... Improvements in or relating to Food Preparations.
Year: 1899

page_text: PROVISIONAL SPECIFICATION....
Improvements in or relating to Food Preparations.
We, WILFRID LYNDON BOUSFIELD, Manufacturer, of 47, Great Ormond Street,
in the County of Middlesex, JOHN MALCOLM DUNCAN, Foreman, of 30, Phillip
Road, Peckham Rye, in the County of Surrey, and LEONARD SHORTRIDGE,
Accountant, of 144, Huddleston Road, Tufnell Park, in the County of Middlesex,
do hereby declare the nature of this invention to be as follows:-
-
The invention relates to food preparations particularly suitable for cattle and
other animals. We have discovered that a highly nutritive and palatable food
may be obtained by combining with the meal-stuffs and other vegetable products
commonly employed in the manufacture of foods a certain proportion of bullocks
blood and suitable spices.
We have further discovered that in order to obtain the greatest amount of
nutriment, by the admixture of blood to the vegetable matters, it is necessary to
make a dough of the liquid and vegetable matters and subject the whole to the
process of drying or baking. Moreover in order to make the mixture, when
thus cooked or dried, palatable, we find it necessary to add to the dough such
spices or herbs as are in themselves agreeable to the palate of the animal, so as to
conceal the flavour and smell of the blood.
The cooked and dried mass constitutes our improved food which may be ground
into meal or used in any other suitable way.
For example in carrying out our invention we take a mixture of various well
known meals such as oatmeal, bean meal, locust bean meal, lentil meal, linseed
meal, maize, or the like in suitable proportions and preferably in a finely ground
condition. To these we add the suitable spices or herbs, as for example fenu-
greek, aniseed, caraway, liquorice or the like together with salt sulphur etcetera,
preferably in a powdered condition.
The mixed meals and spices are then mixed in the ordinary way.
A mixture is made of blood, preferably bullock's blood, and water in suitable
proportions. The proportions will vary according to the richness of the blood
employed for example to produce the richest food palatable to cattle bullock's
blood requires to be mixed with about an equal quantity of water, pig's blood
being richer and sheep's and horse's poorer will require the proportions to be
varied relatively.
The blood mixture and dry stuff are incorporated together to form a dough
which is then cooked in such a way as to raise the temperature considerably and
at the same time to evaporate the greater part of the moisture.
The combined action of high temperature and desiccation appears to be necessary
to make a meal which will keep.
The proportions of liquid and dry matter may be varied but the best results
are obtained by using 52 pints of liquid per cwt. of dry matter.
We find that blood may be combined according to our invention with foods for

page_text: Having mixed the whole of the above ingredients in any well-known manner
about 120 gallons of blood and 120 gallons of water are added to the same, which
reduces the whole mass to the consistency of dough.
The blood and water are preferably separately mixed before being added to the
other ingredients. The quantity of water mixed with the blood will vary accord-
ing to the quality of the blood used, for instance, to produce the richest food
palatable to cattle, bullock's blood requires to be mixed with about an equal
quantity of water, whilst pig's blood being richer and that of sheep and horses
poorer, will require the proportions to be relatively varied.
The mass thus mixed is then cooked or subjected to heat, so that its temperature
is considerably raised and the greater part of the moisture evaporated.
The combined action of high temperature and desiccation is necessary to make
a meal which will keep.
It will be understood that the proportions of the ingredients given above may
be varied, as may also the ingredients themselves, to suit different requirements,
as our invention essentially consists in mixing blood with well-known meals and
spices and not in the particular mixture of such meals and spices.
The proportions of liquid and dry matter may be varied, but the best results are
obtained by using 52 pints of liquid per cwt. of dry matter. We find that blood
may be combined according to our invention with food for horses, cattle, calves'
milk stock, pigs, poultry, game etc. Sheep do not readily take it, and then only
with the addition of a considerable quantity of spice.
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. In a food preparation for cattle and the like the combination with meal stuffs
of blood.
2. In a food preparation for cattle and the like the combination with a mixture
of meal stuffs and spices of blood.
3. A food preparation for cattle and the like comprising substantially the
ingredients described mixed in the approximate proportions given.
4. Subjecting the food comprising a mixture of blood, meal and spices to heat
substantially as and for the purpose described.
Dated this 25th day of October 1899.
BOULT & WADE,
Agents for the Applicants.