270 THE HOP. 



quality) of a hop In bale, except at the time they are drawn. 

 Changes often take place so quickly, as already explained, that 

 samples are often useless as a guifle a few days, and even at 

 times a few hours, after they are taken. 



JUDGMENT— The reason tliat the inspection by buyer, or his 

 expert agent, is. through usage, accepted as final, is because 

 there must be some experienced judge to determme whether the 

 hops are up to reciuirements and in sound and proper condition, 

 and the buyer, after acceptance, assumes all risks in changes 

 that may take place in storage and transit, while seller is 

 relieved from all responsibility after he has delivered. 



Experts, through varied experience, can tell the merits and 

 defects of a hop, and may be able to attribute the cause of 

 shortcomings, though they are rarely hop dryers. 



DISEASE or VERMIN, SPRAYING and WEATHER DAM- 

 AGE are always good causes for rejection under contracts. 



STORAGE— Hops, being delicate and sensitive, should have 

 clean, good, cool, dry and dark storage — removed from moisture 

 and away from anything that emits a decided or strong odor. 



WEIGHTS— Only full pounds count on each bale. Hops lose 

 in weight, with age. 



GRADING— In the trade there are four divisions made In 

 quality: First, choice; second, prime; third, medium, and fourth, 

 common to poor. 



QUALITY AND CLASSIFICATION DO NOT CHANGE, 

 BUT COMPARATIVE VALUES DO— Examples: A hop grading 

 prime remains a prime hop, although in an excited market it 

 may command the same price as choice, whereas, in a weak 

 market, it is rarely worth more than medium. In years of 

 world's shortage, common and poor bring as much as medium. 

 In such seasons, there are really only two distinctions in the 

 price of brewing hops, choice and prime commanding about the 

 same figure, while there is little if any difference between me- 

 dium, common and poor. In years of overproduction, choice 

 only command top price, prime less, and medium sink to the 

 lowest valuation; it is difficult to get a price even on mediums, 

 when, of course, common and poor are practically valueless. 

 Summing up: Supply and demand regulate values, but do not 

 alter quality. 



HOP LAW is principally "Law Merchant." Most terms and 

 expressions in the hop business are purely technical. Rulings 

 and decisions governing quality, condition, samples, inspection, 

 etc., in cases covering other kinds of crops, will not necessarily 

 apply to hops, because of their very nature, which is so different 

 and distinct from other products. The customs controlling the 

 tender, delivery, inspection, rejection, replacing and acceptance, 

 are well established, and therefore controlled by trade usages, 

 that is "Law Merchant." 



THE HOP GLOSSARY 



ACRE— A hop acre is sometimes figured, regardless of land 

 s-urface, at 1000 hills, or plant centers, as an acre, but unless so 

 qualified means statute acre. 



AGING— Becoming old; or taking on the properties of former 

 jears' growths. Losing in brewing virtue. 



AIRING— Permitting a free circulation of air between the 

 bales or through the hops. When found slackish, the bales are 

 separated "on end." to retard damage that would be promoted 

 by close piling. The hales are sometimes opened at the side 

 seams, and the hops loosened and holes made through them, to 

 permit access of air, thus to prevent or arrest heating. Often 

 the bales are torn apart and the hops opened out and spread on 

 the cooling and kiln floors, to permit free exposure to the air. 

 These should really be subjected to re-drying. Hops that require 

 airing are generally sour, and therefore poor. The Injury to 



