AN IMPROVED PREPARATION OF FOOD FOR INVALIDS AND DELICATE CHILDREN
Year: 1884

page_text: We, WILLIAM ROBERT BARKER, ARTHUR LEDSAM SAVORY and CHARLES EKIN, all
of New Bond Street in the County of Middlesex, Manufacturing Pharmaceutical
Chemists, do hereby declare the nature of our invention for AN IMPROVED
PREPARATION OF FOOD FOR INVALIDS AND DELICATE CHILDREN to be as follows:-
This invention relates to a new preparation of food suitable for invalids and
tlelicate children.*
According to our invention we subject milk and farina to the action of a fluid
extract or solution of the digestive principles of the sweetbread preferably of the
pig, and to malt, in such a manner as to effect their predigestion, subsequently
concentrating the resulting liquid to the desired extent.
The milk may be digested by means of a pancreatic solution at a suitable
temperature, say 120° Fahrenheit, and the farina may be separately digested and
acted on by admixture with malt at a temperature of say 140° Fahrenheit, the
resulting extract being mixed with the peptonized milk and then concentrated by
evaporation in a vacuum pan or otherwise, to the consistency of an extract or to
dryness as preferred.
The evaporation or the concentration may be conducted at such a temperature,
say at from 100° to 120° Fahrenheit, as to leave the digestive principles of the
sweetbread of the malt undestroyed. The effect of this is to make the food not
only valuable as a food, but as a digestive agent as well.
Or milk, farina and malt, or milk and malt alone, may be mixed together, treated
with the pancreatic solution, and concentrated by evaporation to the consistency of
an extract, or to dryness as before.
By this manufacture, we obtain a new food in which the caseine of the milk, and
the proteids (albuminoids) of the farina and malt or of the farina or malt according
to the method employed, are predigested and the starch of farina or malt is at the
same time converted into soluble and easily assimilable products.
Any tendency to acidity which would retard the peptonizing action may be
neutralized by the addition of a suitable alkali, such as carbonate of soda.
Although we prefer to employ the fluid preparations of the sweetbread in carrying
out our invention, we would remark that any suitable solid preparation of the
sweetbread is equally adapted for the end in view.
In some cases, the peptonized liquid or fluid mixture may be strained prior to its
inal conversion into food by concentration.
Dated this 10th day of Anril 1884

page_text: We WILLIAM ROBERT BARKER, ARTHUR LEDSAM SAVORY and CHARLES EKIN,
all of New Bond Street in the County of Middlesex Manufacturing Pharmaceutical
Chemists do hereby declare the nature of our invention for "AN IMPROVED
13. and in what
PREPARATION OF FOOD FOR INVALIDS AND DELICATE CHILDREN
manner the same is to be performed, to be particularly described and ascertained
in and by the following statement :-
This Invention relates to a new preparation of food suitable for invalids and
delicate children.
According to our Invention we subject milk and farina to the action of a fluid
extract or solution of the digestive principles of the sweetbread, preferably of the
pig, and also to the action of malt, in such a manner as to effect their predigestion ;
subsequently concentrating the resulting liquid to the desired extent.
The milk may be digested by means of a pancreatic solution at a suitable
temperature say 120° Fahrenheit and the farina may be separately digested and
acted on by admixture with ground or powdered malt, in the presence of water at
a temperature of say 140°Fahrenheit, in order to convert-the-starch-into-sugar,-the-
albuminoids of the malt and Farina being afterwards digested by the addition
thereto of a pancreatic solution before mixing with the digested milk.
When this mixing has been effected it only remains to reduce the mixture by
evaporation in a vacuum pan, or otherwise, to the consistency of an extract, or to
dryness (as preferred) to complete the preparation of the food.
If desired the farina may be cooked by subjecting it to heat, with or without the
presence of steam, in a suitable oven and prior to the digestive treatment.
The concentration, or reduction to dryness, by evaporation, after the milk and
farina have been treated with pancreatic solution and with malt; and have thereby
become completely digested; may be conducted at a temperature at or about the
boiling point, and any active "ferment" present in the mixture, destroyed; but
if it be desired to use our improved preparation of food as a digestive agent also,
an excess of malt and pancreatic solution may be added after the peptonizing of
the milk, farina, and malt is completed and the evaporation or the concentration
may be conducted at such a temperature, say at from 100° to 120° Fahrenheit, as to
leave the digestive principles of the sweetbread, and of the malt, which are present
in excess undestroyed.
The
Or milk, farina, and malt; or milk and malt without farina, may be mixed
together, and then treated with the pancreatic solution, and concentrated by
evaporation to the consistency of an extract, or to dryness, as before.
proportions which we have found suitable are, to each pint of milk (which may be
skimmed or not according to the richness desired) one pound of malt, or one pound
of a mixture of malt and farina in the proportion of one part of malt to three of
farina.
By this manufacture, we obtain a new food in which the caseine of the milk and
the proteids (albuminoids) of the farina and malt are predigested, and the starch of
farina and malt, or of the malt alone, as the case may be, is converted into soluble
and easily assimilable products.
Any tendency to acidity which would interfere with the peptonizing action, may
be neutralized by the addition of a suitable alkali, such as carbonate of soda, in or
about the proportion of 15 grains carbonate of soda to one pint of milk.
Although we prefer to employ the fluid preparations of the sweetbread in
carrying out our Invention we would remark that any suitable solid preparation
of the sweetbread is equally adapted for the end in view.

page_text: In some cases the peptonized liquid or fluid mixture, may be strained prior to its
final conversion into food by concentration, to remove any solid particles which
may be present.
Having now particularly described and ascertained the nature of our said
Invention and in what manner the same is to be performed, we declare that what
we claim is:-
The manufacture of a compound digested food in the manner above described,
whereby the caseine of the milk and the proteids (albuminoids) of the farina and
malt, or malt alone, as the case may be, are peptonized, and the starch of farina
and malt, or malt alone, is converted into soluble and easily assimilable products.
Dated the 10th day of January 1885.
NEWTON & SON,
Agents for the Applicants.