324 Beekeeping 



tion. On the other hand, there are connoisseurs in tea who, 

 through education and cultivation of taste, are just as 

 particular about the teas they use as the beekeeper is about 

 his honey. Probably we could all become educated in teas 

 but do not consider it worth while. Similarly, the consum- 

 ing public could become educated in the flavors of honeys 

 but it is not considered worth the effort. Therefore, it is 

 to the interest of the beekeeper to furnish a honey which 

 is the same in color and flavor year after year, so that the 

 variation which comes with honey from one source may be 

 eliminated. It is almost a crime in the eyes of a northern 

 beekeeper to mix any other honey with that from white 

 clover but, as he is not mixing honey for himself, he should 

 give the consuming public what it demands. 



Heating honey. 



In mixing honeys from various sources and in liquefying 

 for bottling those that may be granulated, they must be 

 heated. Direct heat must not be employed and it is a bad 

 practice to run steam pipes through the honey tank. Heat- 

 ing must always be done in a double boiler and the tempera- 

 ture of no part of the honey should ever exceed 160° F. A 

 higher temperature darkens it and spoils the flavor. A 

 high temperature not only drives off the volatile substances 

 which give honey the aroma, but a decomposition of a 

 small part of the sugars takes place, which causes darkening. 

 In this decomposition, products are formed which cause 

 honey to respond positively to one of the chemical tests for 

 invert sugar, which is a common honey adulterant. The 

 beekeeper who overheats his honey not only injures it but 

 he may find himself accused of adulteration. The best 

 plan is to bring the honeys to a temperature of about 130° F. 

 and to hold this temperature for two or three hours or until 

 every crystal has dissolved. The temperature is then raised 

 quickly to 160° F., at which point the honey should be put 

 into warm bottles and hermetically sealed while hot. The 

 bottles should be filled as full as possible so that there will 



