325 
Marketing the Honey Crop 
not be large air spaces at the tops. The mixing and heating 
tank should be deep and the honey should be drawn from 
the bottom to avoid the scum which rises to the top and to 
free the honey entirely from air bubbles which not only 
detract from the appearance but hasten granulation. 
Granulation of honey in bottles spoils the appearance but 
by using honeys which granulate slowly ( e.g . sage and tupelo) 
in the blend and by treating in the manner just described, 
granulation may be prevented for a considerable time. 
Beekeepers often put on their labels the erroneous statement 
that all honeys granulate and that this is a proof of purity. 
Artificial invert sugars which are sometimes used in the 
adulteration of extracted-honey frequently granulate quickly. 
The adding of glucose to prevent granulation, without so 
indicating on the label, is of course adulteration and is not 
only dishonest but unlawful. 
The granulation of honey after bottling is retarded (1) if 
the honey is free from air bubbles, (2) if the bottle is filled 
to the top, (3) if no scum has been poured into the bottle 
with the honey and (4) if not a single honey crystal is un¬ 
melted at the time of bottling. If these precautions are 
taken even the rapidly granulating honeys will remain 
liquid for a considerable period. 
PREPARATION OF COMB-HONEY FOR MARKET 
In comb-honey production the beekeeper must do more 
of the work of preparing his product for the consumer since 
he is producing honey in retail packages. Recently some 
honey jobbers have been buying honey and cleaning and 
grading it themselves, because so many beekeepers fail to 
do this work carefully, but a better price can be obtained for 
< omb-honey if it is properly graded and cleaned before selling. 
Cleaning the sections of propolis. 
1 here is usually some propolis on the sections which 
should be removed. Since the removed propolis adheres 
