One handful of hops, with two or three
handsful of malt and rye bran, should be boiled fifteen or twenty
minutes, in two quarts of water, then strained, hung on to boil again,
and thickened with half a pint of rye and water stirred up quite
thick, and a little molasses; boil it a minute or two, and then take
it off to cool. When just about lukewarm, put in a cupful of good
lively yeast, and set it in a cool place in summer, and warm place
in winter. If it is too warm when you put in the old yeast, all the
spirit will be killed.
In summer, yeast sours easily; therefore make but little at a time.
Bottle it when it gets well a working; it keeps better when the air
is corked out. If you find it acid, but still spirited, put a little
pearlash to it, as you use it; but by no means put it into your bread
unless it foams up bright and lively as soon as the pearlash mixes
with it. Never keep yeast in tin; it destroys its life.
There is another method of making yeast, which is much easier, and I
think quite as good. Stir rye and cold water, till you make a stiff
thickening. Then pour in boiling water, and stir it all the time, till
you make it as thin as the yeast you buy; three or four table spoons
heaping full are enough for a quart of water.
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