CURING, COOLING AND BALING. 



195 



must be stirred, using a long-pronged fork, with ends 

 of tines turned up to avoid pricking the cloth. In New 

 York, the floor is usually 12 to 18 inches deep, deep- 

 ening as the harvest proceeds and the hops get dryer. 

 A fan blast is often used to force a current of heated 

 air through deep hops, and this may prevent the need 



DRY ROOM. 



u u U U U u 

 J 



STOVE ROOM 



UNIVERSITY 

 CALIFOB 



HI i 



4 



MESS C 



FIG. 108. SECTION OF HOP HOUSE SHOWN IN FIG. 106 



Showing stove, dry, store and press rooms. S, Stove; P, pipe; (7, movable sides 

 of press; d, upper plank of press; </, f/, posts to support sides of press; 6,6, 

 iron rods, which connect the bed-sill with the strong beam above. 



of turning. On the Pacific coast, hops are seldom 

 laid over 24 inches deep, and 20 inches are ample. 



The object in curing hops is to evaporate their 

 excess of water without loss of other qualities, and in 

 the least possible time. Green hops contain from 70 

 to 75 per cent, of water; cured hops from 7 to 10 per 

 cent. This change is usually effected in 12 hours, 

 the morning pick going in at noon and the afternoon 



