SHIPPING CASES 261 
co-operation is a great advantage in reaching a profitable market. 
In the eastern States there are few localities where a profit- 
able market for large quantities of honey cannot be developed 
within fifty to one hundred miles. Methods of developing local 
markets will be considered more in detail under “ Advertising 
Methods.” 
Shipping Cases.—Comb honey is a perishable product and 
considerable care is necessary to see that it is packed in such 
shape that it will stand the rough handling necessary to ship- 
ment and reach its destination in presentable condition. If 
the average bee-keeper could spend a day in some large ware- 
house where large amounts of honey are being received and take 
note of the number of cases that arrive in broken and leaking 
condition he would not be surprised at many of the poor returns 
from shipments. A single broken section may spoil the appear- 
ance of a whole case by dripping over the remainder which may 
be in otherwise good condition. So much irritation arises in 
making settlements for honey that arrives in bad condition that 
many responsible firms refuse to handle it at all. Then again 
dishonest firms take advantage of the fact that honey is so com- 
monly damaged in shipment to report as damaged goods that 
really arrive in good condition. 
Wood shipping cases holding twenty-four sections are the 
most common as yet. The corrugated paper in bottom of case 
offers the advantage of apparently greater safety to the honey 
and does not add greatly to the cost. The paper will absorb 
much of the shock of rough handling as well as part of the leak- 
age of broken sections. 
It is very desirable that comb honey sent to market should 
be enclosed in paper cartons. This offers several advantages. 
The section is kept clean and free from dust and also retains 
all its own leakage, thus saving the loss resulting from soiling 
other sections. 
Corrugated paper shipping cases have also been tried to 
some extent but as yet have not been widely used. Their value 
