IMPROVEMENTS IN THE PREPARATION OF FOOD
Year: 1874

page_text: LETTERS PATENT to William Domett Stone, M.D., of 19, Oxford
Terrace, Hyde Park, in the County of Middlesex, for the Invention
of "IMPROVEMENTS IN THE PREPARATION OF FOOD."
PROVISIONAL SPECIFICATION left by the said William Domett
Stone at the Office of the Commissioners of Patents, with his
Petition, on the 5th December 1874.
WILLIAM DOMETT STONE, M.D., of 19, Oxford Terrace, Hyde Park,
in the County of Middlesex, do hereby declare the nature of the
said Invention for "IMPROVEMENTS IN THE PREPARATION OF FOOD," to be as
follows:-
Inasmuch as the human body consists of sundry elements and
principles in tolerably well ascertained proportions, it becomes necessary
that the food required to constantly sustain the body should be composed
of all these elements in so far as practicable a like proportion. Seeing
that the usual flours, meals, and preparations of the cereal grains, pulse,

page_text: or other articles of vegetable food do not any of them in themselves
comprise the full required elements or principles in adequate proportions
to fulfill all the purposes of food, I have endeavoured to supply the
wants more generally felt by mixing together the flours and meals of
wheat, barley, oats, ryc, lentils, rice, maize, and other similar grains ¿
in such proportions as will produce a food offering to the elective
functions of the assimilative organs many more principles of nourish-
ment than could be contained in any one or less number of combinations
of any of these. Morcover, as I find by analysis that even the best
combination of vegetable food is deficient in in the proportion of calcium 1
salts I add to the mixture of meals and flours a small quantity of calcium
salts, preferably calcium carbonate.
When it is desired to preserve the mixture of meals and flours after
the necessary salts have been added, to which complete food I have
given the name of farina vitoe, I gently bake or dessicate the food,
preferably at a low temperature, and this baking or drying may-be
continued for some hours. And for the purpose of reducing the trouble
of continually stirring the food during its culinary preparation for cating
I have found that a cooking utensil similar in its action to a common
gluc pot or bain maric will effect this object with great advantage.
I use the mixture of meals and flours above stated but do not confine
myself to the-necessity of including all or any of these, and when the
constituents of any of these flours or meals fall below their full
standard food value, as may happen in bad seasons or by indifferent
farming, I then make up any such deficiency by the addition of such
other flours or meals of the cereals or pulses as will bring up the total of
constituents to equal that of all the said meals and flours when they are
in their highest development. For the same reason I do not confine
myself to any strict proportion of any of these flours or meals, but
increase the proportions of some and reduce that of others in the mixture
desired. By these means a very superior food containing all the
practical elements of nutrition for the body is produced and its digestion
and assimilation promoted.
•

page_text: fibrin, from 15 to 18 lbs.; starch from 45 lbs. to 55 lbs.%; sugar and
gum from 5 lbs. to 8lbs.%; fat from 3 lbs. to 7 lbs. ; cellulose from 5 lbs.
to 12 lbs., and mineral salts containing phoshates from 4 lbs. to 6lbs.
SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said William Domett Stone in the Great Seal Patent
Office on the 5th June 1875.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, WILLIAM
DOMETT STONE, M.D., of 19, Oxford Terrace, Hyde Park, in the County
of Middlesex, send grecting.
"
WHEREAS Her most. Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Fifth day of December, in the year
of our Lord One tliousand eight hundred and seventy-four, in the
thirty-eighth year of Her reign, did, for Herself, Her heirs and suc-
cessors, give and grant unto me, the said William Domett Stone,
Her special licence that I, the said William Domett Stone, my
executors, administrators, and assigns, or such others as I, the said
William Domett Stone, my executors, administrators, and assigns,
should at any time agree with, and no others, from time to time and
at all times thereafter during the term therein expressed, should and
lawfully might make, use, exercise, and vend, within the United
Kingdom of Great Britain and Ireland, the Channel Islands, and
Isle of Man, an Invention for “IMPROVEMENTS IN THE PREPARATION OF FOOD,"
upon the condition (amongst others) that I, the said William Domett
Stone, my executors or administrators, by an instrument in writing
under my, or their, or one of their hands and seals, should particularly
describe and ascertain the nature of the said Invention, and in what
manner the same was to be performed, and cause the same to be filed
in the Great Seal Patent Office within six calendar months next and
immediately after the date of the said Letters Patent.
NOW KNOW YE, that I, the said William Domett Stone, do hereby
declare the nature of my said Invention, and in what manner the
same is to be performed, to be particularly described and ascertained in
and by the following statement :-
Inasmuch as the human body consists of sundry elements and

page_text: principles in tolerably well ascertained proportions, it becomes necessary
that the food required to constantly sustain the body should be composed
of all these elements in, as far as practicable, a like proportion. Seeing
that the usual flours, meals, and preparations of the cereal grains, pulse,
or other articles [of vegetable food do not any of them in themselves &
comprise the full requisite elements or principles in adequate proportions
to fulfil all the purposes of food, I have endeavoured to supply the
wants more generally felt by mixing together the flours and meals of
wheat, barley, oats, rye, lentils, rice, maize, and other similar grains, in
such proportions as will produce a food offering to the elective functions
of the assimilative organs many more principles of nourishment than
could be contained in any one or less number of combinations of any of
these. Moreover, as I find by analysis that even the best combination
of vegetable food is deficient in the proportion of calcium salts I add to
the mixture of meals and flours a small quantity of calcium salts,
preferably calcium carbonate.
When it is desired to preserve the mixture of meals and flours after
the necessary salts have been added, to which complete food I have
given the name of farina vitæ, I gently bake or dessicate the food,
preferably at a low temperature, and this baking or drying may be
continued for some hours, and for the purpose of reducing the trouble of
continually stirring the food during its culinary preparation for eating
I have found that a cooking utensil similar in its action to a common
glue pot or bain marie will effect this object with great advantage.
I use the mixture of meals and flours above stated, but do not confine
myself to the necessity of including all or any of these, and when the
constituents of any of these flours or meals fall below their full standard
food value, as may happen in bad seasons or by indifferent farming,
I then make up any such deficiency by the addition of such other flours
or meals of the cereals or pulses as will bring up the total of constituents
to equal that of all the said meals and flours when they are in their
highest development. For the same reason I do not confine myself to
any strict proportion of any of these flours or meals, but increase the
proportions of some and reduce that of others in the mixture desired.
By these means a very superior food containing all the practical elements
of nutrition for the body is produced, and its digestion and assimilation
promoted.

page_text: The proportion of the constituents which I have found most nourishing
and agreeable is as follows:-100 lbs. of farina vitoe is composed of
various flours and meals so mixed as to contain albumen, gluten, and
fibrin, from 15 to 18 lbs. ; starch from 45 lbs. to 55 lbs.; sugar and gum
from 5 lbs. to 8 lbs.%; fat from 3 lbs. to 7 lbs. ; cellulose from 5 lbs. to
12 lbs.; and mineral salts containing phosphates from 4lbs. to 6 lbs.
In witness whereof, I, the said William Domett Stone, have
hereunto set my hand and seal, this Fifth day of June, in
year of our Lord One thousand eight hundred and seventy-
five.