428 BOARD OF AGRICULTUEE. 



(d). Mannite. Not a true sugar, but a saccharoid. It is not certain that it 

 exists in all honeys ; when present it is not found in great quantities. The chem- 

 ical composition is expressed by the symbol, C. 6, H. 14, O. 6. 



(e). Dextrine. This is a product half way between starch and dextrose. It 

 polarizes strongly to the right, is not fermentable, and does not act on solutions of 

 copper. 



Of these sugars, dextrose and levulose are the only ones of commercial impor- 

 tance. These two sugars appear to exist in about equal quantities in honey. This 

 is shown by the fact that when solutions of genuine honey are examined in the 

 polariscope, the plane of polarized light is either not turned at all, or if so, towards 

 the left. Since levulose has a slightly stronger left handed power than the right 

 handed dextrose, this fact shows that they exist in honey in almost equal quanti- 

 ties. -If either of them is in excess it is the dextrose. The total percentage of these 

 two sugars in honey, varies greatly. In English honeys it has been found as low 

 as 68.4, and as high as 79.4 per cent., a difference of 11 per cent. 



In the analyses lately made by the Bureau of Chemistry of ten samples of honey 

 purchased in open market at Washington, and given below, it varied between 57.40 

 and 74.75. But it should be remembered that nearly all these samples were 

 spurious. 



Water. The average percentage of water in honey appears to be about 18. In 

 English honeys it has been found extending from 12.4 to 23.04 per cent. In my 

 own analyses given below, from 16.9 to 23.90. It is probable that the state of the 

 weather, quantity and duration of dews and the temperature, have much to do in 

 determining the percentage of water. It is but reasonable to expect that a hot, 

 dry season, almost devoid of dews, would give a honey with much less water than 

 a season of an opposite kind. In perfectly normal honeys, therefore, a variation of 

 five per cent, in the amount of water which they contain, need not excite surprise. 

 Water is generally considered a harmless substance, but we don't care to ymj twelve 

 cents a pound for it. A honey with fifteen per cent, water is, therefore, more val- 

 uable than one that has twenty per cent, in it. 



Color and Odor.— The color and odor of honey are due to the character of the 

 flowers from which it is taken. 



In Vermont, I have seen honey as clear as pure water. This honey is justly 

 celebrated, and is taken from white clover. 



The honey of Mount Ida, in Crete, and that of Merboune and Chamone, in 

 France, are justly much esteemed for their whiteness and delicate perfume. The 

 connoisseur of odors and taste is able to tell by these the character of the flower 

 that furnished the honey- 

 Perhaps the day may come when honey, like wine, will be sold according to its 

 brand. That gathered from every source would correspond to vin ordinaire. 



The golden aster would furnish the honey clarets. The clover clad hills of 

 Vermont the White Rhine sweete, while that gathered from the orange groves of 

 California would be the delicious Tokay, to be used only at wedding feasts. These 

 elements of color and odor exist in honeys in such small quantities that it is im- 

 possible by any chemical or physical means to estimate their value. 



