202 State Board or Agriculture, &c. 



between clover and buckwheat honey. Indeed, we find as 

 many kinds of honey as there are plants to produce it, all 

 varying according to the nature of the plants. Some kinds 

 are pure white, or clear like water ; others tinted pink, or 

 green, or yellow ; others of a rich golden hue, while 

 some are a wine color or a dark l)rown. Some varieties 

 granulate very soon after l>eing gathered, while others 

 remain liquid for a long time. A still greater difference is 

 found in the flower aroma and the quality of honey, which 

 seem always to partake more or less of the nature of the 

 plant that produces it. 



Nearly all honey undergoes some change after l)eing 

 gathered by the bees before it is sealed in the hive — a pro- 

 cess that is called by apiarians " ripening."" Our clovers 

 produce a pure, rich flavored honey ; the basswood a much 

 liigher flavored honey, but much more liable to sicken those 

 who use it ; that from our fruit trees is all choice, while 

 that from the raspberry is very superior ; that from the 

 dandelion, like the blossoms, is yellow in color and has a 

 rank flavor ; that from the onion partakes too much of the 

 nature and fragrance of the bulb to be a favorite until 

 well ripened in the hive ; while that from the thorough- 

 wort proves altogether too bitter to be of any conunercial 

 value. Orange l)lossoms produce a delicious honey. 

 Nearly all leguminous plants produce honey of an excellent 

 quality. The various species of golden rod, wild asters, maples, 

 heart's-ease and many other plants produce honey in con- 

 siderable quantities, of whose qualities I have not space to 

 speak. Some kinds of plants produce honey that is poison- 

 ous, such as the mountain lam-el and, I believe, the tobacco 



