CURING, COOLING AND BALING. 



213 



Meeker pointed out that there is also a greater 

 loss in the non-keeping quaHties of high-dried hops 

 than those cured at a low temperature. It would be 

 interesting to go into more details on this important 

 subject of the proper temperature, and to discuss its 

 scientific aspects, but the facts are as stated, and this is 

 sufficient for all practical purposes. 



THE SULPHURING OF HOPS 



This is done in several ways. In German curing 

 kilns, also in English oast houses, the sulphur is thrown 



FIG. 122. COOLER— END ELEVATION. 

 See tig. 121 for explanations. 



directly upon the fire, usually after the hops have be- 

 gun to steam, another dose of sulphur being put on the 

 fire when the hops are turned. From lo to 20 pounds 

 of brimstone are burned for each floor on a 20-foot 

 square or i6-ft circular. In New York, the hop 

 stoves have a flange on which to burn the sulphur, 

 but as it burns too rapidly, the custom there (and also 

 on the coast) is to put the sulphur in a pan on the 



