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BREWING.

shall sell, or tap out heer or ale publicly or privately, but the same shall remain as declared by the statute. 1 William and Mary, ses. 1. c. 24. Within the bills of mortality, every barrel of beer is to contain thirty-six gallons, according to the new standard ale quart kept in the Exchequer; and every barrel of ale thirty-two gallons. 12 Chas. II. c. 53; 1 Will. & Mary, ses. 1. c. 24, &c. Out of the said limits, every barrel of beer or ale, whether strong or small, is to contain thirtyfour gallons, according to the aforementioned standard. 1 William and Mary, ses. 1. c. 24.

The adulterating strong beer, porter, or ale, with small beer, is prohibited by law, since both the revenue and the public suffer by it. The revenue suffers, because a larger quantity of beer is sold as strong beer; that is, at a price exceeding the price of table beer, without the strong beer duty being paid. In the next place, the brewer suffers, because the retailer gets table or mild beer, and retails it as strong beer. The following are the words of the Act, prohibiting the brewers mixing table beer with strong beer:'If any common brewer shall mix, or suffer to be mixed, any strong beer, or strong worts with table beer or table worts, or with water in any guile or fermenting tun after the declaration of the quantity of such guile shall have been made; or if he shall at any time mix, or suffer to be mixed, strong beer or strong worts with table beer worts or with water, in any vat, cask, tub, measures, or utensil, not being an entered guile or fermenting tun, he shall forfeit £200.

IN SCOTLAND.

The Excise for beer
Ditto for malt

Ditto ditto, terminating July 23,

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Ditto ditto, Nov. 25, 1819
Ditto ditto, July 5, 1820

Total.

IN IRELAND.

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£219,105 12 2%

191,601 18 61
The excise for malt
We come now to give, lastly, A practical
description of a London Brewery,-In doing
which, we shall suppose our reader again to
travel with us through the principal opera-
Fig. 1, 2, BREWING, plate I, is the
tions.
elevation and bottom of the mash tun, formed of
cast iron or vertical staves bound by iron hoops.
It has a false bottom, a few inches above the real
bottom, pierced, as we have described, with a
number of small holes, to admit the liquor,
but retain the malt. The liquor is brought by a
pipe into the tun beneath the false bottom, and
forces its way up through the goods. Fig.
1. Shows the elevation of it; as also the un-
derback beneath; one half of the tun being
represented in section, to show the machine
within it. A A, fig. 1, is the level of the stage
or floor in which the mash tun is placed. BB
BB is the tun, formed of a number of pannels
of cast iron plates screwed together. The dis-
position of these in the bottom is shown by the
plans in fig. 2. The tun is supported upon eight
cast-iron columns, DD, which are united at the
upper ends by an iron framing E, which con-
fines them in a vertical position, and connects
them with a central column F, shown by dotted
lines in fig. 1, at the upper end, This is cast
hollow, to form the continuation of a pipe G,
which brings the liquor into the tun from the
copper. This pipe has also another branch, H,
conveying the liquor up into the tun, beneath the
false bottom I, which is the only part of this
machine made of wood. In the centre of the tun
a vertical axis, K, is set up and turned round by
wheelwork communicating with the upper end
of it. Upon this axis are two bevelled wheels,
a and b, giving motion to the mashing engine.
These wheels turn two horizontal axes L, M,
extending from the centre to the circumference
of the tun. The former has four wheels upon it,
over which pass four endless chains, which also
pass round wheels upon a horizontal axis, N,
near the bottom of the tun. Upon the endless
chain, cross pieces of iron, d, are fixed; and these
have teeth in them, which, as the chains revolve
by the action of the wheel b, raise up the malt
from the bottom of the tun to the top of the mass
of malt. That this stirring may be performed in
all parts of the tun, the frame containing the
axes L, M, N, has a progressive motion round
the tun by the following means: On the kirb or
upper edge of the tun is a ring of teeth OO,
shown in the plan. These are engaged by an
endless screw, which is mounted in a frame P,
and shown in perspective in fig. 3. This screw
has a rotatory motion, given it by a wheel Q on
.. £5,586,508 13 14 the extreme end of the axis M, which turns

