96 



GLEANINGS IN BEE CULTURE. 



Feb. 1 



obliged to. Only the water that is used for 

 the first rinsing is changed, as it, of course, 

 needs changing most. The one that was used 

 for the second rinsing now takts first place, 

 and the one for the final rinsing the second 

 place, so that we always have the clean water 

 for the last rinsing. With the " readily mov- 

 able " stove it will warm as fast as required. 



As to wiping the bottles, this is done only 

 on the outside. After standing for an hour or 

 so to drain over night, the hot honey will at- 

 tend to the inside. In wiping, all that is nec- 

 essary is to hold the bottle in one hand, then 

 with the other hand and a soft towel encircle 

 as much of the bot'le as you can, and go from 



Taking xiiii TiiMPiiKATURE. 



top to bottom, then turn the bottle around 

 and do the other side the same way. This is 

 all that is required. When filling, have a 

 towel and water handy so that only clean 

 hands touch the bottles. They will then not 

 require any more wiping. The papers we use 

 for wrapping are old newspapers, which can 

 be had from newsdealers for two or three cents 

 per pound. A thin bladed honey knife is the 

 best for cutting to desired size. Wrap as soon 

 as cold, and before any dust can gather on 

 them. There are two ways of doing this. 

 One is by folding as you would a parcel, and 

 the other by rolling the bottle in the paper. 



The latter is preferable. When folding in the 

 ends, always begin where the paper ends. 



They are now not only ready for delivery 

 or shipment, but if there is any leakage the 

 paper will show it. Before doing this we go 

 over the covers and sec that all are reasona- 

 bly tight. If those with cardboard covers 

 have been properly put on they will not re- 

 quire tightening — not so, however, with ihe 

 fruit-jar-s. I ihink having all this done at one 

 time is better than having to give them a 

 " bath " before being able to fill an order, and 

 they will look just as " fresh and clean " after 

 three months as they do the day they are 

 wrapped. I have had occasion to liquefy 

 some that had granulated in 

 the botile, but I never do it 

 from choice. I'uless one had 

 extensive appliances for heal- 

 ing, it would be alljgether 

 too slow. Then one can only 

 guess at the temperature ; and 

 the filling is not only slower, 

 but ic is impossible to be as 

 ac urate. 



I decidedly object to han- 

 dling hot bottles, whether for 

 cltaning or labeling. They 

 get warm, it is true, when bot- 

 tling the honey hot ; but it is 

 not until they are placed away 

 after covering. 



We prefer, when warming 

 the honey, to have one more 

 tin than the number on the 

 stove, so as to have one ready 

 to put on immediately when 

 one is taken off. We prefer 

 to have about 40 lbs in each, 

 except when begmning, when 

 we have about half as much 

 in one, till we get a start. 

 Any tins will do for this pur- 

 pose. Ours are round, hold- 

 ing fully 60 lbs.; have han- 

 d es to lift off with, and are 

 made of heavy tin. The 60- 

 Ibs. , same as you store your 

 honey in, will do, but I prefer 

 the top all open. 



I omitted to mention that, 

 when filling without wtigh- 

 ing, you should have your 

 bottles a little fuller than you 

 wish them when cold, as the 

 honey occupies more space 

 when hot. 

 Brussels, Ont., Can. 



BOTTLING HONEY. 



The Right Kind of Honey for the Purpose ; Mixing 



Honeys to Secure a Flavor; Why Honey 



Should be Heated in the Botiles. 



BY EARL C. WALKER. 



Before proceeding to describe the various 

 steps in the process of bottling honey, allow 

 me, Mr. Editor, to say a few words concern- 

 ing the honey which is to be bottled ; for, aft- 



