AUSTRALASIAN BEE MANUAL 121 



During my term as Government Apiarist I tested 

 over 100 samples of different grades of honey (see 

 Bulletin No. 18 on Bee-Culture), by the hydrometer, 

 in order, if possible, to formulate a standard specfiic 

 gravity for ripe honey of different varieties. Though I 

 had not completed my investigations, the tests made 

 of clover honey, which constituted more than three- 

 fourths of them, lead me to believe that any of this 

 class showing a density of 1.420 or over is fit for 

 market. Though I cannot speak so positively of other 

 varieties, I have little doubt that a similar density would 

 denote a fair degree of ripeness. It must be under- 

 stood that in speaking of " clover honey," I mean that 

 the bulk of a given sample had been gathered from 

 white clover blossoms, of which fortunately we can 

 raise plenty in New Zealand. 



RIPENING HONEY INSIDE AND OUTSIDE THE HIVE. 



Little need be said with regard to ripening honey 

 inside the hive, as the capping or sealing of the honey 

 cells is generally understood to indicate that the con- 

 tents are ripe. Some bee-keepers, however, consider it 

 necessary to leave the honey in the hive for some 

 little time after it is capped to be certain of it being 

 thoroughly ripened. I know a few who leave all the 

 surplus honey on the hives till the last of the season, 

 which, in my opinion, is unnecessary and a very waste- 

 ful way of working an apiary. 



With regard to extracting honey from combs partly 

 capped and finishing the ripening outside the hive, I 

 maintain in the absence of chemical proof to the con- 

 trary, and so far as the palate can detect, that equally 

 as good honey for marketing purposes can be produced 

 in this manner as in the more costly method of ripening 

 within the hive. 



RIPENING HONEY OUTSIDE THE HIVE. 



My experience in this matter goes back to the season 

 of 1883-1884, when my first experiment was with ten 

 I 



