XX I N T.R O D U C T I O N. 



that the hops be uniformly and fufficiently dried : if too 

 much dried they will look brown, as if they were burnt ; and 

 if too little dried they will lofe their colour and flavour. 

 They fhould be laid on the hair-cloth about fix inches thick, 

 after it had been moderately warmed ; then a Heady fire kept 

 up till the hops are nearly dry, left the moillure or fweat, 

 that the fire has raifed, fhould fall back and change their 

 colour. After the hops have been in this fituation about feven, 

 eight, or nine hours, and have got through fweating ; and 

 when ftruck with a flick, will leap up, then throw them into 

 a heap ; mix them well and fpread them again, and let 'them 

 remain till they are all equally dry. While they are in the 

 fweat, it will be belt not to move them for fear of burning 

 them. Slacken the fire when the hops are to be turned, and 

 increafe it afterwards. Hops are fully dried when their inner 

 flalks break Ihort, and their leaves are crifp and fall off eafily. 

 They will crackle a little when their feeds are burfting ; and 

 then they mufl be taken from the kiln. Hops that are dried 

 in the fun, lofe their rich flavour, and if under cover, they 

 are apt to ferment and change with the weather, and lofe 

 their flrength. Fire preferves the colour and flavour of hops 

 by evaporating the water, and retaining the oil of the hop. 

 After the hops are taken from the kiln, they fhould be laid 

 in a heap to acquire a little moiflure to fit them for bagging. 

 It would be well to exclude them from the air, by covering 



