Improvements in Animal Food Composed of Peat and Molasses.
Year: 1899

page_text: PROVISIONAL SPECIFICATION.
Improvements in Animal Food Composed of Peat and Molasses.
I, WILHELM SCHWARTZ, of 18, Heinrich Strasse, Hanover, Germany, do hereby
declare the nature of this invention to be as follows:-
In using animal foods composed of peat and molasses I have found that an
admixture of other food materials or substances that can be used for animal
food, can be employed with advantage. By such admixtures it is rendered
possible to increase the nutritious value of the mixture of peat and molasses,
and at the same time to maintain the peculiar property of the peat of neutralis-
ing the detrimental action of the salts of the molasses, and also to render such
foods more durable. It is of particular importance that the peat in that case
acts upon the molasses just as though the additional food material were not
presént, if these food materials are liable to decomposition, that is to say, if
the mixture of the said food materials with molasses alone is liable to decom-
position when stored, as is the case for example with a mixture of oil cake and
molasses this tendency to decompose is prevented by the addition of peat, so
that by this means the said mixture is not subject to change or decomposition
when stored.
There may be employed in admixture with the compound of peat and molasses,
according to the purpose desired to be attained, various food materials, according
as a particular nourishing ingredient requires to be added. In particular food
materials rich in nitrogen are added in order to render the peat-molasses food
richer in albumen.
The food materials to be added can be either solid or liquid.
The following food materials have proved to be particularly advantageous
as additions to the peat-molasses food.
Of solid food materials: malt germs, brewers grains, bran, the various oil
cake meals (palm kernal meal, poppy seed cake, cotton seed cake &c.) of liquid
food materials in particular skim milk or buttermilk. The proportions in which
molasses, peat and the additional food material are mixed together, will vary
according to the nature of the added food material, its relative cost, and its
proportion of nutritious matter.
The operator can easily determine the proportions of admixture to be em-
ployed. Of expensive food materials he will use comparatively little; of food
materials rich in albumens he will take less than of food materials poor in
albumen. Of liquid food materials he will only take so much that the mixture
still retains a suitable consistency to allow of its being handled.
By way of example I will describe the manufacture of the said food with an
addition of buttermilk.
From 20 to 25 parts of dry peat meal are mixed with from 30 to 25 parts of
molasses and 50 parts of buttermilk (up to 100 parts of buttermilk can be used
with the said quantities of the other ingredients) the materials being mixed
in such manner that either the molasses are first heated to boiling point and
then mixed with the peat meal, after which the buttermilk is added; or the
molasses are first mixed with the buttermilk both being heated to boiling
point, and the -eat-meal is then added.

