work up the whites of the eggs to a strong froth. Mix them with the sugar and butter, beat the yolks half an hour at least, and mix them with your other ingredients. — Then put in the flour, mace, and nutmeg, and beat it well till the oven is ready ; put in the brandy, and beat in lightly the currants and almonds. Tie three sheets of paper round the bottom of the hoop, to keep it from running out, and rub it well with butter. Then put in the cake, and place the sweetmeats in three layers, with some cake between every layer, As soon as it is risen and coloured, cover it with paper and bake it in a moderate oven for three hours. BRITANNIA METAL, to Clean. — If very dirty, rub them gently with rotten stone and water ; then with oil, turpentine, and whiting ; finish off with dry whiting. Some persons moisten with oil, and polish with fine whiting, or finely pow- dered rotten stone. See Ammonia. BRITISH CHAMPAGNE, to Make. — Take gooseberries before they are ripe, crush them with a mallet in a wooden bowl, and to every gallon of fruit put a gallon of water ; let it stand two days, stirring it well ; squeeze the mixture thoroughly with the hands, through a loop sieve ; then measure the liquor, and to every gallon put three pounds and a half of loaf sugar✪ British Champagne ; mix it well in the tub, and let it stand one day ; put a bottle of the best brandy into the cask, which leave open five or six weeks, taking off the scum as it rises ; then make it up, and let it remain one year in the barrel before it is bottled. The proportion of brandy is one pint to seven gallons. BROCCOLI, to Boil.— Peel the thick skin off the stalks, and boil for nearly a quarter of an hour, with a little bit of soda, then put it in salt, and boil five minutes more. Broccoli and savoys taste better when a little bacon✪ Broccoli, to Boil is boiled with them. BRONCHIAL TROCHES.— Powdered extract of liquorice, four ounces ; sugar, two ounces ; powdered cubebs, one ounce ; gum Arabic, hall an ounce ; powdered hemlock, one drachm. Mix. BRO 78 BRO ' BRONCHITIS. — This disease Is very prevalent in the English climate, and often proves fatal. The acute affection often passes into the chronic form. Bronchitis is derived from the Greek Bronkos, the wind-pipe, and has a reference to the bronchia, the ramifi- cations of the trachea. It is an inflam- mation of the lining membrane of the passages of the throat, through which respiration is carried on. The first symptoms are running at the nose, eyes watering, frequent sneez- ing, shivering, dulness, and sometimes pain in the head. The chest is affect- ed, there is a roughness of feeling in the trachea, or wind-pipe, which causes frequent attempts to clear the throat. The fever runs high, there is great weakness, a troublesome cough, and difficult breathing, hoarseness, tightness and pain across the chest. The cough is soon accompanied with expectoration of a thin fluid, having a saline taste, possessing an irritating quality. As the expectoration thickens and increases, the pain begins to abate, and the breathing to be relieved. The pulse is not so violent and the fever abates. These are favourable symptoms ; and especially so when the phlegm changes from a glairy liquid to a tenacious phlegm, and decreases in quantity.

AI-modernized reading of the original text

work up the whites of the eggs to a strong froth. Mix them with the sugar and butter, beat the yolks half an hour at least, and mix them with your other ingredients. — Then put in the flour, mace, and nutmeg, and beat it well till the oven is ready ; put in the brandy, and beat in lightly the currants and almonds. Tie three sheets of paper round the bottom of the hoop, to keep it from running out, and rub it well with butter. Then put in the cake, and place the sweetmeats in three layers, with some cake between every layer, As soon as it is risen and coloured, cover it with paper and bake it in a moderate oven for three hours. BRITANNIA METAL, to Clean. — If very dirty, rub them gently with rotten stone and water ; then with oil, turpentine, and whiting ; finish off with dry whiting. Some persons moisten with oil, and polish with fine whiting, or finely powdered rotten stone. See Ammonia. BRITISH CHAMPAGNE, to Make. — Take gooseberries before they are ripe, crush them with a mallet in a wooden bowl, and to every gallon of fruit put a gallon of water ; let it stand two days, stirring it well ; squeeze the mixture thoroughly with the hands, through a loop sieve ; then measure the liquor, and to every gallon put three pounds and a half of loaf sugar ; mix it well in the tub, and let it stand one day ; put a bottle of the best brandy into the cask, which leave open five or six weeks, taking off the scum as it rises ; then make it up, and let it remain one year in the barrel before it is bottled. The proportion of brandy is one pint to seven gallons. BROCCOLI, to Boil.— Peel the thick skin off the stalks, and boil for nearly a quarter of an hour, with a little bit of soda, then put it in salt, and boil five minutes more. Broccoli and savoys taste better when a little bacon is boiled with them. BRONCHIAL TROCHES.— Powdered extract of liquorice, four ounces ; sugar, two ounces ; powdered cubebs, one ounce ; gum Arabic, half an ounce ; powdered hemlock, one drachm. Mix. BRO BRO ' BRONCHITIS. — This disease Is very prevalent in the English climate, and often proves fatal. The acute affection often passes into the chronic form. Bronchitis is derived from the Greek Bronkos, the wind-pipe, and has a reference to the bronchia, the ramifications of the trachea. It is an inflammation of the lining membrane of the passages of the throat, through which respiration is carried on. The first symptoms are running at the nose, eyes watering, frequent sneezing, shivering, dulness, and sometimes pain in the head. The chest is affected, there is a roughness of feeling in the trachea, or wind-pipe, which causes frequent attempts to clear the throat. The fever runs high, there is great weakness, a troublesome cough, and difficult breathing, hoarseness, tightness and pain across the chest. The cough is soon accompanied with expectoration of a thin fluid, having a saline taste, possessing an irritating quality. As the expectoration thickens and increases, the pain begins to abate, and the breathing to be relieved. The pulse is not so violent and the fever abates. These are favourable symptoms ; and especially so when the phlegm changes from a glairy liquid to a tenacious phlegm, and decreases in quantity.

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