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.