stitute for Brewer's Yest._

Take six pounds of ground malt, and three gallons of boiling water,
mash them together well, cover the mixture, and let it stand three
hours, then draw off the liquor, and put two pounds of brown sugar to
each gallon, stirring it well till the sugar is dissolved, then put it
in a cask just large enough to contain it, covering the bung hole with
brown paper; keep this cask in a temperature of ninety-eight degrees.
Prepare the same quantity of malt and boiling water as before, but
without sugar, then mix all together, and add one quart of yest; let
your cask stand open for forty-eight hours, and it will be fit for use.
The quart of yest should not be added to these two extracts at a higher
heat than eighty degrees.

_Another method to make twenty-six gallons of the substitute._

Put twenty-six ounces of hops to as many gallons of water, boil it for
two hours, or until you reduce the liquor to sixteen gallons; add malt
and sugar in the proportion before mentioned, and mash your malt at the
heat of one hundred and ninety degrees; let it stand two hours and a
half, then strain it off, and add to the malt ten gallons more of water
at the same degree of heat, and mash a second time; let it stand two
hours, then strain it off as before; when your first mash is blood
heat, or ninety-eight, put to it one gallon of the preceding
substitute, mix it well, and let it stand ten hours; then take the
produce of the second mash, and add it, at ninety-eight, to the rest,
mix it well, and let it stand six hours, it will be then fit for use in
the same manner, and for the same purposes as brewer's yest is applied;
the advantages alleged in favour of this method are, that it will keep
sweet and good longer than brewer's yest, and in any reason or
temperature be fit for use.

_Brewer's Yest._

May be generated in the following way: Take one pound of leaven, made
with wheaten flour, such as the French generally use to raise their
bread, dilute the pound of leaven with water or wort, the latter to
choose at ninety degrees of heat, add it to your wort at the heat of
sixty-five, supposing your barrel to be filled with wort at this heat;
then add your leaven, diluted as mentioned, until your cask be full; to
effect which, with less waste and more certainty, it may be better to
put into your barrel the diluted leaven first, then fill up with wort
at the temperature mentioned; after a day or two th