In some parts of Hungary, Debretzen for instance, they have a peculiar mode of fermenting bread without yeast, by means of a leaven made in the following manner. Two large handsful of hops are boiled in four quarts of water; this decoction is poured upon as much wheaten bran as it will moisten, and to this are added four or five pounds of leaven. When the mass is warm, the ingredients are well worked together, so as to be thoroughly mixed. It is then deposited in a warm place for twenty-four hours, and afterwards divided into small pieces, about the size of hens' eggs, which are dried by being placed upon a board and exposed to dry air, but not to the sun; when dry, they are laid up for use, and may be kept for six months.

The following is given as the mode by which bread is made from the above-described ferment. For baking six large loaves, six good handsful of these balls are dissolved in seven or eight quarts of warm water - this mixture is poured through a sieve atone end of the bread-trough, and after it three quarts of warm water, the remaining mass being well pressed out. The liquor is mixed up with flour sufficient to form one large loaf; they then strew this mass over with flour, the sieve with its contents is put upon it, and the whole is covered up and kept warm and left to rise, or till the flour upon it begins to crack. Fifteen quarts of warm water, in which six handsful of salt have been dissolved, are then poured upon it through the sieve; the necessary quantity of flour is added, and the whole is well kneaded together. The dough is then covered up and kept warm for half an hour. It is then formed into loaves which are kept for another half hour in a warm room; and after that they are put into an oven, where they remain for two or three hours according to their size.

There is certainly an advantage in this kind of ferment - which is, its capability of keeping for a long time, and of being made in large quantities. On this account it would be convenient on board of ships, or in the camp of an army.