242 



Honey Receptacles. 



cheap, convenient, and leave little to be desired. Their beau- 

 ty aids the sale. Mr. A. I. Koot pronounces them the best 

 receptacle for extracted honey. 



If the honey is to be sent to a distant market it should be 

 in soft wood — spruce, pine, or hemlock — kegs (Fig. 115). 



Fig. 115. 



These are lighter than barrels, and by thorough soaking in 

 water before use they need no waxing. Hard wood barrels 

 must be waxed, then if the honey granulates the hoops must 

 be loosened to take out the head. This cracks the wax and a 

 leak results. 



Third. Explain to the grocer that if kept above the tem- 

 perature of 70° or 80° F. , it wUl not granulate, that granula- 

 tion is a pledge of purity and superiority, and show him how 

 easy it is to reduce the crystals, and ask him to explain this to 

 his customers. If necessary, liquify some of the granulated 

 honey in his presence. Put on the labels directions for reli- 

 quifying candied honey. Honey, like many other substances, 

 will not granulate if heated to 200° F. , and then sealed while 

 hot. This does no injury to the honey, but it is trouble, and 

 makes the honey less convenient to ship, though at times it 

 may pay till we educate our patrons in reference to the excel- 

 lence of granulated honey. 



Lastly. If you do not deliver the honey yourself, be sure 

 that the vessels will not leak in transit. It is best, in case 

 jelly cups are used, that they be filled at the grocery. And 

 do not forget the large label, which gives the kind of honey, 

 grade, and producer's name. 



If the honey is extracted before it is fully ripened — before 

 the bees cap it — it should always be kept in an open can or 

 barrel, covered with cloth, and in a warm room. Thus ar- 

 ranged it wUl thicken as weU as in the hive. No honey should 

 ever be kept in a cool, damp room. 



The admirable work of Mr. C. F. Muth in Cincinnati, ed- 



