BEECHEY-BEE-EATER.

U. S., October 1775; studied divinity under the wellknown American theologian. Dwight; and obtained a chu ch at East Hampton, Long Island, in 1798. He afterwards removed to Litchheld, Connecticut, and from thence, in 1826, to Boston. In 1832, he was appointed president of the Jane Theological Seminary at Cincinnati, and to the charge of the second Pre-byterian church in that city. In 1842 he returned to Boston. In 1856 he removed to Brooklyn, where he died in January 1863. His collected works on temperance,' slavery, theology, &c., have been published in three volumes. Four of his sonsEDWARD, CHARLES, HENRY WARD, and THOMAS K. are also ministers, and have written extensively on religious and other subjects.

voyage of discovery to the north pole, of which the results were published by order of the Admiralty (1843). For the services he renuered with his pencil during this voyage, B. received a grant of £200 from parliament. In 1819, he was engaged in another arctic expedition under Sir Edward Parry; and in 1821, rendered other important services to science by his exploration of part of the north coast of Africa, of which the results were published n 1828. After being appointed commander, Captai B., in 1825, received a commission to proceed by tle Pacific Ocean and Behring's Strait to the Polar Sea in order to communicate, if possible, with Franklin, who was to make the journey overland from North America. The explorers did not meet, although at one time they were within 150 miles of each other. He returned in 1828, having been two years and a half away, and in 1831 published a narrative of his voyage, which was afterwards followed by an account of the botany and zoology of the Arctic regions. of Cape Prince of Wales, were discovered by B. in 1827. He was afterwards engaged in surveying the coast of Ireland and of South America; and was made Rear-admiral of the Blue in 1854. He died in 1856.

HENRY WARD B., the best known, was born at Litchfield, Connecticut, in 1813, and after graduating at Amherst College, Massachusetts, he studied theo logy under his father at Lane Seminary. After ten years' pastorship of two churches in the state of Indiana, he removed to Plymouth Church, Brook-Port Clarence and Port Grantley, to the south-east lyn, New York, "an organization of Orthodox Congregational believers," where he still remains. Ile is said to have the largest congregation in the United States, and his popularity as a public Lecturer is great. He was one of the founders of the New York Independent, and was a strenuous and BEE'DER, the capital of a district of the same eloquent opponent of slavery. In 1870 he became name in the Nizam's territories. It is about 75 editor of The Christian Union. Among his pub-miles to the north-west of Hyderabad, being in lat. lished works are Lertures to Young Men (1850); Life Thoughts (1858); Sermons on Liberty and War; The Plymouth Collection of Hymns and Tunes; Norwood (a novel); Life of Christ; and Yale Lectures on Preaching.

CATHERINE E. B., eldest daughter of Lyman B.. was born at East Hampton, Long Island, in 1800. From 1822-32 she was principal of a female seminary at Hartford, Connecticut, and afterwards of a similar institution at Cincinnati. She was a fertile and popular writer, chiefly on subjects coming within the sphere of her own sex, but also on physiology, mental and moral philosophy, &c. She died May 1878.

HARRIET B. See STOWE, H. B.

17° 53' N., and long. 77° 36' E. It stands near the right bank of the Manjera, a considerable tributary of the Godavery, and occupies a table-land about 2400 feet above the sea, and about 100 feet above the adjacent country. Though B. was formerly a place of grandeur and importance, yet it is at present remarkable chiefly for its manufactures in a compound metal made up of twenty-four parts of tin to one of copper.

BEE-EATER (Merops), a genus of birds of the order Insessores and tribe Fissirostres; the type of a family, Meropida, nearly allied to that of the Kingfishers. The birds of the B. family have wings: they are mostly of a green colour; resemble rather long, slightly arched beaks, and long pointed swallows in flight; and, like them, prey on insects, but chiefly on bees, wasps, and other hymenopter ous insects. Their skin is very thick. The species

