Page:Cyclopaedia, Chambers - Supplement, Volume 1.djvu/372

 BRE

BRE

or caflary h-ead, which is made of the root of the Yucca Mcxi- cana k .— [* Philof. Tranfa£t. N° 33. p. 635. k IZ-ort?i.Mu(. 1. 2. c. 12. 5#ffl. loc. cit. Grew, Muf. Reg. Societ. P. 4. fee- 3. p. 371. Philof. Tranfa&. N° 311. p. 2434-] See the article Yucca.

In Benzoni's time, all the Grips bound from Spain to Mexico, when they returned, were victualled with cafiary bread, inftead of hifcuit. Benzon. Hift. Americ. 1. 4. cap. 28. Grew, loc. cit.

To the dafs of breads made of roots may alfo he added po- Xzto-bread, frequent in Ireland, and turnep-imz^, ufed in fomc parts of England. It is made by boiling the roots, and ex- prefting the juice, till they become dry, then heating them in a mortar, and adding wheat-flour, anifeeds, and yea ft, moul- ding up the dough in the ufual form, and baking it. It looks and talt.es like other bread, and is by fomc ufed againft con- fumptions. Philof. Tranfaft. N° 205. p. 970. Among us, bread is chiefly divided into white, wheaten, and houlhold k ; differing only in degrees of purity. In the firft, all the bran is feparated ; in the fecond, only the coarfer ; in the third, none at all : fo that fine bread is made only of flour ; wheaten bread, of flour, with a mixture of the finer bran ; and houlhold, of the whole fubftance of the grain, without taking out either the coarfe bran, or fine flour ', — [ k Stat. 8 Ann. c. 18. Abr. 8-. T. 1. p. 118. ' Bought. Collect. T. 1. N° 89. p. 238.]

We alfo meet with fymnel bread m, manchet or roll bread'", and French bread; which are only fo many denominations of thefineftor whiteft bread, made of the pureft flour j except that in roll bread there is an addition of milk °, and, in French bread, of eggs and butter alfo p. To which may he added, ginger-bread, made of white bread, with almc nds, liquorice, anileed, rofe-water, and fugar 1 ; and maflifi-£r<W, panis mixtus, made of wheat and rye, or ibmetimes of wheat and barley r .— [ m Aifif. Pan. ann. 51 Hen. III. Spelm. Glofl'. p. 51 5. n Nought, lib. cit. N° 90. p. 242. ° Id. ibid. p. 245. p Di£r. Ruft. T. 1. in voc. French. 1 Id. in voc. Ginger. 1 Hought. Colledt. T. 1. N°90. p. 242. DuCangc, Glofl". Lat. T. 4. p. 124.]

In Lancafhire, and feveral of the northern counties of Eng- land, the people have feveral forts of oaten bread; as, 1. The bannock, which is an oat cake, kneaded only with water, and baked in the embers. 2. Clap-bread, which is made into thin hard cakes. 3 . Bitchinefs-brcad, which is made of thin batter, and formed into thin loft oat cakes. 4. Riddle-cakes, which are thick and four, and very little different from the hand- hover bread, which has but little leaven, and kneaded ftift"; and, 5. Jannock, which is oaten bread made up into loaves. Ray's Words, p. 5.

In the ftaiute of alfize of bread and ale, 5 1 Hen. III. mention is made of vta.x\t\-bread, cockct-bread, and bread of trect ; which anfwers to the three forts of bread now in ufe, called white, wheaten, and houfhold bread.

In religious houfes, they heretofore diftinguifhed bread by the names, efquires bread 3, panis armigerorum ; monks bread, pa- nis conventualis ; boys bread, panis puerorum ; and lervants bread, panis famulorum, called alfo panis firmentelis '. — [ * Du Cange, Glofl*. Lat. T. 4. p, 119. l Jac. Law Diet, in voc. Du Cange, GlolT.Lat. T. 4. p. 126.]

A like diftribution obtained in the houfhokls of nobles and princes ; where, however, we find fome other denominations, as, meflengers bread, panis nuncius, that given to mefl'engers as a reward of their labour " ; court bread, panis earialis, that al- lowed by the lord for the maintenance of his houlhold w ; elee- mofynary bread, that diftributed to the poor in the way of alms *. — [ u Du Cange, lib. cit. p. 123. w Id. ibid. p. 12c, fcq. x Id. ibid. p. 121.]

