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Simple Hops Cooking Recipe

Below is the quick and easy cooking recipe for Hops.

The quality of this article is generally determined by the price; yet hops may be strong, and not good. They should be bright, of a pleasant flavour, and have no foreign leaves or bits of branches among them. The hop is the husk or seed pod of the hop vine, as the cone is that of the fir tree. And the seeds themselves are deposited, like those of the fir, round a little soft stalk, enveloped by the several folds of this pod or cone. If in the gathering, leaves or tendrils of the vine are mixed with the hops, they may help to increase the weight, but will give a bad taste to the beer; and if they abound, they will spoil it. Great attention therefore must be paid to see that they are free from any foreign mixture. There are also numerous sorts of hops, varying in size, in form, and quality. Those that are best for brewing are generally known by the absence of a brown colour, which indicates perished hops. A colour between green and yellow, a great quantity of the yellow farina, seeds not too large or hard, a clamminess when rubbed between the fingers, and a lively pleasant smell, are the general indications of good hops. At almost any age they retain the power of preserving beer, but not of imparting a pleasant flavour. And therefore new hops are to be preferred. Supposing them to be of a good quality, a pound of hops may be allowed to a bushel of malt, when the beer is strong, or brewed in warm17 weather. But under other circumstances, half the quantity will be sufficient.

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