MARKETING HONEY. 487 
they prefer it to the finest comb-honey, saying that comb 
is not made to be eaten. 
Once, having received a favor from a French farmer, 
living a short distance from us, we selected a beuwutiful 
large comb of nicely sealed clover honey, while extracting, 
and sent it to this family after having carefully laid it 
on a dish. Much to our astonishment, we learnt, a few 
days after, that the good French housewife had put our 
nice comb in a clean towel, carefully pressed the honey 
out, and melted the wax; and besides, that she was very 
much astonished at our having sent comb honey to her, 
when we had such nice extracted honey on hand. The 
reader may readily imagine that thenceforth we never sent 
to them anything but extracted honey, much to their satis- 
faction and ours. 
Every bee-keeper who understands his business, should 
try to sell his honey when granulated, explaining to his cus- 
tomers that adulterated honey does not granulate, and 
that granulation is the best proof of purity. We have 
these words printed on all our labels. 
840. To improve the present prices of honey, which are 
in some cases lower than the prices of second class sweets, 
it is necessary that the masses should be induced to buy it. 
Thus far it is an article which few persons will buy regu- 
larly. Consumers will go to the grocery for tea, coffee, 
sugar, flour, meal, butter, etc., but very few make it a cus- 
tom to buy honey — not that they dislike it, for ‘‘ what is 
sweeter than honey?’’ but because they are not used to it. 
All children, even in the heart of our manufacturing cen- 
ters, have heard of ‘‘honey,’’ but how many have never tasted 
it! Why? Twenty-five years ago honey was thirty cents 
per pound. Ten years ago the very cheapest grades retailed 
higher than the best sugars. To-day, in many places, honey 
is still retailed at from fifteen to twenty cents, while four- 
teen pounds of the best sugar are sold for a dollar. Yet 
