Boil, say on Monday morning, 2 oz. of the best hops in four quarts of water, for half-an-hour; strain it, and let the liquor cool down to new milk warmth; then put in a small handful of salt and half a pound of sugar: beat up one pound of the best flour with some of the liquor, and then mix well all together. On Wednesday add three pounds of potatoes boiled and then mashed, to stand till Thursday; then strain it, and put it into bottles, and it is ready for use. It must be stirred frequently while it is making, and kept near the fire. Before using, shake the bottle up well. It will keep in a cool place for two months, and is best at the latter part of the time. The beauty of this yeast is that it ferments sponta-neously, not requiring the aid of other yeast; and if care be taken to let it ferment well in the earthen bowl in which it is made, you may cork it up tight when bottled. The quantity above given will fill four seltzer-water bottles. The writer of the above receipts has used this yeast for many mouths, and never had lighter bread than it affords, and never knew it to fail.