626 IOWA DEPARTMENT OF AGRICULTURE 



The one who sells to the consumer realizes from 10 to 15 cents per 

 pound, as it is customary to charge for the can or pail that the honey 

 is sold in. 



From the above it seems that it would be a good business proposition 

 for one who can to sell his own crop, thus filling in the time when the 

 flowers do not yield honey and the bees are enjoying their long winter 

 nap. 



How have I worked up the trade? It has not come spontaneously 

 without an effort, as the dear people do not take naturally to extracted 

 honey. They must be educated to the use of extracted honey. To sell 

 it take a sample of the best in the most attractive shape and call your 

 prospective customer's attention to it. Explain the difference between 

 this and the strained honey of our fathers, and if this does not have the 

 desired effect, give a sample sufficient for each one to have a taste and 

 thus be able to express an opinion. 



I have made several good customers by giving a sample to a prospective 

 buyer. I have never tried anything that would convince one as quick 

 of its purity and fine flavor. It also proves to them that the money is 

 not all that we are after. 



My trade is taking all the honey that I can produce and frequently I 

 have to buy to supply the demand. 



"A SEASON'S WORK." 



F. W. HATX, COLO, IOWA. 



First, I wish to say about "season's work:" Get ready a season in 

 advance, as a good chopper would not be apt to "make the chips fly" very 

 fast if he went out to work with an ax in poor condition for chopping. 



If you are a comb honey producer, get the sections all ready and in 

 the super, ready to place on the hives at a moment's warning. Don't be 

 satisfied with a mere starter in the sections, but full sheets, with bottom 

 starters. 



One of the most important things is my work table, used mainly to 

 unsuper and clean sections. Am sorry that I was not able to bring it 

 along, but will endeavor to tell you of it so you will get the idea. To 

 make: Make a shallow tray four or five inches in depth and about 

 thirty-six inches wide and sixty to seventy inches long, or as much larger 

 as your business calls for. Make another tray, same dimensions as the 

 first. This second tray will become the table top, and should be made of 

 lumber % inch in thickness. Take four square posts about eighteen or 

 twenty inches in length and nail one in each corner of the table top, the 

 other ends to be nailed in the corners of the tray. Next take a piece of 

 burlap, canvas or most any kind of stout cloth and tack it on the inside 

 of the tray. This should be tacked on the inside and the long way of 

 the tray. This will then be the lower part of your apron. Next take a 

 piece of spring wire long enough to reach almost around the waist or 

 far enough to grip the sides. This should be sewn in the upper part or 

 waist end of the apron. 



