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MCiifof it, In' several councils, particularly those of Trent andCologn ;hv several popts, particularly Pius V , Clement A 7 III.and Urban Vlll. and also by several cardinals and bishops, uadilopping oil" some extravagancies, and bringing it much nearer tothe simplicity of the primitive offices. Originally, every bodyva, obliged to recite the breviary every day ; but by degrees theobligation was reduced to the clergy only, who are enjoined underpenalty of mortal sin and ecclesiastical censures, to recite it atji-oine, when they cannot attend in public. In the 14th century,there was particular reserve granted In favour oi bishops, who wereallowed, on extraordinary occasions, to pass three days without re-heavsing the breviary. This office was originally called cursus ;and afterwards breviarittm; which imports that the old office wasabridged; or rather, that this collection is a kind of abridgementof all the prayers. The breviaries now in use are innumerable ;the difference between them consists principally in the numberand order of psalms, hymns, paternosters, ave-Marias, creeds,magnificates, Ac. &c.

BREVIAT, [from brevis, brevio, Lat.] a short compen-dium.

BREVIATOR, an officer under the eastern empire, whose bu-siness it was to write and translate briefs.

BREV1BUS a Rotulis Liberandis, a writ to a sheriff todeliver to his successor, the comity, with the appurtenances, andthe rolls, writs, and other things belonging to his office.

BREVIER , a particular size of letter used in printing; socalled, probably, from being originally used in printing a bre-viary ; as,

Nor love tliy life, nor hate, hilt wliat tliou liv’st.

Live well, haw long or short, permit to lleav’n. Milton.

BREATLOQUENCE, a short and apt way of speaking.

BREVITY, [ breritas , Lat.] conciseness; shortness; con-traction into few words. Particularly used in speaking of style orcomposition. It is by some called brachylogia and breviloquence ;sometimes laconismus. Tacitus and Persius are remarkable forthe brevity of their style. There are two kinds of brevity, onearising from dryness, poverty, and narrowness of genius; the otherfrom judgement and reflection; which latter alone is laudable.Brevity is so essential to a tale, a song, and an epigram, that with-out it they become chill. Rhetoricians make brevity one of theprincipal marks or conditions of eloquence; but the rules theyprescribe for attaining it are difficult to apply, so as still to keepthe due medium between too much and too little. A just brevityis attained by using all the words which are necessary, and nonel.ut those which are necessary. Sometimes it may also he had,by choosing a word which has the force of several. It is this lastkind which Quintilian admires so much in Sallust ; and the imi-tation of which, by other writers, lias caused too much obscu-rity.

BREVORDT, a town of Gueldcrland, 24 miles S. E. of Zut-

pheb.

BREUSC1I, a river of France in the department of the LowerRhine, and late province of Alsace .

BREWER, a person who professes the art of brewing. Thereare companies of brewers in most capital cities : that of London was incorporated in 1427, by Ilenry VI. and that of Paris is stillolder.

BREWIIOUSE, a house appropriated to brewing. The prin-cipal utensils are, a furnace made close and hollow for saving fuel,and for discharging the smoke lest it taint the liquor; a copper;a mash-vat near the head; a cooler near the mash-vat; and alyiile-vat under the cooler. Adjoining to these, several cleanmbs, to receive the worts and liquor, are required. .

lilt E W1 N’G, the art of preparing beer or ale from malt, by ex-tracting all its fermentable parts In the best manner; by addinghop; in such proportions as experience has shewn, will preserveand meliorate the extracts ; and by causing a perfect fermentationt.i them, by means of yeast and barm. One of the mod approvedmethods of performing this operation, is as follows: Take of thepined and softest water you can procure, as much as you willhave occasion for ; boil it, put it into large tubs, and let it stand< \po.ed to the air to purge itself, at least one week. Grind a suf-ficient quantity of the best brown, high-dried malt ; let it remainfour days before you use it, that it may mellow, and dispose itselffor fermentation. Fill a copper with your prepared water, and let

