178 



THE HOP. 



and distribute the volume of heat from the stoves. The 

 cold air currents can be regulated by shutters over the 

 draft holes. It is better that the stoves in the 

 chambers should be set in brickwork, forming an inner 

 circle (Fig. 92, A, and the two upper kilns in Fig. 93), 

 so that the hot air is more concentrated, while 

 the cold drafts do not mingle with it directly and 

 diminish its heat. Upon the floor of joists or oast laths 



FIG. 94. ELEVATION OF THE COMMON HOP KILN. 

 A, Stove room, with stone, brick or pla'^terpd walls, but no floor; B, dryinp room; 

 C, store room, wliich has a window in the end. not sliown, witli tight shutters; 

 £, ventilator; /", i)latform from which to |>ass up the batjs of preen hops; 

 G, door Into drying room; //, itipe, or smoke stack from stove, wliich is to be 

 taken down when not inu'^f; /, air holes; /stairs to i>latform. The usual 

 dimensions ai e marked on the diagram, but these may be altered to suit the 

 size of the yard. 



horsehair cloth is nailed to prevent the hop dust from 

 falling through, and to keep the hops from burning 

 (Fig. 92, A)." 



The author begs to remark that such **oast 

 houses" are regarded by progressive American hop 

 growers as fifty years behind the times and afiford few, 

 if any, tests of value, except of how not to do it. 



