studies in Paris. Her first and best novel, The Neighbors, was translated into German, French, Dutch, Russian and English, and gave her a wide fame. After writing several other stories, she traveled through many countries, writing descriptions of the people in her Homes of the New World and Life in the Old World and in many other works. She spent two years in the United States and was cordially received everywhere. The latter years of her life were largely given up to thought and work for women. She has been called the Jane Austen of Sweden. Among her best books are The Diary, The President's Daughter and Brothers and Sisters. She died in 1865.
Breslau (brĕs′lou), the capital of Prussian Silesia, lies at the junction of the Ohlau and the Oder, which divide the city into two parts joined by numerous bridges. The old parts of the city are somber and massive, but the new parts have many fine specimens of the architecture of today. It has a university, founded by Leopold I in 1702, which has a teaching force of 189 and 1920 students and a library of 400,000 volumes. It is important as a manufacturing and trading town, having fine railroad and river advantages. Linen fairs are held, and it is a great wool-market. In population it ranks sixth among German cities, numbering 511,891 people. Breslau has been occupied at different times by Poles and Bohemians. It passed into the hands of Austria, and finally into the hands of Prussia.
Brest, a French city in the department of Finistère, on the north side of the Bay of Brest. The bay is one of the finest harbors of Europe, and was long a bone of contention among European powers, and several naval battles have been fought in its neighborhood. Its fortifications, begun by Cardinal Richelieu in the 17th century, and the narrow and strongly protected throat which forms the entrance make it a formidable naval station. Its industries are mainly connected with the equipment of the navy. A submarine cable gives it connection with America. A splendid iron swing-bridge crossing the little stream which flows through the city, a fine promenade along the shore and an old castle are among the interesting features of Brest. Its population is 90,540.
Breton (brĕ-tōn), Jules Adolphe, a French painter, was born in 1827. He has become well-known as a painter of scenes from peasant life. Among his best works are The Gleaners, Blessing the Grain, Evening, The Weeders and The Communicants.
Brewer, David Josiah, associate justice of the Supreme Court of the United States, was born at Smyrna, Asia Minor, June 20, 1837, his father being then a missionary in the east. He was educated at the Wesleyan University, at Yale and at Albany Law School. He practiced law at Leavenworth, Kan., where he was elected probate judge. In 1870 he became associate justice of the supreme court of his state, resigning in 1884 to become judge of the United States Circuit Court. In 1889 he became associate justice of the United States Supreme Court, under appointment of President Harrison. He took an active interest in education while a resident of Kansas, and was a member of the faculty of the Columbian Law School. He is an LL.D. of Yale. He also acted on the Venezulean Commission appointed by President Cleveland, and was a member of the British Venezuelan Arbitration Tribunal. In 1891 he delivered an important address before the Yale Law School on The Protection of Private Property against Public Attack. He is the author of a work on American Citizenship. He died March 28, 1910.
Brew′ing, the art of making fermented drinks without distilling, is divided into two processes: first malting and, second, brewing properly so-called. In malting, the barley is first steeped in cold water for two or three days, so that it may absorb water, swell and soften. The barley is now spread on the floor of the malt-house to the depth of a foot or rather more. There it is left until it begins to throw out shoots and rootlets. The grain is frequently turned and carefully watched, and removed by degrees as it comes to the right stage. When this occurs, as it usually does in about twelve days, the grain is dried in a heated room called a kiln, and germination is of course checked. The barley has now become malt. A temperature of about 100° in the kiln gives pale malt; of 150°, brown malt, such as is used for porter and stout. What has been so far gained is that the substance of malt will dissolve, while barley will not. The next step is the brewing properly so-called. The malt is crushed between iron rollers. It is then called grist, and the grist has next to be mixed with hot water and set in mash-tubs to stand. Starch and glucose are sometimes added to adulterate the brew, so as to eke out the malt. The liquor is then carefully drawn off from that part of the grist which has not been dissolved. This liquor, now called wort, is allowed to stand for a few hours, and is then drawn off and boiled with hops in copper boilers. The hops give flavor to the beer and act as a mild stimulant or tonic. The boiled wort is fermented in large vessels or vats. The process of fermentation is started by adding to the wort about one per cent. of yeast, saved from a previous brew of the same kind of beer. The temperature rises, and after about a week the brew is put into cleansing vessels where the ferment is very slow. The yeast is drawn off; and the beer is left for some time in barrels to mature before use.
