Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 4, 1802).djvu/398

364&#93; 3^4] YEA was put into a wooden x'cssel ; and both were placed in an equally warm situation. At the expiration of 24 hours, there being no signs of fer- mentation, I stirred in a tea-spoon- ful of salt, and shook a little flour on the surface of each. In 12 hours more, the unimpregnated wort shewed some appearance of fermentation, which went off, and was renewed by placing the liquor rear the fire ; and at the seventy- fourth hour, it had a tolerablj'good head of yeast ; but the impreg- nated wort was only beginning to ferment. In 24 hours after, we took a pint of yeast from the wort which was not impregnated with fixed air, and about a tea- cupful from the other, which was as inferior in quality as in quantity. The worts were then mixed, put into other vessels, and bid fair to become excellent beer. — I cannot say that this is a very expeditious mode of making yeast ; but I be- lieve it is a sure one, and within the power of every person who can procure the necessary ingredi- ents for making good beer." — Our correspondent, therefore, con- ceives to have proved by this ex- periment, " that fixed air is, at least, not requisite to produce a fermentation in beer." Dr. Lettsom ^" Hints for pro- moting Beneficence" &c, 1797) re- commends the following prepara- tion as a substitute for ytz9,i : Boil 4 oz. of flour in 2 quarts of water, for half an hour ; and sweeten it with 3 oz. of Muscovado sugar. When the mixture is nearly cold, pour it on 4 spoonfuls of yeast, in- to an earthen or stone jar suffi- ciently deep to admit the new barm to rise : it must now be well shaken 5 placed near the fire for one day ) and then the thin liquor YEA be poured otF the surface. The remainder is next to be agitated, strained, closed up for use, and kept in a cool place. Some of the yeast, thus prepared, ought always to be preserved, for renewing or making the next quantity that may be wanted. The following method of pre- paring excellent yeast, we state from the " TransaSlions of the Econo- mical Society of Peters L-urgk," on the authority of Baron Von Mest- M A c H E R : When the wort is made, and it becomes necessary to provide yeast for its fermentation, he di- reAs 40 gallons to be drawn off, into a vessel provided with a lid, and capable of holding one-third more than that quantity. Next, 7 lbs. of leaven are to be dissolved in a little wort, and mixed with the 40 gallons : J 7 lbs. of rye-meal, and an equal quantity of ground mall, must now be added, by agi- tation for some minutes, and suf- fered to stand for half an hour. At the end of that time, a spoonful of the best yeast ought to be incorpo- rated with this compound ; the lid be placed upon the vessel ; and tlie whole remain undisturbed for 48 hours ; when the mixture will be found converted into 60 gallons of remarkably good barm. In the 1st vol. of "Annals of ^Agriculture," Mr. Kirby suggests mealy potatoes to be boiled, till they become perfe6lly softj in which state, they must be mashed with hot water, so as to acquire the consistence of yeast. Two ounces of coarse sugar, or molas- ses, are then to be added to eery pound of potatoes ; .and, when the mixture is luke-warm, two spoon- fuls of barm must be stirred into it, according to the proportion above stated. This composition should