108 BOARD OF AGRICULTURE, 



the color of the scales, from a pale yellowish, or straw color, to 

 a light brown j the seed, also, changes its color, and has a 

 strong, fragrant odor; while the scales haye some degree 

 of firmness, so as to be readily rubbed to pieces in the hand. 

 When picked just before this perfect maturity takes place r 

 however, they preserve their bright and beautiful color, and 

 appear a little better in the market, though not quite so valua- 

 ble for practical purposes as when the seed has grown to its 

 full weight. In perfectly ripe hops which have been impreg- 

 nated, a little yellow juice, or oil, forms at the bottom of the 

 scales ; and if the hops are picked as soon as this is discovered, 

 they preserve their bright beautiful color; while if left a little 

 longer, till the scales begin to turn brown, they acquire a little 

 more strength and weight. The hops do not all ripen at the 

 same time ; and some growers in England are accustomed to 

 begin the picking by selecting the ripest — beginning at the 

 bottom of the poles, and picking at different times. But this is 

 seldom done in this country. The picking here usually begins 

 as soon as the scales have that bright straw color, and 

 especially if the plantation is so large as to require some time 

 to finish. It is an error, however, to begin too early, and be- 

 fore the hops are ripe, though many justify it on the plea of 

 necessity. Picking before the hops are ripe causes the juice 

 or sap to run where the bine is cut. The bine is said to 

 " bleed." "When this is done, the shoots of the next spring are 

 far less vigorous and less productive. If picked before the 

 bine has come to maturity, the tips of the roots will generally be 

 found to turn black and decay up to the point at which the root 

 has matured. One prominent cause of the deterioration of 

 hops is traced to picking before they are ripe. 



When the picking commences here no time >s to be lost, 

 since, in case of a rain or storm, great injury would be occasioned 

 by bruising them. They should be picked when the weather 

 is dry and fair, and never when the dew is on in the morning. 



Great care should be taken in picking. The vines are cut 

 from one to three feet from the ground, and the poles pulled 

 up and laid over large boxes holding sometimes thirty or forty 

 bushels. If the pickers are hired by the day, it matters littfe 

 what sized bin is used,, though it 13 generally large enough to 



