170 The Hop. 



scales, and corolla swell into a permanent strobile, which bears 

 roundish seeds. These, when full grown, are the part sold in 

 commerce under the name of Hops, which name is derived from 

 the Anglo-Saxon hoppan, which signifies to climb, given on ac- 

 count of the habits of the plant. The flowers make their ap- 

 pearance in August. 



Dr. Ives of this city instituted a very interesting and valuable 

 series of experiments relative to the properties of this plant. 

 He found that there was a characteristic taste belonging to 

 leaves, stem, and all parts of the plant; and besides this, in the 

 woody scaled catkin, an aromatic heavy odor, and strong bitter 

 taste, which upon examination was found to proceed from a 

 semi-resinous substance in the form of small yellow globules 

 formed on the outside of the scales of the calyx and corolla, and 

 about the base. In this substance, as Dr. Smith observes, appears 

 to reside the whole bitterness and fragrance for which it is so 

 universally prized. It is separated by rubbing and sifting, when 

 it appears like a fine yellow powder; if the fingers are warm, it 

 will, from its resinous nature, adhere to them, and also burn freely. 

 It is called lupuline. 



The hop has for a long time been used in the manufacture of 

 beer, and is annually brought into our city in immense quantities. 

 It communicates an agreeable flavor, and brewers consider it has 

 also a preservative quality in preventing the rising or fermenta- 

 tion. As the Hop is very light and considerable is used, an 

 enormous loss takes place from its absorption, as one barrel of 

 wort is absorbed by every sixty pounds used in brewing. Were 

 it in our power to introduce a substance that would prove twenty 

 times more troublesome and costly in the manufacture of beer, 

 we would willingly do so, but we are compelled to state that the 

 introduction of lupuline has of course all the advantageous pro- 

 perties of the Hop, without any of its inconvenience. It has 

 been calculated that one pound of this substance could be ob- 

 tained from every six pounds of Hops. It is a valuable tonic, 

 and very useful in dyspeptic complaints, either fermented or in 

 tincture and infusion. Hop pillows are sometimes, without 

 doubt, useful as anodynes ; and poultices made with them are of 

 universal application. The young shoots of the plant are boiled 

 and eaten as asparagus, and are considered healthy. . As the fibres 

 of the vine are tough and flexible, a coarse cloth has been made 



