"Hear ye not the hum of mighty workings".

Mrs. Edgerton's Yeast

Six potatoes, one handful hops, tied in a thin cloth, 1 gallon water. Potatoes and hops boiled separately, same length of time. After boiling peel and mash potatoes, then strain both potatoes and hops through a colander. Afterwards add 1 teacup of salt, 1 teacup sugar, and when sufficiently cool, add 1 cup of yeast. Keep in a warm place twelve hours. Next morning it will be ready to bottle in glass fruit jars with cork stoppers.

Mrs. Meigs's Yeast

Boil 1 handful of hops in 1 quart of water for some time. Pour this (through a sieve) on to 1/2 pint of sifted flour, (or in winter on to mashed potatoes). Stir in more flour and beat out all the lumps. Have a sweet, clean crock and put in the yeast with 2 tablespoonsful (at least), of the old yeast. In the winter set it near the fire to rise.


Three quarts water, 8 potatoes size of an egg (pared), 1 teacup hops in a bag, 1 teacup salt, 1 teacup sugar. Boil the potatoes and mash them and when cool add the yeast. Keep in a jug, corked.


Six good-sized potatoes boiled in 1 quart water, mash through a colander. Steep a handful of hops in 1 quart of water, and pour over potatoes, 1 teacup of sugar, 1 teacup coarse salt. "When milk warm add 1/2 cup yeast. This will not run over when light, only bubble. Keep in glass closely covered: no soda is needed with this yeast, though the dough may have a sharp odor.

Nancy's Yeast

One handful of hops to about 4 quarts of water Boil down to 3 quarts 5 tablespoonsful of sifted flour in a jar. Pour upon it the hop water strained through a colander. Boil 4 potatoes, mash and strain them and the water they were boiled in; 1 teaspoon salt, 1/2 cup sugar. When cool add 1 teacup of good yeast. Set in a warm place and let rise. Then put in a cool place. 1 cup of yeast for two loaves.

Yeast Receipt

Eight good sized potatoes, boil, peel and mash fine, 2 handsful of hops, boiled till strength all out, then strain them. 1 cup salt, 1 cup sugar, 1 gallon boiling soft water, 1 tablespoonful of ginger. When cool put in your starting yeast. Let it stand 24 hours, then put away air tight. Use 1/2 pint for 6 large loaves.