Boil half a pound of fresh hops in four quarts of water, till the
liquid is reduced to two quarts Strain it, and mix in sufficient
wheat flour to make a thin batter; adding half a pint of strong
fresh yeast, (brewer's yeast, if it can be procured.) When it is
done fermenting, pour it into a pan, and stir in sufficient Indian
meal to make a moderately stiff dough. Cover it, and set it in a
warm place to rise. When it has become very light, roll it out
into a thick sheet, and cut it into little cakes. Spread them out
on a dish, and let them dry gradually in a cool place where there
is no sun. Turn them five or six times a day while drying; and
when they are quite dry, put them into paper bags, and keep them
in a jar or box closely covered, in a place that is not in the
least damp.
When you want the yeast for use, dissolve in a little warm water
one or more of the cakes, (in proportion to the quantity of bread
you intend making,) and when it is quite dissolved, stir it hard,
thicken it with a little flour, cover it, and place it near the
fire to rise before you use it. Then mix it with the flour in the
usual manner of preparing bread.
This is a very convenient way of preserving yeast through the
summer, or of conveying it to a distance.