1186 YTTEIA 



YARN. (Fil, Fr. ; Garn, Ger.) Wool, cotton, or flax, spun into thread. 



YEAST. See BEER, and FERMENTATION. 



YEAST, ARTIFICIAL. Mix 2 parts by -weight of fine flour of pale barley -malt, 

 1 part of wheat-flour; stir 50 Ibs. of this mixture gradually into 100 quarts 

 of cold water, with a wooden spatula, till it forms a smooth pap. Put this pap into 

 a copper over a slow fire : stir it well till the temperature rise to fully 1.55 to 160 

 Fahr., when a partial formation of sugar will take place, but this sweetening must not 

 be pushed too far ; turn out the thinned paste into a flat cooler, and stir it from time 

 to time. As soon as the wort has fallen to 59 Fahr., transfer it to a tub, and add for 

 every 50 quarts of it 1 quart of good fresh beer yeast, which will throw the wort 

 into brisk fermentation in the course of 12 hours. This preparation will be good 

 yeast, fit for bakers' and brewers' uses, and will continue fresh and active for three 

 days. It should be occasionally stirred. 



The German yeast imported into this country in large quantities, and employed by 

 our bakers in baking cakes, and other fancy bread, is made by putting the Unterhefe 

 (see BEER, Bavarian) into thick sacks of linen or hempen yarn, letting the liquid 

 part, or beer, drain away ; placing the drained sacks between boards, and exposing 

 them to a gradually increasing pressure, till a mass of a thin cheesy consistency is 

 obtained. This cake is broken into small pieces, which are wrapped in separate linen 

 cloths ; these parcels being afterwards enclosed in waxed cloth, for exportation. The 

 yeast-cake may also be rammed hard into a pitched cask, which is to be closed air- 

 tight. In this state, if kept cool, it may be preserved active for a considerable time. 

 When this is to be used for beer, the proportion required should be mixed with a 

 quantity of worts at 60 Fahr., and the mixture left for a little to work, and send up 

 a lively froth ; when it is quite ready for adding to the cooled worts in the fermenting 

 back. 



YEAST, PATENT. Boil 6 ounces of hops in 3 gallons of water 3 hours ; strain 

 it off, and let it stand 10 minutes ; then add half a peck of ground malt, stir it well up 

 and cover it over ; return the hops, and put the same quantity of water to them again, 

 boiling them the same time as before, straining it off to the first mash ; stir it up, and 

 let it remain 4 hours, then strain it off, and set it to work at 90, with 3 pints of 

 patent yeast ; let it stand about 20 hours ; take the scum off the top, and strain it 

 through a hair-sieve ; it will be then fit for use. One pint is sufficient to make a 

 bushel of bread. 



Dried Yeast Imported in 1873. 



Cwts. Value 



From Germany . . , 28,060 79,669 



Holland. . . . 114,445 281,469 



Belgium. . . . 4,711 13,182 



Other countries 10 27 



Total. . . 147,226 374,347 



Dried yeast Imported in 1874: 153,808 cwte.; value 396,0672. 



YELLOW COPPER ORE. See COPPER PYRITES. 



YELLOW DYES. (Teintures jaunes, Fr. ; Gelbfdrben, Ger.) Annotto, dyer's- 

 broom (Genista tinctoria"), fustic, fustet, Persian or French berries, quercitron bark, 

 saw-wort, (Serratula tinctoria), turmeric, weld, and willow-leaves, are the principal 

 'yellow dyes of the vegetable kingdom ; chromate of lead, iron oxide, nitric acid (for 

 silk), sulphide of antimony, and sidphide of arsenic, are those of the mineral kingdom. 

 Under these articles, as also under CALICO-PRINTING, DYEING, and MORDANTS, ample 

 instructions will be found for communicating this colour to textile and other fibrous 

 substances. Alumina and oxide of tin are the most approved bases of the above vege- 

 table dyes. A nankin dye may be given with bablah, especially to cotton oiled prepa- 

 ratory to the Turkey-red process. See MADDER. 



YELLOW, KING'S, is a poisonous yellow pigment. See ARSENIC and ORPIMENT. 



YELLOW IVIETAL. See MuNTz's METAL. 



TTSW. Taxus baccata, the common yew, yields a durable timber, and was the 

 favourite wood for the old long-bows. 



VTTjclA is a rare earth, extracted from the minerals gadolinite and yttrotantalite. 

 It is an oxide of the metal yttrium. 





