Aug. 15, 1911 



489 



sample should be tested for the presence of 

 injurious substances, which may have been 

 formed during or remain from the bleach- 

 ing. To cover most of the processes in ordi- 

 nary use, it is necessary to test for the fol- 

 lowing substances: Charcoal, permangan- 

 ates, dicliromates, sulphates, dioxygen, free 

 fatty acids, free alkalies. Charcoal would 

 be detected in the test with turpentine or 

 chloroform previously given. 



Permanganates, dichromates. and sul- 

 phates would be extracted by the boiling 

 water as given in the test for soaps. The 

 permanganates and chromic compounds will 

 give color to the water, the depth of color 

 being proportional to the amount of com- 

 pound present. Excessive amounts can be 

 detected by making a comi)arative test with 

 wax which has been carefully bleached, and 

 noting the comparative depth of color. The 

 sulphates can be detected by adding a few 

 drops of barium chloride to a portion of the 

 extract. A milky coloration indicates the 

 presence of sulphates. 



As dioxygen will be decomposed and vol- 

 atilized by heat, it is not necessary to test 

 for it. 



The test for free fatty acids has already 

 been given. 



Free alkalies may be detected by dropping 

 a piece of red litmus ])aper in the watery ex- 

 tract. If the paper turns blue, then free al- 

 kalies are indicated. 



In addition to the above, there are many 

 other excellent chemical methods which 

 will detect one or more foreign matters in 

 beeswax. As the operator must have con- 

 siderable equipment and experience before 

 he can be sure of accurate results, the meth- 

 ods are not of general interest, and are, 

 therefore, here omitted. In the succeeding 

 article a method will be given of detecting 

 the presenceof ordinary adulterants in bees- 

 wax by a simple physical test. 



Rochester, X. Y. 



CAPPING-MELTERS. 



Some Causes of Unsatisfactory Results. 



BY F. R. BEUHNE. 



In Ctleaxixgs for .Tan. 15. page 30, the 

 editor mentions a number of drawbacks in 

 the use of capping-melters. As I have prob- 

 ably had as much to do with melters or " re- 

 ducers," as we call them in Australia, as 

 any honey-producer, I should like to give 

 my opinion in reply to the various com- 

 plaints referred to by the editor and by Mr. 

 W. A. Chrysler. 



First, the editor says: "A capping-melter 

 needs constant attention." The " reducer " 

 I use (one at each apiary) requires less at- 

 tention than any uncapping-tank, can, or 

 box that I have ever come across. If pack- 

 ed on the outside to save fuel, if properly 

 set up with a stove of the right kind under- 

 neath, and if protected from draft by a fire- 

 proof compartment, it is altogether auto- 

 matic. 



Next is the complaint of heat. This shows 

 that a considerable amount of heat is lost 

 from the a|)paratus because it is not covered 

 on I he outside; and from the stove, because 

 it is not enclosed. This heat is not only 

 wasted, but is a trial to the operator. Wheii 

 both apparatus and stove are i)roperly insu- 

 lated there is no more heat than there is 

 when honey-knives are heated in a vessel 

 over a lamp. 



Third, there is complaint of the quality of 

 the htmey being injured. Now, honey may 

 be injured in a luelter by being overheated, 

 by being too long in contact with hot metal, 

 or with hot wax and slumgum. Keeping 

 the honey running from the melter contin- 

 uously, and separating it at once from wax 

 and refuse will obviate overheating, and will 

 j)revent the waxy taste so noticeable when 

 honey remains in contact with hot wax for 

 a time. 



Then there is the darkening of honey. 

 This is considered by many as a result of 

 the heating, when, as a matter of fact, it is 

 due to the coloring matter from dark combs. 

 This coloring matter is very soluble in hot 

 water; and when old combs are uncapped 

 with a wet knife there is more discoloration 

 than when a dry knife is used. The cap- 

 pings of new combs do not discolor the hon- 

 ey from the reducer; but when cappings of 

 old combs are allowed to drain, instead of 

 being melted as they come otf the knife this 

 coloring matter adheres to the wax; but, 

 sooner or later, the cap])ings are melted, and 

 it is then found in the honey, no matter 

 what means ha\e been employed in render- 

 ing. 



Mr. Chrysler suggests ])ressing the cap- 

 pings cold as a means of overcoming these 

 difficulties. I used a capping-melter first in 

 1895; and after a few seasons, thinking that 

 heat caused the darkening of the honey, I 

 constructed a press to force the honey out of 

 the cappings. But the honey was discolor- 

 ed just the same. Even more than I ex- 

 pected remained in the press cakes; and the 

 more pressure I applied the darker it became 

 when the cappings were from brown combs. 

 After being convinced that heat was not the 

 cause of the darkening. I returned to the 

 melters, of which I constructed several dif- 

 ferent kinds, and finally adopted the tube 

 grid, and continuous automatic separation 

 by means of the U-tube principle, as the 

 best way of shortening the contact of the 

 honey with hot metal, slumgum, and liquid 

 wax. 



For the last five seasons every ounce of 

 honey from cappings has run into tlie tanks 

 along with the honey from the extractor, 

 and I have not bten able to detect any dif- 

 ference between honey with the ca])pings 

 honey incorporated, and extracted honey by 

 itself. Of course, there must be a difference, 

 because when the honey from dark cappings 

 is kept separate it shows a distinct dark hue; 

 but when it mingles with all the honey 

 from the extractor (at a temperature of 150 

 degrees), it is not noticeable after cooling 

 down and clearing in the settling-tank. I 



