1910.] Picking, Drying, and Packing Hops. 95 



perforated with holes. When the hops are loaded the iron rod 

 is pushed through a hole in the door of the oast so that the rod 

 lies on the hair just below the hops. The wooden rod and 

 thermometer lie in this iron tube, and can be pulled out and 

 read when desired. 



The above-mentioned pamphlet also gives a very accurate 

 account of the manner in which the temperature should be 

 regulated during the drying process : — 



At the beginning of drying the temperature should be 

 between 8o° F. and ioo° F. It should rise gradually and 

 steadily to 140 0 F. during the first three hours, provided 

 there is a good draught. If the draught is poor, there must 

 be a slower rise in temperature, and four or five hours must 

 elapse before a temperature of 140 0 is reached. From this 

 point, when the bulk of the "reek " will have passed off, the 

 temperature should be kept steady for about five hours, 

 during which time it may be allowed to rise to between 150 0 F. 

 and 160 0 F., but must not exceed the latter temperature. 

 Finally, when the hops begin to finish, the temperature 

 should be allowed to fall somewhat, to a final temperature of 

 about 120 0 F. The object of this last fall in temperature is 

 that the hops may finish more slowly, and hence more 

 regularly. 



Practical Drying. 



Preparation of Oasts. — The oasts should be thoroughly 

 overhauled and put in repair a week or ten days before 

 picking, and at the same time the hairs, which are taken up 

 during the winter, should be stretched and nailed down. 



Loading. — An oasting of hops can usually be dried in 

 from 9-12 hours, so that two oastings of hops can be con- 

 veniently dried in each 24 hours. 



The hops that are picked in the morning are loaded as soon 

 as they arrive at the oasts, whilst those that are picked in the 

 afternoon are stored in some well-ventilated place, usually a 

 "green loft," from which they can be carried straight into the 

 oast. These are loaded upon the kilns as soon as the 

 morning's oasting is dry. The night's oastings, in sultry 

 weather, tend to heat in the bags, and the hops become dis- 

 coloured; to prevent this, the bags should be untied and 

 stood up, so that air can circulate about them, 



