BRAINING HONE F FROM COMBS.' 231, 



as to the best way of separating the two. For this pur- 

 pose, it is better to let the honey run without squeezing, 

 in order to preserve both its transparency and flavour. 



Take a sharp knife, and slice the combs on both sides, 

 keeping the knife parallel with the partition wall, so that 

 every cell may be laid open. Place these broken Combs 

 in a sieve, or on a piece of muslin stretched across and 

 tied round the opening of a pan or large-mouthed jar. 

 Allow the honey to flow out of the combs spohtaneously, , 

 and reserve the squeezing- process for a separate jar, so 

 that the honey of the first drained jar may be perfectly 

 pure, both in appearance and flavour. That which ha& 

 pressure put on it wiU be waxy in flavour and thick. 

 Some persons recommend that the opened combs be 

 placed in the sun, eis the heat will cause the honey to run 

 more freely. The great disadvantage of this is, the 

 temptation the honey offers to bees, who will be eager 

 to gain a share. Honey, whilst in the combs, keeps 

 remarkably well when left in the supers ; if cut out, the 

 combs should be folded in writing-paper, and sealed up, 

 so as to effectually prevent the free entrance of air : they 

 should then be placed in a warm, dry closet. 



Honey, like most vegetable products, should be fresh 

 every year. It may easily be kept from one season to 

 another ; but when kept beyond that time, unless very 

 carefully stored in a warm temperature, it will crystallize 

 in the comb, and it is liable to ferment when in jars 

 s^arated from the comb. 



