BRINE (for Meat). Prep. 1. A nearly saturated solution of common salt, 1 lb.; and saltpetre, 1 oz.; in soft water.
2. To the last add of sugar or treacle, 1⁄2 lb. Bay-salt is recommended when the meat is to be kept for a very long period. Meat preserved in brine that has been used for curing several times is said to become poisonous. See Pickling, &c.
Brine, Red-Cabbage. Red-cabbage leaves steeped in a strong solution of common salt. Used as a test for acids and alkalies.
Brine, Vi′olet. From the petals of the blue violet, as the last. Used as a test for acids.
BRIOCHE PASTE (bre-ōsh′). In cookery, a species of paste, or crust, prepared of eggs and flour, fermented with yeast, to which a little salt, a large quantity of sugar, and about half as much butter as the weight of the flour used, are afterwards added, and well worked in. Used as an addition to soup, and as a casing for lobsters, patties, eggs, &c.
BRISK′NESS. The natural briskness and sparkling of fermented liquors depends on the gradual evolution of carbonic acid gas within the body of the fluid, by the process of fermentation. See Malt Liquors, Porter, Wines, &c.
BRIS′TLES (brĭs′lz). The stiff hair of swine, &c. They are commonly stiffened by immersion for a short time in alum-water; and are dyed by steeping them for a short time in any of the common dyes used for cotton or wool.
BRITAN′NIA METAL. Syn. Tutania. A superior species of pewter, used for teapots, spoons, &c.
Prep. 1. Plate-brass, bismuth, antimony, and tin, equal parts, melted together, and the resulting alloy added at discretion to melted tin, until it acquires the proper degree of colour and hardness.
2. To the first alloy, prepared as in No. 1, add one fifth of its weight of metallic arsenic, before mixing it with the melted tin.