128 
BOTTLING HONEY 
it will mean a much larger consumption 
of honey. 
It is important to get hold of her first 
thru the avenue of the eye, which in turn 
tempts the appetite and results in the pur¬ 
chase of a sample. That sample leads to 
the purchase of other samples, until she 
will buy in bulk. 
But, there is another class of customers, 
mainly working people, especially those in 
the cities, who cannot afford to buy a large 
quantity of anything. They will purchase 
a little of this and a little of that, and 
perhaps, a tumbler or bottle of honey. No 
matter how well they like it, they will 
never be able to buy a larger quantity. 
The probabilities are they will never get 
to the stage of buying their foods in large 
quantities at a time. For this class of 
people (and it probably represents a large 
proportion of the honey buyers) the glass 
package is exactly suited. 
During the last ten years and particu¬ 
larly the last three or four, the amount of 
honey sold in bottles has increased by 
leaps and bounds. As explained in the 
Foreword of this work at the outset, when 
sugar was relatively scarce and high- 
priced during the Great War, the house¬ 
wife bought honey, which she could secure 
in any quantity, if she was willing to pay 
the price. This very condition of affairs 
enormously stimulated the demand for 
honey, with the result that several large 
corporations went to bottling honey in a 
large way. 
It will not be the purpose of this article 
to explain how honey is put into bottles at 
the big plants any more than is shown in 
some large illustrations near the close. The 
machinery and equipment necessary are 
very elaborate and expensive. The reader 
of this woi’k desires some simple plan by 
which he can bottle his honey for his own 
local trade. With that in view it has been 
thought best to describe a simple apparatus 
which can be secured at a very small cost. 
It should be understood at the outset 
that practically all extracted honey will 
granulate unless it has been raised to a 
temperature of about 1G0 degrees Fahr. 
Ordinary honey placed in bottles without 
heating would candy in a few months; and 
as the general public is not familiar with 
honey in the solid form it is best to put 
it up so it will keep liquid until used. 
Under the head of Granulation of 
FIoney it is explained that nearly all hon¬ 
eys at the approach of changeable or cool 
weather will granulate unless heated. If 
the temperature is raised above 160 de¬ 
grees Fahr. there is danger of impairing 
the flavor. If not heated higher than 110 
degrees granulation will set in, altho the 
process will be considerably' delayed. 
Granulated honey in clear glass would be 
unsalable, and therefore it is important to 
consider first all methods of heating the 
honey and putting it into bottles. 
Steam from a boiler is, of course, the 
most convenient method for heating honey 
that can be employed; but as the average 
reader of this work probably cannot get it 
he must use something else. While the 
ordinary cooking-range or cook-stove, us¬ 
ing either wood or coal, may be used fox- 
heating honey, a gas or gasoline stove with 
three burners is far bettex-—better, because 
the heat can be perfectly controlled. A 
wood or coal fire is apt to bxxrn too sti-ongly 
at one time or go down at another. If the 
honey be overheated it will be injured, both 
in color and flavor. It may be seoi’chcd, or 
the flavor so impaired that it will sell at 
only a moderate price. 
There are two methods for heating hon¬ 
ey to put in glass or tin. One is, to draw 
it off from a large can while cold, into bot¬ 
tles or tumblers, and, before they are seal¬ 
ed, heating the honey while the bottles are 
standing up to their necks in hot water. 
The other plan, and the one generally used, 
is, to heat in bulk and then draw off into 
bottles while hot, and seal. This method 
has the advantage that warm or hot honey 
flows more freely, and, of course, can be 
handled more rapidly. On the other hand, 
heating honey in the retail glass packages 
has the advantage of being better adapted 
to a small business. 
HEATING HONEY IN BOTTLES, OR BOTTLING 
FOR A LOCAL TOWN TRADE. 
Provide a square or oblong galvanized- 
iron pan as large as the top of the stove, 
with perpendicular sides, and about six or 
seven inches deep. If a gasoline stove is 
used, the pan should be as long and as 
broad as the top; and, if the three burners 
