2 qts. water
2 tablespns. hops
1/4 cup salt
Dissolve yeast in warm water with part of the sugar. Simmer the hops in water for half an hour, strain, add enough water to make 2 qts. and keep at boiling point. Put sugar and salt into a large granite or porcelain kettle, quickly grate the pared potatoes over them, set the kettle over the fire and pour the boiling hop water on to the mixture, stirring; let boil until thickened, remove from fire, cool to lukewarm, add the yeast, beating it in well and let stand on table or shelf in warm kitchen; as it rises, stir it down once in a while; when well risen, set in a cool place and stir down occasionally until it does not rise any more. Fill clean cold jars about 2/3 full and when settled, fasten covers on and put in ice box.
Use 1 tablespn. of yeast to each pint of water when setting bread over night, and double the quantity for starting in the morning.