Take a table-spoonful and a half of New Orleans molasses, and add to it the same quantity of warm water. Stir in enough flour to make a thin batter; set it in a warm place - not hot - and it will soon begin to throw up bubbles on the top, and in a short time ferment. Meanwhile, have all ready to make the yeast as soon as the batter begins to work. Put a tea-cup of hops into a clean porcelain kettle, and add two quarts of boiling water. Set over the fire, and boil steadily twenty minutes. Strain it, after boiling, into a clean dish. Stir in a pint of flour and a table-spoonful of salt. Be sure and stir it free from lumps. Set again over the fire, stirring constantly, until it boils up and thickens. If too thick after it boils up, pour in boiling water till it is about the consistency of good starch. Then pour back into the bowl, cover over till milk-warm, then stir in the "risings" made of molasses, flour and water. Set where it will be kept warm until it has risen and is quite light. Then put into a jug, cork, and set in a cool place for use. - Mrs. Clarkson, Bath Co., Ky.