BEECHEY, SIR WILLIAM, R.A., an English portrait-painter of high reputation, was born at Burford, Oxfordshire, December 12, 1753. He entered the Royal Academy as a pupil in 1772, and devoted himself chiefly to portrait-painting, in which he was so successful, that in 1793 he was chosen portraitpainter to Queen Charlotte, of whom he painted a full length. In the same year he was elected an associate of the Royal Academy; and in 1798, he received the honour of knighthood, and was made a Royal Academician for his picture of the Review of the 3d and 10th Dragoons in Hyde Park by George III. (accompanied by the Prince of Wales and Duke of York), which is reckoned B.'s greatest work. B. now received the patronage of the royal family-most of the members of which sat to himas well as that of the court nobility. Among his portraits are those of Lord Nelson (preserved in the Clothier's Hall, London), Sir William Hamilton, Lord St. Vincent (in Fishmonger's Hall), Lord Cornwallis, John Kemble, and Mrs. Siddons. B. is not a portrait-painter of first rank, but his portraits are generally characterised by easy attitude and naturalness of expression. He retired from his profession in 1836, and died at Hampstead in January 1839. BEECHEY, FREDERICK WILLIAM, son of Sir William B., the portrait-painter, was born in London, February 17, 1796. He entered the navy when he was ten years of age, and at the age of fifteen was of the genus Merops are numerous in Africa presen: in an engagement off the coast of Madagas- and Asia; none are known in America; two car, in which three French frigates were captured. are European, one of which, the Common B. In 1818, he took part under Franklin in a scientific (M. apiaster), is common in the south of Europe

BEEF-BEER.

as a summer bird of passage. It is a very rare is erroneous, as much nutritious matter is resident bird in Britain. It is mentioned by Aristotle, in the seven-eighths of the original meat, left under the name Merops, as very destructive to as residuary fleshy fibre, though the latter will no bees. It seizes them on the wing, and also often doubt prove of difficult digestion. The chemical watches near their hives, and at the mouths of constituents of B. are gelatine; albuminous matter; wasps' nests. It breeds in holes, which it excavates kreatine, a substance resembling theine, the essenin the banks of rivers. When the young are partly tial principle of tea and coffee; extractive matters fledged, but not yet fit to fly, they creep to the mouth (osmazome), to which the tea owes most of its odour of their holes, where they seem to enjoy the happy and flavour, besides a part of its nutritious qualities; summer light and genial sunshine; but on the least lactic acid; salts; a little fat; saccharine matter, and alarm, they trundle stern foremost into their inner water. B. is highly palatable, and from its very chambers, where they lie concealed until tranquillity easy digestion, it is recommended to invalids and again prevails.' In the banks of the Don and Volga, convalescents. Mutton, treated in a similar manthe excavations made by the flocks of bee-eaters 'ner, yields a broth or tea which is not so easily are so numerous, that the bank in many places digested, and is hurtful to persons of weak stomach, resembles a honey-comb. Livingstone describes the especially if the fat be not skimmed off from the banks of the Leeba, in South Africa, as perforated in liquid. A knuckle of veal affords a similar broth or a similar manner. The Hottentots watch the flight tea; but it is not so light as B., and, moreover, of the bee eaters, that they may be guided to the gelatinises on cooling. A broth or tea prepared nests of bees. from a young chicken is, of all decoctions of animal matter, the most readily digested, and is of the stomach exists. specially suitable for invalids, where great irritability

BEEF. See FOOD AND DRINK; DIET.

BEEF-EATER, a term now applied jocularly to certain functionaries belonging to the Yeomen of the Guard (q. v.), who, ever since the time of Henry VII., have formed part of the train of royalty, attending the sovereign at royal banquets and other state occasions. They have maintained the same costume, with a slight alteration made in 1858, for nearly four centuries; and this costume has had much to do with their attractiveness to sight-seers. The origin of the term is a case of what Dr. Latham calls words of foreign simulating a vernacular origin. It was originally beaufetier or buffetier (Fr.), One who attends the buffet or side-board. Similar instances of false etymology, arising from resemblance in sound, are seen in Shot-over (a hill near Oxford), from Chateau Vert; sparrow-grass from asparagus; ancient, for ensign; dog-cheap, from the old English god-kepe, i. e. good-cheap, meaning a good bargain; &c.

BEEF-EATER (Buphaga), a genus of birds, of the order Insessores, tribe Conirostres, to which the name Ox-pecker is also and more correctly given. The beef-eaters have short bills, square at the base, and rather swollen towards the point. They are accustomed to sit upon the backs of buffaloes, camels, and other large animals, and to feed upon the larva of gadflies, which they find in their hides. They are exclusively African. One of the species is the Buffalo Bird of South Africa. Livingstone mentions that the sight of the bird being much more acute than that of the buffalo, it is much more easily alarmed by the approach of danger; but the buffaloes always begin to look about them when the birds rise from their backs.

