Mr. Porter had good success with bees 

 packed on summer stands, but wlien left 

 packed in summer tliey did not do well. 



Mr. Wenzel intended to put a movable 

 jacket about liis liives and pack them full of 

 buchwiieat chatf. 



Mr. Nellis thouj^ht that not enough atten- 

 tion was paid to protecting bees early. 



Mr. Watson suggested rice hulls as a good 

 materiel for packing. 



Mr. King said if chatf is used for packing, 

 it ought to be confined in some way so that 

 it cainiot be littered around. 



Prof. Hasbrouck recommended contract- 

 ing the brood-nest and covering with woolen 

 blankets as the simplest and best method of 

 wintering. 



Mr. Porter preferred chaff on account of 

 cheapness. 



Mr. Oatman had experience with wrap- 

 ping with woolen and different materials, 

 and found old carpets the poorest thing used. 



Mr. Everett described a method of winter- 

 ing by constructing a frame around several 

 liives together and filling it with straw. 

 f L. C. Root gave his ideas about wintering. 

 He was opposed to much packing, and pre- 

 ferred buckwheat chaff when it was done. 

 Warmth was desirable, because it produces 

 a dry atmosphere inside the hive and this 

 was necessary for the health of bees. He 

 atlvocated unpainted hives, as they allow 

 moisture to escape. He had noticed when 

 bees were dry they deposited dry fgeees on 

 the bottom board. In-door wintering under 

 imperfect conditions was not so good as out- 

 door with proper conditions. He said that 

 Capt. Hetherington spends much money in 

 wintering, and not always with best results, 

 while a clodhopper near iiim would winter 

 without ever losing a colony in old gums 

 with cracks in sides and top, on summer 

 stands and without care. 



Our Honey Markets. 



By the inventions of the movable-comb 

 bee-hive, the honey extractor, comb founda- 

 tion, and the consequent better knowledge 

 of the nature of bees, the annual productions 

 of honey have increased to almost incredu- 

 lous proportions. Ten or twelve years back, 

 an average crop of 15 lbs. of honey per hive 

 would be considered a good yield per season, 

 while to-day an average crop of 150 lbs. per 

 hive is thought nothing extraordinary in a 

 well-regulated apiary. Besides this great 

 difference in quantity, those 15 lbs. of old 

 would be marketed in promiscuous shapes. 

 Boxes of any kind would answer for honey 

 — neither producer nor consumer was par- 

 ticular. 



Ot late, however, matters have changed. 

 Not only is the best and neatest style 

 required for marketing honey, but it is also 

 essential that each kind of honey be Kept 

 separate, otherwise the lowest rates will 

 have to be accepted for all. 



Taste is cultivated for different kinds of 

 honey throughout the country. While some 

 will pay the highest price for clover, others 

 will prefer the linn or basswood, poplar, 

 buckwheat, sage, sourwood, or any other 

 kind of honey. For manufacturing purposes, 

 also, different kinds are preferred; bakers 

 preferring buckwheat and poplar honey. 



Compounders of liquors and manufacturers 

 of wine, linn or basswood ; tobacconists, 

 clover honey, etc. Every sensible bee- 

 keeper, therefore, will find it to his advan- 

 tage to comply with the requirements of 

 the market. 



Producer and dealer should unite in offer- 

 ing hoiuey to the consumer in the most 

 attractive style. 



Extracted honey is, perhaps, most accept- 

 able to the retail trade in neat glass jars, 

 neatly labeled, holding 3^ lb., 1 lb., 2 lbs. 

 and 3 lbs. of honey. A dozen or two of these 

 jars, put up in a neat case, facilitates the 

 jobbing trade. For druggists, confectioners, 

 etc., desiring larger lots, tin buckets holding 

 5 lbs., 10 lbs. and 25 lbs., are more suitable. 



One requisite to a healthy honey busine'ss 

 is the neat outside appearance of packages, 

 and the other, and perhaps the most impor- 

 tant, is that our customers are convinced of 

 the purity of our honey. 



There is hardly a business in which adul- 

 teration is not practiced. We cannot, there- 

 fore, well expect that the honey business 

 alone should make an exception. And we 

 find, indeed, an abundance of adulterated 

 honey in the market. It is the stumbling- 

 block to a rapid growth of honey con- 

 sumption. 



In former years, when honey was higher 

 priced, sugar syrup furnished the principal 

 means of adulteration. At present, how- 

 ever, glucose, or so-called grape sugar, has 

 been substituted. Glucose, the su^ar of 

 starch, is manulactured in our countrv of 

 corn, in Germany and France of potatoes 

 principally. This liquid is a dull sweet, of 

 the same thickness and color as honey ; un- 

 wholesome, but cheap, and not, by far, as 

 sweet as cane sugar. Being without a flavor, 

 it partakes very readily of any flavor brought 

 in contact with it. For instance, five or six 

 parts of glucose and one part of clover honey, 

 mixed up, gives the whole the flavor of clover 

 honey, or of linn honey, if linn be mixed 

 with the glucose. The worst of the matter 

 is, that it takes an expert to detect the fraud. 

 This mixture appears to be complete in re- 

 gard to flavor, but is minus the acid imparted 

 to all sweets passing through the honey-sack 

 of the bee, and which gives that tickling 

 sensation to our throat. A number of stores 

 in our city are provided with that spurious 

 article. 1 have seen glass jars containing a 

 piece of comb-honey each, and glucose only 

 filling the remainder of the jars. Theglucose 

 had taken the flavor of thecomb-lionev, and 

 the jars sold largely as "Choice Clover 

 Honey," which their neat labels indicated. 

 The only discovery made by consumers gen- 

 erally was, that they could not tell why tliey 

 did not like honey any more, when they 

 remembered well they had been fond of it 

 in former years. 



The price of glucose is 3J^ to .5Xc. per lb., 

 and affords quite a temptation to the unscru- 

 pulous. Dealers, principally, were guilty of 

 adulteration, but of late, producers also have 

 tried their hand at it, perhaps stimulated to 

 cheat although indirectly, by some of 

 our bee publications recommending the use 

 of glucose for feeding purposes. 1 was 

 offered two barrels of honey, within 

 the last month, by one of our bee- 

 keepers, which I am certain was glucose. 



