as to the _tax_ on
the Hops. The positive tax is 2_d._ a pound, and I (in former editions)
stated it at 4_d._ However, in all such cases, there falls upon the
_consumer_ the _expenses_ attending the paying of the tax. That is to say,
the cost of interest of capital in the grower who pays the tax, and who
must pay for it, whether his hops be cheap or dear. Then the _trouble_ it
gives him, and the rules he is compelled to obey in the drying and
bagging, and which cause him great _expense_. So that the tax on hops of
our own English growth, may _now be reckoned_ to cost the _consumer_ about
3-1/4_d._ a pound.

YEAST.

203. Yeast is a great thing in domestic management. I have once before
published a receipt for making _yeast-cakes_, I will do it again here.

204. In Long Island they make _yeast-cakes_. A parcel of these cakes is
made _once a year_. That is often enough. And, when you bake, you take one
of these cakes (or more according to the bulk of the batch) and with them
raise your bread. The very best bread I ever ate in my life was lightened
with these cakes.

205. The materials for a good batch of cakes are as follows:--3 ounces of
good fresh Hops; 3-1/2 pounds of Rye Flour; 7 pounds of Indian Corn Meal;
and one Gallon of Water.--Rub the hops, so as to separate them. Put them
into the water, which is to be boiling at the time. Let them boil half an
hour. Then strain the liquor through a fine sieve into an earthen vessel.
While the liquor is hot, put in the Rye-Flour; stirring the liquor well,
and quickly, as the Rye-Flour goes into it. The day after, when it is
working, put in the Indian Meal, stirring it well as it goes in. Before
the Indian Meal be all in, the mess will be very stiff; and it will, in
fact, be _dough_, very much of the consistence of the dough that bread is
made of.--Take this dough; knead it well, as you would for _pie-crust_.
Roll it out with a rolling-pin, as you roll out pie-crust, to the
thickness of about a third of an inch. When you have it (or a part of it
at a time) rolled out, cut it up into cakes with a tumbler glass turned
upside down, or with something else that will answer the same purpose.
Take a clean board (a _tin_ may be better) and put the cakes _to dry in
the sun_. Turn them every day; let them receive _no wet_; and they will
become as hard as ship biscuit. Put them into a bag, or box, and keep them
in a place _perfectly free from damp_. When you bake, take two cakes, of