Marketing the Honey Crop 325 



not be large air spaces at the tops. The mixing and heating 

 tank should be deep and the honey should be drawn from 

 the bottom to avoid the scum which rises to the top and to 

 free the honey entirelj' from air bubbles which not only 

 detract from the appearance but hasten granulation. 



Granulation of honey in bottles spoils the appearance but 

 by using honeys which granulate slowly {e.g. sage and tupelo) 

 in the blend and by treating in the manner just described, 

 granulation may be prevented for a considerable time. 

 Beekeepers often put on their labels the erroneous statement 

 that all honeys granulate and that this is a proof of purity. 

 Artificial invert sugars which are sometimes used in the 

 adulteration of extracted-honej'^ frequently granulate quickly. 

 The adding of glucose to prevent granulation, without so 

 indicating on the label, is of course adulteration and is not 

 only dishonest but unlawful. 



The granulation of honey after bottling is retarded (1) if 

 the honey is free from air bubbles, (2) if the bottle is filled 

 to the top, (3) if no scum has been poured into the bottle 

 with the honey and (4) if not a single honey crystal is un- 

 melted at the time of bottling. If these precautions are 

 taken even the rapidly granulating honeys will remain 

 liquid for a considerable period. 



PEEPAEATION OF COMB-HONEY FOE MABKET 



In comb-honey production the beekeeper must do more 

 of the work of preparing his product for the consumer since 

 he is producing honey in retail packages. Recently some 

 honey jobbers have been buying honey and cleaning and 

 grading it themselves, because so many beekeepers fail to 

 do this work carefully, but a better price can be obtained for 

 comb-honey if it is properly graded and cleaned before selling. 



Cleaning the sections of propolis. 



There is usually some propolis on the sections which 

 should be removed. Since the removed propolis adheres 



