| XXX | (665-(Brewing)) | XXX |
B R E ( 66$ ) B R E The breviary of Rome is general, and may be ufed that the old office was abridged, or rather, that this in all places; but on the model of this various others col leftion is a kind of abridgment of all the prayers. The breviaries now in ufe are innumerable; the have been built, appropriated to each dibcefe, and difference between them confilts principally in the each order of religious. The breviary of the Greeks is the fame in almoft number and order of the pfalms, hymns, pater-noall churches and monafteries that follow the Greek fters, ave-Maries, creeds, magnificats, cantemus’s, rites : the Greeks divide the pfalter into twenty parts. benedidus’s, canticamus’s, nunc dimittis’s, miferere’s, In general, the Greek breviary confifts of two parts; halelujah’s, gloria patri’s, be. the one containing the office for the evening, the other Breviary, in Roman antiquity, a book firft introduced that of the morning, divided into matins, lauds, arft, by Auguftns, containing an account of the application third, fixth, and ninth vefpers, and the compline; • of the public njoney. that is', of feven different hours, on account of that BREVIATOR, an officer under the eaftern empire, faying of David, Septies in die latidem dixi tibi. whole bufinefs it was to write and tranflate briefs. ilie inftitution of the hreyiary is not very ancient: At Rome thofe are Hill called breviators, or abbrethere have been inferred in it the lives of the faints, viators, who diffate and draw up the pope’s briefs. full of ridiculous and ill-attefted Itories, which gave BREVIBUS a retulis liberandis a writ or command occafion to feveral reformations of it, by feveral coun- to a ffieriff to deliver to his fucceffor the county, with cils, particularly thofe of Trent and Cologn; by fe- the appurtenances, and the rolls, writs, and other veral pope?, particularly Pius V. Clement VIII. and things to his office belonging. Urban VIII.; and alfo by feveral cardinals and bi- BREVIER, among printers, a fmall kind-of type or ffiops, each lopping off fome extravagances, and bring- letter between bourgeois and minion. ing it nearer to the fimplicity of the primitive offices. BREVIUM See Gustos. Originally, every body was obliged to recite the a town of Guelderland, in the United breviary every day; but by degrees the obligation was BREVORDT, Netherlands, fituated twenty-five miles fouthreduced to the clergy only, who are enjoined, under eaft of Zutphen, in 6° about 3/ E. long, and ja0 N. lat. penalty of mortal fin and ecclefiaftical cenfures, to re- BREWER, a perfon who profeffes the art of brewing.. cite it at home, when they cannot attend in public. are companies of brewers in moff capital ciIn the XIVth century, there was a particular referve tiesThere that of London was incorporated in 1427, by granted in favour of bi'ffiops, Who were allowed, on Hen.; VI. and that of Paris is hill ohler. extraordinary occafions, to pafs three days without re- Brewer’s-haven, a good harbour at the north end of hearfing the breviary. the ifland on the coaft of Chili, in South. This office was originally called curfus, and after- America; ofW.Chiloe, long. 82°, and S. lat. 420. waids the bteviarium which latter name imports, BREW HOUSE, a place for brewing. See.BREWiNG.. BREW BREWING is the operation of preparing ale or beer from malt. Before we treat of this operation, it will be neceffary to explain the nature of malt, and the method of making it.. O F M ALT. That fpecies of fermentation which is called the vinous fermentation, is only produceable by the juices of vegetable fubftances. The fygar or faccharine matter is the caufe of this fermentation. If fugar be added to water in the proportion of 1 to.3, a proper vinous fermentation is excited. When this' faccharine matter is extrafted from vegetables, they immediately, lofe their fermentative power. Moll plants either naturally contain this faccharine matter, or are capable of acquiring it by a certain method of treatment. This. proceff of converting vegetable fubftances into a fugar is known , by the name of malting. . Vol.T. Numb. 28. ' 3
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Though moft vegetable fubftances be convertible into malt, barley is found by experience to be the moft proper: for undergoing this operation. As the converting of grains into malt, is only a part of the progrefs toWards their germination, it may be performed by committing them for fome time to the earth. But the ordinary method is to fteep the barley for fome time in water, and then to expofe it in heaps on the floor of a barn till it begins to heat: after which, it muft be fpread out in thin layers, to prevent putrefaction. It ought to continue in this fituation till the plume or bud is juft about to efcape from the feed, and then it is confidered as perfectly malted; that is, the feeds are converted into a fweet, moift fnbftance. This change of tafte, or malting, keeps exaCt pace with the progrefs of the, plume;. hence one half of the feed is frequently malted, while the other undergoes no change. If the plume be allowed to ffioot fully out, the feeds immediately lofe their faccharine tafte, and are changed into infipiii 8F ' hollow
