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HOP CULTURE 
 
 IN THE 
 
 UNITED STATES 
 
 BEING A 
 
 PRACTICAL TREATISE ON 
 
 Hop Iqi^oWing in Washington Tewitoi' j, 
 
 FROM THE CUTTING TO THE BALE, 
 
 ^^ 
 
 ^J E. MEEKER 
 
 WITH FIFTEEN YEARS' EXPERIENCE OF THE AUTHOR, GIVING 
 MINUTE INSTRUCTIONS HOW TO PLANT, CUL- 
 TIVATE AND CURE THE CROP: 
 TOGETHER WITH 
 ELABORATE AND GENERAL STATISTICS OF THE HOP TRADE OF 
 THE WORLD, COST OF PRODUCTION, HOW TO START A 
 HOP YARD, BEST MODE OF PRESERVING HOPS ; 
 WITH A SYNOPSIS OF ENGLISH AND 
 GERMAN METHODS. 
 To which is added an exhaustive article from the pen of 
 W. A. LAWRENCE, Esq., 
 Waterville, N. K, on Hop Raising in New York State. 
 
 ,V OF. CO,vG?>v 
 
 WITH ILLUSTRATIONS. 
 
 (' JUN 23 1B83 ^ 
 
 PUBLISHED BY 
 
 PuYALLUP, Washington Territorv. 
 
 Price, $1.50- 
 
Entered according to Act of Congress, in the year 1883, by 
 
 E. MEEKER, 
 
 In the Clerk's Office of the Librarian of Congress, at Washington, D. C. 
 
 '' _.■ \ ^- 
 
PREFACE. 
 
 i'HE high value of hops prevaiHng for the past 
 four years, culminating in the unprecedented 
 price of one dollar per pound for the crop of 
 1882, has naturally attracted a wide-spread interest. 
 An article that can be produced in large quantities, 
 and sold for nearly ten-fold its cost, engenders a spec- 
 ulative feeling akin to that of a veritable gold-mining 
 furore of the palmy days of '49, when the discovery of 
 gold in California was first made known to the multi- 
 tude. Then, as now, the few amassed fortunes ; this 
 was speedily followed by the sore disappointment of 
 the many who rushed into the mines unprepared and 
 inexperienced. Such results, it is feared, may follow 
 those who attempt to engage in hop culture, without 
 knowledge or means, or both, and without first 
 thoroughly investigating the new business proposed. 
 
 That hop-growing in the United States is profitable, 
 if conducted with intelligence and care, none can 
 doubt. We have abundant proof of the fact by the 
 success of those who through a series of years have 
 stuck to the business through thick and thin, always 
 producing a good article and prudently placing it upon 
 the market. That it will pay in the future, taking a 
 series of years, is patent to every observing mind, but 
 to those only who will move up to the head of the 
 list, and produce the best quality. No product of the 
 farm known has so wide a difference in value, be- 
 tween the highest and lowest grades, as hops ; a dif- 
 ference frequently equal to the cost of production ; 
 none are so susceptible to injury by mismanagement 
 or disease ; none are so utterly worthless when not 
 properly prepared or not wanted for the use intended; 
 
 (3) 
 
none are so limited to a single use or so variable in 
 yield ; hence, the violent Huctuations in price, and con- 
 sequent loss in years of plenty and over-production, or 
 in cases of inferior quality from whatever cause. 
 
 Having gone through the ordeal of gaining his 
 knowledge of the hop business by keen^ dear-bought, 
 actual experience without a guide to rely on, the 
 author appreciates and can testify as to the difficulties 
 that beset the new beginner, sealed as that experience 
 was by heavy financial loss to himself and neighbors. 
 None of the pioneers of the Puyallup valley had the 
 remotest knowledge upon the subject of hop-growing, 
 until the small beginning was made to raise them for 
 market in the year 1866. The result was that many 
 thousands of pounds were lost and totally perished in 
 consequence of inexperienced management; many 
 hundreds of tons injured from the same cause, bring- 
 ing great numbers to the verge of bankruptcy and 
 some to complete financial ruin. 
 
 This treatise is not published with a view to induce 
 people to embark in the business of hop-raising, but 
 for the purpose of enabling those that contemplate 
 engaging in, or are already in it, to avoid the mis- 
 takes of the early pioneers, and save them from great 
 loss, thereby benefiting all in the business by build- 
 ing up such a reputation for the hops as their natural 
 growth deserve. 
 
 The export trade can be greatly increased if the 
 standard of quality is raised and kept up to the point 
 our growth will warrant, and in the form of hop-ex- 
 tract as well as with hops in the bale, take possession 
 of the great English markets with other American 
 products. 
 
 E. M. 
 Puyallup, W. T., 
 
 April, 1883. 
 
CHAPTER I. 
 
 THE CLIMATE, SOIL, LOCATION AND FORMATION OF THE 
 HOP REGION OF WASHINGTON TERRITORY. 
 
 p^HE valley land of the Puget sound basin, or western 
 Washington Territory, is singularly well adapted for 
 raising hops, always producing a certain crop, a heavy 
 yield and uniform extra choice quality. None of the pioneers 
 in hop-growing, in Washington Territory, knew anything of the 
 business ; many of them had never seen a hop-vine growing be- 
 fore the planting in the Puyallup valley, of about half an acre 
 in the spring' of 1866. 
 
 The writer first engaged in the business two years later, planting 
 a couple of acres, and raised the first year a few hundred pounds. 
 The yard has gradually been enlarged, until his crop-yield of 
 1882, was more than seventy-one tons, giving the Puyallup valley 
 the banner crop, as to quantity, of any in the United States, and 
 as claimed by some, in the world. 
 
 A short description of the soil, climate, resources and location 
 of this now famous region, will doubdess be interesting to non- 
 resident readers. It is a region underlaid with coal, and is to the 
 Pacific coast, what Pennsylvania is to the Atlantic seaboard. 
 
 Words cannot convey an adequate idea of the immensity of 
 the timber supply or of its value. Lime and iron are found in 
 abundant quantities and in convenient localities. Fish abound in 
 the waters of Puget Sound and the numerous rivers emptying into 
 it. Game is abundant and affords rare sport for the hunters ; 
 coupled with this is the equable climate, never excessively cold 
 in winter, or hot in summer and always healthful. 
 
 The Puget sound basin lies between two mountain ranges, 
 running parallel with the Pacific coast and about seventy miles 
 apart, one the Coast, and the other the Cascade range. Each in 
 many places touch the perpetual snow line, and one peak, 
 Mt. Ranier, more prominent than many others, is the source 
 of seven rivers, being nearly three miles high, with a base of 
 over thirty miles in diameter. 
 (5) 
 
The Puyallup, one of these rivers, is about fifty miles in length, 
 and near its mouth is two hundred feet wide, and from three to 
 seven feet deep, with a rapid current. There are a number of 
 like rivers emptying into Puget sound, all forming rich valleys, 
 adjacent to tide-water. The soil is a rich alluvial deposit, known 
 to be one hundred and forty-four feet deep in the writer's hop 
 yard, where -years ago an attempt was made to sink an artesian 
 well, and is exceedingly rich and fertile. There is no subsoil, 
 the hop-roots penetrate deep into the soil and to moisture. In 
 ditching through the hop-yard we found hop-roots very abundant 
 at four feet from the surface, and roots nine feet long have been 
 seen where exposed by the wash of the river bank. 
 
 As before mentioned, the great mountain, Ranier, is the source 
 of the Puyallup river. Adventurous spirits have followed the 
 stream up to the perpetual snow line to ascertain from whence came 
 this milky-w^hite turbid water, for fully ten months of the year, 
 and were repaid for their toil by the sight denied to the many, of 
 the actual live work of the glazier in the mountain gorge. Issuing 
 from under a vast body of ice, these explorers followed the river 
 in the ice-cavern until only a small speck of light was visible be- 
 hind them, and were forced to halt. There, under the moving 
 mountain of ice was nature's great mill at work, constantly grinding 
 up the material that is carried by the water to the lov/er levels and 
 deposited in the sluggish current. Off the mouth of the Puyal- 
 lup river, where the waters of Puget sound are known to be several 
 hundred feet deep, within the memory of the writer, the land has 
 visibly encroached upon the water; and so the process still goes 
 on, vegetable growth springing up and taking possession of the 
 new-made land. Recently a bridle-path has been cut to this great 
 glazier which can now be reached from New Tacoma, twenty 
 miles by rail and thirty upon horseback, which will doubtless be 
 visited by thousands of tourists in the near future. 
 
 New Tacoma, the terminus of the Northern Pacific, is on Puget 
 Sound, near the mouth of the Puyallup river. The hop-region 
 is along and near the branch hne of the Northern Pacific, running 
 to extensive coal mines in the mountains. A branch railroad also 
 runs to Seattle through the adjacent valley of White river. This 
 valley is longer and wider than the Puyallup, and is fast becoming 
 
a noted hop region. The two combined could easily produce as 
 many hops as are now grown in the United States, if labor could 
 be obtained to pick them. The hop-crop in this whole region has 
 never failed, or been attacked with disease, as in older hop-districts 
 of the world, hence the growers of Washington Territory have 
 enjoyed the singular good fortune to have full crops when prices 
 were high. Not so with many other hop-raising districts of 
 the world, for prices run high because of the failure of their 
 crops. In Washington Territory a crop can be raised the first 
 year from the cuttings, planting in the spring and harvesting in 
 the fall. This is accounted for from the fact of the long-growing 
 season, the rich virgin soil, and the strong, vigorous cuttings 
 obtainable. 
 
 The nights are always cool in summer, and days never exces- 
 sively hot ; the growth is constant, regular and vigorous. During 
 fifteen years' experience no enemies of the hop have appeared 
 or disease attacked them ; it is the hope and belief of hop-growers 
 in W^ashington Territory that the peculiarity of their climate will 
 always protect them from the ravages of disease so destructive 
 elsewhere. . 
 
CHAPTER II. 
 
 FIRST HOP-GROWING IN WASHINGTON TERRITORY AND 
 DURATION OF HOP YARDS. 
 
 JACOB R. MEEKER, who did not live to see the importance 
 of his work, was the pioneer in the business of hop-grow- 
 ing in Washington Territory. Charles Wood, familiarly- 
 known as "Uncle Charlie," a small brewer, residing in 
 Olympia, furnished the cuttings or sets from his garden, and 
 encouraged the enterprise by promising to buy the hops. The 
 roots (about half a bushel) were packed fifteen miles, by J. V. 
 Meeker, on his back to the spot where they were planted, and 
 which to this day is about the centre of the great hop growing 
 region of the Puyallup valley. 
 
 These were duly planted in the spring of 1866, and yielded, the 
 first year, one hundred and eighty-five pounds, and were sold to 
 "Uncle Charhe" for eighty-five cents per pound. This "first 
 crop" was cured in the'loft over the living-room. The poles 
 were carried to the barn and chairs provided for the "women 
 and children " to sit in while picking. For curing a second crop 
 a small twelve by fourteen feet log-house was duly "fixed up," 
 closely chinked, daubed and underpinned, the earth banked up 
 around the foundation so that not a breath of air could get in 
 below the hops. On the roof, though of clapboards, and open, a 
 formidable ventilator was erected ; below a large stove was set, 
 with pipe running around the room, of a capacity for a house of 
 three times the size of the one in use. 
 
 The writer will never forget the look of despair depicted upon 
 the countenance of his father, when arriving upon the ground, 
 where he had gone to see the "new hop-house work," and found 
 the upper room filled with fog and the moisture dripping back 
 upon the hops. The old gent was in a " peck of trouble," as he 
 said, declaring that he believed if the " burned thing" (referring 
 to the house) "was turned bottom side up it would draw." After 
 considerable persuasion he consented to tightening the roof and 
 (8J 
 
opening some holes under the foundation, when the fog imme- 
 diately disappeared, and the " first kiln of hops " in Washington 
 Territory was speedily dried. 
 
 In the milder climates of Europe, where the soil is favorable, 
 hops are grown for centuries upon the same ground, yet in prac- 
 tice, yards are changed at stated periods, and many fail after a 
 period of twelve to fifteen years. On this subject Morton says : 
 speaking for England, " No rule can be given for the length of 
 time during which hops can be successfully grown upon the same 
 soil. This must be ascertained by actual experience ; but we may 
 state, generally, that hops grow best on a new soil, all other cir- 
 cumstances being equal. Ordinary land should be changed once 
 in ten or twenty years. The durability of the hop-plant is very 
 great when growing upon congenial soil, with careful cultivation. 
 It is difficult to ascertain the age of pardcular plantations ; we 
 have one, however, in our possession, which has not been replanted 
 for at least one hundred and fifty years, and it is as flourishing as 
 ever." The same author also mentions a hop-yard that had been 
 in uninterrupted cultivation for three hundred years. There are 
 well authenticated cases where hop -roots have been traced thirty 
 feet deep ; how deep they will go it is pfobably not known. 
 
 In Washington Territory hops have been grown continously for 
 fifteen years upon the same land without any seeming diminution 
 of the crop, or weakening of the plant. There are hop-yards of 
 that age without a missing hill, or sign of decay. Judging from 
 the great depth and richness of the soil, coupled with the equa- 
 ble mild climate, we may reasonably expect a hop-yard, with 
 proper care, will last and flourish for centuries ; hence, great care 
 should be taken in the selection of the land, preparation of 
 the soil, and planting of the roots for a new yard. 
 
CHAPTER III. 
 
 PREPARING THE GROUND — METHOD OF PLANTING — SEEDLESS 
 
 HOPS. 
 
 ITH all the conditions favorable, a full crop can be 
 //^Bj harvested from cuttings planted in March or April. 
 To insure this, sod-ground is selected and double- 
 plowed, that is, a light sod is turned and a second plow run deep 
 in the furrow thus opened, covering the sod with fresh, mellow 
 earth. The next thin sod is turned into the bottom of this deep 
 furrow, which in turn is covered as before, and so on until the 
 whole is double-plowed. 
 
 With such management the writer has, for many years in succes- 
 sion, raised full crops from cuttings planted in the spring. Where 
 but one pole to the hill is intended, the plants should be seven feet 
 apart, set in squares. Some growers prefer to set two poles to 
 the hill and in such cases usually plant seven feet by seven and a 
 half or eight. 
 
 There is a difference of opinion among growers as to which 
 method is best. Where two poles to the hill is set, the vine is 
 less liable to slip down, as one or the other of the poles are likely 
 to be rough. With one pole to the hill there are many " squat " 
 hills late in the season, as the vines become loaded, especially if 
 the poles are split from clear, free-rift timber. 
 
 The objection to the double poles is the vines become inter- 
 locked to such an extent that both poles must be taken down at 
 once, which is quite difficult to do without waste, and at best very 
 heavy work. Most growers prefer only one pole to the hill, 
 which is, in the opinion of the writer, the best, and set the hills 
 seven feet apart, in squares. The ground is carefully marked off 
 by stretching a long wire or cord, upon which are short strips of 
 red cloth, fastened the proper distance apart, and short stakes are 
 set to mark the place ; the particular method being fully described 
 elsewhere, in the article on hop-growing in New York State. 
 
 Each hill of hops consists of two distinct sets of roots or feeders 
 besides the runners or suckers near the surface. Immediately 
 (lo) 
 
II 
 
 under the hill is found a sweetish, bulbous root, usually about six 
 inches long and from three-quarters, to an inch and a half in diam- 
 eter. These are deep down under the crown of the hill and are 
 connected with it by string-like attachments. They are so numer- 
 ous that from a peck to a half-bushel may often be found in a 
 single hill, are nutritious and are used as food in some parts of 
 of Europe. Above these are found a distinctively different kind 
 of root, that extend out laterally from the hill, gradually deepening 
 and ramifying, and are doubtless the main feeders of the plant. 
 
 The runners are found near the surface and extend frequently 
 several feet without diminishing in size and have numerous eyes 
 or buds. These are cut into lengths of from four to six inches 
 according to eyes in sight, two or more being desirable to each 
 cutting ; or the butt of the vine of the previous year's growth is 
 cut from the crown with two or more eyes or buds attached, make 
 excellent sets to plant, which are called crown -roots. All cuttings 
 should be carefully protected from frost or the drying effects of 
 the atmosphere until planted. Likewise care should be taken not 
 to keep them in piles so as to generate heat. We usually mix 
 them with dry earth, placing a thin, alternate layer first of roots 
 and then of earth, so that the layer of roots shall not touch, the 
 whole covered to keep free from the drenching rains so prevalent 
 in Washington Territory. These runners are usually dug at odd 
 spells during the winter or early spring and immediately prepared 
 by cutting into suitable lengths, and assorting out the largest for 
 planting. 
 
 If the ground has been properly prepared, the planting is speed- 
 ily done. From three to five cuttings are planted in each hill to 
 insure a crop the first year. These are set with the eye or bud 
 pointing to a common centre and upward, the whole being lighdy 
 covered and the earth packed well around them. Each set 
 should be planted separate and not in a bunch. Sometimes 
 double hills a foot apart are planted with three cuttings to each 
 and the pole set between them the first year, after which one-half 
 are plowed or grubbed out. This is only done with a view to 
 increase the crop-yield the first year. Every one-hundredth hill 
 is reserved for the male or staminate plant. These are necessary 
 or else the hops will be seedless, unless there are other yards in the 
 
12 
 
 vicinity that have staminates. These will impregnate yards half 
 a mile distant, to our certain knowledge, and possibly farther where 
 the wind is favorable. Many brewers are of the opinion that 
 seedless hops are best, believing the seeds to be worthless, and 
 give great preference in favor of the German hop, in consequence. 
 In an extreme case a Wisconsin hop was found to contain twerity- 
 one per cent, of the weight in seeds. We incline to the belief 
 that a less number of staminate hills would be desirable and pos- 
 sibly none would be better. Certain it is that if the seeds are 
 worthless, a large amount of dead weight is being transported at 
 a high rate of freight, and which eventually comes out of the 
 grower's pocket by the lessened price his hops will command. 
 The male hills are set afterwards, and a large stake driven deep, 
 close by the hill to permanently mark it. 
 
CHAPTER IV. 
 
 CULTIVATION — GRUBBING — SETTING THE POLES — TRAINING. 
 
 ^ITH a new yard nothing is required but to keep the 
 f^/ ground well cultivated by frequent plowing and har- 
 rowing ; also to keep the hills free from weeds or 
 grass, by hand-culture. All vines that appear early in the sea- 
 son, are trained the first year. 
 
 The cultivation and care is more expensive, particularly after 
 the second year, when grubbing is required. The runners here- 
 tofore described, are usually grubbed out each year, and the 
 crown of the hill cut back to the surface. 
 
 After a yard is thoroughly established it would seem that no 
 amount of ill-treatment would kill or subdue it. The most 
 common way to grub is with pronged hoes, carefully digging out 
 the runners and cutting them off, close to the hill as well as the 
 crown of the hill, with a knife. Some take a sharp grub-hoe and 
 cut off" the crown close to the surface which also destroyes a 
 part of the runners. This is frequendy done even after the vine 
 has grown several feet, every vestige of growth being destroyed 
 without apparent injury. In such cases the after-cultivation is 
 depended upon to destroy a sufficient number of the runners, so 
 that what is left is not enough to seemingly injure the crop. A 
 more " barbarous " way to accomplish the same result, sometimes 
 resorted to, but not recommended, is to plow the land from the rows 
 close to the hill and then with a sharp, heavy, two-horse harrow, 
 run lengthwise over the rows ; the crown of the hill and runners 
 are destroyed and the whole leveled down to a fine tilth. 
 
 One would think such treatment would utterly destroy the hill, 
 but it does not, and large crops follow after such harsh methods. 
 In any event the runners must be kept under subjection to obtain 
 good results. Before the poles are set in the spring, the ground 
 is plowed deep with a double team. We have with fine results 
 followed this first plowingwith a subsoil-plow in the bottom of the 
 furrow, sixteen inches deep, requiring three heavy horses abreast. 
 
 (13) 
 
This was done in March and April. Millions of roots were cut 
 and broken as could be attested by sight or sound following the 
 plow The after-growth showed the effect the whole season by a 
 more vigorous growth of dark-green foHage in the driest weather, 
 and an increased yield. We also cultivate deep during the whole 
 season, as will be described later on. 
 
 One cannot be too careful in setting the poles in a good, sub- 
 stantial manner. If careless work is done, much trouble follows, 
 and oftentimes loss, by the breaking of arms or vines, interlocked 
 with other hills where a pole topples over from the heavy, accu- 
 mulating load. Sometimes a gust of wind will throw down a 
 good many. We never let this work out by contract and always feel 
 shy of men who boast of the great number they can set in a day. 
 It is very important that this work should be well done at the 
 start, for no amount of after-care can repair the damage and make 
 a good job, if once poorly done. A sharp-pointed tool, called a 
 "dibble," is used to make the holes, and in our alluvial, sandy- 
 loam soil, this is easily and speedily made to the required depth, 
 of from sixteen to twenty inches. An expert man will set the 
 pole with a "thug" letting go before it reaches home, to pre- 
 vent laceration of the hands. One can tell by the sound whether 
 a pole is well set. 
 
 Where there is but one pole to the hill, it is set as near per- 
 pendicular as possible. With two poles to the hill, the case is 
 different ; the tops are leaned out apart, to let as much sunlight 
 as possible in the hill. The cultivation now begins in earnest, 
 and consists of plowing, harrowing or cultivating according to 
 the condition of the yard or fancy of the grower. The best results 
 undoubtedly follow from deep culture, though many growers 
 shrink from the deep plowing, fearing lest breaking the roots, 
 will result in injury. 
 
 We have followed this deep culture up to the end of the culti- 
 vating season, with good results. A long, narrow-bladed shovel- 
 plow, which we call a " bull-tongue," is a capital thing to root 
 down deep, running it after and in the bottom of the furrow 
 of a side-plow. We aim to plow, harrow, cultivate or in some 
 way go over the yard every week, but generally fall behind, and 
 get around about every ten days. The cultivation is usually done 
 
15 
 
 by the first week of July, for by that time the road is blocked by 
 the arms reaching across the rows and interlocking, so as to 
 utterly preclude the direct passage of man or beast. 
 
 Aside from this, we believe the cultivation should be discon- 
 tinued by the time the bloom begins to appear. At that time the 
 surface of the ground becomes "matted," so to speak, with a 
 mass of fine, infinitesimal roots, that shoot up to the surface, so 
 numerous that a pin could hardly be stuck in the ground without 
 encountering one. These, it is true will re-form if destroyed, but 
 at this stage of growth it is thought best not to disturb them ; any 
 way we cannot if we would, on account of the obstructions before 
 stated. 
 
 There is a difference of opinion among growers as to hilling up 
 or level culture. Both methods are practised with seeming like 
 results, though more now incline to hill up, both with the plow 
 and by hand, as there is less labor to keep the hill clean, by 
 throwing in fresh dirt to smother the weeds than to remove 
 them. The main point is that the cultivation should be thorough. 
 
 The hoeing and weeding of the hills usually begins with the 
 second plowing, and with some, not until the third. It is true 
 economy to begin early and do thorough work in the start; more 
 benefit is derived by so doing, and the after-hoeing is "very mate- 
 rially lightened. The pronged -hoe is usually preferred for the 
 first time, as the soil can be dug up around the hill with less dam- 
 age to the roots than with an ordinary blade-hoe. Later in the 
 season, the pronged-hoe is discarded, as then earth is thrown into 
 the hill around the butt of the vines, to cover up the young growth 
 of weeds. 
 
 Simultaneous with the cultivation the training requires the most 
 constant vigilance, first to see that the pole is stocked with the 
 requisite number of vines, and afterwards to fight down the excess 
 of vines, always ready to take to the poles. This last costs us more 
 labor than the first. With new yards, all the vines are allowed to 
 go up the poles that start early enough to bear a crop, but with 
 the old yards the case is different. Where but one pole to the hill 
 is set, from three to five vines are trained, but where there are two 
 poles, three vines to each pole is not considered too many. How- 
 ever, the crop is not measured entirely by the number of vines 
 
i6 
 
 trained, as where less in number, the loss is partially compen- 
 sated by a more vig-orous growth, longer arms and further ramifi- 
 cations. In practice many growers let the vines take to the poles, 
 helping only such as go astray, and then later on go through 
 and thin out the excess. This frequently becomes an intermina- 
 ble job, particularly if not attended to in the very nick of time, 
 as often a dozen or more vines are half-way up the pole before 
 attended to. A better way is to train the proper number from the 
 beginning, and persistently fight the excess off. As the growth 
 proceeds, the rank, vigorous growers frequently "get lost" par- 
 ticularly in cloudy weather, and must be helped back to the 
 pole and tied up. 
 
 Tying the vines to the poles is usually done with ravel- 
 Ings of coarse burlap, cut in squares for the purpose, or from 
 strips of the inner bark of the cedar ; sometimes cotton twine is 
 used. With whatever material it is done, care should be taken 
 not to tie the vines too tight, or in winding them around the pole 
 not to haul it taut to the sharp corners of the poles and thereby 
 break or bruise the vine. This tying is repeated as often as the 
 vine goes astray until the pole is stocked, and gives very much 
 more trouble when it is cool and cloudy than in warm, growing 
 weather. Where there is one vine securely climbing the poles, no 
 tying for new ones are needed, as the training can be done by 
 winding first around the pole and then interlock with the vine 
 above. 
 
 By the time the cultivation is done the poles are well stocked 
 with vines, the arms not only reach out across the rows below, 
 but likewise interlock from hill to hill at and near the top of the 
 pole, until by the harvest season there is a perfect canopy of hops 
 almost shutting out the sunlight below. This tends to prevent 
 the growth of weeds, or at best to check them from want of sun- 
 light. From this on, until harvest time, nothing is required but 
 to see to it that the fallen poles are properly propped up and the 
 "squat" hills are attended to. These last are frequently numer- 
 ous where only single poles are set and the timber from which 
 the poles are split has been clear and the rift fine, leaving the 
 poles smooth. What are termed "squat hills" are where from 
 any cause the vine has slipped down the pole. This frequently 
 
17 
 
 happens as the load of hops accumulate, settling down to the 
 ground, and if not attended to, but left in such a bunch, the hops 
 that rest on the ground will be destroyed, and all will be injured 
 from want of sunlight. Workmen are sent through the yard to 
 carefully push these up the pole with the hand and by help of a 
 wooden fork, then driving a hard-wood wedge into the soft 
 cedar pole. This will effectually keep the vine in place until 
 harvest time. 
 
 The whole cost of cultivation and care of hops until picking 
 time, including setting the poles and training, is not far from 
 thirty dollars per acre. 
 
CHAPTER V. 
 
 INDIAN HOP PICKERS — HOP BOXES — CARE OF GREEN HOPS. 
 
 (K'HE "hops time," as the Indians term the hop-picking, 
 - has come to be their regular harvest. The bulk of the 
 hops are picked by Indians ; they come from far and 
 near, some in wagons, some on horseback, a few on foot, but the 
 greater number in canoes. Two thousand, five hundred Indians 
 came into the Puyallup valley during the hop-harvest of 1882. 
 They were of all conditions, the old and young, the blind and 
 maimed, the workers and idlers, making a motley mess curious 
 to look upon. These were from all parts of Puget sound, from 
 British Columbia, and even from the confines of Alaska. The 
 furthermost tribes come in their large canoes (made from the 
 immense cedars of that region), so large that they dare and do 
 venture to sea in them, in their seal-fishing season, manned with 
 twenty men or more. The voyage to the hop-yards is all by the 
 inland channel and among the islands of Puget sound. Often- 
 times a month is occupied in making the trip, leisurely working 
 their way, camping here and there to hunt or fish, as their in- 
 clination prompts. 
 
 Wherever night overtakes them they are at home, and when 
 they arrive at the hop fields a few hours suffices to construct their 
 camps, and be ready for work. When fairly settled down to it 
 they are inveterate and reliable workers, going to the hop-field as 
 soon as they can see to work carrying their dinners with them, 
 and remaining until pitch dark. Experts among them make as 
 high as three dollars a day in some cases, but taking the average, 
 only about one dollar and a quarter a day. 
 
 It sometimes happens that all the hops cannot be hauled, though 
 the teams frequently run until nine or ten o'clock at night. In 
 such cases, the hops are stirred in the boxes during the night if 
 any signs of heat is developed. Great care is required with the 
 full boxes at the kiln while awaiting their turn to be emptied. If 
 neglected a discoloration follows, that at least mars the look of 
 
 (18) 
 
19 
 
 the sample, if no other harm follows. Some growers empty the 
 hops as brought in, on a floor prepared for the purpose. Latterly 
 this is not practised as at flrst. Of course where no such room is 
 provided for the green hops, there must be extra boxes. In prac- 
 tice, more than double the number being used in the field, is re- 
 quired, as some are standing full on the platform, while a part are in 
 transit to and from the house, and a few always in the carpenters' 
 hands for repairs. It is great economy to have plenty of boxes. 
 
 These standard boxes, now generally adopted, are five feet, ten 
 inches long, by two feet, ten inches wide at the top, and four feet, 
 four inches in length by one foot, four inches in width at the bot- 
 tom, all inside measure. The corner-posts are made of fir, two 
 inches square; the bottom is also made of fir, and should be one 
 piece, of three-quarter-inch stuff The sides and ends measure 
 twenty-eight inches in depth on the slope and consist first at the 
 bottom of fir, one by four inches, and to which the bottom board 
 is securely nailed ; next above this is half-inch cedar, then next 
 above this on the sides, a clear strip of fir one and a quarter by 
 four inches, and eight feet long, which project at each end (as shown 
 in figure 2) and are of a shape suited for use as handles with which 
 
 Fig. 2. — Hop Box. 
 
 to carry the box ; above this is another ten-inch cedar. The 
 upper edge of this should be thickly driven full of brads or lath 
 nails to prevent pickers from slyly reducing the size of the box l)y 
 splitting off part of the top board. At the ends, the four by one 
 and a quarter inch fir strip, to correspond to that of the handle 
 should be at the top, as protection from breaking by weight of 
 poles laid on it. Formerly the corner-pieces projected above the 
 
20 
 
 top of the box, upon which cross-pieces were mortised, to furnish 
 a rest for the pole, but these are being discarded, and temporary 
 forks set in the ground used instead These projecting pieces 
 were found to be inconvenient in hauHng or storing. 
 
 From what has been written one can readily see that the culti- 
 vation of hops require constant care and vigilance ; our ;r^/ trials 
 only begin after the cultivation is ended. If ever there was cause 
 for anxiety the hop-growers of Washington Territory have it 
 when harvest time approaches. Most of the picking is done by 
 Indians, many of whom come long distances, some of them three 
 hundred miles in their canoes, bringing with them their dogs and 
 their cats, their chickens and trumpery as though they had 
 come to "stay all summer." The question of questions with the 
 hop-growers, will enough come? if so, will they arrive in time? 
 From a supposed short supply of help timid growers will become 
 scared and begin to bid up and run after fresh arrivals. The In- 
 dians are quick to perceive the situation and ready to profit by the 
 anxiety of growers and to drive the best bargain possible. They 
 are masters of the situation, or think they are, and oftentimes 
 there is much trouble and expense incurred from the scramble 
 among growers to procure pickers. As the acreage has increased 
 however, the supply of labor has thus far been ample, so that 
 there has never been any real loss from lack of pickers. How 
 far this can go is a vital question, for upon the answer to this de- 
 pends the possible extent of the production of hops in Washing- 
 ton Territory. We could raise hops enough to supply the world ; 
 just how many can be picked is a problem that will be speedily 
 tested by the increased acreage being planted. 
 
 ^; 
 
CHAPTER VI. 
 
 RIPE HOPS— EARLY PICKING— HAULING — TAKING DOWN THE 
 POLES PICKING. 
 
 ^EFORE picking- begins the yard is carefully examined to 
 ^ select the ripest portion. At best the work must begirt 
 prior to the hops being fully ripe, or else before the pick- 
 ing is done the hops would be over-ripe and be injured. A hop 
 when fully ripe and well matured will be well and compacdy closed 
 at the point ; it becomes harsh and crisp to the touch and makes a 
 rustling- noise when clasped in the hand. The seed will be hard 
 and a dark, purple color. The color of the hop will have changed 
 from a greenish cast to a light yellow or golden. The lupuline 
 will be abundant, not only at the base of the leaf or carpel, but 
 will extend well out on the leaf; the litde yellow globules of lupu- 
 line will show brighter and larger than in an unripe hop. Great 
 loss in weight as well as of value follows from early picking. 
 Another description of a ripe hop found in Morton's Cyclopedia, 
 says : *' A hop may be considered ripe wken it becomes hard and 
 crisp to the touch ; when the extreme petals project in a promi- 
 nent manner at the tip of the hop ; when the color is changed 
 from a light, silvery green to a deep primrose yellow, and when 
 on opening the flower the cuticle of the seeds is of a purple color, 
 and the kernel or seed itself is hard like a nut. Even after the 
 hop has attained a lighdsh-brown color no real injury to its qual- 
 ity will have accrued, and for many purposes, such hops are most 
 esteemed in the market." 
 
 Chas. Whitehead, says: ''Hops are not, as some suppose, distinct 
 flowers, but are strobiles or collections of imbricated scales (bracts) 
 under which are yellowish, aromatic, lupulinic glands. These 
 strobiles are like the cones of a fir tree, being in reality the fruits 
 of the hop-plant rather than its flowers, which are represented at 
 an earlier stage by the burr. The time at which these fruits or 
 strobiles are fit to pick is indicated by the change of color from a 
 
 C2l) 
 
22 
 
 light golden to a somewhat deeper hue ; also, by their closing up 
 at the tips, and making a rustling sound when touched. Their 
 seeds or glands, should be firm and dark in appearance and should 
 ** cut hard " before the hops are gathered." 
 
 Doubtless much greater loss occurs from too early picking than 
 at first thought would seem possible. There is an actual loss in 
 weight from the lack of a full development of the lupuline, which 
 will frequently amount to as much as eight or ten per cent, of the 
 whole, and/or(y to fifty per cent of the intrinsic value. 
 
 At best not rfiore than eighteen per cent, of the gross weight of 
 hops is of value to the brewer ; if half of this is absent, or say nine 
 per cent, of the whole, the intrinsic and eventually the commer- 
 cial value of the hops will be reduced in like proportion. The 
 grower loses in weight by picking unripe hops in the first place, 
 and the brewer still more by the undue proportion of weight of 
 no value to him; but sooner or later he comes to know the value 
 of such and rightfully throws the whole loss upon the grower, by 
 a reduction in price, and he gets not only a smaller quantity but 
 likewise a less price ; a keen-cutting, two-edged sword that surely 
 ought to open the eyes of the least observant growers. 
 
 A touch of a reddish cast on a hop-sample, where not caused 
 by disease is not held to be a blemish, but rather as an evidence 
 of ripeness, which it is, and hence does not detract from its sala- 
 ble value, but rather adds to it. This early picking will doubt- 
 less in part account for the varied experience of brewers with 
 " Territory hops," some giving nothing but unstinted praise while 
 others only unmeasured condemnation. The grower naturally 
 will ask what is he to do about it ? He can now only barely get 
 through his harvest in time to save the last of his crop. Nothing 
 can be done except to provide more drying capacity, secure more 
 pickers and shorten the harvest season. This can only be done 
 at considerable Increased cost, but in the end will pay. It would 
 be better that the later picking, if blackened, should be sent to 
 the extract factory, rather than that Immature hops should be 
 put on the market to throw discredit upon the whole product. 
 This will Imply higher prices for picking, and with a likewise cor- 
 responding increase of expenditure for transportation of the 
 greater number of pickers required, (as doubtless, soon at least, a 
 
23 
 
 part of the transportation charges will have to be paid by the 
 grower), and an earlier limit of the acreage possible to get picked 
 will be reached. It will also imply farther, that in seasons of ex- 
 cessive yields and low prices that the ripe, mature hops will sell, 
 while those known as early-picked growths will remain unsold 
 until either ruinous prices are accepted or become trash and 
 dumped out of warehouses to save further storage charges. It 
 has been suggested, and is more than probable, that an imma- 
 ture hop has not the keeping qualities of a ripe hop ; it stands 
 to reason that such is the case. 
 
 The hop-boxes are each single, and are constructed wider and 
 longer at the top than at the bottom, that pickers can easily stand 
 up close to them as likewise that the box may not strike the heels 
 of the front man in carrying to and from the wagon, or in and out 
 of the kiln. These hold nineteen and an eighth bushels struck 
 measure, which w^eighs an average of one hundred pounds w^hen 
 green and twenty five pounds when dry. The hops are hauled 
 on wagons or sleds in these boxes and emptied from them directly 
 on the floor of the kiln. No certain number of pickers are allot- 
 ted to a box, as the Indians come in families and work accordingly. 
 In fact, most of the hops are not picked into the box directly, the 
 Indians preferring to pick on mats or blankets spread on the 
 ground, and when a sufficient quantity is picked to fill a box, they 
 are transferred quickly in baskets by the pickers. This is done 
 by the pickers to avoid the settling of the hops incident to long 
 standing where the hops are picked directly into the box. 
 
 Although not quite so many hops are got into the box in conse- 
 quence of this practice, it is preferable as affording a better 
 opportunity to examine the picking and insist upon good work. 
 Of course the hops should be picked free from leaves ; as near as 
 practicable they should also be picked separate and not in bunches. 
 The vine is cut three feet from the ground, and the lower portion 
 unwound from the pole. It is thought best to cut them well up 
 from the ground to prevent the hill from bleeding. 
 
 The vines that interlock with other hills at or near the top of 
 the pole are then cut with a hook made for the purpose, usually 
 from a worn ten-inch file. This hook is fastened to a long handle 
 so that the topmost vines can be easily reached. The pole is then 
 
24 
 
 swung to and fro as it stands, to loosen it. Great care is required 
 in this to prevent breaking. Many are broken in this way at best. 
 The pole is then lifted up clear of the ground and placed either 
 with the top end projecting over the box and the butt end on the 
 ground, or on wooden forks improvised by the pickers for their 
 own convenience. One stout man to every twenty pickers is 
 considered necessary as a helper in taking down poles, cutting the 
 vines apart, making roads and as a general assistant. The Indians 
 clamor for more help, generally for one of their own number, who 
 if not watched, will infrequently help his friends in picking 
 while drawing wages, instead of doing the work allotted to him. 
 In practice the Indians will lay hold and help themselves to a pole 
 rather than wait for the assistant. 
 
 A general superintendent and paymaster is constantly in the 
 field to pay for and receive the boxes. In large yards, where 
 there are a great many pickers, and necessarily scattered, it has 
 been found advisable to have a number on each box, co the fore- 
 man can make a note of it in his book when he receives it, 
 otherwise before the wagons come, and the foreman is in a distant 
 part of the field, a box may disappear and pay claimed for it a 
 second time. A check of the value of one dollar is paid for boxes 
 the size described. In some yards a regular system is inaugu- 
 rated; the foreman is charged with the checks in the morning 
 that are issued to him ; he, to protect himself, exacts a receipt from 
 the teamsters, who in turn deliver the boxes to the foreman at the 
 kiln, where a strict account is also kept. These checks are paid 
 at the ofBce in specie (generally silver), as presented. Sleds are 
 frequently used in hauling the hops where the yard is small and 
 the distance not great. These are very objectionable because of 
 the injury to the yard, packing down the ground very solid. 
 Latterly wagons have been more in use. 
 
