This little work is recommended to the reader (the recommendation covers four pages) more particularly “as a recompence to the labourer, as a commoditie to the house-keeper, as a comfort to the poor, and as a benefite to the Countrie or Commonwealth, adding thus much hereunto, that there cannot lightly be employed grounde to more profitable use, nor labour to more certain gaynes; howbeit, with this note, that no mysterie is so perfect, no floure so sweete, no scripture so holy, but by abuse a corrupt body, ascending to his venomous nature, may draw poyson out of the same, and therefore blame not this poore trade for that it maketh men riche in yielding double profite.” The author goes on to say that it grieves him to see how “the Flemings envie our practise herein” and declare English hops to be bad, so that they may send the more into England. From this it would seem clear that at all events foreign hops were extensively used in English beer at that date, and English hop gardens by no means common. Scot, who must have been a man of common sense, gives good advice to intending hop growers. They are to consider three things: “First, whether you have, or can procure unto yourself, any grounde good for that purpose” (i.e., the cultivation of hops). “Secondly, of the convenient standing thereof. Thirdly, of the quantitie. And this I saye by the way, if the grounde you deale withall, be not your own enheritance, procure unto your selfe some certayne terme therein, least another man reape the fruite of your traveyle and charge.”
From the epilogue, which concludes with a tremendous denunciation of those who allow strangers from beyond the seas to bring into the country that which we ought to grow ourselves, we cull the following quaint passage:
“There will some smell out the profitable savour of this herbe, some wyll gather the fruit thereof, some will make a sallet therewith (which is good in one respect for the bellye, and in another for the {76} Purse), and when the grace and sweetenesse hereof conceived, some will dippe their fingers therein up to the knuckles, and some will be glad to licke the Dishe, and they that disdayne to be partakers hereof, commonly prove to be such as have mountaynes in fantasie, and beggary in possession.”
Reynolde Scot’s pamphlet is most complete in the directions it gives concerning hop-growing, and, strange to say, the system of cultivation seems little changed since then. The author levels the following remarks at the heads of those who might, yet will not, grow hops:— “Methinks I might aptlye compare such men as have grounde fitte for this purpose, and will not employ it accordingly, to ale-house knightes, partly for the small devotion which both the one and the other have unto Hoppes, but especially for that many of these ale knights havyng good drinke at home of their owne, can be content to drinke moore abroade at an ale-house, so they may sit close by it. Let them expounde this comparison that buy their hoppes at Poppering, and may have them at home with more ease, and lesse charge.”
Honest old Thomas Tusser, in his “Five Hundred Points of Good Husbandry” (1580), has a good deal to say about hops. He gives a charmingly quaint but very practical “lesson where and when to plant a good hop-yard.”
Whom fancy persuadeth among other cropps To have for his spending, sufficient of hopps, Must willingly follow, of choyses to chuse; Such lessons approved, as skilful do use.
Ground gravely, sandly, and mixed with clay Is naughty for hops, any maner of way, Or if it be mingled with rubbish and stone, For drienes and barrennes, let it alone.
Chuse soile for the hop of the rottenest mould Well donged and wrought as a garden plot should, Not far from the water (but not overflowne) This lesson well noted is meete to be knowne.
The Sunne in the South, or els southly by west, Is joye to the hop as a welcomed gest, But wind in the North, or els northely and east, To hop is as ill as fray in a feast. {77}
Meete plot for a hopyard, once found as is told, Make thereof accompt, as of jewell of gold, Now dig it, and leave it the sunne for to burne, And afterwards fence it to serve for that turn.