At the end of that time it will be light.

Keep in a covered stone jar, or in glass cans.

By stirring in corn-meal till a dough is made, and then forming it in small cakes and drying in the sun, _dry yeast_ is made, which keeps better than the liquid in hot weather.

Crumb, and soak in warm water half an hour before using.
_Potato yeast_ is made by omitting hops and flour, but mashing the potatoes fine with the same proportion of other ingredients, and adding the old yeast, when cool, as before.

It is very nice, but must be made fresh every week; while the other, kept in a cool place, will be good a month.
BREAD.
For four loaves of bread of the pan-size given above, allow as follows: Four quarts of flour; one large cup of yeast; one tablespoonful of salt, one of sugar, and one of butter or lard; one pint of milk mixed with one of warm water, or one quart of water alone for the "wetting." Sift the flour into a large pan or bowl.