Page:Cyclopaedia, Chambers - Supplement, Volume 1.djvu/373

 BRE

B R E

wheat ; in the fecond, equal quantities of both ; in the third, three times the quantity of wheat to one of beans. Ruff.. Diet. T. i. in voc. Bread. Hucharijiic or Sacramental Bread, in the protectant churches, is common leavened bread, agreeable to the antient practice*. In the Romifh mafs, asymus, or unleavened bread, is ufed, par- ticularly in the Gallica.i church, where a fort is provided for this purpofc, called pain a chanter, made of the pureft wheaten flour, prefied between two iron plates, graven like wafer- moulds, being firft rubbed with white wax, to prevent the pafte flicking \ — [ a Bingh. Orig. Ecclef. 1. 15. c. 2. §. -. Bayk, Diet. Crit. T. 2. p. 0S6. b. b Durant. de Ritib. Ecclef. 1. 2- c. 38. p. 638. Savor, lib. cit p. 951 ] The Greeks obferve divers ceremonies in the making their eu- chariflic bread. 'Tis neceflary the perfon who bakes it, have not lain with his wife the day before ; or if it be a woman, that me have not converfed with her hufband The Abyffinians have an apartment in their churches, on purpofe for this fervice, being a kind of facrifty, F. Sirmond, in his difquifition on azymus bread, (hews, hum tti ; c ncil of Toledo, that antiently there were as many ceremo] ics ufed in the Latin church, in the preparation of their unleavened b ., as are ftill retained in the eaitern churches He cites the ex- ample of queen Radegonda, who difrrihuted vi ith her own hands, in the church, the bread which fee herfelf had made. It appears alio from the difpute of cardinal Humbert againft the Greeks, that, in the Latin church, no bread was ufed for the euchaiiit, but what was taken out of the facrifty, and had been made by the deacons, fubdeacons, and even priefts, who re- hearfed feveral pfalms during the procefs. Johnj. Ecclef. Law, ann. 994. §. 5. Durant. ubi fupra, p. 640. Trev. lib. cit. p. 432, fcq.

Ecclefiaftical writers enumerate other fpecies of bread, allotted for purpofes of religion ; as, r. Calendaring, that antiently of- fered to the prieft at the calends c. 2. Prebendarim, the fame with capitularis, that diftributed daily to each prebendary or canon d. 3. Benediclus, that antiently given to catechumens before baptifm, in lieu of the euchariftic bread, which they were incapable of partaking of. The panh benediclus was called alfo panagium and eulogium, being a fort of bread blefTed and confecrated by the prieft, whereby to prepare the catechumens for the reception of the body of Chrift. The fame was after- -wards ufed not only by the catechumens, but by believers themfclves, as a token of their mutual communion and friend - ihip c. Its origin is dated from the ;th century, at the council of Nantz f. In die Galilean church we ftill find poms bene- diclus, pain benit, ufed for that offered for benediction, and after- wards distributed to pious perfons, who attend divine fervice in chapels &. 4. Confecrated bread is a piece of wax, pafte, or even earth, over, which feveral ceremonies have been perform- ed with benedictions, c?V. to be fct in an agnus dei, or a re ■ lick box, and prefented for veneration h. 5. Unleavened bread, panh azy?nus.- See Azymus, Cycl. The Jews eat no other bread during their paffover ; and exact fearch was made in every houfe, to fee that no leavened bread was left. The ufage was introduced in memory of their hafty departure from Egypt, when they had not leifurc to bake leavened *. 6. Shew- bread was that offered to God every fabbath-day, being placed on the golden table, in the holy of holies k. — [ c Durand. Ra- tion. I. 4. c. 30. n. 40. d Du Gauge, p. 126. Trev. lib. cit. p. 433. c John/. Ecclef. Law, an. 1236. §.4. Durant. de Ritib. I. 2. c. 58. n. I. p. 861, feq. Du Cange, lib. cit. p. 119. f Diet. Trev. loc. cit. £ Savar. lib. cit. p. 952. h Diet. Trev. loc. cit. -p. 433. i Calm. Diet. Bibl. T. 1. p. 325. k Exod. xxv. 30. Calm. lib. cit. p. 326.J

Bread of St Hubert, St. Genevieve, St. Nicholas, &c. denote cakes fanctified with certain prayers and invocations of thofe faints, held by the fuperftitious to be of great efficacy in the cure of hydrophobias, agues, and other difeafes.

Bread is a!fo ufed to denote certain foods made of animal, or even mineral matters, ferving to fupply the place of bread. In divers parts of the north we read of hfti-bread, particularly in Iceland, where dried cod is ufed for bread, being firft beaten to powder", and made up into cakes. The like obtains among the Laplanders b, whofe country affords no corn ; and even among the Crim Tartars e . — [ a Collins, Difc. of Salt and Fife, p. 82, feq. b Phil.Trani". N° 102. p. 35. Scbeff. Hilt. Lappon. c. 13. c Olear. Itin. 1. 4. c io.j

Bread, in a more extenfive fenfe, includes all the neceflaries of life, as food, raiment, lodging, c3V. Cah. Lex. Jur. p. 66,8. voc. Pants.

Bread is more particularly ufed to denote the eucharift, cfpeci- ally the body of Chrift therein. Du Cange, GlofT. Lat. T, 4. p. n 8. voc. Panh.

