MARKETING HONEY. 479 
by the bees before it was fully ripened or evaporated 
(744), during a plentiful honey harvest. The changes of 
temperature in Spring and Summer cause a certain amount 
of fermentation in it, exactly as in the housekeepers’ sealed 
preserves, when not sufficiently heated or sweetened. The 
result is a bursting of the cappings, by the pressure of the 
expanding honey, which runs out and over the comb and 
renders it unsalable. ‘The same expansion sometimes takes 
place in granulated extracted honey accompanied by aslight 
fermentation. 
827. It is also held, by some leading Apiarists, that the 
cells,although sealed are not moisture-proof, and that comb- 
honey gathers water from the air, till it overfills the cell 
and escapes through its pores. For this reason they keep 
their comb-honey in a warm dry room. This is a good thing 
to do in every case. Honey is hygrometric, and whenever 
exposed, gathers moisture rapidly, so that when kept in 
a damp place, a few unsealed or damaged cells very readily 
overflow, with watery honey, that daubs everything. There- 
fore, whether we believe that the sealed cells are air-tight 
or not (262), we should keep our honey in a dry place at 
all times. 
To prevent the leaking honey in sections from running 
out of a crate and daubing other boxes, a sheet of strong 
manila paper should be placed at the bottom of each case, 
with the edges folded up slightly, say half an inch. 
‘© The cases for shipping and retailing honey, should be light, 
and glazed on one or both sides. Those holding but one tier are 
best. The sections should rest on narrow strips of wood } inch 
thick, tacked to the bottom of the case over a sheet of manila 
paper. This is to preserve the boxes from being daubed, in case 
the honey drips. 
‘¢ These cases should be in readiness before the honey is ready 
to be taken off.’? — (OLIVER FosTER). 
828. ‘Glazed sections’? —one glass on each side of 
each section — have been largely sold in the East; but this 
