CHAPTER IX 



METHODS OF THE PLEASANTON HOP COMPANY 



[General statement of methods of cultivation, etc., employed by the 

 Pieasanton Hop Co., at their yards in Alameda County, Cal.] 



LEAKING The vines are 

 cut as soon after picking as 

 practicable, generally during 

 November when weather 

 conditions and natural influ- 

 ences have killed the vines 

 so as to prevent flow of sap 

 from the root. The vines 

 are cut at a point about 16 

 inches from the ground; the 

 remaining portion of the old 



vine is cut at the crown of the root at pruning time in 

 spring, while the portion that is cut as above mentioned 

 in November, is immediately piled and burned, leaving 

 the yard clean and ready for 



(2) Plowing, which usually commences about Feb- 

 ruary i, with light two-horse single lo-inch plows. The 

 earth is thrown by plow away from the roots toward 

 center of row, as this method facilitates the work of 



(3) Grubbing the roots, which is done by digging 

 around the hills with a two-tined grape hoe, completely 

 removing the earth from crown of root, care being 

 taken not to bruise the main root, which is then ready 

 for 



(4) Pruning This operation consists of remov- 

 ing with a sharp knife all the surplus small roots or 

 ''suckers" and cutting down the old wood of the previ- 

 ous year's growth, so as to make a new crown, from 

 which start the vines intended for hop bearing. 



105 



