EXTRACTED HONEY 121 



and running backward and forward as it is moved 

 upward shears off very neatly the covering of the 

 cells. The knife must be very sharp, and skill in 

 cutting is shown in just the merest film of wax which 

 is removed. A pan of hot water should be at hand 

 on an oil stove perhaps ; every time a sheet of capping 

 is removed, the knife needs to be scraped on a stick, 

 which will not dull it; and quite often it should be 

 dipped in the hot water to clean it. If there is 

 much uncapping to be done, it is best to have two 

 knives, keeping one in the pan; for cleanliness and 

 heat are quite as potent factors as is sharpness in 

 making the uncapping knife effective. 



There are on the market uncapping-cans, the 

 Dadant being the most popular. It is a double can 

 with an arrangement on top convenient for holding 

 the end of the frame on a pivot and with wooden 

 cross-pieces on which the knife may be wiped. Below 

 there is a wire screen for holding the cappings, with 

 a space in the bottom of the can for the honey which 

 drains off, and which is always of the most excellent 

 and delicious quality. Of course, the cappings are 

 saved to be made into beeswax. 



CARE OF EXTRACTED HONEY 



Honey, whether in the comb or out, will crystallise 

 when subjected to low temperature or when left 

 standing for a long time. However, extracted honey 

 crystallises much more readily than that which is 

 in combs; and this crystallisation is one of the 

 problems of putting up and marketing extracted 