 The poles are thrown in convenient piles by the pickers and 
 the vines left on them until later in the season, when the yard is 
 " cleaned up." The vines are then stripped from the poles, and 
 these last put in piles crossed at one end, or in some cases stood 
 up in stooks. It is best not to burn the vines until later in the 
 season, after the leaves have fallen off. In fact it would be better 
 not to burn them at all if they could be cheaply cut and plowed 
 under, but no way has yet been devised to do it without too 
 great an expense. 
 
CHAPTER VII. 
 
 DRYING — IMPORTANCE OF LOW TEMPERATURE — GREAT LOSS 
 FROM HIGH DRYING. 
 
 ^HE value of a hop is contained in the lupuHne, a yellow 
 substance found at and near the base of the leaf This 
 
 ^^^ substance is the bitter principle of the hop and consists 
 of numerous small globules of a bright, golden color, that in their 
 natural state are seen to stand out prominently with a fairly 
 shining, or almost glistening color, and emits a sharp, pungent 
 flavor, readily known by experts, but not so easily described. 
 
 This substance is most sensitive to injury by high heat, and 
 hundreds of tons of hops are injured annually, and in many 
 cases their value almost totally destroyed by the careless or 
 ignorant manner in which they are dried. The writer knows by 
 actual experience that when hops are subjected to a heat of over 
 1 60° Fahrenheit, that there is to the naked eye, a visible change 
 in the appearance of the lupuline in many samples that can be 
 selected in a flooring of hops, though not all will show the eftect 
 ahke. We are led to believe from this that either the length of 
 time after being dried, that the hops are subjected to the current of 
 heated air, or else some unknown condition of the hops, before 
 going on the kiln governs this visible sensibility to heat ; be that 
 as it may, the fact stands out prominently so that any observing 
 hop-grower can demonstrate it with no expense and but little 
 trouble. As the heat is increased the change becomes more ap- 
 parent, until at about 180'^ the globules begin to disappear and 
 run together, presenting a dull brown or red appearance, of 
 all shades, according to the degrees of intensity, and as we 
 believe, duration of time the hop has been subjected to this high 
 heat. If to the naked eye there is a visible change in this deli- 
 cate substance, from the effects of heat, how much more apparent 
 it becomes when subjected to the rigid scrutiny of the chemist or 
 the practical test of the brewer. 
 
 (25) 
 
26 
 
 The extract, or bitter principle of the hop, according to Thaus- 
 ing, "assumes a reddish, yellow color when heated above 140° 
 Fahrenheit, and when cooled off, can be rubbed into a fine pow- 
 der." * * "At 212° F. the hop bitter swells up under decompo- 
 sition, and combustion takes place with a sooty flame." And yet, 
 in the face of such facts, our American authority, yet in print, 
 recommends 180° F. as a safe temperature. We know from ex- 
 perience that it fairly cooks the hops and destroys much of their 
 value. 
 
 Charles Whitehead, in his work entitled, " Hops from the Set 
 to the Sky- Lights," published by Effingham Wilson & Co., Royal 
 Exchange, London, says: 
 
 " Drying hops thoroughly in twelve hours, necessitates the 
 " maintenance of a high temperature, equal to at least 125° Fahr- 
 " enheit, throughout the process. \n the opinion of those who 
 "have studied this subject, a great waste of valuable, essential 
 "principles is caused by the system of drying hops at such high 
 "temperatures. The hops that are dried by sun and air in Ger- 
 "many have a much higher percentage of essential oil and other 
 " principles, valuable in brewing, than the finest East and Mid- 
 " Kent hops, that have been subjected to great heat. Spalt hops 
 " do not naturally contain a larger proportion of these principles 
 "than those of East and Mid-Kent, but in the former case the 
 " method of desiccation preserves their valuable qualities while in 
 "the latter the merciless treatment of stewing or baking, to which 
 " they are subjected, causes an absolute visible loss of lupuline or 
 " gold dust, besides the loss of invisible essences. 
 
 " Analyses made of various samples, by Mr. Porter, the analyti- 
 "cal chemist, showed most conclusively that Spalt hops partially 
 " dried in the sun and brought to England and dried again, at a 
 "comparatively low temperature, upon Hopkin's patent kilns, 
 " (Fan process) contained a larger percentage of oil, resin, and 
 " bitter principles, than various samples of Kent, Sussex, Bavarian, 
 " Belgian, and American hops, dried in the usual manner, quickly 
 " and at a high temperature. A sample of Worcester hops, dried 
 " slowly and at a low temperature, upon Hopkins' patent kiln, was 
 " proved by Mr. Porter, to have a somewhat larger percentage of 
 " oil, resin, and bitter principle than the Spalt hops, with a consider- 
 
27 
 
 " ably smaller amount of moisture. For example the Spalt sample 
 "contained 14.08 of oil, resin, and bitter principle ; and of mois- 
 "ture 6.96, while the Worcester sample contained 14.98 of oil, 
 "resin and bitter principle; and only 4.92 of moisture. 
 
 " The samples of East and Mid-Kent, Bavarian and American 
 "hops, showed percentages of oil, resin, and bitter principle, 
 "varying from 8 to 13.27 ; and of moisture, from 6.15 to the high 
 "figures of 9.87 in the Sussex, and 10.25 ^^ the Belgian samples. 
 
 " These experiments demonstrated scientifically what practical 
 " brewers had long perceived, that the generally adopted system 
 " of drying hops causes great waste of * ethereal residues,' with a 
 " corresponding diminution in their actual brewing value. Accor- 
 " ding to Hopkins' method, the temperature to which the drying 
 " hops are exposed, never exceeds 100°. That they are thoroughly 
 " desiccated, or in other words, that the moisture is driven ofif, is 
 "proved by the analyses given above; at the same time, the 
 "essential and useful properties are retained. All the other sam- 
 " pies dried quickly at high pressure showed curiously enough 
 " more moisture and less of the desiderated principles." 
 
 The Hopkins' kiln mentioned in the above extract is the "Fan 
 process " applied with double floors and a suction fan at the top 
 of the kiln. 
 
 From this it will be seeji that the best English authority calls 
 125° a h'g/i temperature with which to dry hops. This doubtless 
 accounts for the very wide range of value of the numerous sam- 
 ples of hops tested, showing a difference in value of nearly sixify 
 percent., which our author accounts for from the " merciless treat- 
 ment of stewing or baking " to which they are subjected. 
 
 In addition to the loss or waste of the " ethereal residues," as 
 claimed, there can be no doubt but there is a greater loss in the 
 non-keeping qualities of high-dried hops, as compared with those 
 cured at a low temperature. 
 
 Almost any inexperienced farmer can raise hops, but nothing 
 short of the most vigilant, careful and intelligent management 
 will prepare the crop, without injury, ready for market ; hence 
 the curing is the all-important part of hop-growing, and if not 
 properly done, results in great loss and final failure. 
 
 What would be thought of a farmer who would raise wheat or 
 
28 
 
 corn, or any other farm produce, and year after year, so manage 
 his crops that nearly two-thirds of their value were destroyed? 
 His financial ruin would be inevitable and speedy ; and yet this 
 very thing is happening with the hop-crop of many growers, 
 which tells on them in years of plenty, being shunned by experi- 
 enced buyers, leaving their hops to become trash to be sold for 
 packing material. 
 
 Nor is this all ; the commercial value of the whole crop is 
 effected by the careless or ignorant management of any consider- 
 able proportion of growers; as dealers and consumers will judge 
 all growths from any particular locality to some extent by one 
 which they have tried and found to be inferior. This particularly 
 applies to hops, as the general appearance is the same and the 
 injury is not always detected until it is too late. 
 
CHAPTER VIII. 
 
 HEATING THE HOUSE — CURING BY CURRENT OF HEATED AIR — 
 
 LAYING THE FLOOR — DEPTH OF FLOORING — SULPHURING — 
 
 TURNING THE HOPS. 
 
 'OPS as brought to the kihi in the green state, i. e. un- 
 cured, contain seventy-five per cent, moisture for an 
 average of the harvest. To withdraw this moisture 
 speedily, without injuring the hops, is most difficult. 
 This must be done by passing a current of heated air through 
 them and not by radiated heat. The air, coming in contact 
 with the hops, becomes partially saturated with moisture, which 
 is constantly replaced by a fresh supply of dry air, and so the 
 process goes on until they are dried, the air retaining the 
 moisture until expelled from the ventilator above by the force of 
 the current constantly coming up through the hops from below. 
 Hence it will readily be seen that it is essential to admit an abun- 
 dant supply of fresh air at the base of the building. There is no 
 rule to guide how large a space to leave to supply a sufficient 
 quantity of air ; I should say open out under the foundation, to 
 admit all you can use and keep to the required heat ; the more the 
 better. We have fully twelve inches all around, under the foun- 
 dation of our ordinary draft-kiln. With our fan-blast kilns, a 
 large fan is driven by steam, at a high rate of speed, the hum of 
 which can be heard for five miles around, pouring a volume of cold 
 air around the heated furnace and pipes, below, forcing a strong 
 current through the hops. In such a kiln we can lay the hops 
 " waist deep," and cure them at a low temperature, in ten hours. 
 A particular description of this process will be found in the 
 chapter on houses. The principle is the same but the increased 
 current of air hastens the process ; hence the central idea should 
 be to get as strong a ciirrerit of air to circulate through the hops, 
 as possible up to the amount of your heati7ig capacity and to keep 
 in 77ii?id not to run up a high temperature. 
 
 (29) 
 
30 
 
 The fires should be started in the commencement of the hop- 
 harvest, at least twelve hours or more before any hops are put on 
 the floor. This has been found necessary, to dry the walls of the 
 house and at least partially the earth floor of the building ; other- 
 wise the moisture from these sources will retard and in some cases, 
 entirely prevent the first floor from drying, until it is too late 
 to save them from injury. In practice we usually put a watchman 
 on the night before beginning to pick, keeping fire all night and the 
 next day, until the first load of hops is receiv^ed, just the same as 
 if the flooring was laid ; or what is a little more economical run 
 the fires the previous day when the sun is shining and the atmos- 
 phere is not so cool. 
 
 The hops are brought to the kiln in the boxes (described else- 
 where) in which they are picked, on w^agons or sleds and as soon 
 as enough accumulates, are carried into the house and emptied 
 on the floor. They are then forked over, as the workmen 
 spread them evenly on the floor, ^ This requires great care and 
 considerable skill, to spread a flooring of hops so that the curing 
 will be done evenly, for if one part of the floor is laid heavier 
 than another, or one portion carelessly settled by dropping the 
 fork, stepping on them, or in any other way settling any 
 portion of the flooring, to render it more compact than the 
 rest, that portion will not dry rapidly and will be left as a 
 damp spot and delay the whole flooring. Assistants should be 
 taught to scrape their feet on the floor in moving through the 
 hops and under no circumstances to step on them. 
 
 Fifteen inches is as deep as hops should be spread, to get the 
 best quality, except where power is used, as described elsewhere, 
 though most growers put on heavier floors than this, even up to 
 eighteen or twenty inches in depth. There is undoubtedly econ- 
 omy in heavy flooring, up to the point the hops do not sag. This 
 is accounted for by the known fact that heated air coming in con- 
 tact with a moist substance does not become fully saturated by 
 the first contact, but like a sponge, will by contact again and again 
 take up more moisture and carry it ofl" as invisible vapor. More 
 work is done by a given quantity of heated air, though somewhat 
 at the expense of quality, as the lower strata of hops become 
 dry first and with heavy floorings are subjected to this heat, long 
 
31 
 
 after being thoroughly cured, until all are dried. Double floors 
 can be used but have not to any great extent because of the sup- 
 posed inconvenience. 
 
 The primary object of burning sulphur under hops, while dry- 
 ing has been to bleach them. This, in Washington Territory 
 is unnecessary, as they are free from disease or blemish ; 
 but there is a direct benefit to be derived from the pracdce, that 
 of preserving them, and likewise accelerating the drying process, 
 which is mentioned elsewhere. 
 
 The observant hop-grower quickly discovers that his hops dry 
 much faster with a given heat, if sulphur is burned under them at 
 the beginning of the drying process. Many, however, defer sul- 
 phuring until the hops are well-warmed up on the kiln and par- 
 tially dried. 
 
 The fumes of the burning sulphur acts upon the hops so as to 
 decrease their power of retaining moisture, and while of great 
 benefit in accelerating the drying, yet is doubtless of still greater 
 benefit in enabling the grower to dry more thoroughly than he 
 otherwise could, except by long exposure to heat and consequent 
 injury. 
 
 The sulphur should not be burned rapidly ;' the best method 
 probably is to heat a pan hot enough to set fire to the sulphur, 
 when put into it, and then let it burn without further heat ; or as 
 is sometimes practised, heat a bolt of iron until it is red and 
 thrust into the pile to set it on fire. A greater benefit will doubt- 
 less accrue to partially shut off the draft to the building, while 
 burning a given amount of sulphur, yet the same results will fol- 
 low by burning more, and leaving the draft on. 
 
 It is best for the purpose of thoroughly drying, and for 
 preservation, to burn at least a part of the sulphur just before 
 finishing the drying process, and which should be done with par- 
 tially closed ventilators. At this time, when the hops are so near 
 dry, the bleaching effect will not be so thorough, as when moist, 
 but that is what ought to be avoided. 
 
 Two pounds of sulphur burned to each hundred pounds of 
 dried hops, is in no wise objectionable, as will be seen by re- 
 ference to the eminent authority quoted elsewhere, and if burned 
 with the ventilators open, and a strong draft doubtless more can 
 
32 
 
 be used to advantage, as much of the effect is lost in such cases 
 by the rapid passage of the sulphur fumes through the hops. 
 
 The practice is almost universal to turn or mix the hops when 
 about two-thirds dry. This is done by carefully turning them 
 over with a large, wooden fork, wading through to mix them, 
 or piling in the centre of the room and after the lapse of about 
 fifteen minutes relay them evenly on the floor. 
 
 Probably a better way is not to disturb the hops at all until 
 dry ; for handle them as careful as you may while hot, they will 
 break up more or less, which mars the sample very materially, 
 and results in a positive injury to their keeping quality. 
 
 The surface may with slight injury be run over with a long 
 handled rake when the hops begin to rattle in spots, to scatter the 
 less dried hops over those that have become dry at the surface. 
 
 No definite time can be stated that will be required to cure a 
 flooring of hops. This depends upon many contingencies, such 
 as the condition of the hops, whether very ripe, middling or early 
 picked; depth of the flooring laid, temperature of the heated air 
 used, volume of the draft and many other minor considerations. 
 
 With hops in good condition, plenty of draft and 150° F. tem- 
 perature, I should say to cure an inch deep an hour is as much 
 as can be counted on. This will cure, approximately, fifty pounds 
 of hops an hour, in a house twenty-four feet square. Lowering 
 the temperature to 120° will doubtless reduce the capacity to one- 
 half of the above, or about twenty-five pounds per hour, so it will 
 readily be seen that here is where the " tug of war " is encountered 
 in hop-growing. 
 
 We now approach the most difficult and critical part of the 
 whole work, that of judging when the hops are sufficiently dried; 
 if turned off too soon they are liable to heat in the bale, and fi- 
 nally perish ; if left on too long, great injury follows, especially if 
 the heat is, or has been, high. No definite rule can be laid down 
 in words, and no one should undertake this part of the work with- 
 out first having been taught by experienced hands. 
 
 An ideal cured hop would show only a wilted stem, or core of 
 a purplish-green cast, being soft to the touch and flexible ; the 
 globules of lupuline, standing out prominently, bright and un- 
 changed from that of an uncured hop. In practice, however, 
 
'33 
 
 most of the stems are not only wilted, but are dried so as 
 to be britde and harsh to the touch, and show the " sharp cor- 
 ners," which will be readily understood by any one taking a spec- 
 imen between the thumb and finger and rubbing the hop to 
 pieces. Because of the presence of these over-dried hops, we 
 are able to turn off the flooring with a small percentage of " fat 
 hops," being those whose stems are not wilted, but show as green 
 as when placed on the kiln. Floorings, with ten per cent, of such 
 stems, may be turned off, and yet keep if otherwise well and 
 evenly cured and properly handled afterwards, though I should 
 by no means advise leaving so large a percentage ; probably not 
 five per cent, of such stems are left in ordinary pracdce. What- 
 ever there may be will have disappeared in a couple of days, and 
 such stems as were green will be wilted and the moisture absorbed 
 by the balance of the hops. The "after-handling" referred to, 
 consists in forking the hops over after having lain a few days and 
 began to "warm up," as hops in bulk will do where not dried 
 thoroughly. A better plan is to cure at a lower temperature, 
 which will insure a larger percentage of wilted stems, and less of 
 those with " sharp corners," as likewise of the green stems and 
 a more even sample of hops. 
 
 The keeping quality of hops and the cause of the early loss of 
 their value will be treated in another chapter. It is only neces- 
 sary in this connection to say that moisture is one of the active 
 agents causing such loss, and the English authorities recommend 
 baling the hops while hot to prevent them from absorbing mois- 
 ture from the atmosphere 
 
CHAPTER IX. 
 
 BALING — MIXING THE HOPS — WEIGHT OF BALES — BALING 
 
 CLOTH. 
 
 R'HE dried hops are usually taken directly to the ware- 
 ' house and there stored in bulk, until the harvest season 
 is over. Some growers have their warehouses adjoining 
 the kiln and convenient to transfer directly from the one to the 
 other ; others, more cautious, build them a safe distance from the 
 kiln to be free from the danger of fire, and carry or haul the 
 dried hops to the warehouse. In the latter case there is.a cooling 
 room or storage for one flooring, attached to the kiln; a conve- 
 nient inclined walk is constructed, so that the hops can be carried in 
 to the gable-end of the building and there emptied, till the house 
 is filled or the crop all gathered. Some of these houses have a 
 middle floor, and'after the upper story is partially filled, the hops 
 are dropped down to the lower story, which thoroughly mixes 
 them and lets the heat incident to the sweat escape and secures 
 the grower from danger of heated hops. Hops so managed, or 
 what is the same, to fork over, or move the pile from one part of 
 the warehouse to another, enables the grower to turn them ofl" 
 with less drying. The hops will gradually part with considerable 
 moisture while lying in the warehouse, particularly if the warm 
 hops are continually emptied directly from the kiln to the ware- 
 house. 
 
 A better method is to build more dry-houses and less storage- 
 room, and cure at a lower temperature, but thoroughly, and bale 
 directly as cured. I have practised this for a number of years, 
 contrary to the general custom of the country, but have never 
 had a bale of hops injured thereby, and have been able to get 
 into the market from two to three weeks earlier, avoid the extra 
 risk from fire, and the extra expense of warehouse buildings. 
 On this subject, Mr. Charles Whitehead, says, of the English 
 method: "Formerly the dried hops were spread all over the 
 (34) 
 
35 
 
 floor to cool, and were not packed up for twelve or eighteen hours, 
 or even longer, in order that the hops should not be brittle and 
 broken up by the feet of the men who trod them into the pockets, 
 by jumping violently upon successive layers raked into these. 
 Now they are put in lumps and pressed up at once while hot, and 
 before they absorb moisture from the atmosphere." 
 
 One objection to the practice of baling immediately after curing, 
 is that the grower's crop will not run as even in quality as if care- 
 fully stored, in order that they may mix the whole thoroughly. 
 The earlier picking will be lighter, that is not so rich as the later, 
 besides no field of hops will be of exactly the same quality and 
 color, even if picked on the same day. To most effectually mix, 
 so as to have the whole crop uniform, the warehouse should be 
 filled in layers, first covering the whole fioor about two feet deep, 
 and gradually fill by adding successive layers ; then when baling, 
 by taking the whole depth of the pile, there will be no appreciable 
 difference in color or value. 
 
 If not baled immediately after cured, and once in the ware- 
 house, then a better way is not to press them until required for 
 market. The hops in bulk will keep much better than in bale, as 
 is abundantly proven by experience. This subject will be treated 
 elsewhere, under the head of preservation of hops, to which the 
 attention of growers is particularly drawn, as a matter of great 
 importance. 
 
 The bales should be put up to weigh one hundred and eighty 
 to two hundred pounds. Hop-cloth, weighing twenty-four ounces 
 per yard, is best, and is strong enough, if well sewed, to hold the 
 bale together to ship to any part of the world. Heavier than that 
 is useless weight and brings complaint from brewers who object 
 to paying for more tare than necessary ; lighter than this is not 
 stout enough at the seam unless rope is also used to bind the bale 
 together. This last practice is now nearly entirely abandoned, as 
 it is found to be useless. The Harris press is found to be the 
 most economical, but requires more tramping than some home 
 made horse-power, presses. Now all such are discarded, and only 
 the one kind of press is used. A lively crew will turn out twenty- 
 five bales a day. Sometimes this is let out by contract at five 
 dollars per ton. 
 
36 
 
 Fig. 3.— Improved Harris Press. 
 
 The improved Harris 
 Press, manufactured by 
 B. A. Beardsley, Water- 
 ville, N. Y., is a great 
 improvement over the 
 original, as first patented. 
 These have double bear- 
 ings of the pawls upon the 
 upright ratchet, that is a 
 great security against 
 breaking the pawls, which 
 has been found by experi- 
 ence to be the weak point 
 
 of the Harris Press. A still greater improvement is in a movable 
 head that precedes the downward movement of the follower, a 
 device that entirely dispenses with the troublesome end-board, 
 that formerly had to be removed, as the follower was brought 
 down, causing much delay. 
 
 The same gentleman 
 also manufactures what is 
 known as the McCabe 
 Press, (see cut fig. 4). 
 These are so constructed 
 that the follower can be 
 easily and speedily 
 brought down and again 
 run up which presses the 
 hops in by layers, instead 
 of tramping, as with the 
 Harris Press. These are 
 simple and easy to work, 
 though probably not quite 
 
 Fig. 4. — McCabe Press. 
 
 so speedy as the " Harris ;" they are heavier and cost about thirty 
 dollars more. Parties on the Pacific slope, can obtain either 
 kind at Puyallup. 
 
CHAPTER X. 
 
 QUALITIES OF HOPS — STORING AND PRESERVING — SMOKING 
 WITH SULPHUR — SELLING. 
 
 INHERE are three essential points necessary for the hop- 
 grower to know, that he may succeed intelHgently, 
 viz: — First. To know how to economically produce a 
 good hop, and to do this he must know a good article when he 
 sees it. Second. How to best preserve his crop ; and Third, How 
 and when to sell. 
 
 I. The aim of the preceding pages has been to teach how to best 
 proceed to produce the finest and best quality of hops, yet as 
 conditions vary, so will management necessarily also vary, hence 
 it is important that the farmer should know at sight if he is not 
 succeeding, so as to at once apply the remedy. The producer's 
 opinion is of but little value as to what is a good article, unless 
 based upon that of the consumer, hence, to ascertain what points 
 or characteristics of hops give them the greatest commercial 
 value, we naturally turn to the consumer's authority for our 
 authority. The following extract, which tersely states what 
 brewers want, and what they wish to avoid, and which, while au- 
 thority primarily with the brewer, is secondarily as much a guide 
 to the hop grower, taken from Julius Thausing's work on " Pre- 
 paration of Malt and Fabrication of Beer.* 
 
 QUALITIES OF THE HOPS AND THE BUYING OF HOPS. 
 
 " The brewer in determining the vafue of hops is forced to take 
 " into consideration certain external qualities, far more so than in 
 "barley, for he can reach a conclusion as to suitableness of the 
 
 *" Qualities of thd hops and buying of hops," "The smoking of hops with sulphur," and the 
 " Storing and preservation of hops '' is taken from the German work " The Theory and Practice 
 of the Preparation of Malt and.the Fabrication of Beer," by Julius E. Thausing, Professor of the 
 School for Brewers and of the Agricultural Institute, " Fransisco-Josephum," of Modling, near 
 Vienna, and translated from the German by William T. Brannt, thoroughly and elaborately edited 
 by A. Schwarz and Dr. A. H. Bauer; published by Henry Carey Baird & Co., 8io Waluut Street, 
 Philadelphia, Pa. Price, $10.00. 
 
38 
 
 ' hop for the febrlcation of beer from external appearances alone. 
 ' We will here give the good as well as the bad qualities of hops. 
 I. The cones of the hop should not be too large ; the carpels 
 ' should not be thick and leathery, but tender, and their ribs should 
 'be thin. The color of the cones should be yellowish -green, 
 'and not light-green, red, or reddish brown. The peduncle 
 ' should not be stripped of leaves, and loose carpels should not 
 ' be mixed with the hops in large quantities, but the cones should 
 ' appear closed with the carpels lying tightly above each other. 
 ' Cones of a light-green coloring and open, are frequently proof 
 ' of unripe hops, which contain less flour and have a weaker, aro- 
 ' matic smell. A light-red coloring and a very shiny surface of 
 ' the carpels is an indication of the hops having been allowed to 
 ' become over-ripe. The consequence of over-ripeness is a loss 
 
 * of the valuable flour, yet this is not so injurious as when the com- 
 ' ponent parts of the hops have suffered injury from having been 
 ' heated during drying, and the hops have acquired a dull brown 
 'color in consequence. This appearance is called 'ground red' 
 ' (' bodenroth ')• The hops have a similar appearance when they 
 
 * have been baled too damp and have become heated in the hop 
 
 * bale, when they largely lose their agreeable aroma and very 
 
 * frequently become entirely useless. If the hops have been dried 
 
 * too much, or have been frequently repacked for whatever rea- 
 
 * son, the carpels become detached from the peduncle, the cones 
 ' appear to be torn, and they have lost some of their flour. If the 
 ' hops have been dried by artificial heat, at too high a tempera- 
 
 * ture, the flour assumes an orange color and they acquire an 
 
 * empyreumatic smell. 
 
 " 2. When a few cones are torn to pieces as large a quantity of 
 ' hop flour as possible should be seen on the inner surface of the 
 ' carpels. The richer the hop is in flour, which is the bearer of 
 
 * its most valuable component parts, the more valuable will it be, 
 ' if it also possesses the other good qualities. The flour of fresh 
 ' hops is of a light-yellow color. The fruits situated on the base 
 ' of the carpels should be as small as possible; large granules, 
 ' which weigh heavy, are an indication of a not very fine hop. 
 
 " 3. A fine, strong, aromatic odor should be perceptable when 
 ' the cones are rubbed between the hands. Hops of poor quality. 
 
39 
 
 " or raised under unfavorable conditions, possess a garlicky odor. 
 " Hops smelling mouldy or musty, or which have suffered injury 
 " in drying, or in the hop bale, should not be used. 
 
 " 4. The separate cones should stick together when the hop is 
 " pressed together in the hand, it should ball together, and only 
 " slowly separate again ; this is an indication of the hop being rich 
 " in resin. If it contains little resin it does not ball and feels dry. 
 " When marks are made upon the hand with separate cones, these 
 " marks should be sticky and of a yellowish color ; unripe cones 
 " make light-green marks. 
 
 '* 5. The taste of the hop should be pure and agreeably bitter. 
 
 "6. It should be free from the leaves of the vines, pieces of 
 "vine and other admixtures. The cones should not be covered 
 " with mold or the parasitic fungus, smut {Fiwiago Saliciiia), 
 " which covers the leaves and cones with a sooty coating, and is 
 " very injurious to the hop plant. This fungus may destroy an 
 " entire hop harvest. Plant lice frequently make their appearance 
 " as forerunners of this disease, adhering in skins to the hop and 
 " contaminating it. 
 
 ''7. It must not be too old. Old hops do not possess certain 
 " of those already-mentioned good qualities ; they have lost con- 
 " siderably in value, as the volatile oil, as well as the hop resin, 
 " has deteriorated. Hop cones, which have been stored for 
 " some length of time, have a brownish color, the fruits are easily 
 " detached from the peduncle, the agreeable odor has changed into 
 " a disagreeable, cheesy (rank) odor, the flour has a reddish col- 
 " oring, and the hop has lost its stickiness. The examination of 
 " the hop flour by a good magnifying glass or the microscope is 
 " to be recommended as a means of distinguishing old hops from 
 " fresh ones. Even then, when the before-mentioned characteris- 
 " tics of old hops have in some manner been obliterated with 
 " fraudulent intent, a microscopic examination is still a sure guide. 
 " The separate glands of fresh hops, which form the hop flour, are 
 " full, glossy, and of a lemon color, have a smooth surface, and, 
 "when pressed, discharge the contents of the gland, showing a 
 "light-yellow coloring. The glands of old hops are shriveled, 
 "wrinkled, and the fluid discharged from them is of greater con- 
 " sistency, and has a dark-yellow to brownish color, and this color 
 
4Q 
 
 *' will show itself the more the older the hops are, and the smaller 
 "the quantity of hop balsam. In time the hops have become 
 " poorer in oil, which has been partly oxidated and changed its 
 "color." 
 
 THE STORING AND PRESERVATION OF HOPS. 
 
 " We have repeatedly drawn attention to the instability of the 
 " valuable component parts of hops. The influences which exert 
 " an injurious effect upon the quality of this expensive brewing 
 " material, when it is stored, are moisture and atmospheric air, or 
 "rather the oxygen of it, and the brewer must be as much con- 
 " cerned about keeping them away, and thus secure the preserva- 
 " tion of the hops, as he would be about the keeping of his beer. 
 
 " Hops can only be kept well when sufficiently dried. The 
 "drying of the hop cones after they have been gathered is an 
 " important and difficult work. The hop grower dries the cones 
 " either in drying lofts, where they are spread out in thin layers, 
 " or by an artificial heat in special hop kilns, * hop-oasts,' so called 
 *'in Kent, England. If two large a percentage of water is con- 
 " tained in the hops, when delivered to the brewer, he not only 
 "pays for a superfluous quantity of water, but there is also the 
 " danger that tightly packed in bales they will become heated and 
 " spoil. When bought shortly after the harvest they should be 
 " frequently examined. It is best to open the bales somewhat, so 
 " that the examination can be better proceeded with. Long, sharp- 
 " pointed iron rods may also be pushed into the bales as the heat- 
 " ing of the hops will be perceptible on them. If heating of the 
 " hops is observed the bales should be at once opened entirely, 
 " and loosened or spread out and dried. 
 
 " Several methods have been recommended and used to protect 
 " hops as much as possible against the action of atmospheric air. 
 " * * * The pressing them meets with steadily increasing 
 "favor in England, and is generally used in America instead 
 " of treading them into bags as is customary in Germany. 
 " "*" * * This pressing is of decided advantage, but the 
 " hops must be well dried before they are pressed. * * * 
 " It has been recommended to press the hops into pitched barrels 
 
41 
 
 * instead of bales, and to store them in ice cellars (Scharr). 
 ' Bing, of Nurnberg, presses them into square bales by hy- 
 ' draulic presses, the bales are then put into well-soldered tin 
 ' boxes, and then are placed in well-pitched wooden boxes. It 
 ' has been further proposed to press the hops into tin boxes, 
 ' to close these hermetically, and to store them in a cold cellar 
 ' {Neubecker). 
 
 " According to Brainard's method of preserving them, they are 
 'well dried and packed in bags, and brought into a storeroom, 
 ' which can be kept dark, dry, and cool, and can be hermetically 
 
 * closed. For this purpose the store-room has double walls, and is 
 ' provided with ice on the upper floor, in the same manner as 
 ' Brainard^s store cellar and fermenting cellar. It would be 
 ' desirable if this method of preserving them would come into 
 ' general use.* * * jf ^-j^^ brewer cannot afford the expense 
 'of building a Brainard store-room, he should nevertheless ob- 
 ' serve certain principles in the construction of a store-room for 
 ' them. • 
 
 " The store-room should be closed as much as possible against 
 ' the air, should be dry and cool. It should not be located di- 
 ' rectly under the roof, where damp air can easily enter, and a 
 ' simple partition of boards is not sufficient for this purpose. The 
 ' best plan is to build the store-room with bricks or double-frame 
 ' sides, between which is placed an isolating layer. It may be 
 ■ recommended to keep the room cool with ice, but the cool air 
 ' admitted must not be moist. 
 
 " Larger breweries should never neglect to smoke with sulphur 
 ' and press certain quantities of hops in years when the price is 
 ' low. If suitable storing is added to this they can be kept so 
 ' well that, mixed with fresh ones, they may be well adapted for 
 ' use the next year, when they may be very dear."* * 
 
 THE SMOKING OF HOPS WITH SULPHUR. 
 
 "We will here say a few words about the frequently, and un- 
 " justly discredited treating of hops with sulphur. A similar ap- 
 " paratus as for drying malt, is used for smoking the hops with 
 ' sulphur. The hops are spread upon hurdles made of slats, and 
 
42 
 
 "covered with horse-hair cloth, and beneath these is burned one- 
 " half to one kilogramme (i.i to 2.2 pounds) of pure sulphur 
 "for each cwt. of hops. The sulphur combines with the oxygen 
 " of the air to sulphurous acid, which passes through the hops in 
 " the form of vapor. The effects of the sulphurous acid is mani- 
 " fold. They are bleached by being smoked with sulphur, as the 
 " sulphurous acids destroys certain organic coloring matter, by 
 "deoxidation or passes into colorless combination with them. 
 " The sulphurous acid has further the quality of combining with 
 "nitrogenous organic compounds (albuminous bodies), and to 
 " protect these easily changeable substances from decomposition. 
 " It further acts upon the membranes of the cells in such a man- 
 " ner, that their power of retaining water decreases, and thus the 
 "smoking with sulphur also diminishes the absorption of hy- 
 "groscopic fluid. The sulphurous acid is, therefore, antiseptic in 
 " its action, as it preserves the organic nitrogenous combinations 
 " in an unchanged form and withdraws water, w^hich is a neces- 
 "sary condition of decomposition. To this must be added the 
 " protection, which the sulphurous acid, passing through the hops, 
 "gives to the hop oil and hop resin, against the oxidating action 
 " of the oxygen of the air, with which it combines to sulphuric 
 " acid. 
 
 " It is also the object of smoking the hops with sulphur to pre- 
 " serve them. The use of hops smoked with sulphur is not in- 
 "jurious to the quality of the beer, or to the health of the beer 
 " consumer, as has been sufiiciendy proved by the experiments 
 " made by Liebig and Sedlmayer in Munich. Liebig says : ' The 
 "advantage of treating with sulphur is so great, that, if it were 
 " not in use, and its value had not been confirmed by experiencCj 
 " the discovery of smoking with sulphur would have to be con- 
 " sidered as one of the greatest and most important acquisitions 
 " in the brewing of beer.' But, nevertheless, the suspicion is 
 "justifiable with which the brewer looks upon hops smoked with 
 " sulphur, frequently to such an extent that they are never bought 
 " in some localities. The bleaching effect of the sulphurous acid 
 " is of especial advantage in the fabrication of light beers, but it 
 "is just this bleaching effect that is misused. Hops discolored 
 "by too long storing, faulty drying, or some other injurious in- 
 
43 
 
 " fluences, receive again a beautiful light color by smoking with 
 " sulphur, thus destroying an important sign which marks the 
 " hops as being of little value. The brewer has good cause for 
 ''being on his guard if the smoking with sulphur is done for this 
 "purpose, but not so when fresh, young hops are so smoked, for 
 "in that case it is a decided advantage, and the brewer should 
 "not neglect to smoke a part of the hops he intends to keep over 
 "summer, and he should do this at once, and not wait till the 
 " hops have suffered injury from being stored too long." 
 
 II. In addition to the rules laid down for the preservation of 
 hops, numerous instances are related by brewers, dealers and 
 growers, of hops having been kept in bulk until a year old, being 
 so well preserved as to be "scarcely distinguishable from new 
 hops." We have taken great pains to get exact information on 
 this point, questioning more than twenty persons who have had 
 experience; the universal and unanimous verdict was that hops 
 would keep better in bulk than in the bale. 
 
 The general theory is that the baling tends to break the glob- 
 ules of lupuline, which hastens the loss of their valuable proper- 
 ties. Whatever the cause may be the fact stands out prominently, 
 proved by experience, that such is the case and which is worth 
 more than all theory or " much learning." All agree that hops 
 should be kept cool, hence our warehouses should be hned and 
 the space between filled with some non-conducting material ; that 
 they should be kept free from moisture and the action of the air, 
 hence the storage house should be closed. 
 
 III. No other farm crop is raised, where the fluctuations in value 
 are so rapid and great, as with hops. The market is never quiet 
 but values always changing. This can be accounted for primarily 
 upon the fact of there being a wide range in the yield of the 
 world's crop, from year to year. Another potent cause is the 
 action of the growers, frequently, without cause, holding their 
 crops for a time, far above their value, and then later, rushing 
 them on a depressed market. It is a known fact that when the 
 market is advancing and high, brewers are anxious buyers and 
 farmers indifferent sellers, while the contrary conditions bring- 
 about contrary results, the farmer being anxious to sell and the 
 brewers indifferent buyers. 
 
44 ^ 
 
 This anomalous state of the hop market, is doubtless caused in 
 a great measure by the fear in times of plenty that an over-supply 
 may become almost worthless on the hands of the holder from 
 age, and from a misunderstanding of the condition of the year's 
 supply. A veteran dealer of New York, said to the writer : " The 
 time to sell hops is when brewers' lofts are empty." The bulk of 
 sales are made during the three months immediately after harvest, 
 from which time trade usually assumes more of a retail character 
 and appearance of dullness. Then it is that farmers and other 
 holders begin to weaken and press for sale. If a part of each 
 crop was securely stored in bulk where it was known they would 
 keep well until needed, there would be a steadier tendency of the 
 market, and in seasons of great plenty prevent the ruthless 
 destruction of values by the pressure to force goods upon the 
 market not wanted, as likewise to temper prices when needed, 
 or at least, furnish a well-preserved hop better suited for use. 
 Brewers and dealers would much prefer buying a portion of their 
 hops, to be left on storage for a part of the season., than to have the 
 whole crop on their hands at once, and those farmers that prepare 
 for suitably storing their crop where the hops will keep in best 
 condition will find ready buyers at advanced rates. This does 
 not effect the question as to when best to sell, for that each must 
 determine for himself, according to his own judgment in connec- 
 tion with his finances, inclination or preferences, yet if farmers were 
 prepared to store part of their year's crop, where they would be 
 well preserved, they not only could and would get the increase in 
 price warranted by actual better values, but also the saving that 
 would accrue in the direct transfer of their crops from their own 
 warehouses, to that of consumers. One of the largest and most 
 successful dealers in the interior of New York, always ships the 
 bulk of his purchases direct from the farmer's warehouses, often- 
 times months after their purchase, and in fact, this is practiced to 
 a considerable extent by all the dealers.. They are thus relieved 
 of the expense of the extra handling, warehousing, insurance, 
 risks of heated hops and a host of like contingencies, while the 
 brewer is likewise relieved in turn from the expense of being 
 compelled to provide such enormous storage capacity ; hence 
 each in their turn are willing and do pay more for their hops with 
 
45 
 
 such accommodation than they otherwise would. If, added to this, 
 the fact were known that such portion of their supphes were being 
 kept in better condition than they possibly could do themselves, 
 then we can plainly see that consumers would not be slow to ap- 
 preciate the difference and pay accordingly. 
 
