Improvements in the Manufacture of Food from Blood.
Year: 1899

page_text: Date of Application, 6th May, 1899-Accepted, 10th June, 1899
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Food from Blood.
We, JAMES WILLIAM CLAUDE HAMILTON, of Palatine Works, Walton, Liverpool,
in the County of Lancaster, Manufacturer, and JOSEPH AMOS LINLEY, Managing
Director of Bergl Australia Limited, of 63, Pitt Street, Sydney, in the Colony
of New South Wales, 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:-
This invention has for its object the utilization of the blood from slaughter
houses in such a manner as to produce a wholesome and nutritious food therefrom.
The fresh drawn blood filtered if required to extract any impurities, is mixed
with one per cent. (1%) of salt, stirred in before or after said filtration. It is
then carried to an auto-clave. Steam pressure to the extent of 150 lbs. is now
applied to bring it to a temperature of about 340 degrees Fahrenheit. This
pressure is applied for two to five minutes. In general we find two minutes is
sufficient. The blood is now withdrawn from the auto-clave and canned or
bottled hot and cooled as quickly as possible. It is not necessary however to can
it or bottle it unless it is required to be kept for a considerable time. The blood
will now remain liquid and can be used as a food by itself or mixed with tea,
coffee, cocoa, solutions of hypophosphites of soda, lime, or iron, and with or with-
out the addition of malt extract of high diastasic power. It may also be mixed
with aerated or mineral water or with alcohol, sugar, molasses, or the like, and
aerated with carbonic acid or otherwise. Special flavours of any desired kind
can be added. If it be used for food for cattle or for other animals extract of linseed
oil fat oil or bone marrow can be added or the blood can be mixed in varying.
proportions with treacle starchy or albuminous matters, cereals, ground oil seeds,
nuts, nut kernels, desiccated malt, powdered spices and carminatives and other
matters now used in cattle foods and fattening foods for other animals and birds.
It will be very useful for forcing eggs and for poultry meal generally. In heating
the blood we have found that when an iron retort or auto-clave is used the colour
is injured. We therefore prefer to use silver or enamel lined or silver auto-claves.
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:-
1. The process of treating blood which consists in heating it to about
340 degrees Fahrenheit preferably under steam pressure or superheated steam,
and if it be required to be kept for long, sealing the same in containers while
still in the heated state whereby the blood is kept liquid and good for any reason-
able time.
2. The improvements in the process, substantially as described in Claim 1,

page_text: which consists in adding about one per cent. of salt and also in mixing with the
blood thus made permanently liquid farinaceous matters substantially as described.
Dated this 5th day of May 1899.
WM. P. THOMPSON & Co.,
Of 6, Lord Street, Liverpool, Patent Agents for the Applicants.