Tall square pyramidal Title kilns with of Chapter cowls

Square pyramidal kilns built alongside the stowage a major change in the 18th century. Arthur Young and William Marshall both important descriptive writers on agriculture included accounts of hops and hop drying. A hopper built inside the external walls of a square kiln channelled heat more efficiently to the drying floor. A description of several different styles of hopper kiln at Marshborough, Kent. By the end of the 18th century large oasts with up to 6 square kilns and three floors in the stowage were built. But square kilns did not reach the West Midlands until the 19th century. Cowls became widespread: the design and construction are illustrated. An alternative model placed the square kilns in a row along the stowage, for example at Chartham, Kent. The oast at Great Dixter, Sussex is described.