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The lower section formed the fire-box in which were burned pieces of dried wood, foten taken from the Nile, or even dried animal dung.Indeed, there are scholars who have theorized that a taste for ale prompted the beginning of agriculture, in which case humans have been brewing for some 10,000 years...Most archaeological evidence, however, suggests that fermentation was being used in one manner or another by around 4000 to 3500 B. Some of this evidence-from an ancient Mesopotamian trading outpost called Godin Tepe in present-day Iran- indicates that barley was being fermented at that location around 3500 B. Additional evidence recoverd at Hacinegi Tepe (a similar site in southern Turkey) also suggest that ancient Mesopotamians were fermenting barley at a very early date...At some stage in the Neolithic era people had learned that if, instead of using ordinary grain, they used grain that had been sprouted and then dried, it made a bread that kept unusually well. The Egyptian process was to sprout the grain, dry it , crush it, mix it to a dough and partially bake it.The loaves were then broken up and put to soak in water, where they were allowed to ferment for about a day before the liquor was strained off and considered ready for drinking." ---Food in History, Reay Tannahill [Three Rivers Press: New York] 1988 (p.48) "Leavening, according to one theory, was discovered when some yeast spores--the air is full of them, especially in a bakehouse that is also a brewery--drifted onto a dough that had been set aside for a while before baking; the dough would rise, not very much, perhaps, but enough to make the bread lighter and more appetizing than usual, and afterwards, as so often in the ancient world, inquiring minds set about the task of reproducing deliberately a process that had been discovered by accident.This of the items unique 22, of find Benjamin, Wheels singles.