curinct coo LI no and r.vling. 



203 



press, instead of traiiii)inc^ tlicni. will prevent the hops 

 from breaking. A hop that is broken from any eause, 

 whether from baling or otherwise, is far from a 

 "choice" hop. It may ])e all ri^lil in other respects, 

 but the mere fact that it is broken will detract from its 

 selling, as well as its brewing, qualities, and, in addi- 



FIG. 115. PLEASANTON HOP KILN. FRONT ELKVATION. INTERIOR 

 VIEW GIVEN OF KILN AT THE LEFT. 



«, Ventilation rotrulator (o|tPiis and closes by pnlley roi)es extending to 

 kiln Hood; /.. kiln floor .{uxiJti. bnllt of I>jXl Incl) slats st-l on edue. with I*, 

 Inch space lietwccn each slat to allow heat from fnrnacc and pij)es to pass 

 thron«h hojis. Over the slats is laiil a caipetof lO-oniicc inirlnp to prevent 

 hops from falling throniih. On this floor the green hops are spread for drying 

 process; r, seciionof heating' pipes detailed in Fig. 118; //. furnace, of holler 

 iron, 6 feet lonjr, 4 feet «llameter, with brick supports and Itrick enclosure pi o- 

 vlded with tlraft doors as shown; e, ear with movable sides ami iiottom, used 

 to trans|iort the dried hops from the dryin',' floor to coolers ( Fij,'s. 120 and l.'l); 

 /, upwanl slidim,' doors tlirou.:h wlih-li the dried hops are shoved from kilns 

 to ears; ;/, elevator wheel, for hoistiuK th«' j:i<en hops in sacks from watrons 

 to kiln Hi>or. About a ton are hoisted at one time, tlie hops beiiiK placed on 

 *, the elevator platform ; A, staii way built outside of kifns and connectinn 

 kiln platform with car track; ;, door to furnace room; 7. car track imilt on 

 trestle, ".'0 feel hivth, connectiuK kilns and coolers; /. brnk and iron chimney 

 50 feel hiuh, iMDvided with, //(, dampers for reirulatint,' draft in chimney ; «, 

 elevated iilatfoiin outside of kiln room; o, 2'^ inch h>drarits comiecied with 

 Much water main trom tank and steam pump; p. 1 inch automatic sprinklers, 

 5 over each kiln floor, and connected witli same water service. 



tion thereto, a broken hop will naturally age more 

 quickly than a whole-berried or a "flaky" one. 



Before beginning to pack the hops in bales, get 

 ready the sacking (weight. 20 to 24 ounces per yard), 



twine for stitching, bru; 



[1 stencil brad, with four 



men to do the work. Cut the cloth four inches longer 



