KILNS FOR CUKING HOPS. 18? 



out the whole process, so as to secure the whole- 

 berried or beaky hops desired by brewers. The 

 hops remain undisturbed in the cooling rooms until 

 ready for baling, and require about a week to cool off. 

 The large power press in each cooler is so constructed 

 that trampling the hops is unnecessary. 



FIG. 102. DETAILS OF KILN CONSTRUCTION. 



The principles of construction outlined arc also 

 applied in Oregon, where kilns are usually 24x24 

 feet; also in Washington, where a few are 22x26 feet, 

 rarely 30x30 feet, and a few old kilns are 16 feet square 

 for 10 acres. The foundation sills (b, Fig. 102), of 6x6 

 inch stuff, rest on six by six pieces (c), two and one- 

 half to three feet above a stout sill (</) on the ground, 

 with the space below the sills open to give plenty of 



