18 



GLEANINGS IN BEE CULTURE 



Jan. 1 



FIG. 3.— SAMPLES OF PAPER MILK-BOTTLES SUGGESTED BY WALTER S. POUDER, FOR RETAIL- 

 ING LIQUID HONEY. 



The stopper is crowded tightly into the small end with the wooden plunger. When clear in, it is impossible 

 to remove the cap without the use of a knife or screwdriver. The cap is put on the small end to reduce the lia- 

 bility of leakage. 



speedier method. To take care of the ex- 

 pansion I have used syphons, coal-oil pumps, 

 funnels soldered to perforated screw caps, 

 and other methods, but have always found a 

 lack of tidiness; and in some instances we 

 have ruined very superior honey by over- 

 heating. If we overlooked a nail hole near 

 the bottom of a can we would find a can of 

 sweetened water instead of honey; and in 

 lifting heated cans from the water I have 

 had the handles pull off; and the can, in 

 falling back, would cause the hot water to 

 slop over and scald my toes till I have seri- 

 ously wished that I did not have to dabble 

 in honey at all. 



I have longed for a method in which the 

 liquid honey would flow away from the heat 

 as fast as it became fluid, and at last I have 

 such a device in use, and I believe many 

 readers of GLEANINGS will be interested. It 

 is simply a gas oven, made of heavy galvan- 

 ized sheet iron, and of a capacity for six 

 cans, three on each side of the gas-burner, 

 cans to be suspended on brackets in an in- 

 verted position with caps removed. When 

 in use tne honey-gate at the bottom of the 

 oven is left open; and as fast as the honey 

 becomes liquid it flows to the outside tank. 

 Considerable experimenting was required 

 in order to maintain proper temperatures, 

 and we have learned to regulate the temper- 

 ature by using a thermometer before we 

 place any honey in the oven. Naturally the 

 nighest temperature is nearest the top of the 

 oven, and we are able to keep within 180 



and 190, and the temperature declines toward 

 the bottom of the oven, hot air being circu- 

 lated throughout. Some heat is slightly ra- 

 diated against the lower part of the cans, 

 and I find this in my favor, as it tends to 

 prevent openings of cans being clogged with 

 granulated honey. 



The two round openings in the front are 

 for ventilation, and to secure perfect com- 

 bustion. There is a three-inch space be- 

 tween the burner and the bottom of the 

 oven. Cans are suspended with a thirteen- 

 inch space between the bottoms of the cans 

 and the bottom of the oven, and a two-inch 

 space over the tops of the cans; and there is 

 also a twelve-incn space between the two 

 rows of cans. We also find the device very 

 convenient in melting jars of granulated 

 honey without so much as injuring the label 

 by simply inverting the open jars on a heavy 

 wire screen. 



Such an oven could be constructed for any 

 capacity — for two, four, or six cans at one 

 time, and could be used over a gasoline- 

 stove where gas is not obtainable. A ther- 

 mostat could be added, thus making it an au- 

 tomatic arrangement; but in my business I 

 have not found it necessary. The honey, as 

 it flows into the outside tank, is just right to 

 be strained into our bottling-tank, and there 

 is no deterioration, because it could not be 

 overheated. 



Visiting bee-keepers pronounce the entire 

 arrangement a model of perfection, and I 

 submit the above description by request. 



