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These are called, in Low German, "gäscht" and "gischt"; in Anglo- Saxon, "gest," "gist," and "yst," whence our "yeast." Again, in Low German and in Anglo-Saxon there is another name for yeast, having the form "barm," or "beorm"; and, in the Midland Counties, "barm" is the name by which yeast is still best known.

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."

These are called, in Low German, "gäscht" and "gischt;" in Anglo-Saxon, "gest," "gist," and "yst," whence our "yeast." Again, in Low German and in Anglo-Saxon, there is another name for yeast, having the form "barm," or "beorm;" and, in the Midland Counties, "barm" is the name by which yeast is still best known.

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."