102 



Picking, Drying, and Packing Hops. [may, 



kiln, and the output of each oast can thus be approximately 

 doubled. As a further result of this, the drying can be more 

 easily controlled by the grower, since he will have fewer oasts 

 to supervise. 



The actual cost of drying per cwt. of dry hops is probably 

 not materially affected. At the present time, owing to the 

 great reduction of the hop acreage, there are sufficient open- 

 fire kilns on almost all hop farms to dry all the hops that 

 are grown, and, therefore, if the hot-air plants are installed 

 some of the open-fire kilns will have to be shut up ; conse- 

 quently, the interest and depreciation of the plant, consisting 

 of stove, fan, and engine to drive the fan, must be added to 

 the cost of drying, and so neutralises the saving effected by 

 the use of a cheaper form of fuel. 



Should, however, the conditions be otherwise, and it be a 

 question either of erecting a new oast or of installing a hot- 

 air plant, then the latter alternative will probably be the more 

 economical. 



Cooling and Packing. — After the hops have been dried 

 and cooled upon the kiln as long as time will allow, they are 

 swept off the hair as carefully as possible, so that the hops 

 may not be broken. Rolling-floors, by means of which the 

 hops can be unloaded without any breakage of the cones, 

 are sometimes fitted in the oasts. 



The hops are still too hot for packing, and are usually left 

 to cool from 8 to 12 hours, the time depending upon the 

 dampness of the air. During the cooling the moisture in 

 the hops becomes evenly distributed through the bulk, 

 passing from the strigs of any partially dry hops to the crisp 

 and drier bracts. At the same time, moisture is also absorbed 

 from the air. The result of this is that the hops become 

 tougher and can be packed with less breakage. 



Should the hops have been unloaded before being perfectly 

 dry, they will turn sour in the "pockets " ; to avoid this they 

 may be packed quickly so that they absorb no atmospheric 

 moisture, or some hot well-dried hops may be mixed with 

 them before packing. On the other hand, if the hops have 

 been overdried, they must be allowed a longer time to cool, 

 and to absorb moisture from the atmosphere. 



Method of Packing. — For convenience in marketing, and 



