I know about the affects of temperature (both high and low) on honey crystallization but that doesn't seem to explain the following strange observation. I've recently returned from a trip to N. America. I took a jar of honey with me that I ultimately gave to some relatives who live in Canada. When I set off from home the honey was liquid. When I handed it over about two weeks later it had crystallized from top to bottom. In the meantime it had been subjected to three plane flights (London UK to Vancouver BC, Vancouver to Portleand Oregon and Boise Idaho to Seattle) and a couple of thousand miles of surface transport (car, bus and train). For about a week I was visiting places above 6000 ft and part of the time was over 8000 ft. When I got home again the rest of the batch, bottled at the same time from the same bulk honey container, was still liquid (although a few small crystals could be seen at the bottom of the jars by using back lighting.) I discount temperature. Modern aircraft holds are, I believe, heated and, in addition, the weather was mild and, even when travelling, my luggage was taken indoors every night. The only other factors I can think of are vibration and air pressure. (There was no sign of the jar leaking honey.) Has anyone else observed this effect? -- Malcolm Roe Phone : +44 1442 345104 Crosfield Electronics Ltd Fax : +44 1442 343000 Hemel Hempstead, Herts. HP2 7RH, UK E-mail : [log in to unmask] ------------------------------------------------------------------------