Removing honey from the combs is difficult for the hobbyist since there is no simple, neat, and inexpensive way of doing so. Most important, all utensils, containers, and other items that come in contact with the honey must be kept clean during the operation. The first step in extraction is the removal of wax cappings. Combs of honey are uncapped on both sides with a sharp knife heated by electricity, steam, or by dipping it in hot water. A thin layer of wax and honey is cut from the surface of each comb with a back-and

Figure 46. Wax cappings are removed from a honey comb with a hot knife.

forth sawing movement, as the knife is held against the top and bottom bars of the frame. (See Figure 46.) First uncap one side, then turn the frame and uncap the other side. The frame is best held by pivoting the end bar on a point of a nail that is supported by a strip of wood laying across the top of the container which receives the cappings. Hold the frame at an angle, so the cappings fall free of the comb into the container below. A capping scratcher or fork is used to break the cappings in the low areas of the comb. Power uncappers with vibrating knives and automatic uncapping machines are available for large commercial operations.

Since the cappings contain a large amount of honey after they are cut from the combs, it is important to have some way of separating the honey from the wax. Allowing the cappings to drain in a screened box or wire basket is a convenient way for the small operator. The simplest uncapping box for draining the cappings is made from a clean hive body with a screen or queen excluder attached at the bottom. This unit is placed over a tank so that the honey is collected below. In larger operations, capping melters or spinners are used for reclaiming the honey.

The most primitive way of removing honey from the cells is to cut the combs from the frames and let the honey drain from the cells. To expedite the process, the combs are crushed and the honey squeezed out by hand. Then the final mixture is strained through a coarse sieve or cloth such as cheesecloth.

the best method of producing liquid honey requires an extractor that uses centrifugal force to spin the honey from the cells. Various types and sizes of honey extractors are manufactured commercially. The beekeeper may purchase an extractor, rent the equipment, find a beekeeper who does custom extracting, or build an extractor.

The small-scale beekeeper often uses a two- or four-frame basket extractor, which may be either a reversible or non reversible type. The uncapped combs are placed vertically in the baskets that support them. In the nonreversible type, the combs must be reversed by hand to extract the honey from the other side of the comb. Reversible extractors have baskets that pivot to extract either side of the comb without lifting it. Either the hand-or power-driven baskets are turned slowly at first. If the extractor is turned too rapidly, the weight of the honey will break the combs. The combs are spun until about half the honey is removed from the first side. Then the combs are reversed and spun until the second side is completely extracted. Finally, the combs are reversed a second time and the remaining honey is removed. The time required to throw honey from the combs depends on the density and temperature of the honey. Watch the side of the tank to see when the honey stops flowing from the combs.

Large radial extractors holding from six to eighty frames are used in larger operations. Combs do not have to be reversed since honey is thrown out of both sides at the same time. Combs are arranged in the extractors like spokes in a wheel, with the top bars on the outside.

After the honey is extracted, it contains air bubbles, pollen, and bits of wax. Excessive pollen can be avoided by keeping brood combs out of the honey supers. The honey should be strained through several layers of cheesecloth or a single layer of nylon after it is extracted from the combs. This procedure removes most impurities and fragments of wax. Honey will absorb bad odors and flavors rapidly if the materials that produce them are not strained from the honey. Unless most or all of the wax has been removed during extraction, the honey's flavor may be impaired during packing since the honey is likely to be heated beyond the melting point of wax before it is removed. After straining, keep the honey in a settling tank for two to three days to allow most of the air bubbles and small foreign particles to rise to the top. The resulting foam should then be skimmed off before bottling. A honey gate at the bottom of the tank is used for filling bottles or cans.

In large commercial operations, the honey normally flows from the extractor(s) into a sump tank where most of the wax and impurities are removed by a series of baffles.