THE HOP. 20 1 



good. The land should be in good heart, and well tilled, 

 well drained and plowed deep or subsoiled, made level, 

 and the roots of the vine planted in hills six feet 

 apart each way ; some three or four roots, six or eight 

 inches long, with two eyes in each, one for the root and one 

 for the vine, placed horizontally in each hill, with a good 

 shovel full of well rotted manure in each. The first sea- 

 son after planting the crop will be hardly sufficient for set- 

 ting the poles, so that a crop of corn or potatoes can 

 be raised between the rows. It is very important that 

 the whole ground be kept clean from weeds and grass 

 by hoeing, or cultivating with plow, cultivator, &c, as not 

 to injure the roots. The second spring clear off the ground 

 and put another shovel full of manure or compost to each 

 hill, and set two or three stout long poles to each hill, 

 in such a manner that the sun and air will gain the 

 fullest access to them, When the vines have grown two or 

 three feet in length, guide them to the poles and fasten 

 them with a withe of straw, grass, or woolen yarn — still 

 cultivate it well and keep it clean. 



On the approach of frosts, watch the odor of the field, 

 for when that has become strong and the color of the hop 

 changing brown, they should be gathered by cutting the 

 vines off at the ground and pulling up the pole, and bearing 

 off the vines with them to a convenient place for pick- 

 ing. This should be done in a neat, clean manner, care- 

 fully gathering the pure hops in clean baskets, as free from 

 leaves and vine as possible, by hand. Two cents ber bushel 

 is the usual price paid for picking. Care should be taken to 

 prevent the waste of the pollen or yellow lupuline, in which 

 the chief value of the hop consists ; if that is lost they are 

 nearly valueless. After picking they should be carefully 

 spread and cured in a cool, shaded location, where they 



