230 THE HOP. 



essential oil, has been dried out of them. On the other 

 hand, a hop that is not dried enough, or what is termed 

 in the trade "a slack-dried hop," will be clammy when 

 compressed, and will not only feel moist, but will stick 

 together in a ball or lump. The sample of a properly 

 cured hop will be springy and full of life, and when a 

 portion is taken in the hand and compressed, it will be 

 found to be very soft and silky, and, like a silk handker- 

 chief, will rebound when the pressure is released. 

 When rubbed in the hand, it will emit a pungent, aro- 

 matic odor. Springiness in the sample is necessary, 

 for it indicates just the right condition. A bale a little 

 boardy may keep till warm July or August weather, 

 and then heat. 



An expert can get a very good idea of the quality 

 of a hop by the mere feeling of it, and when upon com- 

 pressing a handful from a sample he finds that it is elas- 

 tic and springy and rebounds without crumbling, it is 

 one of the numerous indications to him that the hop 

 has been well handled in the curing and baling. On 

 the other hand, if it feels quite moist and clammy, it is 

 an indication of slackness, and if there is considerable 

 moisture, he will know that the hops will soon heat. 

 Everything else being the same, the springy lot will 

 have a fine flavor and the boardy lot lack in aroma. 



The flavor of a hop is another important feature 

 in determining its value and quality. A flavor that 

 savors of burned bread, or, as Whitehead terms it, "gin- 

 gerbready," is an indication of too much heat or fire, 

 while a sour or musty flavor is an indication of a slack- 

 ness, a defect that sometimes proves quite costly, as it 

 quite often happens that slack hops commence to heat 

 and tuin black after they have been put in the cars, 

 although they may have stayed in the warehouse for 

 some time without heating. A slack hop will not stand 

 shipment for any distance, especially for export. For 

 that reason it is essential that the hops be properly 



