193 / 308
YEAST.
201
yeast.
Another
kind
of
yeast
is
made
as
follows
:
Take
half
a
pound
of
fine
flour,
the
same
quantity
of
brown
sugar,
and
a
quarter
of
a
peck
of
bruised
malt,
boil
these
over
a
fire
for
a
quarter
of
an
hour
in
a
half
gallon
of
water,
then
strain
this
liquid
into
a
jug,
and
when
cool
add
one
pint
of
artificial
yeast
or
sour
dough.
The
mixture
will
soon
begin
to
fer-
ment.
It
should be
kept
in
a
warm
place,
and
when
ebullition
ceases
the
yeast
will
sink
to
the
bottom
;
pour
off
the
clear
liquor,
and
the
yeast
will
be
fit
for
use.
Artificial
Yeast.
Honey,
five
ounces
;
cream
of
tar-
tar,
one
ounce
;
malt,
sixteen
ounces
;
water
at
122
P.,
three
pints
;
stir
together,
and
when
the
tempe-
rature
falls
to
65
cover
it
up,
and
keep
it
at
that
temperature
till
yeast
is
formed.
Patent
Yeast
is
made
by
taking
half
a
pound
of
hops
and
two
pailfuls
of water,
mix and
boil
until
reduced
to
one
pailful,
and
strain
the
decoction
into
the
seasoning
tub,
and
when
sufficiently
cool
add
half
a
peck
of
malt
;
in
the
meantime
put
the
hops
strained
off
again
into
two
pailfuls
of
water,
and
boil
to
one
gallon
as before,
and
then
straining
the
liquor
while
hot.
When
the
liquor
has
cooled
to
about
blood
heat,
strain
off
the
malt,
and
add
to
tha
liquor
two
quarts.
This
yeast
can
be
made
in
about
eight
hours.
9*
TT-1F