 Another method of preserving- hops, and that too so that they 
 will keep for a series of years, is by extracting the lupuline and 
 canning it up for future use. There is an extensive factory at 
 Waterville, New York, where one hundred bales can be extracted 
 in a day, and where before the present ruling high prices, a 
 large business was done, and which will be resumed again as soon 
 as prices will warrant. Hops can be extracted in the green state 
 as well as dried, and we may yet see the day that we will turn our 
 dry houses into extract factories, and instead of picking, clip off 
 the arms and deliver to the factory, with but light expense ; 
 save the cost of picking, drying and baHng; save the spent 
 hops for manure; save eleven -twelfths of the freight charges; 
 save us from these frightful jumps in the market ; save us from 
 the extravagance incident to sudden wealth, or the bitter disap- 
 pointment from heavy losses. Then might we place our canned 
 hops on board the wheat ships, bound for Liverpool, eventually 
 take possession of the English markets, and have a product that 
 would be as staple as old wheat in the bin. 
 
CHAPTER XI. 
 
 GRADES OF HOPS — LABOR SUPPLY COST OF PRODUCTION COST 
 
 OF STARTING A HOP-YARD — PROFITS. 
 
 IN general terms, there are five different grades of hops as to 
 commercial value, caused principally by the manner of 
 
 curingand handling by the grower, all within his control. 
 
 These are usually known as " fancy," " strictly choice," " choice " 
 or " seconds," " good brewing," or " medium," and " low grade," 
 the best grade bringing fully twenty-five per cent, more than the 
 lowest. 
 
 A " fancy hop " may be described as one cleanly picked, pro- 
 perly cured, bright in color, well matured, not broken, neatly 
 baled, and free from all defects, in a word, practically perfect in 
 all respects. 
 
 A " strictly " choice hop is one that contains all the intrinsic 
 value that a " fancy " hop does but is what is termed a little off in 
 color, not having that brilliant lively color, so fascinating to the 
 brewer's eye, and will usually sell for at least five per cent, less 
 than a " fancy." 
 
 A " choice " hop or seconds may lack one or more of the qual- 
 ities of a "strictly" choice, and yet not be deemed a bad hop. 
 Sometimes it may be assigned to that grade because of bad pick- 
 ing, or the picking anci color may both have not been first class, 
 or it may have been broken up in the handling. This last defect, 
 that of having been badly broken, will in the English markets 
 of itself send the hop down to the third grade, even though every- 
 thing else about it is first class. This alone will send the price 
 down fully ten per cent, below that of a "fancy;" in times like 
 the present, with hops ^20 per cwt. in the London market, makes 
 a difference to the grower of ten cents per pound. It is useless to 
 decry the unjustness of such classification, for the brewer is the 
 authority and his tastes must be deferred to, just the same as all 
 (46) 
 
47 
 
 manufacturers do with their customers, that is, to try and manu- 
 facture to suit the fancy of their patrons, but not with a view 
 to make or control their Hkes or dishkes. 
 
 " Prime" good brewing or " medium " hops are such as have 
 good, sohd values but badly off in color, from whatever cause, or 
 slightly mouldy or some similar defect, not so much effecting their 
 actual, intrinsic value as in their appearance. These cannot be 
 used by some brewers particularly in their pale ale and lager beer, 
 but are useful in the brewing of heavy ales or porter, and in con- 
 sequence of this limited use, sell for a much lower price. 
 
 " Low grades " are those usually injured by high drying (that 
 is with a high temperature) or are *' light" from early picking, or 
 heated from lack of sufficient curing, all within the control of the 
 grower. There are of course, low grade hops from other causes, 
 such as blight or mould or other diseases, yet there are not many 
 such. What are termed low grade hops will never bring more 
 than seventy-five per cent, as much as "fancy" and more fre- 
 quently less, and sometimes are crowded off the market entirely 
 and finally sold at a nominal price. It may be safely assumed upon 
 a moderate estimate, that the average of the whole of the hop 
 crop is reduced in value fully ten per cent, by the careless or ig- 
 norant methods practiced by growers ; a loss in such a year as 
 1882, of over a million of dollars, a snug sum to be sure, to be 
 wasted for nothing. 
 
 Wherever an article of like quality or value can be produced 
 cheaply, including the cost of dehvery to consumers, there busi- 
 ness will Increase most rapidly, until an equilibrium, as between 
 supply and demand, is established, or some one essential point is 
 exhausted to measure the possible maximum production. This 
 latter contingency, that of labor supply, is the vital " essential 
 point " likely to first restrain the indefinite extension of hop- 
 raising in Washington Territory, but will doubdess be closely 
 followed by the contingency of over-production and consequent 
 low prices. This first is a more formidable difficulty to surmount 
 than that of the question of low prices, for in that the pressure 
 will extend over the productive regions of the whole world. In 
 tlie question of labor supply, the hop-growers of Washington 
 Territory, will not only be confronted by the increase in cost of 
 
48 
 
 picking, but likewise that of the question of getting sufficient 
 labor even at a greatly increased cost. The following statement 
 showing the present cost of producing hops compares favorably 
 with that of any known hop-producing region, as will be seen by 
 reference to the chapters on English methods and hop-raising in 
 New York. To the cost here shown must be added a heavy 
 freight charge, three cents per pound to New York, and four to 
 London, incident to isolation from the centres of consumption. 
 
 The cost of producing an acre of hops, yielding sixteen hun- 
 dred pounds (the average crop of Washington Territory), is as 
 follows : 
 
 Cultivating, ^27 50 
 
 Picking, 64 00 
 
 Expenses, getting three pickers to the acre, (estimated), . 3 50 
 
 Field help, per acre, 7 50 
 
 Hauling hops to kiln, 3 50 
 
 Drying, including fuel, 16 00 
 
 Baling labor, at |6,oo per ton, 4 80 
 
 Baling cloth for 1600 pounds, 50 yards per ton, 24-ounce 
 
 cloth, at 15 cents per yard, 6 00 
 
 Twine for 1600 pounds, 20 
 
 Rent of land, including value of poles, 2000 
 
 Breakage and deterioration in value of poles, 5 per cent. 
 
 per annum on cost of 150 per acre, 2 50 
 
 Rent of buildings, including repairs, 12 50 
 
 |i68 00 
 
 This shows in round numbers a cost of ten and a half cents per 
 pound for hops in the bale. Numerous hop yards produce a ton, 
 and some twenty-five hundred pounds per acre, which costs no 
 more to cultivate than where only an average is obtained. The 
 picking has been costing more and more each year, and will 
 doubtless, in future years, cost sdll more as the demand for pick- 
 ers mcrease, and expensive transportation bills will have to be 
 met. The years of over-production are certain speedily to come, 
 with the low prices incident to an accumulation of stock ; then 
 lower grades of hops will be neglected, their values destroyed by 
 rapid deterioration in intrinsic worth, and constant accumulation of 
 unavoidable, incidental expenses. Such will be forced to sell at 
 any price, entailing heavy loss. This in turn will cause neglect 
 
49 
 
 or destruction of the hop yards producing such. Not so with the 
 best quahty of hops, that are well matured, cured at a low tem- 
 perature, properly stored (best without baling) in a cool, dry, and 
 if possible, air-tight room. Such hops will never need to ** go-a- 
 begging," but will be as good as " old wheat" and like money in 
 the bank. They will be surely called for at a profit, while low 
 grades are perishing, and will be profitable to keep over in sea- 
 sons of great plenty. 
 
 From the foregoing statement, it is plain to be seen that the 
 only safe ground for a hop grower to stand on, is that of pro- 
 ducing only the best quality, with ample preparation to take the 
 best care of them when produced. 
 
 The cost of starting a hop yard, and the profits to be obtained, 
 are two very uncertain quantities, particularly the latter. The 
 writer has raised several, successive crops, without a dollar of 
 gain; and yet there is on record, one crop, raised in Washington 
 Territory, that yielded the owner, the snug sum of nearly ninety 
 thousand dollars' profit. This last, of course, is an exceptional 
 case, not likely to be repeated, though the first probably will. 
 
 The actual value of good hop land, ready for the plow, is now 
 not less than one hundred and twenty-five dollars per acre. The 
 planting will cost, at least, twenty-five dollars more ; poles fifty ; 
 and buildings, with hop-press, boxes, etc., a further sum of one hun- 
 dred; making a total of three hundred dollars per acre, for a yard 
 ready for cultivation. Many tracts of land, only a part of which 
 had been cleared, have recently been sold for less money, but what 
 is here intended, is the actual value of the cleared land. To this 
 must be added the cost of cultivating and harvesting a first crop, 
 before any return can be obtained ; a sum, determined to a great 
 extent, by the crop yield, but which will bring the grand, total 
 outlay to nearly five hundred dollars per acre. 
 
 Many small growers have begun the business, with practical^ 
 no capital, but that of their time and farms, the last of which has 
 often been obtained from the Government, free. In such cases, 
 building is frequently dispensed with at the beginning, either sell- 
 ing their hops on the poles or depending on a neighbor's house 
 to dry them. 
 
 In some cases a log-house has been erected, chinked and daub- 
 
 ■ 4 
 
50 
 
 ed, a furnace to heat it, built of clay, with flues of the same 
 material, covered with sheet iron, and an old-fashioned " cat and 
 clay " chimney ; the whole scarcely requiring an outlay of one 
 hundred dollars, over and above the time of the pioneer, consumed 
 in building. The writer has one of these, long since out of use, 
 the first hop house built in the Territory, now standing, which is 
 familiarly known as the " old experimental," and which now looks 
 like a relic of antiquity ; but many a pound of good hops have 
 been cured there, in years gone by. 
 
 And now for the profits, which after all is the great question of 
 questions upon which all others hinge. Excluding the present 
 exceptional high-priced year, and taking the eleven preceding 
 years, based upon actual sales ol one million, two hundred and 
 thirty-three thousand pounds of Puyallup hops, (mixed crops) 
 sold by the writec, it was found the average price obtained was 
 igjwu cents per pound, at Puyallup. This included large sales, 
 through the low-priced years, at from four to seven cents per 
 pound. This price, it is known, is above the general average 
 as reported by other growers, some having run as low as fourteen 
 and a half, for a series of years, and so far as known, none 
 higher than igTo%. Larger quantities have unquestionably been 
 sold under seventeen cents than over, and it is believed that six- 
 teen cents per pound, is near the average price that has been 
 obtained for a series of years, excluding the present, for the hops 
 that have been raised in the Puyallup valley for twelve years. 
 
 This will give a net annual profit of one hundred dollars per 
 acre, the picking not having cost in former years as much as now 
 The cost of production is greater now than in previous years but 
 the standard of quality has been raised ; the shipping facilities 
 better and speedier, so that we may reasonably expect a like return 
 in the future as in the past, for those that go into the business 
 prepared and determined to stay, yet we are as sure to see failures 
 and loss in the future as in the past. Over-production is certain 
 and inevitable, which will be followed by low prices upon all hops 
 and almost a total obliteration of value in low grades. 
 
CHAPTER XII. 
 
 HOP HOUSES — METHOD OF HEATING— -FAN-BLAST PROCESS. 
 
 S before stated the drying is the most particular, most 
 important and most difficult part of hop culture. Any 
 "^^^ one can grow good hops with l)ut little skill ; it would be 
 a wonder if he cured them properly without experience, 
 or instruction or both. No one however, can turn off good hops 
 unless he has the " tools " to do it with. This implies quantity 
 (extent) of his drying capacity as well as quality, (convenience) 
 for a given quantity of hops to be dried. A person can no more 
 produce "gilt-edge" hops where his drying capacity is limited, 
 than he could make " gilt-edge butter " when he had to " run the 
 heat up " to get through churning in a hurry. Either product 
 may look well at first, without a critical examination, but both are 
 as certainly injured, and will eventually have to be sold at a low 
 price. Two pounds of dried hops to the square foot of floor- 
 surface each day is as much as should be done during an average 
 of the season. True much more is done in numerous cases, but 
 what is here meant, where the best quality of hops are expected. 
 The picking season should not last over twenty days from the 
 date of beginning till the last hop is picked. This implies not 
 over eighteen days for drying. Working by this rule, it is easy 
 for a new beginner to approximate as to what size kiln he will 
 want, judging by the yield his neighbors are getting upon similar 
 soil. If no hops are to be baled before the picking is finished, 
 then a warehouse of the same size as the kiln, with eighteen feet 
 walls, will hold the crop, but may possibly require settling a little, 
 and from which no harm will come if the hops are properly cured ; 
 if crowded for room, a few can easily be baled before the picking 
 is all done, and which is greater economy than to provide an excess 
 of storage capacity. Many practice moving their hops ; forking 
 them over to insure their keeping ; a better method is to cure them 
 sufficiently so that they will keeo without this. The best way is 
 
 (50 
 
52 
 
 to have room enough, so as not to be compelled to cure but one 
 flooring a day on each kiln, and let the hops lie without moving 
 until partially cooled. 
 
 Latterly the tendency is to build larger houses, for the sake of 
 economy; I would say not to build over twenty-four feet square 
 at most. A single stove with large and abundant pipe will 
 furnish ample heat for this size; but no more during a cool night. 
 The walls of the house should be twenty-two feet high, with a steep 
 hip-roof, (as shown in the cut,) and should be plastered up to 
 the top of the ventilator, to give draft to the kiln. The floor should 
 be seventeen feet from the ground, and is made of slats covered 
 with light, open cloth, usually light burlaps. Some use ordinary 
 house-lining. 
 
 Fig. s- — Wood Stove. 
 
53 
 
 The stove for heating (shown in cut, fig. 5.) weighs about 1,000 
 pounds, and is made of heavy, cast-iron plates with a grate bottom. 
 The whole is set on brick work and should have a deep ash-pit, or 
 else the grates will speedily burn out and give trouble. Not less 
 than thirteen-inch pipe should be used and be attached to a T. 
 so the pipe will go both ways, half around the room, not less than 
 two feet from the wall, and meet at the opposite side from the 
 stove. 
 
 The stove should be large enough to admit of wood four feet long, 
 and placed so the door is about one foot inside the wall of the 
 building, which is cut away more than twice the width of the stove. 
 Brick work is built diagonally from the corners of the stove to the 
 walls of the building, the whole being so arranged that the fires 
 are built without going inside the house. Some place the front 
 of the stove, flush with the walls, leaving a space of four or six 
 inches open aboye the stove, with a protecting lining of tin, which 
 with the draught of cold air rushing into the building, secures the 
 wall from taking fire. The back end of the ash-pit should be 
 closed with a door that can be easily opened. The pit is fre- 
 quently cleaned by raking the accumulating coals and ashes into 
 the building. This is safer than taking out from the front, espec- 
 ially in windy weather, and besides is a saving of heat. A small 
 pully is fastened to the joist immediately under the hop floor and 
 in the centre of the room. An endless cord is run on this to 
 which a thermometer is attached. A pane of glass is set in the 
 wall and the cord run through, above and below the glass, so ar- 
 ranged that the thermometer can be run down in sight without 
 going into the building to ascertain the temperature of the air 
 going through the hops. 
 
 Coal is the best fuel with which to dry hops and where available 
 and cheap should be used. A steadier heat and more even tem- 
 perature can be kept with coal, than with wood. The attention 
 required is very much less. Three or four fires during a night 
 will keep the heat up, while with dry wood, fuel must be added at 
 short intervals. 
 
 The stoves required for burning coal, (see fig. 6) manufactured 
 by Mr. Beardsley, are described as " 48 inches high, and 24 and 
 30 inches (two sizes) in diameter; all cast iron. The stove and 
 
54 
 
 ash-pit are formed by three, heavy, conical rings, requiring no 
 bolts or rods, rendering it very substantial, and requiring no 
 brick work to set it on." 
 
 Fig. 6. — Coal Stove. 
 
 The grate shakes two ways, and when dumped, tips toward the 
 door of the ash-pit, which makes it very convenient to remove 
 the ashes. The fire can be kept burning any length of time, as 
 there is an opening in the side of the stove, through which a 
 poker can be used to remove the clinkers. 
 
 Wood, three feet long, can likewise be burned in these stoves, 
 and some should be secured in any event, to provide for an emer- 
 gency in the contingency of wanting a quick heat. 
 
 Where practicable, the house is built near a bank or side hill ; 
 in such cases the hops are delivered on the upper floor with but 
 little expense. Where the ground is level, some build an in- 
 clined walk, upon which to carry the hops. This is very labori- 
 ous, and results in loss of time. The most approved plan is to 
 build a platform, twenty-four feet wide, alongside of the house. 
 
55 
 
 on a level with the floor, and four feet below this a driveway, 
 twelve feet wide, for teams, as shown in the cut. A double kiln, 
 each twenty-four by twenty-four feet, with driveway, platform, 
 stoves and warehouse will cost nearly two thousand dollars, fully 
 completed and well painted. Such will cure from two thousand 
 to two thousand five hundred pounds a day. The plan, as here 
 shown, is arranged with the warehouse separate from the kilns as 
 a security against loss in case of fire. The dried hops are carried 
 over to the warehouse in a light frame work covered with or- 
 dinary burlap. This arrangement affords an excellent oppor- 
 tunity to empty the hops so the whole crop will be thoroughly 
 mixed. 
 
 FAN-BLAST PJIOCESS. 
 
 The fan-blast process, as practiced by the writer for five years 
 past, does not differ in principle to the ordinary method of curing 
 hops, by passing a current of heated air through them and not 
 drying by radiated heat. The sole object of the fan is to hasten 
 the process, and at the same time be able to cure at a low tem- 
 perature. 
 
 Every lady in the land knows that the clothes on the line will dry 
 more rapidly when the wind blows than when calm, and so it is 
 with our hops on the floor, the stronger the current of air we can 
 bring in contact with them, the more rapidly they will cure at any 
 given temperature. It would be possible, but probably with us in 
 our climate, not practicable, to cure hops by forcing through them 
 a heavy volume from the open air. In the warmer climates and 
 particularly where there are warm nights this undoubtedly could 
 be done. 
 
 This is not a patent-right fixture, but is free to all. True there 
 is a patent on a certain manner of applying the blast on the fur- 
 nace, but which is not essential to the economical use of the 
 process. The principle has long been understood in Europe and 
 applied by the use of a suction fan at the top of the building to 
 accelerate the current by causing a vacuum above the hops. 
 
 A building where this process is used need not be so high as 
 in the ordinary draft kiln. We find in practice, that the pressure 
 in the room below the hops, caused by the fan, gives the same 
 
56 
 
 temperature of air, at the lower part of the room, as directly under 
 the hops, hence, if the heater is located outside the building in 
 a brick arch, connecting with it, as it should be, the space below 
 the first floor need not be but a few feet above the ground. We 
 are using an ordinary draft kiln, making the room below the hops 
 air-tight. The fan is outside of the building, and is driven at a 
 high rate of speed by steam. An air-tight box or tube leads from 
 the fan to the building, under the foundation, pours the cold 
 air under and around the heaters, and is forced up through 
 the hops. The hops are placed '* waist deep," and cure speedily 
 and evenly. We generally lay floorings three feet deep, In the 
 early part of the season, and can take them ofl" in ten hours. 
 The beauty of this process is that the hops all over the floor 
 cure evenly, not leaving any moist lumps or spots so often found 
 (or left) in the ordinary methods. 
 
 The sulphur is burned outside the building, in close proximity 
 to the fan, where the fumes are drawn into and through the fan, 
 and is distributed evenly through the hops, and can be more con- 
 veniently applied than in an ordinary draft kiln. Although we 
 cannot speak from experience, yet there is no doubt but the air 
 could, with great economy, be forced through a second or even a 
 third flooring of hops, with but a light addition of heat. We 
 have had one house, an ordinary draft kiln, with double floors, and 
 found that we could use the air a second time with good results, 
 but discontinued the plan when building others, for movable 
 floors as shown in the frontispiece. 
 
CHAPTER Xlir. 
 
 ENGLISH METHODS. 
 
 'S England is the great hop market of the world, and con- 
 sumes our surplus, when their market requires it, a short 
 account of their methods, crops, cost and productive 
 capacity will not only be interesting to the hop grower, 
 but in numerous ways, instructive. The conditions are different, 
 and in many things not applicable to the hop grower of the United 
 States, particularly those of Washington Territory, yet we have 
 much to learn from them. 
 
 The information in this chapter is principally drawn from the 
 English work, " Hops, from the Set to the Skylights," by Charles 
 Whitehead, and published in 1881, by Wilson & Co., Royal Ex- 
 change Place, London, and sold at two shillings. It is a work 
 that will well repay a careful perusal by every hop grower in 
 America. 
 
 As early as 1808, there was 38,436 acres of hops under cultiva- 
 tion, in England. This was gradually increased, until there were 
 50,000 acres in 1820. From this time the acreage decreased for 
 fourteen years, with variations, reaching the lowest in 1849, there 
 being then 42,798 acres ; but between these dates having reached 
 55,422 acres in 1836. From 1850 to 1861, inclusive, there was 
 an average of 48,871 acres. For the subsequent period, where 
 there were returns, viz: from 1866 to 1880, inclusive, the average 
 acreage was 65,076; the highest of any one year, 1878, showing 
 71,789; ending in 1880, with 66,703. The average yield, from 
 1808 to 1 86 1, inclusive, was 696 pounds per acre. 
 
 To propagate, cuttings are planted in nurseries, and there cul- 
 tivated one year. These " sets " are then carefully transplanted 
 to where the future hop yard is to be, and there cultivated. No 
 return is expected or obtained the first year, and not a full crop 
 until the third year. Upon the uplands, the yards fail in from 
 fourteen to sixteen years, and are plowed up. In the valley land, 
 
 (57) 
 
58 
 
 of which there is but a small area, the hops continue to thrive for 
 an undetermined length of time, presumably forever, if continued 
 manuring is resorted to and the missing hills replaced. 
 
 Early growth of vines is thought not to be the best, as if over- 
 taken with sharp frosts, they are injured for the whole season ; 
 therefore, the " dressing " (grubbing as we term it) and hill man- 
 uring is not done until late in the spring. It is thought that vines 
 which do not start until May, are best ; meantime the whole surface 
 of the land has been carefully dug over by hand, with a tool 
 styled a "spud," being a three-pronged instrument, used as a 
 spade. 
 
 The after-culture is done with an implement termed a "nidgett," 
 being simply what we call a cultivator. The cultivation is con- 
 tinued until harvest begins, though late in the season, shallow 
 cultivation is recommended, though not practiced by all. 
 
 Several varieties are usually cultivated with a view of extend- 
 ing the picking season, by planting the late and early kinds ; 
 some planters having as many as five varieties in one yard. More 
 than twenty distinct varieties are mentioned, with numerous minor 
 subdivisions, most suited to the different soils of the hop districts 
 of England. 
 
 The enemies and diseases of the hop plantations are numerous 
 and serious. Insects, blights and mould often destroys the crop 
 entirely, or curtails the yield greatly, and injures the quality of 
 what is produced. First the wire worm, or " click-beetle," attacks 
 the new plantations, destroying the sets or eating the young 
 growths under the ground. Then the flea infests the vines and 
 leaves, sucking the sap, and finally attack the new formed hop, 
 and in some cases the full grown. Then comes the "fly," a 
 greater pest than either of those first described, called " the 
 barometer of poverty," and " which often have changed in a few 
 short weeks the appearance of the whole of the plantations in 
 the United Kingdom, from the prospects of a plenteous crop to 
 the blackness of utter blight." "A system of washing the plants 
 with soap and water squirted over them, from garden engines, with 
 hose and spray jets, was introduced about eighteen years 
 ago, and now is regularly adopted by many planters when 
 there are signs of blight." *' This operation must be per- 
 
59 
 
 formed by careful men, and the vine and leaves on each pole 
 must be thoroughly washed, so as to dislodgfe every winged-aphis 
 and every louse." " If all are not removed, the plants will be 
 just as foul in a few days after as they were before the process." 
 When the attack is late the washing is useless, and nothing can 
 save the crop. Numerous instances are cited where the average 
 yield for a given year was no more than one hundred and fifty 
 pounds per acre, and doubtless the yield per acre for the year 
 1882 was no more. 
 
 There is a red spider that attacks the yards at times, but are 
 often checked in their ravages, by a change in the weather. For 
 these, washing the vines will do no good, and sulphur will 
 not have the slightest effect. Other bugs and insects are men- 
 tioned as more or less troublesome, but none so formidable as those 
 heretofore referred to. Mr, Whitehead, says : " Passing from the 
 insect enemies of the hop plant to the diseases which befall it, 
 the first to be noted in the latter category is ' mould,' or mildew, 
 which has proved even more disastrous to hop planters than the 
 blight caused by aphides. For this, sulphur is applied as in the 
 case of blight, and * many planters sprinkle the hop plants with 
 sulphur, as a matter of ordinary routine, just as they dig, or pole, 
 or manure them, whether there are indications of mould or not,' 
 This is repeated three or even four times during the season." 
 
 The hop yards must be regularly manured to insure a crop. 
 Our authority, previously quoted, says, on this point: *' After the 
 hops have been manured in the winter, with, it may be twenty tons 
 of farm -yard manure, at a cost of £"] or ^8 per acre, or with 
 shoddy or rags at a cost of ^^5 or £(y per acre, it is the practice 
 of some of the most enterprising farmers to put half a ton of rape 
 dust around the hills, or two and a half cwt. of nitrate of soda, or 
 four or five cwt. of guano, or other stimulating manures. It very 
 frequently happens that the manure put on an acre of hops, in one 
 season, has cost from ^10 to ^12." 
 
 Two, and sometimes even as many as four poles are set to the 
 hill, varying in length from nine to eighteen feet, according to the 
 kind of hops raised and the strength of the land, and are set the 
 same as in the American method, described elsewhere. These 
 cost, in some extreme cases, three hundred dollars per acre, and 
 
6o 
 
 have cost in recent years an average of nearly two hundred dol- 
 lars per acre. Mr. Whitehead, says : " During the last three years 
 (prior to 1881) there has been a great decrease in the value of 
 wood -land, owing to the failure of the hop crop, and in this last 
 winter it has been difficult to find buyers for the falls in many 
 places. Directly hops pay well again, prices will revert to their 
 former standard." 
 
 As many as one hundred thousand hop pickers " Come from 
 the courts and alleys of London " in seasons of plenty. They are 
 carried to the hop district on cheap excursion trains, and are to a 
 considerable extent controlled by a society established for the pur- 
 pose of engaging help, and which has established certain rules for 
 their care, under sanction of the local government. They pick in 
 boxes or large baskets holding twenty bushels and have a box- 
 tender to every ten pickers. The pickers are paid an average 
 price of two pence per bushel. The hops are sacked to carry to 
 the kiln, as in New York and not hauled in the boxes as in Wash- 
 ington Territory. 
 
 The hop houses or dry kilns, (oast houses as they are called) 
 are generally built of brick or stone, frequently round, and some- 
 times with two floors. The drying is done by building an open 
 fire, with Welsh anthracite coal, fed by charcoal. The temperature 
 is run low, 125° Fahrenheit being considered high and one hun- 
 dred to one hundred and ten, is considered the highest heat admis- 
 sible without injury, from fifteen to twenty pounds of brimstone 
 is burned to a ton of hops, generally soon after the process of 
 drying begins. The hops are baled directly after they are dry, 
 while hot, and if not ready to receive them in the baler, are put in 
 piles to keep them warm, to prevent the absorption of moisture 
 from the atmosphere. Almost all are sold through the factors 
 (commission) who sells to the merchant, and they in turn to the 
 brewer. Many growths go from generation to generation to the 
 same house as soon as packed. Each bale or bag is sampled, and 
 in addition to that are carefully probed with a tryer, and the cloth 
 sometimes stripped off entirely to give opportunity for thorough 
 examination. 
 
 The cost of preparing the land, supplying sets, setting out 
 stakes first year, manuring, cultivating, interest and rent of land 
 
6i 
 
 for an acre of hops is $208.00. This does not include poles, which 
 
 are accounted for in an annual charge afterwards ; neither for the 
 
 cost of buildings. 
 
 Table, showing the annual outlay upon an acre of hops in full 
 
 bearing, reduced to our currency : 
 
 Manuring, carting and spreading, ^38 72 
 
 Digging, or plowing and digging, 5 o<S 
 
 Dressing, i 44 
 
 Poling, 3 60 
 
 Tying, ^ 3 36 
 
 Pulling vines, earthing, etc., 96 
 
 Ladder tying, i 92- 
 
 Keeping land clean around hills, " . . i 92 
 
 Nidgetting, (cultivating) and harrowing, 8 88. 
 
 Annual average supply of poles, 25 40 
 
 Stripping, stacking poles, etc., 2 22 
 
 All expenses, picking, drying, selling an average of 696 
 
 pounds, 54 69 
 
 Rents, rates, tithes, taxes and repair of oasts, etc., ... 26 40 
 Interest on capital, 14 52 
 
 $189 II 
 Average cost, 2'jye 
 
 Where sulphuring is done, $8.00 per acre more must be charged ; 
 if washing is done, $17.00 more must be added to the annual 
 outlay, bringing the cost of producing a pound of hops to nearly 
 if not quite, thirty cents per pound. 
 
CHAPTER XIV. 
 
 HOP CULTURE IN THE STATE OF NEW YORK. 
 
 BY W. A. LAWRENCE, 
 
 Waterville, Oneida County, New York. 
 
 I. THE GROWTH AND EXTENT OF THE INDUSTRY. 
 
 EN are still living who can remember the first hop yard, 
 planted in the State of New York. It was set out by 
 James D. Cooledge, in the town of Madison, (about six 
 miles south of Waterville) in the year 1808. His 
 neighbors, from year to year, obtained from him a few roots and 
 set out small patches. The culture made but slow progress. The 
 price ruled generally about twelve cents per pound, and the hops 
 had to be hauled with ox teams, 100 miles to Albany, for sale. 
 Four acres was then considered a very large plantation. The 
 brewers then looked upon any American hop as far inferior to any 
 English hop, and the American brewers prided them.selves on im- 
 porting their hops from London. This little hop-colony, in what 
 was then the backwoods, in the centre of the great State of New 
 York, was struggling with poverty, in the midst of an almost un- 
 broken forest, and their presses and hop kilns were of the rudest 
 description. But the hops raised on this soil, were found to be 
 full of lupuline, rich and sound, and in spite of prejudice they 
 worked their way into favor on a small scale. 
 (62) 
 
63 
 
 The crops were heavy and 2.000 pounds to the acre was not 
 considered an uncommon yield. The low price could not crush 
 out the enterprise, so long as these large yields made up a fair 
 return as compared widi wheat and potatoes, and so these yards 
 increased slowly for the first ten years. In 1822, however, some 
 previous bad failures in England had cut off from the American 
 brewers their supply of English hops, (the price in London in 
 1816 was 77 cents and in 1817 it was $1.44 per pound,) and some 
 of these same New York State hops were sold by the grower in 
 Albany for $1.50 per pound. 
 
 That gave the industry a fresh start. Its success was assured. 
 It spread into adjoining counties. But still the bulk of the hops 
 in the United States was raised east of the Hudson River, and in 
 the states of Massachussetts and Vermont. Even as late as 1839 
 the State of New York raised only 07ie-third of the entire crop of 
 The United States. But in 1849 New York State raised five- 
 sevenths of the entire crop of the United States and in 1859 seveji- 
 eighths. 
 
 The New England (or so-called " Eastern ") hops could not 
 hold their own against the richer hops and heavier crops of New 
 York State. But while the New York State hop seems to keep 
 up its reputation for quality, the quantity per acre has sadly fallen 
 off since those good old times of a ton to the acre. 
 
 The present yield per acre throughout the State and the present 
 extent of the hop industry here is best shown by the latest relia- 
 ble figures we have ; those of the United States Census of 1880, 
 in which the figures are those of the crop of 1879. 
 
 These statistics were sent to me direct from the Census Office, 
 at Washington, and I have found them substantially correct. 
 
 Extent of Hop Culture in New York State, in 1879. 
 
 There are four coundes in New York, any one of which raises 
 more hops than the whole State of Wisconsin, or California, and 
 for the sake of showing the relative standing of the counties in 
 1879, I have figured out the average production per acre in each 
 of the twenty principal hop-growing counties and have prepared 
 the following table for convenient reference : 
 
64 
 
 NEW YORK STATE HOPS. 
 
 Counties. Pounds, hops 
 raised, 1879. 
 
 Otsego, 4,441,029 
 
 Oneida, 4,075,651 
 
 Madison 3,823,963 
 
 Schoharie, 2,982,873 
 
 Franklin, 1,083,850 
 
 Montgomery, 1,001,403 
 
 Ontario, 807,528 
 
 Herkimer, 512,963 
 
 Lewis, 398,201 
 
 Livingston, 310,574 
 
 Chenango, 302,857 
 
 Onondaga, 281,892 
 
 Oswego, 198,309 
 
 Delaware, 190,793 
 
 Monroe, 181,312 
 
 St. Lawrence, .... 177,866 
 
 Wayne, i45,573 
 
 Jefferson, ; . 135,955 
 
 Albany, 123,182 
 
 Genesee, 121,813 
 
 Twenty principal hop- 
 raising counties, . , 21,297,587 
 
 Twenty other hop-rais- 
 ing counties, .... 435,734 
 
 Sixteen counties ... . .- '. . 
 
 Total in N. Y. State, . 21,733,331 lbs. 
 
 Icres in 
 
 Average lbs. 
 
 hops. 
 
 per acre. 
 
 9,118 
 
 487 
 
 5,737 
 
 710 
 
 6,076 
 
 629 
 
 5,871 
 
 508 
 
 2,075 
 
 522 
 
 1,612 
 
 621 
 
 ],282 
 
 630 
 
 972 
 
 528 
 
 828 
 
 481 
 
 422 
 
 736 
 
 794 
 
 382 
 
 489 
 
 576 
 
 622 
 
 319 
 
 569 
 
 335 
 
 245 
 
 740 
 
 331 
 
 537 
 
 189 
 
 770 
 
 269 
 
 505 
 
 243 
 
 507 
 
 185 
 
 658 
 
 37,929 — 562 lbs av. to acre. 
 943 — 462 lbs. av. to acre. 
 
 38,872 acres — 559 lbs. av. to 
 acre. 
 
 With this table before us we observe: i. A solid block of 
 four counties, Otsego, Oneida, Madison and Schoharie, which 
 produce more than two-thirds of all the hops raised in the State 
 and more than half of the whole crop of America. Of these four, 
 Otsego takes the lead in acreage and pounds produced, but 
 Oneida is easily first in productiveness, giving 710 pounds per 
 acre to Otsego 487. 2. Another remarkable group of counties 
 we find in Ontario, Livingston, Monroe and Wayne, all close to- 
 gether and about a hundred miles west of the first group. Onta- 
 rio is the seventh county in the State in order of acreage and 
 pounds produced, but among these seven, it is second only to 
 Oneida county, in point of yield per acre ; while its companions in 
 the group, Livingston, Monroe and Wayne, show the highest 
 yields per acre in the whole State. One would expect in counties 
 
65 
 
 favored like these, in point of productiveness, to see a large and 
 rapidly increasing- acreage, but the fact is that the large yield per 
 acre is owing a good deal to the yards being confined to some 
 narrow and fertile spot, as for instance, the Rose Valley farms, in 
 Wayne county. Were the acreage extended over the whole 
 county, as in Otsego and Oneida, the yield per acre would fall off 
 materially. We can see by the figures, however, that taken 
 together, the yield of hops per acre, determines whether a county, 
 as a whole, will develop into a hop-growing county or not. The 
 twenty principal counties, give an average yield of 562 pounds to 
 the acre ; while the twenty-four other counties, in which hops are 
 raised, give an average yield of just 100 pounds to the acre, less. 
 
 COMPARISON WITH OTHER HOP REGIONS OF THE UNITED 
 STATES, IN 1879. 
 
 Turning now to compare the whole State with other hop 
 regions, we find: 
 
 Crop , 1879. Pounds. Acres. Ave. lbs. 
 
 per acre. 
 
 New York, 21,733,331 38,872 559 
 
 Wisconsin, 1,966,427 4,438 443 
 
 California, 1,426077 1,119 1,274 
 
 Washington Territory, 703,277 534 i,3i7 
 
 We notice at once the remarkable difference in the yield per 
 acre of these, our four leading hop States. Washington Territory 
 easily takes the lead in productiveness. The wonderful growth 
 of hop culture in that Territory, is well set forth in another part 
 of this book by Mr. Meeker, who is the largest hop grower in 
 that Territory or in the United States. With the acreage on the 
 Pacific Slope, averaging nearly three pounds to that of Wisconsin's 
 one pound, it is no wonder that the Wisconsin acreage, since 
 1879, has fallen off nearly one-half, while that of the Pacific 
 Slope, and especially of Washington Territory, is increasing 
 enormously. It must be remembered that the crop of 1879, all 
 over the country, was somewhat lighter than the usual crops, and 
 that, perhaps, twenty per cent, may be added to the above figures 
 to make a full, average crop. 
 5 
 
CHAPTER XV. 
 
 SOIL AND CLIMATE OF THE HOP REGIONS IN THE STATE OF NEW 
 
 YORK. 
 
 E have already drawn attention to the fact that the great 
 //\^l hop-raising counties of New York State, which pro- 
 duce more than half the hops raised in America, are 
 in one solid block. From a point about lOO miles north of New 
 York City, they extend northward about fifty miles and westward 
 about 150 miles. The climate is cold in winter, the mercury 
 often reaching twenty to thirty degrees below zero in the coldest 
 weather. In summer it is seldom oppressively hot, but the 
 seasons open early and the frosts come late, (not often before the 
 ist of November) so that the hops have plenty of time to develop 
 and mature. 
 
 The face of the country is made up of great rolling hills with 
 the valleys between, and generally from 500 to i ,500 feet above 
 the level of the sea. These great hills are fertile to their very 
 tops, taking kindly to sod and to all sweet grasses, and the region 
 is famous for its dairy products as well as its hops. The soil is 
 mostly a gravelly loam. There is plenty of limestone cropping 
 out of the whole region here and there, and the small cobblestones 
 which abound are largely fossiliferous, made up of the petrified 
 remains of small shellfish, and to this circumstance I attribute a 
 good deal of the richness of the hops grown on this soil. The yards 
 are planted both in the valleys and on the hills, the valley-yards 
 having sometimes a slight advantage in richness of soil, and the 
 hill-yards a slight advantage in freedom from vermin. Most of 
 the land is well adapted to endure drouth. It retains both water 
 and manure; in other words, it is not ** leachy," and this is a 
 matter of the first importance, for nothing, will diminish the weight 
 of a hop crop more certainly than prolonged dry soil in July and 
 August. 
 (-66) 
 
CHAPTER XVI. 
 
 METHODS OF HOP CULTURE IN NEW YORK STATE. 
 
 'HERE are almost as many different notions aoout every 
 branch of hop cuhure, as there are growers, but it would 
 '^^^ take too much space to describe them all, however inter- 
 esting and profitable. I shall only attempt to give those methods 
 which have stood the test of long experience, and which are 
 adopted and practiced by our largest and best growers. 
 
 (l). PLOWING FOR NEW YARDS. 
 
 Where the soil is deep enough the subsoil plow is sometimes 
 used, and with good results ; but generally the sod is turned under 
 early in the fall, with an eight or ten-inch depth of furrow, and 
 then in the spring, is cross-plowed and well harrowed to pieces. 
 Potatoes or corn raised one year on land, bef3re setting to hops, 
 make a mellower soil the first year, but most prefer to let the hops 
 have the first benefit of the rich sod. When the sod is not turned 
 under early enough in the fall (and the ist of September is not 
 too early) to get well rotted by spring, good farmers do not dis- 
 turb the sod by cross-plowing in spring, but harrow first length- 
 wise then crosswise of the furrows till the surface is mellow. 
 
