Take a quantity and work it well with a whisk, till it becomes thin; then procure a wooden dish or platter, clean and dry, and with a soft brush lay a thin layer of yeast on the dish, and turn the top downwards to keep out the dust, but not the air, which is to dry it. When the first coat is dry, lay on another, and let that dry, and so continue till the quantity is sufficient; by this means, it may soon be made two or three inches thick, when it may be preserved perfectly good, in dry tin canisters, for a long time. When you use it for baking, cut a piece and lay it in warm water till it is dissolved, when it is fit for use.

Potatoe Yeast is made of mealy potatoes boiled thoroughly soft - they are then skinned and mashed as smooth as possible, when as much hot water should be put on them as will make a mash of the consistency of good beer yeast. Add to every pound of potatoes two ounces of treacle, and when just warm stir in for every pound of potatoes two large spoonsful of yeast. Keep it warm till it has done fermenting, and in twenty-four hours it will be fit for use. A pound of potatoes will make nearly a quart of yeast, and it is said to be equally as good as brewers' yeast.