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Coyer set aside to rise until light about one hour. Brush with egg diluted with water; bake twenty minutes, just before removing from the oven, brush with sugar moistened with a little water. Boil two large potatoes and strain the water into a pitcher, dissolve two-thirds cake of yeast in a cup. Put potatoes in a pan with a cup of sugar; large lump of butter, and teaspoon of salt.
In High German, there is a third name for yeast, "hefe," which is not represented in English, so far as I know. All these words are said by philologers to be derived from roots expressive of the intestine motion of a fermenting substance.
In my New Improvements of Planting and Gardening, I have given large Directions for making of Wine of Grapes, and in this, have also given variety of Receipts for making of Wines of Fruits of our own growth; from whence we may learn the Use of boiling Juices of Fruits, and what will require fermenting by Yeast, and what do not.
Thus, the truth that the fermentation of a simple solution of sugar in water depends upon the presence of yeast, rests upon an unassailable foundation; and the inquiry into the exact nature of the substance which possesses such a wonderful chemical influence becomes profoundly interesting.
The most prominent arises in devising a method of using pure cultures in the creamery. The cream which the butter makers desire to ripen is, as we have seen, already impregnated with bacteria, and would ripen in a fashion of its own even if no pure culture of bacteria were added thereto. Pure cultures can not therefore be used as simply as can yeast in bread dough.
DERBYSHIRE BREAD. Rub four ounces of butter into four pounds of flour, add four eggs well beaten, a pint of milk, and a large spoonful of yeast. Mix them into a paste, make it into rolls, and let them stand half an hour to rise before the fire. Put them into the oven, dip them in milk the next day, and then let them stand by the fire in a Dutch oven about twenty minutes.
When your Wort is first let into your Tun, put but a little Yeast to it, and let it work by degrees quietly, and if you find it works but moderate, whip in the Yeast two or three times or more, till you find your Drink well fermented, for without a full opening of the Body by fermentation, it will not be perfect fine, nor will it drink clean and light.
Stir it when nearly cold, and put in six spoonfuls of lemon juice, four or five spoonfuls of yeast, and beat it well into the liquor. Stir it every day, put into the cask six pounds of the best raisins stoned, and tun the wine. Stop it close, and bottle it in six months. When well kept, this wine will pass for Frontiniac.
Recently government investigators have discovered that they are bodies that can be isolated by a special process from the filtrate of brewer's yeast by Lloyd's reagent. Five grams of this" he held up some of the tablets he had made "for a sixty- kilogram person each day are sufficient. Unknown to you, I have introduced some of this substance into the food already deficient in vitamines.
Prepare the yeast as above; cream a scant cup of butter with four tablespoons of sugar, the grated peel of a lemon, add five eggs, one at a time, stirring each egg a few minutes before you add the next. Have ready two cups of sifted flour and add two spoonfuls between each egg until all is used.
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