Corn Flour Dry yeast.

Put a large handful of good hops in a quart of water; cover it close,
and let it boil nearly half away, when strain it over corn flour; it
must all be wet, but not so soft as for bread; put in a large spoonful
of salt, and mix it well; when about milk warm, put in two
table-spoonsful of yeast, (observe that the yeast is lively,) rub it
through with your hands; it must be so stiff as just to stick together;
set it in a warm place to rise, which it should do in a few hours. When
light, rub in more corn flour, and scatter it in dishes, very thin, (or
put it on a cloth on a large waiter, spread thinly.) It should be dried
quickly, or it may turn sour, either in the sun, (which is best,) or a
warm stove room; stir it over frequently; when perfectly dry, cover it
close, either in a jar or wooden box, and keep it in a dry closet.
Select a sunny day, and begin early in the morning, as by this method
you may have your yeast dry by night. Half a tea-cupful is enough for
two loaves of wheat bread, (it should be soaked in water some minutes
before using it,) and it is generally best to put in half a
tea-spoonful of salaeratus, as dry yeast is more apt to turn sour than
the liquid yeast.

Some good housekeepers use this yeast where hops are scarce, and it
answers very well. It will keep good six weeks or two months.


Potato Yeast.

Boil four large potatoes with a tea-cupful of hops tied loosely in a
bag; mash the potatoes in a pan, with a spoonful of salt, and four of
flour; pour the hop-water on it, and mix all together; when nearly cold,