Pare a fine ripe pumpkin, and cut it into pieces. Put them into a kettle with a large handful of hops, and as much water as will cover them. Boil them till the pumpkin is soft enough to pass through a cullender. Having done this, put the pulp into a stone jar, adding half a pint of good strong yeast to set it into a fermentation. The yeast must be well stirred into the pumpkin. Leave the jar uncovered till next day; then secure it tightly with a cork. If pumpkin yeast is well made, and of a proper consistence, neither too thick nor too thin, it will keep longer than any other.