If any common or other brewer, inn-keeper, victualler, or retailer of beer or ale shall mix, or suffer to be mixed, any strong beer, or ale worts, with table beer worts, or water, in any tub or measure, he shall forfeit £50.' The difference between strong and table beer, is thus settled by Parliament. All beer or ale above the price of eighteen shillings per barrel, exclusive of ale duties now payable (viz. ten shillings per barrel), or that may be hereafter payable in respect thereof, shall be deemed strong beer or ale; and all beer of the price of eighteen shillings the barrel or under, exclusive of the duty payable (viz. two shillings per barrel) in respect thereof shall be deemed table beer within the meaning of this and all other Acts now in force, or that may hereafter be passed in relation to beer or ale or any duties thereon.' 59 Geo. III. c. 53, sect. 25. The gross annual receipt, in money, received by the Excise for beer brewed, and malt and hops, in the united kingdom for the year ending 5th Jan. 1820, amounted to £5,997,216. 3s. 103d.

IN ENGLAND. The Excise for beer Ditto for malt

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.

Ditto ditto temporary tax, 43
Geo. III. c. 81

Ditto ditto annual additional

duty, commenced Mar. 26 Ditto ditto old, commenced

June 24

Ditto ditto old, commenced
July 5

Total

VOL. IV.

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8.

2,924,260 13 2
1,204,549 9 3

967 15 10

d.

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pinions d, e, on the axis of the screw. The wheel has two rings of cogs h and i upon its face, one about 3ds the size of the other. Each engages its pinion d and e on the spindle of the screw; neither of which are fixed to this spindle, but are at liberty to slip freely round it. Between the pinions is a circular plate, k, fitted upon the axis with a fillet, so that it must revolve with it. This plate has studs projecting from both sides, and the pinions have similar studs. Now when the plate k is thrust towards either of the pinions, by means of a lever l, it causes the axis and screw to revolve with the same velocity that the pinion has; and as the pinions have different velocities, from being turned by two different rings of teeth, it follows, that, by raising or depressing the end m of the lever l, the screw may be turned with either of these velocities at pleasure, and thus cause the machine to make the circuit of the tun in a greater or less time. The extreme ends of the two axes L, N, are supported in an iron arm, fixed to the iron frame P of the screw, which runs upon the edge of the tun with four rollers. From this frame two rods p, p, fig. 1, extend to a frame which surrounds the central axis, and supports the central axis by a collar at its upper end, and the lower point of the axis is fitted into a socket made through the frame.

The underback, RR, is placed between the eight iron columns, upon brickwork, supported upon bearing piles, is formed of cast iron plates, united by screws, in the same manner as the mash tun, and as is explained in the figures. The plates are flat on the inside, but have flaunches all round the outside, and ribs across to strengthen them. This is shown by representing part of the plates as removed. The wort is drawn off from the mash tun by eight cocks in the bottom, two of which are shown at SS, fig. 1. They allow the wort to flow into the underback, whence it is drawn by a pump, the suction tube for which is marked T.

Figs. 1, 2, 3, and 4, BREWING, plate II, are different sections of a close copper, which contains say 250 barrels. AA, in all the figures, denotes the external brickwork, which is a cylindrical wall, built upon the arches. In the lower part of this is the ash pit B, and the fire-grate placed over it, being partly supported by iron pillars. CCC is the copper, hung in the brickwork by a projecting ring of a few inches, at the place where the hemispherical dome G joins upon it. The dome is surrounded by a copper from DD, to contain the water which is intended for the succeeding mash, or afterwards for the wort produced by the mash. This liquor is heated with the steam produced by the copper, which is conducted up a large tube E, rising from the centre of the dome. To the top of this four smaller pipes F F, figs. 2 and 3 are joined, turning down to the bottom of the pan, and open at their lower extremities, by which means the steam is conducted beneath the liquor contained in the pan, and by bubbling up through it, soon communicates to it a considerable degree of heat. A recess is made at X, figs. 2 and 4, in the copper pan, to expose the dome G; and in this place is the man hole for entering to the copper. Another of these man holes is provided in the top

