RETAILING CANDIED HONEY 193 



jar of candied honey and liquefy it by setting in a pan of warm 

 water. However, in most localities, the bee-keeper 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 o'Vim trade. It would seem 

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