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Mixed Pickle

Take 1 pound ginger-root and 1/2 pound garlic (both previously salted and dried), 2 gallons vinegar, 1/2 ounce turmeric, and pound long pepper.

Digest together for 2 or 3 days near the fire in a stone jar; or gently simmer them in a pipkin or enameled saucepan. Then put in almost any vegetables except red cabbage and walnuts, all previously salted and dried. beat up 1 pound best flour with some of the liquor, r, and mix all well together. The third day add 3 pounds potatoes boiled and mashed, and let it stand until the next day. Then strain, and it is ready for use. Stir frequently while making, and keep near a fire. Before using, stir well; it will keep 2 or 3 months in a cool place. This yeast is very strong; half the usual quantity necessary for a baking is sufficient. This yeast may be kept in a temperature as high as 104° Fahr.

1810. To Prepare Yeast without a Ferment. Common wheat flour is to be mixed with water into a thick paste, and kept, slightly covered, in a moderately warm place, for some time. About the third day it begins to emit a little gas, and to exhale a disagreeable, sour odor, like stale milk; after the lapse of a few days, that is, about the sixth or seventh day, the smell changes, much a distinct and Y east. Yeast is either the froth or gas is evolved, accompanied by a distinct and agreeable vinous odor, and it is then in a state to excite the vinous fermentation. A quantity of wort is next to be prepared, and the deposit of fermenting worts, according to the character of the fermentation. According to Liebig, yeast is a substance in a state of putrefaction or fermentation, the boiled with hops, in the same manner as in the brewing of beer (see No. 858), and when cooled to 90° or 100° Fahr., the decomposed dough, thoroughly mixed with tepid water, is to be added, and the whole kept in a warm atoms of which are in a continual motion, and this condition it communicates by contact, to fermentable substances. Lüdersdorff considers yeast an organic body, acting on the sugar contained in the saccharine, solution, situation. After the lapse of a few hours, active fermentation takes place, carbonic acid | municate a most disagreeable taste to bread. is disengaged, and when the action is complete, This may be derived from an excess of hops. and the liquor clear, a large quantity of yeast, To rectify this, mix with the yeast a considerof excellent quality, is found at the bottom of able quantity of water, and set it by to rest the vessel. 1811. Το Make Yeast without a Fer- fall to the bottom. Pour off the water, for some hours, when the thickest part will ment. Boil + peck malt in 3 pints water; which will have extracted part of the bitter pour off 2 pints, and keep it in a warm place principle, and use only the stiff portion that for 30 hours; add 4 pints of a similar decoction, stir it well in, again ferment, and repeat this addition of 4 pints until a sufficient quantity of yeast is obtained; 10 pints will yield yeast sufficient for a brewing of 40 gallons; it is preferable to brewers' yeast, particularly when used for raising dough. has fallen to the bottom. But yeast sometimes acquires a bitter taste from keeping, which is quite independent of that derived from the hops. To remedy this, throw into the yeast a few clean coals freshly taken from the fire, but allowed to cool a little on the surface.. upon the power of freshly burnt charcoal to The operation appears to depend in principle absorb gases and remove offensive odors. employed as a substitute for yeast. 1 or 2