ym THIT HOP. 



Chapter XI.— Harvesting the Crop: 



"When to Pick tlie Hops— Maturity vs. Other Conditions- 

 Management of Pickers— Full Account of all Details. 



Chapter XII — Kilks for Curing Hops: 



German and English Oast Houses— Old and New Curing 

 Houses in America— Modern Curing Establishment on the 

 Pacific Coast — With many illustrations of every detail. 



Chapter XIII. —Curing, Cooling and Baling Hops: 



Scientific and Practical Directions Covering every step of 

 the Process— Management of the Curing Process— Sulphur- 

 ing or Bleaching— Baling Hops— Many Additional Notes on 

 Curing. 



Chapter XIV.— Grading, Sampling and Marketing: 



The Grades of Hops in American and English Markets — 

 Sampling Hops Preparatory to Selling — Necessity of Honest 

 Packing and Grading — Marketing the Hop— Wlien to Sell to 

 the Best Advantage— Factors Affecting Prices— Storing, Pre- 

 serving or Extracting Hops. 



Chapter XV.— Concentration in Hop Growing: 



Evolution of tlip Industry on the Pacific Coast— Consoli- 

 dation of Hop Ranclies Under a Single Management- 

 Example of t!ie Horst Brotliers. 



Chapter XVI.— Expenses and Profits: 



Itemized Accounts of Cost of Production in America, Eng- 

 land and Europe— Profits and Losses. 



Appendix: 



Tables In Detail— Statistics of Area, Yield and Prices in 

 Various Countries— Glossary of Terms Used by N. F. Walter. 

 — Bibliography— Miscellaneous. 



