CHAPTER V. (Plates 6, 7.) 



HOPS AND YEAST. 



The hop, like the barley plant, originally grew wild, 

 and has been brought to its present condition of beauty 

 and fertility, by the care and cultivation which has 

 for years been bestowed upon it, more especially in 

 England. It is classed by botanists amongst a tribe of 

 plants, Urticacece, taking their name from Urticadioica 

 the common stinging-nettle of our hedgerows. Unlike 

 the barley plant, it does not bear what are called 

 perfect flowers, or those which have both stamens and 

 pistil ; but these organs are borne by different plants, 

 staminiferous or male, pistiliferous or female. 



The seed or nut, when fully ripe, is found at the 

 base of each of the leafy bracts which compose the 

 cones or fruit used by the brewer. These cones are 

 gathered whilst still in a green state, dried on a kiln, 

 and pressed into bags for the market. It is stated that 

 the use of hops in beer was not known until Henry 

 Vni.'s time in 1524, when, the rhyme says, 



" Hops, reformation, bays, and beer, 

 Came into England all in one year." 



