The following is an excellent recipe for making yeast:--For 14 lbs. of
flour (but a greater quantity does not require so much in
proportion),--into two quarts of water put a quarter of an ounce of
hops, two potatoes sliced, and a tablespoonful of malt or sugar; boil
for twenty minutes, strain through a sieve, let the liquor stand till
new-milk warm, then add the quickening; let it stand in a large jar or
jug till sufficiently risen; first put into an earthen bottle from a
pint to two quarts of the yeast, according to the size of the baking,
for a future quickening. Let it stand uncorked an hour or two, and put
into a cool place till wanted for a fresh baking. Put the remainder of
it, and two quarts of warm water, to half or more of the flour; stir
well, let it stand to rise, knead up with the rest of the flour, put
it into or upon tins, and let it stand to rise. Then bake in a
moderately quick oven. For a first quickening a little German yeast
will do.