the air may come to it, to dry it. When that coat is very dry, lay
on another; do so till you have as much as you intend to keep, taking
care that one coat is dry before you lay on another. When you have
occasion to make use of this yeast, cut a piece off, and lay it in warm
water; stir it till it is dissolved, and it is fit for use. If it is for
brewing, take a whisk, or a large handful of birch tied together, and
dip it into the yeast, and hang it up to dry; when it is dry wrap it up
in paper, and keep it in a dry place; thus you may do as many as you
please. When your beer is fit to work, throw in one of your whisks, and
cover it over; it will set it a working as well as fresh yeast. When you
find you have a head sufficient, take out your whisk and hang it up. If
the yeast is not all off, it will do for your next brewing.

YEAST CAKES. The inhabitants of Long Island in America are in the habit
of making yeast cakes once a year. These are dissolved and mixed with
the dough, which it raises in such a manner as to form it into very
excellent bread. The following is the method in which these cakes are
made. Rub three ounces of hops so as to separate them, and then put them
into a gallon of boiling water, where they are to boil for half an hour.
Now strain the liquor through a fine sieve into an earthen vessel, and
while it is hot, put in three pounds and a half of rye flour, stirring
the liquid well and quickly as the flour is put in. When it has become
milk warm, add half a pint of good yeast. On the following day, while
the mixture is fermenting, stir well into it seven pounds of Indian corn
meal, and it will render the whole mass stiff like dough. This dough is
to be well kneaded and rolled out into cakes about a third of an inch in
thickness. These cakes are to be cut out into large disks or lozenges,
or any other shape, by an inverted glass tumbler or any other
instrument; and being placed on a sheet of tinned iron, or on a piece of
board, are to be dried by the heat of the sun. If care be taken to turn
them frequently, and to see that they take no wet or moisture, they will
become as hard as ship biscuit, and may be kept in a bag or box, which
is to be hung up or kept in an airy and perfectly dry situation. When
bread is to be made, two cakes of the above-mentioned thickness, and
about three inches in diameter, are to be broken and put into hot water,
where they are to remain all night, the vessel standing near the