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Yccist.
99
water
;
when
cold,
strain
the
liquor
off,
and
pour
it
into
a
cask,
which
bung
up.
Yeast
.
—
The
best
known
is
that
of
beer
;
it
is
a
solid
soft
substance, of
a
greyish
yellow
colour,
which
dries
to
a
pale
brownish
mass,
and
is
nearly
insoluble
in
water
;
it
readily
putrifies
when
mois-
tened.
This
material
has
excited
much
attention
amongst
scientific
people,
but
there
can
be
no
doubt
but
that
it
is
created
from
the
azotic
portion
of
the
grain
during
the
process
of
fermentation
;
liquid
free
from
azotized
matter
does
not
give
yeast.
The
best
yeast
for
working
is
that
thrown
out
of the
bung-holes
of
the
casks
;
that
from
strong
ale
works
slower,
but
is
stronger
than
any
other
;
it
deteriorates
by
keeping,
unless
it is
deprived,
by
means
of
straining
with
a
good
pressure,
of
all
the
liquid
portion,
leaving
the
residue
a
stiff
clay-
like
paste
;
this,
wrapped
up
in
waxed
paper
or
cloth,
and
put
into
tins,
kept
in
a dry
cool
place,
will
retain
its
fermenting
properties
for
some
time,
but
it
must
not
be
suffered
to
become
quite
dry,
for
in
that
case
it
would
become
useless
;
by
adding
a
little
water
to
a
portion
of
this
paste
(or
German
yeast),
it
will,
if
kept
properly,
be
always
ready
for
use.
In
places
where
yeast
is
not
easily
procurable,
it is
a
common
practice
to
twist
sticks
ii
2