CURING COOLING AND BALING. 



203 



press, instead of tramping them, will prevent the hops 

 from breaking. A hop that is broken from any cause, 

 whether from baling or otherwise, is far from a 

 "choice" hop. It may be all right in other respects, 

 but the mere fact that it is broken will detract from its 

 selling, as well as its brewing, qualities, and, in addi- 



F1G. 115. PLEAS ANTON HOP KILN. FRONT ELEVATION. INTERIOR 

 VIEW GIVEN OF KILN AT THE LEFT. 



a, Ventilation regulator (opens and closes by pulley ropes extending to 

 kiln floor); 6, kiln floor 30x30, built of l^xl inch slats set on edge, with \y z 

 Inch space between each slat to allow heat from furnace and pipes to pass 

 through hops. Over the slats is laid a carpet of 10-ounce burlap to prevent 

 hops from falling through. On this floor the green hops are spread for drying 

 process; c, section of heating pipes detailed in Fig. 118; </, furnace, of boiler 

 iron, 6 feet long, 4 feet diameter, with brick supports and brick enclosure pro- 

 vided with draft doors as shown; e, car with movable sides and bottom, used 

 to transport the dried hops from the drying floor to coolers (Figs. 120 and 121); 

 /, upward sliding doors through which the dried hops are shoved from kilns 

 to cars; g, elevator wheel, for hoisting the green hops in sacks from wagons 

 to kiln floor. About a ton are hoisted at one time, the hops being placed on 



. the elevator platform; A, stairway built outside of kilns and com 

 kiln platform with car track; /, door to furnace room ; J, car track 1 



kiln pli 



trestle, CT __, , 



60 feet high, provided with, m, , dampers for regulating draft in chin 

 elevated platform outside of kiln room; o, 2% inch hydrants connecte 

 ft-inch water main trom tank and steam pump; p, I inch automatic spri 

 5 over each kiln floor, and connected with same water service. 



20 feet high, connecting kilns and coolers; /, brick and iron cl imney 



fwitli 

 iklers, 



ecting 

 lilt on 



tion thereto, a broken hop will naturally age more 

 quickly than a whole-berried or a "flaky" one. 



Before beginning to pack the hops in bales, get 

 ready the sacking (weight, 20 to 24 ounces per yard), 

 twine for stitching, brush and stencil brad, with four 

 men to do the work. Cut the cloth four inches longer 



