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Receipt to make yeast that keeps for ever. To a small handful of Hops put half a Gallon of Water, when it boils, thicken it with a tea cup full of Flower, - then let it boil fifteen minutes, & strain it free from the Hops; - thicken it with [[underline]] 2 [[/underline]] or [[underline]] 3 [[/underline]] table spoonfuls of brown sugar, & when milk warm put a tea cup full of Barm to it, - as soon as the fermentation is over, cork it up in a Bottle, or earthen [[unclear]]. - it is then fit for use; - by adding to the liquor you may always have yeast as Barm is only necessary at first.
