The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1914-1938, 1925-08-27

danger of this, however, if the honey
is well packed in the manner men,
toned above. When honey is stored
1t should be placed in warm dry
room. If placed in a cool room of var
ry1ng temperatures, the honey will
crystalline, and if placed in a damp
room the honey will absorb the mois-
ture and begin to ferment.
Now let us discuss extracted hon.
ey. Extracted honey is the liquid
honey usually found on the market.
Extracted honey is not an extract of
honey but refers to the manner in
which the honey is secured. The
frames of honey are taken to 'the
honey house or place where the ex-
tracing is to be done. The caps of
the comb are cut off by means of a
steam heated knife The combs are
then placed in machine called an
extractor. which whirls the combs
around an axis and throws the honey
from the cells by centrifugal force.
The honey is drawn off from this ma
chine, strained, and placed in storage
or settling tanks. The, smaller bee
keeper usually draws it off into sixty
pound cans.
If the honey is to be shipped, it
should not be- heated, for it is de-
sirable to have it crystalline. The six
ty-pound cans should be placed in
the cases in which they came, two
cans to the case. The case should be
substantially made and have a par
tition between each can. Since the
majority of the public like liquid
honey, the beekeepers are forced to
heat the honey to prevent it from
crystallizing readily. Honeys vary
in this regard, due to the arrange
ments of the molecules. Thus it takes
fireweed honey some time to crystal
lie, whereas raspberry and vetch
honeys will crystalline readily in a
week or two, and the alfalfa and
clovers lie between these two ex-
tremes.
Honey should be heated very care
fully for there is danger of spelling.
If honey is heated above 145 degrees
the vitamines are killed, if above 160
for any length of time the aroma,
color and flavor are ruined. The man.
ner of heating is to place the con-
tainers of honey in a false bottom
tank which has been filled with water.
The best method is to heat this wa
ter until the temperature of the hon.
ey reaches 120 to 40 degrees and
then keep the temperature at this
point for three hours. The best me-
thod of straining the honey is thru
cheese cloth, which occupies the full
depth of the tank. It should be sup
ported by cylindrical basket made
of coarse screen, having stout band
of steel about the top to support the
cheese cloth. A bag, two feet sqaure,
and about four feet deep, will take
care Of 10000 pounds without clean
ing. If you have less than this
amount of honey it will not be nec-
essary to clean the cloth until thru
extracting. The use Of a gooseneck
faucet in filling small containers pre-
vents the formation of froth upon
the top of the honey. The faucet may
be made from common iron gas pipe,
either using a gas "T' two short
lengths of one-inch pipe or even two
long one-inch nipples. One of these
forms the snout of the gooseneck,
and the other placed at right angles
to the first, is connected to a hose or
flexible pipe which in turn is fastened
to the vent of the tank. The snout
must be long enough to reach the
bottom of the deepest jar. The bot
tom must be soldered in. The valve
should be ground to make a snug fit.
The opening Of the "T" should have
a stuffing box thru which the valve
stem passes. The valve is worked by
a lever which projects backward par
allel with the pipe and which in con-
trolled by the hand of the operator
as he grasps the hose. If all honey
was prepared in this manner and
placed in appetizing containers there
would not be so much difficulty in de-
n1SA