Gleanings in bee culture . efuse after itis pressed. When ready to begin work, one of thestoves should be lighted and a boiler of softwater put on to heat. If the water is veryhard add a little vinegar. When the wateris boiling throw in the old comb. It isastonishing the amount of comb that can beput into one boiler. Thirty-five to fortycombs (half barrel) may be put in grad-uallj. provided they are carefully pusheddown Avith a paddle and stirred as theymelt. When all the comb is in tliat theboiler will hold conveniently the eoA^arshould be put on and the mass allowed tocook thoroly. About thi
Gleanings in bee culture . efuse after itis pressed. When ready to begin work, one of thestoves should be lighted and a boiler of softwater put on to heat. If the water is veryhard add a little vinegar. When the wateris boiling throw in the old comb. It isastonishing the amount of comb that can beput into one boiler. Thirty-five to fortycombs (half barrel) may be put in grad-uallj. provided they are carefully pusheddown Avith a paddle and stirred as theymelt. When all the comb is in tliat theboiler will hold conveniently the eoA^arshould be put on and the mass allowed tocook thoroly. About this time the otherstove should be lighted and another boilerof water put on. The burner under thesteam-boiler should also be set going. Itmakes the cheeses more porous and reallyfacilitates the work if a quantity of straw,preferably rye straw, cut up in two-inchlengths, is stirred in with the melted comb. It is a mistake to begin pressing as soonas the comb is all melted up. The cookingprocess must be continued with frequent. Fig. 4.—A large piece of stout burlap is thematerial to use for holding the melted comb. host GLBAJJINGS IN BEE CULTURE
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Keywords: ., bo, bookcentury1800, bookdecade1870, booksubjectbees, bookyear1874
