Good yeast is indispensable to good bread. Many of the compounds sold for yeast are unfit for use.
The best kinds are dry yeast, soft hop yeast, and potato yeast. The hard yeast should be made in the month of May, or early in June, for summer use, and in September or October, for the winter. This kind sometimes loses its vitality during the damp weather of August, but it is not invariably the case. Soft hop, or potato yeast, should be made once a week in the summer, and once in two weeks in the winter. No soft yeast can be fit for use, if kept week after week; it may be rectified with saleratus, but the bread will not be very good.
Every housekeeper should make sure, by her own personal attention, that the yeast is properly made, and the jar well scalded. A jar having a close cover is best. Bottles will burst, and you cannot be perfectly sure that a jug is cleansed from every particle of old yeast. To scald the jar, put it into a kettle of boiling water. This must be done every time you make yeast. Stone ware is liable to be cracked by the pouring of boiling water into it.