272 THE HOP 



BUTTERY-See oily. 



BUTTONY— Full berried. See flaky. 



BUYING AND SELLING— The purchase and sale of hops, 

 which is always according to grade or sample. Unless otherwise 

 distinctly agreed, the transactions are subject to usual customs. 



CABBAGY— The cut edge of a sample resembling a cut sec- 

 tion of a cabbage. Also called streaky. 



CAKED— Brick-like, lumpy (the berries sticking together in 

 bale and lifeless). Indicates slackness. See also cold. 



CARLOAD — Unless otherwise qualified, means sixty regula- 

 tion bales. See bales, baling, weights. 



CARPELS— See petals. 



CARPET— See kiln cloth. 



CASING Cor going through case in curing)- This is a reac- 

 tionary sweating that takes place in the cooling room, promot- 

 ing mellowness or silkiness, sometimes named . the "second 

 sweat," calling the "reek" the first sweat. 



CATKINS OR BUDS— See berry; for buds, see also burr. 



CHAFFY — Broken and brittle, powdery; also called mashy. 



CHEESY— The name sometimes given to the rancid odor of 

 hops that are aging. See aging. 



CHIPPY— See cold; also harsh. 



CHOICE HOP— One that shows the entire bale to be of 

 a good, bright, even color, flaky (whole berries), cleanly picked, 

 silky, rich in lupulin, good flavor and properly cured and baled. 

 See quality. 



CLAMMY— A cold, moist, sticky condition. Indicating slack- 

 ness. See slack. 



CLASSIFY— To grade samples. See grading. 



CLEAN— Refers to picking. Free of leaves and stems and all 

 foreign matter. Properlv picked. 



CLOTH— See hop cloth; also kiln cloth. 



COARSE — Full berries, wanting in silkiness. 



COLD — Clammy, slackish and usually immature. Also applied 

 to a hop that has soured. If the hops do not heat, but simply 

 sour in bale, then the berries will be hard and slightly caked, 

 or what may be termed chippy. See souring. 



COMMON HOP— One that shows either flaky berries, or, 

 if broken (not powdered), fair brewing quality. It may be 

 somewhat poor in color and general conditions, but must be 

 sound and put up properly. See quality. 



COMPLEXION— Color and sightliness, particularly as to 

 luster. 



CONDITION— The name sometimes given to lupulin. Brew- 

 ing virtue. Further, it refers to curing and marketable manner 

 of baling. 



CONES— The hops. See berry. 



CONTRACTING— The engaging ahead of production. The 

 .selling and buying of "future" crops. See buying and selling. 



COOKED— See stewed. 



COOLING ROOM— The room or building in which the hops, 

 after being taken from the kilns, undergo the completion of the 

 curing process, 



COPPER HOPS— Hops for the brewing kettles. Generally 

 applied to those hops used for boiling, but not particularly 

 adapted to flavoring in the vats, or for hopping. 



CORE OR HOP STEM— The strig. The axis of the strobile 

 In contradistinction to the vine stems. See stems. 



CROSS GRAINED— Diagonally packed, through tramping, 

 or the "follower" of the press not working evenly. See curly. 



CRUSTED— Hardening of the outward portions of the bale 

 next to the cloth, caused by damp storage, and causing caking, 

 discoloring and a musty flavor. 



CULLS OR CULLING— Bales rejected upon Inspection. 



