Brewers’ yeast. — Though often otherwise perfectly good, brewers’ yeast is sometimes in these days so extremely bitter, that it can with difficulty be rendered fit for making bread, even by the washing and frequent change of water recommended at page 92. Neither passing it through bran, nor dropping kindled charcoal or live cinders into it, nor any of the expedients recommended commonly for the purpose, will produce the desired effect. The white of an egg mingled with the water which is first stirred to it may, in a measure, improve it; but as gentian and various other powerfully-flavoured ingredients are partly substituted for hops in brewing the bitter beer which at present finds so much favour with the English public, and which is so largely brewed for exportation as well, it is extremely difficult to make bread with it that is free from bitterness. The only plan to be pursued when no other can be procured, is to use it very sparingly, and to leave the dough much longer to rise. The yeast