HOPS (FR., Houblons; GER., Hopfen).
The term " hops " is given to the leafy, cone-like catkins, or imbricated beads (" strobili "), of the hop-plant (Humulus Lupulus), for the sake of which many varieties of it are cultivated.
Hop-growing requires a moderately warm climate. In this country, a south-east aspect is most suitable, with shelter from the westerly gales of autumn. The selection of soil will depend upon the kind of hop to be grown. The Golding will succeed best on dry friable soils, with gravelly or rocky subsoil, as in the billy districts of E. and Mid-Kent. Mathon, Grapes, and White, prefer stronger soils, as the deep lands of the valley of the Teme, and the Weald. The good but delicate Cooper's White requires a good strong loam. The land must be thoroughly drained. Preference is given to old pasture ; this is trenched two spits deep, the turf is placed downwards and the surface is harrowed and rolled. When planting in tilled land, the latter is ploughed 10 in. deep, and subsoil-ploughed as deep as possible. The land being prepared, the arrangement of the rows, and distance between the plants, are decided upon. The disposition may be angular or square. The rows are usually 7-8 ft. apart, with 2i--3 ft. between the plants. The holes are first staked out, to ensure regularity, and are then dug 2 ft. in diameter and 2 ft. deep, the top earth being placed on one side, and the bottom soil on the other. The good top earth is again filled into the hole, and rich manure is added. When the soil has settled, planting may commence. Bedded or yearling sets, 5-6 in. long, prepared from old stools, and with two joints or eyes, are the best ; cuttings entail the less of a year. One male to 100 females is usual. A hole 2 in, wide and 4-5 io. deep is cut in two sides of each hillock. If the plants are weak, these may be put iuto one hillock. The head of each root is brought as close as possible to the stick, and some good, fine soil is put round, and made firm by the foot. A 20-acre plantation may be apportioned as follows : Cooper's White, 5 acres (or Cooper's 3, and Jones' 2); Mathon's 6 ; Golding's, 6-7; Grapes, 2-3. In this way, the crop may be gathered by degrees, as the different kinds mature, commencing with Cooper's or Jones', and finishing with the hardy Grapes ; but the proportions should accord with the suitability of the land. If only one variety be grown, picking must either 'commence prematurely,
or be protracted beyond proper limits. The crop should be. secured in 3-4 weeks at the utmost.
In 2-3 weeks after planting, the bines begin to appear, and pitching the poles commences. The size of the poles may be 8 ft. for Jones', 10-12 ft. for Grapes, 12 ft. for Cooper's, 12-14 ft. for Mathon's, and 15 ft. for Golding's. Usually 4 poles are allowed to each bill at 7 ft. apart, and 2 bines to each pole; when 3 poles are used, the blocs may be distributed in two 2's and a 3. The next step is tying ; but before commencing this, the tier proceeds to eradicate all rank, hollow bines. When the hops are tied, the ground is worked both ways with the fidget or scuffle, followed by the harrow ; the workings should be finished by the lst-lOth July. Potatoes and mangold are often planted between the rows, and cattle-cabbage between the bills; in this case, extra manuring is of course necessary. A better plan is to grow turnips, and feed off.
The hops are ready for pulling when they acquire a strong scent, and the catkins become firm and brown. This occurs in early seasons about the lst-8th September ; in late ones, 15th-20th. The blues are out level with the ground, the poles are lowered, and the hops are picked off as rapidly as possible, for conveyance to the drying-kiln, such arrangements being made as will ensure their not having to wait 5-6 hours, or they may ferment and spoil. The drying is conducted in special kilns or " oasts," by means of a current of hot air being passed continuously through them. The process should occupy about 12 hours, at a temperature not exceeding 44°-46° (112'-115° F.). When the hops are dry, the fire is lowered, and they are allowed to remain till they become soft, when they are removed to the cooling-room, and will be fit for bagging next day. The latter operation is now generally performed by a machine.