IS'.fJ 



(;i,i:anin»;s i\ i:i;k cn/riKK. 



'.»;( 



and 1 iloii'i I'Xpci't lo siR'i'ccil ill iiiaUiiiK lli«' 

 b<>o-k('c|)( IS tliinix tlio moon is iiiadi' of I'lici-sc. 

 as soiiir otht'i's do: l)iit runic and sec iis. t liosc 

 w lid an- iiilcirslcd in wlial 1 am lalkiiiK alioui. 



Middi.'l.iiri:li. N. V.. .Ian. t. 



W. Diiuii.K 



[You lire hist the man we want to hear t'loni. 

 friend DilibU*: and we hereby invite you to send 

 us a trood photojiraiili. aeeompunied witii a de- 

 seription of your aiitomatie swanning-device. 

 Tell us. also, in another arlich'. how you con- 

 trol swarminix. and how you supersede an old 

 queen without losinir a moment of time — that 

 is. i>rovidinsi you do not intend to Ueep it a pro- 

 found seeret. as we |iresume you do not. Per- 

 iuiiis some of our readers will recoRuize in Mr. 

 Dibble the t)ee-iuan whom we called upon in 

 8ehoharie ("o.. while on our bicycle tour. We 

 arrived at his place about noon, just in time 

 for dinner. We had a very jileasant chat with 

 Mr. Ditible. and I'ound him to be an intelligent 

 and progressive bee-keeper. At the lime, we 

 urged liimtolet his light shine more. When 

 we wrote up oui' tra\'els we presented our lead- 

 ers with a l<odak' view of the swarmer. but no 

 donin Mr. Dilible has perlVcled it. and would 

 be glad to show it to the bee-kt>epiiig public, as 

 it will be impossible for us ail to visit him. W'e 

 suggest the w isdom of our friend not making 

 ills invitation too broad, or he will be swamped 

 with callers.! 



GRADING HONEY. 



HOW W. C. FHAZIKi; DOKS IT. 



w hile tho>e w ho are I'ortuiiale enough lo secure 

 white honey in tiist-class style could mark 

 their product ■'I''ancy A." The grade marked 

 ■• Family" will lind a much more ready sale, at 

 a better price, than the same honey would 

 bring if marked :'.(l or 4th grade, it would not 

 take tlu- honey-producers long to learn that 

 "A" means white. ■■ IT' yellow or amber, and 

 ••("■ dark, and then to grade according to con- 

 dition: and there is no use in having four or 

 five ditTereiit grades so that it would take an 

 expert to jiack honey. Tlie three grades of 

 condition are enough — •■ Fancy " for the best; 

 '•('iioice" for good honey, slightly bulged or 

 travel-stained: "Family" for wliai/s left after 

 the two above gra<!es are taken out. Then the 

 letters can be used for grading exiracted honey: 

 as it is graded mostly according to color, they 

 would be as api)lical)le to (extracted as to comb. 



These suggestions I olt'er. Others may have 

 better systems: but what we want is a simple 

 system that all can tindersttmd. and one that 

 w'ill be applicable to all honeys produced from 

 Maine to California. NV. ('. Fua/.ikh. 



Atlantic, la.. .Ian. 18. 



[You have given us quitt; a scheme: and al- 

 though it may not be free from fault it will 

 inak'e a good basis fioni which to work. All the 

 dillei'ent systems of gradings need to be thor- 

 oughlydigested— as somebody says. " wrassl'd 

 with.'" until we may be able to ofl'er something 

 that will he accpjited as satisfactory. The fact 

 that there has been so much discussion of it 



lately shows that there is great n 1 of some- 



thintr of the kind.l 



Since the North American does not seem to 

 have adopted the classiticalion of the Noi'tli- 

 wstern at ( liicago. nor any thing like it: and 

 as a uniform system of grading would, w ithout 

 doubt. b(! a great benefit to b(»tli producer and 

 consignee, there remains nothing to be done 

 except to suggest methods, and hoi)e tliat there 

 may be. at some time in the near future, a sys- 

 tem to w hich all can agree. I would therefore 

 olTer the following, hoping there may be some- 

 tiiing in it worthy of attention. 



COI.OH. 



Guide ''A.'' 

 White honey, clover, basswood. and kindred 

 hone\ -. which are wliite or light colored. 

 (inide " B." 

 Hoiu'vs which are yellow or amlwr. such as 

 alfalfa. .Spanish needle, etc. 



Grade " C." 

 All dark honeys, buckwheat, etc. 



COXDITIOX. 



•■ Fam-y." 



Combs wliich are well sealed, straight, and 

 even: .sufticienlly attached to ship without 

 breaking: combs and sections unsoiled. 

 '('holee." 



Combs well filleri. lirmly attaclied: not more 

 than one-fourth of t he surface can be tiavi'l- 

 stained or unsealed. i)Ut may be bulged. 

 " Fdmilii" 



All honeys who.se condition does not warrant 

 placing them in either of the above grades. 



Now. in support of the above I have not much 

 argument to offer, as I think it is simple, not 

 nearly as complex as any that ha\e lierelofore 

 been offered: also, by it all honey raised in 

 this country could be giath-d. and its exact 

 quality known. For instance, the best honey 

 from California would be marked " Fancy ]}." 

 The regions that iirodiice buckwheat honey 

 would mark their best comb honey "Fancy C." 



'GLUCOSING HONEY. 



HOW IT IS SAID TO 1!K DONi: I-V PITTSBUHG. 



Mr. B()<it:—\\\ Gi.kanings you seem to doubt 

 M. H. Tweed's statement about extracted honey 

 being glucosed. There is no doubt that Mr. 

 Tweed's statement is tnn; in regard to packers 

 or firms that make a busiu(>ss of putting up 

 honev in tumblers and other small packages. 



The Co.. of f'ittsburg. have been selling 



tumblers with something called honey. Tliey 

 have a piece of comb in them, and tilled with 

 liquid. They are not labeled honey or any thing 

 else, but simply a strip of paper round llie edge 

 of the lid. giving the linn's lumie. The way 

 their are labeled is a violation of Ohio law, as it 

 does not say what the contents are. nor \vh<;re 

 put up. In asking the parties that offer it for 

 sale tliey always say that is pure hom-y: that 

 the firm' [Hitting it up guarantee's it to be pure. 

 I have no analysis made of it to prove that it is 

 not honey: but it has not the least bit of honey 

 taste: on" the other hand, the taste is disagree- 

 able to me. 1 have liad samples of a great 

 many kinds of honey, but ni'ver had any that 

 tasted as this does. It is not the amount tliat is 

 sold that hurts the trade: but when a customer 

 who knows what good hoiu-y is buys some of 

 this it makes him suspicious of honey. I should 

 liki' to know the pro|'er way to deal with the 

 Ijarties Selling such stuff, and how to provethat 

 it is adulterated. If you would like. I shall be 

 glad to send vou a sample. 11. CJ. CA.\ir. 



Winona. 0.\ .Ian. IH, 189:2. 



[We have suppressed the name of the (inn for 

 the pie>ent. and in the meantime will write and 

 find out what they have to say for themselves. 

 We hereby invite'all th<> testimony you can se- 

 cure. If this testimony is sufiicient to convict, 

 and there are laws in Pennsylvania that will 

 cover such cases, we will see what can he done. 

 Now. we are not yet i)repared to admit that 