it boil; then lade about three quarters of a hogshead into themash-tub, filling the copper up again, and making it boil. Whenthe water in the mash-tub is cooled to such a degree, that, in con-sequence of the stream subsiding, you may see your face in it,empty into it, by degrees, nine bushels of the malt, mash it well,and stir it about with the rudder near half an hour, till it is tho-roughly wetted, and incorporated with the water; then spreadanother bushel of malt lightly over the surface, cover the wholewith empty sacks to keep in the steam, and leave it for an hour.At the end of the hour, the water in the copper being boiling,clamp the fire, and let the water cool a little as before: then ladeas much as is necessary on the mash, till the whole together willyield about a hogshead of wort. When this second quantity ofwater is added, stir it again well, rover it, and leave it for anotherhour. Then let the first wort run in a small stream into the underback, and lade another hogshead of hot water on the mash: stir itagain as before, cover it, and let it remain for two hour;. In themean time, return the first wort into the copper, and put into itsix pounds of fine brown seedy imps, first rubbing them betweenthe hands. Then make a brisk fire under your copper, till theliquor boils; let it continue to boil till the bops sink; then dampthe fire, and strain the liquor into coolers. W hen it is about aswarm as new milk, mix some yeast or barm with it, and leave itto work till the surface appears in curls; then stir and mix thewhole properly with a hand-bowl, and let it again ferment. Re-peal the stirring with the bowl three times, then tun it, and leaveit to work in the hogshead. When it has nearly done working,fill up the cask, and bung it, but let the vent-hole remain open.Beer thus brewed, though brown, will be as clear as rock-water,and will keep for any length of time. Set the second wort asidefor the next brewing, which, as far as wetting the mash, must bemanaged exactly in the same maimer as the lir-t; but afterwards,instead of water, heat the second wort of the iirst brewing, amilade it on the mash, which will give the new wort additionalstrength and softness. Make the second wort of the second brew-ing with water, and save it for the first wort of the third ; and soon for as many brewings as you please. A third wort may betaken from the lirst brewing, which should be heated and laded'on the mash of your second brewing, after taking off the secondwort; and thus an additional hogshead of very good mild beermay be procured. On taking a review of the above process, andthe multiplicity of circumstances to be attended to, it is easy losee that the operation of browing is of a very precarious nature 7and requires great skill anil dexterity lo manage it with com-plete success. The goodness of the beer will depend on the qua-lity of the malt from which it is made; on the peculiar propertiesof the water with which it is infused ; on the degree of heat ap-plied in the mashing ; on the length of time the infusion is con-tinued ; on the due manner of boiling Die wort, together with thequantity and quality of the hops employed : and on the properdegree of fermentation: to ascertain all which particulars, withprecision, constitutes the great mystery of brewing, and can onlyhe learnt by experience and repeated observation. Mr. Mills, inhis “ System ot Practical Husbandry,” and Mr. Comlirnne, inhis “ Theory and Practice of Brewing,” give the following direc-tions for the choice of materials used in brewing, and for conduct-ing the whole process:

1. Of the AYater. Pure rain-water, as being the lightest, westeemed the most proper. AV’eli and spring waters are commonlyhard, and consequently unlit for drawing the tincture completelyfrom any vegetable. River-water, in point of softness, is next torain-water: and even pond-water, if pure, is equal to any otherfor brewing.

2. Ok Malt. Those malls are to lx: preferred for brewing,which have been properly wetted and germinated, then dried bya moderate heat, till ail the adventitious moisture is evaporated,without being blown, vitrified, or scorched, by too hot of haftytires. For, the belter the malt is dried, the sounder will he thebeer brewed from it, and the longer it will keep. In order to as-certain the quality of this article, bite a grain ot it asunder, and ifit tastes mellow and sweet, break.-, soft, and is lull oi Hour from oneend to Die other, it is good ; which may also he known by itsswimming on the surface, when put into the water. The bestway of grinding it, is to bruise it in a mill composed of two ironcylinders. These break the malt without cutting its Imsk, so thatthe hot water instantly pierces its whole substance, and soon draws

forth.