KITCHEN-GARDENING. 83 



iion, while others succeed most satisfactorily wherever the soil 

 will produce a large crop of any kind of corn. 



METHOD OF CULTIVATING THE HOP. 



HouBLON. Humulus lupulus. 



Although the Hop is not a culinary vegetahle, yet, as it is 

 more or less used in every part of our country, it may not be 

 amiss to treat of its culture. As a great deal depends on the 

 manner in which Hops are cured, I propose giving directions 

 for their management throughout, so as to enable those who 

 choose, to prepare their own. My information is collected 

 chiefly from Loudon's Encyclopaedia of Plants. 



" The Hop has been cultivated in Europe an unknown length 

 of time for its flowers, which are used for preserving beer. Its 

 culture was introduced from Flanders in the reign of Henry 

 the Eighth ; though indigenous both in Scotland and Ireland, 

 it is little cultivated in those countries, owing to the humidity 

 of their autumnal season. Like other plants of this sort, the 

 Hop bears its flowers on di9"erent individuals ; therefore, the 

 female plants alone are cultivated." 



NAMES OF DIFFERENT VARIETIES. 



" There are several varieties grown in Kent and Surrey, under 

 the name of Flemish, Canterbury, Goldings, etc. ; the first is 

 the most hardy, diflering little from the Wild or Hedge Hop ; 

 the Golding is an improved and highly productive variety, but 

 more subject to blight than the other. Besides these are the 

 Farnham., or Golden Grape, which is cultivated for an early 

 crop ; and for late picking, the Mayfield Grape, or Ruffler, is 

 esteemed, which is a dwarfish variety. Great caution is neces- 

 sary lest the varieties get mixed, as they will not ripen nor dry 

 equally, and consequently cannot be of one uniform color and 

 quality. In the Hop-growing districts of the State of New 



