278 THE HOP. 



hops; medium, that are also called good brewing hops; common, 

 or fair brewing hops; and poor, or ordinary brewing hops. Also 

 see diseased, worthless, curing guides. 



RANK An off colored hop with a strong, earthy, or green 

 vegetable aroma. 



RE-BALED Baled a second time. Necessary, of course, to 

 re-driecl hops. Also to hops that have been opened out for air- 

 ing. Sometimes resorted to when the first baling was too heavy 

 or too light, or the baling unmerchantable. Re-baling generally 

 badly breaks the hop. See re-dried; also airing. 



RED A name sometimes given to over-ripe hops. 



RE-DRIED Dried a second time. Administered to hops that 

 are found slack, or to hops that have become wet. A re-dried 

 hop cannot be a choice hop, and the operation generally results 

 in very inferior quality. See re-baled. 



REEK The vapor or steam arising from hops at the early 

 stages of drying, called at times a sweat. See sweating, steam- 

 ing and casing. 



RE- PACK ING The re-wrapping or replacing of the burlap 

 on the bale, or the compression of several bales into one package, 

 a method sometimes employed for exporting. 



RICH OR FAT-Thick in lupulin. See fat. 



ROASTED OR BURNT Terms sometimes applied to badly 

 scorched hops. 



ROUGH Unevenly developed berries with bracts lacking in 

 oil and not smooth. 



RTTB See the rub. 



RULES See curing guides. 



RUSTED Brown spots. A weather effect on delicate points 

 and flaws of the growing hops. A blemish, but this is not 

 meant as the disease known as rust. 



SACKER See foremen. 



SACKS See hop sacks. 



SAFE Sufficiently dry in bale to stand either long (including 

 export) shipment or compact piling and close storage. 



SAMPLES A chunk (or, as it is called, a square sample) of 

 hops, cut and drawn from side of bale, with knife and tongs. 

 Advance samples, the type or shipping samples. Type 

 samples, the standard for comparison of quality. Shipping 

 samples, those sent to indicate style of hops shipped. Re-drawn 

 samples, fresh or newly drawn samples, to show nature and con- 

 dition. Samples should not be taken until the Hops have set 

 or become firm in bale, which, takes several days after pressing. 

 At inspection examination a square sample is usually taken from 

 each 10th to 15th bale, depending upon size of lot, bes des th 

 tryer samples from each bale. See tryer samples; also bulk 

 samples. 



SCORCHED Burning, caused by over-firing, resulting in the 

 crystallization of the lupulin and excessive loss of and injury 

 to brewing quality and flavor. 



SCRUBBY Lacking in roundness or fullness of berry, want- 

 ing in solidity. Light, flat berries. 



SECOND SWEAT See casing. 



SEEDLESS Free or almost free of seed. 



SELECTION The separate accepting or rejecting of each 

 bale severally in a crop of hops. 



SELLING See buying and selling. 



SHATTERING The breaking apart of the berry. Falling 

 off of the petals. Usual to hops that have gone off. Also through 

 excessive drying-out in the bin after casing. See going off; also 

 shelly. 



SHELLY Brittle from drying out in cooling room. Rather 

 shattered in baling. See casing; also shattering. 



SHIPPERS The top quality demanded by foreign trade. 



SHOVE OFF Act of removing the dried hops from the kiln 

 floors. 



