HOPS. .- 485 



&quot;When the vines attain the length of two or three feet, they should be tied to the poles 

 to prevent being blown and injured by the wind; also to assist them in clinging to the sup 

 ports, care being taken to twine them the natural way, which is in the course of the sun. 

 They will need such assistance occasionally, in the progress of their growth, and when the 

 horizontal method of culture is practiced, the vines, after growing beyond the length of the 

 stakes, will need to be assisted in turning and twining around the strings. 



In order to attain the best success in hop-growing, the culture should be similar to that 

 of corn. Frequent stirring of the soil, and the extermination of all weeds are essential. The 

 best growers of hops cultivate the crop about once a week during the season, when the 

 weather will admit. The essentials for the best success with this crop are, a deep mellow 

 soil, perfect drainage, continued cultivation of the crop from spring to fall, a sufficient supply* 

 of the fertilizing element, and a plenty of space between the hills for sun and air. The hop 

 is a tender plant and cannot thrive under neglect or hard treatment of any kind. 



&quot;When early harvested, it will bleed equal to the grape vine, and with as much injury to 

 the plants. Exposure to cold in winter will frequently kill it. If forced too much in 

 growth, its vitality will be exhausted -and mildew be the result. If the weeds and grass are 

 kept out of the field, the moisture and shade which are so injurious will be obviated to a 

 great extent, unless the plants are set too closely together. A uniform, healthy growth, with 

 light and air, are the requisites necessary to perfect the development of the vine and bur. 



Deep culture to the soil after the plants are set should be avoided, as it tears the roots. 

 Shallow and frequent working of the surface is the better practice, and the finer and more 

 mellow the soil is kept, the better for the crop. 



In the autumn, a shovelful of well-fermented manure should be thrown upon each hill. 

 This serves to keep the roots warm during the winter, and the rains and melting snows will 

 carry the fertilizing elements from it to the soil and roots. This is carefully removed in the 

 spring, and the roots, stalks, and vines trimmed off, after which the cultivation should be 

 frequent, as previously directed, in order to keep down the weeds, and maintain a mellow 

 surface. The ordinary corn cultivators are generally used for this purpose. 



Harvesting. The season for picking hops generally commences the last week in 

 August, and continues several weeks. Some varieties mature earlier than others. The time 

 of picking is denoted by the seed turning hard and purple. If the picking commences 

 before the hop is ripe, the plant bleeds profusely and may be either greatly injured or killed 

 by this means. When the horizontal method is practiced, the picking may be done from the 

 vines while they are supported by the cords, or the cords may be loosened from the stakes to 

 bring them within easy reach of the pickers. 



When poles are used for support, the vines are cut from one to three feet from the 

 ground, and the poles pulled up and laid over large bins or boxes around which the pickers 

 gather, dropping the hops into the bin as they are picked. Care is necessary not to permit 

 leaves, stems, or other waste material to fall into the bin during the process. When the bins 

 are full, the hops are put into large boxes and taken to the kiln for curing. 



Drying. When small quantities of hops are cultivated, they can be dried by being 

 spread in a store room, or other suitable place, and stirred often enough to prevent heating; 

 but when extensively grown, a kiln for this purpose will be necessary. A kiln is a building 

 constructed for the purpose of drying the hops by a quicker process than can be secured 

 without artificial heat. There are numerous patent methods of constructing kilns and curing. 

 The hops are generally spread to a depth of from twelve to fourteen inches, where they are 

 subjected to a heat of sufficient temperature to become thoroughly cured in from twelve to 

 twenty hours. 



The hops are sufficiently cured when they will crumble two-thirds to pieces when han- 



