12 large potatoes, boiled and mashed fine. 1 teacup of brown sugar. 1 teacup of salt. 1 gallon of hop tea. Mix the ingredients well, and when milk-warm, add a pint of yeast. Set it in a warm place to rise. Put one teacupful of this yeast, when risen, to two quarts of flour.--_Mrs. Dr. S._ _Yeast that Never Fails._ Boil twelve potatoes in four quarts of water till reduced to three quarts. Then take out and mash the potatoes, and throw into the water three handfuls of hops. When the hops have boiled to a good tea, strain the water over the potatoes, a small quantity at a time, mixing them well together. Add one teacup of brown sugar. 1 teacup of salt. 1 tablespoonful of ground ginger. When milk-warm, add yeast of the same sort to make it rise. Put it in bottles, or a jug, leaving it uncorked for a day. Set it in a cool place. Put two large tablespoonfuls of it to a quart of flour, and when making up, boil a potato and mix with it. This yeast never sours, and is good as long as it lasts.--_Mrs. A. F._ ALUM YEAST. On one pint of flour pour enough boiling water to make a thick batter, stirring it until perfectly smooth, and then let it stand till milk-warm. Then add a teaspoonful of powdered alum. 1 teaspoonful of salt. 1 tablespoonful of sugar. Half a teacup of yeast. After it ferments, add enough meal to make it a stiff dough. Let it stand till it works, and then spread it in the shade to dry. To a quart of flour put a tablespoonful of crumbs.--_Mrs. P._ LEAVEN. 2 tablespoonfuls of flour. 1 tablespoonful of lard or butter. 2 tablespoonfuls of yeast. 2 eggs. 1 potato. 2 teaspoonfuls of sugar. Make the leaven soon after breakfast in winter, and at one o'clock P.M. in summer. Let it be of the consistency of batter. Put it in a small bucket, in a warm place, to rise till four o'clock P.M. This amount of leaven is sufficient for two quarts of flour. If for loaf bread, leave out the eggs and butter.--_Mrs. M._ EXCELLENT BREAD FOR BREAKFAST. 1 quart of flour. Lard the size of a walnut. 1 small Irish potato, boiled and mashed fine. 1 heaping teaspoonful of salt. Half a teacup of good yeast, into which put a tablespoonful of white sugar. Make up a soft dough with cold water in summer and milk-warm water in winter. This must be kneaded for thirty minutes, and then set to rise, in a cool place in summer, and a warm one in winter; must never be kept more than milk-warm. Two hours before breakfast, make the dough into the desired shapes, handling it lightly, _without kneading it_, first rubbing lard over the hands, and taking especial care to grease the bread on top. Then set it to rise again.