480 HONET 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. Handle with Care. 



Very small lots ought never to be sent by rail, at least until 

 we get better railroad regulations, concerning the handUng 

 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. 



