Show HOPS AND THEIR TION r concluded having raving gaid baid all ali that is nee necessary emIry on hop cultivation let us inquire into the different methods of curing them as on this depends their beeping keeping qualities As I 1 before remarked the belgian hops have a good reputation but those of Ba bavaria varia vatia are the best of alj alaj the aroma being more bore perfectly preserved by the method of preparation in practice tb there ere in belgium when the hops are mature the i poles are pulled up with the vin xin vines tines es hanging to them and women arid arnd children gather the biles blies which are immediately taken up to the klins in which they are dried ahna upon a floor of wire vire or hair cloth at a ahead t not exceeding deg fal FUL lumes bumes of burning sulp admitted to the hops while drying by which they are partially bleached they are then packed tightly in bags or pockets with the aid of a press and the parcels are made so compact that they may be cut with a knife the Bava nava bavarian rians when the hops are ripe cut ot off the plants close to the ground and leave them on the poles to dry in the sun this they con sider aider preserves the aroma and the ho hops ps though packed loosely in bags have more strength and flavor than the english or belgian tho the american amerlean method of hop curing is somewhat similar to the belgian in a drying room over n stoye stove ve room it is usual to joists foists across the top of the stove room and wooden slats one inch by two and a half inches apart on this open floor is laid a carpet generally gene nany rany made maae or hemp with small threads twisted hard kard and woven loosely ed that tile spaces between them are about one olle sixteenth of an inch armore or more allowing the air to pass through it freely the carpet should never i be made of cotton at the bottom bottoni of the wall of the stove room there are from four to six air holes ic cordin to thesdie tiie tile sze aze of the building with close them tight when necess necessary ury try the pipes are carried once or twice across the room room as near the tile heat beat of the sto stove y e as lii iii possible able and tilen en entera a chimney on the butel outside ido ide of ilie ibe wild building 9 phe the stove room is next to L khedry til ill emry eary ing room but tle tie th e floor 1 is from three to th eight feet lower than the carpet so as to make plenty of room to store hops in bulk until they are ready to press it requires but one window which should have havo a shutter to keep heep the room dark while the tha hops are dep deposited osite d in it as ag they will turn brown irown if exposed to the light by this method of curing them tha wha js ap hg american mi method which is as follows at first picking the hops are put on the kiln not more than twelve inches deep and the tho fires start edthe air a i r holes agg aliat that there will N V iii ili be a ff through the hops when the fire is first made the steam passes off from the hops very fast wit ht temperature kept as regular as poss possible lule ible to 1800 fan fah after making the second fire a pan of live coals is taken from the stove over which is put a quantity of sulphur if the hops are sound and free from rust or mold one pound is enough for bleaching a rt kiln killi but when very rusty from irom two to five fire pounds are sometimes used the tile pan is put in the tiie centre of the room and the boora closed the fires must be well maue made as they cannot be mended for half balf balfan an hour with wood fuel NY walen ben hen half the stems sterns will break on bend jend tend in ing g them the hops lops are dry enough I 1 this will be from froni eight to for ten 11 hours ours in using the common kiln hilli the doors aro are tb thrown rown opell open the fire goes down fund find the kiln kiin is cooled for two hours so that a man can enter to shovel off the hops which he cannot do while it is hot with a rake shovel h ovel and broom lie he throws the hops off on the cooling floor of the s store room and seeps the carpet off clean he must wear shoes without nails nans or he will tear the carpet by this method of curing much of ohp th flour or Ju puline of the hops falls through the carpet to the store room sometimes two or three pounds to eack kiln ful and what falls on the stoves and pipes I 1 p es must be brushed off wins wiUs moke mohe the next charge two anen have charge of the drying where the kiln is run all the time each working half the time when the hops have been neglected from the dryer going to sleep 01 auy any other cause they get g et too dry which is known by bi their fl feeling aeling harsh anday the snapping of most of the stems when thi this s happens ti the ie plan pian adopted I 1 is to shut tho the 1 air holes and put a quart of f salt upon uron a pan in the store room which is allowed to stand a shut short tim time ewhen when the properties evolved has lias a tendency to toughen tho the hops A better method of hop dreng dring drying is tolja vented by E edmund amu n d franc frane ranc wires like ilke telegraph wh mires wires es are put chrep or four inches azarvand apart and used in place of slats no joints are needed buttee but the wires are stretched tight by screw nas nuts oli olf tim ends 1 the carpet placed on