3-00 The Art of Cookery , 
with a foft brufh, lay a thin layer of the yeaft on the tub, and 
turn the mouth downwards that no duft may fall upon it, but To 
that the air may get under to dry it. When that coat is very dry, 
then lay on another coat and let it dry, and fo go on to put one 
coat upon another till you have a fufficient quantity, even two or 
three inches thick, to ferve for feveral months, always taking 
care the yeaft in the tub be very dry before you lay more on. 
When you have occafion to make ufe of this yeaft cut a piece off, 
and lay it in warm water; ftir it together, and it will be fit for 
ufe. If it is for brewing, take a large handful of birch tied to¬ 
gether, and dip it into the yeaft and hang it up to dry ; take great 
care no duft comes to it, and fo you may do as many as you 
pleafe. When your beer is fit to fet to work, throw in one of 
thefe, and it will make it work as well as if you had frefh yeaft. 
You muff whip it about in the wort, and then let it lie ; 
when the vat works well, take out the broom, and dry it again, 
and it will do for the next brewing. 
Note, In the building of your oven for baking, obferve that 
you make it round, low roofed, and a little mouth ; then it will 
take lefs fire, and keep in the heat better than a long oven and 
high roofed, and will bake the bread better. 
CHAP. XVIII. 
Jarring cherries, and preferves, &c. 
To jar cherries , lady North's way. 
TAKE twelve pounds of cherries, then ftone them, put them 
in your preferving pan, with three pounds of double-refined fu- 
gar and a quart of water; then fet them on the fire till they are 
fcalding hot, take them off a little while, and fet on the fire 
again. Boil them till they are tender, then fprinkle them with 
half a pound of double-refined fugar pounded, and fkim them 
clean. Put them all together in a china bowl, let them ftand in 
the fyrup three days ; then drain them thro’ a fieve, take them 
out one by one, with the holes downwards on a wicker-fieve, 
then fet them in a ftove to dry, and as they dry turn them upon 
clean fieves. When they are dry enough, put a clean white 
Iheet of paper in a preferving-pan, then put all the cherries in, 
with another clean white fheet of paper on the top of them ; co¬ 
ver them clofe wirh a cloth, and fet them over a cool fire till 
they fweat. Take them off the fire, then let them ftand till they 
are cold, and put them in boxes or jars to keep. 
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