BEE OCULTURE. 51 
by freight, for the expressage will be so high that it will 
take off all the profits, and is, in nearly all cases, liable to do 
as much damage as when sent by freight. See to its pack- 
ing in the car, wagon or vehicle, and place the combs length- 
wise to the engine, but crosswise to the horses, and give 
direction not to have it unloaded on trucks, but invariably to 
be unloaded by hand. 
WHAT TO DO WITH CANDIED COMB HONEY. 
When honey becomes old and candied in the combs, it can- 
not be removed by the Honey Extractor, and inquiries are 
made as to what to do with it. This is Mrs. L. Harrison’s 
method: “The honey was mashed up in a pan, and set over 
a kettle of boiling water, and stirred frequently. Before the 
honey was very hot, the wax had risen to the surface, and 
being set out in the cold, quickly congealed, so that the warm 
honey could be poured from under it, through a coffee strainer 
into another vessel, leaving the wax in the pan. After the 
honey was melted, the wax was all melted up together, and 
considerable honey of inferior quality was under it, which can 
be kept separate and be used for cooking, making ginger- 
bread, ete. ‘che rinsings of vessels used in manipulating the 
honey, will make excellent vinegar. The wax can be melted 
in a pan over boiling water, and should be poured, when 
melted, through a hot coffee strainer, and when cool, will be 
of a light straw color.” 
MANAGEMENT OF EXTRACTED HONEY. 
The marketing of extracted honey is an important matter, 
for a good article, attractively put up, will always command 
the best price, and it is, therefore, of the utmost importance 
to producers to have honey put up in the best shape. 
None but a thoroughly good article should be produced or 
placed on the market, as the price depends on the quality. 
A good article ot extracted honey has excellent qualities, 
which, when well known, will commend it to all consumers, 
and is equal in every respect to the very best article of comb 
honey. 
It is very gratifying to know that extracted honcy is now 
produced to a much larger extent than ever before. Without 
