Unrivaled Yeast

Original Recipe

On one morning boil two ounces of the best hops in four quarts of water half an hour; strain it, and let the liquor cool to the consistency of new milk; then put it in an earthen bowl and add half a cupful of salt and half a cupful of brown sugar; beat up one quart of flour with some of the liquor; then mix all well together, and let it stand till the third day after; then add six medium-sized potatoes, boiled and mashed through a colander; let it stand a day, then strain and bottle and it is fit for use. It must be stirred frequently while it is making, and kept near a fire. One advantage of this yeast is its spontaneous fermentation, requiring the help of no old yeast; if care be taken to let it ferment well in the bowl, it may immediately be corked tightly. Be careful to keep it in a cool place. Before using it shake the bottle up well. It will keep in a cool place two months, and is best the latter part of the time. Use about the same quantity as of other yeast.