258 



HONET. 



be found than that gathered from Basswood, White Clo- 

 ver, and Easpberry. The color is light, and the flavor de- 

 licious. Buckwheat honey is considered the most inferior 

 grade, being darker in color, and less agreeable in flavor. 

 Between these are various grades, that from the Melilot 

 or sweet clover being with us the most marked, and bet- 

 ter in quality than the color would indicate. The honey 

 from the White Sage of California is beautiful in color, 

 but the flavor is inferior to that from Basswood. The 

 idea entertained by some that honey can be manufactured 

 from sugar by some mysterious process of the bees is to- 

 tally erroneous. We need not occupy space in commend- 

 ing fine box-honey. Those who can indulge in it will 

 appreciate the luxury. Yet it needs to be borne in mind 

 by consumers that the quality of the honey is no better 

 for being stored in dainty combs. 



EXTRACTED HONEY. 



Nothing in the progress of bee-keeping is more striking 

 than the processes for securing honey free from comb. 

 Compare the old-time " strained honey," flavored with 

 bitter pollen, dead bees, and other dubious elements, 

 with the pure, mint-flavored, snowy crystals of extracted 

 honey which, next to a translucent comb filled with the 

 nectar of a thousand blossoms, is the pride of the bee- 

 keeper. It is beyond question that if, in the future, this 

 sweet is included among the necessities or ordinary lux- 

 uries of the masses, it will be in the form of extracted 

 honey. And that it is both cheap and desirable indicates 

 that it will at no distant day take the place of deleterious 

 syrups. Experiment in its adaptation to various culinary 

 purposes will show its availability in many directions 

 hitherto unthought of. If in a cask or can of honey that 

 is candied hard, a hole is made in the center several inches 

 deep, and a quantity removed, the liquid part of that at 



