(;l()Ves. 



2;!.5 



(H.UCOSE. 



GLOVES FOR HANDLING BEES. Al 



tliougli a good many apiarists work with 

 l)are hands and bare wrists, there are a few 

 who prefer to use gloves with long wiists, 

 and quite a large number who use them with 

 fingers and thumbs cut oft. If the bees are 

 hybrids, and extracting is carried on during 



the robbing season, it is a great convenience 

 to use something that pri)tectsthe buck of 

 the hands and wrists, leaving the fingers 

 bare, so that, for all practical purposes of 

 manipulation, one can work as well with 

 protectors as without. See Extracting. 



Lady bee-keepers and men who are at all 

 timid, and a very small number who seem to 

 be seriously affected by even one sting, might 

 use gloves to great advantage — especially 

 the last-mentioned class, where two or three 

 stings might prove to be serious if not fatal. 



As to the kind of gl nes, some use buck- 

 skin or dogskin with loose flowing sleeves 

 sewed on at the wrists, with a rubber cord 

 gathered in the end to tit over the elbow. 

 Then there is a kind of glove made of heavy 

 drilling soaked in linseed oil or white-lead 

 paint, made specially for the purpose, shown 

 in the illustration. As sent out by the sup- 

 ply-dealers they are not coated, as some pre- 

 fer to use them plain; but where the bees are 

 especially cro.'^s, the fabric will need to be 

 further reinforced with paint or linseed oil. 



For fuither particulars regarding bee- 

 dress, see Veils. 



* G-ZiVCOSE. This name is applied to the 

 thick viscous liquid obtained by the concen- 

 tration of a solution coming from the incom- 

 plete hydrolysis of starch. The word is mis- 

 applied by a great many, especially in the 

 sugar-cane belt, for the reducing sugars pres- 

 ent in the cane. From a purely chemical 

 side, glucose means the sugar dextrose, so 

 with these various applications of the word 

 some little confusion exists. In the com- 

 mercial world, however, the first is the ac- 

 cepted meaning of the Avord. In the United 

 States the source of glucose is corn starch, 

 with a little made from potato starch, but in 

 Germany all is made from potato starch. 



Its manufacture consists in the heating of 

 the freed starch with water, and a small per- 

 centage of hydrochloric acid under pressuie. 

 The process is carefully conducted, a-id 

 stopped at tlie proper point of hydrolysis. 

 The liquid is neutralized with soda, and con- 

 centrated to the desired consistency, which 

 is a liquid of aljout 15 to 20 per cent water. 

 Formerly sulphuric acid was the acid used 

 for conversion; Ijut on account of its carry- 

 ing arsenic its use was stopped. The solids 

 of commercial glucose consist of about one- 

 third dextrose and two-thirds dextrine. The 

 dextrins present in commercial glucose are 

 of a different character from those present 

 in floral honey or honey-dew, and on this 

 property its presence in honey can lie easily 

 detected. 



By increasing the amount of acid, and also 

 lengthening the time of heating, products 

 are made which contain more dextrose and 

 less dextrin. These are known commer- 

 cially as "70, "<Sy;, and "anhydrous "starcli 

 sugar." They are, for the most part, solid. 

 Their uf-e in honey adulteration is very rare, 

 and, if used, their detection is comparative- 

 ly easy for a trained chemist. 



Commercial glucose is sometimes known 

 as corn syrup. 



The ease with which commercial glucose 

 can be detected when mixed with honey has 

 led to its disuse except in mixtures so la- 

 beled. See Honey, Adulteration of. 



'' G-OIiDISIVROD. This is one of the most 

 important sources of honey during the fall 

 months in many localities in the United 

 States— important, not for any great amount 

 of honey, for there is never enough so that 



THREE SPECIES OF GOLDENROD. 



