Boil, say on Monday morning, two ounces of the best hops in four
quarts of water for half an hour; strain it, and let the liquor cool
to new-milk warmth; then put in a small handful of salt, and half a
pound of sugar; beat up one pound of the best flour with some of the
liquor, and then mix well all together. On Wednesday add three pounds
of potatoes, boiled, and then mashed, to stand till Thursday; then
strain it and put it into bottles, and it is ready for use. _It must
be stirred frequently while it is making, and kept near the fire_.
Before using, shake the bottle up well. It will keep in a cool place
for two months, and is best at the latter part of the time. This yeast
ferments spontaneously, not requiring the aid of other yeast; and if
care be taken to let it ferment well in the earthen bowl in which it
is made, you may cork it up tight when bottled. The quantity above
given will fill four seltzer-water bottles.
[NEVER SPEND YOUR MONEY BEFORE YOU HAVE IT.]