APPENDIX. 273 



CURING The process of drying hops on the kilns, together 

 with their management in the cooling rooms. See drying- also 

 curing guides, and casing. 



CURING GUIDES There are no positive rules to regulate 

 the drying of hops. Each flooring may require different manip- 

 ulation, and this requires stu'dy, aptitude and years of practical 

 experience, because seasons differ. The following points, how- 

 ever, are essential. LOW HEAT. GOOD DRAFTS, PROPER 

 SULPHURING, and to complete the curing, intelligent manage- 

 ment in the cooling room. See drying; also casing. 



CURLY Applied to a flaky hop when cross-grained. 



CUT The cut Side of a sample. 



DEAD, DULL OR LEAD Y Wanting in color, grayish and of 

 a lifeless character. 



DELICATE Tender in texture and of fine flavor. 



DIMENSIONS See baling. 



DIRTY Refers to picking, and is applied to samples that 

 contain either or both leaves and stems. That is, that the hops 

 were uncleanly, not properly picked. 



DISEASED A choice hop must be absolutely sound. The 

 slightest touch of disease of any kind prevents a hop being 

 classed choice. Even to be classed prime, there cannot be more 

 than the slightest trace of disease present. A medium hop can 

 only contain very little mold; where mold abounds, the hop can- 

 not be better than common and is rarely classed above poor. In 

 seasons where disease is isolated, and the world's crop iairly 

 abundant, then sound hops only are marketable, and those 

 unfortunates in the infected districts can claim no standing 

 for such of their crop that shows disease. It is worthless in 

 a commercial sense, and no buyer takes the product unless 

 bought on sample. See quality. 



DOUBLE BALE The compression of two bales into one 

 package. See repacking. 



DRIFTS The different blocks or portions of a field of hops 

 allotted to separate sets, companies, gang, division or section of 

 pickers. 



DRYER The man who dries the hops, supposed to be an 

 adept at curing. 



DRYING That portion of the curing process that takes 

 place in the kilns. 



DULL See dead. 



EARLY HOPS Early varieties, or early ripening hops. 



EDGE The cut side of samples. Also those parts of a bale 

 where any two surfaces meet. Sometimes applied to the front 

 of the bale; which is properly called the face. 



ENDS Those parts of a bale making top or head surfaces. 



EXAMINATION The examining of a lot of hops and the 

 passing on samples, but this does not constitute inspection 

 unless each bale is tried. See inspection; also good light. 



EXCELLENT BREWING HOPS Prime hops. See quality; 

 also prime. 



EXPERT One versed in the quality ana act'on of hops, 

 together with the requirements and customs of the trade. 



EXPORT Fit for export shipment. 



FACE Surface of the sample: also the long, narrow surface 



FACING The method sometimes employed of cleaning leaves 

 and stems from the face of samples. 



FAIR BREWING HOPS Common hops. See quality; also 



FALSE PACKED Layers of different color or maturity in 

 one bale, or different qualities of hops baled together. 



FANCY BREWING HOPS Choice hops. See quality, also 



FAT The term applied to such hops, during curing, in which 

 the cores have not perceptibly started to dry. See also rich. 



