186 



rOIITJTTI AXXT'AI. I^F.PORT 



ini-^^i(]ns cumcntcd lluinsc1\rs willi iH-pcalinj^ llu' original lie 

 witlR)Ut variritinn. lliit all liad llu' .■^anu■ effect — to (jrcjiulice 

 tin- i)ul)lic against the pureliase of imre eomh lione}, and, to a 

 certain extent, oi honey of all kinds. I need not tell an as- 

 sociation of l)ee-kee])ers tiiat snch stories are made out of 

 whole cloth. They are in fact lies — however, not malicious 

 lies, as 1 douht not they largely come through ignorance. 

 As to the remedy 1 would infringe on the copyright of Presi- 

 dent l-Joosevelt. and suggest juihlirity. I'^very food commis- 

 sioner and chemist should do his part to correct the false 

 impres.-.ion which has heen made, and 1 assure vou in hehalf 



State Analyst K. N. Eaton. 



of Conunissioner Jones antl myself, that we will do our part. 



Another matter in which the hee-keepcrs have of late 

 evinced much interest, is the chemical composition of hone}'. 

 Owing t<j the fact that the word "glucose"' has two or three 

 meanings cheniicall\-, and an entirely ditiferent meaning com- 

 merciall}-. there l)a> hei-'u nuich confusion among hee-keepers. 

 as to whether or mil glucose is a normal constituent of 

 honey. 



In taking uj) this matter 1 wish to call \-our attention io 

 a pamphlet just receixed. dehning honey and setting" standards 

 for the same, 'l^ie iianiphlet i> a part of a report from a 



