HOPS. 
113 
with great accuracy, I shall beg leave to insert his 
whole account, after making a few short remarks from 
my own observations, according to the plan prescribed 
by the Board. 
The hop-grounds I more particularly examined, were 
those of Messrs. Crane, at Lower Areley, in the Vale 
of Severn, and those of-Smith, esq. Mr. Wheeler, 
and others, in the parish of Lyndridge, in the valley of 
the Teame ; the soil of the former a deep light loam, 
that of the latter a rich deep strong loam. 
1. Soil. The soil adapted for the cultivation of hops, 
is, in all cases, a deep rich loam, or a peat ground, well 
drained, consolidated and manured; many hop-grounds 
upon the Teame river are within reach of the floods, 
and have occasional irrigation; this is reckoned no 
inconvenience, but the contrary, less manure being, in 
that case, necessary. 
An idea is pretty general amongst the buyers of 
hops, that those from strong loams are possessed of 
the greatest condition, strength, or staple, and will go 
the farthest in use ; they are, therefore, generally pre¬ 
ferred to those from weaker soils. 
2. Rent. The rent of hop-grounds is seldom distinct 
from that of the other parts of a farm, but may be 
reckoned from 30s. per acre for upland, to 50s. on that 
fit for meadow, from its situation and staple. 
3. Exposition. The aspect of hop-grounds in this 
county should be to the south, south-west, or west, 
and sheltered to the north and east. 
4. Preparation. When hop-grounds are formed 
from grass-land, it must be either dug with a spade, 
or ploughed by the paring plough, which buries the 
sward, and goes full ten inches deep. Tillage land for 
this purpose must be well cleaned from weeds, and 
Worcestershire.] l thoreughly 
