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-- Captions by VITAC --

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**

Narrator: TODAY ON

"HOW IT'S MADE"...

THE INVENTION OF POLYURETHANE

SKATEBOARD WHEELS

IN THE EARLY 1970s

SUDDENLY MADE JUMPS

AND TIGHT CORNERING POSSIBLE

BECAUSE THESE WHEELS HAD

A BETTER GRIP ON RIDING SURFACES

THAN THE OLD METAL

OR CERAMIC WHEELS.

THEY WERE MORE DURABLE,

AND THE SHOCK ABSORPTION

WAS GREATLY IMPROVED.

SKATEBOARD WHEELS COME

IN DIFFERENT SIZES,

HARDNESS, COLORS

AND GRAPHIC DESIGNS.

FOR THE RIDER,

THERE ARE MAY PRACTICAL

AND AESTHETIC CONSIDERATIONS.

MAKING SKATEBOARD WHEELS STARTS

WITH A COMPUTER DESIGN.

A DESIGNER USES THE SOFTWARE

TO GUIDE CUTTING TOOLS.

THE TOOLS CARVE

INTO A SOLID ALUMINUM PUCK

AND TRANSFORM IT

INTO ONE HALF OF A WHEEL MOLD.

NEXT, THE OTHER HALF

OF THE MOLD TAKES SHAPE

AS THE COMPUTERIZED

TOOLING SCULPTS

ANOTHER PUCK TO A PROFILE

THAT FITS TO THE FIRST

ONE PERFECTLY.

NOT ALL OF THE SKATEBOARD WHEEL

MOLDS ARE TWO-PART VERSIONS.

OTHERS ARE ONE-PIECE STRUCTURES,

EACH WITH A PIN IN THE CENTER

TO FORM A BEARING CAVITY.

A NOZZLE DISPENSES FRESHLY

MIXED POLYURETHANE LIQUID

INTO THE WHEEL MOLDS.

THE LIQUID STARTS

TO SOLIDIFY IMMEDIATELY.

TO COMPLETE THE PROCESS,

A WORKER LOADS

THE POLYURETHANE-FILLED MOLDS

INTO AN OVEN

AND BAKES THEM

AT ALMOST 240 DEGREES FAHRENHEIT

FOR 40 MINUTES.

DURING BAKING, ANY BUBBLES

IN THE POLYURETHANE RISE

TO THE TOP

AND ARE DIFFUSED,

LEAVING SOLID FORMS

WITH NO WEAK SPOTS.

WORKERS REMOVE THE PINS

FROM THE MOLDS.

THEN IT'S ON

TO THE NEXT STATION.

HERE, A WORKER

BLASTS COMPRESSED AIR

BETWEEN THE WHEELS

AND THE MOLDS TO PRY

THE WHEELS FREE

AND POP THEM OUT.

ANOTHER WORKER PROBES THE WHEEL

USING A DUROMETER GAUGE

TO ENSURE THE URETHANE HAS CURED

TO THE RIGHT DEGREE OF HARDNESS.

IF THE SAMPLE WHEEL

IS SUFFICIENTLY HARD,

THE BATCH IS READY

FOR THE NEXT STEP.

THE WORKER CLAMPS

THE SKATEBOARD WHEEL IN A LATHE.

THE LATHE SPINS THE WHEEL

WHILE AN AUTOMATIC

CUTTER CONTOURS

THE EDGES TO A SOFTER,

MORE ROUNDED PROFILE.

TO GIVE THE SKATEBOARD

WHEELS SOME VISUAL IMPACT,

AN ARTISTS SELECTS

AND ARRANGES GRAPHIC

DESIGNS ON A COMPUTER.

HE PRINTS A FILM NEGATIVE

OF THE IMAGES HE'S CHOSEN.

A WORKER WILL USE THIS NEGATIVE

TO PRODUCE A PRINTING PLATE

FROM A PIECE OF METAL

THAT'S BEEN COATED

WITH A LIGHT-SENSITIVE

SUBSTANCE KNOWN AS EMULSION.

HE PLACES THE FILM NEGATIVE

ON THE PLATE

INSIDE A UV LIGHT CHAMBER.

HE CLOSES THE LID

AND ACTIVATES THE UV LIGHT.

THIS TRIGGERS

A PHOTOCHEMICAL REACTION

THAT TRANSFERS THE IMAGE

FROM THE NEGATIVE TO THE PLATE.

