84 



EIGHTH ANNUAL REPORT OF THE 



"Up in the garret." Of course, you all 

 know what the temperature was up 

 there. It was freezing cold. Did you 

 ever go into a close atti3 on a hot sum- 

 mer day? You want to get out as 

 quickly as possible. Now, that honey 

 had been submitted to a roasting proc- 

 ess, if I might call it that, and after 

 that it seemed to be just a little bit 

 like jelly or something of that kind, 

 very thick and stringy, and it would 

 remain in that condition, and did re- 

 main in that condition. I don't know, 

 possibly the man is here now who 

 showed a sample of it in Rockford, at 

 a Rockford convention, that had been 

 kept the same way; and I believe if 

 you submit comb honey to sufficient 

 heat before the winter sets in, it will 

 stand the severest cold you can submit 

 it to. 



Mr. Wilcox: Let me qualify the last 

 statement. The reason it keeps is be- 

 cause there isn't sufficient moisture in it 

 to expand from freezing. If you ripen 

 it until it reaches that jelly like con- 

 dition and then store it in a close, 

 moist room until it absorbs moisture 

 so as to restore it to its former condi- 

 tion, as it will do, then it will crack 

 from freezing; but if you dry it out 

 before freezing and it does not absorb 

 moisture again, it will not granulate. 



Mr. Todd: This story we have just 

 had from Dr. Miller does that not seem 

 to agree with raising extracted honey 

 to 160 degrees to prevent after granu- 

 lation, and it Avill stand very cool 

 weather afterwards? I am very much 

 interested in this question, for extract- 

 ed honey out in Victoria, B. C, granu- 

 lates very readily. This experience is 

 the same as that of Mr. Selser, of 

 Piiiladelphia. This granulation in- 

 terests me greatly, because this honey is 

 very dense and it granulates very 

 readily, and after granulation it be- 

 comes of a very muddy color, and I 

 have to face that problem. 



Mr. Macklin: I should like to ask 

 Dr. Miller whether honey that is kept 

 over through the winter from freezing, 

 or at an even temperature, won't be a 

 little darker the next year than the 

 year it was gathered, not the honey it- 

 self, but the capping? 



Dr. Miller: The samples I saw I 

 don't think had changed any in color. 

 I can see why the honey itself should 

 change, but I don't see why the cap- 

 ping should. I don't think the cap- 

 ping was changed any in color. I 



might say this as to changing in 

 color, although it is perhaps hardly 

 germain. I have some honey, white 

 clover honey, extracted, about thirty 

 years old, that became very dark, and 

 I don't know of anything except age 

 that will make it dark. 



Mr. Moore: Though I have been 

 twenty-one years in this business I 

 feel awfully modest, and Mr. Todd 

 inade a remark that reminds me of 

 something I learned out of a bee pa- 

 per only a month or so ago that I 

 thought was worth more than a year's 

 subscription. It says in liquefying hon- 

 ey it becomes dark because we scorch 

 the honey in liquefying it. I under- 

 stood you to say that in liquefying it 

 it became of a dark, muddy color. 



Mr. Todd: When it granulates in 

 Victoria it becomes a dark, muddy 

 color. It is of an amber color in the 

 first place. It becomes positively 

 horrid, and I don't want to sell it 

 when it is so dark. 



President York (exhibiting samples): 

 That is a liquid honey, and here is the 

 same thing granulated. 



Dr. Miller: Has that been relique- 

 fied? 



Mr. Baxter: That is reliquefied, and 

 will granulate again and again. You 

 can hasten the granulation by putting 

 a little of that granulated honey in it, 

 and it will granulate more readily. 



Mr. Moore: This article that I re- 

 ferred to went on to say that in order 

 to prevent the overheating of the hon- 

 ey you would have to stir it, because 

 on the edges where it comes nearest 

 the hot water it will overheat and 

 discolor. Another thing Dr. Miller 

 spoke of: He said some people were 

 anxious to keep comb honey over win- 

 ter. I want to impress upon you all 

 that the anxiety you ought to have 

 is to get your comb honey into some- 

 body's hands just as soon as possible 

 after it is produced. Some people have 

 been 'foolish enough to hold it until 

 after the first of January, and you 

 w'ill never "make good" on the prob- 

 able deterioration on the price you will 

 get. You want to be anxious to get 

 your comb honey on the market as 

 soon as possible. 



Mr. Whitney: In regard to keeping 

 comb honey, I wish to say that I ate 

 some honey for lunch that I took off 

 the hive a year ago last August, and 

 have considerable of it stored away, 

 and it is liquid, as nice as anything I 

 ever saw — no granulation whatever. I 

 think you can keep it. 