of the copper, at the upper end of a large tube H, figs. 2 and 4, rising from the dome. I is the chimney to the copper, situated over the fire door a, fig. 3, and the chimney has an arch in it, to give passage to the fire door. The course of the flues is shown in fig. 1, which is a horizontal section, taken a little above the level of the grate-bars, upon which the fire rests. On each side of this grate a jamb of brickwork K, K, is built. This supports the bottom of the copper, and compels the flame and smoke to go backwards, and surround the copper, by rising up in the dark space shown in figs. 3 and 4. It then turns round in the two semicircular passages over and behind the jambs K K, fig. 1, and enters the chimney by the opening at L, fig. 3. The chimney is double, having a partition up the centre, which divides it into passages, one of which is appropriated to each flue. The opening L is furnished with an iron door, which can be closed at pleasure; and the bottom of the chimneys are likewise shut by iron doors at d, fig. 3, which slide back horizontally when they are required to be open. By means of these doors the stoker, or fire-man, can at all times regulate the draught of the fire; for by throwing open the doors d, e, and at the same time opening the fire-door at a in front, the draught is nearly destroyed, as the cold air passes directly up the chimney without going through the fire; and, by closing the door L, the draught is totally stopped, and the fire soon extinguished. In the centre of the copper a spindle M is fixed, passing through a tight stuffing box. At the top of the tube E, and above this, it has a cog wheel e, by which the spindle is turned round. On the lower end of the spindle a cross bar is fixed, and secured by stays, and short pieces of chain are suspended from it, which drag the bottom of the copper when the spindle is turned round, and stir the hops so as to prevent their burning, which they would do if suffered to rest on the bottom. This apparatus, which is called the rowser, is suspended by a swivel at the top of the spindle, from a lever f, the opposite end of which is drawn down by a rack and pinion g. This raises the rowser from the bottom of the copper, when it is not in use, and at the same time disengages the wheel e from its pinion, which is kept in continual motion by the engine. Cast iron braces g, g, are fixed across the copper, to support the spindle of the rowser. In the top of the tube E is a safety valve, loaded with a weight h, to permit the escape of the steam if it should become so strong as to endanger the copper; and by the side of it is another, i, which opens, and admits air, if a condensation of the steam should produce a vacuum in the copper. The man holes are closed by lids, which are quite steam tight, and can be quickly opened and shut. The door is of cast iron, and has a ring projecting from its under surface to drop into the ring to which the flat surface of the lid is fitted. The lid is hung by a joint, loosely fitted, and is kept down tight by the pressure of a strong screw. This screw is held over the centre of it by a cross bar fixed to the ring by a joint pin at the end, while the other end slips under a kind of staple. When the central screw

is slackened, the bar can be turned about upon its centre, to remove it from the lid, which can then be opened upon the joint. A balance weight is applied to take off the weight of the lid, as shown at Y, fig. 4; and within the lid is a smaller one of brass, which is fitted in the same manner; and which is removed to introduce the thermometer or a gauge, for the purpose of ascertaining the quantity of liquor in the copper, without the trouble of moving the great lid, which is only opened to allow men to go into the copper to clean it, while the upper man hole, H, is only used to put in the hops. The copper is filled by a pipe from the liquor-back, as beforementioned. The pipe R, fig. 2, divides into two branches, each of which is provided with a sluice cock, m and n, just before the branches enter the pan from the recess X. The branch m delivers its contents into the pan, but n turns down, and is soldered to the dome of the copper. The pan can be emptied into the copper by two valves, P,p, fig. 2, in the bottom of it, which are drawr by iron rods and levers reaching over into the -recess X.

It is said that the first pan was placed over the copper, for the purpose of heating one liquor by the other, by Mr. Goodwynne, about 1780; but the steam did not in this case pass through the water. About five years afterwards, Mr. Bramah erected a copper at Harford's brewery, with a dome and steam pipes, as in our plate, fig. 3, except that the pipes F were hung by joints from the great central pipe, so as to rise and fall similar to an umbrella; and, a float being attached to the end of each pipe, the steam always passed out under the same pressure of water, whether the pan was full or not, as the floats always kept the mouths of the pipes at the same depth beneath the surface; at the same time, this depth could be readily adjusted by altering the floats, so as to increase or diminish at pleasure the pressure of the steam in the copper; a construction, which having been found to succeed, is now

common.