page_text: The incorporation of the peat meal with the molasses or with the mixture of
molasses and buttermilk is effected either by mechanical devices, such as mixing
worms, kneading apparatus or the like, as also by merely mixing the ingredients
together by means of shovels on the floor.
The completed compound can either be used at once as food, or if it is to be 5
stored it is allowed to dry either in the air or in a kiln.
Dated this 18th day of September 1899.
ABEL & IMRAY,
Agents for the Applicant.
Improvements in Animal Food Composed of Peat and Alolasses.
I, WILHELM SCHWARTZ, of 18, Heinrich Strasse, Hanover, Germany, do hereby
declare the nature of this invention and in what manner the same is to be per-
formed to be particularly described and ascertained, in and by the following
statement: —
In using animal foods composed of peat, molasses, sugar-dextrose solutions
and the ke, I have found that the admixture of other food stuffs, or substances
which can be used as food stuffs for cattle, is of advantage.
By means of these admixtures it is rendered possible to increase the food
value of the peat-molasses mixture, and at the same time to maintain the peculiar
action of the peat, whereby it does away with the injurious action of the salts
of the molasses, and effects an increased durability of the food stuffs.
same
It is of particular importance that the peat acts upon the molasses just the
as though the additional food substances were not present even when
these substances are liable to decomposition.
In cases where the mixture of molasses alone with the food materials to be
added is subject to decomposition during storage, such for instance as is the case
with the mixture of oil cake and molasses, this tendency to decomposition is
done away with by the addition of peat, so that the mixture thus obtained does
not deteriorate by storage. In addition to the peat there may be employed for
mixing with molasses various food substances, according to the purpose for which
the food is required and the particular nourishing ingredient which is mainly
desired to be added. In particular, food substances rich in nitrogen should
be added, in order to render the peat-molasses food richer in albumen. The
food substances to be added can be solid or liquid. The following food substances
have been found advantageous as additions to peat-molasses food.
Of solid food materials:
;
Albumen, malt germs, brewers grains, bran (oats-bran) the various oilcake
meals (palm kernel meal, poppy seed cake, cotton seed meal, sesam meal, maize
meal &c.) of fluid food substances: particularly blood-residues from distilleries,
wet leas, skim milk, and butter milk. The latter is advantageously used in the
form in which it remains after the manufacture of butter and cheese. Of the
food materials which stand between solid and liquid food substances, blood serum
may be mentioned as suitable for admixture with peat.
In addition to the above named food substances may be employed oats, wheat,
maize, rye and hay. The proportions in which the peat molasses and additional
food substances are to be mixed together will vary according to the food materials
employed, their cost, and the nourishing constituents contained therein..
The operator can readily determine the proportions which he should employ.
Of the expensive materials he will take comparatively little, of substances rich
in albumen less quantities than of those poor in albumen. In using liquid
211

page_text: food materials only so much is taken as will leave the food in a condition to be
conveniently handled.
The preparation of the mixtures takes place according to the nature of the
additional substances used. If these are easily decomposed as is the case with
albumen, blood-serum and butter milk, the mass is heated in order that any
bacteria that may be present that would cause a decomposition during storage,
may be killed. When substances are used which, on account of their original
coarseness do not allow of a perfect incorporation such substances are first reduced
to the requisite degree of fineness before being mixed. This is necessary for
example in the case of hay. The operator will readily judge when such a
previous reduction is necessary.
By the addition of food substances that have a special flavour or smell, the
flavour of the food compound can be improved in any desired manner.
This may
for example be effected by the addition of fennel, aniseed, coriander seed and
the like.
The addition of saltpetre, bone meal phosphates, iron compounds and the like
improve the quality of the food as regards its bone-making qualities.
As an example of the preparation of the above described improved food com-
pounds I will describe the mode of preparation with the addition of skim milk.
From 20 to 25 parts of dry peat meal are mixed with from 30 to 25 parts of
molasses and about 50 parts of butter milk (up to 100 parts of butter milk can
be used with the said proportion of peat and molasses), the materials being mixed
in such manner that either the molasses, heated to boiling point, are first mixed
with the peat-meal after which the butter milk is added, or the molasses are
mixed with the butter milk both being heated to boiling point, and this mixture
is then absorbed by the peat meal.
The incorporation of the peat meal with the molasses or with the mixture of
molasses and butter milk is effected either by mechanical devices such as mixing
worms, kneading machines or the like, or by simple mixing together by means
of shovels on a floor.
The use of peat affords in addition the great advantage that moist and fluid
food materials, such for instance as the residues from distilleries, brewers grains,
blood, butter milk and the like, can be more easily and rapidly dried by mixing
with peat. These compounds can either be used directly as food stuffs, or they
may be impregnated with saccharine solutions. The saccharine solutions can,
when found advantageous also be mixed in the first instance with the liquid and
moist food substances, and such mixture then added to the peat.
The term peat" in this invention is intended to cover all those equivalent
products which have been produced by natural or artificial drying as also by
humification from the peat plants, for example, the spagnum species.
"
The completed compounds can either be used at once as food or if they are
to be stored they are allowed to dry either in the open air or in a kiln.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is:-
Manufacture of animal food consisting in the admixture with peat whether
alone or mixed with liquids containing sugar or dextrose, of food substances
containing definite nourishing materials, or special odours or flavours, sub-
stantially as described.
D
1
L
A 1000