132 
BOTTLING HONEY 
Illustrations showing a honey-heating 
oven will be found under Granulated 
Honey. See Figs. 1 and 2, Ponder’s meth¬ 
od. 
While Mr. Ponder uses a gas jet, it is 
preferable to use steam pipes, so placed as 
to be out of the way of the honey that runs 
out of the screw tops into the bottom of 
the oven or tank. Enough steam radiation 
should be provided to bring the tempera¬ 
ture of the air in the oven up to 180 or 
ISO degrees. 
is important, as it is not practicable to have 
the oven placed on a level above the filling 
tank. A honey-pump to deliver the honey 
to the tank is much more satisfactory than 
a tank and lionev-melting oven placed at 
different elevations. 
The receiving tank is made on the dou¬ 
ble-boiler principle—one tank inside of 
the other. The outer one should be at least 
two inches larger in diameter, and the 
space of about one inch between the tanks 
should be tilled with water heated by steam. 
BOTTLING HONEY BY THE CARLOAD. 
With the bottling and labeling equipment shown with illustration, a daily output of nearly a carload 
of honey, packed in glass containers, can be maintained. 
When steam is used as a heating agent 
for these honey-melting ovens, it is not 
necessary to use a metal box, but a large 
double-walled wooden box with lid, Avith 
packing material bettveen the Avails, and a 
galvanized tray or trough in the bottom to 
catch the honey. The melted honey should 
not be allowed to accumulate in the oven, 
hut should he drawn or pumped out into a 
receiving' or filling tank immediately. This 
The inner tank to hold the honey should 
have a tube at the bottom, passing thru the 
hot water to the outer tank, to which is 
attached a honey-gate. This gate may be 
used for filling the bottles direct, or the 
tank may be used for making up the blend 
referred to further on, as practically all 
bottled honeys nowadays are made up of 
tAvo or three different flavors. When a 
blend is used it is customary to run the 
