Good Yeast
Take two handfuls of hops. The best hops have a fresh light green color, and a pleasant, lively smell. Pour on them two quarts of boiling water, and let them boil five minutes after they have come to a boil; not longer, for it makes them bitter. Then strain the liquid into a pan, and add a table-spoonful of brown sugar and one of salt. When lukewarm, stir in flour enough to make a thick batter. Add a jill and a half of fresh baker’s yeast. Set it in a warm place till it begins to ferment; then keep it in the cellar well corked.
This yeast will continue good two weeks. When you open the jug to take out some yeast, put in always a table-spoonful of flour before you cork it up again.
A stone jug or pitcher is a good vessel for yeast. Wash it very clean in hot water, always before you put in fresh yeast, and then rinse the jug with water in which a spoonful of pearlash has been melted, letting the pearlash water remain in it five or six minutes, and shaking it round hard. Then rinse it with plain cold water.
All vessels that have contained acids should have pearlash or soda in the rinsing water, and then be finished with plain water.
Never clean a bottle by rinsing it with shot. The lead is poisonous, and has caused death. Some bits of raw potato chopped, and put in the water, will clean the inside of bottles or jugs, and brighten decanters.