AMERICAN BEE JOURNAL. 



109 



that foul-brood had been in. It is what 

 is fed to the brood that causes foul- 

 brood, and not the empty hive. My 

 experience is that the empty hive never 

 —no, never — gave the disease to any 

 colony of bees. 



I have found the disease in 19 counties 

 and 3 cities in Ontario. In all about 

 600 colonies had foul-brood, and I 

 burned 10 colonies out of the 600, and 

 those 10 would not have burned, but the 

 owners would not do anything but sell 

 the diseased colonies to ruin some one 

 else, so I had to burn them according to 

 law. I have been in the bee-business 

 26 years. It is my only business, and 

 has been for many years. 



I never saw a copy of the Kansas Bee- 

 Keeper, and only saw a few copies of the 

 Bee-Keepers^ Exchange just after it 

 started, and never saw or heard of Mr. 

 Robinson's discovery until I read it in 

 the American Bee Journat. of Nov. 1, 

 1B90. I would not do such a small 

 thing as even try to claim another man's 

 discovery. I discovered the cause in 

 1875, but I do not care to take any 

 credit for the discovery. It was not for 

 the sake of claiming to be the original 

 discoverer of the cause that I wrote 

 what I did in the OflBcial Bulletin. I 

 wrote that in the bulletin to show the 

 bee-keepers that foul-brood was caused 

 by the rottiny of uncared-for brood, and 

 that that was the whole, sole, real, and 

 only cause of foul-brood. 



Woodburn, Ont. 



Some Facts Coiicerniiijr Honey. 



HENRY BEATTY. 



The honey harvest has come once 

 more, and there are a few facts in con- 

 nection therewith that should not be 

 overlooked. 



Sugar and water are the principal 

 constituents of honey. Upon them, and 

 the temperature, depends its density. 

 One pound of water at 55° F., will 

 dissolve about two pounds of sugar (it 

 depends somewhat upon the purity of 

 the water and the quality of the sugar). 



In a higher temperature it will dissolve 

 more sugar, but if the temperature falls 

 below the point where the water is 

 saturated with sugar, part of the sugar 

 will granulate, and continue to do so 

 until the water contracts to its maximum 

 density (SO^F.). 



If bees gather honey when the tem- 

 perature is high, and the air not being 

 saturated with moisture, due to its 



temperature, much of the water is 

 evaporated before the bees collect it, 

 and it will granulate in a higher tem- 

 perature (under the same conditions) 

 than that which is gathered when the 

 air is saturated with moisture. 



"If the adhesive attraction between 

 the solvent and the dissolved solid can 

 be overcome, cohesive attraction resumes 

 its sway, and remits the molecules of the 

 solid. This change may be effected in 

 various ways, as, when the solvent is 

 removed by evaporation, or when another 

 liquid, having no chemical effect upon 

 the solid, is mixed with the solution. 

 When a solution is evaporated, the solid 

 is deposited, either during the process, 

 or remains at its close." — Youman's 

 Chemistry, page 34. 



Thin extracted-honey, placed in a 

 room where the temperature is high, 

 and with but a small surface exposed to 

 the air (to "ripen"') is decidedly bad. It 

 will deteriorate in quality, while it will 

 receive but little if any benefit from 

 evaporation. 



" Four causes influence the rapidity of 

 the evaporation of a liquid : 1. The 

 temperature. 2. The quantity of the 

 same vapor in the surrounding atmos- 

 phere. 3. The renewal of this atmos- 

 phere. 4. The extent of the surface of 

 evaporation. Increase of temperature 

 accelerates the evaporation by increas- 

 ing the elastic force of the vapors. In 

 order to understand the influence of the 

 second cause, it is to be observed that 

 no evaporation could take place in a 

 spac3 already saturated with vapor of 

 the same liquid, and that it would reach 

 its maximum in air completely freed 

 from this vapor. It, therefore, follows 

 that between these two extremes the 

 rapidity of evaporation varies, according 

 as the surrounding atmosphere is already 

 more or less charged with the same 

 vapor." — Ganofs Physics, page 283. 



If comb-honey is placed in a high 

 temperature, the water in the honey will 

 expand and break the cappings. Hence, 

 fermentation takes place. 



" When the sweet juice of fruits or 

 plants is exposed to the air at the tem- 

 perature of 70c> or 80^ F., in the course 

 of a few hours, a change commences ; 

 small bubbles, consisting of carbon 

 dioxide, rise to the surface, the liquid 

 becomes turbid, and begins to ferment, 

 or, as is commonly said, 'to work.' 

 After a time the bubbles cease to rise, 

 and the liquid is no longer sweet, but 

 has acquired a spiritous taste." — You- 

 man's Chemistry, page 304. 



The best way to take care of extracted- 

 honey is to put it in tight packages, in a 



