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1
1036
Enquire within upon everything
·
Robert Kemp Philp
389
1014.
Economical
and
Nourishing
Bread.
Suffer
the
miller
to
remove
from
the
flour
only
the
coarse
flake
bran.
Of
this
bran,
boil
five
or
six
pounds
in
four
and
a
half
gallons
of
water;
when
the
goodness
is
extracted
from
the
bran,--during
which
time
the
liquor
will
waste
half
or
three-quarters
of
a
gallon,--strain
it
and
let
it
cool.
When
it
has
cooled
down
to
the
temperature
of
new
milk,
mix
it
with
fifty-six
pounds
of
flour
and
as
much
salt
and
yeast
as
would
be
used
for
other
bread;
knead
it
exceedingly
well;
let
it
rise
before
the
fire,
and
bake
it
in
small
loaves:
small
loaves
are
preferable
to
large
ones,
because
they
take
the
heat
more
equally.
There
are
two
advantages
in
making
bread
with
bran
water
instead
of
plain
water;
the
one
being
that
there
is
considerable
nourishment
in
bran,
which
is
thus
extracted
and
added
to
the
bread;
the
other,
that
flour
imbibes
much
more
of
bran
water
than
it
does
of
plain
water;
so
much
more,
as
to
give
in
the
bread
produced
almost
a
fifth
in
weight
more
than
the
quantity
of
flour
made
up
with
plain
water
would
have
done.
These
are
important
considerations
to
the
poor.
Fifty-six
pounds
of
flour,
made
with
plain
water,
would
produce
sixty-nine
and
a
half
pounds
of
bread;
made
with
bran
water,
it
will
produce
eighty-three
and
a
half
pounds.
1015.
Use
Bran-Water.
A
great
increase
on
Home-made
Bread,
even
equal
to
one-fifth,
may
be
produced
by
using
bran
water
for
kneading
the
dough.
The
proportion
is
three
pounds
of
bran
for
every
twenty-eight
pounds
of
flour,
to
be
boiled
for
an
hour,
and
then
strained
through
a
hair
sieve.
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