 (2). ROOTS AND THEIR VARIETIES HERE. 
 
 The standard hop in this section, and the one from which most 
 sets are taken for new yards, is now the English Cluster. It is a 
 strong and large vine, a good "climber," and bears a good crop 
 of rich hops of a fine golden color when well handled. 
 
 The " Grape" Hop is a very rich hop, but the vine is not so 
 hardy, or so strong a climber as the "English Cluster," and the 
 " Grape " roots are seldom called for. The Humphrey Seedling 
 is an excellent hop of fine flavor, and has come largely into culti- 
 vation about Waterville, within three or four years, though it 
 originated in Wisconsin. Last year (crop of 1882) the Humph- 
 reys generally came down with a rather light crop, as compared 
 with the English Clusters alongside. But the Humphrey is a 
 week earlier than the English Cluster, and came in contact, while 
 just " in the burr," with a dry, hot spell which the English Cluster, 
 
 (67) 
 
68 
 
 being not yet in this critical state, escaped. Lice are very fond 
 of the Humphrey, but the week earHer picking has so far rescued 
 these hops from any special damage. 
 
 The Palmer Seedling is a week earlier still than the Humphrey 
 Seedling, but though a fine hop, in quality, the crop is so small 
 that roots of this sort are now seldom set out. 
 
 The " Canada " Hop, from roots brought in here from Canada, 
 is perhaps a week later than the English Cluster, at least it will 
 " stand " a week later before picking, and on this account, added 
 to the fact, that it is a fine hop of excellent flavor and a good 
 bearer, the roots are sought after ; but care has to be taken to get 
 the " True Canada," as there has been a "bogus" Canada sold 
 which has proved a complete failure here. Roots have also been 
 brought here from California, and small yards about Waterville, 
 set with California hops, promise very well ; but are not yet suffi- 
 ciently advanced or extensive, to admit of a fair comparison with 
 the established sorts already tested by experience. 
 
 Now with these varieties of roots before us, from which to select 
 for a new yard, it must be borne in mind that it is a great object 
 to extend the thne for pickmg. In all hop regions there is a great 
 scramble for pickers. The grower who can offer the pickers the 
 longest job will have first choice. Then even if you can get 
 plenty of pickers so as to sweep the hops off a large yard, when 
 the hops are just right, you are limited again by your facilities for 
 drying, so that with a large yard, all of one sort, the chances are 
 that you will have to pick some of your hops too green and lose 
 both in weight and quality, or else let some of them stand too 
 long. To avoid this, our largest and best growers aim to get in 
 from one-third to one-fourth of their acreage in Humphreys, and 
 the balance in English Cluster. Some of the more enterprising 
 and extensive growers are also aiming at a still later hop than the 
 English Cluster. My neighbor, Sylvester Gridley, has what I 
 consider a model yard in respect to varieties of hop and propor- 
 tion of each, namely : five acres Humphreys, ten acres English 
 Cluster, and five acres True Canada. This proportion, one-fourth 
 early, one-half medium or main crop, and one-fourth late is very 
 desirable for even a hop yard of moderate acreage, if good roots 
 of these sorts can be obtained. 
 
69 
 
 3' MARKING OUT THE GROUND FOR THE HILLS. 
 
 Taking a single acre, and placing the hills on the outer edge, all 
 round, will give more hills to that acre than will " pan out " in the 
 case of a yard of several acres, for when you set a second acre 
 .alongside this first one, the first row of hills in the second acre 
 alongside the first will come six, seven, or eight feet back from the 
 •outer edge. 
 
 In practice therefore and in round numbers, hills so set that 
 
 the rows are seven feet apart one way and eight feet the other 
 
 will give — 
 
 7 feet by 8 feet, 750 hills to the acre for several acres. 
 7 feet by 7 feet, 875 " " " " " 
 
 7 feet by 6 feet, 1,000 " " " " " 
 
 6 feet by 6 feet, 1,200 " " " " *' 
 
 Yards are set out with us at all these various distances for the 
 bills. Which is the best ? That depends altogether on the situa- 
 tion of the grower as to means of cultivation and obtaining poles. 
 If you have plenty of good, deep, rich ground, can get plenty of 
 good cedar poles at a reasonable price, and propose to use two 
 horses in cultivating between the rows, then I should say the ex- 
 perience of our growers is in favor of placing the hills in rows 
 seven feet apart one way and eight feet the other way, and using 
 two good poles to the hill. By having the rows which run easterly 
 and westerly eight feet apart from centre to centre of hill and two 
 poles in each hill, the poles standing northerly and southerly 
 from each other at right angles to the line of the row, and each 
 pole six inches from the centre of the hill, we have a yard in which 
 the poles in each hill are spread open to the sun so that the hops 
 on one pole will not shade the hops on the other, and there is left 
 seven feet each way between the poles for room to cultivate with 
 two horses. 
 
 Seven feet by seven is good where land is plenty, and for a 
 ^'string" yard, or tent yard hereafter described, in which cases 
 only one pole to the hill is used, and you can use two horses in 
 cultivating. Seven feet by six is good for a yard with two poles 
 to the hill where land is an object, and one horse is used to culti- 
 vate between the rows. Six feet by six feet is good for a one- 
 pole-to-the-hill string yard and for cultivation with one horse. 
 Two horses ca7i be used .in a six feet by six feet yard, but most 
 of the time it is too close work. 
 
JO 
 
 Having decided which Is your best distance for the hills, the 
 best and quickest method for marking out Is to get a ball of 
 strong twine with not too much "stretch " to it. The stretch can 
 be taken out, If too great, by dipping the twine In boiled linseed 
 oil and drying It in the sun. 
 
 If your field Is of such shape that you propose to have the 
 opposite sides run parallel to each other, then for example 
 suppose you wish to mark off into rows eight feet by seven feet 
 apart. For the rows running northerly and southerly take a part 
 of the twine of sufficient length, and by means of bits of bright- 
 colored yarn or string, mark It off Into spaces of seven feet each. 
 
 For the rows running easterly and westerly, provide two pieces 
 of the twine, each of sufficient length for a row, and marked off 
 by bits of bright-colored stuff into spaces of eight feet each. 
 
 NORTH. 
 
 A C 
 
 o o o o o o 
 
 o 
 
 WEST. EAST, 
 
 o 
 
 o o o o o o 
 
 B D 
 
 SOUTH. 
 
 Diagram. 
 
71 
 
 Now referring to diagram opposite : Stretch your line of seven 
 feet spaces from A to B, thus Hning the first row running^ 
 northerly and southerly, setting corner sticks at A and B, 
 each representing an end hill of that row. Now stretch one 
 of your lines of eight feet spaces from A to C, thus lining 
 the first row running easterly and westerly, and set a stake 
 at C, representing the end hill of that row. Now go to the 
 opposite side of the field and stretch the other line of eight feet 
 spaces from B to D as nearly parallel to A and C as your eye will 
 guide you, and with the line attached to the stake at B, set a stake 
 temporarily at D, representing for the moment the end hill of that 
 row, the last row running easterly and westerly. Now bring your 
 line A and B across to the opposite side of the field and stretch it 
 from C to or near D, and from the stake B as a centre, swing the 
 line B and D, till the stake D comes to such a point that your 
 line brought across from A and B just reaches from C to D. 
 
 The opposite sides of your yard are now parallel, and your 
 hills will be in parallel rows both ways. 
 
 You have now only to stick out the hills for the row between C 
 and D by sticking one directly under each colored bit on your 
 line, one of which bits is over the stake C and another over the 
 stake D, which stakes will stand for the corner hills on that side. 
 Then carry your line into the field, one eight feet space as shown 
 and already measured by the colored bits on the line A and C at 
 one end, and the line B and D at the other end. Stick this row, 
 and so on through the field. 
 
 I have described this method with more pains, because it pays 
 richly to start ofT*'on the square" with a yard you have got to 
 work in and have your neighbors "squint at" for ten or fifteen 
 years. The sticks to mark each hill are split out of old cedar 
 posts or hemlock stuff, and are about fifteen inches in length 
 and one-quarter to one-half inch square on the end. 
 
 4. PUTTING IN THE SETS. 
 
 The sets are cut from the " runners " which are roots put forth 
 by the hop near the surface of the ground. These runners are 
 evidently intended in the main for propagation, for they have to 
 
72 
 
 be removed from the hill every spring as soon as the ground will 
 allow or else they will send up " suckers " or sprouts. As soon as 
 these runners are grubbed out they are gathered up and saved or 
 sold for new yards. They are sold in the rough as " roots " by 
 the bushel or pound, or already cut as "sets " by the thousand. 
 For an acre it takes all the way from two to five bushels accord- 
 ing to the sort of roots. 
 
 Each set is cut so as to have two joints or sets of " eyes." 
 Four sets to the hill is the ordinary allowance with us, but many 
 of the best growers now consider three good sets as good as four. 
 
 With the ground staked out for hills, as before described, we 
 send a man along with a " hop bar," such as is used for setting 
 poles. He pulls up each stick, setting it a little to one side, and 
 where the stick was pulled from he makes, with his bar, a hole 
 about a foot deep and five inches wide at the top. It is a good 
 plan to follow this man with one who carries a pail of "super- 
 phosphate," which now costs about two cents a pound by the ton. 
 This man pokes a little soil into the bottom of the hole so as to 
 make it about nine inches deep. He then puts in about three 
 tablespoon fuls of super-phosphate, and pokes in about two inches 
 of dirt on top of it so as to keep the sets from contact with the 
 super-phosphate and leave the hole now about six inches deep 
 and five inches in diameter and ready for the sets. The man 
 with the sets places them in the hole with the eyes pointing up- 
 ward, and the sets nearly upright surrounding the centre of the 
 hole in a circle about three inches in diameter. The dirt is 
 pressed firmly around the sets with the fingers and the tops 
 covered about two inches deep and the stick stuck back slanting 
 over the hill to mark it. Of course any other fertilizer will 
 answer in place of the super-phosphate, but few fertilizers are so 
 convenient as this, for this purpose, and I know it gives the young 
 vines a great start. As to sets for male hills you will probably 
 find you have all you want, and more too, as roots are sold now- 
 a-days. Four or five hills to an acre are sufficient. 
 
 5. MANURES USED FOR HOPS. 
 
 We see that the very first move in setting the roots in the 
 ground for a new yard, has brought us to the subject of fertilizers. 
 
73 
 
 No matter how well adapted the soil of this great hop section 
 may be to the raising of hops, it certainly is not capable of raising 
 them profitably, year after year, without the liberal use of fertili- 
 zers. 
 
 In general our most prosperous growers are those who are the 
 most liberal and painstaking in the matter of manures. 
 
 In the fall, many put two good forkfuls of stable or barnyard 
 manure on every hill. It is good not only as a fertilizer, but it 
 protects the hill from being injured by the sudden thaws and 
 freezes which occur sometimes in midwinter and often toward 
 spring. But the supply of manure from cows and horses is but a 
 small part of what the large hop grower must have, and there are 
 several agencies in Waterville for the sale of concentrated fertili- 
 zers. 
 
 The " Super-phosphates " (in which the active principles are 
 mainly bone, phosphorus and ammonia) take the lead. Then 
 comes Lime, Ashes, " Plaster," and Salt, about in the order of 
 mention, and great are the discussions as to their value. One 
 grower, for instance, has used slaked hme freely one year with 
 great effect, and thinks if he puts on lime every year he can keep 
 his yard in good heart with nothing but lime. 
 
 Another has tried lime and would not give a cent a load for it. 
 Now in this sketch of Hop-Culture, in New York State, I aim to 
 give the practical experience of the best growers, and so in a case 
 like this where experience varies so widely I can only say — follow 
 the advice of St. Paul : " Prove all things ; hold fast that which is 
 good." But there are certain general laws in regard to fertilizers 
 which he who follows will not go far wrong. 
 
 (i). The dung of horses, cows, hogs, and in fact of all animals, 
 contains all the valuable elements necessary for the growth of 
 plants, and is therefore the safest and surest manure, and the first 
 to be obtained if possible. 
 
 (2). The flesh and bones of animals, such as the refuse of 
 slaughter houses, comes next to dung in valuable elements, and in 
 this lies the secret of the much-prized "super-phosphates." 
 
 (3). Next after animal matter, as a fertilizer, comes vegetable 
 matter. The trouble with vegetable matter is that it decomposes 
 slowly, and the effect is not quick enough to satisfy the impatient 
 
74 
 
 grower. But forest leaves, meadow " muck," and straw, are slow 
 but sure mayiures, and a compost heap (to help along the rotting 
 process), let stand till well rotted and spread on a hop yard, will 
 pay better in the end than most of the chemical and commercial 
 fertilizers. 
 
 (4). Ashes is concentrated from vegetable matter by combustion, 
 and, bringing a large constituent of the hop (potash) with it, is 
 always a positive and active fertilizer. But Lime, " Plaster," and 
 Salt, are often useful, not so much by what they bring with them as 
 by dissolving what is already there in the soil, and digesting it so 
 that the hop roots can absorb it. These chemical *' manures" 
 therefore may prove very valuable, the first year, as solvents of 
 what is already in the soil, but after that future applications may 
 do no good till fresh vegetable viatter is first supplied. 
 
 It is no doubt owing to the operation of this law, that these 
 chemical fertilizers do their best work in our best yards — those 
 which are " rich in all the elements of fertility," but needing a 
 solvent to render these elements at once available for food to the 
 hop roots. 
 
CHAPTER XVII. 
 
 "VARIOUS METHODS OF SUPPORTING THE VINES. 
 
 'OP poles have always been an important factor in the 
 cost of starting a hop yard. At the present writing 
 this is particularly so, caused by the enormous demand 
 and increased cost of poles, as will be seen by the 
 following schedule of prices. 
 
 Hop pole^ delivered here : Canada cedar poles, 
 
 i6 to i8 feet long, 2X to 3 inches at butt, nets. 
 
 18 to 20 " 2;4 to 4 " " 15 " 
 
 22 and over, 3^ to 5 " " 24 " 
 
 Michigan, 20 to 25 feet, 17 " 
 
 I should say that the number of poles brought by railroad into 
 Waterville, within the year would be something like 400,000. 
 
 The largest poles are used for the " tent " yards, and the 
 smallest are worked in on young yards and to patch up in old and 
 unthrifty yards. It will be seen at once from the above prices 
 that the item of poles absorbs a large amount of capital in exten- 
 sive hop growing. An acre of 750 hills, two poles to the hill, 
 calls for 1,500 poles at fifteen cents each, $225, and in ten or 
 fifteen years the poles are practically worthless. It is not strange, 
 therefore, that the hop-grower and his sanguine friend, the patent 
 right man, have been busy for many years trying to devise some 
 way to hold up the hop-vines and at the same time get rid of 
 at least a part of this great expense for poles. The cheapest 
 of all these contrivances in original expense is undoubtedly the 
 
 (75) 
 
76 
 
 (l). HORIZONTAL " STRING " YARD. 
 
 I have before me a description of one of the yards, written by a 
 practical hop-grower of Otsego County, New York, in 1864. It 
 was a *' patent " ($10 per acre for the right to use it), and called for 
 stakes (one to each hill) eight or nine feet long, sawed one and 
 one-quarter inches square and set one foot deep in the ground. 
 There was an outer row of stakes two and one-half inches square, 
 and the tops of all the stakes are connected by a twine running 
 across the yard both ways tied to the outer stakes only, and 
 wound once round the inner ones. He gives an estimate of the 
 cost of preparing a yard for the vines in this way, and (including 
 $10 per acre for the right to use it) places the cost per acre at 
 $36, as against the cost of a yard with two long poles to the hill, 
 (poles at twenty cents each) placed at $297. He further says, *' I 
 consider this plan as far superior to the common plan with long 
 poles, as the mower and horse-rake are to the haying implements 
 used by the last generation." 
 
 Here, then, we have a plan which had been used to some extent 
 for three years in Otsego County, previous to 1864, and then 
 highly recommended by a good hop grower, with a saving of 
 $250 on every acre, in its favor. But now, twenty years later, the 
 two long poles to the hill are found in three acres out of four in 
 our hop-yards proudly holding up their burden of hops, while the 
 Horizontal String Yard is almost forgotten. There are many 
 reasons why it did not make its way on trial year after year. 
 
 The hanging "arms" interfere with later cultivation. The 
 strings sometimes break, and anyhow it is continual trouble to 
 keep the vines on them through high winds, and running in this 
 umiatiiral, horizontal position. The natural course of the hop 
 vine is an upward, spiral, twisting round "with the sun," and who- 
 ever tries to run it horizontally, and thus against nature has " a 
 hard row to hoe." I make a special example of this " Horizontal 
 String " system, in order to show how necessary it is to go slow 
 in adopting a new system. Setting this "Horizontal String" 
 system down then, as cheap but unsuccessful, we pass on to 
 
77 
 
 (2). THE OLD-FASHIONED "EIGHT-STRING TENT " YARD. 
 
 Beginning on one side of the yard and with the row of hills 
 next to the outside row, set a tent pole in the second hill of this 
 second row and one in the fourth hill and so on, each alternate 
 hill through the row, and each alternate row parallel with the hrst 
 one set, so that there shall be first a stake hill and then a tent pole 
 in every direction throughout the field. 
 
 
 y 
 
 
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 X, 
 
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 k 
 
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 Y 
 
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 7 
 
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 \ 
 
 V 
 
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 y\ 
 
 7 
 
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 / 
 
 
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 V 
 
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 Fig. 7. — Diagram of Eight-String Tent Yard. 
 
 Referring to the diagram the large dots represent the tent 
 poles, the small dots represent the stakes, and the Hues represent 
 the strings, converging from the stakes upward to the top of the 
 tent poles, one pole in each " tent " hill. These poles are selected 
 ones, and should be not less than five inches at butt and not less 
 than twenty-two feet long. The stakes are five or six feet long so 
 as to set one foot deep in the hill, and are made from old poles, or 
 cut in the woods, or made of sawed stuff, one and one-half inches 
 square on the end. In setting the yard it is found best and 
 
78 
 
 quickest to first set the stakes and poles, just fitting- the poles in 
 the ground temporarily and setting the stakes permanently. 
 Then two men with as many balls of string as there are to be 
 strings to a pole enter the yard, take down the first pole, lay the 
 ends of the strings together, and tie them in a stout knot round 
 the pole at a point, sixteen feet above the sharpening (so it will be 
 sixteen feet above the ground when the pole is set), then set the 
 pole permanently, carry each ball of hop-twine to its stake, cnt 
 and tie, and so on through the yard. 
 
 Two vines are run to each string. The outside rows may be 
 set with ordinary poles and four vines run up, branching two to 
 string and two up pole. 
 
 (3). THE MORE RECENT SIX-STRING TENT YARD. 
 
 Referring to the diagram of the eight-string tent yard, we ob- 
 serve that the stakes have each two strings, calling for four vines 
 to each hill, except the stake in the centre of each square of four 
 tent hills which stake has four strings, calling for eight vines. 
 This is too much for that hill. Accordingly the rule now is to 
 omit on these stakes the strings which I have marked a on the 
 preceding diagram (Fig. 7), and the result is that each stake hill 
 has four vines, each outside row of tent poles seven strings, (ex- 
 cept the corner hills, eight), and all the other tent poles, six strings 
 each, and two vines up each tent pole. The outside rows, poles 
 of ordinary size instead of stakes. 
 
 These "tent" yards have one advantage and one or two dis- 
 advantages. The advantage is in the beginning ; in the saving 
 of outlay on poles. For a yard with two poles to the hill, the ex- 
 pense for poles ready to set is now about $250 per acre. The in- 
 terest on the money is (at six per cent.) $15 per year, and the 
 shrinkage on the poles (to last ten years) $25 per year, making 
 $40 per year, for the yard with two poles to the hill. 
 
 For a tent yard the cost for poles and stakes ready to set is 
 about $50 per acre. 
 
 Interest on money, l3-oo per year. 
 
 Shrinkage on poles and stakes, 5.00 " 
 
 Cost for strings about 5.00 " 
 
 Making a total of I13.00 for the tent yard. 
 
79 
 
 This makes a difference, in favor of the tent yard, of $27 per 
 year on each acre, as far as expense is concerned. 
 
 This is the advantage. The drawbacks are — 
 
 First. Bringing so many strings together at one point, tends 
 to crowd the hops ; and with a heavy crop some of the hops 
 may be " light " both in weight and quaUty. 
 
 Seco7id. A heavy wind or thunder storm is rather harder on 
 a tent yard than on one with two poles to the hill, and if any 
 breakage occurs it is harder to repair, and sometimes impos- 
 sible. 
 
 When both these drawbacks operate in a singly year as 
 they sometimes do against a tent yard, the weight of hops 
 lost, more than counterbalances the saving in poles. 
 
 Still the saving in original outlay is so considerable, that 
 many of our best growers have a part of their yards set with tent 
 poles. 
 
 (4). THE HALF-TENT YARD. 
 
 In this yard the outside row is double poled or a pole of ordi- 
 nary size, and stake to each hill. The next row has one good 
 pole to each hill and two or three vines to this pole. The next 
 row is one of stakes ; the next row one of poles, and so on 
 through the yard. Each row of stakes has four vines to each 
 stake and two strings ; each leading two vines to the poles on op- 
 posite sides of the stakes as in the full tent yard. This brings 
 only two strings to each tent pole on opposite sides of it, and is 
 free from most of the danger of overloading and crowding which 
 occurs in a full tent yard. But it requires double the poles of a full 
 tent yard, and so where economy is the object, the growers go the 
 whole figure to the full tent, and this half-tent yard is not very 
 common. 
 
 But there is a yard which is a happy medium between the full 
 string, or tent system, and the full pole, or two-poles-to-the-hill 
 system. It has been tried by some of our best growers. It is 
 much liked. It is being adopted by others. There is no patent 
 x)n it. I shall take the liberty to call it, in my opinion — 
 
8o 
 
 (5). THE BEST POLE AND STRING YARD. 
 
 This yard has one pole to each hill, except that the outside 
 rows, on two of the opposite sides, of the yard, have two poles to 
 each hill. It thus has this advantage over a yard with two poles 
 to the hill, that it practically saves half the poles, or a saving of 
 expense at the outset of nearly $125 per aere. But there being 
 but one pole to the hill, renders it unnecessary to put the hills seven 
 by eight feet. They can as well be put at equal distances ; and I 
 have the opinion of good growers, like Morris Terry for instance, 
 that a yard set in this way with hills seven by seven or even 
 eight by seven, will produce rather more hops of equally good 
 quality, and with less risk of damage by wind, than a yard with 
 two poles to the hill. But it must be remembered that hills seven 
 by seven, with two outside rows, double poled, call for about 1,000 
 poles to the acre, so that the saving at first is not so very great : 
 say about $75 per acre for same style of poles. And even this 
 saving is further reduced by the fact that the poles for this yard 
 should all be good ones, not so large as full tent poles, but 
 selected ones about twenty feet long and four Inches at the butt. 
 The extra cost of these poles will bring the saving down to about 
 $50 per acre at the start. 
 
 Then charging this yard with $3 a year for string, and charg- 
 ing the yard of two poles to the hill with ten per cent, shrinkage 
 on the extra $50 worth of poles ($5) and $3 interest we have left 
 in favor of this pole and string yard, a balance of only $3, less in 
 expense, per year, to each acre. This saving is not worth speak- 
 ing of, and therefore I do not give it my preference as a cheap 
 yard but as a good one. 
 
 It will bear every hop that the ground can produce. It will 
 hold them up strong and well-spread apart, and exposed to the 
 sun. Each pole is braced against wind, by strings to other poles, 
 and there is less breaking of the tender " arms," less " whipping," 
 in high winds, than there is with two poles to the hill. 
 
 Referring now to the diagram of this yard, (Fig. 8.) Begin- 
 ning at the corner " A" with the yard to the front and right, we 
 first set the outside row "A," " B," " C " and so on, two poles to the 
 
8i 
 
 BEST STRING AND POLE YARD. 
 
 Fig. 
 
 Diagram. 
 
 hill (except the last corner-hill, one pole) as shown by the dots on 
 the diagram where the dots represent the poles, and the lines the 
 strings, the heavier part of the lines representing the bottom part 
 of the strings. 
 
 The outside pole, of this outside row, in each hill may be a 
 lighter pole than the rest of the yard, as it only carries two vines 
 and no string. Having set this outside row we return to the hill 
 D, I hardly need to say that the poles are supposed to be 
 
82 
 
 already " laid " in the yard. With two balls of twine, we lay the 
 ends of the twine together, and tie with a firm knot around the 
 pole for D, about fourteen feet from the " sharpening," so that the 
 top of these strings will come five or six feet below the tip of the 
 pole, and at a point where the pole should be about one and one- 
 quarter inches thick, for strength. We then raise and set the pole 
 D, carry one of the strings to pole A (already set), cut, and tie 
 about five feet from the ground. Carry the other string to pole 
 B (already set), cut and tie about five feet from the ground. 
 Then pass on to pole " E" tying on two top strings as to the 
 previous pole, raise and set pole E and carry one of the strings 
 back to pole D, cut, and tie about five feet from the ground. 
 Carry the other string to pole C, cut, and tie about five feet from 
 the ground ; and so on through the row to the last hill where we 
 carry the string which corresponds to the one from E to " C," to 
 the corner hill of the outside row. Returning, we begin at the 
 hill " F," and so on through the yard. 
 
 Except the outside rows on two sides, each hill has now two 
 strings, leading from a point on it, about five feet from the ground, 
 each string to the top of a different pole. Two vines are trained 
 up each of these strings, and two straight on up the pole to the 
 top, making six vines to each hill throughout the yard. I have 
 described the setting of this yard, more particularly, because 
 there is only one way to do it, and one right place to begin. 
 
 So in picking ; the best place to begin, other things being 
 equal, is at the opposite or diagonal corner from where we began 
 to set the poles. 
 
 (6). V^^RE YARDS. 
 
 All wire yards that I know of are based on pretty much the 
 same plan. Stout posts like telegraph poles on the outside of the 
 field, between which posts, the wires are stretched along over the 
 rows, or in the middle between the rows, at a height of about 
 twelve feet. Strings are then run, from short stakes in the hills, up 
 over these wires. They generally cost about $ioo per acre ready 
 for the vines, and give good satisfaction. They are all patented, so 
 far as I know, and therefore, I must leave them to be described 
 and pushed by their proprietors. 
 
CHAPTER XVIII. 
 
 CULTIVATION. 
 
 IT is customary to plant corn or potatoes between the hop- 
 hills the first year, sometimes one rov/ and sometimes two 
 
 between the rows of hop-hills. The young vines are 
 
 allowed to lie on the ground, as they produce no hops, but it 
 will cost very little and I believe will pay, to set a small pole an 
 inch or two thick and six or eight feet long " to show the vines 
 what they have got to come to," as the English grower says, 
 and I shall try it the coming season. 
 
 In the fall, as soon as the corn or potatoes are off, comes a good 
 time to spread on manure and plough and cultivate it in ; having 
 first bunched the hop-vines by twining them around the stick 
 used to mark the hill. 
 
 (l). GRUBBING. 
 
 Some set the poles before grubbing, others after. If a grower 
 has a good many hops to look after, and is short of help, he can, 
 in some seasons, get the poles set and out of the way before the 
 ground is fit to grub. Otherwise, the usual way is to grub before 
 setting the poles. 
 
 I have treated of the poles first, because every good grower 
 looks out for his poles and has them all sharpened and stacked 
 near the ground, during the preceding winter or certainly before 
 the ground opens in the spring. 
 
 As soon as the frost is out and the ground fit to work, grubbing 
 commences. Growers here use a "grub hook" with two stout 
 steel prongs about an inch wide and flattened and sharpened at 
 the points, and about eight inches long, with an inch space be- 
 tween them at the points and coming together at the handle, 
 which is about the length of an ordinary hoe handle and a good 
 deal stouter. 
 
 (83) 
 
84 
 
 With these the dirt is pulled away from anund the " crown " in 
 the hill, the " funners " (which are few the second year) and the 
 dead vines trimmed off with a knife anid any grubs carefully 
 looked for and killed. 
 
 The hills are now in good shape for setting the poles, if not 
 already set, for you can see just where the " crown " is, ou"- of 
 which all the vines will start. 
 
 The poles are then set ; the ground plowed ; any runners or 
 " roots " saved for planting or sale ; and the dirt pulled up so as 
 to cover the crown and lie even about the hill. It is now ready 
 for the warm sun to start the vines out of the ground. 
 
 (2). TYING. 
 
 The hop vine climbs from right to left or round with the sun. 
 Its top has a curious, revolving motion, and, if let alone, the 
 chances are it will find the pole and begin to climb. Quite a 
 number of shoots will start up in each hill, and from these, the best 
 shoots must be selected and saved for the pole or poles, and as 
 many as your system of poles requires to the hill, and one or two 
 to spare, to provide for failure. 
 
 If there is pole room enough for six vines to the hill (as in the 
 case of yard No. 5, Fig. 8), the question is whether six vines to 
 the hill will produce more weight of hops than four vines to the 
 hill. I have taken the views of both sides, on this point, and am 
 inclined in favor of six vines, where there is pole, or string, or both, 
 sufficient to hold and ripen them. It is 7iahiral to the hop to 
 throw up many vines. If you let them all grow you will not in- 
 jure the root : as witness the vine in the corner of the garden, 
 which grows, untouched, so many years longer than the cultivated 
 ones. If you cut a hill down to one vine, you injure the root, and 
 if you allow no vines to grow you kill the root. The danger to 
 the root, therefore, is in the direction of too few vines, instead of 
 too many, and this leaves us free to use as many vines as will not 
 get in each other's way, above the ground, and when loaded with 
 hops. 
 
 The best vines for the poles are not the slender, ' wiry " shoots 
 (blue ), even though they may be more forward and taller ; but 
 the stout, " thick-set," " stubbed " ones of the brightest green. 
 
85 
 
 By the time the tallest are two or tnree feet high, you will have 
 a good number to select from and begin tying. 
 
 To break down those you do not want is better than to pull 
 them up, as there is less injury to the root. 
 
 Eighteen inches to two feet above the ground is low enough for 
 the first tying, and follow up the pole from tmie to time as needed, 
 to near the top. The last tyings have to be done with a step- 
 ladder, with a swing brace to support it; but some of our growers 
 have steady and trained horses, from whose backs they can tie 
 with much more speed and less labor. The first of the tying is 
 done largely by women. The material for the strings, used in 
 tying, is rushes, yarn, or, what is most preferred, burlaps, cut about 
 a foot square, hung in front of the tyer, and each string unravel- 
 led as needed. The string is passed around the pole so as just to 
 hold the vine without pinching it, and not tied, but twisted between 
 the thumb and finger till it will hold. In "string" yards the 
 vines are tied only to the poles or stakes but are twisted round 
 the strings a little at the start and replaced on the string again 
 with a shorter twist, when too loose or when blown ofif by the 
 wind. 
 
 Before the end of the tying, the surplus shoots will have ceased 
 to sprout from the root, and they can be twisted together without 
 pulling them up and buried on the hill, under a shovelful or two 
 of earth, to kill them. 
 
 (3). CULTIVATION AMONG THE HILLS OF THE GROWING CROP. 
 
 All the heavy manures, intended for the yard, have been carted 
 on in the fall, after picking, and in the spring before the poles are 
 set. The moment the ground is fit to work, among the poles, the 
 best growers put in the plow and " cultivator," and keep them 
 in the field till the hops are " in the burr." 
 
 Most of the large growers have several yards, and by the time 
 the last one is plowed or "cultivated," the first one is ready for 
 it again. 
 
 After the first plowing, (sometimes one way between the rows 
 and the cultivator the other way, and sometimes the plow both 
 ways, according to the stiffness of the ground), the " cultivator" 
 
86 
 
 is now the chief implement. The best are now made of iron ex- 
 cept the handles, and have the " duck foot " tooth, which works 
 like a subsoil plow, below the surface while the sharp shank con- 
 necting the " duck foot" to the frame, cuts through the roots of 
 grass, or quack very easily, and it does. good work with very 
 little wear on the team. Most of the large yards are, as I have 
 said, laid out seven by eight, so that two horses can be used and 
 a two-horse cultivator. To the rear teeth of the cultivator, a hiller 
 can be attached, turning the soil up to the hills, when that is de- 
 sired. Some of the best growers " hill-up " around the poles at 
 the last of the plowing season, and others prefer to leave the 
 whole yard nearly level. I should judge that the level yards 
 would stand drought best, and in New York State, the sure fore- 
 runner of a light crop of hops is a drouth in July or August. 
 This is the great object of this constant stirring up the soil with 
 the cultivator ; to get the ground fine and light so it will absorb 
 the dews and light rains, which are about all the moisture our 
 hops can expect, through July and August, just when the hop is 
 fruiting and needs all the ^help it can get. It is to meet this 
 sudden demand on the soil for the rich material needed for the 
 manufacture of all these hops, that about the middle of July the 
 roots send out thousands of fibres, almost like a web, all through 
 the ground a little below the surface. 
 
 It is to spare these fibrous roots that the cultivator is stopped 
 whe;i the hop appears in the burr, though some keep up the cul- 
 tivation much later. But if, by the cultivator, between the rows, 
 and the hoe around the hills^ the weeds have been completely 
 kept out till then, they will do little damage afterwards ; for the 
 hop roots have now possession cf every inch below the surface, 
 and the surface is shaded by the vines. 
 
 Before the cultivator is run through for the last time, some of 
 the best growers put on two, three, or four hundred pounds to the 
 acre, of super-phosphate or some quick fertilizer, and it seems to 
 make but litde difference whether it is put around the hill or 
 scattered broadcast. The roots are everywhere, and the feeding 
 or fibrous roots are full as numerous away from the hill as in it. 
 There are no weed seeds in this sort of manure, and it gives the 
 vines something to make hops out of, just when they get to work 
 
87 
 
 at this important job. This stimulant, sometimes P>-e<:eded ^y 
 another of about the same quantity, sprinkled round the hi'ljust 
 before it is covered in, after grubbing, to give the vmes a start 
 in the spring, covers the practice of the principal growers. 
 
CHAPTER XIX. 
 
 PICKING. 
 
 WO engag-e the pickers for the coming harvest is the first 
 thing to be looked after. Around Waterville, every 
 man, woman and child that can be had, is secured long 
 beforehand. We divide the pickers into two classes : ** Home" 
 and '* Foreign" pickers. The "Home" pickers "board" them- 
 selves, but the grower goes around to their homes every morning 
 and brings them to the yard in large wagons, and takes them home 
 at night ; some growers furnishing them a dinner at noon, while in 
 other instances, they bring their own lunch. I mention this because 
 it accounts in great measure for the various prices paid, per box, for 
 picking. The *' Foreign" pickers are those who are brought in 
 from distant villages and cities, and lodged and fed by the grower 
 himself — " Their name is legion." It now keeps more than 
 50,000 persons busy for three weeks, in gathering the hop crop of 
 New York State. The "Foreign" pickers, for the last crop, (that 
 of 1882) received from thirty-five to forty cents per box (of about 
 eight bushels) besides their "living." The " Home" pickers re- 
 ceived from fifty to fifty -five cents and their dinner, or from fifty- 
 five to sixty cents, besides being carried to and from their homes, 
 they providing their own dinner. 
 
 As a box will generally make about twelve pounds of dried 
 hops, it will be seen that the picking alone (not including box 
 "tenders," teams and teamsters for carting the hops, and drying 
 and baling, costs five cents per pound. 
 
 A fair day's work, for an experienced woman picker, is three 
 boxes. 
 
 I. Boxes. Mr. Morris Terry, of Waterville, was the first who 
 divided the old-fashioned, big box into four compartments, and 
 each of these compartments is what we now mean by a "box" 
 when we are speaking of prices and picking. On the following 
 page is shown one of our modern boxes, with attachment for 
 (88) 
 
89 
 
 leaning the poles upon, and also for an awning or shelter from 
 the sun for the women and girls, as they stand all day long at the 
 boxes. Any grower who looks well to his own interest will pro- 
 vide these shelters, for it is to his advantage to have his hops 
 picked as fast and as well as possible, and any woman or girl, or 
 man even, will pick faster and better when protected from the hot, 
 midday sun of late August and early September, in New York 
 State. 
 
 Fig. 9. Hop Box, New York Standard, with Awning. 
 
 Each of the compartments shown in the figure is what we call a 
 '' box." The prevailing size of these compartments, about here, 
 is (inside measurement) thirty- six inches long, eighteen inches 
 wide, and twenty-six inches deep. This gives 16.848 cubic inches 
 capacity, which divided by 2,150 cubic inches to the bushel, 
 gives about seven and six-sevenths bushels. But as the hops pack 
 down a. little while being picked into the box, it is fair to call it 
 eight bushels, as is the custom. Through the holes represented 
 m the uprights a light pole is thrust, so that its ends will project 
 about two feet outside each upright, and on these projecting ends 
 the poles, loaded with hops, are leaned convenient to the pickers. 
 The boxes are usually made of planed, pine boards, and if under 
 
90 
 
 cover when not in use will last many years. There are various 
 methods of supporting the awning — one of them, at least, a patent 
 and a good one, but as the use of the awning is now becoming 
 universal, I will describe a cheap and easy method of construc- 
 tion which any grower can carry out for himself: Let the uprights, 
 at the end of the box, be of inch board, eight inches wide and six 
 feet high, from bottom of box. For the cover of the awning, take 
 two pieces of hop-sacking, each six feet, ten inches long, and sew 
 them together at the edge ; cut two strips of inch board four 
 inches wide and as long as the longest way of your cover, which 
 will be across the seam. Place one of these strips of board across 
 and outside each upright of the box, so that the top edge of the 
 strip is " flush" or level with the top of the upright, and an equal 
 length of each strip on each side of the upright. Bore two half- 
 inch holes, three inches apart, through strip and upright, and 
 fasten the strips to the uprights by hard-wood pegs, made a good 
 fit in the holes, and outside, made large and long enough to pull 
 out easily. Stretch the cover over these strips, the seam length- 
 wise of the box and over the centre, and tack the cover down on 
 the outside of the strips so as to stretch it tight and make a fit. 
 Then, by pulling out the pegs, you can take the awning off while 
 you move the box, or by taking out one peg from each upright, 
 the awning can be tipped down at one side and will go between 
 the rows of poles when you move the box. If the cover, in time, 
 is inclined to sag, a brace can be put across under the seam be- 
 tween the uprights, or a slight support be set up from near the 
 centre of the box. 
 
 2. Hop Sacks. These are made to hold one box or eight 
 bushels, with room for tying, are cylinder-shaped and are about 
 four feet long and two feet in diameter. They are made of sack- 
 ing, the same as for bales, or of still lighter burlaps, or of un- 
 bleached sheeting. I prefer the hop-sacking or burlaps as more 
 porous, and the green hops are not quite so apt to sweat in the 
 sacks, if there is any delay in the drying. 
 
 3. Time for the Picking. About Waterville, we find, the 
 Palmer Seedlings are usually ready for picking, about the 15th of 
 August. The Humphrey Seedlings commence about the 226. 
 of August. The English Cluster or "main crop," about the last 
 Monday in August. 
 
