1872 Cooling Cups and Dainty Drinks (Mixellany)

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 1|- 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 for. The finer class of ales demand a first- class hop ; while the strong ales, porter, &c, are hopped with Sussex,Mid-Kent, &c. Newhops are pre- ferable to old ones; they lose their power by keeping. In bottling beer, be careful to use clean dry bottles, and especially sound corks. The beer must be clear, and the bung of the cask should be drawn out the day before. After bottling, let the beer remain uncorked for a time, according to whether it is desired to keep it during hot or cold weather; use wire to secure the corks, and stow it in a cool place. October beer should not be bottled till March at the earliest, nor March beer till Christinas. Eeer must not be bottled while showing a tendency to spurt from the bung-hole. Sometimes, when the