308 



Does not cry- 

 stallue. 



Thick honey 

 separates into 

 two portions. 



White honey 

 contains most 

 candy. 



White honey 

 treated with 



]««OhQ]. 



A little wax 

 separated. 



Crystallized. 



ON DIFFERENT SPECIES OF SUGAR. 



lake, wliile with white honey this muriate scarcely gives any 

 appearance. 



The alcoholic solution of this honey left to evaporate 

 spontaneously shows no disposition to afford crystals, like 

 those [ shall soon mention. Perhaps it contains a little so- 

 lid sugar, which the liquid sugar retains so strongly as to 

 prevent its separation: but this does not prevent me from 

 considering this honey as wholly, or nearly so, one of the 

 two species of sugar, which I purpose to point out in honeys 

 in general. 



When a honey is very consistent and opake, we find that 

 in time it separates into two parts : one granular, crystalline, 

 and opake, that collects at the bottom of the vessel; while 

 the other, transparent and fluid without the addition of fo- 

 reign moisture, remains at the top. We find too, that white 

 honeys are most liable to this kind of separation, or that 

 they contain habitually move candy than the yellow. 



Presuming, that, though both the species contained in 

 white honey were soluble in alcohol, that which is fluid 

 would be less so than the other. I added alcohol to some 

 white honey of the finest quality from the mountaias of 

 Moya. The result of this operation, conducted with some 

 precautions which may easily be supposed, produced th^ 

 separation of a white powder, which subsisted spotaneously. 

 This powder, separated from the solution and slightly 

 v/ashed with alcohol, ultimately afforded me a powdery su- 

 gar, which I left to dry in a moderate temperature. No- 

 thing more remained, but to purify it afresh, to make it into 

 a sirup, and dispose it to crystallize. Its solution in water 

 occasioned the separation of some particles of wax; after 

 which, having boiled it down to the consistency of a t^.ick 

 sirupi 1 set it by covered with a paper merely. In less than 

 two days, which I scarcely expected, it began to cover the 

 sides of the vessel with white points, whence I judged at 

 o'^ce, that I must not expect a crop of common sv.gar. In 

 fact on tne fourth day the sirup was converted almost en- 

 tirely into granular, hollow crusts, which had risen more 

 than an Inch above its level. The-e T set by a few days to 

 drain, in order that its melasses might be separated as much 



