An Etymological Dictionary of the Scottish Language / in which the words are explained in their different senses, authorized by the names of the writers by whom they are used, or the titles of the works in which they occur, and deduced from their originals

by John Jamieson

In brede, as used by Chaucer, is rendered abroad.

BREE, BRIE, S. B. BREW, BROO, S. s.
1. Broth, soup.
Ross.
"Bree, broth without meal," Gl. Yorks.
2. Juice, sauce, S.
"Breau is supping meat, or gravy and fat for brewis," Gl. Yorks.
3. Water; moisture of any kind, S.
Burns.
Thus snaw-brue is melted snow; herring-bree, the brine of a herring-barrel, S.

A. S. briw, Germ. brue, bruhe, id. liquor; q. decoctum, according to Wachter, from brau-en, to boil; Isl. brugg, calida coctio, from brugg-a, coquere.

BREE, s. Hurry, bustle.
Shirrefs.

Su. G. bry, turbare, vexare.

BREE, s. The eye-brow.
V. [Bre].

To BREED of, to resemble.
V. [Brade].

BREEK, BREIK, s. One leg of a pair of breeches, S. pl. breeks, breiks, breeches.
Godscroft.

Anc. Goth. and Isl. brok; A. S. braec, brec; Su. G. braeckor; C. B. bryccan; Gael. brigis; Ir. broages; Lat. bracca, id. From this dress, the Romans gave the name of Gallia Braccata to one part of Gaul.

BREELLS, s. pl. Spectacles in general; but more strictly double-jointed spectacles, Clydes.