360 



THE BEE-KEEPERS' REVIEW 



strips of wood of varying' height are fas- 

 tened in the bottom of the tank; two strips, 

 two inches wide, along the center of each 

 division, and a strip one inch in height 

 along the outside edge of each division. 

 The ends of these pieces of wood are 

 nailed to end-pieces that are the length 

 of the width of each division, and the 

 whole arrangement is held in position by 

 nailing fast, or by the use of wedges. Two 

 rows of square, 60-pound cans can be 

 placed in each division, and the pieces of 



panying illustration, one of these pipes is 

 raised up in a slanting position, simply to 

 show it. Each pipe has a cap on its end, 

 and fine holes, about six inches apart, are 

 bored the entire length of each pipe. This 

 distributes the steam and prevents the 

 crackling noise. The steam is turned on 

 one side about two hours before it is 

 turned on the other side, as this brings 

 the honey along in two lots, and is a sav- 

 ing of fuel. When the first side has 

 reached the proper temperature, of 145 



Liquefying Tank Partly Full of Cans — Taking the Temperature. 



wood in the bottom of the tank will give 

 them the desired tilt to bring the screw- 

 caps above the water. 



THE APPLICATION OF STEAM. 



The steam for heating this tank, also 

 the washing- tank, and for drying the bot- 

 tles, is furnished by a six-horse power, 

 upright boiler, placed three feet below the 

 working-floor, in a space that is bricked 

 up, and large enough to do the necessary 

 work and hold the fuel. This keeps all 

 clean and safe. The steam is introduced 

 into the liquefying tank by means of pipes 

 that lie along the bottom. In the accoir.- 



to 155 degrees, only a little steam is re- 

 quired to hold this temperature the re- 

 quired length of time, and accumulating 

 steam can be turned in upon the other 

 side. It might be mentioned that there is 

 a half-inch hole in the division board, at 

 the water-line, which is one inch from the 

 top of the cans. As the steam enters the 

 water and is condensed, the water gradu- 

 ally rises, and flows over into the other 

 side, and from that side the surplus can 

 run off through another opening. It re- 

 quires about 12 hours to liquefy and pro- 

 perly heat, for bottling, honey that is 

 candied. Liquid honey can be prepared 



