Potato Yeast

Boil a quarter of a peck of potatoes; mash them fine, and thin them a little with the water in which they have been boiled. Add some salt, and a table-spoonful of brown sugar. When lukewarm, stir in about half a pint or more of old yeast. Let it rise, then cover it closely and put it in a cool place.

Yeast

Tie a large handful of hops in a thin bag, and boil them in three quarts of water. Moisten with cold water a sufficient quantity of flour, and stir in the hop-water while boiling hot. Add a handful of salt. Let it stand until it is about lukewarm, and then add about a pint of old yeast. When it is light, cover it, and stand it in a cool place.

Another Way To Make Yeast

Tie a pint of hops in a thin bag, and boil them in three quarts of water. Add three tablespoonfuls of salt and two of molasses. Make a thin paste of flour and cold water. Take out the hops and pour gradually the thin paste into the hop-water; then place it over the fire and let it boil a few minutes. Let it stand until it becomes lukewarm, add some old yeast, and as soon as it is light stand it away in a cool place.

Yeast Powders

Dissolve separately one drachm and a half of tartaric acid, and the same quantity of bi-carbonate of soda. First put the soda into your batter, or whatever you wish to make light, and lastly stir in the tartaric acid.