e bottom of the oven, and let them lie a few minutes.

Those who make their own bread should make yeast too. When bread is
nearly out, always think whether yeast is in readiness; for it takes
a day and night to prepare it. One handful of hops, with two or three
handsful of malt and rye bran, should be boiled fifteen or twenty
minutes, in two quarts of water, then strained, hung on to boil again,
and thickened with half a pint of rye and water stirred up quite
thick, and a little molasses; boil it a minute or two, and then take
it off to cool. When just about lukewarm, put in a cupful of good
lively yeast, and set it in a cool place in summer, and warm place
in winter. If it is too warm when you put in the old yeast, all the
spirit will be killed.

In summer, yeast sours easily; therefore make but little at a time.
Bottle it when it gets well a working; it keeps better when the air
is corked out. If you find it acid, but still spirited, put a little
pearlash to it, as you use it; but by no means put it into your bread
unless it foams up bright and lively as soon as the pearlash mixes
with it. Never keep yeast in tin; it destroys its life.

There is another method of making yeast, which is much easier, and I
think quite as good. Stir rye and cold water, till you make a stiff
thickening. Then pour in boiling water, and stir it all the time, till
you make it as thin as the yeast you buy; three or four table spoons
heaping full are enough for a quart of water. When it gets about cold,
put in half a pint of lively yeast. When it works well, bottle it; but
if very lively, do not cork your bottle _very_ tight, for fear it will
burst. Always think to make new yeast before the old is gone; so that
you may have some to work with. Always wash and scald your bottle
clean after it has contained sour yeast. Beware of freezing yeast.

Milk yeast is made quicker than any other. A pint of new milk with a
tea-spoonful of salt, and a large spoon of flour stirred in, set by
the fire to keep lukewarm, will make yeast fit for use in an hour.
Twice the quantity of common yeast is necessary, and unless used soon
is good for nothing. Bread made of this yeast dries sooner. It is
convenient in summer, when one wants to make biscuits suddenly.

A species of leaven may be made that will keep any length of time.
Three ounces of hops in a pail of water boiled down to a quart; strain
it, and stir in a quart of rye meal while boiling hot. Cool it, a