Vol. XIT. 



DEC. 1, 1886. 



No. 23. 



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EXTRACTED HONEY. 



HOW TO HAVE IT EQUAL TO COMB HONEV 

 EVERY RESPECT EXCEPT APPEARANCE. 



'ITH reference to my article in last niimlier, 

 on page 882, in your I'oot-notcs, Mr. Editor, 

 you ask me to give my latest experience in 

 obtaining perfectly ripened extracted hon- 

 ej', with the least amount of labor. I will 

 do so, and " hew to the line, letting the chips fall 

 where they may;" and if they fall on top of my 

 new hive, and I proceed to brush them off before 

 all 5'our readers, I hope no one will accuse mc of 

 seeking to advertise in the reading-columns. That 

 is something I do not wish to do; but I see that in- 

 cidental advertising is an absolute necessity, many 

 times, to the end that we may present our best 

 thoughts; and 1 for one wish to present no other 

 than my best, upon any sub.iect that I undertake to 

 write upon. 



]f you refer to my book and circular for 1886 you 

 will notice that, wherever [ mention the superiority 

 of the new hive, as viewed by me, I usually add, 

 " for comb hone.y." Now, during the past season 

 we believe we have demonstrated that it is equally 

 superior for the production of extracted honey, as 

 we find it perfectly fits our theory and practice of 

 producing rich, oil3% dead-ripe extracted honey, 

 which is in every way equal to comb only, except 

 in appearance, and that its peculiar construction 

 enables us to take the honey through that hive with 

 considerable less labor than is necessitated bj' the 

 use of other hives, all of which I will try to make 

 plain further on. 

 Let us Inquire into the philosophy of theripeninir 



process. It is supposed by many that the capping 

 or sealing of cells is a factor in favor of the ripening 

 of the honey they contain. No doubt this idea has 

 gained credence because we usually find the ripest 

 honey within capped cells; but such is not the case, 

 however; for the ripening process goes on more 

 slowly after capping than before; and it would not 

 continue at all after capping but for the fact that 

 the material of which these caps are made is more 

 or less porous. Just how < r why, 1 do not under- 

 stand; but I believe I have demonstrated that the 

 peculiar heat and currents of heat contained with- 

 in the hive of a populous colony possesses, in an 

 eminent degree, a peculiar superiority for perfect- 

 ing the ripening process: besides this, before the 

 honey is sealed, and after the time that many ex- 

 tract it, if left in the hive we are told that the 

 younger bees several times re-swallow and re-eject 

 it into the cells— another thing which gives it a rich 

 oily nature. Be this true or false, after the most 

 thorough experiments with the artificial ripening 

 process mentioned in last issue, I have found that, 

 some way or other, there is no other extracted 

 honey equal to the hive ripened article. Believing 

 it is clear to the reader that, while cappings and 

 ripe honey are usually found together (t)ccause the 

 bees'will not cap it until it i.s ripened to a certain 

 consistency, at least but that capping), rather than 

 being a cause, is a hindrance to such ripening, I 

 have no doubt but that my readers of a larger ex- 

 perience will readily conceive the idea that a judi- 

 cious and thorough system of /leruij; will have a 

 great tendency to prevent capping, and, at the 

 same time, aid the ripening process. 

 We use from two to four extractinarsupers, each 



