514 



AMERICAN BEE JOURNAL, 



Aug-. 17, 1899. 



A Successful Way to Sell Extracted Honey. 



BV E. B. TYRRELL. 



I SEND my promist report of success with my new method 

 of selling' extracted honey. In selliiig- honey by this 

 method, I have it put up in Mason quart fruit-cans, 

 bearing mj' name and address on a highly-colored label, 

 also another label containing- directions for reliquefying-. 



Taking a number of cans so prepared, together with a 

 sufficient number of circulars (of which I send a sample), I 

 am' prepared for my canvass. 



On reaching my field of action. I distribute the honey 

 and circulars around to the private houses, leaving a can of 

 honey and one of each of the circulars, and on the follow- 

 ing day, or the day spoken of in the small circular, I again 

 call and collect what honey is not sold, and the pay for the 

 rest. So far the plan has workt well, and I have lost no 

 cans of hone}-, and I am positive I have made many sales 

 where otherwise I would not have done so. 



The benefits of this plan are as follows : Agents being' 

 considered bj' the majority as a common nuisance, nearly 

 every one has " no '" on the end of the tongue when any- 

 thing is offered for sale by an agent, and the quickest way 

 to get rid of him is the only thought, while many times, on 

 reflection, people find they wish they had purchast. But 

 this plan gets them from an unexpected quarter, " surprises 

 the enemy," so to speak, and very few will deny you the 

 privilegfe of leaving the honey : and once in a familj' (espe- 

 cially where there are children) the temptation to sample is 

 too great to overcome, and if you have a good article a sale 

 is made. 



Again, this sj-stem dispels many doubts about its 

 purity, for they reason that you would not leave it if it 

 were not the genuine article, and, in fact, you wouldn't. 



In practicing this system a strictly high-grade article 

 must be handled, and you are establishing a future trade in 

 honey. Genesee Co., Mich. 



[The two circulars which Mr. Tyrrell mentions in the 

 foreg-oing, read as follows : — Editor.] 

 [Circular jSo. 1.1 

 TO THE EADY OF THE HOUSE. 



Knowing that when household or other duties are press- 

 ing, you do not wish to listen to the clatter of an agent, 

 and not having the time to fully explain what the accom- 

 panying circular does, I leave you what I have to sell, to- 

 gether with an explanatory circular, which you will please 

 read, and I will call again to-morrow, when you can either 

 return the honey, should j'ou not wish to purchase, or else 

 the price of the. can, 35 cents. If you will not be at home 

 on the above day, please leave the honey or cash at one of 

 your neighbors, and oblige, Yours for trade. 



______ E. B. Tyrrell. 



[Circular No. 2.] 



EXTRACTED HONEY. 



Produced by - - E. B. Tyrrell. 



TO THE PUBLIC. 



Extracted honey is simply comb honey minus the comb. 

 If you take a cake of comb honey, cut off the cappings or 

 cover to the cells of honey, laj' the cake in the bottom of a 

 tin-pail, and then swing the pail around in a circle at arm's 

 length, the hone)- on the side of the cake next to the bottom 

 of the pail will be thrown out by centrifugal motion. Now 

 turn the cake over, repeat the whirling process, and you 

 have the comb emptied of its honey, and 3-et not destroyed. 

 This liquid honey left in the pail is extracted honey. In 

 the production of extracted honey by the bee-keepers, large 

 combs are used, and the whirling is done by a machine or 

 extractor, and the emptied combs are replaced in the hive 

 for the bees to again fill with honey, when they are again 

 extracted. As more honey can be gotten by this process, 

 as the bees are saved the exj^ense of building comb you can 

 readily see why it can be sold cheaper than comb honey, 

 and j-et be just as good and pure in every respect. 



Extracted honey will granulate or become white and 

 hard in cold weather, and while at first this maj- seem to be 

 a detriment, it is not, for it can be reduced to its liquid 

 form again by simply heating it. Place the can or dish 

 containing the honey you wish liquefied in warm water, 

 when in a short time the honey will all melt, and will not 

 granulate ag-ain for a long time, BUT BE SURE AND DO NOT 

 LET THE w.\TER GET TOO HOT, not hotter than you can 

 bear j-our hand in, as overheating the honey spoils the 

 flavor and darkens it. I trj- to have all my honey in the 

 liquid form when sold, but it may granulate in time after it 

 is sold, and this is good, in fact the best, proof of its puritj-. 

