AMERICAN BEE JOURNAL. 



463 



Filtering Darii Honey to Im- 

 prove Its Color. 



Query 866.— 1. Has there ever been any 

 attempt made to filter the darker grades of 

 extracted honey through bone carbon, to im- 

 prove its color? 2. From an experiment I 

 made, I think the temperature has to be about 

 140". Will that hurt the flavor of the honey ? 

 — Penn. 



I don't know. — J. E. Pond. 



I should think not. — Mrs. L. Harri- 

 son. 



I have never tried it, so I cannot tell. 

 — H. D. Cutting. 



1. Not that I know of. 2. I should 

 think not. — R. L. Taylor. 



1. None that I have heard of. 2. Do 

 not know. — Jas. A. Stone. 



You know considerably more about 

 this than I do. — Will M. Barnum. 



1. I never heard of it. 2. Perhaps 

 not, but you can tell by trying. — C. C. 

 Miller. 



1. I don't know. 2. I don't think it 

 would, if not kept hot too long. — E. 

 France. 



1. Yes. It is not practical, I think. 

 2. It must be done very carefully, or it 

 will.— P. H. Elwood. 



1. I do not know. 2. A temperature 

 of 1400 ought not to injure the flavor of 

 honey. — Eugene Secor. 



1. I have never heard of attempts to 

 filter dark grades of extracted honey. 2. 

 140° will not injure the flavor. — G. L. 

 Tinker. 



1. I never heard of any. 2. It is 

 claimed that a temperature above 120^ 

 will injure the flavor. — Mrs. J. N. 

 Heater. 



1. No attempt on a scale to amount 

 to anything. 2. I should think the 

 flavor of the honey would be impaired. — 

 J. P. H. Brown. 



1. I think filtering would not take the 

 rank flavor, and would be too expensive 

 in practice even if it worked well. I 

 have not tried it. 2. I do not think it 

 would harm honey to raise it to 140°, 

 Pahr. — A. J. Cook. 



1. This is something I am not familiar 

 with. 2. One hundred and forty de- 

 grees of "heat will not injure the flavor 

 of honey. — G. M. Doolittle. 



1. Not that I am aware of. 2. No, 

 not under ordinary conditions. Your 

 ideals, I believe, worth testing. I would 

 like to do it myself.— J. H. Larrabee. 



1. I have had no experience in that 

 line. 2. Honey remaining at or above 

 the boiling point long injures both color 

 and flavor, for me. — Mrs. Jennie Atoh- 



LEY. 



1. I have no experience, and have 

 never heard of such experiments. 2. I 

 do not think that a temperature of 140° 

 would hurt the flavor of honey.— C. H. 



DiBBERN. 



1. I have no knowledge of any at- 

 tempt of the kind. 2. I think a tem- 

 perature of 140° will injure the flavor 

 of honey. I will take my dark honey as 

 it is. — M. Mahin. 



1. I do not know. 2. I don't think 

 this degree of heat would injure honey. 

 Some varieties of haney are much more 

 susceptible to injury from overheating 

 than others. — James A. Green. 



1. I have never tried it, but I think I 

 should prefer to sell the dark grades as 

 they are, rather than attempt to filter 

 them. 2. All heating has a tendency to 

 destroy the aroma. — S. I. Freeborn. 



1. Not that I know of. This kind of 

 "fooling" never pays. 2. If properly 

 done, honey can be heated to a much 

 higher temperature than 140°, and not 

 be injured. An inexperienced person, 

 however, can easily spoil a fine lot of 

 honey by heating it.— Emerson T. Ab- 

 bott. 



1. We have thought many times that 

 this might be tried on honey-dew, but 

 have never tried it. Its color, much 

 more than its taste, makes honey-dew 

 objectionable. 2. We do not think 140° 

 would hurt the flavor of honey, and we 

 would very much like to hear of experi- 

 ments made on this matter. — Dadant & 

 Son. 



1. I don't know. In my locality the 

 trouble is not the " color," if the flavor Is 

 right. Too often our fall honey is strong 

 and "twangy." Filtering would not 

 cure this. 2. A temperature of 140° 

 will not injure fall honey, if the applica- 

 tion of the heat is not too direct. Often 

 we Improve our strong fall honey for 

 table use by heating it to the steam 

 point, and removing the "skim" as 

 often as it rises. Some falls we have 

 splendid dark honey, and my customers 

 do not object to the color, if the taste is 

 perfect. — G. W. Demaree. 



