HONEY. 259 
ence is, that such is the best to buy. If liquid honey is 
preferred, follow directions in Chap. XVI., and prepare 
it yourselves. 
It is also well established that all pure honey will, as a 
general rule, granulate, if exposed to a sufficiently low 
temperature. To this rule exceptions have been reported, 
and such have oecurred under my own observations, as 
will soon be noticed. Thus, ordinary honey remaining 
liquid in cold weather, when exposed to the air, should 
be regarded as suspicious, and put toa test. The pres- 
ence of glucose in such honey may be ascertained as fol- 
lows: Place a small quantity in a cup, and add to it 
some strong tea. If the poorer grades of glucose are 
present, it will turn dark, like ink. If it is combined 
with the better qualities of glucose, the fact may be de- 
termined by the use of a little alcohol. Pure honey will 
unite with alcohol, but glucose has no affinity for it, and- 
they will separate, like oil and water. A common method 
of adulteration has been practised by placing a piece of 
fine comb-honey in a jelly cup and filling it up with glu- 
cose. If this were pure honey it would become candied 
and conceal the comb. Yet these are found unchanged 
upon our grocers’ shelves the year round. If honey is put. 
in a can, and heated and sealed, the same as fruit is 
canned, it will remain liquid until opened. The speci- 
mens of comb mentioned above could not have-been thus 
treated, as the process would have melted the comb. 
It has been said that the simple addition of water 
would prevent granulation, but this is not true. The 
usual effect is, when in a cool place, for the honey to 
be thick and candied at the bottom, and thin at the top ; 
and if in a warm place, it will be likely to sour. Experi- 
ments indicate that the presence of moisture is necessary 
to produce granulation. I have thoroughly evaporated 
the moisture, and at the same time, expelled the air from 
a vessel of honey, so that it would stand open in a cold, 
