480 HONEY HANDLING. 
mode of putting up honey, being very expensive, will only 
do for fancy trade. The producer can best tell what his 
trade requires. 
When shipping comb-honey to the large cities, Mr. 
Hutchinson, who is one of the successful comb-honey 
producers, wraps each crate separately in paper, to pro- 
tect it against dirt, dust, or coal-smoke, along the way. 
By this method his crates arrive on the market, as fresh 
and neat-looking on the outside, as when first put up. 
As the careful handling of comb-honey during shipment 
is very important, it is best to mark each case with a large 
label or a stencil, bearing the words: 
HONEY IN GLASS. Hanne wits Care. 
Very small lots ought never to be sent by rail, at least until 
we get better railroad regulations, concerning the handling 
of goods in transit, than we have at present. 
829. The barrels that we use for extracted honey are oak 
barrels, which have contained alcohol. They are gummed 
inside, with some composition, to prevent the alcohol from 
soaking through the wood, and this gum, or glue, prevents 
the leakage of honey. Whisky barrels are often unfit to 
contain honey, for they are usually charred on the inside, 
and motes of charcoal fall into the honey and spoil its 
appearance. We keep our empty barrels in a dry place. 
As soon as filled, they are bunged and rolled into a cool 
and dry cellar, where they remain until the honey selling 
season, which begins in September, or October. Any dry 
room will do, when a dry cellar is not at hand, but a cellar 
has a more even temperature when cold weather comes. 
Some Apiarists use cheap syrup barrels, made of soft wood, 
which are said to leak less than oak barrels. Messrs. New- 
man of Chicago have, for years, manufactured soft wood 
honey kegs, which have proved satisfactory to many of our 
friends, as they are more easily handled than larger barrels. 
