120 



SEVENTH ANNUAL REPORT OF THE 



cakes, in the water. These crates with 

 two dozen each of the large size are 

 put in at the end where it is a little , 

 bit the coolest, and the ice remains 

 at the other end. As the new crates 

 are put in the old crates are slid down 

 so that the temperature is reduced 

 somewhat gradually in that way, and 

 wherever you wished to cut it, heating 

 it is submerged up to the top of the 

 neck of the bottle. The water does 

 not go over the cork, but over the 

 honey. 



Prof. Surface: Doesn't it appear if 

 they are completely submerged there 

 would be even less danger of splitting? 



Mr. Selser: I am a little afraid of 

 some chemical action that might arise 

 from the w^ax I use. That was some- 

 thing that cost me in the neighborhood 

 of a thousand dollars, ad it is a se- 

 cret; it is not made in the ordinary 

 way. 



Prof. Surface: We know the well 

 known principles of cutting glass by 

 heat and cold; or for cutting the neck 

 of a bottle by wrapping a thread sat- 

 urated with alcohol around the neck 

 wherever you wished to cut it, heating 

 it and plunging it into cold water, and 

 that line is the line of cutting. 



Mr. Holterman: What is the size 

 of the largest bottle you treat in that 

 way? 



Mr. Selser: The largest bottle holds 

 short of a pound. I might say we 

 always have some amount of help in 

 this room. One stands at one end and 

 draws off the water as the ice melts, 

 so the water only gets up as high on 

 the bottle as the honey. 



Mr. France: Supposing that my own 

 honey that I am selling upon the mar- 

 ket becomes exhausted and the market 

 continues, and T want to buy honey 

 from some one else, how can I label 

 that under the Pure Food Law? As 

 I understand it, I cannot use my own 

 label as if the honey were mine with- 

 out giving credit to the outside source 

 for it. I would be pleased if Dr. Phil- 

 lips would enlighten us on that point. 



Dr. Phillips: I am sorry I cannot 

 give definite information on that point 

 simply because the Bureau of Chem- 

 istry and the Pure Food ofllcials have 

 not yet given a decision on that point. 

 They are unable to give an authorita- 

 tive opinion until the case comes up. 

 They now have for consideration 

 about 50 honey cases. The thing has 

 never been tested. The words "put 

 up by" have been suggested, but there 



is some objections to that among the 

 officials. What the final ruling will 

 be we cannot tell till a test case is 

 decided. 



Mr. France: So far would it be con- 

 sidered or approved of if instead of 

 the words "put up by" the word "Dis- 

 tributors" was used, or "Bottled by?" 



Dr. Phillips: Yes, they have decided 

 those are all right. 



Mr. France: The intent of the Pure 

 Food law as I understand it is simply 

 to convey to the consumer the true 

 merits of the food they are getting. 



The President: The next paper, ac- 

 cording to the program, is by Mr. W. 

 Z. Hutchinson, of Flint, Michigan, on 

 "Method of Producing Honey in Rasp- 

 berry Districts." 



Mr. Hutchinson: Somebody has got 

 things mixed. Somebody wrote to me 

 and asked me to talk about Out Api- 

 aries. I didn't talk about that only in 

 an incidental way. 



BEE-KEEPING AS A BUSINESS. 



I have been asked to talk about out- 

 apiaries. I have not yet had sufficient 

 experience with out- apiaries to give 

 much of a talk on that subject, so I 

 will take a broader subject, that of 

 "Bee-Keeping as a Business." 



The first step is that of learning the 

 business. Most of the failures in bee- 

 keeping as a business is in launching 

 out too widely with only a narrow 

 experience. As to how that experience 

 shall be gained is another question, 

 but it must first be obtained, in some 

 way, just as surely as the physician, 

 lawyer or architect must learn their 

 professions before starting in business. 

 The quickest and most satisfactory 

 method is that of working with some 

 experienced, successful specialist; but 

 it is a noteworthy fact that 

 most of our specialists have be- 

 gun in a small way, and slowly and 

 laboriously, but perhaps pleasantly, 

 climbed up the ladder without any 

 boosts .except those gathered from 

 books, journals and visits to the apiar- 

 ies of other men. A man starts with 

 a few colonies. The bees and his 

 knowledge gradually increases until he 

 has perhaps 75 or 100 colonies. There 

 he stops. He knows the business of 

 managing an apiary from A to Z, but 

 he lacks the nerve, or confidence in 

 himself, or in the business, to branch 

 out still further; to drop all other en- 

 tangling alliances, and make a sole 

 business of bee-keeping. The special- 



