Home-Made Yeast (TAC)

Boil six large potatoes in three pints of water. Tie a handful of hops in a small muslin bag and boil with the potatoes; when thoroughly cooked drain the water on enough flour to make a thin batter; set this on the stove or range and scald it enough to cook the flour, (this makes the yeast keep longer), remove it from the fire, and when cool enough, add the potatoes mashed, also half a cup of sugar, half a tablespoon of ginger, two of salt and a teacupful of yeast. Let it stand in a warm place until it has thoroughly risen, then put in a large mouthed jug, and cork tightly; set away in a cool place. The jug be scalded before putting in the yeast. two-thirds of a coffeecupful of this yeast will make four loaves.