it and the h hops ag spread on the carpet from a i walk consisting of a plank two and a liall hali half feet above the carpet suspended from the rafters above by wire suspension rods when the hops are all ali alimony ion lon f he be plank is turned on bilge euge eugo to admit a free freo circulation of air when the hops are dry the carpe carpet is rolled off by abhat a shat in the store room ro orui orti so that all the thebo hops s are taken tallen off in ip jesa jess than five minutes and the carpet pu put back ready for another charge without losing the heah heat or letting the fires go down thus thiis sav saving j ig the tiie sweep sweeping hig and ani ant the waste of tia the the tho 1 no 1 need 1 to step on the I 1 carpet from froh the above description iou of hop curing it will W lil lii ill be seen h 11 where thes they am are prepared in large quantities for the wholesale market they are subject to many accidents to the deterioration teri oration of their quality and commercial bakers unless they are conversant ver sant with the best methods in the preservation of the hop cannot arrive at anything like a correct estimate of their market value at the same time it muse be remembered that the hops limps that may the brewer brewr will V I 1 not in all case j answer r the bails baker hops sops that are int intended ended for stock yeast brewing foe making purposes es should not subjected be to any such artificial treatments treat above described but should be as pure as nature grew them I 1 claim the right of holdi holding ig oil on to my own opinions in this matterand matter and from the little experience peri ence I 1 have llave had j in tl the 1 e handling of hops I 1 donot do not approve e of either cither the bavarian or belgian methods of curing them nt at least for bakers use there are a great many varieties of our sun dried fruits which would be more palatable and better flavored edif edff if dried in pure hot 9 or r cold air and andr believe hops are in the tile list they ripen at a ca season of the ear where in moderate climates there is plenty of time to dry them in the shade if laid on a clean wooden floor or on a carpet laid on the floor of a room with a moderate heat they can be dried fit for sacking in from five to six days if the dooin room is airy and kept dry if laid upon the bare floor it must be very close and smooth otil so that the ahe flour that falls from the hops bols in the process of turning turn inghem thom them gyer got may av bv be swept blea tip the carpet is the most convenient asit as it cabbe can be rolled fron end ena to end turning over the hops without shaking out the commercial bakers who do a large business s an and d have haye accommodation f r hops in thili will find it more profitable in years of scarcity to secure a two t w 0 years stock if th eyare near enough to a hop yard even if they have fiad to buy them friem green direct froim the tho pickers those who can adopt this plan and find compare the aroma of the hops with that prepared for the wholesale market would never use any other the reason I 1 recommend this plan to others is because for a n umber number of pears years back I 1 have followed the same game pian plan myself have tested and proved it to be the best and ancl most in accord with nature what a person merely believes to be correct mounts to but little in comparison to an ficat actual u al knowledge of the fact the stock yeast of the bread manu fac lurer and the brewer as well is the foundation u upon which all good bread and heer beer making is based in the preparation of stock yeast more especially for bread making it will admit of jao jno foreign substance or uncleanness cie cJe anness of any sort whatever an and d if the hops are not pure at the start the yeast made from it in any of its succeeding stages of fermentation will never produce the desired result everything in the universe is governed by nixed fixed laws and unless those lawr laws are strictly observed perfection in any branch of science jence se can never be attained it is fio flo from m ignorance 1 of or carelessness in th the 60 observance r of the laws governing theace the tho science of pan ary ferreii fermentation tuition that so many of our bread makers uj akers commercial 1 and domestic fail in their object and the chier chief cause causo of the introduction tro of ot destructive mineral drugs into the fhe of bf life by commercial bakers to supply the deficiencies the results of false teaching to this I 1 will fill add til fil little information for the benefit of hop raisers of this territory and that is the hop being as a general rule a c eath cath LA h article induces a great many people to pull them before they are ripe the consequence is they do not retain their full strength and flavor when a year old there is abundance of wild hops growing idour in our canyons canyon and ia in years of probable scarcity they pull them ahead of time for the sake of the dollar the hop does not reach maturity until the tho seed is of alight purple burlile calor color instead of a golden goiden yellow or bet between weep that and b brown rown and bakers b in n clo elo cio new hope hops sh should odi examine the ther seeds to see that th they thes pa are re hard and nirm firm in before beffre purchasing |