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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."
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."
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.
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.
In the explanation of the expressive names which have been prepared by the Heavenly Congress, we take the most suitable significations which appear obviously in the names. We took the name "Hefner" as a composition of German Hef or Hefe, which means "dregs" or "sediment," and the Hebrew "Ner," which means Lamp, so that Hefner means "dregs of the Lamp" in our interpretation.
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