Take two quarts of water, put in a handful of hops, and let them boil twenty minutes. Have ready four large potatoes well mashed. Strain the hop liquor, and pour it on the potatoes. Add one teacup of Indian meal and one teacup of flour. Set it on the fire, and let it boil a few minutes. Then let it cool, and when it is milk warm put in one tablespoonful of sugar, one of salt, and half a pint of yeast. The next day bottle it tight. Be particular to stir it all the time it is on the fire.

Dry Yeast

Take half a pint of meal, and mix it with water about as warm as is used to make up light bread or rolls. Make it about as stiff as corn bread for kitchen use; add half a cake of yeast. It will lighten in just the same time as other yeast.

Use it wet if preferred, or stir more meal in it; let it stand a few hours more, and make it into cakes to dry.