THE PREPARATION OF HONEY 91 



Having the extractor, then, the other articles 

 needed are two large sharp knives — the W. B. C. 

 uncapping knife is best, but carving-knives will 

 do well enough; a jug of hot water with which 

 to heat them, or preferably a tin of water kepi 

 hot over a small oil stove; a tin for the cap-: 

 pings; and one or two cloths. Place the knives 

 in the hot water, and then take a comb, which 

 should be held in the manner depicted in the 

 illustration. Now wipe' the water from one of the 

 knives, and remove the capping with one sweep- 

 ing upward cut. The knife must be changed for , 

 the other side of the comb. As will be seen 

 the comb is held at an angle so that as the cap- 

 ping is cut it falls away, from the comb and 

 into the tin. After uncapping both sides place 

 the comb in one of the extractor cages, after- 

 wards uncapping another of about the same weight 

 for the other cage. Now turn the handle sharply, 

 until all the honey is thrown out, after which 

 the combs must be turned and the operation re- 

 peated to extract the other side. Do not turn 

 the handle too quickly, or the combs will be 

 forced from their frames. Only sufficient motion 

 is required to effect the purpose in view, so that 

 the speed required will be very readily seen. 



Continue the work until all the combs have 

 been- extracted, raising the machine as often as 

 may be required to draw off the honey, and taking 

 care not to. mix the various qualities. 



