APPENDIX. 273 



CURING— The process of drying hops on the kilns, together 

 with their rnariuKement In the coolintf rooms. See drying; also 

 curhiK Kuidc'S, and casing. 



CTKINc; CjI IDlOri— 'i'lKro are no positive rules to regulate 

 the dryiiiK of hops. Kuth llitoring may require different manip- 

 ulation, and this reciuires stu'dy. aptitude and years of practical 

 experience, because seasons dilTer. The following pomts, how- 

 ever, are essential. I^OW HEAT, GOOD DKAKTS, PROPER 

 BULl'liL'UING, and to complete the curing, Intelligent manage- 

 ment in the cooling room. See drying; also casing. 



crULiY— A|)j)lied to a llaky hop when cross-grained. 



CL'T— The cut side of a sample. 



DEAD, Dl'DD OR J^EADY— Wanting in color, grayish and of 

 a lifeless character. 



DELICATE— Tender in texture and of fine flavor. 



DIMENSIONS— See baling. 



DJRTY— Refers to picking, and is applied to samples that 

 contain either or both leaves and stems. That is, that the hops 

 weie uncleanly, nut properly picked. 



DISEASED— A choice hop must be absolutely sound. The 

 slightest touch of disease of any kind prevents a hop being 

 classed choice. Even to be classed prime, there cannot be more 

 than the slightest trace of disease present. A medium hop can 

 only contain very little mold; where mold abounds, the hop can- 

 not be belter than common and is rarely classed above poor. In 

 seasons where disease is isolated, and the world's crop lalriy 

 abundant, llien sound hops only are marketable, and those 

 mfortunates in the infected districts can claim no standing 

 /or such of their crop that shows disease. It is worthless in 

 a commercial sense, and no buyer takes the product unless 

 bought on sample. See quality. 



DOIBLE RALE— The compression of two bales into one 

 package. See repacking. 



DRIFTS— The different blocks or portions of a field of hops 

 allotted to separate sets, companies, gang, division or section of 

 pickers. 



DRYER— The man who dries the hops, supposed to be an 

 adept at curing. 



DRYING— That portion of the curing process that takes 

 place in the kilns. 



Dl'LI^Soe dead. 



EARLY HOPS— Early varieties, or early ripening hops. 



EDGE— The cut side of samples. Also those parts of a bale 

 whore any two surfaces meet. Sometimes applied to the front 

 of the Ijale; whicli is properly called the face. 



ENDS— Those parts of a bale making top or head surfaces. 



EXAMIN'ATION— The examining of a lot of hops and the 

 passing on samples, but this does not constitute inspection 

 unless each bale is tried. See inspection; also good light. 



EXCELLENT BREWING HOPS— Prime hops. See quality; 

 also prime. 



EXPERT— One versed In the quality and action of hops, 

 together witli the requirements and customs of the trade. 



EXPORT— Fit for export shipment. 



FACE— Surface of the sample; also the long, narrow surface 

 of the bale. See facing; also edge. 



FACING- The method sometimes employed of cleaning leaves 

 and stpms from the face of samples. 



FAIR BREWING HOPS— Common hops. See quality; also 

 common. 



FAT^SE PACKED— leavers of different color or maturity In 

 one bale, or different qualities of hops baled together. 



FANCY BREWING HOPS— Choice hops. See quality, also 

 choice. 



FAT— The term applied to such hops, during curing, in which 

 the cores have not perceptibly started to dry. See also rich. 



