1863 The manufacture of liquors, wines, and cordials

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YEAST.

yeast. made as follows : Take half a pound of fine flour, the same quantity of brown sugar, and a quarter of a peck of bruised malt, boil these over a fire for a quarter of an hour in a half gallon of water, then strain this liquid into a jug, and when cool add one pint of artificial yeast or sour dough. The mixture will soon begin to fer- ment. It should be kept in a warm place, and when ebullition ceases the yeast will sink to the bottom ; pour off the clear liquor, and the yeast will be fit for use. Another kind of yeast is temperature till yeast is formed. Patent Yeast is made by taking half a pound of hops and two pailfuls of water, mix and boil until reduced to one pailful, and strain the decoction into the seasoning tub, and when sufficiently cool add half a peck of malt ; in the meantime put the hops strained off again into two pailfuls of water, and boil to one gallon as before, and then straining the liquor while hot. When the liquor has cooled to about blood heat, strain off the malt, and add to tha liquor two quarts. This yeast can be made in about eight hours. 9* TT-1F Artificial Yeast. Honey, five ounces ; cream of tar- tar, one ounce ; malt, sixteen ounces ; water at 122 P., three pints ; stir together, and when the tempe- rature falls to 65 cover it up, and keep it at that