192 HONEY. 



been stored in clean, new cells ; it has been usually 

 called virgin honey, as though it were elaborated by 

 a fresh swarm of bees ; but this is not essential to 

 the perfection of honey, for, provided the cells in 

 which it is deposited have never contained either 

 brood or farina, it is not material whether it have 

 been collected by swarms or by stocks ; the season 

 and the flowers having been the same, the quality of 

 the honey will in both cases be alike." 



p r i me honey possesses a whitish color, an agree- 

 able smell, a pleasant taste, and a thick consistency. 

 When taken from the combs it is in a fluid state, but 

 gradually thickens by age, and in cold weather there 

 will be deposited, if the quality be genuine, a firm 

 and solid mass of honey, which it may be unneces- 

 sary to state is of more value than the softer portion 

 which rises to the top. In England, honey has sel- 

 dom been known to assume a solid state while in the 

 hives; and even out of them, if it remain in the 

 combs, it will preserve its fluidity, clearness and fine 

 flavor for at least a year, if not exposed to a low tem- 

 perature. The honey of tropical climates is always 

 in a fluid state." 



When honey is first gathered from flowers it is 

 quite thin. The cells are only partly filled at first, 

 and are then left so for some time, to allow the watery 

 particles to evaporate, after which they are filled up, 

 and when the honey is of proper consistency it is 

 sealed over with wax, and remains without further 

 diminution. 



