old-fashioned hop yeast, which will keep for six weeks in winter.

Put a pint of hops in a pot, with a quart of water; cover it tightly,
and let it boil slowly for half an hour; strain it while boiling hot on
a pint of flour, and a heaped table-spoonful of salt; stir it well, and
let it stand till nearly cool; when put in a tea-cupful of good yeast;
if it is not sweet, put in a little salaeratus, just as you stir it in;
keep it in a warm place till it rises, when put it in a stone jug, and
cork it tightly. Keep it in a cool place in summer, but do not let it
freeze in winter; shake it before you use any.

When your yeast jug is empty, fill it with water, and let it soak; wash
it well, and if it should smell sour, rinse it with salaeratus water. If
you have a garden, raise your own hops by all means; pick them by the
first of September, or they will lose their strength; dry them on sheets
spread on the garret floor.

If you buy hops, choose light green ones, with the yellow dust about
them. Brown hops have generally stayed too long on the vines.


Another Method.

Put two handsful of hops into three pints of water; let it boil to one
quart; when cold, strain it on to a pint of best flour, a table-spoonful
of salt, half a pint of sugar-house molasses, and a tea-cup of good
yeast: as it rises, skim off the top several times, when the yeast looks
white bottle it up tight and it will keep for several weeks.