BOTTLING HONEY 
131 
the palm of the hand, putting’ a large part 
of the weight of the body on it. If the top 
goes down too easily, use thicker paper or 
two thicknesses. 
BOTTLING ON A LARGER SCALE. 
The Fowls plan will take care of several 
towns of two or three thousand inhabitants 
each; but it is not well adapted to a gen¬ 
eral business, taking a whole state or a 
series of them. An ordinary stove or a 
gas stove is not well adapted to take care of 
a large business; hence it will be necessary 
to purchase a five- or ten-horse-power 
boiler and install it in a room or basement 
in the tin containers. Much of this honey 
will be granulated before the bottling sea¬ 
son comes on. 
There are two ways of melting honey in 
square cans. One is, to submerge them 
three-fourths their depth in a large tank of 
water heated by steam until all the honey 
is melted. But this is objectionable, in 
that the melted portion has to remain with 
the portion still granulated until the whole 
bulk has been brought to a liquid condi¬ 
tion. This impairs the flavor, for the 
longer honey is kept hot, the more its deli¬ 
cate aroma and color are sacrificed. The 
plan also necessitates the lifting of heavy 
BOTTLING HONEY AT A LARGE COMMERCIAL PLANT. 
The bottles as fast as they are filled are capped, labeled, sponged and 
and wrapped. The bottles are carried on a traveling belt to each girl who 
has a detail of the work to do. 
where the bottling is to be carried on. 
Steam is by all odds the best heating agent 
in a general bottling establishment. It is 
more convenient, cheaper, and there is not- 
so much danger of overheating the honey. 
The great bulk of the honey for bottling 
purposes will come in 60-lb. square cans. 
While some of it may be secured in kegs 
or barrels, producers and buyers generally 
prefer to sell and buy honey in large 
square cans, even at an extra price of half 
a cent; so we may as well figure that in a 
bottling business the honey will be received 
cans of honey out of their bath of hot 
water and emptying them into the filling 
tank. 
A far better plan is to heat these cans 
with hot air, while inverted, in a steam 
oven. The caps are, of course, removed, 
and as fast as the honey melts it runs out 
and is caught in a receiving trough be¬ 
neath. Thence it flows immediately into 
another container, or is pumped out with 
an ordinary lioney-pump, such as is used 
in connection with power-driven honey-ex¬ 
tractors. 
