THE AMERICAN BEE JOURNAL. 



23 



have obtained the number of colonies desired 

 for their apiaries, and des'gn henceforward^ to 

 confine themse ves to that number by reduction 

 or union of stocks, should ponder well the 

 period at which such reduction can be made 

 in their respective districts, with most advan- 

 tage to themselves. We often hear it said, in- 

 deed, "I have all along proceeded thus and so, 

 and have always got on very well. Why 

 should I change ?" But the proper inquiry is 

 whether a different or a modified process would 

 not be more profitable ? Practice in bee-cul- 

 ture, is nothing more than the application of 

 our knowledge of bees in such manner as to 

 render their labors profitable to ourselves. But 

 the greatest profit will be reached, when, with 

 the least possible outlay, we secure the highest 

 attainable income. In making our calculations 

 we must necessarily take into account, as prin- 

 cipal items, the working time and the working 

 capacity of the bees. Of this, it would seem, 

 there could be no question ; and we may there- 

 fore confidently adopt and repeat the counsel of 

 the Bamn of Berlepsch — " Study the theory, or 

 you will remain practical bunglers all your 

 days." Kohler. 



[From the German.] 



Quality and Properties of Honey. 



The quality of honey depends much on the 

 locality where it is produced and the plants 

 from which it. is gathered. That from warm, 

 dry, hilly dis ricts is finer than such as comes 

 from colder and moist regions. The best is de- 

 rived from the blossoms of the esparsette, the 

 orange, and the fig, and from labiate plants in 

 general, growing on elevated or mountainous 

 ranges 



Drawn fresh from the comb, honey is clear, 

 translucent, sliglvly amber-colored, and vis- 

 cous, becoming granular in time, with whi'ish 

 transparent crystals. In tas'e and smell it is 

 sweet, agreeable and aromaiic. It should not 

 irritate tlie throat when eaten, and its pecuuar 

 flavor should be so decided, that it can be 

 readily detected when mixed with other articles 

 of diet. 



Honey derived from the blossoms of rape and 

 other cruciferous plants, granulans or crystal- 

 lizes speedily — often, indeed, while yet in the 

 comb befoie removal from the hive ; while that 

 from labiate plan s, and from fruit trees in gen- 

 eral, maintains its original condition unchanged, 

 for three or four mouths, after being drawn 

 from the comb. Honey produced in northern 

 countries likewise crystallizes sooner than that 

 from southern countries. 



In districts producing a great diversity of 

 plants and flowers, those which decidedly pre- 

 dominate determine the quality of the honey 

 there gathered. Natural meadows, and artifi- 

 cial pasture grounds sown with esparsette, lu- 

 cerne, melilot, white clover, lupines, <fcc, gen- 

 erally yield a very pure, white, sweet, and aro- 

 matic honey. Esparsette and heather produce 

 a reddish or slightly rose-colored honey, having 

 a peculiar flavor. The blossoms of some trees 

 give a spicy or acrid honey that irritates the 



throat in swallowing, but is not otherwise un- 

 pleasant. The honey of the linden-tree is mild, 

 sweet, and very agreeable to most palates. 

 Some plants and shiubs, such as the box-wood, 

 the blue-bottle, &c, furnish a honey greenish, 

 pungent, and unpleasant. The nature of the 

 soil, climate, general temperature, and even the 

 prevalent winds, have likewise considerable in- 

 fluence on the quality and quantity of the honey 

 produced in auy district. Thus, easterly and 

 south-easterly winds rapidly dry up the honey 

 in the nectaries of flowers; and long-continued 

 drouth prevents the secretion of nectar. 



The honey most esteemed in France, and 

 most in demand in the markets of Paris, is 

 that of Gatinais, derived from esparsette ; that 

 of Chamouni, in Savoy, produced by balm and 

 the flowers of labiate plants ; that of Narbonne, 

 gathered from thyme, rosemary, sage, serpolit, 

 and other labiate plants covering the hills of 

 Corbieres, in the neighborhood of Narbonne ; 

 alpine honey, derived chiefly also from the lab- 

 iates ; and the honey of Argcnces, obtained from 

 esparsette. The honey of the Jura mountains, 

 also, and of some portions of eastern and south- 

 ern France, is highly esteemed, and is little, if 

 at all inferior to any of those before enumerated. 

 The more cclebrttted foreign honeys in de- 

 mand in France, are, that of Mount Hymettus, 

 in Greece ; that of Mahon, in the island of Mi- 

 norca ; that of Mauritius, in the Isle of France, 

 Indian Ocean ; that of Portug 1, Chili, &c. 

 Foreign honey of inferior quality is also import- 

 ed from Cuba and St. Domingo. Little care 

 seems to be exercised in selecting and preparing 

 their honey for market; and as it is not unusually 

 mixed with such as is produced in foulbroody 

 hives, there is always great risk-in using it for 

 feeding bees when deficient in stores. It is sel- 

 dom imported into France, except in years when 

 there is a general scarcity of European honey. 



Honey is much used by bakers and confec- 

 tioners in the course of their business, and by 

 the manufacturers of mead, honey-wine, honey- 

 beer, honey-vinegar, &c. It is substituted for 

 sugar by pastry c oks, and the makers of bon- 

 bons, aud comfits. The better qualities are 

 kept for sale in the apothecaries. The inferior 

 qualities are bought by the veterinary surgeons. 

 Honey is beneficial in pectoral diseases, acts 

 as an excellent detergent, and as a gentle laxa- 

 tive. In ancient times the free and regular use 

 of it as an article of diet, was regaided as a 

 means of securing long life ; and it thus came 

 to be popularly considered as a specific against 

 disease. 



The chemical composition of honey is very 

 complicated, and differs greatly in different 

 samples. According to Dubrunfaut honey con- 

 tains a small quantity of cane sugar, which be- 

 comes converted into grape sugar by the action 

 of a ferment also contained in the honey. Man- 

 r.ite, a saccharine principle found in manna, 

 celery, &c, has also been detected in honey, 

 with two organic acids, some aromatic or ethe- 

 real oil, yellow coloring matter, a fatty sub- 

 stance, aud nitrogen. 



Honey contains more or less saccharine mat- 

 ter, according to the plants from which it is 

 gathered, the climate where produced, and th.6 



