278 THE HOP. 



hops; medium, that are also called good brewing hops; common, 

 or fair brewing' hops; and poor, or ordinary brewmg hops. Also 

 see diseased, worthless, curing guides. 



RANK— An off colored hop with a strong, earthy, or green 

 vegetable aroma. 



RE-BALED— Baled a second time. Necessary, of course, to 

 re-dried hops. Also to hops that have been opened out for air- 

 ing. Sometimes resorted to when the first baling was too heavy 

 or too light, or the baling unmerchantable. Re-baling generally 

 badly breaks the hop. See re-dried; also airing. 



RED— A name sometimes given to over-ripe hops. 



RE-DRIED— Dried a second time. Administered to hops that 

 are found slack, or to hops that have become wet. A re-dr ed 

 hop cannot be a choice hop, and the operation generally results 

 in very inferior quality. See re-baled. 



REEK— The vapor or steam arising from hops at the early 

 stages of drying, called at times a sweat. See sweating, steam- 

 ing and casing. 



RE-PACKING— The re-wrapping or replacing of the burlap 

 on the bale, or the compression of several bales into one package, 

 a method sometimes employed for exporting. 



RICH OR FAT— Thick in lupulin. See fat. 



ROASTED OR BURNT— Terms sometimes applied to badly 

 scorched hops. 



ROUGH— ["nevenly developed berries with bracts lacking in 

 oil and not smooth. 



RI'B- See the rub. 



RULES— See curing guides. 



RI'STED— Brown spots. A weather effect oh delicate points 

 and flaws of the growing hops. A blemish, but this is not 

 meant as the disease known as rust. 



SACKER— See foremen. 



SACKS— See hop sacks. 



SAFE— Sufficiently dry in bale to stand either long (including 

 export) shipment or compact piling and close storage. 



SAMPLES— A chunk (or, as it is called, a square sample) of 

 hops, cut and drawn from side of bale, with knife and tongs. 

 Advance samples, the type or shipping samples. Type 

 samples, the standard for comparison of quality. Shipping 

 samples, those sent to indicate style of hops shipped. Re-drawn 

 samples, fresh or newiy drawn samples, to show nature and con- 

 dition. Samples should not be taken until the hops have set 

 or become firm in bale, which takes several days after pressing. 

 At inspection examination a square sample is usually taken from 

 each 10th to 15th bale, depending upon size of lot, besides th<^ 

 tryer samples from each bale. See tryer samples; also bulk 

 samples. 



SCORCHED— Burning, caused by over-firing, resulting: in the 

 crystallization of the lupulin and excessive loss of and injury 

 to brewing quality and flavor. 



SCRUBBY— Lacking in roundness or fullness of berry, want- 

 ing in solidity. Light, flat berries. 



SECOND SWEAT— See casing. 



SEEDLESS— Free or almost free of seed. 



SELECTION— The separate accepting or rejecting of each 

 bale several Iv in a crop of hops. 



SELLING— See buving and selling. 



SHATTERING— The breaking apart of the berry. Falling 

 off of the petals. Usunl to hops that have gone off. Also through 

 excessive drying-out in the bin after casing. See going off; also 

 shelly. 



SHELLY— Brittle from drying out in cooling room. Rather 

 shattered in baling. See casing; also shattering. 



SHIPPERS— The top quality demanded by foreign trade. 



SHOVE OFF— Act of removing the dried hops from the kiln 

 floors. 



