STRAINING HONEY. 
359 
can ; the height may be considerably less, providing 
there are handles on each side to pass out at the top ; 
the bottom is perforated with holes like a colander, 
combs are put into this, and the whole set into a 
kettle of boiling water, and heated without any risk 
of burning, until all the wax is melted, (which may 
be. ascertained by stirring it,) when it may be taken 
out. All the wax, bee-bread, &c., will rise in a few 
minutes. The strainer can now be raised out of the 
top and set on a frame for the purpose, or by merely 
tipping it slightly on one side it will rest on the top 
of the can. It might be left to cool before raising the 
strainer, were it not liable to stick to the sides of the 
can ; the honey would be full as pure, and separate 
nearly as clean from the wax and bee-bread, &c. 
When raised out before cooling, the contents should 
be repeatedly stirred, or considerable honey will re- 
main. Two qualities may be made by keeping the 
first that runs through separate from the last, (as 
stirring it works out the bee-bread). Even a third 
quality may be obtained by adding a little water, and 
repeating the process. This is worth but little. By 
boiling out the water, without burning, and removing 
the scum, it will do to feed bees. By adding water 
until it will just bear a potato, boiling and skimming, 
and letting it ferment, it will make metheglin, or by 
letting the fermentation proceed it will make vinegar. 
Honey that has been heated thoroughly, will not 
candy as readily as when strained without heat. A 
little water may be added to prevent its getting too 
hard; but should it get so in cold weather, it can at 
