130 
BOTTLING HONEY 
will be seen; and when the mercury rises 
to about 150 (not higher than 160), the 
honey is drawn oft by means of a siphon 
into a filling tank that stands on a lower 
step of the stove. The siphon may be of 
glass or flexible tubing. The latter is to 
be preferred, because it is more conveni¬ 
ent to handle. While the honey is hot 
the tubing should be immersed in the 
honey until it is filled. To do this, attach 
a string at both ends, and submerge it. 
Draw out one end and run it over into the 
filling tank, which is lower down. The hot 
honey will now immediately run out; and 
as the can is emptied, the water surround¬ 
ing the can should be drawn off or else the 
can will float and tip over. From the fill¬ 
ing tank the honey is drawn off while hot, 
or about as near 140 as possible, into honey 
Mr. Fowls’ melting-tanks, siphon, and gasoline 
stove. 
tumblers, Mason jars, Muth jars, or any 
of the packages already described. When 
filled they should be sealed while hot; after 
which, as soon as they are sponged off with 
warm water, they may be labeled, when 
they are ready for market. 
HOW TO INSERT CORKS IN BOTTLES. 
Two or three methods are employed. One 
is, to use a rubber mallet, which can be 
purchased at any of the rubber stores. 
The ends of the mallet being soft, a cork 
that is barely entered can be driven into 
the bottle with a blow. 
Another plan is to use a lever, as shown 
at D, in cut. This lever should have a 
projection on the under side so the cork 
can be forced down into the bottle about a 
sixteenth of an inch. It is important, after 
corking, to pour a layer of paraffin or wax 
over the top of the cork. Some go so far 
as to dip the corks into hot paraffin, then 
pour a hot layer on top after they are in¬ 
serted in the bottles. Some go even fur¬ 
ther. After the corks have been paraffined 
they put on a neat tinfoil top. If the 
honey has been heated up to 160, and 
sealed while hot, and the cork is made im¬ 
pervious, it will remain liquid for months. 
Samples of honey put up in Muth jars 
have been kept in a refrigerator six 
months, and yet would remain perfectly 
clear all the time. But the grocer’s custo¬ 
mers should not be advised to put honey 
in a cold place. The bottles should not be 
handled more than is necessary, but be 
kept in a warm place at as uniform tem¬ 
perature as possible. 
Assuming that no directions are neces¬ 
sary for sealing packages using rubber 
rings, it is important that the sealing be 
made as tight as possible. In the case of 
Mason jars, the tops should be screwed 
down with a wrench, and screwed, down 
tight. 
In sealing jelly tumblers, cut circles of 
paper( preferably paraffined paper) larger 
than the size of the top of the tumbler. 
When the jar is filled, put the paper on top 
of the jar, and squeeze the top down with 
