Chapter II: BLEACHING of =Linen=:--Linen may be bleached in a similar way to (3)

=BO'RON.= B. The base of boracic acid. It was discovered by Homberg in 1702; but, from attracting little notice, was soon forgotten. It was rediscovered, almost simultaneously, by Sir H. Davy and by Gay-Lussac and Thénard, in 1807-8.

_Prep._ Boron is prepared by a process similar to that employed to obtain silicium:--Potassium and perfectly dry boracic acid, or, preferably, boro-fluoride of potassium, intimately mixed together, are placed in a glass adopter-tube, and submitted to a low red heat. When cold, the loose cork that fastened its mouth is removed, and hot water poured in, in successive portions, until the whole matter is detached and all its soluble portion dissolved; the liquid is next allowed to settle, and the precipitate washed first with a solution of sal-ammoniac, and afterwards with alcohol; the residuum (boron) is lastly dried in a capsule, and put into a well-stoppered phial.

_Prop., &c._ A solid, tasteless, and inodorous powder, of a dark greyish-brown colour. With sulphur it unites at high temperatures, forming sulphurets (sulphides of boron); and when placed in chlorine gas it spontaneously inflames, and a gaseous chloride of boron is formed. The compounds of boron with basic radicals are termed BORIDES.

_Obs._ Among the most remarkable of the recent discoveries in chemistry are those of MM. Wohler and Deville, relative to silica and boron. Each of these substances is now proved to exist in three very different states, analogous to the three known states of carbon, namely, charcoal, graphite, and diamond. The last of these states is, of course, the most interesting. Crystallised boron possesses a hardness, brightness, and refractive power comparable to those of the diamond; it burns in chlorine, without residue, and with circumstances resembling those of the combustion of diamond in oxygen; it is not acted on by any of the acids, and appears to be the least alterable of all the simple bodies. Its powder is already used in the arts, instead of diamond-dust; and it seems not improbable that, when obtained by the chemist in crystals of a larger size, it may rival even the diamond as a gem.

Some late experiments by Wohler and Deville seem to have established the fact, that the so-called "graphitoidal" boron is really a boride of aluminium. Its formation on fusing aluminium with amorphous boron or boric oxide appears to take place more particularly when the heat applied is neither very strong nor long continued.

=Boron, Terflu'oride of.= See FLUOBORIC ACID.

=BOTHRIOCEPHALUS CORDATUS.= Leuckart was the first to describe this creature, which is a parasitic worm infesting the human intestines. It is, however, much more commonly met with in dogs than in man. The annexed engraving depicts--_b_, the head (back view), magnified five diameters; _b'_, upper part of body and head, magnified two diameters; _a_ is a portion of the worm, natural size. See BOTHRIOCEPHALUS LATUS.

=BOTHRIOCEPHALUS LATUS.= A parasitic worm infesting the human intestines. Although classed with the tapeworms, it differs essentially from _tænia_. The head is of an elongated form, compressed with an anterior obtuse prominence into which the mouth opens.

The animal has the power of elongating and contracting the neck, so that it appears sometimes short, sometimes long. The joints or segments commence about three inches from the head; the anterior ones are nearly square, but the remainder are much elongated transversely. Each segment contains on its flat surface two orifices, the anterior connected with a male, the posterior with a female organ of generation. The parasite is of a brown colour, and from six to twenty feet in length.

Those who are affected by this worm never pass the single segments from the bowels, but void them in chains of many links. The ova are also frequently to be met with in the fæces; they are of an ovoid shape; the capsule is perfectly translucent, and the yolk is distinguishable. The yolk undergoes segmentation, and ultimately develops an embryo with six hooks at the anterior extremity, cased in a mantle studded with vibratory cilia, and the lid of the capsule then opens up; and the embryo escapes. If they do not obtain access to the intestines of an animal within a week, they lose their ciliated mantle and perish. Drinking-water is supposed to be the chief if not the only medium through which the parasite gains admissions to the intestines in man. It seems to be unknown in England, except when imported; but is common in Russia, Sweden, Norway, Lapland, Finland, Poland, and Switzerland.

=BOTS.= The larvæ of the gad-fly. The eggs are deposited by the female fly on the horse's shoulder and on parts of the body within reach of the tongue, by which they are carried to the mouth and find their way to the stomach. They usually resist all attempts to expel them. The most promising treatment consists in rubbing down in hot water about 2 or 3 _drms._ each of aloes and assaf[oe]tida; and when the solution has cooled, adding to it 1 _oz._ each of turpentine and ether. Repeat this dose two or three times a week, omitting the aloes if necessary.

=BOT'TLES= (b[)o]t'lz). See GLASS, INFANCY, LACTATION, PHIALS, &c.

=BOTT'LING= (b[)o]t'l-[)i]ng.) See CORKS, MALT LIQUORS, WINE, &c.

=BOUGIE= (b[=o][=o]'-zh[=e]). [Fr.] _Syn._ CE'REUS, CERE'OLUS,[227] CANDE'LA PROBATO''RIA*, L. In _surgery_, a long slender instrument, originally of wax,[228] introduced into the urethra, [oe]sophagus, or rectum, in stricture and other diseases of those organs.

[Footnote 227: Properly, a 'little bougie.']

[Footnote 228: Hence the name.]

_Prep._ 1. (Prof. Pickel's.) Amber (melted), 1 part; boiled oil, 3 parts; mix, cool a little, and further add of oil of turpentine, 1 part; spread the mixture, at 3 successive intervals, upon loose spun-silk cord or web; dry in a heat of 150° Fahr., and repeat the process until the instrument has acquired the proper size; lastly, polish it, first with pumice-stone, and afterwards with tripoli and oil. This is the original receipt of the once celebrated French professor Pickel, and is still generally used, slightly modified, on the Continent. At the present time, in Paris, a little caoutchouc, equal to about 1/20th of the weight of the oil employed, is generally added. For the best ELAS'TIC BOUGIES the process usually occupies from 6 to 8 weeks, to allow full time for the drying and hardening of the composition. When the bougie is required to be hollow, a piece of polished metallic wire is introduced into the axis of the silk; or tin-foil is rolled round the wire and the composition applied as before. When dry and hard the wire is withdrawn.

2. (Hunter's.) Yellow wax, 2 parts; red lead, 3 parts; olive oil, 6 parts; slowly boiled together until combination takes place; strips of soft linen (rather wider at the one end than the other) are then dipped into the composition, rolled up firmly, and finished off on a polished slab.