THE WORKER THEN APPLIES

A SOLUTION THAT REMOVES

UNEXPOSED EMULSION AND,

IN THE PROCESS,

ETCHES THE IMAGE

INTO THE PRINTING PLATE.

HE RINSES OFF THE CHEMICALS.

NEXT, HE DRIES THE PLATE

TO REVEAL THE ETCHED ARTWORK.

ANOTHER WORKER POSITIONS

A MAGNETIZED

INK CUP OVERVIEW THE IMAGE

AND INSTALLS IT

IN A PAD PRINTING MACHINE.

AN OPERATOR LOADS SKATEBOARD

WHEELS ONTO POSTS

THAT INDEX THEM FORWARD

FOR PRINTING.

THE INK CUP DEPOSITS

INK ON THE PRINTING PLATE.

A SILICONE PAD PICKS UP

THE INKED IMAGE AND STAMPS

IT ONTO THE SKATEBOARD WHEEL.

THE OPERATOR REMOVES

THE PRINTED WHEEL

AND SETS IT ON A TRAY.

A TECHNICIAN NOW CLAMPS

ONE OF THE WHEELS

IN A TESTING DEVICE,

WHICH WILL GAUGE THE REBOUND.

HE DROPS A METAL BALL

ONTO THE WHEEL AND MEASURES

HOW HIGH IT BOUNCES

OR REBOUNDS.

A HIGH REBOUND IS DESIRABLE.

THESE SKATEBOARD WHEELS

ARE NOW CLEARED FOR SHIPPING.

A WORKER WRAPS THE WHEELS

IN PLASTIC AND HEAT SHRINKS IT.

IT TAKES ABOUT 3 DAYS

TO MAKE THESE SKATEBOARD WHEELS.

BUT HOW LONG THEY'LL

LAST DEPENDS A LOT ON THE RIDER

AND HOW HE OR SHE ROLLS.

**

**

Narrator:

GALAKTOBOUREKO AND BAKLAVA

ARE TRADITIONAL GREEK DESSERTS.

ALTHOUGH SEVERAL EUROPEAN

AND MIDDLE EASTERN COUNTRIES

HAVE VERSIONS OF BAKLAVA,

MOST CONSIST OF FILO PASTRY

FILLED WITH NUTS DRENCHED

IN HONEY OR SYRUP.

GALAKTOBOUREKO IS FILO FILLED

WITH CUSTARD

AND COATED WITH SWEET SYRUP.

THIS VARIETY OF BAKLAVA

CALLED BURMA

IS MADE NOT WITH FILO DOUGH,

LIKE CLASSIC BAKLAVA,

BUT WITH KATAIFI,

SHREDDED WHEAT DOUGH.

BURMA, LIKE CLASSIC

FILO BAKLAVA,

CONTAINS WHOLE PISTACHIOS,

NEVER PISTACHIO POWDER.

THIS BURMA CHEF POURS

GRANULATED SUGAR OVER

THE PISTACHIO KERNELS.

NEXT, HE SPRINKLES ROSE WATER,

ALTHOUGH THIS INGREDIENT

IS OPTIONAL,

THEN SYRUP MADE

WITH SUGAR,

WATER, CINNAMON AND NUTMEG

AS WELL AS LEMON

TO PREVENT THE SUGAR

FROM LATER CRYSTALLIZING.

HE MIXES BY HAND TO

THOROUGHLY COAT THE KERNELS.

THE KATAIFI IS MADE

OF ALL-PURPOSE FLOUR,

MILK AND WATER.

THE CHEF LAYS OUT

A SECTION OF DOUGH,

THEN TAKES A HANDFUL

OF PISTACHIO

FILLING AND PLACES

IT ON THE DOUGH,

FORMING A LINE

RUNNING DOWN THE MIDDLE.

FOR A BURMA LOAF THIS SIZE,

THE FILLING IS ABOUT

AN INCH WIDE AND HIGH.

HE FOLDS THE END CLOSED

AND ROLLS THE DOUGH AT AN ANGLE

DOWN THE LENGTH OF THE BURMA,

TIGHTLY ENCASING

THE FILLING AS HE GOES.

AT THE END, HE FOLDS

THE OPPOSITE END CLOSED.

IT TAKES A BURMA CHEF MONTHS

TO PERFECT THIS TECHNIQUE.

HE PLACES IT ON A TRAY

TO AIR-DRY FOR 24 HOURS

TO ENSURE THE DOUGH

MAINTAINS ITS ROLLED SHAPE.

