STRAINING HONEY. 359 



can ; the height may be considerably less, providing 

 there are handles on each side to pass out at the top ; 

 the bottom is perforated with holes like a colander, 

 combs are put into this, and the whole set into a 

 kettle of boiling water, ^nd heated without any risk 

 of burning, until all the wax is melted, (which may 

 be ascertained by stirring it,) when it may be ta,kea 

 out. All the wax, bee-bread,. &c., will rise in a few 

 minutes. The strainer can now be raised out of the 

 top and set on a frame for the purpose, or by merely 

 tipping it slightly on one side it will rest on the top 

 of the can. It might be left to cool before raising the 

 strainer, were it not liable to stick to the sides of the 

 can ; the honey would be full as pure, and separate 

 nearly as clean from the wax and bee-bread, &c. 

 When raised out before cooling, the contents should 

 be repeatedly stirred, or considerable honey will re- 

 main. Two qualities may be made by keeping the 

 first that runs through separate from the last, (as 

 stirring it works out the bee-bread). Even a third 

 quality may be obtained by adding a little water, and 

 repeating the process. This is- worth but little. By 

 boiling out the water, withoiit burning, and removing 

 the scum, it will do to feed bees. By adding. water 

 until it will just bear a potato, boiling and skimming, 

 and letting it ferment, it will make metheglin, or by 

 letting the fermentation proceed it will make vinegarl 

 Honey that has been heated thoroughly, will not 

 candy as readily as when strained without heat. A 

 little water may be added to prevent its getting too 

 hard^ but phould it get so in cold weather, it can at 



