' ( 156 ) 



portuTiIty offers for ftating the fubftance of a converfatlon 

 with the Earl of Dundonald on this fubjed:, who recom- 

 mends the following method of preparing the hop poles, 

 to the ferious attention of the growers of hops. 



The ends of the hop poles, intended to be inferted ir^ 

 the ground, fhould firft be (tripped of the bark for the 

 length of thirty inches. The poles muft then be pointed, 

 and fcorched or burnt, until the furface, from which the 

 bark has been taken, becomes black. The cuftomary depth 

 which the poles are fixed in the ground, will regulate how 

 much of the pointed end fhould be treated in this man- 

 ner. The burned end of the pole, whilft hot, fhould 

 be dipped into thin coal tar, which fhould be previoufly 

 made warm in order that the wood may abforb as much as 

 poflible. There perhaps may be an advantage in dipping 

 the pole the whole thirty inches, llripped of its bark, fo 

 that twelve inches of what is covered with coal tar, fliould 

 be above the furface of the ground. The poles are then to 

 be flacked with their pointed ends upwards, until fufficiently 

 dry ; after which, they fliould be dipped in coal pitch, made 

 boiling hot, and fet up a fecond time in the fame manner, 

 and fo remain until they are required for the plants. If 

 the poles are fubje6l to injury at the upper or fmaller ends, 

 dipping them into the coal tar, might probable be of ufe, 

 in preventing the fepar^tion of the bark, or the harbouring 

 of infeds. 



The tar and pitch may be had in different flates of pre- 

 paration, at the Britifh Tar Company's Office in ^London. 

 This pradice was recommended, and apparently with good 

 reafon, by Lord Dundonald about ten years ago. 



CHAPTER 



