hop. 239 



The flowers make bread light, and the lunipe 

 to be sooner and easilier leuened, if the meal 

 be tempored with liquor, wherein they 

 haue beene boiled. The buds or first sprouts 

 which come foorth in the spring, are vsed to 

 be eaten in sallads, yet are they more tooth- 

 some than nourishing." 



The earliest writer who speaks fully on 

 this plant, is D. Rembert Dodoens, professor 

 at Leyden, and physician to Charles the 

 Fifth, who, when he had resigned his Impe- 

 rial honours, endeavoured to quiet his mind 

 by cultivating his garden, in the monastery 

 of St. Juste, on the borders of Castile. 

 Dodoens's Herbal mentions the two varieties 

 of hops; " the wild hedge hop, and the 

 manured, the bells or bunches (flowers) of 

 which, when ripe, have a very strong smell, 

 and are collected by the brewers of ale and 

 beer, who keep them together, to give a good 

 relish and pleasant taste to their drink. The 

 cultivated hop, he says, is planted in gar- 

 dens and places fit for the purpose, where 

 it windeth itself about poles ; the wild hop 

 groweth in fields, and in herb gardens, as 

 its tender shoots, before they produce leaves, 

 are eaten in salads, and are a good and whole- 

 some meat." This physician says, "the tie- 



