432 
GRANULATED HONEY 
a cool place, when it soon becomes solid. 
The illustration shows the solid cake of 
granulated honey after the bag is torn 
away preparatory for the table. The only 
expense is for bags, which can be bought’ 
in various sizes. It was thought for a 
time that eastern clover and basswood 
noneys would not granulate solid enough 
when put up in this shape; but experience 
Aikin’s paper-bag package dissected for the table. 
shows that they as well as alfalfa can be 
handled in that package, provided they are 
already graining when the bags are being 
filled, or if a little old candied honey is 
mixed in to expedite the process. This 
point is very important in putting up such 
honey in hags or pails. 
On each paper package are printed di¬ 
rections for liquefying, reading like this: 
The solid condition of this honey is proof 
of its purity. If preferred liquid, put it into 
a pail, and the pail into warm water, but not 
hotter than you can hold your hand in. 
Never let it boil, for boiling spoils the hon¬ 
ey flavor. To remove the bag, cut from top 
to bottom, then peel it around. 
Granulated honey in paper bags should, 
if possible, be sold before hot summer 
weather comes on. 
GRANULATED HONEY IN OYSTER PAILS. 
Another package, somewhat similar to 
the Aikin bag, is the ordinary oyster pail. 
When honey begins to granulate it can be 
drawn off into pails of proper sizes, the 
covers put on, and the honey allowed to 
stand. In the course of a few weeks in 
cool weather it should become quite solid; 
but it should be remembered that at an ex¬ 
tremely cold temperature honey will not 
granulate so readily as during alternate¬ 
ly warm and cool weather. Oyster pails 
have the advantage that beekeepers can 
buy them at any grocery, and they are al¬ 
most as cheap as the Aikin paper bags. 
They have the merit, also, that honey can 
be sold in them in a practically liquid con¬ 
dition without fear of leaking. They can 
also be handled quite roughly. If the 
honey should granulate, so much the bet¬ 
ter. 
CUTTING GRANULATED HONEY INTO BRICKS. 
Honey in 60-lb. square cans that is gran¬ 
ulated solid requires a considerable amount 
of treatment before it can be gotten out, 
put into bags, and candied again. The 
cans must be immersed in a boiler of water 
of about 160 degrees, and kept there for 
hours at a time, before the honey melts 
enough to be poured out. Jesse A. Warren 
conceived the plan of stripping the tin 
away from the honey within, leaving it in 
the form of a solid cake. With a pair of 
snips the top and bottom of the can are cut 
off; then it is slit down at one comer. A 
strand of steel wire, after attaching a han¬ 
dle to each end, is slipped under the cake 
of honey about two inches. The wire is 
then folded around the cake, the two ends 
crossed, and with a handle in each hand 
the operator draws slowly, sinking the 
wire gradually into the cake from all four 
sides, until continuous pulling causes it to 
pass clear thru. A thin-bladed knife is 
now inserted in the slit where the wire en¬ 
tered, and slabs off a chunk like that shown 
in cut next page. Other pieces are slabbed 
off in like manner. These are then cut up 
into bricks, using the same general plan—- 
bricks all the way from 5 oz. up to 2 lbs. 
They are wrapped in paraffin paper, on 
which are general directions explaining 
how to liquefy. 
CUTTING GRANULATED HONEY WITH A 
MACHINE. 
The plan just described can be used in 
only a very limited way. It has the fur¬ 
ther disadvantage that it is almost impos¬ 
sible to cut the cakes in regular sizes. A 
