728 BAR' 
tietical Advertifement, or Diverfe Experiments concern¬ 
ing the Nature and Properties of the Loadltone: 1616, 
4to. 3. A Difcovery of the idle Animadverfions of Mark 
Ridley, M. D. upon a treatife entitled Magnetical Adver- 
tifements: 1618, 4to. Barlowe’s works .contain delicrip- 
tions of feveral inftruments for the ute of navigation, the 
principal of which is an azimuth conipafs, with two up¬ 
right lights; and, as the author was very curious in ma¬ 
king experiments on the loadllone, he treats well and fully 
upon the fea-compafs. 
Barlowe (Thomas), born in 1607, was appointed fel¬ 
low of Queen’s college, Oxford, in 1633; and two years 
after was chofen reader of metapliyfics to the univerfity. 
lie was keeper of the Bodleian library, and in 1657 was cho¬ 
fen provoft of Queen’s college. After the refloration of 
Charles II. he was nominated one of the commiflioners for 
reftoring the members uhjuftly expelled in 1648. He wrote 
at that time, The Cafe ot Toleration in Matters of Reli¬ 
gion. In 1675, he was made biihop of Lincoln. After 
the powder-plot he publilhed feveral tradts again!! the 
Roman Catholic religion ; in which he fliews an uncom¬ 
mon extent of learning and (kill in polemical divinity. 
Neverthelefs, when the Duke of York was proclaimed 
king, he took all opportunities of exprefling his affetlion 
toward hint; but-after the revolution be as readily voted 
that the king had abdicated his kingdom : and was very 
vigorous in excluding thofe of the clergy who refufed the 
oaths, from their benefices. He died at Buckden, in Hun- 
tingdonfhire, on the 8th of October, 1691, in the eighty- 
fifth year of his age. 
Barlowe (Francis), an Englifli painter, born in Lin- 
colnlhire. On his coming to London, he was placed with 
a limner; but his genius led him chiefly to drawing of 
birds, fifli, and other animals. There are fix books of ani¬ 
mals from his drawings, and he painted fome ceilings with 
birds, for noblemen and gentlemen in the country. His 
•etchings are numerous ; his illuftration of_Efop is his great- 
eft work. He died in 1702. 
BARM,y! £ burm, Welfh; beorm, Sax.] Alfo called 
Yeast or Yest ; the foam or froth of beer or other li¬ 
quors in a flate of fermentation. Barm is tiled fora leaven 
or ferment in the making of bread ; ferving to fwell or 
puff it up very conliderably in a little time, and to make 
it much lighter, fofter, and more delicate: though, when 
there is too much of it, the bread is rendered bitter and 
naufeous. Barm is faid to have been firit tiled by the Cel¬ 
tic in the compofition of bread. About the time of Agri¬ 
cola’s entrance into Lancalhire, a new fort of loaf had 
been introduced at Rome ; which was formed only of wa¬ 
ter and flour, and much efleemed for its Iightnefs : and it 
was called the watcr-cake, from its Ample compofition, and 
the Parthian roll, from its original inventors. But, even 
this was not comparable to the French or Spanifh bread 
for its iightnefs. The ufe of curmi, and the knowledge 
of brewing, had acquainted the Ceites with an ingredient 
for their bread, which was much better calculated to ren¬ 
der it light and pleafant, titan the leaven, the eggs, the 
milk, or the wine and honey, of otiier nations. This was 
the ipume which arofe on the furface of their curzo in fer¬ 
mentation, and which the Welfh denominate burm, and we 
harm. The Ceites of- Gaul, of Spain, and mol! probably 
of South Britain, had long iifed it; and their bread was, 
in confequence, fuperior in iightnefs to that of any other 
station in the world. The ufe of yeal! in bread-is but a 
modern pradice among the Englifli. It is but little more 
than a century ago that the bakers firft introduced it; and 
then it was only done from fraudulent motives. The fa¬ 
culty of medicine in Paris, by a decree of the 24th of 
March, 1688, folemnly declared it noxious to the health of 
the people ; yet even that cenfure did not prevent its be¬ 
coming general. 
Common ale yeafi may be kept freflt and fit for ufe fe¬ 
veral months, by putting a quantity of it into a dole can- 
yufs bag, and gently fqueezingout the tnoiflure in a ferew- 
«ref3, till the remaining matter be as firm and ftiff as clay. 