3. (Piderit's.) Olive oil, 1 part; wax, 6 parts; as before.

4. (Bell's.) Lead-plaster, 11 parts; yellow wax, 4 parts; olive oil, 1 part.

5. (St. B. Hosp.) Wax, 12 parts; Chio turpentine, 4 parts; red sulphide of mercury, 1 part.

6. CAOU'TCHOUC BOUGIES:--In France, where ether is comparatively inexpensive, these are made by applying an ethereal solution of india rubber to the silk or foil prepared as before. In England, naphtha was, until recently, employed instead of 'ether,' but it furnishes a very inferior product. Now bisulphuret of carbon is generally used as the solvent. Sometimes strips of india rubber, previously boiled in water, or that have had their edges softened by moistening them with a little ether, or bisulphuret of carbon, are wound round the 'wire or foil,' and kept in their place by a piece of tape applied over them. They are afterwards carefully smoothed off and polished.

7. GUTTA-PER'CHA BOUGIES:--These are formed of gutta percha (previously softened by immersion in boiling water), by rolling it between plates of polished glass or marble. When skilfully prepared from the best (uncoloured) gutta percha, they are admirable instruments. A bougie of this description, of moderate size, and slightly oiled, or wetted with glycerin or gum-water, may be passed through the whole length of the urethra of a healthy person without causing the slightest pain. Gutta-percha catheters (hollow bougies) are still more flexible and easily introduced, and may remain in the urethra for a long time without causing irritation; an important advantage in such matters. The reader cannot, however, be too careful to avoid those made of coloured gutta percha, which, unfortunately, rapidly become very brittle by age. Those originally manufactured in this material were coloured black, and were constantly breaking whilst in use--a disaster from which several serious and even fatal cases ensued. There is no such danger to be dreaded from those made of the uncoloured material when of good quality.

=BOULES DE NANCY.= See BALLS (Martial).

=BOUILLI.= [Fr.] A name frequently applied by cooks to dishes of boiled or stewed meat, as a refinement on its plain English synonymes. Thus, beef bouilli, beef in bouilli, &c., mean stewed or boiled beef, &c. As, however, the name is à la français, so must be the 'accompaniments,' which generally consist of herbs and vegetable seasoning in greater quantity and variety than is usually deemed essential for an humble dish of English boiled or stewed meat.

=BOUILLON= (b[=o][=o]l'-yon_g_). [Fr.] In _cookery_, broth, soup.

=BOUQUET'= (b[=o][=o]-k[=a]'). [Fr.] A nosegay. In _perfumery_, highly scented spirits (esprits) adapted for the handkerchief are commonly called bouquets. The following are examples:--

=Bouquet d'Amour.= _Prep._ From esprits de rose, jasmin, violette, and cassie (flowers of _acacia farnesiana_), of each 2 parts; essences of musk and ambergris, of each 1 part; mix, and filter.

=Bouquet de la Reine.= _Prep._ 1. Essence of bergamot, 1 dr.; English oil of lavender, 25 drops; oil of cloves, aromatic vinegar, and essence of musk, of each 10 drops; alcohol, 1 fl. oz.; mix.

2. Oils of bergamot and lavender, of each 30 drops; neroli, 15 drops; oils of verbena and cloves, of each 5 drops; essences of musk, ambergris, and jasmin, of each 1/2 dr.; rectified spirit of wine (strongest, scentless), 2 fl. oz.; mix. A much-esteemed perfume.

=BRA'GRAS.= Tar, black resin, and the dregs of strained resin, melted together.

=BRAIN= (br[=a]ne). _Syn._ BRAINS[double-dagger]; CER'EBRUM, L.; CERVEAU, Fr.; GEHIRN, HIRN, Ger. The soft whitish mass of nerve-matter contained in the skulls of animals, and, in man, supposed to be the seat of the soul and the mind.

=Brains.= (In _cookery_.) There appears to be scarcely anything which is at all eatable that the ingenuity and taste of the modern cook does not appropriate to his purposes, and clothe with delectability, or transform into something execrable. We observe that our chef de cuisine--no unimportant personage--has taxed every viscera and brought together every novelty and dainty to humour and excite the appetite. Animals which were guiltless of brains whilst living, are found by him to possess excellent ones when dead, from which he prepares a variety of miniature dishes which are truly novel and inviting. Let frugal housewives for the future carefully value their brains, and apply them to useful purposes in a double sense. When cleaned, washed, blanched, and flavoured with the necessary seasoning, they may be formed into a variety of hors-d'[oe]uvres creditable to any table. Mrs Rundell tells us that "beat up with a little white pepper and salt, a sage-leaf or two (scalded and finely chopped), and the yelk of an egg, and fried, they make excellent cakes, fritters, &c."

=BRAMAELIXIR--GENUINE ASIATIC STOMACH BITTER= (Ch. Rama Ayen, Hamburg). Cardamoms, cinnamon, cloves, of each 15 grammes; galangal, ginger, zedoary, pepper, of each 30 grammes; wormwood oil, 15 drops; 90 per cent. spirit, 830 grammes; water, 330 grammes; digest and filter. (Hager.)

=BRAN.= _Syn._ FUR'FUR, L.; BRAN, SON, Fr.; KLEIE, Ger. The inner husk or proper coat of the cereal grains, sifted from the flour; appr., that of wheat. _Comp._ 100 parts of bran contain albuminoid bodies, 13·80; oil, 5·56; starch, fibre, &c., 61·67; ash, 6·11; water, 12·85.

_Uses, &c._ The bran of wheat, diffused through hot water, is largely employed by the calico-printers to remove the colouring matter from those parts of their goods which are not mordanted. A handful mixed with a pail of warm water forms an excellent emollient foot-bath. Infused in hot water (bran-tea), and sweetened, it forms a popular demulcent, much used in coughs and hoarseness, and which, taken in quantity, proves gently laxative. It also forms an excellent manure, and, from containing the ammonio-magnesian phosphate, is especially adapted as a 'dressing' for potatoes. It is frequently mixed with flour, and made into bread (bran-bread), which is eaten by the poorer orders for economy, and by the higher classes because it is recommended by the faculty as being more wholesome than white wheaten-bread.

=Bran Mash.= Put half a peck of bran or pollard into a bucket and pour on to it enough scalding water to wet it thoroughly; stir well with a stick or work with the hands; and let it stand, covered up, till new-milk warm. If a horse is not in work on Sunday, it is a good custom to give it on Saturday evening a bran mash in lieu of a feed of corn. Bran mash is cooling and slightly laxative. The bran should always be freshly ground. When intended to be nutritive, oats should be scalded with the bran.

