Improvements in and relating to the Manufacture of Food for Horses.
Year: 1893

page_text: Date of Application, 14th July, 1893
Complete Specification Left, 13th Apr.. 1894-Accepted, 19th May, 1894
[Communicated from abroad by Baron HELFRIED KAISERSTEIN, of 2, Rosenhügel,
Vienna, in the Empire of Austria, Landed Proprietor.]
Improvements in and relating to the Manufacture of Food
for Horses.
I, HENRY HARRIS LAKE, of the Firm of Haseltine Lake & Co., Patent Agents,
45 Southampton Buildings, in the County of Middlesex, do hereby declare the
nature of this invention to be as follows:-
The improved article of food for horses made according to this invention
consists mainly of three constituents, viz.: blood, extract of meat and Iceland moss.
Although, as hereinafter described, chaff or chopped straw may be substituted
The said three
for the Iceland moss, yet as a rule I prefer to use Iceland moss.
constituents are prepared in a particular manner as hereinafter described.
The blood to be used for the purposes of the present invention must be taken
from sound animals, preferably oxen, and is freed from any particles of fibrin by
passing it through very fine sieves or linen. It is then mixed with two per cent. of
pure pepsin and one tenth per cent. of pure hydrochloric acid previously diluted
with water and thoroughly stirred until the ingredients are completely incorporated.
The mixture is then kept for about eight hours at a temperature of about 37 degrees
centigrade and is repeatedly stirred during this time.
The meat to be used for the purposes of the present invention is first freed from
any fat, bones, sinews etc. and is then thoroughly beaten with a heavy hammer on a
hard wooden block. For performing this latter operation machines used in making
sausage-meat may be employed if desired.
One part by weight of this mass of meat is then placed in two parts by weight
of water into which three per cent. by weight (of the meat) of dried melon-leaves
and one tenth per cent. by weight (of the meat) of pure hydrochloric acid are
stirred.
This steeped mass of meat is left to itself for eight hours and is then placed in a
boiler so arranged as to allow an exact regulation of the heat.
In this boiler the mass of meat is very slowly and gradually heated to a boiling
beat, it being preferred to proceed in such a manner that it takes at least eight
hours from the beginning of the heating until the boiling heat is reached, the
boiling proper being continued for half an hour only.
During the heating and boiling the steeped mass of meat has to be stirred
repeatedly. The liquor is then separated from the solid refuse matter by filtering
through linen and the solid matter is pressed so as to yield all its fluid contents.
A liquid extract of meat is thus produced.
The third constituent to be used for the purposes of this invention is the Iceland
moss which contains a bitter matter and an extractive colouring matter; the
removal of the former is absolutely necessary, and the removal of the latter is
desirable for the purposes of this invention.
With the object of entirely removing the bitter matter and partly removing the
extractive colouring matter a solution of potash is used. A tank having a capacity
of about one hundred litres is filled with seventy litres of water to which one
hundred and eighty eight grammes of potash are added, and the whole is thoroughly
stirred.
These quantities of water and potash are sufficient for removing the bitter matter
from about three kilogrammes of Iceland moss. The latter is, before being placed

page_text: into the potash solution, cleaned from dust and sand by washing with_fresh_water,
and any foreign vegetable matter is also removed therefrom. The Iceland moss
thus cleaned is freed from the washing water by pressing before it is placed into
the potash solution where it is allowed to remain for twenty four hours being
repeatedly stirred during this time. It is then removed from the potash solution
and washed twice with fresh water in order to remove any potash solution
therefrom.
The potash solution absorbs all bitter matter and almost all the extractive
colouring matter. The Iceland moss thus prepared is now spread on boards until
it is completely dried.
The three constituents: blood, extract of meat, and Iceland moss are combined
in the following manner.
Two parts of the blood prepared as hereinbefore described are intimately mixed
with one part of the extract of meat also prepared as hereinbefore described and
to this mixture the prepared Iceland moss is added in the proportion of one
kilogramme of Iceland moss to three litres of the liquid mixture.
The Iceland moss completely saturated with the liquid is then spread on boards
and dried for from twelve to fourteen hours in a well ventilated drying chamber.
After drying the Iceland moss is so hard and brittle that it can be ground to
powder in which form it can be packed ready for the market.
When this powder has to be used as a food for horses it is added to the moistened
oats or bran or other usual food for the horse, and in this form it is readily taken
by all horses.
Horses fed on food to which this powder has been added improve in appearance
and require less food, as this powder improves the digestion. Their elasticity is
highly increased and the results obtained by them, particularly on the race course,
are notably better than with the ordinary food alone.
Instead of Iceland moss common chaff or chopped straw may be used which has been
prepared in the same way as has been herein before described for the Iceland moss
and which is mixed in the same way with blood and liquid extract of meat prepared
as herein described. By using chaff as a substitute for Iceland moss an excellent
substance for increasing the strength of horses is obtained although I use Iceland
moss by preference.
Dated this 14th day of July 1893.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C., Agents for the Applicant.
COMPLETE SPECIFICATION.
Improvements in and relating to the Manufacture of Food
for Horses.
I, HENRY HARRIS, LAKE, of the Firm of Haseltine, Lake & Co., Patent
Agents, 45 Southampton Buildings, in the County of Middlesex 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:
The improved article of food for horses made according to this invention consists
mainly of three constituents, viz.: blood, extract of meat and Iceland moss.
Although, as hereinafter described, chaff or chopped straw may be substituted
for the Iceland moss, yet, as a rule, I prefer to use Iceland moss. The said three
constituents are prepared in a particular manner as hereinafter described.
The blood to be used for the purposes of the present invention must be taken
from sound animals, preferably oxen, and is freed from any particles of fibrin by
passing it through very fine sieves or linen. It is then mixed with two per cent. of
pure pepsin and one tenth per cent. of pure hydrochloric acid previously diluted with

