358 
STRAINING HONEY. 
DIFFERENT METHODS OF STRAINING HONET. 
Such combs as are taken from the middle or vi- 
cinity of brood-cells, are generally unfit for the table ; 
such should be strained. There are several methods 
• of doing it. One is, to mash the comb and put it in 
a bag, and hang it over some vessel to catch the honey 
as it drains out. This will do very well for small 
quantities in warm weather, or in the fall before there 
is any of it candied. Another method is to put such 
combs into a colander, and set this over a pan, and 
introduce it into an oven after the bread is out. This 
melts the combs. The honey and a portion of the 
wax run out together. The wax rises to the top and 
cools in a cake. It is somewhat liable to burn, and 
requires some care. Many prefer this method, as 
there is less taste of bee-bread, no cells containing it 
being disturbed, but all the honey is not certain to 
drain out without stirring it. If disposed, two quali- 
ties may be made, by keeping the first separate. 
Another method is merely to break the combs finely, 
and put them into a colander, and allow the honey to 
drain out without much heat, and afterwards skim off 
the small particles that rise to the top, or when very 
particular, pass the honey through a cloth, or piece of 
lace. But for large quantities, a more expeditious 
mode is to have a can and strainer, made for the pur- 
pose, where fifty pounds or more can be worked out 
at once. The can is made of tin, twelve or fourteen 
inches deep, by about ten or twelve diameter, with 
handles on each side at the top, for lifting it. The 
strainer is just enough smaller to go down inside the 
