AMERICAN BEE JOURNAL.. 



627 



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Honey (Jraiiulalioii anil Preyention. 



Query 920.— 1. Will all good, pure ex- 

 tracted honey granulate in cold "weather ? 



2. If not. why not? And how may it be 

 prevented ?— Wisconsin. . 



1. No. 2. I don't know. — C. C. Miller. 



1. No, but it usually does. 2. I don't 

 know. — J. M. Hambaugh. 



.1. I don't know, but most kinds will. 

 2. You tell. — J. H. Larrabee. 



1. No, but it takes a smart man to ex- 

 plain the reason why. I don't know. — 



C. H. DiBBERN. 



1. Some kinds of honey, like the 

 Spanish-needle, does not. 2. Can it up 

 hot. — Mrs. L. Harrison. 



Our honey granulates unless kept in a 

 very warm place. Also keep it in a 

 dark place. — P. H. Elwood. 



1. I have never seen any that will 

 not. 2. It cannot be prevented, and the 

 honey remain pure. — M. Maiiin. 



1. I have never had any that would 

 not. Some grades granulate sooner 

 than others. 2. By heating. — Jas. A. 

 Stone. 



1. I think there are exceptions. 2. 

 It depends upon the kind of honey. I 

 have never tried to prevent it. — Eugene 

 Secor. 



1. All gathered in my locality does. 

 2. Unless it is very thoroughly evapor- 

 ated and kept in a warm place. — R. L. 

 Taylor. 



1. Not all. 2. Much depends upon 

 its source, and probably upon causes or 

 conditions not fully understood. — J. P. 

 H. Brown. 



1. Mine always does. 2. Nectar from 

 some kinds of flowers does not granu- 

 late. I do not know how to prevent it. 

 — Mrs. J. N. Heater. 



1. Not all, but as a rule honey granu- 

 lates, or "candies," as it is termed, on 

 the approach of cold weather. 2. I 

 know of no way of preventing it without 

 injuring the honey. — G. M. Doolittle. 



1. No. 2. I don't know why. It may 

 be prevented for some time by warming 

 the honey and sealing it up air-tight 

 while hot. — A. B. Mason. 



1. All I ever saw would. 2. I do not 

 know how to prevent it, nor do I believe 

 I care to know, as it is my sign of 

 purity. — Mrs. Jennie Atchley. 



1. So far as my own experience goes, 

 it will. In some cases it takes much 

 longer time than in others. Why it does, 

 I don't know, except that it is according 

 to nature, I suppose. — J. E. Pond. 



No; but the liability of granulation is 

 strong. I am inclined to think that the 

 temperature is the principal thing re- 

 sponsible. (Question : What is the 

 proper temperature ?)— W. M. Barnum. 



1. Mine always does, but I am satis- 

 fied there is pure honey that does not. 

 2. I can prevent it from granulating by 

 heating it boiling hot, and then while 

 hot put it up in air-tight cans. — E. 

 France. 



1. Very nearly all. There are some 

 exceptions. 2. It is not known. It must 

 be something in the kind. Keeping it 

 warm will prevent it. Re-liquifying and 

 sealing air-tight helps to keep honey 

 from granulating. — A. J. Cook. 



1. No. 2. Honey from some sources 

 does n^ granulate as readily as that 

 from others. Thoroughly ripened honey 

 does not granulate as readily as thin 

 honey. Granulation may be prevented 

 by heating, but the flavor is apt to be 

 injured. — J. A. Green. 



1. Yes, as far as we have ever seen. 

 Exceptions are very scarce. 2. The only 

 instance where we saw honey remain 

 liquid was where it had been extracted 

 late in November. It can only be pre- 

 vented by heating and keeping in a 

 warm place. — Dadant & Son. 



1. It generally will do so, especially 

 where subject to alternating thawing 

 and freezing. 2. Continued cold or heat 

 will prevent its granulating. I have had 

 honey that showed no signs of granula- 

 tion as long as the temperature was 

 kept even (60°). — S. I. Freeborn. 



1. Not all, but nearly all, pure ex- 

 tracted honey will granulate in cold 

 weather. 2. The reason why some 

 kinds of honey does not granulate has 

 not been clearly shown. One thing is 

 certain, very thick honey is liable to 

 candy soon. If it was thinned with 

 water, and then canned just after bring- 

 ing it to the boiling point, it would not 

 granulate. But the heating is apt to 

 injure the flavor. A line of profitable 



