EXTRACTING 
339 
This picture should he studied in connection with the next cut. The honey is pumped from the extractor 
into the washtub above; passes into a double-bottom water pan beneath, the water being kept hot by means 
of a Standard Oil kerosene stove just beneath the pan. The honey is heated as it passes over this double 
bottom, strained as it runs thru the tank at the left, and finally runs into a large receiving-tank below. 
bly. One cloth will last much longer with¬ 
out clogging than if all the honey were 
poured thru it in the regular way, for by 
this plan the refuse floats to the top and 
the strainer really has comparatively little 
to do. 
Instead of a can with cheese cloth over 
the bottom, as mentioned above, a still 
better plan is to have a framework across 
the top of the large honey tank as shown 
on page 327, this square framework be¬ 
ing just the right size for holding the top 
of a cheese cloth bag tacked firmly to it. 
This bag should be weighted down with a 
heavy wire hoop at the bottom to keep it 
from floating. The advantage of this over 
the can with the cheese cloth at the bottom 
is that there is so much additional straining 
surface. 
HEATING THE HONEY TO FACILITATE 
STRAINING. 
In some localities the honey when ex¬ 
tracted. is so cold and thick that it is 
almost waxy, and straining or clarifying 
even on the principle above described be¬ 
comes something of a problem. Under such 
conditions it is necessar}' to do the extract¬ 
ing in very hot weather, or else in a room 
artificially heated. If the extracting is 
done late in the season when the weather 
has turned cool, it is sometimes necessary 
to keep the combs in the heated room 24 
hours or longer before the honey is thin 
enough to extract and strain quickly. 
By means of power extractors, even very 
thick honey may be extracted, but a power 
extractor does not help much on the strain¬ 
ing problem. 
