Put two quarts of water and two table-spoonfuls of hops on to boil. Pare and grate six large potatoes. When the hops and water boil, strain the water on the grated potatoes, and stir well. Place on the stove and boil up once. Add half a cupful of sugar and one-fourth of a cupful of salt. Let the mixture get blood warm; then add one cupful of yeast, or one cake of compressed yeast, and let it rise in a warm place five or six hours. When well risen, turn into a stone jug. Cork this tightly, and set in a cool place.

As poor yeast is the chief cause of poor bread, pains should be taken to make yeast properly and to keep it well. It must never be allowed to stand in a warm room after it has risen, and the jug in which it is kept should be carefully washed and scalded each time the yeast is renewed. As much care must be taken with the stopper as with the jug.

When it is convenient to get fresh cakes of Fleischmann's compressed yeast, it will be much better and cheaper to use them than to make your own. This yeast is wholly free of any injurious substance, and with it good bread can always be made, provided the flour is good and the rules are followed.