=BRANDISH'S ALKALINE= (Liqueur de potasse des Anglais, Solutio Alkalina Anglica), used in England to add to meat and vegetables about to be cooked, to help in "drawing" tea and coffee, and as a medicine to neutralise acidity of the stomach and lubricate the digestive passages [die Verdanungswege schlüpfriger zu machen]. Preparation:--Crude carbonate of potash 3 parts, wood ashes 1 part, quicklime 1 part, warm water 40 parts. Add to the water the lime, carbonate, and ashes, digest one day, and filter. (Hager.)

=BRANDRETH'S PILLS=, much used as a purging pill in North America, consist of gamboge, podophyllin, the inspissated juice of pokeberries, saffron adulterated with turmeric, powdered cloves, and peppermint oil. Gamboge is stated to be present in Brandreth's pills on the authority of two American druggists and one dealer. The action of the pills does not, however, correspond with that ingredient, for in two persons five pills produced no loose stools. (Hager.)

=BRAN'DY.= _Syn._ SPIR'ITUS GAL'LICUS, S. VI'NI GAL'LICI (-s[=i]; B. P.), A'QUA VI'TÆ[dagger]*, L.; EAU-DE-VIE, Fr.; BRANNTWEIN, COGNAC, Ger.; BRAN'DYWINE[dagger]. A well-known spirituous liquor obtained by the distillation of the wine of grapes. The name is also often, though improperly, given to the spirit distilled from other liquors, and particularly from the fermented juice of fruits; but in this case usually with some qualifying epithet.

When first distilled, brandy, like other spirituous liquors, is colourless (WHITE BRANDY), and continues so if kept in glass or stoneware; but if stored in new oak casks, as is usually the case, it gradually acquires a yellowish tint from the wood (PALE BRANDY). The deep colour that this spirit frequently possesses when it reaches the consumer is imparted to it by the addition of a little burnt sugar (caramel). Catechu, or terra japonica, in powder or solution, is also sometimes added to give a roughness to the spirit. The original intention was merely to imitate the appearance acquired by brandy from great age, when kept in wood; but in process of time the thing has come to be overdone. The natural colour which the spirit receives from the cask, however long it may be kept in it, never exceeds a light amber tint, about equal to that of pale Jamaica rum. Nothing, however, will now please the public taste but a spirit of lively and full 'brandy-colour,' as it is called. The consequence is that more colouring is commonly added than is compatible with a rich appearance or a very fine flavour.

The brandies most esteemed in England are imported from France, and are those of Cognac and Armagnac, the preference being generally given to the former. The brandies of Rochelle and Bordeaux come next in quality; while those obtained from Portugal, Spain, and Italy are very inferior.

The constituents of pure brandy are alcohol and water, together with small quantities of a volatile oil, acetic acid, acetic ether, [oe]nanthic ether, colouring matter, and tannin. It is from the presence of the two ethers that the spirit derives its characteristic smell and flavour. The amount of absolute alcohol in brandy varies from 45 to 55 per cent. When first imported it is generally 1 or 2 over-proof, but its strength decreases by age, and by the time it is taken from the bonded store for sale, it is seldom stronger than 3 or 4 under-proof. Pure brandies of the best quality, even when new, seldom exceed proof, and are generally a little below it. The reason of this is that they are but slightly rectified, as redistillation tends to injure the ethereal oils, upon which the flavour of the brandy depends.

The quality and flavour of the brandy imported from France vary, and often considerably, from that which is drunk at the best tables on the Continent; this principally arises from it being prepared, or, as it is technically termed, 'made up,' for the London market; which means lowering it by the addition of plain spirit, colouring, &c. This is done to any extent desired by the English purchaser, and the quantity and prices of the substances so added are regularly set out in the invoice. The strength at which foreign brandy is sold in England varies from proof to 33 under-proof. In large quantities, and from bond, the strength, of course, depends much upon the age and quality of the spirit; a fine old brandy being, perhaps, 15 or 17 u. p., while one of the last year's vintage, of a commoner quality, may be as strong as 2 u. p., or even 1 u. p. These matters are familiar to every experienced brandy dealer.

In France there are several varieties of brandy, which are known by names descriptive of their qualities, source, and strengths:--

"Eau-de-vie supérieure" is obtained from pale white wines by skilful distillation, and is remarkable for its rich and delicate flavour. It forms the finest variety of COGNAC BRANDY, both 'white' and 'pale,' of the English drinker, being seldom artificially coloured. Its deepest tint, though long kept in wood, never exceeds a pale amber; and hence, even when thus coloured, it is frequently called 'white brandy' by the uninitiated.

"Eau-de-vie ordinaire," or common brandy, is distilled from inferior or spoilt white or red wines; average sp. gr. about 0·9476 (from 22 to 27 u. p.). It forms the 'ordinary brandy' of the taverns and hotels; and, after being 'made up' with plain spirit to 1 or 2 u. p., a very large portion of that which is exported.

Of each of the above varieties there are numerous degrees of qualities, which are further increased in number by their admixture, and by the addition to them of plain spirit.

"Eau-de-vie de marc." From the lees of sour, damaged, and inferior red wines, the marc or cake of grapes, &c., distilled by a quick fire, to drive over as much essential oil and flavouring matter as possible. Coarse flavoured and inferior. Used chiefly to mix with other brandy, or to flavour plain spirit.

"Eau-de-vie seconde." The weak spirit that passes over, after the receiver has been changed. Very weak and inferior.

"Eau-de-vie à preuve d'Hollande." Sp. gr. ·941 to ·942 (18 to 20 u. p.). The common strength at which brandy is retailed in France, and that at which it stands the 'proof' or 'bead.'

"Eau-de-vie à preuve d'huile." Sp. gr. ·9185 (about 23° Baumé, or 1-1/4 o. p.); pure, olive oil just sinks in it. It is the strongest brandy kept for retail sale in France.

"Eau-de-vie forte." From common brandy distilled at a low temperature. It answers to our spirit of wine. Sp. gr. ·839 (38° Baumé, or 55° o. p.).

"Esprit de vin" is brandy or spirit, carefully rectified to ·861 (28° Baumé, or 42 o. p., and upwards).

