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yeast to keep
Boil Bran & water til it so the thickness of
water gonel, then strain it thro' a hair sieve
& sweeten it with coarse sugar, when it is new
milk warm, put to every quart of this liquor a
spoonfull of good yeast, pour it into a jug, set
it before the fire to work, & set a dish under it
ready to catch what works [?] when it has
worked six or seven hours, set it from the
fire & when the fermentation ceases, bottle
& cork it up - it is fit to use the moment the
fermentation ceases - To every quart of flour
we usually put a coffee cup full of yeast, make
the bread as usual with only this difference that
as this yeast is slower in its operations, the bread
must be made the last thing before you go to
bed, & it will be ready for the oven early in the
morning - in cold weather wrap it up the
bread & set it in a warm place to rise = in
summer it cannot be kept too cool
N:B: Make fresh yeast before this is out, &
the old will serve to work it it must be kept
cool in wam weather or it will sour, it will
keep 4 or 5 days