Three heaping tablespoonfuls flour. 2 tablespoonfuls sugar. 1 tablespoonful salt. Stir well and scald with boiling potato water, making a very stiff batter that can be well beaten. Mash three medium sized potatoes, or two huge ones, and add to the above mixture. Heat well and add more boiling potato water until the mixture is the consistency of very thin batter; add about 1/2 cupful boiling hot water; when cool enough to bear finger in, add 1/2 cupful good yeast, or me cake Magie yeast, which has been well a 1/2 cupful warm, not hot. water; stir well: cover and set in a warm place to rise. When the potatoes are cooking, take as many hops as can be held with the fingers and thumb of one hand; cover with cold water and set where it will boil. As soon as it comes to a boil set it on the back of the stove. where it will simmer gently until used. This yeast should be made the day before it is used. The above amount will make about 1/2 gallon, and if kept in the cellar, or other cool place, can be used for several bakings, and will make as nice bread as when the yeast is first made.