To Preserve Yeast

Take a quantity of it, stir and work it well with a whisk until it becomes liquid and thin. Then get a large wooden platter, cooler, or tub, clean and dry, and with a soft brush lay a thin layer of yeast on the tub, and turn the mouth down-wards, that no dust may fall upon it, but so that the air may get under to dry it. When that coat is very dry, then lay on another, and so on till two or three inches thick, always taking care that the yeast is very dry in the tub before laying any more on, and this will keep good for several months. To use this yeast, cut a piece off, and lay it into warm water ; stir it together, and it will be fit for use. If for brewing, take a large handful of birch tied together, dip it into the yeast, and hang it up to dry. In this manner do any number; but take care no dust comes to it. When the beer is fit to set to work, throw in one of these, and it will make it work as well as yeast.

To Make Yeast

Mix two quarts of soft water with wheat flour, to the consistence of thick gruel, or soft hasty pudding ; boiled gently for half an hour, and when almost cold, stir it into half a pound of sugar, and four spoonsful of good yeast. Put it into a large jug, or earthen vessel with a narrow top, and place it before the fire, so that it may by a moderate heat ferment. The fermentation will throw up a thin liquor, which pour off and throw-away ; the remainder may be used instead of common yeast, and four spoonsful will make a fresh quantity as before: keep it in a bottle in a cool place.