91 
 
 This is a little early, all round, for the hops to be ripe, but the 
 picking lasts three weeks, and a hop picked a little too green and 
 not very rich, but bright and clean, finds a better sale than one 
 which is ever so rich, but discolored by standing too long. I 
 think this early picking injures the roots, not so much by the 
 "bleeding" of the vine, but because it is against nature to cut off 
 the vine and suddenly stop the action of the roots when they are 
 in the full exercise of their proper functions — filling the hop with 
 the rich "lupuline," — the yellow gold dust — which makes the hop 
 valuable to the brewer. This sudden " cut off," when the roots 
 are in full blast, leaves fibrous ones to die and rot at once ; the 
 whole root receives an unnatural shock, and the result is that it 
 enters the winter less tough, and comes out in the spring less vig- 
 orous, than if it had been allowed to do its natural work. 
 
 But the brewers are " the doctors " in this matter, and not the 
 growers. The brewers buy the hops and the goods must be 
 made to suit the buyer. 
 
 If most of the brewers prefer "color" to richness, and get a 
 greener, leaner, lighter hop, and we have lighter crops, year by 
 year, to the acre and higher prices in consequences, it is the look- 
 out of the buyers and not of the sellers. But the lucky grower is 
 he who has three good varieties of hops (such as I have already 
 referred to under the head of " Roots and their varieties here," 
 Chapter XV, Section 2 ), so that he can pick his first hops fairly 
 ripe and heavy, and his last will stand well against rust or mould 
 till he reaches them. The appearance of a hop, when it is fit to 
 pick, cannot be exactly described. It is known only by practice. 
 But in general we may say they should have a good supply of 
 yellow lupuline around the seeds, the seeds should be hard and 
 brown, or black when dried, the small leaves at the " tip" drawn 
 together, a slight shade of brown on some of the outer leaves ; the 
 hops should slightly rustle when shaken together on the poles, 
 and when crushed between the fingers, should have an agreeable 
 "ripe "smell instead of the "grass" smell they have when too 
 green. 
 
 4. Setting the boxes. This is done a day or two before the 
 pickers are brought on. Commencing at the ripest part of the 
 field, or where there is most danger from lice or rust, each box is 
 
92 
 
 set four rows deep into the field, and with four rows on each side 
 of it so as to bring it in the centre of sixty-four hills. 
 
 The next box takes its eight rows to the right or left, and so, as 
 the picking goes on, the boxes move forward into the field, each 
 with its own eight rows wide and taking eight rows deep to each 
 set of the boxes. 
 
 5. Managing the picking. If the hops are heavy and the 
 progress through the yard slow, one stout man, called here a 
 *' pole-puller " is assigned to each two boxes or eight pickers. 
 His business is to cut the vines about three feet above the ground, 
 pull up the poles as fast as they are required by the pickers, and 
 no faster, or they will wilt and disgust the pickers ; and lean the 
 loaded poles against the cross pole of the box very gently or he 
 will "jar " down the hops already picked in the boxes and have 
 four women in his hair at once. He has also to clear the vines 
 off the poles when cleaned of hops, pile or stack the poles, keep 
 the vines and twigs and arms away from the pickers' feet, pile the 
 vines in heaps, and "change" works with another pole puller in 
 setting the boxes when a new "set" of hills is required. He 
 sometimes has an implement called a " dog," arranged on the 
 principle of a pair of ice tongs and attached to a strap over his 
 shoulder, so that by applying the dog to the pole he gets a good 
 hold and a good " purchase " for pulling up the pole. With all 
 this to attend to, the pole puller is not likely to go to sleep, and if 
 the hops are light he cannot tend two boxes. He gets now about 
 $1.50, $1.75, or $2.00 per day, according to his ability, and he 
 boards himself To about every fifty pickers there must also be 
 a " sacker " or "box emptier," who in response to the cry of — 
 " Hop-sack ! " from any direction must be ready to pull the hops 
 out of the full box into the sack, and give the picker a "ticket" 
 good for the pay for picking one box of hops. These tickets are 
 usually colored pieces of pasteboard with " one box," and the 
 grower's name printed on them, and exchangeable for others of 
 larger denominations when they get too numerous. Some are 
 also made of tin, stamped with initials, etc. With teams and men 
 to cart the hops to the kiln, and with the grower himself in the 
 field to see that there is no " fooling " and that the hops are picked 
 carefully and clean, the organization is complete and will go on 
 smooth, with good weather, through the picking. 
 
CHAPTER XX. 
 
 Drying. 
 
 'S soon as we reach the hop kiln, we have left the proper 
 field and occupation of farming, and have gone into 
 manufacturing. In New York State, every hop kiln is 
 not only a drying-house, but it is also a bleachery ; a 
 preserving and curing-house, and a packing-house, all in one. 
 
 There are hundreds of good farmers who can raise hops excel- 
 lently well, where there is one who can dry them well. In 
 Germany there are thousands of small hop growers who sub- 
 stantially dry their hops in the sun, and then hand them over to 
 dryers and dealers in the towns who make a business of preparing 
 and putting them on the market. But these hops can never com- 
 pete in color with those bleached at once on the kiln, and with 
 our American brewers, the standard of color is so high that 
 practically no man can raise hops to advantage in the United 
 States, who is not able both to own and manage a hop kiln. 
 
 This fact keeps many out of the business, and causes the failure 
 of many who go into it. This tends all the time to keep the 
 business of hop growing in comparatively few hands, but at the 
 same time it has created a class of skilled and experienced men in 
 the great hop-growing regions, who have brought up the quality 
 and standing of American hops in the market of the world, so 
 that one year ago in London, for the first time, the quotations for 
 Americans, stood side by side with those of choice Kent and Bava- 
 rian hops. A few years ago American hops were bought in 
 England, only as a last resort, only when they were cheap, and 
 were used only for the cheap grades of beer. But our hops, as 
 they leave the poles now, are no better than they were twenty 
 years ago ; in fact not so good. The improvement has been 
 made in the drying, and in that alone. 
 
 It would be interesting and profitable to trace the history of 
 this improvement, the methods of curing, which have been tried 
 
 (93) 
 
94 
 
 and found deficient, some in one respect and some in another, but 
 there is not room in this volume. 
 
 We must cqnfine ourselves to what is now considered by our 
 experienced growers, to be the best general method of curing 
 hops, now in use, in the State of New York. 
 
 (l). THE HOP KILN. 
 
 Referring to Fig. lo, we have the following measurements : 
 
 Each hop kiln, eighteen by eighteen feet, outside measurement, 
 and seventeen by seventeen feet, inside measurement, that is, size 
 of kiln cloth. Fuel room for coal or wood (between two kilns), 
 eighteen by eighteen feet, with roof as represented, to receive 
 the sacks of hops from the field, the sacks to be taken from this 
 roof on to the kiln cloth through doors as shown in right hand 
 kiln. Store-room for dried hops, as shown, fifty-four feet long by 
 twenty-four feet wide, with two floors. The sill of the ground 
 floor, two feet lower than the level of the sill of the kilns ; and the 
 second floor two feet lower than thi- level of the kiln cloth. 
 
 The posts of this hop store-house are eighteen feet. First floor 
 room, twelve feet high ; second floor room, six feet high to " plate." 
 The outside of the store-house is simply a shell of matched boards, 
 with board windows or Winds, sufficient to admit air occasionally 
 and to admit no more light than is needed to see to work while 
 handling the hops and baling. The kilns are usually commenced 
 with a stone or brick foundation wall, about four feet high, above 
 the ground, with at least four draft holes in this wall, say two on 
 each weather side, and the nearer the ground the better, each hole 
 about three and one-half, by two feet, for plenty of air, and with 
 swing doors to shut off draft when required. 
 
 Posts of kilns sixteen feet ; from bottom of sill to kiln cloth, 
 twelve feet ; from kiln cloth to " plate," four feet ; perpendicular 
 height of roof, eighteen feet above plate ; perpendicular height of 
 cowl, eight feet ; hole three feet square to be left for cowl ; cowl 
 stands leaning as shown, to keep out rain, and has board wind- 
 vane to turn the cowl, with opening always away from the wind. 
 
 With us, at Waterville, cowls are bought '' ready-made " at a 
 factory. 
 
95 
 
 The stove is best set with the fire-grate at least as high as the 
 top of the draft holes in the wall. The stove-pipe leads from the 
 stove into a " tee," and thence each way, as shown, so as to form 
 a square around the inside of the kiln, about three feet from the 
 wall, with a gradual rise from the " tee," of about a foot to where 
 the pipe enters the chimney, five feet below the kiln cloth ; ten- 
 inch pipe is the common size. The kiln, inside, has a tight roof, 
 is " ceiled " from kiln cloth to plate with boarding, and is lathed 
 and plastered in stove-room, so as to be perfectly tight from 
 ground sill to cowl, when the doors and windows are closed. The 
 cowl lets in light enough for the kiln-cloth floor ; and the stove- 
 room is sufficiently lighted by a single glass window. A pane or 
 two of glass is sometimes let into the store-room side of the stove- 
 room, so that the night dryer, from a cot in the store-room, can 
 by a lantern hung inside, see the thermometer in the stove-room, 
 and watch the heat, without entering the kiln too often, to do so. 
 
 The stove-room is entered from the coal-room, and the coal- 
 room is entered as shown ; and also communicates with the hop 
 store-house. Until recently the stove-room has been built open 
 from the ground to the kiln cloth ; but now some kilns have a 
 planed and matched board floor on the sill level or below it, and 
 the air is admitted from beneath the floor, only under and around 
 the stove, the floor allowing what hop dust sifts down through the 
 kiln cloth, to be swept up and saved. The stove and pipe should 
 be protected from this dust by suspended sheets o{ tin, or by 
 boards, or else the dust falHng on the surface, may give to the 
 next kiln a scorched odor to the hops, unless carefully brushed 
 ofl". 
 
 Hop stoves are made in Waterville, especially for the purpose, 
 and cost about $40. The kiln-cloth floor is made of slats, laid on 
 cross pieces, sixteen inches apart, to support the weight of the 
 hops and dryer. The slats are made from inch lumber planed on 
 both sides, leaving it about seven-eighths of an inch thick. They 
 are cut inch and a quarter, and set on edge, leaving three-fourths 
 or seven-eighths of an inch, between. The kiln cloth is hard 
 twisted and fine meshed, like what is known as "strainer" cloth. 
 
 The two kilns and store-house described, will cost altogether 
 from Ji,500 to $2,000, according to cost of materials and labor. 
 
96 
 
 Of course, if a grower needs but one kiln, he can follow practically 
 the same plan by omitting one kiln, and about one-half the length 
 of the store-house. A single kiln of the size described, will dry, 
 when well managed, a flooring of fifty boxes of hops in twelve 
 hours, making about 600 pounds of dried hops. Thus two floor- 
 ings, during each twenty-four hours, (a good dryer, with some 
 assistance, wdll dry, night and day), will give us 1200 pounds of 
 dried hops per day, or 20,oco pounds (over 100 bales), during a 
 three weeks' season of picking. But this 13 the vios^ than can be 
 done when everything favors, and if a crop is expected to be over 
 15,000 pounds, it is best to provide two kilns as shown in Fig. 9, 
 to be prepared for accidents and delays ; for the sooner the hops 
 are dried, after they are picked, the better sample they will make, 
 and forty boxes is better than flfty for a kiln of this size. 
 
 (2). THE DRYING PROCESS. 
 
 A fire is built in the stove, and the dampness taken out of the 
 kiln, by several hours' heat, before the first flooring of hops is put 
 on. The hops are then dumped from the hop-sacks on to the kiln 
 cloth to a depth of one to two feet, according to the number of 
 boxes. Great care is to be taken to have the hops lay light and 
 even on the kiln, so as to avoid thin or open spots through which 
 the air escapes too fast, and thus wastes the heat, or thick and 
 hard spots which result in lumps of slack-dried hops, in a kiln 
 of hops otherwise sufficiently cured. 
 
 The heat from the stove is kept low at first, the thermometer 
 registering about 120 degrees, Fahrenheit, and gradually raised to 
 125 and 130 degrees, during the main time of drying. Some 
 bring it to 140 degrees toward the last, (and some even higher, 
 though rarely above 150 among the best growers). The ther- 
 mometer usually is hung near the store-house side of the kiln, on 
 a level with, or a little above the level of the stove-pipe. 
 
 Before applying sulphur, some prefer to wait till the hops are 
 well warmed and steaming ; but most apply the first batch of 
 sulphur at the same time as the heat, and while the hops are still 
 cold. The hop stoves have a flange, making a receptacle for the 
 sulphur on the top of the stove; but the heat of the stove is apt 
 
97 
 
 to burn the sulphur too fast. This is avoided by using any old 
 pan placed near the stove, and igniting the sulphur with a few- 
 coals from the stove or a red hot spike thrust in under the pieces 
 or rolls of sulphur. Some also close the air drafts in the side of 
 the kiln, for a few minutes, while the first sulphur is burning so as 
 to economize the fumes ; but the ruling custom is, to burn it as 
 slowly as possible, and carry It along with the drying, so as to have 
 at least a few minutes of sulphur on the hops after they are turned. 
 At the expiration of eight or ten hours, when the hops are done 
 steaming and are all partially dried, it will still be found that the 
 bottom hops are a great deal dryer than those at the top. The 
 flooring of hops is then turned bottom up, with large, light, wooden 
 " scoop " shovels or forks, made for the purpose. A small 
 reserve of sulphur is then burned by some, and the drying goes 
 on till the hops are done to suit the dryer. The point of proper 
 dryness can only be determined by practice. The leading test is 
 by the brittleness of the stem of the hop flower or cone. But 
 only an experienced hop dryer can determine the exact point, 
 and all attempts to describe will be apt to mislead. Those who 
 have no reliable man as a dryer, can only keep on the safer side 
 by making sure the hops are dry enough ; for, if not dry enough, 
 they will spoil, but if too dry ihey will absorb some moisture be- 
 fore baling, and get back again into fair condition for baling, if 
 handled carefully. The hops, when dry, are shoved ofl" the kiln 
 though the door into the store-room to cool on the second, or 
 " cooling " floor. 
 
 The process described, is that where it is required to dry two 
 floorings of hops within twenty-four hours, to keep ahead of the 
 pickers. Where the dryer has twenty-four hours for a kiln of 
 hops, or all the time he wishes, he will dry slower, at a lower 
 heat, and some will " bunch " the hops in a pile, toward the last, 
 to get an even dryness, or sometimes he will allow the hops to 
 cool on the kiln so that they will break up less than if handled 
 while hot. If, however, the hops are not very clean picked, then 
 handling, while hot, will break up the now very brittle vine leaves 
 so that they show less in the sample, than when allowed to 
 toughen by cooling, and remain whole. So the dryer has to use 
 his judgment whether it is best or not to break up a few hops and 
 7 
 
a good many vine leaves, by stirring while hot, or to let all cool 
 and toughen together. 
 
 In regard to the quantity of sulphur to be used, or the best man- 
 ner of using it, it is difficult to find any fixed standard or usage. 
 Even the best growers differ in opinion and practice. One kiln 
 of green-picked, or discolored, or mouldy, or "redded" hops, 
 will require double the sulphur to bleach it, that another one will 
 which is of well- ripened hops and not mouldy, or rusty and " red- 
 ded " on the vines. In general, however, after comparing the ex- 
 perience of many growers, I think we may put down fifteen 
 pounds of sulphur to a fifty-box kiln, or one pound of sulphur 
 to i6o pounds, green, or forty pounds of dried hops, as the ordi- 
 nary usage of our best growers. I reserve some discussion of 
 disputed points in drying, and especially of the use of sulphur, to 
 a point a little later on, under the head of " Observations on dry- 
 ing." 
 
 (3). AFTER DRYING AND BEFORE BALING. 
 
 The desirabihty of so large a store-house for the hops when 
 dried, and not yet baled, lies in the fact that a grower cannot bale 
 as fast as he dries, without getting the early-picked hops in the 
 first bales, and the late-picked in the last, so that no single sample 
 can fairly represent his growth. But as some large growers sell 
 their hops in different lots, so they also commence bahng before 
 the drying is very far advanced ; sometimes reserving a few of 
 the early kilns to mix with the late, and then going on to bale the 
 rest, allowing each kiln three or four days to cool and toughen. 
 
 But the general plan of the large store-house and its two floors, 
 is to enable the dryer to shove the hops off the kiln on to the top 
 floor, and there let them cool thoroughly, and then shove them 
 to the rear of the room where they fall through trap doors, in a 
 heap or bin on the ground floor. Thus one kiln of hops falls on 
 the one before it, forming layers, horizontally. 
 
 Then by commencing at one end of the pile or bin, and taking 
 the hops off in perpendicular sections and bringing them to the 
 press, in baskets, the early and late pickings are thoroughly and 
 evenly mixed together, and a sample taken from any bale will 
 represent one " straight " growth. 
 
99 
 
 (4). OBSERVATIONS ON DRYING. 
 
 It is a chemical process from the start. In every pound of 
 green hops we have three-fourths of a pound of water, which must 
 be expelled by the chemical process of distillation or evaporation 
 by artificial heat. We have also a dull, green color which we are 
 required to change to a bright yellow by the chemical process of 
 bleaching. We must so regulate our drying and bleaching as not 
 to cause chemical decomposition and loss of the valuable lupuHne 
 or "flour" of the hop, and we must not leave the hops so dry 
 as to crumble all to pieces in baling ; and at the same time we 
 must have them dry enough to avoid fermentation or " heating " 
 in the bale, or their sale is spoiled. We must therefore carefully 
 apply to our task the natural laws which are within our reach. 
 These are — 
 
 1 (a). Air, when heated, expands and becomes lighter, and 
 therefore rises above the cold air surrounding it. 
 
 (d). The hotter it is, the lighter it is, and the faster it will rise. 
 
 2 (a). Air, when heated, will absorb and hold more moisture 
 than when cold. 
 
 (d). Its capacity for moisture is doubled with every increase of 
 heat amounting to twenty degrees, Fahrenheit. 
 
 We take advantage of both these two laws and their effects 
 when we build a fire beneath our hops. The heated air rises from 
 the hot surface of the stove and pipe, and starts toward the top of 
 the kiln. Passing into the hops, it absorbs all it can catch and 
 hold of their moisture, and goes on up toward the top of the kiln, 
 followed and pushed along by more hot air constantly rising, and 
 thus forming a current or " draft" of hot air; that part of the 
 current above the hops being hot and wet, and that below the 
 hops hot and dry ; and the whole column being lifted by the ex- 
 pansive power of the heat, followed by the pressure of the cold 
 air from beneath, hastening through the lower draft holes to fill 
 the gap. Now, with a given and fixed heat from the stove and 
 pipe, the narrower and taller (within practical limits) our kiln is, 
 the stronger and faster will be the current of air, and the better 
 will be our draft, and the faster will bz our drying of a certain 
 fixed depth of hops. The narrower the kiln the better the draft, 
 
lOO 
 
 because the column of air in a tall kiln has time to gather momen- 
 tum and force, in an upward direction. But to build up an 
 eighteen by eighteen feet kiln, fifty or seventy-five feet high, like 
 a factory chimney, would be expensive and impracticable. 
 
 We, therefore, practically accomplish the same purpose by nar- 
 rowing the roof in at the top so that the column of hot air is con- 
 centrated at the cowl, just as a four-inch, fire-engine hose is con- 
 tracted to an inch nozzle, that it may "squirt" the water much 
 farther than it would reach without the nozzle. Thus the con- 
 verging roof and small cowl opening, concentrate the force of the 
 uprising column of hot air, and give it such impetus as carries it 
 clear of the building and out of the way, and at the same time 
 offers less chance for cold air outside at the top, to overbear it and 
 come in at the top, and cause a " smudge " or " sweat " of the 
 hops, by cooling off the hot air, and causing it to drop its moisture 
 like a dew. Losing sight of the concentrating effect of this small 
 cowl opening, many an enterprising grower has attempted to im- 
 prove the draft of his kiln by enlarging the cowl, and has found 
 himself worse off instead of better. Others, when the shape of the 
 roof would admit, have put on two cowls to one kiln, thus splitting 
 the stream of air and actually injuring the draft. Others, again, 
 have put up a kiln with a kiln cloth, twenty-four by twenty-four 
 feet, (which is just twice the size of seventeen by seventeen), with 
 an enlarged cowl and two stoves. This again was not a success, 
 because the converging roof was not made high in proportion, 
 and was too fiat ; so that the column of uprising air was too blunt 
 at the top to allow it to pass easily out of the cowl. Others, 
 again, have let in cold air under the kiln cloth from windows or 
 draft holes as high as the top of the stove, thus shortening and 
 baffling the upward current of hot air. All these attempts to im- 
 prove upon the kiln selected as a model (and given in Fig. lo), 
 have been failures, because the proportions of that kiln are the re- 
 sult of hundreds of trials, till little by little the practically true 
 proportions have been found and retained. The kiln is not right 
 because it is the standard, but it has become the standard because 
 it is in accordance with the natural laws of heat, and its effects, 
 which I have mentioned. 
 
 Referring now to the facts that heated air will hold more 
 
lOI 
 
 moisture than cold air ; that the hotter it is the faster it will rise ; 
 and that its capacity for absorbing moisture, is doubled by every 
 twenty degrees, Fahrenheit, increase of heat ; we see that when 
 we raise our heat from 120 degrees, to a heat of 140 degrees, we 
 have more than doubled our speed of drying, for we have also in- 
 creased our draft. How great, then, is the temptation to rush on 
 the heat and dry the hops too fast ! 
 
 For it must not be forgotten, that " haste makes waste." All 
 chemical processes reqiiire a certain ajnotmt of time ; and if you 
 crowd the time, you injure the product. By the use of hot liquor, 
 our tanners now tan a hide sometimes in three weeks. In old 
 times they used to take a year. Does the rotten, heat-killed 
 leather now-a-days wear like the old-fashioned slow tanned ? It 
 is precisely so with hurrying up the drying of hops. Twelve 
 hours is Httle enough time in which to bring about so great a 
 change. A low heat of 120 degrees, and eighteen to twenty-four 
 hours' time would give us better hops. 
 
 The " Fan Blast," which uses a low heat, and makes up for it 
 by increasing the current of air, by forcing it, already warmed, into 
 the bottom of the kiln, is fully described in the main part of this 
 work, (page 55), by Mr. Meeker, who uses it in drying his im- 
 mense crop. It deserves the careful attention of our large 
 growers in New York State. 
 
 THE USE OF SULPHUR IN DRYING. 
 
 Sulphur has three effects on the hops in the kiln : First. To 
 bleach ; Second. To dry ; Third. To prevent fermentation or 
 ** heat," in the bale. As a bleaching agent, the effect of the 
 sulphur IS greatest at the beginning of the drying, and fiiest near 
 the end of the drying. If we wished simply to take the green 
 color out of the hops and make them pale, then all the sulphur 
 could be used at first, so far as the bleach is concerned. But we 
 wish to leave the hops of a bright and permanent yellow, and to 
 do this the sulphur should follow the hops all through the process; 
 but practically it is fairly accomplished, and more conveniently 
 by sulphuring at the beginning, up to the middle, and again near 
 the end, that is when the hops are turned. Quite at the end 
 
I02 
 
 would be all right, except that it is well to let the hot air pass 
 through the hops for some little time after the last batch of sul- 
 phur, in order to carry off the fumes of sulphur still entangled in 
 the hops. 
 
 As a dryer, sulphur performs a most important part, though it 
 is not generally appreciated by the grower. The sulphurous-acid 
 fumes have a very strong affinity or fondness for water or 
 moisture, and the sulphurous cloud as it passes up among the 
 hops, is like a great sponge, taking up the moisture of the hops, 
 and as it works itself into every part of the hop, it departs loaded 
 with moisture. It is thus that the middle, and especially the last 
 batch of sulphur does good work in penetrating and drying the 
 inside of the hops, that has been more out of the reach of the air 
 current. 
 
 As a prevention of " heat " or fermentation in the bale, sulphur 
 is very valuable ; and indeed in these days of early-picked and 
 unripe hops, dried, when full of green sap, sulphur is almost indis- 
 pensable. 
 
 Every grower knows how quick the hops commence to " heat " 
 in the hop-sack, and this "heat" is a fermentation to which the 
 sap of the hop is peculiarly liable. Sulphur is the enemy of fer- 
 mentation, and the sulphur used in drying hops, not only helps to 
 remove a good deal of the sap altogether out of the hop, but it also 
 renders what is left, less liable to ferment in the bale, and there is 
 less danger of" heated " bales. 
 
 This very fact, that sulphur is death to fermentation, consti- 
 tutes the great objection to the use of such extravagant quantities 
 of sulphur as will injure the fermentation of the beer in which hops^ 
 drenched with sulphur, are used. But the ordinary practice of 
 fifteen pounds or even twenty pounds, (though the average use is 
 much less than that), has not been observed to injure the fermen- 
 tation of the beer. What the brewer most objects to, is the sul- 
 phuring of old hops, by hop speculators, so as to make them look 
 like new. Prof. Thausing, of Germany, in his great work on The 
 Fabrication of Beer, which is edited and endorsed by A. Schwarz 
 and Dr. A. H. Bauer, of New York, making it the latest and 
 highest authority on Beer, says : 
 
 " Hops, discolored by too long storing, faulty drying, or some 
 
I03 
 
 "other injurious influences, receive, again, a beautiful, light color 
 "by smoking with sulphur, thus destroying an important sign 
 " which marks the hops as being of little value. The brewer has 
 "good cause for being on his guard if the smoking with sulphur 
 " is done for this purpose, but not so when fresh, young hops are 
 "so smoked, for in that case it is a decided advantage. * * * It 
 " would, therefore, seem advisable from what has been said, to be 
 " doubly cautious with hops smoked with sulphur, and to exam- 
 "ine them with the greatest care, so as to determine whether the 
 " smoking was done for a good purpose or whether it only serves 
 "to conceal certain faults. In the United States the hops are 
 " already smoked by the grower. All American hops are smoked 
 " with sulphur, and this process has had no disturbing influence 
 " upon the excellence of the article." 
 
 It seems, then, that it is not the use, but the abuse of sulphur^ 
 that the brewer complains of; and besides I have good reason to 
 believe that in drying our hops, the moderate or standard amount 
 of fifteen pounds to a kiln, when well managed, will do as much 
 good as more sulphur, and the extra quantity is simply wasted, 
 or worse. 
 
 -•<:>^>$«Mil»$<^<=>--- 
 
CHAPTER XXI. 
 
 BALING. 
 
 ^HE press used, almost universally, in New York State, and 
 indeed I may say in the United States, is the Harris press. 
 It was invented by Lewis W. Harris, of Waterville, N.Y., 
 about twenty-five years ago, and it remains the same press to-day 
 in its main features, thoug^h Mr. B. A. Beardsley, who now manu- 
 factures these presses in Waterville, (and presents our readers with 
 cuts and description of his presses, on page 36), has added some 
 valuable improvements in strength, and in speed of working. 
 The McCabe press, also made by Mr. Beardsley, has a " follower" 
 by which the hops are repeatedly pressed down, with little break- 
 age of the hops, instead of being trodden down by a workman's 
 feet, as in the Harris press. However, the Harris press is the 
 simplest and cheapest, and is perfecdy satisfactory to our largest 
 and best growers. 
 
 The press turns out a rectangular bale, 4^ by 2^ by i^ feet, 
 in length, breadth, and thickness, very neat in appearance and 
 convenient to handle. I cannot but feel a litde proud of our bales 
 as specimens of American workmanship, when compared with 
 the bungling bags of English "pockets," and the heavy, clumsy 
 cylinders weighing 300 to 400 pounds, put up in Germany, 
 Their hops may be excellent in quality, but I cannot see that 
 they are any better. for being put up in bad shape ; by which, I 
 mean, a shape which makes it harder work to bale them in the 
 first place and harder work to handle them afterwards. 
 
 In baling hops in America, we lay a breadth of hop-sacking 
 (which is woven forty-four inches wide), cut about four feet, nine 
 inches, to two yards long, lengthwise, along the level " bed-piece " 
 or bottom of the press, taking care to have the centre of this 
 breadth come in the centre of the bed-piece, both ways, and the 
 sides of the sacking parallel with the sides of the bed-piece. The 
 press is provided with side and end boards, and these are now set 
 up, and the hops filled in from baskets and tramped down firmly 
 
 (104) 
 
I05 
 
 with the feet (not stamped down, which breaks the hops, but 
 pressed down with all the weight thrown on one foot) with a 
 special care being taken to fill out the corners firmly and squarely, 
 and more hops filled in continually till there should be from 175 
 to 200 pounds of hops in the press, according to the weight and 
 compactness of the hops. 180 pounds is the natural weight 
 of a bale of this American size, that is, the hops being of average 
 richness and solidity, 180 pounds of them, compressed into this 
 size, will not press them so hard as to crush the hops and lupuline 
 into a mass, as in the case of hard-pressed bales of over 200 
 pounds, nor leave them loose and baggy, as in bales of less than 
 170 pounds. In fact a thousand bales of New York State hops, 
 taken as they come, will be found to average, almost exactly 180 
 pounds to the bale. 
 
 Having sufficient hops in the press, a piece of sacking exactly 
 corresponding to the bottom piece in size, and position over it, is 
 now put on the top of the hops, and the " follower " of the press 
 worked down by the levers till the bale is brought down to a 
 point a little less than two and one-half feet from the bottom, so 
 that when the sides and ends of the press are all removed, which 
 may now be done, the " selvage " edges of the top and bottom 
 pieces of sacking will meet along the middle of the sides of the 
 bale, horizontally, and be held in place by " scratch-awls," tempor- 
 arily. These side seams are now sewed up with a sail needle and 
 strong twine. The sacking which projects over the ends, is 
 turned under and lapped, so to make square corners and is con- 
 fined at each end with four or more small wooden pins, driven 
 through the end sacking into the now compact hops of the bale. 
 The pressure on the top is now relieved, and the elasticity of the 
 hops stretches the cloth, so that the bale will easily be two and 
 one-half feet wide. The bale is then taken from the press, and 
 the ends capped or covered neatly with pieces of sacking cut to 
 fit, and sewed to the turned-under edges of the main strips, and 
 covering their lapped ends. 
 
 The regulation sacking is " Dundee " bagging, forty-four 
 inches wide, and weighing one and one-half pounds to the yard, 
 in length. Five yards in length of this forty-four inches, one and 
 one-half-pound sacking is quite commonly allowed for a bale, but 
 
io5 
 
 the fact Is, a bale can be put up with four and one-third yards; 
 though it is a rather inconveniently small pattern. But four and 
 one-half linear yards, weighing six and three-quarter pounds, are 
 amply sufficient, making with one-quarter pound of pins, a tare 
 of seven pounds to the bale. Moreover, as I have ventured to 
 boast a little of our American bales, I must here acknowledge a 
 defect, of which we ought to be ashamed, and which should be 
 removed from our bales at once — and that is, the pins. There is 
 no wood driven into the English and German bales. They do 
 not need them, to be sure, and neither do we. The lapped ends 
 can be held in place by a stitch, taken in less time than it takes to 
 make a wooden peg. The ends can be prevented from " bulging," 
 by a very simple and easy method, which is practiced by Morris 
 Terry and C. L. Terry, two of the best of our Waterville growers, 
 and by others, to my knowledge. Commencing at the end to sew 
 up the main seams, and having made the twine fast with a knot, 
 holding the two edo^es together, at the end ; then instead of pro- 
 ceeding with that seam, the twine is carried straight across the 
 end of the bale, and made fast to the edges of the other main seam, 
 and that seam sewed up. When the other end of the bale is 
 reached in sewing, the twine is carried across that end in the same 
 way, so that both ends are securely prevented from bulging when 
 the bale is removed from the press. This does away with all need 
 of pins, and the practice cannot be too highly recommended, be- 
 cause, in the first place, it is honest, and again, with no pins and 
 with no more sacking than is needed, (if seven pounds is to be 
 allowed as tare, then fourteen feet in length, of one and one-half- 
 pound sacking, weighs just seven pounds), we may challenge the 
 world to produce a bale equal in workmanship to the American 
 bale of hops. 
 
CHAPTER XXII. 
 
 COST OF RAISING — PRICES. 
 
 IN the winter of 1878-79, the Waterville Grange appointed 
 three committees to ascertain and report independently the 
 
 actual cost of raising hops, per acre and per pound. 
 
 Mr. C H. Curtis, chairman of one of the committees, made the 
 following report : 
 
 "Actual cost of raising one acre of hops, 778 hills, seven by 
 eight feet apart, yielding 1,000 pounds : 
 
 1,556 poles at II cents each, ^171.16. 
 
 Interest on same at 7 per cent., ^11 98 
 
 Depreciation of poles, 10 per cent., 17 12 
 
 Interest on land, |ioo per acre, 7 00 
 
 Taxes, |i.oc, fertilizers and cartage, I7.00, ... 8 00 
 
 $44 10 
 
 18 days' work, maa or team, cultivating, hoeing 
 
 and grubbing, $18 00 
 
 Picking ST)}4 boxes, at 50 cents per box, .... $41 67 
 
 Tending box, 8 34 
 
 Emptying boxes and superintending yard, ... 2 25 
 
 Teaming, 2 50 
 
 Dryer and assistant, two kilns per day, 4 00 
 
 Coal, I2.00, brimstone, 30 pounds, at |i. 05. ... 305 
 
 Pressing five bales, i 25 
 
 Depreciation of kiln, cloth and sacks, 80 — 63 86 
 
 Use of hop-house costing |8oo, 5 33 
 
 Insurance on hop-house and hops, 30 days (hops 
 
 being 10 cents per pound), i 50 
 
 35 pounds sacking, at 8)4 cents per pound, ... 2 98— 9 81 
 
 I135 77 
 Making the actual cost of growing, $135.77 per acre of 1,000 
 
 pounds, or a little more than thirteen and one-half cents per 
 
 pound. 
 
 Mr. A. G. Havens, chairman of another committee, on the basis 
 
 of 800 pounds per acre, found the actual cost in his case to be 
 
 (107) 
 
io8 
 
 twelve and one-fifth cents per pound, without the items of in- 
 surance or sacking. Mr. G. N. Locke, chairman of the third 
 committee, in estimating his land at $80 per acre, and with no 
 charges for fertiHzers, reports the actual cost of his hops at twelve 
 and one-quarter cents per pound. The committees were composed 
 of prominent hop growers, men of sound judgment, and their re- 
 ports are based entirely upon their experience during the last 
 year or two." 
 
 This, it must be remembered, was four years ago. Since then, 
 there has been a decided advance in the cost of poles, land, labor, 
 and fertilizers. Now, in 1883, the cost of these four items has in- 
 creased, on an average, fifty per cent., and by making the proper 
 additions to the foregoing estimate, we find the cost of producing 
 a pound of hops in New York State, ready for sale, to be between 
 fourteen and one-half and fifteen cents, when the yield is 1,000 
 pounds to the acre. 
 
 This also appears to be the correct figure, from the following 
 record of actual expenses, made by a grower, near Waterville, on 
 his crop of 1882, with a yield of 1,200 pounds to the acre. 
 
 Manuring, I25 00 
 
 Setting poles and grubbing, 8 cx) 
 
 Plowing, 2 00 
 
 Tying, 5 00 
 
 Picking, 1,200 pounds, 60 00 
 
 Field help, picking, 16 00 
 
 Drying, 1,200 pounds, 9 00 
 
 Baling, 3 00 
 
 Baling cloth, 3 60 
 
 Twine, 30 
 
 Interest on I500 capital in land and poles, 30 00 
 
 Shrinkage on poles, 7 50 
 
 Rent of buildings, 9 00 
 
 Total, , 1178 40 
 
 Or, a fraction less than fifteen cents per pound. 
 
 PRICES. 
 
 I can give no more accurate statement of prices obtained by the 
 best New York State growers, than to give a table of the actual 
 
I09 
 
 sales ol Perry S. Risley, Esq., of Waterville, obtained from him 
 by Prof. George R. Cutting, and published in the Utica Mor7iing 
 Herald y under date of August 21st, 1882 : 
 
 Years. Selling Price. 
 
 Crop of 1865, 50 cents. 
 
 1866, 
 
 1867, 
 
 1868, 
 
 1869, 
 
 1870, 
 1871. 
 1872, 
 
 1873, 
 1874, 
 
 1875, 
 1876, 
 
 1877, 
 1878, 
 
 1879, 
 1880, 
 1881, 
 
 55 
 60 
 20 
 
 25X 
 
 17^ 
 
 55 
 
 45 
 
 42 j^ 
 
 45 
 
 13 
 
 36 
 
 II 
 
 ^1% 
 
 40X 
 
 25M' 
 
 30X 
 
 General average for seventeen years, thirty-four and one-eight 
 cents, nearly. 
 
 Mr. Risley's figures make a very good representative table of 
 those large growers, of this section, who always put on the market 
 a prime quality of hops. The sales do not run down to the five 
 cent sales, that many a hop-grower remembers, nor up to the ex- 
 treme sixty-five and seventy cents sales, of which some love to 
 tell. 
 
 Mr. Risley sold his 1882 crop early, at fifty cents, which brings 
 his average price, for the past eighteen years, at a little over 
 thirty-five cents per pound. Most of our growers sell their hops 
 soon after they are baled, and find that in the long run of one 
 year with another, they get better prices than the " holders," who 
 raise hops " to keep." 
 
 The past ten years, compared with the previous ten, show an 
 advance in prices. For comparison, I will take the first ten years 
 previous to the war of 1861, and compare the prices of best hops 
 for that period, with those obtained during the first ten years. 
 
no 
 
 ending 1880. The month of February in each year, is allowed 
 by all hop men to be the best medium or average month for 
 prices. We find that the highest price in New York city, in 
 February of each year, for these two periods of ten years each, 
 was as follows, for best hops : 
 
 1853, 23 cents. 
 
 1854, 45 
 
 1855, 35 " 
 
 1856, 10 
 
 1857, 10 
 
 1858, 10 " 
 
 1859, 18 " 
 
 i860, 16 
 
 1861, 32 
 
 1862, 23 " 
 
 Average price for the ten 
 
 years, 22 " 
 
 1871, 12 cents. 
 
 1872, 65 
 
 1873 45 
 
 1874, . . . • 40 
 
 1875, 43 
 
 1876, 17 
 
 1877, 20 
 
 1878, 13 
 
 1879, 15 
 
 1880, 35 
 
 Average price for the ten 
 
 years, 30)4 " 
 
 Here we have the average from the crop of 1870 up to that of 
 1880, eight and one-half cents per pound more than the returns, 
 from the crop of 1851 up to that of 1 861, or an advance of forty 
 per cent, in favor of the prices obtained during the late ten years. 
 
 EXTENSIVE HOP GROWERS IN NEW YORK STATE, 1883. 
 
 William P. Locke, Waterville, 168 acres in bearing. 
 
 John J. Bennett " 125 " " 
 
 Hanover Farm, (T. W. Conger & Co.) Waterville, 75 " " 
 Ira & A. J. Luce & Co., Oneida, (150 acres in 
 
 Canada), 173 
 
 A. W. Ferguson & Son, Malone, 125 " " 
 
 E. Meeker & Co., Puyallup, Washington Territory, 186 " " 
 
 S/©- 
 
CHAPTER XXIII. 
 
 THE PRESERVATION OF THE HOP IN WATERVILLE, 
 NEW YORK. 
 
