The best is potato yeast, because bread made with it is moister. and there is no danger of injuring the flavor of the bread by an excess of yeast. Dry yeast should be made in May or June for summer use, and in October for winter use. In hot and damp weather, dry yeast sometimes loses its vitality; however, many use it on account of its convenience, since there is no danger of its souring in summer or freezing in winter. Soft hop or potato yeast will keep in a cool place one or two weeks in warm weather, and in cold weather five or six weeks, care being taken that it does not freeze. Never add soda to yeast; if it becomes sour it will do to start fresh yeast, but will never make good bread. Make yeast in a bright tin pan, kept for this purpose alone. When it is risen sufficiently, a thick white scum rises to the top. Keep in a stone jar with a close-fitting cover, or in a jug, on the cellar bottom, or in ice-chest, or in some other cool place. Always shake the jug before taking out yeast for use. Leave cork loose for first twelve hours. Extreme heat or freezing kills the plant, which grows while fermentation goes on. The jar or jug, when emptied, should be washed first in cold water, then in soap and water, and afterward in hot water, which may be allowed to stand a half hour, when pour out. Let jar cool, and it is ready for use. The cork or cover needs the same careful attention. Many times the yeast is spoiled by want of care and neatness in washing the yeast jar. Keep hops in a paper sack in a dry, cool place. One pint of potato yeast, one tea-cup of hop yeast, a piece of compressed yeast size of a walnut, and one yeast cake, or two-thirds of a tea-cup of yeast crumbs, are equal in strength.