The author of this honey book, Friedrich Theodor Otto, was the head of the state-recognized teaching and research institute for beekeeping in Bad Segeberg. In the book, he describes the extraction, treatment, and evaluation of honey in words and images. It is illustrated with 32 black-and-white images. Depending on the method of extraction, different varieties of honey are distinguished. Honey is extracted from the comb in a special centrifuge, known as a honey extractor, at room temperature. Important for preserving the ingredients in honey is, among other things, cool storage. Honey should ideally not be heated above 40 °C to maintain its properties. A special case is the extraction of heather honey due to its jelly-like consistency. Traditionally, in heather beekeeping, this honey is pressed. For this purpose, cut, unbrooded pieces of comb are used.