 'AVING been advised by Mr. Meeker that any account of 
 the hop industry in New York State, would be incom- 
 plete without a statement of the means employed for 
 the preservation of the hop by the New York Hop 
 Extract Company, at Waterville, I present the following facts : 
 
 The object of preserving the hop for a term of years, is to 
 carry the surplus of a good crop over to meet the deficiency of a 
 bad crop, and to carry over this surplus in good coiiditiori. It will 
 be carried over any how, either in good condition or bad. No 
 hops are ever thrown away. The surplus stands around, as long 
 as hops are low, year after year, kicked and despised by every- 
 body ; but whenever we reach a year or two of high prices, then 
 every bale of old hops is brought out and used. To-day, March 
 15th, 1883, there is scarcely a bale of old hops to be bought in the 
 United States. The brewer does not like to throw all these old 
 stems and leaves in his beer, but in a year of scarcity he has to 
 take what he can get. 
 
 Now, by going in and preserving the surplus hops when they 
 are plenty and low, we make it then the better for the grower ; for 
 the price, low as it may be, is the better for the fact that we are 
 buyers. When hops are low, our buying hops favors the grower 
 when he needs it, and the brewer is getting all the hops he can 
 use at a very low price, already. 
 
 When hops go high, then this stock of hops, kept fresh by us, 
 favors the brewer by doing its share towards keeping down extrav- 
 agantly high prices. 
 
 But these extravagantly high prices are just what hurts the 
 regular grower in the end, worse than it does the brewer. 
 
 When hops go very high, everybody who can, rushes into rais- 
 ing hops. A large surplus is produced. The brewer can use but 
 
 (III) 
 
112 
 
 SO many each year, no matter how cheap. The surplus is spoil- 
 ing, and goes begging for a buyer. Down go the prices below 
 the cost of raising. The grower has to plow up his hops, or 
 become bankrupt. The acreage is reduced. A failure of the 
 crop occurs. The grower gets a good price, but generally has 
 but few hops. The brewer has to pay a great price, and use up 
 all the old hops at thai. 
 
 So it goes, with everybody dissatisfied and wishing hops would 
 be more regular in price. It tends strongly to make the price 
 more regular, to preserve the hops when there is a surplus. 
 
 All attempts to preserve the hop in bales, have failed to succeed 
 to any practical extent, because the hops are so bulky, that with- 
 out too much expense and trouble, it is impossible to get the air 
 out of the bales in the first place, and to prevent more getting in ; 
 and it is the oxygen of the air which oxidizes and injures the aro- 
 matic oil and hop resin — the lupuline or " flour " of the hop — 
 which is its valuable part. Now by taking out this lupuline, and 
 putting it up in air-tight tin cans, we get the whole value of the 
 hops into small bulk, and into such compact shape, that it cannot 
 possibly contain any air, and no air can by any possibility pene- 
 trate into it, and it keeps perfectly fresh for years. Thirteen years 
 is as long as we can swear to, for that is as long as we have been 
 making it. After this extract is taken out of the hops, the spent 
 hops are thrown out and sold for manure, and we have left the 
 whole practical virtue and value of the hops in about one-twen- 
 tieth the bulk, and one-twelfth the weight of the raw hops, with 
 all their stems, seeds and leaves. 
 
 In this way we have extracted and preserved over 2,000,000 
 pounds of hops, mostly in the low years of 1877 and 1878, when 
 we ran our works night and day, but our capacity was too small 
 to meet our subsequent sales ; and the licensee, J. R. Whiting, has 
 just now erected, in Waterville, the third factory we have been 
 obliged to build, from time to time, to meet the increasing demand^ 
 The new works have a capacity for extracting and preserving 
 2C,ooo pounds of hops per day. We consider this very slow pro- 
 gress for a record of thirteen years. But whether our business is 
 built on solid foundation or not, will be best judged by the state- 
 ments of disinterested witnesses.. 
 
113 
 
 The English Country Brewers' Gazette, of August 2d, 1882, has 
 the following item ; under the head of" Notes on Hops " : 
 
 " Although hop extract has not been very extensively used, it 
 is making its way in public favor. It would be an inestimable 
 advantage to brewers, and put an end to the uncertainity of the 
 hop trade if some practical way could be found for preserving 
 hops so that they might be kept for some years." 
 
 In Prof Julius E. Thausing's great work on " The Fabrication 
 of Beer," (edited by Dr. A. Schwarz and Dr. A. H. Bauer, re- 
 spectively, the Director and Superintendent of the First Scientific 
 Station, for Brewing in the United States, at New York city), ap- 
 pears- the following passage under the head of "The Storing and 
 Preservation of Hops," page 247 : 
 
 " W. A. Lawrence, of Waterville, New York, prepares an ex- 
 " tract of hops which is successfully used by many brewers. One 
 "pound of this extract is equal to twelve pounds of best hops. If 
 "a practical method for preserving hops could be found, a method 
 "by which hops could be kept unchanged for some years, the 
 " fluctuations in the price would not be so great, and this would be 
 "an inestimable advantage to the brewer, as it would put an end 
 '' to the uncertainty of the hop trade, and would make fraud less 
 " possible." 
 
 Lest any one should question whether this hop extract is mixed, 
 or in any way a substitute for the hop, I will add that for many 
 years we have made, and still make, a standing offer of Ji,ooo for 
 an ounce of anything but the pure hop that shall be found in any 
 quantity of it, as sent out under our trade-mark, from our works. 
 I hope I may be excused for making this statement, for I wish it 
 distinctly understood that we do not make hops, or any substi- 
 tutes for them. We simply preserve them. In this light our 
 success in preserving the hop, is a matter of interest to all who 
 produce or consume hops, and I have stated the above facts, by 
 request, for the information of many who might otherwise be 
 misinformed. 
 
 ACKNOWLEDGMENTS. 
 
 In concluding this treatise on Hop Culture, in New York State, 
 1 beg to express my obligations and thanks to the following gentle- 
 
114 
 
 men, and well-known hop -growers of Waterville : Morris Terry, 
 William P. Locke, C. B. Terry, John J. Bennett, A. R. Eastman, 
 H. W. Tower, Daniel Mix, Sylvester Gridley, James P. Neison, 
 I. D. Brainard, A. I. King. These gentlemen and others have 
 furnished me with information, valuable and reliable, because it 
 comes from men generally, whose fathers and grandfathers were 
 hop growers, and they have themselves grown up in the midst of 
 hop fields, and in the cultivation and handling of hops from their 
 boyhood. 
 
 W. A. Lawrence. 
 
 
II 
 
 CHAPTER XXIV. 
 
 STATISTICS — HOPS IN ALL PARTS OF THE WORLD. 
 
 HE old adage, " Figures won't lie," will not apply to figures 
 on hops. Frequently the most wild and reckless state- 
 ments are circulated through this country, in regard to 
 the yield and consumption of hops, with a view to influence the 
 market; sometimes in the interest of the "bulls" to raise the 
 price, and sometimes to help the "bears" depress it. As a gen- 
 eral thing, no reliable authority is given for the truth of such 
 figures, and oftener no authority at all, but they are introduced 
 by some such phrase as " It is estimated," or " It is admitted," or 
 " It is believed." The question is, by whom is it estimated or ad- 
 mitted, or believed? Many hop growers "take stock" in some 
 of these statements and find, when it is too late, that the stock is 
 good for nothing. The fact is, that accurate and reliable figures 
 of the hop trade are hard to obtain, and in regard to some points, 
 it is impossible. But some figures which have been carefully 
 gathered and compared are often useful to enable one to detect 
 the truth or falsity of the statements circulated from time to time. 
 For this purpose, therefore, the following tables have been ob- 
 tained directly from the Bureau of Statistics, at Washington, and 
 are so designated, and others are selected from a mass of statistics, 
 gathered as they appeared, for many years, in census, agricultural 
 iind department reports, and in the various trade periodicals, with 
 some evidence of being either strictly or else substantially and 
 practically correct. 
 
 In this respect, acknowledgments are here due to the English 
 Brewers' Guardian, Country Brewers' Gazette, London Brewers' 
 Journal, Maidstone Hop Growers' Journal, Allgemeine Hopjen 
 Zeitung, the American Western Brewer, Wings Brewers' Hand- 
 book, TheAme7^ika7iischeBierbrauer, Wells' Weekly Hop Circular, 
 The American Brewers' Gazette, The American Hop Grower (up 
 to 1863), The WateTuille Ti^nes and Hop Reporter, and the Utica 
 Morning Herald. Tables are also taken from the English work, 
 Hops ; From the Set to the Skylights, by Charles Whitehead. 
 
 (115} 
 
ii6 
 
 (TABLE I.) 
 
 HOPS IN THE UNITED STATES. 
 
 Hops produced in the United States, as returned by the Census 
 of 1850, i860, 1870 and 1880, representing the crop of the preceding 
 year. Table obtained for this work direct from the the Bureau of 
 Statistics at Washington, D. C. 
 
 
 
 
 
 Pounds, 
 
 Acres in 
 
 States and Territories. 
 
 1850. 
 
 i860. 
 
 1870. ' 
 
 1880, 
 
 1880. 
 
 Total 
 
 3,497,029 
 
 10,991,996 
 
 25,456,669 
 
 26,546,378 
 
 46,800 
 
 Alabama 
 
 276 
 
 507 
 
 32 
 
 
 
 
 157 
 
 146 
 
 l^ 
 
 
 
 Arkansas 
 
 
 California 
 
 
 80 
 
 625,064 
 
 1,444,077 
 
 1,119 
 
 Colorado 
 
 
 
 
 
 
 Connecticut 
 
 554 
 
 959 
 
 1,004 
 
 
 
 Dakota. 
 
 348 
 
 414 
 
 800 
 
 
 
 Delaware 
 
 
 Dist. of Columbia 
 
 15 
 
 15 
 
 
 
 
 Florida 
 
 l^ 
 
 
 
 
 
 
 261 
 
 199 
 
 2 
 
 
 
 Idaho 
 
 
 
 21 
 
 104,032 
 
 63,884 
 
 171,113 
 
 7,788 
 21,236 
 16,915 
 
 
 Illinois .......... 
 
 3,551 
 
 92,796 
 
 8,242 
 
 7,254 
 
 27,884 
 
 2,078 
 
 21 
 
 
 69 
 
 Iowa * • 
 
 51 
 
 Kansas 
 
 
 197 
 5,899 
 
 396 
 947 
 
 500 
 
 I 
 
 Kentucky 
 
 4.309 
 
 
 Louisiana . ... 
 
 125 
 
 40,120 
 
 1.870 
 
 27 
 
 102.987 
 
 2.943 
 
 296,850 
 2,800 
 
 48,214 
 
 
 Maine. 
 
 219 
 
 
 
 Massachusetts 
 
 121,595 
 
 II 1. 301 
 
 61,910 
 
 9,895 
 
 23 
 
 Michigan. 
 
 10,663 
 
 60,602 
 132 
 248 
 
 828,269 
 222,065 
 
 266,010 
 io,9;2 8 
 
 491 
 
 Alinnesota 
 
 30 
 
 Mississippi . 
 
 473 
 
 
 Missouri 
 
 4,130 
 
 2,265 
 
 19,297 
 
 
 
 
 
 41 
 130,428 
 
 100 
 99,469 
 
 23,955 
 
 
 
 
 Nevada. 
 
 257,174 
 
 
 New Hampshire 
 
 59 
 
 New Jersey 
 
 New Mexico 
 
 2,133 
 
 3,722 
 
 19,033 
 
 
 
 
 
 
 
 
 New York 
 
 2,536,299 
 
 9,671,931 
 
 17,558.681 
 
 21,628,931 
 
 39,072 
 
 North Carolina 
 
 9,246 
 
 1,767 
 
 238 
 
 
 
 Ohio 
 
 63,731 
 
 27,533 
 
 101,236 
 
 5,510 
 
 9 
 
 Oregon 
 
 8 
 
 493 
 
 9'2ti 
 
 244,371 
 
 304 
 
 Pennsylvania 
 
 22,088 
 
 43,191 
 
 90,688 
 
 36,995 
 
 8a 
 
 Rhode Island 
 
 277 
 
 50 
 
 249 
 
 
 
 South Carolina 
 
 26 
 
 122 
 
 1,507 
 
 
 
 Tennesee ...•••... 
 
 1,032 
 
 1,581 
 
 565 
 
 
 
 Texas 
 
 7 
 
 123 
 
 51 
 
 
 
 Utah 
 
 50 
 
 545 
 
 322 
 
 ■ 
 
 
 Vermont 
 
 288,023 
 
 638,677 
 
 527,927 
 
 1 109,350 
 
 264 
 
 Virginia 
 
 1 1,506 
 
 10.024 
 44 
 
 10,999 
 6,162 
 
 1,599 
 703,277 
 
 12 
 
 Washington 
 
 534 
 
 West Virginia. 
 
 
 
 1,031 
 4,630,155 
 
 1,966,827 
 
 
 Wisconsin 
 
 15,930 
 
 135,587 
 
 4,439 
 
 Wyoming 
 
 
 
 
 
 
117 
 
 (TABLE 2.) 
 
 Annual Receipts, Imports and Exports, for New York City, from Sep- 
 tember ist, 1868, to April ist, 1883, showing the amount sold each year 
 for domestic consumption. 
 
 YEARS. 
 
 i868-6g 
 1869-70 
 1870-71 
 1871-72 
 1872-73 
 1873-74 
 1874-75 
 1875-76 
 1876-77 
 1877-78 
 1878-79 
 1879-80 
 1880-81 
 1881-82 
 1882-83^ 
 
 I Imports 
 Domestic | Reduced to | ^-r^TATQ 
 Receipts. American i^^^^^^^- 
 Bales.* I 
 
 Exports. 
 
 For 
 I Domestic 
 Consumption 
 
 166,920 
 102,027 
 67,799 
 29,1 21 
 23,781 
 24,550 
 44,086 
 84,138 
 84,358 
 138,160 
 93,480 
 82,608 
 96,988 
 93,605 
 57,808 
 
 ^i8 
 
 5,800 
 20,885 
 13,444 
 
 2,772 
 2,094 
 2,708 
 7,297 
 
 167,756 
 
 102,027 
 67,799 
 40,721 
 65,551 
 51,438 
 44,086 
 84,138 
 84,358 
 
 138,160 
 93,480 
 88,152 
 
 101,1 76 
 99,02i 
 72,402 
 
 69,463 
 
 56,453 
 
 24,577 
 
 6,095 
 
 9,315 
 
 1,638 
 
 15,995 
 
 46,1 16 
 
 44,493 
 78,949 
 34,749 
 43,954 
 43,027 
 30,015 
 35,606 
 
 98,293 
 
 45,574 
 43,222 
 34,626 
 56,236 
 49,800 
 28,091 
 38,022 
 39,865 
 59,211 
 58,731 
 44,198 
 
 58,149 
 69,006 
 36,796 
 
 * Each imported bale counted as 
 f March 31st. 
 
 of American weight, in making up the totals. 
 
 (TABLE 3.) 
 
 Exports of Hops from the United States, for sixty-two years, previous 
 to 1882, from official reports. 
 
 YEARS. 
 
 Pounds. 
 
 Dollars. 
 
 YEARS. i Pounds. 
 
 Dollars. 
 
 1820-21 . . 
 
 319,501 
 
 $18,498 
 
 1851-52 . . 238,008 
 
 $69,042 
 
 1821-22 . 
 
 
 283,200 
 
 23,025 
 
 X852-53 
 
 
 245,647 
 
 40,054 
 
 1822-23 . 
 
 
 249,927 
 
 27,124 
 
 1854 • ■ 
 
 
 260,026 
 
 63,673 
 
 1823-24 . 
 
 
 389,788 
 
 81,810 
 
 1855 • 
 
 
 4,021,816 
 
 1,310,720 
 
 1824-25 . 
 
 
 1 17,623 
 
 13,865 
 
 1856 . . 
 
 
 1,048,515 
 
 146,966 
 
 1825-26 . 
 
 
 388,718 
 
 100,668 
 
 1857 . 
 
 
 
 924,538 
 
 84,852 
 
 1826-27 . 
 
 
 88,460 
 
 8,284 
 
 1858 . 
 
 
 
 458,889 
 
 41,704 
 
 1827-28 . 
 
 
 375,058 
 
 25,432 
 
 1859 • 
 
 
 
 587,953 
 
 5.3,016 
 
 1828-29 . 
 
 
 128,482 
 
 6,917 
 
 i860 . 
 
 
 
 273,257 
 
 32,866 
 
 1829-30 . 
 
 
 383,060 
 
 30,312 
 
 1861 . 
 
 
 
 8,835,837 
 
 2,006,053 
 
 1830-31 . 
 
 
 265,043 
 
 26,664 
 
 1862 . 
 
 
 
 
 
 1831-32 . 
 
 
 184,729 
 
 25,448 
 
 1863 . 
 
 
 
 4,415,400 
 
 
 
 
 
 1832-33 . 
 
 
 468,798 
 
 92,963 
 
 1864 . 
 
 
 
 5,081,800 
 
 
 
 
 
 1833-34 • 
 
 
 91 7,600 
 
 164,577 
 
 1865 . 
 
 
 
 
 
 
 
 
 1834-35 ■ 
 
 
 625,684 
 
 90,720 
 
 1866 . 
 
 
 
 
 
 
 
 
 
 
 1835-36 . 
 
 
 207,548 
 
 25,886 
 
 1867 . 
 
 
 
 
 
 
 
 
 
 
 1836-37 . 
 
 
 1,096,428 
 
 89,705 
 
 1868 . 
 
 
 
 
 
 
 
 
 
 
 1837-38 . 
 
 
 854,106 
 
 53,602 
 
 1869 . 
 
 
 
 
 
 
 1,627,248 
 
 1838-39 . 
 
 
 747,164 
 
 72,425 
 
 1870 . 
 
 
 
 
 
 
 2,515,734 
 
 1839-40 . 
 
 
 82,086 
 
 11,235 
 
 1871 . 
 
 
 
 
 
 
 316,288 
 
 1840-41 . 
 
 
 176,619 
 
 28,823 
 
 1872 . 
 
 
 
 
 
 
 408,305 
 
 
 
 
 
 
 
 
 Bales. 
 
 
 1841-42 . 
 
 
 339,181 
 
 36,547 
 
 1873 . 
 
 
 
 8,637 
 
 272,403 
 
 1842-43 . 
 
 
 1,182,565 
 
 123,745 
 
 1874 . 
 
 
 
 15,115 
 
 27,973 
 
 1843-44 . 
 
 
 664,363 
 
 51,550 
 
 '^75 . 
 
 
 
 30,466 
 
 1,286,501 
 
 1844-45 • 
 
 
 902,072 
 
 90,341 
 
 1876 . 
 
 
 
 51,074 
 
 1,348,521 
 
 1845-46 . 
 
 
 287,754 
 
 41,692 
 
 1877 . 
 
 
 
 87,613 
 
 2,305,355 
 
 1846-47 . 
 
 
 1,227,453 
 
 150,654 
 
 1878 . 
 
 
 
 63,790 
 
 2,152.873 
 
 1847-48 . 
 
 
 257.016 
 
 17,671 
 
 1879 . 
 
 
 
 68,022 
 
 701,095 
 
 1848-49 . 
 
 
 411,164 
 
 29,123 
 
 1880 . 
 
 
 
 
 2,573,292 
 
 1849-50 . 
 
 . . 
 
 1,275,455 
 
 142,692 
 
 1881 . 
 
 
 
 
 2,016,970 
 
 1850-51 . 
 
 
 110,360 
 
 11,636 
 
 1882 . 
 
 
 
 
 1,456,786 
 
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 5 -Q g F, rt 3 -^ 
 
 
I20 
 
 (TABLE 5.) 
 
 Showing the quantity and value of imported Hops, entered for con- 
 sumption in the United States, each year ending June 30, from 1872 to 
 1882, inclusive. 
 
 YEAR ENDING JUNE 30th. 
 
 1872 
 1873 
 1874 
 1875 
 1876 
 1877 
 1878 
 1879 
 z88o 
 1881 
 1882 
 
 QUANTITIES. 
 
 Pounds. 
 
 1,999,457,^ 
 
 5,608,902 
 
 4,337,886 
 
 1,170,13 
 
 83,243 
 
 20,177 
 
 52,878 
 
 "2,537 
 
 357,273 
 
 475,428 
 
 874,558 
 
 VALUES. 
 
 Dollars. 
 
 ^'85,535 01 
 
 I 310,627 27 
 
 1,303,636 99 
 
 51,746 20 
 
 25,628 00 
 
 10,393 00 
 
 17,173 00 
 
 35,494 00 
 
 151,792 00 
 
 111,903 00 
 
 288,344 00 
 
 Treasury Department, Bureau of Statistics, 
 Washington, D. C, January 25, 1883. 
 
 JOSEPH NIMMO, Jr., 
 
 Chief of Bureau, 
 
121 
 
 (TABLE 6.) 
 
 OLD TIME PRICES 
 Obtained for Hops raised and sold in New England, from 1806 to 1853. 
 
 YEARS. 
 
 1806 
 1807 
 z8o8 
 1809 
 1810 
 i8n 
 1812 
 1813 
 1814 
 1815 
 1816 
 1817 
 .1818 
 1819 
 1820 
 1821 
 1822 
 1823 
 1824 
 1825 
 1826 
 1827 
 1828 
 Z829 
 1830 
 1831 
 1832 
 1833 
 1834 
 1835 
 1836 
 1837 
 1838 
 1839 
 1840 
 1841 
 1842 
 
 1843 
 1844 
 
 1845 
 1846 
 
 1848 
 1849 
 1850 
 1851 
 1852 
 1853 
 
 
 
 Average 
 
 
 Bales. 
 
 Pounds. 
 
 Price 
 1 in Cents. 
 
 Value. 
 
 gio 
 
 378,221 
 
 ■ 15 
 
 $41,733 15 
 
 1,167 
 
 369,496 
 
 1 1 
 
 40,644 56 
 
 1,071 
 
 322,976 
 
 10 
 
 32.297 60 
 
 993 
 
 280,063 
 
 10 
 
 28,006 30 
 
 1,124 
 
 299,500 
 416,050 
 
 27 
 
 80,865 00 
 
 1,519 
 
 
 31,203 75 
 
 1,267 
 
 322,913 
 
 1 1]^ 
 
 40,364 12 
 
 967 
 
 243,242 
 
 22 
 
 53,513 24 
 
 767 
 
 179,640 
 
 25 
 
 44,910 00 
 
 1,434 
 
 331.673 
 
 30 
 
 99,501 90 
 
 1,336 
 
 286,374 
 
 32 
 
 91,957 68 
 
 3,087 
 
 729,862 
 
 34 
 
 248,153 08 
 
 2,709 
 
 616,366 
 
 14 
 
 86,291 24 
 
 2,834 
 
 656,902 
 
 5 
 
 32,845 10 
 
 3,555 
 
 782,663 
 
 ^'A 
 
 50,873 09 
 
 2,659 
 
 561,063 
 
 7]A 
 
 42,079 72 
 
 2,810 
 
 548,709 
 
 1014 
 
 57,614 44 
 
 2,936 
 
 618,444 
 
 20 
 
 123,688 80 
 
 2,720 
 
 575,030 
 
 loy. 
 
 60,378 15 
 
 3,054 
 
 621,241 
 
 15 
 
 93,186 15 
 
 2,134 
 
 409,007 
 
 15 
 
 61,351 05 
 
 3,766 
 
 752,140 
 
 7 
 
 52,649 80 
 
 3,391 
 
 678,410 
 
 6 
 
 40,704 60 
 
 3,179 
 
 632,806 
 
 5}4 
 
 53,788 51 
 
 3,874 
 
 769,456 
 
 II 
 
 84,640 16 
 
 3,691 
 
 730,736 
 
 loH 
 
 73,439 46 
 
 3,179 
 
 606,602 
 
 23^ 
 
 142,551 47 
 
 5,839 
 
 1,136,134 
 
 16 
 
 181,781 44 
 164,423 86 
 
 6,151 
 
 1,174,599 
 
 M 
 
 4,936 
 
 963,238 
 
 9M 
 
 91,507 31 
 
 7,608 
 
 1,441,936 
 
 
 108,145 20 
 
 5,197 
 3.562 
 
 940,857 
 
 6 
 
 56,451 42 
 
 663,766 
 
 15 
 
 99,564 90 
 
 2,390 
 
 452,225 
 
 15 
 
 67,833 07 
 
 2,892 
 
 534,404 
 
 30 
 
 160,321 20 
 
 2,948 
 
 564,917 
 
 I 21^ 
 
 70,614 62 
 
 4-543 
 
 922,932 
 
 8 
 
 73,834 56 
 
 3,329 
 
 640,085 
 
 6 
 
 38,405 10 
 
 4,060 
 
 773,362 
 
 9 '2 
 
 73,469 39 
 
 3,158 
 
 603,763 
 
 I 5 
 
 90,564 40 
 
 5,625 
 
 911,768 
 
 8 
 
 72,941 44 
 
 3,528 
 
 697,439 
 
 6 
 
 41,846 34 
 
 3,680 
 
 745,916 
 
 7 
 
 52,214 12 
 
 4,320 
 
 707,856 
 
 12^ 
 
 88,482 00 
 
 2,777 
 
 528,685 
 
 25 
 
 107,164 50 
 
 2,678 
 
 537,668 
 
 25 
 
 109,417 00 
 
 4,388 
 
 839,723 , 
 
 20 
 
 167,964 60 
 
 3,496 
 
 640,076 
 
 30 1 
 
 192,022 80 
 
 149,238 
 
 30,941,902 
 
 $3,998,224 02 
 
 The average price of hops, per pound, for the forty-eight years is i2fc. 
 The whole amount of hops grown in the United 
 States, for the year 1849, as computed in the cen- 
 sus returns of 1850, is 3,497,029 pounds. 
 
 New England raised 707,743 pounds. 
 
 New York raised 2,536,299 " 
 
 3,244,042 
 
 Balance for other States 252,987 
 
122 
 
 (TABLE 7.) 
 
 A Table showing the average value of Hops in the New York Market, 
 each year, with lowest and highest price, 1817 to 1867. 
 
 j 
 
 LOWEST PRICE. 
 
 HIGHEST 
 
 PRICE. 
 
 
 
 
 ! 
 
 
 
 AVERAGES. 
 
 
 
 
 
 
 1 
 
 Cents. 
 
 Month. 
 
 Cents. 
 
 Month. 
 
 
 1817 
 
 so 
 
 November 
 
 40 
 
 July 
 November 
 
 31^ @ 35 
 
 17% " 18K 
 
 1825 
 
 13 
 
 February 
 
 25 
 
 1826 
 
 10 
 
 October 
 
 25 
 
 January 
 
 i6J4 - 17 
 
 1827 
 
 8 
 
 November 
 
 18 
 
 J anuary 
 
 13 " 14 
 
 1828 
 
 5 
 
 May 
 
 10 
 
 November 
 
 ^Ye " 6^ 
 
 1829 
 
 4 
 
 August 
 
 II 
 
 October 
 
 7^4 " 7% 
 
 1830 
 
 10 
 
 J anuary i 
 
 15 
 
 February 
 
 12 ''14 
 
 I83I 
 
 1832 
 
 8 
 
 August 
 
 17 
 
 March 
 
 II "12 
 
 12 
 
 January 
 
 37 
 
 December 
 
 17 " 20 
 
 1833 
 
 17 
 
 October 
 
 38 
 
 June 
 
 27 " 291^ 
 
 1834 
 
 IC 
 
 May 
 
 20 
 
 January 
 
 m3^ " 15^ 
 
 1835 
 
 II 
 
 Pebruary 
 
 19 
 
 May 
 
 14 "15 
 
 1836 
 
 9 
 
 December 
 
 17 
 
 August 
 
 I2j^ '' IAY^ 
 
 1837 
 
 5 
 
 August 
 
 9 
 
 March 
 
 7 " 8 
 
 1838 
 
 4 
 
 April 
 
 17 
 
 December 
 
 7H' ' 9% 
 
 1839 
 
 15 
 
 June 
 
 18 
 
 December 
 
 15K " 16^2 
 
 1840 
 
 18 
 
 J anuary 
 
 62 
 
 July 
 
 36 " 39 
 
 1 841 
 
 12 
 
 July 
 
 40 
 
 February 
 
 223cC " 26 
 
 1842 
 
 1 843 1 
 
 12 
 
 November 
 
 16 
 
 anuary 
 
 13 "14 
 
 6 
 
 November 
 
 12 
 
 anuary 
 
 81^ / II 
 
 1844 
 
 7 
 
 January 
 
 15 
 
 December 
 
 8 " 9H 
 
 1845 ' 
 
 12 
 
 June 
 November 
 
 33 
 
 December 
 
 13^ " 16'^ 
 
 1846 1 
 
 II 
 
 35 
 
 January 
 
 17 , " ^^y^ 
 
 1847 j 
 
 9 
 
 January 
 November 
 
 15 
 
 fceptember 
 
 Wa "II 
 
 1848 ' 
 
 3 
 
 7 
 
 April 
 
 4^ " 5% 
 
 1849 
 
 1850 ! 
 
 6 
 
 October 
 
 17 
 
 December 
 
 8 " 954 
 
 8 
 
 November 
 
 19 
 
 April 
 
 12^ " 15 
 
 1851 1 
 
 24 
 
 May 
 
 63 
 
 July 
 
 35 " 40 
 
 J 852 
 
 17 
 
 November 
 
 47 
 
 August 
 
 29 " 3214 
 
 1853 1 
 
 17 
 
 July 
 
 50 
 
 December 
 
 24 " 29 
 
 1854 
 
 22 
 
 August 
 
 46 
 
 January 
 
 32K " 35 
 
 J855 1 
 
 5 
 
 December 
 
 27 
 
 . uly 
 
 16% " 2x14 
 
 1856 
 
 6 
 
 July 
 
 December 
 
 13 
 
 anuary 
 
 614 " 9 
 
 1857 
 
 5 
 
 12 
 
 April 
 
 61^ - 10I4 
 
 1858 ....... 
 
 4 
 
 June 
 
 10 
 
 January 
 
 5 " 8 
 
 1859 
 
 8 
 
 December 
 
 18 
 
 April 
 
 9 " MM 
 
 i860 
 
 6 
 
 July 
 
 38 
 
 November 
 
 10 " 21 
 
 1861 
 
 13 
 
 November 
 
 1 32 
 
 March 
 
 17 " 24 
 
 1862 
 
 12 
 
 May 
 
 1 23 
 
 February 
 
 14 "19 
 
 1863 
 
 15 
 
 August 
 
 30 
 
 December 
 
 19 " 25 
 
 1864 
 
 20 
 
 
 52 
 
 
 
 
 
 1865 
 
 I 866 
 
 30 
 50 
 40 
 
 
 40 
 60 
 
 
 
 
 
 
 J867 
 
 
 65 
 
 
 
 
 
 From American Hop Grower^ 
 
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 (TABLE II.) 
 
 The Acreage of Hop-land and Average Yield, in England, from 1808 to 
 1861, — From Hops, from the Set to the Skylights. 
 
 Year. 
 
 Acres. 
 
 Old Duty. 
 
 Average 
 yield per acre. 
 
 1 
 
 Year. Acres. 1 Old Duty. 
 
 1 ! 
 
 ! i 
 
 1 Average 
 yield per acre. 
 
 
 1808 
 
 38,436 
 
 ) 
 251,089 
 
 cwts. 
 
 qrs. lbs. 
 
 2 2% 
 
 1836 
 
 £ 
 55,422 200,332 f 
 
 cwts 
 
 qrs. lbs. 
 1 26I4 
 
 
 1809 
 
 38,357 
 
 63,952 
 
 
 3 
 
 I 
 
 17^ 
 
 1837 
 
 56,323!i78,578 
 
 
 6 
 
 2 
 
 6% 
 
 
 1810 
 1811 
 
 38,265 
 38,401 
 
 73,514 
 157,085 
 
 J2^ 
 go 
 
 3 
 8 
 
 3 
 
 I 
 
 25% 
 
 24J^ 
 
 1838 
 1839 
 
 '55,045 171,556 
 '52,305 205,556 
 
 ^1 
 
 6 
 8 
 
 I 
 
 
 22 
 15 
 
 
 1812 
 
 38,700 
 
 30,561 
 
 ill 
 
 : « % 
 
 
 2 
 
 15 
 
 184044,085 34,091 
 
 1 S "^ 
 
 1 
 
 2 
 
 8 
 
 i 
 
 1813 
 1814 
 1815 
 1816 
 
 181 7 
 1818 
 
 39,521 
 40,575 
 42,150 
 44,219 
 46,293 
 48,593 
 
 131,482 
 140,292 
 123,878 
 46,302 
 66,522 
 199,465 
 
 2 
 
 8 
 
 3 
 
 
 
 3 
 I 
 
 151J 
 
 173/J 
 
 9H 
 
 19^ 
 
 2 754 
 
 1841 
 
 !i842 
 1843 
 1844 
 
 1845 
 1846 
 
 45,769 146,159 1 
 
 43,7201169,776 
 
 1 i 
 43,156 133,508 
 
 44,485 140,322 
 
 48,058 158,003 
 
 51, 948*242,929 1 
 
 ! >>i2 
 
 u 3 
 
 P. C 
 rt 
 
 6 
 8 
 6 
 6 
 6 
 9 
 
 2 
 
 
 I 
 2 
 3 
 2 
 
 1 1 
 
 4 
 
 16 
 3 
 6 
 
 20 
 
 
 
 SI 
 
 1819 51,014 
 
 1 
 
 1820 50,048 
 
 242,076 
 138,330 
 
 1 a 
 
 "rt 
 
 
 3 
 3 
 
 8J^ 
 25 
 
 1847 
 1848 
 
 52,328 215,805 
 49,232 212,416 
 
 "rt 
 
 8 
 8 
 
 2 
 3 
 
 6 
 20 
 
 1821 45,662 
 
 154,609 1 
 
 iS 
 
 
 
 
 1^4 
 
 1849 
 
 42,798| 79,791 L 
 
 
 
 3 
 
 3 
 
 12 
 
 >» 
 ^ 
 ^ 
 
 1822 43,776 
 
 1823 41,458 
 
 203,724 
 26,057 
 
 i 
 
 
 2 
 
 I 
 
 ■3 
 
 1850 
 1851 
 
 43, 127*232, 576 r 
 
 43,244 129,580 
 
 
 1 1 
 6 
 
 
 
 
 18 
 22 
 
 1 
 
 3 
 
 1824 43,419 
 
 148,832 
 
 1 1 X. 
 
 
 
 
 1 1 
 
 1852 
 
 46,157 244,866 
 
 ^ ,^ 
 
 9 
 
 3 
 
 15 
 
 ^ 
 
 1825 46,718 
 
 1826 50,471 
 
 24,317 
 269,331 
 
 ! u 
 
 1 1 
 
 
 
 
 85^ 
 
 5^ 
 
 1853 
 1854 
 
 49,367 152,677 
 53,825 47,369 
 
 ^17 
 
 5 
 
 I 
 
 3 
 2 
 
 I 
 15 
 
 % 
 
 
 1827 49.485 
 
 1828 48,365 
 
 1 
 
 140,848 
 I 72,027 
 
 
 
 3 
 
 1 
 
 
 1855 
 1856 
 
 57,757 398,635 
 54,527 266,899 
 
 >• > 
 
 12 
 9 
 
 3 
 
 
 12 
 16 
 
 5 
 > 
 
 rt 
 
 C 
 < 
 
 1829 46,135; 
 
 39,366 
 
 -§;- 
 
 
 I 
 
 '^ 1 
 
 1857 
 
 50,974 228,294 1 
 
 1 S 
 
 8 
 
 I 
 
 12 
 
 I 830 46,726 
 
 1831 47,129, 
 
 1832 47,101 
 
 88,047 
 174,864 
 139,018 
 
 a _ 
 
 
 3 
 2 
 
 
 20 
 
 I2l^ 
 
 1858 
 
 1859 
 i860 
 
 47,601 254,001 
 45,665 323,070 
 46,271 53,485 j 
 
 4) rt 
 
 ^ i 
 
 1 p. rt 
 
 9 
 
 [3 
 
 2 
 
 3 
 I 
 
 
 19 
 15 
 17 
 
 1833 49,187' 
 
 156,905 
 
 1 ^ ,. 
 
 
 2 
 
 1^?^; 
 
 1861 
 
 47,941 114,701 j 
 
 iM 
 
 4 
 
 I 
 
 23 
 
 
 1834 51,263 
 
 189,713 
 
 
 2 
 
 18 
 
 
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 1835 53,8i6j 
 
 1 
 
 235,207 L 
 
 |H 
 
 9 
 
 
 
 1 
 
 ' ■ 
 
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 • 
 
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 ( 
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127 
 
 (TABLE 12.) 
 
 The amount of Old Duty paid in England, from 1714 to 1807. 
 
 Acres. Old Duty. 
 
 £ 
 M,457 
 44.975 
 20,354 
 54,669 
 15,005 
 90,317 
 38,169 
 61,362 
 49,443 
 30,279 
 
 61,271 
 6,526 
 85,013 
 69,409 
 41,494 
 46,441 
 44,419 
 22,600 
 35,135 
 70,000 
 37,416 
 42,745 
 46,462 
 56,492 
 
 86,575 
 70,742 
 37,875 
 65,222 
 45,550 
 61,072 
 46,708 
 34,635 
 91,879 
 60,000 
 87,000 
 36,305 
 65,000 
 73,954 
 
 79,000 
 
 81,000 
 
 1 1 2,000 
 
 ^^'57 
 
 48,106 
 69,713 
 72,896 
 
 42,115 
 
 Old Duty 
 Average. 
 
 
 «?-."- 
 
 %'^ 
 
 
 V (X 
 
 P w G S 
 !> rt > S 
 
 Ml) « t^ 
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 YEAR. 
 
 1760 
 1761 
 1762 
 1763 
 1764 
 1765 
 
 1766 
 1767 
 1768 
 1769 
 1770 
 1771 
 1772 
 1773 
 1774 
 1775 
 1776 
 1777 
 1778 
 1779 
 
 1780 
 1781 
 1782 
 1783 
 1784 
 1785 
 1786 
 1787 
 1788 
 1789 
 1790 
 1791 
 1792 
 1793 
 
 1794 
 1795 
 1796 
 1797 
 1798 
 1799 
 1800 
 1801 
 i8o2 
 
 1803 
 1804 
 
 1805 
 1806 
 1807 
 
 Old Duty. 
 
 £ 
 117.992 
 79,776 
 79,295 
 88,315 
 17,178 
 73,778 
 
 116,445 
 
 25,997 
 
 1 14,002 
 
 l6,20I 
 
 101,131 
 
 33.143 
 102,653 
 
 45,847 
 138,887 
 
 41,597 
 125,691 
 
 43,581 
 159,801 
 
 55,800 
 
 122,724 
 
 120,218 
 
 14,895 
 
 75,716 
 
 94,359 
 112,684 
 
 95,973 
 
 42,227 
 143,168 
 104,063 
 106,841 
 
 90,059 
 162,112 
 
 22,619 
 
 203,663 
 82,342 
 75,223 
 
 157,458 
 56,032 
 73,279 
 72,928 
 
 241.227 
 15,463 
 
 199,205 
 
 177,617 
 32,904 
 
 153,102 
 
 100,071 
 
 Old Duty 
 Average. 
 
 
 
 
 n >. i 
 
 . foO p. 
 
 t) i; rt o 
 1) ^<lj n 
 
 ^ . c 
 ^ b j5 '-' 
 
128 
 
 (TABLE 13.) 
 
 Imports of Foreign Hops into England, with Values. 
 
 YEAR. 
 
