Draining Honey From the Combs
Those of our readers who prefer eating “run honey” to honey in the comb may be glad of some instruction as to the best way of separating the two. For this purpose, it is better to let the honey run without squeezing, in order to preserve both its transparency and flavour.
Take a sharp knife, and slice the combs on both sides, keeping the knife parallel with the partition wall, so that every cell may be laid open. Place these broken combs in a sieve, or on a piece of muslin stretched across and tied round the opening of a pan or large-mouthed jar. Allow the honey to flow out of the combs spontaneously, and reserve the squeezing process for a separate jar, so that the honey of the first drained jar may be perfectly pure, both in appearance and flavour. That which has pressure put on it will be waxy in flavour and thick. Some persons recommend that the opened combs be placed in the sun, as the heat will cause the honey to run more freely. The great disadvantage of this is, the temptation the honey offers to bees, who will be eager to gain a share. Honey, whilst in the combs, keeps remarkably well when left in the supers; if cut out, the combs should be folded in writing-paper, and sealed up, so as to effectually prevent the free entrance of air: they should then be placed in a warm, dry closet.
Honey, like most vegetable products, should be fresh every year. It may easily be kept from one season to another; but when kept beyond that time, unless very carefully stored in a warm temperature, it will crystallize in the comb, and it is liable to ferment when in jars separated from the comb.