Mechanical and Technical Processes. Materials 157
4. The remaining quarter of the wheat is moistened with
water and exposed to the air for some time, after which,
while moist, it is crushed.
5. The loaves are broken up and put into a vessel with water
and the crushed moist wheat added; the mixture ferments
on account of the yeast present in the bread, though in
order to induce a quicker fermentation a little old buza
from a previous brewing is added.
6. After fermentation, the mixture is passed through a hair
sieve, the solid material being pressed on the sieve with
In the brewing scenes shown in Figs. 33 and 34 the processes
are depicted from right to left. The inscriptions are a mixture
of the remarks made by the brewers and terse descriptions of
what is being done. They are as follows (after Mr. Alan Rowe) :
A. (Words spoken to a woman) *.. . thee! Hurry! It is hot.'
,3 I 'Crush well. I have finished with the grain.'
" I 'Oh I I am crushing with all my strength.'
C. 'Selecting the grain.*
D. 'Sifting the grain.'
E. 'Kneading the fresh dough.'
F. 'Beating the $esen bread for brewing.'
H. 'Mixing.* (With names of the mixers.)
I. 'Filling with beer.'
The scene showing two men and a woman pounding in a
mortar bears no description. It may represent the process
described by Mr. Lucas under No. 5.
Wine was not only imported, but vines were grown in Egypt
both in the western oases and the Western Delta. As in the
case of beer, there were a great many varieties of which we do
not know the differences. In the New Kingdom wine was
bottled in amphorae with mud seals, on which traces'can
generally be seen of the hole left in the seal for the escape of