BAR 
In this (late it fltould be clofe packed up in a tight calk, 
fo as to fecure it from the air; and it wilL keep frelh, 
found, and fit for ufe, for a long time. For thisdifeovery 
a patent was granted to Mr. Felton Matthew, of rite Three 
Cranes Wharf, London, on the 22d of February, 1796. 
A method lias lately been difeovered of preparing arti¬ 
ficial yeafi, by which good bread may be made without 
the afiiftance of any other ferment. The method is this : 
Boil flour and water together *0 the confluence of treacle, 
and when the mixture is cold faturate it witli fixed air. 
Pour the mixture thus faturated into one or more large 
bottles or narrow-mouthed jars ; cover it over loofely u ith 
paper, and upon that lay a date or board with a weight to 
keep it fieady. Place the velfel in a fituation where the 
thermometer will Hand from yo° to 8o°, and ftir up the 
mixture two or three times in twenty-four hours. In 
about two days fitch a degree of fermentation will have 
taken place, as to give the mixture the appearance of yeafi. 
With the yeafi in this (late, and before it lias acquired a 
thoroughly vinous fmeil, mix the quanfity of flour in¬ 
tended for bread, in the proportion of fix pounds of flour 
to a quart of the yeafi, and a fufficient portion of warm 
water. Knead them well together in a proper velfel, and, 
covering it with a cloth, let the dough Hand for twelve 
hours, or till it appears to be fufficiently fermented in the 
fore-mentioned degree of warmth. It is then to be form¬ 
ed into loaves and baked. The yeafi would be more per¬ 
fect, if a decodtion of malt were ufed inftead of Ample 
water. 
It has lately been difeovered, that a decodtion of malt 
alone, without any addition, will produce a yeafi proper 
enough for the purpofe of brewing. This difcovery was 
made by Jofeph Senyor, fervant of the Rev. Mr. Mafon, 
of A lion, near Rotheram ; and he received for it a reward 
of 20I. from the Society for promoting Arts, Manufac¬ 
tures, and Commerce. The procefs is as follows : Pro¬ 
cure three earthen or wooden veflels of dilferent fizes and 
apertures, one capable of holding two quarts, the other 
three or four, and the third five or lix : boil a quarter of 
a peck of malt for about eight or ten minutes in three 
pints of water; and, when a quart is poured off from the 
grains, let it Hand in the firit or fmaller velfel in a cool 
place till not quite cold, but retaining that degree of heat 
which the brewers ufually find to be proper when they 
begin to work their liquor. Then remove the veil'd int® 
fome warm fituation near a fire, where the thermometer 
Hands between 70 0 and 8o° Fahrenheit, and there let it 
remain till the fermentation begins, which will be plainly 
perceived within thirty hours : add then two quarts more 
of a like decoflion of malt, when cool, as the firil was; 
and mix the whole in the fecond or larger veflel, and ftir 
it well in, which muft be repeated in the ufual way, as it 
rifes in a common vat: then add a ftill greater quantity of 
the fame decocdlion, to be worked in the largeft veft'el, 
which will produce yeafi enough for a brewing of forty 
gallons. 
A compofition for fupplying the place of yeafi has beets 
invented by Mr. R. Tillyer Blunt, for which the king’s 
letters patent were granted on the 30th of October, 1787. 
The method is as follows : Boil in common water eight 
pounds of potatoes, as for eating; bruife them perfectly 
fniooth, and mix with them whilft warm two ounces of 
hoijey, or any other fweet, and one quart of common 
barm. Then, for making bread, mix three pints of tlie 
above compofition with a bufhel of flour, tiling warm wa¬ 
ter in making the bread ; the water to be warmer in win¬ 
ter than in fummer. This compofition is to be ufed in a 
few hours after it is made; and, as foon as tiie fponge be¬ 
gins to fall the firft time, the bread fliould be made and 
put in tiie oven. See the articles Baking and Bread. 
BARMACIP, a lofty mountain of Perfia, in the pro¬ 
vince of Schirvan, near the Cafpian Sea. 
BARMANCOT'TY, a town of Afia, in tiie country 
of Thibet, five miles foutli of Sirinagur, and thirteen 
north, of Duprag. 
BAR'MAS, 
