CHARACTERISTICS OF TUE I'LANT. 45 



and the nearest situated principal villages; II, adjoin- 

 ing domain of Spalt, Kind, and Saatz lands; III, Wol- 

 /ach, All, and smaller sites of the S])alt land; IV, Ilal- 

 lertau, Auscha red-land, Styria, and principal ])ortions 

 of Wurtemherg and Baden; Y, finest mountain hops, 

 Aisch-ground, finest Polish, Alsatian and lUirgundian 

 hops; VI, Common Middle and Upper Franconian 

 hops, Wurtembergian, Baden, Polish, Alsatian and 

 Burgnndian, and finest Galician hops; VII, Upper Aus- 

 trian, Auscha Greenland, Lothingian, and Kannenberg 

 land; VIII, Brunswick. Altmark, and the remaining 

 parts of northern Germany; IX, northern France, Bel- 

 gium and Holland; X, Russia and the rest of Europe. 



WHAT CONSTITUTES QUALITY IN HOPS? 



This question can be answered in various ways, 

 according to the peculiar desires of the buyer. What 

 Brewer A might consider specially adapted to his need, 

 might be considered as No. 2's by Brewer B, whose 

 product was quite different from A's. Dealers and 

 brewers, also growlers who know their business, are 

 united upon certain characteristics as essential in any 

 lot of hops in order that it may command the top of 

 the market: 



1. The hops must be pickea clean, ana De free 

 from leaves or weeds, with no pieces of vine, string, or 

 dirt, and free from discolored or moldy hops. 



2. The hops must have a rich, golden color, not 

 over-bleached nor yet too green, properly cured but 

 not baked, w^ith a bright attractive appearance and a 

 rich aroma. 



3. They must be honestly and solidly packed in 

 bales weighing about 185 pounds, and in baling great 

 care should be observed not to break the hops, nor to 

 false-pack them. The term "false-pack" is applied 

 to a bale of hops that has two or more colors of hops, 

 pressed in layers. It is caused by filling up a portion of 



