100 



SEVENTEENTH ANNUAL EEPORT OF THE 



Mr. MacNeill — That was a regular in- 

 vestigation they made, Mr. Dadant? 



Mr. Dadant — They might not have had 

 the same grade of honey all the time. 



The Secretary — ^Was that honey closed 

 up air-tight, or was it open? 



Mr. MacNeill — I understand it was 

 closed up. 



The Secretary — If you can have the can 

 sealed up air tight, there won't be any 

 evaporation. 



Mr. Snider — Before we adjourn, we have 

 another man in the audience I would like 

 to hear from, in regard to liquefied honey 

 who has had considerable experience with 

 that, and that is Mr. Woodman, of Grand 

 Rapids. We would like to hear from him 

 on liquefied honey. 



Mr. Woodman — Mr. President, our ex- 

 perience in liquefying granulated honey 

 has been that we should heat it at about a 

 temperature of 140 degrees, depending 

 somewhat on the style package we put it 

 in. We also find that different kinds of 

 honey will stand more heat than others. 

 For instance, raspberry won't stand near 

 as much as clover or some other kinds. 

 We liquefy in hot water tanks and ordi- 

 narily take about seven hours, run the 

 temperature up to 140, sometimes 150 or 

 160. The honey is dumped into a dump- 

 ing tank and runs from there into a 

 bottling tank that also is heated, we figure, 

 about 130 or 140 degrees. 



The President — I think the time re- 

 quired for honey to granulate depends 

 somewhat on the kind of honey. Some 

 honey will not granulate for a long time, 

 and other honey will granulate very 

 quickly. 



Mr. Gill — I think Mr. Haan made a 

 point in his talk a year or so ago, that it 

 was getting the air out of it. I think there 

 is a great deal in that. Let the air rise 

 to the top and escape in the form of 

 bubbles, and the honey settle down. Of 

 course, that has been a principle that has 

 been taught for a good many years, that 

 honey extraction separated the particles 

 of honey in such a way as to let the air 

 into them, so that when put into cans it 

 would granulate sooner on account of the 

 air, I don't really believe that it hurts it 

 much to stand for ten hours quite hot, and 

 I rather think there are some people that 

 are heating their honey as it is being 

 bottled. They heat it in a hot oven, keep 

 it there for three days, and it keeps well. 



The Secretary — It certainly will. 



The President — I think it is a pretty 

 well known fact that if you heat honey in 

 a vessel and do not pour it out or stir it, 

 it will keep a long time. If you pour that 



same honey out into another vessel and 

 get air bubbles into it, it will granulate 

 very quickly. I had some honey a year 

 ago that we poured into the bottles cold, 

 and heated the bottles, and I have one or 

 two of them yet that have not begun to 

 granulate. That same honey if poured 

 cold into a vessel would be granulated in 

 a week. 



Mr. Woodman — That is the point ex- 

 actly. In bottling honey you must do it 

 in such a manner as to force out all the air 

 bubbles. You want to heat it up to a 

 certain temperature, so that all the air 

 bubbles will be released. 



The President — It isn't necessary to 

 keep it hot forty-eight hours, either. To 

 keep it hot twenty minutes is sufficient to 

 take thaair out of it, so that it will not 

 granulate^or months. 



Mr. Wheeler — Do you think that the 

 length of time it is hot, injures the flavor? 



The President — Yes, sir. Better not 

 keep it hot too long, expecially if it is 

 open to the air so the odors can pass off. 



Mr. MacNeill — Did you ever have a can 

 to burst, Mr. Bull, by expanding? 



The Secretary — I never did. 



The President — There is no question but 

 what the honey will expand when you heat 

 it, but it will not expand so much but what 

 the can will spread to some extent and take 

 up this expansion. 



Mr. Wheeler — Then j'^ou don't take the 

 top of the can off? 



The Secretary — No, you understand it 

 expands with the granulation, don't you? 

 You know if you take a barrel and fill it 

 full, and drive the plug in tight, it will pull 

 the plug out or burst the barrel. I don't 

 believe honey will expand any more at 120 

 degrees than it will in granulation. I have 

 seen many 60 pound cans bursted by gran- 

 ulation. 



A Member — How much room should it 

 have? V 



The Secretary — ;It should have a little 

 bit, at least a pound to the can. I allow 

 two pounds for convenience in handling it. 

 I fill about fifty-eight pounds to the can 

 for my own use, where I liquefy them. 



Mr. MacNeill — ^Water is supposed to 

 expand 10 per cent in freezing. suppose 

 honey does the same thing. 



The Secretary — I don't know as it will 

 go ten per cent, but it does some. 



Mr. Moe — Someone has said it is water 

 that causes the granulation, not the air 

 bubbles, and that brings up another in- 

 teresting point. Is it the air bubbles that 

 make that trouble, or is it the water? 

 Those things we can guess at, but the 



