EXTRACTED HONEY 



>J MWV 



171 



EXTRACTED HONEY. 



FIG. 3.— FILLING AKD LABELING BOTTLKS. 



Tlie melhod of filling tlie bottles is here shown. The top label in the bunch is pasted, and the botile 

 rolled over It. Thus the labels are put on without being hancUed at all. 



tained in one side than the other, should it be 

 thought advantageous to heat the honey slowly for 

 the first twelve hours. 



The steam-pipe in the middle is divided with valves 

 close to the partition, so that the steam can be 

 turned on or off to keep the temperature uniform- 

 I :im standing with a themometer in my hand, not. 

 ing the temperature. This .should be done quite f re, 

 quently uatil the right degree of heat is reached 

 when the valve practically does the work. 



In Fig. 3 the lady at the r ght is my sister, Mary 

 Coveyou, filling glasses wiih what Mr. Townsend has 

 named our ''wild goose bill." This is attached to a 

 hose, and fills the glasses right in the cases, which 

 saves bundling. We find this is one of the very best 

 methods we have ever tried. One person cun fill 

 4000 half-pound glasses wiih honey in less than a 

 d;iy's time, in this waj'. 



The lady in the center is my wife, showing our new 

 way of labeling glasses. In ihe first place the labels 

 are not gummed. We take one end of the package 

 of labels and paste it, which keeps the pile together- 

 Then the bunch of labels is also pasted upon ihe 

 table, face down, which holds them securely in 

 place. The young lady at the left does the pasting. 

 As soon as the top label is pasted, the glass is simply 

 rolled over it, which picks it up and at the same time 

 presses it firmly in place. Thus the work is done 

 without any handling of sticky labels. By this 

 method we can label with the ungummed papers 

 just as fast as we could wiih the gummed. 



Mr. Coveyou's scheme for filling his honey- 

 bottles is very unique. It is, in fact, the 

 same general scheme that is uses by bottlers 

 of pickles and other canned goods in large 



canning-factories. A rubber hose is attach- 

 ed to the filling-tank, and on the other end 

 is an arrangement something similar to the 

 cover on a syrup-pitcher to shut off the 

 syrup without drip ; indeed, it opens and 

 closes much like a goose-bill. A pressure of 

 a little hand-lever opens the beak of the 

 bill, as it were, and allows the honey to run 

 into a bottle. Just the moment the honey 

 reaches the desired level the beak or goose- 

 bill is closed, chopping olf the honey with- 

 out a particle of drip. 



A quantity of the empty bottles are placed 

 up on a table or tray within reach of the 

 hose. The operator grasps it, holds the 

 beak over one of the bottles, opens it and 

 then closes it at just the exact moment when 

 the bottle is filled. In like manner all the 

 others are filled without touching a single 

 bottle until that entire lot are full. The 

 whole tray of them is removed, when an- 

 other lot is put in place. 



There can be no doubt that this method of 

 filling the bottles is much more rapid than 

 the old way of placing the bottles one at a 

 time under a honey-gate, filling it, removing 

 it, and filling another. It can readily be 

 seen that the handling of the bottles neces- 

 sarily consumes a large amount of time, 

 whereas the rubber hose, with its goose-bill 



