168 



GLEANINGS IN BEE CULTURE 



March, 1918 



HEADS OF GRAl>nPpOM^armFFERENT^Fim:^ 



seem a? ii I coul'i get along without it. 

 Mr. Byer says the honey that goes thru the 

 melter has a ' ' slightly cooked flavor. ' ' Yes, 

 it has, but it is not very pronounced, if the 

 melter is run right. If this honey is mixed 

 with that which comes from the extractor it 

 is so slight that we doubt if one person in a 

 thousand would know it. From the thou- 

 sands who have eaten our honey we have yet 

 to hear any complaints. One time I sent a 

 sample to the Colorado Honey Producers' 

 Association. They said the body was good 

 and flavor fine. I can 't understand how he 

 could have the troubles he tells about — 

 waxy particles clogging up strainers and get- 

 ting on the inside of the tank, etc. The 

 honey as it comes from my melter is in the 

 very best shape to strain, it is warm and as 

 clear as water. As to its being too hot to 

 work by, that depends on the system of pro- 

 duction one uses. With mine it is just what 

 I need. He says he has been draining his 

 cappings as best he could. I have been thru 

 all of that — barrels, boxes, tanks, etc. No 

 more of that for me. Of course there are a 

 few kinks in running a melter, as well as 

 anything else. I would hate to think I would 



have to give mine up for some of the things 

 shown from time to time. 



Corvallis, Mont. Frank Morgan. 



[We feel rather inclined to agree with 

 Mr. Morgan in his defense of the Peterson 

 melter. The only chance for injuring the 

 flavor of the honey is to allow the cappings 

 to dam the melter, thus retaining the honey 

 too long in the melter. — Editor.] 



Adam Leister's Apiary Near Gleanings' Home, That Furnishes the Editors Much 

 Valuable Data. It is Located on the South Slope of a Hill, and is Shown Here 

 as It Appeared in Early February. 



