MARKETING HONEY. 481 
They will do very well when the honey is to be sold at 
wholesale, as the barrel is usually lost by the shipper; but 
we have an objection to them for our own use. We gen- 
erally have to take the honey out of them after it is granu- 
lated, to putit up for retail trade; and the cheap barrels are 
so easily damaged, by taking the head out, that they cannot 
be used more than one or two seasons, while good iron- 
bound oak barrels will last for years, and will never leak, if 
managed properly. To take the head out, it should be 
marked, with a chisel, so as to replace it afterwards exactly 
in the same position. A strong gimlet is screwed into the 
middle of it, for a handle. After the hoops have been 
chased off, the head can be pulled out readily, and it is 
replaced in the same manner, when the barrel is empty. 
If the barrels are damp, when the honey is put in, and 
are removed to a dry place afterwards, they will soon leak; 
for honey does not keep the wood from drying and shrink- 
ing. Honey barrels, then, should not be treated in the 
same way as wine or cider barrels; and swelling them, with 
steam, or hot water, previous to filling them with honey, 
will not be of any benefit, unless they are kept damp after- 
wards. 
830. In October, the honey of the July crop is all granu- 
lated, and that of the September crop is beginning to gran- 
ulate. There are many different opinions in regard to the 
causes of granulation. Some think that it is effected by 
the action of light, but this is certainly a mistake, for our 
honey only sees the light when extracted, and is then kept 
in the dark until sold. We are more inclined to think that 
it is the action of cold air which causes granulation; for 
sealed comb-honey generally remains liquid. The extracted 
honey, which we harvest, always granulates. We have hand- 
led liquid honey, however, several times, but we have always 
found it to be unripe; and have laid it down as a rule for 
ourselves, that good honey should be granulated after Nov- 
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