_Pur., &c._ The method of determining the strength of brandy is explained under 'ALCOHOLOMETRY,' Of the large quantity of this liquor consumed in England, we can assure the reader that a small fraction only escapes adulteration. Pure French brandy is indeed an article quite unattainable by the small consumer. The brandy of our shops and taverns is not only systematically 'lowered' a little (with spirit of wine or British brandy) by the wholesale dealer, but it undergoes a like process, but to a much greater extent, at the hands of the retailer. The only method to obtain perfectly pure brandy is either to take it direct from the bond store, or to buy it of some known respectable party, and to pay a price that offers no inducement to dishonesty. When this cannot be done, British brandy had better be at once purchased, by which money will be saved, and a more wholesome article obtained.

French brandy, as already noticed, is commonly 'lowered' with water, malt brandy, and spirit of wine, by which its original flavour is more or less weakened and injured. This species of adulteration is best detected by the palate. Another, and no very uncommon fraud practised by the retailers, is to reduce their brandy with a large quantity of water. As a natural consequence their liquor suffers so greatly in flavour, and its deficiency in alcohol becomes so apparent, that they soon see the necessity of either abandoning the nefarious practice, or resorting to others of a less harmless character to disguise it. The latter alternative is commonly adopted. An excess of burnt sugar is immediately introduced into the spirit, followed by sundry portions of cayenne pepper, grains of paradise, horse-radish, acetic ether, &c., to give it a pungency and 'make-believe strength' that "passes muster" with the petty consumer. This fraud may be detected by gently evaporating a little of the suspected liquor in a spoon or glass capsule, when the acrid matter, colouring, and sugar will be left behind, and may be readily detected by their flavour, sweetness, glutinosity, &c. A little perfectly pure brandy evaporated in a similar manner (on a watch-glass, for instance), merely leaves a trifling discoloration on the surface of the glass. Genuine French brandy always reddens blue litmus paper, from containing a little acetic acid; the old coloured varieties are also blackened by a solution of a persalt of iron. Another test for caramel (burnt sugar) is, let a small quantity of the brandy be well shaken with one sixth of its volume of white of egg, and the precipitate formed allowed to deposit, or be removed by filtration; the clear liquid ought to be colourless. Should caramel be present, however, it will retain its colour. Sometimes brandy is contaminated with a small quantity of lead or copper derived from the apparatus or utensils with which it has been prepared or measured. Sugar of lead has also sometimes been used by the ignorant dealer to clarify it. The presence of these highly deleterious substances may be detected in the following manner:--

1. COPPER:--_a._ A small piece of clean polished iron or steel immersed in the suspected liquid for a short time (with agitation) becomes coated with a film of metallic copper, when that metal is present. To facilitate the precipitation of the metal, the sample under examination may be slightly acidulated with a few drops of pure acetic acid. Minute traces of copper may sometimes be detected on the surface of the iron with a lens, which would be passed over unnoticed by the naked eye.

_b._ (Böttger.) A little of the brandy is to be agitated with a few drops of pure olive oil. The latter will acquire a green colour if copper be present.

2. LEAD:--_a._ Hydrosulphuric acid and sulphide of ammonium produce a black precipitate or discoloration in brandy containing lead.--_b._ A solution of sulphate of soda (Glauber-salts), or water soured with sulphuric acid, produces a heavy white precipitate, which turns black when moistened with sulphide of ammonium.

3. Methylated spirit is detected by rubbing a little of the suspected brandy on the hands, and then drawing a long breath with the hands over the mouth. The peculiar odour of the methylated spirit, if present, then becomes evident. This is a test, however, requiring practice and experience.

4. TO DETERMINE THE ALCOHOLIC STRENGTH.--Put 100 c. c. of the brandy into a small retort, or into a flask, with a lateral tube, and distil to dryness, or nearly so, condensing the distillate by means of a suitable receiver, and let the alcohol by means of the processes detailed under ALCOHOLOMETRY. The brandy may be roughly tested for fusel oil by burning a little of it in a dish, and depressing over the flame a saucer or other cold piece of porcelain. If a black stain is left, some of the lower alcohols are very probably present, and should be looked for by distilling half a pint of the spirit, and examining the later for heavier products. The vinic alcohol being the most volatile comes over first, the heavier fusel oil remaining until the later stages.

_Concluding Remarks._ In the 'trade,' the addition of water ('liquor') to spirit is technically called 'reducing,' whilst absolute adulteration is known under the questionable name 'improving.' Both of these operations have now been so long practised with impunity as to form the leading qualifications demanded in a cellarman.

The following formulæ for 'reducing' brandy are those of two large wholesale dealers, who consider themselves much more honest than their brethren in the same line:

1. Cognac brandy (10 u. p.), 20 galls.; British brandy (17 u. p.), 5 galls.; water, 4-1/2 galls. Strength of mixture, 25 u. p.

2. To 72 galls, of full-flavoured French brandy (5 u. p.) are added 10 galls, of spirit of wine (58 o. p.); 25 galls. of water, and 1 pint of good colouring. The whole is then well 'rummaged up,' and allowed to stand for two days, when it is fit for use. Strength of mixture, 22 u. p.

A liqueur, sold in London under the name of "brandy improver," or "brandy essence," consists of a thin sugar syrup, flavoured with acetic ether and essence of cayenne, and coloured with burnt sugar. It is said to heighten the true Cognac flavour, and restore lost alcoholic strength.

=Brandy, British.= _Syn._ MALT BRANDY, &c. For a long time this liquor was distilled from spoiled wine and the dregs of wine, both British and foreign, mixed with beer-bottoms, spoiled raisins, and similar substances. Malt and molasses spirit were afterwards employed, as at the present day, for the purpose; but it was long considered as "an unpardonable and wicked misuse of these articles." Modern experience, however, has proved that pure malt spirit is, in this country, the most convenient, if not the best kind, to form the basis of an imitation brandy.

_Prep._ 1. To 12 galls. of malt spirit (finest and flavourless) at proof, add, of water, 5 galls.; crude red tartar or wine-stone, 3/4 lb. (previously dissolved in 1 gall. of boiling water); acetic ether, 6 fl. oz.; French wine-vinegar, 2 quarts; French plums (bruised), 5 lbs.; sherry wine-bottoms, 1/2 gall.; mix in a sherry or French-brandy cask, and let them stand for about a month, frequently 'rummaging up' the liquor with a stick; next draw over 15 galls. of the mixture from a still furnished with an agitator. Put the 'rectified spirit' into a clean, fresh-emptied Cognac-brandy cask, and add of tincture of catechu, 1 pint; oak shavings, 1 lb.; and spirit colouring, 1/2 pint; agitate occasionally for a few days, and then let it repose for a week, when it will be fit for use. _Prod._, 15 galls, of BRANDY, 17 u. p. Age greatly improves it.

