f
carbonic acid gas. This very useful substance cannot always be procured
conveniently from malt liquor for baking and brewing: the following
method will be found useful for its extemporaneous preparation. Mix two
quarts of soft water with wheat flour, to the consistence of thick
gruel; boil it gently for half an hour, and when almost cold, stir into
it half a pound of sugar and four spoonfuls of good yeast. Put the whole
into a large jug, or earthen vessel, with a narrow top, and place it
before the fire, that by a moderate heat it may ferment. The
fermentation will throw up a thin liquor, which pour off and throw
away; keep the remainder in a bottle, or jug tied over, and set it in a
cool place. The same quantity of this as of common yeast will suffice to
bake or brew with. Four spoonfuls of this yeast will make a fresh
quantity as before, and the stock may always be kept up, by fermenting
the new with the remainder of the former quantity.--Another method. Take
six quarts of soft water, and two handfuls of wheaten meal or barley.
Stir the latter in the water before the mixture is placed over the fire,
where it must boil till two thirds are evaporated. When this decoction
becomes cool, incorporate with it, by means of a whisk, two drams of
salt of tartar, and one dram of cream of tartar, previously mixed. The
whole should now be kept in a warm place. Thus a very strong yeast for
brewing, distilling, and baking, may be obtained. For the last-mentioned
purpose, however, it ought to be diluted with pure water, and passed
through a sieve, before it is kneaded with the dough, in order to
deprive it of its alkaline taste.--In countries where yeast is scarce,
it is a common practice to twist hazel twigs so as to be full of chinks,
and then to steep them in ale yeast during fermentation. The twigs are
then hung up to dry, and at the next brewing they are put into the wort
instead of yeast. In Italy the chips are frequently put into turbid wine
for the purpose of clearing it, which is effected in about twenty-four
hours.--A good article for baking bread may be made in the following
manner. Boil a pound of fine flour, a quarter of a pound of brown sugar,
and a little salt, in two gallons of water, for one hour. Let it stand
till it is milk warm, then bottle and cork it close, and it will be fit
for use in twenty-four hours. A pint of this yeast will make eighteen
pounds of bread. Or mash a pound of mealy potatoes, and pulp them
t