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 be tampered with. 
PROCESS OF LIQUEFACTION. 
The process of liquefying candied honey is very simple, 
yet caution must be 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 best 
must be decided by the demand. In our home market, it 
is sold largely in jelly cups and glass fruit cans ; also in 
20 to 40 Ib. pails, it being cut from the pail, and sold the 
same as butter. In cold weather I have known parties to 
buy a small pail or tub of honey, which was candied hard, 
remove the hoops and staves, and cut off the solid honey 
