and lis EcoHOtnic Management. 345 



routine takes place in the ripening of fruits and vege- 

 tables. With plants generally the change is more marked 

 under the processes of fermentation by heating, or diges- 

 tion by animals: 



In the case of the sugar of honey, heat is the great 

 ripening and productive agent. A high temperature 

 always ensures a rapid flow towards the plant's flowery 

 mouths and tempting lips, encouraging the bees to frequent 

 visits ; while a lowered temperature is found to immedi- 

 ately check the flow. 



The Crude Nectar, 



on being disgorged by the bee from its honey stomach, 

 has then imparted to it an additional preservative quality as 

 even now it does not form honey as we use it. The newly 

 gathered liquid is distributed over as large a comb surface 

 as the number of vacant cells will allow ; and thereafter 

 the heat and ventilation afforded by the prosperous con- 

 ■dition of the colony at the time, together with the con- 

 stant circulation of air maintained in a systematic manner 

 by the vibration of their wings, kept up by a regular force 

 of workers, in due time ensure the evaporation of all 

 excess of moisture. The honey then being ripened is 

 gradually shifted to the upper and outer margins of the 

 combs, where the cells are being purposely lengthened 

 for storage (or to the super space when provided) and 

 ultimately capped over, as filled. 



riedicinal Qualities. 



Honey requires no digestion, but enters immediately 

 into the system ; it is productive of heat, and by its regu- 

 lar use, the entire organism is benefited in a high degree, 

 -as it not only stimulates the appetite and aids digestion, 

 but is at the same time better than any medicine for 

 regulating the system. 



