340 
EXTRACTING 
Several large producers have used an 
extractor having a double wall, the space 
between filled with hot water or steam. As 
the honey runs down toward the outlet it is 
warmed to such an extent that it strains 
easily. If an engine of fairly good size is 
used (two to three horse-power), the hot 
water surrounding the cylinder may be 
piped to the extractor. In other words, the 
space between the two walls of the extrac¬ 
tor serves as a water tank, and the waste 
heat of the engine is made use of for 
warming the honey. 
Ordinarily, a simpler and better plan is 
to run the honey from the extractor thru a 
pipe, either by gravity or by means of a 
pump, which pipe in turn passes thru a 
larger pipe containing hot water heated 
either by the cylinder of the engine or by 
means of a stove. 
E. L. Sechrist, formerly of Fair Oaks, 
Cal., pumped his honey into a special 
tank, which is water-jacketed, heated by a 
stove underneath. The honey is thus heat¬ 
ed before it passes into the strainer. 
Some beekeepers have tried running the 
honey as it comes from the extractor thru a 
trough having a stove underneath to warm 
the surface of the trough and thus raise 
the temperature of the honey. This plan 
is a little dangerous,- for it is necessary to 
have considerable heat, since the honey 
runs thru the trough rapidly, and there is 
danger the honey along the edges may 
burn. A better way is to run the honey 
thru a pipe submerged in water heated by 
a stove. 
Adams & Myers, Ransomville, N. Y., 
use a three-burner kerosene stove under a 
Peterson capping-melter, as shown in the 
preceding cut. The honey is pumped from 
the extractor, and then run into a tub over 
the melter. It then flows into the melter 
and then after heating into the strainer at 
the left. This may be hot enough to make 
the honey run freely so that it will pass 
readily thru a strainer before it goes into 
the square cans. These people are not only 
large beekeepers but fruit-growers. They 
do a big business in selling fruit as well 
as honey in pails and 60-pound square 
cans. They desire to have the honey heat¬ 
ed hot enough, not only for straining but 
to prevent granulation. The plan shown 
works out very nicely,, and is compara¬ 
tively cheap to put in operation. 
Some beekeepers prefer to have a small 
hot-water boiler for heating water in a 
jacket surrounding the extractor as it 
Another view of the honey-processing room of Adams 
& Myers, showing the power plan and extractor. 
comes thru the pump, heating the cap¬ 
ping-melter, and finally delivering the 
honey hot, or at least warm, inside of the 
.60-pound square cans or 10-pound tins or 
pails. But the hot-water boiler of the 
kind described would not, unless it were in 
the same room, heat the combs so that 
they could be extracted clean, if they were 
cold. 
Kerosene hot-water heaters can be in¬ 
stalled at low cost, of sufficient capacity 
to heat the water around a double-jacket¬ 
ed honey-extractor. 
Adams & Myers do their extracting after 
the season is past. The combs are stored 
in supers in their honey-house. This they 
heat with a stove until the temperature is 
around 80 or 90 degrees. This tempera¬ 
ture is held until all the combs are warmed 
so that the honey will flow freely. The 
heat may continue two days before the 
warm air in the room will penetrate all 
the combs in the supers. 
automatic devices for ringing a bell 
WHEN A CAN IS FULL. 
In drawing honey into a 60-pound can 
from a tank, it is a great convenience to 
