& THE HOP. 



however, that Canadian hops are so disliked in Eng- 

 land they cannot be sold there. John A. Morton says 

 Canada produces mainly three kinds: "A hop that 

 grades very similar to the best growth in Franklin 

 county, New York, another akin to English Cluster, 

 but with a slight Bavarian flavor, and a third variety 

 very similar to Pacific Coast hops." 



As to California varieties, Flint writes for this 

 book: "There are only two varieties of hops cultivated 

 here to any great extent. The leading variety is called 

 the large gray American hop. The hop is large and 

 compact on the stems. We are so well pleased with it 

 in every respect, except that in some localities it does 

 not give as fine straw color as we would like, that we 

 are riot looking for a better one. Another variety is 

 called the 'San Jose hop,' but the growers do not 

 plant it if they know it. It comes a little sooner in 

 the spring and outgrows the other kinds for a while, 

 has more and larger leaves, but the hops are more 

 scattered on the arms and do not produce as much per 

 acre. The vine is redder or darker. 



"There have been a very few importations of some 

 of the leading varieties of the English hop, but not 

 enough to make a commercial account of them. I 

 learn that they do not produce equal to our kind, and 

 I think they will be soon discarded. 



"In the Sacramento valley we begin to 

 pick the American hops about August 23 to 

 28; nearer to the coast, about ten days later. 

 When hops are ready to pick they will not 

 stand more than three to four weeks without turning 

 rusty, but this depends a good deal on the weather; 

 a hot north wind will burn them like a furnace in one 

 day, on the sides of the yard most exposed. On the 

 other hand, if the weather remains cool, and we have 

 cool south winds and nights, with a good deal of dew, 

 the hops will remain on the vines much longer without 



