Yest Recipe

Boil one ounce of hops in three quarts of water until reduced to about

three pints. Pour it upon one pound of flour; make it into a batter;

strain it through a colander, and, when nearly cold, put to it one pint

of home-brewed yest. Put it into a bottle, and keep it for use. It

should stand twenty-four or thirty hours before it is used.

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