CULTIVATION OF THE HOP. 49 



continue at intervals of about a week until the bur is breaking 

 into hops. By adopting this plan, I have never had mould 

 to do me injury. Other forms of blight I am happily not 

 rcquainted with, excepting red' spider or rust, which I am 

 not much troubled with. If I should have it to any extent 

 I should use sulphur, as I understand, if taken in time, it is 

 generally effectutl. It is important so to arrange our plan- 

 tations as to have a succession of sorts judiciously selected, 

 and sufficient oast accommodation to enable us to secure the 

 whole growth with colour and in good condition. More oast 

 room is required now than formerly, when good ripe yellow 

 and rather brown hops were esteemed, but now are very 

 unsaleable. Too early picking is no doubt wrong, although 

 occasionally we -may get a coloury choice sample, but the loss 

 in weight, injury to the stock, and other drawbacks are 

 incalculable. The drying or management of hops is perhaps 

 more important than any part of the cultivation. Formerly, 

 very poor accommodation was given for drying. With the 

 hair but a few feet from the fire, a very short rafter, with 

 very little air admitted,, the hops were baked rather than dried. 

 Although great improvement has taken place during the last 

 few years in the picking and management, more kiln room is 

 generally required to secure the crop in the best possible con- 

 dition, and also to prevent excessive overloading, so injurious 

 to the sample and the great disadvantage of the grower. 

 There is a great difference of opinion as to whether the old 

 cockle principle or open fires are best. I am of opinion 

 cockles are best suited to the Weald of Kent. Less skill is 

 required in drying ; they are more economical in fuel, and, if 

 not superior, a softer and equally good sample may be pro- 



