Page:The New International Encyclopædia 1st ed. v. 10.djvu/227

* HOOSICK FALLS. 199 HOPE. spective wards on a general ticket. Population, in 1800, 7014; in 190U, 507 1. HOOSIER (hoCzher) FEOG. See Mink- Fbog. HOOSIER SCHOOLMASTER, The. A novel by Edward Eggli-sion (ISTo), one of the first successful attempts to picture the rude surround- ings of the pioneers of the Middle West. The story became verj' popular and was the author's only successful novel. HOOSIEK STATE. Indiana. See States, Popui_E Xajies of. HOOVE, or HOVEN. See Bloat. HOP (from ilDutch hoppe, Dutch hap, OHG. hopfo, Ger. hopfen, hop, of doubtful origin), Hu- mulus Lupulus. A perennial plant which be- longs to the Urticacea^, or nettle family. The single species, a natire of America and Eng land, where it is often found growing wild upon trees and shrubs, has given rise under cultivation to many varieties. The hop is a dioecious climb- ing vine with rough stems and heart-shaped, three to seven lobed leaves. The pistillate flowers are the hop of commerce, used mainly in the manufacture of beer. Hop culture is not general like the culture of cereals, but is eon- fined to certain areas, comi)aratively limited in extent, which on account of soil and climatic con- ditions are especially suited to the production of the crop. The principal hop-producing regions of the United States are New York and the Pacific Coast States. Wisconsin also produces a small quantity. In Europe hops are gromi for the market in England, Bohemia. Germany, France, and Belgium. The hops from Kent in England and from Saaz and Auscha in Bohemia have long been considered of the finest quality throughout the world. In general, the hops are kno«Ti in the European markets by the name of the locality in which they were grown. This serves as an in dication of their comparative quality and value. The hop may be grown on a variety of soils, but it always requires a well-drained subsoil. It succeeds best on a moist, sandy loam. Soil con- ditions are generally considered the most impor- tant factor in determining the quality of the crop. In preparing land for hops it is plowed deeply and brought to a fine tilth. The hop is propagated by cuttings made from the under- groujid stems which the plant sends out near the surface of the ground. These cuttings are made and set out in the spring. In the United States the plants are usually placed about seven feet apart each way, but in European hop-fields the distance is about four feet. In this country one male plant is grown per hundred or so, but in Europe as a rule only female plants are grown, as the presence of seeds in the hops injures the flavor of certain beers made from them. The vines are either trained on poles or on wire trel- lises. The latter method is gradually displacing the system of training on poles. During the growing season the soil is cultivated to keep it mellow and retentive of moisture and for the pur- pose of killing the weeds. Harvesting is done by hand, and forms the hop-grower's busy sea- son, as the hop deteriorates when exposed too long to the weather after it is ripe. The yield varies from 1000 to ."^OOO pounds per acre. When the hops are harvested they are immediately cured by air-drying under cover or by drying in kilns constructed for that purpose. The cured product is pressed into bales of about 200 pounds each and is shipped in this form to distant mar- kets. In Europe hops are generally shipped in large sacks without being baled. By the Ameri- can Agriculturist, the crop of 1900 was estimated at 208,000 bales ; 1901, 210,000; 1902, 19.5,500. The largest crop recorded was that of 1894, which was estimated to be 320,000 bales. The valuable principle of the hop is a yellow- ish aromatic, resinous substance called lupulin. which has lieen found to contain two preservative or soft resins ( oleoresins ), and a nou preserva- tive or hard resin. The preservative resins are the most valuable, since they are particularly un- favorable to the growth of lactic ferments, but not to the true yeast of beer. The deterioration of hops caused by exposure when mature, or by excessive drying, consists in the waste of the lupulin. To fulfill the requirements of the brewer the product must be a well-ripened hop. properly dried and with the resin and other qualities unimpaired. HOP- APHIS. See Hop-Louse ; Hop-Insects. HOPAT'CONG, Lake. A picturesque body of water in Sussex County, N. J., 50 miles north- west of Jersey City. Stages connect it with Ilopatcong railway station, 4 miles distant. The lake is SV-; miles long, 3'/-> miles wide, and lies in a well-wooded fir and pine district, 725 feet above sea-level. The Musconetcong River drains it from the southwest into the Delaware. There are nvimerous hotels and boarding-houses on its shores, and it is a favorite summer resort. HOPE, ALEX.?fI)EB J.VMES Beresford- ( 1820- 87). An English politician and author, son of Thomas Hope and stepson of William Carr, Vis- count Beresford. He was educated at Harrow and at Trinity College, Cambridge; served in Par- liament from 1841 to 18.52 ; was reelected in 1857; and from 1868 to his death represented Cambridge University. An independent Conserv- ative, he opposed the abolition of Church rates, the legalization of marriage to one's deceased wife's sister, and. especially, the Reform Bill of 1867. In the debate on the last measure he broke lances with Disraeli, calling him the '.sian mys- tery,' and getting recognition of his Dutch an- cestry and poor delivery in Disraeli's allusion to 'Batavian graces.' A High Churchman and deeply devoted to the English Church and to its