Put a large handful of hops over the fire in three pints of cold water, boil it fifteen minutes; put in a small stone pot five tablespoonsful of flour, mixed to a paste with cold water; add to it a tablespoonful of salt, a teacup of white sugar, a teaspoonful of ginger and five raw potatoes, peeled, washed and grated. When the hops have boiled fifteen minutes, strain the water off them boiling hot on to this mixture; put back into the vessel you boiled the hops in, after rinsing it out; let all come to a boil; stir until it thickens. When nearly cold, add a teacup of yeast, set it in a warm place until perfectly light; then stir it down and keep it in a cool place closely covered.

Yeast, No. 2

Two single handsful of hops, boiled for half an hour in a quart of water (closely covered), strain it on to half a pint or a little more rye flour, to make a stiff batter; add a tablespoonful of salt, one of sugar and one of ground ginger; when cool, stir in a teacup of yeast. In winter, put in two tablespoons of this yeast and in summer one, for three loaves of bread. Keep it in a cool place covered closely.

Dry Yeast

Peel, wash and boil six medium-sized white potatoes; put into a crock three pints of flour, press the potatoes through a cullender into the flour; boil a large handful of hops in three pints of water for fifteen minutes, strain over the flour and potatoes, mix thoroughly, and when only milk-warm, pour in cold water enough to make it the consistency of sponge; soak a half pint of dry yeast and add to it; let it rise very light, stirring it down three or four times; then put three quarts of sifted corn meal into a bread-bowl and pour the raised yeast into the middle of it, mix until quite stiff, roll out, cut in squares, and put it on dishes to dry in the air where it is shady; turn it occasionally. It will dry in a couple of days. Put it in bags, and hang it up in a dry place.