he stove or range and scald it enough to cook the flour (this
makes the yeast keep longer); remove it from the fire and when cool
enough, add the potatoes mashed, also half a cup of sugar, half a
tablespoonful of ginger, two of salt and a teacupful of yeast. Let it
stand in a warm place, until it has thoroughly risen, then put it in
a large mouthed jug and cork tightly; set away in a cool place. The
jug should be scalded before putting in the yeast.

Two-thirds of a coffeecupful of this yeast will make four loaves.

UNRIVALED YEAST.

On one morning boil two ounces of the best hops in four quarts of
water half an hour; strain it, and let the liquor cool to the
consistency of new milk; then put it in an earthen bowl and add half a
cupful of salt and half a cupful of brown sugar; beat up one quart of
flour with some of the liquor; then mix all well together, and let it
stand till the third day after; then add six medium-sized potatoes,
boiled and mashed through a colander; let it stand a day, then strain
and bottle and it is fit for use. It must be stirred frequently while
it is making, and kept near a fire. One advantage of this yeast is its
spontaneous fermentation, requiring the help of no old yeast; if care
be taken to let it ferment well in the bowl, it may immediately be
corked tightly. Be careful to keep it in a cool place. Before using it
shake the bottle up well. It will keep in a cool place two months, and
is best the latter part of the time. Use about the same quantity as of
other yeast.

DRIED YEAST OR YEAST CAKES.

Make a pan of yeast the same as "Home-Made Yeast;" mix in with it corn
meal that has been sifted and dried, kneading it well until it is
thick enough to roll out, when it can be cut into cakes or crumble up.
Spread out and dry thoroughly in the shade; keep in a dry place.

When it is convenient to get compressed yeast, it is much better and
cheaper than to make your own, a saving of time and trouble. Almost
all groceries keep it, delivered to them fresh made daily.

SALT-RAISING BREAD.

While getting breakfast in the morning, as soon as the tea-kettle has
boiled, take a quart tin cup or an earthen quart milk pitcher, scald
it, then fill one-third full of water about as warm as the finger
could be held in; then to this add a teaspoonful of salt, a pinch of
brown sugar and coarse flour enough to make a batter of about the
right consistency for griddle-cakes. Set the cup, with the spoon