Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 4, 1802).djvu/399

365&#93; YEA should now be removed towards the fire, or to a warm place, till the ferliientation cease ; when a cer- tain portion may be kneaded with flour, which ought to stand eight hours before it is baked. — Mr. K. observes, that every pound of po- tatoes, thus managed, produces nearly a quart of yeast, which will remain good for three months. — The roots, however, ought, in the opinion of Mr. BoKDLf:Y, to be perfeAly ripe and iv ell-sprouted; as, in the contrary case, no fermen- tation will ensue. Similar to this preparation, is the substitute for yeast contrived by Mr.RicHARDTiLLYEu Blunt; in consequence of which he ob- tained a patent, in October,! 78/. — He direfts 8 lbs. of potatoes to be boiled in water, in the same man- ner as for the table : after which they must be mashed ; and, while they are warm, 2 oz. of honey, or other saccharine matter, and one quart of common yeast should be added. — ^Three pints of this com- pound are sufficient, with the aid of warm water, for making the sponge ; and, when this begins to sink, the dough ought to be formed into loaves, and baked. An useful substitute for yeast, may be obtained by nearly filling a bason, or tea-cup, with bruised or split pease, and pouring on them boiling water: the whole is now to be set on the hearth, or other warm place, for 24 or 48 hours, accord- ing to tlie temperature of the sea- son : at the end of that time, a froth, possessing all the properties of yeast, will appear on the sur- face of the fluid. This method, we understand, is commonly pradised in the eastern countries ; and the barm, thus procured, is said to ren- der the bread light and palatable. YEA [365 To the different modes of pro- curing yeast, already specified, we shall add an easy and expeditious process, which appears to be very plausible j and has lately been communicated to the Editor, by an anonymous correspondent ; though he cannot vouch for its success. — Take six quarts of soft water, and two handfuls of wheaten or barley- meal ; stir the latter in, before the mixture is placed over the fire, where it must very gradually simmer, and at length boil, till two-thirds of the fluid be evaporated, so that it may consist of two quarts. When this decodion becomes cool, incor- porate with it (by means of a whisk) a powder, consisting of two drams of salt of tartar, and one dram of cream of tartar, previously mixed. The whole should now he kept in a warm place. — Thus, a very strong yeast for brewing, distilling, and baking, is said to be obtained. For the last men- tioned purpose, however, such barm ought to be first diluted with pure water, and passed through a sieve, before it be kneaded with the dough; in order to deprive it of its alkaline taste. The preservation of yeast, for a considerable time, is an obje6t of equal importance to that of pro- ducing it artificially : hence, it has been recommended to put a quantity of that commodity into a canvas bag, and to submit the whole to the adion of a screw- press, so as to deprive it of all moisture; in consequence of which, the barm will remain in the bag, as firm and tough as clay : in this state, it must be packed in casks, well secured from the access of air, and may be kept in a sound state for any period of time. We believe, however, it would be more safe and