Stock Yeast

Boil five quarts of water. Put in a stone jar five ounces of flour; dilute it with a part of this boiling water, sufficient to obtain a very firm paste; put into the remainder of the water one ounce of hops; let boil for ten minutes, then remove the liquid from the fire and run it through a fine sieve into the stone jar and over the paste. Set this jar in a cool place until the liquid is only lukewarm. Then dissolve the paste with the water, and add to it four ounces of malt; cover the pot, and leave it in a rather warm temperature for forty-eight hours, where it cannot be disturbed; when this time has expired strain the liquid through a sieve into another stone jar. The stock yeast is now ready to be used.