AN IMPROVED MANUFACTURE OF CATTLE FOOD FROM BREWERS' GRAINS
Year: 1882

page_text: LETTERS PATENT to Charles Denton Abel, of No. 28, Southampton
Buildings, Chancery Lane, in the County of Middlesex, for an Invention
of "AN IMPROVED MANUFACTURE OF CATTLE FOOD FROM BREWERS'
GRAINS." A communication from abroad by Oscar Zucker, of Berlin, in
the German Empire.
PROVISIONAL SPECIFICATION left by the said Charles Denton Abel at
the Office of the Commissioners of Patents on the 25th January 1882.
CHARLES DENTON ABEL of No. 28 Southampton Buildings Chancery Lane in
the County of Middlesex. "AN IMPROVED MANUFACTURE OF CATTLE FOOD
FROM BREWERS GRAINS." [A communication from abroad by Oscar Zucker, of
Berlin, in the German Empire.]
This Invention relates to the application of brewers grains, whether consisting
of barley or of wheat, to the manufacture of cattle food. Up to the present time
such grains could only be used for this purpose in a fresh condition and at the
locality where they are produced, as they soon begin to ferment, and, becoming
sour, are unfit for cattle food, whereas by the present Invention they are converted
into a compact cake that will withstand fermentation and putrefaction for years,
while it possesses highly nutritious qualities.
The grains are for this purpose, while quite fresh and free from ferment first
freed from the greater part of their moisture. This is best effected by enclosing
them in press cloths or other suitable material and subjecting them to a
considerable pressure either by a hydraulic or other press. About 60 per cent. of
moisture will be thus removed, which may be collected in suitable vessels, and
which is then used for admixture with the other ingredients to be added to the
grains such ingredients being made to vary according to the use to which the food
is to be applied. Thus for food for horses 30 parts of the dried grains are mixed
with 40 parts of chaff, whether hay or straw, and from 20 to 40 parts of rye meal
The chaff and the meal are mixed together with from 40 to 60 parts of the liquid
expressed from the grains, and are allowed to ferment for about 2 hours. This

page_text: compound is then mixed with the grains the whole being intimately kneaded
together by band or by suitable machinery. The dough thus produced is then
rolled out into thin cakes and is baked in an oven, the dough being punctured as
with ordinary biscuits.
For cows 30 parts of grains are mixed with 20 to 50 parts of wheat bran that
has previously been stirred up together with 40 to 60 parts of the said liquid and
allowed to ferment about 2 hours. The dough produced is then treated as
previously described.
For other cattle and pigs 30 parts of grains are mixed with 20 to 50 parts of the
meal of beans, peas, lentils, maize or groats, the mode of preparation being precisely
the same as previously described.
If required ordinary salt or rock salt may be added to the dough in either of
the above compounds taking about 5 to 20 parts of salt for every 10,000 parts
of the dough.
The above named proportions have been found to give good results, but I do not
bind myself to them."
The cakes prepared as above described afford a very nutritious easily trans-
portable food.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Charles Denton Abel in the Great Seal Patent Office on the
25th July 1882.
CHARLES DENTON ABEL of 28 Southampton Buildings Chancery Lane in the
County of Middlesex. "AN IMPROVED MANUFACTURE OF CATTLE FOOD FROM
BREWERS GRAINS." A communication from abroad by Oscar Zucker of Berlin
in the German Empire.
The beer grains, are conducted before they begin to ferment into the hopper a
and by the roller c to the pressure rollers bd. An endless cloth passes round
the rollers & and f the pressure roller b is pressed against the driven roller d by
means of weighted levers and is driven by the said roller d.
By this pressure a considerablo quantity of liquid is expressed from the grains
and flows into the vat h from which it is conducted into special vessels. In
these when mixed with chopped straw, groats, (schrot) chaff or other suitable
substance according to the purpose for which the food is intended it is allowed
to ferment for about two hours.
The pressed grains are carried forward by the endless cloth g and are again
squeezed by the rollers ef. They then fall over the conductor into the vertical
cylinder r. At the same time the food stuff previously fermented with the
expressed liquids are delivered into the hopper i they pass through k to the
conductor and are mixed with the grains in the cylinder r by the distributors
or mixers m. n fixed on the axis o. This axis o standing vertically in the
cylinder extends through and above the hopper i and is driven from above, it
carries at its lower end in the cylinder r and below the bearing cross bar plan
archimedian screw the threads g of which decrease in pitch as they approach the
bottom.
The said screw forces the material as it condenses downwards and carries it into
the moulds s¹ of the rollers 8. These moulds & consist of hollows formed in the
circumference of the roller 8. Their bottoms are formed of piston like stampers a'
carried by levers b' c'. The free arms c' of these levers take into the space
between the curved rings u and v which remain stationary and do not turn with
the axis of 8. When the lever ends reach the lower part w of the curved way
they force the pistons a' outwards so that the cakes m' are pushed out of the
moulds and fall on to an endless cloth x which passes round the roller y and are
thereby carried to a drying apparatus where they are quickly dried. In order to
give more consistency to the cakes pressed into the moulds 8 by the archimedean
screw, the wheel & furnished with raised stampers corresponding to the moulds 8¹
works together with s so that the said raised stampers on t take into the moulds
in the roller & and compress the cakes contained in the said moulds 8'. To prevent
the adherence of the cakes to the moulds in the roller s on to the stampers in the
roller small apparatuses g¹ are placed over these rollers which strew meal,
groats, or other powder like substance over the moulds and stampers, motion is
transmitted from the driven roller d by means of belts to a countershaft from
which the shaft o is driven by means of bevil gear. The rollers and t receive an
intermittent motion, the roller t being turned by the roller 8 by means of toothed
gearing which connects them together.
8
Having now described the nature of the said Invention and the manner in
which the same is to be carried into effect I would have it understood that
what I claim as the Invention to be secured by the within in part recited Letters
Patent is

page_text: Pressing the grains by means of a double pair of pressing rollers furnished with
an endless cloth mixing the same in an upright cylinder with foodstuff lightly
fermented in the previously expressed liquid, and working the mixture by an
archimedean screw of diminishing pitch of thread; gathering of the mixture by
the archimedean screw into moulds formed in the circumference of a mould
cylinder moved intermittently such moulds having moveable bottoms for the
automatic ejection of the cakes from the moulds, after compression of the same by
mould stampers carried by a wheel or roller working in congunction with the
mould roller, the finished cakes falling on to an endless cloth by which they are
conducted to a drying place the whole in a continuous process and in a continuously
working apparatus.
In witness whereof I the said Charles Denton Abel have hereunto set my
hand and seal this Seventeenth day of July in the year of our Lord One
thousand eight hundred and eighty two.