PRODUCTION AND CARE OF EXTRACTED HONEY. 13 



and honey may even be run out from a large can into a vessel fur- 

 nished by the customer when the honey is delivered. It is too often 

 the case, however, that bee keepers put up their honey in such poor, 

 unsightly packages that they can get only a low price for their 

 goods. 



If honey is put up in more than 3-pound packages, tin can- are 

 generally used and the most common receptacle is a square can hold- 

 ing* 5 gallons (60 pounds). Two of these are usually boxed together 

 for shipment. Square and round cans of various types are often 

 used for smaller quantities. Barrels are preferred by some for large 

 shipments for the baking and confectionery trade, but their use can 

 not always be advised. Before honey is put into it, a barrel must be 

 thoroughly dry, and tight when dry, because of the fact that honey 

 takes up a certain amount of moisture, and if, when the honey is put 

 into it, the barrel is damp, the honey will absorb the moisture, caus- 

 ing the barrel to leak. Barrels also absorb a certain amount of 

 honey. In dry climates particularly barrels should be used with 

 caution. 



When honey is packed in bottles, it is desirable that granulation 

 be retarded, since a bottle of partially granulated honey is not attract- 

 ive. To aid in the retarding of granulation, the honey should be 

 entirely liquefied and thoroughly mixed in a large can and run into 

 the bottle warm. The bottle should be as full as possible and sealed 

 hermetically while still warm. Granulation usually begins on the 

 edges of the top line of the honey and spreads rapidly from these 

 points. This is probably because some honey gets upon the sides 

 and partially dries. It is therefore desirable that the honey fill the 

 bottle clear to the cover to prevent this. It must also be free of 

 bubbles. Bottles may be hermetically sealed by using some style of 

 clamp cover or by sealing a cork with a mixture of beeswax and resin. 

 This mixture may be colored by the addition of a dye. Granulation 

 may be considerably retarded by keeping the honey at a nearly uni- 

 form temperature. This should not be less than G5° F. and is much 

 better at 90° to 100° F. While the honey is in the hands of the pro- 

 ducer or bottler, it may be kept liquid for a long time in this way, 

 but of course when sold it is generally subject to changes of tempera- 

 ture. Honey, either in the comb or extracted, should never be kept 

 in a cool or damp place. 



THE PRODUCTION OF " CANDIED " HONEY. 



Honeys of the average type, relatively Tree from nonsugars, such as 

 that made from alfalfa, soon granulate solid and are sometimes sold 

 in bricks. Granulation may be hastened by changes of temperature 

 and by stirring. If it is desired to have a can of hone} 7 granulate 



