YEAST

3 Medium sized potatoes

1 oz. hops

1 1/2 pints ( 3 cups) water

PART I

Peel the potatoes, tie hops in a small thin cloth bag and boil together. After the potatoes are soft, remove from the water and mash well. Press the liquid from the hops and throw the hops away. Mix 1 tablespoon flour in a little cool water and add to the hop liquid. When the hop liquid is cool, add to it.

1 Teaspoon dry ginger

1/2 cup sugar

1 teaspoon salt

2 ozs. dry yeast which has been softened in a little warm water also mashed potato. Set in a stone jar or mixing bowl and let stand overnight.

PART II

The next morning add to Part I enough rice flour to be able to roll out and cut into squares 1/2 inch thick, then dry well but not in the sun for two, three, or four days. After the squares are well dried, put them in a bag and hang up where there is a good circulation of air. This will keep for two months.