APPENDIX. 271 



value naturally depends upon the degree of resultant damage 

 to quality and mark'^'t conditions. 



ALL FAl'l/PS— The lOnpllsh term for "as Is." 



AS IS— Without pr'ivllfgL' of rejoction. A condition at times 

 Imposed on saU'S of lots containing daniuKt;d imps, or including 

 injured atui unnuTchantohlc l)alt's or ;i mixed lot. 



1<AJ{V HA LI-: -A single, small, "lightweight" in an other- 

 wise standard weight lot. 



HAUV HOI'S- See young hop.s. 



liAI) «'0LUH— See off color. 



I^AKIOD— Marsh and rough, with brewing quality damaged 

 throu^h improper ventilation and circulation of air in kilns dur- 

 ing drying process. 



BALLS— The packages of hops as they are marketed. These 

 must be of regulation shape and requirements. See baling; also 

 weight. 



BALING AND DIMENSIONS— Size varies somewhat, 

 but the hop presses generally in use are the recognized stand- 

 ards. The baling must be properly done, neat and clean, with 

 new material and well sewed. See weight, 



BA LINGS— See pickings. 



BASKETS— Small baskets used in gathering hops. 



BATCH— A single kiln flooring of hops. 



BERRY OR STROBILE— The hop. The catkins. Infrequently 

 called buds (not burrs). 



BIN— The cooling room, or the divisions of a cooling room, 

 which is sometimes partitioned off into compartments, to keep 

 qualities (pickings, color and curings) separate for proper bal- 

 ing. A name also given to a burlap bottomed framework into 

 which green hops are picked. 



BINSMAN— In England, the person in charge of a gang, who 

 also pulls poles and assists measuring and loading wagons. See 

 field boss: also uoleman. 



BliACK— A name sometimes given to heated hops. 



BLEACHING— The sulphuring. The term bleached is applied 

 to hops that are naturally whitish, or those that have lost too 

 much color from improper sulphuring. See sulphuring. 



BLIGHTED— Diseased. 



BOLD— Rather large and prominently flaky hops, that are 

 serviceable but not silky. 



BOARDS— A term used in England for the shelves or tables 

 on which the hop samples are shown. 



BOARDY-Hops hard pressed and wanting in life; not 

 springy in bale. 



BOOKER— In England, the person who follows the measurer 

 and enters proper credits or gives tickets to each picker for 

 work done. 



BOXES— Boxes in which the picked hops are taken to the 

 kilns. 



BOX MAN— See foreman. 



BRACTS— See petals. 



BRKADY— The aroma of warm, newly baked bread. An 

 indication of over-drving. See over-drving. 



BRIGHT— Brilliant and even in coloV. 



BROKEN— The berries parted, the petals largely loose and 

 showing few whole berries, resulting from too much drying, 

 untimely or improper baling. See al.;o hard pressed; also shelly, 

 powdered and chaffy. 



BI'DDTNG— A reprehensible method of throwing selected 

 whole berries on the face of samples. 



BI^DS— See catkins; also berry. 



BULK SAMPIjES— A big representative line of samples 

 from a lot. 



BURNT— See roasted. 



BURR— The burr or real bud— the undeveloped hop in Its 

 early stages of formation, before the petals form. 



