IMPROVE- MENTS IN THE PREPARATION OF FOOD FOR LIVE STOCK
Year: 1875

page_text: LETTERS PATENT to John Fordred,' of Tottenham, in the County
of Middlesex, Chemist, and John Algernon Clarke, of Long Sutton,
in the County of Lincoln, Farmer, for the Invention of "IMPROVE-
MENTS IN THE PREPARATION OF FOOD FOR LIVE STOCK."
PROVISIONAL SPECIFICATION left by the said John Fordred and
John Algernon Clarke at the Office of the Commissioners of
Patents, with their Petition, on the 21st June 1875.
We, JOHN FORDRED, of Tottenham, in the County of Middlesex,
Ohemist, and JOHN ALGERNON CLARKE, of Long Sutton, in the County
of Lincoln, Farmer, do hereby declare the nature of the said Invention
for "IMPROVEMENTS IN THE PREPARATION OF FOOD FOR LIVE STOCK," to be as
follows:

page_text: Now we have discovered a mode of producing very cheaply a material
which we call water malt, possessing in a great measure the peculiar
properties of malt made by germination, which material we can use
alone or in combination with other feeding substances, avoiding in either
case the excessive cost of ordinary malt and the great waste accom-
panying its present use in the form known as "Gladstone mixture,"
which is a powder composed of finely ground malt and linseed meal.
We have further discovered that when our water malt is combined in
a proper manner with cereal and other suitable grains and seeds con-
taining starchy matters it enhances their their feeding value in the same
way that ordinary malt does when used.in conjunction with such feeding
stuffs.
In order to carry our Invention into practice we proceed as follows :—
We take ordinary ground malt or the material known as "Gladstone
mixture," and mix it with barley meal, wheat meal, oat meal, bean
meal, or the like, and place the mixture in a suitable covered vessel
provided with an agitator, and having a steam jacket or other means of
applying artificial heat; we then add to the mixture a sufficient quantity
of water to make it into a thin paste, and stir the whole continuously for
some hours, maintaining at the same time a gentle heat, and we thereby
impart to the mass the peculiar properties possessed by ordinary malt.
We then evaporate the surplus water and form the material into cakes
or pieces and dry them in a hot air chamber or otherwise; this product
we call malt cake.
In manufacturing a compound malt food we add the ground meal of
any suitable grain or seed containing starchy matter to the above
described water malt whilst in a moist condition, and then dry the
mixture sufficiently to form into cakes or pieces which are further dried
in an oven or otherwise. Or we mix such meal with our water malt in
a dry or semi-dry state, and form the mixture into cakes by pressure,
and when necessary by the addition of some glutinous substance and
then dry them.
We also propose to manufacture malt cake from the "Gladstone
mixture" alone by mashing it with water as before described, thereby
developing in it sufficient dextrine and glucose to hold it together when
formed into cakes or pieces, and we prepare compound foods with this
material in the same manner as with our water malt.

page_text: We also in some cases prepare food for animals by combining the
malt with palm nut kernel meal or meals of a like character, and with
or without spicy matters, such as carraway, aniseed, or the like.
SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said John Fordred and John Algernon Clarke in the
Great Seal Patent Office on the 21st December 1875.
TO ALL TO WHOM THESE PRESENTS SHALL COME, we, JOHN
FORDRED, of Tottenham, in the County of Middlesex, Chemist, and.
JOHN ALGERNON CLARKE, of Long Sutton, in the County of Lincoln,
Farmer, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Twenty-first day of June, in the year
of our Lord One thousand eight hundred and seventy-five, in the
thirty-eighth year of Her reign, did, for Herself, Her heirs and suc-
cessors, give and grant unto us, the said John Fordred and John
Algernon Clarko, Her special licence that we, the said John Fordred
and John Algernon Olarke, our executors, administrators, and assigns,
or such others as we, the said John Fordred and John Algernon
Clarke, our executors, administrators, and assigns, should at any time
agree with, and no others, from time to time and at all times thereafter
during the term therein expressed, should and lawfully might make,
use, exercise, and vend, within the United Kingdom of Great Britain
and Ireland, the Channel Islands, and Isle of Man, an Invention for
"IMPROVEMENTS IN THE PREPARATION OF FOOD FOR LIVE STOCK," upon the
condition (amongst others) that we, the said John Fordred and John
Algernon Olarke, our executors or administrators, by an instrument
in writing under our, or their, or one of their hands and seals, should
particularly describe and ascertain the nature of the said Invention,
and in what manner the same was to be performed, and cause the
same to be filed in the Great Seal Patent Office within six calendar
months next and immediately after the date of the said Letters Patent.
NOW KNOW YE, that I, the said John Fordred, on behalf of myself
and the said John Algernon Clarke, do hereby declare the nature of our

