& 
THE PREPARATION OF HONEY 91 
Having the extractor, then, the other articles 
needed are two large sharp knives—the W. B. C. 
uncapping: knife is best, but carving-knives will 
do well enough; a jug of hot water with which 
to heat them, or preferably a tin of water kept 
hot over a, small oil stove; a tin for the cap-~ 
pings; and one or two cloths. Place the knives 
in the hot water, and then take a comb, which 
should be held in the manner depicted in the 
illustration. Now wipe the water from one of the 
knives, and remove the capping with one sweep-. 
ing upward cut. The knife must be changed for 
the other side of the comb. As will be seen 
the comb is held at an angle so that as the cap- 
ping is cut it falls away from the comb and 
‘into the tin. After uncapping both sides place 
the comb in one of the extractor cages, after- 
wards uncapping another of about the same weight 
for the other cage. Now turn the handle sharply 
until all the honey, is thrown out, after which 
the combs must be turned and the operation re- 
peated to -extract the other side. Do not turn 
the handle too quickly, or the combs will be 
forced from their frames. Only sufficient motion 
is required to effect the purpose in view, so that 
the speed required will be very, readily seen. 
Continue the work until all the combs have 
been extracted, raising the machine as often as 
may be required to draw off the honey, and taking 
care not to mix the various qualities. 
