THE HOP. 201 
good. The land should be in good heart, and well tilled, 
well drained and plowed deep or subsoiled, made level, 
and the roots of the vine planted in hills six feet 
apart each way; some three or four roots, six or eight 
inches long, with two eyes in each, one for the root and one 
for the vine, placed horizontally in each hill, with a good 
shovel full of well rotted manure in each. The first sea- 
son after planting the crop will be hardly sufficient for set- 
ting the poles, so that a crop of corn or potatoes can 
be raised between the rows. It is very important that 
the whole ground be kept clean from weeds and grass 
by hoeing, or cultivating with plow, cultivator, &c., as not 
to injure the roots. The second spring clear off the ground 
and put another shovel full of manure or compost to each 
hill, and set two or three stout long poles to each hill, 
in such a manner that the sun and air will gain the 
fullest access to them. When the vines have grown two or 
three feet in length, guide them to the poles and fasten 
them with a withe of straw, grass, or woolen yarn—still 
cultivate it well and keep it clean. 
On the approach of frosts, watch the odor of the field, 
for when that has become strong and the color of the hop 
changing brown, they should be gathered by cutting the 
vines off at the ground and pulling up the pole, and bearing 
off the vines with them to a convenient place for pick- 
ing. This should be done in a neat, clean manner, care- 
fully gathering the pure hops in clean baskets, as free from 
leaves and vine as possible, by hand. Two cents ber bushel 
is the usual price paid for picking. Care should be taken to 
prevent the waste of the pollen or yellow lupuline, in whick 
the chief value of the hop consists; if that is lost they are 
nearly valueless. After picking they should be carefully 
spread and cured in a cool, shaded location, where they 