In fig. 5, of plate II., is a sluice-cock, where AA is a cast-iron frame having two pillars B rising from it, to support a frame C, which contains a pinion for raising the rack and drawing the slider D, which stops the bore of the pipe. A flat plate of cast iron is screwed against each side of the frame A, forming a thin box, in which the slider rises and falls. Each of these plates has a short pipe projecting from it, to connect with the pipe, which the sluice is intended to shut up. One of these plates is ground flat, and the slider D is fitted and ground against it, so as to slide freely, but to fit perfectly water tight. On the opposite side of the slider two steel springs b b are bolted. The ends of these act against the other flat plate, in order to press the slider against its fitting, and keep it close. The slider D is connected with the rack by a smooth cylindrical iron rod attached to both, and passing through a stuffing box in the top of the frame A, which is fitted so closely round it with hemp, as to prevent the escape of any fluid by its sides. This kind of sluice-cock, of very general use in the brewery, is also the least expensive; an object worthy of attention, when

large brass cocks, such as are sometimes used for coppers, cost from thirty to forty pounds. A Mr. Rowntree has constructed some stop-cocks of the form shown, figs. 6 and 7, where À A are the flaunches for connecting the cock with the pipe, B a chamber, in the centre of which is a spindle 4, passing through a stuffing box in the lid b, and having a handle c to turn it round. Upon this spindle a sector of brass, d, is fixed, and when turned about, it either closes or opens at pleasure the opening of the pipe. A piece of brass is screwed into the chamber, for the sector to fit against, and they are ground together till they are perfectly tight, by which means the friction is inconsiderable.

Fig. 8 represents an effectual substitute for a cock in many parts of a brewery, particularly at the bottom of the coolers or backs. A is a brass valve seat, which has a conical valve a, exactly fitting the seat, and closing its aperture when shut. The seat is fixed down in the wooden bottom of the back by small screws; and from the seat rises two iron bars, d, d, uniting at top, and supporting a screw, which is turned round by a handle, e. The shank b, of the valve a, has an opening through it, and above this the screw is tapped into it. This opening receives a cross bar of the frame d, which, at the same time that it sustains the lower pivot of the screw, prevents the valve shank, b, from turning round with the screw, which will raise or lower the valve at pleasure.

Fig. 9 is another cock of Mr. Bramah's, called a taster; to be put in a store vat for tasting the beer. It is a brass tube, A, with a shoulder, a, which is the only projection on the outside of the vat, and is held in by a nut, b, screwed upon it on the inside of the stave, B, of the vat. In the end of the tube is a plug, c, ground and fitted in, and having a hole in one side. The key, D, of the cock, which is bored through the shank, and also through one of the ends of the cross handle, being introduced into the cock, fits upon a square, a triangle, a circle, or any other figure, at the end of the plug; and when the key is turned round, so that the handle is upright, the cock is open, and the beer will flow through the handle as a spout. This cock cannot be opened without a key.

Fig. 10 is Mr. Bramah's vent-peg, to be put into the head of a cask when the liquor is drawn off, in order to admit the proper quantity of air, to allow the liquor to run. AA is a section of the head of the cask, in which a taper screw, B, is placed for fastening the apparatus. The upper end of the screw is of large dimensions, and turned out into a cup of a cylindrical form, with a stud or pin rising up in the middle. A hole is drilled through the centre of the peg, to communicate with the interior of the cask at b. The cavity surrounding the stud being filled with water, the cap or thimble, C, must be inverted, and dropped into the rabbet, which is turned in the top of the peg. Small holes are drilled round in the cap at 1 and 2, to admit the air freely; and as the lower edge of the cup is immersed in the water round the stud, nearly to the bottom of the cup, the ingress or egress of the air will be prevented, except when the pressure of the air is augmented by drawing the liquor out

of the cask. It is very useful to prevent the liquor in drawing becoming flat or vapid from exposure.

