APPENDIX. 277 



said of nil fnnlt?>. Tti Its worst st.iprs ft 's rallr-rl burnt or 

 Bcorchefl; in the lessor d<Kre«'S, over-flr«d or hiKh-riried. General 

 over-ruiriK ni:iv ni.aii practically oritir*- loss of lir.-vviiiK *iuality. 



OVKK-(;itAI)IN(;— <'lassinK hops at too liiRh a <juality. 

 OverrjitiriK standard. See ^radlnK- 



OVKH-KI riO— Over-mat ur»-: shown hy the hops turning red, 

 and in advaiund stages by llufliiicss or lack of solidity in the 

 berries on the vines. 



OVER A\ KIGllTS— See hard pressed. 



I'A(M\A(1K— A bale. 



TACK 10 KS— See pael< hops. 



PACKpyr HOPS— Hops put up for domestic uses In tightly 

 compressed quarter, half and one-pound paper packages. See 



''^^PAc'k^'tTOPS or PACKERS— Hops for packets for drug- 

 gists' and grocers' trade. See packet hops. 



PARC'P:L— A collective number of bales. See lot. 



PETALS— The leaflets of the hop; that is, the carpels or 

 bracts of the sti-obile. 



PK^K— Privilege of taking any portions of a lot, subject to 

 usual inspection conditions. 



PICKINGS OR P.AL1NGS— When the several portions of a 

 yard are picked in different stages of maturity, the hops are 

 kept separate accordingly in early and late, or early, middle 

 and late balings (or pickings), as Is necessary. 



PLATTY— The development of a yard unevenly: that is, in 

 blocks, or maturing irregularly, but evenly in separate plats. 



POCKETS- An English term for bales, or, rather, pressed 

 bags of cured hops, of weights varying according to locality. 



POINTING OR TIPPING— The shriveling of the extreme 

 ends of the point petals, and breaking off of these tips when 

 the hops have reached their fullest development. This feature, 

 with dark-purple color of the seed, indicates, under normal con- 

 ditions, ideal maturity. 



POLEMAN— The person delegated to pull vine poles for pick- 

 ers, or, in the trellis yard, to get down— by means of a hook and 

 blade attachment to a long scantling— such portions of vine and 

 hops as cling to trellis wires when the vines are pulled down for 

 picking. 



POKES— The English term for their hop sacks, into each of 

 which 10 bushels of green hops are put. 



POOR COLOR— See off color. 



l'OC>R HOP— Any hop having some brewing virtue, but off 

 in general appearance and conditions. It must be sufliciently 

 sound to stand shipment, and although it may lack in color and 

 strength, must be well baled. See quality. 



PO^^■DERKT>— Pulverized. This occurs in baling hops that 

 have been killed on the kilns by extreme higl\-drying or over-fir- 

 ing. Hops become chaffy and powder as they age or disinte- 

 grate, but favorable storage retards this. See chaffy. 



IMHME HOP— One having most of the characteristics of 

 a choice, but lack ng in some point that does not affect its 

 other general conditions. For instance, a prime hop may be 

 choice other than to be not quite as good in flavor, or not fully 

 rich in lupulin. or not quite although fairly cleanly picked, or 

 the berry instead of being fiim may be tender, or the color 

 may not be qute even, though fairly uniform Cnot far off nor 

 mixed), etc. That is, some slight and single defect, but otherwise 

 equal to choice. A hop sample containing several blemishes as 

 above cited would, as a rule, grade only medium. See quality. 



PlilMROSE— An expression rarely used, but sometimes 

 applied to a color indicating early stages f>f over-ripeness. 



QUALITY- To secure good qualitv. diligent cultivation and 

 attention in the yard, and clean picking, proper ciiring and 

 baling are essential. See choice, or what could be called fancy 

 brewing hops; prime, that might be termed excellent brewing 



