er for five minutes
before pouring it into the potato and flour mixture. Many think the
addition of the hops aids in keeping the yeast sweet for a longer
period. But potato yeast may be kept sweet for two weeks without hops,
if cared for, and is preferred by those who dislike the peculiar flavor
of the bread made from hop yeast.

HOP YEAST.--Put half a cup of loose hops, or an eighth of an ounce
of the pressed hops (put up by the Shakers and sold by druggists), into
a granite-ware kettle; pour over it a quart of boiling water, and simmer
about five minutes. Meanwhile stir to a smooth paste in a tin basin or
another saucepan, a cup of flour, and a little cold water. Line a
colander with a thin cloth, and strain the boiling infusion of hops
through it onto the flour paste, stirring continually. Boil this thin
starch a few minutes, until it thickens, stirring constantly that no
lumps be formed. Turn it into a large earthen bowl, add a tablespoonful
of salt and two of white sugar, and when it has cooled to blood heat,
add one half cup of lively yeast, stirring all well together. Cover the
bowl with a napkin, and let it stand in some moderately warm place
twenty-four hours, or until it ceases to ferment or send up bubbles,
beating back occasionally as it rises; then put into a wide-mouthed
glass or earthen jar, which has been previously scalded and dried, cover
closely, and set in a cool place. Yeast made in this manner will keep
sweet for two weeks in summer and longer in winter.

BOILED POTATO YEAST.--Peel four large potatoes, and put them to
boil in two quarts of cold water. Tie two loose handfuls of hops
securely in a piece of muslin, and place in the water to boil with the
potatoes. When the potatoes are tender, remove them with a perforated
skimmer, leaving the water still boiling. Mash them, and work in four
tablespoons of flour and two of sugar. Over this mixture pour gradually
the boiling hop infusion, stirring constantly, that it may form a smooth
paste, and set it aside to cool. When lukewarm, add a gill of lively
yeast, and proceed as in the preceding recipe.

BOILED POTATO YEAST NO. 2.--To one teacupful of very smoothly
mashed, mealy potato, add three teaspoonfuls of white sugar, one
teaspoonful of salt, and one cup of lively yeast, or one cake of Yeast
Foam, dissolved in a very little water. The potatoes should be warm, but
not hot enough to destroy the yeast. Allow this to stand until light,
when it is read