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I 



38 THIRD ANNUAL REPORT 



Mr. Abbott — No, sir. ^ 



Dr. Miller — Had a great degree of heat been used in that? 



Mr. Abbott — Yes, sir. T 



Dr. Miller — There's where the trouble is. It is the long 

 and not the high degree of heat that we want. I doubt very 

 much if it ever ought to go above 120. 



Mr. Abbott — 140 degrees. 



Dr. Miller — That may be, but if you keep it at 100 long 

 enough, I won't be much afraid of it.' 



Mr. Niver — Just one more word on this subject. Mr. 

 Morton, of New York, had a special building for his comb 

 honey; he believed in heating comb honey to ripen it, to make 

 it thick so it would ship better, and he had this special 

 building covered with steel that kept warm, and over night, 

 if it was going to be cool at all, he would heat it. He kept 

 his comb honey in there from four to six weeks. I attribute 

 his success in holding the trade, and nobody could get it 

 away from him, to ripening his comb honey after taking it 

 off the hives. You cannot leave it for the bees to ripen it, for 

 it will get all travel-stained. In New York we have to take 

 it off just as quick as capped, or else it will get travel-stained. 

 By taking it up in this building and keeping it there for a 

 month or six weeks, we got honey we could ship safely. It 

 was v€ry thick, and waxy, and heavy. 



Mr. Duby — Do we know the cause of granulation? I be- 

 lieve from my experience that it may be in the method of 

 handling the honey, because I got some of the same quality 

 that had been canned, and some would granulate and others 

 would not, and I noticed in handling it that sometimes there 

 are air-bubbles, and I had an idea that that's what caused the 

 granulation. If vvse could prevent these air-bubbles, perhaps 

 it would not granulate. That's only a question I am asking. 



Pres. York — Do we know the cause of granulation of 

 honey? Don't keep it a secret if you do; we want to know.. 



REGRANULATION OF RELIQUEFIED HONEY. 



"Will honey that has once granulated and then been re- 

 liquefied, granulate quicker after that than the first time?" 



Dr. Miller — Very much quicker. 

 . Mr. Abbott — That's not my experience in 20 years. 



Mr. Duby — Not mine, either. 



Mr. Wilcox — If you reliquefy it most thoroughly. Keep 

 it hot a long time, and after you think it is sufficiently melted 

 so that there will be no particles in it, be sure it is all lique- 

 fied, and it will be all right. 



Dr. Miller — I am very sure that Mr. Wilcox is right. I 

 said yes, it will granulate very much quicker the second time, 

 and I said to Mr. France, "There is one of the things that 

 I am sure I know," and two or three said I was "off," and I 

 found I didn't know after all. I am sure in a good many 

 'cases that I have tried it, it granulated very promptly after 

 being liquefied, but it was simply liquefying and. not ripen- 

 ing. Now, Mr. Wilcox is speaking about heating it and 



