BRA
B R E
Both arc the fame fait, which is true green vitriol or copperas, and both will, in the fame manner, turn a decoction of galls into ink. The white fait is only the green powdered and cal- cined by the fun's heat. The figure of the fibres of thefe ef- florefcences is not eafy to be determined ; fometimes they feem round, fometimes angular- Thefe, however, are the natural figures of the falts of thefe ftones ; and the other moots into which they form themfelves after folution, and bringing them together in a body by water, are rather their accidental forms, tho', under a like courfe of accidents, they generally appear the fame. Philof. Tranfadt. N* no.
BRASSATKIXA, Brassadella, or Brassidella, in bo- tanv, a name given by many authors to the plant more ufually known by that of ophioghffum, or adder's tongue. See Ophio- glossum.
BRASSICA, in botany, the name of a genus of plants, the cha- racters of which are thefe ; the flower confifts of four leaves, and is of the cruciform kind ; the pifti! arifes from the cup, and at length becomes a long cylindric pod, divided, by an in- termediate membrane, into two cells, and filled with roundifh feeds. To thefe marks it is to be added, that the leaves are ufually large and wrinkled
The fpecies of brajjica enumerated by Mr. Toumefort are thefe: I. The white-headed cabbage. 2. The headed cabbage, with a white, long, and fomewhat open head. 3, The white or great cabbage. 4.. The white open cabbage. 5. The white curled cabbage. 6. The white cabbage made up of many fmail heads. 7. The red-headed cabbage. 8. The knottv-ftalked cabbage, or the cole-rape. q. The cauliflower. 10. The common red cabbage, u. The turnep-rooted cabbage. 12. The curled afparagus cabbage. 13. The long-leaved rough cabbage. 14. The fimbriated cabbage. 15. The Iargeft fim- briated cabbage. 16. The dwarf fimbriated cabbage. 17. The jagged white 'cabbage. 18. The jagged red cabbage. 19. The im all age-leaved cabbage, with broader leaves. 20. The fmal- lage-leaved cabbage, with narrower leaves. 21. The little red field cabbage. 12. The great, tall, branched fea cabbage. 23. The muik cabbage. 2[. The field white-flowered cabbage, with perfoliate leaves, called by fome the podded thorough- wax. 25. The purple-flowered perfoliate field cabbage. 26. The perennial Alpine cabbage. Tournef. Lift. p. 219. Authors have improperly added fome other plants to this me- lius ; as, r. The fingle-feedcd fea cabbage; which is truly a crambe. 2. The fucccy-Jeaved field cabbage, which is atur- ritis ; as are alfo the branched and the fingle-ftalked brajjica, with hairy rough leaves, defcribed by Cafpar Bauhine. See Cabbage.
BRASSIDELIC-.Ar,a term ufed by Paracelfus, to denote a me- thod of curing wounds by the application of the herb brafli- della, or ophioglofTum, on the frefh wound. Paracclf. de Vit. long. 1. 2. c. 14. Caji. Lex. Med. p. 112. Rul. Lex. Al- chem. p. 106.
BRAURONIA, figavfwia, in antiquity, a feaft held every fifth year in honour of Diana, furnamed Brauronia, from Brauron a village near Athens, where the famous ftatue of that goddefs, brought from. Scythia Taurica, was preferved. The ceremony of the Brauroma was managed by ten men, from their office called Ugmom ; the victim offered was a eoat, and it was cuftomary for certain men to fino- one of Homer's Iliads, during the fervice : other minifters at the folemnity were young virgins, from five to ten years of age, habited in yellow, and confecrated to Diana, under the denomination of Ajxloi. Vid. Meurf. Grac. Ferial. Fa/old. de Feft. Gne~. c. 6. Potter, Archxo!. Grase. 1. ?.. c. 20.
BRAWN, in the culinary art, ngnifies the flefh of a boar, bon- ed, rolled up, or collared, boiled, and, laftly, pickled, for a winter's cate.
Brawn is made only of the flitches, without the legs ; the old- eft boars are chofen for this ufe, it being a rule that the elder the boar, the more horny the braivn.
There is alfo braivn of pig, which is made by fcalding, draw- ing, and boning the bcaft whole, except the 'head; then cut- ting it in two collars, foaking it in brine, feafoning, rolling:, putting it into a cloth, binding it up, boiling; it, and, when boiled, hooping it up in a frame. Ruft. Didt. T. 1. in voc.
BRAZED, in heraldry, is ufed in fpcaking of three cheverons clafping or folding each other. Coats, Didl. Her. p. 57. The word is doubtlefs formed by corruption from the French word bras, arm.
BRAZEN Age, Scculum areum, is ufed by the poets to exprefs the third age of the world. See Age.
What Hefiod and the Greeks call the brazen, the northern na- tions called the rocky or jhny age. Phil. TranfacT:. N° 301. p. 2071.
Brazen Difh, among miners, is the ftandard by which the . other difhes are gauged, and is kept in the king's hall. Honght Compl. Miner, in the Explan. of the Terms.
BRAZIER, an artificer who makes and fells pans, pots, kettles, and other kitchen utenfils and brafs ware. Itinerant braziers, who go about with their tools and kmp- facks, are called tinkers ; by the French, braziers of the whif- fle, chaucleronniers au fifflet. Savar. Diet. Comm. T. 1. p.
7°5-.'
