Stock yeast is not used to make bread with but to start ferment or common yeast such as the bakers sell in most towns.

Take about 24 potatoes.

2 pounds of flour.

4 ounces sugar.

1 quart stock yeast.

Wash the potatoes thoroughly, using a brush for the purpose, and boil them in a kettle of water. When done pour off what remains of the dark water and fill up again with fresh. When that boils turn out potatoes and boiling water on to the flour in a large pan and mash all to a smooth paste. Throw in the sugar Thin down with ice water till like thick cream. Set the large colander over your 6-gallon stone jar (just fresh scalded out) and strain the yeast into it. When it is no more than about milk warm mix the stock or other yeast to start it. Let stand in a moderately warm place, undisturbed, for from 12 to 24 hours - according to weather, activity, and need of using. It will then be ready for use, and should be kept cold.

Cost of material - potatoes 4, flour 6, sugar 3, stock yeast or yeast cakes to start with 10; 23 cents for 4 gallons.

Note - The dry hop yeast cakes answer very well to start the ferment above described if used plentifully - a whole package for 3 or 4 gallons - but are not equal to stock in making articles good and profitable to sell. Yeast also is sold and is a source of profit where the de mand is such that not much is left to throw away, for ferment will not keep long. The most of the cost is in the labor of making it.