CURING, COOLIN'G AND BALING. 215 



the water in the hops. This is a vital point in favor of 

 sulphuring. 2. The fumes bleach the hops, dispelling 

 spots, dark colors, etc., and making the hops brilliant, 

 glistening and attractive i'-" appearance and feeling. 3. 

 The preserving effect of the fumes prevents deleterious 

 transformation of the albuminous and other principles 

 in hops, the proper preservation of which is so essen- 



1^ 



Fia. 123. ^.ii^^.i.--.. ......•: :-UATUO^U^RY COUNTY, .;. \. 



See Rround plans, Figs. 99 and 100. 



tial. 4, The antiseptic action of sulphurous acid fumes 

 kills all fungus germs, such as mildew, and is a partial 

 safeguard against infection by moUl and other fungus 

 growth. 



A few years ago brewers claimed that sulphuring 

 hops in drying added weight to them, and they pur- 



