118 



SEVENTH ANNUAL REPORT OF THE 



Mr. Hilton: I am sure the Associa- 

 tion is under very great obligations 

 for this able paper. The paper is now 

 open for discussion. 



Mr. Selser: I thinlc a vote of thanlis 

 would be in order to Dr. Phillips for 

 this able paper. I have been quite 

 a frequent visitor in the Chemical 

 Laboratory in the Bureau of Qhemis- 

 try and have had a number of talks 

 with Dr. Brown, who is the sugar 

 specialist, and he has told me repeat- 

 edly that a great deal of the research 

 work in the Department is due to 

 Dr. Phillips. They are about to issue 

 a most magnificent 'bulletin of the 

 analysis of a great many different 

 kinds of honey; and for tihat bulletin 

 Dr. Brown tells me that Dr. Phillips 

 is largely responsible. So that this 

 is a work I think we ought to know. 

 This work does not come directly 

 under Dr. Phillips' department, and 

 he is doing this work without remun- 

 eration, and unless we give him a 

 vote of thanks, without thanks. I 

 think we should appreciate what Dr. 

 Phillips' efforts have been. 



Mr. York: I second the motion. 



Mr. Hilton put the motion which 

 was carried by all the members rising. 



Mr. Hershisher: I would like to ask 

 one question of Dr. Phillips on a point 

 that was up yesterday, land Hhat was 

 in reference to the ripening of buck- 

 wheat honey. I understand from this 

 paper that ibuckwheat honey is made 

 up almost entirely of dextrose and 

 there is almost an entire absence of 

 sucrose. 



Dr. Phillips: Dextrose and levulose. 



Mr. Hershisher: That would mean 

 it would granulate very readily? 



Dr. Phillips: Not necessarily; it de- 

 pends on the other ingredients. 



Mr. Hershisher: Does the rapid or 

 quick granulation of buckwheat honey 

 give evidence that it is ripe? 



Dr. Phillips: Not at all, ibecause 

 green honey will granulate at the bot- 

 tom, leaving a thin layer on top very 

 frequently; and that is la thing as to 

 which the textbooks have suggested 

 that was the treatment for unripe hon- 

 eys; and it was that very thing I at- 

 tempted to condemn, the practice of 

 granulating the bottom and throwing 

 away the liquid on top. 



Mr. Moe: Some of us may like to 

 re-reiad this paper and in order to 

 digest it and get the full significance 

 of it, perhaps Dr. Phillips would ex- 



plain some of these terms, levulose 

 and sucrose and dextrose. 



Dr. Phillips: I use the term sucrose 

 because tihat is the term that is 

 always used in chemical analysis. 

 That is best represented 'by the ordi- 

 nary granulated sugar. I refer to it 

 as cane sugar or sucrose. Dextrose 

 and levulose are two invertent sugars 

 which are found in honey, or which 

 may be produced chemically from 

 sucrose. These two sugars are given 

 their name from the effect that they 

 have on polarised light, dextrose 

 turning tjhe polarized rays to the right 

 and levulose to the left. You find 

 honey is made up of a combination of 

 these two sugars, both of which have 

 a certain effect on polarised light; and 

 in the examination of honey and other 

 sugars the effect of the solution on 

 polarised light has a great deal to do 

 with the analysis. 



Mr. Hershisher: A worthy candidate 

 for the office of path master was wont 

 to tell his constituents, to prove his 

 adaptability for the oflfice and to show 

 what qualifications he had, that the 

 first principle of good road making 

 was ditches, and the second principle 

 was ditdhes, and the third principle 

 was ditches. In other words, if they 

 had good ditches along the sides of 

 the roads they would be sure to have 

 good roads. There is a good deal of 

 hard sense in that. I think that same 

 principle might be applied to putting 

 up and marketing our honey. The 

 first principle is to produce good 

 honey, and the second principle and 

 the third and so on; land if we get 

 those principles well grounded into our 

 methods of producing honey there will 

 not ibe so very much troulble about the 

 price of it. However, after producing 

 good honey we have got another matter 

 before us, and that is to put it up in 

 good marketable shape and so that it 

 will keep attractive for some length 

 of time. And I think Dr. Phillips has 

 told how this could be done in his 

 very able paper and I hope the mem- 

 bers of the Association will profit 'by it. 

 His directions for putting up honey 

 are almost identical with the methods 

 I have used and I will take a moment 

 to show you a few samples I hrought 

 with me (shows samples). The honey 

 Is put up in this way by heating the 

 honey up to about 125 or 130 degrees, 

 getting it so that it will run nice and 

 then draiwing it off into receptacles, and 

 then placing it in a water bath warm 



