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Salt Hop Yeast

Put a gallon of cold water on the fire; let it come to a boil, and then put into it eight good potatoes and boil until well done, when they must be mashed fine, together with one teacupful of salt and one of white sugar. Directly after taking out the potatoes, put a handful of hops into the water, and let it boil while you are preparing the potatoes. Mix these with the hop-water, which must be boiling hot when added, and unstrained. When nearly cold, add one cup of lively yeast, stir well and set aside to rise in a warm place for twenty-four hours. Then strain, bottle and cork it up tightly. Strain through a sieve so that as much potato as possible may pass through. Allow half a teacup of this yeast to a quart of good flour in cold weather; in the summer a less quantity is required. Keep the bread warm while rising.