Improvements in the Preparation and Treatment of Animal and Vegetable Substances and Fruit, and Compounding the same with other Ingredients for Use as Human Food.
Year: 1893

page_text: Date of Application, 13th July, 1893
Complete Specification Left. 13th Apr., 1894-Accepted, 19th May, 1804
PROVISIONAL SPECIFICATION.
Improvements in the Preparation and Treatment of Animal and
Vegetable Substances and Fruit, and Compounding the same with
other Ingredients for Use as Human Food.
I, LAWRENCE CLARKE TIPPER, of Mel Valley, Moseley Wake Green, in the
Parish of Yardley, in the County of Worcester, Manufacturer, do hereby declare
the nature of this invention to be as follows:-
My invention has for its object the compounding of animal or vegetable
substances or fruits with other ingredients into a biscuit, cake or meal so as to
make a food complete in itself easy of transport and prepared to resist the injurious
tendencies of atmospheric or climatic changes, thus constituting in an unique form
bread and meat or bread and poultry or bread and fish or bread and cheese or bread
meat and vegetables or bread and fruit.
In carrying out my said invention I take the raw flesh of an edible quadruped
or bird or fish or I take cheese or fruit or vegetables which I cut or chop or
mince into small pieces. The meat may be either cooked or raw but when cooked
the gravy should be added to the meat. I sprinkle the meat when cut chopped or
minced with salt and pepper and in some cases as when using beef or pork, with
mustard also in proportions of say 8 parts of salt to 1 part of mustard and 1 part
of pepper using 1 lb. of this mixture to each hundred weight (112 lbs.) of meat.
I take about 3 ounces of gelatine which I steep in about 3 ounces of water.
I dissolve about ounce of boracic acid and about ounce of borax in a pint of
hot water and when dissolved I add the steeped gelatine; when cold this forms a
jelly and is a preservative to be added to the milk or water used in making the
doughy paste hereinafter described. This quantity is sufficient for about 18 gallons
of milk or water in making a dough of about 300 lbs. of meat and flour.
I take say about 50 lbs. weight of the chopped or minced flesh fish or cheese
treated as above described ard about 250 lbs. weight of wheat flour or the flour of
other edible grain or a combination of such Hours, or other farinaceous meal or
product, and place in a dough mixing machine and to this I add about 12 gallons
of milk treated as I have described. I afterwards add about 6 gallons of
lime water or I use water solely instead of milk and lime water. I allow the
same to remain in the dough mixing machine until the mixture is converted into a
homogeneous doughy mass.
I pass this doughy mass through brake rollers until the dough is sufficiently
smooth, and reduced to a desired thickness. I then cut the dough into sheets,
which I pass through a biscuit cutting machine to be moulded into biscuits, the
moulded biscuits I put into a heated travelling oven to be baked. After being
baked and dried I coat the biscuits with gelatine or other similar substance to
exclude the air or with a mixture of boracic acid or borax or both and gelative in
the proportion of one part of borax to three parts of gelatine to be made into a
solution with water.
To make meat and vegetables or fish and vegetables biscuits I add about forty
pounds weight of potatoes to each three hundred (300) lbs. weight of flesh or
fish and flour or I add say twenty pounds (20 lbs.) each of potatoes and carrots or
turnips or twenty pounds each of potatoes and cabbage or other suitable vegetable
or to make a vegetable biscuit only I omit altogether the flesh or fish.
Although the vegetables may be added in their raw or uncooked state I preferably
boil or bake them in the same way as when prepared for ordinary table use except
that when boiling I add to the water containing each forty pounds (40 pounds)

