1791' METHOD OF PRODUCING YEAST. 427 



bread, and had every other known quality of Yeaft ob- 

 tained by the ufual mode of fermentation. 



This proccfs, however, on account of its requiring a 

 particular apparatus, and materials, with which common 

 people are in general unacquainted, has never, that we 

 have heard of, been applied to any ufe in economy or 

 arts. The account of it was publifhed about three years 

 ago in the tranfadlons of the philofophical fociety of Man- 

 chefter. 



Since then it has been difcovered, that Yeaft may be 

 aftually produced at pleafure. from a decoction of malt, 

 without the addition of fixed air, or any thing elfe what- 

 ever. This dilcovery was made by a plain man, naxed 

 Joseph Senyor, fervant to the Reverend Mr. William Ma- 

 fon of Afton near kotlieram in Yorkfiiire, and is publithed 

 in the eighth volume of the Trani'aftions of the Society of 

 Arts in London, who, after having tried the expe;iment 

 according to the recipe after mentioned, and finding it to 

 fueceed perfeflly in every refpeft, awarded to him a bounty 

 of twenty pounds. As it may be of ufe in many circum- 

 ftances to know how this may be done, the recipe for ob- 

 taining this is here tranlcribed. 



Recipe to convert a TiecoBion of Malt into Teajl, with- 

 out any Addition. 



" Procure three earthen or wooden veffels, of different 

 " fizes and apertures, one capable of holding two quarts, 

 " C/. e. one pint Scots) the other tliree or four, and the 

 *' third five or tix : ooil a quarter of a peck of malt for 

 " about eight or ten minutes in three pints (three mutch- 

 " kins) f of water \ and when a quart (a chopin) is pour- 

 *' ed oflFfrom the grains, let it ftand in a cool place till not 

 <' quite cold, but retaining that degree of heat which the 

 *' brewers ufually find to be proj.er when they begin to 

 " work their liquor ; then remove the veflel into fome 

 «* warm fituation, near a fire, where the thermometer Hands 

 *' between 70 and 80 degrees, (laurenhcit) and there let 

 " it remain till the fermentation begins, which will be 

 «' plainly perceived within tiiirty Hours [the lociety fay the 

 « fermentation came on in three days] ; add then two 

 «< quarts (one pint Scots) more of a like decodhon of 



■f-Thbfecmstobetoolmall a quantity of water, but I tranfcribe faithfully. 



F i 2 



