VII.] YEAST. 119 



The positive tax is 2d. a pound, and I (in former 

 editions) stated it at 4d, However, in all such cases, 

 there falls upon the consumer the expenses attending 

 the paying of the tax. That is to say, the cost of 

 interest of capital in the grower who pays the tax, 

 and who must pay for it, whether his hops be cheap 

 or dear. Then the trouble it gives him, and the 

 rules he is compelled to obey in the drying and bag- 

 ging, and which cause him great expense. So that 

 the tax on hops of our own English growth, may 

 now be reckoned to cost the consumer about 3-J-d. a 

 pound. 



203. YEAST is a great thing in domestic manage- 

 ment. I have once before published a receipt for 

 making yeast-cakes, I will do it again here. 



204. In Long Island they make yeast-cakes. A 

 parcel of these cakes is made once a year. That is 

 often enough. And, when you bake, you take one 

 of these cakes (or more according to the buln of the 

 hatch) and with them raise your bread. The very 

 best bread I ever ate in my life was lightened with 

 these cakes. 



205. The materials for a good batch of cakes are 

 as follows : 3 ounces of good fresh Hops; 3^- pounds 

 of Rye Flour; 7 pounds of Indian Corn Meal; and 

 one Gallon of Water. Rub the hops, so as to sepa- 

 rate them. Put them into the water, which is to be 

 boiling at the time. Let them boil half an hour. 

 Then strain the liquor through a fine sieve into an 

 earthen vessel. While the liquor is hot, put in the 

 Rye-Flour; stirring the liquor well, and quickly, as 

 the Rye-Flour goes into it. The day after, when it is 

 working, put in the Indian Meal, stirring it well as it 

 goes in. Before the Indian Meal be all in, the mess 

 will be very stiff; and it will, in fact, be dough, very 

 much of the consistence of the dough that bread is 

 made of. Take this dough ; knead it well, as you 

 would for pie-crust. Roll it out with a rolling-pin, 



