“Having learnt from Mr. Seymour, agent to H. A. Brassey, Esq., that hop-bine made first-rate ensilage, last Oct. I made two stacks of it 16ft. by 16ft., and 18ft. high. After letting it ferment freely, I pressed down with Reynolds and Co.’s patent screw press, and next day filled up again; and, when sufficiently fermented, again pressed down, and this lasted all through the hop-picking. I have now used nearly the whole of it, and calculate that it has saved me some 80 tons of hay; no more hop-bine do I waste in future as I have hitherto done. My horses have had nothing else for two months, excepting their usual allowance of corn, and I never had them looking better. I have also had 100 head of cattle, stores, cows, and calves feeding on it for a fortnight, and they do well. Dr. Voelcker, chemist to the R.A.S.E., who has analysed it, says: ‘It has plenty of good material in it, and is decidedly rich in nitrogen, nor is the amount of acid excessive or likely to harm cattle.’ Another analyst, Mr. W. E. Porter, F.C.S., says: ‘It contains more flesh-forming matter and less indigestible fibre than hay dried at 212.’ Planters should leave off growing hops to sell at present average prices, 40s. to 50s., which is a dead loss. Let the plant run wild, and they may every season cut two or three immense crops of material that will make ensilage of unexceptionable quality.” {84}
To this there is little we can add.[39] The importance of the subject is evident. We may, however, express a hope that hop-growers will not act on Mr. Hopkins’ suggestion, and only grow hops for the sake of the bine—English hops are too good for that. We have spoken of hop-bine ensilage as a discovery, but French farmers have for years mixed green hop-leaves with their cows’ food, under the belief, rightly or wrongly we know not, that it increases the flow of milk. Possibly in the far past hops were cultivated as fodder, and even used as ensilage. Silos we know were used anciently, though only recently re-introduced owing principally to the attention called to them in The Field and the agricultural journals.
[39] In a letter with which we have recently been favoured by Mr. Hopkins, that gentleman says: “I have every reason to believe in the great value of Hop-Bine Ensilage . . . milking-cows do well with it, and it does not affect the flavour of the milk.”
The stem of the hop contains a vegetable wax, and sap from which can be made a durable reddish brown. Its ash is used in the manufacture of Bohemian glass; and it also makes excellent pulp for paper. From its fibres ropes and coarse textile fabrics of considerable strength have been made. The Van de Schelldon process of cloth-making from the stem of the hop, invented, we believe, in 1866, is shortly as follows: The stalks are cut, done up in bundles, and steeped like hemp. After steeping they are dried in the sun. They are then beaten with mallets to loosen the fibres, which are afterwards carded and woven in the usual way. It is from the thicker stems that ropes can be made.
Several patents have been taken out for manufacturing paper from hops. One taken out by a Mr. Henry Dyer was for paper made of fresh or spent hops, or spent malt, alone or combined with other materials. In 1873 a meeting of paper-makers was held in France, before whom was exhibited a textile material made from the bark of the hop-stalk, the outer skin being removed and subjected to chemical treatment. It was in long pieces, and supple and delicate of texture.
About ten years ago it was announced, in a journal devoted to photography, that an infusion of hops, mixed with pyrogallic acid, albumen of eggs, and filtered in the ordinary way, could be used as a preservative for the plates then in use by photographers. Plates preserved with this, dried hard with a fine gloss, and yielded negatives of very high quality. A mixture of beer and albumen was formerly used {85} for the same purpose, but owing to the varying quality and properties of the beer, was very uncertain in its action.
The root of the hop is not without its uses, containing starchy substances which can be made into glucose and alcohol. It also contains a certain amount of tannin, which, it has been suggested, might be used with advantage in tanneries.
Until recently trumpeted forth in the advertisements of a certain patent medicine, it was not generally known outside the medical profession that hops possessed medicinal qualities of considerable value. Old medical writers, however, must have changed their views on the subject within a hundred years after the time of Andrew Boorde, from whose works we have already quoted a few lines. Wm. Coles, Herbalist, in his History of Plants, published in 1657, states that certain preparations of hops are cures for about half the ills that flesh is heir to. Another old writer declares the young shoots of the hop, eaten like asparagus, to be very wholesome and effectual to loosen the body (the poorer classes in some parts of Europe still eat the young hops as a vegetable); the head and tendrils good to purify the blood in the scurvy and most other cutaneous diseases (which scurvy is not), and the decoctions of the flower and syrup thereof useful against pestilential fevers. Juleps and apozems are also prepared with hops for hypochondriacal and hysterical affections; and a pillow stuffed with hops is used to induce sleep. This last method, by the way, was taken advantage of by the medical advisers of George III. That unfortunate king, when in a demented condition, always slept on a pillow so prepared. Another writer tells us that the Spaniards were in the habit of boiling a pound of hop roots in a gallon of water, reducing it to six pints, and drinking half a pint when in bed of a morning, under the belief that it possessed the same qualities as sarsaparilla. Dr. Brooks, in his Dispensatory, published in 1753, concurs with the older writers on the subject.
Observations and Experiments on the Humulus Lupulus of Linnæus, with an account of its use in Gout and other Diseases, is the title of a pamphlet by a Mr. Freake, of Tottenham Court Road, published in 1806. The author states that a patient of his, who was in want of a bitter tincture, found all the usual remedies disagree with him, and after numerous unsatisfactory experiments, fell back upon a preparation of hops, which appeared to answer its purpose. This led Mr. Freake to try further experiments with the hop, when he came to the conclusion that it was an excellent remedy for relieving the pains of gout, acting sometimes when opium failed. {86}
Hops have also been employed with good effect in poultices. Dr. Trotter, in one of his medical works, quotes a letter from an assistant of Dr. Geach, once senior surgeon of the Royal Hospital at Plymouth, in which the writer says that he had during six months experimented with hops, and found that a poultice made of a strong decoction of hops, oatmeal, and water was an excellent remedy for ulcers, which should first be fomented with the decoction.