THE MICROBE OF BEEE 69 



In those ancient days the first brewings must 

 have produced only poor beer. Beer could now be 

 made in this way, but it would be poor stuff. 



But when the thoughtful brewer began to carry 

 yeast from one brewing to another, the microbes 

 were really under culture. As it were, they had 

 been captured from the wilds of nature, and were 

 being tamed and domesticated. By this culture 

 they grew better and better themselves, and so did 

 better and better work ; until, to-day they have be- 

 come so much improved that they give the world a 

 choice article. But there is no reason why they 

 may not, with more and better culture, do finer 

 and better work, and so give the world a still bet- 

 ter article. 



