Enquire within upon everything by Robert Kemp Philp

The following is an excellent recipe for making yeast:--For 14 lbs. of flour (but a greater quantity does not require so much in proportion),--into two quarts of water put a quarter of an ounce of hops, two potatoes sliced, and a tablespoonful of malt or sugar; boil for twenty minutes, strain through a sieve, let the liquor stand till new-milk warm, then add the quickening; let it stand in a large jar or jug till sufficiently risen; first put into an earthen bottle from a pint to two quarts of the yeast, according to the size of the baking, for a future quickening. Let it stand uncorked an hour or two, and put into a cool place till wanted for a fresh baking. Put the remainder of it, and two quarts of warm water, to half or more of the flour; stir well, let it stand to rise, knead up with the rest of the flour, put it into or upon tins, and let it stand to rise. Then bake in a moderately quick oven. For a first quickening a little German yeast will do.