The bran and husks of wheat are the richest known substances in potash
and phosphate salts. 1 lb. contains 93·1 grains of potash and 201·6
of phosphates. There are several kinds of bran, but that known as
“Pollard” (the part of the flour rejected in making “Standard” flour)
is the best for making beverages.
Bran Water.
To make this, select bran that is fresh and clean, so that a fair
percentage of the cerealin, or bran ferment, adheres to it. Take two
handfuls of this fresh bran and pour pure cold water over it. Allow it
to stand four hours, or overnight; then strain off the clear part for
use.
Add lemon juice for making bran lemonade. Do not boil or heat the bran
used for making bran water, as heat destroys the action of the bran
ferment. This drink is invaluable in cases of rickets, and can be
sweetened with honey or malt extract.
Bran Tea.
Take three heaped-up tablespoonfuls of good fresh bran. Place in a
large jug. Pour upon it a quart of boiling water. Cover with cosy, and
let stand for fifteen minutes to draw. Strain and sweeten with lemon
and honey, and if required in a thickened form add a few pieces of good
gum arabic.
If required thick and glutinous, the bran should be boiled in the water
until it has attained the requisite consistency. An eggshell is useful
to clarify the liquid. The gum arabic would not be needed if the bran
were boiled for any length of time.
Bran Coffee.
To use bran as a coffee substitute, old bran will do just as well
as new. It needs to be roasted until a strong coffee flavour has
developed; but great care should be taken not to burn the bran. It is
often a very desirable thing to bake or roast old bran, as thereby it
is effectively sterilised.