2. Malt spirit (as before), 99 galls.; red tartar (dissolved), 7 lbs.; acetic ether, 1/2 gall.; wine-vinegar, 5 galls.; bruised raisins or French plums, 14 lbs.; bitter-almond cake (bruised and steeped for twenty-four hours in twice its weight of water, which must be used with it), 1/4 lb.; water, q. s.; macerate as before, and draw over, with a quick fire, 120 galls. To the distilled spirit add a few lbs. of oak shavings; 2 lbs. of powdered catechu (made into a paste with hot water), and spirit-colouring q. s.; and 'finish' as in the last. _Prod._, 120 galls, of spirit, fully 17 u. p. Equal in quality to the last.

3. Clean spirit (17 u. p.), 100 galls; nitrous ether, 2 quarts; cassia buds (ground) 4 oz.; bitter-almond meal, 5 oz.; orris-root (sliced), 6 oz,; powdered cloves, 1 oz.; capsicum, 1-1/2 oz.; good vinegar, 3 galls.; brandy colouring, 3 pints; powdered catechu, 2 lbs.; full-flavoured Jamaica rum, 2 galls. Mix in an empty Cognac 'piece,' and macerate for a fortnight, with occasional stirring. _Prod._, 106 galls., at 21 or 22 u. p.

4. Malt spirit (17 u. p.), 100 galls.; catechu, 2 lbs.; tincture of vanilla, 1/2 pint; burnt sugar colouring, 1 quart; good rum, 3 galls.; acetic or nitrous ether, 2 quarts. Mix as the last.

5. Clean spirit (17 u. p.), 89 galls.; high-flavoured Cognac, 10 galls.; oil of cassia, 2 dr.; oil of bitter almonds, 3 dr.; powdered catechu, 1 lb.; cream of tartar (dissolved), 1-1/4 lbs.; Beaufoy's concentrated acetic acid, 1/2 gall.; sugar colouring, 2 to 3 pints; good rum, 1 gall. When the above mixtures are distilled, the French brandy, colouring, and catechu, should be added to the distilled spirit.

6. To plain spirit (coloured), at 17 u. p., add a little tincture of catechu, and a sufficient quantity of eau-de-vie de marc, or of the oil distilled from wine-lees, to flavour it.

_Obs._ The oil referred to in the last formula is obtained by distillation from the lees of wine, either dried and made up into cakes, or in their wet state, mixed with about 7 or 8 times their weight of water. This oil should be kept dissolved in alcohol, as it is otherwise apt to lose its flavour. Brandy from any part of the world may be very closely imitated by distilling the oil from the lees of the wines produced in that particular district. Where black tea is cheap, as in the United States of America, it is very commonly employed to impart the roughness of brandy to the coloured spirit, and the subsequent addition of a little 'flavouring' greatly improves it. A really good article of cider-spirit thus treated forms a passable 'mock brandy.' In conclusion, we may remark that, as the strength and quality of ingredients frequently vary, and success depends greatly on skill in manipulation, much must be left to the experience, judgment, and discretion of the operator. In all cases he must recollect that a certain degree of 'age' is absolutely necessary to give a high character to any spirit. Indeed, to age in the one case, and its absence in the other, may be referred the reasons why French brandy and British brandy, apart from mere shades of flavour, so materially differ.

The production of a flavoured British spirit closely resembling French brandy is a subject well worthy of the attention of the ingenious chemist, rectifier, and cellarman, as a matter of profit; and of the amateur, as affording an interesting field for useful and amusing experiment.

=Brandy, Car'away.= A species of cordial commonly prepared as follows:--1. Caraway-seeds (bruised), 4 oz.; lump sugar, 2 lbs.; British brandy, 1 gall.; macerate a fortnight, occasionally shaking the bottle.--2. Sugar, 1 lb.; caraways (bruised), 1 oz.; 3 bitter almonds (grated); spirit-colouring, 1 oz.; plain spirit or gin (22 u. p.), 1/2 gall.; as before. Some persons omit the colouring.

=Brandy, Cher'ry.= _Prep._ 1. Brandy and cherries (crushed), of each 1 gall.; let them lie together for 3 days, then express the liquor, and add 2 lbs. of lump sugar; in a week or two decant the clear portion for use.

2. To the last add 1 quart of raspberry juice, and 1/2 a pint of orange-flower water. Both the above are excellent.

3. Treacle, 1 cwt.; spirit (45 u. p.), 41 galls.; bitter almonds (bruised), 1 lb. (or more or less to taste); cloves, 1 oz.; cassia, 2 oz.; macerate a month, frequently stirring. This is the article now commonly vended in the shops and at stalls for cherry brandy.

4. German cherry juice 15 galls.; pure rect. spirits, 20 galls.; syrup, 5 galls.; oil of bitter almonds, 1 drachm.

_Obs._ Equal part of fully ripe Morello cherries and black cherries produce the richest cordial. Some persons prick each cherry separately with a needle instead of crushing them; in which case they retain them in the liquor, and serve up a few of them in each glass. The plan named in the first formula is, however, that usually adopted. On the small scale, the fruit is commonly bruised between the fingers. A portion only (if any) of the stones in the cherries should be crushed, to impart a nutty flavour. See LIQUEURS.

=Brandy, Ci'der.= From cider and perry; also from the marc of apples and pears fermented. It is very largely manufactured in the United States of America and Canada, where it may be purchased for about 2_s._ 1_d._ a gallon. See BRITISH BRANDY (_above_).

=Brandy, Dant'zic.= From rye, ground with the root of _calamus aromaticus_. It has a mixed flavour of orris and cinnamon.

=Brandy, Guern'sey.= Beet-root spirit flavoured.

=Brandy, Lem'on.= _Prep._ 1. Fresh lemons (sliced), 1 dozen; brandy, 1 gall.; macerate for a week, press out the liquor, and add of lump sugar, 1 _lb._

2. Proof spirit, 7 galls.; essence of lemon, 3 dr.; sugar, 5 lbs.; tartaric acid, 1 oz.; (dissolved in) water, 2 galls.; turmeric powder or spirit-colouring, a dessert-spoonful; as before. Sometimes milk is added to the above, in the proportion of 1 quart (boiling hot) to every gallon.

=Brandy, Malt.= See BRITISH BRANDY.

=Brandy, Or'ange.= As lemon brandy, but employing oranges.

