d Yeast.=--Boil two ounces of the best hops in four quarts
of water for half an hour, strain off the liquor and let it cool till
luke-warm, and then add half a pound of brown sugar and two heaping
tablespoonfuls of salt; use a little of this liquor to beat up one pound
of the best flour, and gradually mix in all of it with the flour; let it
stand four days to ferment in a warm place near the fire, stirring it
frequently. On the third day boil and mash three pounds of potatoes, and
stir them into it. On the fourth day strain and bottle it; it will keep
good for months.

256. =Homemade Bread.=--Put seven pounds of flour into a deep pan, and
make a hollow in the centre; into this put one quart of luke-warm water,
one tablespoonful of salt, one teaspoonful of sugar, and half a gill of
yeast; have ready three pints more of warm water, and use as much of it
as is necessary to make a rather soft dough, mixing and kneading it well
with both hands. When it is smooth and shining strew a little flour upon
it, lay a large towel over it folded, and set it in a warm place by the
fire for four or five hours to rise; then knead it again for fifteen
minutes, cover it with the towel, and set it to rise once more; then
divide it into two or four loaves, and bake it in a quick oven. This
quantity of material will make eight pounds of bread, and will require
one hour's baking to two pounds of dough. In cold weather, the dough
should be mixed in a warm room, and not allowed to cool while rising; if
it does not rise well, set the pan containing it over a large vessel of
boiling water; it is best to mix the bread at night, and let it rise
till morning, in a warm and even temperature.

257. =Milk Bread.=--Take one quart of milk, heat one-third of it, and
scald with it half a pint of flour; if the milk is skimmed, use a small
piece of butter; when the batter is cool, add the rest of the milk, one
cup of hop yeast, half a tablespoonful of salt, and flour enough to make
it quite stiff; knead the dough until it is fine and smooth, and raise
it over night. This quantity makes three small loaves.

258. =Rice Bread.=--Simmer one pound of rice in three quarts of water
until the rice is soft, and the water evaporated or absorbed; let it
cool until it is only luke-warm; mix into it nearly four pounds of
flour, two teaspoonfuls of salt, and four tablespoonfuls of yeast; knead
it until it is smooth and shining, let it rise once before the fire,
make it u