The green hops were spread out in the kilns. The floors were generally of square battens nailed at right angles across the joists, placed so that there was a similar gap between each batten, and covered with a horsehair cloth. The hops would be spread some deep, the kiln doors closed and the furnace lit. When the hops were judged to be dried, the furnace would be extinguished and the hops removed from the kiln using a "scuppet", which was a large wooden framed shovel with a hessian base. The hops would be spread out on the stowage floor to cool, and would then be pressed into large jute sacks called "pockets" with a "hop press". Each pocket contained the produce of about of green hops. It weighed a hundredweight and a quarter () and was marked with the grower's details, this being required under "The Hop (Prevention of Fraud) Act, 1866".