=Brandy, Pale.= This article has been already referred to. (See p. 337.) That of the gin-shops and publicans is generally a spurious article, made by mixing together about equal parts of good brown French brandy, clean spirit of wine, and soft water, and allowing the whole to stand until the next day to 'fine down.' If the first is 9 u. p., and the second 58 o. p., the product will be 17 u. p. Any deficiency of strength is made up by adding a little more spirit of wine.

=Brandy, Pat'ent.= The article so much bepuffed under this name, by certain houses, is merely very clean malt-spirit mixed with about 1-7th of its bulk (or less) of strong-flavoured Cognac, and a little colouring.

=Brandy, Peach.= From peaches, by fermentation and distillation. Much used in the United States, where peaches are very plentiful, and consequently cheap. A cordial spirit under the same name is prepared as follows:--

1. From peaches, sliced and steeped in twice their weight of British brandy or malt-spirit, as in making cherry brandy.

2. Bitter almonds (bruised), 3 oz.; proof spirit (pale), 10 galls.; water, 3 galls.; sugar, 5 or 6 lbs.; orange-flower water, 1/2 a pint; macerate for 14 days. Add brandy-colouring, if required darker.

=Brandy, Rais'in= (r[=a]'zn). See SPIRIT (Raisin).

=Brandy, Rasp'berry= (r[)a]z'-). From raspberries, as directed under CHERRY BRANDY. Sometimes a little cinnamon and cloves are added. The only addition, however, that really improves the flavour or bouquet is a little orange-flower water, a very little essence of vanilla, or a single drop of essence of ambergris.

=Brandy, White.= See BRANDY (p. 337) and PALE BRANDY (_antè_).

=BRASS.= _Syn._ ÆS, Æ''RIS METAL'LUM, L.; AIRAIN, LAITON, CUIVRE JAUNE, Fr.; ERZ, MESSING, Ger.; BRÆS, Sax. A well-known alloy of copper and zinc.

_Prep._ Brass is now generally manufactured by plunging copper, in slips, into zinc melted in the usual manner. The former metal rapidly combines with the fluid mass, and the addition is continued until an alloy somewhat difficult of fusion is formed, when the remainder of the copper is at once added. The brass thus obtained is broken into pieces, and remelted under charcoal, and a proper addition of either zinc or copper made, to bring it up to the colour and quality desired. It is next poured into moulds of granite. Before being submitted to the rolling-press for reduction to thin plates it undergoes the operation of annealing.

The proportions of the metals forming this alloy are varied according to the desired colour, and the purposes to which it is to be applied. The following formulæ are founded chiefly on analyses of standard brasses and yellow metals, made expressly for this work. Small fractions are omitted; the nearest whole numbers being generally taken:--

_a._ FINE BRASS:--1. Copper, 2 parts; zinc, 1 part; either combined, as explained above, or the two metals separately melted, suddenly poured together, and united by vigorous stirring.

2. Copper, 7 parts; zinc, 3 parts. Bright yellow; malleable.

3. Fine copper, 4 parts; zinc, 1 part. Deeper coloured than the last; an excellent and very useful alloy.

_b._ MALLEABLE BRASS:--1. Copper, 33 parts; zinc, 25 parts; as before.

2. Copper, 3 parts; zinc, 2 parts. These alloys are malleable whilst hot.

_c._ RED BRASS. This name is commonly applied to all those alloys which do not contain more than 18 to 20% of zinc. In the deeper-coloured foreign varieties (RED TOM'BAC) the per-centage of copper occasionally amounts to 88, 90, or even 92%.

_d._ YELLOW BRASS. See FINE BRASS (_above_).

_e._ BUTTON-BRASS:--1. Copper, 8 parts; zinc, 5 parts. This is the 'PLATIN' of the Birmingham makers.

2. Yellow brass, 16 parts; zinc, 2 parts; tin, 1 part. Paler than the last.

3. Copper, 25 parts; zinc, 20 parts; lead, 3 parts; tin, 2 parts. Pale; used for common buttons.

_f._ FOR FINE CASTINGS:--1. As fine brass, according to the colour desired. (See _above_.)

2. Copper, 62 parts; zinc, 35 parts; lead, 2 parts; tin, 1 part.

3. Copper, 60 parts; zinc, 36 parts; tin, 4 parts. Both the last two are rather pale and brittle.

4. Copper, 90 parts; zinc, 7 parts; tin, 2 parts; lead, 1 part. Rich deep colour.

5. Copper, 91 parts; zinc, 5 parts; tin, 3 parts; lead, 1 part; as the last.

_g._ For GILDING:--1. As fine brass (_above_).

2. Copper, 64 parts; zinc, 32 parts; lead, 3 parts; tin, 1 part.

3. Copper, 82 parts; zinc, 18 parts; tin, 3 parts; lead, 1 part.

_h._ For SOLDER:--1. Fine brass, 12 parts; zinc, 6 parts; tin, 1 part; melted together.

2. Brass, 2 parts; zinc, 1 part; as before.

3. Brass, 3 parts; zinc, 1 part. Very strong. Used for soldering tubes and other like purposes requiring great strength. The above alloys form the 'HARD SOLDER' of the braziers. For certain purposes a little silver is added to them, when the compound receives the name of 'SILVER-SOLDER,'

_i._ For TURNING:--1. Fine brass, 98 parts; lead, 2 parts; melted together.

2. Copper, 61 parts; zinc, 36 parts; lead, 3 parts.

3. Copper, 65 parts; zinc, 33 parts; lead, 2 parts.

_j._ For WIRE:--1. Copper, 72 parts; zinc, 28 parts; the resulting alloy being subsequently properly annealed.

2. Copper, 64 parts; zinc, 34 parts; as before.

3. To the last add of lead, 2 parts.

_Anal._ This may be briefly described as follows:--

_a._ 100 gr. of the alloy is digested in nitric acid. The insoluble portion is peroxide of tin, every 74 gr. of which, when washed and dried, contain 58 gr. of metallic tin.

_b._ Sulphuric acid is added to the nitric solution as long as a white precipitate falls; after a time the precipitate is collected on a filter, washed with a mixture of water and alcohol, and ignited in a porcelain crucible. Every 152 gr. of the residuum represents 104 gr. of metallic lead.