Fig. 1, plate III, is a representation of the beautiful and complete fermenting-house at the brewery of Messrs. Whitbread and Co. Chiswellstreet. It was erected after the plan of Mr. Richardson, who conducts the brewing department of that celebrated establishment. R is the pipe which leads from the different coolers to convey the wort to the great fermenting-vessels or squares M, of which there are two, one behind the other; ff represents a part of the great pipe which conveys all the water from the well up to the water cistern at the top of the works. This pipe is conducted up the wall of the fermentinghouse, and has a cock in it, near R, to stop the passage. Just beneath this passage a branchpipe, p, proceeds and enters a large pipe rr, which has the former pipe r, withinside of it. From the end of the pipe r, nearest to the squares M, another branch nn proceeds, and returns to the original pipe f, with a cock to regulate it. The object of this arrangement is to make all, or any part of, the cold water flow through the pipe rr, so as to surround the wortpipe r, which is only made of thin copper, and lower the temperature of the wort passing through the pipe r, until, by the thermometer, it is found to have the exact temperature which is desirable, before it is put to ferment in the great square M. By means of the cocks at n and p, the quantity of cold water which shall pass in contact with the surface of the pipe R, can be regulated at pleasure, so as to have a command of the heat of the wort when it enters into the square. When the first fermentation in the squares M is finished, the beer is drawn off from them by pipes marked v, and conducted by its branches, w, to the different rows of fermenting tuns marked NN, which fill all the building. Between every two rows are placed large troughs, to contain the yeast which they throw off. The representation shows the small tuns all placed on a lower level than the bottom of the great vessels M, so that the beer will flow into them, and, by standing in them all, will fill them to the same level. When they are filled the communication-cock is shut; but, as the working off of the yeast diminishes the quantity of beer in each vessel, it is necessary to fill them up again. For this purpose, the two large vats OO are filled from the great vessels M, before any beer is drawn off into the small casks N, and this quantity of beer is reserved at the higher level for filling up. The two vessels 00 are, in reality, placed between the two squares M, but we have been obliged to place them so that they can be seen. Near each filling-up tun o is a cistern t, with a pipe of communication from the tun O, and this pipe is closed by a float-valve. The small cisterns t have always a communication with the pipes, which lead to the small fermenting vessels N; and therefore the surface of the beer in all the tuns and in the cisterns will always be at the same level; and, as this level subsides by the working off of the yeast from the tuns, the float sinks and opens the valve, so as to admit a sufficiency of beer from the filling up tuns o, to re

store the surfaces of the beer in all the tuns, and also in the cistern t, to the original level. In order to carry off the yeast which is produced by the fermentation of the beer in the tuns 00, an iron dish or vessel is made to float upon the surface of the beer which they contain; and from the centre of this dish a pipe, o, descends, and passes through the bottom of the tun, being filled through a collar of leather, so as to be tight, at the same time that it is at liberty to slide down as the surface of the beer descends in the tun. Over the edge of this dish the yeast flows to a trough beneath, and is conveyed down the pipe.

Under the fermenting-house are noble arched vaults P, built of stone, and lined with stucco. Into these the beer is let down when sufficiently fermented, and is kept till wanted: being beneath the surface of the earth they possess great equality of temperature.

Figs. 2, and 3, are malt-rollers, or machinery for bruising the malt. A is the hopper, into which the malt is let down from the malt-loft above; and from this the malt is let out gradually through a sluice or sliding-shuttle a, and falls between the rollers BD. These rollers are made of iron, truly cylindrical, and their pivots are received in pieces of brass let into iron frames, which are bolted down to the wooden frame of the machine. A screw, E, is lapped through the end of each of these iron frames, and by these screws the brasses can be forced forwards, and the rollers made to work closer to each other, so as to bruise the malt in a greater degree. G is the shaft by which one of the rollers is turned; and the other receives its motion by means of a pair of equal cog-wheels H, which are fixed upon the ends of the pivots, at the opposite ends of each of the rollers: d is a small lever, which bears upon the teeth of one of these cog-wheels, and is thereby lifted up every time a cog passes. This lever is fixed on the extremity of an axis, which passes across the wood frame; and in the middle of it has a lever c, fig. 2, bearing up a trough b, which hangs under the opening of the hopper A. By this means the trough bis constantly jogged, and shakes down the malt regularly from the hopper A, and lets it fall between the rollers: e is a scraper of iron plate, which is always made to bear against the surface of the roller by a weight, to remove the grains which adhere to the roller.

BREWIS. Ang.-Sax. briu; Teut. brosam; Welsh brywes; Scot. brose. See BROTH. Bread soaked in fat potage; and also the potage itself.

What an ocean of brewis shall I swim in!

Beaumont's and Fletcher's Dioclesian. BREYNIA, in botany, a genus of class polygamia, order triccia: CAL. six-parted: COR. none: ANTH. five: STIG. five; berry three-celled: SEEDS two. Species only one. B. disticha, a native of New South Wales.

