Put four ounces of hops to six quarts of water; boil it away to three quarts. Strain, boiling hot (as directed for the Soft yeast) upon three pints of flour, a large spoonful of ginger, and another of salt. When it is cool, add a pint of sweet yeast. When it is foaming light, knead in sifted Indian meal enough to make it very stiff. Mould it into loaves, and cut in thin slices, and lay it upon clean boards. Set it where there is a free circulation of air, in the sun. After one side has dried so as to be a little crisped, turn the slices over; and when both sides are dry, break them up into small pieces. It thus dries sooner than if not broken. Set it in the sun two or three days in succession. Stir it often with your hand, so that all parts will be equally exposed to the air. When perfectly dry, put it into a coarse bag, and hang it in a dry and cool place. The greatest inconvenience in making this yeast is the danger of cloudy or wet weather. If the day after it is made should not be fair, it will do to set the jar in a cool place, and wait a day or two before putting in the Indian meal. But the best yeast is made when the weather continues clear and dry; and if a little windy, so much the better.

To use it, take, for five loaves of bread, one handful; soak it in a very little water till soft, which will be in a few minutes; stir it into the sponge prepared for the bread. This yeast makes less delicate bread than the soft kind, but it is very convenient.