Yeast

All the utensils used for making yeast and leaven should be kept scrupulously clean, as also the tubs. Put fifteen quarts of water into a large pot; set it on the fire and remove it at the first boil. Lay two pounds of flour in the bottom of a tub, dilute it with a pint of boiling water and make a sufficiently hard paste. Put into the rest of the water in the pot three ounces of hops and let boil for ten minutes, then remove from the fire and strain the boiling liquid at once through a fine sieve into the tub and over the paste; set this tub in a cool place and leave it till the liquid is only lukewarm, then with the hands work the paste well into the water; add immediately one quart of barley malt and a quart of stock yeast, mixing all well together. Set the tub in a moderate temperature and leave without disturbing it while fermenting, which process will take place in eighteen to twenty hours. By attending to these elementary details with care a perfect baking will ensue. Strain the yeast through a fine sieve into another tub and set this in the ice box, or any cool place, to use as needed for the preparation of the ferment. This yeast will keep perfectly good for four days.