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Classic
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page 7
F–RSTA AFDELNINGEN.
Part One.
YEAST AND BREAD.
Yeasts.
Boil three ounces hops in three quarts of water for half an hour. Put a handfull
of dry sifted flour into a stone jar, and scald it with enough of the hopwater
to make a stiff paste and set aside. Let the rest of the hopwater boil slowly
for an hour and a half; strain it on the paste without stirring, and set aside
to cool. When bloodwarm add a small handful of malt, mix well; tie a cotton
cloth over it and let it stand untouched in a moderately cool place for
forty-eight hours; then bottle and keep in a cool, dark cellar or other suitable
place.
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