Ferment

Wash seventeen quarts of small potatoes, put them into an enameled iron pot, pouring over sufficient cold water to cover; place the pot on the fire, and let them boil uninterruptedly until well done, then remove. Throw the potatoes into a large tub, add two and a half pounds of flour, mash well together with a pestle to reduce the whole to a smooth paste, then dilute this paste gradually with twenty-two quarts of water, either cold or barely lukewarm, according to the temperature and season; afterward add five quarts of yeast, and mix the whole well together. Cover the tub with a cloth, and set in a moderately warm place where there is no danger of its being disturbed and leave it until fermentation takes place, which means until it rises to double its height and falls again to its normal state. The fermentation should take place in from seven to eight hours. With this quantity of ferment a barrel of flour can be used.