LIQUEFYING CANDIED HONEY | 191 
stained. Occasionally a buyer makes serious complaint if honey 
is received in such cans. 
Liquefying Candied Honey.—After extracted honey has 
stood for a time, it will usually candy. If it goes to market in 
the sixty-pound cans in which it is stored, the producer will have 
no occasion to liquefy it, as it will stand the journey with less 
risk in this condition. If through any accident a can should be 
damaged, there will be no leakage, as would be the case if the 
honey was shipped in a liquid condition. 
If the honey is to be placed in small packages for the retail 
trade, it will be necessary to heat the honey sufficiently to restore 
the liquid form. Great care is necessary not to overheat the 
honey, as to do so will greatly injure the flavor and consequently 
the value of the product. 
Various plans of accomplishing this result have been devised. 
In large establishments a system of hot water pipes is sometimes 
used. The caps are removed from the cans, and they are set 
up-side-down on pipes. As fast as the honey melts, it runs out 
into a container below. 
Large tanks are also used which are filled with hot water 
around the honey cans. This water is kept at a temperature of 
about 150° for a sufficient time to liquefy the honey in all the 
cans. 
A simple and very satisfactory plan is illustrated by Fig. 99. 
This plan utilizes an ordinary cheap feed cooker such as can be 
purchased in the market for about twelve dollars. There is just 
room for eight sixty-pound cans in the square tank. Instead of 
using hot water, a crate of wood is made to hold the cans about 
two inches off the bottom and water is allowed to come just to 
the bottom of the cans. A lid shuts down, as will be seen in the 
picture, and a very light fire is started in the fire box underneath. 
As the water is heated steam is generated, and the cans are 
warmed by steam instead of having the hot water in contact 
with them. <A small hole in the top of the lid provides a place 
for a thermometer, which indicates the temperature. One great 
