484 HONEY HANDLING. 
vessel, and this in another large vessel containing water. 
This heating au bain-marie, as the French call it, is resorted 
to by cooks, confectioners and others, whenever there is 
any danger of scorching the substance heated. 
835. The increase of honey production has been so great, 
in a few years, that the consumption has barely kept pace 
with it. But it will soon take its rank among necessities, 
like butter or syrups; and change from a luxury to a staple. 
836. Our first crops of extracted honey, were sold read- 
ily at wholesale, and at good prices; for it was then that 
the wholesale dealers and manufacturers were making the 
largest profits, by mixing the honey, which they bought 
from bee-keepers, with cheap substances, like glucose, 
which kept the honey. from granulating, and by putting it 
up in tumblers, with a small piece of comb honey in the 
center. This honey, or rather mixture of honey, was sold 
by them usually at lower prices than they had paid for the 
pure honey. But ready sales in this way did not last long; 
for, after a year or two, the markets were crowded with this 
drug; and we were left to market our honey alone; if we 
did not want to sell it for little above nothing. 
Should our readers ever come across suspicious-looking 
honey, they will find the following a cheap recipe to recog- 
nize adulteration: 
“Put in a small vial about one ounce of the honey to be 
tested, fill the vial with pure cistern water, shake thoroughly, 
to dissolve the honey; then add to the mixture a>deut a thimble- 
ful of pure alcohol. If the honey is pure the solution will remain 
unchanged, but if adulterated with glucose, it will be turbid and 
whitish. 
“This is the means used by the honey dealers of Paris, to detect 
adulterated honey.” — (Annales de la Société d’Apiculture de l Aube.) 
The present low prices have put an end to adulteration, 
for, a fair grade of Southern or California honey can now 
be bought as cheaply, at wholesale, as the vile, unhealthy 
