YEAST, Kirkleatham.
Ingredients.—2 oz. of hops, 4 quarts of water, ½ lb. of flour, ½ pint of yeast. Mode.—Boil the hops and water for 20 minutes; strain, and mix with the liquid ½ lb. of flour and not quite ½ 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 ½ lb. of flour, and mix about ½ 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.—½ pint of this yeast sufficient for a peck of flour, or rather more.