336 
Cultivation and Management of Hops. 
off from all kinds of well ripened old cheese. As a matter of 
curiosity, I determined both the amount of free ammonia and 
that contained in the cheese in the form of ammoniacal salts, and 
found in 100 parts : — 
Free ammonia "74 
and 
Ammonia in a state of ammoniacal salts 1"69 
Total ammonia 2-43 
Ti'eated with Avater the Norwegian cheese yielded, calculated 
for its natural state : — 
Water 42-44 
Matters soluble in water and containing 2*52 of nitrogen .. 23'17 
Matters insoluble in water 34'39 
100-00 
Newly made, this cheese is quite insipid, and it takes a year 
or longer to develop the full flavour, which becomes, indeed, 
quite overpowering to an English nose and palate at the time 
when the cheese is considered in Norway to be in prime con- 
dition. 
London, 11, Salisbimj Square, Fleet Street, 
July, 1870. 
XVIII. — On Recent Imjirovements in the Cultivation and Manage- 
ment of Hops. By Charles Whitehead. 
Introduction. 
Varium et mufabile semper is peculiarly applicable to the hop,, 
for no plant is more fickle or so difficult to manage. Rustics 
have a clumsy joke upon its ever-changing nature, saying, 
that it is rightly named ' hop,' for it hops from one extreme 
to another with wonderful celerity. It is especially sensitive to 
changes of temperature, so that, at certain stages of its growth, 
a white frost, or any sudden atmospheric change, may check 
its vigour, and, by j)roducing abnormal action, render it liable 
to blight, mould, and other numerous ills which it is heir to. 
These characteristics of the plant formerly rendered it such an 
attractive subject for betting — the collection of the hop duty then 
affording convenient data for the operation — that members of 
Tattersall's even condescended to put their money upon hops ; 
and merchants, factors, growers, with many others more or 
less connected with hops, made their annual venture upon the 
