GRADING AND MARKETING HOPS. 227 



grower expects to make a sale, it is Ijcst to require the 

 one who takes the sample iu <lraw two fruin the same 

 bale, the grower keei)ing one for the purpose of 

 reference. 



In case the dealer buys the hops and grades them 

 from the sample in his possession, the grower can refer 

 to his sample if there is any dispute. Hops in the bale 

 change in storage, and a sample taken from a bale will 

 sometimes look very difl'erent when compared with the 

 hops in the bale some months later. In delivering, 

 the grower should see that the buyer examines and 

 grades all the bales purchased before marking any of 

 them. This keeps the bales clean and free from marks, 

 provided the parties cannot agree upon the proper 

 grading of the crop, and does away with disputes that 

 may result in lawsuits. 



It should be universally recognized that sampling 

 is "a delicate operation, requiring great care and 

 nicety." A clumsy sampler will seriously injure the 

 appearance of a lot: a clever man will give a nice "face" 

 to the sample and leave the bale in nice shape. White- 

 head describes a proper sample as follows: 



**In a perfect sample the cones, as seen on the face, 

 should be whole, with the strings or stalks completely 

 free from moisture, and the lupulin or 'gold dust' 

 adhering to the bracts. A very few leaves should be 

 seen, and the cones should be single and not in 

 bunches, and of a pale-gold color. An aromatic odoi 

 should pervade it, without the slightest trace of the 

 sweet, 'gingerbready' smell, like heated clover hay, in- 

 dicative of too much fire. Upon rubbing down some of 

 the sample in the hand, there should be no fibrous resi- 

 due, but the whole should chafif finely, leaving a yellow- 

 ish, resinous deposit on the fingers. A well-managed 

 and properly desiccated sample is most elastic, and can 

 be compressed by the hand into a small compass, re- 

 bounding to its original size when the compression is 



