Archive image from page 430 of Cyclopedia of farm crops . Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada cyclopediaoffarm00bailuoft Year: 1922, c1907 HOPS HOPS 383 the large, coarse leaves kept out and the clusters separated. The cost of picking averages about seventy-five cents per hundred pounds of green hops. Drying and baling. A hop-house or dry-house is a tight building with a large heater or furnace, fourteen to twenty feet above which is a slatted floor covered with open- meshed cloth. On this the hops are spread in a layer
Archive image from page 430 of Cyclopedia of farm crops . Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada cyclopediaoffarm00bailuoft Year: 1922, c1907 HOPS HOPS 383 the large, coarse leaves kept out and the clusters separated. The cost of picking averages about seventy-five cents per hundred pounds of green hops. Drying and baling. A hop-house or dry-house is a tight building with a large heater or furnace, fourteen to twenty feet above which is a slatted floor covered with open- meshed cloth. On this the hops are spread in a layer one to three feet deep, and kept at a temperature of 125° to 200° until sufficiently dry, a process that commonly requires about twelve hours. Ventilation is provided above for the removal of the mois- ture. During the early part of the process, sulfur is burned beneath the hops to bleach out the green shade and to bring them as nearly as may be to a straw-color. The sulfur also acts as a pre- servative. One pound of sul- fur will bleach one hundred pounds of green hops. The hops are occasionally turned in order that the drying may be uniform. The proper curing of hops requires con- siderable experience and good judgment. From the kilns the hops are removed to the cool- ing-room, where they are 'sweated.' Then, by means of a hand press they are made up into hard, solid bales, about twenty inches square and five feet in length, which are sewed up in cloth, and which should weigh about one hundred and ninety pounds each. A box of hops should weigh thir- teen to eighteen pounds when ready to bale. Two thousand pounds of cured hops per acre may be considered a maximum crop, although half this is a satisfactory yield. Uses. The almost exclusive use of hops is in the brew- ing of malt liquors, although in this they have many substitutes. It is said that there should be used about two pounds of hops per barrel of beer. Low-grade and very old hops are sometimes 'ex- tracted,' i. e.,
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