RAW POTATO YEAST.--Mix one fourth of a cup of flour, the same of white sugar, and a teaspoonful of salt to a paste with a little water. Pare three medium-size, fresh, and sound potatoes, and grate them as rapidly as possible into the paste; mix all quickly together with a silver spoon, then pour three pints of boiling water slowly over the mixture, stirring well at the same time. If this does not rupture the starch cells of the flour and potatoes so that the mixture becomes thickened to the consistency of starch, turn it into a granite-ware kettle and boil up for a minute, stirring well to keep it from sticking and burning. If it becomes too much thickened, add a little more boiling water. It is impossible to give the exact amount of water, since the quality of the flour will vary, and likewise the size of the potatoes; but three pints is an approximate proportion. Strain the mixture through a fine colander into an earthen bread bowl, and let it cool. When lukewarm, add one cup of good, lively yeast. Cover with a napkin, and keep in a moderately warm place for several hours, or until it ceases to ferment. As it begins to ferment, stir it well occasionally, and when well fermented, turn into a clean glass or earthen jar. The next morning cover closely, and put in the cellar or refrigerator, not, however, in contact with the ice. It is best to reserve enough for the first baking in some smaller jar, so that the larger portion need not be opened so soon. Always shake the yeast before using. RAW POTATO YEAST NO. 2.--This is made in the same manner as the preceding, with this exception, that one fourth of a cup of loose hops tied in a clean muslin bag, is boiled in the water for five minutes before pouring it into the potato and flour mixture. Many think the addition of the hops aids in keeping the yeast sweet for a longer period. But potato yeast may be kept sweet for two weeks without hops, if cared for, and is preferred by those who dislike the peculiar flavor of the bread made from hop yeast.