Chemical examination of the Hop. 309 
ty of lupulin was less than what (according to the foregoing 
statement) usually enters into the same quantity of wort, 
and though the weather during the month of June was un- 
usually warm and therefore unfavourable to its preservation, 
still the beer, which is now five weeks old, is very fine. I 
is pleasantly aromatic and bitter, and in a perfect state of 
preservation. 
O ascertain the preservative property of the lupulin by a 
more direct experiment, equal quantities of the beer were 
put into separate vials and exposed, unstopped to the sun. 
Ho the beer in one vial was added a scruple of lupulin. 
The beer to which none was added, became mouldy and 
sour in ten days, the other was unchanged at the expiration 
of fifteen days. 
Having, as 1 conceive, demonstrated that the lupulin, 
alone, contains the bitter principle and the aromatic flavour 
of the hop, which are essential to the excellence and preserv- 
ation of malt liquor, and having shown also the feasibility of 
separating it from the leaves to which it is attached ; I sha 
proceed to enumerate some of the most obvious benefits 
which would result from these facts, should they be found 
applicable to practical use. 
1. It would diminish the expenses of transportation.—In 
this the saving would be enormous. The hops which are 
now brought to this city are cultivated in the eastern states, 
and in the western parts of this state, and the expense of 
transportation is from one to two cents a pound. This is 
on account of their bulk, rather than their weight. Were 
fore and after threshing. Might it not also, for the same 
reason, become a profitable article of export! 
to the brewer. 
Vou. I1.....No. 2. 40 
