Hop Cultivation. 
25S 
larger quantities of re3in, oil, and bitter principles, and at the 
same time considerably less moisture, than Spalt hops dried by 
the same process. Worcester hops dried in this gradual manner 
were found to be infinitely richer in desired qualities, and to 
have far less moisture than those from Kent — East, Mid, and 
the Weald — Sussex, Bavaria, Belgium, and America, dried 
according to the ordinaiy practice. 
The kilns for drying hops are of simple construction, being 
occasionally square, but more frequently round chambers, from 
16 to 20 feet in diameter, with stoves or fire-places in them, 
and from 14 to 18 feet high; at this height a floor of narrow 
joists or oast laths, an inch and a-half or so apart, is laid over 
the chamber. At this point the sharply-sloping roof commences, 
being carried up to an apex with a circular aperture of from 
two to three feet, upon which a cowl is fixed. The roof is from 
20 to 26 feet high. A section of a kiln is given in fig. 10, B, iu 
which the relative height of the various parts is indicated. 
The kiln or chamber is in some cases merely a room with open 
iron stoves in it, as shown in the two lower kilns of the ground 
plan d in fig. 11, and in fig. 10, B, having holes at intervals in 
the walls just above the ground-level to allow the admission of 
cold draughts to drive up the hot air through the hops above. 
Over the open stoves, iron plates are hung five or six feet from the 
floor, to break and distribute the volume of heat from the stoves. 
The cold air currents can be regulated by shutters over the 
draught-holes. 
It is better that the stoves in the chambers should be set in 
