Hops have also been employed with good effect in poultices. Dr. Trotter, in one of his medical works, quotes a letter from an assistant of Dr. Geach, once senior surgeon of the Royal Hospital at Plymouth, in which the writer says that he had during six months experimented with hops, and found that a poultice made of a strong decoction of hops, oatmeal, and water was an excellent remedy for ulcers, which should first be fomented with the decoction.
Dr. Paris, writing of the hop about the year 1820, says, “It is now generally admitted that they constitute the most valuable ingredient in malt liquors. Independently of the flavour and tonic virtues which they communicate, they precipitate, by means of their astringent principle, the vegetable mucilage, and thus remove from the beer the active principle of its fermentation; without hops, therefore, we must either drink our malt liquors new and ropy, or old and sour.”
In the introduction to Murray’s _Handbook of Kent_ it is stated that invalids are occasionally recommended to pass whole days in hop grounds as a substitute for the usual exhibition of Bass or Allsopp. In hop gardens the air is no doubt impregnated with lupuline, so there may be something in this.
At the present day lupuline is often used in medicine. Lupuline was the name given by Ives to the yellow dust covering the female flower of hops. Later, Ives, Chevallier, and Pellatau gave that name, not to the dust, but to the bitter principle it contains. The recognized preparations of hops are an infusion, a tincture, and an extract. They are stomachic, tonic, and soporific. Dr. John Gardner, in one of his works on medicine, says that “bitter ale, or the lupuline in pills which it forms by simply rubbing between the fingers and warming, are the best forms for using hops in dyspepsia and feeble appetite, which they will often relieve.” The lupuline powder is easily separated from the hops by means of a sieve. A hop bath to relieve pain is also recommended by Dr. Gardner for certain painful internal diseases. It is made thus: two pounds of hops are boiled in two gallons of water for half an hour, then strained and pressed, and the fluid added to about thirty gallons of water. This bath has been much praised. Hop beer (without alcohol) is another preparation of the plant which has been recommended.