page_text: water and thoroughly stirred until the ingredients are completely incorporated.
The mixture is then kept for about eight hours at a temperature of about
37 degrees centigrade, and is repeatedly stirred during this time.
The meat to be used for the purposes of the present invention is first freed from
any fat, bones, sinews or the like and is then thoroughly beaten with a heavy
hammer on a hard wooden block. For performing this latter operation machines
used in making sausage-meat may be employed if desired.
One part by weight of this mass of meat is then placed in two parts by weight
of water into which three per cent. by weight (of the meat) of dried melon leaves
and one tenth per cent. by weight (of the meat) of pure hydrochloric acid are
stirred.
The steeped mass of meat is left to itself for eight hours and is then placed in a
boiler so arranged as to allow an exact regulation of the heat. In this boiler the
mass of meat is very slowly and gradually heated to a boiling heat, it being preferred
to proceed in such a manner that it takes at least eight hours from the beginning of
the heating until the boiling heat is reached, the boiling proper being continued for
half an hour only.
During the heating and boiling the steeped mass of meat has to be stirred
repeatedly. The liquor is then separated from the solid refuse matter by filtering
through linen and the solid matter is pressed so as to yield all its fluid contents.
liquid extract of meat is then produced.
A
The third constituent to be used for the purposes of this invention is the Iceland
moss which contains a bitter matter and an extractive colouring matter; the
removal of the former is absolutely necessary and the removal of the latter is
desirable for the purposes of this invention.
With the object of entirely removing the bitter matter and partly removing the
extractive colouring matter a solution of potash is used. A tank having a capacity
of about one hundred litres is filled with seventy litres of water to which
one hundred and eighty eight grammes of potash are added and the whole is
thoroughly stirred.
These quantities of water and potash are sufficient for removing the bitter
matter from about three kilogrammes of Iceland moss. The latter is, before being
placed into the potash solution, cleaned from dust and sand by washing with fresh
water, and any foreign vegetable matter is also removed therefrom. The Iceland
moss thus cleaned is freed from the washing water by pressing before it is placed
into the potash solution where it is allowed to remain for twenty-four hours being
repeatedly stirred during this time. It is then removed from the potash solution
and washed twice with fresh water in order to remove any potash solution
therefrom.
it is completely dried.
The potash solution absorbs all bitter matter and almost all the extractive
colouring matter. The Iceland moss thus prepared is now spread on boards until
The three constituents, blood, extract of meat and Iceland moss are combined in
the following manner.
Two parts of the blood prepared as hereinbefore described are intimately mixed
with one part of the extract of meat also prepared as herein before described
and to this mixture the prepared Iceland moss is added in the proportion of
one kilogramme of Iceland moss to three litres of the liquid mixture.
The Iceland moss completely saturated with the liquid is then spread on boards
and dried for from twelve to fourteen hours in a well ventilated drying chamber.
After drying the Iceland moss is so hard and brittle that it can be ground to
powder in which form it can be packed ready for the market.
When this powder has to be used as a food for horses it is adled to the
moistened oats or bran or other usual food for the horse and in this form it is readily
taken by all horses.
Horses fed on food to which this powder has been added improve in appearance
and require less food as this powder improves the digestion. Their elasticity is

page_text: highly increased and the results obtained by them particularly on the race course
are notably better than with the ordinary food alone.
Instead of Iceland moss common chaff or chopped straw may be used which has
been prepared in the same way as has been herein before described for the Iceland
moss and which is mixed in the same way with blood and liquid extract of meat
prepared as herein described. By using chaff as a substitute for Iceland moss an
excellent substance for increasing the strength of horses is obtained although I use
Iceland moss by preference.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed, as communicated to me by
my foreign correspondent, I declare that what I claim is :-
1. A substance for increasing the strength and endurance of horses consisting of
a composition of food composed of blood extract of meat and Iceland moss or chaff
all prepared substantially in the manner herein before described.
2. The processes of preparing the several constituents forming the improved
composition or food, that is to say, the blood, the extract of meat and the Iceland
moss or chaff, and combining the said constituents, substantially as described.
Dated this 13th day of April 1894.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C., Agents for the Applicant.