Cover 1 cup hops with water and steep until the strength has been well extracted. Peel and grate 6 large potatoes, add 1 cup of flour, 1 cup brown sugar, 1 tablespoon ginger, 1 tablespoon salt; mix thoroughly, pour the hop tea over, stir well and set aside to cool. Add a little more water to the hops and strain; when lukewarm add yeast cakes. When the sponge is cool add the dissolved yeast and beat till well mixed, set away in a warm place to rise; when light is is ready for use. This yeast will keep any length of time in sealed jars or in a cool place but do not allow to freeze, as that kills the yeast germs. - Mrs. C. E. Westinghous, Mayfair, 111.

Variation I

Mix well 1 cup flour, 3/4 cup sugar, 1/4 cup salt. Pour on boiling water, stirring all the time. Then have 1 qt. mashed potatoes, with 4 or 5 qts. water in which they were 'boiled. Soak 1 yeast cake, and add as soon as batter is cool. Set in a warm place over night, when it will be ready for use. To every loaf of bread, use 2 cups of the yeast. The yeast must be blood warm to set the bread. - Mrs. John Pallon, Wheeling. 111.

Methodist Yeast

-Put into a nice sized crock 1 cup flour,1/2 cup sugar, 1/4 cup salt, 1 cup lukewarm water, stir all together, then add 1 qt. of mashed potatoes, 2 pts. of lukewarm water, having all the right temperature before adding yeast cake already dissolved in 1/2 cup lukewarm water, keep warm and let rise till morning, then stir in enough flour to make a nice batter, let rise 3/4 of an hr., then (mix up stiff into loaves and leave to rise again; mix another time and let rise again, then put into pans and bake. This never failed making good sweet bread, the very best of bread. - Mrs. Wm. A. Lawrence, Bensen, 111.