UNLIKE CLASSIC BAKLAVA,

WHICH IS BAKED, BURMA IS FRIED.

AND THE RISK OF

BURNING THE PISTACHIOS

MAKES THIS THE MOST TECHNICALLY

CHALLENGING TYPE

OF BAKLAVA TO MAKE.

THE CHEF FRIES THE LOAVES

FOR 3 MINUTES IN OIL HEATED

TO AROUND

350 DEGREES FAHRENHEIT,

TURNING THEM

ONCE PER MINUTE.

HE LETS THE OIL DRAIN

OFF FOR HALF AN HOUR.

THEN, HE POURS

WARM CARAMELIZED

SUGAR OVER THE LOAVES

AND LETS THEM SOAK

FOR 20 MINUTES.

THE SUGAR-TO-WATER RATIO

AND THE BOILING TIME

OF THE CARAMELIZED

SUGAR HAVE TO BE JUST RIGHT.

OTHERWISE, IT WILL BECOME

EITHER TOO HARD

OR TO GOOEY WHEN IT COOLS.

AFTER LETTING

THE EXCESS DRAIN OFF,

THE LOAVES REST

FOR ABOUT 3 HOURS.

THEN THE CHEF ROLLS

THE LOAF TO FLATTEN

OUT THE BUMPS

AND SLICES

IT INTO EQUAL PIECES.

BUT IF THERE'S

A PROTRACTED BATTLE

WAGING BETWEEN YOUR SWEET

TOOTH AND YOUR WILLPOWER,

YOU'VE GOT PLENTY OF TIME

TO WORK YOUR WAY

THROUGH A BOX OF BURMA

BECAUSE IT STAYS

FRESH FOR 2 WEEKS.

TO MAKE GALAKTOBOUREKO,

THE CHEF BEGINS

WITH TWO INGREDIENTS,

MILK AND SEMOLINA.

AFTER BRINGING THE MILK

TO A BOIL,

HE GRADUALLY ADDS THE SEMOLINA

WHILE WHISKING AND LOWERING

THE TEMPERATURE.

ONCE THE MIX THICKENS,

HE SETS IT ASIDE TO COOL.

IN A SEPARATE BOWL,

THE CHEF WHISKS EGGS,

ADDS VANILLA,

THEN LEMON OR ORANGE RIND.

OTHER OPTIONS ARE ORANGE

BLOSSOM OR ROSE WATER EXTRACT.

HE TRANSFERS THE INGREDIENTS

TO AN ELECTRIC MIXER,

ADDS BUTTER AND SUGAR.

THEN HE ADDS THE SEMOLINA

AND MILK MIXTURE.

THIS MIXTURE MUST BE COOL

SO THAT THE EGGS DON'T COOK.

ONCE EVERYTHING

IS THOROUGHLY BLENDED,

THE GALAKTOBOUREKO

CUSTARD IS READY.

THE CHEF NOW TURNS HIS ATTENTION

TO THE FILO DOUGH.

HE STACKS 24

PARCHMENT-THIN SHEETS

OF FILO AND SLICES

THEM INTO SQUARES.

HE PLACES ONE SCOOPFUL

OF CUSTARD

IN THE CENTER OF EACH SQUARE.

THE TRADITIONAL GREEK WAY

IS TO ROLL THE SQUARES

OR BAKE A LARGE GALAKTOBOUREKO

IN A PAN

AND THEN CUT IT

INTO SQUARES.

HOWEVER, THIS CHEF FOLDS

OVER EACH SQUARE

TO MAKE LEBANESE-STYLE

TRIANGLES.

HE DOUSES THE TOP

WITH CLARIFIED BUTTER,

BUTTER THAT'S BEEN BOILED

TO SEPARATE OUT THE SOLIDS

AND LEAVE JUST THE OIL.

THEN HE BAKES THE PASTRIES

FOR 45 MINUTES

AT 325 DEGREES FAHRENHEIT.

THE GOLDEN-BAKED TOP SHINES

THANKS TO THE CLARIFIED BUTTER.

THE CHEF COOKS THE SAME SYRUP

HE MADE FOR THE BAKLAVA,

SUGAR, WATER, CINNAMON,

NUTMEG AND LEMON

AND GENEROUSLY DRIZZLES

THE MIXTURE ALL OVER

THE GALAKTOBOUREKOS.

