WHY you have yeast in plenty, take a quantity of it, dip and work it well with a whisk until it becomes liquid and thin, then get a large wooden platter, cooler or tub, clean and dry, and with a soft brush, lay a thin layer of the yeast on the tub, and turn the mouth downwards that no dust may fall upon it, but so that the air may get under to dry it. When that coat is very dry, then lay on another coat and let it dry, and so go on to put one coat upon another till you have a sufficient quantity, even two or three inches thick, to serve for several months, always taking care the yeast in the tub be very dry before you lay more on. When you have occasion to make use of this yeast cut a piece off, and lay it in warm water to stir it together, and it will be fit for use. If it is for brewing, take a large handful of birch tied together, and dip it into the yeast and hang it up to dry; take great care no dust comes to it, and so you may do as many as you please. When your beer is fit to set to work, throw in one of these, and it will make it work as well as if you had fresh yeast. You must whip it about in the wort, and then let it lye; when the fat works well, take out the broom and dry it again, it will go for the next brewing.