Pare a fine ripe pumpkin, and cut it into pieces. Put them into a
kettle with a large handful of hops, and as much water as will
cover them. Boil them till the pumpkin is soft enough to pass
through a cullender. Having done this, put the pulp into a stone
jar, adding half a pint of good strong yeast to set it into a
fermentation. The yeast must be well stirred into the pumpkin.
Leave the jar uncovered till next day; then secure it lightly with
a cork. If pumpkin yeast is well made, and of a proper
consistence, neither too thick nor too thin, it will keep longer
than any other.