HE SPRINKLES ON CINNAMON

FOR TRADITIONAL FLAVOR

AND SOME CRUSHED PISTACHIOS

FOR DECORATION.

**

Narrator: THE ANNUAL APPLE

HARVEST IS JUST 2 MONTHS LONG.

TO KEEP APPLES FRESH

IN STORAGE FOR SEVERAL MONTHS,

GROWERS LOWER THE STOREROOM

OXYGEN LEVEL

TO PUT THE APPLES

INTO HIBERNATION.

THEN THEY USE MACHINES

CALLED CO2 SCRUBBERS TO ABSORB

AND REMOVE THE CARBON DIOXIDE

GAS THE APPLES GIVE OFF.

THIS CO2 SCRUBBER PULLS AIR

FROM THE AIRTIGHT APPLE STORAGE

ROOM THROUGH CARBON PELLETS,

WHICH ABSORB THE CO2

GAS MOLECULES.

THE MACHINE THEN BLOWS

THE CO2-FREE AIR

BACK INTO THE ROOM.

WORKERS BUILD THE MACHINE'S

FRAME OUT OF TUBULAR STEEL.

THE FRAME SUPPORTS

ALL THE COMPONENTS,

INCLUDING TWO SEALED VESSELS

FILLED WITH CARBON PELLETS.

THE FIRST VESSEL

STARTS ABSORBING CO2,

A PROCESS CALLED SCRUBBING,

UNTIL ITS PELLETS

ARE SATURATED.

THEN THE SECOND VESSEL

TAKES OVER THE SCRUBBING.

THE FIRST VESSEL

AUTOMATICALLY KICKS

INTO A REGENERATION CYCLE,

WHICH BLOWS FRESH AIR

THROUGH THE PELLETS

TO REMOVE THE CO2 MOLECULES

AND EXHAUST THEM

OUT THE BUILDING.

WHEN THE SECOND VESSEL'S

PELLETS MAX OUT,

VESSEL ONE RESUMES SCRUBBING

WHILE VESSEL TWO REGENERATES.

TO CONSTRUCT EACH VESSEL,

WORKERS WELD A STEEL SHEET

INTO A CIRCULAR SHAPE,

THEN WELD ON A BASE

AND A TOP RING.

THE RING HAS HOLES

ALONG ITS PERIMETER

FOR BOLTING ON A LID.

THEY USE A RING TEMPLATE

TO MAKE CORRESPONDING

HOLES IN THE LID,

MAKING THE EXACT CENTER

OF EACH HOLE WITH A PUNCH TOOL.

THEN A WORKER MOUNTS

THE LID ON A FIXTURE

AND FOLLOWING THOSE MARKS,

USES AN AUTOMATED STEEL

PUNCH TO PERFORATE THE STEEL.

THE VESSELS GO TO

THE PAINT BOOTH

FOR A COAT OF POWDER PAINT,

THEN INTO AN OVEN

TO BAKE THE PAINT.

WHEN THEY COME OUT,

THE VESSELS ARE READY

TO BE FILLED WITH CARBON

PELLETS AND SEALED.

ONCE FILLED TO THE TOP,

WORKERS LAY IN A STEEL BAFFLE.

ITS HOLES EVENLY DISTRIBUTE

AIR PASSING THROUGH THE VESSEL.

A WORKER THEN PLACES

A FOAM RUBBER GASKET

AROUND THE PERIMETER

AND BOLTS ON THE LID TIGHTLY.

THIS SEALS THE VESSEL

AND PREVENTS THE AIR

BEING BLOWN THROUGH IT

FROM LEAKING OUT.

THE SEALED LID

ALSO PREVENTS OXYGEN

FROM GETTING INTO THE MACHINE

AND FROM THERE INTO

THE APPLE STORAGE ROOM.

NEXT, WORKERS INSTALL THE PVC

PIPING THAT FEEDS AIR

THROUGH THE VESSELS

ALONG WITH TWO BLOWERS.

ONE BLOWER PULLS AIR

FROM THE APPLE STORAGE ROOM

INTO THE MACHINE FOR SCRUBBING.

THE OTHER SENDS IT BACK

TO THE ROOM AFTER SCRUBBING.

THE AIR FLOW THROUGH THE PIPES

IS CONTROLLED BY VALVES,

WHICH ARE WIRED TO THE MACHINE'S

ELECTRICAL PANEL.

