BEES AND BEE CULTURE. 1141 



low. The queens direct from Italy seem very vigorous and 

 rather darker than those reared in America.. Italians are hand- 

 some, active, have long tongues, and are very prolific, are easily 

 handled, as they are very amiable, and the queen is easily 

 found. All these characteristics are very desirable. A variety 

 of the Italian with white hair is called Albino. 



SYRIANS. These bees, first imported by Jones & Benton, 

 are much like the Italians. The workers are more yellow be- 

 neath, and when they first come forth from the cells are shorter 

 and very dark. The queen is ringed the whole length of her 

 abdomen. The drones also have regular rings, which are of a 

 silvery yellow. These bees have all the excellencies of the 

 Italians, except that they are not so amiable. They are very 

 prolific, and unlike most bees, keep on breeding even though 

 the workers are not gathering. I have handled them now for 

 three years, and have no trouble with their irritability. I 

 think they are the best bees yet domesticated. 



CYPRIAN BEES. These bees are much like the Syrians, from 

 which they doubtless sprung, only they are more cross. 



Products of Bees. HONEY. This is the most important 

 bee product. It is not made but gathered, although the nectar 

 of the flowers is somewhat changed as it is conveyed to the 

 hive. Necbir contains more cane sugar than does honey, and 

 is neutral in its reaction, while honey is acid. The nectar and 

 the fresh honey is often very thin, but in the cells it soon evap- 

 orates. The bees never cap over the cells containing honey till 

 by evaporation the honey becomes thick. Honey, unless kept 

 above 70 F., will crystallize or granulate. This is no injury ; 

 in fact, is one of the readiest tests of purity. It is true that 

 some honey never candies, though for the most part honey 

 crystallizes, so that it is a suspicious circumstance if honey re- 

 fuses in cold weather to granulate. By heating honey to 180 

 F., and sealing it up air-tight, it will remain liquid indefinitely. 

 Candied honey can be readily reduced to the liquid state by 

 heat. If only heated enough to melt it, it is just as good as 

 before it crystallized. As honey is more easily transported 

 when granulated, and as granulation in no wise injures it, we 



