Year: 1885

page_text: I JOHN FORDRED of The Green, Tottenham in the County of Middlesex, Technical
Chemist, do hereby declare the nature of this invention to be as follows:-
:-
The object of my invention is the preparation of an improved marketable Food
for Horses, Cattle, and Live Stock, having properties differing from those at
present in use.
It is now well known that a cooked food is in most cases better adapted for the
feeding and fattening of cattle and live stock generally, than grain in its raw or
normal condition, and in consequence of this, it has become a common practice
with Farmers and others, to prepare or cook the food by steaming or boiling it.
This mode of treatment, however, has a certain important drawback, which is,
that the food so cooked must be consumed within a short period of its preparation,
as if kept for any length of time, it is liable to become sour or mouldy.
Now by my invention a new and useful food can be prepared from low priced.
grain or seeds, in such condition, that it can be safely stored, and easily transported
from place to place when required.
This process is specially applicable to damaged or weevilly grain, and to grain of
low or inferior quality, which, when treated according to my invention, are greatly
improved as regards appearance and commercial value, and become converted into
a highly nutritive food.
-
In carrying my invention into practice, I take damaged or weevilly grain, or
grain of very low quality, and having passed it through a suitable dressing
machine, I transfer it to a torrefying apparatus similar in construction to that
described in Letters Patent granted to me and bearing date December 28th 1833
N° 6890. In this machine, the grain is subjected, whilst in motion, to a high
temperature, which has the effect of destroying any putrefactive germs or mould
present, as well as any insects which so frequently infest stored grain.
At the same time the food is cooked and rendered more appetizing and more
digestible, while moisture to the extent of about 10 per cent is driven off from the
grain.

page_text: In situations where gas is too expensive or not procurable, the heat necessary
for the purpose of torrefaction may be obtained from a coke or charcoal fire
placed beneath the apparatus, in lieu of the gas flame referred to in my former
Patent.
Or the apparatus may be mounted in such manner, that the central portion
extends through a chamber of heated air. In this case I may use perforated metal
or woven wire to form the central portion of the rotating cylinder, in place of
using sheet metal throughout its length. This provides for the heated air having
direct access to the grain undergoing torrefaction. The feed and discharge portions
of the apparatus remain substantially the same as before.

page_text: I JOHN FORDRED, of the Green, Tottenham, in the County of Middlesex, Technical
Chemist, 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 object of my invention is the preparation of an improved marketable food.
for Horses, Cattle, and Live Stock, having properties differing from those at
present in use.
.
It is now well known that a cooked food is in most cases better adapted for the
feeding and fattening of Cattle and Live Stock generally, than grain or food in its
raw or normal condition, and in consequence of this, it has become a cominon
practice with Farmers and others, to prepare or cook the food by steaming or
boiling it-This mode of treatment, however, has certain important drawbacks,
which are, that the food so cooked must be consumed within a short period of its
preparation, as, if kept for any length of time, it becomes sour and mouldy;
moreover, it is not a marketable product, and it does not admit of easy transport.
By my invention, I am enabled to convert deteriorated grain or seeds into a
new, useful, and low-priced food, in such condition, that it can be safely stored, and
easily transported from place to place when required.
In carrying my invention into practice, I take damaged or weevily grain, and
having passed it through a suitable dressing machine for the purpose of removing
sticks, stones, dirt, etc., I transfer it to a roasting machine, preferably the torrefying
apparatus described in Letters Patent granted to me and bearing date December 28th
1883, N° 5890.-In this machine, I subject the grain, whilst in motion, to a high
temperature, which has the effect of destroying any putrefactive germs or mould
present, as well as any insects which so frequently infest stored grain.-At the
same time, the food is cooked, and rendered more appetizing, capable of easy
mastication, and more easy of digestion by cattle and horses, whilst moisture
forming 10 or 12 per cent of the grain is driven off.
The three cereals best adapted for the preparation of food for live stock by my
process, appear to be Barley, Maize, and Oats, but other kinds of deteriorated
grain, and edible seeds, such as wheat, rye, beans, peas, and tares, are capable of
being converted into marketable food by my mode of treatment.-In the case of
barley and maize, I expose the grain to such a temperature as will cause the grain
to become visibly swollen, but I avoid, as much as possible, the bursting of the
grain, which is disadvantageous, both in respect of transport (by unduly enlarging
its bulk) and by making it more readily absorbent of moisture.
The bursting of the grain is, however, not detrimental when it is intended to be
converted into meal, as hereinafter mentioned.-When treating oats, the desired
cooking effect is obtained with an appreciable swelling of the grain, and the
development also of a peculiar characteristic oily odour, which is a sure indication
to the operator that the desired result is reached. The barley and oats generally
occupy about 1 minute of time in passing through the heated cylinder, whereas
maize and beans, being of larger size, require a longer time (say 2 to 3 minutes).
When treating barley and oats in torrefying apparatus having the proportions
indicated in the specification of my above mentioned patent, I give to the cylinder

page_text: by preference fifty rotations per minute, which is the speed that ensures the most
efficient distribution of the grain in the cylinder, and the regular delivery of the
torrefied grain therefrom.-The speed of rotation of the cylinder, when treating
maize or beans, will be less than the above, say 30 to 35 rotations per minute.
The cylinder I supply with the grain or seeds at the rate of from 12 to 16 bushels
per hour and passing through the apparatus at the rate above indicated, it is
delivered from the cylinder on to the shute in a properly cooked state.
The rate of consumption of the gas per burner for maintaining an efficient heat
in my torrefying apparatus, will range between 3 and 4 cubic feet per minute for
each of the burners employed.
The temperature I maintain within the cylinder, during the operation, ranges
from 500° to 600° Fahr, and the grain as it leaves the machine will have a
temperature of some 260° to 270° Fah*.
I am aware that several forms of desiccating machines, heated by steam or hot
air, have long been in use for drying grain, which has been exposed to damp, or
has been more or less damaged by immersion in water, but in these cases, the sole
. object is to restore it to its original size and appearance, which is effected by the
slow application of a moderate degree of heat, the result being the shrinking and
shrivelling of the grain. The reverse of this occurs under my treatment, the
roasting of the grain serving to make the previously tough grain friable, and easily
reducible to the condition of meal, where that form of food is considered
advantageous for use.
Furthermore, by my treatment, a change takes place in the constituents of the
grain or seeds operated on, the starch present being brought into the soluble
condition; in other words, the change effected is analogous to that produced in a
loaf of bread by baking in an ordinary oven.
When operating on grain recovered from sunken barges and the like, I find it
necessary to subject it to a preliminary process of drying, before submitting it to
the torrefying operation, such preliminary drying being continued till the grain or
seeds no longer adhere together, and the moisture is reduced to somewhat less than
the normal 12 to 14 per cent of the weight of the grain or seed.
I then pass it through the torrefying apparatus under the conditions detailed
above, and thereby convert the deteriorated grain or seed into a wholesome cooked
food suitable for horses, cattle, and live stock.
From the foregoing description, it will be seen, that up to the present time there
existed only one method of cooking or preparing food for live stock, viz:-boiling
or steaming it. This I designate the wet process, as distinguished from the dry
process, which I have now introduced and perfected, and propose to call the dry
system of cooking, which is rapidly and cheaply carried out, and enables me to
produce a new and valuable article of commerce.
Having now particularly described and ascertained the nature of my said
Invention and in what manner the same is to be performed, I declare that what
I claim is
The manufacture of a readily digestible cooked food for horses, cattle, and live
stock, from deteriorated grain, or seeds, by subjecting the same to a roasting heat
under the conditions above set forth.