378 ANNUAL REPORT OF THE Off. Doc. 



CARE OF EXTRACTED HONEY. 



It is easier to keep extracted liouey in good condition than comb 

 honey. If one goes to the trouble of heating it and sealing it up 

 nn fruit is put up, it may be kept for years, and may be kept in 

 any place, dry or damp. I>ut it will not do to heat it as hot as 

 fruit is heated when fruit is canned. That would ruin it. Let it be 

 fairly understood that the flavor of honey is a very delicate allair, and 

 will be changed or destroyed by being heated beyond 140 to IGO de- 

 grees. The color also will be darkened by too much heat. 



It is not necessary, however, to seal up extracted honey. It may 

 be kept in stone or glass, or even tin, and if simply covered over it 

 will keep all right unless it be in a damp place. In a damp place, 

 it will attract moisture the same as comb honey, and in time will 

 become thin and sour; but if it is well covered up the change will 

 take place more slowly than with comb honey. 



CANDIED OR GRANULATED HONEY. 



There is one change, however, that is likely to take place with 

 honey, whether comb or extracted. After a time, as cold weather 

 advances, it changes from its clear liquid form and becomes granu- 

 lated or candied. Some prefer it in this form, and, perhaps, more 

 would if they became accustomed to it. Some of it can be made 

 quite dry like candj'. Turn a crock of it upside down, and let the 

 liquid part drain off for a few days, and what is left will be dry like 

 sugar, and can be done up in a paper package. 



Most persons, however, prefer it in the liquid state. Fortunately, 

 it can be restored to the liquid state without injury, if suflficient care 

 is taken. Put it on a hot stove and let it boil, and it will be liquid — 

 but ruined. It must not be allowed to get very hot. Give it tivie 

 enough and it will become liquid without being kept very hot. 

 All the better if it takes three days or more. One of the best ways 

 is to put the crock of granulated honey on top of the reservoir of the 

 cook-stove, and leave it there enough days to have all the granules 

 melt. If you are in too much of a hurry to wait for that, take an- 

 other plan. Set the crock of honey in a kettle of water, and let the 

 kettle stand on the back of the stove so it will never boil. Of course, 

 a i)an will do in place of a kettle if more convenient. It will not do 

 for the crock of honey to stand directly on the bottom of the kettle, 

 for in that case it might be overheated. Let a piece of shingle or 

 something of the kind be in the kettle for the crock to stand upon. 



After a time the honey will become candied again, when it mus( 

 again be liquefied in the same manner. 



Cold hastens granulation; so does stirring. If liquid honey be put 



