376 



DOMESTIC ECONOMY. 



[Chap. IV. 



indelinitc degree when placed in a boftlc with a little sweetened water. 

 These jilants appear somewhat like small grains of white-hulled corn soaked 

 iii water, or like the lumps of wheat flour which form in boiling, if not snf- 

 liciently stirred. A spoonful of this suhstanoe put into a quart of flour 

 mi.ved ibr a sponge will cause it to ferment, just as an addition of ordinary 

 yeast would. Tiie difficulty in its use is, that it is rather liable to become 

 too acid, but it is a pretty good substitute for common yeast in a new coun- 

 try where bakers and brewers are not convenient. 



397. Veast-Cakcs, or Rcady-maiic Vcasl. — Take three ounces of good fresh 

 hops, three and a half pounds of rye flour, seven pounds of Indian corn 

 meal, and one gallon of water ; rub the hops so as to separate them ; put 

 them into boiling water and boil half an hour; strain the liquor through 

 a fine sieve into an earthen vessel. Wliile hot, put in the rye flour, and 

 when lukewarm add a pint of yeast. Next day put in the Indian meal, 

 stirring it well, and the mess will be stiff dough. Knead it thoroughly, and 

 roll it out to the thickness of about a third of an inch, and cut up in cakes 

 three inches square, and dry them on a clean board or a tin in the sun. 

 Turn them every day, let them receive no M'ct, and they will become as hard 

 as ship biscuit. Store them in a bag or box, perfectly free from damp. 

 When j'ou bake, take two cakes for three loaves, and put them into a quart 

 of tepid water M'ith half a pint of flour in a vessel near the fire-place over- 

 night, where they will dissolve by morning, and then use them in setting 

 your sponge as you would the yeast of beer. These yeast-cakes may be 

 kept just as long as you desire. 



R^'e flour is better than wheaten, but not absolutely essential. Some use 

 potatoes, but a lady writes us that she finds the addition of the potatoes of 

 no benefit and no injury, and for years has used Indian meal only — which, 

 being simpler, makes the work easier. 



To make yeast powder, take one pound of saleratus and two pounds of 

 cream of tartar, mix them thoroughly together by passing them two or three 

 times through a sieve. To each quart of flour add two heaping teaspoonfuls 

 of this yeast oV baking powder ; wet with sweet milk or water, as usual, 

 and bake at once in a quick oven. The bread should be in small loaves — 

 biscuit in the same way. 



39S. Salerattts-Rising for Brcad> — " In discussing this I aim at the health 

 stand-point, and leject whatever impairs the nutritive qualities of the flour, 

 injures its flavor, or discolors it. The excellence of bi-ead and its lightness 

 depend upon the disengagement of carbonic acid gas during the process of 

 fermentation, which is the action of yeast upon the saccharine matter of the 

 flour. Ferment or yeast is an organized matter, and its essentially opera- 

 tive constituent is a peculiar azotized matter, which, in the wine-vat, is 

 mixed with some tartar and other salts, and in the beer-tun with gum and 

 starch. Azote is found in animal bodies, and certain vegetables contain an 

 azotized principle ; indigo, caperine, gluten, and many others contain an 

 abundance of azote. All bread-making which dispenses with kneading and 



