WHERE THE BEE SUCKS aaj 



second time before it reaches the cell, although 

 this point is still undecided. The effect of such 

 transference is to add more acid properties to the 

 original juice. 



The honey seems to undergo a regular brewing 

 process within the hive. It is kept at a tempera- 

 ture of about 80° or 85°, and it is then that the 

 surplus water passes off into vapour. In this way 

 the raw nectar loses at least two-thirds of its 

 natural bulk before it is finally converted into 

 honey. It is said that at the last moment, just 

 before each cell is stopped with an impervious 

 covering of wax, the bee turns herself about, and 

 injects into the honey a drop of the poison from 

 her sting ; but there seems to be not the slightest 

 evidence in support of this. The contents of the 

 poison-sac are, it is true, mainly formic acid, which 

 is a strong preservative ; and undoubtedly traces 

 of formic acid are to be found in all honeys. It 

 has been, however, conclusively proved that this 

 acid finds its way into the honey from the glandular 

 system of the bee, and not through its sting. 



The industry of the bee in nectar-gathering has 

 always been a stock subject for wonder, and it is 

 commonly supposed that she is born with full 

 instinctive capabilities for her task. A little obser- 

 vation, however, soon tends to upset this theory. 

 The work of foraging has to be learnt step by 

 step, like every other species of skilled work in 

 hive-life. The young bee, setting out on her first 

 flight, has all the will to do well, and her imitativa 