page_text: weight of vegetables about 1 ounce (1 oz.) of boracic acid, or oz. of boracic acid
and oz. of borax, carefully straining off the water after boiling and pulping or
pulverizing the vegetables before adding to the mixture.
To make a fruit biscuit I take about 50 lbs. of fruit free from stones stalks or
core such as plums currants apples or other fruit and such fruit I cut or pulp into
small pieces then adding sufficient sugar to sweeten such fruit usually about
35 lbs. of sugar to 50 lbs. of fruit but varying with the kind of fruit. I place
about 50 lbs of fruit so prepared into a dough mixer with 20 lbs. of flour and mix
in the same manner as before described. The fruit may be in its raw state or
cooked; if cooked the juices should be added with the fruit when mixing. I add
to the fruit as a preservative 1 oz. of borax or oz. boracic acid and oz. borax
dissolved in 3 ozs. of gelatine as before described. This may either be added to
raw fruit or during cooking.
The biscuits when so prepared may be eaten as a food or may be soaked or may
be ground into a meal and made into a porridge alone or with other substances or
in the case of the meat biscuits may be made into a soup.
Dated this 12th day of July 1893.
CHARLES BOSWORTH KETLEY,
Agent for the Applicant.
COMPLETE SPECIFICATION.
Improvements in the Preparation and Treatment of Animal and
⚫ Vegetable Substances and Fruit, and Compounding the same with
other Ingredients for Use as Human Food.
I, LAWRENCE CLARKE TIPPER, of Mel Valley, Moseley Wake Green, in the
Parish of Yardley, in the County of Worcester, Manufacturer, 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 :-
My invention has for its object the compounding of animal or vegetable
substances or fruits with other ingredients into a biscuit, cake or meal so as to
make a.food complete in itself easy of transport and prepared so as to resist the
injurious tendencies of atmospheric or climatic changes, thus constituting in an
unique form bread and meat or bread and poultry or bread and fish or bread and
cheese or bread meat and vegetables or bread and fruit.
In carrying out my said invention 1 take the raw flesh of an edible quadruped or
bird or fish or I take cheese or fruit or vegetables which I cut or chop or mince
into small pieces. The meat may be either cooked or raw but when cooked the
gravy should be added to the meat. I sprinkle the meat when cut chopped or
minced with salt or pepper and in some cases as when using beef or pork, with
mustard also in proportions of say 8 parts of salt to 1 part of mustard and 1 part
of pepper using 1 10. of this mixture to each hundred pounds of meat.
I take about 3 ounces of gelatine which I steep in about 3 ounces of water. I
dissolve about 1 ounce of borax in a pint of hot water and when dissolved I add the
steeped gelatine; when cold this forms a jelly and is a preservative to be added to
the milk or water used in making the doughy paste hereinafter described. This
quantity is sufficient for about 12 gallons of new milk or water in making a dough
of about 300 lbs. of meat and flour.
I take say about 100 lbs. weight of the chopped or minced flesh fish or cheese
treated as above described and about 200 lbs. weight of wheat flour or the flour of
other edible grain or a combination of such flours, or other farinaceous meal or
product, and place in a dough mixing machine and to these I add a sufficiency of
new milk treated as I have described and I allow the same to be worked in the
dough mixing machine until converted into a homogeneous doughy mass. Instead
of the new milk 1 may use new milk and lime water in equal proportions or

page_text: I may use skimmed milk or water only and in the latter case where required [
make up for the deficiency of fat by adding butter or margarine or other suitable
fatty agents.
The percentages which I find give the best results are as follows viz. :
I pass this doughy mass through brake rollers until the dough is sufficiently
smooth, and reduced to a desired thickness. I then cut the dough into sheets,
which I pass through a biscuit cutting machine to be moulded into biscuits, the
moulded biscuits I put into a heated travelling oven to be baked.
After being
baked and dried I coat the biscuits with gelatine or other similar substance to
exclude the air, or with a mixture of borax and gelatine in the proportion of one
part of borax to three parts of gelatine made into a solution with water.
To make meat and vegetables or fish and vegetables biscuits I add about
forty pounds weight of potatoes to each three hundred (300) lbs. weight of flesh
or fish and flour or I add say twenty (20) lbs. each of potatoes and carrots or
turnips or twenty pounds each of potatoes and cabbage or other suitable vegetable,
or to make a vegetable biscuit only I omit altogether the flesh or fish, and I
proceed as above described with reference to meat biscuits.
Although the vegetables may be added in their raw or uncooked state I
preferably boil or bake them in the same way as when prepared for ordinary table
use except that when boiling I add to the water containing each forty pounds
(40 pounds) weight of vegetables about one ounce of borax carefully straining off
the water after boiling and pulping or pulverising the vegetables before adding to
the mixture.
To make a fruit biscuit I take about 50 lbs. of fresh fruit (not dried fruit) free
from stones stalks or core such as plums, currants, apples or other fruit, and such
fruit I cut or pulp into small pieces then adding sufficient sugar to sweeten such
fruit usually about 35 lbs. of sugar to 50 lbs. of fruit but varying with the kind
of fruit. I place about 100 lbs. of fruit so prepared into a dough mixer with
200 lbs. of flour and mix into a homogeneous mass in the same manner as before.
described. The fruit may be in its raw state or cooked; if cooked the juices
should be added with the fruit when mixing. I add to the fruit as a preservative
1 oz. of borax dissolved in 3 ozs. of gelatine as before described. This may either
be added to the raw fruit or during cooking.
The biscuits when made as above described may be eaten as a food or may be
soaked or may be ground into a meal and made into a porridge alone or with other
substances or in the case of the meat biscuits may be made into a soup.
It is to be understood that I do not bind myself to the quantities of the
ingredients stated as all or any of them may be varied according to taste.
I am well aware that prior to my invention dried fruits and flour have been com-
bined together in biscuits and in cakes and that dog biscuits have been made
containing meat and flour. It is to be understood therefore that my invention is
not to be construed as including these.

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 :-
The manufacture as human food of biscuits cake and meal with the ingredients
treated and combined together in the various ways substantially as hereinbefore
described.
Dated this 10th doof A 1 100
CHARLES BOSWORTH KETLEY,
Agent for the Applicant.