THE BAKERS GUIDE

type of yeast to aerate their bread. It will, therefore, be useful to give with these directions a few examples of aerating agents that will ferment bread when yeast proper is not obtainable. For convenience, I will class them as yeasts.

General Principles to be observed when Growing Yeasts*

Never boil or scald the malt, because, like overdone meat, it will be hard to digest. Meat that has been much roasted or boiled is chemically changed, and resists the action of the diges- tive fluid. Boiled or cooked malt will not readily lend itself to assimilation with the other constituents of the brewing tub. It will require considerable digesting before doing much work, and the wort will be sluggish and dead ; — 150 to 170 deg. (Fahr.) is a good heat to mash malt, and quite sufficient to liberate or extract the principles required.

Hops should be boiled, but not allowed to stew ; some bakers put them into the oven to stew for four or five hours. This is not wise ; it causes a strong, rank flavour , let them boil for five minutes briskly, and then let them cool down to about 150 deg. (Fahr.) before pouring upon the malt.

Crushed malt is always to be preferred. Buy the best malt and hops ; money will be saved, because they will make a stronger soil in which to grow yeast, and the danger of imperfect work will be avoided.

Be sparing in the use of water ; the more water you use when growing yeast, the more yeast will have to be used in making bread, and, if so, where is the economy of using water too freely ?

Important. — See that all utensils are well scalded with boiling water before using. Stale germs will probably set in motion lactic or other disease ferments, and spoil the brewing.

Patent Malt-and-Hop Store (or Gompo) Yeast.

I. Quantities. — \ lb. hops; 5 lbs. malt; 6 gals, water; 1 quart last store. Boil the hops with as much of the water as the vessel will allow of ; boil at a gallop for five minutes, and then allow it to cool down to 150 degs (Fahr.) by the thermometer ; then pour it on to the malt in a tub, occasionally give it a good stir up with a stick, and when cooled to 75 degs. (Fahr.) by the glass (no guesswork here,) add a quart of yeast from the last brewing, stir up and strain into a flat tub, large enough to allow for fer- menting. Let the wort ferment for thirty hours ; it will then be ready for use. One pint will ferment one bushel of flour.

II. Quantities. — 10 gals, water ; \ lb. hops ; boil quickly for five minutes ; cool to 150 degs. (Fahr.), then mix with it 10 lbs. malt, stir well, and allow to remain in the mash two hours, then