An Improved Liquid Food.
Year: 1897

page_text: An Improved Liquid Food.
WILLIAM SELLMAN of The Wheatsheaf Inn, Dorking Surrey Innkeeper do hereby
declare the nature of this invention to be as follows:-
A compound of eggs (shells of eggs being dissolved by an acid formed by juices of
fruits of all sorts) adding milk, cream, honey, also an extract of rabbits, chicken,
mutton, beef or flesh of any beast or fowl fortified with pure cognac or any other
spirit or wine or material of any alcoholic capacity and strength.
4th Wah 1007
WILLIAM SELLMAN.
I, WILLIAM SELLMAN, "The Wheatsheaf," Dorking, Surrey, 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 :-
This invention has for object, the manufacture of a liquid food from the compounding
or association of food products.
The food products consist of eggs, lemons, oranges, cereals, extracts of meats,
poultry, cream, milk, honey, brandy, or other vinous liquid so prepared and treated
and afterwards mellowed in an old sherry cask previous to being bottled off
for use.
For the purpose of my invention, I place 36 new laid eggs in their shells in an
earthen pan, I use the peel of 36 lemons and the juice of 72 lemons and spread the
peel and juice over the eggs, I then place 36 more new laid eggs on the lemons and
their peel, I use the juice of 12 oranges and spread it over these with a quantity of
table salt for assisting in dissolving the eggshells. The pan is then closed down and
kept hermetically sealed for about 7 days. By which time the shells have become
dissolved by the acid of the fruit and the salt and the whole gelatinized I then add
2 lbs. of caster sugar. I boil 25 lbs. of beef, 25 lbs. of mutton, 25 lbs. rabbit, and a
number of chickens, all being allowed to simmer to reduce the extract to about.
2 ounces per pound.
These extracts are then admixed with the gelatinous body before mentioned and well
worked by a stirring rabble or scoop for complete association. During this stirring
which is done under heat I insert sufficient crushed cereals such as Quaker oats,
arrowroot, pearl barley, or the like to bring the mixture up to a stiff paste, I then
while continuing the stirring incorporate therewith 3 pints of cream and 3 pints of boiling
milk and a quantity of honey, finally I mix in about ½ gallon of cognac, a spirit
liquor, or the like which has a preservative property.
The mass now in creamy condition is filtered or strained and then placed in an old
sherry cask to mellow, and during the following four weeks or so, an occasional

page_text: stirring or agitating is essential prior to the cask being tapped for bottling off
the liquid.
The foregoing proportions when treated in the manner described will produce in the
end about 5 gallons of liquid food specially rich in bone forming and strengthening
material, extremely nutritious, and very easily digested.
The quantity of the food to be taken will vary with the condition of an invalid say
from a teaspoon to a tablespoonful or in any kind of made up food liquid, say bread
and milk, or it may be in wine or other beverage.
Having now particularly described and ascertained the nature of this inven
tion and in what manner the same is to be performed I declare that what I
claim is :-
The process herein described of manufacturing a liquid food from the ingredients
The 14th day of April 1897.
H. GARDNER,
Patent Agent, 166 Fleet Street, London,
Agent for the said William Sellman.