Half a pound of fresh hops. - Four quarts of water. - A pint of wheat or rye flour. - Half a pint of strong fresh yeast, from the brewer or baker. - Three pints, or more of Indian meal. Boil half a pound of fresh hops in four quarts of water, till the liquid is reduced to two quarts. Strain it into a pan, and mix in sufficient wheat flour to make a thin batter; adding half a pint of the best yeast you can procure. Leave it to ferment; and when the fermentation is over, stir in sufficient Indian meal to make a moderately stiff dough. Cover it, and set in a warm place to rise. When it has become very light, roll it out into a square sheet an inch thick, and cut it into flat cakes, about four inches square. Spread them out separately, on a large dish; and let them dry slowly, in a cool place where there is no sun. While drying, turn them five or six times a-day. When they are quite dry and hard, put them separately into brown paper bags, and keep them in a box closely covered, and in a place not the least damp.

"When you want them to use for yeast, dissolve in a little warm water, one or more of the cakes, in proportion to the quantity of bread you intend making. When it is quite dissolved, stir it hard, thicken it with a little wheat flour, cover it, and place it near the fire to rise, before you use it. Then mix it with the flour, according to the usual manner of making bread. One yeast cake is enough for two quarts of meal or flour.

This way of preserving yeast is very convenient for keeping through the summer; or for conveying to a distance.