THAT ELECTRICAL PANEL,

CONSISTING OF RELAYS, PUMPS,

GAS ANALYZERS

AND A TOUCH SCREEN,

IS BUILT IN-HOUSE

IN ACCORDANCE

WITH THE REQUIRED

ELECTRICAL STANDARDS

OF THE CUSTOMER'S COUNTRY.

THE PANEL IS WIRED

TO A COMPUTER

WHICH CONTROLS

THE ENTIRE OPERATION.

THEN A WORKER INSTALLS

AN ELECTRICAL BOX

INTO THE MACHINE'S FRAME.

AND HE INSTALLS

THE ELECTRICAL PANEL

INSIDE THE BOX.

NEXT, THE WORKER CONNECTS

THE WIRES TO THE VALVES,

INSTALLS THE TOUCH SCREEN

AND HOOKS IT UP TO THE COMPUTER.

THE TOUCH SCREEN

LETS THE MACHINE'S OPERATOR

PROGRAM OXYGEN

AND CO2 TARGET LEVELS

SPECIFIC TO THE TYPE OF APPLE

STORED IN THE ROOM.

THIS IS CRITICAL,

AS DIFFERENT VARIETIES OF APPLES

GIVE OFF MORE CO2 THAN OTHERS.

HOW DOES IT ALL WORK?

THE GROWER STACKS

BINS OF APPLES

IN AN AIRTIGHT STOREROOM.

A NITROGEN GENERATOR

FEEDS IN NITROGEN

TO REDUCE THE ROOM'S OXYGEN

LEVEL TO 1.8%.

WHEN THAT HAPPENS,

THE NITROGEN FEED

AUTOMATICALLY STOPS,

AND THE CONTINUOUS CO2 SCRUBBING

AUTOMATICALLY BEGINS.

MANY GROWERS HAVE IN-HOUSE LABS

WHICH CONDUCT QUALITY

CONTROL TESTS ON SAMPLES

TAKEN FROM EACH LOT

OF SCRUBBED APPLES

COMING OUT OF STORAGE.

NO APPLES WOULD PASS

THESE TESTS AFTER

THE 2-MONTH HARVEST SEASON

IF NOT FOR THE CO2 SCRUBBERS.

CO2 SCRUBBERS LENGTHEN

AN APPLE'S FRESHNESS

BY ABOUT 8 MONTHS,

MAKING IT POSSIBLE TO BITE INTO

CRISPY APPLES YEAR-ROUND.

**

NARRATOR: HONEYCOMB CANDLES ARE

GLOWING REMINDERS

OF THE CLEVERNESS

OF THE HONEYBEE.

THESE CANDLES ARE EMBOSSED

WITH A HEXAGONAL PATTERN

THAT MIMICS THE CELL STRUCTURES

BEES BUILD TO STORE THEIR HONEY.

AND INTERESTINGLY,

THESE CANDLES

ARE ACTUALLY MADE

FROM THE WAX FOUNDATION SHEETS

USED FOR BEEKEEPERS'

HIVE FRAMES.

**

HONEYCOMB CANDLES CREATE

A CERTAIN AMBIANCE.

THEY SHINE BRIGHTLY.

AND THE HEXAGONAL PATTERN

THAT'S BORROWED FROM THE BEES

ADDS VISUAL INTEREST.

THE CANDLE MAKERS

START WITH BEESWAX

THAT HAS HAD

THE IMPURITIES FILTERED OUT

AND HAS BEEN BLEACHED.

A WORKER FIRST POURS THE BEESWAX

INTO A BIG GAS-HEATED KETTLE

UNTIL IT MELTS.

IT ONLY TAKES AROUND 1/10

OF AN OUNCE OF POWDERED DYE

TO TINT THE BIG VAT OF WAX.

HE MEASURES

THE AMOUNT CAREFULLY.

THE WORKER ADDS THE DYE AND,

AS IT DISSOLVES

IN THE LIQUID BEESWAX,

HE STIRS IT TO DISTRIBUTE

IT EVENLY.

HE THEN OPENS A VALVE,

AND THE WAX FLOWS INTO

A TROUGH BENEATH A LARGE DRUM.

THIS DRUM IS COOLED

BY A SYSTEM OF CHILLERS.

AS IT ROTATES,

IT PICKS UP THE WAX.

AND THE WAX SOLIDIFIES

ON CONTACT

WITH THE DRUM'S COOL SURFACE.

