ART. V.

_How to renew Yeast when sour._

About two hours before you begin to make your beer, take one pint of the
sour yeast, put it into a clean dish or vessel, and pour clean cold
water over it--changing the water every fifteen minutes, until the acid
be extracted, have it then in readiness to mix with the beer, which is
to be prepared, in the following manner, viz. Take one pint malt, and
scald it well in a clean vessel, with a gallon of boiling water, let it
stand half an hour closely covered--then pour it into a pot with plenty
of hops--then strain it into a well scalded earthen jug, when milk
warm--add then a small quantity of the yeast, (sweetened as directed in
the first part of this receipt,) with two or three table spoon fulls of
molasses ... set it past for twenty four hours to ferment ... then pour
off the top, or beer that is in the jug, leaving about a quart in the
bottom ... then that which remains in the bottom will be yeast with
which to start your stock yeast.

ART. VI.

The method of procuring and keeping stock yeast, by the generality of
distillers, merits in the mind of the author of this work, most decided
disapprobation. They generally procure yeast once a week, or month, from
brewers, and if not convenient to be had in this way, they often use
such as is used by country women, for baking bread, without paying any
regard to the quality, or whether sour; with such, tho' generally bad,
they proceed to make their daily yeast, and often continue the use of
it, until the grain will no longer yield a gallon of whiskey to the
bushel, and so often proceed in this miserable and indolent mode of
procuring and renewing yeast, to the great prejudice of their own, and
employer's interest ... attributing the small yield of liquor to the
badness of the grain ... the manner in which it is chopped, or some
other equally false cause. Then to the idle and careless habits of
distillers, must be attributed any yield short of three gallons to the
bushel of rye.... To ensure this quantity at least from the bushel, the
author discovers the anxiety expressed, and the care recommended in the
foregoing pages, on the subject of preserving and keeping good yeast,
and recommends the following as the best mode of preparing.

ART. VII.

_Stock Yeast good for years._

When the weather is moderately warm in autumn or the spring, take of
your best stock yeast that has fermented about twenty four hours, and
stir it t