_c._ The liquid filtered from the precipitate of sulphate of lead is treated with a stream of sulphuretted hydrogen; the precipitate is collected on a filter, washed with water mixed with a little sulphuretted hydrogen, dried, and digested in pure nitric acid until the sulphur which separates acquires its natural full yellow colour; the resulting solution is next diluted with water, and reprecipitated with potassa, the whole being boiled until the precipitated oxide of copper becomes of a deep brown or black; it is then collected on a filter, washed, dried, ignited in a platinum crucible, and weighed therein immediately after it becomes cold. Every 40 gr. of oxide of copper thus obtained represents 32 gr. of pure copper.

_d._ The liquid poured from the precipitate of sulphide of copper is boiled for about a minute, when it is precipitated with a solution of carbonate of sodium; the whole is then boiled for a few minutes, and the precipitated oxide of zinc collected, washed, dried, and ignited. Every 40 gr. of this oxide contains 32 gr. of metallic zinc.

_Concluding Remarks._ In the adoption of his formula the operator should be entirely led by the object he has in view. The larger the proportion of copper, the deeper will be the colour, and the greater the density, and, within certain limits, the toughness of the alloy. Zinc lessens the specific gravity and colour. Tin gives it hardness and grain; whilst lead toughens it, and renders it fitter for turning. These facts are known to every experienced brass-founder. See ALLOYS, COPPER, MOSAIC GOLD, PRINCE'S METAL, TOMBAC, &c.

=BRASS BATH= (FOR ELECTRO-PLATING). _For steel, wrought and cast iron, and tin; using ordinary cyanide of potassium._ Dissolve together in 14 pints of distilled or rain water:--Bisulphite of soda, 7 _oz._; cyanide of potassium (containing 75 per cent. of real cyanide), 17 _oz._; carbonate of soda, 34 _oz._

To this solution add the following, made up to 3-1/4 pints of water:--Acetate of copper, 4-1/2 _oz._; neutral protochloride of zinc, 3-1/2 _oz._; the two liquors become colourless when mixed. Ammonia must not be used for brass electro-plating baths for iron, especially for solutions worked in the cold.

=BRASS BATH= (FOR ELECTRO-PLATING). _For zinc._ Pure or rain water, 4-1/2 gallons; bisulphite of soda, 24-1/2 _oz._; cyanide of potassium (containing 75 per cent. of cyanide), 35 _oz._ To this add the following solution:--Water, 9 pints; acetate of copper and protochloride of zinc, each 12-1/2 _oz._; liquid ammonia, 14 _oz._

The filtered bath is colourless, and gives, under the action of the battery, a brass deposit of a very fine shade, varying from red to green, by increasing the proportion of copper or that of zinc.

=BRASS'-COLOUR.= _Syn._ BRASS-PIGMENT, B.-BRONZE. _Prep._ 1. Grind copper filings, or the precipitated powder of copper, with a little red ochre. Red-coloured.

2. Gold-coloured brass, or Dutch leaf, reduced to a very fine powder. Yellow or gold coloured.

_Obs._ Before application these powders are mixed up with pale varnish, no more being worked up at once than is wanted for immediate use. They are also applied by dusting them over any surface previously covered with varnish to make them adhere.

=BRASS-PASTE.= _Prep._ 1. Soft soap, 2 oz.; rotten-stone, 4 oz.; beaten to a paste.

2. Rotten-stone made into a paste with sweet oil.

3. Rotten-stone, 4 oz.; oxalic acid (in fine powder), 1 oz.; sweet oil, 1-1/2 oz.; turpentine, q. s. to make a paste.

_Obs._ The above are used to clean brass-work, when neither varnished nor lacquered. The first and last are best applied with a little water; the second with a little spirit of turpentine or sweet oil. Both require friction with soft leather. See BRASS-WORK, PASTES, &c.

=BRASS PLATING.= _By simple dipping._ A colour resembling brass is given to small articles of iron or steel by a long stirring in a suspended tub containing the following solution:--Water, 1 quart; sulphate of copper, and protochloride of tin crystallised, about 1-5th of an _oz._ each. The shades are modified by varying the proportions of the two salts.

=BRASS-STAIN.= _Prep._ 1. Sheet-brass (cut into small pieces) is exposed to a strong heat for 2 or 3 days, then powdered, and again further exposed in a like manner for several days; the whole is then reduced to fine powder, and exposed, a third time, to heat, testing it occasionally, to see if it be sufficiently burnt. When a little of it, fused with glass, makes the latter swell and froth up, the process is complete. It imparts to glass a green tint, passing into turquoise.

2. Equal parts of plate-brass and sulphur are stratified together in a crucible, and calcined, until they become friable; the whole is then reduced to powder, and exposed to heat as before. This imparts a calcedony red or yellow tinge to glass by fusion; the precise shade of colour being modified by the mode of using it.

_Obs._ The common practice in the glass-houses is to conduct the calcination by exposing the metal, placed on tiles, in the leer or annealing arch of the furnace; a plan both convenient and economical.

=BRASS'-WORK.= Articles of brass and copper, when not varnished or lacquered, may be cleaned and polished with sweet oil and tripoli, rotten-stone, or powdered bath-brick, applied with friction on flannel, and 'finished off' with leather; due care being taken to ensure the absence of anything gritty, which would scratch and disfigure the surface of the metal. A strong solution of oxalic acid in water gives brass a fine colour. Vitriol and spirits of salts make brass and copper very bright, but the polish thus obtained soon tarnishes, and the articles consequently require more frequent cleaning. A strong lye of roche alum and water also improves the appearance of brass. In all cases where acids or saline matter has been used, the metal should be at once well rinsed in clean water, and then wiped dry, and finally dry polished with soft leather.

BRASS INLAID-WORK may be cleaned with tripoli and linseed oil, applied by a rubber of felt or leather; the whole being afterwards thoroughly rubbed off, and then finished with clean soft leather. The ornaments of a French clock, and similar articles, are said to be best cleaned with bread-crumb, carefully rubbed, so as not to injure the wood-work. ORMOLU CANDLESTICKS, LAMPS, and BRANCHES, may be cleaned with soap and water. LACQUERED and GILDED ARTICLES are spoiled by frequent rubbing, and by acids and alkaline leys.

1. A fine colour may be given to BRASS ORNAMENTS, when not gilt or lacquered, with a little sal-ammoniac, in fine powder, moistened with soft water. The articles must be afterwards rubbed dry with bran and whiting. Another plan is to wash the brass-work with a strong lye of roche alum (1 oz. to water 1 pint), and after rinsing it in clean water and drying it, to finish it off with fine tripoli. These processes give to brass the brilliancy of gold. See BRASS-PASTE.

