and running backward and forward as it is moved upward shears off very neatly the covering of the cells. The knife must be very sharp, and skill in cutting is shown in just the merest film of wax which is removed. A pan of hot water should be at hand on an oil stove perhaps; every time a sheet of capping is removed, the knife needs to be scraped on a stick, which will not dull it; and quite often it should be dipped in the hot water to clean it. If there is much uncapping to be done, it is best to have two knives, keeping one in the pan; for cleanliness and heat are quite as potent factors as is sharpness in making the uncapping knife effective.
There are on the market uncapping-cans, the Dadant being the most popular. It is a double can with an arrangement on top convenient for holding the end of the frame on a pivot and with wooden cross-pieces on which the knife may be wiped. Below there is a wire screen for holding the cappings, with a space in the bottom of the can for the honey which drains off, and which is always of the most excellent and delicious quality. Of course, the cappings are saved to be made into beeswax.
CARE OF EXTRACTED HONEY
Honey, whether in the comb or out, will crystallise when subjected to low temperature or when left standing for a long time. However, extracted honey crystallises much more readily than that which is in combs; and this crystallisation is one of the problems of putting up and marketing extracted