 Cwts. 
 
 Value. 
 
 YEAR. 
 
 Cwts. 
 
 Value. 
 
 1840 . 
 
 107 
 
 
 i86i . . 
 
 149,176 
 
 £657,763 
 
 i84i . 
 
 
 34 
 
 
 
 
 
 
 
 . 
 
 1862 . . 
 
 133,791 
 
 ri'^l^ 
 
 1842 . 
 
 1843 • 
 
 
 
 
 
 
 
 
 
 
 1863 . . 
 
 147,281 
 
 626,660 
 
 
 28 
 
 
 
 
 
 
 
 
 1864 . . 
 
 98,656 
 
 549,863 
 
 1844 . 
 
 
 267 
 
 
 
 
 
 
 
 
 1865 . . 
 
 82,479 
 
 459,157 
 
 1845 . 
 
 
 726 
 
 
 
 
 
 
 
 
 1866 . . 
 
 85,687 
 
 567,760 
 
 1846 . 
 
 
 3,283 [ 
 
 
 
 
 
 
 
 
 1867 . . 
 
 296,1 1 7 
 
 1,626,941 
 
 1847 . 
 
 
 1,471 
 
 
 
 
 
 
 
 
 1868 • • 
 
 231,720 
 
 689,383 
 
 1848 . 
 
 
 385 
 
 
 
 
 
 
 
 
 1869 . . 
 
 322,515 
 
 1,098,475 
 
 1849 . 
 
 
 5,265 
 
 
 
 
 
 
 
 
 1870 . . 
 
 127,853 
 
 428,525 
 
 i8?o . 
 
 
 6,479 ! 
 
 
 
 
 
 
 
 
 1871 . . 
 
 2i 8,664 
 
 895,895 
 
 1851 . 
 
 
 462 
 
 
 
 
 
 
 
 
 1872 . . 
 
 135,965 
 
 679,276 
 
 1852 . 
 
 
 309 i 
 
 
 
 
 
 
 
 
 1873 . . 
 
 j 122,729 
 
 602,914 
 
 1853 . 
 
 
 42,344 
 
 
 
 
 
 
 
 
 1874 . . 
 
 145.994 
 
 929,641 
 
 1854 • 
 
 
 119,040 £1 
 
 133,644 
 
 1875 • ■ 
 
 ! 256,444 
 
 1,188,054 
 
 1855 . 
 
 
 24,662 ; 171,955 
 
 1876 . . 
 
 167,366 
 
 763.440 
 
 i8?6 . 
 
 
 15,987 
 
 39,967 
 
 1877 . . 
 
 ! 250,039 
 
 1,1 70,621 
 
 1857 . 
 
 
 18,711 
 
 54,965 
 
 1878 . . 
 
 168,834 
 
 631,567 
 
 1858 . 
 
 
 13,000 
 
 36,618 
 
 1879 . . 
 
 262,765 
 
 4,217,938 
 
 1859 . 
 
 
 2,220 1 4,991 
 
 1880 . . 
 
 196,688 
 
 1,217,938 
 
 i860 . 
 
 
 68918 cfiS r.r>T 
 
 
 
 
 _ 
 
 
 _^ 
 
 _ 
 
 __ 
 
 „ 
 
 
 
 
 
 
 
 .. 
 
 
 
 (TABLE 14.) 
 
 A Return, showing the various countries from which hops have been 
 imported, during the five years ending with 1879, and the quantities 
 from each country. 
 
 Name of Country. 
 
 1875. 
 
 1876. 
 
 1877. 
 
 1878. 
 
 1879. 
 
 Annual 
 Average 
 Amount 
 from each 
 Country. 
 
 Total 
 
 Annual 
 
 Average 
 
 Amount for 
 
 five years. 
 
 America 
 
 France 
 
 Belgium 
 
 Holland 
 
 Germany 
 
 Other Countries, in- 
 cluding British N. 
 America .... 
 
 Cwts.* 
 
 42,405 
 3,862 
 95,557 
 22,598 
 91,752 
 
 270 
 
 Cwts. 
 
 67,752 
 2,021 
 
 46,543 
 9,541 
 
 40,761 
 
 748 
 
 Cwts. 
 116,888 
 3,404 
 58,991 
 1 1,801 
 55,821 
 
 3,134 
 
 Cwts. 
 96,603 
 4,161 
 29,124 
 
 Cwts. 
 108,306 
 9,234 
 63,485 
 26,796 
 50,567 
 
 4,377 
 
 Cwts. 
 86,391 
 4,536 
 58,740 
 17,338 
 52,153 
 
 1,931 
 
 
 Total of each year, 
 
 256,444 
 
 167,366 
 
 250,039 168,834 
 
 262,765 
 
 
 221,039 
 
129 
 
 (TABLE 15.) 
 
 Average Cost of Raising an Acre of Hop-land in 
 England. 
 
 £ s. d. 
 
 Plowing, subsoiling, and preparing the land, 3 5 o 
 
 Manure, 30 loads, at 5s. 6d., 8 5 o 
 
 Setting out hills and digging holes, i 5 o 
 
 2,400 sets, at 4s 4 16 o 
 
 Planting, o 8 o 
 
 Nidgetting and summer cultivation, 2 o o 
 
 Stakes, or poles, and putting up, i 10 o 
 
 One year's rent, tithes, and taxes, 5 o o 
 
 Total cost of raising an acre of hop-land, ^26 9 o 
 
 (TABLE 16.) 
 
 The expense per annum, in connection with an acre of hop- 
 land in full plant — that is, after the second year, is given in the 
 following- table : 
 
 Showing the Ordinary Outlay upon an Acre of Hop- 
 land IN Full Plant, and Properly Farmed. 
 
 £ s. d. 
 
 Manure, carting and spreading, 8 o o 
 
 Digging, or plowing and digging, i i o 
 
 Dressing, o 6 o 
 
 Poling, o 15 o 
 
 Tying, '. o 14 o 
 
 Pulling bines, earthing, &c., o 4 o 
 
 Ladder tying, o 8 o 
 
 Keeping land clean round hills, o 8 o 
 
 Nidgetting and harrowing, i 17 6 
 
 Annual average supply of poles, 5 5 o 
 
 Stripping, stacking poles, o 9 6 
 
 All expenses of picking, drying, selling an average crop of, 
 
 say, 7 cwts. per acre, 12 15 o 
 
 Rent, rates, tithes, taxes, and repairs of oast, &c., 5 5 o 
 
 Interest on capital, say, 3 o o 
 
 Total, ^40 8 o 
 
 If sulphuring is done, from 30s. to 40s. extra must be charged 
 per acre. If washing is done, from ^3 to £\. los. should be put 
 to the annual cost. 
 
 9 
 
I30 
 
 Mr. Buckland, in 1845, estimated the cost of cultivating an acre 
 of hop-land in Kent, and of getting to market a crop of 10 cwt. 
 per acre, at £43. 17s. lod. Mr. Smith, stated in 1864, that the 
 cost of cultivating an acre of hop-land in Worcester, was ;^22. 
 IDS.; not including rents, rates, taxes, interest of money, picking, 
 drying, packing and selling, and since that time expenses have 
 increased. 
 
 It may fairly be assumed that an average crop of hops, of 7 cwt. 
 per acre, cannot be produced much under ^^^40 per acre, taking 
 the country throughout. Those persons who are wholly ignorant 
 of hops and their culture, will wonder at the exceeding cost of 
 producing hops. Many hop-planters also will be surprised to 
 see in black and white that they have to pay so much, for, like 
 many other farmers, they are not, as a class, in the habit of keep- 
 ing very elaborate accounts. Indeed, some hop-planters say, 
 " It does not do to count the cost." 
 
 (TABLE 17.) 
 
 Current Prices in London, February, 1883. 
 
 Kents, ;^i8 to ^25 per cwt. 
 
 Sussex 18 to 25 
 
 Farnhams, 19 to 25 
 
 Country do., 19 to 25 
 
 Worcesters, 19 to 25 
 
 Americans, 18 10 to 22 
 
 Bavarians, 16 to 19 
 
 Belgians, 12 to 14 
 
 Yearlings, 16 to 20 
 
 Old hops — various dates and kinds, 4 to 8 8 
 
 Note.— A convenient and practically accurate rule for reducing English quotations to corres- 
 ponding value on this side, in American money, is to multiply the pounds by 4. For example, 
 Americans above £18^ to £22 equals seventy-four to eighty-eight cents per pound, gross weight, 
 in New York City. The exporter from the United States to England, has to deduct from this, 
 the tare on sacking, loss in weight, freight, insurance, etc. , amounting, (according to various 
 circumstances) to from two to three cents per pound. I'herefore, the above quotations of Ameri- 
 cans in England may be taken as equal to seventy-three to eighty-five cents value for export in 
 New York City, not allowing the exporter any profit. Allowing him three to five cents per 
 pound profit, and margin for risk he takes, then hops quoted in London, at £18. los. to £22 
 should be bought in New York for seventy to eighty cents. As an illustration of some of the ex- 
 penses of exporting, take the following from the L/izca Morning Herald, of December 6th, 1B81. 
 
 " Take too bales of American hops which must be delivered in 
 England at 120 shillings per cwt., and give the charges which 
 
131 
 
 must come out of this in order to show the net price at which 
 they must be bought in this country. 
 
 loo bales — 18,000 pounds less tare 8 pounds=i7,2oo pounds 
 
 divided by 112=153 cwts. 2 qrs. 8 lbs. 153.2.8 (a), 120s., . . ^921.8.0 
 
 Freight ^d. to ^d. and 10 per c. primage, say, }4d. 18,000 lbs., ^41.5.0 
 
 Insurance i}4 per cent., 14.0.0 
 
 Loss, 3 lbs. per bale in weight, (too low), @ 120s., 16.2.6 
 
 Sampling, 6d. per bale, 4.10.0 
 
 London commission, 3 to 5 s., say, 4s. per cwt., 30.14.0 
 
 ^106.11.6 
 
 Gross amount as above, ^921.8.0 
 
 Less charges, ^^106.1 1.6 
 
 Net at highest, /814.16.6 
 
 At exchange at highest, $4.81 to ^i, 13,919.30 
 
 Result — Net proceeds, 100 bales hops, $3,919,30 divided by 18,000= 
 21 13-18 cents per pound. 
 
 These expenses are all placed very low, and exchange corres- 
 pondingly high, in order to avoid any possible charge of exag- 
 geration. There are, beside, several pestiferous charges which 
 help to reduce the price received for hops on the other side, and 
 which would easily do away with the odd 13-18 of a cent, 
 although it is allowed to stand in our table," 
 
 (TABLE 18.) 
 
 Former High Prices in London, compared with the 
 Present. 
 
 In 1787, hops were worth in London, fifty cents per pound ; in 1793, 
 fifty-two cents; in 1800, ninety-two cents; in 1802, sixty cents; in 1812, 
 eighty cents; in 1815, fifty-two cents; in 1816, seventy-seven cents; in 
 1817, $1.65; in 1823, fifty cents; in 1825, $1.15; in 1830, fifty-two cents; 
 in 1840, sixty-seven cents; in 1853, fifty-seven cents; in 1854, seventy- 
 nine cents ; and in i860, fifty cents. 
 
 -2-S^ (g^V^ 
 
CHAPTER XXV. 
 
 HOP AND BEER STATISTICS OF THE WORLD. 
 
 'OPS can now be transported from one part of the world 
 
 to another, with such speed and cheapness of freight, 
 
 that, in hops, all the world is practically one country. 
 
 A failure of the crop in England, advances the price 
 
 of hops in New York and Nuremberg, on the same day as in 
 
 London. 
 
 A surplus of hops in America and Germany, keeps down the 
 price of hops in London as well as in New York and Nurem- 
 burg. 
 
 As the price of hops depends so strictly on this law of supply 
 and demand, it is natural for all who produce or distribute or con- 
 sume hops, to wish to know as much as possible in regard to the 
 supply and demand as each year comes round. 
 
 How is the yield in Germany ? How in England ? How in 
 America? How in Belgium? What is the stock on hand, 
 unsold to brewers, from the crop of previous years? What is the 
 stock on hand in the lofts of brewers ? Will brewers use as many 
 hops to the barrel of beer, this year, as usual ? Has the acreage 
 of hop-land increased or decreased in England, Germany or 
 America? Are any new hop-raising states coming in to increase 
 the supply ? Is the general consumption of hops, in beer, in- 
 creasing or decreasing throughout the world? 
 
 All these questions, and more, must be answered, and offset one 
 against the other, and a general result arrived at, before we can 
 give even a good guess at the price, which most hops will bring, in 
 any given year ; and even then some unforseen circumstances will 
 sometimes thrust themselves in at the last moment, and upset the 
 best calculations. 
 
 (132) 
 
133 
 
 It is fortunate for the hop grower that the trouble and risk of 
 this uncertainty in the hop trade, comes mostly, not on the 
 grower, but on the dealer. If the dealers have made up their 
 minds, generally, that hops will be scarce, the hop grower will 
 soon find out that fact, by a lively bidding for his hops. He has 
 only to take the best offer he can get, as the price becomes estab- 
 lished, and, in nine cases out often, and, in nine years out of ten, 
 he has sold his hops well. On the contrary, the grower who gets 
 hold of some hop figures of supply and demand, and thinks that 
 thereby he has the key to the whole situation, and sees a terrible 
 famine in hops, just at hand — this man, in nine cases out of ten 
 and nine years out often, will " get left," and his hops also, to sell 
 at lower figures than when the market was first established, in 
 October and November. A glance at our monthly tables of 
 prices, in New York, will show this. 
 
 Why, then, should the hop-grower pay any attention to the 
 figures bearing on the supply and demand of hops ? There is, in- 
 deed, very little need of it, but for the fact that figures are brought 
 to him, by newspapers and circulars, which in most cases really 
 mean no harm, but which do him harm all the same, when the 
 figures are wide of the mark. 
 
 The following information and tables are therefore presented as 
 being the best extant upon the production and consumption of 
 hops, and warn the reader that even the best are deficient in some 
 respects, and are only to be used as giving a general view, and 
 useful to correct other statements which are glaringly incorrect, 
 of which an example is given further on. 
 
 In explanation of the tables, it is sufficient for all practical 
 purposes to reckon : 
 
 The Hectoliter, 26)4. gallons, (of 231 cubic inches.) 
 The American Barrel, 31 " " " 
 
 The English Barrel, 36 " 
 The Kilogram, 2\ pounds. 
 The Centner, no " 
 The Cwt., 112 '* 
 
 The American bale of hops, 180 pounds average. 
 The German bale of hops, averages twice the weight of the 
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135 
 
 (TABLE I ^.— Continued. ) 
 
 COUNTRIES. 
 
 North Germany 
 Bavaria .... 
 Austria- Hungary 
 Belgium .... 
 France .... 
 Wurtembcrg . . 
 
 Russia 
 
 Netherlands . . 
 Denmark . . . 
 
 Baden 
 
 Sweden .... 
 Alsace-Lorraine 
 Norway .... 
 Switzerland . . 
 Other States . . 
 
 Continent . 
 England .... 
 
 Europe .... 
 America .... 
 
 ■ Hop 
 Consumption. 
 
 Centner. 
 
 150,000 
 
 1 12,000 
 
 98,000 
 
 65,000 
 
 53,000 
 
 31,000 
 
 25,000 
 
 10,000 
 
 9, 000 
 
 8,000 
 
 7,000 
 
 6,000 
 
 5,000 
 
 5,000 
 
 4,000 
 
 588,000 
 600,000 
 
 1, 188,000 
 200,000 
 
 1,388,000 
 
 Annual Beer 
 Production. 
 
 Hectoliter. 
 
 21,1 36,000 
 
 12,153,000 
 
 1 2,21 2,000 
 
 7,866,000 
 
 7,1 25,000 
 
 4,1 97,000 
 
 2,863,000 
 
 1,452,000 
 
 1,140,000 
 
 1,086,000 
 
 930,000 
 
 789,000 
 
 61 5,000 
 
 724,000 
 
 533,000 
 
 74,821,000 
 39,250,000 
 
 Annual Beer 
 Consumption. 
 
 1 14,071,000 
 14,261,000 
 
 128,332,000 
 
 Per Capita. 
 
 61 
 426 
 
 30 
 154 
 
 24 
 
 212 
 
 4 
 40 
 60 
 67 
 21 
 48 
 28 
 30 
 
 19 
 
 [Note — The above Table was compiled in Europe, and is more correct for Europe than for 
 America. By the Census we now know that the United States Crop of 1879, ^^^ 241,330 Centners 
 instead of 155,000, as given in the above Table. Our consumption, also, is larger than that given 
 in the Table. Correcting the Table for America, by the Census, the following figures are pre- 
 sented, as agreeing more closely with our production and consumption for the years named.] 
 
 UNITED STATES. 
 
 PRODUCTION 
 
 Crop of 1879 271,330 Centner. 
 
 " 1880 290,000 " 
 
 " 1881 290.000 " 
 
 " 1882 260,000 " 
 
 CONSUMPTION. 
 
 Year ending June 30, i 879, 21 8,000 Centner. 
 " " " 1 880, 234,000 " 
 
 " " " 1881, 250,000 " 
 
 ' " " 1882, 230,000 " 
 
 (Increased beer production, but hops econo- 
 mized on account of very high prices.) 
 
 According to the estimate of Carl and Homann, the world's acreage 
 of hops is about 250,000 acres, with an average yield of about 600 pounds 
 to the acre. 
 
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 (TABLE 2 1.) 
 
 Production of Beer in the United States. 
 
 The following statement shows, by fiscal years, the aggregate 
 production of fermented liquors in the United States from Sep- 
 tember ist, 1862, to June 30th, 1874: 
 
 Fiscal years ended Barrels of not more 
 
 June 30th. than 31 gall. each. 
 
 1863, 1,765,827 
 
 1864, 3,459,119 
 
 1865, 3.657,181 
 
 1866, 6,270,401 
 
 1867, 6,291,184 
 
 i868, 6,149,663 
 
 1869, 6,342,055 
 
 1870, 6,574,616 
 
 187I, 7,740,260 
 
 1872, 8,659,427 
 
 1873, 9,633,323 
 
 1874, . 9,600,897 
 
 The Commissioner says : '' The foreign demand for American 
 malt liquors is still increasing, the applications for drawback, 
 during the fiscal year ending June 30th, 1880, upon exports made 
 to foreign ports, having more than quadrupled those made for the 
 fiscal year which ended June 30th, 1879." 
 
 German Beer Statistics. 
 
 The Augsberg Allgemeine Zeitung contains some interesting 
 particulars concerning the production and consumption of beer in 
 Germany. It appears that the amount produced in the years 
 1877-8 was, in Prussia, 14,192,890 hectoliters; Saxony, 3,059,758 
 hectoliters; Hesse, 757,377 hectoliters; Mecklenberg, 279,702 
 hectoliters; small Saxon Duchies, etc., 1,528,268 hectoliters; 
 Oldenburg, 107,443 hectoliters; Brunswick, 246,052 hectoliters; 
 Anhalt, 209,001 hectoliters. These eight groups of States (which 
 coincide with the former North-German Confederation) are 
 united for fiscal purposes in a brewing excise union, the total pro- 
 
139 
 
 duction within which was 20,360,401 hectoliters. For the South- 
 German States, the figures stand thus : Bavaria (right bank of the 
 Rhine), 12,205,377 hectoliters; Rhine Palatinate, 600,000 hectoli- 
 ters; Wurtemberg, 3,879,006 hectoliters; Baden, 1,098,500 hecto- 
 liters; Alsace-Lorraine, 803,106 hectoliters. This gives a total 
 production for the whole German Empire, of 38,946,510 hectoli- 
 ters (856,823,220 gallons). During the years 1874-5-6 the pro- 
 duction was something over 390,000,000 hectoliters. But since 
 1876 it has has been almost stationary, and the present year shows 
 a falling off of nearly half a million. 
 
 The Proportion of Hops used in Ale and Beer. 
 
 In America, up to 1883, or a litde before that year, it has been 
 customary to allow a consumption of hops, in beer, of about one 
 bale, (180 pounds average) of hops to every 100 barrels of ale and 
 beer, stamped and sold. This, at first thought, would seem to re- 
 qure the ale and beer to be hopped in the proportion of one and 
 eight-tenths pounds to the barrel, but the fact is, there is a very 
 large amount of hopped beer, retained in the boiled hops, a 
 shrinkage of ten per cent, between the boiling kettle and the fer- 
 menting tub, a shrinkage of five per cent, during fermentation and 
 barreling (Thausing, pages 479 and 600), a large amount spoiled 
 and thrown away, drank in the breweries, etc., and hops used 
 otherwise than in beer, so that the standard of one bale consump- 
 tion to every 100 barrels of ale and beer, stamped and sold, in the 
 United States, was a fair one and gave correct results when tested. 
 But a reference to the article on " The Influence of Fashion on 
 the Consumption of Hops," will show what is recently going on 
 in England, and the same process is at work in the United States, 
 and reducing the quantity of hops used in beer. 
 
 Ale requires more hops than beer, and while there is more ale 
 manufactured in the United States than formerly, yet the great 
 increase has been almost altogether in the use of the " lager beer." 
 
 This has tended to require a less quantity of hops to the barrel, 
 than when ale was the leading drink. Again, before the great 
 improvement in ice-houses and cold-air machines, lager beer 
 brewers used to lay in a large supply, in the winter, of" stock " 
 
140 
 
 lager, which required twice the amount of hops that is needed for 
 beer brewed in spring and summer. Now they lay in only so 
 much ''stock" lager as will help them through the summer, by 
 using it with fresh beer, and then brew all they possibly can in 
 the summer. This requires less capital, less risk, less malt, less 
 hops, and the people like this light, fresh, creamy beer better than 
 the old strong " stock " lager. 
 
 Thus it comes about that though we now use twice the beer in 
 the United States, that we did in 1875, we by no means use twice 
 the amount of hops. Again, as in this year, 1883, when hops are 
 extravagantly high, brewers will use hops more economically. 
 Thausing, (edited by Drs. Schwarz and Bauer, New York, 1882), 
 says: 
 
 " Leaving out of account the strongly hopped English beers,* 
 " and some very strong local beers, the amount of hops added to 
 " our modern beers varies between jVo pound to ifVo pounds per 
 " hectoliter, and amounts, on an average to jVo pound per hecto- 
 " liter." 
 
 This is 1 2V pounds to the barrel. After making allowance for 
 waste and for the several million barrels brewed in the United 
 States, all requiring more hops, we may safely say that one and 
 one-half pounds to the stamped barrel, will cover our United 
 States consumption of hops, at present. The present consump- 
 tion of England, we may put roughly and rather high, but not far 
 out of the way, at two and one-half pounds hops to the barrel 
 (of thirty-six gallons). The consumption of Germany and the 
 continent generally, some ale, but mostly light beers, I should 
 say is well put, as per Thausing (above, and in Table 19), at I2V 
 pounds to the American barrel of thirty-one gallons of 231 cubic 
 inches, each gallon. 
 
 ' 2^Q pounds to 2j^jj pounds per hectoliter, are used in England for dark porter and ale, and 
 so much as, and even more than 6 j^ pounds per hectoliter for the " India" ale, for transport 
 across the ocean.'' (Great Britain exported in 1881, — 502,918 barrels.) 
 
141 
 
 (TABLE 2 2.) 
 
 From statistics recently published, we learn that the quantity 
 of beer produced, in the countries named, was as follows: 
 
 BARRELS, (36 GALS.) 
 
 Great Britain and Ireland, 27,500,000 
 
 German Empire, 24,483,000 
 
 Austria, 7,311,000 
 
 Belgium, 4,918,000 
 
 France, 4,583,000 
 
 Russia, 1,353,000 
 
 Holland, 934,000 
 
 Denmark, 733,000 
 
 Switzerland, 568,000 
 
 Sweden, 568,000 
 
 Norway, 366,000 
 
 The statistics refer to the year 1874, but there is good reason 
 to believe that the beer production of the respective countries has 
 not materially altered since that date. Only in the United States 
 is there a lafge annual increase. 
 
 (TABLE 23.) 
 
 Beer Statistics of the World. 
 
 Professor Thausing has compiled the following statistics of beer 
 production for the year 1879: 
 
 COUNTRIES. QUANTITIES BREWED. 
 
 German Empire, 38,946,510 hect. 
 
 Great Britain, 36,597,55o " 
 
 United States, 15,400,000 " 
 
 ^Austria-Hungary, 11,184,681 " 
 
 France, 8,721,000 " 
 
 Eelgium, 7,854,000 " 
 
 Russia, 2,300,000 " 
 
 Holland, 1,600,000 " 
 
 Denmark, 1,100,000 " 
 
 Sweden, 960,000 " 
 
 Italy, 870,000 " 
 
 Switzerland, 724,000 *' 
 
 Norway, 615,000 " 
 
 In all, 1 20,842,741 hectoliters (2,660,000,000 imp. gallons), among 
 332,000,000 people. The average consumption was largest in Bel- 
 gium, 147 liters per head ; and smallest in Russia, 3 liters per head. 
 
142 
 
 (TABLE 24.) 
 
 Hop and Beer Statistics. 
 
 The following interesting statistics relating to the hop crop, and 
 the consumption of beer, are taken from Messrs. J. Barth & Son's 
 recent report : 
 
 Beer Consump. 
 Cwts. 
 
 Northern Germany, .... 146,000 
 
 Bavaria, 123,000 
 
 Austria-Hungary, 91,000 
 
 Belgium, 65,000 
 
 France, 53,ooo 
 
 Wurtemberg 28,000 
 
 Russia, 
 
 Netherlands, 
 
 Denmark, 
 
 Baden, 
 
 Reichsland, 
 
 Sweden, 
 
 Norway, 
 
 Switzerland, 
 
 The remaining states, . . 
 
 Continent, .... 578,000 
 England, 600,000 
 
 Europe, 1,178,000 
 
 America, 200,000 
 
 Annual 
 
 Beer Production 
 
 Hectoliter. 
 
 19,473,000 
 
 12,340,000 
 
 12,212,000 
 
 7,866,000 
 
 7,125,000 
 
 3,796,000 
 
 2,214,000 
 
 1,452,000 
 
 1,140,000 
 
 1,078,000 
 
 890,000 
 
 930,000 
 
 615,000 
 
 724,000 
 
 533,000 
 
 72,388,000 
 39,250,000 
 
 111,638,000 
 '14,261,000 
 
 Annual 
 
 Beer Consump. 
 
 per Head. 
 
 Liter. 
 
 61 
 
 246 (Munich 566) 
 
 35 
 154 
 
 24 
 212 
 
 3 
 40 
 60 
 
 67 
 48 
 21 
 28 
 
 30 
 I 
 
 118 
 
 19 
 
 1,378,000 125,899,000 
 
 (TABLE 25.) 
 
 The following table exhibits the consumption of hops in the 
 countries named, during the year 1880: 
 
 England, 
 
 Germany, 
 
 France, 
 
 Other parts of the continent, . . . 
 South American States and Islands, 
 British possessions of America, . . 
 United States 
 
 No bales. 
 . 370,00a 
 . 190,000 
 . 31,000 
 . 140,000 
 . 10,000 
 . 10,000 
 . 15,0,000 
 
 Total, 901,00a 
 
143 
 
 The Future of Hops. 
 
 Especial attention is called to these facts now, to illustrate by a 
 practical example, the use of the preceding tables, in correcting- 
 the sensational and bogus statements which are sometimes thrust 
 upon the attention of those interested in hops. Here is one of 
 them as found now going the rounds in print : 
 
 " The London Brewers' Journal ^XdX^?, : that in 1881-82 (twelve 
 months) there were brewed, or produced in the various beer- 
 brewing countries, 146,500,000 barrels of beer. As it is supposed 
 that each barrel requires two and one-half pounds of hops, it 
 would necessitate 1,831,450 bales, of 200 pounds each, to supply- 
 brewers for the quantity of barrels named. This statement, if 
 correct, will naturally set some folks inquiring where all the hops 
 come from to furnish the demand and leave a surplus of stock on 
 hand for carrying over. As beer making is on the increase in 
 every part of the civilized world (as malt liquor is fast super- 
 seding the use of alcoholic drinks) growers of hops need not en- 
 tertain much fear that the demand will cease, but on the contrary 
 must probably increase." 
 
 BARRELS. 
 
 Great Britain, 42,000,000 
 
 German Empire, 33,000,000 
 
 Prussia and North Germany, 18,000,000 
 
 United States, 16,000,000 
 
 Bavaria, 11,000,000 
 
 Austria, 8,000,000 
 
 France, 5,500,000 
 
 Wurtemberg, 3,500,000 
 
 Netherlands, ' 1,750,000 
 
 Denmark, 1,250,000 
 
 Baden, 1,250,000 
 
 Alsace, 1,000,000 
 
 Lorraine 1,000,000 
 
 Switzerland, 1,000,000 
 
 Sweden, 1,000,000 
 
 Norway, 750,000 
 
 Hungary, 500,000 
 
 Total, 146,500, 
 
 ooo- 
 
144 
 
 Now, as an example, let us test these figures a little and see 
 where they come out. England's largest brewing year, and 
 which she has not equalled since, and shows no signs of exceed- 
 ing for a long time, was in 1876. Turning now to table 10, we 
 find the hops consumed in England (or Great Britian, which the 
 table covers) estimated at 720,523 cwts. This is a high figure, 
 and more than twenty per cent, higher than the present highest 
 figure for England's consumption at the present time, as see table 
 19. But, still taking the above as Britain's present consumption, 
 720,523 cwts., 80,698,576 pounds of hops, while the humbug calls 
 for 42,000,000 barrels (the official returns for the year ending De- 
 cember 31st, 1 88 1, show a brewing of only 27,469,267 barrels) 
 at two' and one-half pounds of hops to the barrel, or 105,000,000 
 pounds of hops. Here, in the first item of Great Britain, is an 
 over estimate, therefore, of over 24,000,000 pounds of hops as 
 going into consumption, which never did. 
 
 The second item, the German Empire, 33,000,000 barrels at 
 two and one-half pounds to the barrel, calls for 82,500,000 pounds 
 of hops. This we must throw out altogether, for the German 
 Empire is added in twice ; once as an Empire, and again in the 
 four great brewing divisions of the Empire — Prussia and North 
 Germany, Bavaria, Wurtemberg and Baden. So this 82,500,000 
 pounds of " double entry " hops was never called for in this or 
 any other year for consumption. Adding to this the 24,000,000 
 error in Great Britain, we have in these two first items alone a 
 call for 106,000,000 pounds of hops, which could never be needed. 
 This will answer for a beginning. 588,000 bales of American 
 size, (more than the whole production of the United States for 
 the past three years) here in the first two items, must be thrown 
 out. Looking further down the list, we observe another double 
 entry in the case of Alsace and Lorraine. Taking off the sur- 
 plus down the whole column, by the aid of the facts laid down in 
 the preceding pages, we bring the whole consumption of hops 
 called for in 1881-82 (twelve months) down to 937,950 bales of 
 180 pounds each, which agrees closely with table 19 and with 
 table 25, and is undoubtedly somewhere near the truth. 
 
 If by this example of the way to test false figures by those ap- 
 proximately true, and by furnishing at least some tolerable aids 
 
145 
 
 with which to do it hereafter, we shall be of any assistance to those 
 interested in getting at the truth, then the trouble taken in com- 
 piling and comparing these statistics will be well rewarded. 
 
 Influence of Fashion on the Use of Hops. 
 
 The brewing industry is not exempt from the influence of 
 fashion. A careful survey of the types and descriptions of beers 
 in vogue at different times, will show that fashion has had some- 
 thing to do with our trade. Without going back to the olden 
 days, when our Saxon forefathers imbibed freely of ale and 
 metheglin made from barley and honey, without any admixture of 
 flavoring herbs, we may refer to the period when the introduction 
 of hops into this country gave quite a different character to the 
 national beverage ; instead of the sweet and mawkish ale, a true 
 beer, flavored with the aromatic essence of the hop, came into 
 fashion. This took place in the sixteenth century, since when, 
 hopped beers have been more or less in fashion. Towards the 
 end of the eighteenth century, there was a great rage for black 
 beers, and so great was it that our metropolitan brewers found 
 their trade rapidly increased by the production of this article ; 
 porter was consumed in enormous quantities, and it seemed at 
 one time as if light-colored beers would become things of the 
 past. We now know that the fashion for porter and stout is on 
 the decline. Large breweries, at one time engaged solely in the 
 production of these specialties, are now producing pale ale as 
 well, and many brewers have altogether discontinued the brewing 
 of black beers. Towards the end of last century and at the begin- 
 ning of this, the taste of the public inclined to very strong ales. 
 The old-fashioned stingoes and strong stock ales were consumed 
 in large quantities and with thorough relish at this period, proba- 
 bly because the habits of life which then prevailed, caused the 
 physiques of the people to be stronger then than at the present 
 time. In those days, beer was brewed regardless of cost in many 
 a household, and the modern private trade brewer had scarcely 
 started into existence. Gradually the taste for lighter and cheaper 
 beers grew, until the year 185 1, when the great Exhibition marked 
 an era in brewing, as it has done in many other industries. The 
 10 
 
146 
 
 splendid productions of Messrs. Bass & Allsopp, then attracted 
 much attention, and from that time the taste for highly-hopped 
 beers has gone on increasing until lately, when there has been an 
 evident tendency to fall back again upon milder and less bitter 
 beers. During the last two or three years, brewers have exper- 
 ienced a demand for beers of very low gravity, and containing less 
 of the flavor of the hop than was the fashion some twenty years 
 since, and of course it is their bounden duty to comply with the 
 dictates of fashion in this respect. We will not further refer to 
 the threatened introduction of lager beer into this country, than 
 to say that fashion takes strange freaks, and it will be well for 
 brewers to be prepared for all eventualities. 
 
CHAPTER XXVI. 
 
 GERMAN METHODS AND STATISTICS. 
 
 LTHOUGH Germany is the most important hop-pro- 
 ducing country in the world, yet, information as to their 
 ^^ methods, has been most difhcuh to obtain with any 
 
 degree of accuracy. 
 Nothing in print is found to inform the American reader, as to 
 the cost of producing hops in the German Empire, or their 
 methods ; we have to rely upon the oral statements of intelligent 
 Germans, and that of travelers who have investigated these 
 questions, but neglected to make a record of them. 
 
 While the following description is known to be imperfect, yet 
 care has been taken to procure reliable information, and sufficient 
 to give the hop grower, of the United States, a faint idea of the 
 formidable rival they have to contend with, for possession of the 
 great English markets. 
 
 In England, it has been found practicable to ascertain and re- 
 duce to actual figures, the cost of producing hops, and which has 
 been found to exceed twenty-five cents per pound ; not so with 
 Germany. There the German farmer, or more accurately speak- 
 ing, gardener, does his own labor, within himself and family, from 
 the beginning of the cultivation to the end of the harvest season. 
 Like the American housewife, with her poultry, who neither 
 counts or knows the cost of the eggs sent to market, or of the 
 chickens raised, cared for as they are by the loving hands of the 
 children, and slyly gathering their living off the indulgent farmer's 
 crib ; no account is made or thought of the grain that goes to 
 making up the food of the noisy pets in the barn-yard. We all 
 know what an immense aggregate is obtained from this source, 
 and which has baffled competition. So it is with a large ciggregate 
 of the German hops, where the nimble fingers of the children tie 
 up the vines ; where the cultivation is carried on simultaneously 
 
 (147) 
 
148 
 
 with other garden work, and where, when harvest time comes as 
 shown in the illustration, the family and friends pick the hops with 
 merry making similar to the apple parings, quilting bees, or log 
 rollings of the frontier life. 
 
 The hops are usually trained on poles, though not in every case. 
 Where poles are used, they are very much longer than in the 
 United States, and present, when covered with the vine, a beautiful 
 appearance, the little hop yards dotting the landscape frequently 
 as far as the eye can reach. In other places these present an 
 unbroken appearance, and look in the distance as one vast hop 
 field for miles in extent. The cultivation is almost universally 
 done by hand on account of the small area of each yard, the owner 
 digging the whole surface over, and never putting a plow or har- 
 row near the yard for the whole season. The cultivation however, 
 is thorough and continuous. 
 
 Harvest begins on the early varieties about the middle of 
 August, but picking is not general, as with us, until the first 
 week of September, and continues for from fifteen to twenty days. 
 On account of the numerous ownership, and the great extent of 
 the acreage it is always difficult to ascertain, and uncertain to the 
 last, as to what the yield will be, what the condition of the crop 
 or the quality of the hops. Like the American farmer with his 
 hay, the German hop gardener is dependent upon the weather 
 during harvest time to a great extent, as to the condition he can 
 secure the crop. Frequently the vines are taken under shelter 
 and there picked, but when there is wet weather the hops will not 
 cure without heat, or at least very slow and not without injury. 
 The German farmer is entirely unprepared to apply artificial heat 
 only in exceptional cases. 
 
 The hop houses or kilns, of which mention is made elsewhere 
 are the property of dealers, and are used to complete the process 
 of drying. These are of such great extent, that as many as twenty 
 thousand bales have been cured, in one group of buildings, and 
 under one management and ownership, in a single year. This is 
 always done after the hops have passed out of the control and 
 ownership of the grower 
 
 Like all other older hop districts in the world, the German 
 hops are subject to numerous enemies which frequently cause 
 
149 
 
 partial failure of the crop, and in exceptional cases almost total, 
 shown by the statistics, 660 pounds per acre for a full crop, while 
 as low as only 167 pounds per acre has been harvested. These 
 variations in yield, in their turn cause violent fluctuations, from 
 the excessive price of 550 marks down to 10 per cwt., or in round 
 numbers from two and a half cents to one dollar and thirty cents 
 per pound, our weight. Like as in England, no certain remedy 
 has been found or applied against these enemies that is effectual, 
 and doubtless the soil, if critically examined, as has recently been 
 done in England, would be found, as there, swarming with lice 
 and the germs of other disease. 
 
 Hops are sold in Germany by net weight, the same as they 
 are in England, the weight of the baling cloth or bagging being 
 allowed as tare. 
 
 The following statement has been kindly furnished by an intel- 
 ligent German, who is familiar with the subject, but whose modesty 
 forbids the use of his name, in print. He says : 
 
 " Although most hops which come to this country from the 
 " continent of Europe are sold as Bavarian or Bohemians, it is a 
 " fact that they are raised in many other states of the continent. 
 " The principle producing section however, is the Kingdom of 
 " Bavaria, where fully one-third of the continental crop is grown. 
 " Next to this in importance is Bohemia, in Austria. Alsatia is 
 " also quite a prominent producing country. Wurtemberg, Ba- 
 ** den, Galicia and Posen, (Prussia Poland) all contribute quite 
 " an amount to the total. Belgium is a very important and large 
 "producing country, but as the system there differs from the 
 " other hop countries of the continent, it is better to treat this 
 "country separately. Russia also produces a few hops, but the 
 " quantity is so small as hardly to be worth mentioning. The 
 " same may be said of Styria in Austria, Rhenish Prussia, Burgundy 
 " in France, and a few other so-called out-lying, hop-growing 
 "sections. 
 
 " Although the land is worth much more than here, hops can 
 "be raised in Germany and Austria at a smaller cost than they 
 " can be in New York State, for the reason that they are culti- 
 " vated in very small gardens, the average of each grower being 
 " below two acres, and the work being done by the grower and his 
 
I50 
 
 *' family. This even applies to the picking-, for when picking time 
 " comes the growers of a village or hamlet will meet together and 
 '' assist one another until the hops are all harvested ; grand-parents 
 "and babies are all enlisted in service. If the weather is in any 
 *' way unpropitious, the vines are cut and the hops taken indoors 
 " and picked. 
 
