26 / 96
"In
following
up
these
traces,
we
meet
with
relationship
much
more
ancient
than
all
these,
namely
with
the
Indo-Germanic
'bhru,"
whence
too,
the
Phrygo-Thracian
beer,
'bryton,'
takes
its
name.
But
more
than
that,
according
to
the
etymological
au-
thorities,
the
root Tor
brewing
and
bread
is
the
same,
about
which
Prof.
Fr.
Kluge
says:
'In
lii'cad
it
would
be
wrap])ed
up
in
the
si)ecial
significance
of
"baking."
'
Hence
we
again
call
attention
to
the
theory,
several
times
promulgated
by
us
in
this
work,
that
brewing
and
baking
went
together
in
prehi.s-
toric
times.
Indeed,
we
go
further
than
that.
We
claim
that
the
primary
activity
of
baking,
namely,
the
prepai'ation
of
the
bread,
and
tiie
primary
activity
of
brewing,
namely,
the
prepara-
tion
of
the
bread
mash
(dough
mash),
is
really
one
and
the
same
The
linguistic
conception
was
the
.same,
in
the
al)original
form
of
the
Indo-European
tongue
(says
Klug)
and
we
claimed
that
the
activity
itself
(i.
e.,
that
which
is
expre.ssed
by
the
verb)
is
also
identical
in
brewing
and
baking.
We
do
not
mean
to
say,
how-
ever,
that
brewing
and
baking
—
as
one
might
be
inclined
to
suppo.se
from
the
identity
of
the
root
'bhru'
—
originated
both
at
the
same
time.
Indeed,
'baking'
is
more
ancient
than
'brew-
ing,'
and
in
this
sense,
too,
the
roasted
or
toasted
dough-cake
is
older
than
the
liquor
brewed
out
of
this
'bread.'
But
just
be-
cau.se
'to
make
a
bread-ma.sh'
is
derived
from
'to
make
bread,'
for
this
very
same
reason
brewing
is
derived
from
'bread-mak-
ing.'
"
^
3ff''"^'^