iyv3 



GLEANINGS IN BEE CULTURE. 



197 



I do not believe in going- back on bottled 

 honey or comb honey; but let us cater to all 

 kinds of trade and demand of a leg-itimate 

 character. In our exhibits of hone^^ let us 

 show the beautiful white combs in sections 

 — clear sparkling- honej' in bottles, in tins, 

 and, last of all, hold up to the unsophisti- 

 cated public another form of honej' in paper 

 bags. Explain that it is pure, and then 

 say that honey in that form is the cheapest 

 sweet, and perhaps you maj' say the purest; 

 for onl}' the verj- best of any extracted hon- 

 ey will candy, the thin and watery portions 

 usually draining- off, 



I suggest that our readers try this bolog- 

 na-sausage package. The}^ should get the 

 bags and learn just how to put the honey 

 up. Set it outdoors where it will quickly 

 candj' when the weather is cold; and when 

 it turns to a nice compact solid, just try 

 your local trade. But do not 

 fail to post the retailer on the 

 merits of the goods. 



I tried to engage quite a 

 quantit}' of Aikin's bologna- 

 sausage honey; but out of his 

 crop of 23,000 lbs- he has only 

 a little left, and he explained 

 that he could send only a little. 

 He had practically' sold all 

 ■out, and he could not get 

 enough of it. Colorado honey 

 was a rather scarce article 

 last season, as our readers 

 may possibly know. 



It is possible that Eastern 

 honej' would not cand}'^ quick 

 enough to make the bologna 

 sausage practicable in the 

 East. The dry climate of Col- 

 orado, and its beautiful alfal- 

 fa that candies so quickly, 

 make the bologna-sausage 

 package one of the best nov- 

 elties ever introduced in the 

 State. There are other States, 

 like Texas, California, Utah, 

 Idaho, and Montana where 

 such a package would be a 

 perfect success, even if it could 

 not be made a commercial pos- 

 jsibility in the so-called rain- 

 belt of the East.— Ed.J 



\l.ater. — Just after the fore- 

 going was written I sent one of 

 these packages of bologna-sau- 

 sage honey by mail to Dr. Mil- 

 er. I gave instructions to the 

 mail clerk to give it no special 

 wrapping, but merely to cover 

 it with strong paper, tie it, and put on the 

 necessary postage. Mj' idea was to see 

 whether honey could be sent that waj- in 2- 

 Ib. packages bj- mail, without endangering 

 Uncle Sam's mail-bags. There certainh' 

 ■would be no trouble during cold weather, 

 and I do not think there will be much dur- 

 ing summer. Knowing Dr. Miller to be 

 somewhat opposed to candied hone}' I sent 

 this sample, thinking that it would go a 

 long way toward convincing him of the 



marketabilit}' and edibilitj' of this form of 

 bologna-sausage honey. In writing about 

 some other things in a private letter he has 

 this to say about the bologna-sausage hon- 

 ey, and it speaks for itself:] 



As to Aikin's " bologna sausage," I have 

 read what he has written on the subject, 

 and heard him talk about it, but never took 

 such a great deal of stock in it. But a live 

 specimen of the article on the table before 

 me during one meal has converted me. 



Heretofore m}' view has been about this: 

 " Yes, it saves mone}- to use paper for the 

 package, and so it can be sold for less, and 

 thereby the consumption may be a little in- 

 creased, but that's all that can be said in 

 its favor. I don't like the granulated as 

 well as the liquid article, and most people 

 are of the same mind." 



AIKIN S I'APKR-BAC, 



HOXEV-PACKAGK DISSECPED KOK 

 THIO TABLE. 



But the " sauiiage " was before me, and 

 it was only fair to give it an impartial tri- 

 al. I took my penknife, slit down the pa- 

 per in three or four places, peeled it oflF, 

 and left lying on the plate the honey, look- 

 ing much like a brick of butter. Right 

 then and there I was strongly impressed 

 with the convenience of the package; and 

 not only that, but the onvenience of the 

 honey after the paper was removed. In- 

 deed, I think Bro. Aikin has been some- 



