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Show rj li ij. i Home-Made Yeast. t In Housekeeper's Department, in Prairie Farmer, we find the following: Yeast made "with flour will not keep long, and unless pre-mwm pre-mwm pared very often, the bread made H from it will sour. I will give my H method of making a yeast which I ft have often kept two months, and H liave had it then make as good H l)read as at first, and my bread is H often highly praised. To one gal-H gal-H Ion of water, add one pint of good hops, tied in a small bag. "When boiling, put in about a dozen large H potatoes, cut in slices, and boil one H hour. Strain off the water, and H mash thoroughly, leaving no lumps. H Then stir together again, adding one teacupf ul of sugar, half a tea-cupful tea-cupful of fine salt, and one table-H table-H spoonful of ginger. Let it cool, H and when luke-warm, add about one H pint of good yeast, and let it stand H in a warm place for twenty-foui H hours. Then bottle up, and keep in H a cool place, but where it will nol H freeze. I use two quart" Mason's" H. fruit jars, but a well corked jar, 01 hh' bottle will do, though not as good. |