276 THE HOP. 



properly handled, cured new hops, it has its natural brilliant 

 lemon-yellow color and oily characteristics. 



MANAGEMENT— The treatment of the hops. Curing. 



MASHY— See chaffy. 



MATURE— The stage of development proper for picking. 

 Not immature and not over-ripe. 



MEASURER— In English usage, the person who measures 

 the green hops with a bushel basket into the pokes. See 

 booker. 



MEATY— A fat, wholesome, but not delicate hop. 



MEDIUM HOP— A hop of good brewing quality, that may 

 not be as even in color, or may not excel in distinct qualifica- 

 tions as the better grades, but must be brignt, fairly clean, 

 safely cured and well put up. See quality. 



MELLOWNESS — Silkiness. See sulphuring; also casing. 



MERCHANTABLE— Sound and properly put up. Refers to 

 both contents and covering of package, or to t:ie bale itself. 



MIX— A disadvisable habit some growers have of blending 

 their growth in cooling room. 



MIXED LOT— A lot containing bales of different qualities. 



MIXED COLOR — A mixture of early and late pickings, 

 brought about by a deliberate and thorough m:xing of the 

 greener with the more mature hops. See uneven color; also off 

 color. 



MIXED CURING— See uneven curing. 



MOTTLED — Mixed in color. Green, ripe, and over-ripe or 

 wind-whipped berries baled together indiscrimmately, usually 

 the fault of uneven ripening. 



MOVE— Changing or tossing hops from one place In cooling 

 room to another. 



MUDDY— Imperfectly developed unsightly hops full of dirt 

 and sand. 



MUSTY— Foul odor. Fustiness. 



NET WEIGHT— The weight of the bales less tare allow- 

 ance. See weights. 



NEW — Hops of the latest crop in contradistinction to old 

 hops. As it gets near to a harvest the term applies also to the 

 growing crop. The spirit of its use and plausible intent govern 

 the meaning. First year's growths are sometimes called new 

 hops, to distinguish them from the product of roots that have 

 produced before. See young hops. 



OASTS or OAST HOUSES— The English term for the drying 

 houses. See kiins. 



OFF COLOR— Not bright; unsightly. Also used when the 

 color is uneven from anv cause. See dull. 



OILY or BUTTERY— Sometimes applied to hops that are 

 fat and silkv. See silkv, also rich. 



OLD HOPS— All growths except the latest harvest. (See 

 yearlings, also olds and old olds.) 



OLD OLDS— A general term for hops over two seasons old. 

 (Beyond two years removed from the latest harvest.) 



OLDS— Hops two seasons old. (Growth of the second year 

 removed from latest harvest.) 



ORANGED— The lupulin changed from its original yellow to 

 a deeper or orange color, the effect of imperfect curing, or result 

 of aging. See luoulin. 



ORDINARY BREWING HOPS— Poor hops. See quality; also 

 poor. 



OVER-DRYING— The drying of a hop for too long a period 

 at a low heat. It lessens brewing strength; that is, it lessens Its 

 intrinsic value. It makes a hop tender. Over-drying is less 

 damaging in its effects than high-drying or over-firing. 



OVER-FIRING, as the word implies, means excess firing In 

 curing process. It causes more or less evaporation of the volatile 

 oils, causes crystallization of the lupulin and spoils the flavor. 

 Its degree can only be determined by an expert (and this can be 



