Put into three pints of water a handful of hops and nearly a quart of peeled and chopped Irish potatoes; boil for half an hour, then strain while scalding hot, into sufficient flour to make a stiff batter.
Stir it well, adding one tablespoonful of fresh yeast when it is sufficiently cool not to scald the yeast, and set in a warm place to rise.
When light, mix it stiff with sifted corn meal, roll out thin, and cut into cakes or squares about two and one-half inches in diameter. Dry these thoroughly by spreading out on a cloth where they will dry quickly, then put them in a bag and keep cool and dry. This is the “old-fashioned hop yeast”.