THE AMERICAN APICULTURIST. 



317 



AN8WER BY J. W. POKTKR. 



It cannot be prevented ; some 

 nectar will candy in a short time. 

 It rarely does in tliis part of tlie 

 country. We liave bad extracted 

 honey that would candy in lour 

 months time, and again that which 

 would keep a year without change. 



ANSWER BY G. W. DEMAREE. 



The only remedy is to keep the 

 sections in a warm place. 1 have 

 a sample jar of honey kept in our 

 cook-room for eight years that has 

 never candied. Honey will never 

 candy if kept in a temperature of 

 80°, and will bear a lower temper- 

 ature at times. # 



ANSWER BY DR. C. C. MILLER. 



Possibly you might leave them 

 on the hive a little longer. Or do 

 you leave them on too long so that 

 they freeze two months after tak- 

 ing otf? I think there must be 

 something peculiar about the case 

 if they canity in two months after 

 the time honey should be taken 

 otf in this reuion. 



ANSWER BY EU'lENE SECOR. 



I don't know. 1 should want to 

 know more particulars. In luy lo- 

 cality there is no trouble from this 

 source if honey is kept in a dry, 

 warm room. When 1 began bee- 

 keeping we used to put our honey 

 on a swing shelf in the cellar and 

 it very often granulated in the 

 cells. I have learned better, and 

 have no trouble now. If in a cool, 

 damp place I would remove it to a 

 warm dry one. 



ANSWER BY R, L. TAYLOR. 



A low temperature and the ac- 

 tion of the air cause honey to 

 candy ; so, as cool weather comes 

 on the change begins, uncapped 

 and broken cells candying hrst. 

 Some kinds of honey candy 

 sooner than others ; thus bass wood 

 honey sutlers much sooner than 

 24 



clover hone3^ and the better honey 

 is ripened the longer it will resist 

 the change. The obvious remedy 

 is to see that your honey is well 

 ripened and kept in a dry room 

 having a high temperature, the 

 higher the better, up to 80° or 90° F. 



ANSWER BY J. E. POND. 



I do not know. Every one is 

 troubled more or less in the same 

 wa}'. Some honey candies far more 

 quickly than does some other. 



I have found the best results 

 from keeping the sections in a dark 

 place where the temperature is equa- 

 ble and temperate, say from 60° to 

 70° F., and where there is no ex- 

 cess of moisture. A warmish dry 

 place seems to serve the best pur- 

 pose. Still I find all honey will 

 candy in time, no matter how much 

 care is taken. 



ANSWER BY JAMES HEDDON. 



There is a great difference in 

 different honeys about candying. 

 The white clover and basswood of 

 Adam Grimm's locality, about Jef- 

 ferson, Wis., would sometimes 

 candy in the combs almost before 

 you could get it otf the hives. In 

 such a place I should produce ex- 

 tracted hone}^ 



It is nothing uncommon for 

 comb honey to candy, two months 

 after being removed, if it is kept 

 in a cold place, especially if it was 

 not thoroughly ripened before re- 

 moving. Keep it in a warm, dry 

 atmosphere to prevent candying. 



ANSWER BY DR. TINKER. 



Some kinds of honey are no doubt 

 more inclined to candy than others. 

 If honey is kept in a room of the 

 same temperature as is the hive 

 from which it was taken, it will not 

 candy. Sealed comb honey is not 

 apt to candy if kept in a dry room 

 at a temperature of 50°. But ex- 

 tracted honey will usuall}' candy at 

 any temperature lower than that of 



