CAMPANILLA. 



74 



CANDIED HONEY. 



pearly white, and when melted it produces 

 wax as white as tallow. 

 CAIVXFZSCHE. See LocnvooD. 



CANADA THISTImH (Cardus arven- 

 .s/.s). th()ii}j;h condemned by agrictmnrists 

 and experiment stations, and outlawed eve- 

 rywhere, is a very important honey-plant in 

 some parts of Canada. While bee-keepers, 

 of course, will do nothing to spread it, and 

 should do everything id their power to kill 

 it out, yet if it must exist there is no WTong 

 in getting a little something out of it, and 

 that something is a great deal to the bee- 

 keeper. This thistle is much like the com- 

 mon thistle of the central-northern States, 

 but a little smaller, with a bluish-purple 

 head of tlowTrs. 



The honey is of very fine quality, good 

 color, and will rank witli the best clover or 



standards for pure honey allow 8 per cent to 

 be present. New honey generally contains 

 more sucrose than old honey. There aie 

 present in honey before heating some 

 enzymes (xuiorganized ferments) which have 

 the power to invert the sucrose. Hence on 

 ageing, if heat has not been applied to kill 

 this action the per cent of sucrose decreases. 

 Sucrose on hydrolysis or inversion forms 

 equal parts of dextrose and levulose, these 

 latter being the predominant sugars of 

 honey. See Sugar, 



CANDIED HOXrZl'Sr. All liquid hon- 

 ey, and some comb honey, is liable to cloud 

 and partially solidify at the approach of cold 

 weather ; that is, it assumes a granular 

 mealy condition, somthing like moist In- 

 dian meal, and again like moist fine white 

 granulated sugar. The granules of candied 



CAMPANILLA, OR'BELLFLOWER. 



basswood in almost any market. It is a 

 commercial asset to the bee-keeper only in 

 those localities where it has come to be a 

 pest among the farmers, who would exter- 

 minate it root and branch if they could. Our 

 laws are now^ so rigid that the weed will 

 probal)ly never get very far in the States; 

 and any farmer who has any regard for his 

 own interests will stamp it out on sight. 



CAUXj SUG-AR. This is the common 

 name aiii)lie(l to the sugar-sucrose. Sucrose 

 is made from the sugar-cane and also from 

 the sugar-beet. Wlien derived from the beet 

 it should go under the name of beet sugar. 

 Sucrose is found in pure honey in amounts 

 varying from nothing \\\) to 8 per cent. Only 

 in a very few cases has pine honey been 

 found which showed the higher figures. |The 



honey are about the size of grains of ordi- 

 nary table salt, but may be much finer with 

 some grades of honey. Comh honey granu- 

 lates to a very limited extent, and only after 

 a much longer period, than extracted. 

 While cold weather is much more conducive 

 to granulation, yet in some localities, and 

 with some honeys especially, it takes on the 

 semi-solid form even in warm weather. 

 Some honeys will candy in a month after be- 

 ing taken from the comb, and others will re- 

 main liquid for two years. The honey most 

 likely to granulate is extracted alfalfa, which 

 does so in from three to five months. 

 Mountain sage from California remains 

 liquid for a year or longer. Ordinary comb 

 honey in sections, if Avell ripened in the hives 

 before it is taken off, will usually remain 



