216 



THE BEE-KEEPERS' REVIEW 



Upon the approach of cool weather, 

 most hone}' will candy; and, if sealed 

 up tiyht, and put away in a cool place, 

 it will remain in that condition for 

 years: and when broug^ht slowly and 

 carefully back to its liquid state, it will 

 be found to have retained its original 

 "flavor, aroma and boquet. " Too 

 much stress cannot be placed upon the 

 care necessary in liquef^nng- candled 

 honey. So many think if honey does 

 not boil it cannot be injured. The 

 temperature of boiling- water will ruin 



the flavor of honey. When a can of 

 candied honey is placed over a stove, 

 or in any other hot place, the outside 

 of the cake of honey soon melts, and 

 this may become very hot before the 

 rest of the cake has dissolved. In a 

 tank of hot water is the best place to 

 liquefy a can of honey, but the temper- 

 ature should never go above 160 or 170 

 degrees; and, by the way, when melt- 

 ing the honey, don't loosen the screw- 

 cap and leave it open, as it only allows 

 the escape of the aroma. 



THE HONEY PRODUCERS' LEAGUE. 



The Formation of Such an Organization 

 May Have a Good Effect. 



The Honey Producers' League has 

 not yet secured the desired $5,000 with 

 which to begin advertising, but its 

 Manager is putting forth every effort 

 to make good use of the name of the 

 League. He recently had an article 

 in the Chicago Times, in which he 

 combated the artificial comb honey 

 story, and called attention to the 

 League as an Association organized to 

 place honey before the public in its 

 true light. 



Mr. York also wrote an article em- 

 bodying an interview that Mr. Wm. A. 

 Selser had with the editor of Phila- 

 delphia's oldest and best paper, the 

 Press, and sent it to that paper, but 

 the editor took the pains to put it into 

 an editorial, instead, which, of course, 

 beats anj'thing that could appear in 

 the shape of a contribution. Mr. 

 Selser says that he (Selser) has worked 

 hard for a long time to secure this 

 result, and, of course, he is properly 

 elated over the results. As the edito- 

 rial is short, it may be well to cop3' it 

 entire, then the readers of the Review 

 can show it to other papers who print 



this old artificial honey canard. Here 

 is the editorial: — 



Pure food has its myths as well as 

 every other crusade for reform. 



The ingenious story printed as a 

 Sunday special in the supplement of a 

 number of papers by a Newark corres- 

 pondent, who made a busines of fur- 

 nishing ingenious hoaxes, that honey 

 was made of glucose and forced into 

 combs made of paratfine, has remained 

 for twenty years the bane of the honey 

 industry and the sport of the exchange 

 editor. 



The old story is still in circulation, 

 passes through that devious orbit 

 which begins with the syndicate, 

 passes to the Sunday special, finds its 

 way to the patent insei"t, is repeated by 

 more reputable weeklies, taken up 

 again by some ingenious writer and 

 started again on its syndicate course. 



The Honey Producers 's League, 

 formed in Chicago last March, has en- 

 listed itself in the effort to end this 

 m3'th. For 3'ears it appears there has 

 been a standing offer of $1000 for any 

 honey of this character. In the nature 

 of things, neither paraffine nor glucose 

 filling can be prepared and sold at the 

 price at which actual honey can be 

 furnished. Liquid honey, separated 

 from the comb, is sometimes adulter- 

 ated, but any bee-keeper is aware that 

 it is impossible by artificial means to 

 counterfeit the disposition of honey in 

 the comb as made by the ingenious and 

 busy but non-adulterating bee. 



Honey was the earliest of sweets. It 

 undoubtedly began the human prefer- 

 ence for sweets by its consumption in 



