Domestic Encyclopædia (1802)/Bran

BRAN, the husks of wheat, which when ground are separated from the flour by a sieve. It contains a portion of the farinaceous matter, less glutinous than flour, and slightly detergent and purgative. Infusions of bran are often applied externally, to cleanse the hands instead of soap; and it also removes scurf and dandriff.

Bran may, in times of scarcity, be advantageously employed in the making of common household bread; this is effected by previously boiling the bran in water, and then adding the whole decoction to the dough: thus the bran will be sufficiently softened, and divested of its dry husky quality; while the nutritive part, which is supposed to contain an essential oil, is duly prepared for food. It is asserted, that the increase in the quantity of bread, by the addition of 14lb. 14 oz. of bran to 56lb. of flour, is from 34lb. to 36lb. of bread, beyond what is produced by the common mode. In one instance, 56lb. of flour, with 14lb. 14 oz. of bran, produced, on being weighed the next day, when cold, 106lb. and a half of bread; which is above half as much more than what is commonly made, and about twice the quantity obtained from a bushel of wheat, when merely the fine flour is used.