Food

1860

Hop Yeast

Take a good single handful of hops, and boil for 20 minutes in 3 pints of water, strain, stir in a tea-cup of flour, a table-spoonful of sugar and a teaspoonful of salt; when a little cool put, in 1 gill of brewer's Stock, or baker's yeast; and after 4 or 5 hours, cover up, and stand in a cool place for use.

The above makes a good family yeast, but the following is the
regular Baker's Yeast as they always keep the malt on hand:

Take hops, 2 oz.; and boil them for 30 minutes in 1 gal. of
water, strain and let cool until you can well bear your hand in
it; then stir in wheat flour, 1-2 lb.; and Malt flour, 1 pt. to form a paste, start it with Stock yeast, 1 pt., as above, let work 24 hours and bottle in 1 pt. bottles, and keep it in a cool cellar, it will keep a great length of time, or it may be set on ice, if you have it. Or:

To a handful of hops, put two quarts of water, boil 20 minutes, strain, and stir in flour enough to make a batter. When blood-warm add two-thirds of a tea-cupful of malt flour, which can usually be obtained of the bakers. This article is not indispensable, but keeps the yeast from souring. Add half a tea-cupful of sweet yeast, and keep in a warm place until the fermentation is fairly under way, and then let it work in a cooler place 6 to 8 hours, when it should be put in pint bottles, about half full, and closely corked. If practicable, keep them in a refrigerator in summer.