THE rUOBUCTlON OF EXTBACTED HONEY. 



49 



They should be placed in a fairly warm, dry room, from which 

 the frost must be excluded if possible, and they will then be 

 found in splendid condition the next spring when they are again 

 wanted for use. In place of camphor naphthaline may be used. 



Ripening and Bottling. 



When the honey has been extracted, it must be placed in 

 a honey ripener (fig. 33) in a warm, dry room, having, if 



Fig. 33, — iloney Ripener. 



pcjssible, a temperature of 80° Fahr. The honey ripener, as 

 will be seen from the figure, is a tall narrow vessel, in which 

 the thin honey rises to the top after a short time, when the 

 ripe honey may be drawn off from the tap below and bottled. 

 Honey requiies to remain for three or four days, at least, in 

 the ripener after being extracted before it is bottled. The 

 most favourite way of doing up honey for sale is in one pound 

 glass jars, those having metal screw tops being of a particularly 

 attractive appearance. Many elegantly designed labels are 

 sold by the dealers for attaching to the jars of honey, which 

 considerably enhance their appearance. Honey sold in large 

 quantities may be packed in barrels or tins, the latter being 

 perhaps the best. 



