Farmers' Yeast
A yeast which is especially good for the use of farmers, and others who use a great deal of bread and bake frequently, is made as follows: Take a handful of unpressed or two ounces of pressed hops (those showing the pollen dust are best), put them in one quart of water, with four ordinary potatoes, and boil till the potatoes are well cooked; mash all together, and strain through a linen strainer, add flour enough to make a thick batter; a tea-spoon salt, a tablespoon pulverized ginger and half a cup sugar; set it back on the fire and let it come to a boil, stirring constantly, and set by to cool; when only milk warm add a cup of old yeast, or two cakes grocers' dry hop yeast, or half a cup bakers'. This will be light in two or three hours. The yeast may be made perpetual, by saving a cup when started, but it must be kept from freezing in winter and in a cool place in summer. This is a good mode, and acceptable to all who prefer yeast bread. - Mrs. H. Young, Minneapolis, Minn.