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BRIE (Briegus saltus, from Celtic bri...

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Originally appearing in Volume V04, Page 561 of the 1911 Encyclopedia Britannica.
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BRIE (Briegus saltus, from See also:Celtic briek, See also:clay) , an agricultural See also:district of See also:northern See also:France, to the E. of See also:Paris, bounded W. and S. by the See also:Seine, N. by the See also:Marne. It has an See also:area of 2400 sq. m., comprising the greater See also:part of the See also:department of Seine-et-Marne, together with portions of the departments of Seine, Seine-et-See also:Oise, See also:Aisne, Marne and See also:Aube. The western portion was known as the Brie francaise, the eastern portion as the Brie champenoise. The Brie forms a See also:plateau with few eminences, varying in See also:altitude between 300 and 500 ft. in the See also:west, and between 500 and 65o ft. in the See also:east. Its scenery is varied by forests of some size—thechief being the Foret de Senart, the Fort de See also:Crecy and the See also:Fork d'Armainvilliers. The See also:surface See also:soil is clay in which are embedded fragments of siliceous See also:sandstone, used for millstones and constructional purposes; the subsoil is See also:limestone. The Yeres, a tributary of the Seine, and the See also:Grand See also:Morin and See also:Petit Morin, tributaries of the Marne, are the See also:chief See also:rivers, but the region is not abundantly watered and the rainfall is only between 20 and 24 in. The Brie is famous for its See also:grain and its See also:dairy products, especially cheeses.

End of Article: BRIE (Briegus saltus, from Celtic briek, clay)

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BRIEF (Lat. brevis, short)

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