Put one lump of sugar to every person and two or three extras. Put into a pitcher with several sprigs of mint and pour over this boil- ing water (half a pint) ; set aside to cool. Have julep glasses ready (by rubbing the rims with lemon and dipping in granulated sugar to frost them), fill glasses with crushed ice and stick a sprig of mint in die sides, also straws. Then take the syrup and put two jiggers of whiskey to one of syrup✪ Mint Julep and pour over the crushed ice. I usually measure all I want to make, putting it in a pitcher and adding more whiskey or brandy if necessary, then pour over ice. Serve at once. YEAST Eight pints of boiling water in a porcelain kettle, have ready twelve large Irish potatoes peeled and in cold water, grate rapidly one by one and stir in the boiling water until it MISCELLANEOUS 6i is as thick as paste, remove from the Hre as soon as the potatoes are well done. Add when cool one pint of yeast, put in a large bowl to rise. Next day beat down, add one cup of sugar, one cup of salt✪ Yeast, let it rise a second time, beat down again, pour into a jug and keep well corked. This yeast will keep several months. I frequently add to the above a pint of strong hop tea. THB END X 3-1% ZF.H- 4

AI-modernized reading of the original text

Put one lump of sugar to every person and two or three extras. Put into a pitcher with several sprigs of mint and pour over this boiling water (half a pint) ; set aside to cool. Have julep glasses ready (by rubbing the rims with lemon and dipping in granulated sugar to frost them), fill glasses with crushed ice and stick a sprig of mint in the sides, also straws. Then take the syrup and put two jiggers of whiskey to one of syrup and pour over the crushed ice. I usually measure all I want to make, putting it in a pitcher and adding more whiskey or brandy if necessary, then pour over ice. Serve at once. YEAST Eight pints of boiling water in a porcelain kettle, have ready twelve large Irish potatoes peeled and in cold water, grate rapidly one by one and stir in the boiling water until it MISCELLANEOUS 6i is as thick as paste, remove from the fire as soon as the potatoes are well done. Add when cool one pint of yeast, put in a large bowl to rise. Next day beat down, add one cup of sugar, one cup of salt, let it rise a second time, beat down again, pour into a jug and keep well corked. This yeast will keep several months. I frequently add to the above a pint of strong hop tea. THB END

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