No. 1

Time to boil, half an hour; to make, four days.

Two ounces of the best hops; four quarts of water; one pound of best flour ; three pounds of good potatoes.

Monday

Boil two ounces of hops in four quarts of water for half an hour ; strain it, and let the liqucr cool down to new milk warmth, then put in a small handful of salt, aid half a pound of brown sugar ; beat up one pound of flour with some of the liquor, and then mix all well together. Let it stand.

Wednesday

Add three punds of potatoes, boiled and mashed, and let it stand.

Thursday

Strain it and Jottle in seltzer-water bottles for use. It must be stirred frequently while it is making, and kept near the fire. Before using shake the bottle well. It will keep in a cool place for two months, and is better for keeping. It ought to ferment in the earthen bowl in which it is made.

Receipt No. 2

Twenty mirutes to boil; twelve hours to ferment.

Two ounces of hors ; one gallon of water; two and a half or three pounds of flour ; six or seven boiled potatoes ; one pint of ale yeast.

Boil the hops in agallon of water for twenty minutes ; strain the water through a hair sieve upon the two and a half or three pounds of flour - it will grow lumpy, bit that is of no consequence ; stir it occasionally and bruise it with a wooden spoon, let it stand till cool, and then keep it close to the fire all night. The next clay fill a wide-covered stone jar with it; then add six a' seven boiled potatoes mashed, and a pint of ale yeast to it (taking a put out of the jar before you put the potatoes and barm in). Stir it wel up and let it stand till the next day; then bottle it for use.

Receipt No. 3

One pound of lour; quarter of a pound of yeast; a little salt ; two gallons of water. Boil for one hour. When milk-warm, bottle and cork well. It is fit foruse in twenty-four hours, /

Yeast may be preserved by mixing it while yet moist with powdered sugar. The yeast ought not to contain too much water, and there should be enough sugar added to make a thick syrup of the whole. A deficiency in the quantity of sugar, and an abundance of water, are likely to bring about a fermentation in hot weather. It has been recently proposed to mix pure glycerine with the yeast, instead of sugar. The efficiency of the preparation was tested, and found to be good after four months' preservation in winter.