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YEAST (another way)

Boil a small handful of hops in a quart of water for half an hour. Pour it boiling through a close sieve or colander upon three-quarters of a pound of white flour. Give it a stir, and let it stand till new-milk-warm, then add a breakfast cupful of yeast from the baker's; stir again, and let it stand near the fire for twenty-four hours. A pint of this yeast makes twenty-one pounds of flour into bread. By keeping a small quantity of this yeast in a bottle, to use in making the next supply, one may be quite independent of baker's or brewer's yeast. This yeast will keep a fortnight if either bottled or covered in a jar.