METHOD OP CULTIVATING THE HOP, 141 



the} are picked, or they are apt to sustain considerable 

 damttge, both in colour and flavour, if allowed to remain 

 long in the green state in which they are picked. In very 

 warm weather, and when they are picked in a moist state, 

 they will often heat in five or six hours ; for this reason, the 

 kilns are kept constantly at work, both night and day, from the 

 commencement to the conclusion of the Hop-picking season. 



'* The operation of drying Hops is not materially different 

 fiom that of drying malt, and the kilns are of the same con^ 

 struction. The Hops are spread on a hair cloth, from eight 

 to twelve inches deep, according as the season is dry or wet, 

 or the Hops ripe or immature. When the ends of the Hop 

 stalks become quite shrivelled and dry, they are taken off 

 the kiln, and laid on a boarded floor till they become quite 

 cool, when they are put into bags. . 



" The bagging of Hops is thus performed : in the floor of 

 the room where Hops are laid to cool, there is a round hole 

 or trap, equal in size to the mouth of a Hop-bag. After 

 tying a handful of Hops in each of the lower comers of a 

 large bag, which serve after for handles, the mouth of the 

 bag is fixed securely to a strong hoop, which is made to rest 

 on the edge of the hole or trap ; and the bag itself being 

 then dropped through the hole, the packers go into it, when 

 a person who attends for the purpose, puts in the Hops in 

 small quantities, in order to give the packer an opportunity 

 of packing and trampling them as hard as possible. When 

 the bag is filled, and the Hops trampled in so hard that it 

 will hold no more, it is drawn up, unloosed from the hoop, 

 and the end sewed up, two other handles having been pre- 

 viously formed in the comers in the manner mentioned above. 

 The brightest and finest coloured Hops are put into j^ockets 

 or fine bagging, and the brown into coarse or heavy bagging. 

 The former are chiefly used for brewing fine ale, and the 

 latter by the porter brewers. But when Hops are intended 

 to be kept two or three years, they are put into bags of strong 

 cloth, and firmly pressed so as to exclude the air. 



