836 
DKECIA PENTANDRIA. 
Cr.Ass XXII. 
2075. MODEC'CA. Lam. Modecca. 
13910 lobata Jacq. lobe-leaved 
Passifloreccf. Sp. 1. 
jL □ or 12 au G S. Leone 1812. C r.m Bot. reg. 433 
2076. XERO'TES. R. Br. Xeroxes. 
13911 longifolia R.Br. long-leaved 
13912 r'lgida R. Br. rigid 
2077. ELAaS. W. Oily Palm. 
13913 melanoc6ccaGiS/'/w. black-seeded 
139U occidentalis W. "West Indian 
13915 guineensis W. Guinea 
HEXANDRIA. 
Juncece. Sp. 2—24. 
^L_lor 3 ... G.w N. Holl. 1796. 
j£ L.J or 2 ... G.w N. Holl. 1791. 
Falmce. Sp. 3. 
£ □ or so: — G.w N. Grena. 1821. 
i □ or 30 ... G.w Jamaica 1820, 
i O or 30 ... G.w Guinea 1730. 
PalmcE. Sp. 1. 
10 ... W.G Caraccas 1803. 
Palmce. Sp. 1. 
30 ... W.G E.Indies 1771. 
D r.m 
"D r.m Bot. cab. 798 
S CO 
S r.m 
S r.m Jac. amer. 1. 172 
2078. CHAMiEDO'REA. W. Cham.edorea. 
13916 gracilis W. slender ? I I or 
2079. BOR AS'SUS. TV. Borassus. 
13917 flabelliformis W. fan-leaved £. □ or 
2080. MAURI'TIA. W. Mauritia. Palmes. Sp. 1. 
13918 flexuosa TV. wavy-spiked £ □ or 40 ... W.g Surinam 1816. S r.m_ 
Sk r.m Jac.sch.2.t.247,8 
S r.m Rox.co.].t.71,72 
2081. SMI'LAX. W. 
13919 aspera W. 
/S auriculdta 
13920 exceisa W. 
13921 zeylanica W. 
13922 quadrangularis W. 
13923 Sarsaparilla W. 
13924 China W. 
13925 rotundifolia W. 
13926 laurifulia W. 
13916 
Smilax. 
Rough Bindw. un 8 
ear-leaved _^ un 8 s 
tall £_ I I un 12 au.s 
Ceylon |_ [ZD un 10 
SmilacecE. Sp. 22—68. 
square-stalked \ 
medicinal _1 m 
Chinese I 1 m 
round-leaved un 
Laurel-leaved X un 
6 jn.jl 
4 jl.au 
6 
6 jl.au 
5 jl 
W.G S. Europe 1648. 
W.G S. Europe 1648. 
W.G Syria 1739. 
W.G E. Indies 1778. 
N. Amer. 1812. 
N. Amer. 1664. 
W.G China 1759. 
W.G N. Amer. 1760. 
N. Amer. 1739. 
W.G 
W.G 
W.G 
Sk s.p 
Sk s.p 
Sk s.p 
Sk p.l 
Sk s.p 
Sk s.p 
Sk s.p 
Sk s.p 
Sk s.p 
13917 
Sch.hand.3.t.328 
Pluk.al. t.llO.f.3 
Buxb.cen.l. t.27 
Rum.am.5. t.l61 
Dend. brit. 109 
Dend. brit. Ill 
Ka8m.am£e.t.782 
Cat. car. 1. 1. 15 
13918 
History, Use, Propagation, Culture, 
in Kent as coppice wood for that purpose. The after-culture of the hop consists in stirring the soil, and 
keeping it free from weeds ; in guiding the shoots to the poles, and sometimes tying them for that purpose with 
withered rushes ; in eradicating any superfluous shoots which may arise from the root, and in raising a small 
heap of earth over the root to prevent any more shoots from arising. 
Hops are known to be ready for gathering, when the chaffy capsules acquire a brown color, and a firm con- 
sistence. Each chaffy capsule or leafed calyx contains one seed. Before these are picked, the poles with the 
attached stalks are pulled up, and placed horizontally on frames of wood, two or three poles at a time. The 
hops are then picked oft' by women and children. After being carefully separated from the leaves and stalks, 
they are dropped into a large cloth hung all round withinside the frame on tenter-hooks. When the cloth is 
full, the hops are emptied into a large sack, which is carried home, and the hops laid on a kiln to be dried. 
This is always done as soon as possible after they are picked, as they are apt to sustain considerable damage, 
both in color and flavor, if allowed to remain long in sacks in the green state in which they are pulled. In 
very warm weather, and when they are pulled in a moist state, they will often heat in five or six hours : for this 
reason the kilns are kept constantly at work, both night and day, from the commencement to the conclusion of 
the hop-picking season. The operation of drying hops is not materially different from that of drying malt, and 
the kilns are of the same construction. The hops are spread on a hair-cloth, from eight to twelve inches deep, 
according as the season is dry or wet, and the hops ripe or immature. When the ends of the hopstalks become 
quite shrivelled and dry, they are taken off the kiln and laid on a boarded floor till they become quite cool, 
when they are put into bags. 
The bagging of hops is thus performed : in the floor of the room where hops are laid to cool, there is a round 
hole or trap, equal in size to the mouth of a hop-bag. After tying a handful of hops in each of the lower 
corners of a large bag, which serve afterwards for handles, the mouth of the bag is fixed securely to a strong 
hoop, which is made to rest on the edges of the hole or trap; and the bag itself being then dropped through the 
trap, the packer goes into it, when a person who attends for the purpose, puts in the hops in small quantities, 
in order to give the packer an opportunity of packing and trampling them as hard as possible. When the bag 
is filled, and the hops trampled in so hard as that it will hold no more, it is drawn up, unloosed from the hoop, 
and the end sewed up, other two handles having been previously formed in the corners in the manner men- 
tioned above. The brightest and finest colored hops are put into pockets or fine bagging, and the brown into 
coarse or heavy bagging. The former are chiefly used for brewing fine ales, and the latter by the porter 
brewers. But when hops are intended to be kept two or three years, they are put into bags of strong cloth, and 
firmly i)ressed so as to exclude tiie air. 
The stripping and stacking of tiie poles succeeds to the operation of picking. The shoots or bind being 
stripped oft", such poles as are not decayed are set up together in a conical pile of three or four hundred, the 
centre of which is formed by three stout poles bound together a few feet from their tops, and their lower ends 
spread out. 
The produce of no crop is so liable to variation as that of the hop; in a good season an acre will produce 20 
cwt. ; in a bad season none, or only 2 or 3 cwt. From 10 to 12cwt. in a season is considered a tolerable average 
