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In the hurly-burly, from the clash and din of winged words, I disengaged something of the true quarrel. Now, his predecessor had always bought yeast from the Widow Vacher, next door, who prepared it by an ancient family recipe; but this new-comer had introduced some new yeast of commerce levure viennoise and so deprived her of her small earnings.
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.
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."
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.
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."