The implements ufedbyZ™z;/Vr.rare,a forge, wherein they burn
only charcoal to heat their metal ; a twibil, wherewith to hold their work to the fire; divers forts of anvils, and hammers, wherewith to beat ; alfo pans, ladles, fheers, and punches of divers forts, foldering irons, borax box, lath for turning, csV. JjRAZIL (Cycl.) — Brazil wood is of fome ufe in medicine; being reputed a fpecies of thefanders, and pofleffed of the fame phyfical virtues, though rarely prefcribed. Quiiic. Difpcnfat. P. 2. feet. 2. §, 168. See the article Sanders. Carnation is dyed with brazil, and violets are raifed with bra- zil. Acids turn brazil yellow, but, by adding an alkali, it be- comes purple ; fo that if we put lemon-juice, or fpirit of vine- gar, in a decoction of bra%H wood, it becomes yellow, and, if we add oil of tartar, violet. Trev. Diet. Univ. T. 1. p. 1220. voc. P.refll. Brazil Ink. See the article Ink.
BRAZIUNG, or Brazeeling, in dying, fignifles the giv- ing a dye with brazil wood. Savar. Diet. Comm. T. 1. p. 478. See Brazil, Cycl. and Suppl. The French dyers of the grand teint are forbid brazjlihg. BREACH, {Cycl.) in a general fenfc, denotes a break or rupture in fome part of a fence or inclofure, whether owing to time- or violence.
The word is formed from the French hreebe, which fignifies the fame ; formed of the German brechen, to break. Mcnag, Orig. p. 128. voc. Breche.
Inundations, or overflowings of lands, are frequently owing to breaches in the dikes, or fea banks a . Dagenham breach is famous; it was made in" 1 707, by a failure of the Thames wall, in a very high tide. The force wherewith it burfl in upon the neighbouring level, tore up a lar^c channel or paffage for water 100 yards wide, and in fome places 20 feet deep ; by which a multitude of fubtcrranean trees, which had been bu- ried many ages before, were laid bare b . — [ a Mortim. Art of Hufb. T. 1. 1. 1. c. 2. §. 5. p. 29. b Philof. Tranf. N" 335. P-4-7 s -J. Breach, in fortification. — A breach is faid to be practicable, when it is wide and low enough to enter men, and make a ■lodgment.
When a breach in the rampart is practicable, the governor ufu- ally capitulates, to prevent the effects of a ftorm. Feuq. Mem. fur la Guerre, feet. 91. p. 360, feq.
Before they mount the breach, they frequently widen or en* large it with fourneaux, and render the accefs to it practicable, even for cannon, which it is fometimes neceflary to plant on the breach, in order to ruin the enemies retrenchments on the gorge and epaules of the baftions. BREAD (Cycl.)— When bread Is too ftale, baking it a fecond time will make it eat like new; but then it muft be fpent quickly. H:ught. Collect. T. 1. N° Kg. p. 239. Bread is made of the flower or meal of fome farinaceous vege- table, ground, and kneaded with water and yeait. Shaw, Schcm. Chcm. p t 27.
The brcad-covns chiefly ufed in Europe are wheat and rye ; in fome places and feafons, where thefe are fcarce, oats alfo and barley. In divers parts of Afia, Africa, and America, bread is alfo made of maize. Vid. Becman, Hift Orb. Terrar. c. 10. §. 2. p. 418. Caft. Lex. Med. p, 349. voc, Frumenium. Philof. Tranfadt. N° 142. p. rc6H.
Bread made of good wheat, well leavened, and thoroughly baked, with a little fait, is the heft a ; that which is not tho- roughly baked, ill kneaded, and without fait, is hurtful and unwholefome, efpecially in fnioaky cities; fo are unleavened bread and cakes baked under the aihes b . — [ a Bacon. Hift. Vit. & Mort. ap. Works, T. 2. p. 169. b Ruft. Diet, in voc] In general, the lighter thebrcad,xhe better and more delightful it is ; coarfe and barley bread is dcterfive, and gently purgative c , at leaft to thofe not ufed to it. Some recommend it for perfons in the gout ■'. — [ c Qttinc. Difpenf. P. 2. feet. 13. n. 599. p. 237. It. feet. 4. §. 241. d Junck. Confp. Therap. tab, g. p. 277.]
Bread is ufually made of the feeds, fometimes alfo of the roots, and even the piths of plants c . The Greeks attribute the in- vention of bread to Ceres, the Egyptians to Ifis, others to Me- nes. The firft bread is fuppofed to have been made of the plant lotus f . In the northern parts there were three forts of bread in ufe before Ceres taught the culture of corn ; the firft made of the fappy parts of the pine, and other trees, dried and pounded; the fecond of acorns, and the third of the roots of the filipcndula s. The poor Tartars, near Sherazoul, ftill live upon acorn bread h . — [ c Bacon, lib. cit. ap. Works, T. 2. p. 161. r Reimman, Idea Antiq. Liter. ./Egypt, p. 139. s Rud- beck, Atlant. ap. Philof. Tranfadt. N° 300. p. 2033. h Phil. Tranfadt. N 3 138. p. 943.] See Acorn. In the iflands of Bantla and Amboina, they make a kind of bread called faegem, or fagoe, of the pith of a farinaceous tree, whofe trunk is the thicknefs of a man's thigh, ten foot high, and having a round head a-top like a cabbage ; in the middle whereof is a white mealy fubftance, which being kneaded with water, fermented and baked on the coals, ferves the poorer fort for bread. Clitf. Erot. 1. 1. c. 3. Bear.cn. Hift. Orb. Terr. P. 1. c. 10. §. 1 . p 419. Bibl.Raifon. T. 12. p. 366. Phil. Tranfadt. N° 26. p. 4B5.
In the Caribbec iflands, they make bread of the root of a poifo- ncus plant called manioc ' ; probably the fame with the caflada
