APPENDIX. 279 



SICK I-. Y— Cured hops showing an unhealthy or darkened, 

 watery discoloration of the base of the petals and of the lup- 

 uUn, cansod through faulty handling. 



SIDK— The broadest and largest surface of a bale. The sam- 

 ples are drawn from this portion. 



SILKY— Oily feeling in a hop. A point indicating proper 

 development and eood condition. 



SIZE— See baling. 



SKYLIGHTS— The windows through which the light is 

 reflected on the boards. 



SLACK BINE— Shortage of lateral arms and foliage. 



SLACK-DRIED or SLACKNESS-See slack. 



SLACK OR CNDER-DRYING— A slack hop is one that is 

 under-dried, not suftlciently dry. Hops in this condition heat or 

 sour, depending on the degree of slackness and storage condi- 

 tions. Heating, which virtually means rotting, may be occa- 

 sioned by even a bunch as little as a handful of slack hops, and 

 once started, usually affects the entire bale, and even commu- 

 nicates to surrounding bales if closely stored. See heating or 

 heated; also sour and cold. 



SLACKISH— Slightly slack. These hops usually sour. See 

 slack. 



SLACK-SCORCHED-Hops dried at too high a temperature 

 and not dried through. Burning them without drying them, 

 so th.at while they have a scorched flavor, they may still sour or 

 heat in cooling bin or bale. Often the fault of too many hops 

 being on the kiln for its capacity. See slack. 



SLEAZY'— Thin in texture, wanting in vitality and brewing 

 strength; flimsy. 



SMOKY'— Smoky smell that the hops take when the kiln fur- 

 nace or pipes are defective and allow smoke lo escape through 

 the hops. 



SMOTHERED— Inappropriate casing, resulting from inade- 

 quate airing of hops in cooling room. Usually due to too heavy 

 packing, causing loss of brilliancy and effecting early disintegra- 

 tion or aging. 



SMUDGED— Incipient heating arrested. Berries indicating 

 that they had started to heat and cooled off. 



SOP'T— Delicate to the eye and touch, and usually mild of 

 flavor. Y^ielding to easy pressure. 



SOGGY— Very wet or slack. See slack. 



SOUND— Not slack; in a safe condition. 



SOURING— A hop generally sours or takes a seur flavor 

 when not pioperly ventilated in cooling rooms (when too 

 heavily piled), while going through case, and generally, if prop- 

 erly dried, when baled too soon; that is, T)efore completely 

 cured. A slackish hop in bale will sour if it does not heat. Con- 

 dition of storage affects the extent of damage at times. See 

 storage; also cold. 



SPINDLING— Thin, straggling, light-foliaged, unproductive 

 or small beaiing vines. 



SPONGY— Springy to the touch, full of life. A good point and 

 essential to a first-class hop. Also called lively. 



SPOTTED--Berry showing uneven development of color. 

 Petals of different color in same berry. 



SPRAYING— Sqnirting washes on the vines through spraying 

 machines, to avert the appearance or stop the spread of vermin 

 or disease. 



SPRAYING DAMAGE— Injury created by the spraying wash, 

 caused generally by washes that are too powerful, or by apply- 

 ing same at wrong stage. 



STEAMING— Emitting volumes of moisture. This occurs to 

 the hops in the kiln at the earlier stages of drying. See the 

 reek; also sweating. 



STEMS— The twigs from the lateral arms (consisting of the 

 pedunclvi, petioles and pedicels), which should not be picked. 



