68 THE INVISIBLE WORLD 



stimulating quality of the beer; while the carbon 

 dioxide affords the sparkling foaming quality. 



When the sugar is nearly converted, the beer 

 is put into casks, and sealed air tight A proper 

 amount of time is required for the final conversion 

 of any remaining sugar, and for the " ripening." 

 The beer is then ready for use. 



By the process now described, or by some similar 

 process, all the beer has been brewed which has 

 been used in the world through all time. For 

 every drop of it the world is indebted to this tiny 

 invisible friend. This is saying a great deal for 

 its services, because a great deal of beer has been 

 consumed in the world. Beer was made by the 

 Greeks four hundred years before the Christian 

 era. The ancient Egyptians made it at a much 

 earlier date. Since those times beer has been 

 made, practically, all over the civilized world 

 through all the centuries to the present day. But 

 every drop of it was made possible only by the 

 work of the microbe. 



But not until 1895 did the microbe get any 

 thanks. It had not been discovered. All through 

 the centuries it had been doing its great service 

 for the world, but the world knew it not. But 

 in the year named two naturalists, one in France, 

 the other in Germany, at the same time, turned 

 their microscopes on some beer in process of brew- 

 ing, and, lo! right under their eyes, saw the in- 

 visible beings busy at work. The problem was 

 solved. 



