118 ADVANCED BEE CULTURE. 



After the honey has been thoroughly ripened, and is extracted, 

 and found to be in possession of all the fine qualities I have men- 

 tioned, what shall be done with it ? How shall it be treated that it 

 may retain its flavor ? The key to success in this direction is exclu- 

 sion of the air. Seal it up in glass jars, or tin cans, or in clean bar- 

 rels; and the sooner this is done (after the particles of wax and scum 

 have raised to the top) the less the escape of aroma. My preference 

 is a round, jacketed, tin can, with a flat top, and a large screw-cap 

 in the top. A five-gallon can of this kind, holding 60 pounds of 

 honey, can be bought for about 30 cents. This style of package can 

 be rolled on the floor. A barrel is really the cheapest package for 

 storing or shipping honey, and when we know that honey is to be 

 shipped to some manufactory, there is no objection to the use of 

 barrels if they are well-made. 



Upon the approach of cool weather, most honey will candy; and, 

 if sealed up tight, and put away in a cool place, it will remain in that 

 condition for years; and when brought slowly and carefully back to its 

 liquid state, it will be found to have retained its original "flavor, 

 aroma and boquet." Too much stress cannot be placed upon the 

 care necessary in liquefying candied honey. So many think if honey 

 does not boil it cannot be injured. The tern perature of boiling water 

 will ruin the flavor of honey. When a can of candied honey is placed 

 over a stove, or in any other hot place, the outside of the cake of 

 honey soon melts, and this may become very hot before the rest of 

 the cake has dissolved. In a tank of hot water is the best place to 

 liquefy a can of honey, but the temperature should never go above 160 

 or 170 degrees; and, by the way, when melting the honey, don't loosen 

 the screw-cap and leave it open; as it only allows the escape of the 

 aroma. 



