UABKBTINQ HLOSnr. 173 



306. Preparing and Packing Extracted Honey for Market.— 



Jars, for marketing extracted, or run honey, are made in various 

 sizes from 2 oz. to 2 lbs. and upwards (figr. io6). The size 

 most commonly used holds one pound. Glass is preferred 

 generally by the public. The jars are either corked, or 

 covered with a tie over piece of vegetable parchment, or are 

 fitted with a metal screw cap, in which is a cork wad to prevent 

 the escape of honey. If the honey is to be bottled, the vessel in 

 which it has been stored should first be put standing in hot 

 water. This causes the bubbles to rise to the surface, and helps 

 to keep the honey from granulating afterwards. Should the 

 honey have already become solid in the tin, the latter should be 

 -»ut standing for some time in hot water near the fire, until 



Fir- 100. 



HONET JARS. 



the contents become liquid. But the honey must not be iia.ised 

 beyond i6o°Fahr., or its flavour will be spoiled; i44°Fahr. will 

 be sufficient, and, as that is the point at which beeswax melts 

 (62), if a small piece of wax be put into the honey it will indi- 

 cate when the vessel should be drawn back from the fire. The 

 most secure fastening for bottles is, undoubtedly, a driven-in 

 cork that has first been dipped in melted wax, and that, after 

 having been driven in, is dipped in a mixture of beeswax 

 and resin. The "tie-over," and the "screw cap " bottles are, 

 however, generally preferred by the public. With these, a 

 piece of waxed paper should be put on before the parchment 

 or screw cap ; and it will be an improvement to dip the cork of 

 the screw cap in melted wax. The bottles should be perfectly 

 clean, and an attractive label should be pasted on, as advised 

 above (304). There is a great deal more in the label, and 

 general " get-up " of the article than many bee-men suppose. 

 The label illustrated (Fig. 107) may be procured from Mr. 

 E. H. Taylor; is suitable for both bottles and sections; and 



