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former has ripened to the usual consistency of good honey. The prop- 

 erty of granulation in honey is so troublesome that its prevention would 

 be very desirable. The experiments in this line have plainly indicated 

 that the " water of crystallization" can be easily expelled by a proper 

 artificial heat and the product sealed, so as to preserve it in a liquid 

 state for an indefinite time. For these reasons it was thought best to 

 experiment in this direction with various forms of artificial heat in the 

 effort to devise some cheap and sure method to assist the bees in this 

 work. For this purpose there were constructed a series of six shallow 

 pans 19 by 28 inches in size, with partitions 2 inches in height, open- on 

 alternate ends, similar to the partitions in a maple-sirup evaporator. 

 These were arranged in a cabinet, one above the other, -so that honey 

 entering at the top was obliged to flow some 75 feet before passing out 

 at the bottom. An oil stove was placed beneath the whole, and a pipe 

 at the top caused a current of heated air to pass upward over the 

 honey. The fumes of the stove were carried off by means of a second 

 pipe, in order to avoid all danger of their injuring the flavor of the 

 honey. Honey of average body with 10 per cent by weight of water 

 added was reduced again to the normal condition by passing twice 

 through the pans at a temperature of 120°, and about 100 pounds per 

 day was evaporated at that temperature. Thin nectar, extracted from 

 the hives very soon after being gathered, was evaporated to the thick- 

 ness of good honey at about the same rate. This apparatus was kept 

 in operation about ten days upon honey of various thickness and upon 

 clear water with the above definite results. The flavor of the first 

 honey was injured — probably by the first acid action of the honey upon 

 the outer coating of the tin. Afterwards this was not as apparent. 

 The color was also somewhat affected. 



The heat of the sun was also tried for purposes of evaporation. A 

 shallow pan 28 by 54 inches in size was filled 3 inches deep with 

 thin honey. This was covered with glass 6 inches above the honey and 

 left in the sun for four days, when about 5 per cent of moisture Avas 

 evaporated. As the honey lies at rest the water rises to the top, some- 

 what aiding evaporation. The flavor and color are not affected as much 

 as by the method of running through pans. In this way honey with 

 30 per cent, and even 40 per cent, of water added was evaporated to the 

 consistency of very thick honey in three weeks' time, so thick that it 

 has not at this date showed any signs of granulation. During favor- 

 able periods of sunshine a temperature of 165° was reached. 'By this 

 method a tank 4 by 6 feet, with 6 inches of honey and weighing 1,300 

 pounds, should be evaporated 10 per cent, or from the consistency of 

 freshly gathered honey to that of average body, during about two weeks 

 in July or August. 



The common method of exposing to the air in open vessels in the 

 warm upper story of a building was also tested with honey to which 

 10, 20, 30, and 40 per cent of water had been added. That having 40 



