340 CANNABACE^ 



ferent names in different localities or on distinct farms. Only 

 a small number of distinct kinds are in existence ; they vary 

 in length and colour of 'bine,' hardiness, period of ripening, 

 and quality of the ' hop.' 



A Good Hop. — The undermentioned points are of import- 

 ance in estimating the quality of any variety of hop in a natural 

 fresh state : — 



(i) The yield should be good, and the plant should be 

 hardy and capable of resisting the attacks of mould and aphis. 



(2) The ' lupulin '-content of the strobiles should be high ; 

 the ratio of the weight of the ' lupulin ' to the weight of the rest 

 of the strobile (its ' petals,' axis and fruits) should be as great as 

 possible. 



(3) The aroma should be fine. It is not possible to define 

 this point, but it must be observed that the best prices are only 

 paid for those hops whose odour is agreeable and free from any 

 smell resembling that of onions or black currant shoots. 



(4) In the best varieties the stipular bracts of the strobile 

 are generally smooth and broad, while those of the coarser 

 less valuable kinds, with poor aroma, are narrow and almost 

 always ribbed, appearing as if puckered or crumpled. 



(5) The stipular bracts and bracteoles^ in the fine varieties 

 are thin and firm, and packed closely upon the axis of the 

 strobile. The more 'petals' per inch of 'strig' or axis the 

 better the 'hop.' The axis should be thin, and the fewer the 

 matured fruits with seeds within them the better, as the seeds 

 are said to impart an unpleasant flavour to beer. 



(6) When quite ripe the natural colour of those varieties 

 which sell for the highest prices is a pale golden yellow with 

 a faint tinge of orange : the less valuable early sorts are deeper 

 yellow with darker greenish stipular bracts. 



In order to preserve the ' hops ' after picking they are dried 

 in specially-constructed kilns, and during the drying process are 

 subjected to the action of the fumes of burning sulphur (sulphur 



