ng it being disturbed, but all the honey is not certain to
drain out without stirring it. If disposed, two qualities may be made,
by keeping the first separate. Another method is merely to break the
combs finely, and put them into a colander, and allow the honey to
drain out without much heat, and afterwards skim off the small
particles that rise to the top, or when very particular, pass the honey
through a cloth, or piece of lace. But for large quantities, a more
expeditious mode is to have a can and strainer, made for the purpose,
where fifty pounds or more can be worked out at once. The can is made
of tin, twelve or fourteen inches deep, by about ten or twelve
diameter, with handles on each side at the top, for lifting it. The
strainer is just enough smaller to go down inside the can; the height
may be considerably less, providing there are handles on each side to
pass out at the top; the bottom is perforated with holes like a
colander, combs are put into this, and the whole set into a kettle of
boiling water, and heated without any risk of burning, until all the
wax is melted, (which may be ascertained by stirring it,) when it may
be taken out. All the wax, bee-bread, &c., will rise in a few minutes.
The strainer can now be raised out of the top and set on a frame for
the purpose, or by merely tipping it slightly on one side it will rest
on the top of the can. It might be left to cool before raising the
strainer, were it not liable to stick to the sides of the can; the
honey would be full as pure, and separate nearly as clean from the wax
and bee-bread, &c. When raised out before cooling, the contents should
be repeatedly stirred, or considerable honey will remain. Two qualities
may be made by keeping the first that runs through separate from the
last, (as stirring it works out the bee-bread). Even a third quality
maybe obtained by adding a little water, and repeating the process.
This is worth but little. By boiling out the water, without burning,
and removing the scum, it will do to feed bees. By adding water until
it will just bear a potato, boiling and skimming, and letting it
ferment, it will make metheglin, or by letting the fermentation proceed
it will make vinegar. Honey that has been heated thoroughly, will not
candy as readily as when strained without heat. A little water may be
added to prevent its getting too hard; but should it get so in cold
weather, it can at any time be warmed, and water added until it