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Sir Wm. Epfords receipt for Yeast
1 Gallon of ground malt must be put into a wooden vessel & 3 Gallons of water - short of boiling - poured over it. It must be frequently stirred & a cloth keept over it, at the end of two hours, the liquor must be strained from the malt & boiled for 3 hours & again returned to a cooling vessel, when cold, rather less than half a pint of the best yeast that can be procured, must be stirred into it & thoroughly mixed with it. The vessel must be put into a moderately warm place with a cloth spread over it. It will soon ferment & in a few days the frothy substance which appears on the Top will subside. The liquor must then be poured off and a quantity of fine yeast will be found at the bottom. Mix the yeast with a part of the liquor to get it into the Bottles, but is less than 24 hours they will separate, when the liquor must be poured off & cold water poured over the yeast, leaving a space between it and a cork which should be put in each Bottle about 24 hours after boiling, when part of the yeast is taken from a bottle it must be filled with cold water before corking again. The Bottles to should stand in a vessel of cold water & be keept in a cool place. Be careful to keep sufficient of this yeast to start any fresh quantity with - 
Potatoe Yeast - Mrs. Hall
Boil a few potatoes, mash them with a good bit of flour & a bout a pint of water; then put it through a colender to take the lumps out of it, then take 3 or 4 handsful of Hops, boil them half an hour in 4 or 5 quarts of water, pour it through a sieve on the flour & potatoes, stir it a bout, then let it stand till nearly milk warm, then put a pint of the old yeast to it & set it on the Harth to work, when done Bottle it. it will keep 10 weeks -

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Sir Wm. Epfords receipt for Yeast 1 Gallon of ground malt must be put into a wooden vessel & 3 Gallons of water - short of boiling - poured over it. It must be frequently stirred & a cloth keept over it, at the end of two hours, the liquor must be strained from the malt & boiled for 3 hours & again returned to a cooling vessel, when cold, rather less than half a pint of the best yeast that can be procured, must be stirred into it & thoroughly mixed with it. The vessel must be put into a moderately warm place with a cloth spread over it. It will soon ferment & in a few days the frothy substance which appears on the Top will subside. The liquor must then be poured off and a quantity of fine yeast will be found at the bottom. Mix the yeast with a part of the liquor to get it into the Bottles, but is less than 24 hours they will separate, when the liquor must be poured off & cold water poured over the yeast, leaving a space between it and a cork which should be put in each Bottle about 24 hours after boiling, when part of the yeast is taken from a bottle it must be filled with cold water before corking again. The Bottles to should stand in a vessel of cold water & be keept in a cool place. Be careful to keep sufficient of this yeast to start any fresh quantity with - Potatoe Yeast - Mrs. Hall Boil a few potatoes, mash them with a good bit of flour & a bout a pint of water; then put it through a colender to take the lumps out of it, then take 3 or 4 handsful of Hops, boil them half an hour in 4 or 5 quarts of water, pour it through a sieve on the flour & potatoes, stir it a bout, then let it stand till nearly milk warm, then put a pint of the old yeast to it & set it on the Harth to work, when done Bottle it. it will keep 10 weeks -