442 EXPERIMENT STATION RECORD. 



the plants fertilized with mixtures of manures man gei- wurzels gave 

 the largest yield except in 2 cases, where teosinte exceeded all others. 

 Millo maize produced more forage than the roots on the unfertilized 

 plats and acid phosphate applied to sugar beets iu connection with 

 nitrate of soda and muriate of potash was unprofitable. The muriate 

 of potash applied alone was found to be the most profitable fertilizer 

 for sugar beets. The addition of nitrate of soda to muriate of potash 

 as a fertilizer for mangel- wurzels is reported as profitable. 



Hops, and the modern requirements of the brewer relating 

 thereto, L. Briant and C. H. Meacham {Jour. Boy. Agr. Soc. England, 

 3. ser., 8 (1897) 29, pp. 56-65). — The article considers the preparation of 

 hops for brewing purposes with reference to the recently discovered 

 properties of the hop resins. 



"The resins separated by Hayduck were 3 in number, distinguished as A, B, 

 and C. The first two he proved to possess an antiseptic action, being particu- 

 larly unfavorable to the growth of the lactic ferments, yet not to the true yeast of 

 beer. . . . Apart from the question of flavor and aroma, the percentages of these 

 preservative resins in a hop largely determines its value from a brewing point of 

 view. The preservative resins, A and 13, are soft or oleo resins; C, the nonpreserva- 

 tive, is a hard resin." 



The reasons given for the inferiority of the English as compared with 

 the Continental and American hops are that English hops are usually 

 picked before the resins have sufficiently developed and that the sys- 

 tems of drying are wasteful of the resin substances. It is considered 

 that the increasing demand for pale beers has encouraged the early 

 picking of Lops, as the brewer prefers pale hops, being under the impres- 

 sion that ripe hops, which are naturally higher in color than unripe 

 ones, give a deeper tint to the beer. A number of experiments, how- 

 ever, have shown that the impression of the coloring power of ripe 

 hops is to a great extent incorrect. The color imparted to beer by 

 decidedly brown ripe hops was generally very little greater than that 

 of pale unripe hops, provided that brownness was due to ripeness alone. 

 As factors affecting the coloring power of hops, age under ordinary 

 storage conditions, temperature at which stored, percentage of mois- 

 ture, manner and degree of kiln drying, ripeness, and diseased condition 

 are considered. The statement is made that cold storage will prevent 

 the chemical changes which take place under ordinary storage systems 

 and result in a considerable increase of color in ordinary hops by the 

 time they are one year old. Experiments were made to determine the 

 effect of each of the above-mentioned factors, and the results are given 

 in tables. The following table shows the effect of ripeness: 



Ripeness of hops as affecting tin- color of wort. 



Color of 



wort by Lo- 



vibond's 



tintometer. 

 (1 in. cell). 



Wort after boiling without bops 11. 



Win t after boiling with a very pale Worcester hop 11. 5 



Wort after boiling with a very ripe (reddish brown) Hants hop 11.7 



Increase of 

 color. 



