1) Here, probably a very early spelling of ‘bruse’, that is twigs or small branches suitable for firewood or animal fodder.
2) A traditional dish, treated as a plural like porridge.
1789 I ate a little pancake at noon and a few Brewis, Slaithwaite. Peter Brears describes how it was made by teeming hot water on oatcake to soften it and then adding dripping and seasoning. The word’s etymology takes it back to Old French brouet, that is ‘soup made with broth of meat’. ‘Eels in bruet’ may have been a late fourteenth century dish: 1394-5 It. iiii styk browet eyl, Whitby.