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Updated: June 4, 2025
'I'd do a deal to pleasure yo', mammy; but weary befa' riches and land, if folks that has 'em is to write "Abednegos" by t' score, and to get hard words int' their brains, till they work like barm, and end wi' cracking 'em.
How lovingly and meditatively Jesus looked upon homely life, knowing nothing of the differences, the vulgar differences, between the small and great! A poor woman, with her morsel of barm, kneading it up among three measures of meal, in some coarse earthenware pan, stands to Him as representing the whole process of His work in the world.
One of the servants from the Abbey had been sent all round the village in the morning in search of bread, and had not been able to procure any that was tolerable. Mrs. Price's last baking failed for want of good barm.
That which you make in the winter, you must let it stand three days and three nights covered up, before you bottle it up; and two nights in summer, and then bottle it up. But be sure, you scum off the barm before the bottling up. Your Vessel, which you intend to boil your Meath in, must stand in scalding water, whilst you boil your Meath; it will drink up the less of your Meath.
"And often-times, to win us to our barm, The instruments of darkness tell us truths; Win us with honest trifles, to betray us In deepest consequence." Macbeth. IN the midst of the universal gloom thus awakened there came a sharp ring at the bell.
SMALL. Take ten Gallons of water, and five quarts of honey, with a little Rosemary, more Sweet-bryar, some Balme, Burnet, Cloves, less Ginger, Limon Peel. Tun it with a little barm; let it remain a week in the barrel with a bag of Elder-flowers; then bottle it. Small.
When it is almost cold, put barm to it, and when it worketh well, Tun it into a well-seasoned vessel, where neither Ale nor Beer hath been, for marring the colour; and when it hath done working, take a good quantity of Nutmegs, Mace, Cinnamon, Cloves and Ginger bruised, and put it into a boulter bag, and hang it in the barrel.
I will try to point out to you now what has happened in consequence of endeavouring to apply this process of "analysis," as we call it, this teazing out of an apparently simple fact into all the little facts of which it is made up, to the ascertained facts relating to the barm or the yeast; secondly, what has come of the attempt to ascertain distinctly what is the nature of the products which are produced by fermentation; then what has come of the attempt to understand the relation between the yeast and the products; and lastly, what very curious side issues if I may so call them have branched out in the course of this inquiry, which has now occupied somewhere about two centuries.
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.
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