THE PREPARATION OF HONEY 93 
it is customary to run the honey into fourteen or 
twenty-eight-pound tins, with a lever lid. Larger 
sizes than these should not be employed, as they. 
are very heavy, to handle, besides being incon- 
venient in cases where it is necessary to liquefy, 
the honey after granulation. Square tins are the 
most convenient for packing where the produce 
has to be sent over railways. 
Comb honey in sections also requires grading, 
and the combs should be sorted into first and 
second qualities. The first quality, consisting of 
the very best combs, fully capped over, built out 
to the wood all round, and of snowy whiteness, 
the seconds well filled but lacking in finish. After 
grading the wood must be scraped round with 
a sharp knife, to remove any marks of propolis, 
pollen, etc., and then for a finish it is best to 
glaze the sections. This is effected by attaching a 
square of glass with lace paper to each side of the * 
section, using strong paste for the purpose. The 
glass should be four and three-sixteenths square 
for four and a quarter inch sections, and both 
glass and lace paper may. be bought very 
cheaply. ° 
It pays to glaze sections. In the first place 
they will make at least eighteenpence per dozen 
more than unglazed ones; then, again, the glass 
protects the combs from damp and the attacks of 
insects; finally, many shopkeepers will not buy 
them unless they are glazed. Comb honey is of 
a most fragile and delicate nature, and should 
