56 



moisture undergo greater deterioration than those normal in this 

 respect ; but cases have occurred when hops which were extremely 

 slack dried have nevertheless kept very well when cold stored, and 

 hops actually damaged by water have when placed in cold store 

 undergone no perceptible alteration. Of course a high proportion 

 of moisture in a hop may be due either to the sample never having 

 been properly dried, or it may be due to its having been cold 

 bagged that is, to its having absorbed an excessive quantity of 

 moisture on the floor after leaving the kiln and prior to bagging. 

 It is not possible at the present time to say which of these two 

 conditions is most unfavourable to the preservative power of the 

 hop, but the writer hopes to be in a position to publish some 

 information on this point later. 



That, given a good hop, cold storage is capable of deferring for 

 a very long time any alteration of the resins and tannin is clearly 

 shown by many practical observations. It may be of interest to 

 give the figures obtained from the examination of samples of hops 

 which have been cold stored for over six years. These were Kent 

 Goldings of good quality. They were analysed when placed in cold 

 store in 1895. The bulk was used during the next year, but a 

 pocket was kept for experimental purposes until Christmas 1901, 

 when it was taken out and examined. The hops at the time of 

 analysis maintained their bright colour almost unimpaired, but had 

 to a considerable extent lost the bouquet which they originally 

 possessed. The resins and tannin had, however, undergone very 

 slight alteration, as is shown by the following figures : 



* The resins were in each case determined with the same quality of petroleum 

 ether, a supply of which has been retained for the purpose, and the same 

 apparatus was used and extractions conducted in duplicate. The tannin was 

 determined by Loewenthal's method. 