BEEF-TEA is a light and pleasant article of diet, obtained from the flesh of the ox. It is generally prepared by placing the meat (as lean as possible) in cold water, which is gradually heated, and then allowed to simmer for two hours or so; but the best method appears to be to commence by chopping the meat small, adding the cold water, and rapidly heating so as to bring it to boil. A little salt is then added, to suit the taste. Either process, by commencing with cold water, succeeds in dissolving out of the meat the savoury natural juices which it contains to the extent of about one-eighth of its weight. Occasionally, hard-toasted bread, in fragments, is added to the tea just before being partaken of, which imparts to it some of the nutritious qualities of the bread. In using the B., the bread may or may not be eaten. The popular notion is, that the B. contains all the nourishing constituents of the entire amount of meat employed in its preparation; but this

BEEF-WOOD. See CASUARINA.

BEE HIVE-HOUSE, a name generally given to certain dome-shaped buildings in Ireland, which are believed to be among the oldest architectural remains in that country. They are round edifices, of no great size or height, built without cement, of long thin stones arranged in horizontal layers, the one slightly overlapping the other, and so gradually converging until they meet at the top. The doorway, which is square-headed, is somewhat narrower at the top than at the bottom, as in Egyptian architecture. Beehive-houses are of two kinds-single or clustered. The former are generally found beside ancient oratories, and are supposed to have been the dwelling-places of the priests; the latter, which are often underground, shew two or more hive-shaped chambers, connected by a passage or gallery, or opening from a larger central apartment, which is also hive-shaped. Irish antiquaries refer the beehive-houses generally to the period before the Anglo-Norman invasion of the island, in the 12th c., and claim for some of them an antiquity as high as the 7th and 8th c. Ruins of single beehive-houses are found in the Western Isles of Scotland; and some of the 'Picts' houses,' or 'earthhouses,' of the east coast, seem to resemble the subterranean aggregated beehive-houses of Ireland.

BEE'LZEBUB (i. e. the god of flies'). Under this name the people of Ekron, in Philistia, worshipped their god Baal (q. v.) or Bel. The Greeks also had their Zeus Apomyios' or 'Myiagros'-'the disperser of flies.' As the heathen deities were all regarded as demons by the Jews, the name Beelzebub became, in course of time, commonly applied to the chief of evil spirits, and in this sense it is employed in the Gospels. The more correct reading of the word, as given by the Evangelists, is BEELZE BUL-an opprobrious change of name, making it signify god of dung,' to mark the low and grovelling character of the demon. See BAAL.

BEER, derived from the German Bier (see ALE), is the term applied to a fermented liquid which has not undergone the process of distillation. It may be prepared from many varieties of vegetable matter, but in Britain the raw material operated upon is generally barley, although pease, beans, wheat, &c., might be employed. In other countries, B. is often prepared from other sources, to which allusion is made at the close of this article. The process followed in the manufacture of B. is divided into two parts-viz., malting and brewing; and so distinct are these, that very often the malting proceeds

escapes at the roof, C. The heat which the barley is subjected to in the kiln is, at the commencement, 90° F., but this gradually is raised to about 150° F. While drying, the radicles-called cornings

introducing the grain into a large wooden or stone | dries any moist barley laid thereon, and the steam cistern, a (fig. 1), and adding thereto as much water as will cover it. On being thus treated for twentyfour hours, the grains of barley absorb the water, and the contents of the cistern, near the top, even begin to feel dry. The barley swells up much, so as to increase considerably in bulk, and the Excise officers, if they choose, can gauge or measure the grain at this stage, and charge by the bulk thus indicated. The amount of water which barley takes up in the steeping, affords good evidence of the excellence of the grain for brewing. Thus, the better kinds of barley, on the average, take up sufficient water to increase their weight by one half. Occasionally, however, the increase is not more than a tenth. The time during which the grain lies in the steeping-cistern is about 40 hours, when the excess of water is drained off; but a regulation exists that the cistern cannot have a second charge of barley till four days have elapsed after the introduction of the first charge. 2d, Couching. The grain is thrown out of the steeping cistern in a heap on the floor, b. At this stage, the barley is soft, and when pressed between the fingers, it is readily bruised. It lies in the couch or heap for 26 hours or so, and during that time, it rises in temperature about 10° F., and gives out some of its extra water. This sweating, as it is called, is the result of the partial germination or growth of the barley; and little rootlets or fibrils of the radicle, and a primitive stem (plumula or acrospire), begin to form and present themselves. As the temperature rises, the radicles lengthen rapidly, and means are then taken to check the germination. 3d, Flooring.-small-B.; whilst a darker kind of malt is used The heated barley is spread by the workmen with in sweet ale, and a very dark malt in the prespades on the floor to the depth of about 15 inches at paration of porter. During the conversion of first, cc. It is repeatedly turned and respread over barley into malt, a loss of material occurs. Thus, a larger area, with a thickness of layer decreasing to 100 parts of barley yield 80 parts of malt; but 6 inches. At this stage, the radicles have attained as the 100 parts of barley contain 12 of water, their greatest length. 4th, Kiln-drying. The half- it follows that there are present only 88 parts germinated barley is now introduced into a kiln of dry matter, and these yield 80 parts of dry malt, (fig. 2), on the perforated floor of which it is spread. giving a loss of 8 per cent. of the original weight of The apartment beneath the kiln-room is fitted up the barley. While there is a decrease in weight, with stoves or choffers, A, which evolve much heat; there is an increase in bulk, 100 measures of barley and this. rising and passing through the slits or becoming 101 to 109 measures of malt. Certain perforations in the floor of the kiln, B, necessarily | chemical changes likewise occur as the barley is

