An Improved Manufacture of Cattle Food.
Year: 1892

page_text: Date of Application, 27th July, 1892
Complete Specification Left, 4th Feb., 1893-Accepted, 18th Mar., 1893
PROVISIONAL SPECIFICATION.
An Improved Manufacture of Cattle Food.
We, JULES VAN MULLEM Senior, JULES VAN MULLEM Junior, and EMILE
VAN MULLEM of Boulevard du Maréchal Bruges, Belgium Manufacturers do
hereby declare the nature of this invention to be as follows:-
The grains and residues from breweries and distilleries usually employed in
feeding cattle do not form a perfect aliment containing in proper proportions the
albuminous, starchy and fatty matters, nor are they varied in constitution to suit
various animals. Moreover in consequence of the antecedent fermentation and
distillation much of the nutritive quality is destroyed, and owing to distance it is
generally difficult for cattle feeders to obtain a suitable supply.
The new cattle food produced according to this invention presents the following
advantages:
(a) The albuminous, starchy and fatty ingredients are always in suitable
proportions, namely about 1 part of albuminous matter to 3.8 parts of starchy
matter and to 3.8 parts of fatty matter, and 1 part of fatty matters to 5-4 parts of
carbo hydrates. To these are added various proportions of complementary pro-
ducts such as woodash, bone dust or other substances of benefit to the animal.
(b) The food can be prepared to suit any particular animal or any particular
condition of the animal.
(e) As the improved food is prepared without any fermentation or distillation, it
contains nutritive principles which are not found in the grains or residues usually
employed, nor in many amylaceous products.
(d) In preparing the improved food we can employ starchy matters which are
damaged by moisture or by commencement of fermentation. Working under
pressure we can enhance the nutritive value of straw or many waste agricultural
products.
(e) The food can be prepared in concentrated form, to be afterwards liquefied.
(f) It can be sold according to analysis.
(g) The food can be manufactured in the neighbourhood of cattle feeding
establishments, thus saving much cost in transport.
For preparing the food we employ by preference a macerating apparatus con-
sisting of ribbed rollers revolving in a pan around a vertical axis, the whole
enclosed in a steam tight casing. It is charged to about two thirds full with cold
water which is heated by steam to about 60° C. At this temperature the dry
nutritive mixture is introduced in about the proportion of 12 kilos to the hectolitre
of water. The casing being then closed, the macerator is worked for five minutes
and steam is then admitted to raise the pressure gradually to about 2 atmospheres,
125° C. These conditions are maintained for about half an hour, the food being
then prepared.
In order to start saccharification from 60° C., the mixture should contain a small
proportion of germinated malt, that is to say about th of the total quantity of
the farinaceous matter employed.
The following is an example of the materials and proportions suitable for
manufacture of cattle food according to this invention :-
00 parts by weight of maize flour
50
39
و"
dari

page_text: The composition of the charge may be varied according to the chemical
composition of the ingredients employed and the richness of product desired, but
the food should always contain ingredients in about the proportions stated, with or
without the special additions mentioned.
Dated this 27th day of July 1802
ABEL & IMRAY,
Agents for the Applicants.
COMPLETE SPECIFICATION.
An Improved Manufacture of Cattle Food.
We, JULES VAN MULLEM Senior, JULES VAN MULLEM Junior, and EMILE
VAN MULLEM of Boulevard du Maréchal Bruges, Belgium, Manufacturers, 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 :-
The grains and residues from breweries and distilleries, usually employed in
feeding cattle, do not form a perfect aliment containing in proper proportions the
albuminous, starchy and fatty matters, nor are they varied in constitution to suit
various animals. Moreover, in consequence, the antecedent fermentation and
distillation much of the nutritive quality is destroyed, and, owing to distance, it is
generally difficult for cattle feeders to obtain a suitable supply.
The new cattle food produced according to this invention presents the following
advantages:
(a) The albuminous, starchy and fatty ingredients are always in suitable
proportions, namely about 1 part of albuminous matter to 3-8 parts of starchy
matter and to 3-8 parts of fatty matter, and 1 part of fatty matters to 5:4 parts of
carbon hydrates. To these are added various proportions of complementary
products such as woodash, bone dust or other substance of benefit to the animal.
The intense saccharification, to which the materials are subjected, gives the food a
very high nutritious value.
(6) The food can be prepared to suit any particular animal or any particular
condition of the animal.
(c) As the improved food is prepared without any fermentation or distillation, it
contains nutritive principles which are not found in the grains or residues usually
employed, nor in many amylaceous products.
(d) In preparing the improved food, we can employ starchy matters which are
damaged by moisture or by commencement of fermentation. Working under
pressure we can enhance the nutritive value of straw or many waste agricultural
products.
(e) The food can be prepared in concentrated form to be afterwards liquefied.
(f) It can be sold according to analysis.
(g) The food can be manufactured in the neighbourhood of cattle feeding
establishments, thus saving much cost in transport.
For preparing the food we employ by preference a macerating apparatus, shewn
in the accompanying drawing consisting of ribbed rollers revolving in a pan around
a vertical axis, the whole enclosed in a steam tight casing. It is charged to about
two thirds full with cold water which is heated by steam to about 60°°C. At this
temperature the dry nutritive mixture is introduced in about the proportion of
12 kilos to the hectolitre of water. The casing being then closed, the inacerator
worked for five minutes and steam is then admitted to raise the pressure gradually
to about 2 atmospheres, 125° C. These conditions are maintained for about half
an hour, the food being then prepared.
In order to start saccharification from 60° C. the mixture should contain a small
proportion of germinated malt, that is to say about th of the total quantity of the
farinaceous matter employed.

page_text: The following is an example of the materials and proportions suitable for manu-
facture of cattle food according to this invention:-
100 narts by weight of maize flour
IU
"
5
دو
دو
oran, straw, Clover, acorns of the likŲ
bone dust
"
10
"
"
malt grains, for which a little sulphuric acid may
be substituted.
The composition of the charge may be varied according to the chemical com-
position of the ingredients employed and the richness of product desired, but the
food should always contain ingredients in about the proportions stated, with or
without the special additions mentioned.
Amongst the albuminoid or protère substances, used, may be mentioned, bran,
and other coats and pellicles resulting from the milling of wheat, rice, maize, &c. or
generally all refuse more or less starchy in character. Among the ordinary
nutritive matters may be employed maize, dari, barley, tares, acorns, all kinds of
grain, whether sound or damaged, which can be utilised by saccharification, also
hay, straw and the like, reduced to fragments by the chaff cutter. The following
is an example of a composition according to our invention: 12 kil. maize bran,
6 kil. barley, 1 kil. malt, kil. bone dust, 80 kil. of water. The concentrated
food which we usually manufacture contains about 77% of water to 23% of dry
matters, but, by evaporation in vacuo, or by filter pressing, the water can be
reduced to 40 or 50% without affecting the nutritious quality of the food, thus
rendering it capable of transport in sacks or barrels.
Having now particularly described and ascertained the nature of our said inven-
tion and in what manner the same is to be performed, we declare that what we
claim is
1. The herein described process for the manufacture of cattle food.
2. Cattle food manufactured according to the process above referred to.
Dated this 26th day of January 1893.
ABEL & IMRAY,
Agents for the Applicants.