3559. Rye and Indian Bread.—Mix two quarts of each with three pints boiling milk, table-spoon salt, and stir well. Let it stand till lukewarm, then stir in half pint good yeast. Knead to a stiff dough and put to rise near the fire. When the top is cracked over, make into two loaves and bake moderate two and a half hours.
3560. Common Yeast.—Boil a large handful hops in two quarts of water twenty minutes. Strain and pour the liquid into three pints flour. Stir in half a pint strong yeast. Its strength is increased by five tea-spoons brown sugar or five large spoons molasses. Cork the bottles loose till next day, and then tight.
3561. If turning sour put tea-spoon pearlash in each bottle.
3562. Another.—Boil, peel and mash mealy potatoes, which reduce with water or ale as thin as common yeast. To every pound add two ounces coarse sugar, and when just warm stir in two spoons of yeast. Keep warm till fermentation is over and in twenty-four hours fit for use. Let sponge eight hours before baking.
3563. Yeast.—Boil one pound of good flour, a quarter of a pound of brown sugar, and a little salt, in two gallons of water for one hour. When milk-warm, bottle it close; it will be fit to use in twenty-four hours. One pint of this will make eighteen pounds of bread.