day morning, two ounces of the best hops in four
quarts of water for half an hour; strain it, and let the liquor cool
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. This yeast
ferments spontaneously, 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.

[NEVER SPEND YOUR MONEY BEFORE YOU HAVE IT.]

1004. Yeast (2).

The following is an excellent recipe for making yeast:--For 14 lbs. of
flour (but a greater quantity does not require so much in
proportion),--into two quarts of water put a quarter of an ounce of
hops, two potatoes sliced, and a tablespoonful of malt or sugar; boil
for twenty minutes, strain through a sieve, let the liquor stand till
new-milk warm, then add the quickening; let it stand in a large jar or
jug till sufficiently risen; first put into an earthen bottle from a
pint to two quarts of the yeast, according to the size of the baking,
for a future quickening. Let it stand uncorked an hour or two, and put
into a cool place till wanted for a fresh baking. Put the remainder of
it, and two quarts of warm water, to half or more of the flour; stir
well, let it stand to rise, knead up with the rest of the flour, put
it into or upon tins, and let it stand to rise. Then bake in a
moderately quick oven. For a first quickening a little German yeast
will do.

1005. Economical Yeast.

Boil one pound of good flour, a quarter of a pound of brown sugar, and
a little salt, in two gallons of water, for one hour. When milk-warm,
bottle it, and cork it close. It will be fit for use in twenty-four
hours. One pint of this yeast will make eighteen pounds of bread.

1006. Pure and Cheap Bread.

Whole meal bread may be made by any one who possesses a small hand
mill