182 



THE HOP 



be nailed down with small tacks. In Fig. 127 one cor- 

 ner of the kiln is shown, partly covered by joists, slats, 

 and cloth. The dry room should be double-boarded 

 or lathed and plastered all around to the eaves, and 

 next the store room to the ridg-e. There should be a 

 ventilator directly over the kiln. The store room 

 should be boarded on the inside, next the dry room, 

 and a space left for cool air to pass up, as indicated 

 by the arrows in Fig. 108. This prevents the hops in 

 the store room being dried continually by contact with 



FIG. 98. SECTION OF COWL TO DRAFT-KILN. 



a, Continuation of roof; 6,3x5 joist framed into rafters of roof; c. post, 3x3, 

 framed Into cowl, and movable upfni an in^i pin at bottom, which rests on 

 b. The cowl shuts over the termination of the roof, and projects over it 

 about two inches. 



the dry room. A hole (H) is left in the floor of the 

 store room, in which a bottomless bag is fixed to con- 

 duct the hops into the box in pressing. 



The stove room should be double-boarded out- 

 side, and double-boarded or lathed and plastered inside, 

 and supplied with convenient air holes at the bottom on 

 all sides, which may be opened or be closed up at pleas- 

 ure. The stove is made expressly for drying hops. 

 The bottom is simply a grate, so that the draft is 



