Boil a tea cupful of hops in one quart of water till reduced to one half. Strain it through a sieve, and add one wine glassful of salt. Return the hot water into the vessel it was boiled in. Mix some flour with cold water, and stir in so as to make it about the consistency of thick molasses. Let it boil a few minutes, then take it off the fire, and set it away to cool; when lukewarm, add some yeast, and when it rises put it into a stone jar; which should not be filled, cover it, and the following day it will be fit for use.

As the yeast is so well salted there is no necessity to put salt in the bread.

You should always have a vessel on purpose to boil hops.

549. Potato Yeast

Boil some potatoes, mash them, and to six potatoes add one gill of flour. Stir in as much water as will make the whole into a thick batter; add some yeast and a wine glassful of salt. When it is light, put it in your jar and cover it.