MARKETING HONEY. 239 



that granulation is a sure test of purity ; and honey in 

 this candied form will soon take the lead, if the nefarious 

 business of adulteration with glucose continues. It 

 should be remembered that honey containing glucose will 

 not become candied, and that, as a rule, all pure liquid 

 honey will granulate in cold climates. If pure honey is 

 placed in a good fruit jar, and heated to 160° and sealed 

 in the same manner as fruit is canned, it will remain 

 liquid. Customers preferring it in a liquid state, should 

 purchase the granulated honey, and liquefy it for them- 

 selves. Producers wishing to ship it in this form, should 

 patronize some thoroughly honest dealer, or seal their 

 packages, so that they cannot he tampered with. 



PROCESS OF LIQUEFACTION. 



The process of liquefying candied honey is very simple, 

 yet caution must he observed not to scorch it. The ves- 

 sel containing the honey should be placed in a suitable 

 boiler, or vat, filled with water, which should be gradu- 

 ally raised to a temperature of 160°. If the quantity of 

 honey is large, it should be stirred as it melts. The ves- 

 sel should be raised by blocks of wood, so that the water 

 can pass freely under it. In my early experience in this 

 process, I found it possible to scorch it badly, even when 

 heated in water ; and great care must be exercised that 

 it does not heat up too rapidly. 



KIND OF PACKAGE. 



The package in which extracted honey will sell Tjest 

 must be decided by the demand. In cfur home market, it 

 is sold largely in jelly cups and glass fruit cans ; also in 

 20 to 40 lb. pails, it being cut from the pail, and sold the 

 same as butter. In cold we'Etther.I have known parties to 

 buy a small paiil or tub of honey, which was candied hard, 

 remove the hoops and staves, and cut off the solid honey 