2. A gold varnish for giving a beautiful gilding to brass and bronze objects is prepared from 16 grams of shell-lac, 4 grams of dragon's blood, 1 gram of turmeric-root, and 332 grams of rectified spirit of wine. The varnish is thinly stroked over the surface with a sponge, the metal being warmed over a small coal fire.

The surface at first appears dull, but soon after it appears as if most beautifully gilded. The ready-prepared spirituous varnish must be preserved in well-stoppered vessels.--_Dingler's Journal._

=BRASS'ING.= _Syn._ BRASS-COATING. 1. Copper-plates and copper-rods may be covered with a superficial coating of brass by simply exposing them, in a heated state, to the fumes given off by melted zinc at a high temperature. The coated plates and rods are rolled into thin sheets or drawn into wire. The spurious gold wire of Lyons is said to be made in this way.

2. Vessels of copper may be coated with brass, internally, by filling them with water strongly soured with hydrochloric acid, adding some amalgam of zinc and cream of tartar, and then boiling the whole for a short time. This plan may be usefully applied in certain cases to copper boilers in laboratories, and to other purposes.

3. By the electrotype (which _see_).

=BRAUNETINCTUR--QUINSY OR BROWN TINCTURE= (Netsch, Rauschau), an embrocation for the larynx, is a mixture of 3 parts oil of cloves and 1 part creosote. (Hager.) According to Leimbach 1 part creosote with 3 parts of a spirituous tincture of cochineal perfumed with oil of cloves.

=BRAWN.= A boar or its flesh. When young, the horny parts feel moderately tender. If the rind is hard, it is old. (Mrs Rundell.) Also in cookery, the flesh of the boar, or of swine, collared so as to squeeze out as much of the fat as possible, boiled, and pickled.

=Brawn, Mock.= _Prep._ (Mrs Rundell.) Take the head and belly-piece of a young porker, well saltpetred; split the head and boil it; take out the bones and cut it to pieces; then take 4 ox-feet, boiled tender, and cut them in thin pieces; lay them in the belly-piece with the head cut small; roll it up tight with sheet tin, and boil it 4 or 5 hours. When it comes out set it up on one end, put a trencher on it (within the tin), press it down with a heavy weight, and let it stand all night. The next morning take it out of the tin and bind it with a fillet, put it in cold salt-and-water, and it will be fit for use; it will keep a long time, if fresh salt-and-water are put into it about once every four days.

=BRAXY.= Inflammation of the bowels in sheep, chiefly affecting young sheep. It is most frequent during winter, and occurs in exposed wet localities. The symptoms are restlessness, thirst, tenderness along the spine or belly, and constipation.

_Treatment._ Bleed early, and give 3 _oz._ castor oil; 8 grains of calomel; 1/2 _oz._ of laudanum; 3 _oz._ treacle; beat up with two eggs, and mixed with about 6 _oz._ of warm water; let this be repeated in half doses every six hours.

This should be combined with clysters and hot fomentations to the belly. If, after two days, no benefit should be derived, give thrice daily, 5 grains of calomel, 20 grains of carbonate of ammonia, and 1-1/2 dram of laudanum, in gruel. The animal should be removed to a shed or sheltered place.

=BRAZIL NUTS.= The particular tree yielding these nuts (the _Bartholetia excelsa_) is a native of Brazil, whence the nuts are exported to the yearly annual amount of about 60,000 bushels.

When the kernels of the nuts are submitted to pressure they yield an oil in great repute for domestic purposes and for export, each pound of the nuts yielding nine ounces of the oil, valued at two shillings the pound. According to Martius, this oil consists of 74 per cent. of eldein, and 26 per cent. of stearin. The finely laminated inner bark of the trunks is also a valuable article of commerce, especially adapted for the caulking of ships and barges, and is worth about eighteen shillings the cwt.

The following analysis by Corenwinder gives the composition of the kernels taken from the nuts when in a fresh condition:

Water 8·00
Oil 65·60
Nitrogenous matters 15·31
Non-nitrogenous organic matters 7·39
Phosphoric acid 1·35 }
Lime, potash, silica, &c. 2·35 } 3·70
------
100·00

=BRAZIL'-WOOD= (-z[=e]le'-). _Syn._ BRAZIL[double-dagger]; LIG'NUM BRAZILIEN'SE, L.; BOIS DE BRÉSIL, Fr. A dye-stuff furnished by several species of trees of the genus _cæsalpin'ia_, and much used in dyeing various shades of red. The usual practice is to boil it for some hours in hard spring-water, and to keep the resulting decoction for some time, or until it undergoes a species of fermentation; as it is thus found to yield more permanent and beautiful colours than when employed fresh. The following are examples of its application:--

_a._ For COTTON:--

1. The goods are first boiled in a bath of sumach, next worked through a weak mordant of solution of tin, and then run through the Brazil bath lukewarm. This gives a bright red.

2. The goods are alumed, rinsed, next mordanted with solution of tin, rinsed again, and then turned through the Brazil dye bath. This gives a rose colour.

_b._ For LINEN:--This, for the most part, is similar to that adopted for cotton.

_c._ For SILK:--The goods, after being alumed in the same way as wool, but at a lower temperature, are rinsed, and passed through the Brazil-wood bath lukewarm.

_d._ For WOOL:--The goods are first steeped or boiled in a weak mordant of alum and tartar, for 1 hour, and then allowed to lie in the cold liquor for 2 or 3 days, with frequent moving about; they are lastly boiled in the Brazil-wood bath for about 1/2 an hour.

_Obs._ The shades of colour given with Brazil-wood may be modified by varying the strength of the bath, the mordant, &c. The addition of a little alum turns it on the purple. A little alkali added to the bath, or passing the goods, after being dyed, through water holding a little alkali in solution, produces what is called false crimson. A deep crimson is obtained by adding a little logwood to the Brazil-wood bath. 1 lb. of Brazil-wood, 1/2 oz. of alum, and 2 oz. of tartar, are sufficient to dye from 20 to 28 lbs. of cotton, according to the depth of shade required. See DYEING, RED DYES, &c.

=BRAZI'LIN.= _Syn._ BREZE''L[)I]NE, SAPAN'[)I]NE. The colouring matter of Brazil-wood. It forms small orange-coloured needles, soluble in both water and alcohol. Alkalies turn it violet; acids, yellow. Bolly has shown it to be identical with the colouring matter of Sapan-wood.

=BRA''ZING.= The operation of uniting pieces of copper, brass, iron, &c., by means of hard solder.