them. In the months of March or
April, of the second year, the hills must be opened, and all the
sprouts or suckers cut off, within one inch of the old root, but that
must be left entire with the roots that run down;[6] then cover the
hills with fine earth and manure. The hops must be kept free from weeds
and the ground mellow by hoeing often through the season, and hills of
earth gradually raised around the vines during the summer. The vines
must be assisted in running on the poles with woolen yarn, suffering
them to run with the sun. By the last of August, or the first of
September, the hops will be ripe, and fit to gather. This may be easily
known by their colour changing, and having a fragrant smell; their seed
grows brown and hard. As soon as ripe, they must be gathered without
delay, for a storm or frost will injure them materially. The most
expeditious method of picking hops, is to cut the vines three feet from
the ground, pull up the poles and lay them on crotches, horizontally,
at a height that may be conveniently reached, put under them a bin of
equal length, and four may stand on each side to pick at the same time.
Fair weather should always be chosen to gather hops and they should
never be gathered when dew or moisture is on them, as it subjects them
to mould. They should be dried as soon as possible after they are
gathered; if not immediately, they must be spread on a floor to prevent
their changing colour. The best mode of drying them is with a fire of
charcoal and kiln, covered with hair cloth in the manner of a
malt-kiln.[7] The fire should be steady and equal, and the hops gently
stirred from time to time. Great attention is necessary in this part of
the business, that the hops be uniformly and sufficiently dried; if too
much dried they will look brown, and, of course, be materially injured
in their quality, and proportionably reduced in their price. If too
little dried, they will lose their natural colour and flavour. They
should be on the hair cloth about six inches thick after it had been
moderately warmed, then a steady fire kept up till the hops are nearly
dry, lest the moisture or sweat the fire has raised should fall back
and change their colour. After the hops have been in this situation
seven, eight, or nine hours, and have got through sweating, and when
struck with a stick will leap up; then throw them into a heap, mix them
well, and spread them again, and let them remain till they are all
equa