The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1861-09-24
Agricultural htastns.
Ftem ftf ofsfgsf ssaa6afa
TO THE nor GROWERS or
VERMONT.

Nc observing fasa can faii % haFe uo
iced that 81 ihs laa few years Nermons
hops have moi psld Is rsa iiiy, Or command
"a - high = price a. Ia The growth 81 i5e
State a New York. New Hamr h.fc.
Maize. Massachusetts o. Connecticut
To-day. dealer IN hops car 81 into mark.
q and contract 1000 bales q hops grown
and subica 10 inspection - any # tie
above named States while tbc hops are on
the poles, b., ofcF a Vermont article, the
quality 10 be determined by Vermont In
spceiion, ard you will be told, We viii
bay them bot We mus, fret sec the hops
As a natural consequence, we are passed
BY until The demand compels dealers 10
take ours, and then the dealer, in self-de-
Tense, is obliged TO buy ours at price at
least two cents lower than Is paid IN Tie
aboYe named States. j. this because we
do not grow 70 good and healthy plants,
or Is i because We do not pick dry, and
prepare the crop for market in a proper
manner, and, "a a natural consequence
thereby sinking the standard Of inspection
lower and liver until !, has become to be
considered Of no consequence al all Z The
latter without doubt, Is the true reason
The fac, Is tina, few hops are sent from
Vermont that will "inspec," "frst sort 10
any other State. II il often alleged that
our hops do not get fair inspection out
side Of Vermont, but let any man 90 into
market and examine the hops, and the
brand on the same from any State other
than Vermont, aud he win be satisfied that
the allegation Is not founded in truth.
The statute defining what inspection
shall be Is explicit and plain, aud is, ! be-
lieve, precisely like that Of at least two
other States, Sections nine, ten and eleven
read as follows;
:. Sort hops shall consist Of
healthy mature growth, clean picked, well
and sufficiently dried, and free from scorch
or over heat in curing.
10. Second sort hops shall consist of
hops Of slightly inferior grade, which
may consist in the growing, picking, or
cutting, or all, and to approximate TO the
first sort Of hops.
II. Refuse hops shall consist Of the low
est grade, which may be grown, or may be
injured by harvesting, or in curing, and of
the poorest quality.
Audit furthermore provides thatno hops
shall be put into bales until they have been
dried at least kEAadeys. Nov a il net for
- pare the crop for mar
anner, and then rise the
spection to level with that
States To do that, hops
ed clean from leaves and stems.
is what the consumer most
Vermont hops. From some
1ties, hops have been sent TO market
ghost scandalously foul from year to year,
so that the name of the locality has be-
come by-word in market. How much
do we gain by adding ten pounds Of rub
bish to bale Of hops, thereby loosing from
two to four cents per pound in the price
of the same
Better care must also be taken in dry
ing. Hops are injured in color and odor
by drying too fast, by drying too many at
a time, by turning them too soon, and by
not drying them sufficiently 10 keep after
they are put in bales. 1t is said that not
one half of tic hops from Vermont viii
keep one year in good color from this cause
alone. 1t is necessary that the grower
should thoroughly understand his business,
and that he should conduct it, from begin
ing 10 end, with the same care and the
same regard 10 neatness and cleanliness
that is requisite in the manufacture Of but
ter or sugar, or in the harvesting Of crop
Of corn or wheat
But space win not permit me 10 enlarge
on facts, or 10 argue the points that may
be coutroyeried. 1t seems plain that the
way our hops have been picked and pre-
pared for market has been detrimental to
our interest, more especially when hops do
not command high price. How many
years cut Of the last six have you been
compelled to take the last end of the mar
ke,, while the crop Of other States was
sold on the poles and drank up in beer
In view OF the above facts, il would seem
TO be for your interest to prepare your hops
for market in the best possible manner, IN