next I fit the tank or vat, with outlet taps at various heights to enable its
liquid contents to be run off to any desired depth required as they become clear.
"which
13th. I now place all the sacks in position and fill them with the "wash

page_text: gradually filters itself, by the clear liquor oozing through their sides, the solid
constituents being retained in the sack.
14th. Upon the liquid in the sacks having discharged itself from them into the
vat or tank, the sacks are removed to a staging over another tank of smaller
dimensions and the bottoms opened to allow of the residue or solid matter from the
"wash "
to empty itself.
15th. Upon this being completed the sacks are retied at the bottoms and replaced
on the staging when the operation of filling the sacks and filtering their contents is
repeated.
16th. At proper intervals the sediment if any that has accumulated in the tank
from the liquor from the sacks is collected and placed in the small tank with the
solid contents that have been removed from the sacks, the whole being placed in
an ordinary screw press and subjected to moderate pressure to eliminate the surplus
water, if any, that may have remained when the material will then be ready to be
dealt with.
17th. I now procure some bone meal, that is meal or flour from bones that have
been subject to pressure in a powerful steam digestor, for the purpose of eliminating
their fat and gelatinous constituents.
18th. I further provide a powerful mixing or kneading machine into which are
placed quantities of the materials that have been recovered in the following
proportions-viz. :—
65 parts dried "grains" powder
00
11
1
"
1
100
19th. The whole of these ingredients are thoroughly well mixed or kneaded
together and then removed from the machine.
20th. The mixture is now formed into cakes, about 12 inches in length 9 inches
in width and 1 inch in thickness, in which form it is placed in cloths, each one being
placed between two iron plates.
21st. A powerful hydraulic press is furnished into which the cakes in cloth,
between iron plates, are placed and subjected to adequate pressure to remove any
moisture or air.
22nd. The cakes are, upon removal from the press, ready to be dealt with as
an ordinary commercial cattle food and will be found to possess remarkably high
feeding qualities.
Dated this Fourth day of August 1801
D. TALLERMAN,
48, Rutland Square, in the City of Dublin.
COMPLETE SPECIFICATION.
Improvements in the Preparation of Cattle Foods.
I DANIEL TALLERMAN of 48 Rutland Square in the City of Dublin Gentleman
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 :-
Improvements in the preparation of cattle foods and in the utilization of the bye
products from distilleries and breweries.
At the present time the operations carried on at all distilleries and breweries
result in the production of large quantities of "grains" and "wash" which possess
considerable nutritive values as foods for live stock a great deal of which is lost
for want of effective treatment and preparation.

page_text: The object of my invention is to introduce such improvements into their prepara-
tion and manipulation as will give the bye products nained a much higher commercial
value by reason of their being converted into a form that will enable them to be
economically transmitted to long distances and retained in good condition for a
long time.
""
It is well known that "grains" are extremely perishable and only retain their
sweetness for a very short time; they are also so heavy and bulky according to
their nutritive value that their consumption is limited to the areas in the vicinity
of the establishments where they are produced while the wash is to a great
extent allowed to run to waste for the want of an inexpensive system by which it
could be prepared for utilization. To overcome.these disadvantages I proceed as
follows thus, so far as relates to "grains."
1st. When the grains are ready for delivery I remove them to a large chamber
fitted with presses and chopping machines varied in number and dimensions according
to the quantity of material to be dealt with.
2nd. I first place the grains in a press and remove the superabundant moisture
from them, which is collected in a vat or tank provided for the purpose.
3rd. The partially pressed grains are then removed to a mincing or chopping
machine similar in construction to those ordinarily used for chopping or mincing
meat, the machines which are worked by steam power grind or convert the grains
into small particles.
4th. In this condition the grains are spread on shallow fine wire gauze trays
which are placed upon nested racks in a closed closet or chamber the dimensions of
which are based upon the amount of material to pass through it. 20 feet in length
6 feet in width and 6 feet in height will be found to be useful dimensions but these
may be varied.
5th. A strong current of dry hot air is then exhausted from the chamber by
means of a Blackman fan fixed to it or is forced through the closed chamber
by means of an ordinary fan either being worked by steam power, and as the hot
air passes over through or otherwise comes into contact with the grains it absorbs a
portion of the moisture they contain at each revolution.
6th. A tubular heater with furnace is fixed at the end of the closed chamber and
so connected with the fan by an air duct that the current of air passes through the
tubes and at each revolution, (the tubes when at work being heated by the fire in
the furnace) the air in transit through the tubes relinquishes the moisture it has
collected from the grains by reason of its being vaporised becomes perfectly hot
and dry again being then in a condition to freely absorb more moisture from the
grains at the next and each successive circuit, the dimensions of the heater with
the furnace may be four feet square but the size may be varied.
7th. Upon the grains becoming perfectly dry and friable the trays are removed
from the hot air chamber and the grains collected and passed through a mill in
which they are ground to powders or meals of various degrees of fineness according
to the purpose for which they are intended.
8th. In this condition they are packed into sacks and allowed to remain until
required for further manipulation as will be detailed later on.
9th. Meanwhile the liquid that was pressed from the grains I add to the wash
and I proceed to treat the whole as follows.
10th. In the first place I procure a number of canvas or cloth sacks of a suitable
strength and of uniform capacity of about ten gallons, each sack being fitted with
an iron ring sewn to the mouth and an open bottom so fitted with eyelets that it
may be laced or tied up these sacks being used for the purpose of filtering the
wash and recovering the solid constituents from it.
11th. I next provide a large tank or vat three feet above which I construct a
framing or staging one foot wide upon which the rings forming the mouth of the
sacks are placed so that they are held by the iron hoops which keeps the
sack open.
12th. I surmount the framing with an ordinary guttering having an opening

