EXTRACTING—Chapter XIII. 
If stored in 60-pound cans, when one wishes to bottle, such a can 
may be placed in a larger vessel of hot water over the fire. In the bottom of 
the larger vessel should be placed blocks (pieces of brick will do), so that. 
the can of honey will be completely surrounded by a jacket of hot water. 
After the temperature has for a time been held between 130 and 150 de- 
grees Fahrenheit, the honey will all be in liquid form, clear of all granules, 
and is then ready for bottling. The temperature of honey should never be 
allowed to go above 160 degrees Fahrenheit, lest its flavor be injured. The 
jars should be filled and sealed while the honey is still hot. When pre- 
paring honey for market one cannot be too painstaking in making the 
appearance of the honey attractive in every way. He may put it up in 
pint or quart jars (containers), and should have these neatly labeled—and 
all scrupulously clean. A supply of fine-quality containers and labels can 
be secured of any. beekeepers’ supply house, or, possibly, in one’s home 
town. “Mason jars” are often used for a trade that does not extend beyond 
neighbors and acquaintances. 
Finally, the beginner generally accepts too low a price for his honey. 
Let him study the honey market (quoted in many large city dailies and in 
all bee journals) before he sets a price on his delicious food product. 
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