426 
GRANULATED HONEY 
Grading rules illustrated. 
called the real travel-stained section. As 
its name indicates, the cappings are soiled 
because the bees have gone over the sur¬ 
faces of the cappings with their dirty feet. 
Then there is another lot that are stained 
because the sections are capped over in 
the vicinity of old comb, dirt, or propolis. 
If the faces of such sections are examined 
carefully, it will be found that the stain or 
discoloration goes clear thru. These dis¬ 
colorations are due to the bees taking up 
pieces of old black wax, propolis, or any¬ 
thing that will answer as a substitute or 
filler for pure wax. The cappings of some 
sections of this sort are filled with bits of 
old rope, lint from newspapers, small hard 
chunks of propolis, fine slivers of wood— 
anything and everything that is handy. 
Sections of this class often look like those 
of the first class, hence the frequent con¬ 
fusion. 
In the third class are those with soiled 
cappings, due to the pollen dust or possibly 
a thin layer of propolis stain. 
The fourth and last class takes in all 
those that are called “greasy” or “water- 
soaked,” having cappings that lie on the 
honey. The covering to each cell is more 
or less transparent, or water-soaked—the 
transparent part being half-moon shaped, 
or in the form of a ring encircling a white 
nucleus center that is not greasy nor trans¬ 
parent. 
GRANULATED HONEY.— Nearly all 
kinds of liquid honey, and most comb 
honey, if given time enough, are liable to 
cloud and partially solidify at the ap¬ 
proach of or after cold weather; that is, 
it assumes a granular mealy condition 
something like moist fipe white granulated 
sugar. The granules of candied honey 
may be about the size of grains of ordinary 
table salt, or they may be much finer. 
Comb honey granulates less readily than 
extracted, and only after a much longer 
period. While cold weather is much more 
conducive to solidification, yet in some lo¬ 
calities, and with some honeys especially, 
the granulation takes on the semi-solid 
form even in warm, weather. Some hon¬ 
eys will candy in a month after being 
taken from the comb, and others will re¬ 
main liquid for two years. The honey 
most likely to candy is extracted alfalfa, 
the action taking place in from three to 
five months. Mountain sage from Cali¬ 
fornia and tupelo from Florida remain 
