Yeast (Hop.)+

4 large potatoes, or six small.

2 quarts cold water.

Double handful hops, tied in a coarse muslin bag.

4 tablespoonfuls flour.

2 white sugar.

Peel the potatoes, and put them with the hop-bag into a saucepan containing two quarts cold water. Cover and boil until the potatoes break and fall apart. Take these out with a perforated skimmer, leaving the water still boiling, mash them fine with a potato-beetle, and work in the flour and sugar. Moisten this gradually with the boiling hop tea, stirring it to a smooth paste. When all the tea has been mixed in, set it aside to cool. While still slightly warm, add four tablespoonfuls of lively yeast, and turn all into a large open vessel to " work." Keep this in a warm place until it ceases to bubble up, or until next day. In summer it will work well in a few hours. When quite light, put in earthen jars with small mouths, in which fit corks, or bottle it, and remove to ice-house or cellar. It will keep good for a fortnight - -longer in winter.

When you wish to use it for baking, send a small vessel to the cellar for the desired quantity, and re-cork at once. A half-hour in a hot kitchen may spoil it.

Yeast (Self-working)

8 potatoes. 2 ounces hops.

4 quarts cold water.

1 lb. flour.

1/2 lb. white sugar.

1 tablespoonful salt.

Tie the hops in a coarse muslin bag, and boil one hour in four quarts of water. Let it cool to lukewarmness before removing the bag. Wet with the tepid liquor - a little at a time - the flour, making to a smooth paste. Put in the sugar and salt, beat up the batter three minutes before adding the rest of the tea. Set it away for two days in an open bowl covered with a thin cloth, in a closet which is moderately and evenly warm.

On the third day peel, boil, and mash the potatoes, and when entirely free from lumps and specks, stir in gradually the thickened hop-liquor. Let it stand twelve hours longer in the bowl, stirring often, and keeping it in the warm kitchen. Then bottle or put away in corked jars, which must be perfectly sweet and freshly scalded. This will keep a month in a cool cellar. It is more troublesome to make it than other kinds of yeast, but it needs no other "rising" to excite fermentation, and • remains good longer than that made in the usual way.

Yeast (Potato.)+

6 potatoes.

2 quarts cold water.

4 tablespoonfuls flour.

Peel and boil the potatoes until they break. Leaving the water on the fire, take them out and mash fine with the flour and sugar, wetting gradually with the hot water until it is all used. When lukewarm, add a gill of good yeast, and set aside in an open vessel and warm place to ferment. When it ceases to effervesce, bottle and set in ice-house.

This yeast is very nice and white, and is preferred by many who dislike the bitter taste of hops. It is also convenient to make when hops cannot be obtained.