STATE bee-keepers' ASSOCIATION. 37 



Mr. Kanenburg — About two or "three years ago I had 

 quite a little difficulty with honey granulating on my hands, ;; 

 and so I figured it out that if I got a box and put a glass 

 over it and put it in there and peddled honey, if wouldn't 

 ■granulate. It succeeded perfectly. Let me state that in the -• 

 tight box with the glass over it the temperature was 150 de- . 

 grees. I took the temperature two or three times. I kept ; 

 that hopey two or three years and it never granulated. 



Dr. Miller — If you have your honey brought, as you may i: 

 call it, to that waxy state before it ever granulates at all, -■: 

 then you can get along a good deal better than if you have - 

 honey that has granulated. Never allow it to granulate. You 

 say that you can get a sample that will not granulate but a . 

 larger quantity is Another thing. That's true; but if there's 

 price enough you can get the larger amount. You could have 

 a place arranged — it would take but very little difference in ' , 

 the price of a pound for making a trtiilding for it and put ' 

 a large amount there. It isn't the bringing it to a certain 

 temperature. One hundred degrees is better than 160, and 

 if 160 degrees will do it in a short time the 100 degrees will : 

 in a long time. There is something in the long time that ^ 

 counts. We are taking quite a little time on this, but I be- 

 lieve it is important, and I believe there is only one way that ; 

 we can' do a little more than we do do in having it ripened 

 and never allowing it to granulate. And, by the way, I may ' 

 say to the president, no matter how bad the place that the 

 grocers have, if it is not allowed to granulate, and is so ( 

 treated that it has got into that waxy condition, that grocer V 

 will have to take some special pains to have it granulate if ; 

 it has first been put up without granulating. 



Mr. Abbott — I agree that it is very important, and we -are . 

 just touching the danger-line. This waxy condition spoken 

 of is very easily gotten by a little carelessness, and if you are 

 not very careful you will spoil the flavor of the honey. There 

 is a plan of ripening honey by a system of steampipes, and I ■ 

 bought some of this honey once. It never granulated, and I ■ 

 don't know b.Ut in the start the honey was all right and pure, ' 

 and of that waxy consistency that nobody wanted it. It / 

 wasn't exactly burned, but it was like chewing molasses candy 

 that hadn't been made quite thick enough, and it wasn't de- 

 sirable honey for the family trade. Every once in a while I .:' -] 

 have myself permitted a can to get just a little bit harder / 

 than it ought to be, and while it wouldn't be burned at all, it ' 

 would get thick and waxy, and it had to go back to Mr. 

 Somebody, where it was used for candy or printers' rollers. >. 

 It is a very easy matter to spoil honey while endeavoring to 

 keep it from granulating. 



Mr. Whitney — Do you mean spoil by overheating or get- . 

 ting too thick? 



Dr. Miller — I don't believe it. 



Mr. Abbott — You can't with the sun. 



Mr. Moore — There is a train of thought that went' .; 

 through my mind when I heard Mr. Abbott speaking, and I y; 

 ask him if there is any suspicion of glucose in that. 



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