430 On Dry Leaven, 



commemoration of the way by which they procured 

 it, Turnpike leaven. 



The preparation is plain and easy. For getting it 

 from the raw materials, they make a fermenting mix- 

 ture from a strong decoction of hop-blossoms, thicken- 

 ed with flour of wheat or rye. This they set in a con- 

 venient vessel and temperature for the intestine action. 

 When the operation is at its height, and the mixture 

 brisk with froth and bubbles, flour of maize, (Indian 

 meal,) is stirred into it, until the whole becomes thick 

 and stiff. Immediately, it is taken out of the vessel, 

 moulded into pieces of the size of a finger or less, and 

 dried in the sunshine. When properly freed from hu- 

 midity, it is put away for use. 



The employment of it, is likewise ready and conve- 

 nient. By infusing and stirring a few ounces of the 

 turnpike yeast into a pint or more of warm water, a 

 fermentation soon commences. This may be aided by 

 the admixture of a little wheaten or rye flour. In a 

 moderate time, the duration, for example, from bed 

 time until the ensuing morn, the fixed air will be suf- 

 ficiently extricated ; and on being incorporated with 

 the meal by kneading, will raise it quickly into excel- 

 lent dough for bread. A more expeditious way than 

 this is practiced, by incorporating the mixture of the 

 leaven and water, with the flour into paste ; without 

 taking the time and trouble of exciting fermentation. 

 The exposure of the dough to the requisite warmth in 

 the kitchen or chimney corner, will promote the work- 

 ins: directlv. 



Nor is the renewal difficult. For when the quan- 

 tity of dry yeast is nearly consumed, and a fresh sup- 



