1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE RECEIPTS.

162

No. 347.

How to

make Yeast for Distillers, Brewers, with Hops, Take 6 quarts soft water, and 2 handfuls wheat or barle}^ meal ; stir the latter in the water before the mixture is placed over the fire, where it must boil till two-thirds are evaporated. When this de- coction becomes cool, incorporate with it, by means of a whisk, 2 drachms salt of tartar, and 1 drachm cream of tartar, previously mixed. The whole should be kept in a warm place. For bread, it ought to be diluted with pure water, and passed through a sieve, before it is kneaded with the dough, in order to deprive it of its alkaline taste.

No. 348. Another Yeast

Boil 1 pound good flour, { pound brown sugar, and a little salt, in 2 gallons water for 1 hour; when milk-warm, bottle it and cork it close : it will be fit for use in 24 hours. One pint of this yeast will make 18 pounds of bread.

No. 349.

How to

make a Beer to make Yeast,

Take

' 9 gallons boiling water, and let it stand

then add 1 peck malt, put

antil it is 170 degrees ;

it in by degrees ; then let it stand 3 hours until it is settled, then pour it off and add i pound hops then boil down to half, which must be strained through a tin strainer, and squeeze the hops out well. This will make about 4 gallons juice, well