Fill your kettle three-fourths full of clean, clear water; place it
over a brisk fire, and, when it boils, add three good handsful of hops;
then put into your yeast tub four pounds of flour, and strain into it,
from the kettle, enough of the hot “hop-water” to make a paste, working
it until it is perfectly free from lumps. By this time the hops in the
kettle will be sufficiently boiled, and must be strained into the yeast
tub and stirred with a wooden paddle until thoroughly amalgamated.
Let it stand until it cools a little--about blood heat--and add three
pints of cracked malt and two quarts of stock yeast, mixing it all well
together to prevent any lumps remaining, and setting it away in some
quiet, warm place, where it will remain undisturbed for fifteen hours;
then it must be strained before using. Care must be taken _always_
to keep enough on hand for stock for the next making.