HOPS 155 



HOPS. — This perennial climbing vine is grown 

 principally for its use in beer making. The foliage 

 is harsh, the stems rough and the height from lo 

 to 25 feet. While hops can be grown nearly every- 

 where, they are cultivated in only a few places. 

 California and New York are the leading hop 

 states. A sandy loam relatively fertile is prefer- 

 able, and it should be moist, although not wet. 

 Some manure should be given to each hill and 

 worked well into the soil where the plant is to grow. 

 These heavy applications of well-rotted manure al- 

 ways pay. Liberal use of manure between rows is 

 desirable. 



The hop grows vigorously and makes its gfroivth 

 in about three months; therefore requires plenty 

 of food if it is to yield its best. Roots are used in 

 propagating. The root cuttings should be selected 

 with two or more bud eyes and these laid in rows 

 7 feet apart each way. Two or three root cuttings 

 can be given to a hill. It is best to place these 6 

 or 8 inches apart and to cover 2 or 3 inches deep 

 with mellow soil. 



When the hop vines have reached a length of 

 about 2 feet they require training. One or two 

 poles from 15 to 20 feet long are set firmly in the 

 ground at each hill and on these the vines are 

 trained. During the latter part of August or the 

 first of September hops are said to be ripe and are 

 then picked. The hop vines are cut down and the 

 hops picked by hand into boxes, baskets or in piles. 

 A good picker will gather from 150 to 200 pounds 

 of green hops a day. After picking over they are 

 cured usually by artificial heat and in the commer- 

 cial sections in kilns. This work being a tech- 

 nical problem, experience and judgment are neces- 



