At the same time, having tied the hops in a little bag, boil them for half an hour in the two quarts of water, but in another saucepan.

Mix the flour, sugar, and salt well together in a large mixing-bowl, and pour on the boiling hop-water, stirring constantly.

Now add enough of this to the mashed potato to thin it till it can be poured, and mix all together, straining it through a sieve to avoid any possible lumps.

Add to this, when cool, either a cupful of yeast left from the last, or of baker's yeast, or a Twin Brothers' yeast cake dissolved in a little warm water.

Let it stand till partly light, and then stir down two or three times in the course of five or six hours, as this makes it stronger.