RETAILING CANDIED HONEY 193 
jar of candied honey and liquefy it by setting in a pan of warm 
water. Ilowever, in most localities, the bee-keepcr will be 
required to take back honey that has candied and replace it with 
honey in the liquid state. It is an easy matter to restore the 
honey in jars in a few minutes by setting them in a shallow tank 
of hot water that just comes up around the necks of the bottles. 
If the honey is kept at a temperature of about 120° for 
several hours before bottling, and then sealed while still warm, 
several weeks and sometimes months will often elapse before it 
will candy again. 
Some bee-keepers make a practice of restoring honey that has 
candied in small glass jars by placing them in solar wax extrac- 
tors, where they are exposed directly to the heat of the sun. 
This plan seems to be very satisfactory for small quantities, as 
the sun’s rays supply about the right conditions for best results. 
Retailing Candied Honey——Some honeys have a much 
greater tendency to candy than others. Western alfalfa honey 
candies very quickly and becomes quite hard. Some honey will 
only candy far enough to become waxy and sticky. Unless it 
becomes hard enough so that it is no longer sticky, there is little 
opportunity to develop a special trade for candied honey in small 
packages. Several kinds of pasteboard or paper packages hold- 
ing small quantities of this honey are in use. The paper bucket 
commonly used for retailing oysters is perhaps the most com- 
monly used. When the honey shows signs of granulation, but 
will still run, it is drawn into these packages and set in 
a cold place. Frequent changes of temperature hasten granu- 
lation and a room where it is first warm, and then freezing, will 
be the best for honey which it is desired to granulate. When the 
honey is sufficiently hard, it is placed on the market. Unless 
subjected to quite a warm temperature it will remain in the 
granulated condition for an indefinite period. 
As yet there is no general market for granulated honey in 
these small packages. Every bee-keeper who wishes to handle 
honey in this way must develop his own trade. It would seem 
13 
