C¥*-?r*l?y,, 



ILLrlNOIS STATE DEE- KEEPERS' ASSOCIATION. 



131 



tell you an experience we had in our 

 State. Five or six bottles were sent 

 up to the University, of white clover 

 honey, pure, A No. 1 comb. The man 

 that tested it said it was the worst 

 adulterated ihoney we had in the lot. 

 What does tihe chemist know about 

 it, at that rate? 



Mr. Niver — Mr. France sent a lot of 

 honey to Washington, and some of his 

 toest honey^some that he thought the 

 finest that he produced that year — 

 was pronounced 2-3 glucose! 



Mrs. Holbrook — Does not some one 

 recall the explanation of that? There 

 was an explanation of that being 

 turned to glucose. 



Mr. Wihitney — 'I had a little talk 

 w^ith Mr. Prance on that subject about 

 the same time, and I judged from 

 what he said that the age of the honey 

 made a difference. He says you can 

 test honey one year — it will test up 

 to pyre honey; when you put it away 

 and have it tested the next year, it is 

 adulterated; time changes the chemi- 

 cal properties of the honey. 



Pres. York — ^Perhaps we don't know 

 very much about t/hat, so it is hardly 

 worth while to spend any more time 

 upon it. 



Does Same Honey Vary in Weight? 



"If a tank of extracted clover honey 

 weighs 200 pounds at extracting time 

 (September), how much more will this 

 honey weigh in winter when granu- 

 lated?" 



Mr. Arnd — I think it will weigh less. 



Mr. Wilcox — I think it will weigh 

 more if placed in a room where it will 

 absorb moisture; if placed where it will 

 give off moisture, it will weigh less. 



Mr. Smith — If it absorbs moisture it 

 will not granulate, will it? 



Mr. Wilcox — Yes, it will. 



Granulation and Crystallization, 



"Define granulation vs. crystalliza- 

 tion. What is the difference between 

 granulation and crystallization?" 



Mr, Niver — I raised that question 

 with Mr. Smith when he said cane 

 sugar granulated; I supposed it crys- 

 tallized — honey granulates — and that 

 was the distinctive feature between 

 the two. I would like to be set right. 



Mr. iSmith — If you will tell us what 

 the difference is between a grain of 

 honey that granulates in time, and 

 sug'ar that is granulated (by heat, per- 



haps he could get the information that 

 he wants. I have never examined the ^ 

 grain of honey after it goes through 

 the process of what is called granula- 

 tion; whether it unites in a solid or 

 perfect crystal, or one of the various 

 forms of crystallization, I don't know, 

 but I would naturally suppose it did, 

 because rocks are crystallized. You 

 break up a rock, or sand, or anything 

 that becomes solid, and you will find 

 it was crystallized. 



In our conversation, as we were 

 talking here this morning; molasses, 

 after it becomes sugar, dries so we 

 can handle it in our hands^, and we 

 call it granulated ; and. I think we call 

 honey granulated when it becomes dry 

 so we can handle it without its run- 

 ning. 



Mr. Burnett — There is a difference, is 

 there not? 



Mr. Smith — ^There possibly is. I never 

 examined granulated honey under the 

 microscope. 



Mr. Burnett — You take granulated 

 honey, and take sugar; a temperature 

 that will melt the honey in your hands . 

 will require less than to melt sngar, 



Mr. Smith — Certainly. 



Mr. Niver — In my work the most dif- 

 ficult point I have to get over with a 

 customer who is not familiar with 

 honey is the granulation. They say, 

 "That honey that you sold me last year, 

 all turned back to sugar; it was' made 

 out of sugar." 



If you melt up sugar, or make a sim- 

 ple syrup of it, when the water dries 

 out they notice that the sugar is crys- 

 tallized and becomes more like candy, 

 while honey granulates and is more 

 like lard'i always soft. There is a dis- 

 tinguishing difference. I made that ex- 

 planation. May be I have been "talking 

 through my hat." I would like to know. 



Mr. Burnett — I move that Mr. Smith 

 take the matter up and make a study 

 of it, and report through the American 

 Bee Journal. 



Mr. Smith — I will do that without 

 putting the motion. 



Room Temperature for Bottling Honey. 



'When bottling honey on a large 

 scale, at what temperature ought the 

 room to be for working and for tem- 

 porary storage? Object: To prevent 

 future granulation as much as possi- 

 ble." 



