viz.

Procure three wooden vessels of different sizes and apertures, one
capable of holding two quarts, the other three or four, and the third
five or six; boil a quarter of a peck of malt for about eight or ten
minutes in three pints of water; and when a quart is poured off from the
grains, let it stand in a cool place till not quite cold, but retaining
that degree of heat which the brewers usually find to be proper when
they begin to work their liquor. Then remove the vessel into some warm
situation near a fire, where the thermometer stands between 70 and 80
degrees (Fahrenheit,) and here let it remain till the fermentation
begins, which will be plainly perceived within thirty hours; add then
two quarts more of a like decoction of malt, when cool, as the first
was; and mix the whole in the larger sized vessel, and stir it well in,
which must be repeated in the usual way, as it rises in a common vat:
then add a still greater quantity of the same decoction, to be worked in
the largest vessel, which will produce yeast enough for a brewing of
forty gallons.]

This yeast ought to be renewed every four or five days in the summer,
and eight or ten days in the winter--but it is safer to renew it
oftener, or at shorter intervals, than suffering it to stand longer. In
twenty-four hours after it begins to work, it is fit for use.

Between a pint and half a pint of the foregoing stock yeast, is
sufficient to raise the yeast for the daily use of three hogsheads.

ART. III.

The most proper vessel for preserving stock yeast is an earthen crock,
that will hold three gallons at least, with a cover of the same, well
glazed--as it will contract no acid from the fermentation, and is easily
scalded and sweetened. There ought to be two of the same size, that when
one is in use, the other may be sweetening--which is effected by
exposing them to frost or fire.

ART. IV.

_To know when Yeast is good or bad._

When you perceive your yeast working, observe if it works quick, sharp
and strong, and increasing in bulk nearly double what it was before it
began to work, with a sweet sharp taste, and smell, with the appearance
of a honey comb, with pores, and always changing place, with a bright
lively colour, then you may pronounce your yeast good; on the contrary,
if it is dead, or flat and blue looking, with a sour taste, and smell,
(if any at all,) then you may pronounce it bad, and unfit for use, and
of course must be renewed.