Different Kinds of Sugar. 147 
nounced several specimens of what I feel sure were pure 
honey, to be probably adulterated. 
While nearly or quite half of the nectar of flowers is 
cane sugar, there is very little of such sugar in honey. 
While from one to three per cent. is most common it not 
infrequently runs to five or six per cent., and occasionally 
to twelve or sixteen per cent. Quite likely in this last 
case, imperfect digestion was the cause. The nectar was 
not long enough in the stomach to be changed. Of course 
twelve to fifteen per cent. of sucrose would almost surely 
rotate the plane to the right. There is a very interesting 
field for study here. What flowers yield nectar so rich in 
cane sugar that even the honey is rich in the same element? 
Honey often contains, we are told, as much as four per 
cent. of dextrine. This of course tends to make it rotate 
the ray to the right and farther complicates the matter. 
Again it is easy to see that in case flowers secrete nectar in 
large quantities the bees would load quickly, and so pro- 
portionately less saliva would be mixed with it, and. diges- 
tion would be less thorough. 
We see now why drones and queens need salivary 
glands to yield the ferment to digest honey. Often the 
worker bees do not thoroughly digest it. 
Albuminoids—evidently from the pollen—vary from 
five to seventy-five hundredths of one per cent. These 
vary largely according to the flowers. It is quite likely 
that in case of bloom like basswood where the honey 
comes very rapidly—fifteen lbs. per day sometimes for 
each colony—the stomach-mouth can not remove all the 
pollen. Here is an opportunity for close observation. If 
we know we have honey that was gathered very rapidly 
we should have a test made for albuminous material to see 
if its quantity increases with the rapidity with which the 
honey is gathered. While there may be quite an amount 
of this pollen in honey, usually there will be but little. 
‘Besides the above substances, there is a little mineral 
matter, fifteen hundredths of one per cent., which .I suppose 
to be mainly malate of lime; a little of the essential oils 
which possibly give the characteristic flavor of .the differ- 
ent kinds of honey, and more or less coloring matter, more 
