PRESERVATION OF HOPS.

Hawera & Normanby Star, Volume I, Issue 62, 13 November 1880, Page 2 (Supplement)

PRESERVATION OF HOPS.

The prinoipal feature in this new Byutem ooneißta in sprinkling the hops with alcohol prior to paokiog, and then pressing them tightly -into air-tight vessels, la course of time the alcohol opmbines with some of the constituents' of the hop, and oertain volatile ethers .are thus formed; these t possess a Btrong and peculiar froity smellj bat being very volatile, they, are all -dissipated daring the boiling. Dr. Linter hits experimented on these, preserved hops at Weihenstephen, and speaks well of them; he says the fine oolout is retained and there is a fall development of aroma; the fermentation of worts made with these hops worked well, and the resulting beer possessed a fine bitter flavour. If this method of sprinkling with alcohol will stop the development of valerianio acid, which, takes place in hops when stored in the usual manner, it ought to come into general use.— Scientific American.

..Hallucination of the Senses.— Prof eßsor Maudsley remarks, in a recent lecture, that one striking feature observed by medioal men who have had" oases of hallucination under their charge is that the patients 'cannot be convinced that the objeots they see, the sounds they hear; and the smells they perceive, have no real existence, and that the sensations they receive are the result of their exoited nerves. It frequently happens, too, that a person who eußera from haUaoination in respect of one sense has the others unaffected, andis, on all other matters, perfectly normal. Hallucination may arise either from an idea on which the mind', has dwelt, appearing as something exterior^ or' from exoitement of the sensory ganglia., It is said that Newton, Hunter, and some others of equal professional eminence, could, at wn), pietare 'ionas to themselves till they appeared to be/realiHw. >'