Fig. 2.

or cummings-break off from the grain, and are afterwards removed by a wire-sieve. The colour which the barley assumes as it becomes dry malt in the kiln is determined by the heat to which it is subjected, the higher temperature yielding the darker-coloured malt. Pale and amber coloured malt are used in the brewing of the lighter varieties of B.-such as bitter-B., table-B., and

BEER.

BEER.

mash-tun, advantage is taken of a finely perforated | is very liable to pass into decomposition, and which, false bottom of plate-iron, which lies about a foot were it to do so, would destroy the beer. During above the true bottom of the tun, and the liquids

being drained away through the perforations in the false bottom, the insoluble husk and other matters are left behind. The material left on the false bottom, called grains or draff, is used for feeding cattle.

3d, Boiling of the worts with hops.-When reduced to the proper strength, the worts are pumped up from the underback into a covered-in boiler or copper, AA (fig. 4), and being mixed with hops, are raised to the boiling-point, and kept in a state of ebullition for some time During the boiling, it is necessary to keep the hops and other sediment from settling at the lower part of the boiler near the fire, DD, and for that purpose, a sort of rake with teeth, BB, turned by a wheel (C) above, is kept turning round, which tends to hold the sediment in mechanical suspension. To economise heat, it is customary to have a tank fitted to the upper part of the boiler, in which water or the worts can be heated.

Fig. 4.

Fig. 5.

the boiling, the excess of this nitrogenous matter separates as a flaky and stringy solid, called by the brewer mucilage. The boiling is continued till the hops have yielded their aromatic and bitter principles, and till the liquid has been concentrated to the extent required by the brewer, and then the whole is run into the hop-back, a form of cistern which has a false bottom composed of perforated iron plates (fig. 5), admitting of the liquid worts percolating through, while all the mucilage and other solid matters are retained on the upper surface of this metallic sieve. 4th, Cooling the worts.-As the liquor drains through the false bottom of the hopback, it is run on to the cooler or refrigerator (fig. 6), which, in size and appearance, resembles the ordinary wooden floor of a large room. are so closely connected together that the liquid The planks cannot run through, and a wooden ledge, B, runs round the sides of the room, which is also tight. The hot worts, which are spread to the depth of a few inches over the floor, are very rapidly cooled down, by allowing a free current of cold air to pass over the top of the liquid, and often by having a series of fans, CC, revolving rapidly immediately above the liquid, so as to cause a more speedy removal of the heated air loaded with steam, and the substitution of cold air. brewer is at the expense of having a coil of metal Occasionally, the pipe, A, placed up and down the floor of the cooler, through which metal pipe cold water is allowed to run at the time the hot worts are being cooled down. By these means, the worts are very soon reduced to a temperature of about 60° important one, as, if the cooling is not conducted F. This step in the process of brewing is a very with the greatest rapidity, the sugar in the worts

The hops which are obtained from Kent and Sussex are the strongest, and are employed in the brewing of porter, while the Worcester hop is milder, and is preferred for ale. The hops are useful in the brewing of B. in imparting to the liquor a volatile fragrant aromatic oil, a bitter resin, and a little tannin. The quantity of hops required to be added depends much on the kind of B. which it is intended to brew. The stronger the B. is to be, and above all, the more bitterness is required, the more hops must be added to the boiler. common ale or B., the quantity of hops does not In exceed 2 lb. to the quarter of malt; whilst in bitter-B., and especially that intended for foreign countries, the amount of hops is 8 lb. and upwards. will become partially converted into acetic acid, Besides imparting to the worts the active constitu- or, as it is termed, foxing occurs, which communients of the hop, the boiling operation serves other cates bad properties to the worts, and ultimately Important ends. In the sweet worts, there is a produces a beer with an unpleasant taste and considerable quantity of nitrogenous matter, which flavour. 5th, Fermenting the worts. When the