the; mv^mmiGmm mmm jqipkhmi*. 



101 



DOES IIONET DETERIORATE 

 IX GRAXlLiATIXO f 



Written for the American Bee Journal 



Qut-ry 515.— 1. Does honey deteriorate In 

 the process of granulation? 2. If so, at what 

 stagre does it commence, and when does it 

 cease to deteriorate, if ever? I am prompted 

 to ask this question, by the judges atour State 

 Fair deciding against my honey, on the plea 

 that it had commenced to grain, and conse- 

 quently, to deteriorate.— C. 



1. No. — P. L. VlALLON. 



1. No. it docs not. — A. J. Cook. 



1. I never supposed that it did. — 

 James Heddon. 



1. I tliink not, necessarily. — Eugene 

 Secor. 



1. I think not. — R. L. Tayior. 



1. It does not, I think, deteriorate. 

 — W. Z. Hutchinson. 



1. This is the first instance that I 

 have ever lieard of honey deteriorating 

 from granulation. — J. M. Hambadgh. 



1. Comb honey does ; extracted 

 honey does not. 2. I cannot answer 

 definitely. — Mrs. L. HAftRisoN. 



While it is possible that some of its 

 aroma may be lost, there is no deteri- 

 oration of quality. — J. P. H. Bkown. 



1. I think not. 2. Tell those judges 

 to test the matter more closel}-, and 

 see if they do not alter their minds. — 

 G. M. Doolittle. 



1. Good honey does not deteriorate 

 in the process of granulating. 2. The 

 judges at the State Fair did not under- 

 stand their business. — M. Mahin. 



1. I think not. 2. Honey on exhi- 

 bition, that has commenced to grain, 

 is generally cut about two points hy 

 expert judges ; not because it has com- 

 menced to deteriorate, but because it 

 has not the attractive appearance of 

 honey free from granulation. — H. D. 

 Cutting. 



1. No. 2. Good judges, were they 

 not ? Melt some of that granulated 

 honey over wider, and let them taste it 

 side Ijy side with honey that has never 

 granulated. The}' will not be able to 

 tell the difference. — Dadant & Son. 



As I am a comb honey producer, I 

 have had but little experience on this 

 line. I do not think, however, that 

 granulation deteriorates good extracted 

 honey. If I were bujing, I should 

 prefer to have it granulated. — C. H. 



DiBBERN. 



1. No, not in (jiiaUl)j, if it is thor- 

 oughly ripened and put into barrels, 

 tin or glass, and sealed uji air-tight. 

 2. Your judges must have been comb 

 honey producers, and never saw well- 

 ripened and well-cared-for extracted 



honey. Send them over this way, and 

 we will fix them up all right. This 

 was one of the most interesting and 

 best discussed subjects at the recent 

 Ohio State Convention. — A. B. Mason. 



I do not think that granulation de- 

 teriorates well-ripened honey. Some 

 claim that it does. It is a mooted 

 question ; still I think that the de- 

 terioration so caused will only be 

 found in honey not well cured. — J. E. 

 Pond. 



Honey well-ripened loses nothing by 

 granulation ; at least I could never dis- 

 cover that it does. Honey loses, to a 

 certain extent, the aroma of the 

 flowers after extraction from the comb, 

 but this deterioration is not due to 

 granulation. Granulated comb honey 

 is not considered so appetizing as that 

 which has remained liquid, and will 

 not command the best price if the 

 granulation is detected. — J. M. Shuck. 



1. In my opinion it does not, and I 

 think I have some experience. 2. If 

 honey deteriorates at any time, it is 

 the result of bad management or bad 

 conditions. I have samples of honey 

 dating back to 1877, and quite a num- 

 ber of the very best judges have pro- 

 nounced the samples perfect in quality, 

 and in presei-vation. Some of the best 

 samples of honej' that I have ever seen 

 began to granulate quite early in the 

 fall — in fact, in advance of other 

 honey that was not so fine in quality. 

