hrough a cullender; add two ounces of brown sugar, and two spoonfuls of
common yeast. Keep it moderately warm while fermenting, and it will
produce a quart of good yeast.--The best method of preserving common
yeast, produced from beer or ale, is to set a quantity of it to settle,
closely covered, that the spirit may not evaporate. Provide in the mean
time as many small hair sieves as will hold the thick barm: small sieves
are mentioned, because dividing the yeast into small quantities conduces
to its preservation. Lay over each sieve a piece of coarse flannel that
may reach the bottom, and leave at least eight inches over the rim. Pour
off the thin liquor, and set it by to subside, as the grounds will do
for immediate baking or brewing, if covered up for a few hours. Fill the
sieves with the thick barm, and cover them up for two hours: then gather
the flannel edges as a bag, and tie them firmly with twine. Lay each bag
upon several folds of coarse linen, changing these folds every half
hour, till they imbibe no more moisture. Then cover each bag with
another piece of flannel, changing it if it becomes damp, and hang them
in a cool airy place. The yeast should be strained before it is set to
settle, and while the flannel bags are laid upon the folds of linen,
they must be covered with a thick cloth. When the yeast is wanted for
use, prepare a strong infusion of malt; to a gallon of which add a
piece of dried barm, about the size of a goose's egg. The proportion
indeed must depend upon its quality, which experience only can
ascertain. The malt infusion must be nearly milk warm when the yeast is
crumbled into it: for two hours it will froth high, and bake two bushels
of flour into well-fermented bread. A decoction of green peas, or of
ripened dry peas, with as much sugar as will sweeten it, makes fairer
bread than the malt infusion; but it will take a larger quantity of
dried yeast to produce fermentation. It was usual some years ago to
reduce porter yeast to dryness, and in that state it was carried to the
West Indies, where it was brought by means of water to its original
state, and then employed as a ferment.--Another method of preserving
yeast. Take a quantity of yeast, and work it well with a whisk till it
becomes thin; then have a broad wooden platter, or tub, that is very
clean and dry, and, with a soft brush, lay a layer of yeast all over the
bottom, and turn the mouth downwards that no dust can fall in, but so
that