162 / 330
162
600
MISCELLANEOUS
VALUABLE
RECEIPTS.
No.
347.
How
to
make
Yeast
for
Distillers,
Brewers,
with
Hops,
Take
6
quarts
soft
water,
and
2
handfuls
wheat
or
barle}^
meal
;
stir
the
latter
in
the
water
before
the
mixture
is
placed
over
the
fire,
where
it
must
boil
till
two-thirds
are
evaporated.
When
this
de-
coction
becomes
cool,
incorporate
with
it,
by
means
of
a
whisk,
2
drachms
salt
of
tartar,
and
1
drachm
cream
of
tartar,
previously
mixed.
The
whole
should
be
kept
in
a
warm
place.
For
bread,
it
ought
to
be
diluted
with
pure
water,
and
passed
through
a
sieve,
before
it is
kneaded
with
the
dough,
in
order
to
deprive
it
of
its
alkaline
taste.
No.
348.
Another
Yeast
Boil
1
pound
good
flour,
{
pound brown
sugar,
and
a
little
salt,
in
2
gallons
water
for
1
hour;
when
milk-warm,
bottle
it
and
cork
it
close
:
it
will
be
fit
for
use
in
24
hours.
One
pint
of
this
yeast
will
make
18
pounds
of
bread.
No.
349.
How
to
make
a
Beer
to
make
Yeast,
Take
'
9
gallons
boiling
water,
and
let
it
stand
antil
it is
170
degrees
;
then
add
1
peck
malt,
put
it
in
by
degrees
;
then
let
it
stand
3
hours
until
it
is
settled,
then
pour
it
off
and
add
i
pound
hops
then
boil
down
to
half,
which
must
be
strained
through
a
tin
strainer,
and
squeeze
the
hops
out
well.
This
will
make
about
4
gallons
juice,
well