314 1 OUTY YEARS AMONG THE EEES. 



as distinct as the odors in flowers. Among the light-colored honeys are 

 white clover, linden (or basswi.>od) sage, sweet clover, alfalfa, willow- 

 herb, etc., and among the darker are found heartsease, magnolia (or pop- 

 lar), horse-mint, buckwheat, etc. 



ADULTERATION OF HONEY. 



In these days of prevailing adulteration, when so often "things are 



not what they seem," it is a comfort to know that strictly pure honey, both 

 extracted and comb, can still be had and at a reasonable price. The silly 

 stories seen from time to time in the papers about artificial combs being 

 filled with glucose, and deftly sealed ever with a hot iron, have not the 

 slightest foundation in fact. For years there has been a standing offer 

 by one whose financial responsibility is unquestioned, of $i,ooo for a single 

 pound of comb honey made without the intervention of bees. The offer 

 remains untaken, and will probably always remain so, for the highest art 

 of man can never compass such delicate workmanship as the skill of the 

 bee accomplishes. 



With extracted honey the case is different. When you see in the 

 grocery a tumbler of' liquid honey with a small piece of comb honey in 

 the center, you may be pretty sure the liquid honey is not honey at all, but 

 glucose. If not familiar enough with honey to detect it by the taste, 

 your only safe course is to buy of some one who kno-u's as to its source, 

 and upon whose honesty you can rely. 



CARE OF HONEY— WHERE TO KEEP IT. 



The average housekeeper will put honey in the cellar for safe-keeping 

 — about the worst place possible. Honey readily attracts moisture, and in 

 the cellar extracted honey will become thin, and in time may sour; and 

 with comb honey the case is still worse, for the appearance as weil as the 

 quality is changed. TJie beautiful white surface becomes watery and dark- 

 ened, drops of water ooze through the cappings, and weep over the sur- 

 face. Instead of keeping honey in a place moist and cool, keep it dry and 

 warm, even hot. It will not hurt to be in a temperature of even loo 

 degrees. ^\'here salt will keep dry is a good place for honey. Few places 

 are better than the kitchen cupboard. Up in a hot garret next the roof 

 is a good place, and if it has had enough hot days there through the sum- 

 mer, it will stand the freezing of winter; for under ordinary circumstances 

 freezing cracks the combs, and hastens granulation or candying, 



GRANULATED HONEY TO RELIQUEFY. 



AVhen honey is kept for any length of time it has a tendency to change 

 fvoni its clear liquid condition, and becomes granulated or candied. This 

 is not to be taken as any evidence against its genuineness, but rather the 

 contrary. Some prefer it in the candied state, but the majority prefer it 

 liqu'd. It is an easy matter to restore it to its former liquid condition. 

 SJmplv keep it in hot water long enough, but not too hot. If heated above 

 i6o degrees there is danger of spoiling the color and ruining the flavor. 



