HOW TO MAKE SASSAFRAS TEA
Crush the bark of the red sassafras root, allowing a piece as large as a silver dime to each cup. Add the quantity of water desired; simmer from five to ten minutes. Drink with cream and sugar.
WHEAT BRAN
Wheat bran is the outer coating of the wheat grain. Chemically, it is pure cellulose, which is insoluble and indigestible in the ordinary digestive solvents of the body.
Wheat bran serves a valuable medicinal purpose in the stomach and in the alimentary tract. When introduced into the stomach, its cell structure fills with water, and it increases from four to eight times its size in its dry state. It excites both stomach and intestinal peristalsis, thereby preventing stomach indigestion, and by carrying the water along down the intestinal tract, it prevents intestinal congestion, or what is commonly called constipation. Wheat bran may be properly called an intestinal broom or cleansing agent.
Man, in the process of preparing his food, has invented expensive and complicated machinery for removing all cellulose and roughness from his diet. He has suffered both stomach and intestinal congestion just to the extent that this refining process has been carried on. Bran puts back into the diet not only what modern milling methods have taken out of it, but that which civilized habits of refining have eliminated from our food. It therefore naturalizes the diet, promotes digestion, cleanses the mucous surfaces of both the stomach and the intestines, and prevents congestion in the ascending colon, which is the primary cause of appendicitis, so called.
BRAN MEAL
Bran meal is the product of the entire wheat, ground coarsely, and mixed with a certain per cent of wheat bran. It makes an excellent bread.
Bread made from bran meal acts on the digestive and the alimentary organs, the same as the pure bran, only in a milder capacity. It also aids the stomach in the digestion of other foods. It is more nourishing than wheat flour, for the reason that it is better balanced, containing all the carbohydrate and the proteid elements of the grain.