In which fenfe, many of the antients underftand that article in the Lord's prayer, Give us this day our daily bread. By «^t©- £5riHo-i®-, Tertullian, St. Ambrofe, Chryfoftom, Cyril, and others of the antient fathers, underftood the body of Chrift broken in the eucharift for the nourifhment of our fouls : others, with Damaf'cenus, of that bread of heaven, which the blefled are to be fed with hereafter in paradife. Some render the word of that text, wwwi©<, by fuperfubftantial, or tranfub- ftantial ; others, by quotidian or diurnal, agreeable to our and the vulgate verfion. The difference arifes from the different Suppl. Vol. I.

acceptations which the Greek word atna is capable of; which has been the occafion of much difpute. Vid. Durant. de Rit. I. 2. c. 48. ri. 26. p. 776, feq. Du Cange, lib. cit. voc. Panis.

Hence alfo the fabbath is fometimes called, in antient writ- ers, the day of bread, by reafon the eucharift was then ad- miniftred cvtry Lord's day. Singh. Orig. Ecclef. I. 20. c. 2. §. 1.

SWw-Bread, P anh porcinus, a denomination given to truffles. See the article Truffle.

Wj-Bread is alfo applied to the herb cyclamen. See the article Cyclamen.

Ajfize of Bread. — The price and weight of bread is regulated by the magiftrates according to the price of wheat a. We have divers tables of the weights of the loaves both of wheat, wheaten, and houfhold bread, at every price of wheat b. If bread want one ounce in thirty-fix, the baker formerly was to fufler the pillory; now to forfeit five (hillings for every ounce wanting ; and for every defect lefs than an ounce, two (hil- lings and fix-pence; fuch bread being complained of, and weighed before a magiftrate within twenty-four hours after it is baked or expofed to fale, within the bills of mortality, or with- in three days in any other place c. It is to be obferved, bread Iofes weight by keeping ; in fome experiments recited bv Bar- tholin, the diminution was Hear one-fourth in fix months' 1. The fame author afTures us, that, in Norway, they make bread which keeps thirty or forty years ; and that they are there fon- der of their old hard bread, than el fe where of new or foft; fince the older it is, the more agreeable it grows. For their great feafts, particular care is taken to have the oldeft bread; ib that, at the chriftcning of a child, they have ufually bread which had been baked perhaps at the chriftening of his grand- father. It is made of barley and oat-meal, baked between two hollow ftones <\— [<» Stat. 8 Ann. c. 18. b Id. ibid. Moor, Math. Compend. c. 2. p. 17, feq. c Stat. 1 Geor. I. c. 26. fe&. 5. Abr. 8°. T. 5. p. 70. d Barthcl. Aft. Med. Hafn. T. 4. Art. 57. p. 161. c Trev. Diet. Univ. T. 4. p. 442. voc. Pain.

"read, in medicine. — Befides the alimentary, bread\os alfo me- dical qualities ; decoctions, creams and gellies of bread, are di- rected in fome difpenfanes. Vid. Boerh. de Mat. Med. p. 1, feq. fund:. Confp. Therap. tab. 13. p. 364. Sehrod. Pharm. 1. 4. c. 1. n. 316. Hoffm. Clav. adloc.

Averfions for bread are rare ; yet we meet with inftances of them. Cajl. Lex. Med. p, 559. voc. Panh. Bread has alfo medical virtues applied externally, as is vul- garly known. Vid. Boyle, Phil. Work. Abr. T. 3. p. 572. Mr. Boyle afTures, he drew a menftruum from bread ftronger than aqua-fortis, and which would act even upon glafs itfelf. Id. ibid. T. 1. p. 34, 4g. Vid. infra.

See further concerning bread in the writers on foods and cook- ery j efpecially in Hen. Nicolaus, who has a treatifeexprefson bread. Hen. Nicclai Tract, de Pane. Dantifc. \ 6$ 1. Fabric. Bibl. Antiq. c. 19. §. 6. p. 570. where other writers con- cerning bread are enumerated.

The making of bread is the office of bakers. See the articles Baker, and Baking.

The Jews, as well as Romans, we have already obferved, fre- quently baked their bread under the afees ; the Arabs did the fame between two flow fires, made of cows dung. Among di- vers oriental nations we meet with an extraordinary kind of oven, being an earthen pitcher, within which fire was put, and the pafte applied on the outfide a. Antiently each family at Rome baked its own bread; Trajan firft erected a college of public bakers *.—[* Calm. Diet Bibl. T. I. ; p. 325. b Pitifc. Lex. Antiq. T. 2. p. 366. voc. Pants-']

Among the Jews, travellers were to carry their bread with them; by reafon there were neither inns nor bakers in Pale- It ine : and hence it is, that we find in the New Teftamcnt Chrift and his difciples are often fpoke of as having bread with them. Calm. lib. cit. p. 327.

The procefs of making houfhold bread among us, is thus ; to a peck of meal they add an handful of fait, a pint of yeaft, and three quarts of water, cold in rummer, hot in winter, and tem- perate between the two ; the whole being kneaded in a bowl or trough by the fire in winter, from it in fummer, wil! rife in about an hour ; they then mould it into loaves, and put it into an oven to bake. Hought, Collect. T. 1. N J 89. p. 238, feq. For leavened bread, part of the Hour intended for it, being made into dough with warm water and a little fait, is laid in the reft of the flour an hour or more, in which time it rifes to three times the bulk ; then they mix and knead the whole with more water, till it be brought into a ftiff dough ; which being formed into loaves, is baked in the oven : tho' the more ufual wav is to take a piece of dough kneaded, and leave it in the tub till next time, when they break it (mall, and mix it with the meal, add- ing fome yeaft. Hought. Collect. T. 1. N° 90. p. 241. For French bread, they take half a bufhel of fine flour, ten eggs, and a pound and an half of frefli butter, into which they put as much yeaft, with a manchet ; and tempering the whole mafs with new milk, pretty hot, let it lie half an hour tc rife ; which done, they make it into loaves or rolls, and wafh it over with an egg beaten with milk; care is taken the oven be not too hot. Ruft. Diet. T. 1, in voc, French,

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