ing stock
yeast, and to know a secret mode unknown to all others--when it is my
belief they know very little about it; but, by holding out the idea of
adding some drug, not to be procured at every house, which has a hard
name, and that is little known to people of common capacities: Such as
Dragons blood, &c. frequently retailing their secret, as the best
possible mode of making stock yeast, at ten, twenty, and in some
instances one hundred dollars.

Confessing it a subject, abstruse, and a science little understood in
Pennsylvania, and notwithstanding the numerous experiments I have made
with care and close observation, yet from a consciousness of not
understanding it, _too well_, I have in several instances purchased
receipts, and made faithful experiments; but have never yet met the man
of science, theory, or practice, whose mode of making stock yeast,
yielded a better preparation for promoting fermentation, than the simple
mode pursued by myself for some years, and which I have uniformly found
to be the best and most productive.

In making yeast, all drugs and witchcraft are unnecessary--Cleanliness, in
preserving the vessels perfectly sweet, good malt, and hops, and an
industrious distiller, capable of observation, and attention to the
following receipt, which will be assuredly found to contain the essence and
spirit of the ways and art of making that composition, a knowledge of which
I have acquired, by purchases--consultations with the most eminent brewers,
bakers, and distillers in this commonwealth, and above all, from a long
practice and experience, proving its utility and superior merits to my
most perfect satisfaction; and which I with pleasure offer to my
fellow-citizens, as meriting a preference--notwithstanding the proud and
scientific chymist, and the flowery declarations or treatises of the
profound theorist, may disapprove this simple mode, and offer those which
they presume to be better, tho' they never soiled a finger in making a
practical experiment, or perhaps witnessed a process of any description.

ARTICLE II.

_Receipt for Stock Yeast._

_For a stock yeast vessel of two gallons, the size best adapted for that
purpose._

Take one gallon good barley malt, (be sure it be of good quality) put it
into a clean, well scalded vessel, (which take care shall be perfectly
sweet) pour thereon four gallons scalding water, (be careful your water
be clean) stir the malt and water with a well scalded s