Page:The New International Encyclopædia 1st ed. v. 03.djvu/626

* BROOJI-BAPE. 550 BROTHEKHOODS. hemp and tobacco. The leaves of the plant are reduced to brown scales, and the light-blue flow- ers are scattered along the stalks. The broom- rape is a native of Europe, and has become estab- lished in some parts of llie United Strifes. The l)hint fastens upon the roots of the tobacco or licmp and sucks from them its nourishment, eventually killing the host it lives upon. Its seeds are" minute and very abundant, and from the difficulty of its eradication, especial atten- tion should' be given to the use of absolutely clean hemp and tobacco seed in planting. For illu-tr:itinn. see Plate of P.RASITIC Plants. BROOMS. See BRfsii and Broom. BROOM-SEDGE. See Andropogon. BROSBOLL. bros'bel, JoHAN Cael Cheis- TIA.N (I81ij-1!H)0). A Danish writer, whose pseudonym was Carit Etlar. He was born in Frideric'ia, and studied painting at the Academy of Copenhagen, but took up literature as a means of livelihood. His works include novels, sketches of travel, and dramas, which, though imagi- natiely wrought, are marred by hasty composi- tion. His Skrifter ('-Collected Writings") ap- peared in Copenhagen in 1859-68 (24 vols.), to which was added a Ny ^^amling ("New Col- lection") in 1873-79 (5 vols.). BROSIG, brf/ziK, MORITZ (1815-87). A Ger- num iirganist and composer, born in Fuchswin- kcl. Silesia. He studied in Breslau under Franz Wolf, and in 1842 succeeded him as organist of the Breslau Cathedral. In 1852 he was ap- pointed kapellmeister at the cathedral, and in 1871 lecturer on music at the University of Bres- lau. He published a text-book of harmony, and valuable Church music, including seven masses with orchestra, and many graduate and oiTer- tories. BROSSE, briis, Salojion pe. wrongly called Jacques (c.lofi0-162fi). - prominent architect of the late French Renaissance, a relative and follower of Androuet du Cerceau. His fame rests largely on the ].uxeml)Ourg Palace (q.v.), which he hiiilt for Maria de' Medici (1015-20). BROSSES, bros, Ch-arles de (1709-77). A French historian. His first work was Lettres si:r I'Hat de la ville soiiterrainc d'Bcrculee (1750), the result of a tour through Italy in 1739. At the suggestion of his friend Bufl'on, the naturalist, he wrote the Histoirc des imi i>i- tions (tux terres aiistralcs (175G), in which he described the supposed great southern continent under the several names of Magellania. Australia, and Polynesia. The last two of these names were first employed by him. His next work was Dit cuUc des d'ieux fetiches (1700). It was fidlowed by a TraiU de la formation mevanique des Ungues (1765), which, in spite of many errors, contains many ingenious observations and conjec- tures. He contributed articles on language to the famous Kncifcloix'dic of Diderot, Voltaire, and others. During the greater part of his life he was busily engaged- in supplying the lacuna- in the works of S'alhist ; and haying collected about 700 fragments by this historian, he pub- lished, with such interpolations as he deemed necessary, the llistoirr tie la Rrpuhlique romaine dans le cours du septieme siecle, par flalluste (1777). Many of his manuscripts were pub- lished after his death and a complete edition of his works in fifty-two volumes has been issued (1878-85). BROTH (AS. hroth, OHG. irod. hrot, Gael. brol, It. broth, from the root of brew, AS. brcOuaii. OHIJ. hriiiiian, Ger. hraueii). A liquid preparation of animal food, which dill'crs from soup in that it contains no vegetables. The usual broths are made of beef, mutton, or chicken and are much used as food for invalids. The follow- ing are the recipes for the production of broths, taken from Curran's Siekness and Accidents (Chicago, 1894). lieef lirofh (time, 1 hour).— One pound of lean, juicy beef, one pint of cold water, half teaspoonful of salt. Miiue the meat, put it in a .stexypan with the water and ^alt and boil slowly one hour, strain and add a little black pepper, if allowed, and serve liot with strips of dry toast. Mutton Broth (time. 2 hours). — Two pounds of lean, juicy mutton, one quart of cold water, one teas])oonful of salt. Remove all fat and skin, cut uji the meat, put it in a stew- pan with the water and salt and boil slowly an hour and a half. Strain, and set away to cool. When cold remove all fat and dregs, and heat a portion as required for use. Chicken Broth (time, 2 hours). — Three pounds of tender chicken, two quarts of cold water, two scant tea- spoonfuls of salt. Skin the chicken (if it is very fat), cut it up, pound the pieces with a mallet until the bones are broken. Put it in a stewpan with the water and salt and boil slowly two hours ; strain and set aside to cool ; when cold remove all fat and dregs and heat as re- quired for use. There is very little nutrition in broths, as stated in the article Meat Extract. The broth contains mainly gelatin, salts, fat, and extractives; these, however, are easily as- similated food upon which a convalescing pa- tient may rely in part, as a change of diet for a feeble stomach. BROTHEL, brfiTn'fl (for ME.. OF. hordcl. Med. Lat. bordcllum, little hut, brothel, dim. of borda, hut, from Teut. bord, Engl, board, plank). Another name for bawdy house, a house of ill fame or house of prostitution : that is, a 'house kept for the resort and convenience of lewd people of both se.xes.' The keeping of such <a house was a misdemeanor at common law, as it still is, generally, under modern statutes. In the language of Lord Coke, such a house "is a com- mon nuisance, and is the cause of many mis- chiefs, not only to the overthrow of the bodies of people and wasting of their livelihoods, but to the endangering of their souls." See Peosti- TUTION. BROTHERHOODS, Religious. Societies in- stituted f(ir (liiius .Tud benevolent purposes, numerous in the Middle Ages and in the Roman Catholic Church of modern times. They are in- stituted especially for those who wish to have the help of organization and common aims, but are not conscious of a vocation to join the strict- ly religious orders. In some cases they appear as affiliated societies to the latter, as in the case of the Third Order of Saint Dominic and Saint Francis (see Tertiarv), In the Middle Ages a number of brotherhoods sprang up which either did not seek or did not obtain ecclesiastical recognition, and finally assumed the character of sects, with more or less of heretical tendency. To this class belonged, among others, the Beg- hards and Bepuines (q.v.). the .Vpostolic Breth- ren (q.v.), and the Flagellants (q.v.), who, while