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96
Ale
and
Beer.
Hops
contain
a
bitter
resinous
principle
called
“
lupulin,”
which
is
its
active
principle.
It
has
the
property
of
preserving
the
beer,
as
well
as
of
imparting
to
it
a
wholesome
bitter
taste.
The
best
hops
are
packed
in
a
solid
mass,
in
bags
called
pockets,
averaging
1J
cwt.
each.
New
hops
have
a
fine
yellowish
olive-green
colour,
and
a
rich
fragrant
sweet
flavour.
Of
the
many
growths
and
qualities,
those
from
Farnham,
and
Middle
and
East
Kent,
and
Worcester,
are
the
best.
In
the
selection
of
hops
much
must
depend
on
the
use
they
are
in-
tended
fox’.
The
finer
class
of
ales
demand
a
first-
class
hop
;
while
the
sti’ong
ales,
porter,
&c.,
ai’e
hopped
with
Sussex,
Mid-Kent,
&c.
New
hops
are
pre-
ferable
to
old
ones
;
they
lose
their
power
by
keeping.
In
bottling
beei’,
be
careful
to
use
clean
dry
bottles,
and
especially
sound
corks.
The
beer
must
be
cleai*,
and
the
bung
of
the
cask
should
be
drawn
out
the
day
before.
After
bottling,
let
the
beer
l’emain
uncorked
for
a
time,
according
to
whether
it
is
desired
to
keep
it
during
hot
or
cold
weather
use
wii’e
to
secui’e
the
corks,
and
stow
it
in
a
cool
place.
October
beer
should
not
be
bottled
till
March
at
the
earliest,
nor
March
beer
till
Christmas.
Beer
must
not
be
bottled
while
showing
a
tendency
to
spurt
from
the
bung-hole.
Sometimes,
when
the