32 HOPS. 



These cuttings are generally taken in the spring, and 

 only very exceptionally in autumn. To obtain them the 

 rootstock is laid bare and the stem cut off down to about 

 half an inch from the stock. A sharp knife is used, because, 

 as is well known, a smooth wound or cut heals much more 

 rapidly than a jagged one. The cutting should carry 2 to 4 

 pairs of eyes, and be cut off short below the lowest pair and 

 about half an inch above the top pair — this treatment being 

 found best to favour root development. To obtain strong 

 plants it is in the highest degree essential to start with 

 strong and healthy cuttings, such as are covered with black 

 specks or much wounded being necessarily discarded. Good 

 cuttings should be about half an inch thick and 3 to 4 inches 

 in length. 



Plants in their fourth to sixth year of growth yield the 

 best cuttings, the hop being then in its prime of vigour. 

 Cuttings from young plants are generally weak, whilst 

 those from old stocks are usually delicate and of low power 

 of resistance to adverse influences. Experience also teaches 

 that cuttings from old stocks yield short-lived plants. If the 

 cuttings are already provided with roots, their presence 

 will favour early striking ; thick roots, however, should be 

 trimmed before planting, but cutting them off altogether is 

 inadvisable. Cuttings that are taken in the autumn must be 

 carefully stored through the winter, preferably by laying them 

 in dry sand in an airy cellar; under these conditions they 

 will keep well, though they should be looked over now and 

 again to pick out any that may show ^gns of rotting, and 

 so prevent infection of the others. The^ may also be stored 

 in the same manner as potatoes, the btidding material being 

 occasionally sprinkled with water early in the year. Cut- 

 tings taken in the spring should, wherever possible, be 

 replanted immediately ; and if this is impracticable, or they 

 are to be sent to a distance, they should be kept- moist by 