BRIANCON, a noted town of France in the department of the Upper Alps, and ci-devant province of Dauphiné. It has a fine bridge over the Durance, 180 feet high, a strong castle on a steep rock, and other defences. It lies seventeen miles north-west of Embrun, and forty-five east of Grenoble.

BRIANCONNOIS, a ci-devant territory of France, in Dauphiné, which was bounded by Grenoblois, Gapençois, Embrunois, Piedmont, and Savoy. It comprehends several valleys, which lie among the mountains of the Alps: and though it is extremely cold, yet it is fertile in corn and pastures. Briançon is the capital town. Manna is gathered near it, on the leaves and branches of a species of pine; incisions in it yield large quantities. The chief road from France to Italy passes through it. It is now comprehended in the department of the Upper Alps.

BRIAREUS, in fabulous history, a giant, the son of Æther, Titan, or Cœlus and Terra. This was his name in heaven; on earth he was called Ægeon. He was of singular service to Jupiter, when Juno, Pallas, Neptune, and the rest of the gods, endeavoured to bind him in chains and dethrone him. Afterwards, however, he conspired with the rest of his gigantic brethren to dethrone Jupiter. Virgil, on this occasion, describes him as having 100 hands, fifty heads, and breathing out fire. The fable says, that Jupiter, to punish him, threw him under mount Etna, which, as often as he moves, belches out fire.

BRIBE', v. & n. Goth. bry fa; Sax. bred BRIBING, fa; that is a perverting Bri'ber, fee or gift, something BRIBERY, added to the simple demands of justice, with a view to influence its decisions; a boon to prevent honesty, given to the worthless in high places; the sop, which when a man takes, the devil enters into him, and he is ready to betray his king, his country, or his God. See Minutes of Evidence before the House of Commons-Article IRISH MAGISTRACY. The Glossary to Chaucer, thus explains this word, as used by the father of our tongue, or in his time: Briborie,' says he, seems to signify a thief; briben,' he adds, may mean to decoy; while a bribe is probably what is given to a beggar; what is given to an extortioner or cheat.'

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The great, 'tis true, can still the' electing tribe; The bard may supplicate, but cannot bribe.

Prologue to Good-natured Man. The kingdom's farm he lets to them bids least, (Greater the bribe) and cheats at interest. Marvell,

BRIBE anciently imported as much as panis mendicatus, which still keeps up the idea of the matter whereof bribes anciently consisted. Hence also the Spaniards use bribar and brivar for begging; and brivia, brivoneria and brivonissimo, for beggary. In authors of the middle age, a bribe given a judge is called quato litis, and the receiver, campi particeps, or cambi particeps; because the spoils of the field, i. e. the profits of the cause, were thus shared with the giver.

BRIBERY, in law, is a high offence, where a person in a judicial place takes any fee, gift, reward, or brokage, for doing his office, but of the king only. It signifies also the receiving or offering any undue reward to or by any person concerned in the administration of public justice, whether judge, officer, &c. to act contrary to his duty; and sometimes it signifies the taking or giving a reward for a public office.--In the east it is the custom never to petition any superior for justice, not excepting their kings, without a present. The Roman law, though it contained many severe injunctions against bribery, as well for selling a man's vote in the senate or other justice; yet, by a strange indulgence, it tacitly public assembly, as for the bettering of common encouraged this practice, in one case; allowing magistrates to receive small presents, provided they did not on the whole exceed 100 crowns a-year; not considering the insinuating nature and gigantic progress of this vice, when once admitted. Plato, therefore, in his ideal republic, orders those who take presents for doing their duty to be punished in the severest manner; by the laws of Athens, he that offered a bribe was also prosecuted, as well as he that received a bribe. In England this offence is punished, in inferior officers, with fine and imprisonment; and in those that offer a bribe, though not taken, the same. But in judges, especially the superior ones, it has always been looked upon as so heinous an offence, that the chief justice Thorpe was hanged for it in the reign of Edward III. By a statute, 11 Henry IV. all judges and officers of the king, convicted of bribery, shall forfeit treble the bribe, be punished at the king's will, and be discharged from his service for ever. And some notable examples have been made in parliament, of persons in the highest stations, and otherwise very eminent and able, but contaminated with this sordid vice. BRIBERY IN ELECTIONS.

See ELECTIONS.

and

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