56 QUALITY AND KEEPING OF HOPS. STATISTICS OF 



contain will the useful principles to be extracted be found 

 more or less active. It is not, however, alone this bitter 

 principle which is useful in brewing, because we find among 

 the components of the hop, tannin, a colouring matter, gum, 

 resin, &c., each of which elements has some effect upon the 

 beer. Thus an- analysis of hops shows the following : 



Water 14*50 



Aromatic oil 50 



Eesin 15-90 



Tannin 3-02 



Gum 11-10 



Colouring matter 6 40 



Cellulose 48-30 



Salts 0-28 



100-00 



At the London Exhibition of 1862 this important product 

 was represented by samples from every hop-producing dis- 

 trict of England, from two British colonies, from twelve 

 European countries, and from the Northern States of America. 

 The jury in their Report stated, that in regard to delicacy of 

 flavour, brightness of colour, and perfection of curing, 

 English hops maintain their well-merited high reputation. 

 In strength or amount of lupuline the hops from Bavaria 

 and Bohemia can hardly be surpassed, while, for the most 

 part, their curing was excellent. 



The samples from other German states (often represented 

 as Bavarian) are generally of fair moderate strength and 

 flavour, but too often badly cured, and packed with too many 

 green leaves. 



France exhibited hops from Alsace and Lorraine, of ex- 

 cellent flavour, but somewhat deficient in strength. They 

 were carefully picked, and in some cases very well cured. 



