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lived in the high lands of Northern India, we find that they 

 were not less addicted to intoxicating liquids ; and I have 

 no doubt that the knowledge of this process extends far 

 beyond the limits of historically recorded time. And it 

 is a very curious thing to observe that all the names we 

 have of this process, and all that belongs to it, are names 

 that have their roots not in our present language, but in 

 those older languages which go back to the times at which 

 this country was peopled. That word " fermentation " 

 for example, which is the title we apply to the whole process, 

 is a Latin term ; and a term which is evidently based 

 upon the fact of the effervescence of the liquid. Then the 

 French, who are very fond of calling themselves a Latin 

 race, have a particular word for ferment, which is levure. 

 And, in the same way, we have the word "leaven," those 

 two words having reference to the heaving up, or to the 

 raising of the substance which is fermented. Now those are 

 words which we get from what I may call the Latin side of 

 our parentage ; but if we turn to the Saxon side, there are 

 a number of names connected with this process of fermenta- 

 tion. For example, the Germans call fermentation and 

 the old Germans did so " gdhren ; " and they call anything 

 which is used as a ferment by such names, such as " gheist " 

 and " geest," and finally in low German, " yest ; " and that 

 word you know is the word our Saxon forefathers used, 

 and is almost the same as the word which is commonly 

 employed in this country to denote the common ferment of 

 which I have been speaking. So they have another name, 

 the word " hefe," which is derived from their verb " heben," 

 which signifies to raise up ; and they have yet a third name, 

 which is also one common in this country (I do not know 

 whether it is common in Lancashire, but it is certainly very 

 common in the Midland counties), the word " barm," which 

 is derived from a root which signifies to raise or to bear up. 

 Barm is a something borne up ; and thus there is much more 

 real relation than is commonly supposed by those who make 

 puns, between the beer which a man takes down his throat 

 and the bier upon which that process, if carried to excess, 

 generally lands him, for they are both derived from the 

 root signifying bearing up; the one thing is borne upon 

 men's shoulders, and the other is the fermented liquid 

 which was borne up by the fermentation taking place in 

 itself. 



Again, I spoke of the produce of fermentation as " spirit 

 66 N 



