Boil potatoes of the mealy sort, till they are thoroughly soft, skin and mash them very smooth, and put as much hot water on them as will make a mash of the consistency of common beer yeast, but not thicker. Add to every pound of potatoes, two ounces of treacle, and when just warm, stir in for every pound of potatoes, two large spoonfuls of yeast. Keep it warm till it has done fermenting, and in twenty-four hours it will be fit for use. A pound of potatoes will make near a quart of yeast, which has been found to answer the purpose so well, as not to be able to distinguish the bread made with it, from bread made with brewer’s yeast. Method of Preserving Yeast. When yeast is plentiful, take a quantity and work it well with a whisk until it becomes thin; then procure a large wooden dish or platter, clean and dry, and with a soft brush lay a thin layer of yeast on the dish, and turn the top downwards to keep out the dust, but not the air, which is to dry it. When the first coat is dry, lay on another, and let that dry, and so continue till the quantity is sufficient; by this means it may soon be made two or three inches thick, when it may be preserved in dry tin canisters or stopped bottles, for a long time, good. When used for baking, cut a piece off and dissolve it in warm water, when it will be fit for use. FINIS. C. GREEN, LEICESTER STREET, LEICESTER SQUARE. ------------------------------------------------------------------------ NOTICE. _The Public are respectfully informed, that a new Edition, considerably enlarged (price 9s.), has lately been published_, OF ACCUM’S Treatise on Adulterations of Food, AND CULINARY POISONS; Exhibiting the fraudulent Sophistications of Bread, Beer, Wine, Spirituous Liquors, Tea, Coffee, Cream, Confectionary, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and other Articles employed in Domestic Economy; and Method of detecting them. (_Copied from the British Review, No. XXIX. p. 171._)