AND RURAL ECONOMIST. 153 



' The most important part in the management of hops is 

 the curing or drying of them. Here I would note that 

 hops always grow first sort, and that all second sort and 

 refuse hops are made so by unfortunate or unskilful ma- 

 nagement. 



' Much depends on having a well constructed kiln. For 

 the convenience of putting the hops on the kiln, the side of 

 a hill is generally chosen for its situation. Care should be 

 taken that it be a dry situation. The kiln should be dug out 

 the same bigness at the bottom as at the top ; the side walls 

 laid up perpendicularly, and filled in solid with stone, to give 

 it a tunnel form. Twelve feet square at the top, two feet 

 square at the bottom, and at least eight feet deep, is deemed 

 a convenient size. On the top of the walls sills are laid, 

 having joists let into them in like manner as for laying a 

 floor; on which laths, about one and a half inches wide, are 

 nailed, leaving open spaces between them three-fourths 

 of an inch, over which a thin linen cloth is spread and nailed 

 at the edges to the sills. A board about twelve inches wide 

 is set up on each side of the kiln, on the inner edge of the 

 sill, to form a bin to receive the hops. The larger the stones 

 made use of in the construction of the kiln, the better ; as 

 it will give a more steady and dense heat. The inside of 

 the kiln should be well plastered with mortar, to make it 

 completely air tight. Charcoal (that made from yellow birch 

 or maple I should prefer) is the only fuel proper to be used 

 in drying hops. The kiln should be well heated before any 

 hops are put on, and carefully attended to keep a steady and 

 regular heat. 



' Fifty pounds of hops, when dried, is the largest quantity 

 that should be dried at one time, on a kiln of this size ; and 

 unless absolutely necessary to put on that quantity, a less 

 would dry better. The green hops should be spread as even- 

 ly and as light as possible over the kiln. The fire at first 

 should be moderate, but it may be increased as the hops dry 

 and the steam is evaporated. 



' Hops should not remain long in the bin or bag after they 

 are picked, as they will very soon heat and become insipid. 

 The hops should 7iot be stirred on the kiln until they are 

 completely and fully dried. Then they should be removed 

 from the kiln into a dry room and laid in a heap, and there 

 remain, unmoved and unstirred, until bagged, which is done 

 with a screw, having a box made of plank, the size the bag 

 is wished, into which the cloth is laid, and the hops screwed 



