EXTRACTED HONEY. 



169 



EXTRACTED HONEY 



again, for the honey will prevent the rusting 

 of the tin. 



The question might arise as to why it is 

 necessary to have the height of the tank 

 nearly three times its diameter. Mr. Pon- 

 der explains this by saying that, in pouring 

 honey from one receptacle to another, air- 

 bubbles will accumulate. The deeper the 

 tank the greater the pressure on the honey 

 at the drawing-off point. This pressure will 

 force the bubbles to the top. It is very im- 

 portant, in bottling honey, that the air- bub- 

 bles be all expelled, as they have a ten- 

 dency to cause granulation. 



The two outfits already shown for heating 

 honey in bulk illustrate principles that may 

 be applied to various kinds of tanks. 



HEATING HONEY IN BOTTLES, OR BOTTLING 

 FOR A SMALL TRADE. 



There is a class, as already intimated, 

 who do not care to go to any great expense 

 in a bottling-apparatus, since they have in 

 view only a small trade. In brief, all that 

 is needed is a shallow pan just deep enough 

 so that the deepest bottlescanbe submerged 

 in hot water up to their necks and no 

 further. 



AVe now need a square or oblong galvaniz- 

 ed-iron pan as large as the whole top of the 

 stove, with perpendicular sides, and about 

 six or seven inches deep. If a gasoline-stove 

 is used, tlie pan should be as long and as 

 broad as the top : and if the three burners 

 are on tlie same level, all tlie better. The 

 pan should be just about the depth of an or- 

 dinary Mason jar ; or, rather, the depth of 

 the deepest package to be used for Ijottling 

 purposes. A false bottom of coarse wire 

 clotli should be secured about half an 

 inch above the bottom proper by means of 

 proper stays. This is for the purpose of pro- 

 viding a circulation of water under tlie bot- 

 toms of the bottles of honey, for otlierwise 

 they might break. Eill the pan about half 

 full of water, and set it on the stove. When 

 the water registers about 180 according to 

 the thermometer, set into the tray, on the 

 false bottom of wire cloth, the bottles of 

 honey that have just been filled from the 

 large tilling tank above referred to. When 

 the pan is full of bottles placed close togeth- 

 er the water should be raised to within 

 about an inch of the top of the bottles. Let 

 them stand in the hot water until the honey 

 in one of the bottles registers about 160. 

 They may now be taken out and corked or 

 sealed. A fresh supply of filled bottles of 

 honey should next be put back to replace the 



first lot, and the operation of heating and 

 sealing can be continued indefinitely. 



There are several advantages of this metli- 

 od, aside from the one of first cost for 

 apparatus, viz.: 



1. One can fill a small order at any time ; 

 and it is not necessary to heat a great bulk 

 in order to put up a dozen bottles or so (^f 

 honey. In heating a large quantity of honey 

 one necessarily has to keep it hot a great 

 length of time. The longer the lioney is 

 kept hot the greater the liability to discolor 

 and impair its flavor.* 



2. Bottles that are submerged in hot wa- 

 ter can be easily wiped off with a cloth ; and 

 as soon as they are corked or sealed they are 

 ready for labeling. 



3. Any honey that has been poured into 

 the vessels, either cold or hot, will have col- 

 lected a large number of air-bubbles ; and it 

 is these particles of air that have a tendency 

 to hasten granulation. When the honey is 



HEATING-TRAY AS USED AT THE ROOT CO.'S 

 FACTORY. 



Instead of using- a g-asoline-stove to licat tho water 

 in the tray we use ^s-incli steam-pipes connected as 

 in tlie manner shown. The outside pipes are per- 

 foiated witli lioles that blow a jet of steam trans- 

 versely acrt)ss the bottom of Die pan. Tlie wire 

 cloth rests on the pipes. The coil of steam-pipes 

 below serves no purpose but to keep the large 1111- 

 ing-tank of honey warm 



heated gradually in the bottles after filling, 

 the process expels the air-bubbles ; and l)y 

 the time the honey is clear it is ready for 

 sealing and labeling. 



If any honey should candy one can unseal, 

 and set the bottles in the tray of hot water, 

 and reheat and seal without emptying. 



COVEYOU'S METHOD OF FILLING BOTTLES. 



Mr. E. E. Coveyou, of Petoskey, Mich., 

 one of the most extensive Ijottlers of honey 

 in the United States, has a very fully equip- 

 ped plant. The accompanying description, 



*The long-er it is kept hot, the longer it will be be- 

 fore it catidies again. I advise erring on the side of 

 good flavor, even if it does candy more (luicklj-. 

 The same honey can be remelted in precisely the 

 same way. 



