HONEY. 257 
be found than that gathered from Basswood, White Clo- 
ver, and Raspberry. ‘Che 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 
