Hop Yeast

One quart of water, one handful hops, two large potatoes; boil all together until the potatoes are done Have ready a cup of flour with a teaspoonful each of salt, sugar and ginger; sift the potatoes into the water,, scald all together with the hop water, and when almost cold add one teacupful of baker's yeast and let it stand in a warm place until light, then put it in the cellar closely covered. This will keep two or three weeks.

Potato Yeast

Five good-sized potatoes, grated, one half cup of sugar, one half cup of flour, one half cup of salt; stir all together and pour boding water over until of the consistency of starch. Let it stand until lukewarm, then, add yeast to raise it.

Railroad Yeast

One half pint middlings, one half teaspoonful each of salt, ginger, soda and sugar, mix all together and scald with one half pint of boiling water; let it rise for twelve hours, keep warm until light, then put it away in a cool place. It will keep two weeks. To make the emptings take one half pint warm water, a pinch of salt, flour enough to make a thin batter, and add a teaspoonful of railroad yeast; let it rise, and then use for the bread.