59 



gives trouble. Should there be a comparatively small quantity of thick 

 honey stored, but more than is needed for immediate use as food, the 

 combs when sealed are removed and stored away for the bees' future 

 use. Every particle of extractable honey is taken from the hives to 

 the end of the season, and the thick honey returned for winter stores. 

 Should, however, there be more of the latter than can be utiUzed in this 

 way, as there frequently is, it is put through the honey-press, or else 

 through the honey-mefter, this latter being made somewhat similar 

 to the cappings-melter. 



Pressed honey is not nearly so good as that extracted in the 

 ordinary way. It is not of so high a grade in the first place, and the 

 flavour is not improved by pressing. Honey to be pressed should be 

 thoroughly ripe before removal from the hive — that is, all capped 

 over — as it is so dense that there would be little chance of getting rid 

 of any surplus moisture afterwards. 



Honey-capping Presses. 



Looking at the illustration of the Jacobsen press it will be noticed 

 how everything has been built for strength. This is to prevent breakages 

 when a large pressure is brought into bearing on the cappings. Every 

 additional weight (see No. i) adds an extra ton pressure. Mr. Jacobsen 



Fig. 43. — The Jacobsen Honey-capping Press. 

 Photo, F. A. Jacobsen.] 



has five of these weights, and can therefore supply 5 tons pressure, 

 exclusive of that brought to bear by the wheel (No. 2). This pressure 

 may be left on until every particle of honey is squeezed out of the 

 cappings, and they will not become less as they are squeezed down. 



