Put a large handful of hops into two quarts of boiling water,
which must then be set on the fire again, and boiled twenty
minutes with the hops. Have ready in a pan three pints of sifted
flour; strain the liquid, and pour half of it on the flour. Let
the other half stand till it becomes cool, and then mix it
gradually into the pan with the flour, &c. Then stir into it half
a pint of good strong yeast, fresh from the brewery if possible;
if not, use some that was left of the last making. You may
increase the strength by stirring into your yeast before you
bottle it, four or five large tea-spoonfuls of brown sugar, or as
many table-spoonfuls of molasses.
Put it into clean bottles, and cork them loosely till the
fermentation is over. Next morning put in the corks tightly, and
set the bottles in a cold place. When you are going to bottle the
yeast it will be an improvement to place two or three raisins at
the bottom of each bottle. It is best to make yeast very
frequently; as, with every precaution, it will scarcely keep good
a week, even in cold weather. If you are apprehensive of its
becoming sour, put into each bottle a lump of pearl-ash the size
of a hazle-nut.