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130 



TENTH ANNUAL REPORT OF THE 



Mr. Bull — I have. 



I*res. York — ^Does it work all right? 

 Mr. Bull — iPerfectly. 

 Pfes. York — Will you tell a little 

 about it? 



Mr. Boill — I have melted only three 

 (3) batches; I used gas. I turned the 

 can upside down, and let the honey 

 run out; it takes about 10 or 11 hours 

 to melt a can. 



Pres. York — ^The first part of this 

 question is: "What is the best meth- 

 od of melting 60-pound cans of granu- 

 lated honey?" 



Mr. HufCman — Are you not liable to 

 over-heat the honey by this method? 



Mr. Bull — Almost imposible by this 

 method. 



Mrs. Holbrook — Arrange a standard 

 with a platform, and a second little 

 platform a few inches above; set this 

 60 pound can on that, and place a box 

 over this which is lined with asbestos, 

 an-d this is heated by a little lamp un- 

 derneath, on the principle of the Alad- 

 din oven. It will require about % cent's 

 worth of oil to liquefy a 60-pound can 

 during the night. 



Pres. York — Any other method? 1 

 suppose the most common way is to 

 put it in a tank of hot water. 



Mr. Rodenberger — I have a galva- 

 nized iron tank that holds 4 cans. I 

 put in about a foot of water; a couple 

 of strips of wood for the cans to rest 

 on,; andi have a tight cover; I set it on 

 the stove and let it heat; In a few 

 hour it requires an awful temperature ; 

 let it run out as fast as as it melts, but 

 then some of it comes out in lumps. 

 I let it settle a day or two before I 

 draw it, and it is perfectly clear. 



Mr. Anderson' — It seems to me if a 

 60-pound can of honey is melted in an 

 hour it requires an awful temperature; 

 it is apt to scorch the honey. It takes 

 me 7 or 8 hours the way I liquefy 

 honey. Of course I liquefy 17 or 18 

 cans at a time. 



Mr. Rodenberger — I said "I can do 

 it," but I don't do it; if you want to 

 hurry it you can do it; if I am not in a 

 hurry I let it set around there all day — 

 perhaps all night; stir it up once in a 

 while. 



Mr. Whitney — Which is the best way, 

 to heat it in a few hours' time or to do 

 it slowly? 



Mr. Rodenberger — I prefer to do it 

 slowly. 



Mrs. Holbrook — That emphasizes 

 this point that came to me last winter, 



in my experience- with a commission 

 man. He was liquefying honey in a 

 half hour's time, by setting it in a tank 

 and letting boiling water run over it, 

 liquefying it for his customers for the 

 retail trade. I saw some of that honey 

 after it was liquefied, and you would not 

 have recognized it as the same honey; 

 it was of a darker color, and the flavor 

 was changed, and those cnstomers were 

 not getting the benefit of the fine prod- 

 uct to which they were entitled. I 

 meant to have taken this matter up 

 with the bee-papers, to have them 

 send out a sheet to every commis- 

 sion man to show him how to liquefy 

 honey, that it might preserve its or- 

 iginal color and flavor. 



Mr. Wilcox — What causes the differ- 

 ent flavor w:hen you heat it too much? 

 In what way dioes it change the flavor? 

 In sugar syrup it does not. What 

 changes' the flavor of honey when you 

 overheat it? 



Mrs. Holbrook — ^When you have 

 over-heated honey, from the chemist's 

 point of view, you have changed it 

 from honey to sugar syrup. It is not 

 honey after it has been submitted to a 

 temperature of 212 degrees, or even 

 180 degrees; it is no longer honey, and 

 you can consult Hoyle on that; confer 

 with the Bulletins from Washington. 



Mr. Anderson — I have melted a good 

 deal of honey in my time, and when I 

 try to melt honey inside of 8 hours' 

 time, I am apt to discolor it, and I 

 don't think I can get all the granules 

 out, I don't believe I have ever lique- 

 fied honey properly inside 8 hours; it 

 does not change the color, using 8 

 houre. I have liquefied it — on a rush 

 order^ln 5 hours. I hold it at a tem- 

 perature of 160 degrees or 150 degrees. 

 Mr. Wilcox — Won't it melt in 3 

 hours at that temperature? 



Mr. Anderson — I have not been able . 

 to find out that way. 



Mr. Pritchard — 'Am I to believe, 

 then, where honey is melted to a de- 

 gree of 180, or a little more, it keeps It' 

 from granulating— and then is it 

 honey or syrup? 



Mrs. Holbrook — You will read in 

 one of the bulletins — it was a bulletin 

 that was sent us from Washington — 

 read that analysis, and when every 

 one of you have digested that ana- 

 lysis, you won't come here and talk as 

 you have today. 



Mr. Wilcox — When you come to tallc ' 

 about the chemical side of it, let me 



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