MARKETING HONEY. 483 
absorbing moisture from the air, are very apt to become 
acid by fermenting. But, even after granulation, it can 
easily be brought to a fine grain by melting it, and exposing 
it to the cold of our Northern Winters. Basswood honey 
would even be benefited by this, as it would lose a little of 
its too strong flavor. 
Basswood and clover honey are more apt to ferment than 
any other class of honey, even when thoroughly granulated, 
if they remain exposed to the heat of the following Sum- 
mer, and it is advisable to keep these two kinds in a cool, 
dry place during the hot weather. A damp cellar would 
be objectionable, since honey readily absorbs moisture from 
the air. 
833. Those bee-keepers who will follow our methods, of 
extracting (751) after the honey crop, will have but little 
trouble with honey fermenting, even if they have to keep 
it through the following Summer. If any honey should fer- 
ment, however, let them not think that it is spoiled, unless 
it was really unripe and has turned quite sour. A slight 
amount of alcoholic ferment can be evaporated readily by 
melting the honey over water, when the ferment escapes in 
the shape of foam. As this fermentation is caused by the 
presence of unripe honey, some of our friends succeed in 
entirely preventing it by melting all their honey immedi- 
ately after granulation. The melting evaporates all excess 
of moisture contained in it, and we highly commend this 
method. 
Mr. C. F. Muth of Cincinnati, whose large experience 
in handling honey makes him a high authority, ripens all 
his honey by keeping it in open vessels in a dry and ven- 
tilated room, for a month or two after extracting. 
834. Melting Honey. Honey should never be placed 
directly over a fire to melt it. The least over-heating will 
evaporate its essential oils, and give it the burnt taste of 
dark molasses instead. It should be put in a tin or copper 
