520 HONEY HANDLING. 



honey among foreigners— especially German or French ; as 

 they have been used to gi'anulated strained honey, which has 

 been produced for centuries ui almost all parts of Europe. 

 Some of them are so well acquainted with it, that they prefer 

 it to the finest comb-honey, saying that comb is not made to 

 be eaten. 



Once, having received a favor from a French farmer, living 

 a short distance from us, we selected a beautiful large comb 

 of nicely sealed clover honey, while extracting, and sent it to 

 this family after having carefully laid it on a dish. Much to 

 our astonishment, we learnt, a few days after, that the good 

 French housewife had put our nice comb in a clean towel, care- 

 fully pressed the honey out, and melted the wax; and besides, 

 that she was very much astonished at our having sent comb 

 honey to her, when we had such nice extracted honey on 

 hand. The reader may readily imagine that henceforth we 

 never sent to them anything but extracted honey, much to 

 their satisfaction and ours. 



Every bee-keeper who understands his business, should try 

 to sell his honey when granulated, explaining to his customers 

 that adulterated honey does not granulate, and- that granu- 

 lation is the best proof of purity. V^e have these words 

 printed on all our labels. 



840. To improve the present prices of honey, which are 

 in some cases lower than the prices of second class sweets, 

 it is necessary that the masses should be induced to buy it=. 

 Thus far it is an article which few persons will buy regularly. 

 Consumers will go to the grocery for tea, coffee, sugar, flour, 

 meal, butter, etc., but very few make it a custom to buy honey 

 — not that they dislike it, for "what is sweeter than honey?" 

 but because they are not used to it. 



All children, even in the heart of our manufacturing centers, 

 have heard of "honey," but how many have never tasted it! 

 Why? Fifty years ago honey was thirty cents per pound. 

 Thirty years ago the very cheapest grades retailed higher than 

 the best sugars. To-day, in many places, honey is still re- 



