THE BAKERS GUIDE

strain. If possible, when straining, fasten the sieve as high as convenient above the tub, say about a foot, this will aerate and cool the liquor as it falls ; when cooled to 75 degs. (Fahr.)puta i lb. pure compressed, stir up, let it ferment about thirty hours. One pint to the bushel.

III. — Boil for a few minutes as many hops as you can hold in your hand in 6 quarts of water. Let them cool foi ten minutes, then pour the mixture upon 2 lbs. malt ; let them mash an hour. It will then be cool enough to receive $ pint brewer's yeast. Stir this in briskly, strain into a tub, and leave to ferment about twenty-four hours.

Good yeast is made by using J oz. of hops, J oz. dried yeast, $ oz. salt, and $ lb. of crushed or ground malt to every quart of water. The principle of brewing this yeast is the same foi all quantities, namely, boil the hops in the watei for five minutes, let it cool to 160 degs. (Fahr.), stir in the malt, and let it stand covered up for three hours, then strain and squeeze all the liquor out, and let the liquoi cool quickly to 70 degs. (Fahr.). Mix in the yeast and the salt, and let it work for twenty-foui hours, it is then ready for use. You may use more watei than the quantity named, but then you will have to use more yeast, and with this further drawback, that, having a larger quantity of liquid, you will have a larger quantity of bacteria, simply because you have a larger space to collect them in. For example, assuming that most of these germs get into the yeast during the process of manufacture, it is reasonable to suppose that a surface of twelve inches square will catch more of them than a surface only half the size.

Quantities. — 3 J lbs. malt ; 3 ozs. hops ; 2 ozs. salt ; 2 ozs. sugar ; 4 gals, boiling water ; and 8 lbs. flour. Put the malt into a large tub to allow for working, and pour upon it 1 gal. water, as hot as it is possible for you to bear your hand in, or 150 degs. (Fahr.) by the glass, let this mash one and a half hours ; also pour upon the hops 2 quarts boiling water, and let them mash. At the end of that time mix them together and strain ; then stir in another tub about 8 lbs. flour, and a little warm water to mix it clear, then have an assistant with a stick to stir continually and rapidly, while you pour in from 10 to 12 quarts boiling water ; take turns about with the stirring for about five minutes, let cool to 170 degs., and then mix with the malt and hops. Leave this to ferment, exposed to the air twenty-four hours ; then stir into it 2 ozs. sugar, 2 ozs. salt, Jib. of flour, 1 oz. distiller's yeast, and place the tub uncovered in a sheltered place, where it will be comfortably warm. If in ten hours it is working freely, and full of life, leave it alone ; but if

Flour Barm.