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It is best to reserve enough for the first baking in some smaller jar, so that the larger portion need not be opened so soon. Always shake the yeast before using. Raw Potato Yeast No. 2. — This is made in the same manner as the preceding, with the exception that one fourth of a cup of loose hops tied in a clean muslin bag is boiled in the water for five minutes before pouring it into the potato-and-flour mixture. Many think the addition of the hops aids in keeping the yeast sweet for a longer period ; but potato yeast may be kept sweet for two weeks without hops, if well cared for, and is preferred by those who dislike the peculiar flavor of the bread made from hop yeast. Hop Yeast — Put half a cup of loose hops, or an eighth of an ounce of the pressed hops (put up by the Shakers and sold by druggists), into a granite-ware kettle ; pour over it a quart of boiling water, and simmer about five minutes. Meanwhile stir to a smooth paste in a tin basin or another saucepan, a cup of flour and a little cold water. Line a colander with a thin cloth, and strain the boiling infusion of hops through it onto the flour paste, stirring continually. Boil this thin starch a few minutes, until it thickens, stirring constantly, that no lumps be formed. Turn it into a large earthen bowl, add a tablespoonful of salt and two of white sugar, and when it has cooled to blood heat, add one-half cup of lively yeast, stirring all well together. Cover the bowl with a napkin, and let it stand in some moderately warm place twenty-four hours, or until it ceases to ferment or send up bubbles, beating back occasionally as it rises ; then put into a wide-mouthed glass or earthen jar, which has been previously scalded and dried, cover closely, and set in a cool place. Yeast made in this manner will keep sweet for two weeks in summer and longer in winter. Boiled Potato Yeast. — Peel four large potatoes, and put them to boil in two quarts of cold water. Tie two loose handfuls of hops securely in a piece -of muslin, and place in the water to boil with the potatoes. When the potatoes are tender, remove them with a perforated skimmer, leaving the water still boiling. Mash them, and work in four tablespoonfuls of flour and two of sugar. Over this mixture pour gradually the boiling hop infusion, stirring constantly, that it may form a smooth paste, and set it aside to cool. When lukewarm, add a gill of lively yeast, and proceed as in the foregoing recipe. Boiled Potato Yeast No 2. — To one teacup of very smoothly mashed, mealy potato, add three teaspoonfuls of white sugar, one teaspoonful of salt, and one cup of lively yeast, or one cake of Yeast Foam, dissolved in a very little warm water. The potato should be warm, but not hot enough to destroy the yeast. Allow this to stand until light, when it is ready for use. Raisin Yeast. — Cover a cup of raisins with water, and keep in a warm place until fermentation takes place. Make potato yeast in the usual way, using the water from the raisins instead of lively yeast to start the fermentation. Methods of Bread-Making. — Having secured