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24
HISTORY.
"
Yes,
I
find
such
a perfection
of
forms,
such
a
softness
and
ductility
of
the
tissue
in
the
pale
juice
of
barley,
that
I,
to
express
its
physiology
with
a
few
words,
might
say:
'
It
is
to
us
in
our
lifetime
like
a
wrapper
which
enables
our
fragile
nature
unendangered
to
reach
the
safe
port.'
"
This
quotation
is
a
verbatim
translation
from
a
book,
The
Hygiena
of
Taste,
by
the
world-famous
Italian
physician
and
physiologist,
Paolo
Montegazza.
Nobody
will
to-day
declare
that
Lager,
as
we
usually
call
it,
has
not
had
the
greatest
influence
upon
the devel-
opment
of
nations,
especially
those
of
German
descent.
We
do
not
mean
Germans
proper
of
the
present
time,
but
all
those
nations
that
trace
their
origin
back
to
the
German
tribes
that
wandered,
during
the
fourth
and
fifth
centuries,
over
the
entire
part
of
Europe,
and
even
crossed
the
Strait
of
Gibraltar
into
Africa.
Yet
we
would
be
mistaken
to
believe
that
beer
was
unknown
to
the
ancients.
Sophocles
and
^Eschylos,
those
famous
Greek
tra-
gedians,
Diodorus
of
Sicily,
Pliny,
the
greatest
repre-
sentative
of
natural
philosophy
of
Roman
times,
and
others,
already
mention
the
beer
(in
Greek,
zythos).
Famous
breweries
were
at
Pelusium
in
lower
Egypt,
the
Beeropolis
of
the
ancients,
as
nowadays
are
Munich
in
the
Old,
and
New
York,
St.
Louis,
and
Milwaukee
in
the
New
World.
The
Egyptians
made
their
beer
from
barley.
The
secrets
of
brewing
after
Egyptian
prescriptions
were