Stock Yeast Good For Years

When the weather is moderately warm in autumn or the spring, take of

your best stock yeast that has fermented about twenty four hours, and

stir it thick with the coarsest middlings of wheat flour, add small

quantity of whiskey, in which, previously dissolve a little salt, when

you have stirred the middlings with a stick, rub it between your hands

until it becomes pretty dry, then spread it out thin, on a board to dry

the sun ... rubbing once or twice in the day between your hands until

it is perfectly dry, which will be in three or four good days--taking it

in at night before the dew falls--when it is properly dried, put it up

in a paper and keep it in a dry airy place for use.

Thus yeast will keep good, if free from moisture, for any length of

time, and it is the only effectual mode of preserving stock yeast pure

and sweet ... when put up conformably to the foregoing instructions, the

distiller may always rely on having it good, and depend on a good turn

out of his grain, provided he manages the other parts of his distilling

equally well.

About two hours before you mean to use the dried yeast, the mode is to

take two gills, place it in any convenient vessel, and pour thereon

milk-warm water, stir and mix it well with the yeast, and in two or

three hours good working yeast will be produced.

In the spring every distiller ought to make as much as would serve 'till

fall, and every fall as much as will serve thro' the winter, reckoning

on the use of one pint per week, three gills being sufficient to start

as much stock yeast as will serve a common distillery one week.