Yorkshire Method Of Making Yeast

One ounce of hops boiled in a gallon of water for twenty minutes; let it stand till lukewarm; mix gradually with this half a pound of flour, and cork it up for three days. Before using bruise a few potatoes very fine, stir them into the yeast, and set it before the fire to work for a few hours before it is to be used. A pint is sufficient for a stone of flour. When once this yeast is made, some of the old should always be kept to mix with the new, when it need only be corked up for thirty-six hours.

Other Methods

Boil one pound of good flour, half a pound of brown sugar, and a little salt, in two gallons of water, for an hour; let it cool till it is lukewarm, then bottle, and cork it close. It will be fit for use in twenty-four hours. One pint is sufficient to make eighteen pounds of bread.

An Excellent Yeast

Boil five English pints of soft water; take a large breakfast-cupful of ground malt, mix it in a basin with a little of the boiling water, let it stand for a quarter of an hour, then put it into the pan with the rest of the water and two ounces of hops; let it boil twenty minutes, strain it into a large jar, and add to it by degrees, that it may be well mixed, a joint of flour. Let it stand till it is about milk-warm, and then pour into it a bottle of yeast. Let it stand ten hours in a warm place, when it may be bottled and is fit for use. This yeast must not be kept in too cold a place. In making bread you must use at least two-thirds more than of common yeast. There cannot be a better method.

How To Clarify Yeast

Take a quart of yeast; put it in two gallons of cold water; let it remain one night. By the next morning the yeast will have fallen to the bottom. Drain off the water, and any yeast that may be floating on the top. Your yeast will now be white and sweet. When it is to be used, mix about half a handful of bran with it, and then strain from the bran through a sieve into the flour you are going to make your bread of. This makes it perfectly sweet.