THE AMERICAN BOTANIST. 65 



consideration. Nectar as normally found by the bees is 

 composed ver3'- largely of water. Only after the elimination 

 of this excess of water, and certain other changes effected 

 by the bees, does the product of the flowers become honey, 

 It is believed that a part of this water is absorbed and 

 ejected by the bee w^hile the latter is in transit from the 

 field to the hive. But the greater proportion is expelled by 

 evaporation, it is thought, after having been stored in the 

 open celled combs of the hive. 



If in the evening after the bees have spent a busy day 

 in the fields, we approach a hive, there will be noticed a 

 loud humming sound. The noise comes from the rapidly 

 vibrating wings of worker bees. These are noticed at the 

 hive entrance. Strong currents of air are driven by their 

 ceaselessly buzzing wings over the combs of freshly 

 gathered nectar. This warm moisture-laden air as it 

 leaves the hives under certain conditions may deposit little 

 drops or pools of condensed water just out side the hive 

 entrance. The bees continue this concentrating process 

 until the superfluous water disappears. 



The finished product of the hives differs variously from 

 the freshh' gathered nectar. Not only in mechanical con- 

 dition, but chemically so. If separate quantities of raw 

 nectar, and well ripened honey be subjected for some time 

 to a summer temperature, the nectar will be found to have 

 turned to vinegar, while no change will be noticed in the 

 honey. We may, therefore, regard honey as a kind of con- 

 centrated nectar in which a chemical change has taken 

 place. 



For the sake only of comparison we may be permitted 

 to liken the transformation of nectar to honey with the 

 manufacture of syrup from the sugar maple sap. What 

 the farmer accomplishes by means of his fire and the boil- 

 ing of the sap, the bees bring about chiefly, perhaps, by the 

 deft use of their wings. We must not, however, overlook 

 certain digestive processes on the part of the bees, which 

 are lacking in the making of the syrup. Yet who would 

 think of calling the thin and slightly sweet maple sap by 

 any other name ? 



