192 MANUAL OF THE APIARY, 



ness or to egg-laying in tlie upper frames. This fact, as also 

 the redundant brood, and excessive storing that follows upon 

 extracting from the brood-chamber, make me emphatic upon 

 this point, notwithstanding the fact that some men of wide 

 experience and great intelligence, think me wrong. 



The extractor also enables the apiarist to secure honey- 

 extracted honey — in poor seasons, when he could get very 

 little, if any, in sections or boxes. 



By use of the extractor, at any time or season, the 

 apiarist can secure nearly if not quite double the amount of 

 honey, that he could get in combs. 



The extractor enables us to remove uncapped honey in the 

 fall, which, if left in the hive, may cause disease and death. 



By use of the extractor, too, we can throw the honey from 

 our surplus brood-combs in the fall, and thus have a salable 

 article, and have the empty combs, which are invaluable for 

 use the next spring. We now have in our apiary one hundred 

 and fifty such empty combs. 



If the revolving racks of the extractor have a wire basket 

 attachment, at the bottom as I have suggested, the uncapped 

 sections can be emptied in the fall, if desired, and pieces of 

 drone-comb cut from the brood-chamber, which are so admir- 

 able for starters in the sections, can be emptied of their honey 

 at any season. 



By use of the extractor, we can furnish at one-half the 

 ;price we ask for comb-honey, an article which is equal, if not 

 superior, to the best comb-honey, and which, were it not for 

 appearance alone, would soon drive the latter from the market. 



WHEN TO USE THE EXTRACTOR. 



If extracted honey can be sold for fifteen, or even twelve 

 cents, the extractor may be used profitably the summer 

 through ; otherwise use it sufficiently often that there may 

 always be empty worker-cells in the brood-chamber. 



It is often required with us during the three great 

 honey harvests — the white clover, basswood, and that of fall 

 flowers. I have always extracted the honey so frequently as 

 to avoid much uncapping. If the honey was thin, I would 

 keep it in a dry warm room, or apply a mild heat, that it 

 might thicken, and escape danger from fermentation. Yet, 



