THE PREPARATION OE HONEY o$ 



it is customary to run the honey into fourteen or 

 twenty-eight-pound tins, with a lever lid. Larger, 

 sizes than these should not be employed, as they 

 are very heavy to handle, besides being incon- 

 venient in cases where it is necessary to liquefy/ 

 the honey after granulation. Square tins are the 

 most convenient for packing where the produce 

 has to be sent over railways. 



Comb honey in sections also requires grading, 

 and the combs should be sorted into first and 

 second qualities. The first quality, consisting of 

 the very best combs, fully capped over, built out 

 to the wood all round, and of snowy whiteness, 

 the seconds well filled but lacking in finish. After 

 grading the wood must be scraped round with 

 a sharp knife, to remove any marks of propolis, 

 pollen, etc., and then for a finish it is best to 

 glaze the sections. This is effected by attaching a 

 square of glass with lace paper to each side of the 

 section, using strong paste for the purpose. The 

 glass should be four and three-sixteenths square 

 for four and a quarter inch sections, and both 

 glass and lace paper may be bought very 

 cheaply. 



It pays to glaze sections. In the first place 

 they, will make at least eighteenpence per dozen 

 more than unglazed ones; then, again, the glass 

 protects the combs from damp and the attacks of 

 insects;, finally, many shopkeepers will not buy 

 them unless they are glazed. Comb honey is of 

 a most fragile and delicate nature, and should 



