but that all will in future let glucose 

 alone. 



Prof. Kedzie, page 76 of the Ameri- 

 can Bee Journal, says : 



"The sugar of liquid and solid glucose has 

 the same composition, and is made of the 

 same materials. The only difference is that 

 glucose syrup contains more water than 

 glucose sugar. If the syrup is hoiled down 

 it forms solid glucose. Still, some persons 

 claim that solid glucose is not as sweet as 



liquid glucose We have in the laboratory 



a specimen of grape sugar which, when 

 made into syrup with water, is fully as sweet 

 as the glucose syrup of commerce." 



In Europe solid glucose is made by 

 boiling down liquid glucose, and the 

 books of chemistry seem to know of 

 no other process to manufacture it. 



In this country the manufacturers 

 have found a cheaper process to produce 

 solid glucose, or something having the 

 same likeness. In France, when liquid 

 glucose is worth -t cents, solid glucose 

 sells for about 6 cents. The difference 

 pays for the fuel, the work of boiling 

 down liquid glucose, and the loss of 

 weight by the evaporation of a part of 

 the water contained in it. Imported 

 glucose, in comparison with its price and 

 density, is dearer than this syrup. 



Here it is the reverse. Liquid glucose 

 is offered at 5 cents and solid glucose at 

 3i cents. It is acknowledged that solid 

 glucose is bitter in taste. Why? On 

 account of the great quantity of sucrate 

 of lime contained in it. 



Some affirm that solid glucose is not 

 as sweet as liquid glucose ; and they are 

 right, for they have tasted the cheap 

 article. 



Prof. Kedzie has found that solid glu- 

 cose, made into syrup, is as sweet as the 

 liquid glucose of commerce, because he 

 has tasted a sample of solid glucose im- 

 ported, or made for the purpose of being 

 used for a sample. 



I will try to send Prof. Kedzie a sam- 

 ple of solid glucose such as is sold by the 

 barrel, so as to know exactly what it is. 



In the Italian bee paper {Apicoltore), 

 I notice in the report of the 23d Congress 

 of German and Austrian Bee-Keepers, 

 held in Pomerania last September, that 

 the question of feeding bees was fully 

 discussed by twelve of the best bee- 

 keepers of Germany, such as Dzierzon, 

 Vogel, Dathe, Lehzen, Hilbert, and oth- 

 ers; every method used to feed bees in 

 spring was advocated — honey, sugar, 

 compounds of sugar or honey with eggs, 

 milk, wine, flour, &c. ; but in vain have 

 I searched for grape sugar or glucose. 

 It was not even mentioned. 



If glucose was tried twenty years ago, 

 it has been altogether abandoned Dy 

 German bee-keepers ; although in 



Europe sugar is dearer and glucose 

 cheaper than it is here. It is imported 

 from Europe to this country. And yet, 

 the editor of a bee paper is the champion 

 of a matter discarded as worthless trash 

 by the bee-keepers of Europe, calling it 

 one of the " greatest discoveries" of our 

 age. He also asks us to prove that glu- 

 cose is worthless for bees. Our proofs 

 are made. Glucose is held everywhere 

 as a poor article of diet. It is for him to 

 prove that all the chemists, as well as 

 the foreign bee-keepers, who have aban- 

 doned it after trial, are in error. Instead 

 of giving this proof, he did not even dare 

 to give both sides of the discussion of 

 the question, knowing that the facts 

 would result in its condemnation. 

 Hamilton. 111. 



>♦•■»« 



For the American Bee Journal. 



Chips from Sweet Home. 



BY D. D. PALMER. 



In answer to many inquiries about 

 our car-load of honey, please let me 

 say : I had 112,000 lbs. of honey; 3,000 

 of which was extracted. My neighbor, 

 Mr. Scudder, had 8,000 lbs. of comb 

 honey. We jointly bought about 3,000 

 lbs., making a car-load of 23,000 lbs. 

 We took it to Toronto, Ontario, costing 

 us (including duty) delivered there, 

 nearly $500. It arrived in very good 

 condition. 



We have done our level best for two 

 months, and have sold only a little over 

 one-half of the lot. 



We count ourselves good peddlers, 

 especially of honey, but there were two 

 reasons (hard times and glucose) why 

 we did not sell more. Toronto has 400 

 groceries ; two-thirds of these were 

 handling, in glass jars and tin cans, a 

 mixture of honey and glucose labeled 

 " Honey ;" an occasional taste satisfied 

 me that it contained from a quarter to 

 a third of honey and the balance glucose. 



If we cannot get a law against the 

 adulteration of sweets, I for one, will 

 quit bee-keeping and go into fruit 

 raising. 



Dealers with few exceptions handling 

 adulterated honey and jellies know that 

 they are not pure. C. Palmer, a bee- 

 keeper of Dundalk Station, Out., and 

 I, concluded to see what Ave could do in 

 regard to adulteration. We soon found 

 that Ontario had a law on adulterations 

 of all food ; for the first offence of 

 manufacturing or selling such, $100.00. 

 Second offence (I think) 6 months im- 

 prisonment and $100 fine. 



We found that dealers knew what 

 they were handling and were equally 



