PRODUCTION AND CARE OF EXTRACTED HONEY. 13 
and honey may even be run out from a large can into a vessel fur- 
nished by the customer when the honey is delivered. It is too often 
the case, however, that bee keepers put up their honey in such poor. 
unsightly packages that they can get only a low price for their 
goods. 
If honey is put up in more than 3-pound packages, tin cans are 
generally used and the most common receptacle is a square can hold- 
ing 5 gallons (GO pounds). Two of these are usually boxed together 
for shipment. Square and round cans of various types are often 
used for smaller quantities. Barrels are preferred by some for large 
shipments for the baking and confectionery trade, but their use can 
not always be advised. Before honey is put into it, a barrel must be 
thoroughly dry, and tight when dry, because of the fact that honey 
takes up a certain amount of moisture, and if, when the honey is put 
into it, the barrel is damp, the honey will absorb the moisture, caus- 
ing the barrel to leak. Barrels also absorb a certain amount of 
honey. In dry climates particularly barrels should be used with 
caution. 
When honey is packed in bottles, it is desirable that granulation 
be retarded, since a bottle of partially granulated honey is not attract- 
ive. To aid in the retarding of granulation, the honey should be 
entirely liquefied and thoroughly mixed in a large can and run into 
the bottle warm. The bottle should be as full as possible and sealed 
hermetically while still warm. Granulation usually begins on the 
edges of the top line of the honey and spreads rapidly from these 
points. This is probably because some honey gets upon the sides 
and partially dries. It is therefore desirable that the honey fill the 
bottle clear to the cover to prevent this. It must also be free of 
bubbles. Bottles may be hermetically sealed by using some style of 
clamp cover or by sealing a cork with a mixture of beeswax and resin. 
This mixture may be colored by the addition of a dye. Granulation 
may be considerably retarded by keeping the honey at a nearly uni- 
form temperature. This should not be less than 65° F. and is much 
better at 90° to 100° F. While the honey is in the hands of the pro- 
ducer or bottler, it may be kept liquid for a long time in this way, 
but of course when sold it is generally subject to changes of tempera- 
ture. Honey, either in the comb or extracted, should never be kept 
in a cool or damp place. 
THE PRODUCTION OF " CANDIED " HONEY. 
Honeys of the average type, relatively free from nonsugars, such as 
that made from alfalfa, soon granulate solid and are sometimes sold 
in bricks. Granulation may be hastened by changes of temperature 
and by stirring. If it is desired to have a can of honey granulate 
