Our Teutonic cousins call the same process "gähren," "gäsen," "göschen,"
and "gischen"; but, oddly enough, we do not seem to have retained their
verb or their substantive denoting the action itself, though we do use
names identical with, or plainly derived from, theirs for the scum and
lees. These are called, in Low German, "gäscht" and "gischt"; in Anglo-
Saxon, "gest," "gist," and "yst," whence our "yeast." Again, in Low
German and in Anglo-Saxon there is another name for yeast, having the
form "barm," or "beorm"; and, in the Midland Counties, "barm" is the name
by which yeast is still best known. In High German, there is a third name
for yeast, "hefe," which is not represented in English, so far as I know.

All these words are said by philologers to be derived from roots
expressive of the intestine motion of a fermenting substance. Thus "hefe"
is derived from "heben," to raise; "barm" from "beren" or "bären," to
bear up; "yeast," "yst," and "gist," have all to do with seething and
foam, with "yeasty" waves, and "gusty" breezes.

The same reference to the swelling up of the fermenting substance is seen
in the Gallo-Latin terms "levure" and "leaven."

It is highly creditable to the ingenuity of our ancestors that the
peculiar property of fermented liquids, in virtue of which they "make
glad the heart of man," seems to have been known in the remotest periods
of which we have any record. All savages take to alcoholic fluids as if
they were to the manner born. Our Vedic forefathers intoxicated
themselves with the juice of the "soma"; Noah, by a not unnatural
reaction against a superfluity of water, appears to have taken the
earliest practicable opportunity of qualifying that which he was obliged
to drink; and the ghosts of the ancient Egyptians were solaced by