I79J' METHOD OF PRODUCING YEAST. 22^ 



Recipe for making a very f mall quantity of Yeaji an' 



fwer the Purpofe of baking ti large quantity qfjlortr. 



" Take four table fpoonfuls of pure water, heated to the 



" warmth of nev.'-dravvn milk ; — add to that fome flour, 



I " and about a tea-fpoonful of good Yeali, and ftir and 



" mix it well, till it be of the confillence of thick, creani, 



^'. or batter for making pan-cakes : cover it up, and fet 



" it in a place where the teraperature is moderate, — 



. *' tliat is, in a warm chamber in winter, and in one 

 " without fire in it, or that is not exposed to the i'un ia 

 " furamer : In fix or eight hours, a fermentation will cora- 

 " mence, — the furface will hove up, — and at the end of 

 ** twelve or fourteen hours, it will have acquired the ap- 

 '* pearance and conliilency of fine light yeart. — You may 

 " then add to this twice as much water , as at firft you 

 "" employed., tlill milk warm. — Stir the whole) fo as to mix 

 " it thoroughly ; — then add more fredi ilour, and llir it up 



•, ** thoroughly as at firlt, till it be again of the confiil^nce of 



. ^' batter ; cover it again up, and let it Hand as before •, the 

 " fermentation will immediately comrnei^cej — and in a few 

 " hours, it will again alTurae the appearance of fine lioht 

 " yeaft. If you have npw a quantity fufficient for your 

 ^' purpofe, it may be ufed inilead of yeall: for bread ; 

 " — but if you llill want more, you may again double the 

 " quantity, by adding as rrmch water as you had employed 

 " at both the former times, and mixing it up with flour as 

 " before, and leaving it again to ferment. — How often this 

 " procefs might be thus repeated with fafety, I cannot tell j 

 " but certain it may be repeated three times, as here de- 

 " fcribed, without any rilk of becoming four ; — and the 

 " time required for this purpole, will be about twenty-four 



," or thirty hours. One tea-fpoonful of yeall, my recipe 

 " faid, might ferve to bake a bufhel of flour. — I never had 

 " occafion to pufli the experiment fo far ; but believe it 

 " might be fo. 



" When you have obtained as much of this kind of yeaft 

 " as would be fufficient of the befl common yeait to bake 

 " the quantity of bread at the time, you need not proceed 

 " farther. Mix up this yealt in your parte, as you would 

 ^' do any ether; — and when it is well kneaded into it, form 

 " your palle into the ihipc you mean your bread to be ;— 

 '' but take care to let it lie upon the board for fome hours 



