METHOD OF CULTIVATING TlfE HOP. 139 



METHOD OF CULTIVATING THE HOP. 

 HouBLON. Hnmulus hipuhis. 



Although the Hop is not a culinary vegetable, yet, as it 

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

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

 portion as habits of temperance are inculcated, our citizens 

 vs^ill have recourse to beer as a v\^holesome beverage ; and as 

 a great deal depends on the manner in v/hich Hops are 

 cured, I propose giving directions for their management 

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

 their ov;^n. My information is collected chiefly from Loudon'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 different individuals ; 

 the female plants, therefore, are alone cultivated. There 

 are several varieties grown in Kent and SuiTey, under the 

 name of Flemish, Canterbury, Groldings, &c. ; the first is the 

 most hardy, differing little from the Wild or Hedge Hop ; 

 the Golding is an improved and highly productive variety, 

 but more subject to blight than the other.* 



" The Hop prefers a deep loamy soil on a dry bottom ; a 

 sheltered situation, but at the same time not so confined as 

 to prevent a free circulation of air. The soil requires to be 

 well pulverized and manured previous to planting. In Hop 

 districts, the ground is generally trenched either with a 



* Besides these are the Farnham, or Golden Grape, which is cultivated 

 for an early crop ; and for late picking, the Mayfield Grape, or Ruffler, is 

 esteemed, which is a dwarfish variety. Great caution is necessary, lest the 

 varieties get mixed, as they will not ripen or dry equally, and consequently 

 cannot be of one uniform colour and quality. 



