STRUCTTJEE OF THE HOP CONE. 279 



a hair sieve of jV-inch mesh, where they are picked to pieces 

 with a pair of forceps — not by the fingers — and the individual 

 parts (bracts, strigs and stalks) sifted on to black glazed 

 paper. They are then collected separately and weighed to 

 determine their percentage value. Haberlandt obtained the 

 following figures from the examination of twelve different 

 varieties : — 



Per cent. 

 Lupulin 7-92 to 15'70 



Strigs and stalks 8-50 „ 17-54 



Bracts 69-79 „ 78-36 



Fruit - 0-02 ,, 7-80 



the Saaz hops furnishing the highest percentage of lupuHn, and 

 Alsatian hops the smallest. The last named contained the 

 lowest proportion of fruit ; whilst the maximum was found 

 in Posen hops. Hanamann^ has also recently published his 

 researches on samples of hops from Postelberg, Saaz and 

 Auscha (see table). The connection between these various 

 components and the estimation of quality will be referred to 

 later on. 



The chemical constituents of hops have been the subject 

 of numerous researches, and a good deal may be learned from 

 the published results, both on the chemical substances con- 

 cerned and their influence in brewing, although no certain 

 conclusions can be drawn as to which have the greatest value 

 and activity, and what amounts of the same really play an 

 active part in the boihng process. To devote consideration 

 to all the chemical components of the hop cone would, 

 however, occupy too much space, and we must therefore be 

 content to briefly deal with the rnost important. 



1 Dr. J. Hanamann and L. Kourinsky, Zeitschrift filr das landwirth. 

 Versuchswesen in Oesterreieh, 1898. 