Among the anticnts we meet with divers other denominations of bread; as, 1. Panis filigineus, called alfo mundits, aikleticus, ifungia J, coliphius % and robys a, anfwering to our white bread ; being made of the pureft flour of the belt wheat b, and only ufed by the richer fort ; whence the fatyrift, Sed tener &f niveus mollique flUgine fa£ius ftrvatur domino c. 1. Panis fecun- dus, or fecundarius, called alfo fnnilacem, or fmiilagincus, the next in purity ; being made of fine flour, only all the bran not lifted out d, and probably the fame with the panis cibarius, out of which the bran was not carefully, but only (lightly taken e . 3. Auiopyrus f, Auxo7rv^©-, called alfo fyncomijlus s, p-i^xc^r©-, and eonfufaneus h ; made of the whole fubftance of the wheat,, without either retrenching the finer flour, or coarfer bran ; anfwering to our houihold bread. 4. Cacabaceus, apparently the lame with what was otherwise denominated jord'tdus, as being given to dogs * ; furfuraceus, furfureus, or furfura- tivus, becaufe made in great part of bran k ; and, in the middle age, bijftts, on account of its brownnefs ' ; fometimes aFfo leibo m . — [ * Du Cange, Glofl*. Lat. T. 3. p. 15. voc. Ifungia. * Lang. Epift. Medic. 1. 1, Epift. 55. p. 257. Caji. Lex. Med. p. 194. voc. Coliphius. a Caji. lib. cit. p. 641. voc. Robys. b Pitifc. Lex. Antiq. T. 2. p. 368. voc. Panis. c Jtett. Sat. 5. v. 70. ll Pitifc. loc. cit. c Du Cange, lib. cit. T. 4. p. 126. voc. Panis. f Caji. lib. cit. p. .175. voc. Cibarlum. Pitifc. lib. cit. p. 366. s Gorr, Med. Dcfin. p. 55. voc. Apr®*. Caji. Lex. Med. p. 95. voc. Auiopyrus. Pitifc, loc. cit. Du Conge, I;b. cit. p, 119.

Gorr. lib. cit. p. 436. voc. EwyKHfUf"©-. Caji. lib. cit. p. "or. voc. Syncomjhs. h Pitifc. ubi iup. p. 367. Caji. lib. cit. p. 206. voc. Confufaneus. ' Pitifc. loc. cit. k Id. ibid. p. 369. ' Id. p. 367. Du Cange, Glofl". Lat. T. 4. p. 123. m Id. ibid. p. 120. Id. T. j, p. 249. voc. Leibe.] There were other forts of bread, denominated from the man- ner in which they were made, or the ules they were applied to ; as, 1. The militarist, which was prepared by the ioldjeis and officers in camp, with their own hands ; for which purpofe fome had hand-mills, others pounded the corn in a mortar, and baked it on the coals °. 2. Clibanites, that baked in an oven, by way of contradiftinction from that baked on the hearth, or under the embers p. 3. That called fubcuuriuiis, or fub cinere coclus ; fometimei alfo reverjatus, becaufe it was to be turned in the baking s. 4. Nauticus, anfwering to our fea bifcuit, and denominated accordingly bis coclus T, becaufe baked feveral times over, to make it keep the longer. See Biskkt. 5. Bucceliatus, much of the fame kind, only for land ufe 8 . See Buccellatum. 6. Civills, called alfo gradilis and fifcalis ; that diftributed among the common peo- ple in lieu of corn, at certain ftated times, in the emperor's name, not only to the poor, but alfo to thofe of better condi- tion '.— [° Lipf deMilit. Rom. I. 5. Dial. 16. Pitifc. Jib. cit. p. 368. p Pitifc. lib. cit. p. 367. Du Cange, lib. cit. p. 120. de Reb. Memor. P. 1. tit. 53. p. 274. Sabmtth. ad loc. Pi- tifc. p. 368. DuCangc, p. 124. Caji. p. 105. voc. Bifcoc- tus. s Du Cange, lib. cit. p. 123, feq. Pitijc. 366, fcq. 1 Sabnuth. ad Panclrol. p. 273. Pitijc. lib. cit. p. 299.] Not only the foldiery, but even the officers, and the general himfelf, frequently made their own bread. The emperor Ca- racalla, alredting to be ftrong and hardy, and to do every thing in the military way, ground wheat, mixed and baked bread for his own ufe, in the allies. Herod. I, 4, c. 7, & 9. Pitijc. loc. cit.
 * Ifid. Orig. 1. 20. c. 2. Pitijc. lib. cit. p. 369. r Pancirol.

