and tts Economic Management. 427 
towards the plant’s flowery mouths and tempting lips, 
encouraging the bees to frequent visits; while a cool 
state of the atmosphere will be found to immediately 
check the flow of sweet juices. 
It may be of interest to consider that seeds develop 
sugar from starch as they germinate under the influence 
of warmth and moisture, hence the early and rapid develop- 
ment of the young plant. The plant again develops sugar 
from starch, particularly at the bases of the new buds, 
whether destined to unfold as further chemical laboratories, 
as leaves, or as flowers with exposed nectaries. 
Honey from Sugar. 
Chemists are usually agreed that cane, beet, and honey 
sugars have a similar composition, and that sugar syrup 
after being fed to, and treated by the bees, is found to be 
honey. 
Under manipulation by the bees both crude nectar and 
sugar syrup undergo chemical changes and additions, and 
finally are closely allied in composition and food value ; 
the characteristic flavor and aroma of flower honey being 
absent from sugar-fed honey. Refining and heating, it 
should however be observed, remove the original color and 
odor of raw sugars. Nevertheless some of the best of 
honey from flowers is as white as sugar syrup, so that color 
is not a very important distinction. 
Raw Nectar, 
as gathered, is not a suitable food for man or insect, and 
may then be inferior to the sugar of commerce. Original 
cane sugar (as expressed from the plant) is regarded as a 
complete natural food in itself. Chemists conclude that 
all plants used for the purpose, including beet, (as well as 
many not brought into requisition), yield “ cane” sugar. 
This does not alter the fact that chemically refined sugar 
