358 STEAINING HONET. 



DIFFKEENT METHODS OF STRAINIl<r» HONET. 



Such combs as are taken from the middle or vi- 

 cinity of brood-cells, are generally unfit for the table ; 

 such should be strained. There are several methods 

 of doing it. One is, to mash the comb and put it in 

 a bag, and hang it over some vessel to catch the honey 

 as it drains out. This will do very well for small 

 quantities in warm weather, or in the fall before there 

 is any of it candied. Another method is to put such 

 combs into a colander, and set this over a pan, and 

 introduce it into an oven after the bread is out. This 

 melts the combs. The honey and a portion of the 

 wax run out together. The wax rises to the top and 

 cools in a cake. It is somewhat liable to burn, and 

 requires some care. Many prefer this method, as 

 there is less taste, of bee-bread, no cells containing it 

 being disturbed, but all the honey is not certain to 

 drain out without stirring it. If disposed, two quali- 

 ties may be made, by keeping the first separate. 

 Another method is merely to break the combs finely, 

 and put them into a colander, and allow the honey to 

 drain out without much heat, and afterwards skim off 

 the small particles that rise to the top, or when very 

 particular, pass the honey through a cloth, or piece of 

 lace. But for large quantities, a more expeditious 

 mode is to have a can and strainer, made for the pur- 

 pose, where fifty pounds or more can be worked out 

 asfc once. The can is made of tin, twelve or fourteen 

 inches deep, by about ten or twelve diameter, with 

 handles on each side at the top, for lifting it. The 

 strainer is just enough smaller to go down inside the 