THE SYSTEM THEN PULLS

THE WAX SHEETS

THROUGH A NARROW APERTURE

TO SQUEEZE IT THINNER.

AT THIS POINT,

THE CONSISTENCY

OF THE WAX IS SIMILAR

TO THAT OF TAFFY.

BUT UNLIKE TAFFY,

IT'S NOT VERY STICKY,

SO THE LAYERS DON'T ADHERE

WHEN ROLLED ONTO A SHAFT.

THE NEXT MEMBER OF THE TEAM

NOW PREPARES A BATH

OF WARM WATER AND SOAP.

HE THEN LOOSENS UP

THE COIL OF BEESWAX BY HAND.

THE ROLL SLACKENS.

THE WAX LAYERS SEPARATE,

LEAVING SPACES BETWEEN THEM.

HE IMMERSES THE WAX

IN WARM WATER.

AND IT FLOWS

BETWEEN THE LAYERS.

THE WARM WATER

SOFTENS THE EDGES

AS A THINNING MACHINE

REDUCES THE THICKNESS

OF THE WAX BY HALF.

USING BLOCKS OF ICE,

THE OPERATOR THEN COOLS

THE SOFTENED WAX

TO FIRM IT UP AGAIN.

HE CONSTANTLY ADDS LIQUID

SOAP FOR LUBRICATION.

THIS KEEPS THE BEESWAX MOVING

THROUGH THE THINNING MACHINE

AND PREVENTS SNAGS.

USING A MEASURING INSTRUMENT

CALLED A CALIPER,

HE GAUGES THE THICKNESS

OF THE WAX TO CONFIRM

THAT IT'S 0.16

OF A CENTIMETER.

NEXT, THE OPERATOR REMOVES

THE ROLL OF BEESWAX

FROM THE THINNING MACHINE

SPINDLE AND TRANSFERS IT

TO THE SPINDLE

FOR THE NEXT MACHINE.

THIS MACHINE PULLS THE WAX

THROUGH A BATH OF ICY WATER

TO FIRM IT UP EVEN MORE.

THIS WILL TOP THE WAX

FROM STICKING

TO EMBOSSING ROLLERS

THAT NOW IMPRESS

THE HEXAGONAL PATTERN ONTO IT.

EACH OF THE EMBOSSING ROLLERS

IS STUDDED WITH 3,500

HEXAGONAL-SHAPED RIVETS.

THEY STAMP THE PATTERN

ONTO BOTH SIDES OF THE WAX.

A BLADE SLICES THE EMBOSSED

BEESWAX INTO SHEETS

THAT ARE 16 INCHES IN LENGTH.

THE SHEETS PASS

UNDER ANOTHER ROLLER.

AND THIS ONE PROPELS THEM

OFF THE TRACK.

THE SHEETS ARE BRIEFLY AIRBORNE

AND THEN,

THEY LAND IN A NEAT STACK.

**

TO MAKE THEM INTO CANDLES,

ANOTHER MEMBER OF THE TEAM

CUTS THE SHEETS

TO THE DESIRED LENGTH AND WIDTH.

THE DIMENSIONS

WILL VARY DEPENDING ON

THE SIZE OF

THE CANDLES TO BE MADE.

LEFTOVER REMNANTS

WILL BE MELTED DOWN

TO MAKE NEW CANDLES.

THESE BEESWAX SHEETS ARE NOW

READY TO BE ROLLED BY HAND.

THE CANDLE MAKER PLACES

A COTTON WICK

ON ONE EDGE OF THE SHEET.

SHE THEN WRAPS THE WAX

AROUND THE WICK,

APPLYING GENTLE PRESSURE

AS SHE WORKS.

SHE PRESSES THE LAYERS

FIRMLY TOGETHER

BECAUSE THE TIGHTER THE ROLL,

THE LONGER THE CANDLE WILL BURN.

AT ROOM TEMPERATURE,

THE WAX IS WARM,

SO THE LAYERS

OF THE CANDLE ADHERE.

FINALLY, SHE PACKAGES THEM

IN PLASTIC CELLOPHANE

AND APPLIES

ALL THE NECESSARY LABELS.

THESE HONEYCOMB BEESWAX CANDLES

ARE NOW READY

TO LIGHT UP A SPACE

AND HELP SET THE MOOD.

THEY SHOULD BURN

FOR 8 OR 9 HOURS

OR UNTIL IT'S TIME

TO CALL IT A NIGHT.