6 potatoes.
2 quarts cold water.
4 tablespoonfuls flour.
2 tablespoonfuls white sugar.
Peel and boil the potatoes until they break. Leaving the water on the
fire, take them out and mash fine with the flour and sugar, wetting
gradually with the hot water until it is all used. When lukewarm, add a
gill of good yeast, and set aside in an open vessel and warm place to
ferment. When it ceases to effervesce, bottle and set in ice-house.
This yeast is very nice and white, and is preferred by many who dislike
the bitter taste of hops. It is also convenient to make when hops
cannot be obtained.