400 



AMERICAN BEE JOURNAL. 



Tlic Oradingr of Comb and Ex- 

 tracted Honey. 



Query 890.— 1. How many grades, each, 

 in your judgment, should there be for comb 

 honey'; and for extracted honey? 2. Please 

 name the grades you would have?— Honey 

 Dealer. 



I have had no experience. — J. E. Pond. 



Three grades — Fancy, No. 1 and No. 

 2. — H. D. Cutting. 



Three grades — Best, Fine and Grade. 

 — Will M. Barnum. 



Ordinarily two; in some seasons three. 

 — Mrs. L. Harrison. 



Three grades for comb honey — Fancy, 

 No. 1 and No. 2. — Eugene Secor. 



1. Three. 2. Best, or XXX; Medium, 

 or XX ; and Dark, orX.— G. M. Doolit- 



TLE. 



For extracted, about three grades — 

 First, Second and Third, according to 

 quality.— E. France. 



I have had so little experience in 

 grading honey that my opinion would 

 not be worth anything. — M. Mahin. 



1. Three grades of comb and the 

 same number of extracted. 2. For comb 

 — Fancy, No. 1, and Light Weight. — J. 

 H. Larrabee. 



About two, not over three each for 

 either comb or extracted honey. I would 

 name them — Extra White, Choice Honey, 

 and Buckwheat Honey. — C. H. Dibbern. 



The number of grades depend upon 

 the market and taste of customers. It 

 is well to have several grades of shade, 

 of flavor, and of condition. — J. P. H. 

 Brown. 



I would certainly make three — 1st 

 Class White, Imperfect White, and 

 Dark. I have had too little experience 

 to speak excdthedra in this matter. — A. 

 J. Cook. 



I do not believe in having too many 

 grades — three or four of each— and I 

 would simply name by number, as No. 1 , 

 No. 2, No. ''> and No. 4, as these num- 



bers are understood all ovej the world 

 already. Calling by long names, as 

 "White Extra," "White Medium," 

 •' Dark," etc., is no better, if as good, as 

 the numbers. — Mrs. Jennie Atchley. 



About four for light comb honey — 

 Fancy, No. 1, No. 2, and No. 3 ; the 

 same for amber comb, and for extracted 

 honey perhaps one less grade would do. 

 — R. L. Taylor. 



The grades adopted by the North 

 American at Albany in 1892. See re- 

 port. The grading adopted a year later 

 will do very well for "sugar-honey !" — 

 P. H. Elw^ood. 



1. That depends upon the market. I 

 do not think it is possible to establish a 

 general system of grading honey. 2. 

 First and second quality, and then class 

 all the rest as poor, or "off" honey. — 

 Emerson T. Abbott. 



Two. All perfectly finished white 

 sections to be first grade, and travel- 

 stained or uneven surface not completely 

 capped, the second grade. I would make 

 three grades of extracted honey — White, 

 Amber and Dark. — Mrs. J. N Heater. 



1st and 2nd grades for comb honey of 

 each kind, say for basswood, clover, etc. 

 Sometimes we have but one grade of 

 extracted, as it may all be No. 1. At 

 other times the flow may be mired, 

 necessitating two or more grades. — S. I. 

 Freeborn. 



For comb honey of good quality, I 

 would have three grades, which I call 

 " Select," " No. 1," and "No. 2." An- 

 other grade may be made for that which 

 is not so salable. For extracted honey 

 of good quality, two grades are sufitl- 

 cient. — James A. Green. 



Read up the reports of disscussion at 

 last two North American conventions. 

 On page 411 of this number of the Bee 

 Journal is given the decisions of the 

 Washington convention. Still, that will 

 hardly stand the test of practical use, 

 and the thing may need further over- 

 hauling. — C. C. Miller. 



I have but two grades — Light Colored 

 and Dark Colored. This means honey 

 gathered in the clover season, which 

 gives us ir/iitc honey ; and honey gath- 

 ered in the fall from the asters, etc., 

 which gives us a dark honey. I protest 

 against any further classification. It is 

 a wonder to me that those restless indi- 

 viduals who clamor for classification of 

 honey, have failed to see that too much 

 " (7?'rtc?i?iy " has put the producers of 

 agricultural products at the tender mer- 

 cies of the sharpers. — G. W. Demaree. 



