That's when Bon came to my rescue. She found a little bit of info from the original site from whence came Bob and Bettie. Seems you can dry the starter out for future use. (I mean, after all, this starter is 165 years young and I seriously doubt, over all these years, somebody has been feeding the starter on a daily or even weekly basis. And my starter came in dried form so....der....of course it has to be able to be dried.) Not being able to bring myself to ever chuck any starter down the drain (thus my weekly baking habit), this week, after Bon had dried out some of her Bettie, I have done same. It takes about a week for it to completely dry out, but when it's done drying, I'll have a whole bunch of dried starter. Keeping in mind it takes but a couple teaspoons full to begin a very active and flavorful natural yeast stater, there's more than enough to go around.
So I said all that to say this. By this time next week the starter will have completely dried out and ready to share. If you would like a bit of Bob the Successor to call your own (and you will, of course, have the fun task of choosing a name for your own bit of this very historical yeast) I'll lay it on ya. Gratis. All ya gotta do is send me your address (I think you all have my email address but if not, you can use the pm function here) and I'll send enough starter to get you going along with some very simple directions on how to reactivate so you can get started baking.
And if you're concerned about maintaining your stater, not to worry. Once it's alive and kicking, you have but to feed your new baby once a week with a bit of flour and spring water. It really couldn't be more simple.
My offer stands until I run out of dried starter. Should that happen, I'll dry out some more!