^ IV.] HONEY. 297 



" Between different honeys there exists an essential 

 difference in respect of aroma, taste, colour, and com- 

 position. Whether there is such a thing as poisonous 

 honey is a question upon which opinions are divided. 



" In trade honey is often adulterated with starch, 

 syrup, sugar, and fmore pernicious ingredients, which 

 can easily be detected by chemical and microscopical 

 analysis. The crystallisation of honey differs essentially 

 from that of sugar or of a mixture of honey and sugar." 



On this matter of adulteration we have been favoured 

 with some remarks from a well-known apiarian who 

 writes under the name of " A Lanarkshire Bee-keeper." 

 He recommends the purchaser to take a common test- 

 tube, nearly fill it with water, and add about one-twelfth 

 as much of the honey ; when dissolved it will be turbid 

 if the honey was pure, but clear if sugar had been 

 mixed with. it. Those who wish to proceed further 

 may add a few drops of concentrated nitric acid, and 

 then let the tube stand for a week, at the end of which 

 time the honey will be precipitated, but the sugar remain 

 in solution, and then by filtration the quantities may be 

 found. 



Honey, like most vegetable products, should be fresh 

 every year. It may easily be kept from one season to 

 the next ; but after that, unless carefully stored in a warm 

 temperature, it will crystallise in the comb, or perhaps 

 ferment if separated therefrom. 



Bees will often gather honey from the laurel, ivy, or 



