arrive at the oasts; those picked in the afternoon must be stored 

 in well ventilated places lest they heat. 



In order to hasten drying it is usual to turn the hops one or 

 two hours before the finish. 



The operation may be considered finished when practically all 

 the strigs are brittle. 



Sulphuring. Sulphur is now universally burnt during the dry- 

 ing of hops in England. It improves the appearance of the finished 

 sample. It hastens the drying process, it prevents the formation 

 of a special odour of withered vegetable substance, due probably 

 to some fermentation and, according to some brewers, it increases 

 the keeping qualities of the hops. 



Sulphur is usually burnt, in open pans, at the rate of x / a Ib. to 10 

 bushels of hops (63 grammes per 100 litres). 



Types of oasts. The most common oasts in use are the open- 

 fire kilns in which, as said above, the products "of combustion pass 

 through the hops. These necessitate the use of high quality, ar- 

 senic-free, anthracite coal. 



Another type which has long been used in England is a hot 

 air kiln called the "cockle" in which the products of combustion 

 do not pass through the hops but ascend and circulate in brick 

 flues. In recent years other types of hot air kilns have been 

 introduced. In most of these the products of combustion pass 

 through a maze of iron flues and the most modern kilns are fitted 

 with various apparatus for improving the draught. 



Cooling and packing. After the hops have been dried they are 

 allowed to cool partially in the kiln and then for further 8 to 12 

 hours before they are packed in "pockets" or bags 6 to 7 feet 

 long (i m. 80 to 2 m. 20) and 2ft. (o m. 60) in diameter. 



ARTHUR AMOS. The Methods of Picking, Drying, and Packing 



Hops in Kent. Journ. of the Board of Agric., No. 2. Nature, 

 Vol. 83, p. 532. London; June 3oth, 1910. 



Hop production is a highly specialized branch of farming, re- 

 quiring much more capital per acre than wheat and cattle pro- 

 duction, and it includes not only hop growing but also drying. 

 The oasts, or drying ovens, are familiar objects to all who have travelled 

 across Kent. 



The drying is managed by a skilled workman, who remains in 



