OR, MANUAI< OF IHK APIARY. 327 



favor that even now its production is far in excess of that 

 of comb honey. 



Of course, extracted honey will never sell at a price equal 

 to that of comb. Yet many bee-keepers will secure enough 

 more to more than make up for this. Again, the extractor is 

 ever a temptation to rob the bees, so that with winter will 

 come starvation. 



WHBN TO USE THE EXTRACTOR. 



The novice should not extract unless the bees are working, 

 else he.will be very likely to induce robbing. Even the experi- 

 enced bee-keeper must be very careful at such times. The 

 bee-tent, soon to be described, is a great help then. 



If extracted honey can be sold for half that secured for 

 comb honey, the extractor may be used profitably the summer 

 through ; otherwise it may be used as suggested by the prin- 

 ciples stated above. 



I would always extract just as the bees commence capping 

 the honey. Then we avoid the labor of uncapping, and still 

 have the honey thick and nearly ripe, as it is styled. I have 

 proved over and over that honey may be extracted when quite 

 thin, and artificially ripened or evaporated, and be equal to the 

 very best. However,as there is danger of imperfect ripening it is 

 wisest to leave it in the combs till the bees commence capping 

 it. Many tier up and leave all in the hive till the busy season 

 is over, then extract all, when the honey is of course thick and 

 of the best quality. This is the method advised and practiced 

 by such able authorities as the Dadants. This requires great 

 care because of robbing. Unripe honey usually has a greenish 

 tinge, and does not granulate as completely as does well- 

 ripened honey. If the honey granulates, it can be reduced to 

 the fluid state with no injury by heating, though the tempera- 

 ture should never rise above 200 degrees F. This can best be 

 done by placing the vessel containing the honey in another 

 containing water, though if the second vessel be set on a stove, 

 a tin basin or pieces of wood should prevent the honey vessel 

 from touching the bottom, else the honey will burn. As before 

 stated, the best honey is pretty sure to crystallize, but it may 

 often be prevented by keeping it in a temperature which is 



