Cornell University Professor Roger A. Morse's classic book on the
production of comb honey. He considered comb honey production and
queen rearing to be the benchmark of an accomplished beekeeper.
Comb honey is exactly as the bees produce it, with natural comb and
no heating or filtering during the production by the bees. Comb
honey is a gourmet item in many fine eating establishments, often
coupled with fine cheeses and fresh fruit. The book is one of the
best on the topic of comb honey production using traditional
methods.
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