Wimbledon UK 1860 – 1928

Sept 1860

Yeast to make

On Monday morning boil 2 oz of the last hops in 2 quarts water for ½ an hour, and strain it, and when luke warm, add a small handful of salt, and ½ lb. brown sugar, beat up a lb. of flour with the liquor, mix all well together & set the bowl by the fire, covered with a large flat dish; where let it stand till Wednesday morning, being occasionally stirred. 

On Wednesday morning, add 3 lbs. mashed potatoes, cooled down, to the sauce temperature as the contents of the bowl.  It is shortly after this addition that fermentation may be expected to commence, and as it proceeds the mixture must be frequently stirred.   (?) very soon (?) the appearance of the finest brown colored brewer’s yeast rising to a crown.  By the Thursday stirring its power will be completely established and then he may bottle it, stirring it, to make it homogenous. The bottles must not be corked too firm, (?) light, or it will burst the bottles.  (?) water bottles are best, & must be put in a cool place to keep it quiet – When new, more is required to raise the bread than when it issix or eight weeks old.  It is always stronger for being kept.

Sept. 1860

When I can not figure out a word, I will put it like this (?).  Some handwriting is very hard to read! 

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