162 FARMER'S ASSISTANT. 



Early in the Spring, the second year, and always after 

 this, the hills are to be opened, and the sprouts or suckers 

 cut off within an inch of the old root; but that must be left 

 entire, as well as those shoots which incline downwards, to 

 form new roots. Some manures should occasionally be 

 added, of composts formed of seasand, marie, ashes, 8cc 

 with other ingredients, such as roten hogdung, 8cc. 



The poles never should be too long, as the vines never 

 begin to bear much till they have got to the ends of the 

 poles. Set them so as to form a triangle, with one point ta 

 the north, and let them meet together at the top. Poles 

 of ten feet are long enough for the first year: After that, 

 they are to be fifteen, eighteen, or twenty feet long, accord- 

 ing to the strength of the ground ; but never so long as 

 that the vines cannot go somewhat beyond their tops. 



About the first of September, or as soon as their color is 

 changed, and they emit a fragrant smell, they are to be 

 gathered. If gathered later, ihe vines will bear more the 

 next year; but the present crop will not be quite so 

 good. 



When the poles are drawn to be picked, cut the vines 

 asunder three or four feet from the ground; for cuting 

 lower, while they are green, weakens the root by too great 

 a flow of sap. 



The best way to dry them is on kilns, and this is neces- 

 sary where large crops are raised; but they may be dried 

 in the sun, or on floors under cover; though these will not 

 be so well flavored, as when kiln-dried. When kiln-dried, 

 let the heat be steady and moderate ; for if it turn the hop 

 brown it will be injured. Let them lie about six inches 

 thick, and be frequently turned, while drying. The seeds 

 \vill crackle a little, when bursting, and then the hops are 

 sufficiently dried. 



Before they are baged, they should be laid in a heap, 

 about four days, to sweat and grow tough ; and if covered 

 wi'> blankets awhile, they will be the better. The bags are 

 lo be of coarse linen cloth, about eleven feet long, and 

 about two and a half yards in circumference, and should 

 contain about two hundred and fifty weight of hops. The 

 thicker the bag the better they will keep. 



To bag them, a hole is made through an upper floor, to 

 which the open bag is suspended; the hops are thrown in, in 

 small quantities at once, and trod down as hard as possible; 

 for the harder the better. When full, sow the bag up as 

 tight as possible. Mind to make four handles to the bag, 

 one at each corner. They are made by tying a handful! 

 of hops in each corner, so as to form knobs, which may 

 easily be held in the hand. 



