METHOD OF CULTIVATING THE HOP. 125 



" It is unnecessary to show of how much value such 

 processes may be in minor establishments, or in a young 

 country. I wish it to be understood, that in order to the 

 successful cultivation of some of the rare vegetables I have 

 treated of, great pains must be taken in every stage of their 

 growth. If the advice I have given be attended to, I natter 

 myself we shall soon obtain a supply of many of these 

 luxuries of the garden. My directions are founded on the 

 success attending the practice of some of the best gardeners 

 in this country. I have also had sufficient experience to 

 warrant me in this attempt to contribute my mite towards 

 the attainment of this kind of useful knowledge. 



METHOD OF CULTIVATING THE HOP. 

 HOUBLON. Humulus lupulus. 



ALTHOUGH the Hop is not a culinary vegetable, as it is 

 more or less used in every part of our country, it may not 

 be amiss to treat of its culture. It is presumed, that in 

 proportion as habits of temperance are inculcated, our 

 citizens will have recourse to beer as a wholesome beverage ; 

 and as a great deal depends on the manner in which Hops 

 are cured, I propose giving directions for their management 

 throughout, so as to enable those who choose, to prepare 

 their own. My information is collected chiefly from Lou- 

 don's Encyclopaedia of Plants. 



** The Hop has been cultivated in Europe an unknown 

 length of time for its flowers, which are used for preserving 

 beer. Its culture was introduced from Flanders in the 

 reign of Henry the Eighth ; though indigenous both in 

 Scotland and Ireland, it is little cultivated in those countries, 

 owing to the humidity of their autumnal season. Like 

 other plants of this sort, the Hop bears its flowers on dif- 

 ferent individuals ; the female plants, therefore, are alone 

 cultivated. There are several varieties grown in Kent and 

 Surrey, under the name of Flemish, Canterbury, Goldings, 

 &c. ; the first is the most hardy, differing little from the 



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