The Struggle for Yakima’s First-Class Reputation

The Herald representative recently had a long conversation with R. J. Mackison regarding hops, and from him elicited much information. Mr. Mackison has given the subject much study, and, although not as long in the business of grower as some, he is probably as well informed as any. In the course of the conversation he said: 'Commercially speaking, there are five grades of hops, known as fancy, strictly choice, choice, medium and low grade. The defects are off color, bad picking, broken in handling, high temperature in drying, picking before maturity, blight, mould and rust. The last three defects we are not troubled with as yet, nor do I think we ever will be, but I am sorry to say that one or another of the other defects mentioned will be found in most of the Yakima hops; but it lays in our power to remedy all of them. This can be done by giving more attention to the picking; discarding tramping balers; not picking until the hops are ripe; rebuilding our kilns and making them higher, tighter and with more pitch to the roof, so that the hops can be dried at a lower temperature and the use of more sulphur in our drying. First-class hops require first-class appliances in curing and baling, and they can not be expected, with the poor kilns at present in use, nor can we expect a fancy price without having a product of fancy grade. The time is not far when growers will be paid for their hops according to the grade put on the market, although it would be better for the producer and the country if we would market none but a fancy hop, for then we would acquire a reputation which would induce more competition among buyers and admit of Yakima hops selling first in a dull year.'