The passage-way from the hive to the 

 cage should be near the lower corner of 

 the wire-cloth or cheese-cloth to admit 

 the light in the side nearest to the pass- 

 ageway ; mosquito-bar will not answer. 



At any time, by excluding the light 

 except at a small corner near the 

 entrance to the hive, the bees will fly at 

 once to that light which will bring them 

 nearest to the entrance of the hive ; they 

 readily find their way in. As stated a 

 year ago, an entrance for the hand, for 

 the introduction of feed flour, meal, 

 honey or syrup, should be made. 



Nine colonies were experimented with 

 last spring, seven by myself ; and it was 

 a success in every case. The bees will 

 be uneasy, but it will not injure them, 

 as we gave them a good purifying flight 

 before confinement, and they will have 

 but about a month to stay and we can 

 quiet them by excluding the light. 



For the American Bee Journal. 



Glucose. 



BY A. W. FOREMAN, M. D. 



I suppose it is very generally known that 

 there are three kinds of sugar. These are 

 cane, grape and milk sugar, known to chem- 

 ists respectively as sucrose, glucose and lac- 

 tere. Let it then be understood that when 

 I say glucose, grape sugar is meant, for they 

 are but two names for the same article. Mr. 

 Root errs when he gives them separate 

 meanings. 



Substances have two characteristics — 

 chemical and physical. They are sometimes 

 chemically the same, but physically very 

 different. * This is accounted for on the sup- 

 position that although they are known to 

 contain the same relative number of equiva- 

 lents, their molecules are differently 

 arranged. This may be illustrated with 

 starch and dextrine. Their formula is iden- 

 tical, and chemically is written as follows : 



Ce H 10 5 



This means that each molecule of starch or 

 dextrine is composed of 6 atoms of carbon, 10 

 atoms of hydrogen, and 5 of oxygen. Yet, 

 notwithstanding their chemical identity, 

 there is a very great physical difference. 



This illustration gives us the starting 

 point in the manufacture of glucose, the 

 chemical composition or formula of which is 



C 6 H 12 6 . 



It will be observed that the only difference 

 between this formula and that of starch or 

 dextrine, is that we have here two equiva- 

 lents more of hydrogen and one of oxygen. 

 Now, throughout nature, whether done nat- 

 urally or artificially, whenever two equiva- 

 lents of hydrogen unite with one of oxygen 

 the product is water, and its formula is 



H 2 L 



It can now be seen at a glance that if we can 

 unite one equivalent of water with a given 

 amount of starch, the product will be glu- 



cose. It will be remembered that Mr. 

 Dadant has pointed out that a mixture is not 

 a chemical union. Hence, when water and 

 starch are mixed you have not glucose : it 

 is only a mixture of starch and water. Now 

 add a small amount of sulphuric acid and 

 apply heat up to 190° F., and in a short time 

 the physical character of the starch is 

 changed into dextrine. Continue the heat 

 the requisite length of time, and a chemical 

 change takes place, by which the dextrine 

 unites with one equivalent of water, and the 

 product is glucose. Now what office did the 

 acid perform ? Did it enter into the new 

 combination ? Not at all ; for the acid can 

 be reclaimed and it will be found to have 

 suffered no loss. This illustrates a curious 

 fact in chemistry. For some reason, not 

 known, perhaps," two substances may be 

 mixed and no chemical union takes place 

 until a third is added, which causes an im- 

 mediate combination of the first two, 

 resulting in a product which does notcontain 

 a trace of the third. This is exactly the 

 case when starch and water are mixed. No 

 union occurs until the high priest, sulphuric 

 acid, steps in and performs the marriage 

 ceremony without becomingone of the party 

 to the union. But Mr. Dadant, in the De- 

 cember number, says : "1 am very far from 

 being a chemist, ytft I can see the difference 

 between a mixture and a combination. In 

 the manufacture of glucose there is a com- 

 bination between corn starch, water and 

 sulphuric acid." A statement entirely erro- 

 neous as to the essential fact. The acid is 

 the bone of contention here, and Mr. D. 

 would have us believe that it is one of the 

 constituent elements of glucose. In so far 

 as the acid is concerned, it is a simple mix- 

 ture, and enough sulphuric acid could not 

 be extracted from a thousand tons of glucose 

 to kill a single useless drone. 



Now, I do not wish to be understood as 

 saying that glucose can be manufactured 

 only in the way 1 have described. It is found 

 all around us in great abundance ; nearly 

 all green fruits contain starch and are sour, 

 and the process of ripening is mainly the 

 conversion of this starch into glucose. 

 Hence we find it in grapes, berries and other 

 fruits. It is the chief sweet of flowers, and 

 exists in great abundance in honey. It is 

 produced incidentally in the manufacture of 

 all malt liquors. Cane sugar is fermented 

 and converted into alcohol and vinegar, but 

 always first undergoing the transition into 

 glucose. 



We say of good bread that it is splendid ; 

 so sweet that it almost melts in the mouth. 

 It is the action of the juices of the mouth 

 upon the starch of the bread converting it 

 into glucose, which gives to it its sweet 

 taste. This action is so complete, that a 

 small quantity of boiled starch held in the 

 mouth only a few minutes, will be so com- 

 pletely converted into glucose as not to leave 

 a trace of starch. 



Glucose may also be manufactured in 

 large quantities by the addition to starch of 

 diastase or ferment, which does not contain 

 any sulphuric acid certainly. It is also a 

 fact, that brown sugar sometimes contains 

 considerable quantities of glucose as an inci- 

 dental product. 



"But the lime, the poison gypsum; what 



