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Classic
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page 63
ANOTHER METHOD.
Put two handsful of hops into three pints of water; let it boil to one quart;
when cold, strain it on to a pint of best flour, a table-spoonful of salt, half
a pint of sugar-house molasses, and a tea-cup of good yeast: as it rises, skim
off the top several times, when the yeast looks white, bottle it up tight and it
will keep for several weeks.
Corn Flour Dry Yeast.
Put a large handful of good hops in a quart of water; cover it close, and let it
boil nearly half away, when strain it over corn flour; it must all be wet, but
not so soft as for bread; put in a large spoonful of salt, and mix it well; when
about milk warm, put in two table-spoonsful of yeast, (observe that the yeast is
lively,) rub it through with your hands; it must be so stiff as just to stick
together; set it in a warm place to rise, which it should do in a few hours.
When light, rub in more corn flour, and scatter it in dishes, very thin, (or put
it on a cloth on a large waiter, spread thinly.) It should be dried quickly, or
it may turn sour, either in the sun, (which is best,) or a warm stove room; stir
it over frequently; when perfectly dry, cover it close, either in a jar or
wooden box, and keep it in a dry closet. Select a sunny day, and begin early in
the morning, as by this method you may have your yeast dry by night. Half a
tea-cupful is enough for two loaves of wheat bread, (it should be soaked in
water some minutes before using it,) and it is generally best to put in half a
tea-spoonful of salæratus, as dry yeast is more apt to turn sour than the
liquid yeast.
Some good housekeepers use this yeast where hops are scarce, and it answers very
well. It will keep good six weeks or two months.
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