THE PRODUCTION OF HONEY. 
485 
distinct from clearness, brightness, due to a high 
refractive index, with density almost amounting to 
toughness, so that the air beneath the cork should 
rise very slowly through the mass upon the inversion 
of the bottle. Any tendency towards a muddy-browm 
in colour, especially if associated with a sickly odour, 
is a grave fault, pointing to an admixture of aphide 
honey (see page 270, Vol. I.). No sample should be 
bottled too quickly after extraction, for the sharp 
splashing in the extractor loads it with minute air- 
bubbles, which at first impart a cloudy character, and 
these, rising subsequently, form an unsightly froth, 
which long remains. 
Honey got from old combs, although possibly of 
high quality, yet contains multitudes of tiny particles 
more or less damaging to the colour; and should 
these be associated with many distributed pollen 
grains, perfect brightness will never be attained. The 
particles, scarcely rising or sinking, can only be got 
rid of by careful and slow straining through flannel,* 
which should be made into a deep, conical bag, to 
be, after most careful rinsing, filled with honey while 
still wet. If, after straining, the honey is yet cloudy, 
it may be kept in bulk some months in a warm 
place, to be then syphoned out with a wide tube, 
taking care that the submerged leg is about the middle 
of the mass. As most of the foreign matter rises, 
results nearly as good will be obtained bv running out 
below from a syrup-tap, or honey-gate, as our American 
cousins delight to call it. 
o 
* Running through muslin, or straining-cloth, is sufficient for all 
ordinary purposes. 