 — G. W. Demaree. 



1. No ; the crystallization of sugar 

 is not a chemical change of elements. 

 If honey is gi'anulated and slowly 

 heated by means of a water bath, until 

 it becomes liquid, there is no change 

 or loss of principles ; hence granulated 

 honey is not deteriorated honey. But 

 if a tin can of candied honey be placed 

 directly on a stove to liquify it, there 

 will be a loss of volatile principles, and 

 the honey be damaged. This may 

 account for the judges' opinion. — G. L. 

 Tinker. 



1. That depends. Some consider 

 granulated honey inferior from the 

 mei-e fact of its granulating. If in the 

 comb it will bring a less price gen- 

 erall}'. If extracted, the granulation 

 would not be objected to by some. It 

 may be of good or bad qualitj% inde- 

 pendc'iitly of the granulating. 2. If 

 the fact of its gi-auulating is considered 

 deterioration, then the deterioration 

 commences when the first gi'anules can 

 be detected, and ceases when it is per- 

 haps half granulated. — C. C. Miller. 



Comb honey is not desirable if it is 

 granulated, because it cannot be lique- 

 fied without desti-oying the comb, and 

 is therefore of no more value than ex- 

 tracted honey. If the honey was a 

 good article, and well-ripened before 

 being extracted from the comb, it has 



not deteriorated a particle. If it was 

 watery or unripe, it may sour in the 

 process of granulation, but in liquefy- • 

 ing even this souring is cured hy the 

 heat necessary to liquefy it. The 

 "judges" were not good judges of 

 honey. — The Editor. 



HO^V TO PRETEXT ]nOLD 

 A I5EE.€ELL,AR. 



IN 



Written for the American Bee Journal 



Query 516.— What is the best way to pre- 

 vent mold in a bee-oellar ? This, to me, is the 

 greatest drawbacli in bee-keeping.— Minn. 



By ventilation. — C. C. Miller. 



Ventilate it. — Mrs. L. Harrison. 



Keep the air dry and cool. — W. Z. 

 Hutchinson. 



Ventilate to let off the moisture, and 

 keep it warmer. — A. B. Mason. 



Sprinkle slacked lime on the floor, 

 and give the sides a coat of whitewash. 

 —i. P. H. Brown. 



Keep the cellar dry, and give the 

 hives plenty of ventilation. — M.Mahin. 



By keeping the cellar dry ; but 

 dampness and mold will not hurt your 

 bees at all, if the temperatiu-e and 

 food are right. — James Heddon. 



I think that good ventilation would 

 answer the purpose to a great extent. 



P. L. VlALLON. 



I put a two-bushel bag of sawdust in 

 my cellar every two weeks, and find 

 that I have a sweet smelling cellar 

 compared with what I had before 

 using the sawdust.— G. M. Doolittle. 



What harm is the mold doing ? Any- 

 thing that woidd take up the moisture 

 in the air would prevent it. Try stone 

 lime or dry sawdust. — ^R. L. Taylor. 



Is the cellar not too cold ? Try keep- 

 ing it warmer. If sufficiently warm, 

 say never colder than 40^, and still 

 moldy, I should ventilate it, or try to 

 dry tiie cellar. — Eugene Secok. 



If I only knew the conditions or the 

 cause I could reply better. Give good 

 ventilation. Whitewash the walls with 

 a good lime wash, to which add 2 

 ounces of carbolic acid to the pail of 

 whitewash.— H. D. Cutting. 



Ventilate it plentifully. We would 

 remove the bottom-boards entirelj-. 

 We always liave more mold wherever 

 we leave on the bottom-boards. We 

 would also advise you to raise the hives 

 ofl'the ground. — Dadant & Son. 



Too much dampness is probably the 

 cause. It might be prevented by tile 

 draining, and a thorough system of 

 ventilation, with artificial heat from a 

 stove for several days before the bees 

 are ])ut in for the winter. — J. M. Ham- 



BAUGH. 



