GRADING AND MARKP:TIXa HOPS. 



223 



abundance of hipnlin, arc all conditions that are ap- 

 preciated by everyone. Yet as to color, that is, wheth- 

 er green, yellow or red; or in flavor, whether from Eng- 

 lish, German or other varieties; or as to largeness or 

 smallness of the berries, these are conditions the like 

 or dislike of which is dependent entirely upon one's 

 own fancies. Mold, sour or burnt smell, dirty picking, 



FIG. 127. INTERIOR OF HOP KILN. 



Showlnp slat floor, with rarpet rolled to end. Also shows ujiward sliding door 



(open) through which the dried hops are pushed into cars, shown in Fig. U2. 



broken and powdered buds, lack of lupulin, no flavor 

 and dullness of color are considered defects by. every- 

 one. Even as to color, there can manifestly be no ar- 

 bitrary standard. Hops grown in a cloudy season in 

 New York state, even with the most perfect curing, 

 may come out a sort of slate color, instead of the usual 

 bright golden yellow or greenish yellow characteristic 



