Yeast (1)

A double handful of hops, 1/2 doz. potatoes, 1/2 gal. water, 1 or 1/2 cupful ginger, small cup flour, a cup brown sugar, 1/2 cup salt, a cupful good yeast.

Allow the hops and potatoes to boil together in 1/2 gallon of water till done; strain and mash the ginger, then add remaining ingredients, excepting the yeast. Let stand until cool, then add the yeast. Next day cork up tight in a jug.

Yeast (2)

Two oz. hops, 1 gal. water, a handful salt, 1 lb. best flour, 3 lbs. potatoes.

Boil the hops in a gallon of water for 1/2 hour; strain it, and let it cool down to the heat of new milk; then put the salt and moist sugar; beat the flour with some of the liquor, and then mix all together. Two days after, add the potatoes, boiled and then mashed, to stand for 24 hours; then put into bottles, and it will be ready for use. Stir it frequently while making, and keep it warm. Before using, shake the bottle up well. It will keep in a cool place for two months.