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t it stand one day in warm weather, or two in cold, stirring it down as often as it rises and foams. Then stir in good white corn meal to make it thick enough to make into thin cakes. Dry these cakes in the shade ; but where the air circulates briskly, turn them over often. The quicker they can be dried, the better they will be. When dried all the way through, put them into a bag, and hang up in a dry, cool place. Cakes should be small ; not over two inches across, and half an inch thick. One of these cakes will raise four or five good-sized loaves. YEAST, to Make. — Thicken 2 quarts of water, with fine flour about 3 YEA YEL spoonfuls, boil half an hour, sweeten with near \ lb. of brown sugar ; when near cold, put into it 4 spoonfuls of fresh yeast in a jug, shake it well together, and let it stand one day to ferment near the fire, without being covered. There will be a thin liquor on the top, which must be poured off ; shake the remainder and cork it up for use. Take always 4 spoonfuls of the old to ferment the next quantity, keeping it always in succession. A half-peck loaf will require about a gill. YEAST, to Make Another Way. — Boil 1 lb. of potatoes to a mash ; when half cold, add a cupful of yeast, and mix it well. It will be ready for use in two or three hours, and keeps well. Use double the quantity of this to what you do of beer-yeast. To take off the bitter of yeast, put bran into a sieve, and pour it through, having first mixed a little warm water with it. YEAST, for Home-made Bread. — Boil a handful of hops an hour in 3 pints of water. Pour half, boiling, through a sieve, upon a cup of flour, mix, and add the rest of the hop water ; a spoonful of salt, half a cup of treacle, and when warm, a cup of yeast. YEAST DUMPLINGS.— Make a very light dough with yeast, as for bread ; use milk if you like, instead of water, add salt. Let it rise an hour before the fire ; 20 minutes before you are to serve, have ready a pan of boiling water. Make the dough into balls ; put them in, and boil 20 minutes. Stick a fork into one, and if it come out clear, it is enough. Do not cut them, but tear them apart at the top, or they will become heavy. Eat while hot, with treacle or sugar, preserve, &c. YEAST POULTICE.— Yeast, 1 gill ; milk, 1 pint ; slippery elm bark sufficient to make a poultice. Sprinkle over with very finely powdered charcoal, and blood-root. Mix, and form a poultice. It is cooling and adapted to arrest gangrene or mortification. It is very appropriate to most sores and ulcers, especially offensive sores. YELLOW DOCK.— See Robinson's Herbal. — This plant is well known. The leaves are boiled and eaten. It is moderately astringent, and rather purgative. It is very appropriate to scrofulous complaints. In bilious complaints, internal heat, hectic fever, palpitation of the heart, piles, cutaneous eruptions, &c., it is most valuable. The root may be given in decoction. A poultice of it is very good to discuss all indolent swellings. Made into an ointment, it is good for tetter, ringworm, &c. YELLOW FEVER.— The