1869 Cooling Cups and Dainty drinks by William Terrington

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 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 place. October beer should not