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	become inert, the dough therefore retaining its toughness, and power of holding water. Sulphate of copper, and lime, will act in a like manner. Fortunately, however, these adulterations would seem to have become things of the past; and it is comforting to learn, on capable authority (Gtoodfellow), what may now be considered a certain fact, that the bread supplied to the people of England is practically pure." We may note that the crust of bread contains eight times as much soluble nutrient proteid as the crumb ; also three times as much nitrogenous (muscle-building) matter, half as much again of starch (warmth-producing), and less than half as much water. A considerable portion of protein (a valuable constituent of wheat) is withheld in the coarser parts of the grain,—the bran, and pollard, —which, if left in the bread, would resist the action of the digestive juices, and defy digestion. But these valuable food-salts may be utilized by making " Bran-tea," which is specially beneficial for children affected with rickets. Such a " tea " may be readily brewed by putting one measure of ordinary coarse wheat-bran into three measures of the same size of fast-boiling water, and allowing it to simmer steadily for not less than thirty minutes. A small lump of cane-sugar, if added, will help to maintain the full boiling-point of the water. The liquor should be then strained through a sieve, and may be used as a tea ; also in making stock for soup, or barley-water ; as well as for boiling rice therein. Again, bran serves excellent purposes for outward use. Foot-baths prepared therewith are of capital service for relieving gouty limbs, as well as for affording comfort, and ease to tender feet. For which uses some bran should be put looselv in a large flannel