GLUCOSE. 



236 



GOLDENROl). 



it gets into tlie market, but iini>()it;iiit be- 

 cause it comes at a time of tbe year when it 

 helps to Iveej) the bees busy, and at the same 

 time serves to make up for tlie loss in stores 

 (luring the late summer. 



There are something like SO distinct spe- 

 cies of goldenrod in the United States. Of 

 these, some forty odd are found in the north- 

 ern part of the country. All of the species 

 have yellow flowers, save one, a slender 

 wandlike plant {S. bicolor) that has whitish 

 or silverlike flower-heads— a departure from 

 the general family habit. This species ap- 

 pears to be comparatively rare, and even 

 when discovered is not readilv recognized as 



GOLDENROD [tioUdago C'inadcnsis. 



belonging to genus iSoiidrf go, or golden-rod. 

 The number of species is so very large that 

 botanists have made no attempt to classify 

 all of them. Indeed, some of the species 

 seem to merge so gradually from one into 

 the other tliat it is difficult to distinguish 

 them readily. Even botanists are confused, 

 iiut there are, neverthehss, pronoiniced 

 differences in the appearance of some of 

 them. There is one species that grows all 

 through the central-northern States. Solido- 

 gn lanceolatn, that, while having the same 

 general leaf- formation, has a different flow- 

 er from that shown. They are grouped in 

 flat top clusters, unlike other members of 

 the family, while other species 

 such as SoUdago Canadensis havt^ 

 flower-clusters that terminate in 

 a point. 

 ,^^ At one time there was con^id- 



'S**" erable talk about making golden - 



rod the national flower, for the 

 reason that the general family is 

 more widely scattered over the 

 country than almost any other 

 flower. 



The honey is usually very 

 thick, and of a rich golden color 

 much like the blossoms. When 

 first gathered, it has, like the 

 honey of most other fall flowers, 

 a rather rank weedy smell and 

 taste; but after it has thoroughly 

 ripened, it is rich and pleasant. 

 On getting the flrst taste of gold 

 enrod honey, one might think he 

 would never like any other ; but , 

 like many kinds, one soon tires 

 of the peculiar aromatic flavor, 

 and goes back to clover honey as 

 the great universal staple to be 

 used with bread and butter. 



GRANULATED HONEY. See 



Candied Honey. 



GUAJILLA. See IIUA.iii.LA. 



