put in two table-spoonsful of yeast; put it in a quart jar, and let it
rise; it will do to use in five or six hours. This yeast is much weaker
than the first receipt; but it has this advantage,--that with a pint of
it you may knead up four loaves of bread at night without making rising.
It is best to make this yeast once a week, always being careful to have
the jar sweet before you put it in.


Potato Yeast with Sugar.

To about a quart of potatoes, boiled and made thin enough with warm
water to pass through a sieve, add, when cold, a tea-cupful of sugar, a
table-spoonful of salt, and a gill of common yeast. This is a quick
yeast, but will not keep so long as those before mentioned.


Dry Yeast.

Put a pint of hops in half a gallon of water; cover it close and boil it
down to one half; strain it over flour enough to make a thick batter;
when nearly cold, put in a tea-cup of yeast, and three table-spoonsful
of salt; when well risen, work in as much corn meal as will make it as
stiff as biscuit dough; add a spoonful of sugar and one of ginger; when
it rises again, make it out into little cakes, which must be dried in
the shade, and turned twice a day. If made in dry weather, this yeast
will keep for several months, and is useful when hops are scarce; it
should be kept in a tight box, or a bag hung up in a dry place.


Milk Yeast.