Dr. Paris, writing of the hop about the year 1820, says, “It is now generally admitted that they constitute the most valuable ingredient in malt liquors. Independently of the flavour and tonic virtues which they communicate, they precipitate, by means of their astringent principle, the vegetable mucilage, and thus remove from the beer the active principle of its fermentation; without hops, therefore, we must either drink our malt liquors new and ropy, or old and sour.”
In the introduction to Murray’s Handbook of Kent it is stated that invalids are occasionally recommended to pass whole days in hop grounds as a substitute for the usual exhibition of Bass or Allsopp. In hop gardens the air is no doubt impregnated with lupuline, so there may be something in this.
At the present day lupuline is often used in medicine. Lupuline was the name given by Ives to the yellow dust covering the female flower of hops. Later, Ives, Chevallier, and Pellatau gave that name, not to the dust, but to the bitter principle it contains. The recognized preparations of hops are an infusion, a tincture, and an extract. They are stomachic, tonic, and soporific. Dr. John Gardner, in one of his works on medicine, says that “bitter ale, or the lupuline in pills which it forms by simply rubbing between the fingers and warming, are the best forms for using hops in dyspepsia and feeble appetite, which they will often relieve.” The lupuline powder is easily separated from the hops by means of a sieve. A hop bath to relieve pain is also recommended by Dr. Gardner for certain painful internal diseases. It is made thus: two pounds of hops are boiled in two gallons of water for half an hour, then strained and pressed, and the fluid added to about thirty gallons of water. This bath has been much praised. Hop beer (without alcohol) is another preparation of the plant which has been recommended.
In America the hop is highly appreciated for medicinal purposes. There are three preparations of it in the authorized code: a tincture, a liquid extract, and an oleo-resin.
So much, then, for the history and economic and medicinal uses of {87} the hop. Before we close this chapter it is our intention to give a short account of the hop-growing countries and districts, of hopfields, of hop-growers’ multifarious troubles, and some description of what are perhaps the greatest curiosities of the subject—the hop-pickers.
The European hop-growing countries stand in the following order: Germany takes the lead with about 477,000 acres of hop gardens, England following, and then Belgium, Austria, France, and other states (Denmark, Greece, Portugal, &c.), in which the acreage is insignificant. According to Dr. Thudichum, 53,000,000 kilogrammes of hops are produced annually in Europe, and in good years production may rise to over 80,000,000. In America hops have been cultivated for more than two centuries, having been introduced into the New Netherlands in 1629 and into Virginia in 1648. Hop-culture is now common in most of the northern states.
We believe we are correct in saying that the best hop years America has ever known, were 1866 to 1868, when the amount produced was from 2,400 lbs. to 2,500 lbs. per acre. In 1870 the total production was 25,456,669 lbs. In Australia hops are extensively cultivated; they are also grown in China and India. In the latter place they have not been introduced many years, but beer of a fair quality is made in some of the hill stations. The following table shows approximately the acreage of hops in England at the present time:
| District. | Acreage. |
|---|---|
| Mid Kent | 17,150 |
| Weald of Kent | 12,601 |
| East Kent | 11,885 |
| Sussex | 9,501 |
| Hereford | 6,087 |
| Hampshire | 2,938 |
| Worcester | 2,767 |
| Surrey | 2,439 |
| Other Counties | 251 |
From the eastern limits of the hop gardens at Sandwich to the western boundary in Hereford, hard by the borders of Wales, there are, then, about 65,619 acres of hop gardens, or hop “yards,” as they are called in some districts, e.g., Worcester and Hereford. North Cray, in Nottinghamshire, formerly grew a good quantity of hops, but the plantations are now considerably reduced, and this applies also to the Stowmarket district, in Suffolk, and to Essex. The number of acres devoted to the cultivation of hops has always been subject to great {88} fluctuations; thus in 1807 they numbered 38,218; in 1819, 51,000; in 1830, 46,727; and in 1875, 70,000.
Dr. Booker wrote that for quality of hops, Herefordshire stood first Worcestershire second, Kent third, and North Cray fourth; but he was probably mistaken, for the hops of East Kent have always been held to be the best in all England, pre-eminent alike for strength and flavour; those of Farnham, however, run them very closely. Our English hops, indeed, are far superior to most of those imported, and the foreigners are rarely used in beer without an admixture of home-grown hops. Immense quantities now come from abroad; in 1828 only 4 cwt. were imported!