276 THE HIVE AND HONEY-BEE. 



The Evaporation* of its -watery paiticles is the only well* 

 marked change that honey appears to undergo from its 

 natm*al state in the nectaries of the blossoms, and bees 

 are very imwiUing to seal it over mitil it has been brought 

 to such a consistency that it is in no danger of bdboming 

 acid in the cells.f 



Even if cheap honey could be " made over " by the 

 bees so as to be of the best quality^ it would cost the pro- 

 ducer, taking into account the amount consumed (p. Yl) 

 in elaborating wax, almost, if not quite, as much as the 

 market price of white clover honey ; and, if he feeds his 

 beeg^ after the natural supphes are over, they will suffer 

 from filling up their brood cells.J 



The experienced Apiarian will fully appreciate the 



* If a strong colony is pnt on a platform scale, it will be found, dnring the height 

 of the honey harvest, to gain a number of pounds on a pleasant day. Much of thia 

 weight, however, will be lost in the night from the evaporation of the newly • 

 gathered honey, the yater from which often runs in a stream from the bottom- 

 board. The Eev. Levi Wheaton, of North Falmouth, Mass., is of opinion that ven 

 tilation will greatly aid the bees in evaporating the water from their unsealed 

 honey. The thorough upward ventilation which I now g^ve to my hives may, 

 therefore, contribute to increase the yield of honey. 



t Aristotle notices this fact, which I once thought a discovery of my own. The 

 remarks of this wonderful genius on the generation of bees show that he appre- 

 ciated the difficulties which, until of late, have so m,uch perplexed modern 

 Apiarians. After discussing this topic, he says : " All pertaining to this subject 

 has not yet been sufficiently ascertained ; but, if it ever should be, then we must 

 place more confidence in our observations than in our reasonings. Theory, how- 

 ever, as far as it cbnforms 1x) facts observed, is worthy of credit." Have we not 

 here the inductive system as well goarded and as well expressed as ever it was by 

 Bacon? 



% The following is my recipe for a beautiful liquid, honey, which the best judges 

 have pronounced one of the most luscious articles they ever tasted: Ptit two 

 pounds of the purest white sugar in as much hot water as will dissolve it ; take 

 one pound of strained whitS. clover honey — any honey of good flavor will answer — 

 and add it warm to the symp, thoroughly stirring them together. As refined loaf 

 sugar is a pure and inodorous sweet, one pound of honey will gire its fiavor to two 

 pounds of sugar, and the compound will be free from that smarting taste which 

 pure honey often has, and will usually agree with those who cannot eat the latter 

 wi th impunity. Any desired flavor may be added to it. 



Although no profit can be realized from inducing bees to store this mixture in 

 buses or glasses, the amateur may choose, in bad seasons, or in districts where the 

 honey is poor, to secure in this way choice specimens for his table. 



