APPENDIX. 277 



said of all faults). In its worst stages it is called burnt or 

 scorched; in the lesser degrees, over-fired or high-dried. General 

 over-firing may mean practically entire loss of brewing quality. 



OVER-GRADING Classing hops at too high a quality. 

 Overrating standard. See grading. 



OVER-RIPE Over-mature; shown by the hops turning red, 

 and in advanced stages by fluffiness or lack of solidity in the 

 berries on the vines. 



OVER WEIGHTS-See hard pressed. 



PACKAGE A bale. 



PACKERS See pack hops. 



PACKET HOPS Hops put up for domestic uses in tightly 

 compressed quarter, half and one-pound paper packages. See 

 pack hops. 



PACK HOPS OR PACKERS Hops for packets for drug- 

 gists' and grocers' trade. See packet hops. 



PARCEL A collective number of bales. See lot. 



PETALS The leaflets of the hop; that is, the carpels or 

 bracts of the strobile. 



PICK Privilege of taking any portions of a lot, subject to 

 usual inspection conditions. 



PICKINGS OR BALINGS When the several portions of a 

 yard are picked in different stages of maturity, the hops are 

 kept separate accordingly in early and late, or early, middle 

 and late balings (or pickings), as is necessary. 



PLATTY The development of a yard unevenly; that is, in 

 blocks, or maturing irregularly, but evenly in separate plats. 



POCKETS An English term for bales, or, rather, pressed 

 bags of cured hops, of weights varying according to locality. 



POINTING OR TIPPING The shriveling of the extreme 

 ends of the point petals, and breaking off of these tips when 

 the hops have reached their fullest development. This feature, 

 with dark-purple color of the seed, indicates, under normal con- 

 ditions, ideal maturity. 



POLEMAN The person delegated to pull vine poles for pick- 

 ers, or, in the trellis yard, to get down by means of a hook and 

 blade attachment to a long scantling such portions of vine and 

 hops as cling to trellis wires when the vines are pulled down for 

 picking. 



POKES The English term for their hop sacKs, into each of 

 which 10 bushels of green hops are put. 



POOR COLOR See off color. 



POOR HOP Any hop having some brewing virtue, but off 

 in general appearance and conditions. It must be sufficiently 

 sound to stand shipment, and although it may lack in color and 

 strength, must be well baled. See quality. 



POWDERED Pulverized. This occurs in baling hops that 

 have been killed on the kilns by extreme high-drying or over-fir- 

 ing. Hops become chaffy and powder as they age or disinte- 

 grate, but favorable storage retards this. See chaffy. 



PRIME HOP One having most of the characteristics of 

 a choice, but lack'ng- in some point that does not affect its 

 other general conditions. For instance, a prime hop may be 

 choice other than to be not quite as good in flavor, or not fully 

 rich in lupulin, or not quite although fairly cleanly picked, or 

 the berry instead of being firm may be tender, or the color 

 may not be quUe even, though fairly uniform (not far off nor 

 mixed), etc. That is, some slight and single defect, but otherwise 

 equal to choice. A hop sample containing several blemishes as 

 above cited would, as a rule, grade only medium. See quality. 



PRIMROSE An expression rarely used, but sometimes 

 applied to a color indicating early stages of over-ripeness. 



QUALITY To secure good quality, diligent cultivation and 

 attention in the yard, and clean picking, proper curing and 

 baling are essential. See choice, or what could be called fancy 

 brewing hops; prime, that might be termed excellent brewing 