page_text: with taps leading into each sack. Next 1 fit the tank or vat with outlet taps at
various heights to enable its liquid contents to be run off, as they become clear to
any definite depth.
13th. I now place all the sacks in position and let "wash" run into them until
full, the "wash" gradually filters itself, by the clear liquor oozing through canvas
or cloth the solid constituents being retained in the sack, as the sacks become
partially empty they are re-filled.
14th. Upon the liquid in the sacks having discharged itself from them into the
vat or tank the sacks are removed to a staging over another tank of smaller
dimensions and the bottoms opened to allow of the residue or solid matter from the
"wash" to drop out and empty itself.
15th. Upon this being completed the sacks are retied or re-laced at the bottom
and replaced on the staging when the operation of filling the sacks and filtering
their contents is repeated.
16th. At proper intervals the sediment if any that has accumulated in the tank
from the liquor drained from the sack is collected and placed in the small tank with
the solid contents that have been removed from the sacks the whole being placed
in an ordinary hand screw press and subjected to moderate pressure to eliminate
the surplus water, if any, that may have remained when the material will then be
ready to be dealt with.
17th. I now procure some bone meal that is meal or flour from bones that have
been subjected to steam pressure in a powerful digestor for the purpose of separating
the fat, gelatinous, albuminous and other organic constituents from the mineral
constituents of the bones
18th. I further provide a powerful mixing or kneading machine worked by steam
power into which are placed quantities of the various materials that have been
recovered in the following proportions vizt.
65 parts of the dried grains powder
20 parts of the solid residuum from wash
8 marts of bone meal
100
19th. The whole of these ingredients are thoroughly well blended or kneaded
together and then removed from the machine.
20th. The mixture is next formed into cakes of any desired size but in preference
that of about 12 inches in length 9 inches in width and 1 inch in thickness in which
form it is placed in canvas cloths, each one being placed between two iron plates.
21st. A powerful hydraulic press is provided into which the cakes in cloth
between iron plates are placed and subjected to adequate pressure to remove any
air remaining in the cake and to bind it together.
22nd. The cakes upon removal from the press may, be placed for a short time in
an oven when they will be ready to be dealt with as an ordinary commercial cattle
food that can be transmitted either loose or packed and will be found to possess
remarkable high feeding qualities.
Having now particularly described the nature of my invention and the manner
in which the same is intended to be brought into practical operation, I would
have it understood that I do not mean or intend to confine myself to the precise
apparatus above described to any definite dimension or to precise arrangements of
the apparatus. Neither do I claim as of my invention any of the parts separately
or otherwise of such described apparatus, otherwise than as combined for the
purpose described or as hereafter set forth but what I do claim as my
invention, is,
First. The treatment of the grains so that they could be reduced to powder or

page_text: meal in partially drying them by pressure, then by mincing or chopping them up,
then by subjecting the product to a process of desiccation and bringing it into a
condition that it can be ground in an ordinary mill.
Second. The amalgamation of the residue from the "wash" with the powder of
the grains, bone meal, fat and saltpetre so as to form a nutritive and palatable food
for animals.
Third. The preparation of an hitherto perishable material in a manner that will
allow of its being kept for a considerable length of time.
Fourth. The preparation of a bulky and inexpensive product in a form that it
will enable it to be readily transported long distances at a small cost.
Fifth. The utilization of bone meal or bone flour as a cattle food.
Dated this 3rd day of May 1892.
D. TALLERMAN,
48, Rutland Square, Dublin.