280 THE HOP. 



See core, or hop stem, 



STFWED OR COOKED— A condition due to inadequate over- 

 head drafts in kilns, causing the moisture supercharged air or 

 reek to fall Dack on the drying hops. 



STIR — Some growers stir instead of turning their hops by 

 walking through or rather dragging their feet with a shuffling 

 motion along the kiln floors through the batches of drying hops. 



STORAGE— Should be clean, dry and dark, away from mois- 

 ture and foreign odors. Hops while in transit are in a poor con- 

 dition of storage, due to the extreme and oppressive heat gener- 

 ated in cars and vessels. 



STOUT— Rich in lupulin and of good flavor. 



STOWAGE — An English expression for cooling room. 



STRAWY— The cut edge of a sample of broken or scrubby 

 hops that lack in oily matter, and have a straw-like appear- 

 ance. 



STREAKY— See cabbagv. 



STRIPPING— The removing of the foliage (branches and 

 leaves) from the lower portion of the main vine. 



STROBILE— See berry. 



STRONG— Full flavor. 



SITLPHURING — Burning sulphur at the kiln furnaces, so 

 that the fumes pass through the drying hops. It has a three- 

 fold effect; it opens the hops, thus helping to keep them loose, 

 whicn assists the draft; it modifies or evens trie color of the 

 hops; and it has a preserving tendency by promoting mellowness. 

 See casing. It should be employed at the proper stage, and 

 that is from the time the hops on the kiln have become warm 

 until they have finished steaming. See bleaching. 



SUN SCALD — The weakening of the vine and injury to or 

 curtailment of the crop, through protracted Intense heat during 

 the developing period of growth, before the true hops have 

 formed. 



SWEATING— Sometimes used in the sense of heating. Often 

 for the reek. Also applied to casing, which is at times called the 

 second sweat. 



SWEEPINGS— The refuse from floors swept into the press, 

 making such bales inferior. 



TARE— The customary allowance or deduction in weight for 

 baling cloth. 



TENDER— Soft: delicate to the touch. 



THE RUB— The feeling and action of a hop between the 

 fingers or hands in examination. 



THICKNESS— An English term employed in passing on the 

 quantity of lupulin; richness. 



THIN— Lacking in lupulin; wanting in brewing strength. 

 Also called light, or weak. 



TINTED— Touched with a faint pinkish color, indicating the 

 turning point to over-maturing. This feature is desirable. An 

 indistinct blush, not too pronounced, or it would mean over- 

 ripeness. 



TIPPING— See pointing. 



TONGS— A tool for taking square samples from a bale. 



TOP CROP— The growth of hops running principally to the 

 extreme end (top) of the vines, due to less than ordinary 

 branching or arming, and indicating a lighter than normal yield. 



TOP OR HEAD— The smallest surface of a bale. 



TOUGH— A tenacious condition that the cores of the hops 

 are in at a certain stage of curing. A number of tough stems 

 in baled hops are an indication of slackness. 



TOUGH STEMS— Tenacious "hop stems;" strigs that are not 

 brittle; incompletely cured cores. 



TRAMPING— The light compression of the hops in the 

 presses, to permit more hops being added for proper weight 

 of bale before actual power is applied through the follower 

 attachment of the press. 



