This yest will always serve to make fresh from.
Another way.
Weigh four pounds of raw potatoes pared; boil them in five pints of water. Wash and rub them through a sieve with the water in which they were boiled. Add four table-spoonfuls of good brown sugar; when milk-warm, put to the mixture three pennyworth of fresh yest; stir it well, and let it work in an open vessel. It will be fit for use in about twelve or fourteen hours.
About a pint and a half of this mixture will raise eighteen pounds of coarse flour; it may be put to rise over-night and will be ready to knead the first thing in the morning. It should be left to rise in the loaf four or five hours, before it is put in the oven.
PICKLES.
General Directions.
Stone jars, well glazed, are best for all sorts of pickles, as earthen vessels will not resist the vinegar, which penetrates through them.