 " The grower does not cure his hops with the use of brimstone 
 ** or artificial heat. This is left to be done by the dealer. The 
 "grower simply spreads the hops very thinly on a barn floor, 
 "allowing plenty of ventilation, and turning them on the floor 
 "several times each day, until they are sufiiciently dried to be 
 "loosely put in sacks. In this shape they are bought by the 
 "dealers, who own large kilns, and when brought to the kilns 
 "the dealer selects all hops which are uniform as to color and 
 " strength, and which are thoroughly mixed, and when intended 
 " for export are cured with brimstone, using charcoal for fuel. 
 "The impression prevails in Germany that charcoal is an ab- 
 " sorbant of any impurities that may exist, and therefore is pre- 
 " ferred to any other fuel. This system accounts for the reason 
 " why such large, straight lots of German hops can be delivered 
 " on a single sample. It is only proper here to state, that a great 
 " deal of chicanery is practiced by many of the merchants. They 
 " will use a certain proportion of fine hops from well-known sec- 
 "tions; mix them with inferior sorts, raised hundreds of miles 
 *' from the section where the hops are said to be grown, and they 
 " have this system of mixing down to such a science that it is 
 " almost impossible to detect them. 
 
 " There are several sections in Germany where hops never un- 
 " dergo the brimstone process, but are shipped direct from the 
 " producer to the consumer, in the original packages. The prin- 
 "cipal places where this is done are Spalt, (Bavaria) and Saaz, 
 "(Bohemia). These hops always command an exceedingly 
 "high price, (from fifty to one hundred per cent, in excess of 
 " any others), and are really the best grown. No deception can 
 " be practiced here, because when a package is baled it is im- 
 " mediately sealed by the City Inspector, and a certificate given 
 " of the details and marks on the bales accompanies them, and 
 "no bale is accepted unless accompanied with the certificate. 
 
151 
 
 " These hops never come to this country for the reason that they 
 "would heat if -subjected to ocean transportation, in not being 
 " cured with brimstone which is necessary for export articles. 
 
 " The general system in Austria is the same as in Germany, ex- 
 ''cept that there are many instances of large yards owned by the 
 '* nobility and large landed proprietors, who have them worked on 
 ''the landlord and tenant system, or who hire their work done. 
 " As regards Belgium ; its hops may be put down as the cheapest 
 " and poorest produced in the world. They are usually a large 
 " thin hop which grows very prolific, and contains a smaller per 
 " cent, of essential oil than any other. The system of curing (in 
 ''our judgment) does much to detract from their usefulness, 
 *'peat or turf being used as fuel, the smell of which is ab- 
 "sorbed by the hops and is never lost. This is the only country 
 " where hops are graded and sold by marks ; therefore, large lots 
 '•change hands before harvest and even after, without any sam- 
 ** pies being submitted. Most of these hops find their way across 
 *' the channel to England, where they are used in connection with 
 " English, German and American hops, for cheap ales and porter. 
 " The annual production of the continent on a good average 
 '' crop, may be called about 700,000 cwts., which is over 360,000 of 
 "our bales. The system of marketing hops differs from this 
 ''country very slightly. The dealer buys the hops from the 
 "farmer while they are on the barn floor; sacks them after pur- 
 " chase, usually furnishing the sacks himself, which are weighed 
 "beforehand, and the weight allowed as tare. Many hops are 
 " bought by small intermediate dealers, which find their way to 
 " the Nuremberg market, and are there sold by commission mer- 
 "chants to exporters and such dealers as have a brewers trade. 
 " In this manner the business done at Nuremberg is very large 
 "during the season, and the prices are there established for nearly 
 "all grades of continental hops." 
 
 Hops in Germany. 
 
 Among all hop-cultivating countries of the world, the German 
 Empire takes the most prominent place, not only in regard to the 
 quantity of its products, but also in regard to their quality. The 
 
5^ 
 
 German Empire produces, at the present time on about 38,000 
 hect. ( I h.=400 sq. rods) 478,000 cwts. England is the next 
 following, producing on about 28,000 hect., on an average, 385,000 
 cwts.; Austria, 7,800 hect., and 93,000 cwts. ; the rest of Europe, 
 12,000 hect., and 160,000 cwts. ; Australasia, 250 hect., and 3,000 
 cwts. 
 
 All the species of hops cultivated on the European continent, 
 may be classified, as regards their price and quality, in ten differ- 
 ent kinds, as follows : 
 
 I. Hops of the towns of Saaz and of Spalt, and the nearest situated 
 
 principal villages. 
 II. Adjoining domain of Spalt. Kind, and Saaz lands. 
 
 III. Wolzach, Au, and smaller sites of the Spalt land. 
 
 IV. Hallertan, Auscha red-land, Styria, and principal portions of 
 
 Wurtemberg and Baden. 
 V. Finest mountain hops, Aisch-ground, finest Polish, Alsatian, and 
 Burgundian hops. 
 • VI. Common, Middle and Upper Franconian hops, Wurtembergian, Ba- 
 den, Polish, Alsatian, and Burgundian, and finest Galician hops. 
 VII. Upper Austrian, Auscha Greenland, Lothringian, and Kannebeck 
 
 land. 
 VIII. Brunswick, Altmark, and the remaining parts of Northern 
 Germany. 
 IX. Northern France, Belgium, and Holland. 
 X. Russia and the rest of Europe. 
 
 These kinds reached in the last four years on the largest hop 
 market of the world, Nuremberg, the following prices :* 
 
 . Class. 
 
 1873-4 
 
 1874-5 
 
 1875-6 
 
 1876-7 
 
 I. 
 
 295—320 
 
 375—380 
 
 170 — 180 
 
 600 — 650 
 
 II. 
 
 270—300 
 
 360—380 
 
 160— J 75 
 
 580—630 
 
 III. 
 
 170 — 180 
 
 230—280 
 
 70— 90 
 
 520—540 
 
 IV. 
 
 150—170 
 
 250—265 
 
 60 — 70 
 
 450—500 
 
 V. 
 
 125—150 
 
 220—235 
 
 50— 70 
 
 420—450 
 
 VI. 
 
 115—125 
 
 200 — 220 
 
 48— 54 
 
 360—380 
 
 VII. 
 
 100— 115 
 
 190—215 
 
 36- 48 
 
 350—360 
 
 VIII. 
 
 70— 90 
 
 100 — 120 
 
 22— 30 
 
 200 — 240 
 
 IX. 
 
 60 — 70 
 
 80— 90 
 
 20— 25 
 
 160—260 
 
 "'.' X. 
 
 30— 40 
 
 50— 60 
 
 .... 
 
 100 — 120 
 
 •nn Marks. 
 
 
 
 
 
153 
 
 (TABLE 26. 
 
 PRICES OF HOPS, AT NUREMBERG, FOR EIGHTY YEARS. 
 
 We are in receipt from John Barth & Son, of Nuremberg, through the 
 kindness of Conrad Seipp, Esq., of Chicago, who visited that city last 
 season, of some most valuable charts, from which we obtain the follow- 
 ing prices of hops in that market for the crops of each year, since 1798, a 
 period of nearly a century, or back to the days when the United States 
 were yet in their very infancy. The following were the highest and 
 lowest prices for the crops of the years named, in German marks : The 
 table represents the purchasing prices, per fifty kilogrammes, for the best 
 Bavarian hops, without seal or certificate : 
 
 YEAR. 
 
 1798 
 1799 
 1 800 
 
 iSoi 
 i8o2 
 1803 
 I 804 
 1805 
 i8o6 
 1807 
 1808 
 1809 
 1810 
 I 81 1 
 1812 
 1813 
 1814 
 i8j5 
 1816 
 1817 
 i8i8 
 1819 
 1820 
 1821 
 1822 
 1823 
 7824 
 1825 
 1826 
 1827 
 1828 
 1829 
 1830 
 1831 
 1832 
 1833 
 1834 
 1835 
 1836 
 1837 
 
 Highest 
 Price. 
 
 138 
 loi 
 
 390 
 66 
 
 268 
 50 
 33 
 
 382 
 
 152 
 
 lOI 
 
 58 
 
 M5 
 
 230 
 
 122 
 
 58 
 
 91 
 
 lOI 
 
 238 
 
 269 
 
 121 
 
 151 
 
 115 
 
 330 
 
 137 
 
 79 
 
 78 
 
 40 
 
 115 
 
 31 
 
 26 
 
 360 
 100 
 
 lOI 
 
 374 
 
 243 
 
 152 
 
 60 
 
 92 
 
 53 
 
 Lowest 
 Price. 
 
 138 
 101 
 305 
 
 66 
 268 
 
 50 
 
 33 
 382 
 107 
 
 66 
 
 I 06 
 
 159 
 77 
 40 
 51 
 69 
 
 151 
 
 138 
 46 
 78 
 33 
 
 154 
 79 
 52 
 30 
 22 
 62 
 24 
 15 
 10 
 
 183 
 63 
 78 
 
 109 
 57 
 39 
 38 
 35 
 45 
 
 YEAR. 
 
 1848 
 
 838 
 839 
 340 
 841 
 84 2 
 843 
 844 
 845 
 846 
 847 
 
 4 
 849 
 850 
 851 
 852 
 853 
 854 
 855 
 856 
 857 
 858 
 
 859 
 860 
 861 
 862 
 863 
 864 
 865 
 866 
 867 
 868 
 869 
 870 
 871 
 872 
 873 
 874 
 875 
 876 
 877 
 
 Highest 
 Price. 
 
 152 
 
 56 
 
 91 
 
 90 
 
 183 
 
 113 
 
 228 
 
 91 
 
 140 
 
 30 
 
 88 
 
 52 
 
 76 
 
 306 
 
 85 
 
 167 
 
 306 
 
 95 
 
 113 
 
 100 
 
 230 
 
 152 
 
 485 
 
 152 
 
 153 
 
 167 
 
 160 
 
 238 
 
 203 
 
 168 
 
 226 
 85 
 
 258 
 240 
 232 
 259 
 154 
 550 
 300 
 
 Lowest 
 Price. 
 
 47 
 31 
 75 
 75 
 
 105 
 45 
 
 138 
 30 
 30 
 23 
 43 
 75 
 57 
 
 172 
 
 45 
 53 
 
 238 
 44 
 69 
 60 
 92 
 
 121 
 
 205 
 84 
 69 
 
 107 
 
 122 
 01 
 
 150 
 62 
 43 
 
 115 
 45 
 
 139 
 85 
 37 
 
 138 
 60 
 
 250 
 67 
 
 It will be readily seen from these most interesting figures, that no com- 
 modity known to the world's commerce, fluctuates so constantly, or 
 varies so much in price, year by year, as hops. The above table shows 
 that the highest price for hops in Nuremberg, for the past eighty years, 
 was 550 marks in 1876, and the lowest price 10 marks, in 1828, per fifty 
 kilogran;imes. 
 
 Note — Fifty kilogrammes or a centner is 
 cents, United States money. 
 
 iio]4 lbs. The German mark is about twenty-iive 
 
 From The JVesiern Brewer. 
 
154 
 
 In Germany, the culture of hops has, at present, taken larger 
 dimensions in Bavaria, Wurtemberg, Alsatia, Baden, German, 
 Lotheringia, Saxony, Hesse-Darmstadt, and Brunswick. Bavaria 
 produces, of all the German countries cultivating hops, the largest ; 
 Brunswick, the smallest quantities. In several other minor 
 German states not mentioned, hops are cultivated, but scattered 
 to such an extent, that we may justly omit them, as they do not 
 rank as hop producers. The whole area of Germany cultivating 
 hops, as mentioned above, is about 38,000 hect., the annual pro- 
 duction in the last few years, on an average, 478,000 cwts., or 
 about sixty-seven per cent, of the whole production on the 
 European continent, forty-six per cent, of the whole production 
 of Europe, or thirty-nine per cent, of the whole production of all 
 hop-cultivating countries in the world. 
 
 The annual consumption of hops, in the last few years, may be 
 estimated on an average at about 322,000 cwt., so that there re- 
 main, in the aggregate, annually about 156,000 cwt., for exporta- 
 tion. The hop trade of Germany has, therefore, for years grown 
 to a large extent, and as to exportation, embraces all the leading 
 countries of the world, viz.: Great Britain, France, Belgium, 
 Austria, Hungary, Russia, Sweden, Norway, Denmark, South 
 America, and the United States. The value of hops exported to 
 Great Britain, amounted in the last four years, on an annual 
 average to about 4,000,000 Marks. France received from 
 Germany, in the last ten years, on an average annually 900', 
 amounting to nearly 3,000,000 M. Belgium, during the same 
 time, annually, 8,900,000 M. Austria- Hungary, nearly 300,000 
 y^, on an average in the last five years. 
 
 Russia, over 15,000 cwt. of hops, averaging, . . . i.noopoo M. 
 Sweden, about 4,000 *' " " ... 500,000 " 
 
 Norway, " 3,000 " " " ... 400,000 " 
 
 Denmark, " 6,000 " '' " ... 800,000 " 
 
 U. States, " 9,000 " " '< ... 1,300,000 " 
 
 Summing up the foregoing average values, to get an approxi- 
 mate idea of the amount of money flowing annually from foreign 
 countries to Germany, through the exportation of hops, an 
 amount of 16,000,000 M, results, which might rather be advanced, 
 as the production of beer in the above-mentioned countries is 
 steadily increasing, and with it the consumption of hops. 
 
155 
 
 The returns, furnished by the German Imperial Government, 
 show an average, yearly export, for the ten years, 1868 to 1877, in- 
 clusive, of 13,949,962 pounds, or more than half as much as is an- 
 nually produced in the United States. — Allgemeine Hopfen Zeitung. 
 
 Comparison of German and American Hops. 
 
 BY A GERMAN AUTHORITY. 
 
 The annual report of the Chamber of Commerce, for Middle 
 Franconia, for 1879, speaking of the extension of Hop Culture in 
 the United States, says : 
 
 "There is no doubt that Hops can be produced there under more 
 favorable circumstances than with us. In addition to this, American 
 Hops (we have to admit this, though unwillingly) are greatly preferred 
 in England to ours, and have decidedly taken precedence of us in that 
 market. Taking the excellent qualities of our produce into considera- 
 tion, such a result would be quite inexplicable, if it were not that the 
 system of German commerce, unfortunately, has itself to blame, in part, 
 for this defeat. American Hops, no matter whether of better or inferior 
 quality, almost always appear in foreign markets in their original state, 
 whereas, with us, parties are not ashamed to make up for exportation, 
 hops of all countries and of all qualities, mixed together, often marked 
 with the best brands on the outside of the bales, but containing the 
 poorest kind of goods. This manipulation may bring larger profits for a 
 time, but sooner or later the reaction must come, as, indeed, it has, and 
 it is attended with most disastrous results, not only for those who have 
 been guilty of such practice, but, what is still more to be regretted, for 
 the trade in general ; for German hops are treated in England with the 
 greatest suspicion. Take as a proof of this, that in the season of 1880, 
 up to the beginning of April, 45,000 bales of American hops were im- 
 ported into England, against 15,000 bales of German hops. 
 
 '* Both the trader and producer should take a lesson from the present 
 situation ; the former should convince himself that he can only make 
 lasting customers of foreign countries, by serving them in a strictly honest 
 manner,* and that, in this respect, the practice of the American is worthy 
 of being imitated in German commerce, whilst the producer should learn 
 that through American competition, and through improved systems of 
 preservation, a barrier is placed against the indefinite extension of our 
 hop plantations, unless, indeed, he wants to bring ruinous prices upon 
 himself. Furthermore, it is absolutely necessary in many districts to im- 
 prove the plant, and to give more attention to its better handling, both 
 in picking and in drying, in order that it may retain its power of com- 
 peting with others." 
 
 *The American hop-grower, who reads the above, will see the point of the remarks (under 
 the head oif " Baling") in regard to superfluous sacking, and pins in American bales. 
 
156 
 
 Tricks of the German Hop Trade. 
 
 A brewer in England, a short time ago, bought a bale of hops 
 in Nuremberg, and thought he got the genuine Bavarian article. 
 But when he opened the bale, a slip of paper with the name of a 
 hop-grower in Eastern Prussia on it, was found. The hops had 
 been sold at Allenstein, Eastern Prussia, and from there found 
 their way to Nuremberg. Being of good quality, the Englishman 
 sent the grower, in Prussia, an order for more hops. A still more 
 striking instance of such dealings happened in Wurtemberg, 
 Prussia. A brewer, of that place, was prejudiced against the hops 
 of his own country. He refused to buy hops in the Allenstein 
 market. He wanted the genuine article from Southern Germany. 
 He bought all he needed at Furth. But what did he find one day 
 in a bale of Bavarian hops ? A business card with the name of 
 his next neighbor, a hop grower, whose hops he had declined to 
 buy at any price. Unwittingly, he had taken them many a time 
 at a fair premium, when they were sent by some Bavarian hop 
 dealer. 
 
 Acreage and Yield of Hops in Germany. 
 
 According to the agricultural statistics of the German Empire, 
 for the year 1880, there were 96,451 acres of land devoted to the 
 culture of hops. Of these, 53,172 acres belonged to the kingdom 
 of Bavaria; 15,551 acres to Wurtemberg; 11,100 acres in Alsace; 
 ib,092 acres to Prussia ; and 6,051 acres to Baden. The remainder 
 is scattered in small plantations through various other States. 
 
 In Bavaria, 25,935 acres was the aggregate in 1850; 58,045 in 
 1870; and 56,810 acres in 1880. In Wurtemberg the area in 1850 
 was 1,729, while in 1880 it was 15,561. In Baden, 2,470 acres 
 comprises the total area in i860, and 5,828 in 1880. In Alsace, 
 only 494 acres were cultivated to hops in 1850, while the area 
 thus planted had increased to 10,621 acres in 1880. The highest 
 average yield, per acre in Bavaria, for the ten years between 1870 
 and 1880, was 660 pounds in 1875, and 572 pounds in 1878; the 
 lowest yields were 167 pounds in 1876 ; 220 pounds in 1871 ; 308 
 pounds in 1879; and 413 pounds per acre in 1880. In Wurtem- 
 berg-, for the same period, the highest yields were 774 pounds in 
 
157 
 
 1875; 668 pounds in 1878; while the lowest yields were 237 
 pounds in 1876, and 325 pounds per acre in 1879. In Baden the 
 average per acre runs higher, the highest average yields being 
 959 pounds in 1875; 968 pounds in 1877, and 950 pounds in 1873, 
 the lowest yields being 352 pounds in 1871 ; 369 pounds in 1876; 
 and 466 pounds per acre in 1879. 
 
 The average yield, per acre, for the whole ten years, was, for 
 Bavaria, 411 pounds; Wurtemberg, 529.7 pounds; Baden, 707.6 
 pounds. 
 
 (TABLE 27.) 
 
 Value of hops exported from Nuremberg to the United States, 
 for eleven years, ending September 30th, 1881. 
 
 Years. 
 
 1871, 186,668 
 
 1872, 267,571 
 
 1873, 502,568 
 
 1874, .- 572,989 
 
 1875, 11,571 
 
 1876, 12,448 
 
 1877, 1,975 
 
 1878, 4,536 
 
 1879, 7,948 
 
 1880, 89,480 
 
 1881, 88,063 
 
 (TABLE 28.) 
 
 Hops in France. 
 
 Hops are cultivated in three districts of France — the North, the 
 North-East, and the East. The following are the acres under 
 cultivation, and the amount of the crops in the three districts in 
 1877: 
 
 Acres. Quantity. 
 
 North, 4,200 42,500 
 
 North-East, 3, 54° 28,700 
 
 East, 3,610 29,300 
 
 Total, 11,350 100,500 
 
158 
 
 Most of the above crops was obtained from the following five 
 departments : 
 
 Cwts. 
 
 Nord, 34,000 
 
 Moselle, • . , . 21,000 
 
 Meurthe, 6,900 
 
 Aisne, 5,400 
 
 Cote d'Or, 28,700 
 
CHAPTER XXVII. 
 
 HOP ROLES OF THE NEW YORK PRODUCE EXCHANGE. 
 
 ,ULLY three-fifths of the trade of the United States, and 
 -rir more than nine-tenths of the imports and exports of 
 ■M^-' hops is done in New York. That city bears practically 
 the same relation to the hop trade, in this country, as does Lon- 
 don to England, or Nuremberg to the contment of Europe, 
 hence, any Iction of the hop dealers, of New York ctty, towards 
 establ shing rules for governing the trade, ought to have great 
 weight in the minds of all intimately connected with the trade, 
 either as growers, dealers, or consumers. ,, , „ . 
 
 The foUowing rules, just adopted by the New York Produce 
 Exchange, though only binding as between members of the Ex- 
 changcliu, If continued in force, eventually be referred to as pre- 
 cedent , and sooner or later, even without lega enactments, will 
 undoubtedly be adopted by the trade, generally, and complied 
 with by growers and brewers. Already, several brewers associa- 
 dons have endorsed them, and it is believed that the National 
 Brewers' Association, of the United States, will take the same 
 course at their next annual meeting. „„ o u 
 
 The extraordinary high price, for the years 1882-83, has at- 
 tracted great attention to the question of tare on hops. An 
 article costing but nine cents per pound, as hop bagging does, 
 and selling for $1.00, has called out a vigorous protest from 
 brewers, lo poL to the fact that in no other country of the 
 world, but the United States, are hops sold gross weight. The 
 adopt on of Rule VI, which covers this point, has in turn elicited 
 a strong opposition among growers, who point to the fact, that n 
 precedfng years, they have paid ten cents per pound and sold 
 
 ''Vt' facts are submitted for the information of all connected 
 with the hop interest, with the remark that this, like all other 
 
 (159) 
 
i6o 
 
 kindred questions, will be settled without referring to single indi- 
 vidual opinions, but rather as based upon the final judgment of 
 the majority interests at stake. The following are the rules 
 referred to : 
 
 Rule I. At the first meeting of the Board of Managers after their 
 election, the President shall (subject to the approval of the Board) ap- 
 points Committe on Hops, five members of the New York Produce Ex- 
 change, who are known to be dealing in Hops, to consist of two brewers 
 and three dealers. It shall be the duty of this committee to properly 
 discharge the obligations imposed upon them by these rules, and also to 
 consider and decide all disputes arising between members dealing in, 
 consuming, or exporting Hops, which may be submitted to them. 
 
 A majority of the committee shall constitute a quorum, but the com- 
 mittee shall fill temporary vacancies, if requested by either party, by 
 some member or members representing the same interest as the absent 
 member, or members, and a decision of a majority of those present at 
 any meeting shall be final. They shall keep a record of their proceed- 
 ings, and a fee of ($15) fifteen dollars shall be paid to the committee for 
 each reference case heard by them, to be paid by the party adjudged to 
 be in fault, unless otherwise ordered by the committee — provided, how- 
 ever, that nothing herein shall prevent a settlement of question of differ- 
 ence by private arbitrations, or, as provided by the by-laws. 
 
 Rule II. All transactions in American Heps only, between members 
 of the Produce Exchange, shall be governed by the following rules, but 
 nothing here shall be construed as interfering in any way with the right 
 of members to make such special contracts or conditions as they may 
 desire. 
 
 Rule III. All Hops shall be deliverable in merchantable bales. When 
 a certain number of pounds are sold, number of bales not specified, net 
 weight shall be understood. 
 
 Rule IV. When specific lots are sold by sample, or otherwise, and are 
 ready for immediate delivery, any bale weighing not less than 170 pounds 
 nor more than 205 pounds, shall be considered a good delivery. 
 
 Rule V. When Hops are sold for future delivery, and the weights of 
 the bales have not been ascertained at the time of sale, a good delivery 
 shall be a sufficient number of bales to effect a delivery of the number 
 of bales sold, at an average of not less than 185 pounds, nor more than 
 190 pounds gross weight. 
 
 Rule \T. On all Hops, an allowance of seven pounds per bale shall 
 be made as tare. 
 
 Rule VII. In the absence of any specific agreement, the seller shall 
 have the right to demand payment at the time of passing the title. 
 
 Rule VIII. Whenever sales are made between members of the Pro- 
 
i6i 
 
 dnce Exchange, through a broker who is not a member of the Exchange, 
 a written memorandum of the transaction, is to be exchanged by the 
 principles before the sale is binding. 
 
 Rule IX Hops sold for immediate delivery must be mspected on the 
 day succeeding the sale. Hops sold for future delivery must be in- 
 spected on the day succeeding the notice of delivery. 
 
 Rule X. If, upon inspection, it shall be found that any lot, or part of a 
 lot of Hops sold, shall not conform to the contract, the buyer shall take 
 all that do conform with the contract, and the seller shall replace the lot, 
 or part of a lot rejected, with other Hops of as good quality, and for this 
 purpose the seller shall have ten days to replace and tender Hops to fill 
 the original contract; but if a specific lot is sold by sample, the buyer 
 shall take all which are up to the sample, and he shall have the privilege 
 of taking the rejections at a reduction to be agreed upon between seller 
 and buyer, or to be settled by arbitration. 
 
 Rule XI Hops shall be weighed (unless otherwise agreed upon) by 
 a city weigher, whose return shall be taken as the correct weights of 
 bales • weigher's fees to be divided by buyer and seller equally. 
 
 Rule XII. All Hops shall be removed at the buyer's expense within 
 two days after receiving the invoice (weather permitting), and until then 
 the seller is to hold the same, fully covered by insurance, at invoice 
 
 value. ^ . J J 1 
 
 Rule XIII. When Hops are sold to arrive and to be inspected on dock, 
 the buyer shall, after inspection and order for delivery being given, 
 assume the same relations towards the transportation line by which the 
 Hops arrive, as the seller previously held as regards their removal from 
 the place of delivery, within the time granted by such lines, for that 
 
 purpose. , , 
 
 Rule XIV. Rules III, IV, V and VI, shall only apply to the crop 
 
 of 1883, and subsequent crops. 
 
 Rule XV. A car load of Hops shall be understood to contain not less 
 than 10,000 or more than 13,000 pounds. 
 
 New York, March i, 1883. 
 II 
 
CHAPTER XXVIII. 
 
 REMINISCENCES OF PIONEER LIFE IN WASHINGTON TERRITORY. 
 
 'INCE the beginning of this work, and during its progress 
 through the press, the writer has reahzed more than ever 
 before, how Httle is known of the great region now coming 
 forward so rapidly in the production of hops. To answer 
 the many questions which have been asked, as to the motives 
 which impelled the early settlers to seek that far-off region, how 
 they got there, how they lived after they were there, and how 
 those early days compare with the present, the author has felt 
 constrained to add some personal experience and memories of 
 this great and growing Territory which is soon destined to become 
 the State of Washington, bearing the proud name of the Father 
 of our common country. 
 
 Thirty-one years ago, the great flood of immigration set in for 
 Oregon, of which, at that time, Washington Territory was a part. 
 That section of Oregon, now forming Washington Territory, was 
 the extreme north-western portion of the United States. Curious 
 as the statement may appear, yet it nevertheless is true, that since 
 that dme the territory has become, and is to-day, the geographical 
 centre of the United States. 
 
 No more startling method can be adopted to impress upon us 
 the vast extent of this great country, than by this simple state- 
 ment. Let the reader place his finger on the extreme point of 
 Alaska, on the map, and then on the peninsula of Florida, and 
 cast his eye on Washington Territory, and he will quickly see 
 that the statement is substantially and almost exacdy true. 
 
 If we, of Washington Territory, from the steady stream of im- 
 inigration westward, are now relatively so much nearer the great 
 •centre of population than then, how much more so, practically, 
 one can never realize, without going over the ground, as the 
 pioneers of 1852, did. 
 
 When the writer crossed the Missouri River near where Omaha 
 
 (162) 
 
i63 
 
 now stands, nothing but a deep solitude existed, except where 
 broken by the roving bands of Indians or the trains of immigrant 
 wagons. We had cows and oxen for teams, and were six months 
 on the way, toiling the whole summer, carrying provisions for the 
 entire trip; now, one is carried substantially over the same 
 ground by cars in five days. Then, when the immigrant arrived 
 on Puget Sound, he had literally to "paddle his own canoe," for 
 there was no other means of travel. The dense forest and al)sence 
 of roads, forbade traveling by land along the shore line of. Puget 
 Sound, and then, as now, the principal travel was by water. Now, 
 however, there are over fifty steamers plying on that great inland 
 sea, so unknown to the eastern public. Then, we could get back 
 to the old home only by sail to San Francisco and by the isthmus 
 steamers. Now there are a fleet of steamers, eight or more in 
 number, aggregating nearly twenty thousand tons burthen, plying 
 from Puget Sound to the southern coast. Then, only a stray 
 vessel came to the sound for a cargo of square timber, hewn out 
 with the axe, or for piles as cut from the stump. Now no less 
 than two ships, for every day of the year, enter the Straits of 
 Fuca, for coal, lumber, or grain. Then, to travel parallel to the 
 coast to and through Oregon, the worst roads on earth were 
 surely encountered; we first could go by saddle train ; then the 
 mud wagon, and afterwards the stage-coach, taking nearly fifteen 
 years to accomplish this much change; now one can ride in a 
 palace car almost all the way from Puget Sound to San Francisco 
 and within twelve months, can the whole distance. 
 
 Then if one wished to journey directly eastwardly, he was 
 compelled, in many cases to follow the bridle paths or trails with 
 the pack-horse and saddle. Now the great trunk line of the 
 Northern Pacific is fast approaching completion, and before this 
 reaches the eye of many readers, will be an accomplished fact, so 
 that by September, of the present year (1883), a passenger can 
 take the cars in New York City or elsewhere, and secure a 
 through and continuous passage to New Tacoma, the western 
 terminus of the road, and to and through the hop regions of the 
 Puyallup and adjacent valleys. 
 
 The writer has often been asked what impelled him to under- 
 take so hazardous a journey at that early date. In common with 
 
164 
 
 thousands of others, the attractions of free lands, glowing accounts 
 of a mild climate, the known value of near location to the sea- 
 board, were all questions that weighed in the scale to make up a 
 part of the sum total. These attractions still exist. Still the 
 government gives the bona-fida settler the land ; still we have the 
 admirable location of the finest shipping facilities in the world, and 
 still that wonderful, mild climate, that although in latitude 48° N. 
 and fully five hundred miles north of New York City, yet admits 
 frequently of plowing in mid-winter, and sowing wheat in almost 
 every month of the year. 
 
 The climate varies greatly in different sections of the territory, 
 that near Puget Sound and the sea-board being mild and equa- 
 ble, wet in winter, with enough moisture in summer to always 
 insure crops, neither cold in winter or hot in summer. There, 
 we have near by a range of mountains averaging fully a mile in 
 height, with some bold peaks running up three miles above the 
 level of tide-water, as shown in the illustration, which is true to 
 nature. Of course all kinds of climates can be found on these 
 mountain slopes, up to the point of perpetual snow and ice of the 
 vast glaciers still at work. Easterly from this range, the climate 
 is drier, somewhat colder in winter and warmer in summer, but 
 not to either extreme. 
 
 The pioneer life is not that cheerless state of existence as pictured 
 by many, or that of constant fear and trembling as imagined by 
 others. 
 
 The question has often been asked if there was not constant 
 danger from the Indians or wild beasts, roaming through the 
 forest. If it were not for the sincerity of these questions, they 
 would naturally excite a smile from the pioneers, who neither 
 thinks of or dreads the danger, remote and unusual as it 
 is, no more than our eastern friends do of constant dangers that 
 surround them every day of their life. True we have bears that 
 are not caged, congers at large, and other beasts of prey not de- 
 sirable for close companionship, that go where they will, and that 
 make themselves very uncomfortably familiar in the barn-yard and 
 pig-sty, yet, as in other walks of life, the pioneer never attempts to 
 climb a mountain until he comes to it, and in common with the 
 race, his courage rises with the occasion and danger apparent or 
 
i65 
 
 actual, met without fear. As a matter of fact, however, there is 
 scarcely any danger from either at the present time. 
 
 The resources of Washington Territory are varied and great; 
 hops are incidently only one of the many. As stated elsewhere, 
 coal and lumber form two great staples for export or for home 
 consumption, yet wheat is abundantly produced and largely ex- 
 ported, and at this writing the building of great grain elevators is 
 to begin at once at Tacoma, on Puget Sound, to accommodate 
 this rapidly increasing interest. 
 
 The manufacture of beet sugar is likely to be soon inaugurated, 
 as from repeated tests, it has been demonstrated to be more prac- 
 ticable than further south on the Pacific coast, where this business 
 has been firmly established. Fully five thousand car loads of 
 salmon are canned annually, on the Columbia River, divided be- 
 tween Oregon and Washington Territory. 
 
 The valley land of Washington Territory, suited for hop rais- 
 ing is great in the aggregate, though widely distributed. It can 
 never be all utiHzed, for the production would be more than the 
 world's present supply, and for the further reason that it would 
 be utterly impossible to pick anything near like the amount that 
 could be produced. 
 
 That the hop interest there will assume much larger propor- 
 tions than at present, there is no doubt ; that the increase will be 
 rapid, is equally certain; that the supply will be regular, judging 
 from the past, is unquestionable ; that the quality has improved 
 and will continue to improve is sure ; hence, that Washington 
 Territory is destined to become an important factor in the world's 
 supply of hops is a fact so well established, that all who are inter- 
 ested in the production, trade or consumption of hops, will do well 
 to remember. 
 
 Conclusion. 
 
 If, in the preceding pages, a lesson is taught that will lead to 
 the production of a better article of hops; or that will point out the 
 danger to new beginners, and enable them to avoid loss ; or that 
 will lead to better methods of preserving and a more intelligent 
 way of marketing ; that eventually will result in a steadier market, 
 then will the author be satisfied with his work, which is here sub- 
 mitted to the public. 
 
CONTENTS. 
 
 Chapter. Pacb. 
 
 I. Climate, Soil, Location and Formation of the Hop Region 
 
 of Washington Territory, . . . .5 
 
 II. First Hop Growing in Washington Territory, and Dura- 
 tion of Hop Yards, . . . . .8 
 
 III. Preparing the Ground— Method of Planting— Seedless 
 
 Hops, ....... lo 
 
 IV. Cultivation— Grubbing— Setting the poles— Training, . 13 
 
 V. Indian Hop Pickers— Hop Boxes— Care of Green Hops, 18 
 
 VI. Ripe Hops— Early Picking— Hauling— Taking Down the 
 
 Poles— Picking, . . . . • .21 
 
 VII. Drying— Importance of Low Temperature— Great Loss 
 
 from High Drying, . . . . .25 
 
 VIII. Heating the House— Curing by Current of Heated Air- 
 Laying the Floor— Depth of Flooring— Sulphuring 
 —Turning the Hops, . . . . .29 
 
 IX. Baling— Mixing the Hops— Weight of Bale— Baling Cloth, 34 
 
 X. Qualities of Hops — Storing and Preserving — Smoking 
 
 with Sulphur— Selling, . . . . -37 
 
 XI. Grades of Hops — Labor Supply — Cost of Production — 
 
 Cost of Starting a Hop Yard— Profits, . . 46 
 
 XII. Hop Houses— Method of Heating— Fan-Blast Process, . 51 
 
 XIII. English Methods, . . . . • • 57 
 
 (167; 
 
i68 
 
 XIV. Hop Culture in the State of New York — Growth and 
 Extent of the Industry — Extent in 1879 — Comparison 
 with other Regions, . . . . .62 
 
 XV. Soil and Climate of the Hop Region of the State of 
 
 New York, . . . . . .66 
 
 XVI. Methods of Culture — Plowing for New Yards — Roots and 
 their Varieties — Marking Out the Ground, with Dia- 
 gram — Putting In the Sets — Manures Used for Hops, 67 
 
 XVII. Various Methods of Supporting the Vines — Hop Poles 
 — Horizontal String Yards — Old-Fashioned " Eight- 
 String Tent" Yard, with Diagram — The Modern Six- 
 String Yard — The Best Pole and String Yard, with 
 Diagram — Wire Yard, . . . . .75 
 
 XVIII. Cultivation — Grubbing — Tying — Cultivation Among the 
 
 Hills, .,.,... 83 
 
 XIX. Picking — Standard Hop Boxes — Hop Sacks — Time for 
 
 Picking — Setting the Boxes — Managing the Picking, 89 
 
 XX. Drying — Hop Kiln — The Drying Process — After Drying 
 and before Baling — Observations on Drying — The 
 Use of Sulphur in Drying, . . . .93 
 
 XXI. Baling, 104 
 
 XXII. Cost of Raising— Prices, . . . . .107 
 
 XXIII. Extracting Hops at Waterville, N. Y., . . . iii 
 
 XXIV. Statistics— Hops in All Parts of the World. The United 
 
 States : Table i. Hops Produced — 2, Receipts and 
 Exports — 3, Receipts, Imports and Exports, New 
 York City, Fifteen Years — 4, Exports, Sixty-two 
 Years — 5, Imports, Eleven Years — 6, Prices for 
 Forty-eight Years — 7, Average Prices, Fifty-one 
 Years— 8, Fluctuations for Ten Years— 9, Average 
 
169 
 
 Chapter XXIV, Continued. 
 
 Monthly Value, Fourteen Years. England : Table 
 10, Hops Grown, Imported and Consumed for Twen- 
 ty-seven Years — 11, Acreage for Fifty-five Years — 
 12, Average Growth for Ninety-three Years — 13, Im- 
 ports for Forty-one Years — 14, Countries Imported 
 from and Quantities from Each — 15, Itemized Cost of 
 Planting One Acre of Hops — 16, Annual Cost per 
 Acre — 17, Current Prices in London — 18, Former 
 High Prices, . . . , . • 115 
 
 XXV. Hop and Beer Statistics of the World — Tables 19, 24 and 
 25, Production and Consumption of Hops — 21, 22 
 and 23, Beer Produced — The Future of Hops — 
 Influence of Fashion on the Use of Hops . -132 
 
 XXVI. German Methods and Statistics — Table 26, Prices of Hops, 
 at Nuremberg, for Eighty Years — 27, Value of Hops 
 Exported from Nuremberg to the United States for 
 Eleven Years — 28, Hops in France, . . . 143 
 
 XXVII. Hop Rules of the Nev/ York Produce Exchange, . . 159 
 
 XXVIII. Reminiscences of Pioneer Life in Washington Territory, 162 
 
List of Illustrations. 
 
 Page 
 
 Hop Picking in Germany, [Frontispiece), .... 
 
 Hop Box Used in Washington Territory, . . . -19 
 
 Draft and Fan Blast Hop Kilns, with Movable Floors, E. Meeker 
 
 & Co., Puyallup, Washington Territory, . . to face 27 
 
 Improved Harris Press, ...... 36 
 
 McCabe Press, . . . . . . . -36 
 
 Scene of a Hop Yard in Washington Territory, . . to face 52 
 
 Wood Stove, . . . . . . . -52 
 
 Coal Stove, ........ 56 
 
 Diagram of Eight-String Tent Yard, . . . . -77 
 
 Diagram of Best Pole and String Yard, . . . .81 
 
 Hop Box, New York Standard, with Awning, . . . -89 
 
 Modern Approved New York State Hop Kiln, . . to face 94 
 
 (170) 
 

 
 
 
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