272 THE HOP 



BUTTERY-See oily. 



BUTTONY-Full berried. See flaky. 



BUYING AND SELLING The purchase and sale of hops, 

 which is always according to grade or sample. Unless otherwise 

 distinctly agreed, the transactions are subject to usual customs. 



CABBAGY The cut edge of a sample resembling a cut sec- 

 tion of a cabbage. Also called streaky. 



CAKED Brick-like, lumpy (the berries sticking together in 

 bale and lifeless). Indicates slackness. See also cold. 



CARLOAD Unless otherwise qualified, means sixty regula- 

 tion bales. See bales, baling, weights. 



CARPELS See petals. 



CARPET See kiln cloth. 



CASING Cor going through case in curing) This is a reac- 

 tionary sweating that takes place in the cooling room, promot- 

 ing mellowness or silkiness, sometimes named the "second 

 sweat," calling the "reek" the first sweat. 



CATKINS OR BUDS See berry; for buds, see also burr. 



CHAFFY Broken and brittle, powdery; also called mashy. 



CHEESY The name sometimes given to the rancid odor of 

 hops that are aging. See aging. 



CHIPPY See cold; also harsh. 



CHOICE HOP One that shows the entire bale to be of 

 a good, bright, even color, flaky (whole berries), cleanly picked, 

 silky, rich in lupulin, good flavor and properly cured and baled. 

 See quality. 



CLAMMY A cold, moist, sticky condition, indicating slack- 

 ness. See slack. 



CLASSIFY To grade samples. See grading. 



CLEAN Refers to picking. Free of leaves and stems and all 

 foreign matter. Properly picked. 



CLOTH See hop cloth; also kiln cloth. 



COARSE Full berries, wanting in silkiness. 



COLD Clammy, slackish and usually immature. Also applied 

 to a hop that has soured. If the hops do not heat, but simply 

 sour in bale, then the berries will be hard and slightly caked, 

 or what may be termed chippy. See souring. 



COMMON HOP One that shows either flaky berries, or, 

 if broken (not powdered), fair brewing quality. It may be 

 somewhat poor in color and general conditions, but must be 

 sound and put up properly. See quality. 



COMPLEXION Color and s'ghtliriess, particularly as to 

 luster. 



CONDITION The name sometimes given to lupulin. Brew- 

 ing virtue. Further, it refers to curing and marketable manner 

 of baling. 



CONES The hops. See berry. 



CONTRACTING The engaging ahead of production. The 

 selling and buying of "future" crops. See buying and selling. 



COOKED See stewed. 



COOLING ROOM The room or building in which the hops, 

 after being taken from the kilns, undergo the completion of the 

 curing process. 



COPPER HOPS Hops for the brewing kettles. Generally 

 applied to those hops used for joiling, but not particularly 

 adapted to flavoring in the vats, or for hopping. 



CORE OR HOP STEM The strig. The axis of the strobile 

 in contradistinction to the vine stems. See stems. 



CROSS GRAINED Diagonally packed, through tramping, 

 or the "follower" of the press not working evenly. See curly. 



CRUSTED Hardening of the outward portions of the bale 

 next to the cloth, caused by damp storage, and causing caking, 

 discoloring and a musty flavor. 



CULLS OR CULLING Bales rejected upon inspection. 



