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Patent Yeast

Simmer 6 ounces hops in 3 gallons water for 3 hours; strain it, and in 10 minutes stir in 1/2 peck ground malt.

Next re-boil the hops in water, and add the liquor to the mash already made, which must be well stirred up, covered over, and left for 4 hours; then drain off the wort, and when cooled down to 90° Fahr., set it to work with 1 pint yeast (patent is best); after standing for 20 to 24 hours, take off the scum, strain it through a coarse hair sieve, and it is ready for use. 1 pint is said to be enough for 1 bushel of bread.