14 MISCELLANEOUS PAPERS OK APlCULTtT&S. 



rapidly, it may be carried from a warm room out doors in winter and 

 back again at intervals of a day or two for a couple of week's. If 

 this is accompanied with occasional stirring when granulation firsri 

 begins, the whole can will soon be a solid cake. Honey may also be 

 poured into smaller receptacles, such as waterproof pasteboard car- 

 riers or oyster pails, and alloAved to crystallize in the package in which 

 it is to be sold. If allowed to granulate solid in a large tin can, the 

 tin may be cut away and the honey cut into bricks with fine wire 

 in the way that prints of butter are sometimes prepared. 



A market for " honey bricks " must generally be built up locally, 

 for as yet the general public has not learned to look for honey in such 

 shape. The cost of the package is less than that of bottles, and the 

 granulated honey is by some considered superior for table use to 

 liquid honey. Several bee keepers have used this method with suc- 

 cess and claim that it gives great satisfaction to their customers. 



HONEY TYPES. 



It is well known that honeys from different plants vary consider- 

 ably in taste, color, granulation, etc. The taste and color are given to 

 honey by the plants from which the nectar is derived. Granulation 

 may be considered as a property of all honeys, or rather of the dextrose 

 contained in all of them, and, from a study of the chemical compo- 

 sition of many samples, it seems probable that all honeys would crys- 

 tallize were it not for the fact that some of them contain an excess 

 of either noncrystallizable levulose or dextrin, gums, and other non- 

 sugars. The following table will make this point clear : 



I. Normal honey (from nectaries of flowers). 



1. High purity (high in sugars, relatively low in dextrin, gums, and 



other nonsugars). 



A. Levulose type, e. g., mangrove, tnpelo, sage. 



B. Average type. 



a. High in sucrose, e. g., alfalfa, 

 h. Low in sucrose, e. g., buckwheat. 



2. Low purity (relatively high in dextrin, gums, and other nonsugars. 



e. g., basswood, sumac, poplar, oak, hickory, apple, most tree 

 honey ) . 

 II. Abnormal honey (not from nectaries of flowers; generally high in dextrin, 

 gums, and other nonsugars). 



1. Honeydew honey (from aphides and other insects). 



2. Coniferous honey (plant exudations not from nectaries). 



Honeys containing approximately the same amount ot levulose and 

 dextrose and which are high in sugars (average type) granulate 

 readily. Very few honeys have more dextrose than levulose. If. 

 however, the levulose is considerably greater than the dextrose (levu- 

 lose type), or if the nonsugars are relatively high (low T purity and 



