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B R E (Mi ) B R E BREAD, a mafs of dough, kneaded and baked in an Breasts, or mamma;, in anatomy. See Anatomy, p. 227. oven. See Baking. in antiquity, apiece of armour worn to Bread ought to be well kneaded, and feafoned with Breast-plate, defend the breaft, originally believed to be made of a little fait, otherwife it is accounted very unwholefome. hides, twilled into fmall cords, but afterwards We find bread fometimes made of rye, oats, bar- made ofor hemp iron, or other metals, which were ley, or vetch-flour; but of all others, that prepared fometimes brafs, fo exquifitely hardened, as to be proof from wheat affords the rnofl wholefome nourifhment. againft the greateft force. In feveral parts of Afia, Africa, and America, they Breast-plate, in the ipenage, the ftrap of leather that make bread of maiz-flour; befides which, the Ameri- runs from one fide of the faddle to the other, over the cans make bread of the caffava-root. See Cassava. horfe’s breall, in order to keep the faddle tight, and Some are of opinion, that corn growing in gravelly hinder it from Hiding backwards. and light lands, makes better bread than that which Breast-plough, .one fo fafliioned that a man may grows in deep and low grounds. {hove it before him. Fn?«£^-BREAD. To m ike good French bread, for every Breast-work the fame with parapet. See Parapet. two quarts of flour, add fix fpoonfuls of ale yeaft; the air infpired and expelled again in the alfo milk and water, warmed ; a bit of butter, and a BREATH, a£tion of refpiration. little fait; make them pretty light, and letting them Breath, orwind, in. the menage, fometimes fignifies rife before the fire, bake them in a quick oven Some put the yolks of fix eggs, and the vhites of the eafy refpiration of an horfe, and fometimes it imtwo, to this quantity; but others think the bread better plies the eafe and reft or repofe of a horfe; as, give your horfe breath, that is, do not ride him down ; without them. Foreign bread, or bifket, pays duty on importation give that leaping horfe a long breathing-time between is. y^jjd. for every ii2n>. whereof is. j^^d. is the turns or repetitions of his menage, 6c. BREATHING, the fame with refpiration. repaid on exporting it again. Bread-room, inaihip, that deftined to hold the bread, BRECHIN, a borough-town of the county of Angus in Scotland, about 1 5 miles north-eaft of Dundee ; W. or bifket. The boards of the bread-room fhould be well joined long. 20 20', north lat. 56° qd. and caulked, and even lined with tin plates, or mats. BRECON, or Brecknock, a borough-town of BreckIt is alfo proper to warm it w'elL with charcoal, for nocklhire, in Wales; W. long. 30 25', N. lat. 520. feveral days before the bifleet is put into it; fince no- BREDA, the capital of Dutch Brabant, about 30 miles thing is more injuries to the bread than moifture. north-eaft of Antwerp; E. long, qd, N. lat. 51° Bread, in feripture ftyle, is taken for every fort of /d. It is a ftrong fortified town. food. The ancient Hebrews had feveral ways of ba- BREECHES, a kind of clofe garment or covering for king bread, as baking it under tfie allies, between two the thighs, hips, 6c. worn by the modern Europeans. fires made of cow-dung, and in an oven. The Jews The breeches are peculiar to the male fex, and anhad, befides their leavened and unleavened bread, their fwer, in fome meafure, to, the femoralia of the Romans , fhew-bread, bread of affliction, 6c. See the articles BREECH of a great gun, or cannon, the end next the Leavened, 6c. touch-hole. BREADTH, in geometry, one of the three dimenfions BREECHINGS, in the fea-language, the ropes with of bodies, which multiplied into their length confti- which the great guns are laffled, or faftened to the tutes a furface. (hip’s fide. BRE AK, in a general fenfe, fignifies to divide a thing They are thus called, becaufe made to pafs round into feveral parts with violence. the breech of the gun. In the art of war, to break ground, is to open the- BREEDING, in a general fenfe, the producing, noutrenches before a place. nfliing, and educating all manner of young animals. Among fportfmen, to break a horfe in trotting, is to B r E edj.nG sf horfes. See Equu s. make him light upon the hand in trotting, in order to BREEZE, a fnifting wind, that blows from fea or land make him lit for a gallop. To break a horfe for hunt- for fome certain hours in the day or night ; common ing,'is to fupple him, to make him take the habit of in Africa and fome parts of the E. and W. Indies. running. The fea breeze is only fenfible near the coafts; it. BREAKING, in a mercantile fiyle, denotes the not commonly rifes in the morning, about, nine, proceedpaying one’s bills of exchange, accepted, or other pro- ing (lowly in a fine fmall black curl on the water, tomiflary notes, when due; and abfeonding, to avoid wards the (hore; it. increafes gradually till twelve,. the feverity of one’s creditors. In which fenfe, breaking and dies about five. Upon its ceafing, the land-breeze is the fame with becoming bankrupt. See Bankrupt. which increafes till twelve at night, and Breaking bulk, in the fea language, is.the fame with commences, is-fucceeded in the morning by the fea-breeze again. unlading part of the cargo. Breeze, in brick-making, afties and cinders,, BREAM, in ichthyology, theEnglilh nameof the cypri- fometimes made ufe of infteadfmall of coals, for the burnnus brama. See Cyprinus. ing of bricks : But as this does not fo well anfwer the BREAST, in anatomy, denotes the fore-parts of the end, the ufe of it is prohibited by 12 George I. thorax. See Anatomy, p, 227. cap. xxx,v. Brejeze>
