155-2 
The cultivation of Hops in Central Europe—where their economic growth 
undoubtedly began—dates from about the middle of the eighth century. Their cul- 
ture was introduced into England from Flanders in 1524, but they were not used in 
brewing until 1530, during the reign of Henry VIII, though they were indigenous 
to the British Islands at that time. The use of Hops in brewing is to add a whole- 
some bitterness, as well as to preserve the resulting product; this is the principal 
object of its culture, although the young shoots are often cooked and eaten in lieu 
of asparagus, and were once an article of hucksterage for that purpose. In keep- 
ing, Hops often become brown and acquire an unpleasant odor from the formation 
of valerianic acid; this is removed by bleaching them with sulphuric oxide. The 
use of the bleached hop caused an edict to be issued by Henry VIII that in his 
household no hops nor brimstone must be put into the ale. Gerarde, in speaking 
of the hop as used “to season” the ale, says that they “rather make it a physical 
drinke to keepe the body in health, than an ordinary drinke for the quenching 
of our thirst.” 
The medical use of hops was at first confined to their tonic, stomachic, and 
sedative properties; the latter was often doubted, but proved itself in: many ways. 
During the illness of George III, in 1787, a pillow filled with hops was used instead 
of opiates to promote sleep; this practice is held to the present day. The princi- 
pal use now is as a fomentation in painful swellings and suppurations, though their 
internal use in tincture, infusion, and powder, as an alterative, tonic, stomachic, 
diuretic, antirheumatic, antilithic, febrifuge, and anthelmintic is quite extensive. 
Hops are said to be not only a nerve sedative, but also to have the same influence 
upon the heart's action. 
The use of Lupulin—v. ¢., the grains naturally found in the strobile—is prin- 
cipally due to the experiments of Dr. A. W. Ives, who first brought into notice 
the economy in bulk attainable by its use; and who, after naming the product as 
above, proved that most, if not all, the virtues of the hop lay in this product. 
The strobiles are officinal in the U. S. Phar., as well as Lupulin, the first 
under the name Humudus, the second, Lupulinum,; the preparations are: Zinctura 
Humuli; Extractum Lupulini Fluidum + and Oleoresina Lupulini. In the Eclectic 
Materia Medica the preparations are: Extractum Lupulini ; Infusum Humuli ; 
Linctura Lupulini ; and Unguentum Humuli. 
PART USED AND PREPARATION.—The fresh ripe strobiles are treated 
like all the drugs of this order, as described under Celtis, page 152-3. The 
resulting tincture has a clear orange color by transmitted light; retains the odor 
of the strobiles to a high degree; is very bitter; and has an acid reaction. 
CHEMI CAL CONSTITUENTS.— Zu pulic Acid,* C,,H,,O,. This body was first 
determined by Payen,+ and afterward more or less purified by Lermer,{ who called 
ze B id Acid of Flops, and isolated it as large, odorless, brilliant, rhombic prisms, — 
* Lupulin, Lupulite, Humulin, Lupulina. 
+ Aun, de Chim. et de Phys., 1822, 311. 
t Cy H590;. 
