AN IMPROVED FOOD FOR INVALIDS AND DELICATE CHILDREN
Year: 1884

page_text: We WILLIAM ROBERT BARKER, ARTHUR LEDSAM SAVORY, and CHARLES EKIN,
all of New Bond Street in the County of Middlesex, Manufacturing Pharmaceutical
Chemists do hereby declare the nature of our invention for AN IMPROVED FOOD
FOR INVALIDS AND DELICATE CHILDREN to be as follows:-
The object of the present invention is to produce an easily digestible and
assimilable food for invalids and delicate children.
To this end we take a mixture of farina and milk, and peptonize the mixture,
preferably by the addition of a fluid extract or solution of the digestive principles
or "ferments" of the sweetbread, preferably of the pig, digesting the ingredients
at a suitable temperature, say 120° Fahrenheit. We prefer the fluid preparations
of the Sweetbread, but any suitable solid preparation is equally available.
The effect of this digestion is so to modify the caseine of the milk and the
albumenoids of the farina that they are rendered soluble and more digestible,
while the starch of the farina is simultaneously converted into easily assimilable
soluble products. The resulting liquid is then evaporated in a vacuum pan or
otherwise to the consistency of an extract or to dryness, as may be preferred.-
Should there be any coarse particles nnacted on, they may conveniently be
removed by straining.
Instead of digesting the milk and farina in a mixed form, they may, if more
convenient, be digested separately, and the resulting products mixed and con-
centrated by evaporation. As it is necessary that the peptonisation should take
place in a neutral or alkaline liquid, the addition of carbonate of soda or other
suitable alkali may be desirable.
The evaporation (or the concentration) may be conducted at such a temperature,
say at from 100° Fahr. to 120° Fahr., as to leave the digestive principles of the
sweetbread undestroyed. The effect of this is to make the food not only valuable
as a food, but as a digestive agent as well.
By this manufacture we obtain a new food totally different from any other in
the market, consisting of milk and farina requiring no further digestion.

page_text: We are aware that there are numerous partially self-digestive and digested foods
such as cooked farina mixed with malt; farina and malt extracted by water and
evaporated to the consistency of an extract, or to dryness.-There are also milk
foods produced by mixing milk with farina, and evaporating to dryness, but our
new food possesses characteristics essentially different from any of these.-It is the
only food in which the proteids of the milk and farina, as well as the starchy
matters, are peptonized or digested.
Our improved food requires no further digestion, and is therefore of the utmost
value in cases of impaired digestion or extreme prostration, and forms an excellent
and quickly restorative food generally.

page_text: We WILLIAM ROBERT BARKER, ARTHUR LEDSAM SAVORY and CHARLES EKIN,
all of New Bond Street in the County of Middlesex Manufacturing Pharmaceutical
Chemists do hereby declare the nature of our invention for "AN IMPROVED FOOD
FOR INVALIDS AND DELICATE CHILDREN" and in what manner the same is to be
performed, to be particularly described and ascertained in and by the following
statement:-
The object of the present Invention is to produce a predigested and easily
assimilable food for invalids and delicate children.
To this end we take a mixture of farina and milk, and peptonize the mixture,
preferably by the addition of a fluid extract or solution of the digestive principles
or "ferments" of the sweetbread, preferably of the pig, digesting the ingredients at
a suitable temperature, say 120° Fahrenheit; the completion of the digesting action
being determined in the manner well known to chemists.
We prefer to use the fluid preparations of the sweetbread for the purpose of our .
Invention, but any suitable solid preparation may be employed.
The effect of this treatment of the farina and milk is so to modify the caseine of
the milk and the albuminoids, and starch of the farina as to digest them and render
them soluble The resulting fluid is then evaporated in a vacuum pan or otherwise
to the consistency of an extract, or to dryness as may be preferred. Should there
be any coarse particles unacted on, they may conveniently be removed by straining.
If desired the farina may be cooked by subjecting it to heat with or without the
presence of steam in a suitable oven and prior to the peptonizing treatment.
Instead of digesting the milk and farina in a mixed form they may, if more
convenient, be digested separately and the resulting products mixed and con-
centrated by evaporation-As it is necessary that the peptonization should take
place in a neutral or alkaline liquid the addition of carbonate of soda or equivalent
alkali in suitable proportion is desirable. The presence of an alkali hastens the
peptonizing action and may therefore be employed with advantage in all cases.
The proportions we have found very suitable in preparing our food are, one
pound farina to each pint of milk, which may be skimmed or otherwise according
to the richness of the food desired, but we do not restrict ourselves to these
proportions.
If it be wished that the food should act as a digestive agent as well as being
predigested, an excess of the digestive ferments should be added over and above
the quantity required to effect the predigestion, and the evaporation (or the
concentration) should in that case be conducted at such a temperature, say at
from 100° Fahrenheit to 120° Fahrenheit, as to leave the digestive principles of
the sweetbread which are present in excess unimpaired.
If it be not desired to make the food act as a digestive agent, the fluid mixture
of peptonized farina and milk may be boiled, to destroy any unexhausted ferment
left, and the evaporation conducted at any convenient temperature at or under the
boiling point.
By this manufacture we obtain a new food differing in character from any other
in the market, consisting of milk and farina each of which ingredients has been
predigested.
We are aware that there are numerous partially self digestive and digested foods,
such as cooked farina mixed with malt, or farina and malt extracted by water and
evaporated to the consistency of an extract or to dryness. There are also milk
foods produced by mixing milk with farina and evaporating to dryness, but our

page_text: new food possesses characteristics essentially different from any of these. It is the
only food in which the proteids of the milk and farina, as well as the starchy
matters, are already peptonized or digested.
Our improved food requires no further digestion and is therefore of the utmost
value in cases of impaired digestion or extreme prostration, and forms an excellent
and quickly restorative food generally.
Having now particularly described and ascertained the nature of our said
Invention and in- what manner the same is to be performed we declare that what
we claim is
1. A food prepared from farina and milk, in which the caseine of the milk and
the albuminoids and starch of the farina are predigested or peptonized, and thereby
rendered soluble and easily assimilable, as set forth.
2. A predigested or peptonized food prepared from farina and milk and con-
taining an excess of the active ferments used in its predigestion and peptonization,
whereby it is rendered valuable not only as a food requiring no further digestion,
but as a digestive agent as well.
17-0.
1- ויחד
T
1000