Abstract
EVER since Major Hruschka, in Venice, discovered in 1865 the principle of honey extraction by the application of centrifugal force, in a rotary extractor, it became no longer necessary to destroy valuable combs in order to separate the honey from the wax. All the native honeys in Great Britain yield to this method of treatment, excepting that derived from the nectar of ling (Calluna vulgaris). Ling honey fails to flow from the combs in an ordinary extractor, and consequently the combs have to be crushed in a press to obtain extraction. Ling honey is rich golden brown in colour and shows a characteristic sparkle due to the presence of minute air bubbles. In the pure form it never granulates but remains as a gelatinous fluid which is more viscous than most other honeys. Its distinctive flavour and aroma also readily distinguish it from other honeys.
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