I may add the following recipe for American patent yeast:--Take half
a pound of hops and two pailfuls of water; mix and boil them till
the liquid is reduced one half; strain the decoction into a tub, and
when luke-warm add half a peck of malt. In the meantime, put the
strained-off hops again into two pailfuls of water, and boil as before
till they are reduced one half; strain the liquid while hot into a tub.
(The heat will not injuriously affect malt previously mixed with tepid
water.) When the liquid has cooled down to about blood heat, strain off
the malt and add to the liquor two quarts of patent yeast set apart
from the previous making by the above process. Five gallons of good
yeast may thus be made which will be ready for use the day after it is
made. It takes about eight hours’ time to manufacture, but gives very
little trouble to the baker.