sufficient. Hyssop will cut a thin rope in ale, but this always gives
it a bad taste.


To make YEST, to ferment new BEER.

Many people that live at a distance from any town, are at a great
loss, especially in the winter time, for yest to brew with; I shall
therefore here give them directions to make an artificial yest that
will answer the purpose altogether as well as the natural.

Take two quarts of small beer and one ounce of isinglass; boil them
together five or six minutes; put it into a can or pail, and whisk it
till it comes to the consistence of yest; let it stand an hour after,
then put it to your wort in the same manner you were used to do the
natural yest; this will be sufficient to ferment a hogshead.


THE END.