Granulating Honey

New Zealand Listener, Volume 4, Issue 87, 21 February 1941, Page 46

Granulating Honey

Dear Aunt Daisy, As a constant and very interested reader of your page in The Listener, might I give my assurance that the method of freshening a stale loaf is an excellent one, but one need only run the tap on the loaf till the whole surface is moistened-no more. On removing from the oven, wrap the loaf closely in several tea towels to keep the steam in, and one’s family will complain no more about stale bread! I follow the same method with stale scones, with excellent results. I wonder if anyone can give me information regarding granulating honey. We have a number of hives, and when we grow tired of eating comb-honey I

uncap it and strain it, but liquid honey is messy and unpopular in my household, Is granulation merely a matter of age, or does one have to mix something with the honey? I should be sorry to take the latter course if it were not necessary. I should be deeply grateful for help in this matter.-F.K.J. (Te Awamutu). I believe the granulation of the honey is a matter of both temperature and time, but especially of temperature. If you can put your strained honey in a refrigerator or in a very cool place it will granulate much more quickly. Do not, however, keep it always in the retrigerator. but just in a dry place. There is definitely nothing to be added to the honey, which is, in itself such a good food, requiring no digestion and supplying heat and energy, besides being naturally sterile. No microbes can sutvive in honey, which is why it keeps indefinitely, I must give a special article to honey in this page very soon. If anyone can help me by sending in some good information about it, I shall be grateful.