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Boil two quarts of wheat bran in sufficient water to well cover it for five minutes, strain through a sieve, then add fresh water and boil ten minutes, strain through a sieve a second time, then pour cold water over it until the water runs through perfectly clear. Press the bran tightly in a cloth, making it as dry as possible, then spread thinly on a dish, and put in a slow oven for several hours, or over night, and when dry and crisp it will be ready to grind. Grind very fine in a mill, and sift through a fine wire sieve (a brush may be needed to pass it through). The bran must be soft and fine. Take three ounces of this bran powder, three eggs, an ounce and a half of butter, and a small teacupful of milk. Warm the butter in part of the milk, and mix the eggs well with the other portion, add a little nutmeg, and stir well together. Just before putting in the oven, stir in half a drachm of bicarbonate of sodium, and three teaspoonfuls of diluted hydrochloric acid. Bake in a well buttered pan for an hour or more. Valuable in the dietetic treatment of diabetes.