COMMON HOP. 167 
leaves of the plant, strike a black colour when 
treated with that salt. ‘rams 
. Hops have long been. winde an sipesdioutt in 
salt liquors on account of the agreeable flavour 
they communicate, and also from a preservative 
quality. which they are supposed to exert in 
preventing acescency in those liquids. Dr. Ives 
has shown that a prodigious saving of expense 
might be made by brewers, if this powder were 
separated: at an early period, and used instead 
of the hops themselves. . He was able, without 
much trouble, to separate fourteen ounces of the 
powder from six pounds of hops, and concludes, 
that if the hops were treated, during the process 
of gathering’ and drying, with a view to. the 
preservation of the powder, they would yield ‘at 
least one pound in six. He has pointed out a 
yast saving, which would take place in the 
expense of transportation and storage, if an 
article containing all the strength of the hop, and. 
occupying but small compass, were substituted 
for one which is of more than twenty times. its 
bulk. = An enormous loss would farther be pre- 
vented, which now takes place from the absorption 
produced. by the hops, it being calculated that one. 
barrel of wort is absorbed by every sixty pounds 
of hops used in brewing. He enumerates still 
