“Balmoral Yeast.”
Boil 2 ozs. of hops in 2 Scotch pts., i.e., 8 English pts. of water, till reduced to half the quantity. Then pour it on 2½ lbs. of flour and stir it well together while hot. Put it into a jar in a warm place; at the expiration of 24 hours stir it again and let it remain 12 hours more, at the end of which time it will be fit for use.
If the jar is now kept in a cool place, it will keep a week or 10 days.
Directions for use.—Mix a little of the above with warm water and strain it through a sieve, to separate the hops from it. Set the sponge in the usual way.