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Classic
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page 250
to thicken stir constantly. It must be as thick as treacle.
A desert-spoon thrice a day.
To preserve Yeast.
When you have plenty of yeast, begin to save it in the following manner; whisk
it until it becomes thin, then take a new large wooden dish, wash it very
nicely, and when quite dry, lay a layer of yeast over the inside with a soft
brush; let it dry, then put another layer in the same manner, and so do until
you have a sufficient quantity, observing that each coat dry thoroughly before
another be added. It may be put on two or three inches thick, and will keep
several months; when to be used, cut a piece out; stir it in warm water.
If to be used for brewing, keep it by dipping large handfuls of birch tied
together; and when dry, repeat the dipping once. You may thus do as many as you
please; but take care that no dust comes to them, or the vessel in which it has
been prepared as before. When the wort is set to work, throw into it one of
these bunches, and it will do as well as with fresh yeast; but if mixed with a
small quantity first, and then added to the whole, it will work sooner.
Remarks on English Wines.
English wines would be found particularly useful, now foreign are so
high-priced; and though sugar is dear, they may be made at a quarter of the
expense. If carefully made, and kept three or four years, a proportionable
strength being given, they would answer the purpose of foreign wines for health,
and cause a very considerable reduction in the expenditure.
A rich and pleasant Wine.
Take new cyder from the press, mix it with as much honey as will support an egg,
boil gently fifteen minutes, but not in an iron, brass, or copper pot. Skim it
well; when cool, let it be tunned, but don't quite fill. In March following
bottle it, and it will be set to drink in six weeks; but will be less sweet if
kept longer in the cask.
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