1869 Cooling Cups and Dainty drinks by William Terrington

99

Yccist.

and pour

; when cold, strain the liquor off,

water

it into a cask, which bung up. Yeast .

— The best known is that of beer ;

it is

a solid soft substance, of a greyish yellow colour, which dries to a pale brownish mass, and is nearly insoluble in water ; it readily putrifies when mois- This material has excited much attention amongst scientific people, but there can be no doubt but that it is created from the azotic portion of the grain during the process of fermentation ; tened. out of the bung-holes of the casks ; that from strong ale works slower, but is stronger than any other ; it deteriorates by keeping, unless it is deprived, by means of straining with a good pressure, of all the liquid portion, leaving the residue a stiff clay- cloth, and put into tins, kept in a dry cool place, will retain its fermenting properties for some time, but it must not be suffered to become quite dry, by adding a little water to a portion of this paste (or German yeast), it will, if kept properly, be always ready for use. In places where yeast is not easily procurable, it is a common practice to twist sticks ii 2 for in that case it would become useless ; like paste ; this, wrapped up in waxed paper or liquid free from azotized matter does not give yeast. The best yeast for working is that thrown