74 THE HOP. 



FEATHERY Fluffy. Berries on the vine that are not full 

 or firm, and on which the petals spread. 



FIELD BOSS The overseer of the pickers. 



FIRST YEAR'S GROWTH See first year's planting. 



FIRST YEAR'S PLANTING Also called first year's growth. 

 Sec young hops; also new. 



FLAKY Lying in layers of full, whole berries. Perfect 

 strobiles. 



FLAT Lifeless and often scrubby, and at times cabbagy. 



FLAVOR See good flavor. 



FLOORING The quantity of hops put on a kiln at a single 

 drying. Depths of floorings cannot be fixed. This depends upon 

 the nature of the hops, capacity, or rather efficiency, of the 

 kilns and the prevailing atmospheric conditions. The character 

 of the hops and possible draft must govern quantity. 



FORCED DRYING Dried too rapidly at a higher than nec- 

 essary, but not scorching heat; causing loss of volatile oils and 

 making the hops harsh. See harsh. 



FOREMEN The yard bosses, paymasters and superintend- 

 ents of the different work. These include in the eastern states 

 the sacker, who empties the eight-bushel boxes of green hops 

 each into a separate sack and gives pay checks. On the Pacific 

 coast the box man who supervises the picking and gives pay 

 tickets. The chief baler who is in charge of the presses. See 

 also dryer, weigher, field boss, measurer and booker. 



FOXY Reddish brown from over-maturity, disease or decay. 



GOING Occasionally applied to hops that are heating. See 

 heating. 



GOING OFF Getting overripe, or beginning to show disease. 

 See shattering. 



GONE Applied to hops that have heated. See heating. 



GOOD BREWING HOPS Medium hops. See quality, also 

 medium. 



GOOD COLOR A brilliant pale green, or a golden yellow. 

 A light, bright, properly and evenly developed appearance. 



GOOD FLAVOR The natural aroma emitted from a rich 

 and mature, perfect, healthy hop berry at the time it is taken 

 from the vine, after compression and rubb'ng between the fin- 

 gers, and which flavor should permeate the fresh cured hops. 



GOOD LIGHT Hops must be examined by da- <rht; arti- 

 ficial light will not answer. A soft, clear, steel light. A veiled 

 or slightly shaded (not shadowed) natural light, or what might 

 be styled "an indirect sunlight" is best. The intense direct rays 

 of the sun are too strong. See examination; also inspection. 



GOOD QUALITY See quality. 



GRADE AND VALUE There are four mercantile divisions, 

 namely, choice, prime, medium (or good brewing) and com- 

 mon to poor. Classification does not change, but supply and 

 demand regulate relative values. 



GRADING Classifying hops as to quality and standard. 



GRAIN See cross-grained; also curly. 



GROSS WEIGHT The entire weight of bales. See we'ghts. 



GUIDES See curing guides. 



GUMMY Resinous and not thoroughly cured. 



HARD PRESSED Too heavily baled. It takes buoyancy, 

 or sponpiness, from a well-cured hop. Also called hard baled 

 and heavy baled, and when over the maximum proper weight 

 range of 205 pounds are called over-weights, or heavy weights, 

 which latter term is also often applied to a lot of bales, the most 

 of which run considerably over the ordinary average. See 

 weights. 



HARSH Wanting in oily matter. Generallv flaky, and the 

 berries stiff, or what could be called chippy. Usually the result 

 of forced drying. 



HEAD See top. 



