Dissolve a third of a cake of compressed yeast in a little tepid water;
take a quart of milk, fresh from the cow, or warmed to blood heat, and
add to it a tablespoonful of sugar and the dissolved yeast. Put the
mixture immediately in beer bottles with patent stoppers, filling to the
neck, and let them stand for twelve hours where bread would be set to
rise--that is, in a temperature of 68 or 70 degrees--then stand the
bottles upside down on ice until wanted.