BRAWN. 93 



type, and the number of impressions that a block gives with- 

 out being recut, are among its advantages ; a good wood-cut 

 often yields fifty thousand impressions. (Pursuit of Knowl- 

 edge, Art. Bewick.) 



BRANDY. Brandy is often obtained by the distillation 

 of wine ; at its greatest strength it contains between forty 

 and fifty per cent of water. The best brandies, says Davy, 

 seem to owe their flavor to a peculiar oily matter, formed 

 probably by the action of tartaric acid upon alcohol. The 

 Cogniac brandies contain prussic acid. ( Farmer's Encyclo- 

 paedia.) 



BRASS. This metal consists of copper and zinc. There 

 are various ways of cleaning brass. A solution of oxalic acid 

 is frequently applied ; but from its being a ^virulent poison, 

 there is always an uneasiness experienced in having it used. 

 I have always found brass kept clean longest by being well 

 rubbed with rotten-stone wet with sweet oil, and then rubbed 

 with dry, pulverized rotten-stone. Whiting has merely a 

 temporary effect on brass. Bits of wash-leather and silk are 

 good for the final polishing. 



BRAWN. This preparation is often sold in the market. 

 Many persons prefer to have it home-made. 



Take the head and feet of a hog that have been nicely 

 cleaned; have the head cut apart and the ears taken off 

 and cut. Put the whole into a pot and boil them till they 

 are quite tender and fall from the bones. Take the meat 

 out into a large deep dish ; cut it with a sharp knife till it is 

 quite fine, removing every bone and gristly piece. Season 

 this mince highly with salt, pepper, and a little finely pounded 

 clove and pulverized sweet herbs, mixing all well together. 

 Tie the mince in a large, thick cloth, and hang it with a dish 



