276 THE HOP. 



properly handled, cured new hops, it has its natural brilliant 

 lemon-yellow color and oily characteristics. 



MANAGEMENT The treatment of the hops. Curing. 



MASHY See chaffy. 



MATURE The stage of development proper for picking. 

 Not immature and not over-ripe. 



MEASURER In English usage, the person who measures 

 the green hops with a bushel basket into the pokes. See 

 booker. 



MEATY A fat, wholesome, but not delicate hop. 



MEDIUM HOP A hop of good brewing quality, that may 

 not be as even in color, or may not excel in distinct qualifica- 

 tions as the better grades, but must be bright, fairly clean, 

 safely cured and well put up. See quality. 



MELLOWNESS Silkiness. See sulphuring; also casing. 



MERCHANTABLE Sound and properly pur up. Refers to 

 both contents and covering of package, or to tlie bale itself. 



MIX A disadvisable habit some growers have of blending 

 their growth in cooling room. 



MIXED LOT A lot containing bales of different qualities. 



MIXED COLOR A mixture of early and late pickings, 

 brought about by a deliberate and thorough mrxing of the 

 greener with the more mature hops. See uneven color; also off 

 color. 



MIXED CURING See uneven curing. 



MOTTLED Mixed in color. Green, ripe, and over-ripe or 

 wind-whipped berries baled together indiscriminately, usually 

 the fault of uneven ripening. 



MOVE Changing or tossing hops from one place in cooling 

 room to another. 



MUDDY Imperfectly developed unsightly hops full of dirt 

 and sand. 



MUSTY Foul odor. Fustiness. 



NET WEIGHT The weight of the bales less tare allow- 

 ance. See weights. 



NEW Hops of the latest crop in contradistinction to old 

 hops. As it gets near to a harvest the term applies also to the 

 growing crop. The spirit of its use and plausible intent govern 

 the meaning. First year's growths are sometimes called new 

 hops, to distinguish them from the product of roots that have 

 produced before. See young hops. 



OASTS or OAST HOUSES The English term for the drying 

 houses. See kilns. 



OFF COLOR Not bright; unsightly. Also used when the 

 color is uneven from any cause. See dull. 



OILY or BUTTERY Sometimes applied to hops that are 

 fat and silky. See silky, also rich. 



OLD HOPS All growths except the latest harvest. (See 

 yearlings, also olds and old olds.) 



OLD OLDS A general term for hops over two seasons old. 

 (Beyond two years removed from the latest harvest.) 



OLDS Hops two seasons old. (Growth of the second year 

 removed from latest harvest.) 



ORANGED The lupulin changed from its original yellow to 

 a deeper or orange color, the effect of imperfect curing, or result 

 of aging. See lupulin. 



ORDINARY BREWING HOPS Poor hops. See quality; also 

 poor. 



OVER-DRYING The drying of a hop for too long a period 

 at a low heat. It lessens brew'ng strength; that is, it lessens its 

 intrinsic value. It makes a hop tender. Over-drying is less 

 damaging in its effects than high-drying or over-firing. 



OVER-FIRING, as the word implies, means excess firing in 

 curing process. It. causes more or less evaporation of the volatile 

 oils, causes crystallization of the lupulin and spoils the flavor. 

 Its degree can only be determined by an export (and this can be 



