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Bibl. Acroam. Pref. §. 54. p. 92. Salmaf, Excrc. ad Solin. in Prcf.
Breviarium is more particularly ufed among Roman writers, to denote a book introduced by Auguftus, containing the ac- counts of the empire.
The breviarium was the fame with what was othcrwife called rationarium a ,ai\d differed from the notitia imperii b .~~ [ a Fabric, Bibl. Ant. c. 16. §. 4. p. 513. b Pitifc. Lex. Antiq. T. I. p. 294. Calv. Lex. Jur. p. 127.] See the article Notitia Imperii, Cyt/.
The defign of it was for giving an account to the people how the monies levied on them were applied. The emperor Tibe- rius laid afide the brevianum, but it was refumed by Caligula. Pitifc. loc. cit.
Breviary was alfo ufed among the antients for the place where the briefs, or what was written abbreviately, were preferved. Du Cange, Gloff. Lat. T. 1. p. 620. 7tev. Diet. Univ. p. 1237.
Hence, probably, might the denomination hrevtarium be given to an abridgment of the church-fervice. Some even maintain, that originally the breviary only contained the rubrics, from which the name was afterwards extended to the whole fervice.
Breviary has alfo been fometimes improperly applied to the miffal, or mafs-book. Act. Sandt. Jun. T. 2. p. 498. Trev. Diet. Univ. p. 1237. See the article Missal, Cycl. The machfor is by fome called the Jewifti breviary, as contain- ing the fervice for the fabbath, feaft-days, &c. Wolf. Bibl. Hebr. I. 8. n. 353. T. 2. p. 1334.
Some deduce the appellation breviary hence, that when the popes redded in tlte Lateran palace, the office read in the pa- pal palace was much fhorter than that faid in the other churches of Rome ; which office, thus abbreviated, was compiled by Innocent III. and called officium capellare, till fuch time as the Francifcan friars adopting the fame, in conformity to the pa- pal chapel, it became denominated brev'iarium, and ihortly after was in general ufe. Magr, Vocab. Ecclef. p. 38. Menag. Orig. Franc.
The firft time the word breviary occurs in the fenfe of a church- book, is iti a letter of the archbifhop of Lyons to the bifnop of Langrcs, in logg; or rather by Micrologus, who lived in ic8o. Trev. Diet. Univ. loc. cit. Magr. ubi fupra.
BREVIATE, is fometimes ufed for an abridgment, or fhort ex- trad): of a book or paper. Philof. Tranfact. N° 73. p. 2212. See Abridgment.
BREVIER, among printers, is the denomination of a fmall fpe- cies of letters between nonpareil and long-primer. Hought. Collect. T. 2. N°365. p. 429. See Letter, Cyct.
BREVITY, in a general fenfe, that which denominates a thing brief or fhort. See the article Brief.
Brevity is more particularly ufed in fpeaking of the ftyle or compofition of difcourfe. Brevity of difcourfe is by fome called brachykgia, and breviloquentia ; fometimes laconifjnus. Tacitus and Perfius are remarkable for the brevity of their ftyle. There are two kinds of brevity, one arifing from drynefs, po- verty, and narrownefs of genius ; the other from judgment and reflexion ; which latter alone is laudable. Brevity is fo effen- tial to a tale, a fong, and an epigram, that, without it, they neceffarily languifh and become dull.
Rhetoricians make brevity one of the principal marks or con- ditions of eloquence ; but the rules they prefcribe for attaining it, are difficult to apply, fo as (till to keep the due medium be- tween too much and too little. Themafters, fays Cicero, re- quire 'that the difcourfe be brief; and they make brevity con- fift in retrenching whatever is fuperfluous : If it be brevity to be fparing of words, and only to employ thofe which are abfo- lutely necefiary, fuch a reftraint may fometimes have a good effect, but it will frequently alfo have an ill one ; efpecially in a narration, which will hereby become obfeure, and both lofe that elegancy which ought to pleafe, and the ftrength which ought to perfuade. Vid. Cic. deOrat. 1. 2. Quintilian explains himfelf more clearly: The narration, fays he, will have the neceffary brevity, if, in the firft place, you lay down whatever is neceffary, to give the judges a general idea of the queftion ; in the fecond place, intermix nothing that is fo- reign to the matter in queftion ; and, in the third place, re- trench nothing that is neceffary foi understanding the point in queftion, and facilitating the decifion of it: brevity, in fine, does not conlift in faying Iefs than we ought, but in fayino- precifely what we ought ; ancj, of the two, it is a lefs fault to fay too much than too little. <£>uint, Inft. Orat. 1. 4. c. 2. A juft brevity, then, is attained by ufing all the words which are neceffary, and none but thofe which are neceffary. Some- times it may alfo be had, by chufing a word which has the force of feveral. 'Tis this laft kind which Quintilian admires fo much in Salluft "; and the imitation of which by other writ- ers, has caufed fo much obfeurity b , — [ a ghiint. Inft. Orat. 1. 8. c, 3. *> Boub, Man. de Bien Penf. Dial.,4. p. 379.] See Obscurity, Cycl.
BREWER, an operator who profeffes the art of brewing See Brewing, Cycl. and Suppl. Brewers are called, in middle age writers, brafiatores, braciato-
ns, braxionarii, brafwtrices, braxatriees % and ca?nbarii b .
[ a Spelm. Gloff. p. S7. voc. Braftmn. DuCange, Gloffi Lat. T. 1. p. 602. voc. Braciator. b Id. ibid. p. 97. voc, Camba.]