Other kinds of bread were denominated from their qualities and accidents; as, 1. The panis ficcus, fop©- «£»s, that which had been long baked ; fuch as were the bijcoclus, naval, and buccelated bread. 2. Madidus, a fort made of rye or beans, fometimes alfo of fine flour, wherewith they fmearcd their faces by way of a cofmetic, to render them fmooth c. 3. Acidus, o$vhvrni$f or four bread, which was acidulated with vinegar a. 4. Azymus, that unleavened or unfermented w .~ [ l Suet, in Othon. c. 12. n. 4. faciem quotidie pans 7)iadi do liner v conjueve- rat. Pitifc. lib. cit. p. 368. u Gorr. Med. Defin. p. 339. voc. O&MY,!;. w Pitifc. lib. cit. p. 366.] The French have alfo a great variety of breads ; a«, queen's bread, alamode bread, bread deSegovie, de Gentillay, quality bread, &c. all prepared in peculiar manners by the bakers of Paris. They put milk in the bread alamode, &c. fait and yeaft in the queen's bread, butter in the bread de Gentillay 9 and, in all thefe forts, the pafte is fofter, and more raifed or puffy than ordinary. The bread de Gonefle excels all others, on account of the waters at Gonefle, a town three leagues from Paris. It is light and full of eyes, which are the marks of its goodnefs. Pain de menage, is that which each family bakes for itfclf. Trev. Diet. Univ. p. 433, feq. Savar. Di£t Com. T. 2. p. 951, feq. voc. Pain.

Spice bread, Pain d'epice, denotes bread baked and iced over with the fcum taken off" fugar in the refining-houfes ; it is fometimes alfo made with honey and other forts of feafonings ; and anfwers to what the antients called panis tneliitus. Savar. lib. cit. p. 592. Trev. Dift. Univ. p. 434. The quantity at bread allowed a foldier for his day's fubfiftence, is called a ration. Sec Ration, Cycl.

For armies the bread is either baked in the park of provifions in the camp, or in the town neareft the army ; for the conve- niency of ovens, an army ought always to have at leaff. four days bread before-hand. In fome cafes, the diftance of the places, from whence bread is to be had, or the army's march from one country to another, obliges the general to diftribute bread for fix or even for eight days ; a thing never done with- out abfolute neceflity, by reafon of the abufe which fome fol- diefs make of it, who fell their bread without regard to future fubfiftence. For long marches through an enemy's country, they fometimes make bifket inftead of bread. Feuq. Mem. fur la Guer. feci:. 33- p- 87* feq. See Bisket, There are alfo certain medicated breads, appropriated to the intentions of phyfic a ; as, anifeed bread b, turnep bread, and vipers bread; which laft is made of the flefh of that animal, with wheat flour, yolks of eggs, farfaparilla, yeaft, and milk; commended in fcorbutic habits c. Some direel: acorn bread, dipped in red wine, to be thruft up the anus, in prolapfufes of that part ■".— [» Jimck. lib. cit. b Ntnt. Fund. Med. T. 2. P. 3. p. 761. c 0mm. Difpenf. P. 4. fec~t. 14. p. 693. <* ^ient. lib cit, p. 456. //s?7?-Bread is made of wheat, oats and beans ; to which fome- times are added an:feed s gentian, liquorice, fenugreek, eggs and ale ; and fometimes rye and white wine are ufed. For race-horfes, three forts ot bread are ufually given with fuc- cefs, for the fecond, third and fourth fortnights feeding j they are all made of beans and wheat, worked with barm ; the difference confuting chiefly in the proportion of the two former. Jn the firft kind, three times the quantity of beans is ufed to one of 5 wheat ;