52 THE HOP. 



opinion that the entire flower contains the same active 

 principles which are found in the yellow dust. If this 

 were not so, says Simmonds, the hops, which in trans- 

 port lose a great quantity of this yellow powder, would 

 have but a feeble effect in the manufacture of beer. 

 The bracts certainly contain some lupulin and are 

 therefore not altogether devoid of active principles. 

 The tonic and narcotk properties of the hop are pecul- 

 iar to it and occur in, no other substance. Lupulin 

 alone contains the following substances in varying pro- 

 portions: 



1 Water. 11 A fatty matter. 



2 Essential oil. 12 ChlorophyL 



3 Acetate of ammonia 13 Acetate of lime. 



4 Malate of lime. 14 Nitrate and sulphate of potash. 



5 Albumin. 15 Sub-carbonate of potash. 



6 Gum. 16 Carbonate and phosphate of lime. 



7 Malic acid. 17 Phosphate of magnesia. 



8 Tannic acid. 18 Sulphur. 



9 A resin. 19 Oxide of iron. 

 10 Bitter extract. 20 Silica. 



The well cured American or English hop of com- 

 merce varies in composition within the following limits, 

 the figures showing per cents or pounds of each ingre- 

 dient in 100 pounds of cured hops: 



In German hops the seeds comprise from less than I 

 per cent, to 8 per cent, of the weight, but their lupulin 

 varies as above; of the cones, 75 per cent, are outer 

 leaves or bracts and about 15 per cent, are stalks. 

 Numerous analyses of hops have been made abroad, 

 but few in the United States. They do not throw much 

 light on the question of what constitutes quality in 

 hops, for the constituents revealed by analysis have 

 been found to be almost identical in two samples, one 

 of which produced a good beer and the other a bad 

 beer. Simmonds gives a compilation of analytical 

 data about hops to which the student is referred, and 

 further information will be found in books on brewing. 



