Improvement in Food from Blood.
Year: 1898

page_text: Date of Application, 24th Dec., 1898-Accepted, 23rd Sept., 1899
Improvement in Food from Blood.
I, MAX DIETRICH, of Chaussee 133, Fiedrichsberg, near Berlin, in the Empire
of Germany, Chemist, do hereby declare the nature of this invention and in
what manner the same is to be performed to be particularly described and ascer-
tained in and by the following statement..
Owing to the blood making nourishment contained in animal blood attempts
have been made to utilize the blood from slaughter houses for preparing a
rational food.
In the earlier experiments to produce from blood an easily soluble and diges-
tible food, a solution of blood and lime was formed.
This method had the fault, that part of the lime used for purification, remained
in the solution, thus rendering it unfit for food
At the same time the solution soon became of a gluey nature and lost its
solubleness, and decomposition would set in on its being stored for a long period
Owing to these faults other experiments have been made to produce
thoroughly good article.
a
The object of the invention in question 18 to this end, and the following is a
description of the method of production. The blood 18 thoroughly mixed with
a certain percentage of buint lime ground to a powder
Duing the process the lume 18 slaked and settles at the bottom, whereas the
salts and nourishing part of the blood are retained on the top in the form of a
Jelly.
To prepare this jelly for enriching food and also for dietary and medicinal
purposes, an addition of easily soluble plosphate of lime is necessary
These two processes relative to the described treatment of the blood, can be
very much simplified by adding new glowing Thomas-slag instead of buint lime
and phosphate of lime, by means of which the same effect is obtainable
In order to retain the solubility of the preparation the following further treat-
ment must be carried out
Before the jelly becomes gluey it must be mixed with a sufficient quantity of
some reagent, such as grass, hay, clover, bian etc etc The acid contained in
these foods nuetralizes the existing free lime, and also sets free the plosplate of
lime, thus obtaining the full effect of the phosplate
This neutralization of the free lime produces a lygioscopical salt, which pre-
vents the jelly from hardening and retains it in a fine condition for a long time
in order that the process of drying in a vacuum can be proceeded with.
The addition of unslaked line or Thomas-slag serves at the same time, on
account of its heat giving qualities, to sterilize the product, which after having
been dried 18 8o rendered free of germs.
The food thus produced and pulverized for easier feeding can be kept any
length of time, and is of a high nourishing and healing value, with a pleasant
flavour, and 18 readily eaten even by sick animals, so that any animal fed on this
food always looks in good condition.

page_text: 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:
A food produced through the seperation of a jelly from blood by means of
burnt lime and plosphate of lime, or with Thomas-slag alone, and the neutrali-
zation of the jelly by the addition of a more or less reacting food thus preventing
the hardening of the Jelly, and at the same time making a stock food of a high
nourishing and healing value
Dated this 24th day of December 1898
WHEATLEY & MACKENZIE,
40, Chancery Lane, London, W.C, Agents.