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frothy) and cold, it should be put in a clean jar or bottle, 

 but not filled or tightly corked, until thoroughly worked, 

 which will be by the next day ; then cork it tightly, and 

 it will keep ten or twelve days. It is considered, by some 

 housekeepers, a great deal of trouble to prepare yeast so 

 often. This can be obviated by using the following, for 



HARD YEAST. 



Take six quarts of water and one quart of hops ; boil 

 them together until only two quarts remain ; then strain 

 the liquid, arid add sufficient flour or rye-meal to make a 

 stiff batter, while boiling-hot. When nearly cool, add 

 half a pint good yeast, and let it stand a few hours until 

 perfectly light. You may then add sifted Indian meal, 

 until of a consistency to roll out into cakes. Roll out, 

 until about half an inch thick, and cut in strips two inches 

 wide ; then cut in cakes three inches long, and lay upon 

 boards previously dusted with a little flour, and prick 

 them with a fork. They can then be set in a clean dry 

 chamber, where they will be exposed to the sun and air 

 to dry, or put into the oven two or three times, after the 

 bread is drawn out. When perfectly dry, put them into 

 a bag, and hang it up in a cool dry place. 



Two cakes will make sufficient yeast for a peck of 

 flour. They should be broken into a pint of lukewarm 

 water, together with a large spoonful of flour, the night 

 before wanted for use, and kept in a place moderately 

 warm 



MILK YEAST 



This yeast is made quicker than any other, and is pre- 

 ferred by many. Take a pint of new milk, and stir in a 

 tea-spoonful of salt and a large spoonful of flour. Set 

 this by the fire where it will keep lukewarm, and it will 