BRE
The brewers of London make a company, 'Incorporated by Henry VI. in 1427, confiding of a matter, three wardens, 24 afliftants, and 90 liverymen, befides yeomenry. New View of London, T. 2. left. 3. p. 598.
At Paris, they have a company of brewers, which is one of the nldcft 111 the city, having ftatutes as early as 1268. Savar. DiSt. Comm. T. 1. p. 470, feq. voc. Brajfeur. The apparatus and utenfils of a haver, or a brewhoufe, are a furnace made clofe and hollow for laving fuel, and with'a'vent for the pafl'age of the fmoke, left it taint the liquor; a cop- per, which is preferable to lead ; a mafk-fat near the head a cooler near the mafk-fat, and a guile-fat under the cooler'; ad- joining to all, are feveral clean tubs, to receive the worts' a'nd liquors. Diet.. Ruft. T. 1. in voc.
BREWING (Cycl.) amounts to the fame with what is called in middle age writers, braclate, Ira/tare, braj/icare, and braxaVi In a charter of King Henry III. g i ven by Matthew Paris, we meet with Demos competes it neccjfarias ad braxicandmn, and, in the Leges burgorum of Scotland, QSacmmZ fecmina brajicare voluent, ccrviftam vena.'em Wttjkt. Cafen. Orig. Franc, p. 28. DuCange, Glofli Lat. 1 . 1. p 601.
Brewing is an art depending on chemiftry -, and capable of being improved various ways, both with regard to the prepara- tion of the malt, the ufe of hops, and the management of the working or fermentation b . Some have introduced the ufe of vegetable laps, as birch and fycamore waters, to good purpofe into the art of brewing =. Honey, treacle, and fugar, are alfo capable of being applied to advantage in brewing'.— f ' J„, r i Confp. Chem. tab. 1. p. ir, and 13. » Shaw; Effays for ad- vancing Chem. §. 2. p. 28. ' Philof. Tranfact. N° 6* p 2071. Item, N°46. p. 917. d Shaw, lib. cit. p 49 ]
Brewing, among diftillers, denotes the method of extraflin» the more foluble parts of vegetables with hot water, and thus procuring a folution or decofliou fitted for vinous fermenta- tion.
In which fenfe, brewing is a neceffary ftep towards diftillation. See Distillation.
A fermentable folution, fit for yielding a fpirit, or brand ,-, is ob- tainable from any vegetable, under proper management ; but the more readily and perfectly the fubject dillbJves, the better it is diipofed for iermentation, and the produaion of brandies. Thus, fugar, honey, treacle, manna, and other infpiflated vc- getable juices, which totally unite with water, into a clear and uniform folution, are more immediate, more perfeft, and bet- ter adapted fubjefls of fermentation, than roots, fruits or herbs, in fubftance, the grains, or even malt itfclf j all which difiblvc. but very imperfectly in hot water.
Yet malt, for its cheapnefs, is generally preferred in England and brewed for this purpofemuch after the common mannc.- of brewing for beer ; only the worft malt is ufually chofen for dif- tillation ; and the tinflurc, without the addition of hops, and the trouble of boiling, is here directly cooled and fermented. Shaw, ElTay on Diftill. fe£t. 1. p. C7.
The grain intended for brewing is previoufly malted, to prepare it for diflolving more eafily and copioully in the water, fo as to afford a richer tiniture or folution, which, after due fermenta- tion, will yield about one half more of proof fpirit than the tincture of an equal weight of unmalted corn. Idem, ibid See Malt, Cycl. and Suppl.
Brewing is alfo ufed, in an ill fenfe, for the counterfeiting and compounding efpecially of wines. Vintners and winc-raop- ers are fufpefted of brewing wines, or mixing divers inferior forts, to imitate fome better kind. The neceffity of accom- modating their liquors to the palates of their gueft's, is another caufe of brewing; infomuch that fome have confeffed they com- monly draw out of two or three calks for every pint. Char It Myft. of Vint. p. 195. Hought. Collect. T. 2. N» mo o' 486. ■" r
The fap or juices of trees is a very valuable article in brewing, and not only improves malt liquor, but renders it much cheaper The fycamore is the beft tree for tapping for this purpofe ; it yields a great quantity, and that without any other trouble than boring a hole properly, and placing a veffel under it. One bulhel of malt brewed with this juice, will make as good beer as four bufhels in the ordinary way. The beft way of procuring the fap is this : Take a large augre, and with it bore two holes on the oppofite fides of the tree, each fo deep as to the pith. Each hole is to be bored Hoping upwards, and the beft place for it is immediately under a large arm of the tree near the ground ; and if the arm be pierced through with the aupre in the way to the tree, it will be fo much the better : in this manner, there needs no fpigot or ftone to keep open the hole, or to direct the courfc of the liquor, for it will of iti!-!f run down into a vefl'el placed to receive it ; and one tree will thus in a few days, yield a fufEcient quantity of liquor to brew with.
In order to preferve the fap in a proper condition for br. win;, what is firft gathered muft be infolated by a conftant expedition of it to the fun, in proper glaffes, till the reft be obtained ; otberwife the firft will contract an aciditv that will fpojl it. When a fufficient quantity of the fap is 'thus collected: as much rye-bread muft be put into it, cut thin and well toaftcd, but not burnt, as will fervc to ferment it ; when it works well, the bread is to be taken out, and, at a convenient time, it is
