To keep German yeast.—In the state in which it arrives here, it is very difficult to preserve this yeast fit for use for more than a day or two, unless the weather should be very cold. It keeps best in an uncovered jar or cup; and should always be set into a cool and dry place. When procured quite fresh and sweet, if dropped into a jug of water* directly it is brought into the house, and well stirred up with it, it will remain good much longer and ferment very readily afterwards. The water may be changed once in twenty-four hours, and, if poured off carefully, will carry no portion of the yeast with it. A pint of water will be sufficient for an ounce of yeast.