| Show YEAST r to aire large hand handfuls full of hops as much as the tho hand will clasp put pat three quarts of beiling boiling water boil boll this down to get the strength of lila the hops to about one bone and a half pint have ready your rye flour in apin a pin or pot and aud stra strain I 1 n the liquor while white hot into it boil two comman siz biz potatoes sliced with the hops add some salt when lien llen this thesis is ciol add odd a cup of the tha 0 old id yeast or you can raise the first time with good yeast cakes when this is worked and looks ii glit light have ready two smail small jugs juis and put it iu in and cork nyon you wish to use it take one ome cup to two quarta of milk or one lulf to one quart ave we divide and put it into lato two jugs juks because it keeps lo 10 longer lager iager than in one being constantly opened use the same recipe for yeast cakes eakes with the addition of indian meal aud arid you will have as good as nul nui cn bo be made I 1 only soak yeast cakes liala an hour in tepid water and sponge rny my bread over night and knead it in the morning before breakfast leaving I 1 it to rise and then molding it thoroughly a second time and putting it in round tin pails paha which I 1 prider prefer in my receipt for yeasts I 1 us more hops than others but it is enough better td pay for it and I 1 use this kind of yeast the year through and very much prefer it there ought to be n hop every garden gardenia in the country they are easily cultivated ano tal IIER heli take 3 ounces ounces of good fresh hops sy 3 p pounds ands of rye flour 7 pounds ot indian corn meal abd and and oye ope one gallon of water rub the hops so as to separate ani an them into lato trolling w water i t er and boil half an hour hoar strain tile tiie liquor through i a filie fine sieve into an earthen vessel while ho iio put antin ili stirring lliel liquor well weil and quickly as it gobbin go eBin in next daiy diy put in the th indian ineal aneal stirring it well and the iness will b stiff dough eneid emeld irwill as you would piecrust pie crust |
