char: NEXT TAKE EITHER A LARGE TABLESPOONFUL OF BREWER'S YEAST WHICH HAS BEEN RENDERED SOLID BY MIXING IT WITH PLENTY OF COLD WATER AND LETTING IT AFTERWARDS STAND TO SETTLE FOR A DAY AND NIGHT OR NEARLY AN OUNCE OF GERMAN YEAST PUT IT INTO A LARGE BASIN AND PROCEED TO MIX IT SO THAT IT SHALL BE AS SMOOTH AS CREAM WITH THREE QUARTERS PINT OF WARM MILK AND WATER OR WITH WATER ONLY THOUGH EVEN A VERY LITTLE MILK WILL MUCH IMPROVE THE BREAD
phn: N EH K S T EY K IY DH ER AH L AA R JH T EY B AH L S P UW N F AH L AH V B R UW ER Z Y IY S T W IH CH HH AH Z B AH N R EH N D ER D S AA L AH D B AY M IH K S IH NG IH T W IH TH P L EH N T IY AH V K OW L D W AO T ER AE N D L EH T IH NG IH T AE F T ER W ER D Z S T AE N D T AH S EH T AH L F R ER AH D EY AH N D N AY T AO R N IH R L IY AH N AW N S AH V JH ER M AH N Y IY S T P UH T IH T IH N T UW AH L AA R JH B EY S AH N AH N D P R AH S IY D T IH M IH K S IH T S OW DH AH T IH T SH AE L B IY EH Z S M UW DH EH Z K R IY M W IH TH TH R IY K W AO R T ER Z P AY N T AH V W AO R M M IH L K AH N D W AO T ER AO R W IH TH W AO T ER OW N L IY DH OW IY V IH N AH V EH R IY L IH T AH L M IH L K W IH L M AH CH IH M P R UW V DH AH B R EH D