If it be your misfortune to have all the yeast washed overboard ■during bad weather, so that you have absolutely none to start the fermentation of a fresh lot, do not be discouraged, but make up a fresh lot of yeast liquid as per one of the recipes given, but with the addition of wort. Stand this in a warm place without a cover and near or on the place where you have usually made the bread. In the course of a few days, fermentation will- be observed. It being known that fermentation could be obtained in this way gave rise to the impression that fermentation was spontaneous. It has been proved that fermentation is not spontaneous, but caused by the yeast germ which is in the air, especially in towns, but more especially near any place where bread is made, and when even one settles in a place favourable to its growth it will multiply enormously. You will be able to grasp this fact better from the calculated increase of one in twenty-four hours, which has already been noted. Yeast will keep for a long time if dried and kept dry. To avoid the inconvenience and delay that an accident might cause, in obtaining fresh yeast, the cook should make a supply of dried yeast for himself and keep it in readiness to start a fresh lot. Either of the following ways of drying are reliable. 34 First way. One pound of either rice flour, pea meal, or Indian meal, half pound flour, half ounce of dried hops, half ounce of malt, one and a quarter pints of boiling water, a little good yeast✪ Dried Yeast. Put the hops into the boiling water and boil for twenty minutes, strain off, add the malt to the liquor, and allow to stand for two hours. Strain off the malt, stir in the flour, and add a little good yeast. Allow to stand until next day. Then mix in the pea meal or rice flour or Indian meal, either of these will do. This makes a stiff dough, and must be well kneaded. Roll out the dough until only a quarter of an. inch thick, cut it into cakes two inches square, and keep them in a warm dry place until dry and hard. Or better still, put them in hot sunshine and turn them every two hours until quite hard. One of these put into yeast that has been freshly made will quickly cause fermentation. The second way to dry yeast is to buy half a pound of German yeast from the baker, before leaving port. Whisk this up in a bowl until it becomes frothy✪ Dry Yeast Recipe. Have a soft brush and paint a layer of this froth on a sheet of clean paper. Allow it to dry. Paint another layer on, allow this to dry, and thus continue until of sufficient thickness. When quite dry, break or cut it into cakes, keep it perfectly dry, and use as directed in the last recipe. Grease is injurious to yeast, so care must be taken to have nothing greasy that is used for yeast. If a yeast cell is broken it dies. After death the wall of the cell becomes thin and shrivels up, and the inner part of the cell, which is called protoplasm, becomes watery, decays, and gives off a bad smell. This in turn becomes prey to germs which are even smaller than the yeast germ.

AI-modernized reading of the original text

If it be your misfortune to have all the yeast washed overboard ■during bad weather, so that you have absolutely none to start the fermentation of a fresh lot, do not be discouraged, but make up a fresh lot of yeast liquid as per one of the recipes given, but with the addition of wort. Stand this in a warm place without a cover and near or on the place where you have usually made the bread. In the course of a few days, fermentation will- be observed. It being known that fermentation could be obtained in this way gave rise to the impression that fermentation was spontaneous. It has been proved that fermentation is not spontaneous, but caused by the yeast germ which is in the air, especially in towns, but more especially near any place where bread is made, and when even one settles in a place favourable to its growth it will multiply enormously. You will be able to grasp this fact better from the calculated increase of one in twenty-four hours, which has already been noted. Yeast will keep for a long time if dried and kept dry. To avoid the inconvenience and delay that an accident might cause, in obtaining fresh yeast, the cook should make a supply of dried yeast for himself and keep it in readiness to start a fresh lot. Either of the following ways of drying is reliable. First way. One pound of either rice flour, pea meal, or Indian meal, half pound flour, half ounce of dried hops, half ounce of malt, one and a quarter pints of boiling water, a little good yeast. Put the hops into the boiling water and boil for twenty minutes, strain off, add the malt to the liquor, and allow to stand for two hours. Strain off the malt, stir in the flour, and add a little good yeast. Allow to stand until next day. Then mix in the pea meal or rice flour or Indian meal, either of these will do. This makes a stiff dough, and must be well kneaded. Roll out the dough until only a quarter of an. inch thick, cut it into cakes two inches square, and keep them in a warm dry place until dry and hard. Or better still, put them in hot sunshine and turn them every two hours until quite hard. One of these put into yeast that has been freshly made will quickly cause fermentation. The second way to dry yeast is to buy half a pound of German yeast from the baker, before leaving port. Whisk this up in a bowl until it becomes frothy. Have a soft brush and paint a layer of this froth on a sheet of clean paper. Allow it to dry. Paint another layer on, allow this to dry, and thus continue until of sufficient thickness. When quite dry, break or cut it into cakes, keep it perfectly dry, and use as directed in the last recipe. Grease is injurious to yeast, so care must be taken to have nothing greasy that is used for yeast. If a yeast cell is broken it dies. After death the wall of the cell becomes thin and shrivels up, and the inner part of the cell, which is called protoplasm, becomes watery, decays, and gives off a bad smell. This in turn becomes prey to germs which are even smaller than the yeast germ.

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