THE BAKERS GUIDE

To Cleanse Bitter Brewer's Teast

Put it into a pan and pour on it some cold water, stir it gently and let it settle for a few hours. The yeast will sink to the bottom, and the water can be poured off, which will carry off most of the coarse flavour of the hops and colouring matter, etc

Compressed, Distiller's and " Dried " Yeasts are the

result of a special effort of modern skill and enterprise to make a yeast specially for bakers. And without doubt these yeasts are a most decided improvement upon all the other kinds hitherto used in bread-making, combining, as they do, vigour of work with certainty of action. The chief difference between dis- tiller's yeast and brewer's yeast consists in the fact that the yeast of the brewery is obtained when brewing malt liquors, — ale, beer, stout — and the yeast is necessarily coloured and flavoured by that of the beer from which it is taken, pale amber, light or dark brown, bitter, &c. ; the product of the distillery, on the other hand, is free from added colouring and flavouring matters at the stage when the yeast is formed and taken from it, the fermented wort being for distillation into spirit, and not for drink- ing, as in the case of the wort for beer. This is also the reason why distiller's compressed is much whiter than brewer's compressed.

The distiller allows fermentation to proceed until the whole of the saccharine in the liquid is turned into alcohol, the carbonic acid also passing away. When fermentation has stopped, the wort is removed to the wash charger, and thence to the still — a copper boiler with closed head — to which is attached a copper pipe called the worm, descending through a large tub filled with cold water in constant circulation. Fire and steam applied to the still cause the contents to boil, the vapour arising therefrom passes through the worm, and is, consequently, condensed, issuing from the end of the worm as a liquid known in the distillery as " Low wines." This is redistilled, and it is here, if anywhere, that the colouring and flavouring matter is added ; but in the case of malt liquors these things — hops, quassia, burnt sugar, &c, — are put into the wort during the actual fermentation, and must, therefore, be more or less in or on the yeast

Comparative Equivalent Strength of Yeasts.

One pound of distiller's dried yeast will be equal to five pints of brewer's thick, and eight quarts of comp. (patent). Some of the liquid yeasts are so very liquid that it is difficult to form any estimate of their strength. The percentage of yeast-cells in them is very low indeed. Bakers were soon educated to appreciate the gain in purchasing a crop ready grown over the old mode of buying and planting a few seeds, and growing crops from them.

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