ep it warm, and let it work 3 or 4 hours;
then put it into small 1/2-pint bottles (ginger-beer bottles are the
best for the purpose), cork them well, and tie them down. The yeast is
now ready for use; it will keep good for a few weeks, and 1 bottle will
be found sufficient for 18 lbs. of flour. When required for use, boil 3
lbs. of potatoes without salt, mash them in the same water in which they
were boiled, and rub them through a colander. Stir in about 1/2 lb. of
flour; then put in the yeast, pour it in the middle of the flour, and
let it stand warm on the hearth all night, and in the morning let it be
quite warm when it is kneaded. The bottles of yeast require very careful
opening, as it is generally exceedingly ripe.

_Time_.--20 minutes to boil the hops and water, the yeast to work 3 or 4
hours.

_Sufficient._--1/2 pint sufficient for 18 lbs. of flour.

KIRKLEATHAM YEAST.

1717. INGREDIENTS.--2 oz. of hops, 4 quarts of water, 1/2 lb. of flour,
1/2 pint of yeast.

_Mode_.--Boil the hops and water for 20 minutes; strain, and mix with
the liquid 1/2 lb. of flour and not quite 1/2 pint of yeast. Bottle it
up, and tie the corks down. When wanted for use, boil potatoes according
to the quantity of bread to be made (about 3 lbs. are sufficient for
about a peck of flour); mash them, add to them 1/2 lb. of flour, and mix
about 1/2 pint of the yeast with them; let this mixture stand all day,
and lay the bread to rise the night before it is wanted.

_Time_.--20 minutes to boil the hops and water.

_Sufficient_.--1/2 pint of this yeast sufficient for a peck of flour, or
rather more.

TO MAKE GOOD HOME-MADE BREAD.

(_Miss Acton's Recipe_.)

1718. INGREDIENTS.--1 quartern of flour, 1 large tablespoonful of solid
brewer's yeast, or nearly 1 oz. of fresh German yeast, 1-1/4 to 1-1/2
pint of warm milk-and-water.

[Illustration: COTTAGE LOAF.]

[Illustration: TIN BREAD.]

_Mode_.--Put the flour into a large earthenware bowl or deep pan; then,
with a strong metal or wooden spoon, hollow out the middle; but do not
clear it entirely away from the bottom of the pan, as, in that case, the
sponge (or leaven, as it was formerly termed) would stick to it, which
it ought not to do. Next take either a large tablespoonful of brewer's
yeast which has been rendered solid by mixing it with plenty of cold
water, and letting it afterwards stand to settle for a day and night; or
nearly an ounce of German yeast; put it into a lar