page_text: said Invention, and in what manner the same is to be performed, to be
particularly described and ascertained in and by the following state-
ment (that is to say) :—
It is well known that malt possesses valuable and peculiar feeding
properties, but the high price of the article has hitherto precluded its &
general use by stock owners and farmers.
Now we have discovered a mode of producing very cheaply a material
which we call water malt, possessing in a great measure the peculiar
properties of malt made by germination, which material we can use
alone or in combination with other feeding substances, avoiding in either 1
case the excessive cost of ordinary malt, and the great waste accom-
panying its present use in the form known as "Gladstone mixture,"
which is a powder composed of finely ground malt and linseed meal.
We find that when our "water malt" is used or combined in a proper
manner with cereal and other suitable grains and seeds containing 1
starchy matter, it enhances their feeding value in the same way that
ordinary malt does when used in conjunction with such feeding stuffs.
Our Invention is based on the utilization of the power which the
diastase in malt is known to possess, viz., of converting starch and
dextrine into sugar in the presence of heat and moisture. This may be 2
accomplished either by the employment of an infusion of malt, or by the
use of malt in the state of fine powder, but the latter wo find the most
convenient and economical.
One mode of carrying our Invention into practice is as follows:-We
take say 2 cwt. of finely ground pale malt, and add to it 20 cwt. of 2
barley meal, and thoroughly mix them together by sifting or otherwise;
we place these in an iron tank or pan provided with stirrers or other
means of agitation, and add to them 600 gallons of warm water and stir
the mixture well. The vessel containing the mixture is provided with
an outer casing or jacket through which steam or hot water can be made 8
to circulate, so as to maintain the temperature of the mass during
agitation at about 152 Fahrenheit, at which temperature we find the
malt acts most powerfully on the constituents of the barley meal. We
continue the stirring for four hours, when we find that a considerable
portion of the starch contained in the barley meal has been converted 8
into dextrine and sugar (maltose), and the other constituents of the

page_text: barley meal rendered more soluble and digestible, thus imparting to the
mass the peculiar properties possessed by ordinary malt; this material
either in the wet or dry state we call water malt. In order to form this
material into cakes we proceed as follows:-We continue the stirring
and increase the heat in order to get rid of the superfluous moisture,
taking care to keep the temperature under 167 Fahrenheit, so as to
retain the active principle of the malt unimpaired. When the pasty
mass has become of sufficient consistence to be moulded, we form it into
cakes of a convenient size and dry them in a hot-air chamber or oven,
taking care that this is done below 167 Fahrenheit in order to conserve
the active principle of the malt, this product we call malt cake. Some-
times we divide the doughy mass into small irregular pieces and dry
them on trays, or if we desire to form a cake which will readily crumble
whilst being eaten, we take these irregular pieces and partially dry them,
and then form them into cakes by pressure.
During the manufacture of the "water malt," the effect produced by
the pale malt is made known to the operator; 1st, by the sweetness
which the mixture assumes; 2ndly, by its darkening in colour; and
3rdly, by the increased fluidity of the mass. These changes commence
immediately the mixed materials are subjected to the joint action of heat
and moisture, and they continue until a maximum of change is reached
after several hours stirring, it is evident therefore that the operator can
arrest the process at any point he may consider desirable, thus producing
a cake containing much or little sugar at will.
by
&
Sometimes, instead of driving off the moisture of our "water malt"
heat, we vary the process by adding to the moist “water malt”
sufficient quantity of "Gladstone mixture," or of our own "malt cake"
in fine powder or of fresh barley meal to absorb the superfluous moisture
at once and make a stiff dough, which we then mould into cakes and
dry as before described. During this drying a considerable change is
effected in the raw barley meal, when that material is used for admixture
by the action of the diastase present.
In the process of making our "water malt" we find that the
commercial article produced from germinated barley known as pale malt
is the best adapted for our purpose, but malts made from other cereals
can be used if prepared at such temperatures as not to destroy the active

page_text: principle in them known to chemists as diastase. And where we have
mentioned barley meal we can substitute for it the meals of other
suitable grains and seeds containing starchy matter, such as wheat meal,
oat meal, bean meal, pea meal, and the like.
"
If a cheaper feeding cake be desired we make use of "Gladstone 5
mixture or our own "malt cake" finely ground, or the screenings of
pale malt, known as malt dust or malt coombs, in place of the pale malt.
We also prepare a
"malt cake" from the material known as
"Gladstone mixture," by adding to it a sufficient quantity of warm
water to form it into a thin paste, and treat it as above described with 1
reference to "water malt," thereby developing in it sufficient dextrine
and glucose to hold it together, and enable it to be formed into cakes or
pieces.
"
We find that our "water malt or the "Gladstone mixture” when
treated as above described, may be beneficially combined with ground 1
nut meal, cotton cake meal, or oily meals of a like character, and with
or without the addition of a small quantity of spicy matters such as
carraway, fœnugreek, aniseed, or the like, and made up into cakes or
pieces as above described.
Wherever in the above Specification we have described a particular 20
temperature or proportion of material or time to be employed in the
different processes, it must be understood that we do so merely as
indicating that which we have found most efficacious, but we do not
limit ourselves to such temperature or proportion or time, as variations
in temperatures or proportions or duration of time may be introduced, 2
and results of like character to those which we have described may be
attained; also as has been above stated, instead of using ground malt an
infusion of malt may be employed as the active agent.
Having now set forth the nature of our Invention for " Improvements
in the Preparation of Food for Live Stock," and explained the manner of 3
carrying the same into effect, we wish it to be understood that under the
above in part recited Letters Patent we claim,-
First. Manufacturing water malt and converting the same into malt
cake or a solid feeding material suitable for the use of live stock, sub-
stantially in the manner above described.
3

page_text: Secondly. Manufacturing malt cake or a solid feeding material from
what is known as "Gladstone mixture," substantially in the manner
above described.
In witness whereof, I, the said John Fordred, on behalf of myself
and the said John Algernon Clarke, have hereunto set my hand
and seal, this Twenty-first day of December, in the year of our
Lord One thousand eight hundred and seventy-five.