There is another method of making yeast, which is much easier, and I
think quite as good. Stir rye and cold water, till you make a stiff
thickening. Then pour in boiling water, and stir it all the time, till
you make it as thin as the yeast you buy; three or four table spoons
heaping full are enough for a quart of water. When it gets about cold,
put in half a pint of lively yeast. When it works well, bottle it; but
if very lively, do not cork your bottle _very_ tight, for fear it will
burst. Always think to make new yeast before the old is gone; so that
you may have some to work with. Always wash and scald your bottle
clean after it has contained sour yeast. Beware of freezing yeast.

Milk yeast is made quicker than any other. A pint of new milk with a
tea-spoonful of salt, and a large spoon of flour stirred in, set by
the fire to keep lukewarm, will make yeast fit for use in an hour.
Twice the quantity of common yeast is necessary, and unless used soon
is good for nothing. Bread made of this yeast dries sooner. It is
convenient in summer, when one wants to make biscuits suddenly.

A species of leaven may be made that will keep any length of time.
Three ounces of hops in a pail of water boiled down to a quart; strain
it, and stir in a quart of rye meal while boiling hot. Cool it, and
add half a pint of good yeast; after it has risen a few hours, thicken
it with Indian meal stiff enough to roll out upon a board; then put it
in the sun and air a few days to dry. A piece of this cake two inches
square, dissolved in warm water, and thickened with a little flour,
will make a large loaf of bread.

Potatoes make very good yeast. Mash three large potatoes fine; pour
a pint of boiling water over them; when almost cold, stir in two