 Some prefer it in its candied or granulated form. Honey 

 should be kept in a warm, drj- place, dry especially, as freez- 

 ing won't hurt it, but dampness will often cause it to sour. 



In conclusion, I wish to say if there is anything 3-ou do 

 not understand do not be afraid to ask questions, as I am 

 building up a trade for my honey, and am willing, in fact 

 wish, to answer all the questions 3'ou will ask me. 



If you do not find my honey satisfactory, you need onlj- 

 drop me a card and I will call and take back the honey and 

 refund your money. Is not that fair enoug^h ? My prices 

 are as follows : 



One quart, or 3 pounds in a quart Mason fruit-jar. 5 35 



Ten pounds or under, per pound 10 



Thirtj' pounds 2 75 



Sixty pounds, or 5 gallons 5 00 



By buying 60 pounds you get it as cheap as maple 

 syrup, or only SI. 00 per gallon. All honej- sold by me (un- 

 less sold personally, direct to the consumer) bears my label 

 containing mj- name and address. Remember, if \-ou want 

 honej- at an)- time, simply drop me a card, and it will be 

 promptly delivered at the above prices. 



Yours respectfully, E. B. Tyrrell. 



Care of Honey — It Needs Some Attention. 



BY W. Z. HUTCHINSON. 



AFTER honey has been thoroly ripened in the hive and 

 is then removed, its future palatableness depends en- 

 tirely upon the care that it receives. Too many look 

 at honey as a simple sweet, like cane-sugar, forgetting that 

 its flavor, its aroma, its "bouquet," so to speak, are its chief 

 attraction, not knowing that exposure to the atmosphere 

 will leave it a flat, stale sweet. The makers of maple syrup 

 are careful to gather and boil the sap as quickly as possible, 

 and then immediately seal the syrup. All this is done to 

 prevent the loss of flavor by exposure to the air. 



It is the same with honey. When first taken from the 

 hives it has very distinctly the flavor of the flowers from 

 which it was gathered. Each variety of blossom gives a 

 distinctive flavor. By tasting of honey, an expert can very 

 readily tell from what class of blossoms it was gathered. 

 Sometimes the flavors are really too pronounced, too strong, 

 when the honey is first gathered. Basswood honey is an 

 example. In such cases a little exposure to the air may be 

 an advantage. Thoroly ripened extracted honey should be 

 at once put into bottles, cans or barrels and sealed up tight, 

 and then put in a cool place. It will of course soon candy, 

 or crystallize, but the flavor will be retained indefinitely, 

 and the honey can be liquefied whenever it is needed for 

 use. Care must be exercised in melting the honey, that the 

 flavor is not injured by the application of too great heat. 

 Of course the honey will not be burned if it is not heated 

 hotter than boiling water, but the application of so great a 

 heat as this rapidly drives off the flavor. Keeping the 

 package closed and applying a very gentle heat — never 

 above 150 degrees — is the better way. Putting up the 

 honey in such packages as can easily be put into warm 

 water, makes the liquefying more convenient. 



Comb honey is of course already sealed, but not her- 

 metically, unless it has remained on the hive a long time. 

 Honey has a great affinity for moisture, and if comb honey 

 is stored in a damp atmosphere, it will absorb the moisture 

 thru the slightly porous cappings, and become thin and 

 watery. The bulk of the honey will be so increast that it 

 will burst the cells and ooze out. The honey may become 

 so thinned that fermentation will set in. Cold is also detri- 

 mental to comb honey, causing it to candy in the cells. 

 When comb honey is first taken from the hives, it should be 

 stored in a hot, dry atmosphere. A room in the southwest 

 corner of a building, where it will become very hot in the 

 afternoon, is a good place to store comb honey. I know of 

 one bee-keeper who has a small house of sheet-iron in 



